tag:blogger.com,1999:blog-1484107157952652792024-03-12T21:56:12.752-07:00Fab, Fun, Delish!Family favorites, quick eats, simple stuff, sweet treats, this blog has it all! I hope you enjoy the recipes! Feel free to comment and share recipes of your own, I'm always on the lookout for new stuff!Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-148410715795265279.post-48184169301738853882023-12-19T11:53:00.000-08:002023-12-19T12:13:52.376-08:00It's Finally Soup Season!<p style="text-align: center;"><span style="font-family: verdana; font-size: medium;"> </span><span style="font-family: verdana; font-size: large; text-align: center;">In our household, when Fall brings in the cooler temps, Soup Season begins! Cracking the kitchen windows to let the crisp, cool air in and the steamy hot air out strikes that perfect balance of cozy! We love a good soup in the Fall and Winter months and cheesy potato soup is just always a good idea. </span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: medium;"> I took a recipe my Step-Mom gave me and as I was making it I thought to myself, "Every good soup needs garlic, carrots, and celery!" So I made a few changes that fit my personal preferences, added some things, and BOOM our favorite soup was officially born. It became such a fast favorite that it was gone after dinner because everyone wanted seconds, so we had to double the recipe the second time we made it because who makes soup and doesn't want leftovers the next day??</span></p><p><span style="font-family: verdana; font-size: medium;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJphRqTWSE-QPvkMYiUNeivijFRnVws0u9VyJAJDLRQ4EIn7irIJg2YONsk0QQHwqkQJtV2ogsRHJPGpK9ohCc30WVCOHStBf5EQ5nycIv6pbbdB1SfHUtdo6C0JoYqL9dALsOTQy_6m_n9Zij0diWDUeYN7VGObYaCsuhSCmqHm0ZuD0DgpeJO8fI5iaA/s4000/20231208_190655.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana; font-size: medium;"><img border="0" data-original-height="4000" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJphRqTWSE-QPvkMYiUNeivijFRnVws0u9VyJAJDLRQ4EIn7irIJg2YONsk0QQHwqkQJtV2ogsRHJPGpK9ohCc30WVCOHStBf5EQ5nycIv6pbbdB1SfHUtdo6C0JoYqL9dALsOTQy_6m_n9Zij0diWDUeYN7VGObYaCsuhSCmqHm0ZuD0DgpeJO8fI5iaA/w300-h400/20231208_190655.jpg" width="300" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><b><u><span style="font-family: verdana; font-size: medium;">Cheesy Potato and Ham Chowder</span></u></b></div><div class="separator" style="clear: both; text-align: center;"><b><u><span style="font-family: verdana; font-size: medium;"><br /></span></u></b></div><div class="separator" style="clear: both; text-align: center;"><b><u><span style="font-family: verdana; font-size: medium;"><br /></span></u></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: verdana; font-size: medium;">Ingredients:</span></b></div><div class="separator" style="clear: both; text-align: center;"><u><span style="font-family: verdana; font-size: medium;"><br /></span></u></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">1.5-2lbs fully cooked ham (cubed or my go-to, cut up leftovers of spiral ham)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">4-6 yellow potatoes (peeled and diced)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">2 cups of Half & Half</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">1/2 of a 48oz Carton of Chicken Broth(you may use more, to taste or thin the texture, if preferred)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">1 Can(15.25oz) Whole Kernal Corn (drained)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">1 Can(14.75oz) Cream Style Corn</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">1 Large Shallot (finely chopped)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">4 Cloves Garlic(or measure minced garlic from the jar!)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">4-5 Carrots(peeled+ sliced or diced, your preference)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">2 Celery Stalks(Sliced thinly)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">1.5 Cups shredded Gouda (or shred a block of Gouda yourself)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">1-2TBSP Oil to Sauté vegetables</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">Pepper, Garlic Powder, Onion Powder to taste(you can add salt, but do so sparingly as the ham and cheese provide salt as well!)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: verdana; font-size: medium;">Directions:</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: verdana; font-size: medium;"><br /></span></b></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">Heat 1-2 TBSP of olive oil in large dutch oven over medium high heat. Sauté onions, celery, and carrots, stirring frequently, 3 minutes Add garlic and Ham and sauté another 2 minutes, keep stirring!(turn down the heat if it starts sticking)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">Add Potatoes, Half & Half, and corn. Bring to a boil, reduce heat to a simmer. Simmer, uncovered, 20-25 minutes, stirring as needed, until potatoes are tender. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">Remove from heat and stir in cheese until melted</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">Serve with warm bread or rolls </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">------------------------------------------------</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">*If <b>doubling</b> the recipe I recommend you do not double the cream style corn as the texture really takes over! (Lived and learned)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">**You could mix this up and add different ingredients, I think bacon would be a great addition for some smoky flavor, but may add too much saltiness?? A green onion garnish would be good!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><h2 style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></h2><div class="separator" style="clear: both; text-align: center;"><u><span style="font-family: verdana; font-size: medium;"><br /></span></u></div><div class="separator" style="clear: both; text-align: center;"><u><span style="font-family: verdana; font-size: medium;"><br /></span></u></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><br /><p></p>Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0tag:blogger.com,1999:blog-148410715795265279.post-42162111309438009452021-12-03T07:29:00.008-08:002021-12-03T12:52:53.778-08:00Crockpot Carnitas [Best Carnitas/Favorite Cooking Method]<p style="text-align: center;"><span style="font-family: verdana;">Our family LOVES Carnitas... My husband used to smoke the pork on his Weber kettle smoker and we thought it was amazing, but then one day when he was at work(unable to stand at a smoker for hours) so I decided to try a different method and completely fell in love with it! I found a couple of different crockpot Carnitas recipes and combined two of them, but over the years kept changing it up and adding things that made the flavor better each time, so I think I finally have a solid recipe and wanted to share! Feel free to share/change it up/make it your own! I just love sharing food and recipes, not looking for credit! (I blog like once a year or every 3 years, definitely not sharing for exposure 😆</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrFVikzCfWPSMvvuYxOyI5SXdtBhRPIy2KXLApRVZ9bFOpCj87WfUB51-U4NH9Qm_4p4_jM5tFa-YbsjJCnxUoT3iqK8NBlVgyJWA01nWF9VDb96pYD97lwP67mYkY9YllyAE8XbWGxbw/s1080/FB_IMG_1638541178579.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="608" data-original-width="1080" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrFVikzCfWPSMvvuYxOyI5SXdtBhRPIy2KXLApRVZ9bFOpCj87WfUB51-U4NH9Qm_4p4_jM5tFa-YbsjJCnxUoT3iqK8NBlVgyJWA01nWF9VDb96pYD97lwP67mYkY9YllyAE8XbWGxbw/s320/FB_IMG_1638541178579.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTS2bhfGK2EKehFRtr1E_GdhYe8Ovu1r0T6mKVt2HUMHv5B_GlNiuchbbriOpDlOF5aKsKRqrCHHh4uDfrmM9ruPfGckvpKepm8ghyUUty-HeYHBZM_YC-cBGrxPol2C0oJYkTukD5Vsx/s1080/FB_IMG_1638541203213.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTS2bhfGK2EKehFRtr1E_GdhYe8Ovu1r0T6mKVt2HUMHv5B_GlNiuchbbriOpDlOF5aKsKRqrCHHh4uDfrmM9ruPfGckvpKepm8ghyUUty-HeYHBZM_YC-cBGrxPol2C0oJYkTukD5Vsx/s320/FB_IMG_1638541203213.jpg" width="320" /></a></div><p></p><p></p><div style="text-align: center;"><br /></div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0hN13fCTRAvxLyPiwrYRpsq92Iu7IjHPvswNQQnIfI-ttKpe_orPlZYFQfYClJ8QG4vK8bQv_0-6rtDErjlEfVQVNrVmTq0MJGgMSU1hF3Ptxf9t2FxyEyDJmHHvnPWIXIV21rsA7pd_/s2048/20211203_155049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0hN13fCTRAvxLyPiwrYRpsq92Iu7IjHPvswNQQnIfI-ttKpe_orPlZYFQfYClJ8QG4vK8bQv_0-6rtDErjlEfVQVNrVmTq0MJGgMSU1hF3Ptxf9t2FxyEyDJmHHvnPWIXIV21rsA7pd_/s320/20211203_155049.jpg" width="320" /></a></div><br /><div style="text-align: center;"><br /></div></span><p style="text-align: center;"><span style="font-family: verdana; font-size: medium;"><b><u><br /></u></b></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: medium;"><b><u><br /></u></b></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: medium;"><b><u>Crockpot Carnitas</u></b></span></p><p style="text-align: center;"><span style="font-family: verdana;"><b>Ingredients</b>:</span></p><p style="text-align: center;"><span style="font-family: verdana;">4 lb Boneless Pork Shoulder/Butt</span></p><p style="text-align: center;"><span style="font-family: verdana;">1 1/2 TBSP Ground Cumin</span></p><p style="text-align: center;"><span style="font-family: verdana;">Dried Oregano (1/2 to 1 TBSP, I am not a big fan of oregano so I go lighter)</span></p><p