tag:blogger.com,1999:blog-25176873134361748432024-02-07T19:13:04.965-08:00a Chick and a SpoonI love making delicious meals.Emilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-2517687313436174843.post-6522889192685890822011-08-10T05:40:00.000-07:002011-08-14T14:20:02.548-07:00Macadamia Fudge TorteThis is Pillsbury's million dollar recipe winner! It is Fantastic! I could eat this whole Torte if I did not have to share with everyone else!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfcR1xEVzjA1O02utFNgHyLQzG3CraB4Z3Ow1_aRZiBC3xp3cQrvdwMhw9NOEJ_fTGnit_CewE0lVAJUhSkK7DHLQoUTZ7wYjSbJb8nACqy__XPWAgpW3ggeOy_l1xCxBj4UScRma1Zs4/s1600/IMG_4550.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfcR1xEVzjA1O02utFNgHyLQzG3CraB4Z3Ow1_aRZiBC3xp3cQrvdwMhw9NOEJ_fTGnit_CewE0lVAJUhSkK7DHLQoUTZ7wYjSbJb8nACqy__XPWAgpW3ggeOy_l1xCxBj4UScRma1Zs4/s320/IMG_4550.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8n6R3BqUiMK4RPicWata2ytVRtW8PeyYeAfUXypR_Cjf43ThD4cZ8xf9bukqjBiHtjcAgnWxDx0wwR4BPf0T-XHXPRzBTcwBHjTTvUq3CCykmjG4e4aEeeJfE1PTpkNfCWweR77Vem8/s1600/IMG_4551.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8n6R3BqUiMK4RPicWata2ytVRtW8PeyYeAfUXypR_Cjf43ThD4cZ8xf9bukqjBiHtjcAgnWxDx0wwR4BPf0T-XHXPRzBTcwBHjTTvUq3CCykmjG4e4aEeeJfE1PTpkNfCWweR77Vem8/s320/IMG_4551.JPG" width="320" /></a> <br />
<h4 class="topMarginTen"> </h4><h4 class="topMarginTen"> </h4><h4 class="topMarginTen"> </h4><h4 class="topMarginTen"> </h4><h4 class="topMarginTen"> </h4><h4 class="topMarginTen"> </h4><h4 class="topMarginTen"> </h4><h4 class="topMarginTen"> </h4><h4 class="topMarginTen"> </h4><h4 class="topMarginTen"> </h4><h4 class="topMarginTen"> </h4><h4 class="topMarginTen"> </h4><h4 class="topMarginTen">INGREDIENTS</h4><div class="eightGrid bottomSpacer"><div class="IngredientsContent" id="maincontentarea_0_fullcolumn_0_RecipeTab_IngredientsContent"><div class="IngredientGroupHeading">Filling-</div><div class="ingredient IngredientItem"><div class="name label">1/3 cup low-fat sweetened condensed milk (not evaporated)</div></div><div class="ingredient IngredientItem"><div class="name label">1/2 cup semisweet chocolate chips</div></div><div class="IngredientGroupHeading"></div><div class="IngredientGroupHeading">Cake-</div><div class="ingredient IngredientItem"><div class="name label">1 (18.25-oz.) pkg. Devil's Food Cake Mix</div></div><div class="ingredient IngredientItem"><div class="name label">1 1/2 teaspoons cinnamon</div></div><div class="ingredient IngredientItem"><div class="name label">1/3 cup oil</div></div><div class="ingredient IngredientItem"><div class="name label">1 (15-oz.) can sliced pears in light syrup, drained</div></div><div class="ingredient IngredientItem"><div class="name label">3 eggs</div></div><div class="ingredient IngredientItem"><div class="name label">1/3 cup chopped macadamia nuts or pecans</div></div><div class="ingredient IngredientItem"><div class="name label">2 teaspoons water</div></div><div class="IngredientGroupHeading"></div><div class="IngredientGroupHeading">Sauce-</div><div class="ingredient IngredientItem"><div class="name label">1 (17-oz.) jar butterscotch caramel ice cream topping</div></div><div class="ingredient IngredientItem"><div class="name label">1/3 cup milk</div><div class="name label"></div><div class="name label"><h4>DIRECTIONS</h4><div class="instructions clearfix"><span class="RecipeMethodItemNumber"> 1.</span><span class="RecipeMethodStep instruction"> Heat oven to 350°F. Spray 9 or 10-inch springform pan with nonstick cooking spray. In small saucepan, combine filling ingredients; cook over medium-low heat until chocolate is melted, stirring occasionally.</span> </div><div class="instructions clearfix"><span class="RecipeMethodItemNumber"> 2</span><span class="RecipeMethodStep instruction">. In large bowl, combine cake mix, cinnamon and oil; blend at low speed for 20 to 30 seconds or until crumbly. (Mixture will be dry.)</span> <span class="RecipeMethodItemNumber"> </span></div><div class="instructions clearfix"><span class="RecipeMethodItemNumber">3</span><span class="RecipeMethodStep instruction">. Place pears in blender container or food processor bowl with metal blade; cover and blend until smooth.</span> <span class="RecipeMethodItemNumber"> </span></div><div class="instructions clearfix"><span class="RecipeMethodItemNumber">4.</span><span class="RecipeMethodStep instruction"> In another large bowl, combine 2 1/2 cups of the cake mix mixture, pureed pears and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in sprayed pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling.</span> <span class="RecipeMethodItemNumber"> </span></div><div class="instructions clearfix"><span class="RecipeMethodItemNumber">5</span><span class="RecipeMethodStep instruction">. Bake at 350°F. for 45 to 50 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Remove sides of pan. Cool 1 1/2 hours or until completely cooled.</span> </div><span class="RecipeMethodItemNumber">6</span><span class="RecipeMethodStep instruction">. In small saucepan, combine sauce ingredients; cook over medium-low heat for 3 to 4 minutes or until well blended, stirring occasionally. Just before serving, spoon 2 tablespoons warm sauce onto each individual dessert plate. Top each with wedge of torte. If desired, serve with ice cream and garnish with chocolate curls.</span> <br />
</div></div></div></div>Emilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com1tag:blogger.com,1999:blog-2517687313436174843.post-39984620034998267302011-08-08T09:39:00.000-07:002011-08-08T09:39:13.063-07:00Twice Baked PotatoesI made Twice Baked Potatoes for dinner last night, Beau said that they were possibly his favorite food ever! (I didn't get to take a picture of them)<br />
<br />
Ingredients<br />
<ul><li class="ingredient">4 large russet potatoes, about a pound each</li>
<li class="ingredient">Pam</li>
<li class="ingredient">1/2 cup sour cream</li>
<li class="ingredient">1/2 cup milk</li>
<li class="ingredient">2 Tbsp butter, softened</li>
<li class="ingredient">1 packet Onion Soup mix</li>
<li class="ingredient">1 cup Cheese</li>
<li class="ingredient"> 1 small can Chopped Green Chillies</li>
<li class="ingredient">1 small can Sliced Olives</li>
</ul>1. Bake the Potatoes<br />
Turn the oven to 400 degrees. Scrub the potatoes clean. Poke the tines of the fork into the potato several times. Spray the potato with Pam. Place directly onto the top or middle rack of the oven. Cook about 1 hour and 15 minutes until the potatoes are cooked through. <br />
<br />
2. Allow the potatoes to get cool to the touch. Slice the potato in half, Use a spoon to scoop out the inside of the potato, forming a potato "canoe" leave about 1/4" of the potato on the skin.<br />
<br />
3. Place the scooped out potato inside the sour cream, milk, and butter in a large bowl. Mash with a potoato masher. Mix in the onion soup mix, cheese, green chillies, olives into the bowl.<br />
<br />
4. Spoon the potatoe mixture back into the potato shells.<br />
<br />
5. Heat the oven to 350 degrees. Place potatoes onto cookie sheet and bake for 25-30 minutes until heated through. <br />
<br />
Emilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com0tag:blogger.com,1999:blog-2517687313436174843.post-6762408743990485122011-05-12T12:17:00.000-07:002011-05-13T13:46:09.884-07:00Chicken Enchiloadas, and Spanish Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzA0xmF9onkU3gA_BVWHVD57MZyZ0rtM7XEZa1OdyLcMcFhSbneowwU-pQJwNYeZYAS-H-OlGufZvIGUByrnAYorM0hB3jcsWUoezfFrOFi-ao4GSp5VeAB-sI7KXpffg6sf0ehNGtqkY/s1600/IMG_4553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzA0xmF9onkU3gA_BVWHVD57MZyZ0rtM7XEZa1OdyLcMcFhSbneowwU-pQJwNYeZYAS-H-OlGufZvIGUByrnAYorM0hB3jcsWUoezfFrOFi-ao4GSp5VeAB-sI7KXpffg6sf0ehNGtqkY/s320/IMG_4553.JPG" width="320" /></a></div>This is a super yummy and easy meal. I got this recipe out of the Essential Mormon Cookbook.<br />
<br />
<br />
Chicken Enchiladas<br />
2 cups chopped cooked chicken<br />
1 cup sour cream<br />
1 cup chopped onions<br />
2 TBS butter<br />
1/2 tsp salt<br />
4 cups sredded Monterery Jack chhese<br />
10 flour tortillas<br />
1 15 oz can mild enchilada sauce<br />
green onions to garnish, chopped<br />
<br />
Combine chicken, sour cream, and green chilies. Set aside. In another pan saute onions in butter until golden. Add onion, salt, and 2 cups cheese to chicken mixture. Dip tortillas in enchilada sauce to soften. Spoon 1/2 cup of the chicken mixture into each tortilla. Roll up and place close together into 2 greased 9X13 pans ( 5 enchiladas per pan). Cover with remaining shredded cheese (1 cup per pan). Bake uncovered at 350 degrees F. for 20-30 minutes. Garnish with chopped green onions. Makes 10 enchiladas.<br />
<br />
Spanish Rice<br />
<br />
2 cups minute rice<br />
2 TBS butter<br />
1/2 cup diced onion<br />
1/2 cup green pepper<br />
1 (14 oz) can diced tomatoes<br />
1 ( 10.5 oz) can consomme soup<br />
1/2 teaspoon pepper<br />
<br />
In a frying pan brown rice in butter. Add onion and green pepper, saute until tender. Add tomatoes, consomme, and pepper. Cook over medium heat for about 5 minutes, uncovered. Turn off heat. Leave pan on burner and cover with lid. Let stand for about 10 minutes or until liquid is absorbed into rice. Makes 6 half-cup servings.Emilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com0tag:blogger.com,1999:blog-2517687313436174843.post-34191237050045084412010-03-18T20:41:00.000-07:002010-03-18T20:41:00.758-07:00Chunky Chicken Noodle Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQ37qJH7v8WTCP_pldBg8596PMD3v8OeHicGe29wLlWM-oiuHPDZkH91HWSD0EDAb5fL9bh__WmTPhyphenhyphen5mE9bC_InlhT24ht-CBgG5wB0gOD0Rg7bRJNP7G8gZpdi-NJNazmbzqJMNjL0/s1600-h/IMG_3970.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQ37qJH7v8WTCP_pldBg8596PMD3v8OeHicGe29wLlWM-oiuHPDZkH91HWSD0EDAb5fL9bh__WmTPhyphenhyphen5mE9bC_InlhT24ht-CBgG5wB0gOD0Rg7bRJNP7G8gZpdi-NJNazmbzqJMNjL0/s320/IMG_3970.JPG" alt="" id="BLOGGER_PHOTO_ID_5449443446331020466" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2VSp3z5DSHEbMQ9UwPfB-rJ1mWaZppVWyxAd_Qa1LqljK8EvbA-Gcr0CCOLdI6TlqwJ1VPxp8FZcZPoleJ00ULWBda0LIKWZSWQswL5vHsSAG1OpnOfswcJ1Z72MvKn8hg4f-8BOR0E/s1600-h/IMG_3969.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2VSp3z5DSHEbMQ9UwPfB-rJ1mWaZppVWyxAd_Qa1LqljK8EvbA-Gcr0CCOLdI6TlqwJ1VPxp8FZcZPoleJ00ULWBda0LIKWZSWQswL5vHsSAG1OpnOfswcJ1Z72MvKn8hg4f-8BOR0E/s320/IMG_3969.JPG" alt="" id="BLOGGER_PHOTO_ID_5449443433612637602" border="0" /></a><br /><h2><br /></h2>I made this for dinner the other night, we ate it so fast, it was so so good! It will be one that I use over and over when I am in a quick pinch because it was THAT good! I got this recipe from Taste of Home, everything from Taste of Home tastes wonderful...<br /><br /><h2>Ingredients</h2> <ul class="ingredients"><li class="ingredient">1/2 cup diced carrot</li><li class="ingredient">1/4 cup diced celery</li><li class="ingredient">1/4 cup chopped onion</li><li class="ingredient">1 teaspoon butter</li><li class="ingredient">6 cups chicken broth</li><li class="ingredient">1-1/2 cups diced cooked chicken</li><li class="ingredient">1 teaspoon salt</li><li class="ingredient">1/2 teaspoon dried marjoram</li><li class="ingredient">1/2 teaspoon dried thyme</li><li class="ingredient">1/8 teaspoon pepper</li><li class="ingredient">1-1/4 cups uncooked medium egg noodles</li><li class="ingredient">1 tablespoon minced fresh parsley</li></ul> <h2>Directions</h2> In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.Emilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com2tag:blogger.com,1999:blog-2517687313436174843.post-67973007529329304382010-03-17T20:37:00.000-07:002010-03-16T20:41:25.201-07:00Barbeque Chicken Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWtldyyepwxKPpB0L68QGddJNJH5lY9KuH-3RdSZJDRoL5qQjcNedRjVhiDM51DKCc_mUeZk10fPSPFBgVXQkWCiUs5zF1HfTjnXw8XoP_Ak0XGKTtJ_Mlm2zTMyDsuidXLXFpD3gP8M/s1600-h/IMG_3967.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWtldyyepwxKPpB0L68QGddJNJH5lY9KuH-3RdSZJDRoL5qQjcNedRjVhiDM51DKCc_mUeZk10fPSPFBgVXQkWCiUs5zF1HfTjnXw8XoP_Ak0XGKTtJ_Mlm2zTMyDsuidXLXFpD3gP8M/s320/IMG_3967.JPG" alt="" id="BLOGGER_PHOTO_ID_5449441999952815698" border="0" /></a><br /><h2><span style="font-size:85%;"><span style="font-weight: bold;">This pizza is so good, and it is cheap too at $1.24 a serving. I got this recipe from Taste of Home! I love the red onions, they add a wonderful zing to the pizza!! I am in love!!</span></span><br /></h2><h2>Ingredients</h2> <ul class="ingredients"><li class="ingredient">2 boneless skinless chicken breast halves (6 ounces <i>each</i>)</li><li class="ingredient">1/4 teaspoon salt</li><li class="ingredient">1/4 teaspoon pepper</li><li class="ingredient">1 cup barbecue sauce, <i>divided</i></li><li class="ingredient">1 tube (13.8 ounces) refrigerated pizza crust</li><li class="ingredient">2 teaspoons Pure Olive Oil</li><li class="ingredient">1 medium red onion, thinly sliced</li><li class="ingredient">2 cups (8 ounces) shredded Gouda cheese</li><li class="ingredient">1/4 cup minced fresh cilantro</li></ul> <h2>Directions</h2> <ul class="directions"><li>Coat grill rack with cooking spray before starting the grill. Sprinkle chicken with salt and pepper. Grill, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 170°, basting frequently with 1/2 cup barbecue sauce. Set aside and keep warm. </li><li> Divide dough in half. On a lightly floured surface, roll each portion into a 12-in. x 10-in. rectangle. Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 1-2 minutes or until the bottom is lightly browned. </li><li> Remove from grill. Cut the chicken into 1/2-in. cubes. Spread the grilled side of each pizza with 1/4 cup barbecue sauce; layer with chicken, onion, cheese and cilantro. Return to grill. Cover and cook each pizza for 4-5 minutes or until the bottom is lightly browned and cheese is melted.<b> Yield: </b>2 pizzas (4 pieces each).</li></ul>Emilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com1tag:blogger.com,1999:blog-2517687313436174843.post-34455552863177194072010-03-16T20:32:00.000-07:002010-03-16T20:37:01.859-07:00Creamy Potato Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjErvslru0hDAzRThqOqyOrwK4AAUqnxlj639k7CD0EIuzP60RrXKCfntDLlHif1WXgLrrNqniEl0J7y0kRpMctHn6hl3Mm99BGwGkWkW5GXw8wp7AKoAsjAMwXc54vC4s8eayS2kC4SFY/s1600-h/IMG_3959.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjErvslru0hDAzRThqOqyOrwK4AAUqnxlj639k7CD0EIuzP60RrXKCfntDLlHif1WXgLrrNqniEl0J7y0kRpMctHn6hl3Mm99BGwGkWkW5GXw8wp7AKoAsjAMwXc54vC4s8eayS2kC4SFY/s320/IMG_3959.JPG" alt="" id="BLOGGER_PHOTO_ID_5449441073354967170" border="0" /></a><br />I got this yummy fast dinner from my sister in law Ruby from <a href="http://goodlookinhomecookin.blogspot.com/search/label/Soup">Good Lookin' Home Cookin'</a> It was so easy!