tag:blogger.com,1999:blog-75631581297618504962024-02-19T05:10:37.762-06:00No Raisins On My ParadeYummy gluten-free baking and cooking adventures of a busy Colorado gal!No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.comBlogger170125tag:blogger.com,1999:blog-7563158129761850496.post-40900366190230080192014-10-29T13:31:00.000-05:002017-05-31T12:32:39.942-05:00Gluten Free Pumpkin Spice Molasses Cookies & Happy Fall Ya'll<br />
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Its fitting that my first gluten free recipe post be something related to pumpkin. I'm totally, tragically & stereotypically obsessed with pumpkin spice, along with all things fall: chai tee, pumpkin pancakes, puffy vests, frolicking in the leaves with Newman and leather boots with leggings. #sorrynotsorry<br />
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Colorado actually LEGITIMATELY has a fall. And its pretty darn beautimus. Example A:<br />
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Examples B, C, D...etc. etc.<br />
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So while you sit outside in your cute fall outfit and watch the leaves fall while drinking your PSL or you're relaxing on the couch after hauling 50 pound pumpkins from the depths of the pumpkin farm to your car, you totally need to have some of these perfect fall cookies too.<br />
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I can't take any credit for this recipe. Its from my friend, Neslay Toolowse (wink wink- who is a Friends fan??). <br />
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So I was intrigued by these pumpkin spice morsels at Target. I grabbed the bag. "What on earth would I make with these?"" I thought. Then I saw the recipe on the back & it sounded good. Fast forward to a lazy fall Saturday and these were in my oven. I mean, why not?? I honestly did not think I would even like them, and I was totally planning to give them all away, but then I was surprised by how light and fluffy they are on the inside and how the sugar on the outside makes them a little crunchy. AND how the flavors go together SO well! These were a hit with everyone, and I'm pretty sure I was threatened NOT to give these away. I may have even put half the batch in the freezer for my future Thanksgiving guests. ;) <br />
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Even if you can't find the pumpkin spice morsels at your store, I think they would still be fabulous without. You could even try subbing something like candied ginger, caramel bits, nuts or something of the like.<br />
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P.S. The original recipe called for regular, AP flour, but I just subbed gluten free AP flour mix instead. I typically do this with most recipes that I want to convert to gluten free, and it works most of the time. :) Sometimes I make my own mix (more to come on that), but I like to use Bob's Red mill or Trader Joe's gluten free flour mix too. Both of those do tend to need xantham gum added for binding. In a pinch, I'd say you could skip it and see how they do since these have a lot of other binding ingredients like egg, pumpkin & molasses.<br />
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I hope you enjoy!!!<br />
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<b><u>Gluten Free Pumpkin Spice Molasses Cookies</u></b><br />
Recipe adapted from Nestle Toll house<br />
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Ingredients:<br />
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<li>2 1/3 c. all-purpose GF flour mix (I used Trader Joes)</li>
<li>1/2 tsp xantham gum (omit if your mix already includes xantham gum or if you are using regular flour)</li>
<li>2 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>1/2 tsp ground cinnamon</li>
<li>1/4 tsp ground ginger</li>
<li>1 c. granulated sugar (I used 1/2 c. granulated sugar + 1/2 c. Stevia in the raw for baking)</li>
<li>1/3 c. granulated sugar </li>
<li>1/2 c. (1 stick) unsalted butter, softened</li>
<li>1/2 c. pure pumpkin puree</li>
<li>1/4 c. molasses</li>
<li>1 large egg</li>
<li>1 tsp vanilla extract</li>
<li>1 10z package of Nestle Toll House Pumpkin Spice Morsels</li>
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Method:<br />
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<li>Combine flour, baking soda, salt, cinnamon and ginger in a medium bowl & set aside.</li>
<li>In mixer fitted with paddle attachment, beat 1c. sugar and butter until light & fluffy. Add pumpkin, molasses, egg and vanilla, mixing until well combined. Gradually add in flour mixture on low speed. Stir in morsels.</li>
<li>Refrigerate dough for at least 1 hour. Yes, you need to do this because the dough is very sticky.</li>
<li>Preheat oven to 350. Line baking sheets with parchment paper. </li>
<li>Pour remaining 1/3 c. sugar into a small bowl and set aside. Shape tablespoons of dough into 1 1/2 inch balls and roll in the sugar. Place 2 inches apart on the baking sheets you already prepared.</li>
<li>Bake 11-13 minutes until cookies look cracked and are slightly firm to the touch. They will also look set on the edges. Cool on baking sheets for 3 minutes before moving to cool complete on wire racks. Store tightly covered.</li>
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Enjoy & Happy Fall Ya'll!! <br />
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<img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/29xhni8.png" />No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com0tag:blogger.com,1999:blog-7563158129761850496.post-85011404357359386432014-10-08T17:50:00.003-05:002017-05-31T12:33:22.168-05:00Well... hello!<div class="separator" style="clear: both; text-align: center;">
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Well hello there!<br />
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It sure has been a while since you've heard from me on this blog. I had to take an unexpected break to take care of some personal things. OK a lot of personal stuff. :) Life has changed since we last spoke! Where do I start? What do I say first?! <br />
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<li> I'll start with SORRY. I'm really SORRY. No excuses. Just life. I was surprised that a few of you, who I didn't know even read my blog, asked what happened to it?! I'm sure no one actually cares THAT much that I went MIA, but now you're reading again, so there's that. :)</li>
<li>In December of 2011, after years of many, many issues, tests and doctor visits, I discovered that I have a severe gluten intolerance. I get very sick when I eat gluten, even in minute amounts now that my body hasn't had any in so long. #TMI I do not have Celiac disease, but I avoid gluten as if I do. I have been 100% gluten-free for almost 3 years now. I also eat dairy-free most of the time to feel my best, so my new recipes will be very allergy-friendly. :) P.S. I also still make a ton of my old recipes using gluten-free substitutes, so if you're curious, just ask!</li>
<li> I accepted a new job and in July of 2012, I packed up my 9,571 boxes of kitchen gadgets and relocated to sunny, glorious & beautiful Colorado! I live and work in the Boulder/Denver area. I play in the mountains.I still do advertising stuff- for a company that also helps other companies come up with new food products. In a giant test kitchen. In my office. Umm...#Iwasmadetobehere</li>
<li>I adopted a new fur baby. The light of my life. Tiny kitchen assistant (AKA floor licker). Meet Newman. Newman is officially a "potcake" from the Bahamas, but I'm pretty sure he's a "whippador" or lab/whippet mix. Quirky little guy.</li>
<li> I bought my first house.YAY! #grownupthings I have a big kitchen, so that's the most important thing. Can you really ever have enough cabinet space though?</li>
</ol>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfL7YgkUZXfFthBjGuB1g9kczrcW3dQbD7Cziey79mdrRe5l0QIJ-D5lalxuxdDYE8q3TS8PLC6-F86amygtnq1snimcivLAvwEWme7pJ2AX0DVPlViJGyeFzQMMd1BY_JWU5a7qxY4t8/s1600/model+dog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfL7YgkUZXfFthBjGuB1g9kczrcW3dQbD7Cziey79mdrRe5l0QIJ-D5lalxuxdDYE8q3TS8PLC6-F86amygtnq1snimcivLAvwEWme7pJ2AX0DVPlViJGyeFzQMMd1BY_JWU5a7qxY4t8/s1600/model+dog.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Newman. My model puppy</td></tr>
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OK. So now that you're basically all caught up on my life, how about we continue this blog thing, shall we? :) I'm not really sure what my blog will look like from here, but I would like to keep it up as an account of my new life & baking/cooking adventures. <br />
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Is anyone still reading? I'd love to hear from you! What is going on with YOU?!<br />
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Lots of love,<br />
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MNo Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com1tag:blogger.com,1999:blog-7563158129761850496.post-27984619564645393572012-01-23T07:00:00.001-06:002012-01-23T07:00:01.992-06:00Soft & Chewy Molasses Cookies<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;"><a href="http://food.sndimg.com/img/recipes/63/98/1/large/piciDv9a0.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://food.sndimg.com/img/recipes/63/98/1/large/piciDv9a0.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apparently I failed again and didn't take any photos of these cookies?! This one is from Food.com</td></tr>
</tbody></table>Ginger is not a flavor that's just for Christmas anymore. Haven't you heard? :) There's nothing like some delicious, soft & chewy molasses cookies any time of the year. These particular cookies have a really strong flavor from the molasses. I think they tasted great & had the perfect texture- so chewy- no crunch in sight! You can always tone down the molasses if you want a weaker flavor. Grab a glass of milk and give half away before you sit down on your couch or you will eat them all & have no idea why you can't stop... that's my last warning. :)<br />
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<b>Soft & Chew Molasses Cookies</b><br />
Recipe adapted from <a href="http://www.food.com/recipe/soft-molasses-cookies-63981">Food.com </a><br />
Makes about 40 cookies<br />
<ul><li>3/4 cup butter-flavored shortening</li>
<li>1 cup brown sugar, packed</li>
