tag:blogger.com,1999:blog-764351249914545182024-03-14T00:49:08.268-07:00These Is Our FoodsWe are women. We eat healthy things. We budget our money. We collaborate.Clairehttp://www.blogger.com/profile/02955103033437768868noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-76435124991454518.post-76401625251098568722011-03-04T10:35:00.000-08:002011-03-09T16:40:04.922-08:00"Thai Turkey Bowl"That's what Chad calls it, at least. It's not actually Thai, per se, but <i>is</i> composed of meat and veggies, then served over rice. That's enough for us. And Thai Turkey Bowl sounds way better than Ground Turkey and Peppers...<br />
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Ground turkey is way cheaper than ground beef. We've been buying the big roll of it at Winco for about nine bucks and it gives us four good dinners.<br />
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The best thing about this meal is that it can all be cooked in one big frying pan (minus the rice). That's my kind of meal, especially because we don't have a dishwasher. Doing dishes just gets <span style="font-size: large;">old </span>sometimes. All the time.<br />
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Okay. Here it is.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://simplyrecipes.com/photos/moms-ground-turkey.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://simplyrecipes.com/photos/moms-ground-turkey.jpg" width="400" /></a></div><br />
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Olive oil <br />
1 cup chopped yellow onion, including some chopped greens from scallions or green onions<br />
1 bell pepper (red or yellow preferred), chopped<br />
2 cloves garlic, minced<br />
Kosher salt<br />
1 lb ground turkey, preferably ground turkey thighs<br />
Chipotle powder or chili powder {I used some cajun seasoning and it was fantastic!)<br />
2 Tbsp chopped fresh parsley or cilantro<br />
<br />
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<div class="MsoNormal" style="line-height: normal;">Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the chopped onions and bell pepper and cook until onions and peppers are softened, a couple minutes. Add the garlic and cook 30 seconds more. </div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Push the vegetables to the edge of one side of the pan and position that side of the pan so that it is off the burner, away from the heat. The empty part of the pan should be right over the burner. Add one or two more tablespoons of oil to coat the empty part of the pan. Put crumpled chunks of ground turkey in the pan, sprinkle with salt and chipotle or chili powder.</span> </div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;"></div><div class="MsoNormal" style="line-height: normal;">Cook the turkey without stirring until it is browned on one side, then turn the pieces over to brown the other side. Once the turkey is just cooked through, stir in the onions and peppers, and sprinkle with more salt and chili powder to taste. Remove from heat. Stir in fresh chopped parsley or cilantro.</div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;">Serve alone, or with steamed rice or noodles.</div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;">Serves 4.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Original Source: <a href="http://simplyrecipes.com/">Simply Recipes</a></div><div class="MsoNormal"><br />
</div>Clairehttp://www.blogger.com/profile/02955103033437768868noreply@blogger.com0tag:blogger.com,1999:blog-76435124991454518.post-13265628389653633702011-03-04T10:14:00.000-08:002011-03-09T16:40:04.923-08:00Sweet Potato Cinnamon RollsOkay. I know I'm going kind of health-nutty, but I'm trying to do this little-to-no-sugar thing right. I finally got sweet potatoes in my Bountiful Basket last week, so i gave this recipe a go.<br />
<br />
Phenomenal.<br />
<br />
I'm not kidding! The potatoes are beautifully sweet and you add just a little maple syrup into the dough for an extra somethin. The only downside to this recipe is that, as usual, it takes forever to make them from start to finish. However, it's way easier if you get to the point of cutting the rolls and placing them in their pan, but then put them in the freezer until the night before you want to bake them. Let them thaw and rise overnight, pop em in the oven, and you have homemade and hot scrumptious rolls for b-fast.<br />
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Love it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWI5SrHbvmB7FzQDuNFobQg9Pr7mF12ixcO_4ixLCGNv5Y-2iUrncsIbRbg6XKP65PvLhzBbvluSFovmMpYtOQ7kQgVsseUYK1yGKyfCaErvdt8p-Nza6fg5ZWpWRMcgmswp-z2beAgn8/s1600/baked.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWI5SrHbvmB7FzQDuNFobQg9Pr7mF12ixcO_4ixLCGNv5Y-2iUrncsIbRbg6XKP65PvLhzBbvluSFovmMpYtOQ7kQgVsseUYK1yGKyfCaErvdt8p-Nza6fg5ZWpWRMcgmswp-z2beAgn8/s400/baked.jpg" width="400" /></a></div><br />