<br /><strong><em>4 cups chicken broth</em></strong><br /><br />While this is coming to a boil cut your vegies:<br /><br /><strong><em>4 potatoes</em></strong> (don't have to peel if you don't want to)<br /><strong><em>1 large carrot</em></strong> (don't have to peel if you don't want to)<br /><strong><em>1 celery stick</em></strong><br /><strong><em>1/2 onion</em></strong><br /><span style="font-style: italic; font-weight: bold;">3 garlic minced</span><br /><br />Throw your vegies into the boiling broth. Lower the heat to a rapid simmer.<br /><br />Add:<br /><br /><strong><em>1 tsp seasoned salt (SeasonAll)</em></strong><br /><br />Stir occasionally. Simmer for 15 minutes<br /><br />Add:<br /><br /><strong><em>1 cup heavy cream</em></strong><br /><br />Simmer 5 more minutes, stirring frequentlyEmilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com0tag:blogger.com,1999:blog-2517687313436174843.post-10864183612742602832010-03-07T15:13:00.000-08:002010-03-07T18:02:03.439-08:00Pineapple Upside-Down Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpG827dxVRjvHeb14KIJ_LGxn1akN6J8AEmOcJ7id3anQuBJnYA85-lujTJjQS9zoVSzJ9iVbP6oppvvXx0DKCGuWBp2hyphenhyphensm1mAPE1PJkujWEau2ueDg2YHvSMek4NG81hhevlRUs_xM/s1600-h/IMG_3954%5B1%5D"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpG827dxVRjvHeb14KIJ_LGxn1akN6J8AEmOcJ7id3anQuBJnYA85-lujTJjQS9zoVSzJ9iVbP6oppvvXx0DKCGuWBp2hyphenhyphensm1mAPE1PJkujWEau2ueDg2YHvSMek4NG81hhevlRUs_xM/s320/IMG_3954%5B1%5D" alt="" id="BLOGGER_PHOTO_ID_5446076477869117202" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4aKDfRWqX7WVLpF6ht60jH-k-KHNvjiU03LRuw51M8yelY7tlWwr_QuDFOCcRVhciqpm4fgFkl_UvcNodw0jzp2wDmxAIkiFtJ5sk9j6c7fp2fq04p0dQHdlnmjNq9CCUO2yn6sOfAh8/s1600-h/IMG_3952%5B1%5D"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4aKDfRWqX7WVLpF6ht60jH-k-KHNvjiU03LRuw51M8yelY7tlWwr_QuDFOCcRVhciqpm4fgFkl_UvcNodw0jzp2wDmxAIkiFtJ5sk9j6c7fp2fq04p0dQHdlnmjNq9CCUO2yn6sOfAh8/s320/IMG_3952%5B1%5D" alt="" id="BLOGGER_PHOTO_ID_5446076466657999970" border="0" /></a>(also, the reason that I did not put this cake in a 9 inch pan was that I double it, and poured it into a 9X13 inch pan)<br /><br />This is the best pineapple upside down cake!!! It seriously is fabulous, and it definitely takes the place of my old pineapple upside recipe. I am pretty sure that the coconut adds so much flavor that it makes it za za zing!!!<br />My mother gave me this recipe for me, and she informed me that she has made it for years, I just think that as a kid I was weirded out of having pineapple in a cake. So in short this is my new go to pineapple upside-down cake!!<br /><br />2 tbs butter<br />1/3 cup packed brown sugar<br />1 8 ounce can pineapple slices, drained and halved<br />4 maraschino cherries, halved<br /><br />Melt butter in a 9X1 1/2 inch round baking pan. Stir in sugar and 1 tbs water. Arrange pinapple and cherries in the pan.<br /><br />1 1/3 cups all purpose flour<br />2/3 cup sugar<br />2 tsp baking powder<br />2/3 cup milk<br />1/4 cup butter<br />1 egg<br />1 tsp vanilla<br /><br />In a bowl combine flour, sugar, and baking powder. Add milk, margarine or butter, egg, and vanilla. Beau with an electric mixer on low speed till combined. Beat on medium speed for 1 minute. Pour batter into pan.<br />Bake at 350 degrees for 25-30 minutes or till a toothpick inserted near the center comes clean. Let sit in pan for 5 minutes. After the 5 minutes flip it onto a cookie sheet with the pineapple side facing you.<br /><br />1/4 cup pakced brown sugar<br />2 tbs butter, softened<br />1 tbs milk<br />1/2 cup flake coconut<br />1/4 chopped nuts (optional)<br /><br />In bowl beat sugar and margarine till combined. Stir in milk. Stir in coconut and nuts. Spread over warm cake in pan. Broil about 4 inches from heat for 3 to for minutes or till golden. Serve warm.Emilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com0tag:blogger.com,1999:blog-2517687313436174843.post-43324907075603881432010-02-25T12:00:00.000-08:002010-02-25T12:00:01.640-08:00Chicken Roll-Ups<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfxd8DIWBmNYgVyIVixHWdIUiusXNZ2m3uWqJkttVnqJGvNO_eCajse6HeYnrXE0YnJ7u-xolaCbaY-W4jQS__F6JLDqhsqcVFbI4ng5AZJQfMhyaNritXARI095__Vc8zle6IWwRCClw/s1600-h/IMG_3916.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj94BqiDSQ0-Lw9ULYchjbiLPXjSaJ7bde8ig6jO1bP-8k5XQzFhl3KaS7OgDEDQgjCacLAt7RjOrLys9ixJJ6XsMvF7s3fdxcscnMfPgU2BsBy-fQGYUxBt3AJJzWO6C_SnZ509-vrQCg/s1600-h/IMG_3918.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj94BqiDSQ0-Lw9ULYchjbiLPXjSaJ7bde8ig6jO1bP-8k5XQzFhl3KaS7OgDEDQgjCacLAt7RjOrLys9ixJJ6XsMvF7s3fdxcscnMfPgU2BsBy-fQGYUxBt3AJJzWO6C_SnZ509-vrQCg/s320/IMG_3918.JPG" alt="" id="BLOGGER_PHOTO_ID_5441272058926515250" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkFPB7BzDA3YrAearDdF11JllRR7Q5mGBwacML_DCAx6jj6BfWqGVCt1AjBPKE2kupoWUBbnNBxYGAvFHfPxhoq6E-Mu5f_4lVfFVCluGjjvnria0Q1FqOfGPfB7x5VEyoMeDQ-b7QDTo/s1600-h/IMG_3916.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkFPB7BzDA3YrAearDdF11JllRR7Q5mGBwacML_DCAx6jj6BfWqGVCt1AjBPKE2kupoWUBbnNBxYGAvFHfPxhoq6E-Mu5f_4lVfFVCluGjjvnria0Q1FqOfGPfB7x5VEyoMeDQ-b7QDTo/s320/IMG_3916.JPG" alt="" id="BLOGGER_PHOTO_ID_5441272289336338130" border="0" /></a><br /><br />My friend Amelia told me that she had the best chicken roll=up recipe. I tweaked it a little and made it my own. It was so good, Beau and I loved it so much, it was hard to get enough. We kept on eating it even though we were so full!<br />2 pkg. crescent rolls<br />6 oz. cream cheese<br />1/2 c. cheddar cheese, shredded<br />4 oz can mushrooms<br />1/2 tsp pepper<br />2 cup chicken, cooked and cubed<br />1/4 tsp nutmeg<br />1 tsp dried onions<br />3 green onions chopped<br />2 tsp Italian seasoning<br /><br />Mix all ingredients in bowl. and mix spoonful of mixture in center of each roll. Start at fat end and roll. Seal edges.<br />4 tbs melted butter<br />Italian bread crumbs<br /><br />Dip in melted butter and roll in dressing<br /><br />Place in cookie sheet and bake at 400 degrees for 20 minutes.<br /><br />Topping:<br />1 can cram of mushroom soup<br />1/2 cup whipping cream.<br /><br />Mix topping ingredients. Heat and serve over cooked roll ups.Emilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com1tag:blogger.com,1999:blog-2517687313436174843.post-86221481513425695062010-02-24T12:00:00.000-08:002010-02-24T12:00:01.615-08:00Red Velvet Cake<span style="font-size:100%;"><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSyYSkRK_IF33ncic4qKgCUjtOlDjXu2cmN76iq9gHRmm9TnnifasZcLKYb9zMiahsIuvzqL8Gu69E7nShKyfkIzfbiGMQW6ZFyjCwlEwm928TfygWHuSCSG5ajRt0-W1W2jI7OEAE5kI/s1600-h/IMG_3897.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSyYSkRK_IF33ncic4qKgCUjtOlDjXu2cmN76iq9gHRmm9TnnifasZcLKYb9zMiahsIuvzqL8Gu69E7nShKyfkIzfbiGMQW6ZFyjCwlEwm928TfygWHuSCSG5ajRt0-W1W2jI7OEAE5kI/s320/IMG_3897.JPG" alt="" id="BLOGGER_PHOTO_ID_5441266368821513266" border="0" /></a></span><span style="font-size:100%;"><br /></span><ul style="font-family:arial;"><li class="ingredient"><span style="font-size:100%;">Vegetable Oil for the pans </span></li><li class="ingredient"><span style="font-size:100%;">2 1/2 cups all-purpose flour</span></li><li class="ingredient"><span style="font-size:100%;">1 1/2 cups sugar</span></li><li class="ingredient"><span style="font-size:100%;">1 teaspoon baking soda </span></li><li class="ingredient"><span style="font-size:100%;">1 teaspoon fine salt<br /></span></li><li class="ingredient"><span style="font-size:100%;">1 teaspoon cocoa powder </span></li><li class="ingredient"><span style="font-size:100%;">1 1/2 cups vegetable oil</span></li><li class="ingredient"><span style="font-size:100%;">1 cup buttermilk, at room temperature</span></li><li class="ingredient"><span style="font-size:100%;">2 large eggs, at room temperature</span></li><li class="ingredient"><span style="font-size:100%;">2 tablespoons red food coloring (1 ounce)</span></li><li class="ingredient"><span style="font-size:100%;">1 teaspoon white distilled vinegar</span></li><li class="ingredient"><span style="font-size:100%;">1 teaspoon vanilla extract</span></li></ul><br /><h2 style="font-weight: normal;">Directions</h2> <p class="instructions"> Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans. </p> <p class="instructions">In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.