tag:blogger.com,1999:blog-15032395317805710002024-03-18T00:44:24.067-07:00Happy Tummies Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.comBlogger92125tag:blogger.com,1999:blog-1503239531780571000.post-77559091256362740662011-04-02T21:52:00.000-07:002011-04-02T22:15:38.962-07:00Perfect Chicken Pot PieChicken Pot Pie<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaz5L_QV5UQppzJ7xI8UYHfXf3ufJsWah4CMpJraoNU_aYhZVjGOVszOHNww1ZnhBb_It4D9e1nvbM-0ifylHBpyBOfYysIhf9LgjMSSJhjGsGv8xMzIvgf3Dal2dAj-gnBNDCctSKuTjg/s1600/chickenpotpie+lattice+top.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 296px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaz5L_QV5UQppzJ7xI8UYHfXf3ufJsWah4CMpJraoNU_aYhZVjGOVszOHNww1ZnhBb_It4D9e1nvbM-0ifylHBpyBOfYysIhf9LgjMSSJhjGsGv8xMzIvgf3Dal2dAj-gnBNDCctSKuTjg/s400/chickenpotpie+lattice+top.jpg" alt="" id="BLOGGER_PHOTO_ID_5591216071848655458" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Directions for puff pastry topping</span></span>:<br /><span id="cleanprint_content">4 sheets frozen puff pastry <br />1 egg, beaten </span><br /><span id="cleanprint_content">Preheat oven to 350 degrees F. <br />Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover the pot pie. Brush beaten egg onto lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pie</span><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Ingredient</span><span style="font-weight: bold;">s</span></span>:<br /><ul><li>3-4 boneless skinless chicken breast--cooked all day in the crockpot with a little chicken broth and garlic powder and thyme. Cut up--about 3-4 cups of cooked chicken.<br /></li></ul><ul><li class="ingredient">8 tablespoons butter</li><li class="ingredient">3 or 4 green onions, thinly sliced</li><li class="ingredient">1 leek, sliced</li><li class="ingredient">3/4 to 1 cup thin sliced celery</li><li class="ingredient">3-4 carrots, peeled and thinly sliced</li><li class="ingredient">cups of frozen diced potatoes, thawed<br /></li><li class="ingredient">8 ounces sliced mushrooms</li><li class="ingredient">5 tablespoons flour</li><li class="ingredient">1 cup heavy cream</li><li class="ingredient">2 tablespoons sherry or white wine<br /></li><li class="ingredient">1 cup frozen peas<br /></li><li class="ingredient">salt and pepper, to taste</li><li class="ingredient">1 sheet puff pastry</li></ul><span style="font-size:130%;"><span style="font-weight: bold;">Directions</span></span>:<br /><br />Grease a 2-quart baking dish. (I made mine in a 9x13 glass baking dish)<br /><br />In a large saucepan, heat 4 tablespoons of butter over medium heat.<br /> Add mushrooms and cook, stirring, until mushrooms are browned and tender. Add the green onions and continue cooking for 1 minute. Remove mushrooms and onions from pan.<br /><br />Add the leek, celery, carrots and potatoes, adding more butter if needed and saute until vegetables are crisp tender. Add mushrooms and onions back to pan. Remove from heat.<br /><br />In a sauce pan:<br />Melt 4 tablespoons of butter.<br />Stir in flour until well blended.<br />Stir in the reduced chicken broth, cream, and sherry. Continue cooking, stirring, until thickened. Add the peas and chicken, and vegetables to sauce.<br />Taste and add salt and pepper and a pinch of nutmeg.<br />Spoon into the prepared baking dish.<br /><br />Bake at 400 degrees for 25-30 minutes, until hot and bubbly.<br /><br />Add pre-cooked puff pastry top and bake 5-10 minutes more--depending on how brown topping turned out during the pre-bake. Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com2tag:blogger.com,1999:blog-1503239531780571000.post-36131659115261251692011-03-25T22:03:00.000-07:002011-03-25T22:12:26.345-07:00Cheeseburger Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWfnqq4IK7CaXKtk7OKAj8zGl_gzNP380l7ng2a-Er4zHyOYt13O9iUUgWWntVZhGi3P5brUj_8LZWz_kNYHWavvp31rCEdZNAWVClpsFFKyVKDoZLGk4UBzhebJ44NsOLQzV7TUAiP2i/s1600/cheeseburger+soup.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWfnqq4IK7CaXKtk7OKAj8zGl_gzNP380l7ng2a-Er4zHyOYt13O9iUUgWWntVZhGi3P5brUj_8LZWz_kNYHWavvp31rCEdZNAWVClpsFFKyVKDoZLGk4UBzhebJ44NsOLQzV7TUAiP2i/s320/cheeseburger+soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5588251539713133378" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:130%;"><br /><span style="font-weight: bold;">Ingredients:</span></span><br /><span class="recipeDetails hrecipe"><span class="ingredient"><ul class="ingredients"><li class="ingredient"><span class="amount">1/2 pound </span><span class="name">ground beef</span></li><li class="ingredient"><span class="amount">1 can </span><span class="name">(10-3/4 ounces) condensed cheddar cheese soup, undiluted</span></li><li class="ingredient"><span class="amount">1-3/4 cups </span><span class="name">milk</span></li><li class="ingredient"><span class="amount">1 cup </span><span class="name">frozen shredded hash brown potatoes</span></li><li class="ingredient"><span class="amount">1 can </span><span class="name">(4 ounces) chopped green chilies</span></li><li class="ingredient"><span class="amount">1 tablespoon </span><span class="name">taco seasoning</span></li><li class="ingredient"><span class="amount">1 tablespoon </span><span class="name">dried minced onion</span></li><li class="ingredient"><span class="amount">1/2 teaspoon </span><span class="name">chili powder</span></li><li class="ingredient"><span class="name">Coarsely crushed corn chips, shredded Monterey Jack cheese and chopped green onions, optional</span></li></ul><span style="font-size:130%;"><span style="font-weight: bold;">Directions:</span></span><br /></span></span><span class="recipeDetails hrecipe"><span class="instructions">In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the soup, milk, potatoes, chilies, taco seasoning, onion and chili powder until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Garnish with corn chips, cheese and green onions if desired.<b> Yield: </b>4 servings.</span></span><br /><br /><span class="recipeDetails hrecipe"><span class="ingredient"><span style="font-size:85%;"><span style="font-weight: bold;">(recipe and photo from tasteofhome.com</span></span>)<br /></span></span> Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com1tag:blogger.com,1999:blog-1503239531780571000.post-75411150219454411042011-03-19T11:59:00.000-07:002011-03-19T12:45:54.380-07:00Chicken Potpie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7VqxL72eJ3v2g58BOo2tvxuDIH5CoPdLQq550IhnBXDFLTUc6jqEfUMJhzilsW_lYjiubl702HPa2oTL9gL5HoQTTmDJn0C9O2HrqlkBxk5Text06tPWNlI827fncKwIDXU4DxCecMSz5/s1600/Chicken+potpie+taste+of+home.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7VqxL72eJ3v2g58BOo2tvxuDIH5CoPdLQq550IhnBXDFLTUc6jqEfUMJhzilsW_lYjiubl702HPa2oTL9gL5HoQTTmDJn0C9O2HrqlkBxk5Text06tPWNlI827fncKwIDXU4DxCecMSz5/s400/Chicken+potpie+taste+of+home.jpg" alt="" id="BLOGGER_PHOTO_ID_5585868585261820322" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Chicken Potpie</span><br /><span style="font-size:85%;">(recipe from Taste of Home)</span><br /></span><br /><span style="font-weight: bold;">Ingredients:</span><br />4cups cubed cooked chicken<li>1 package (12 ounces) frozen broccoli and cheese sauce</li><li>1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted</li><li>1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted</li><li>2 medium potatoes, cubed</li><li>3/4 cup chicken broth</li><li>2/3 cup sour cream</li><li>1/2 cup frozen peas</li><li>1/4 teaspoon pepper</li><li><br /><b>TOPPING:</b></li><li>1-1/2 cups biscuit/baking mix</li><li>3/4 cup shredded sharp cheddar cheese</li><li>3/4 cup 2% milk</li><li>3 tablespoons butter, melted.