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</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span>1 cup almond milk, warmed {I used soy }</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span>4 teaspoons yeast {I used fast-rising…less worry}</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span>2 tablespoons maple syrup {could be substituted with agave nectar or honey}</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span>2 cups sweet potatoes, mashed {peel, chop, then boil for a good 20 minutes to make sure they’re soft enough to mash}</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span>1 egg</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span>1 tablespoon olive oil </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span>4 1/2 - 5 cups spelt flour, depending on how much water content your potatoes have {I used whole wheat flour, and actually about 5 ½ cups of it}</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span>1 teaspoons salt</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span>3/4 cup brown sugar {again, could probably be substituted with another sweetener}</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span>2 1/2 tablespoons cinnamon</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span>6 tablespoons butter, softened</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span>In a large bowl, sprinkle the yeast and maple syrup over the warmed almond milk. Mix together gently and let stand until foamy, about 10 minutes.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span>Place the mashed sweet potatoes into a large bowl and whisk in the egg, oil, salt, and 1 cup of flour. Add the potato mixture to the yeast mixture and stir until thoroughly blended. Mix in the rest of the flour, 1 cup at a time, blending thoroughly after each addition. The dough should be slightly wet and sticky, but not so much that you can't form it into a ball, you may not need all 5 cups of flour. {I used more than 5, because it was <i>so</i> sticky. Just add flour until it holds together fairly nicely, but is still very soft.} Knead for 8-10 minutes or until dough is smooth and elastic, and forms nicely into a ball.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span>Transfer the dough to an oiled bowl, cover with a clean towel and let rise in a warm spot for about 1 hour or until doubled in size {quick-rising yeast cuts this in half}.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span>On a floured counter top, cut the dough in half and roll each into a ball. One at a time, roll each ball into a 16-inch by10-inch by 1/2-inch rectangle. </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span>To make the filling, combine the cinnamon and sugar in a small bowl. Spread half the softened butter evenly over the dough and sprinkle half the cinnamon sugar over. Tightly roll the dough, lengthwise and turn seam side down. Cut into 12 equal slices {mine turned into about 14 slices} and place cut-side up on a lined or buttered baking sheet. I used a glass pie dish and placed the rolls about a half inch apart. They will expand as they rise and fill in the space.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span>Cover, and let rise in a warm spot until doubled in size, about an hour. </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><span>Heat the oven to 400˚F. You can brush the tops with some milk or an egg wash and sprinkle with {brown} sugar at this point. Bake for 15-18 minutes, until lightly golden. You don't want to over bake these or they will dry out. Serve warm from the oven.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;"><br />
</div><div class="MsoNormal">Original source: <a href="http://sogoodandtasty.blogspot.com/">So Good and Tasty</a></div>Clairehttp://www.blogger.com/profile/02955103033437768868noreply@blogger.com0tag:blogger.com,1999:blog-76435124991454518.post-72852492927816333632011-02-23T13:42:00.000-08:002011-02-25T12:13:00.922-08:00Easy Tomato Basil Soup (I swear by this!)This soup is a crowd favorite and super quick to make. It's perfect for the life of a college student or when you need to feed a ton of people. I make a huge pot and just eat it the rest of the week with mozzarella cheese on top and some nice bread on the side (I think it yields about 9 servings).<br /><br />*1 Medium size onion, chopped<br />3-4 cloves of garlic, minced<br />2 (28 ounce) cans crushed tomatoes<br />1 (14.5 ounce) can chicken broth<br />18 fresh basil leaves, minced<br />1 teaspoon sugar<br />1 cup whipping cream<br />1/2 cup butter or margarine<br /><br /><span class="plaincharacterwrap break">In large stovetop pan, sautee onions and garlic. Meanwhile, n a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add sauteed onions, garlic, basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted. <br /><br />*I added the onions and garlic to the original recipe. Also I add tons more spices, just whatever I have in my cupboard: Italian spices, oregano, rosemary, etc. </span>kendra and jeffrey http://www.blogger.com/profile/13003313032654732932noreply@blogger.com0tag:blogger.com,1999:blog-76435124991454518.post-24700129414363096602011-02-15T20:25:00.000-08:002011-02-15T20:32:24.743-08:00Parmesan Orzo PrimaveraI'm a huge fan of Orzo and anything I can make in less than 20 minutes that is also healthy. <div>I will be making this one regularly.</div><div><br /></div><div><span class="Apple-style-span" style=" line-height: 18px; "><span class="bold red" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">Ingredients:</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">1 can (14-1/2 oz.) chicken</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"> broth<br />1 cup orzo pasta, uncooked<br />2 1/2 cups chopped fresh vegetables, such as broccoli, carrots, green onions, spinach<br />1/3 cup Grated Parmesan Cheese</span></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 18px; "><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 18px; font-family:Arial;font-size:12px;"><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-family:arial;"><span class="Apple-style-span" style=" line-height: normal; font-family:Arial;"><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; text-align: left; font-size:12px;"><span class="bold red" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">Directions:</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; text-align: left; font-size:12px;"><span class="bold red" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"></span></span></span><span class="Apple-style-span" style="font-family: georgia; font-size: medium; ">Combine chicken broth and pasta in medium saucepan. Stir in 1/3 cup water. Bring to boil. Add orzo pasta. Reduce heat to medium-low; cover and simmer 7 minutes. Add vegetables; mix well. Cook an additional 5 minutes. Remove from heat. Stir in parmesan cheese.