</p> <p class="instructions">Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.</p> <p class="instructions">Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. </p> <p class="instructions">Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.</p><p class="instructions">Icing:</p><p class="instructions">5 Tbsp flour<br />1 cup milk<br />1 cup butter or margarine<br />1 cup sugar<br />1 Tbsp vanilla</p><p class="instructions">Cook flour & milk until thick, whisking constantly. Take off heat & lay plastic wrap over the surface to prevent a skin from forming; cool in refrigerator. Cream together sugar & butter/margarine. Add cooled flour mixture & vanilla & beat with electric mixer until fluffy (about 10 minutes).</p><span style="font-size:100%;"><br /></span>Emilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com0tag:blogger.com,1999:blog-2517687313436174843.post-49622631930771840632010-02-23T18:42:00.000-08:002010-02-23T18:42:00.536-08:00Buttemilk Syrup<h3 class="post-title entry-title"> </h3> <div class="post-body entry-content"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_KRkwK79SS73iOwYUZxSUtFsySgZH2mSx73bV1_M-2GVrf-bEcD4y9AzumZy5FNQXfYZjSt32lnzEM9A6ub_LW7khWdXXgHLAqDsOMq5V6wm7FSgDgok3Lzf8jCGpbYZ3NElWhiXQ7LY/s1600-h/IMG_3914.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_KRkwK79SS73iOwYUZxSUtFsySgZH2mSx73bV1_M-2GVrf-bEcD4y9AzumZy5FNQXfYZjSt32lnzEM9A6ub_LW7khWdXXgHLAqDsOMq5V6wm7FSgDgok3Lzf8jCGpbYZ3NElWhiXQ7LY/s320/IMG_3914.JPG" alt="" id="BLOGGER_PHOTO_ID_5441262771270214498" border="0" /></a><span style="font-size:100%;"><span style="font-family: arial; font-size: 100%;"><br />While in Arkansas their was a lady who made buttermilk syrup for our french toast. Beau and I quickly became addicted. We put buttermilk syrup on our french toast, waffles, and pancakes. This recipe is divine.<br /></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial,sans-serif; font-size: 13px;"><div style="font-family: arial;"><span class="Apple-style-span" style="font-size: 100%;"><span class="Apple-style-span"><br />1/2 c. butter</span></span></div><div style="font-family: arial;"><span class="Apple-style-span" style="font-size: 100%;"><span class="Apple-style-span">1 c. sugar</span></span></div><div style="font-family: arial;"><span class="Apple-style-span" style="font-size: 100%;"><span class="Apple-style-span">1 T. Corn syrup</span></span></div><div style="font-family: arial;"><span class="Apple-style-span" style="font-size: 100%;"><span class="Apple-style-span">1/2 c. buttermilk</span></span></div><div style="font-family: arial;"><span class="Apple-style-span" style="font-size: 100%;"><span class="Apple-style-span">1 tsp. vanilla</span></span></div><div style="font-family: arial;"><span class="Apple-style-span" style="font-size: 100%;"><span class="Apple-style-span">1 tsp. baking soda</span></span></div><div style="font-family: arial;"><span class="Apple-style-span" style="font-size: 100%;"><span class="Apple-style-span"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;"><span style="font-family: arial; font-size: 100%;">Melt butter in saucepan. Add sugar, Karo syrup, and buttermilk, and boil. Once boiling and beginning to foam, add vanilla and baking soda. Serve warm.</span></span></span></div></span></span></div>Emilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com0tag:blogger.com,1999:blog-2517687313436174843.post-55957182732937168902010-02-22T18:28:00.000-08:002010-02-22T18:34:13.207-08:00Parmesan Roasted Asparagus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLV9a3NzDu22ZTc4vZp9WWPTuZyFMm_L55pO04j0B7lxxEZw4BaMB5ph-9cxPC0IP_5j-t8AoMtYd2JpX_gwcuG-e4c-Ekuhhr5lvGnikIdHpxz6H3vZqLObzf0VCsNMHUIPVaitOzDK4/s1600-h/IMG_3912.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLV9a3NzDu22ZTc4vZp9WWPTuZyFMm_L55pO04j0B7lxxEZw4BaMB5ph-9cxPC0IP_5j-t8AoMtYd2JpX_gwcuG-e4c-Ekuhhr5lvGnikIdHpxz6H3vZqLObzf0VCsNMHUIPVaitOzDK4/s320/IMG_3912.JPG" alt="" id="BLOGGER_PHOTO_ID_5441261543252894706" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUPHN7PmXKHkKO71xx3wgdKdiJQX3sZd5qVZ-Yp4KU8x8PzKDYM9Smsaz8-RlolevInA2kdVBlzVHE18fWvdU0wn55ntLB44T_EaDYoiGrIAQcYq_8dXODGkpYOD7ZKMi7TjTe3i5hyzE/s1600-h/IMG_3906.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUPHN7PmXKHkKO71xx3wgdKdiJQX3sZd5qVZ-Yp4KU8x8PzKDYM9Smsaz8-RlolevInA2kdVBlzVHE18fWvdU0wn55ntLB44T_EaDYoiGrIAQcYq_8dXODGkpYOD7ZKMi7TjTe3i5hyzE/s320/IMG_3906.JPG" alt="" id="BLOGGER_PHOTO_ID_5441261531506624946" border="0" /></a><br />2 1/2 pounds fresh asparagus<br />2 TBS olive oil<br />1/2 tsp Kosher salt, or sea salt<br />1/4 tsp lemon pepper<br />1/2 cup freshly grated Parmesan Cheese<br /><br />1 Preheat oven to 400 degrees<br />2. Peel off bottom half of asparagus<br />3. Combine all ingredients except for cheese<br />4. Arrange asparagus on parchment paper in a single layer<br />5. baste asparagus<br />6. Roast 15-20 minutes until tender<br />7. Sprinkle with cheese and roast for 1 extra minuteEmilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com0tag:blogger.com,1999:blog-2517687313436174843.post-53321423963235297312010-02-22T18:25:00.000-08:002010-02-22T18:34:56.271-08:00Manicottie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9WBGVitHTlN1JP2oQsjp2GEHrIi2uEIEdZL4WCQrB9lw3naJcP1WzFnzMq28bzku48BDSIWnE7sypiUrapWytLUCrdUxu8cUy0xUTiqPrWgTRaiAR_MleyA7U86K6gOBrka1VjB5P_s/s1600-h/IMG_3911.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9WBGVitHTlN1JP2oQsjp2GEHrIi2uEIEdZL4WCQrB9lw3naJcP1WzFnzMq28bzku48BDSIWnE7sypiUrapWytLUCrdUxu8cUy0xUTiqPrWgTRaiAR_MleyA7U86K6gOBrka1VjB5P_s/s320/IMG_3911.JPG" alt="" id="BLOGGER_PHOTO_ID_5441260053048955778" border="0" /></a><br />I made the BEST manicotti ever! My father-in-law whose favorite food is lasagna told me that he likes this Manicotti better then lasagna!!! Go to <a href="http://mykitchencafe.blogspot.com/search/label/Main%20Dish%20-%20Meatless">My Kitchen Cafe </a>for this amazing recipe!! <script><!-- viewOnLoad(); if(window.jstiming){window.jstiming.a={};window.jstiming.c=1;var j=function(a,b,e){var c=a.t[b],g=a.t.start;if(c&&(g||e)){c=a.t[b][0];g=e!=undefined?e:g[0];return c-g}};window.jstiming.report=function(a,b,e){var c="";if(window.jstiming.pt){c+="&srt="+window.jstiming.pt;delete window.jstiming.pt}try{if(window.external&&window.external.tran)c+="&tran="+window.external.tran;else if(window.gtbExternal&&window.gtbExternal.tran)c+="&tran="+window.gtbExternal.tran()}catch(g){}if(a.b)c+="&"+a.b;var f=a.t, n=f.start,k=[],h=[];for(var d in f)if(d!="start")if(d.indexOf("_")!=0){var i=f[d][1];if(i)f[i]&&h.push(d+"."+j(a,d,f[i][0]));else n&&k.push(d+"."