<li>1 large egg</li>
<li>1/2 cup molasses</li>
<li>2 1/2 cups AP flour</li>
<li>1/2 tsp salt</li>
<li>2 tsp baking soda</li>
<li>1 1/4 tsp ground cinnamon</li>
<li>1 1/4 tsp ground ginger</li>
<li>1 1/4 tsp nutmeg</li>
<li>1/4 tsp cloves</li>
<li>white sugar for rolling dough in </li>
</ul><div style="text-align: center;">Cream brown sugar & shortening in mixing bowl. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Add egg and molasses & mix well.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Fold in dry ingredients & mix well.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cover mixing bowl with plastic wrap and chill dough in fridge for 1-2 hours or until firm. Don't skip this step or your dough will be too sticky to work with & the flavors won't come together as nicely. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Preheat oven to 350. Roll dough into small balls & roll in bowl of white sugar. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Place on parchment-covered baking sheet & bake 9-10 minutes. Let cookies set for 1 minute on baking sheet before moving to cooling rack to cool completely. Store in an air-tight container.</div><br />
Enjoy!<br />
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<img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/29xhni8.png" />No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com2tag:blogger.com,1999:blog-7563158129761850496.post-52980883092883213512012-01-20T07:00:00.001-06:002012-01-20T07:00:08.423-06:00Sesame-Crusted Chicken Fingers & Thai Sweet Chili Dipping Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC73vygwMhKxaoMWMUG9nWGBzXHS6rHUd3r_lzouo3RxZKUeJejo38PATPJTq6RpPd4I_eFt_Q6LUJJWGM1kEvJ_uijIeAU-50UNHIbLLDDGqhfiDL6iYxtQ_Sp_MEfwZtwvgLvsO3Jpg/s1600/IMG_3217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC73vygwMhKxaoMWMUG9nWGBzXHS6rHUd3r_lzouo3RxZKUeJejo38PATPJTq6RpPd4I_eFt_Q6LUJJWGM1kEvJ_uijIeAU-50UNHIbLLDDGqhfiDL6iYxtQ_Sp_MEfwZtwvgLvsO3Jpg/s320/IMG_3217.JPG" width="320" /></a></div><br />
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Sometimes I like to pretend I'm 5 years old and have chicken fingers & <a href="http://www.noraisinsonmyparade.com/2012/01/creamy-stove-top-macaroni-cheese.html">macaroni</a> for dinner. But then, I remember that I'm actually like 20 years older than that and I need some veggies too. Add in the token broccoli and you have yourself a meal! Normally, I bake my chicken fingers using a few seasonings & panko crumbs. I love anything Asian-inspired and have had this little gem on my bookmark list for a while from <a href="http://www.skinnytaste.com/2011/08/sesame-encrusted-baked-chicken-tenders.html">Skinny Taste</a>. Um LOVE! I did have to buy a jar of sesame seeds and some sesame oil for this recipe, but honestly I still have a ton left and I've made it like 3 times. So worth it!<br />
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Oh and I didn't discover the dipping sauce until take 2, but its fabulous! It has a little kick but you can adjust the spice to your taste. It seriously takes these little chicken fingers over the edge!! You could even go crazy and make these into nuggets. Explore your wild side. :)<br />
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<b>Sesame-Crusted Baked Chicken Fingers</b><br />
Recipe from <a href="http://www.skinnytaste.com/2011/08/sesame-encrusted-baked-chicken-tenders.html">Skinny Taste </a><br />
Makes enough for 2- double if you want!<br />
<ul><li>1 chicken breast, cut into thin strips using kitchen shears</li>
<li>salt & pepper to taste</li>
<li>2 tsp sesame oil</li>
<li>2 tsp low sodium soy sauce</li>
<li>1/2 tsp coarse salt </li>
<li>6 TBSP toasted sesame seeds</li>
<li>4 TBSP panko</li>
<li>olive oil or cooking spray</li>
</ul><div style="text-align: center;">Preheat oven to 425. Line baking sheet with foil. Place cookie cooling rack or other wire rack on top of tray and spray with cooking spray/olive oil spray.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Combine sesame oil & soy sauce in a small bowl & sesame seeds, salt, pepper and panko in another bowl. Dip chicken strips into soy sauce mixture and turn to coat, then dip into panko mixture and turn to cover completely. You may need to do a little pressing to get the seeds and stuff to stick. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Place on rack on cookie sheet & spray again with spray if desired. Bake 8-10 minutes. Flip with tongs and cook another 4-5 minutes until cooked through. While baking, make your dipping sauce. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Serve with dipping sauce, steamed broccoli & <a href="http://www.noraisinsonmyparade.com/2012/01/creamy-stove-top-macaroni-cheese.html">Stove Top Macaroni & Cheese</a>.</div><br />
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<b>Thai Sweet Chili Dipping Sauce</b><br />
Recipe from<a href="http://www.food.com/recipe/thai-sweet-chili-sauce-120670"> Food.com</a><br />
Makes about 2 cups <br />
<ul><li>3 TBSP hot chili paste -if you don''t like it spicy use less</li>
<li>2 tsp minced garlic</li>
<li>1/2 white vinegar (or rice wine vinegar if you have it)</li>
<li>2/3 cup water</li>
<li>2/3 cup white sugar</li>
<li>1 tsp salt</li>
<li>4 tsp cornstarch</li>
<li>4 TBSP cilantro, chopped</li>
</ul><div style="text-align: center;">Combine all ingredients, except cilantro in a small saucepan & mix. Bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat and stir in cilantro. Serve right away & store in a clean jar in the fridge for about a week. If you put the lid on while its hot it will seal it somewhat and it will last a little longer.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdBLs3xEXdr4vzisR_Uv436cJW7yt-H3_zAIb2roH79IbiSZaU-8B5zYkCCEWFkX1h9i3OHOT23w7zfTnP_0ik-ylirwX6opWrDeyQ6OrxSLHMDqsDOP_gEvchZITPqouJbTkc001OaQ/s1600/IMG_3216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdBLs3xEXdr4vzisR_Uv436cJW7yt-H3_zAIb2roH79IbiSZaU-8B5zYkCCEWFkX1h9i3OHOT23w7zfTnP_0ik-ylirwX6opWrDeyQ6OrxSLHMDqsDOP_gEvchZITPqouJbTkc001OaQ/s320/IMG_3216.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhxsepMjn2IV1UYbWjuSMe0FMI9hu3YO11bm8MAFYwxZMjA9Ck627yPgEqOR0RNAp3YapDo08ZbvZ9YrY6Vf5Zj4EFy24c3sYVv6d1u9tk8na_EneKbCq9Bt0hzE7qp_LjvdC_jSOUcc/s1600/IMG_3218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhxsepMjn2IV1UYbWjuSMe0FMI9hu3YO11bm8MAFYwxZMjA9Ck627yPgEqOR0RNAp3YapDo08ZbvZ9YrY6Vf5Zj4EFy24c3sYVv6d1u9tk8na_EneKbCq9Bt0hzE7qp_LjvdC_jSOUcc/s320/IMG_3218.JPG" width="213" /></a></div><div style="text-align: center;"><br />
</div><br />
Enjoy!<br />
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<img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/29xhni8.png" />No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com2tag:blogger.com,1999:blog-7563158129761850496.post-62771459548349272842012-01-18T07:00:00.000-06:002012-01-15T20:27:07.556-06:00Creamy Stove Top Macaroni & Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG5F6oPd0HKftf7Ub2Wn5jhvPYhvQYz0_hqCTlMxd14aceIM4tsqR7Z_cKr83-tFxraR8wYcsmIYq_JNUGAZYtL018dbayY-8_yNL_JuUduT3PxPzTtcXJ-ZE8DMUNmIfhG7y2BZPPY1o/s1600/IMG_3215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG5F6oPd0HKftf7Ub2Wn5jhvPYhvQYz0_hqCTlMxd14aceIM4tsqR7Z_cKr83-tFxraR8wYcsmIYq_JNUGAZYtL018dbayY-8_yNL_JuUduT3PxPzTtcXJ-ZE8DMUNmIfhG7y2BZPPY1o/s320/IMG_3215.JPG" width="320" /></a></div><br />
Cheese is amazing! I love me some mac & cheese. I try to limit my pre-packaged foods as much as I can. I figured, why can't I make my own mac & cheese? Now I've made some<a href="http://www.noraisinsonmyparade.com/2010/11/macaroni-and-cheese-without-blues.html"> fancy baked mac & cheese</a> before. It's GOOD. but I wanted a recipe I could make that would take like 5 minutes and still be good & way better than the boxed kind. A quick Google search and done. Thank you <a href="http://www.foodnetwork.com/recipes/alton-brown/stove-top-mac-n-cheese-recipe/index.html">Alton Brown</a>! It's like so easy you will die. Then you will die again when you taste the cheesey goodness.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eWqdlFKOTY2NGYtDBUS3Gji0dkAnoTInjwTY34WfKoaGSJejg5rWgWMpjZieFp_vWXR1KFBt6lOjVerxqMUdDscDPjYpZ8TlT3uGY_GgHX8bm7_T3j4bYvE-ajiiosZkhhbXs6_7LSw/s1600/IMG_3214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eWqdlFKOTY2NGYtDBUS3Gji0dkAnoTInjwTY34WfKoaGSJejg5rWgWMpjZieFp_vWXR1KFBt6lOjVerxqMUdDscDPjYpZ8TlT3uGY_GgHX8bm7_T3j4bYvE-ajiiosZkhhbXs6_7LSw/s320/IMG_3214.JPG" width="320" /></a></div>P.S. Those are sesame chicken fingers- recipe coming soon!<br />
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The surprising ingredient for me? Hot sauce! It just adds enough of a twang. Or a tang. Whatever it is its good, but don't worry its not spicy at all. I've tried with regular elbow pasta & brown rice pasta and both were fab. <br />
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<b>Creamy Stove Top Mac & Cheese</b><br />
<a href="http://www.blogger.com/goog_2023560443">Recipe adapted from </a><a href="http://www.blogger.com/goog_2023560443">The Food Network</a><br />
<br />
Makes enough for 3-4 people. Easily doubles<br />
<ul><li>1/4 lb. elbow macaraoni or shell pasta (2 cups dry)</li>
<li> 2 TBSP unsalted butter</li>
<li>1 egg</li>
<li>3 ounches (1/2 small can) evaporated milk</li>
<li>1/4 tsp hot sauce</li>
<li>1/2 tsp salt</li>
<li>pepper to taste</li>
<li>1/4 + 1/8 tsp dry mustard</li>
<li>5-6 ounces cheese of choice - sharp cheddar, Jack or Mexican work well</li>
</ul><div style="text-align: center;">Cook pasta to al dente according ot directions in large pot of salted boiling water. While pasta is cooking, whisk egg, milk, hot sauce, salt, pepper & dry mustard together in a small bowl. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Drain & return pasta to pot. Add butter and stir until melted.Turn heat on low & add egg mixture. Add cheese and stir until melted and well combined- about 3 minutes. Serve right away.</div><br />
Enjoy! <br />