style="text-align: center;"><span style="font-family: verdana;">2 tsp Chili Powder</span></p><p style="text-align: center;"><span style="font-family: verdana;">1 tsp Garlic</span></p><p style="text-align: center;"><span style="font-family: verdana;">1 tsp Salt</span></p><p style="text-align: center;"><span style="font-family: verdana;">1/2 tsp Black Pepper</span></p><p style="text-align: center;"><span style="font-family: verdana;">1 Large Shallot, diced (2 if they are small)</span></p><p style="text-align: center;"><span style="font-family: verdana;">4 cloves of garlic, minced (I just use the jarred minced garlic)</span></p><p style="text-align: center;"><span style="font-family: verdana;">2 Jalapenos, de-seeded and finely diced</span></p><p style="text-align: center;"><span style="font-family: verdana;">2 Oranges, juiced</span></p><p style="text-align: center;"><span style="font-family: verdana;">1 Lemon, juiced</span></p><p style="text-align: center;"><span style="font-family: verdana;">2 Limes, juiced </span></p><p style="text-align: center;"><span style="font-family: verdana;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana;"><b>Directions</b>:</span></p><p style="text-align: center;"><span style="font-family: verdana;">In a small bowl mix together cumin, oregano, garlic powder, onion powder, black pepper, salt, and chili powder</span></p><p style="text-align: center;"><span style="font-family: verdana;">Trim excess fat from the pork shoulder (some fat is good, so don't cut it all off!), pat dry, then rub the spice mixture generously on the entire pork shoulder and place in the slow cooker.</span></p><p style="text-align: center;"><span style="font-family: verdana;">Add the shallots, garlic, jalapeno and juice of your Oranges, lemon, and limes in the slow cooker. Cover and cook on the low setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).</span></p><p style="text-align: center;"><span style="font-family: verdana;">Remove the pork from the slow cooker and shred the meat. Keep the liquid as you will be using it later.</span></p><p style="text-align: center;"><span style="font-family: verdana;">Crisp in the oven before serving:</span></p><p style="text-align: center;"><span style="font-family: verdana;">Place the shredded pork on a baking sheet. Pour 1 cup of the reserved liquid over the pork to keep it moist and tender while broiling. Broil 5-10 minutes or until the meat becomes golden brown and crispy on the edges</span></p><p style="text-align: center;"><span style="font-family: verdana;">We love to make street tacos, "Chipotle" style burritos, or nachos with our carnitas</span></p><p style="text-align: center;"><span style="font-family: verdana;">**Note**</span></p><p style="text-align: center;"><span style="font-family: verdana;">Even though this is a more Mexican style flavor, the flavor is mild enough that leftover shredded pork can be used to turn into BBQ pulled pork! </span></p><p style="text-align: center;"><span style="font-family: verdana;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana;"><br /></span></p><p style="text-align: center;"><br /></p>Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0tag:blogger.com,1999:blog-148410715795265279.post-80925322955919584832020-01-19T10:21:00.002-08:002020-01-19T14:59:01.715-08:00Cowboy Beans and Jalapeño Cornbread CasseroleMy cousins introduced us to an amazing recipe for "Cowboy Beans" (a regular recipe made in the firehouse my cousin works at) with cornbread and it instantly became a new staple in our meal rotation. Hearty, a little spice, the perfect Winter comfort food! This is an awesome savory dish that pairs well with a sweet <span style="text-align: center;">jalapeño</span> cornbread casserole!<br />
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<u><span style="font-size: large;">Cowboy Beans</span></u><br />
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Ingredients:</div>
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-1 Can Black Beans (Drained)</div>
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-1 Can Pinto Beans (Drained)</div>
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-1 Can Light Red Kidney Beans (Drained)</div>
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-1 Can Great Northern Beans (DO NOT DRAIN)</div>
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-14 oz. Kielbasa</div>
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-1 lb Hamburger</div>
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-1 lb Ground Pork Sausage (Hot, we used Bob Evans Zesty Hot)</div>
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-1/2 yellow onion (Diced)</div>
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-1/4 C yellow mustard</div>
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-1/2 C Ketchup</div>
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-3/4 C Bbq sauce(We used KC Masterpiece hickory brown sugar)</div>
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Optional:<br />
-A few spoonfuls of diced <span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; text-align: center;">jalapeños</span> plus a splash of the juice from the <span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; text-align: center;">jalapeño</span> jar</div>
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*Salt, Pepper, Garlic Powder to taste, I added a little while browning the meat and then seasoned the beans when I combined all the ingredients!*</div>
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Directions:</div>
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-Add drained Black beans, Pinto beans and Kidney beans to Dutch Oven or Crock Pot</div>
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-Add can of Great Northern Beans, with liquid, to Dutch Oven or Crock Pot</div>
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-Brown Hamburger, Ground Pork Sausage, Onion(and jalapenos, if you choose) in skillet together and then add to beans</div>
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-Cut Kielbasa into slices and then quarter those into bite size pieces and add to Dutch Oven or Crock Pot</div>
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-Add Mustard, Ketchup, Bbq Sauce(and <span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; text-align: center;">jalapeño</span> juice, if you choose)</div>
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-Stir until combined</div>
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-Place in oven at 300 for 2-2.5 hours (This can be made at 375 for 1 hour, but our kiddos prefer the texture of beans when they have been cooked to death, so we cook them lower and longer!)</div>
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-OR-</div>
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-Cook in Crock Pot 6-8 hours </div>
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-Stir Occasionally</div>
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*Serve with warm cornbread or <span style="text-align: center;">jalapeño</span> cornbread casserole (Recipe posted below)</div>
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*We love to put a little yellow mustard on top of our Cowboy Beans! Give it a shot!*</div>
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<span style="font-size: large;"><span style="text-align: center;">Jalapeño</span><u> Cornbread Casserole</u></span></div>
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<span style="font-size: large;"><u><br /></u></span></div>
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Ingredients: </div>
<div>
-1 Box Jiffy Cornbread Mix</div>
<div>
-1 Stick Butter (Melted)</div>
<div>
-1 Can Whole Kernel Corn</div>
<div>
-1 Can Cream Style Corn</div>
<div>
-1 Cup Sour Cream<br />
-2 Eggs</div>
<div>
-1 fresh <span style="text-align: center;">jalapeño</span> (Diced)</div>
<div>
<br /></div>
<div>
Directions:</div>
<div>
*Heat oven to 375*</div>
<div>
-Grease 9x13 Casserole Dish</div>
<div>
-Beat eggs in small bowl</div>
<div>
-Combine all ingredients in large bowl and mix together, I add the jiffy mix and <span style="text-align: center;">jalapeño</span>s last</div>
<div>
-Pour into baking dish in even layer and bake 35-40 Minutes or until center is firm</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJlXNvDSPYnluyxguAPUBlf0FUYonOEv0WaxBX1vvzBSzusfpqY7bhuxjjEPMcA34jYa7qgu1PFKgtxnrW-XNUk8IvuF-13RvA8yIOMwOo7BeL_cagEjn_XOJCCu-BFAzDWau62e5OPY3Y/s1600/Cornbread1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJlXNvDSPYnluyxguAPUBlf0FUYonOEv0WaxBX1vvzBSzusfpqY7bhuxjjEPMcA34jYa7qgu1PFKgtxnrW-XNUk8IvuF-13RvA8yIOMwOo7BeL_cagEjn_XOJCCu-BFAzDWau62e5OPY3Y/s320/Cornbread1.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfyenhPr31_aY674UyN6VXKsmLnKq7-6QyZpk6a3iyMqJeW3JGq3tGn0x1oPIfxniIufkUdS_Q_thgFP519fmjd1bJg-IBoj2UFqG2eN90DLw2KTDcM19dd_cF_xvTDTZMaZm7Fc1CuDB/s1600/Cornbread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfyenhPr31_aY674UyN6VXKsmLnKq7-6QyZpk6a3iyMqJeW3JGq3tGn0x1oPIfxniIufkUdS_Q_thgFP519fmjd1bJg-IBoj2UFqG2eN90DLw2KTDcM19dd_cF_xvTDTZMaZm7Fc1CuDB/s320/Cornbread2.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAK8qsx9vTMfqR-jJs6SRohjjslw2p3AmhnO-BASBGqfCSu_andnRTg5UUD9_aedeWJaze4a29zz_dMMPe2ACVSKc8jwuLh2oPvo3D4Y-THeYcnnFfkrCmuFE_57-_jJXJRsuQUy8N_E4J/s1600/Cornbread3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAK8qsx9vTMfqR-jJs6SRohjjslw2p3AmhnO-BASBGqfCSu_andnRTg5UUD9_aedeWJaze4a29zz_dMMPe2ACVSKc8jwuLh2oPvo3D4Y-THeYcnnFfkrCmuFE_57-_jJXJRsuQUy8N_E4J/s320/Cornbread3.jpg" width="320" /></a></div>