</span></p><div class="plain" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">Just so you know, I needed more water than was there to finish cooking the vegetables. I probably ended up adding an extra 1/2 c-- But I say just watch it and be aware of how it's cooking. Also, after I added the veggies I let it cook for longer than five minutes because I like my veggies a little softer.</span></span></p></div></span></span></span></div>kaylie jean.http://www.blogger.com/profile/04822347328212308804noreply@blogger.com0tag:blogger.com,1999:blog-76435124991454518.post-57440494527954899692010-12-09T14:46:00.000-08:002011-03-09T16:40:04.924-08:00Freezing Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://blog.fatfreevegan.com/images/kale-soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://blog.fatfreevegan.com/images/kale-soup.JPG" width="320" /></a></div>I'm mostly posting this so I'll remember the link to it. I've had trouble freezing soups and this website seems helpful on determining which soups are okay to freeze, which ingredients you should undercook, etc.<br />
<br />
<a href="http://www.favoritefreezerfoods.com/freezing-soup.html">http://www.favoritefreezerfoods.com/freezing-soup.html </a>Clairehttp://www.blogger.com/profile/02955103033437768868noreply@blogger.com0tag:blogger.com,1999:blog-76435124991454518.post-73946659494045076342010-11-08T20:42:00.000-08:002010-11-08T20:52:21.300-08:00Homemade Hot FudgeDresses up your brownies and ice cream, making it "an occasion". This recipe makes a quart of fudge, and will keep in the fridge for several weeks. Also good eaten cold with a spoon when you just need "a little something chocolate"! :)<br /><br />1 stick real butter<br />6 oz. chocolate chips<br />1 - 13oz. can evaporated milk<br />2 c. powdered sugar<br />1 t. vanilla<br /><br />Melt butter and chocolate chips in medium saucepan. Stir until smooth. Add evaporated milk and powdered sugar. Bring to a rolling boil, and boil for two minutes. Remove from heat and add vanilla. Makes one quart. (I keep mine in a glass quart canning jar) To reheat, microwave for 20 seconds, stir, and pour.Macyhttp://www.blogger.com/profile/12519516845963125845noreply@blogger.com0tag:blogger.com,1999:blog-76435124991454518.post-60933397646180733092010-11-08T20:30:00.000-08:002010-11-08T20:42:22.662-08:00Easy Minestrone SoupTurns out the Williams-Sonoma Kids' Cookbook has some of the easiest, most delicious recipes around. Like this one.<br /><br />1 large carrot, peeled and diced<br />1 medium onion, diced<br />2 celery stalks, sliced<br />1/2 lb. sausage (I use Jimmy Dean Reduced Fat pork sausage in the soft tube)<br />1 T. butter<br />1 medium zucchini, diced with skin on<br />4 c. chicken broth<br />1/3 c. dry spaghetti, broken into short pieces<br />1/2 t. dried oregano<br />1 can (24 oz.) crushed tomatoes<br />Salt and pepper<br />Shredded Parmesan cheese<br /><br />Melt butter in large pot. Add carrot, onion, celery, and sausage and saute over medium heat until sausage is cooked through (no pink left). Add chicken broth, tomatoes, zucchini, spaghetti, oregano, salt, and pepper. Bring to a boil, then reduce heat to a LOW BOIL and cook until spaghetti and vegetables are tender, about 15 minutes. Ladle into soup bowls and top with Parmesan cheese.Macyhttp://www.blogger.com/profile/12519516845963125845noreply@blogger.com0tag:blogger.com,1999:blog-76435124991454518.post-19806940734360034952010-11-02T20:37:00.000-07:002011-03-09T16:40:04.925-08:00Plum Apple Crisp<div style="color: white;">One time my mom made apple crisp for some sort of Young Women activity at the church. I was about 12 or 13. This was my all-time favorite dessert, so when it came time to serve it up, I took about a third of the pan. Hey, there were other desserts too! My Beehive advisor told me (I remember it being more of a snapping) to put back about half of what I had taken. "Leave some for everyone else!" she exclaimed, astonished that I would have the audacity to take such a greedy amount.</div><div style="color: white;"><br />
</div><div style="color: white;">Hmph. What can I say? Fruit crisp is my absolute fave. I found this new rendition tonight and after tweaking it a little, here it is! I liked the idea of tossing the fruit with some of the cinnamony mixture first. Enjoy it my friends, and may you always unabashedly take large helpings.</div><div style="color: white;"><br />
</div><div style="color: white; padding-left: 20px;">2 medium Granny Smith apples, cored and thinly sliced <br />
2 medium plums, pitted and thinly sliced<br />
1/2 C butter, melted, divided<br />
1/2 C firmly packed brown sugar, divided<br />
1 T lemon juice<br />
1 T + 1/3 C flour, divided<br />
3/4 t ground cinnamon, divided<br />
1 C rolled oats<br />
1/4 C chopped walnuts or pecans<br />
1/4 t ground ginger</div><div style="color: white; padding-left: 20px;"></div><div style="color: white;">Preheat oven to 375 degrees. In a medium bowl, combine 1/4 cup melted butter, 1/4 cup brown sugar, lemon juice, flour and 1/2 teaspoon cinnamon. Add apples and plums; toss to coat well. Place in an 9 x 12 inch baking dish.</div><div style="color: white;"></div><div style="color: white;">In a medium bowl combine oats, remaining 1/4 cup butter, remaining 1/4 cup brown sugar, 1/3 cup flour, nuts, remaining 1/4 teaspoon cinnamon and ginger until well blended. Crumble over fruit. Bake 30 minutes or until fruit is tender and topping is lightly browned.</div><div style="color: white;"><br />