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<img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/29xhni8.png" />No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com2tag:blogger.com,1999:blog-7563158129761850496.post-57587907895602853232012-01-16T07:00:00.000-06:002012-01-16T07:00:06.456-06:00Oreo Truffles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEZbM3YqRMxd-qcyqo7du4b9DUWKCsA5GeaUFLA0qi_YLClBsp2pZ9YV3yzaRgLvvYseDqNL351r_z7W129OqCOIk7n47PzuS4wynNcD1uYGOxh2yo7HCqKSxoZUk336zm3WHr7axZxc/s1600/IMG_3331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEZbM3YqRMxd-qcyqo7du4b9DUWKCsA5GeaUFLA0qi_YLClBsp2pZ9YV3yzaRgLvvYseDqNL351r_z7W129OqCOIk7n47PzuS4wynNcD1uYGOxh2yo7HCqKSxoZUk336zm3WHr7axZxc/s320/IMG_3331.JPG" width="320" /></a></div>Most of you may already know the bliss that is Oreo Truffles, but I just had to share it again. It's too easy & everyone is always so impressed with these little guys. You don't have to have food processor, but it really makes the process much quicker, easier & less messy! I like my truffles with white chocolate coating on the outside, but you can do regular chocolate too if you prefer. They are fun to decorate with sprinkles for whichever occasion you are making them for. I made these for G's brother & his family at Christmas time. They were wrapped tightly in a tin and survived the mail!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDDmnwFIVSSdgia-UQdmymGD4U_Axwc936-c-B7nFL02fcFwtzYwYSaKTWfe3XOllsShWCggk2gqM2nrIecgGRug1524CK8Ner-A6F8GlZ-XJG4JwQDIjQYa9_mS9vq8UD-qUo2k9C34/s1600/IMG_3329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDDmnwFIVSSdgia-UQdmymGD4U_Axwc936-c-B7nFL02fcFwtzYwYSaKTWfe3XOllsShWCggk2gqM2nrIecgGRug1524CK8Ner-A6F8GlZ-XJG4JwQDIjQYa9_mS9vq8UD-qUo2k9C34/s320/IMG_3329.JPG" width="320" /></a></div><br />
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One trick, I always use the same kind of almond bark- I think its called Candi Quick and it comes in a blue package. I have tried other kinds (even expired versions my mother had of the same kind!) and they did NOT give the same results. Another trick is to refrigerate/freeze the balls before you dip them in the bark. These keeps them pretty.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8qk29v6wvMIYH9PGP0W0shzOU8Qc3vW0MG_fGecIrftwKd5z15m6RZpxmMIMKRWo_A-iZPsdO55DtnKHQH8XFBj_Wpzolg_vKv-tb-Ql_f7yYodjWqYpi9oZqLdC9J8L_Fmnrx-uqVY/s1600/IMG_3333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8qk29v6wvMIYH9PGP0W0shzOU8Qc3vW0MG_fGecIrftwKd5z15m6RZpxmMIMKRWo_A-iZPsdO55DtnKHQH8XFBj_Wpzolg_vKv-tb-Ql_f7yYodjWqYpi9oZqLdC9J8L_Fmnrx-uqVY/s320/IMG_3333.JPG" width="320" /></a></div><br />
These don't even taste like cream cheese, they just taste like amazingness!! I hope you make these soon- they are great for crowds & can be made a few days ahead. I always keep mine in the fridge & serve cold.<br />
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<b>Oreo Truffles</b><br />
<ul><li>1 package Oreos- I prefer reduced fat because then they are "not so bad" :)</li>
<li>1 package cream cheese, softened to room temperature - I always use regular because the consistency can change if you use another kind</li>
<li>1 package vanilla almond bark</li>
</ul><div style="text-align: center;">Prepare a large packing sheet lined with wax paper or parchment.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Crush your Oreos in a food processor until they are mostly very fine crumbs & no big pieces. You can use a rolling pin & a big Ziploc bag or a potato masher & a big bowl, but I've found that I can't get the pieces as fine and it takes forever that way.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZrg6NsGj90MYW24uO0IWdYv8yXpymPwmAZxhedlkT3El-CElNLfOaLfbVSgANe4Y58hk26N9MgjyrsACz_8nofRyvKTXown5RRbB3M1dqOKxigZsJNqWmBVABG0qTfnT9oK-dETBmvM/s1600/IMG_3319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZrg6NsGj90MYW24uO0IWdYv8yXpymPwmAZxhedlkT3El-CElNLfOaLfbVSgANe4Y58hk26N9MgjyrsACz_8nofRyvKTXown5RRbB3M1dqOKxigZsJNqWmBVABG0qTfnT9oK-dETBmvM/s320/IMG_3319.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyN5S5xOEvSGyH1Z4p5MIztrTeW5poJlmKyaQSzOPZwfhPTA30tetSSSaRDvOi-SRwdiMnJHIdmZ8V57d4VpQKGg0ojZdofUdpVKCwArvvY7-G1pcFgqXkykTn9EwT21YsXmncjd_pve4/s1600/IMG_3317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyN5S5xOEvSGyH1Z4p5MIztrTeW5poJlmKyaQSzOPZwfhPTA30tetSSSaRDvOi-SRwdiMnJHIdmZ8V57d4VpQKGg0ojZdofUdpVKCwArvvY7-G1pcFgqXkykTn9EwT21YsXmncjd_pve4/s320/IMG_3317.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">If you are using a food processor, add all your crumbs back to the work bowl & add cream cheese. Continue blending until it forms a big ball of Oreo "dough" and the cream cheese is thoroughly mixed in. If doing by hand, pour your crumbs in a large bowl and add cream cheese. Gradually work in with a large spoon until well combined & you can't see any more white from the cream cheese. If you are doing it by hand, your cream cheese needs to be really soft & not cold at all or it will take forever! </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyumVP3wf1zluP_8JcMfxqBxRjrI5Xv1-n6d582mqxNyWpuV8DJPil-h17LUXnkeGm3pUJEqxj3wOxm_eFJSL2NZxz5HPC4N0avIKfOAn_XbpN7_9RJpEt7WT-aLJKf3iSx29c34xyNRo/s1600/IMG_3320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyumVP3wf1zluP_8JcMfxqBxRjrI5Xv1-n6d582mqxNyWpuV8DJPil-h17LUXnkeGm3pUJEqxj3wOxm_eFJSL2NZxz5HPC4N0avIKfOAn_XbpN7_9RJpEt7WT-aLJKf3iSx29c34xyNRo/s320/IMG_3320.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Using a teaspoon (or a melon baller), roll dough into tiny balls and place an inch or two apart on the papered cookie sheet. You should have enough to make about 48 small balls. Place tray in freezer/fridge for a bit while you clean up & prepare the bark. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RHU3RSoxU3EBpnEaSI-ZSHO-nq8mJGouHVX7tCilURak0JcdD2deqyNZwRK2_ScJuYCnEkIVnVyYCoJUX03WqRdSD29PiSQBOgLsP4gIq6rtR7aXNS334A6PTuF8fplGXhToA9Np84Y/s1600/IMG_3328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RHU3RSoxU3EBpnEaSI-ZSHO-nq8mJGouHVX7tCilURak0JcdD2deqyNZwRK2_ScJuYCnEkIVnVyYCoJUX03WqRdSD29PiSQBOgLsP4gIq6rtR7aXNS334A6PTuF8fplGXhToA9Np84Y/s320/IMG_3328.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhBRvaFDWPlCpCQyE0GdbmG039hwFMv9nVS1vVpQjkq6IWAbbV6rvBnsOunBPwCBWCYlqxse4CJm0btSpneaiRGuFMYoDV328dKaj0LOHM4BmP8cczavsRkoARh6sP-NhiFdFry0uSySY/s1600/IMG_3326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhBRvaFDWPlCpCQyE0GdbmG039hwFMv9nVS1vVpQjkq6IWAbbV6rvBnsOunBPwCBWCYlqxse4CJm0btSpneaiRGuFMYoDV328dKaj0LOHM4BmP8cczavsRkoARh6sP-NhiFdFry0uSySY/s320/IMG_3326.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Melt bark according to package directions in microwave in the tray it comes in. Grab a fork and a spoon. Get your tray from the freezer. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDDmnwFIVSSdgia-UQdmymGD4U_Axwc936-c-B7nFL02fcFwtzYwYSaKTWfe3XOllsShWCggk2gqM2nrIecgGRug1524CK8Ner-A6F8GlZ-XJG4JwQDIjQYa9_mS9vq8UD-qUo2k9C34/s1600/IMG_3329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDDmnwFIVSSdgia-UQdmymGD4U_Axwc936-c-B7nFL02fcFwtzYwYSaKTWfe3XOllsShWCggk2gqM2nrIecgGRug1524CK8Ner-A6F8GlZ-XJG4JwQDIjQYa9_mS9vq8UD-qUo2k9C34/s320/IMG_3329.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Toss a couple balls in the tray and use the spoon to gently push around and cover with the melted bark. Use the fork to carefully remove from tray and let excess bark drip off/tap it off if needed. carefully place back on sheet and add sprinkles if desired. Repeat until all balls are completed. If you use your bark conservatively, you should be able to coat all 48 balls. If the bark starts to get harder to work with, you can zap it in the microwave again for a few seconds. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgWCbaxxnSYTj6jvp9ZYnZ91DzUtICwmfe_yzdtRTHiox1gAntPhYCM5Uw4RCrmL3OfNsVyCJOh8dn1bvkinXZskfX1ATVJQ7dT3r2B6-c23Z4ELX3ooThJ8iu50GfWLfGbp-6xPOz8Ww/s1600/IMG_3332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgWCbaxxnSYTj6jvp9ZYnZ91DzUtICwmfe_yzdtRTHiox1gAntPhYCM5Uw4RCrmL3OfNsVyCJOh8dn1bvkinXZskfX1ATVJQ7dT3r2B6-c23Z4ELX3ooThJ8iu50GfWLfGbp-6xPOz8Ww/s320/IMG_3332.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Place tray back in fridge to set up then store in an airtight container in fridge. Makes a great gift!</div><br />
<div style="text-align: center;">Enjoy!</div><br />
<img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/29xhni8.png" />No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com2tag:blogger.com,1999:blog-7563158129761850496.post-40344792963551243322012-01-13T07:00:00.000-06:002012-01-13T07:00:18.691-06:00Easy 3 Ingredient Vanilla Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIAODPfWyfbwPbJ9KHi4ZgqghgC_Ibh5PcUbe9Q6cMar6sGy0dsGPb2v1kKt0WL1kgS1y9KMBXX8X1_Mb3NtGdbtAMyaK0YXpEwR5b6bY8pwI7bOqj9yExZV3rWVphQ5WGoVTJG9bng8w/s1600/IMG_3193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIAODPfWyfbwPbJ9KHi4ZgqghgC_Ibh5PcUbe9Q6cMar6sGy0dsGPb2v1kKt0WL1kgS1y9KMBXX8X1_Mb3NtGdbtAMyaK0YXpEwR5b6bY8pwI7bOqj9yExZV3rWVphQ5WGoVTJG9bng8w/s320/IMG_3193.JPG" width="320" /></a></div>Believe it! It's true! You can make yummy ice cream with 3 ingredients or less. Apparently you don't even need an ice cream maker to make this (I did use one). You can also experiment with add ins, extracts, candy, etc. to find your favorite flavor. The best part is that seriously you don't have to make a custard over the stove and burn yourself like I did! Anyone can make this! One mistake I did make was to use milk instead of all the cream- mine was a little icy. Next time I would stick to 100% cream or at least do 50% cream, 50% milk.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2h5SJosIrdi9L0y7AGRKIrWr6Xp2-_W5M12yFlme4EuDpZuGa11T09sSwd7Jq6guEGvAJU3Ya6s1Cyh3f0S5F5_WXuf1kaFomxhnSWfrNQgYIEmxR_0cqHvM2V9OJC5QZR1gXyebaH4U/s1600/IMG_3148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2h5SJosIrdi9L0y7AGRKIrWr6Xp2-_W5M12yFlme4EuDpZuGa11T09sSwd7Jq6guEGvAJU3Ya6s1Cyh3f0S5F5_WXuf1kaFomxhnSWfrNQgYIEmxR_0cqHvM2V9OJC5QZR1gXyebaH4U/s320/IMG_3148.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXZRIB2aBSGHWPEA6zKO3Dp7itVFsM7P6Iw22ev_U2KS906JGQGIZDNQ_ZjlHgLsg0ZYy6vFQ2KvwUXBJBebWZst6n4JPJoRb45dcE8MwgsDOcJkvW9e3HMyZSvob7h9BqiKxR0ZqESU/s1600/IMG_3145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXZRIB2aBSGHWPEA6zKO3Dp7itVFsM7P6Iw22ev_U2KS906JGQGIZDNQ_ZjlHgLsg0ZYy6vFQ2KvwUXBJBebWZst6n4JPJoRb45dcE8MwgsDOcJkvW9e3HMyZSvob7h9BqiKxR0ZqESU/s320/IMG_3145.JPG" width="213" /></a></div><br />
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<b>Easy 3 Ingredient Vanilla Ice Cream</b><br />
<a href="http://www.browneyedbaker.com/2011/08/10/two-ingredient-ice-cream-reeses-mini-peanut-butter-cup-ice-cream/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+browneyedbaker%2Ffeed+%28Brown+Eyed+Baker+%29">Adapted from Brown Eyed Baker </a><br />
<ul><li>1 14 oz. can sweetened condensed milk</li>
<li>2 cups heavy cream</li>