+j(a,d))}delete f.start;if(b)for(var l in b)c+="&"+l+"="+b[l];a=[e?e:"http://csi.gstatic.com/csi","?v=3","&s="+(window.jstiming.sn||"writely")+"&action=",a.name,h.length?"&it="+h.join(","):"",c,"&rt=",k.join(",")].join("");b=new Image;var m=window.jstiming.c++;window.jstiming.a[m]=b;b.onload=b.onerror=function(){delete window.jstiming.a[m]};b.src=a;b=null; return a}}; window.jstiming.load.name = 'published'; var urchinPage = "/View"; function getXHR() { if (typeof XMLHttpRequest != "undefined") { return new XMLHttpRequest(); } try { return new ActiveXObject("Msxml2.XMLHTTP.6.0") } catch(e) {} try { return new ActiveXObject("Msxml2.XMLHTTP.3.0") } catch(e) {} try { return new ActiveXObject("Msxml2.XMLHTTP") } catch(e) {} try { return new ActiveXObject("Microsoft.XMLHTTP") } catch(e) {} return null; } function reportAbuse() { var req = getXHR(); if (req) { var docid = 'dc767j23_21hgcm5nd3'; var posttoken = 'ivqnHCcBAAA.mVSYehVypDRMd4wqmQPEXdcS0OoV8iW3PYmC40hog_E.izshOLrQt3FEjdEXOj-8qw'; req.onreadystatechange = function() { try { if (req.readyState == 4 && req.status == 200) { var button = document.getElementById("report-abuse-button"); button.value = 'Thank you!'; button.disabled = true; } } catch (ex) { } } try { req.open('POST', 'MiscCommands', true); req.setRequestHeader('Content-Type', 'application/x-www-form-urlencoded; charset=UTF-8'); req.send('command=report_abuse&abuseDoc=' + encodeURIComponent(docid) + '&POST_TOKEN=' + encodeURIComponent(posttoken)); } catch (ex) { } } } --></script>Emilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com1tag:blogger.com,1999:blog-2517687313436174843.post-82604816271042620462010-01-18T08:59:00.000-08:002010-01-18T09:10:55.848-08:00Gullivers Cream Corn<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtQmcmd27OzQdEAfI8Uhw1lCowOoFnHpvb_zpC8dejm8FPjjBUYxCJlTTTCwoJ8j-tvYhB1k6rSjfJU_Nvfib5IbSsVWajj8Rs4Kav9QYcalep3EYATbGPNQ_phc7jDldNu4TgHbQfuc8/s1600-h/IMG_3793%5B1%5D.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtQmcmd27OzQdEAfI8Uhw1lCowOoFnHpvb_zpC8dejm8FPjjBUYxCJlTTTCwoJ8j-tvYhB1k6rSjfJU_Nvfib5IbSsVWajj8Rs4Kav9QYcalep3EYATbGPNQ_phc7jDldNu4TgHbQfuc8/s320/IMG_3793%5B1%5D.jpg" alt="" id="BLOGGER_PHOTO_ID_5428125909885594882" border="0" /></a><div><br />This is my families staple recipe. We eat it each year for Thanksgiving and Christmas. It is divine. I love the taste of the creamy corn on my taste buds. It is the BEST!<br /><br />2 20oz packages frozen corn kernels, thawed</div><div>8oz 1/2 pint whipping cream</div><div>8oz 1/2 pint whole milk</div><div>1 teaspoon salt</div><div>6 teaspoon sugar </div><div>Pinch of white or cayenne pepper</div><div>2 tablespoons flour</div><div>2 tablespoons butter, melted</div><div><br /></div><div>Combine all ingredients except the last two in a pot and bring to a boil. Simmer 5 minutes. Blend butter with flour, add to corn, mix well and remove from heat.</div><div><br /></div>Emilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com0tag:blogger.com,1999:blog-2517687313436174843.post-29940829674090993702010-01-18T08:48:00.000-08:002010-01-18T08:58:58.096-08:00Hamiltons Sweet Potatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVSJ6F1KYXXIvCVUjrRGyH5AtoSMMp6MGqkfpzu6j7jkkjPZe5QjbS6kYzY0ZD75n9urU-1ZcNkmNKbKLlPqGXZRme6_SD182-kMgi83BKKGbSW6svT8vhQ5i8b94NjZqkfhXdd-O9NvM/s1600-h/IMG_3704%5B1%5D.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVSJ6F1KYXXIvCVUjrRGyH5AtoSMMp6MGqkfpzu6j7jkkjPZe5QjbS6kYzY0ZD75n9urU-1ZcNkmNKbKLlPqGXZRme6_SD182-kMgi83BKKGbSW6svT8vhQ5i8b94NjZqkfhXdd-O9NvM/s320/IMG_3704%5B1%5D.jpg" alt="" id="BLOGGER_PHOTO_ID_5428124851052452690" border="0" /></a><br /><div style="border-top: 1px dashed rgb(255, 102, 0); padding-top: 10px; margin-right: 10px; width: 400px; margin-left: 10px;"> <div style="font-weight: bold; font-size: 16px; color: rgb(0, 0, 0);"><span style="font-weight: bold;font-size:100%;" ><span style="font-weight: normal;">This is seriously the best sweet potato recipe EVER!</span></span><span style="font-weight: bold;font-size:100%;" > It is so yummy! I really do not like sweet potatoes, this is the only recipe that I will eat. It is so so good!</span><br /><br />Ingredients:</div> <ul><li>4 or 6 sm. yams or sweet potatoes ( I like yams better)<br /></li><li>1 1/2 tbsp. butter</li><li>1/8 tsp. cinnamon</li><li>6 tbsp. milk</li><li>¼ c - ½ c sugar, depending on sweetness</li><li>1egg</li><li><b>Brown sugar crust</b></li><li>½ c brown sugar</li><li>1 tbsp flour</li><li>1/8 tsp cinnamon</li><li>¼ c melted butter</li></ul> </div> <div style="font-weight: bold; font-size: 16px; color: rgb(0, 0, 0);">Method:</div> <br /> <div style="padding-left: 25px;"> <p>Peel and boil sweet potatoes. When tender, pour off water. Add butter, milk, sugar, egg and cinnamon and whip with mixer. </p><p>Pour mixture in a 9x9 square baking dish and smooth out. Combine flour, brown sugar, and cinnamon. Spread melted butter evenly over sweet potato mixture. Sprinkle topping over butter and bake for 20 - 25 minutes @ 375º to create a nice crust. Top with chopped pecans </p></div>Emilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com0tag:blogger.com,1999:blog-2517687313436174843.post-16557522707219944712010-01-18T08:31:00.000-08:002010-01-18T08:48:55.120-08:00Pecan Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3E6AZsZhUHyC6_-KmebOgoz_ITx4iN1lMCVPdE1QpIhd4c2_xM5vnHnczQWIEweDROtL_5qrp1mDZiLjUFyd5BR-VDOPw6v1gY9Yo5s_5w35sYR2vCGKM92DYv3xbHbtendmKUJYU0U/s1600-h/New+Image.BMP"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3E6AZsZhUHyC6_-KmebOgoz_ITx4iN1lMCVPdE1QpIhd4c2_xM5vnHnczQWIEweDROtL_5qrp1mDZiLjUFyd5BR-VDOPw6v1gY9Yo5s_5w35sYR2vCGKM92DYv3xbHbtendmKUJYU0U/s320/New+Image.BMP" alt="" id="BLOGGER_PHOTO_ID_5428120016756104594" border="0" /></a><br />This is honestly the best pecan pie that you will ever eat...ever! It is so delicious, whenever I make it people always ask for the recipe! It is perfect for Thanksgiving or Christmas. I got the recipe from my mom who got it from Better Homes and Garden.<br /><br />1 pie crust<br />3 eggs, slightly beaten<br />1 cup light-colored corn syrup<br />2/3 cup sugar<br />1/3 cup butter or margarine, melted<br />1 teaspoon vanilla<br />1 14 cups pecan halves<br /><br />1. Preheat oven to 350 degrees. Prepare and roll out pastry for the 9 inch pie plate.<br /><br />2. For filling, in a medium bowl combine eggs, corn syrup, sugar, butter, and vanilla; mix well. Stir in pecan halves.<br /><br />3. Place the pastry lined pie plate on the oven rack. Carefully pour the filling into the pastry shell. To prevent over browning, cover edge of pie with foil. Bake about 25 minutes. Remove foil. Bake for 20-25 minutes more or until knife inserted near the center comes out clean. Cool on wire rack. Cover and chill within 2 hours.Emilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com0tag:blogger.com,1999:blog-2517687313436174843.post-36556905533597920002009-11-24T17:33:00.000-08:002009-11-24T17:45:49.383-08:00Fajitas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEueO42wAYD8syUYeWASASinxXz9XEsjtr8my86J0pa7HpZ22IhfeQaQa-0vCuPVUq5wu6HVHEs8QXXdI7LFUhsmgwnxo6uYB_uUu5dOokoK_YNW-WAhg5R1MulUtRUFSAWGqog_Pxui0/s1600/IMG_3698.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEueO42wAYD8syUYeWASASinxXz9XEsjtr8my86J0pa7HpZ22IhfeQaQa-0vCuPVUq5wu6HVHEs8QXXdI7LFUhsmgwnxo6uYB_uUu5dOokoK_YNW-WAhg5R1MulUtRUFSAWGqog_Pxui0/s320/IMG_3698.JPG" alt="" id="BLOGGER_PHOTO_ID_5407849575607136530" border="0" /></a><br />I got this recipe from my Better Homes and Garden Cookbook! It is so easy and yummy! Beau and I are so excited for the leftovers!