</div><div style="color: white;">Serve warm with softened ice cream, if desired.</div><div style="color: white;"><br />
</div><div style="color: white;">Makes 6 servings (or about 3 big-bowl servings).</div><div style="color: white;"><br />
</div><div style="color: white;"><br />
</div><div style="color: white;">You can also use 2 sliced peaches or nectarines in place of the plums.</div>Clairehttp://www.blogger.com/profile/02955103033437768868noreply@blogger.com0tag:blogger.com,1999:blog-76435124991454518.post-3384208436911034482010-11-02T15:43:00.000-07:002011-03-09T16:40:04.926-08:00Punkin PancakesThese little guys are thick and to die for. I stole the recipe from Women's Services, but the picture is my own! This will satisfy your pumpkin fix without a problem. A perfect way to begin your Saturday...or any day!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_tvqUDllmv64/TNBVaB-xsxI/AAAAAAAAAQ8/rOJnN7HCNlg/s1600/DSC04424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_tvqUDllmv64/TNBVaB-xsxI/AAAAAAAAAQ8/rOJnN7HCNlg/s400/DSC04424.JPG" width="300" /></a></div><br />
<br />
<br />
Makes 12 pancakes<br />
<br />
2 cups all-purpose flour<br />
3 tablespoons brown sugar<br />
2 teaspoons baking powder<br />
1 teaspoon baking soda<br />
1 teaspoon ground allspice<br />
1 teaspoon ground cinnamon<br />
1/2 teaspoon ground ginger<br />
1/2 teaspoon salt<br />
1 1/2 cups milk<br />
1 cup pumpkin puree<br />
1 egg<br />
2 tablespoons vegetable oil<br />
2 tablespoons vinegar (I left this out...)<br />
<br />
1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.<br />
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.<br />
<br />
We topped our lil stack with chopped pecans, sliced apples, and maple syrup. Wash it down with apple cider with cinnamon. Mmmmm, fall.Clairehttp://www.blogger.com/profile/02955103033437768868noreply@blogger.com0tag:blogger.com,1999:blog-76435124991454518.post-47498129635899550672010-11-02T08:14:00.000-07:002010-11-02T08:28:56.707-07:00Baked Potato SoupJust made this last night and was reminded how much we love it! Tastes like a baked potato "with everything" on it ... serve with a green salad and crusty French bread.<br /><br />4 large potatoes, scrubbed and baked (best if baked in the oven v. the microwave: 400 degrees for one hour)<br />4 T. butter<br />3 T. flour<br />6 c. milk<br />1 t. salt<br />1/2 t. pepper<br />1 1/2 c. sour cream<br />1 1/2 c. cheddar cheese, grated<br />8 slices crisp bacon<br />4 green onions, sliced<br /><br />In large pot, melt butter. Add flour to make a roux, and cook while bubbling for one minute. Add milk and stir. Halve baked potatoes and scoop out centers into a small bowl. Partially mash. Cut up HALF of potato skins into bite-sized pieces and add, with mashed potato, to warm milk mixture. Season with salt and pepper. Stir over medium heat until soup starts to thicken, a couple of minutes. Add sour cream, cheese, bacon, and green onions. Heat through. Serve with a sprinkle of green onion on top, for color of course!Macyhttp://www.blogger.com/profile/12519516845963125845noreply@blogger.com0tag:blogger.com,1999:blog-76435124991454518.post-54183189933093243202010-11-01T16:00:00.000-07:002011-03-09T16:40:04.927-08:00Holiday TrifleI chose holiday trifle to be the treat after my baptism. I've loved it since I was a wee girl of eight and I don't love it any less now! When I made it for the first time, the layers were not as beautiful as when my mom makes it, but it still tasted divine. I guess I just need to practice.<br />
<br />
Also, Mom says she doubles this recipe for Christmas festivities. All parenthetical notes are from her.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="320" src="http://farm4.static.flickr.com/3262/2636929746_e47017f45f.jpg" style="margin-left: auto; margin-right: auto;" width="240" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A mini version of the real thing. From Google. Don't chya know?</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://farm4.static.flickr.com/3262/2636929746_e47017f45f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
1 angel food cake (I prefer pound cake, found in the bakery or frozen section of grocery store)<br />
1 large package vanilla pudding (COOK & SERVE), prepared and slightly cooled<br />
1 large package berry-flavored Jell-o (I usually use raspberry)<br />
1 - 10 oz. package frozen berries to go with Jell-0 (raspberries)<br />
Whipped cream (or Cool Whip)<br />
Sliced bananas<br />
Sliced almonds (optional)<br />
<br />
Prepare pudding and set aside. Prepare Jello-o half-way by just adding boiling water, dissolving by stirring for a couple of minutes, then adding FROZEN berries. (Don't add cold water) (It will start to thicken up immediately) Layer three times in trifle dish: bite-sized pieces of cake, partially-set Jell-o with berries, partially-cooled pudding. Top with whipped cream and sliced bananas (right before serving).Clairehttp://www.blogger.com/profile/02955103033437768868noreply@blogger.com0tag:blogger.com,1999:blog-76435124991454518.post-11436184280688758512010-11-01T15:53:00.000-07:002011-03-09T16:40:04.928-08:00Chinese Chicken SaladThis can be added to Kaylie's bridal shower salad category. Woot woot! I loved to sneak little bites of ramen when my mom made this growing up. I love how easy and fast this is to make: just slice up the stuff and throw it all into a bowl together. Love it.<br />