<br /><br /><span style="font-weight: bold;">Directions:</span><br />In a Dutch oven, combine the first nine ingredients; bring to a boil.</li><li class="nobullet"> Transfer to a greased 13-in. x 9-in. baking dish. </li><li>In a small bowl, combine the topping ingredients; spoon over top.</li><li class="nobullet"> Bake, uncovered, at 350° for 40-45 minutes or until bubbly andtopping is golden brown. Let stand for 10 minutes before serving.</li> Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com7tag:blogger.com,1999:blog-1503239531780571000.post-55727255685042818882011-01-22T23:42:00.000-08:002011-01-22T23:55:05.867-08:00Pot of Pinto Beans<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZSORjNew3DYpLHIBlvOh_hjQ4yOKe9C9Pnsjv8WH9ayb3MV7QM6mHsKUSUHItNrebkcnMhWNsE1zfhxu0F2nLs7BFGyOrDKorcOLS-9nL94O4CxXpi-Y3YySsrPkr0RJC-HCUsohIcAX/s1600/pintobeansDSC9926.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZSORjNew3DYpLHIBlvOh_hjQ4yOKe9C9Pnsjv8WH9ayb3MV7QM6mHsKUSUHItNrebkcnMhWNsE1zfhxu0F2nLs7BFGyOrDKorcOLS-9nL94O4CxXpi-Y3YySsrPkr0RJC-HCUsohIcAX/s200/pintobeansDSC9926.jpg" alt="" id="BLOGGER_PHOTO_ID_5565286652118426722" border="0" /></a><p> </p><p>Pinto beans recipe, Mexican-style, for the slow cooker or crockpot.</p><p><strong>Ingredients:</strong></p><ul><li>1 small bag of dry pinto beans (1 pound) </li><li>bacon </li><li>onion </li><li>cilantro </li><li>small jar of salsa, or to taste</li></ul><p><strong>Preparation:</strong></p><p>Rinse bag of beans and soak overnight. Next day put in crockpot or slow cooker covered with water, almost to the top; cover and cook on LOW heat 5 to 7 hours, until beans are tender. After about 5 hours, when beans are tender, fry up desired amount of bacon, onion and cilantro until bacon is cooked through and onion is clear; drain well. Add to beans, along with some of the drippings from bacon.(Before I add this to the beans, I scoop some of the water out of the beans.) Add salsa to taste. Cover and cook about 1 to 2 more hours. </p>In the last hour, I added salt, a bit of cayenne, a bit of black pepper and some garlic salt to taste...They were a hit at our house!<br /><br />Served over rice, topped with sour cream, lime flavored tortilla chips, and cheese.<br /><p><br /></p> Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com1tag:blogger.com,1999:blog-1503239531780571000.post-27671010978368122112009-08-16T14:48:00.000-07:002009-08-16T14:52:27.077-07:00Beach Street Lemon Chicken Linguini<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2GRXBOYA0i3ctHOccMn9f2f1cUe3lA-ZdZD7oOAdcjK9WioDwPSFhwosJtzGkEJwFOYFbelniL7zs1QJVnXnPa25Cz7uFEKzlDQaooelZ41prTza1Ahc9OIG7QwwtjaL30dIHXFngOBX/s1600-h/Beech+street+lemon+chicken.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2GRXBOYA0i3ctHOccMn9f2f1cUe3lA-ZdZD7oOAdcjK9WioDwPSFhwosJtzGkEJwFOYFbelniL7zs1QJVnXnPa25Cz7uFEKzlDQaooelZ41prTza1Ahc9OIG7QwwtjaL30dIHXFngOBX/s320/Beech+street+lemon+chicken.jpg" alt="" id="BLOGGER_PHOTO_ID_5370682688119878242" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Beach Street Lemon Chicken Linguini<br /><span style="font-style: italic;">photo and recipe from <a style="color: rgb(102, 0, 0); font-weight: bold;" href="http://mykitchencafe.blogspot.com/2009/07/beach-street-lemon-chicken-linguine.html">My Kitchen Cafe</a></span><br /><br />**This recipe requires marinating the chicken for 3-12 hours so plan ahead!**<br /><br />1 lb. linguine<br />2 tablespoons olive oil<br />Zest from one lemon<br />Juice from one lemon<br />3 green onions, chopped (white and green parts)<br />¼ cup chopped fresh parsley<br />Salt and freshly ground pepper<br />1/2 cup grated Parmesan cheese<br /><br />Marinade:<br />½ cup olive oil<br />2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)<br />1 tablespoon Cajun seasoning (cut this down to 1 1/2 teaspoons if you want less heat but don't omit entirely or you will lose great flavor)<br />Juice of one lemon<br />2 tablespoons minced fresh parsley<br />2 tablespoons brown sugar<br />2 tablespoons soy sauce<br />2 chicken breasts, sliced<br /><br />Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.<br /><br />When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.<br /><br />Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.<br /><br />While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm. Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com2tag:blogger.com,1999:blog-1503239531780571000.post-73735005329410871552009-08-16T14:45:00.000-07:002009-08-16T14:48:26.884-07:00Beef Stroganoff<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQBfqBp_lwLQHL1vjoItwIk7UwuQPNAv0MNvaJx_0X6-Cv5Gw3sG-29pjentF6egCnzJKGOcBD2W0GDRRKhcA2lCv3gDJb9CH99aVTRRV7nRugnNKvP8EeOvfWMUip4Y1Uiw1TAxrTfXI5/s1600-h/Beef+stroganoff+pic.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQBfqBp_lwLQHL1vjoItwIk7UwuQPNAv0MNvaJx_0X6-Cv5Gw3sG-29pjentF6egCnzJKGOcBD2W0GDRRKhcA2lCv3gDJb9CH99aVTRRV7nRugnNKvP8EeOvfWMUip4Y1Uiw1TAxrTfXI5/s320/Beef+stroganoff+pic.jpg" alt="" id="BLOGGER_PHOTO_ID_5370681585198448386" border="0" /></a><br /><b><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />The Ultimate Beef Stroganoff<br /></b><o:p></o:p><span style="font-style: italic;">recipe and photo from <a style="color: rgb(102, 0, 0); font-weight: bold;" href="http://mykitchencafe.blogspot.com/2008/04/ultimate-beef-stroganoff.html">My Kitchen Cafe</a></span><br /><p class="MsoNormal" style="font-family:georgia;">Put in crock pot:<br />2-3 pounds stew meat<br />1 tsp. salt<br />dash of pepper<br />1 onion, sliced<o:p><br /></o:p></p> <p class="MsoNormal" face="georgia">Mix in a bowl and pour over meat:<br />¼ tsp. garlic salt<br />1 tablespoon Worcestershire sauce<br />1 ½ cups beef broth or stock<span style=""> </span>(made up from cubes or granules)<br />1 tablespoon ketchup<o:p><br /></o:p></p> <p class="MsoNormal" style="font-family: georgia;">Cook in crockpot on low for 7-8 hours or high for 4-5 hours. When cooked make a simple roux by whisking 1/3 cup flour with enough apple juice (about 5-6 tablespoons) to make a thick but still pourable flour mixture. Whisk the roux into the crockpot and add 4 ounces sliced mushrooms.<br /></p> <p class="MsoNormal" style="font-family:georgia;">Cook on high for 15-30 minutes.<span style=""> </span>Then stir in ½ cup sour cream.<span style=""> S</span>erve over pasta, rice or baked potatoes (pasta is my favorite option!).</p> Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com2tag:blogger.com,1999:blog-1503239531780571000.post-6083005533271698242009-08-16T14:42:00.000-07:002009-08-16T14:45:00.211-07:00Chicken Lo Mein<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj31OdQgx2GxF5bWXwsNru0BIdPwu2_brcK12RhqZ9qg3G_s89Bz10EOEkhK-uZ1Y0cXdLSTRz05Vfn9cZhB-siWgHA2SleULX-K6ERrakF2yokdAF4aWiFNnnAdUO0kSr3mhITH5l-9BM/s1600-h/chicken+lo+Mein+the+easy+way.