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*The top will be slightly firm, but the texture of the cornbread as a whole will have more of a soft/loose casserole texture, not like cornbread where you can pick it up with your hands and eat it!*</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1Eo4UXGcAa0yLyo_hVr0R8Se6l6mB6zWrmw-ZK3agS8l0Uq0ovdH5UZhsBYgFajwU8UHkvWEULB52HlxMIK0cOcIDdIf2v6k2C4N0s-SXm62h7XoLOWB2J8LUGORwpX7kvDBH2627Jvg/s1600/Cornbread4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1Eo4UXGcAa0yLyo_hVr0R8Se6l6mB6zWrmw-ZK3agS8l0Uq0ovdH5UZhsBYgFajwU8UHkvWEULB52HlxMIK0cOcIDdIf2v6k2C4N0s-SXm62h7XoLOWB2J8LUGORwpX7kvDBH2627Jvg/s320/Cornbread4.jpg" width="320" /></a></div>
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Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0tag:blogger.com,1999:blog-148410715795265279.post-9798093397229154892015-12-18T16:41:00.001-08:002015-12-18T16:41:23.749-08:00You can't go wrong with cheese, potatoes or soup...<div style="text-align: center;">
<span style="background-color: white; color: #37404e; font-family: "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif; font-size: 13px; line-height: 18px;">I don'the know about you, but to me cold weather just screams, "Eat Soup!" It's funny, Mother Nature decides what's for dinner in our household quite often! I don't like to cook when it's hot outside because it makes the house hot, and I despise being hot unless I am laying by the pool and have a quick means to cool off, so we grill a lot and order our fair share of pizza over the Summer! I figure it all evens out since I cook the majority of our meals during the other 3 Seasons! Cheesy Potato Soup is one of our Fall/Winter family favorites, I like to serve it with fresh baked French Bread(Okay, so it's a Take and Bake Loaf from Kroger) My FAVORITE pairing with this soup is actually a recipe my best friend makes-Pretzel rolls! They are delish! I believe she got the recipe from pinterest, but I haven't made them myself, yet! Luckily, there is plenty more cold weather to come...maybe next time I will try to make them! (Or wrangle my best friend back from Atlanta, bribe her with soup and convince her to make rolls...hmm)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYmeE_BBgmRnEm6AERxr8e9mx0G1qG7uk-RK4KlwYesJecr3LaC4gNks19wl2h2miq1RtM2_Wq2BVoZggJ-rXvYVWBVCoIpFraq_Dl7f0SeQRdZjKUBG_lJPLDp-X677w-L4ChVBGkxo7l/s1600/PotatoSoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYmeE_BBgmRnEm6AERxr8e9mx0G1qG7uk-RK4KlwYesJecr3LaC4gNks19wl2h2miq1RtM2_Wq2BVoZggJ-rXvYVWBVCoIpFraq_Dl7f0SeQRdZjKUBG_lJPLDp-X677w-L4ChVBGkxo7l/s400/PotatoSoup.jpg" width="400" /></a></div>
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<b><u><span style="font-size: large;">Cheesy Potato Soup</span></u></b></div>
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<b><u><span style="font-size: large;"><br /></span></u></b></div>
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<span style="background-color: white; color: #37404e; font-family: "verdana" , sans-serif; line-height: 18px;"><b>Ingredients:</b></span></div>
<span style="font-family: "verdana" , sans-serif;"></span><br />
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; color: #37404e; line-height: 18px;">6-7 Red or Yellow Potatoes, peeled and diced into bite size pieces</span></span></div>
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; color: #37404e; line-height: 18px; text-align: left;"></span></span><br />
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; color: #37404e; line-height: 18px; text-align: left;">1 stalk of celery, chopped or minced(I prefer minced in a creamy soup)</span></span></div>
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; color: #37404e; line-height: 18px; text-align: left;"></span><span style="background-color: white; color: #37404e; line-height: 18px; text-align: left;"></span></span><br />
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; color: #37404e; line-height: 18px; text-align: left;">1 small onion, chopped or minced</span></span></div>
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; color: #37404e; line-height: 18px; text-align: left;"></span><span style="background-color: white; color: #37404e; line-height: 18px; text-align: left;"></span></span><br />
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; color: #37404e; line-height: 18px; text-align: left;"><span style="color: #37404e;">1 32oz. carton of Chicken Broth(4 Cup</span><span class="text_exposed_show" style="color: #37404e; display: inline;">s)</span></span></span></div>
<div style="text-align: center;">
1 can Cream of Chicken Soup(I used Cream of Chicken and herbs)</div>
<div style="text-align: center;">
1 tsp. garlic powder(or more or less to taste)</div>
<div style="text-align: center;">
1 tsp. onion powder</div>
<div style="text-align: center;">
1 tsp. pepper</div>
<div style="text-align: center;">
1/2 tsp. salt</div>
<div style="text-align: center;">
2 Tbsp. Worcestershire sauce</div>
<div style="text-align: center;">
2-3 Tbsp. Real Bacon Bits or Pieces</div>
<div style="text-align: center;">
12 oz.(3 Cups) Finely shredded Cheddar Cheese(I used 1 Cup Sharp and 2 Cups Mild, you can use whichever kind you like)</div>
<div style="text-align: center;">
2 1/2 cups Milk, warmed up (2 minutes in the microwave)</div>
<div style="text-align: center;">
5 Tbsp. flour</div>
<div style="text-align: center;">
*Optional: 2 green onions, thinly sliced for garnish</div>
<div style="text-align: center;">
<b><br />Directions:</b></div>
<div style="text-align: center;">
Add the first 9 ingredients to the Slow Cooker, stir and cook on LOW for 6-7 hours.</div>
<div style="text-align: center;">
Add the Worcestershire sauce, bacon bits and cheese and stir.</div>
<div style="text-align: center;">
Warm up the milk, sprinkle and stir in the flour until smooth. Add mixture to the Slow Cooker and stir.</div>
<div style="text-align: center;">
Cook on HIGH and additional 30-45 minutes.</div>
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; color: #37404e; line-height: 18px; text-align: left;"></span><span class="text_exposed_show" style="background-color: white; color: #37404e; display: inline; line-height: 18px; text-align: left;"></span></span><br />
<div style="text-align: center;">
<div style="margin: 0px;">
Serve with a sprinkle of cheese, green onions, and bacon bits.</div>
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Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0tag:blogger.com,1999:blog-148410715795265279.post-58131137344770153202015-12-18T16:36:00.005-08:002015-12-18T16:36:52.292-08:00The easiest Chicken Tacos ever!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDh57z_Ym8QLxDhN_Wc62Vj3NDPlxWxzOM23vSR_kljyl5Wba-tJnM9boy_1MSId-fmuny4598kMJ8m3fNgVH20D1TZpsvsNnUrrGyStUF0GlND4xDvwD9ljevQxOlRfZlLHbJe8TRT74/s1600/tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDh57z_Ym8QLxDhN_Wc62Vj3NDPlxWxzOM23vSR_kljyl5Wba-tJnM9boy_1MSId-fmuny4598kMJ8m3fNgVH20D1TZpsvsNnUrrGyStUF0GlND4xDvwD9ljevQxOlRfZlLHbJe8TRT74/s640/tacos.jpg" width="640" /></a></div>
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<span style="font-size: large;"><u>Crockpot Chicken Tacos</u></span></div>
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<span style="font-size: large;"><u><br /></u></span></div>
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<b>Ingredients:</b></div>
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<span style="background-color: white; font-family: inherit; line-height: 18px;">Taco Seasoning (I use a local spice mix called Sazon, but any taco-like seasoning will do!)</span></div>
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<span style="background-color: white; font-family: inherit; line-height: 18px;">6 Boneless, Skinless Chicken Breasts(thawed, if frozen)</span></div>
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<span style="background-color: white; font-family: inherit; line-height: 18px;">1 16-ounce jar Salsa (My favorite is Chi-Chi's Original Recipe Medium Salsa)</span></div>
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<span style="background-color: white; font-family: inherit; line-height: 18px;">*Optional: ½ can of whole kernel corn and Can of black beans-drained*</span></div>
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<b style="font-family: inherit;">Directions:</b></div>
<div style="font-family: inherit; text-align: center;">
<span style="background-color: white; font-family: inherit; line-height: 18px;">Lay chicken in bottom of crock pot, pour all other ingredients in on top of it, place lid on crockpot and cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.</span></div>
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<span style="background-color: white; text-align: start;"><span style="line-height: 18px;"><br /></span></span></div>
<span style="background-color: white; text-align: start;"><span style="font-family: inherit; line-height: 18px;"></span></span><br />
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<span style="background-color: white; text-align: start;"><span style="font-family: inherit; line-height: 18px;"><span style="font-family: inherit;">Serve with taco shells, on taco salad or burritos. We like to top them with cheese and sour cream, but you can add any toppings you prefer!</span></span></span><br />
<span style="background-color: white; font-family: inherit; line-height: 18px; text-align: start;"><br /></span><span style="background-color: white; font-family: inherit; line-height: 18px; text-align: start;">(Any leftover chicken and the leftover ½ can of corn is great to use in Tortilla soup!)</span></div>