<br />
1 head green cabbage, diced<br />
8 green onions, chopped<br />
2 packages Ramen noodles, dry and crumbled (set aside seasoning packets)<br />
4 chicken breasts, poached and chopped<br />
1 cup slivered almonds, toasted (optional)<br />
4 T. sesame seeds<br />
<br />
Dressing:<br />
4 T. sugar<br />
1 cup vegetable oil<br />
6 T. white vinegar<br />
2 t. salt<br />
2 t. pepper<br />
Contents of BOTH Ramen seasoning packets<br />
<br />
Combine ingredients for dressing in a jar with a lid. Shake and set aside until right before serving.Clairehttp://www.blogger.com/profile/02955103033437768868noreply@blogger.com0tag:blogger.com,1999:blog-76435124991454518.post-16075750049119187212010-10-29T17:41:00.000-07:002010-11-01T17:34:36.998-07:00Mommy Urban's Homemade Chicken Noodle Soup<span style="font-size:100%;"><span style="font-size:85%;">I grew up</span><span style="font-style: italic;font-size:85%;" > </span><span style="font-size:85%;">on this soup and there were many a winter evening memories cutting the noddles with my mom and plopping them into the soup. It warms the heart and soul. It is totes the best! </span><span style="font-size:85%;">I was reminded of it just the other day when my sister Bethany blogged the recipe so I just copied and pasted (even the picture taken by her). The homemade noodles are my absolute favorite. I am going to make this tonight with my sister and try wheat flour in the noodles. I'll tell you how it goes. Enjoy :)</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhO_jbx0Pk0HLKRltb7cPyo1xZKslAQIITTu6x9Xcqm0ZrvXbIoG68ZSpJhw0ZqGsDIq2Pulrk55bzxaogygKMujnQVQou1nWa6PXLYiZCThxeo5OwL0gjJP0B3OBpJii2jm5DuAB/s1600/6.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhO_jbx0Pk0HLKRltb7cPyo1xZKslAQIITTu6x9Xcqm0ZrvXbIoG68ZSpJhw0ZqGsDIq2Pulrk55bzxaogygKMujnQVQou1nWa6PXLYiZCThxeo5OwL0gjJP0B3OBpJii2jm5DuAB/s400/6.jpg" alt="" id="BLOGGER_PHOTO_ID_5533633397221509666" border="0" /></a><br /><br />1. Start by boiling the chicken.<br /><br />3-3.5 lb. chicken cut up<br />6 cups water<br />1 1/2 tsp salt<br />1/2 tsp pepper<br />bay leaf<br /><br />OR<br /><br />6 cups chicken broth (or water mixed with "better than bouillon" (so good), or a combination of the two.)<br />4-ish chicken breasts<br />salt and pepper<br />bay leaf<br /><br />Put all ingredients in pot, and heat to a boil. Cover and simmer for about 45 minutes or until meat is fully cooked (less time if using chicken breasts). Remove chicken, and cool in a casserole dish. Skim off the fat. Remove chicken and cut into pieces. <span style="font-style: italic;font-size:85%;" ><br /><br />(I usually chop the vegetables and get the noodles going while the chicken is simmering.)</span><br /><br />2. Add the vegetables<br /><br />4 stocks of celery, sliced<br />3 large carrots, peeled and sliced<br />1 onion, chopped <span style="font-style: italic;font-size:85%;" >(Again, we omit the onions. Since I miss the onion flavor, I do add onion powder)<br /></span><span style="font-size:85%;"><span style="font-size:100%;">chicken boullion cube <span style="font-style: italic;font-size:85%;" >(or one tablespoon of "better than bouillon")</span></span></span><br />salt, pepper, and parsley to taste<br /><br />Add vegetables to the soup and bring to a boil. Cover and simmer for about 15 minutes or until carrots are tender.<br /><br />3. Homemade Egg Noodles<br /><br />Make these while the soup, chicken, and/or vegetables are simmering.<br /><br />2 cups flower<br />3 eggs<br />2 tsp salt<br />1/4 - 1/2 cup water<br /><br />Add flour to a large bowl. Make a well in the flour, then add the eggs and salt, then mix with a fork. Add water 1 tablespoon at a time while mixing with fork. Stop adding water when dough is stiff and easy to roll. Use a rolling pin to roll into preferred thickness on a floured, cloth covered board (or a clean, floured counter top). <span style="font-style: italic;font-size:85%;" >(I have learned to roll the dough QUITE thin, otherwise the noodles won't cook all the way through. They also plump up when added to the soup.)</span> Slice them into strips with a pizza cutter, and add to boiling soup. Cook for another 7-10 minutes, test the doneness of the noodles, add the chicken, serve, and enjoy!kendra and jeffrey http://www.blogger.com/profile/13003313032654732932noreply@blogger.com1tag:blogger.com,1999:blog-76435124991454518.post-42731422510115366932010-10-29T17:33:00.000-07:002010-11-01T17:34:13.215-07:00Easy Pumpkin CrumbleI just found this delite the other day, but haven't had the chance to try it. It looks quite delicious though, especially since I love anything pumpkin in the fall :) The recipe is by <span style="font-style: italic;">Our Best Bites</span><a href="http://www.ourbestbites.com/2009/11/easy-pumpkin-crumble.html"> found here</a>!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiIgJAgqmG7QHLa_rzZj3XJHB6wV-xpw3nyiq7EogWENYKdJoxHrAaK-LugkXJpApCcIPldOSYQ-nOPwCLoUv4bGV7JePBIZQ3OMJ00hrw8CMDorUuQ1-EwZ3yi6y5vaAHMUFUKYyE/s1600/pumpkin+crumble+cr.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiIgJAgqmG7QHLa_rzZj3XJHB6wV-xpw3nyiq7EogWENYKdJoxHrAaK-LugkXJpApCcIPldOSYQ-nOPwCLoUv4bGV7JePBIZQ3OMJ00hrw8CMDorUuQ1-EwZ3yi6y5vaAHMUFUKYyE/s320/pumpkin+crumble+cr.jpg" alt="" id="BLOGGER_PHOTO_ID_5533631811296519538" border="0" /></a><br /><br />1 boxed yellow or white cake mix<br />1-2 sticks butter (see notes in instructions)<br />1 16 oz can pumpkin*<br />2 eggs<br />1 can sweetened condensed milk<br />1 t cinnamon<br />1/2 t pumpkin pie spice<br />1/4 t ginger<br />1/8 t cloves<br />1/8 t nutmeg<br />1/2 t salt<br />1/3 C chopped pecans<br />1/2 t additional cinnamon for topping<br /><br /><span style="font-style: italic;">*This makes a dessert about an inch thick or less. That's because I like a high topping-to-pumpkin ratio. If you'd like it thicker, use a large can of pumpkin and double the rest of the filling ingredients (Eggs, sweetened condensed milk, and spices). Leave the rest of the recipe the same.