<li>splash of vanilla extract</li>
</ul>If you have an ice cream maker- In a large bowl, mix together cream & condensed milk until combined. Condensed milk should be mostly dissolved. Add vanilla. Pour into ice cream maker & freeze as directed.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbhQbeFClgala_Aip84aFhcGxG4llgrG9jxv8jgQdGV_KWGIfZDjktIp36Odoo9kkPnjOumCn9u-RMpLlPEeFjnYzaO9nTEE-tQCCrUWzKt0HVq7iYFLdYN88aLxiYkRu20GkyH15Docg/s1600/IMG_3147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbhQbeFClgala_Aip84aFhcGxG4llgrG9jxv8jgQdGV_KWGIfZDjktIp36Odoo9kkPnjOumCn9u-RMpLlPEeFjnYzaO9nTEE-tQCCrUWzKt0HVq7iYFLdYN88aLxiYkRu20GkyH15Docg/s320/IMG_3147.JPG" width="320" /></a></div><br />
If you don't have an ice cream maker - Whip cream on medium-high speed until stiff peaks form. Pour condensed milk into a large bowl. Slowly fold cream into condensed milk until combined. Spread evenly in an airtight container and freeze until firm- about 6 hours.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2h5SJosIrdi9L0y7AGRKIrWr6Xp2-_W5M12yFlme4EuDpZuGa11T09sSwd7Jq6guEGvAJU3Ya6s1Cyh3f0S5F5_WXuf1kaFomxhnSWfrNQgYIEmxR_0cqHvM2V9OJC5QZR1gXyebaH4U/s1600/IMG_3148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2h5SJosIrdi9L0y7AGRKIrWr6Xp2-_W5M12yFlme4EuDpZuGa11T09sSwd7Jq6guEGvAJU3Ya6s1Cyh3f0S5F5_WXuf1kaFomxhnSWfrNQgYIEmxR_0cqHvM2V9OJC5QZR1gXyebaH4U/s320/IMG_3148.JPG" width="320" /></a></div><br />
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Enjoy!!<br />
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<img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/29xhni8.png" />No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com0tag:blogger.com,1999:blog-7563158129761850496.post-4761101823863750992012-01-12T07:00:00.000-06:002012-01-12T07:00:16.363-06:00Spicy Green Beans (Similar to PF Chang's)<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;"><a href="http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/small/358545.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/small/358545.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I failed and did not take a picture when I made it- this photo is from All Recipes.com</td></tr>
</tbody></table>Tired of making the same ole green beans? Look no further! I love the flavor these beans pack- it is almost like the spicy green beans at PF Changs! I loved the recipe because I already had everything in the cupboard. Feel free to adjust the amount of spice to your taste with the chile sauce. Personally, I would add more. They have a lot of flavor though- so don't pair with an entree with a heavy sauce as well - they do better with grilled chicken, etc.<br />
<br />
<b>Spicy Green Beans</b><br />
Recipe from <a href="http://allrecipes.com/recipe/sweet-and-spicy-green-beans/">All Recipes </a><br />
<ul><li>3/4 fresh green beans, ends trimmed (you can use frozen if you want, just steam for longer)</li>
<li>2 TBSP soy sauce</li>
<li>1-2 garlic cloves, minced</li>
<li>1 tsp garlic chili sauce</li>
<li>1 tsp honey</li>
<li>2 tsp canola oil</li>
</ul><div style="text-align: center;">Steam green beans for 3 minutes in a steamer basket or in the microwave. I prefer to put mine in a microwaveable bowl with a tiny bit of water & cover with plastic wrap. Fresh beans only need about 2 minutes & frozen need about 4 (Depending on amount of beans). If you like crispier green beans, than you can skip the steaming as long as they are at room temperature (i.e. not frozen). </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In a small bowl, mix together soy sauce, garlic, chili sauce & honey and set aside. Heat oil in skillet over medium heat. Add green beans and cook about 3 minutes. Add sauce and cook 2 more minutes, until sauce is mostly absorbed. Serve immediately.</div><br />
Enjoy!<br />
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<img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/29xhni8.png" />No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com0tag:blogger.com,1999:blog-7563158129761850496.post-23472265163242993052012-01-10T07:00:00.000-06:002012-01-10T07:00:17.416-06:00Oatmeal Cream Pies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAIzdBSEX4tsFdcR9WhhmhGwCIsTVog70SpGiAqQ-w7zNdZSvvat2Dvh71ZQuu6xxws761a40G_zBuQYUNBqZF9oiRSKURsdaZo32XrztPnw8eZZ_QXLN2RsijPnHdhdrcEXU759nO7Zc/s1600/IMG_2944.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAIzdBSEX4tsFdcR9WhhmhGwCIsTVog70SpGiAqQ-w7zNdZSvvat2Dvh71ZQuu6xxws761a40G_zBuQYUNBqZF9oiRSKURsdaZo32XrztPnw8eZZ_QXLN2RsijPnHdhdrcEXU759nO7Zc/s320/IMG_2944.JPG" width="320" /></a></div>I'm not going to go on and on about how behind I am on posting, but I'll just share with you that my friend Nicole and I made these little pies of goodness sometime in October- I think. They are meant to be just like Little Debbie's Oatmeal Cream Pies- only better. They are WAY better + no chemicals = a win, right? The cookie is soft & chewy and the filling is light & fluffy- its much lighter than a butter cream, which I usually prefer.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipJsNJ-fkCNKyJMKErJ8J1WYOsV6ybrUbCtEF_S37a-SQC4VK4N0uuIxmtdZy0Id5t4RgOHhyphenhyphenXUV2Q9Q5P2qu-8LyROMf7yAMv9vcxLHl07dq82PlA1U2OepGBAr2qeI3Q_ZBxIwbMOms/s1600/IMG_2937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipJsNJ-fkCNKyJMKErJ8J1WYOsV6ybrUbCtEF_S37a-SQC4VK4N0uuIxmtdZy0Id5t4RgOHhyphenhyphenXUV2Q9Q5P2qu-8LyROMf7yAMv9vcxLHl07dq82PlA1U2OepGBAr2qeI3Q_ZBxIwbMOms/s320/IMG_2937.JPG" width="320" /></a></div><br />
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We added chocolate chips to half the batter, but I think I prefer the simple pies without them.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqpxSOHxuBmimunp0cJULJM-feFG8rD9slTdsdXo0h8wWkHG6yfJ77BwpCDjoHitzLyvFuQ-kSl_3cZbhKWTyd_ErTO005UmvE4fzjztB19budBnF77DU5UY2XEvEjdyQf8h6DFbnunMs/s1600/IMG_2972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqpxSOHxuBmimunp0cJULJM-feFG8rD9slTdsdXo0h8wWkHG6yfJ77BwpCDjoHitzLyvFuQ-kSl_3cZbhKWTyd_ErTO005UmvE4fzjztB19budBnF77DU5UY2XEvEjdyQf8h6DFbnunMs/s320/IMG_2972.JPG" width="320" /></a></div><br />
P. S. Check out my little helpers (Gavin & Noodle). Aren't they cute?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9U8-f1ydkCf1p1Ns8QHBFLl6eh8wampZ9y18UXU635_bM50Y-0z1lbPfwEL0zOoMK7bpTLYlMqWdpHKKeM4S8zYhY8mWmsIWRMYbfMHGYxNGtfoaE8GAgIXSZHizbiwuM3FFNSChXIs/s1600/IMG_2956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9U8-f1ydkCf1p1Ns8QHBFLl6eh8wampZ9y18UXU635_bM50Y-0z1lbPfwEL0zOoMK7bpTLYlMqWdpHKKeM4S8zYhY8mWmsIWRMYbfMHGYxNGtfoaE8GAgIXSZHizbiwuM3FFNSChXIs/s320/IMG_2956.JPG" width="320" /></a></div><br />
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<b>Oatmeal Cream Pies</b><br />
Recipe from<a href="http://backtothecuttingboard.com/dessert/oatmeal-cream-pies/"> BackToTheCuttingBoard.com</a><br />
Makes about 1 1/2 dozen pies <br />
<ul><li>1 cup unsalted butter, softened to room temperature</li>
<li>3/4 cup dark brown sugar</li>
<li>1/2 cup sugar</li>
<li>1 TSP molasses</li>
<li>1 tsp vanilla</li>
<li>2 eggs</li>
<li>1 3/4 cups flour (1 1/2 cups if using silpat instead of parchment)</li>
<li>1/2 tsp salt</li>
<li>1 tsp baking soda</li>
<li>1/8 tsp cinnamon</li>
<li>1 1/2 cups quick oats</li>
</ul>Cream Filling<br />
<ul><li>2 tsp very hot water</li>
<li>1/4 tsp salt</li>
<li>1 7oz. jar marshmallow cream</li>
<li>1/2 cup shortening (I used butter flavored)- do not substitute butter</li>
<li>1/3 cup powdered sugar</li>
<li>1/2 tsp vanilla</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_lYRWbNjwJju-5xlpwLAJYY3LbPCLo7Ih57kV8s_oVnzkkEtgfxYiYTh8zz45hWV_uZN40ftbaUgOFDdz-87FiuooOvMdp8TGQ3W36y9DowVMrY3pRpIf93L7ezPwVqJwCHBHURiNmj0/s1600/IMG_2913.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_lYRWbNjwJju-5xlpwLAJYY3LbPCLo7Ih57kV8s_oVnzkkEtgfxYiYTh8zz45hWV_uZN40ftbaUgOFDdz-87FiuooOvMdp8TGQ3W36y9DowVMrY3pRpIf93L7ezPwVqJwCHBHURiNmj0/s320/IMG_2913.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Combine flour, salt, baking soda & cinnamon in a bowl & set aside.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In a large mixing bowl, cream butter & sugars. Add eggs one egg at a time. Add molasses and vanilla. Slowly add flour mixture into wet mixture until just blended. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Remove bowl from mixing stand and stir in oats with a wooden spoon.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Preheat oven to 350. Drop by tablespoon size scoops onto parchment-lined baking sheet- don't make any larger because they will spread. Bake 10-12 minutes or just until the edges are browned. They will still look moist, but don't overcook! Let sit on cookie sheet for 5 minutes to firm up before transferring to wire rack to cool completely. While the cookies are baking/cooling, prepare the filling.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2vcu89Q2HHssTE-XPV2CfiqI5Qerz-NW7KvcdWdOyR_dqNa8KDZdB_3bH0sCvFk51dfUnqTWnohr4vfpRuzZXcoVXXVdhd0tIPEFCQOoHPZb-eT0f7hiH8uppnTWAW3k94_MHbCZkA0/s1600/IMG_2917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2vcu89Q2HHssTE-XPV2CfiqI5Qerz-NW7KvcdWdOyR_dqNa8KDZdB_3bH0sCvFk51dfUnqTWnohr4vfpRuzZXcoVXXVdhd0tIPEFCQOoHPZb-eT0f7hiH8uppnTWAW3k94_MHbCZkA0/s320/IMG_2917.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Dissolve salt in hot water in small bowl & allow to cool. Combine remaining ingredients in mixer bowl & beat on high until fluffy (3-4 minutes). Add cooled salt water and mix well. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Spread filling on bottom of a cookie & top with another cookie. In an effort to be less messy, I piped the filling on with an icing bag. Love! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb5pymM4ORAQiutJRxYe-TrHRskLeWBF8O7HEhMmv-XSZbm0ac60qMcUC7o5Tx40ZIGOegkZDQaaUtYo2qnUElxaTXnXCfFbln7IyPFWJ2FwNbP89fCchhhwetY6aFQUZUN-azmPNvj-Q/s1600/IMG_2919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb5pymM4ORAQiutJRxYe-TrHRskLeWBF8O7HEhMmv-XSZbm0ac60qMcUC7o5Tx40ZIGOegkZDQaaUtYo2qnUElxaTXnXCfFbln7IyPFWJ2FwNbP89fCchhhwetY6aFQUZUN-azmPNvj-Q/s320/IMG_2919.JPG" width="320" /></a></div><br />
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Enjoy!<br />