<div style="text-align: center;">
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These are a family favorite in our household, and definitely my "go-to" meal for an easy dinner! On days that I know I will be out running errands/volunteering at the kids' school, etc. it's great to just toss this in the crockpot and it is done when we get home, no fuss-no muss! </div>
Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0tag:blogger.com,1999:blog-148410715795265279.post-26217726444084949462013-12-03T11:56:00.001-08:002014-01-25T09:28:03.740-08:00The World's Greatest Hot Cocoa Mix (Seriously!)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0D2b29Kqp9JGDv2CAcg8wepAxzXTmz5aDQf2dutMivHtvWvt96ujGz6wrkmQNBLJxmyo2enhoSxy4r0WzltboKmcD2lMrcn-ftq9BvqbVLnJ8ifZFKHt4utRkt0XkU-E0Nr1sPon2487I/s1600/Cocoa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0D2b29Kqp9JGDv2CAcg8wepAxzXTmz5aDQf2dutMivHtvWvt96ujGz6wrkmQNBLJxmyo2enhoSxy4r0WzltboKmcD2lMrcn-ftq9BvqbVLnJ8ifZFKHt4utRkt0XkU-E0Nr1sPon2487I/s400/Cocoa.jpg" height="263" width="400" /></a></div>
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<div style="text-align: center;">
<b style="font-size: x-large; text-decoration: underline;">The World's Greatest Hot Cocoa Mix</b><br />
(Hands down, no lie, THE greatest.)<br />
yields 60+ servings<br />
<br />
<i>Ingredients:</i><br />
1 25.6 oz. container powdered milk<br />
1 21.8 oz container of Nesquick Original Mix<br />
1 15oz container French Vanilla Coffee Mate Non-Dairy Creamer<br />
3 C. powdered sugar<br />
<br />
<i>Directions:</i><br />
Whisk together all ingredients in a very large bowl. Store in airtight container or package individually as gifts with a handful of marshmallows. To Serve: Add 5 TBSP of Hot Cocoa Mix to 8oz. hot milk or water(I prefer milk!) Sip and enjoy!<br />
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*Story behind it: My husband and I were engaged in the coziest, most quaint little coffee shop in town...Harvest Moon. It was picture perfect, comfy couches, jazz music, local art and a very "Central Perk" Friends vibe to it...and best of all, they had the greatest hot chocolate known to man! Well, someone new bought out the little coffee shop and turned it into an Organic, Garden Herb Shop/Restaurant and, quite cruelly, kept the "Harvest Moon" name...One day I went in, seeing the new look and thought, "Oh well, time marches on..." and went inside to order my favorite drink...the young girl at the counter goes to make my hot cocoa and realizes the mix container is empty. No biggie, she'll just go mix up some more..."Ms. Deville(we'll just use that name because it sounds nice and cruel) where did the hot cocoa mix go? I need to mix up some more." Ms. Deville, "Ugh, we aren't serving that anymore, go grab a box of dirt(okay, maybe she said, "organic hot cocoa") if you KNEW what was IN that stuff you wouldn't WANT to drink it!" Me, wide eyed and on the brink of smacking Ms. Deville: "When I go to a coffee shop and order a LARGE hot cocoa, I'm obviously not shooting for 'healthy'..." Ms. Deville: "Sorry, we won't be serving that anymore." Me, after trying said dirt in cup: "Well, I'm sorry to hear that, this stuff tastes horrific. I won't be back." And the wonderful saint of a young woman who saw the slight glimmer of a tear in my eye, reminiscing on the wonderful memories that were and joy of a good cup of hot cocoa, slipped me a tiny slip of paper she had torn off of a piece of a to-go menu and on it she had scribbled the Recipe. ♥ After a few years, I changed it up just a little, the original recipe called for Original Coffee Mate Creamer, however I liked the creaminess of the french vanilla much better, so that is what I've stuck with! I hope you enjoy it as much as I do! It is fantastic topped with whipped cream topping! </div>
Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0tag:blogger.com,1999:blog-148410715795265279.post-6668547144370534462012-12-12T17:00:00.001-08:002014-11-11T16:59:48.215-08:00Deliciousness...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJzBN8A2m5f9EH-6Zdf7gdc3XlBFMQUmGWhpRGitiq2ACevRl-ROGdyLlMeqaxaATqdBUNLYfew9E5DEdJjyFoLsIdH49i6Zzim5w7Dv_bTxnC8jSrg9fxWJJ5IhridZlftZRxiPw8-AH/s1600/RecipeCollage1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJzBN8A2m5f9EH-6Zdf7gdc3XlBFMQUmGWhpRGitiq2ACevRl-ROGdyLlMeqaxaATqdBUNLYfew9E5DEdJjyFoLsIdH49i6Zzim5w7Dv_bTxnC8jSrg9fxWJJ5IhridZlftZRxiPw8-AH/s400/RecipeCollage1.jpg" height="286" width="400" /></a></div>
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I don't know about anyone else, but every year around the holidays, walking through festivals or the mall my husband and I always get sucked in by that amazing cinnamon-sugary aroma that makes you smile and drool a little...it draws you in and you can't help but follow it to see where it's coming from, well-we know where it's coming from...the amazing roasted-candied almond/pecan stand! My husband lived in Germany with his family as a child and they had a Christmas market every year called <em style="background-color: white; font-family: arial, sans-serif; font-size: small; font-style: normal; line-height: 16.363636016845703px; text-align: left;">Striezelmarkt, he recalls the sights, smells, and tastes-and the candied almonds were his favorite, so every year at Christmastime we always buy them when they are being made fresh at an event.</em><br />
The bad thing is, come January-they are nowhere to be found! Sad day! Well, now you don't have to be so sad...this recipe is perfect! Not only is it perfect, but it makes your house smell ahh-mazing. I promise-you will be one drooling, happy fool just waiting on them to cool so you can eat them up! They are delicious to chow down yourself, but they also make for fantastic gifts for neighbors, teachers, or anyone else you can think of! </div>
Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0tag:blogger.com,1999:blog-148410715795265279.post-87000772242463349402012-03-04T05:38:00.002-08:002012-03-04T05:38:42.178-08:00Picture Perfect (and oh-so soft and delicious) Sugar Cookie Cutouts<div style="text-align: left;">
Please forgive the delayed posting of this recipe, I very wrongfully assumed(yeah, yeah, we all know the saying...) life would slow down after Christmas and I'd be able to catch up my blog with all the great recipes I've been dying to share...but I'm here now, and I'm updating, so enjoy!! :)<br />A few great friends and myself wanted to get together and do something "festive" at Christmas time, so we decided on baking and decorating sugar cookie cutouts! Abbey and Katie offered to provide the dough, claiming it was perfect for cutouts...boy, were they right!! It was beautiful, it rolled out nicely, was not sticky, didn't tear easily, and baked to perfection in 10 minutes exactly. Abbey was kind enough to share the recipe from her friend over at "Food, Friends, and Fun!" <a href="http://foodfriendsandfun.blogspot.com/2008/07/sugar-cookies.html">http://foodfriendsandfun.blogspot.com/2008/07/sugar-cookies.html</a> and Beth was kind enough to let us invade her kitchen(and spread the powdered sugar love! Haha!) I provided the Fluffy Buttercream recipe(shared below) that paired with cookie decorating perfectly!(Also great for anything else that needs frosting, but that's for another post!) These recipes are not just for Christmas! Valentine's Day, St. Patty's Day, Spring, Easter, Fall, Halloween, all great excuses...err-opportunities, to make some awesome cutouts! Enjoy!<br /></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px;"><u><b>Perfect Sugar Cookie Cutouts</b></u></span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px;">1 lb.(4 sticks) Margarine</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px;">2 Cups Sugar</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px;">3 tsp. vanilla</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px;">3 eggs</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px;">1 tsp. baking soda</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px;">6 Cups Sifted Flour</span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px;"> </span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px;">*Make sure you sift first, that way they don't get hard during rolling and re-rolling</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">Cream margarine and sugar. Mix well. Add eggs and vanilla. Add baking soda to flour and then add 1 cup at a time to the sugar and margarine mixture. Wrap dough in waxed paper (I separate into 2 halves), then refrigerate for at least an hour (I do overnight). Roll out on floured surface, cut into shapes.</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;"><br /></span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">Bake at 350 for 10 minutes- exactly. Let cool completely on cookie sheet! Transfer when cooled and frost and decorate with buttercream frosting(recipe to follow)</span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;"> </span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">Enjoy! Seriously, these are the easiest to make, and our family and anyone we have made them for just love them. They turn out to be a softer cookie, so sometimes they break when you frost them, but it is worth it!</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">This makes about 6 dozen or more, depending on the size of your cutter. I have halved this recipe before, and used 2 eggs (everything else divides evenly). Cute and easy!</span></div>