</span><br /><br />Preheat oven to 350. Place 2 C of the cake mix in a bowl. Cut in 3 T chilled butter. Just use your fingers to crumble the butter until it's in small crumbly pieces. Place mixture in a 9x13 baking dish and press flat with your fingers. Mix pumpkin, eggs, sweetened condensed milk, and spices until smooth. Pour on top of the cake mixture in the pan.<br /><br />Now take the rest of the dry cake mix and mix in 1/2 t cinnamon. Sprinkle it all over the top of the pumpkin mixture. <span style="font-weight: bold;">Use a measuring cup so you have a rough measurement of how much you're putting on.</span> Here's why:<br /><br /><span style="font-style: italic;">Here's a little something I learned after making the dump cake a gazillion times. Cake mixes all have different amounts in them! Different brands, different flavors, etc. Each one is slightly different in volume. I found one mix to have almost double the normal amount. Measuring the amount of cake mix you're sprinkling on top will help you get the perfect topping ratio in the last step. </span><br /><br />Next sprinkle on the chopped pecans. You'll have 3 distinct layers now<span style="font-weight: bold;">. </span><span style="font-weight: bold;">Here's the trick: </span>For every 1 C of cake mix you sprinkled on top, you'll need 3 T of melted butter. Drizzle it right on top. That butter is going to combine with the cake mix and make magic in the oven. Pop it in your 350 degree oven for about 40 minutes or so. A knife should come out <span style="font-style: italic;">without</span> globs of pumpkin on it and the topping should be nice and golden.kendra and jeffrey http://www.blogger.com/profile/13003313032654732932noreply@blogger.com0tag:blogger.com,1999:blog-76435124991454518.post-54326167805321858112010-10-29T12:55:00.000-07:002010-10-29T12:55:13.302-07:00Hello, All. Clam Chowder For You.Hi. I'm here because I've finally got something good to share.<br />
Every day for the past two weeks, Jared cries, "I WANT SOUP FOR DINNER TONIGHT!" and I have said, "OKAY!" But the best result, by far, was this easy, delish clam chowder:<br />
<br />
1 can cream of celery soup (10.75 oz)<br />
1 can cream of potato soup (10.75 oz)<br />
1 can minced clams, with juice<br />
half and half<br />
celery<br />
onions<br />
bacon, if desired<br />
salt and pepper, to taste<br />
<br />
Empty the cans into a pot, add as much celery and onions as you want. Boil and stir for a good 3-4 minutes. (The recipe originally said everything needed to cook for 6-8 hrs, not really sure why?)<br />
Add half and half until you reach the desired creaminess (we ended up using almost a whole pint)<br />
We added bacon, too, which I could have done without but Jared loved.<br />
<br />
And, uh, sorry that my recipes are never going to be very exact... :)brookehttp://www.blogger.com/profile/08891074658531550730noreply@blogger.com0tag:blogger.com,1999:blog-76435124991454518.post-16965398137500444102010-10-28T12:42:00.000-07:002010-10-28T12:56:16.968-07:00Easy Beef StewBecause of the time this takes to bake (4 hours), stick it in the oven before church. When you return home, you'll be welcomed by a yummy, savory smell, have just enough time to make some mashed potatoes and ... dinner is ready! <br /><br />2 lbs. beef stew meat<br />1 med. onion, diced<br />2 stalks celery, sliced<br />4 med. carrots, peeled and cut into large chunks<br />fresh, sliced mushrooms (optional)<br />1 T. sugar<br />2 t. salt<br />3/4 c. tomato juice (or V8)<br />2 T. minute tapioca<br /><br />Combine all ingredients in 9X13 baking dish and stir gently to combine. COVER TIGHTLY WITH FOIL and bake at 250 degrees for 4 hours. Serve over mashed potatoes (my favorite) for a complete meal. You can also serve it over cooked rice or pasta.Macyhttp://www.blogger.com/profile/12519516845963125845noreply@blogger.com0tag:blogger.com,1999:blog-76435124991454518.post-38364683103104757602010-10-28T12:28:00.000-07:002010-10-28T12:40:07.852-07:00Apple Spice CakeFall is not complete without making this baby at least a couple of times. Bring home a few red-variety apples from the farmers' market, and chances are you have the rest of the ingredients on hand.<br /><br />2 lg. eggs<br />3/4 c. canola oil<br />2 c. sugar<br />1 t. vanilla<br />2 c. flour<br />2 t. cinnamon<br />1 t. baking soda<br />1/2 t. salt<br />4 c. thinly-sliced red-variety apples (3 large)<br />1 c. nuts (optional - I leave these out)<br /><br />In large mixing bowl, beat eggs. Add oil, sugar, vanilla and mix. Add balance of dry ingredients and combine. Dump in sliced apples, wash your hands, take off your rings and get them (your hands) in the bowl to mix this thick batter. Press gently into greased 9X13 pan and bake at 350 degrees for 45 minutes. Cool and frost with CREAM CHEESE FROSTING (recipe follows). Refrigerate until cold and cut into small squares.<br /><br />Cream Cheese Frosting:<br /><br />8 oz. cream cheese (one package, soft)<br />3 T. butter<br /> 1 t. vanilla<br />2 c. powdered sugar<br /><br />Combine cream cheese and butter until smooth. Add vanilla. Stir in powdered sugar.Macyhttp://www.blogger.com/profile/12519516845963125845noreply@blogger.com0tag:blogger.com,1999:blog-76435124991454518.post-61448138271571362982010-10-27T15:43:00.000-07:002011-03-09T16:40:04.929-08:00Pasta, Pasta!