<br /><br />12 ounces beef flank steak or bite-size strips of chicken or turkey<br /><a href="http://achickandaspoon.blogspot.com/2009/11/basic-tacofajita-seasoning.html">1 TBS fajita seasoing</a> or you could use a fajita seasoning packet<br />4-6 tortillas (8-inch)<br />2 TBS cooking oil<br />1 thin strips of <a href="http://achickandaspoon.blogspot.com/2009/09/peppers.html">red or green sweet pepper</a><br />1/2 cup thinly sliced onlin, separated into rings<br />3/4 cup chopped tomato (1 medium)<br />1 TBS lime juice<br />1 recipe <a href="http://achickandaspoon.blogspot.com/2009/11/chunky-guacamole.html">Chunky Guacamole</a><br />Bottled Salsa (optional)<br />sour cream (optional)<br />lime wedges (optional)<br /><br />1. If desired, partially freeze beef for easier slicing. If using beef, thinly slice beef across the grain into bite-size strips. Place meat strips in a deep bowl. Sprinkle with 2 teaspoons of the f<a href="http://achickandaspoon.blogspot.com/2009/11/basic-tacofajita-seasoning.html">ajita seasoning</a>. Stir to coat. Cover and chill 30 minutes.<br />2. Wrap tortillas tightly in foil. Heat in 350 degree oven about ten minutes or until heated through. In a 12-inch skilled heat 1 tbs of the oil over medium-high heat. Add the reaming 2 teaspoon seasoning, sweet pepper, and onion. Cook and stir about 3 minutes or until crisp and tener. Remove onion mixture from skillet.<br />3. Add the rermaining 1 tablespoon oil and the meat to the skillet. Cook and stir for 2-3 minutes until desired doneness for beef or until poultry strips are no longer pink. Drain well. Return onion mixture to skillet. Stir in tomato. Cook and stir for 1 minute or until heated though. Remove skillet from heat' stir in lime juice.<br />4. To serve, fill warm torillas with meat mixture. If desired, top meat mixture with <a href="http://achickandaspoon.blogspot.com/2009/11/chunky-guacamole.html">Chunky Guacamole</a>, salsa, and sour cream. Roll up tortillas. Serve with lime wedges.Emilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com0tag:blogger.com,1999:blog-2517687313436174843.post-709630624338210862009-11-24T17:29:00.001-08:002009-11-24T17:47:32.258-08:00Chunky Guacamole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7bKtVLkhf8QasOzIwFbiPaloJUFd9b0UaA-ZtzCHRdxnTI79hRqJzyGauWsLt7gp0APo8DsCnQUoGAhVSCtgOeYWAcRsZC2MW9EMnd_4T-nfixFuzVGz_vFM2BUK2c3NZ7ZS42ck5EQ/s1600/IMG_3697.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7bKtVLkhf8QasOzIwFbiPaloJUFd9b0UaA-ZtzCHRdxnTI79hRqJzyGauWsLt7gp0APo8DsCnQUoGAhVSCtgOeYWAcRsZC2MW9EMnd_4T-nfixFuzVGz_vFM2BUK2c3NZ7ZS42ck5EQ/s320/IMG_3697.JPG" alt="" id="BLOGGER_PHOTO_ID_5407847406492893730" border="0" /></a>This guacamole is so yummy! Beau and I seriously ate all of it in one night, it was that good! Great with tortilla chips! I got this recipe from <a href="http://www.bhg.com/recipe/sauces/chunky-guacamole/">Better Homes and Garden</a>.<br /><br />Ingredients<br /><br /> * 2 medium roma tomatoes, seeded and finely chopped<br /> * 1/4 of a small red onion, finely chopped<br /> * 1 or 2 cloves garlic, minced<br /> * 2 tablespoons lime juice<br /> * 1 tablespoon olive oil<br /> * 1/4 teaspoon salt<br /> * 1/8 teaspoon black pepper<br /> * 2 ripe avocados, seeded, peeled, and coarsely mashed<br /> * Tortilla chips<br /><br />Directions<br /><br />1. In a bowl combine tomatoes, red onion, garlic, lime juice, olive oil, salt, and pepper. Gently stir in avocados. Cover the surface with plastic wrap. Chill for up to 1 hour. Serve with tortilla chips.<br /><br />2. Makes 2 cups (sixteen 2-tablespoon servings)<br /><br />This recipe also tastes great with <a href="http://achickandaspoon.blogspot.com/2009/11/fajitas.html">fajitas</a>Emilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com0tag:blogger.com,1999:blog-2517687313436174843.post-35967227430729921872009-11-24T17:22:00.000-08:002009-11-24T17:29:15.542-08:00Basic Taco/Fajita Seasoning<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSbH4ABwRKBnfYo0zVW-38eKzUWXu9FdKgUsPCapUSsme17lXrcG6AClYwSlnW2WYZ7y3idM3T-wY3_2_b6IiO3VY10d00hzrklN6sJjXKgwn9nYCz065nKAqaI_gpoDGADysYTuE9Ac/s1600/IMG_3695.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSbH4ABwRKBnfYo0zVW-38eKzUWXu9FdKgUsPCapUSsme17lXrcG6AClYwSlnW2WYZ7y3idM3T-wY3_2_b6IiO3VY10d00hzrklN6sJjXKgwn9nYCz065nKAqaI_gpoDGADysYTuE9Ac/s320/IMG_3695.JPG" alt="" id="BLOGGER_PHOTO_ID_5407847055727099202" border="0" /></a><br /><br />This is a easy and in-expenisve alternative to the pre-made spice mixes. You can adjust it to a flavor that you like. Plus it tastes great!!<br /><br />1 TBS chili powder<br />1 1/2 teaspoons cumin<br />1 teaspoon black pepper<br />1 tsp salt<br />1/2 teaspoon paprika<br />1/2 teaspoon dried oregano<br />1/4 teaspoon garlic powder<br />1/4 teaspoon onion powder<br />1/4 teaspoon crushed red pepper flakes (or pinch of cayenne, to taste)<br /><br />1. Combine all ingredients and store in an airtight container.Emilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com0tag:blogger.com,1999:blog-2517687313436174843.post-68594784304167038262009-11-23T08:52:00.000-08:002009-11-23T08:54:17.405-08:00Maple- Pumpkin Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikScx46FcxAvnDZHdzg0aXbKuo5faIgdI5b5oz6yOHXmxgY6w8JRXF-i5SIlFx8IhvAJullzVbGezquA6gHed4ixrMvudo79IlN_xnvQoMOh3koXAxyTkeifR8MzSLln1r4jV_Gc-51i0/s1600/IMG_0201%5B1%5D"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikScx46FcxAvnDZHdzg0aXbKuo5faIgdI5b5oz6yOHXmxgY6w8JRXF-i5SIlFx8IhvAJullzVbGezquA6gHed4ixrMvudo79IlN_xnvQoMOh3koXAxyTkeifR8MzSLln1r4jV_Gc-51i0/s320/IMG_0201%5B1%5D" alt="" id="BLOGGER_PHOTO_ID_5407115344407658258" border="0" /></a><p class="MsoNormal"><span style="line-height: 115%;font-size:12;" > <o:p></o:p></span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> This cheesecake is so youmy and yummy. You could use this cake, in the Fall, or really anytime. Everyone will want more of this cheesecake!<br />Prep: 40 minutes Bake: 68 minutes Oven: 325 degrees<br />Cool: 1 ¾ hours Chill: 4 hours Makes: 12 slices<br />Ingredients<br />1-1/2 cups finely crushed Honey Teddy Grahams (or you could use graham crackers)<br />½ cup granulated sugar<br />1/2 cup butter, melted<br />3 8-ounce packages cream cheese, softened<br />1 cup canned pumpkin<br />2/3 cup packed brown sugar<br />1/4 cup pure maple syrup or maple-flavored syrup<br />1-1/2 teaspoons vanilla<br />3 eggs, slightly beaten<br />1/2 cup caramel ice cream topping<br />Directions<br />1. Preheat oven to 325 degrees F. For crust: In a medium bowl, combine finely crushed graham crackers, 1/3 cup of the maple sugar, and the melted butter. Press crumb mixture onto the bottom and about 2 inches up the side of an ungreased 9-inch springform pan. Bake for 8 minutes. Cool on a wire rack.<br />2. For filling: In a large bowl, combine the remaining 2/3 cup maple sugar, the cream cheese, pumpkin, the 1/4 cup maple syrup, and the vanilla. Beat with an electric mixer on medium speed until combined. Add eggs; beat on low speed just until combined.<br />3. Gently pour filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake for 1 to 1-1/4 hours or until center appears nearly set when gently shaken.