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<img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/29xhni8.png" />No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com0tag:blogger.com,1999:blog-7563158129761850496.post-75882219567170691422012-01-08T18:12:00.000-06:002012-01-08T18:12:39.836-06:00The BEST Tomato Basil Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqfxxalAw0Lvof6rdQNHYH5mjOQ3GSjhemf45elmcmNSXExaaUOtZHkSSdEnnWpTa6MkXdZKZk6TlT83AHjHQ6F_0ZdiAmXo4QsbEg45qR7D-2Ferc0jAPPnGMEfQUL5r-kKOg8g5Qoc/s1600/IMG_3190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqfxxalAw0Lvof6rdQNHYH5mjOQ3GSjhemf45elmcmNSXExaaUOtZHkSSdEnnWpTa6MkXdZKZk6TlT83AHjHQ6F_0ZdiAmXo4QsbEg45qR7D-2Ferc0jAPPnGMEfQUL5r-kKOg8g5Qoc/s320/IMG_3190.JPG" width="320" /></a></div>Tomato Basil Soup is a classic! Soups are expensive to buy pre-packaged and the tastes can vary widely. I came across this little gem on <a href="http://allrecipes.com/recipe/rich-and-creamy-tomato-basil-soup/">All Recipes</a> & I'm so glad I did! It is uneblieveably easy to make your own gourmet-tasting Tomato soup! Everoyne has raved whenever I make this recipe and it literally can take35 minutes or less (you can simmer the tomatmo mixture for more time if you have it to richen the flavor). Serve with grilled cheese for a weeknight dinner your family will love! I altered it a bit from the original recipe to use canned tomatoes- which will be your best bet for freshness during the winter. I think its a lot easier too, but you can use fresh if you like.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRImDekVfxMnzz8Pq8bbDEWErrt1M4aMQrPc3ZGE7NJ8w01Yu9a_JDTMPZreLbGVORqNwg2B7VtMet8H4rxgayz5bM2kWEPj40CpHFcaemZ0vdKo1pbWzR_PW8rLhp41jXipHb-X5wS4/s1600/IMG_3182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRImDekVfxMnzz8Pq8bbDEWErrt1M4aMQrPc3ZGE7NJ8w01Yu9a_JDTMPZreLbGVORqNwg2B7VtMet8H4rxgayz5bM2kWEPj40CpHFcaemZ0vdKo1pbWzR_PW8rLhp41jXipHb-X5wS4/s320/IMG_3182.JPG" width="320" /></a></div><br />
<b><br />
</b><br />
<b>The BEST Tomato Basil Soup</b><br />
<b>Adapted from <a href="http://allrecipes.com/recipe/rich-and-creamy-tomato-basil-soup/">All Recipes </a></b><br />
Serves 4 - easily doubles for more<br />
<br />
<ul><li>1 28oz can whole, peeled tomatoes in juices</li>
<li>4 cups tomato juice (I used Campbells that came in a giant can)</li>
<li>14 leaves (about 1 package) fresh basil leaves, washed & the stems trimmed off</li>
<li>1 cup heavy whipping cream</li>
<li>1/2 cup unsalted butter</li>
<li>salt & pepper</li>
</ul><div style="text-align: center;">Place tomatoes & juice in a large pot over medium heat. Simmer for at least 30 minutes- you can do longer if you have time. Start the timer once the mixture is at a full simmer. Do not cover.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Carefully pour mixture into a blender. You may need to blend in batches depending on the size of your blender & how much your mixture has simmered down. Add basil & blend until smooth. Return mixture to pot over low heat. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0YTa96jrO7_bBNrpjuppTVaTGfmt9l6xltSRgwTeWcfnokVeKS7Kdh9lGG-bi5pfSmY1ew6djf70aMq4Nfo3OwPD2M6HOprOV0DGMXrjndkbcHfRj5T8MujkcML6U1Gu1VKKKXwsC0A/s1600/IMG_3183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0YTa96jrO7_bBNrpjuppTVaTGfmt9l6xltSRgwTeWcfnokVeKS7Kdh9lGG-bi5pfSmY1ew6djf70aMq4Nfo3OwPD2M6HOprOV0DGMXrjndkbcHfRj5T8MujkcML6U1Gu1VKKKXwsC0A/s320/IMG_3183.JPG" width="213" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Add cream & butter and stir until butter is melted. Season with salt & pepper to taste. Serve immediately ( do not allow mixture to boil once dairy items are added).</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfrVqJgBnM3IPUqzzVnQctO83FbyrbMchStDd8SNZygX0qBmpmV6ybBLbpoS3tpBjQQuPOqiBg74YZ5W6PY4cna1Bti1OTBXBrO3-T4PuD4HguiDcB2aMyuKN38vHZIZpFAgA9IhoJEC8/s1600/IMG_3184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfrVqJgBnM3IPUqzzVnQctO83FbyrbMchStDd8SNZygX0qBmpmV6ybBLbpoS3tpBjQQuPOqiBg74YZ5W6PY4cna1Bti1OTBXBrO3-T4PuD4HguiDcB2aMyuKN38vHZIZpFAgA9IhoJEC8/s320/IMG_3184.JPG" width="320" /></a></div><br />
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Enjoy with grilled cheese!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zZoCtu5_5m3JtWJk6r3zExkfUOM0HqrsT8nmEWCpRv66DQHGcP-p7rYn5_Gx75JXfLPN3EDifSmuxIMyje6fXZH5BNBQZQJg7ZFIDdqXOurVbJtPcWrulTwzLFneCXZUdfmMSW_-YKU/s1600/IMG_3189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zZoCtu5_5m3JtWJk6r3zExkfUOM0HqrsT8nmEWCpRv66DQHGcP-p7rYn5_Gx75JXfLPN3EDifSmuxIMyje6fXZH5BNBQZQJg7ZFIDdqXOurVbJtPcWrulTwzLFneCXZUdfmMSW_-YKU/s320/IMG_3189.JPG" width="320" /></a></div><br />
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<img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/29xhni8.png" />No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com1tag:blogger.com,1999:blog-7563158129761850496.post-26242680416553248152011-12-28T07:00:00.002-06:002011-12-28T07:00:03.851-06:00Crock Pot Beef Stroganoff<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYUPfVijfVjqx_n6eH9B1QAFklc2OSpqWIk86ooPoCQ5Z-UI0ZwABjciWv6gR10bVLK9almap8Qf02VSzxqE9fcPa8twL6Q0jbBmZ-EVbO1QDAuAgPUsMGxHijOHfl_7x3Sceaqo6LtE/s1600/IMG_3118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYUPfVijfVjqx_n6eH9B1QAFklc2OSpqWIk86ooPoCQ5Z-UI0ZwABjciWv6gR10bVLK9almap8Qf02VSzxqE9fcPa8twL6Q0jbBmZ-EVbO1QDAuAgPUsMGxHijOHfl_7x3Sceaqo6LtE/s320/IMG_3118.JPG" width="320" /></a></div><br />
I guess I should get with the program and post all my crock pot recipes while its still cold outside! You never know in Austin, folks, it could be 95 degrees tomorrow!<br />
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This little recipe is so yummy. I really like it a lot. Other people have tried it besides me, don't worry! Just in case you're wondering, why yes, someone did tell me it wast the BEST beef stroganoff they've ever had. I don't know if they tried it anywhere else except Marie Callendar's, but hey! That's something, right?<br />
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It's another super easy, magic recipe where you throw everything in the crock pot & don't even stir. Fast forward a few hours and your dinner is waiting for you. I don't know about you, but I can't make a crock pot meal while I'm home all day, like on the weekends, the smell is just too good!! I get really impatient and want to check on it, but apparently every time you lift the lid & peek in your crock pot, you need to add 20 minutes to the cooking time! So don't let out any steam that way! :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAM7rLkMDnyrXM7LqYFvRQ4_T_IjtFpnkSjVdXTKLrPHsaxjvt6xyGJrJ4-ncjpHFCkddgKz4sUBn1FO55yDI4Sq-NH2KE3oWz5pvIO20fw88GelKPO3JLgOjR1SLAldFt2HzycUauTB4/s1600/IMG_3119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAM7rLkMDnyrXM7LqYFvRQ4_T_IjtFpnkSjVdXTKLrPHsaxjvt6xyGJrJ4-ncjpHFCkddgKz4sUBn1FO55yDI4Sq-NH2KE3oWz5pvIO20fw88GelKPO3JLgOjR1SLAldFt2HzycUauTB4/s320/IMG_3119.JPG" width="320" /></a></div><br />
Crock Pot Beef Stroganoff<br />
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<ul><li>1 lb. cubed beef stew meat</li>
<li>1 (10.75 oz) can golden mushroom soup</li>
<li>1/2 cup chopped onion</li>
<li>1 TBSP Worcestershire sauce</li>
<li>1/4 cup water</li>
<li>Large dollop sour cream</li>
<li>4 oz. cream cheese</li>
<li>1 bag egg noodles</li>
</ul><div style="text-align: center;">Line your crock pot with a crock liner! Place all ingredients except sour cream ,cream cheese & noodles in pot. Cook on high for 5 hours (or low for 8 hours). Add sour cream & cream cheese and stir until melted. Keep on low while you cook your noodles. Serve on top of noodles with some veggies on the side.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg331BWHsfXa8I0KWvt_wL0zHIN_gowEgtH7YppM_DJcqiE3GYTTSapt-XVQ9srMLZK1yYo7LZTQqNvBhYPjP8GsQ_lvhgbYjCA7SnrNu3p7pKKCZsW_NfybQgM880d6uDj018qW3wFq0/s1600/IMG_3117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg331BWHsfXa8I0KWvt_wL0zHIN_gowEgtH7YppM_DJcqiE3GYTTSapt-XVQ9srMLZK1yYo7LZTQqNvBhYPjP8GsQ_lvhgbYjCA7SnrNu3p7pKKCZsW_NfybQgM880d6uDj018qW3wFq0/s320/IMG_3117.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX2Cce_v4sLX-RjXjLj3reSzY1LYPi-n0PPZMs2m9dXJzWdxZfqXyHlpS4Ot07ZiJL1wbKvrrxy8vE2tNRBCrBVkAqhdnOng6Z_6KrhnYfKHhi4Qs_Ni_6KqAMXNbJo44wsWd6o0_ntwc/s1600/IMG_3120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX2Cce_v4sLX-RjXjLj3reSzY1LYPi-n0PPZMs2m9dXJzWdxZfqXyHlpS4Ot07ZiJL1wbKvrrxy8vE2tNRBCrBVkAqhdnOng6Z_6KrhnYfKHhi4Qs_Ni_6KqAMXNbJo44wsWd6o0_ntwc/s320/IMG_3120.JPG" width="320" /></a></div><br />
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</div><div>Enjoy!</div><div><br />
</div><div><img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/29xhni8.png" /></div>No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com0tag:blogger.com,1999:blog-7563158129761850496.post-73945945789381277202011-12-26T12:57:00.000-06:002011-12-26T12:57:19.358-06:00AMAZING Salted Caramel Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpwQYY-MyTIirjmNehEoCsWBrf-WiVZHIYNhfrfu9tPd7Ftke8d5xmb8uYO1qS_UBZbcTeyYdIKIfBx8kL9uorpBW8IPpDiZiWRPhY-SkeayQiyYeAF_6aiMb3KJu4_PACE7TeKYlqebk/s1600/IMG_2962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpwQYY-MyTIirjmNehEoCsWBrf-WiVZHIYNhfrfu9tPd7Ftke8d5xmb8uYO1qS_UBZbcTeyYdIKIfBx8kL9uorpBW8IPpDiZiWRPhY-SkeayQiyYeAF_6aiMb3KJu4_PACE7TeKYlqebk/s320/IMG_2962.JPG" width="320" /></a></div>I've been afraid of caramel. Very afraid. since my little incident over a year ago. My wound has healed, but I still have a faint scar to prove my battle wounds! ha My friend Nicole came over & wanted to make some delicious pumpkin blondies that required this salted caramel sauce, so I made her make it while I watched. Success! It seemed like I could attempt without an injury, so when I NEEDED to make this again a couple weeks later when my supply ran out, I did it! OK, I had a few mishaps with the sugar crystallizing and getting really hard in the bottom of the pan. I tried 3 times and finally the last time when I turned the heat up higher, it worked! I made this again at my mom's house for Thanksgiving & the same problem happened. Apparently no one really knows what that happens, or at least I couldn't get a good reason on the web. The foolproof way to make it though is to add a tablespoon of light corn syrup to the water sugar mixture, which prevents it from hardening. Just do that, it's easier... :) Also, DO NOT stir the mixture except when you first put it in the pan, or you will mess it up. Bad. It's really yummy though & very worth it!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVee9EM0H93Rfslsy8O8RGUk1aZurGK1LMBXIX6xHrUGKwBQ8biKCUSOtkORJPy9LfeteWZ7xe9AM4xQt8z8mS89pnv3GAi3rq1Gny3_FvOmdfxkEsRz0Dry44XEMELLdsONvMAVGnM3g/s1600/IMG_2910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVee9EM0H93Rfslsy8O8RGUk1aZurGK1LMBXIX6xHrUGKwBQ8biKCUSOtkORJPy9LfeteWZ7xe9AM4xQt8z8mS89pnv3GAi3rq1Gny3_FvOmdfxkEsRz0Dry44XEMELLdsONvMAVGnM3g/s320/IMG_2910.JPG" width="320" /></a></div><br />