<span style="font-family: Georgia,"Times New Roman",serif;">Right now we have a huge bag of spaghetti and not much else. The end of the month couldn't come quickly enough (that's when our budget starts over, you see). I figure we always have at least one of the following combinations on hand, so I made a list of ways to easily make a dinner out of pasta. Heat up a can of vegetables for the side and you're set!</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Things to add to two servings of cooked pasta:</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: xx-small;">*Note: Pasta headings are the kinds that work best with that recipe, but are not required for a tasty dinner.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://kitchenjourneys.com/wp-content/uploads/2010/04/pasta-varieties.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="232" src="http://kitchenjourneys.com/wp-content/uploads/2010/04/pasta-varieties.jpg" width="320" /></a></div><br />
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<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<u><span style="font-family: Georgia,"Times New Roman",serif;">Spaghetti, Linguine</span></u><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 T butter</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 C parmesan cheese</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 C frozen peas, prepared</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 C ham, cubed</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">s & p</span><br />
<br />
<br />
<u><span style="font-family: Georgia,"Times New Roman",serif;">Penne</span></u><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 C mayonnaise</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 T basil pesto</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 chicken breasts, poached and shredded</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">s & p</span><br />
<br />
<br />
<u>Any</u><br />
<a href="http://theseisourfoods.blogspot.com/2010/10/basic-crockpot-recipe.html"><span style="font-family: Georgia,"Times New Roman",serif;">Basic Crockpot Recipe</span></a><br />
<br />
<u><span style="font-family: Georgia,"Times New Roman",serif;">Shells</span></u><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 C heavy cream</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 C cooked broccoli</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 C parmesan cheese</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">s & p</span><br />
<br />
<br />
<u><span style="font-family: Georgia,"Times New Roman",serif;">Shells, Macaroni</span></u><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 T butter, melted in a saucepan on low</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">stir in enough flour to make a <a href="http://en.wikipedia.org/wiki/Roux">roux</a></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">add 1 1/2 C milk</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">then 1 C cheddar cheese, shredded</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">sprinkle with paprika and s & p</span><br />
<br />
<br />
<u><span style="font-family: Georgia,"Times New Roman",serif;">Any</span></u><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 medium tomato, chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 sticks of string cheese, chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 basil leaves, shredded very small (or 1 T pesto)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 cloves garlic, minced</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 T olive oil</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">s & p</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">(serve cold)</span>Clairehttp://www.blogger.com/profile/02955103033437768868noreply@blogger.com0tag:blogger.com,1999:blog-76435124991454518.post-34353273284727408572010-10-26T09:49:00.001-07:002010-10-27T19:41:05.090-07:00Easy chicken and rice dinnerThis is the epitome of "homework meals" for us. All you gotta do is mix all the ingredients together in your 8 1/2 x 11, throw her in the oven, and study for an hour while she does her magic.<div><br /></div><div>What you'll need:</div><div><br /></div><div>1 can cream of chicken soup (or celery or mushroom)</div><div>2 cans water</div><div>1 package of onion soup</div><div>2 heads of fresh broccoli, chopped (or 1/2 pkg of frozen)</div><div>1 cup uncooked rice</div><div>2 chicken breasts, chopped</div><div><br /></div><div><br /></div><div>So, like I said, throw everything into your pyrex, mix well, add the chicken, cover her with foil, and throw her in the oven at 350 for 1 hour. Easy enough.</div><div><br /></div>kaylie jean.http://www.blogger.com/profile/04822347328212308804noreply@blogger.com3tag:blogger.com,1999:blog-76435124991454518.post-83417660453167427752010-10-22T21:15:00.000-07:002010-10-24T15:25:42.170-07:00Ian CookiesWell, these aren't healthy, and I'm not going to try to figure out how to make them healthy. But, we all know they are delicious.. so I figured I would add this recipe for all to have!<br />
<br />
<b>Ian Morris Cookies</b><br />
<b></b><br />
2 cups butter (salted preferentially)<br />
2 cups sugar<br />
2 cups brown sugar<br />
2 tsp vanilla<br />
4 eggs<br />
<br />
4 cups flour<br />
5 cups blended oatmeal<br />
1 tsp salt<br />
2 tsp baking soda<br />
2 tsp baking powder<br />
<br />
8 oz Hershey Bar (grated)<br />
24 oz chocolate chips<br />
<br />
Cream the butter and both sugars (make sure to add the full amount of sugar... Kaylie)<br />
Add eggs and vanilla<br />