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj31OdQgx2GxF5bWXwsNru0BIdPwu2_brcK12RhqZ9qg3G_s89Bz10EOEkhK-uZ1Y0cXdLSTRz05Vfn9cZhB-siWgHA2SleULX-K6ERrakF2yokdAF4aWiFNnnAdUO0kSr3mhITH5l-9BM/s320/chicken+lo+Mein+the+easy+way.jpg" alt="" id="BLOGGER_PHOTO_ID_5370680737046299426" border="0" /></a><br /><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Easy Chicken Lo Mein</span><br /><span style="font-style: italic;">photo and recipe from <a style="color: rgb(102, 0, 0); font-weight: bold;" href="http://mykitchencafe.blogspot.com/">My Kitchen Cafe</a></span><br /><br />12 ounces Chinese Lo Mein noodles or linguine pasta (I used linguine cooked until barely al dente)<br />2 skinless, boneless chicken breasts<br />Stir-fry Sauce (recipe follows)<br />1 tablespoon vegetable oil<br />1 large onion<br />1 1/2 cups shredded carrots<br />1 cup sliced fresh mushrooms<br />1 cup broccoli florets, steamed until just barely tender (they will cook longer in the stir-fry)<br /><br />Unsalted dry-roasted peanut halves (optional)<br /><br />Cook the noodles according to package directions. Meanwhile, continue with the recipe, and when the noodles are done, drain and set aside.<br /><br />Make the stir-fry sauce and set aside. Heat the oil in an extra-deep 12-inch nonstick skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Stir from time to time. While the onion cooks, slice the chicken into strips about 1/4-inch wide. Add the chicken to the skillet. Raise the heat to medium-high and stir occasionally.<br /><br />While the chicken cooks, add the carrots, broccoli and mushrooms and stir to mix. Stir-fry the mixture until the chicken is no longer pink. Immediately add the stir-fry sauce and noodles. Raise the heat to high and cook until the noodles and chicken are heated through and coated with sauce, 2-3 minutes, stirring constantly. Serve, garnished with peanut halves (if using - I did not).<br /><br /><span style="font-weight: bold;">Stir-Fry Sauce</span><br />3 tablespoons soy sauce<br />2 tablespoons oyster sauce<br />1 tablespoon minced garlic<br />1 tablespoon rice wine vinegar or distilled white vinegar (I used white since I had it on-hand)<br />1 tablespoon ketchup<br />2 teaspoons chopped ginger (I omitted since my husband doesn't like fresh ginger)<br />1 teaspoon dark sesame oil<br /><br />Whisk all of the ingredients together in a 1-quart bowl. Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com0tag:blogger.com,1999:blog-1503239531780571000.post-29718678711743242402009-03-15T17:32:00.000-07:002009-03-15T17:39:17.544-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrpe1s_L9nDY25EIU0Rg8NvcHvLqYg6gVbv3LYVJr1lPook681hNn-FLoA8qSvKt8Ni96l_KzzWkOXPnQhIXezEntHPeLg02pD_mSMFC2JHynpOTbiRWmsrDK5xv5n42qrK6q0gE2Obprt/s1600-h/DSCN4506.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrpe1s_L9nDY25EIU0Rg8NvcHvLqYg6gVbv3LYVJr1lPook681hNn-FLoA8qSvKt8Ni96l_KzzWkOXPnQhIXezEntHPeLg02pD_mSMFC2JHynpOTbiRWmsrDK5xv5n42qrK6q0gE2Obprt/s400/DSCN4506.JPG" alt="" id="BLOGGER_PHOTO_ID_5313577854390529218" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:130%;">Symphony Cookies </span><br />From: <a style="color: rgb(102, 0, 0); font-weight: bold;" href="http://sisterscafe.blogspot.com/2009_03_01_archive.html">The Sisters' Cafe</a><br /><br />1 c butter<p>3/4 c brown sugar</p><p>1 small box of instant vanilla pudding (or chocolate)</p><p>1 tsp vanilla</p><p>2 eggs</p><p>2 1/2 c flour</p><p>1 tsp baking soda</p><p>1 giant Symphony bar (with toffee bits), chopped (6.8 oz)</p><p>Cream butter, sugar, pudding mix, and vanilla until light and fluffy. Add eggs and beat until creamy. Combine flour and baking soda. Add to butter mixture, stirring until combined. Stir in chopped chocolate. Drop by spoonful on ungreased cookie sheet. Bake at 375 degrees for 9-10 minutes. Cool on rack.</p> Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com1tag:blogger.com,1999:blog-1503239531780571000.post-58207113009676536992009-03-15T17:30:00.000-07:002009-03-15T17:32:08.067-07:00<h3 class="post-title entry-title"> <a href="http://sisterscafe.blogspot.com/2009/02/white-cranberry-macadamia-cookies.html"><br /></a> </h3> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr9GxLQtT1lBtH5j12NBkKoFb2avz0pWfJ2GQfgJCq8yXQnrvZ-oPBxpwZjeY-_s7QcfPWxlnapEs9-W8UBqDSiWL2-3AcYaRy6pYJ-HVzp304WVRsCbbBvQYepHv2V0TiZ5FQls9QyQg/s1600-h/DSC02983.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr9GxLQtT1lBtH5j12NBkKoFb2avz0pWfJ2GQfgJCq8yXQnrvZ-oPBxpwZjeY-_s7QcfPWxlnapEs9-W8UBqDSiWL2-3AcYaRy6pYJ-HVzp304WVRsCbbBvQYepHv2V0TiZ5FQls9QyQg/s400/DSC02983.JPG" alt="" id="BLOGGER_PHOTO_ID_5306559536199737410" border="0" /></a><br /><br /><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: x-large;">White Cranberry Macadamia Cookies</span></span></div><div style="font-weight: bold; color: rgb(102, 0, 0);"><span style="font-size:100%;"><a href="http://sisterscafe.blogspot.com/search/label/cookies"><span class="Apple-style-span" style="font-size: small;">From: The Sisters' Cafe<br /></span></a></span></div><div><span class="Apple-style-span" style="font-size: 13px;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">1 white cake mix</span></div><div>1/4 cup flour</div><div>1/4 cup water</div><div>1/2 cup oil</div><div>1 egg</div><div>1/2 cup cranberries*</div><div>1/2 cup macadamia nuts</div><div><br /></div><div>Mix ingredients together. Bake at 350 degrees for 12 minutes. </div><div><br /></div><div>*To mix things up, substitute cranberries or macadamias with white chocolate chips</div> Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com0tag:blogger.com,1999:blog-1503239531780571000.post-63225349680538701342009-03-15T16:59:00.000-07:002009-03-15T17:07:35.381-07:00Colcannon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5xMQtHmKbWD5WIBp57b-N6oyNlxXwRHVkXzhZYtiLCXtF2ZP6ilOebcgSkRZPLpF01w2rJiiObjBYwPD4sNQdWyZoyCigKNenx8A0u-7mZOb06y8nPhDtST6sqWKMRXMNAVuLz_9f_VU/s1600-h/colconnan.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5xMQtHmKbWD5WIBp57b-N6oyNlxXwRHVkXzhZYtiLCXtF2ZP6ilOebcgSkRZPLpF01w2rJiiObjBYwPD4sNQdWyZoyCigKNenx8A0u-7mZOb06y8nPhDtST6sqWKMRXMNAVuLz_9f_VU/s400/colconnan.JPG" alt="" id="BLOGGER_PHOTO_ID_5313570390840438834" border="0" /></a><br /><div><strong><em><span style="font-size:180%;"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Colcannon</span></span></em></strong></div><div><span style="color: rgb(102, 0, 0); font-weight: bold;font-size:100%;" >From: The Sisters' Cafe<br /></span><br /></div><div><span style="font-size:78%;"></span></div><div>6 large potatoes, peeled </div><div>4-6 Tb half-and-half</div><div>1 tsp kosher salt</div><div>1 1/2 onions, finely chopped</div><div>6 Tb butter, divided</div><div>1/2 of a small head of cabbage, sliced thinly</div><br /><br />1. Slice peeled <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">potatoes</span> in half and place in pot. Fill with enough water to cover and boil for 25 minutes, or until soft. While the potatoes are cooking, melt 4 Tb butter in large saucepan. Add minced onion and stir to coat with butter. Add cabbage over onions. Cover saucepan and cook over med-low to medium heat for 20 minutes, stirring occasionally, or until cabbage is soft.