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<b style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px;"><u><br /></u></b></div>
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<b style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px;"><u>Fluffy buttercream:</u></b></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px;">*Roughly....* (I say this because sometimes my TBSP's are heaping and not just a true TBSP but close)</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px;">4 TBSP butter(we used salted)</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px;">4 TBSP Crisco</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px;">1tsp vanilla</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px;">2-3 TBSP Milk</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px;">Powdered sugar until you get the consistency you want(Probably 3-4 cups?)</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px;">In a mixer, cream butter, crisco, vanilla. Add milk, then slowly add powdered sugar until you reach desired consistency.</span></div>
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The Betty Crocker Momsters, sporting our awesome new, coordinating aprons, made with love by Katie! </div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px;"><br /></span></div>Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0tag:blogger.com,1999:blog-148410715795265279.post-60431528190386162402012-02-22T15:19:00.000-08:002012-02-22T15:19:14.109-08:00<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><u>Oven-fried Chicken</u><span style="font-size: x-small;"> </span></span></div>
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<span style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span style="font-size: x-small;">(Great when served with Barilla mini farfalle "Bow Tie" pasta tossed with garlic butter and steamed broccoli!)</span></span></div>
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<span style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span style="font-size: x-small;">1 lb boneless skinless thin cut chicken breasts</span></span></div>
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<span style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span style="font-size: x-small;">2 Eggs, lightly beaten-add a pinch of salt/pepper/garlic powder</span></span></div>
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<span style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span style="font-size: x-small;">Breading: </span></span></div>
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<span style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span style="font-size: x-small;">1/4 Cup Panko Bread Crumbs</span></span></div>
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<span style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span style="font-size: x-small;">1/4 Cup Whole Wheat Bread Crumbs </span></span></div>
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<span style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span style="font-size: x-small;">(can also add grated parmesan to the breading mixture for a good Italian dish!)</span></span></div>
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<span style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span style="font-size: x-small;">Salt/Pepper/Garlic Powder/Onion Powder</span></span></div>
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<span style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span style="font-size: x-small;"><br /></span></span></div>
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<span style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span style="font-size: x-small;">Cookie Sheet coated generously with Olive Oil</span></span></div>
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<span style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span style="font-size: x-small;"><br /></span></span></div>
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<span style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span style="font-size: x-small;">Preheat Oven to 375</span></span></div>
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<span style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span style="font-size: x-small;">One at a time, dip chicken breast in egg mixture, then dredge through breading mixture and place on prepared cookie sheet. Lightly drizzle with a little melted butter for extra flavor.</span></span></div>
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<span style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span style="font-size: x-small;">Bake 10 minutes, flip chicken over, bake 10 more minutes or until middle of chicken is white when cut into. (Times will vary with thickness, some may take 12-15 min. on each side)</span></span></div>Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0tag:blogger.com,1999:blog-148410715795265279.post-85405681886387210932012-01-11T15:43:00.000-08:002012-03-27T17:16:43.747-07:00Brownie Cut Outs<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: large;"><span style="line-height: 14px;"> <b>4th of July festive brownies!</b><br /><br /> Follow baking instructions on brownie package, allow to cool completely-overnight is best, but not necessary...cut out shapes, use piping bag(or a ziploc baggie with the corner just barely snipped off to allow for piping) and pipe zig zag's on brownies, sprinkle immediately(before frosting hardens) with festive sprinkles! (Can be cut in any shapes and decorated with any colors for different holidays! i.e. heart cutouts with red/pink heart sprinkles for V-day)</span></span></div>Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0tag:blogger.com,1999:blog-148410715795265279.post-80037599526350566802012-01-05T08:39:00.000-08:002013-12-03T16:09:33.551-08:00Spaghetti Sauce<div class="separator" style="clear: both; text-align: center;">
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<b><u>Grandma Scurlock's Spaghetti Sauce</u></b></div>
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This makes A LOT.</div>
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20 oz. Can Tomato Paste + 2 cans water</div>
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20 oz. Can Tomato Sauce + 2 cans water</div>
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20 oz. Can Tomato Purée + 2 cans water (more or less to your desired consistency)</div>
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Large onion, chopped</div>
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4-5 Stalks of Celery, chopped</div>
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5-6 bay leaves (do not eat these alone-grandma's words exactly)</div>
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Oregano, Salt, and Pepper to taste</div>
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1 C. Sugar</div>
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Bring to a boil then simmer with lid on for 4-6 hours, remove lid for last hour to thicken. Stir and pay close attention so it doesn't burn!</div>
Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0tag:blogger.com,1999:blog-148410715795265279.post-65048794780487778562012-01-05T08:30:00.000-08:002015-12-18T16:41:57.195-08:00Grandma's Cheeseball<div class="separator" style="clear: both; text-align: center;">
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<b><u>Grandma Scurlock's Cheeseball</u></b></div>
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Everyone's favorite cheeseball, she's asked for the recipe everywhere we take it!</div>
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2 - 8oz. pks philadelphia cream cheese, room temperature</div>
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½ C black olives, chopped</div>
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2-3 green onions, chopped</div>
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1 C dry cottage cheese...or 1 C small curd cottage cheese, rinsed and dried in a paper towel(much cheaper)</div>
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3 pks Dried Beef, chipped...1½ pk mixed in cheeseball mixture, 1½ pk to roll the finished cheeseball in.</div>
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1 Tbsp Worcestershire Sauce</div>
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2 -4 dashes of hot sauce (Grandma uses Texas Pete's)</div>
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Chop olives, green onions, and dried beef all seperately in a food processor</div>
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Mix all ingredients except 1½ pk dried beef, form cheeseball- it will be gooey and soft, refrigerate until cold and workable so you can roll cheeseball in chipped dried beef.</div>
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Refrigerate, Serve with Sociables, Club, or Wheatable crackers</div>
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Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0tag:blogger.com,1999:blog-148410715795265279.post-10409834261678734302011-03-03T17:53:00.000-08:002012-01-11T15:35:50.366-08:00Cakes I've made! :)I dabble in baking/cake decorating when someone I know needs a birthday cake...store bought cakes get old after a while and they always seem to look the same! I enjoy baking and getting creative, but lack a lot of knowledge in the area! if anyone has any helpful tips for how to better my cakes, feel free to comment, I love input and appreciate any help!<br />