<br />4. Cool in springform pan on a wire rack for 15 minutes. Using a small thin knife, loosen crust from side of springform pan. Cool for 30 minutes more. Remove side of springform pan; cool for 1 hour. Cover and chill for at least 4 hours or up to 24 hours.<br />5. To serve, spoon caramel ice cream topping over top of cheesecake. If desired, garnish with currants and/or fresh berries.<br />6. Makes 10 servings<br />7. **Note: Be sure to stir thoroughly to break up any clumps.<br />8. Bake-ahead tip: Prepare as directed. Cover with plastic wrap and refrigerate for up to 2 days. Or carefully transfer cheesecake to a plate or platter and place in a freezer bag or airtight container. Freeze for up to 1 month. To serve, thaw frozen cheesecake in the refrigerator for 24 hours. If desired, garnish as directed above.Emilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com0tag:blogger.com,1999:blog-2517687313436174843.post-55748496553175505602009-11-23T08:17:00.000-08:002009-11-23T08:25:23.776-08:00Pumpkin Waffles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGxF2L_77G408LpF9hrln5av5QsTTJrZxOp46FET4M0LJ89sBskjL4pQRmyRCbP45NCplcEE1YFEEbmgnKzKJoMJQ8XUUH45h437U131Lh6JxbykhiWWsTs-eUswrnDx5_h01IiqfgnAE/s1600/IMG_3692.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGxF2L_77G408LpF9hrln5av5QsTTJrZxOp46FET4M0LJ89sBskjL4pQRmyRCbP45NCplcEE1YFEEbmgnKzKJoMJQ8XUUH45h437U131Lh6JxbykhiWWsTs-eUswrnDx5_h01IiqfgnAE/s320/IMG_3692.JPG" alt="" id="BLOGGER_PHOTO_ID_5407335062935615810" border="0" /></a><br />These waffles are so amazingly good! Beau and I decided to start a tradition that on Thanksgiving morning we were going to make these waffles. I got them from the Ultimate <a href="http://pumpkinwaffles.wordpress.com/">Pumpkin Waffle Blog</a>, where she has tried about 90 different recipes before she came up with this one...her favorite.<br /><p><strong>INGREDIENTS</strong><br /><em>makes 4 round “Belgian” style pumpkin waffles</em><span style="font-style: italic;">, or five regular waffles</span><br /></p><p>• 1/4 cup light brown sugar<br />• 3 Tbsp. cornstarch<br />• 1 1/4 cup all-purpose flour<br />• 1 1/2 tsp. baking powder<br />• 1/2 tsp. salt<br />• 1 3/4 tsp. cinnamon<br />• 2 tsp. ginger<br />• 1/4 tsp. cloves<br />• 1/2 tsp. freshly grated nutmeg*<br />• 2 large eggs<br />• 1 cup whole milk<br />• 1 cup canned solid-pack pumpkin<br />• 4 Tbsp. unsalted butter, melted and warm</p> <p>*Grated and <em>lightly packed</em> into the spoon, use 1/2 tsp. Grated and <em>loosely scooped</em>, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.</p> <p><strong>DIRECTIONS</strong></p> <p>1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.</p> <p>2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.</p> <p>3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.</p> <p>4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.</p> <p>5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.</p> <p>6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.</p> <p>7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.</p> <p>8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.</p> <p>9. Once the waffle iron is heated, you’re ready to pour the batter, into your waffle maker</p> <strong></strong>Emilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com0tag:blogger.com,1999:blog-2517687313436174843.post-46387744647314320402009-11-09T08:00:00.000-08:002009-11-09T08:28:10.385-08:00Chicken Noodle Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7w1BZUInO2IdrhOz7fgTLKltMsCQ_N-7I7YEynfKcR4_8vCBmKgxa4r7BhSmvfOTq0xN2Vid8sjy7kvdcMWkVO3c4x-ItbedTtzqBOAoJtvD4t2SvL38XBsXPCwiTIMuWM2LBZgNpXa4/s1600-h/IMG_3643.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7w1BZUInO2IdrhOz7fgTLKltMsCQ_N-7I7YEynfKcR4_8vCBmKgxa4r7BhSmvfOTq0xN2Vid8sjy7kvdcMWkVO3c4x-ItbedTtzqBOAoJtvD4t2SvL38XBsXPCwiTIMuWM2LBZgNpXa4/s320/IMG_3643.JPG" alt="" id="BLOGGER_PHOTO_ID_5402138711862642242" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrzr3XQOn-HT9gHscdLjBD4ocCnmmwj54R1a_K2I3UhYMlwzOctF9Ik5XmA-DKSzRxPiLXs6ajAs2NWOXTffSo3Pt8q3zs0X5_g-o52o5LN1mrt6IhTGSr7xH1rAx5ZZYISwLOcZKDCF4/s1600-h/IMG_3645.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrzr3XQOn-HT9gHscdLjBD4ocCnmmwj54R1a_K2I3UhYMlwzOctF9Ik5XmA-DKSzRxPiLXs6ajAs2NWOXTffSo3Pt8q3zs0X5_g-o52o5LN1mrt6IhTGSr7xH1rAx5ZZYISwLOcZKDCF4/s320/IMG_3645.JPG" alt="" id="BLOGGER_PHOTO_ID_5402138704788623314" border="0" /></a>I absolutely love chicken noodle soup. It is such a comfort food, it reminds me of home and it makes me happy to eat it. This is my moms recipe, she is such a great cook.<br /><br />1- 3.-4 pound whole chicken<br />1 qt chicken stock or low sodium chicken broth<br />2 qts water<br />1 medium onion chopped<br />4 stalks celery sliced<br />4 carrots sliced<br />2 TBS dried parsley<br />6 garlic cloves minced<br />1 medium onion chopped<br />2 TBS poultry seasoning<br />2 TBS dried parsley<br />2TBS Olive Oil<br /><br />Place the chicken in a large stockpot cover with the chicken stock and 3 quarts water and chicken broth. Add the onion , sliced carrots and celery, garlic, onion, poultry, parsley, and Olive Oil . Bring mixture to a boil, partially cover and reduce heat to a simmer. Simmer for 1 hour. The chicken should easily pull away from the bones.<br /><br />Using tongs, remove the chicken from the broth and set aside until cool enough to handle. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve meat. Stir in reserved cooked chicken.<br /><br />Season the soup with salt and pepper. Simmer until noodles are cooked through, 10 to 12 minutes. Remove from the heat Serve hot.<br /><br />For <a href="http://achickandaspoon.blogspot.com/2009/11/egg-noodles.html">Egg Noodle Recipe</a><br />***Tip*** The great thing about this recipe is that you can make it your own! If you want to add a little more this or a little less of that you can. You can also use garlic salt instead of garlic, or you could use fresh parsley instead of dried recipe. Make this recipe your own, and have fun with it!Emilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com0tag:blogger.com,1999:blog-2517687313436174843.post-54303442938741662922009-11-09T07:55:00.000-08:002009-11-09T08:00:12.067-08:00Egg Noodles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZDKqZnFPeHtYIwFRUT6K6lRNdZv2lMgzm2ukR617viJ1EsU43b6laqYmMh_McqQjy91BpmagooSnRI9IA6EuM8BvNGaZHGpGlnikzH99VVJPAFs5zDamsYkViMvKI_LWkIqkKHGN8yKY/s1600-h/IMG_3641.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZDKqZnFPeHtYIwFRUT6K6lRNdZv2lMgzm2ukR617viJ1EsU43b6laqYmMh_McqQjy91BpmagooSnRI9IA6EuM8BvNGaZHGpGlnikzH99VVJPAFs5zDamsYkViMvKI_LWkIqkKHGN8yKY/s320/IMG_3641.JPG" alt="" id="BLOGGER_PHOTO_ID_5402134093131019250" border="0" /></a><br />This is your basic old fashioned noodle. It is so good. It really is easy to make, and it tastes so much better homemade!