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Salted Caramel Sauce<br />
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<ul><li>1/3 cup water</li>
<li>1 1/2 cups granulated sugar</li>
<li>1 TBSP light corn syrup (optional, but makes it easier to make for the first time)</li>
<li>1 vanilla bean, sliced & seeded</li>
<li>1/2 tsp vanilla extract</li>
<li>1 tsp sea salt</li>
<li>1 1/4 cups heavy cream</li>
</ul><div><br />
</div><div style="text-align: center;">Mix cream, sea salt, vanilla & vanilla bean scrapings in a large cup. Set aside. </div><div style="text-align: center;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3z-y5Q3RZtnUr3huvkVwGixsBMcC8CCBpjadpwQv3GvWd6wsBwskE8xzqDIqe1uz3wESs51vyJHzpFmjYEYS10ZyJ7I6cvSRMf1NycKdnfAissH5OHDm7vAJ4Aar0rCCHBLUMbzBaMc/s1600/IMG_2900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3z-y5Q3RZtnUr3huvkVwGixsBMcC8CCBpjadpwQv3GvWd6wsBwskE8xzqDIqe1uz3wESs51vyJHzpFmjYEYS10ZyJ7I6cvSRMf1NycKdnfAissH5OHDm7vAJ4Aar0rCCHBLUMbzBaMc/s320/IMG_2900.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSK3yj9m9wkngv0RpAmH6N3-p0XVQpmOThulxqGd3eZHeJPQOSqb-geU_E-mgPQ1cjYIUC9cG0IXcQLXF7gPdi4tXbbEgiBqrn5_UqLaFVVJzGVat2xKmvFPRHmh9UQ0GN5X42cCe3LTc/s1600/IMG_2901.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSK3yj9m9wkngv0RpAmH6N3-p0XVQpmOThulxqGd3eZHeJPQOSqb-geU_E-mgPQ1cjYIUC9cG0IXcQLXF7gPdi4tXbbEgiBqrn5_UqLaFVVJzGVat2xKmvFPRHmh9UQ0GN5X42cCe3LTc/s320/IMG_2901.JPG" width="320" /></a></div><br />
</div><div style="text-align: center;">In a medium saucepan, mix water, sugar & corn syrup- stir one last time to combine & do not stir again! Heat over medium-high heat until starts to bubble. DO NOT STIR or you will disrupt the caramel-making process (Very scientific, I know), but you can gently swirl the pan to make sure everything is heating evenly. </div><div style="text-align: center;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSVhhduWkoy2YFftS62CSQLa_yRxlpsxvgDsh1eXdJWPclXAqoSi5RdJb0thSVZJRPdljhj20Mr6d9bBFne6TwX6u1k9D8ZRjV1bNpmzU3zw9EhxdARZJUi3iyLKxDutq_4RApFJAXqqw/s1600/IMG_2902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSVhhduWkoy2YFftS62CSQLa_yRxlpsxvgDsh1eXdJWPclXAqoSi5RdJb0thSVZJRPdljhj20Mr6d9bBFne6TwX6u1k9D8ZRjV1bNpmzU3zw9EhxdARZJUi3iyLKxDutq_4RApFJAXqqw/s320/IMG_2902.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb42dbfa4kaYQ2otPSA_v1Ez3HZh1maBYZP6p2Rwr0JUVaqPHeHT9wrtHT32ZZ1kfvg7gcAamqxf2R6P5rIMwF8OwcJoKrEcEvCg-rPL1KpP5c2-BMbJasUZ87nC5oyYrJ-9jhUrRBe44/s1600/IMG_2903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb42dbfa4kaYQ2otPSA_v1Ez3HZh1maBYZP6p2Rwr0JUVaqPHeHT9wrtHT32ZZ1kfvg7gcAamqxf2R6P5rIMwF8OwcJoKrEcEvCg-rPL1KpP5c2-BMbJasUZ87nC5oyYrJ-9jhUrRBe44/s320/IMG_2903.JPG" width="320" /></a></div><br />
</div><div style="text-align: center;">Watch it carefully until it turns a deep amber color (this is where my hands were full and I couldn't take any more photos!). Turn off heat and carefully add cream mixture, whisking constantly until comes together and any hardened caramel bits on the whisk melt away. When you first pour it in, it will go crazy & steam & bubble, but just keep whisking. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Pour into a jar and store in the fridge. You should probably only keep it for a week or so, but I have kept mine a lot longer. Its really amazing on apple pie, pumpkin pie, pecan pie, brownies.... etc. you get the idea. :)</div><div style="text-align: center;"><br />
</div><div>Enjoy!</div><div><br />
</div><div><img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/29xhni8.png" /></div>No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com0tag:blogger.com,1999:blog-7563158129761850496.post-36684304324835218982011-12-12T07:00:00.001-06:002011-12-12T07:00:05.405-06:00My Little Green Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2uv7yTTZX_H8ER78hJDHgbHOFz2H-njfLgZOujMOcGapXqbIFCllSD8mu2pv-q6fQeGlsjmI7L18Exccr2mIg71OMUTvxo7XjUNV6tkwVsExOvwszWzEtCpXSlBE81lpolhlOK-v4pdc/s1600/IMG_2891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2uv7yTTZX_H8ER78hJDHgbHOFz2H-njfLgZOujMOcGapXqbIFCllSD8mu2pv-q6fQeGlsjmI7L18Exccr2mIg71OMUTvxo7XjUNV6tkwVsExOvwszWzEtCpXSlBE81lpolhlOK-v4pdc/s320/IMG_2891.JPG" width="320" /></a></div><br />
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This post is not so much a recipe, as just a guide. Everyone has their favorite salad toppings & go-to sides. This is one of mine. I love it! With the right dressing (right now I like Caesar Vinaigrette), it's the perfect compliment to a heavier meal & might even make you feel like you're eating healthy stuff- you know like lettuce & carrots. :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2EUT97vRdbcqlhNHnOzXdjFR6Zato2n3EhqDb7emNtxFIH7tt-uVSVYCCSG7WYRBnRieJYc1yj6HTkabzakvKtfHRutkhrKd3A34bdcrznJEKAgXzh3Q76zWasg6LQwrV5QmVkDP8w-4/s1600/IMG_2893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2EUT97vRdbcqlhNHnOzXdjFR6Zato2n3EhqDb7emNtxFIH7tt-uVSVYCCSG7WYRBnRieJYc1yj6HTkabzakvKtfHRutkhrKd3A34bdcrznJEKAgXzh3Q76zWasg6LQwrV5QmVkDP8w-4/s320/IMG_2893.JPG" width="320" /></a></div><br />
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<br />
<b>My Little Green Salad</b><br />
Makes enough for 2 salads<br />
<ul><li>2 handfuls bagged romaine lettuce</li>
<li>one bunch green onions</li>
<li>small handful mini carrots, sliced</li>
<li>small handful of cucumber pieces</li>
<li>garlic salt</li>
<li>pepper</li>
<li>feta cheese</li>
<li>your favorite Vinaigrette</li>
</ul><div style="text-align: center;">Toss veggies together & sprinkle with asesonings & cheese. Toss with dressing & enjoy!</div><br />
<img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/29xhni8.png" />No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com0tag:blogger.com,1999:blog-7563158129761850496.post-61384672668784504072011-12-09T07:00:00.001-06:002011-12-09T07:00:03.029-06:00Crock Pot Salsa Chicken & Homemade Tortillas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBzMWFF_mP7auuIzYM_8M-Kk2fOLV2acPre6e_rmQ4BLUo8MjwAeyPi0ns7ZbqdUWyo4tSfwOUhvd_N26q1Z8QoUB2mV60BnrYyVgowCN4SI-wiJoZWKBnM3fxgw8pn5Oa-mYo_tWr-tQ/s1600/IMG_2866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
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Have I told ya'll how obsessed I am with my crockpot these days? It's just SO easy, its unbelievable! I have made this awesome chicken at least 3 times recently & its delicious. So moist & flavorful with just enough spice. It calls for 4 ingredients I usually have on hand & its been perfect in tacos. You could also serve it over a salad or rice also. I usually throw this in the crockpot with a crockpot liner the night before & place the whole thing in the fridge overnight. Then I can turn it on before work or you could come home and turn it on during lunch. This would be great for a party or get-together too! I am loving this so much I may try it with pork next!<br />
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<b>Crock Pot Salsa Chicken</b><br />
Makes enough for 3-4 adults, easily doubles!<br />
<ul><li>2 chicken breasts- fresh or frozen is fine</li>
<li>1/2 packet taco seasoning</li>
<li>1/2 can condensed chicken soup</li>
<li>1/2 cup of your favorite salsa- I like it hot!</li>
<li>1/4 cup sour cream </li>
</ul>Line your crockpot with a crockpot liner to prevent sticking- these are amazing! Place all ingredeints except sour cream in pot (no need to stir) and cook on low for 6-8 hours or high for 5 hours. Shred chicken with a fork (I didn't have to remove it from the pot to do this) & add sour cream. Mix until combined and continue heating on low while you prepare the rest of your meal (tortillas, cheese, lettuce, beans, etc.).<br />
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The first time I made this I didn't have any tortillas so I used <a href="http://www.friedalovesbread.com/2010/03/homestyle-flour-tortillas.html">Freida Loves Bread</a>'s quick recipe to make my own- delicious. I didn't take photos of the process, but she does a great job of showing the <a href="http://www.friedalovesbread.com/2010/03/homestyle-flour-tortillas.html">step-by-step instructions on her blog</a>. <br />
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<div style="text-align: center;">Yum! Enjoy!</div><br />
<img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/29xhni8.png" />No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com0tag:blogger.com,1999:blog-7563158129761850496.post-48478202695917296792011-12-07T00:36:00.000-06:002011-12-07T00:36:52.293-06:00Double Chocolate Pumpkin Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrjimS-z5zm8nkivmrhU_0S2z5ck8VPQ6YVoFxrDbEYMVAcrBUbo4dJ92qaSZjGMGLRpiZ4XCUggybLuWrKJODDcQ71FrgH0IT1wSDs8jOgFGHFhAy_jeCI3HHPdgag4gEAW2_zpBO1bk/s1600/IMG_2857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrjimS-z5zm8nkivmrhU_0S2z5ck8VPQ6YVoFxrDbEYMVAcrBUbo4dJ92qaSZjGMGLRpiZ4XCUggybLuWrKJODDcQ71FrgH0IT1wSDs8jOgFGHFhAy_jeCI3HHPdgag4gEAW2_zpBO1bk/s320/IMG_2857.JPG" width="320" /></a></div>Don't you love it when you take a chance to alter one of your favorite go-to recipes and it turns out AWESOME? :) I've been making this pumpkin muffin/bread recipe for quite some time. I had the brilliant idea to swap some of the flour for cocoa powder + add chocolate chips. These muffins are SO moist & heavenly. Best of all, no oil or butter makes them like super healthy, right? :) No seriously, pumpkin is so good for you. :) I used some whole wheat white flour too because that's what I had- no one knew the difference! :)<br />
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<b>Double Chocolate Pumpkin Muffins</b><br />
<span class="Apple-style-span" style="font-size: x-small;">yield: 2 dozen muffins- halving the recipe works great too!</span><br />
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<ul><li>1 cup unsweetened applesauce</li>
<li>2 cups white sugar</li>
<li>1 can (16 oz) pumpkin puree</li>
<li>2 1/2 cups white whole wheat flour</li>
<li>1/2 cup cocoa powder</li>
<li>2 tsp baking soda</li>
<li>1 tsp salt</li>
<li>1/4 tsp ground nutmeg</li>
<li>3/4 tsp ground cloves</li>
<li>3/4 tsp ground ginger</li>
<li>2 1/4 tsp ground cinnamon</li>
<li>4 eggs</li>
<li>1 cup chocolate chips</li>