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</div>Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0tag:blogger.com,1999:blog-148410715795265279.post-89666358133262898852011-01-06T17:52:00.000-08:002013-12-03T14:37:31.379-08:00Oreo Truffles<div class="separator" style="clear: both; text-align: center;">
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<b><u>Oreo Truffles</u></b></div>
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<span class="Apple-style-span" style="color: #444444; font-family: Helvetica-Neue, Helvetica, Arial, sans-serif; font-size: 16px;"></span><br />
<div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 0.95em; line-height: 23px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 20px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; vertical-align: baseline;">
<b>1 package Double Stuffed oreo cookies (I used great value brand!)</b></div>
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<b>1 8oz. package cream cheese (softened)</b></div>
<div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 0.95em; line-height: 23px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 20px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; vertical-align: baseline;">
<b>2-3 packages white chocolate(Melting chips work the best) </b></div>
<div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 0.95em; line-height: 23px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 20px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; vertical-align: baseline;">
<b>½ package milk chocolate chips(or colored melting chocolates)</b></div>
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Directions:<br />
Crush cookies(cream filling as well) in a food processor and stir in softened cream cheese. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet. (Freeze) Melt white chocolate as directed on the package and then place one at a time into chocolate and lift out with 2 forks-allowing excess chocolate to drip through prongs. Place on wax paper covered cookie sheet to dry. Melt milk chocolate chips and pipe or drizzle design on top! Enjoy!<br />
Makes about 40 truffles.(Recipe doubles easily)</div>
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Notes:<br />
Store in refrigerator as they do contain Cream Cheese.<br />
May require re-freezing during the dipping process, as you go along some of them will soften before you get to dip them. If the first coat doesn't cover well, freeze and then dip again.(I always dip mine twice) Also, if you have extra chocolate you can always make a few chocolate covered pretzels or strawberries or bananas!</div>
Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0tag:blogger.com,1999:blog-148410715795265279.post-49959784477596675682010-12-10T19:10:00.000-08:002012-01-04T13:50:38.668-08:00Grandma Scurlock's Pecan Dainties<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaXpmvXXxNnJFKcc1GKfFmeyx0kQHk2lbg9s-nnrSITUZEDlm3zvrTpBSVgZ2ahK4iqdMBHwwprMv0LaEaBE_H8am04lylF9_AYMZeZYHRSR4r19NSGdTZaxDqV5hpcqN4AbnvNz8dxc7D/s1600/PecanDainties.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaXpmvXXxNnJFKcc1GKfFmeyx0kQHk2lbg9s-nnrSITUZEDlm3zvrTpBSVgZ2ahK4iqdMBHwwprMv0LaEaBE_H8am04lylF9_AYMZeZYHRSR4r19NSGdTZaxDqV5hpcqN4AbnvNz8dxc7D/s400/PecanDainties.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><b><u>Grandma Scurlock's Pecan Dainties</u></b></span></div>
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<b>1 Cup margarine (or butter)</b></div>
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<b>½ Cup Sugar</b></div>
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<b>2 Cups Sifted Flour</b></div>
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<b>1 teaspoon vanilla</b></div>
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<b>1 Tablespoon water</b></div>
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<b>1 Cup finely chopped pecans</b></div>
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Cream sugar and margarine in mixer, add remaining ingredients. Mix well. Chill. Shape into 1 inch balls on cookie sheet. Top each ball with a pecan half. (We cut them in half-not long ways) press pecan half down in middle of ball. Bake at 325<span style="font-family: sans-serif; font-size: 13px; line-height: 19px;"><b>° </b>for 20 min. Yields 6 to 8 dozen. Store in airtight container.</span></div>Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0tag:blogger.com,1999:blog-148410715795265279.post-33220025419104412592010-09-27T11:01:00.000-07:002010-12-10T19:13:08.881-08:00Pumpkin Rolls <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE1RHssaFjx5F4OFZ97WQkgKbfhumIc6ZUWDQpaWz6nqS32_UK_hiyZaFakLmMgM2jCxqJsdOPXyijV09AvXTJ0qKkVnLYDSOl5Ss1gyQWYbtwqK4OKIPTUynCea8pO8auNmPcOFXqmBMa/s1600/PumpkinRoll2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE1RHssaFjx5F4OFZ97WQkgKbfhumIc6ZUWDQpaWz6nqS32_UK_hiyZaFakLmMgM2jCxqJsdOPXyijV09AvXTJ0qKkVnLYDSOl5Ss1gyQWYbtwqK4OKIPTUynCea8pO8auNmPcOFXqmBMa/s1600/PumpkinRoll2.jpg" /></a></div><br />
<div style="text-align: center;"><b><u>Pumpkin Rolls</u></b></div><div style="text-align: center;"><i>(Recipe Compliments of Sheila Wheeler)</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: center;"><b>3 Eggs</b></div><div style="text-align: center;"><b>1 C. Sugar</b></div><div style="text-align: center;"><b>2/3 C. Pumpkin (1 Large can of Pumpkin yields 5 pumpkin rolls)</b></div><div style="text-align: center;"><b>1 tsp. Lemon Juice</b></div><div style="text-align: center;"><b>¾ C. Flour</b></div><div style="text-align: center;"><b>1 tsp. Baking Powder</b></div><div style="text-align: center;"><b>1 tsp. Salt</b></div><div style="text-align: center;"><b>1 tsp. Nutmeg</b></div><div style="text-align: center;"><b>2 tsp. Cinnamon</b></div><div style="text-align: center;"><b>1/8 tsp. Ground Cloves</b></div><div style="text-align: center;"><b>¼ tsp. Allspice</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Preheat oven to 325º. Put waxed paper on cookie sheet. Butter/spray lightly. </div><div style="text-align: center;">(I measure out all of the dry ingredients-except for the sugar- in one bowl to dump in all at once while mixing-makes things go more smoothly and you don’t forget what you’ve added or not while you’re mixing!) It is best to use a mixer on a stand. Beat eggs 5 minutes at high speed. Add sugar, beat well. Add remaining ingredients, blend well. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Pour onto prepared cookie sheet. Bake 20 minutes. Remove from oven and loosen edges w/spatula all the way around. Roll up(with the wax paper included) and wrap a dish towel around it and let set to cool @ room temp. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">While cooling, clean mixer and make the filling: </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Mix the following together well: </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>1 C. Confectioner Sugar</b></div><div style="text-align: center;"><b>1 8oz. Cream Cheese</b></div><div style="text-align: center;"><b>¼ C. margarine</b></div><div style="text-align: center;"><b>½ tsp. vanilla</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">When pumpkin rolls have cooled, unwrap/unroll, fill, roll back up(Without the wax paper) and chill seam side down, sprinkle powdered sugar on top if desired.</div>Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0tag:blogger.com,1999:blog-148410715795265279.post-84979953157814450222010-07-20T17:42:00.000-07:002014-01-19T10:09:56.038-08:00Great Grandma (Emmy) Fitzpatrick's Homemade Noodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDgppNc46W7_xlwpbjwYAW4Xx9YOWOXQWqn862MILn7sgGJ8jX9_vM1O_ltDaBSF5t0ZHtyYXvfZidOUmix1aqZ75m_V7F1IEmrSiitt0FUc3AeZ4pz-HgjlcPS5cTA94VuTaX8emk3zMG/s1600/GrandmaNoodles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDgppNc46W7_xlwpbjwYAW4Xx9YOWOXQWqn862MILn7sgGJ8jX9_vM1O_ltDaBSF5t0ZHtyYXvfZidOUmix1aqZ75m_V7F1IEmrSiitt0FUc3AeZ4pz-HgjlcPS5cTA94VuTaX8emk3zMG/s1600/GrandmaNoodles.jpg" height="320" width="320" /></a></div>
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My Grandmother's Mother taught her how to make these noodles and my Grandmother finally taught me!</div>
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To make Noodles</div>
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4 C. Flour</div>
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6 Large Eggs</div>
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3/4 C. Milk</div>
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Salt (to taste)</div>
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In a large bowl measure out flour, dig a "well" in the middle and place eggs, milk, and salt in the middle of the well. Flour hands and mix flour into the middle and knead the dough until stiff. </div>
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Divide dough into 3 or 4 pieces (easier to work with) flour surface and roll dough out thin(re-dust surface with flour as needed, it will not hurt the dough). Allow dough to rest for 30 minutes rolled out. Cut noodles to desired size (some people roll the dough up into a log and cut the noodles that way-others keep it flat and use a pizza cutter) Place noodles on a large cookie sheet lined with wax paper-allow to dry out overnight.(I let mine dry out overnight and all the way until dinnertime the next day)</div>
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To Cook Noodles</div>
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2- 48oz + 1- 14oz can of chicken broth (or if you boil your own chicken and make broth you can use that)</div>