<br /><br /><div>2. Drain <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">potatoes</span> and add half-and-half (or milk) and salt. Mash with electric mixer. Stir together onion and cabbage mixture with mashed potatoes. Spoon into an oven safe dish and place under broiler until top is browned. Traditionally <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">colcannon</span> is served with a deep well in the center filled with melted butter... so I place 2 more Tb of butter on top and let it melt into <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">colcannon</span>. </div> Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com0tag:blogger.com,1999:blog-1503239531780571000.post-24236101393950500282009-03-15T16:35:00.000-07:002009-03-15T16:48:52.258-07:00Loaded Baked Potato Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgucf5zeGcj0OoJ_o7Yu_bbkp3DAZlsYgUMfnyjaqM9kUrVm_cxNWkwyU1xVzYTCv0SstqezWFj09D0tpLQWoCR-atqY_IiY2F5Lnl0pvX64MgPKV_Bi7od2Dqi1rGWlazgI1rlXrLNpuXM/s1600-h/baked+potato+soup+pic.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgucf5zeGcj0OoJ_o7Yu_bbkp3DAZlsYgUMfnyjaqM9kUrVm_cxNWkwyU1xVzYTCv0SstqezWFj09D0tpLQWoCR-atqY_IiY2F5Lnl0pvX64MgPKV_Bi7od2Dqi1rGWlazgI1rlXrLNpuXM/s320/baked+potato+soup+pic.JPG" alt="" id="BLOGGER_PHOTO_ID_5313563506626297218" border="0" /></a><br /><div style="color: rgb(0, 0, 0);"><span><u><span class="Apple-style-span" style="font-size:x-large;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:100%;">Loaded Baked Potato Soup</span></span></u></span><br /><span style="font-size:85%;">From:<a style="color: rgb(102, 0, 0); font-weight: bold;" href="http://sisterscafe.blogspot.com/2009_03_01_archive.html"> The Sisters' Cafe</a></span><br /></div><br /><div style="color: rgb(0, 0, 0);"> </div><div style="color: rgb(0, 0, 0);">12 oz Applewood smoked bacon</div><div style="color: rgb(0, 0, 0);">4 stalks celery finely diced</div><div style="color: rgb(0, 0, 0);">2 large carrots, peeled, finely diced</div><div style="color: rgb(0, 0, 0);">1 jalapeno, seeded, membrane removed and finely chopped</div><div style="color: rgb(0, 0, 0);">1 large onion, finely chopped</div><div style="color: rgb(0, 0, 0);">½ Cup red bell pepper, finely chopped</div><div style="color: rgb(0, 0, 0);">4 cloves garlic, minced</div><div style="color: rgb(0, 0, 0);">1 cup thinly sliced ham or Canadian bacon <em>(or mini cubed ham)</em></div><div style="color: rgb(0, 0, 0);">32 oz chicken broth<em> (or water & bouillon)</em></div><div style="color: rgb(0, 0, 0);">6 oz half and half <em>(can use whole milk)</em></div><div style="color: rgb(0, 0, 0);">10 med/lg. potatoes, baked, peeled and mashed</div><div style="color: rgb(0, 0, 0);">1 teaspoon salt</div><div style="color: rgb(0, 0, 0);">½ teaspoon pepper</div><div style="color: rgb(0, 0, 0);">½ Cup milk</div><div style="color: rgb(0, 0, 0);">4 oz sour cream</div><div style="color: rgb(0, 0, 0);">1 ½ Cups shredded cheddar cheese</div><br /><div style="color: rgb(0, 0, 0);">Garnish</div><div style="color: rgb(0, 0, 0);">½ Cup sour cream</div><div style="color: rgb(0, 0, 0);">1 Cup shredded cheddar cheese</div><div style="color: rgb(0, 0, 0);">1 Cup thinly sliced green onion (green part)</div><br /><div style="color: rgb(0, 0, 0);">1. Heat large dutch oven over medium heat. Cut bacon into pieces and cook until browned and crisp. Transfer bacon to a paper towel lined plate. Discard bacon grease, reserving 2 Tablespoons to sauté veggis. Saute celery, carrots, jalapeno, onion and bell pepper in bacon grease for 10 minutes, stirring often until softened. Stir in garlic and ham; cook for 3 more minutes. Stir in chicken broth and half and half.<br /><br /></div><div style="color: rgb(0, 0, 0);">2. Place mashed potatoes in a stand or electric mixer. Mix on medium speed adding salt, pepper and milk. Stir mashed potatoes into soup until combined. Heat for 10 minutes.<br /><br /></div><div style="color: rgb(0, 0, 0);">3. Stir in sour cream and cheese until smooth. Season with additional salt and pepper to taste. Simmer on low until ready to serve. Top with sour cream, bacon, cheese and green onion. </div> Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com0tag:blogger.com,1999:blog-1503239531780571000.post-2062611280014041422009-02-15T21:54:00.000-08:002009-02-15T22:12:32.978-08:00Croque Monsieur Mac and Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcXOdpEIfzRSEcexNsYbJspqDas2MYPVFrq1F99tsXxYKBlKKeSkNeqJNVQmAdt5h54sMK9-oyiNFuvb1n8dM_ayxqmUb_GxdNEwFOw8mA2BsmgBsHR6CrLmQVkzqt1u2EQ2xz8r_jWay/s1600-h/Croque-Monsieur-Mac.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 286px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcXOdpEIfzRSEcexNsYbJspqDas2MYPVFrq1F99tsXxYKBlKKeSkNeqJNVQmAdt5h54sMK9-oyiNFuvb1n8dM_ayxqmUb_GxdNEwFOw8mA2BsmgBsHR6CrLmQVkzqt1u2EQ2xz8r_jWay/s400/Croque-Monsieur-Mac.jpg" alt="" id="BLOGGER_PHOTO_ID_5303273263098192354" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><h2>Ingredients</h2> <!--concordance-begin--> <ul style="color: rgb(0, 0, 0); font-weight: bold;"><li>1/2 pound <a class="cimotif" style="border-top: medium none; border-bottom: 2px dotted green; text-decoration: none; cursor: pointer; background-color: transparent;">ziti</a></li><li>2 cups <a class="cimotif" style="border-bottom: 2px dotted green; text-decoration: none; cursor: pointer;">milk</a></li><li>2 cups coarsely grated gruyere <a class="cimotif" style="border-bottom: 2px dotted green; text-decoration: none; cursor: pointer;">cheese</a> (about 6 ounces) </li><li>1 cup finely grated parmesan cheese (about 4 ounces)</li><li>2 large eggs</li><li>3 slices white sandwich <a class="cimotif" style="border-bottom: 2px dotted green; text-decoration: none; cursor: pointer;">bread</a>, roughly diced </li><li>2 tablespoons unsalted butter, plus more for greasing</li><li>1 medium onion, diced</li><li>1 clove garlic, minced</li><li>3 tablespoons all-purpose flour</li><li>Pinch of cayenne pepper</li><li>1/8 teaspoon freshly grated nutmeg</li><li>Kosher salt</li><li>8 ounces thinly sliced deli-boiled ham</li></ul><br /><h2>Directions</h2> <p> <span style="font-weight: bold;">Preheat the oven to 425 degrees. Bring a large pot of salted water to a boil. Add the ziti and cook until al dente, about 6 minutes. Drain and transfer to a large bowl; toss with 1/4 cup milk. </span></p><p style="font-weight: bold;">Meanwhile, combine both cheeses in a bowl. Beat 1/4 cup milk and the eggs in another bowl; fold in the bread and add half of the cheese. </p><p style="font-weight: bold;">Melt the butter in a saucepan over high heat. Add the onion and garlic; cook, stirring, until just brown, 2 minutes. Sprinkle in the flour, cayenne, nutmeg and 1 teaspoon salt; cook, stirring, about 2 minutes. Slowly add 3/4 cup water and the remaining 1 1/2 cups milk; bring to a boil, stirring until thickened. Remove from the heat and whisk to cool slightly. Whisk in the remaining cheese, then add the pasta and toss. </p><p style="font-weight: bold;">Butter a shallow casserole dish. Add half of the pasta, top with some of the ham and cover with the remaining pasta. Top with the remaining ham, then cover with the bread mixture. Bake until golden and bubbly, about 20 minutes. Let rest a few minutes before serving.