<br /><div class="ingredients" style="margin-top: 10px;"> <h3> Ingredients</h3> <ul><li class="plaincharacterwrap"> 2 1/2 cups all-purpose flour</li><li class="plaincharacterwrap"> 1 pinch salt</li><li class="plaincharacterwrap"> 2 eggs, beaten</li><li class="plaincharacterwrap"> 1/2 cup milk</li><li class="plaincharacterwrap"> 1 tablespoon butter</li></ul><br /><div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li class="plaincharacterwrap" style="overflow: visible;"><span> In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. </span></li><li class="plaincharacterwrap" style="overflow: visible;"><span> On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. </span></li><li class="plaincharacterwrap" style="overflow: visible;"><span> Allow to air dry before cooking. </span></li><li class="plaincharacterwrap" style="overflow: visible;"><span> To cook </span><br /><div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li class="plaincharacterwrap" style="overflow: visible;"><span> In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. </span></li><li class="plaincharacterwrap" style="overflow: visible;"><span> On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. </span></li><li class="plaincharacterwrap" style="overflow: visible;"><span> Allow to air dry before cooking. </span></li><li class="plaincharacterwrap" style="overflow: visible;"><span> To cook fresh pasta, in a large pot with boiling salted water cook until al dente. </span></li></ol> </div></li></ol> </div> </div>Emilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com0tag:blogger.com,1999:blog-2517687313436174843.post-89452963320233133492009-11-09T07:48:00.000-08:002009-11-09T07:54:44.592-08:00Best Ever Chocolate Fudge Layer Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwKi9cWnq-0keGsMKG3v_bXsViTIniAXMshyMeHRKGDF1jDVetbFQNV6YixE1P6cJFSQV2Jscdl99gFQyVbryTFuAFtQUhyx9lxZCn_1Jln-Lj2FbspFyO1kfSn4-hOHDo0ix1rvPl-g/s1600-h/IMG_3647.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwKi9cWnq-0keGsMKG3v_bXsViTIniAXMshyMeHRKGDF1jDVetbFQNV6YixE1P6cJFSQV2Jscdl99gFQyVbryTFuAFtQUhyx9lxZCn_1Jln-Lj2FbspFyO1kfSn4-hOHDo0ix1rvPl-g/s320/IMG_3647.JPG" alt="" id="BLOGGER_PHOTO_ID_5402132696285731058" border="0" /></a><br />This chocolate cake is SSSOOO good! I got it from the back of the Bakers chocolate box. The cake is from a box, and I don't think you could ever tell. It is just so moist, and the frosting is superb. I think I want to go get another piece of the cake, just talking about it.<br /><br /><div class="ingredients" style="margin-top: 10px;"> <h3> Ingredients</h3> <ul><li class="plaincharacterwrap"> 1 (18.25 ounce) package chocolate cake mix</li><li class="plaincharacterwrap"> 1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling</li><li class="plaincharacterwrap"> 4 eggs</li><li class="plaincharacterwrap"> 1 cup Sour Cream</li><li class="plaincharacterwrap"> 1/2 cup oil</li><li class="plaincharacterwrap"> 1/2 cup water</li><li class="plaincharacterwrap"> 1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate, divided</li><li class="plaincharacterwrap"> 1 (8 ounce) Whipped Topping, thawed</li><li class="plaincharacterwrap"> 2 tablespoons Sliced Almonds</li></ul><br /><div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li class="plaincharacterwrap" style="overflow: visible;"><span> Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 min. or until well blended. Stir in 2 squares of the chocolate, chopped. Spoon into prepared pans. </span></li><li class="plaincharacterwrap" style="overflow: visible;"><span> Bake 30 to 35 min. or until toothpick inserted near centers comes out clean. Cool in pans 10 min. on wire rack. Loosen cakes from side of pans with spatula or knife. Invert cakes onto rack; gently remove pans. Cool completely on wire rack. </span></li><li class="plaincharacterwrap" style="overflow: visible;"><span> Place remaining 6 squares chocolate and whipped topping in medium microwaveable bowl. Microwave on HIGH 1-1/2 to 2 min. Stir until well blended and shiny. Cool 5 min. Place 1 cake layer on serving plate; spread 1/4 of the chocolate mixture over cake. Place second cake layer on top; spread remaining chocolate mixture over top and sides of cake. Garnish with almonds</span></li></ol>***Tip*** The cake tastes best if kept in fridge.<br /> </div> </div>Emilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com0tag:blogger.com,1999:blog-2517687313436174843.post-68004693881889912882009-11-05T12:28:00.000-08:002009-11-08T13:21:12.481-08:00Coconut Cashew Granola<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOPTLaMQFRta7wmh49RUk8_5OUVlTAA7w3IwESc3PmRVrXZoPjeSy3CBDHPnBZ4Mry8D0dTPvffbFaavSXermS6zHVak9B-W1NnQwtbc9sFifoMtHxYWlduESsEY44xzLs0zWfD1Hr_Y/s1600-h/IMG_3630.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOPTLaMQFRta7wmh49RUk8_5OUVlTAA7w3IwESc3PmRVrXZoPjeSy3CBDHPnBZ4Mry8D0dTPvffbFaavSXermS6zHVak9B-W1NnQwtbc9sFifoMtHxYWlduESsEY44xzLs0zWfD1Hr_Y/s320/IMG_3630.JPG" alt="" id="BLOGGER_PHOTO_ID_5400720144591469266" border="0" /></a><br />WOW! Holy cow, this recipe is simply amazing. It truly is a gift. It also, was really, really quick to make. I cannot wait to try it in yogurt, and use it as cereal! I found this recipe at <a href="http://mykitchencafe.blogspot.com/">My Kitchen Cafe.<br /></a><br />*Makes about 7 cups of granola<br /><br />3 cups old-fashioned rolled oats<br />1 cup slivered almonds<br />1 cup cashews<br />3/4 cup shredded sweetened coconut<br />1/4 cup plus 2 tablespoons dark brown sugar<br />1/4 cup plus 2 tablespoons pure maple syrup<br />1/4 cup vegetable oil<br />3/4 teaspoon salt<br />1 cup crasins<br /><br />Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut and brown sugar. In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt. Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Divide in half and pour onto two 11X17-inch rimmed baking sheets, spreading out into an even layer on each sheet. Cook for 1 hour and 15 minutes, until golden. Remove from the oven and transfer into a large bowl, slightly breaking up the clumps. Add the raisins and gently mix until even distributed.Emilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com1tag:blogger.com,1999:blog-2517687313436174843.post-35421002463548566762009-11-05T12:18:00.000-08:002009-11-05T12:26:09.179-08:00Bar-B-Que Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR3y72Y1mbkRl07kgaQbsH9XP1MTMIzksKrGVYpi1CeUxGgXxJxL9IdrjyvSGNP0SXUHA0h53zjHZfNGaeX40nASwSsDXTcgzcyI9mZSSkxFHdpQRQgl4JatyqtXgUW9911vLXdYDjDpA/s1600-h/IMG_3632.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR3y72Y1mbkRl07kgaQbsH9XP1MTMIzksKrGVYpi1CeUxGgXxJxL9IdrjyvSGNP0SXUHA0h53zjHZfNGaeX40nASwSsDXTcgzcyI9mZSSkxFHdpQRQgl4JatyqtXgUW9911vLXdYDjDpA/s320/IMG_3632.JPG" alt="" id="BLOGGER_PHOTO_ID_5400718018642550930" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1X5uhVYuU6_5matyQhmGimiHxHN_JbJ_Fl7ughq7FxLOl5HDCB-ZDY0U5F3bXc7H1NbJJRJRc2-BhUdxlyFMBIsveBYiLSykZlr1y4VyOgYkrNPFarMDHEGLks6JIxREt4c_DUSXiQhQ/s1600-h/IMG_3633.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1X5uhVYuU6_5matyQhmGimiHxHN_JbJ_Fl7ughq7FxLOl5HDCB-ZDY0U5F3bXc7H1NbJJRJRc2-BhUdxlyFMBIsveBYiLSykZlr1y4VyOgYkrNPFarMDHEGLks6JIxREt4c_DUSXiQhQ/s320/IMG_3633.JPG" alt="" id="BLOGGER_PHOTO_ID_5400718025229336242" border="0" /></a><br /><br /><ul><li>Chicken - 2-3 lbs., boneless - breasts and/or thighs, fresh or frozen</li><li>BBQ Sauce - 2 cups, <a href="http://achickandaspoon.blogspot.com/2009/11/tangy-bbq-sauce.html"><span style="text-decoration: underline;">make your own</span></a> or prepared (save 1/2 cup for dipping if desired.)</li><li>Onion - 1, diced or sliced (optional)</li></ul> <ol><li>Spray the slow cooker with oil.</li><li>Add chicken, onions if using, and BBQ sauce and mix together.</li><li>Cover and heat on low: 6-8 hours for fresh chicken; 7-9 hrs for frozen.</li><li>When fully cooked, remove meat from pot and pull apart with 2 forks. Put back in the pot and re-heat as needed.</li><li>Pile onto buns and serve.</li></ol><br />The taste of the sauce in the chicken is not too strong, so I strongly recommend to save some sauce for dipping.Emilyhttp://www.blogger.com/profile/15674819249776005052noreply@blogger.com0