</ul><div style="text-align: center;">Preheat oven to 350 & line your muffin cups. Whisk dry ingredients together & set aside. Mix together applesauce & sugar in large mixing bowl with electric mixer. Add pumpkin until combined. Slowly add dry ingredients Add eggs one at a time until combined. Stir in chocolate chips. Scoop batter evenly into muffin cups - do not fill more than 3/4 full. Bake 20 minutes, or until top springs back lightly when touched. Cool slightly & enjoy. These are best when warm and the chocolate is melty! :) Yum.</div><br />
<div style="text-align: center;">Enjoy!</div><img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/29xhni8.png" />No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com1tag:blogger.com,1999:blog-7563158129761850496.post-64976265948047231032011-11-25T07:00:00.002-06:002011-11-25T07:00:04.523-06:00Chocolate Chip Pudding Cookies- the BEST Cookies in the World!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Q7-DjE_u5JXe_Wr3d0oCBFMWr843V-suGR7qmFRGoBcFrb2v9Uj-OGvoBg9XbueHa1tfY4L3Zk1Xz0h5HlOmoU05ibK5DcP3apg32T2qeIzPbUkXt5qcceYFGs6l4DE8jUqkZjpOr_E/s1600/IMG_2694.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Q7-DjE_u5JXe_Wr3d0oCBFMWr843V-suGR7qmFRGoBcFrb2v9Uj-OGvoBg9XbueHa1tfY4L3Zk1Xz0h5HlOmoU05ibK5DcP3apg32T2qeIzPbUkXt5qcceYFGs6l4DE8jUqkZjpOr_E/s320/IMG_2694.JPG" width="213" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHszOpTLAQyt1A-1H_jgOVRE15M_WWQ-K1mzWlKDqwqNcptmbgkksIUGy6y03yOFYJzluU0y5xwfbVlML-uEVlbZOjswMMM6HNfSbSb61k4A6DfwevYXpmQu5XUmD-bOJUUlk68YZUUc/s1600/IMG_2696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHszOpTLAQyt1A-1H_jgOVRE15M_WWQ-K1mzWlKDqwqNcptmbgkksIUGy6y03yOFYJzluU0y5xwfbVlML-uEVlbZOjswMMM6HNfSbSb61k4A6DfwevYXpmQu5XUmD-bOJUUlk68YZUUc/s320/IMG_2696.JPG" width="320" /></a></div>I rarely ever try new chocolate chip cookie recipes because I don't feel like chocolate chip cookies are that exciting- also I already have a couple "go-to" recipes. I'm not sure what made me try this recipe from <a href="http://penniesonaplatter.com/2010/09/29/perfectly-puffy-chocolate-chip-cookies/">Pennies on a Platter</a>, but I am SO glad I did! These will probably be one of the only chocolate chip cookie recipe I made from now on (except <a href="http://www.noraisinsonmyparade.com/2011/09/americas-test-kitchen-perfect-chocolate.html">the Perfect Chocolate Chip one from America's Test Kitchen</a> since its so different). G immediately became obsessed with these cookies and called them "The BEST cookies in the world!" He was so excited and asked me to make them again soon. I have since made these 2 more times with other pudding flavors & mix-ins (recipes to come!), but I think our favorite is the classic with vanilla pudding. The possibilities are endless!<br />
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<ul></ul>I am on the lookout for Oreo pudding mix, because I think that would be AWESOME!! I can't find it anywhere except a pack of like 50 from Amazon. haha I haven't resorted to that yet...<br />
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You seriously need to stop reading this and make these now! Go! :)<br />
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I actually had to start freezing half of the dough balls before baking them so that we could stop ourselves from eating the entire jar of cookies in a few days. They're THAT good! You can place cookie dough balls on parchment paper in a plastic storage container in the freezer. Bake in preheated oven for about 12-14 minutes. <br />
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Note- I could never get mine to puff up very much like the original version, but they still taste great!<br />
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<b>Chocolate Chip Pudding Cookies</b><br />
<span style="font-size: x-small;">Makes 2-3 dozen cookies depending on the size</span><br />
<span style="font-size: x-small;">Recipe from <a href="http://penniesonaplatter.com/2010/09/29/perfectly-puffy-chocolate-chip-cookies/">Pennies on a Platter </a></span><br />
<ul><li>3/4 cup sugar</li>
<li>3/4 cup light brown sugar, packed</li>
<li>1/2 cup unsalted butter, room temperature</li>
<li>1/2 cup butter-flavored Crisco stick</li>
<li>2 eggs</li>
<li>1 tsp vanilla</li>
<li>1 (3.4 oz) vanilla pudding mix</li>
<li>1/2 tsp salt</li>
<li>1 TBSP baking soda (yes 1 tablespoon- this will make the cookies very puffy!)</li>
<li>2 1/2 - 3 cups ap flour</li>
<li>12 oz. package semisweet chocolate chips</li>
</ul><div style="text-align: center;">Preheat oven to 350. Cream butter, Crisco & sugars in a large mixer bowl until combined. Add eggs one at a time until well combined. Add vanilla. Add pudding mix.<br />
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In a small separate bowl, combine 1 cup of the flour with baking soda & salt. Add to egg mixture. Add remaining flour 1/2 to 1 cup at a time until desired consistency is reached. Apparently your cookies will be puffier the more flour your add. I have tried 2 1/2 and 3 and not noticed a difference, but you might!<br />
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Stir in chocolate chips. Roll 1 TBSP scoops of dough into balls and place on parchment-lined baking sheet. Bake 10-11 minutes- cookies may not look completely done, but just make sure they are slightly browned on top.<br />
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Remove from oven and let sit on cookie sheet for 5 minutes before moving to a wire rack to cool completely. </div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">Enjoy & try not to eat the whole jar in one sitting!</div><ul></ul><img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/29xhni8.png" />No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com4tag:blogger.com,1999:blog-7563158129761850496.post-50521166755987423842011-11-23T07:00:00.001-06:002011-11-23T14:15:33.824-06:00Crockpot Chicken and Dumplings<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeebbZBLCWzFoE7NZQ-prbkf6q7xTjO3zb3S1oLbvCJMwXsMbcsPXZsc-eC81w8GxiH_2fxgW5QGatpNIhS1VarX8XDIMsc4DrXJw4GSDdDcz2RFAbc4Ol1ZrLU64sRn9jHm5uf60yVvY/s1600/IMG_2899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeebbZBLCWzFoE7NZQ-prbkf6q7xTjO3zb3S1oLbvCJMwXsMbcsPXZsc-eC81w8GxiH_2fxgW5QGatpNIhS1VarX8XDIMsc4DrXJw4GSDdDcz2RFAbc4Ol1ZrLU64sRn9jHm5uf60yVvY/s320/IMG_2899.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-__xUirbZnsaYKmAv3qfHBxvfQ14SgVstfdnkNWPA9jDIhY90wqlL9oxyOTBA-GmDDdLOrUn7eQOLSol2yrDQM9Wmf07HyZ8zqz-Dnmle9yMIZfRDq1YsSmYamTDJF2PHF8YYr00Ix8s/s1600/IMG_2895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-__xUirbZnsaYKmAv3qfHBxvfQ14SgVstfdnkNWPA9jDIhY90wqlL9oxyOTBA-GmDDdLOrUn7eQOLSol2yrDQM9Wmf07HyZ8zqz-Dnmle9yMIZfRDq1YsSmYamTDJF2PHF8YYr00Ix8s/s320/IMG_2895.JPG" width="320" /></a></div>I LOVE Cracker Barrel's Chicken & Dumplings. I have never tried to make something similar before because all the recipes seemed too complicated. Since I'm now obsessed with my crock pot, when I came across the recipe on my friend <a href="http://thesweetingspot.blogspot.com/2011/09/crockpot-chicken-and-dumplings.html">Erika's blog</a>, I knew I had to make it ASAP!<br />
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It was delicious! And easy! How perfect is that? I served with some tasty <a href="http://www.noraisinsonmyparade.com/2011/11/easy-skillet-pepper-corn.html">Skillet Pepper Corn</a> & fresh green beans. So filling & yummy on a chilly day. We had chilly days for about 2 weeks & now its back to 80 degrees. At least I have this recipe in my back pocket for when it does get cold again!<br />
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<b>Crockpot Chicken & Dumplings</b><br />
Makes enough for 4-6 adults<br />
<ul><li>3 chicken breasts</li>
<li>2 T. butter</li>
<li>2 cans cream of chicken soup (I used the "healthy" kind)</li>
<li>1 1/2 cups chicken broth (or 1 can)</li>
<li>1 small onion, diced</li>
<li>salt & pepper to taste</li>
<li>1 can Pillsbury grands biscuits</li>
</ul><div style="text-align: center;">Put a crockpot liner in your crockpot. This things are amazing & save tons of time on cleanup, especially if you have an ancient crockpot that doesn't have a removable bowl like I do! Place chicken inside. Add butter, soups, broth, onion and salt & pepper. Cook on low for 8 hours or high for 5-6 hours. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjstXNQeKJftJ2XfVOtIaus935V_xk9zhpQlwvg_6P00xgzWSbkC8uDdmq_aGigdwAEbj-_JjCTB6p_vrLRMMhQST_t2zw9Einm4t3blx0PVsmlINfyNagiVqFPxwhFbyluGhwngZImGZo/s1600/IMG_2883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjstXNQeKJftJ2XfVOtIaus935V_xk9zhpQlwvg_6P00xgzWSbkC8uDdmq_aGigdwAEbj-_JjCTB6p_vrLRMMhQST_t2zw9Einm4t3blx0PVsmlINfyNagiVqFPxwhFbyluGhwngZImGZo/s320/IMG_2883.JPG" width="320" /></a></div><br />
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</div><div style="text-align: center;">Pull chicken out and shred with 2 forks. Return chicken to pot. Cut up biscuits into small pieces and add to pot. Cook additional 30 minutes on high. You can add more chicken broth if it looks too thick.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IiZKprg7shKCgAcu8nG93YioRW0np9Kgt_hLHIPlVfz4LZX0WkWp7X6ET11dBNY-av_8KUDeK5A2_hffZCBKae_iK-fmuX7JNJwTSoMT4jCQZzKfjfWhw5ECDLmBJslyPvOTsUuuuN4/s1600/IMG_2894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IiZKprg7shKCgAcu8nG93YioRW0np9Kgt_hLHIPlVfz4LZX0WkWp7X6ET11dBNY-av_8KUDeK5A2_hffZCBKae_iK-fmuX7JNJwTSoMT4jCQZzKfjfWhw5ECDLmBJslyPvOTsUuuuN4/s320/IMG_2894.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Serve with your favorite sides & enjoy!</div><br />
<img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/29xhni8.png" />No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com0tag:blogger.com,1999:blog-7563158129761850496.post-88271160726629218362011-11-21T07:00:00.000-06:002011-11-21T07:00:15.577-06:00Easy Skillet Pepper Corn<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_beLZuQ53MiGfIqTGKTg6mm2LjMNP_5u1oTHUd65_O8GydfK8nmKtNtyUGTy1Gy4ZRwqFOqlixO4_CP3PUZOeHYXfqYDzJqu_QOpxUctBBHpFsE0bqGwBPwUpsBq5erTBEc4HOJe2hu4/s1600/IMG_2896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_beLZuQ53MiGfIqTGKTg6mm2LjMNP_5u1oTHUd65_O8GydfK8nmKtNtyUGTy1Gy4ZRwqFOqlixO4_CP3PUZOeHYXfqYDzJqu_QOpxUctBBHpFsE0bqGwBPwUpsBq5erTBEc4HOJe2hu4/s320/IMG_2896.JPG" width="320" /></a></div>My Mimi taught me how to make this corn a while ago, and I love it! It's such an easy way to spice up a bag of frozen corn. Feel free to add other seasonings too, but I like to keep mine simple with salt & pepper.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDUDN2STqbiMkzuLBqirawnpXSorTEma7lUcXHF7FHagIAsK-oASbhGUkgj00cBkEJJHh6uWyyT79jIrnhvZZbnVXWSYCMxZoCZ2CQ9xoclWrVHTZWZV_LIBLO7ex3zpJytqO0ezdFBg/s1600/IMG_2895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDUDN2STqbiMkzuLBqirawnpXSorTEma7lUcXHF7FHagIAsK-oASbhGUkgj00cBkEJJHh6uWyyT79jIrnhvZZbnVXWSYCMxZoCZ2CQ9xoclWrVHTZWZV_LIBLO7ex3zpJytqO0ezdFBg/s320/IMG_2895.JPG" width="320" /></a></div><br />