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8-16oz water</div>
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Chicken(optional) </div>
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Bring broth/water mixture(salt/pepper/garlic powder/onion powder to taste) to a boil and boil noodles(on med. high or slightly lower so it doesn't boil over) 10 minutes with lid on, 10 minutes with lid off. If they are not tender enough boil another 10 minutes, it depends on the thickness of your noodles! :)</div>
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*I know some people cook a whole chicken and tear it up and put it in, I only had 2 packages of thin sliced chicken breasts and they worked just as well, I boiled them until cooked in the chicken broth before I cooked the noodles, then strained the broth(to get out all the yuck) and place it back in the pan and added water to boil the noodles-tore up the chicken and threw it in with the noodles!</div>
Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0tag:blogger.com,1999:blog-148410715795265279.post-74010303663750581332010-05-27T09:06:00.000-07:002014-11-11T16:54:21.530-08:00S'mores Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgybRaYwHUxdbKu8H1xANi3C0CajVbhw9HnRtR58QaHNi4gXCcT11whyphenhyphenAOI6Sul04otk2ImfhcbfQGKi6svOKofPUDoDB9q5McN4B9hH9CafrUULublp-FHbfK4Hof2VIRib8qTWrbKIa3O/s1600/Brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgybRaYwHUxdbKu8H1xANi3C0CajVbhw9HnRtR58QaHNi4gXCcT11whyphenhyphenAOI6Sul04otk2ImfhcbfQGKi6svOKofPUDoDB9q5McN4B9hH9CafrUULublp-FHbfK4Hof2VIRib8qTWrbKIa3O/s400/Brownies.jpg" gu="true" height="267" width="400" /></a></div>
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<b><u>S'mores Brownies</u></b></div>
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<b>1 box brownie mix</b></div>
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<b>1 bag mini marshmallows</b></div>
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<b>1 package Honey Graham Crackers(1 package out of the box)</b></div>
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<b>As many milk chocolate chips as you want!</b></div>
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Line the bottom of a 9x13 pan with graham crackers. Mix brownie batter as instructed on Brownie Mix box, pour mixture over graham crackers, bake as directed by Brownie instructions/until toothpick comes out clean when inserted in middle. </div>
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Remove from oven when finished, set oven to Broil. Cover brownies with marshmallows and sprinkle milk chocolate chips and graham cracker crumbs on top. Place under broiler and watch for 2 minutes or so until marshmallows "toast". (Do not walk away-keep a close eye-the marshmallows will burn fast!)</div>
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Let cool for 15min. before cutting.(You can cut them before that, but it will be a gooey mess!)</div>
Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0tag:blogger.com,1999:blog-148410715795265279.post-48320292330157613592010-04-20T20:48:00.000-07:002012-01-12T14:58:36.597-08:00Taco Pizza<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi00P7_08C7BYgRYstaHiJTtcTSpbSebp9c4NvpDhbYCrTWmNXBc-9SsswEb7viVwyxLpJcCuv9bKCdLJRY6ckkCen05WezrifGKTinYrRX8uHx7VNjseeaLKdqngvrAw19DqPyaDpFU2sx/s1600/Taco+Pizza+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi00P7_08C7BYgRYstaHiJTtcTSpbSebp9c4NvpDhbYCrTWmNXBc-9SsswEb7viVwyxLpJcCuv9bKCdLJRY6ckkCen05WezrifGKTinYrRX8uHx7VNjseeaLKdqngvrAw19DqPyaDpFU2sx/s400/Taco+Pizza+1.jpg" width="400" /></a></div>
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(Picture is before toppings)</div>
<span style="font-size: large;">1-2lbs Shredded Chicken or Ground Beef (I cooked chicken until it fell apart/shredded easily in the crockpot with water and a little bit of taco seasoning!)<br />1/2 packet of taco seasoning</span><br />
<span style="font-size: large;">Boboli-or any brand Prepared Pizza Crust (2 pack normal size or 3 small personal pizza crusts)</span><br />
<span style="font-size: large;">1 can regular size tomato sauce (not the big one, not the tiny one)</span><br />
<span style="font-size: large;">1 can regular size refried beans</span><br />
<span style="font-size: large;">1 package fiesta blend shredded cheese (grab the big bag if you're a cheese lover, but you'll probably have leftover cheese)</span><br />
<span style="font-size: large;">Toppings: Doritos, Sour Cream, Lettuce, Black olives</span><br />
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<span style="font-size: large;">Cook/shred chicken or brown ground beef, season to taste-salt/pepper/onion powder/taco seasoning if desired. Brush pizza crusts with small amount of olive oil(as directed on package) in small saucepan combine tomato sauce and refried beans, heat and stir until mixed well. Spread sauce mixture on pizza crust, next cover with a layer of chicken/or beef and top with cheese. Place in oven according to pizza crust package.</span><br />
<span style="font-size: large;">Remove from oven and top with desired toppings, Sour Cream, Lettuce, and our personal favorite crushed up doritos.</span>Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0tag:blogger.com,1999:blog-148410715795265279.post-48930078006844221262010-04-18T16:00:00.000-07:002010-04-18T16:00:24.992-07:00Easter Egg Rice Krispy Treats<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIOiusMx07w1q5P5-lKSdYFuuZBceNZeQ3qNwtdpOz5XX6icZX_21vAdYjUaiuC18Zis66Bnv4qz1Ko7reWzubj6nc2v_KX1lq61LpfWtNj1tBabtn9GrqtTvUVpEGFzyZdesXkmTMs5z/s1600/April018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIOiusMx07w1q5P5-lKSdYFuuZBceNZeQ3qNwtdpOz5XX6icZX_21vAdYjUaiuC18Zis66Bnv4qz1Ko7reWzubj6nc2v_KX1lq61LpfWtNj1tBabtn9GrqtTvUVpEGFzyZdesXkmTMs5z/s320/April018.jpg" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: left;">Rice Krispie Easter Eggs</div><div style="text-align: left;"></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">4 Tbsp butter</div><div style="text-align: left;">1 10 oz bag marshmallows</div><div style="text-align: left;">6 C crispy rice cereal</div><div style="text-align: left;">3 colors of food coloring</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Melt the butter on the stovetop. </div><div style="text-align: left;">Melt the marshmallows with the butter.</div><div style="text-align: left;">When the marshmallows are melted, have ready 3 bowls big enough for room to stir 2 C rice cereal in with 1/3 of the marshmallow cream. Also have the food coloring ready. Add 1/3 of the melted marshmallow to each bowl, add in desired amount of coloring and stir. Mix 2 C of rice cereal into each bowl until fully combined.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">When the cereal and marshmallow is fully mixed and cool enough to handle, take about 1/3-cup of the mixture and stuff into a small to medium plastic easter egg for shape, remove and Set eggs aside to cool, not touching each other, on wax paper or a cookie sheet. (Tip: if your hands get to sticky, wet them slightly or rub small amount of crisco on hands while handling the mixture)</div><div style="text-align: left;">Serve these in an Easter basket or on a deviled egg plate! <br />
Makes about 24 eggs </div>Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0tag:blogger.com,1999:blog-148410715795265279.post-63112455652762075472010-03-24T16:16:00.000-07:002012-01-11T15:32:44.839-08:00<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
Super Simple Donuts</div>
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The Best Donuts Ever.</div>
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1 tube refrigerated biscuits (We used Pillsbury buttermilk biscuits)</div>
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¼ inch of oil in a medium to large pan</div>
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Cookie sheet or large plate with paper towel on top (to place doughnuts on and sprinkle with sugar)</div>
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Sugar (as much/little as you want to sprinkle on your donuts!)</div>
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Small round cookie cutter (I used the wide end of a frosting tip from a frosting bag-it made perfect Donut holes!) </div>
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Heat oil in pan over Medium heat.</div>
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Drop in biscuits (I wouldn't do more than 4-6 at a time because you want to flip and remove them quickly)</div>
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Allow to fry 15 seconds on first side. Flip over, allow to fry 15 seconds more. Remove from oil, place on paper towel and sprinkle (or let the kids sprinkle) sugar all over them! </div>
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Voila! Makes 10 Donuts and 10 Donut Holes! (duh, I know) Not an ounce of biscuit taste to them...you'll be pleasantly surprised at how simple, fast, and delicious these really are!! </div>
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*You can fry up your donut holes too, just eyeball them, they are hard to "flip" just stir them around a little in the oil until they start to brown-then take them out! </div>
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*Other variations, mix cinnamon and sugar to sprinkle on top. Or you can toss them in a bowl (or paper bag like my Maw-maw used to do it!) of Confectioner's Sugar to make Powdered Sugar Donuts! </div>