<br /></p><p style="font-weight: bold;"><br /></p><p style="font-weight: bold;"><span style="font-size:85%;">from Food Network magazine</span></p><p style="font-weight: bold;"><span style="font-size:85%;">February 2009</span><br /></p> Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com0tag:blogger.com,1999:blog-1503239531780571000.post-64678332953796943782009-02-01T00:52:00.000-08:002009-02-01T00:54:49.112-08:00Makeover Spiced Cocoa-Apple Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbljr6XEGzpMCxwIQr7xFMRZ5pVw8ji0r5XbIfsTPbQlUp6kJvyMBUMXBPxpvvxeLKyKhDQyRPz2kutNsLE7LnyyU6CPIfzMeEyOPJ26cySSj5exk5SfdzmUKIRfovgHYoTV0dQPk2m434/s1600-h/madeover+spiced+cocoa+apple+cake.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbljr6XEGzpMCxwIQr7xFMRZ5pVw8ji0r5XbIfsTPbQlUp6kJvyMBUMXBPxpvvxeLKyKhDQyRPz2kutNsLE7LnyyU6CPIfzMeEyOPJ26cySSj5exk5SfdzmUKIRfovgHYoTV0dQPk2m434/s400/madeover+spiced+cocoa+apple+cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5297749320282946594" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><h4>Ingredients: </h4> <!--concordance-begin--> <ul class="recipe-ingredients"><li>1/3 cup butter, softened</li><li>1-2/3 cups sugar</li><li>2 eggs</li><li>2 egg whites</li><li>1/2 cup buttermilk</li><li>1/2 cup unsweetened applesauce</li><li>3 teaspoons vanilla extract</li><li>2-1/2 cups all-purpose flour</li><li>1/2 cup baking cocoa</li><li>1 teaspoon baking powder</li><li>1 teaspoon ground cinnamon</li><li>3/4 teaspoon baking soda</li><li>1/2 teaspoon salt</li><li>1/2 teaspoon ground allspice</li><li>2 cups grated peeled tart apples</li><li>1/2 cup chopped walnuts, toasted</li><li>1/2 cup miniature semisweet chocolate chips</li><li>1/2 teaspoon confectioners' sugar</li></ul> <!--concordance-end--> <h4>Directions: </h4> <span id="ctl00_ctl00_MainContent_MainContent_RecipeRightColumn1_lblMethod">In a large mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, then egg whites, beating well after each addition. Beat in the buttermilk, applesauce and vanilla (mixture will appear curdled).<br /> Combine the flour, cocoa, baking powder, cinnamon, baking soda, salt and allspice; stir into butter mixture just until blended. Stir in the apples, walnuts and chips.<br /> Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 325° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.<b> Yield: </b>16 servings.</span><br /> <br /><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblNutrInfoNA"><h4>utrition Facts</h4></span><div id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_pnlNutrInfo"> <ul><li class="label">One serving:</li><li><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblNAServing">1 slice</span></li></ul> <ul><li class="label">Calories: </li><li><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblNACalories">270</span></li></ul> <ul><li class="label">Fat:</li><li><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblNAFat">9</span> g</li></ul> <ul><li class="label">Saturated Fat:</li><li><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblNASatFat">4</span> g</li></ul> <ul><li class="label">Cholesterol:</li><li><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblNAChol">37</span> mg</li></ul> <ul><li class="label">Sodium:</li><li><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblNASodium">220</span> mg</li></ul> <ul><li class="label">Carbohydrate:</li><li><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblNACarb">45</span> g</li></ul> <ul><li class="label">Fiber:</li><li><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblNAFiber">2</span> g</li></ul> <ul><li class="label">Protein:</li><li><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblNAProtein">5</span> g</li></ul> </div> Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com1tag:blogger.com,1999:blog-1503239531780571000.post-73858786423013225242009-02-01T00:48:00.000-08:002009-02-01T00:50:49.492-08:00Applesauce Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtoxt2z4C85vRmj49Nt9EcqjwYt2GyWVnWNVHp34WSOvKX8cGkaDySzTzAJxSng73XB7_7EvZgNCXakmVlrwf3ZgthrdbRy0nOL5z3Ct0UBJYGBzYztv7mSBCAyvyX50rlcdaEJaRrwYVS/s1600-h/applesauce+bread.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtoxt2z4C85vRmj49Nt9EcqjwYt2GyWVnWNVHp34WSOvKX8cGkaDySzTzAJxSng73XB7_7EvZgNCXakmVlrwf3ZgthrdbRy0nOL5z3Ct0UBJYGBzYztv7mSBCAyvyX50rlcdaEJaRrwYVS/s400/applesauce+bread.jpg" alt="" id="BLOGGER_PHOTO_ID_5297748505170141458" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><h4>Ingredients: </h4> <!--concordance-begin--> <ul class="recipe-ingredients"><li>1 cup all-purpose flour</li><li>1 cup whole wheat flour</li><li>1/2 cup sugar</li><li>1-1/2 teaspoons ground cinnamon, <i>divided</i></li><li>1 teaspoon baking soda</li><li>1/2 teaspoon salt</li><li>1/2 teaspoon baking powder</li><li>1/4 teaspoon ground nutmeg</li><li>2 egg whites</li><li>1 egg</li><li>1-1/4 cups unsweetened applesauce</li><li>1/4 cup canola oil</li><li>3 tablespoons fat-free milk</li><li>1/4 cup packed brown sugar</li></ul> <!--concordance-end--> <h4>Directions: </h4> <span id="ctl00_ctl00_MainContent_MainContent_RecipeRightColumn1_lblMethod">In a large bowl, combine the flours, sugar, 1 teaspoon cinnamon, baking soda, salt, baking powder and nutmeg. In a small bowl, whisk the egg whites, egg, applesauce, oil and milk. Stir into dry ingredients just until moistened.<br /> Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Combine brown sugar and remaining cinnamon; sprinkle over the top.<br /> Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.<b> Yield: </b>1 loaf (16 slices).</span> Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com0tag:blogger.com,1999:blog-1503239531780571000.post-23672096683655316622009-02-01T00:42:00.000-08:002009-02-01T00:48:13.082-08:00Apricot-Banana Quick Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BT5IvD4n6D9Mq4UX1n1iQSqpMyjBKEzlkE3p4KdTwRjdF7IAcQl5fjdJ0aRyYmGNaUryKBPoC7fPrPBa8vcmsov7f1f1612VcDRig3FPCJ7yQKQsbkMD5C8r9iNH5qiNRaG8ps4ewD_M/s1600-h/apricot+banana+bread.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BT5IvD4n6D9Mq4UX1n1iQSqpMyjBKEzlkE3p4KdTwRjdF7IAcQl5fjdJ0aRyYmGNaUryKBPoC7fPrPBa8vcmsov7f1f1612VcDRig3FPCJ7yQKQsbkMD5C8r9iNH5qiNRaG8ps4ewD_M/s400/apricot+banana+bread.jpg" alt="" id="BLOGGER_PHOTO_ID_5297747797127698130" border="0" /></a><br /><h4><br /></h4><h4><br /></h4><h4><br /></h4><h4><br /></h4><h4><br /></h4><h4><br /></h4><h4><br /></h4><h4>Ingredients: </h4> <!--concordance-begin--> <ul class="recipe-ingredients"><li>1/4 cup butter, softened</li><li>3/4 cup sugar</li><li>2 eggs</li><li>1 cup mashed ripe bananas</li><li>1-2/3 cups all-purpose flour</li><li>2/3 cup toasted wheat germ</li><li>2 teaspoons baking powder</li><li>1/4 teaspoon salt</li><li>1/4 teaspoon baking soda</li><li>1 cup finely chopped dried apricots</li><li>2 teaspoons grated lemon peel</li></ul>(optional: handful of dried blueberries and/or dried cranberries<br /><h4>Directions: </h4> <span id="ctl00_ctl00_MainContent_MainContent_RecipeRightColumn1_lblMethod">In a large mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, wheat germ, baking powder, salt and baking soda; gradually beat into the banana mixture. Stir in apricots and lemon peel.<br /> Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray.<br /> Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.<b> Yield: </b>1 loaf (16 slices).</span> Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com0tag:blogger.com,1999:blog-1503239531780571000.post-56400269954625484972009-02-01T00:36:00.000-08:002009-02-01T00:40:00.968-08:00Hearty Penne Beef<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwtyKm6CZTdeSxGENZ4YF8SrcDtleB0blCCPzHhgNnD-5qvEt6ocitaQbzxnTXNiueLDZRIsJfIPCISVXUxFpwQheVeiFhdZJCaxmBCatC-_gwCGenObDtBz5oyHKHuSj_o-S4VnFfBCvJ/s1600-h/hearty+penne+beef.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwtyKm6CZTdeSxGENZ4YF8SrcDtleB0blCCPzHhgNnD-5qvEt6ocitaQbzxnTXNiueLDZRIsJfIPCISVXUxFpwQheVeiFhdZJCaxmBCatC-_gwCGenObDtBz5oyHKHuSj_o-S4VnFfBCvJ/s400/hearty+penne+beef.jpg" alt="" id="BLOGGER_PHOTO_ID_5297745275789589858" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><h4><span style="font-size:130%;">Ingredients: </span></h4> <!--concordance-begin--> <ul class="recipe-ingredients"><li>1-3/4 cups uncooked penne pasta</li><li>1 pound ground beef</li><li>1 teaspoon minced garlic</li><li>1 can (15 ounces) tomato puree</li><li>1 can (14-1/2 ounces) beef broth</li><li>1-1/2 teaspoons Italian seasoning</li><li>1 teaspoon Worcestershire sauce</li><li>1/4 teaspoon salt</li><li>1/4 teaspoon pepper</li><li>2 cups chopped fresh spinach</li><li>2 cups (8 ounces) shredded part-skim mozzarella cheese</li></ul><br /><h4><span style="font-size:130%;">Directions:</span> </h4> <span id="ctl00_ctl00_MainContent_MainContent_RecipeRightColumn1_lblMethod">Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.<br /> Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until spinach is wilted.<br /> Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted.<b><br />Yield: </b>4 servings.<br /><br /></span><div style="text-align: center;"><span style="font-weight: bold;font-size:85%;" ><span id="ctl00_ctl00_MainContent_MainContent_RecipeRightColumn1_lblMethod">(Recipe from October 2008 Simple and Delicious magazine)</span></span><br /><span id="ctl00_ctl00_MainContent_MainContent_RecipeRightColumn1_lblMethod"></span></div> Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com0tag:blogger.com,1999:blog-1503239531780571000.post-16759745637630448522009-02-01T00:26:00.000-08:002009-02-01T00:28:59.311-08:00Tortellini Carbonara<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyoFiTX39swj6FxS0x1CRX2XLO0_pOBr1Q9ZfQzfHhmSOFsr94zUvPtz0iVRz-FUHRjkTvVX-CXEldlvATVBpprIx8I_VbnpgjS01nVxHLPsxjunYh9lYrPR-a7eHGRnOMmE9Iy_nhcHks/s1600-h/tortellini+carbonarra.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyoFiTX39swj6FxS0x1CRX2XLO0_pOBr1Q9ZfQzfHhmSOFsr94zUvPtz0iVRz-FUHRjkTvVX-CXEldlvATVBpprIx8I_VbnpgjS01nVxHLPsxjunYh9lYrPR-a7eHGRnOMmE9Iy_nhcHks/s400/tortellini+carbonarra.jpg" alt="" id="BLOGGER_PHOTO_ID_5297742819897509746" border="0" /></a><br /><h4><br /></h4><h4><br /></h4><h4><br /></h4><h4><br /></h4><h4><br /></h4><h4><br /></h4><h4><br /></h4><h4><br /></h4><h4><span style="font-size:130%;">Ingredients: </span></h4> <!--concordance-begin--> <ul class="recipe-ingredients"><li>1 package (9 ounces) refrigerated cheese tortellini</li><li>8 bacon strips, cooked and crumbled</li><li>1 cup heavy whipping cream</li><li>1/2 cup minced fresh parsley</li><li>1/2 cup grated Parmesan cheese</li></ul><br /><span style="font-size:130%;"><span style="font-weight: bold;">Directions:</span><br /></span> <span id="ctl00_ctl00_MainContent_MainContent_RecipeRightColumn1_lblMethod">Cook tortellini according to package directions. Meanwhile, in a large saucepan, combine the bacon, cream, parsley and cheese; cook over medium heat until heated through.<br /> Drain tortellini; toss with cream sauce. Serve immediately.<b> Yield: </b>4 servings.</span> Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com1tag:blogger.com,1999:blog-1503239531780571000.post-12993240743806284272009-02-01T00:13:00.000-08:002009-02-01T00:17:25.233-08:00Hamburger Stir-Fry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiY_tQMq0_BcCQigADcBZLJdyw6ybahrHaAPOWae93rTawT6mhmy5tn04DiYcoNsx6pg2GPyLo0g7o6ELvRLM9lwAEwxgz9n07qDabuEc9sUPOChJdeoPKtVIMyOtrkF82xtMUIYnXebr5/s1600-h/hamburger+stir+fry.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiY_tQMq0_BcCQigADcBZLJdyw6ybahrHaAPOWae93rTawT6mhmy5tn04DiYcoNsx6pg2GPyLo0g7o6ELvRLM9lwAEwxgz9n07qDabuEc9sUPOChJdeoPKtVIMyOtrkF82xtMUIYnXebr5/s400/hamburger+stir+fry.jpg" alt="" id="BLOGGER_PHOTO_ID_5297739286897877970" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><h4>Ingredients: </h4> <!--concordance-begin--> <ul class="recipe-ingredients"><li>1 tablespoon sugar</li><li>1 tablespoon cornstarch</li><li>1 tablespoon ground mustard</li><li>1/3 cup water</li><li>1/3 cup reduced-sodium teriyaki sauce</li><li>1 pound lean ground beef</li><li>1 package (16 ounces) frozen asparagus stir-fry vegetable blend</li><li>1 medium onion, halved and thinly sliced</li><li>2 teaspoons canola oil</li><li>2 cups hot cooked rice</li><li>2 teaspoons sesame seeds</li></ul><br /><h4 style="font-weight: bold;"><span style="font-size:130%;">Directions:</span> </h4> <span id="ctl00_ctl00_MainContent_MainContent_RecipeRightColumn1_lblMethod">In a small bowl, combine the sugar, cornstarch and mustard. Stir in water and teriyaki sauce until smooth; set aside.<br /> In a large skillet or wok, stir-fry beef until no longer pink; drain and set aside. In the same pan, stir-fry the vegetable blend and onion in oil until crisp-tender.<br /> Stir cornstarch mixture and add to the pan.<br />Bring to a boil; cook and stir for 1-2 minutes or until thickened.<br />Add beef; heat through.<br />Serve with rice.<br />Sprinkle with sesame seeds.<br /><br /><b> Yield: </b>4 servings.</span> Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com2tag:blogger.com,1999:blog-1503239531780571000.post-5033397769795186202009-01-11T18:03:00.001-08:002009-02-14T11:31:10.115-08:00Cream Cheese Chicken with Broccoli<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi795hzejs8t6zRI7C4JtefonApJu9dG-cs1HP774REJHBryHE0DVXYsXi5fOzmdrqeFQmvCuql2EG2NpMX-nilDQyUG9QKU7aVbtn5PQ0vGp9r73fSp4le7Xq4WPLLuI0vtayquspdlWvL/s1600-h/Chicken+Broccoli+crockpot.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 307px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi795hzejs8t6zRI7C4JtefonApJu9dG-cs1HP774REJHBryHE0DVXYsXi5fOzmdrqeFQmvCuql2EG2NpMX-nilDQyUG9QKU7aVbtn5PQ0vGp9r73fSp4le7Xq4WPLLuI0vtayquspdlWvL/s400/Chicken+Broccoli+crockpot.jpg" alt="" id="BLOGGER_PHOTO_ID_5290223878796020818" border="0" /></a><br /><span style="font-weight: bold;font-family:trebuchet ms;font-size:180%;" >Cream Cheese Chicken with Broccoli<br /></span> <span style=";font-family:trebuchet ms;font-size:130%;" ><span style="font-weight: bold;">Ingredients:</span></span> <span style="font-family:trebuchet ms;">4 lbs. boneless, skinless chicken breasts cut into 1/2 inch pieces</span> <span style="font-family:trebuchet ms;"><br />1 tbsp. olive oi<br />l</span> <span style="font-family:trebuchet ms;">1 package </span>Italian<span style="font-family:trebuchet ms;"> salad dressing mix</span><br /><span style="font-family:trebuchet ms;">2 cups sliced mushrooms</span><br /><span style="font-family:trebuchet ms;">1 cup chopped onion</span> <span style="font-family:trebuchet ms;"><br />1 can cream of mushroom soup</span> <span style="font-family:trebuchet ms;"><br />1 bag frozen broccoli florets, thawed</span><br /><span style="font-family:trebuchet ms;">1 pkg. low-fat cream cheese,<br />cubed</span> <span style="font-family:trebuchet ms;">1/4 cup dry sherry</span><br /> <span style="font-family:trebuchet ms;">Hot cooked pasta</span> <span style=";font-family:trebuchet ms;font-size:130%;" ><span style="font-weight: bold;"><br /><br />Directions:</span> </span> <span style="font-family:trebuchet ms;">1. Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in crock-pot and cook on low for 3 hours.</span> <span style="font-family:trebuchet ms;"><br />2. Coat large skillet with no-stick spray. Add mushrooms and<span style="font-family:trebuchet ms;"> onion; cook 5 minutes until </span>onions are tender, stirring occasionally.</span> <span style="font-family:trebuchet ms;"><br />3. Add soup, broccoli, cream cheese and sherry to skillet.<br />Cook </span>until<span style="font-family:trebuchet ms;"> hot.<br />Transfer to crock-pot.<br />Cover; cook on low 1 hour.<br />Serve chicken and sauce over pasta.</span> Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com1tag:blogger.com,1999:blog-1503239531780571000.post-71375594676979686552009-01-11T17:53:00.000-08:002009-01-11T18:02:45.420-08:00Burgundy Beef Po' Boys<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_PRCNzCop4GldHYjukBWWU4_PhY5XYStcREE0eNI7tGFmpN8kGh8yM20oSBVLY3yUyPnBhkIS7lNO8qk14McvRg7-wBlWWLmgZvNWPRDzsTyzQCWITepD98R6063DeTfLZn7FLxAEUIb/s1600-h/Poor+Boy+Sandwich.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_PRCNzCop4GldHYjukBWWU4_PhY5XYStcREE0eNI7tGFmpN8kGh8yM20oSBVLY3yUyPnBhkIS7lNO8qk14McvRg7-wBlWWLmgZvNWPRDzsTyzQCWITepD98R6063DeTfLZn7FLxAEUIb/s400/Poor+Boy+Sandwich.jpg" alt="" id="BLOGGER_PHOTO_ID_5290221475425620386" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:180%;" ><span style="font-weight: bold;">Burgundy Beef Po' Boys with Dipping Sauce</span> </span><br /><br /><br /><span style=";font-family:trebuchet ms;font-size:130%;" ><span style="font-weight: bold;">Ingredients:</span></span><br /><span style="font-family:trebuchet ms;">1 boneless beef chuck or bottom round roast (3 lbs.)</span><br /><span style="font-family:trebuchet ms;">2 cups chopped onions</span><br /><span style="font-family:trebuchet ms;">1/4 cup dry red wine</span><br /><span style="font-family:trebuchet ms;">3 tbsp. balsamic vinegar</span><br /><span style="font-family:trebuchet ms;">1 tbsp. beef bouillon granules</span><br /><span style="font-family:trebuchet ms;">1 tbsp. Worcestershire sauce</span><br /><span style="font-family:trebuchet ms;">3/4 tsp. dried thyme</span><br /><span style="font-family:trebuchet ms;">1/2 tsp. garlic powder</span><br /><span style="font-family:trebuchet ms;">Italian rolls, warmed and split</span><br /><br /><br /><span style=";font-family:trebuchet ms;font-size:130%;" ><span style="font-weight: bold;">Directions:</span></span><br /><span style="font-family:trebuchet ms;">1. trim excess fat from beef. Place onions on bottom of crock-pot. Top with beef and remaining ingredients, except rolls.</span><br /><span style="font-family:trebuchet ms;">Cover; cook on high 8-10 or until beef is very tender.</span><br /><br /><span style="font-family:trebuchet ms;">2. Remove beef from crock-pot; cool slightly. Trim excess fat and discard. Shred with 2 forks. Let cooking liquid stand 5 minutes to allow fat to rise. Skim of fat and discard. Spoon beef into rolls. Serve cooking liquid as dipping sauce.</span> Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com0tag:blogger.com,1999:blog-1503239531780571000.post-24704332044444646272009-01-11T17:44:00.001-08:002009-01-11T17:53:23.828-08:00Chinese Cashew Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qu4nci4w7gPtAYAsNkcO1_YxUcGQZxRfJi9WUP7w0FTI3k51wmiJYqguBlH8EbK_rNVT5A00UHtsu8v4R49B9oNg4q2vouvlxX_U97XQv0yCvwI5ok0KTbRsFf2xSekRBZX5jJ-oCKd6/s1600-h/_chinese-cashew-chicken-recipe.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 272px; height: 344px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qu4nci4w7gPtAYAsNkcO1_YxUcGQZxRfJi9WUP7w0FTI3k51wmiJYqguBlH8EbK_rNVT5A00UHtsu8v4R49B9oNg4q2vouvlxX_U97XQv0yCvwI5ok0KTbRsFf2xSekRBZX5jJ-oCKd6/s400/_chinese-cashew-chicken-recipe.jpg" alt="" id="BLOGGER_PHOTO_ID_5290218641625209362" border="0" /></a><br /><span style="font-weight: bold;font-family:trebuchet ms;font-size:180%;" >Chinese Cashew Chicken</span><br /><br /><span style="font-weight: bold;font-family:trebuchet ms;font-size:130%;" >Ingredients:</span><br /><span style="font-family:trebuchet ms;">1 can bean sprouts, drained</span><br /><span style="font-family:trebuchet ms;">2 cups sliced cooked chicken</span><br /><span style="font-family:trebuchet ms;">1 can cream of mushroom soup, undiluted</span><br /><span style="font-family:trebuchet ms;">1 cup sliced celery</span><br /><span style="font-family:trebuchet ms;">1/2 cup chopped green onions with tops</span><br /><span style="font-family:trebuchet ms;">1 can mushrooms, drained</span><br /><span style="font-family:trebuchet ms;">2 tbsp. butter</span><br /><span style="font-family:trebuchet ms;">1 tbsp. soy sauce</span><br /><span style="font-family:trebuchet ms;">1 can water chestnuts</span><br /><span style="font-family:trebuchet ms;">1 cup cashews</span><br /><span style="font-family:trebuchet ms;">Hot cooked rice</span><br /><br /><span style="font-weight: bold;font-family:trebuchet ms;font-size:130%;" >Directions:</span><br /><span style="font-family:trebuchet ms;">1. Combine bean sprouts, chicken, soup, celery, onions, mushrooms, water chestnuts, butter and soy sauce in crock-pot. Mix well. Cover and cook on low 4-6 hours or high 2-3 hours.</span><br /><br /><span style="font-family:trebuchet ms;">2. Stir in cashews just before serving. Serve over rice.</span> Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com0tag:blogger.com,1999:blog-1503239531780571000.post-12105124633254063462009-01-04T13:40:00.000-08:002009-01-04T13:53:08.029-08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicM6IAcEndpyfIQczgv6m0DSMEAIi_wVVaCVGmmJhjHkP4bqfEeE9Rd_Fgu1GuoriIwkEE3MKxV7qqJtKcdf0KTJiGT70c_eWRTAkw0yKHbbZm5hX2pFmFPnBUdGtbXdT_BXBDOkKPutfy/s1600-h/ChickRiceCasserole.