Measure oatmeal and blend into fine powder<br />
Mix together with dry ingredients<br />
Add chocolate chips and Hershey Bar<br />
Roll into balls and place 2 inches apart on ungreased pan<br />
Bake at 10 minutes @ 375<br />
Makes 112 cookies. (Recipe may be halved)<br />
<br />
Love!Katiehttp://www.blogger.com/profile/02878503141094189330noreply@blogger.com3tag:blogger.com,1999:blog-76435124991454518.post-2564555553020788492010-10-21T15:14:00.000-07:002010-10-21T15:14:30.823-07:00Dear Women,Please help this page look pretty.<br />
I am incapable of helping it reach its full potential.<br />
You all have administrator abilities.<br />
Feel free to change the template as you please.Clairehttp://www.blogger.com/profile/02955103033437768868noreply@blogger.com0tag:blogger.com,1999:blog-76435124991454518.post-66805748638608027832010-10-21T14:53:00.001-07:002010-10-21T14:55:39.547-07:00Bridal Shower Salad<span style="font-size:100%;">Or something. That's just been the popular local as of late, it seems.<br /><br /></span><span style="font-size:100%;"><div><b>8 cups spinach<br />1 lb bowtie pasta, cooked<br />3 cups cooked shredded chicken<br />1/4 cup toasted sesame seeds<br />1/4 cup chopped flat leaf parsley<br />1/2 cup chopped green onions</b></div><br /><div><b>Dressing:<br />1 cup olive oil<br />2/3 cup rice vinegar<br />6 Tbs sugar<br />1 tsp salt<br />1/2 tsp pepper<br />1/4 cup soy sauce</b></div><br /><div>Mix 1/2 to 2/3 cup of dressing with pasta and chicken. Chicken and pasta can be cooked the night before and soaked in dressing overnight if desired. When ready to serve, mix remaining ingredients with dressing and combine with chicken and pasta. Best served when chilled.</div></span>kaylie jean.http://www.blogger.com/profile/04822347328212308804noreply@blogger.com1tag:blogger.com,1999:blog-76435124991454518.post-91857789448819981412010-10-21T13:13:00.000-07:002010-10-21T13:29:54.841-07:00Southwest Crockpot ChickenThis delectable chicken concoction was served as a base for a salad at a luncheon before our "Women in White" Relief Society activity. We all loved it and it has become a staple in many homes because it meets all of the "good recipe" criteria: delicious, EASY, healthy, and inexpensive. You can also use it as the meat filling for burritos, tacos, etc.<br />
<br />
1 - 16 oz. bag frozen corn (or canned)<br />
4 chicken breasts<br />
1 can black beans, rinsed and drained<br />
1 - 24 oz. jar MEDIUM salsa (mild doesn't add enough flavor)<br />
<br />
Combine ingredients and cook in crockpot on high for 5 hours. Before serving, shred chicken with two forks and mix well with other ingredients.<br />
<br />
For Southwest Chicken Salad, serve over Fritos with desired garnishes.<br />
<br />
1 bag Fritos<br />
Garnishes: shredded lettuce, chopped tomato, shredded cheeses, sour cream, avocado, fresh cilantro, etc. etc. etc.Macyhttp://www.blogger.com/profile/12519516845963125845noreply@blogger.com1tag:blogger.com,1999:blog-76435124991454518.post-61353804206807416742010-10-19T18:15:00.000-07:002011-03-09T16:40:04.930-08:00Big Pot O' SoupChad and I discovered <a href="http://bearcreekfoods.elsstore.com/view/category/1314-bear-creek-8-serving-mixes/">Bear Creek Country Kitchens</a> dried soup mix this week. Heavens, it is ready in 15 minutes and all you have to do is boil water! The packs come for $4.55 at Macey's and make a whoppin EIGHT cups of soup. We both ate big bowls tonight and had at least six cups of soup left to throw in the freezer. The Chicken Noodle pack acts as a perfect base for whichever vegetables you have in the fridge. Easy, healthy, cheap--my favorite lil combination.<br />
<br />
1 pkg. Bear Creek Country Kitchens soup mix<br />
8 cups water (plus 1/2 cup for every added ingredient)<br />
<br />
Things to add: <br />
potatoes, carrots, corn, broccoli, etc. (NOTE: potatoes and broccoli do not freeze well)<br />
wild rice<br />
chicken, poached and shredded<br />
<br />
Directions:<br />
Boil water in a large pot. Whisk in the soup mix and mix in your chosen additional ingredients. Let simmer for 10 minutes. And you're done.<br />
<br />
Serve with hot, buttered biscuits or cornbread or any other delicious sort of bread.Clairehttp://www.blogger.com/profile/02955103033437768868noreply@blogger.com1tag:blogger.com,1999:blog-76435124991454518.post-55427103212399154722010-10-19T17:54:00.000-07:002011-03-09T16:40:04.931-08:00Vegetable Lasagna<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span>The infamous Christmas recipe, aka the one I always request when home for Christmas vacation. Courtesy of Janny and Mom.<br />
<br />
1 - 8 oz. package lasagna noodles<br />
2 - 10 oz. pkgs. frozen chopped spinach<br />
2 c. fresh sliced mushrooms<br />
1 c. grated carrot<br />
1/2 c. chopped onion<br />
1 T. oil<br />
2 - 8 oz. cans tomato sauce<br />
1 - 6 oz. can tomato paste<br />
1 1/2 t. oregano<br />
2 c. cottage cheese, drained<br />
1 lb. Monterey Jack cheese, grated<br />
<br />
Cook noodles in boiling unsalted water for 8 - 10 minutes or until barely tender. Drain and set aside. Cook spinack according to package directions and DRAIN WELL.<br />
<br />
In a saucepan, cook mushrooms, carrot, and onion in oil until tender. Stir in tomato sauce, tomato paste, and oregano. Simmer a few minutes.<br />
<br />
In greased 9X13 pan, layer half the noodles, cottage cheese, spinach, Jack cheese, and sauce mixture. Repeat the layers reserving 1/2 cup of cheese for the top. Sprinkle with Parmesan. Bake at 375 degrees for 30 minutes Let stand 10 minutes before serving. Freezes well. </span></div>Clairehttp://www.blogger.com/profile/02955103033437768868noreply@blogger.com0