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*Toppings: you can use vanilla frosting and add sprinkles for a fun twist! </div>
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<br /></div>Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0tag:blogger.com,1999:blog-148410715795265279.post-12584421898800002602010-03-23T14:13:00.000-07:002010-08-30T12:22:33.759-07:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP23law5lJVN6j6XSTn69ULij2l8EoQEjs-KnwY9fEtbSEMWSjlv20kiba0gubwBdTtHO-q9tTiITsDUmlE8eyEtnYdaabqmyp8xV4AwCENDom2WkmeYhTla67nMfsR1TxM0CgQaIRXWrT/s1600-h/Teriyaki.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP23law5lJVN6j6XSTn69ULij2l8EoQEjs-KnwY9fEtbSEMWSjlv20kiba0gubwBdTtHO-q9tTiITsDUmlE8eyEtnYdaabqmyp8xV4AwCENDom2WkmeYhTla67nMfsR1TxM0CgQaIRXWrT/s320/Teriyaki.jpg" vt="true" /></a></div><div style="text-align: center;">Sweet Summer BBQ</div><br />
<div style="text-align: left;">1½ lb boneless skinless chicken breast cut into strips(or the pre-cut chicken breast strips)</div>3/4 c Your favorite BBQ sauce (This is especially good with original KC Masterpiece or one of those "darker" smokier tasting sauces, I don't recommend the sweet/honey/tart sauces b/c you are adding fruit juices which will sweeten it up quite a bit!)<br />
1-2 TBSP olive oil<br />
1/2 c pineapple juice<br />
Garlic powder or 1 clove of garlic-minced<br />
Few squirts of lemon juice (1 or 2 generous squirts will do the trick)<br />
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Mix all ingredients together in large ziploc baggie, make sure all the chicken is coated with mixture. Place in refrigerater for a few hours. <br />
Prepare grill with vegetable oil. Grill 3-4 minutes on each side or until done, we grill it a little longer because we cover the grill in foil. <br />
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Serve with rice. After preparing rice toss a slice or two of pineapple in and toss the rice to carry over the flavor. And/or salad, if you'd like you can also toss some pineapple with the salad for a little extra flavor. <br />
I love to serve this with Asparagus, it is one of my favorite side dishes in the summer! Clean and prepare asparagus (wash and snap off the white/hard end-it should snap right off). Heat 2 Tablespoons or so of butter in a pan. For this dish add a splash of pineapple juice, salt and pepper, and a splash of lemon juice. Cook over medium heat about 10 minutes. It's best to pick thin asparagus that is all the same size so it cooks evenly. <br />
*For a different take on the same meal try Teriyaki sauce instead of BBQ, and keep the pineapple/lemon juice in the recipe Great summer grilling recipe!Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0tag:blogger.com,1999:blog-148410715795265279.post-41152834920998893972010-03-22T13:26:00.000-07:002011-09-11T18:32:09.861-07:00Delicious Marshmallow Fondant (Very easy)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDSIUxBa1uGJNt2VkClYdp-JwAjN9H2ErmPXU_lqu33Affwpy50YWfgMTajWY4lf-XlpgWUog5qo_yu4noHrfzIjv_cGDXU-y7ny5uopoRi50L32ZSJYe1Zw7qRrOi4Mr98Uwh0-11gZHh/s1600-h/Cake004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDSIUxBa1uGJNt2VkClYdp-JwAjN9H2ErmPXU_lqu33Affwpy50YWfgMTajWY4lf-XlpgWUog5qo_yu4noHrfzIjv_cGDXU-y7ny5uopoRi50L32ZSJYe1Zw7qRrOi4Mr98Uwh0-11gZHh/s320/Cake004.jpg" vt="true" /></a></div>
Everyone loves the perfectly smooth appearance of a fondant cake, but fondant often tastes pasty and bland when bought commercially. It is also expensive, averaging about $5-$10 per pound! Instead of using a fondant that has been processed and rolled into a box, try making some marshmallow fondant from scratch for a delicious homemade fondant that is simple and fun. It is so good and so easy to work with you'll wonder why anyone uses regular fondant! (I know I'm puzzled, this stuff was amazing and simple!)<br />
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16 oz. <span class="Apple-style-span" style="font-family: Verdana; font-size: x-small;"><span class="Apple-style-span" style="line-height: 24px;">Mini marshmallows</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana; font-size: x-small;"><span class="Apple-style-span" style="line-height: 24px;">2 lbs Powdered Sugar(Confectioners Sugar)</span></span><span class="Apple-style-span" style="background-color: white; font-family: Verdana; font-size: x-small; line-height: 24px;"><span class="amount">1/2 cup</span> Crisco <span class="name">shortening</span></span><br />
<span class="Apple-style-span" style="background-color: white; font-family: Verdana; font-size: x-small; line-height: 24px;"><span class="name">2-5 Tablespoons of Water</span></span><br />
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-Melt marshmallows and 2 Tablespoons of water in a microwave bowl <span class="Apple-style-span" style="background-color: white; font-family: Verdana;"><span class="Apple-style-span" style="font-size: x-small;">30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total.</span></span><br />
-Dump ¾ of the confectioners sugar on top of the melted marshmallows and stir with a spatula. Once it has blended, dump onto a work surface that has been heavily greased with shortening. Grease your hands thoroughly with shortening to keep the mixture from sticking to your hands.<br />
-Knead the mixture, adding confectioners sugar, if mixture is sticky. If the mixture tears, dip fingers in water and add a little at a time until the desired consistency is reached. Make sure that no dry lumps of confectioners sugar remain.<br />
-Coat your marshmallow fondant in shortening, and place in a plastic food bag, squeezing out all of the air before sealing. Bag it once more to ensure to air leaks. Air will dry out your marshmallow fondant.<br />
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*When ready to use, the fondant will be hard from the refrigerator, pop it in the microwave for 10-20 seconds(10 works, unless it is the entire ball of fondant at once, then you might need 20 seconds) when rolling out the fondant, grease your rolling pin with shortening and make sure you have some on your hands or you will stick to your fondant! :)<br />
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*to color food coloring place it in a plastic bag to knead it OR wear plastic gloves (unless you don't mind purple/pink/green hands) place desired amount of gel food color, stretch/pull, knead the fondant until well mixed, or less mixed for marbled effect. <br />
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Now that you have made your marshmallow fondant, it will last for at least a month in your fridge! (make sure you double ziploc bagged it so no air leaks!)Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0tag:blogger.com,1999:blog-148410715795265279.post-51089455955555794032010-03-17T19:00:00.000-07:002012-01-05T06:22:05.674-08:00Haystacks(Or "Bird Nests) (No-bake)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">2- 11 oz. pkg. Butterscotch (or chocolate) morsels</span><br />
<span style="font-size: large;">½ C. Jif Peanut Butter</span><br />
<span style="font-size: large;">10-12 oz. Chow Mein Noodles (entire bag)</span><br />
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<span style="font-size: large;">Prepare 2 cookie sheets with wax paper. </span><br />
<span style="font-size: large;">In Medium Saucepan- Melt Butterscotch Morsels and Peanut Butter over Medium-Low heat while stirring. Remove from heat, add Chow Mein Noodles (little by little) stirring until well coated. </span><br />
<span style="font-size: large;">Drop mixture in "Haystacks" on cookie sheets with wax paper and place in refrigerator to cool/harden. Place Cadbury mini eggs or some jelly beans on top to make Bird Nests!</span>Amberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0tag:blogger.com,1999:blog-148410715795265279.post-30226246478345882082010-03-17T18:50:00.000-07:002010-03-17T18:50:00.573-07:00No-Bake Granola Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs68rdncoJPeIiR2Y75C9I2ixxoIx5AffzKVVmzQoJr4Pjai78NikhWDEkK2T8mnnT6vnKQmzh6kkqpQTMtDs0lHpBf6T2AUJ9YYPObB2epJY4MMKWIGQBrjs1fUWxIH5usfBTW2GqjiE1/s1600-h/GRANOLA1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs68rdncoJPeIiR2Y75C9I2ixxoIx5AffzKVVmzQoJr4Pjai78NikhWDEkK2T8mnnT6vnKQmzh6kkqpQTMtDs0lHpBf6T2AUJ9YYPObB2epJY4MMKWIGQBrjs1fUWxIH5usfBTW2GqjiE1/s320/GRANOLA1.jpg" vt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">1.5 cups rice krispies cereal </div>1.5 cups old fashioned oats <br />
1/2 cup brown sugar (unpacked) <br />
1/2 cup honey <br />
1/2 cup peanut butter <br />
1 tsp vanilla extract <br />
1/3 cup mini chocolate chips <br />
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Line a 13x9 pan with wax paper, helps make them chewy and it's easier to get them out. Put the mini chocolate chips in the freezer while you're working, they won't melt as quickly when you add them later on. Add oats and rice krispies to a very large mixing bowl. Heat brown sugar and honey in a saucepan over medium heat until smooth. Add peanut butter and vanilla and stir until everything is combined. It will be a thick brown sauce. Don't let it boil. Remove from heat and pour over oat/cereal mix. Work quickly and stir to combine everything. Add the mini chocolate chips at the very end. Press into baking pan and chill for about 30 minutes until solid. Cut into 16 bars. (I lifted them right out with the wax paper and cut them on a cutting board) <br />
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Makes 16 servingsAmberhttp://www.blogger.com/profile/08035216875284360740noreply@blogger.com0