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 353px; height: 219px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicM6IAcEndpyfIQczgv6m0DSMEAIi_wVVaCVGmmJhjHkP4bqfEeE9Rd_Fgu1GuoriIwkEE3MKxV7qqJtKcdf0KTJiGT70c_eWRTAkw0yKHbbZm5hX2pFmFPnBUdGtbXdT_BXBDOkKPutfy/s400/ChickRiceCasserole.jpg" alt="" id="BLOGGER_PHOTO_ID_5287558172466082850" border="0" /></a><span style="font-weight: bold;font-family:trebuchet ms;font-size:180%;" >Slow Cooker Chicken and Rice</span><br /><br /><span style=";font-family:trebuchet ms;font-size:130%;" ><span style="font-weight: bold;">Ingredients:</span></span><br /><br /><span style="font-family:trebuchet ms;">1 can cream of mushroom soup</span><br /><span style="font-family:trebuchet ms;">1 can cream of celery soup</span><br /><span style="font-family:trebuchet ms;">1 can cheddar cheese soup</span><br /><span style="font-family:trebuchet ms;">2 cups uncooked instant rice</span><br /><span style="font-family:trebuchet ms;">1 cup water</span><br /><span style="font-family:trebuchet ms;">1/2 soup can of sherry or white wine</span><br /><span style="font-family:trebuchet ms;">1 pound skinless chicken breasts</span><br /><span style="font-family:trebuchet ms;">1/2 tsp salt</span><br /><span style="font-family:trebuchet ms;">1/4 tsp pepper</span><br /><span style="font-family:trebuchet ms;">1/4 tsp paprika</span><br /><span style="font-family:trebuchet ms;">1/2 cup diced celery</span><br /><br /><span style="font-family:trebuchet ms;">Optional toppings at serving time:<br /><span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Parmesan</span> cheese<br />slightly steamed peas--frozen or fresh<br /></span><br /><span style="font-weight: bold;font-family:trebuchet ms;font-size:130%;" >Directions:</span><br /><span style="font-family:trebuchet ms;">Combine soups, rice, water, wine in slow cooker. Add chicken; sprinkle with salt, pepper and paprika. Sprinkle celery over chicken. Cover and cook on low, 6-8 hours or on high for 3-4 hours. </span> Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com1tag:blogger.com,1999:blog-1503239531780571000.post-92209421916236663962009-01-04T13:17:00.000-08:002009-01-04T13:39:06.079-08:00<span style="font-family: trebuchet ms;font-size:180%;" >Spicy Sausage Hash Browns<br /></span><br /><span style="font-family: trebuchet ms;font-size:130%;" >Ingredients:</span><br /><span style="font-family: trebuchet ms;">1 package (16 oz.) pork sausage</span><br /><span style="font-family: trebuchet ms;">1 package (30 oz.) frozen shredded hash browns, thawed</span><br /><span style="font-family: trebuchet ms;">2 cups sour cream</span><br /><span style="font-family: trebuchet ms;">1 jar (16 oz.) double-cheddar cheese sauce ( Ragu brand)</span><br /><span style="font-family: trebuchet ms;">2 cans (4 oz. each) chopped green chilies</span><br /><span style="font-family: trebuchet ms;">1/2 tsp. crushed red pepper flakes--optional</span><br /><br /><span style="font-family: trebuchet ms;font-size:130%;" >Directions:</span><br /><span style="font-family: trebuchet ms;">In a large skillet, cook sausage over medium heat until no longer pink; drain. In a 4 quart slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through.</span><br /><span style="font-family: trebuchet ms;">(9 servings)</span> Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com0tag:blogger.com,1999:blog-1503239531780571000.post-87348398483289332402009-01-04T13:05:00.001-08:002009-01-04T13:17:34.636-08:00Spicy Italian Beef<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTMzgekopqz01rDu7OOkY1c9ZHgZ6-UQUbhZBeWrU6Ui1n3DuXQCiFWD5wA7Oe85iohgtTf3w32c5KtYFFTuCIF28WLMpnWrEeKv4eIHByfy2XcczCEJlQr2sY2ZpS28r7_NLdIHkrpOpj/s1600-h/spicy+italian+beef+sandwich.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTMzgekopqz01rDu7OOkY1c9ZHgZ6-UQUbhZBeWrU6Ui1n3DuXQCiFWD5wA7Oe85iohgtTf3w32c5KtYFFTuCIF28WLMpnWrEeKv4eIHByfy2XcczCEJlQr2sY2ZpS28r7_NLdIHkrpOpj/s400/spicy+italian+beef+sandwich.jpg" alt="" id="BLOGGER_PHOTO_ID_5287547829688384866" border="0" /></a><br /><span style="font-weight: bold;font-size:180%;" ><span style="font-family: trebuchet ms;">Spicy Italian Beef Sandwich<br /><br /></span></span><span style="font-weight: bold; font-family: trebuchet ms;font-size:130%;" >Ingredients:</span><br /><span style="font-family: trebuchet ms;">1 boneless beef chuck roast(3-4 lbs.)</span><br /><span style="font-family: trebuchet ms;">1 jar (12 oz) pepperoncini</span><br /><span style="font-family: trebuchet ms;">1 - 14 1/2 oz can beef broth</span><br /><span style="font-family: trebuchet ms;">1 bottle of beer</span><br /><span style="font-family: trebuchet ms;"> 1 onion, minced</span><br /><span style="font-family: trebuchet ms;">Ing</span><br /><span style="font-family: trebuchet ms;">2 tbsp. dried Italian seasoning</span><br /><span style="font-family: trebuchet ms;">1 loaf French bread, cut into thick slices</span><br /><span style="font-family: trebuchet ms;">provolone cheese</span><br /><br /><span style="font-weight: bold;font-size:130%;" ><span style="font-family: trebuchet ms;">Directions:</span></span><br /><span style="font-family: trebuchet ms;">Trim fat from beef. Cut beef, if necessary, to fit in crock-pot, leaving beef in as many large pieces as possible.,</span><br /><br /><span style="font-family: trebuchet ms;">Drain pepperoncini; pull off stem ends and discard. Add pepperoncini, broth, beer, onion, and Italian seasoning. Do not stir. Cover and cook on low, 8-10 hours.</span><br /><br /><span style="font-family: trebuchet ms;">Remove beef, shred with 2 forks. Return to cooking liquid. Mix well. Serve on French bread, topped with cheese. Add additional sauce and pepperoncini, if desired.</span> Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com0tag:blogger.com,1999:blog-1503239531780571000.post-85923772991809208632009-01-04T12:40:00.000-08:002010-01-10T19:21:30.225-08:00chicken tortilla soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXjpTkoG8jLhVQrKMYqfO4pFZMPPjyX2AHKjPD_oPFinrwyB_HR8Ey10EQ7kp5-hZnLLbUxrLqB-9nT67i7jgoRwGiEZXhb4BsQpTu25zwVsPS65I8O6T8284YF5-CrS5pOBeXg7f0mOkJ/s1600-h/tortilla+soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 301px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXjpTkoG8jLhVQrKMYqfO4pFZMPPjyX2AHKjPD_oPFinrwyB_HR8Ey10EQ7kp5-hZnLLbUxrLqB-9nT67i7jgoRwGiEZXhb4BsQpTu25zwVsPS65I8O6T8284YF5-CrS5pOBeXg7f0mOkJ/s400/tortilla+soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5287541952980922130" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXjpTkoG8jLhVQrKMYqfO4pFZMPPjyX2AHKjPD_oPFinrwyB_HR8Ey10EQ7kp5-hZnLLbUxrLqB-9nT67i7jgoRwGiEZXhb4BsQpTu25zwVsPS65I8O6T8284YF5-CrS5pOBeXg7f0mOkJ/s1600-h/tortilla+soup.jpg"></a><span style="font-size:180%;"><span style="font-weight: bold;">Chicken Tortilla Soup</span><br /></span><br /><span style="font-weight: bold;font-size:130%;" >Ingredients:</span><br />4 uncooked boneless, skinless chicken breast halves<br />2- 15oz cans black beans<br />2- 15 oz cans of petite diced tomatoes<br />1 cup salsa<br />1- 4 oz. can of green chilies, undrained<br />1- 14 1/2 oz. can of tomato sauce<br />1 large can of black olives, chopped<br />1 can of corn, drained<br />chopped onion, to taste (I do a whole medium sized one)<br />1-2 cloves garlic--to taste<br />handful fresh cilantro<br />2-3 tbsp. chili powder (however much you want to add)<br />2-3 tsp. tumeric<br />1-2 tsp. cumin<br />1/4 cup brown sugar or Splenda brown sugar mix--this cuts the acidic nature of the tomatoes which I don't care for.<br /><br /><span style="font-weight: bold;">Toppings:</span><br />Tortilla chips (The best are the Lime Tortilla chips)<br />Avocado<br />Sour Cream<br />Shredded Cheese<br />Chopped green onion<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Directions:</span></span><br />Combine all ingredients, except toppings, in large slow cooker<br />Cover and cook on low 8 hours<br />Just before serving, remove chicken and chop into bite sized pieces. Stir back into soup.<input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div> Kimhttp://www.blogger.com/profile/13029664492284742183noreply@blogger.com5