I found it especially tasty with my Crockpot Chicken and Dumplings recently. Yum yum yum!<br />
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<b>Skillet Pepper Corn</b><br />
Serves 2-3<br />
<ul><li>1/2 bag frozen corn</li>
<li>2 TBSP butter</li>
<li>salt & pepper to taste (I used at least 1/2 tsp of each)</li>
</ul><div style="text-align: center;">Heat skillet over medium heat. Partially melt butter & add corn to pan. Season with salt & pepper & stir to coat evenly. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQz-XjTskkCo0cKl8jxiORqR-HGCe2VqbDUpt7CBdHa1VORGNsXCot5iQqo2qHxTudbWl8CmlHuepASvYc9StJnQb7yk8j22bGozEj0juXpSriaiOgckYLMVdZ0SENiD71TbPevuJxXI/s1600/IMG_2889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQz-XjTskkCo0cKl8jxiORqR-HGCe2VqbDUpt7CBdHa1VORGNsXCot5iQqo2qHxTudbWl8CmlHuepASvYc9StJnQb7yk8j22bGozEj0juXpSriaiOgckYLMVdZ0SENiD71TbPevuJxXI/s320/IMG_2889.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Let corn cook for about 6-8 minutes until it is cooked all the way through & starts to sizzle- I like mine a little brown. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDv22phU4jhHZoS813ViOdswSXzWTdXRqm5Sap_bTDDfoth_tDH1DZloBmAyALdgxJl-zKXbklGlxwyQL94gIxpB6CB2Yc-UqIfCz2GzDyFSmrCzFsmn62JGiMQx09qAZEe3dK_Zbn7cc/s1600/IMG_2890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDv22phU4jhHZoS813ViOdswSXzWTdXRqm5Sap_bTDDfoth_tDH1DZloBmAyALdgxJl-zKXbklGlxwyQL94gIxpB6CB2Yc-UqIfCz2GzDyFSmrCzFsmn62JGiMQx09qAZEe3dK_Zbn7cc/s320/IMG_2890.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Serve with your favorite meal and enjoy!</div><br />
<img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/29xhni8.png" />No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com0tag:blogger.com,1999:blog-7563158129761850496.post-9762937106872672322011-11-18T07:00:00.002-06:002011-11-18T07:00:17.743-06:00Caramel Apple Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhG01b4rCq7hhACzDXfDkQcpIqFBTkcx8pWB3hfR_quTICWz-A-cj8YSLPPL3IjJF9xTRX1z3qLEoZSe1ZrnNHtrmhB3rTkoTuF583Xbl9iFaxiUWdTacHgISV5dLRmWY0m1PRD3B-H60/s1600/IMG_2831.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhG01b4rCq7hhACzDXfDkQcpIqFBTkcx8pWB3hfR_quTICWz-A-cj8YSLPPL3IjJF9xTRX1z3qLEoZSe1ZrnNHtrmhB3rTkoTuF583Xbl9iFaxiUWdTacHgISV5dLRmWY0m1PRD3B-H60/s320/IMG_2831.JPG" width="320" /></a></div><br />
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I have a great update to your classic apple pie recipe. This recipe has two wonderful crusts on the top & bottom & is dotted with delicious toffee pieces that add the perfect flavor when slightly melted. I made this pie in a hurry (sorry, no photos of the process), but I didn't think it was too difficult at all! The most annoying part is chilling your ingredients before you start, but it helps the crust come together. It was SO delicious with some light caramel swirl ice cream!<br />
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I think I'm going to make it again this weekend for a BBQ, and it would be the perfect addition at a Thanksgiving table! I really hope you give it a shot soon. I have to say, I normally make my mother's classic pie crust, but I went ahead and gave this crust a shot since it went along with the recipe. I can't complain - pretty tasty!<br />
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<b>Caramel Apple Pie</b><br />
Recipe from <a href="http://www.foodnetwork.com/recipes/food-network-challenge/caramel-apple-pie-2003-1st-place-apple-recipe/index.html">Food Network</a><br />
For the crust:<br />
<ul><li>3 cups all-purpose flour</li>
<li>1 tsp salt</li>
<li>1 tsp sugar</li>
<li>1 cup + 1 TBSP butter flavored shortening, chilled</li>
<li>1/3 cup ice water</li>
<li>1 TBSP vinegar</li>
<li>1 egg, beaten</li>
</ul>For the filling:<br />
<ul><li>6 cups apples (I used 3 Grann Smith & 3 Gala)</li>
<li>1/2 cup light brown sugar, packed</li>
<li>1/2 cup granulated sugar</li>
<li>1/4 cup all-purpose flour</li>
<li>1 tsp cinnamon</li>
<li>1/4 tsp nutmeg</li>
<li>1/4 tsp salt</li>
<li>1 TBSP lemon juice</li>
<li>1 tsp vanilla</li>
<li>4 TBSP heavy cream</li>
<li>4 TBSP butter</li>
</ul>For the Streusel Topping: <br />
<ul><li>1/2 cup all-purpose flour</li>
<li>3 TBSP sugar</li>
<li>1 TBSP butter</li>
<li>2 toffee bars or a bunch of mini toffee bars, crushed</li>
</ul> To make the pie crust:<br />
<br />
<ol><li>Chill all ingredients, including flour & vinegar. I found I had more room in my freezer when I measured the ingredients first.</li>
<li>Combine flour, salt & sugar. Cut in shortening with pastry blender or fork until resembles cornmeal.</li>
<li>In another bowl, mix water & vingar with baten egg. Add liquid mixture, 1 TBSP at a time, to flour mixture, mixing with fork to form dough. IT should come together easily, but not be too sticky. </li>
<li>Divide into 2 portions and roll each circle into a large circle of dough</li>
<li>Carefully lay 1 circle over pie pan and gently press into pan, crimping edges as you go.</li>
<li>Set aside second crust for later.</li>
</ol>To make the filling:<br />
<ol><li>Preheat oven to 450 degrees F.</li>
<li>Peel and slice apples (you can go ahead and start doing this while the ingredients are chilling if you want). Sprinkle with lemon juice.</li>
<li>Combine dry ingredients in large bowl & add apples to mix. Add vanilla & cream. </li>
<li>Melt butter in heavy skillet over medium heat & add apple mixture. Cook about 8 minutes to soften apples & pour directly into pie crust.</li>
</ol>To make the topping & seal the pie:<br />
<ol><li> Combine flour & sugar in another bowl & mix in butter with a fork until it forms coarse crumbs. Stir in the crushed toffee & sprinkle evenly over filling.</li>
<li>Carefully place pie crust on top of pie, sealing edges as you go & fluting the edge with fingers.</li>
<li>Use a sharp knife to cut small vents in the top around the middle.</li>
<li>Brush with beaten egg white & sprinkle with sugar.</li>
<li>Bake 15 minutes & reduce heat to 350. Bake 45 minutes longer. Let cool for 20 minutes, or longer, before serving. Pie will not be completley set up, but still very delicious!</li>
<li>Store leftovers in fridge.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuYHmq7VSs4YA3cxi2ZAIh5838hm0miWwnUfYlqyjH09PZqGiCVhSAJkaRSa4GtkWv1wIkpsrPYyUSrSGKG5pSuJurLgGKDIlH5M2eZ7d8UhjW7ejaozQXTqqvEA-qQR2Sb29RlJorv6s/s1600/IMG_2834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuYHmq7VSs4YA3cxi2ZAIh5838hm0miWwnUfYlqyjH09PZqGiCVhSAJkaRSa4GtkWv1wIkpsrPYyUSrSGKG5pSuJurLgGKDIlH5M2eZ7d8UhjW7ejaozQXTqqvEA-qQR2Sb29RlJorv6s/s320/IMG_2834.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4AkY0U37T95bpl6DcyoUrjd8FXWs0RM4cuDU4Dhyphenhyphennt2-6SxuTNHhZWA5hzbYCh8pG01H8neVi2U41g4sVwT2tJ_a9lu-peE9rsxn3yWpJan2rj_gd3aR1JQs1kyUdi3l0Rt6kHAlV8Qw/s1600/IMG_2849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4AkY0U37T95bpl6DcyoUrjd8FXWs0RM4cuDU4Dhyphenhyphennt2-6SxuTNHhZWA5hzbYCh8pG01H8neVi2U41g4sVwT2tJ_a9lu-peE9rsxn3yWpJan2rj_gd3aR1JQs1kyUdi3l0Rt6kHAlV8Qw/s320/IMG_2849.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Enjoy!</div><br />
<img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/29xhni8.png" />No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com0tag:blogger.com,1999:blog-7563158129761850496.post-32296091385408382422011-11-15T23:24:00.000-06:002011-11-15T23:24:40.593-06:00Pumpkin Melt-in-your-Mouth Cookies!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASysfZFn2toLQMolwUJBx0-kFF0DkIvoyxPChXer9Y-5fTLnM-4ohtwHfo2Py2iPRjW9EX6a_3KVHtm3cPdU2WC5AQsOXNuPI5lQT0YBxVrT_YsgO_8TO3vTeLixOcrjTN145eOoLr6k/s1600/IMG_2825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASysfZFn2toLQMolwUJBx0-kFF0DkIvoyxPChXer9Y-5fTLnM-4ohtwHfo2Py2iPRjW9EX6a_3KVHtm3cPdU2WC5AQsOXNuPI5lQT0YBxVrT_YsgO_8TO3vTeLixOcrjTN145eOoLr6k/s320/IMG_2825.JPG" width="320" /></a></div>Oh wow. Apparently I've been busy. I really don't have much to show for it. A few shopping bags, a lot of new kitchen stuff, a few amazing meals in Las Vegas, and like a billion cookies. I really wish I'd gotten around to posting this recipe before Halloween, but I'm not beating myself up about it too much because people still love pumpkin stuff way into the fall months. I'm having a hard time believing its fall when its 85 degrees in Austin. At least my office keeps the AC going enough to give the little space heater under my desk a workout. :)<br />
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Anyway, these cookies are simply fabulous. They really do melt in your mouth- I honestly cannot tell you how many I ate. They are a little cakey & a little fall spicey & not too sweet. I was desperately looking for a home for all of these cookies since G is not a huge fan of pumpkin things (I know!!). This recipe makes A LOT of cookies, and it is only half of the original recipe! Craziness! But seriously, please make these before you get tired of pumpkin stuff! They will make you about 837 new friends.<br />
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<b>Pumpkin Melt-in-Your-Mouth Cookies</b><br />
<span style="font-size: x-small;">Adapted from <a href="http://www.bhg.com/recipe/cookies/melt-in-your-mouth-pumpkin-cookies/">BHG.com</a></span><br />
<span style="font-size: x-small;">Makes 30-40 cookies</span><br />
<ul><li>1 cup unsalted butter, softened (2 sticks)</li>
<li>1 cup granulated sugar</li>
<li>1 tsp baking powder</li>
<li>1 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>1/2 tsp ground cinnamon</li>
<li>1/2 tsp ground nutmeg</li>
<li>1 egg</li>
<li>1 tsp vanilla</li>
<li>1 cup pumpkin puree (about 1/2 of a 15oz can)</li>
<li>2 cups all-purpose flour</li>
</ul>For the icing: <br />
<ul><li>1/4 cup unsalted butter </li>
<li>1/4 cup brown sugar, packed</li>
<li>1/8 cup milk</li>
<li>1/2 tsp vanilla</li>
<li>1 1/4 + 1/8 cups powdered sugar</li>
<li>extra ground cinnamon for topping (optional)</li>
</ul><div style="text-align: center;">Preheat oven to 350. Beat butter in bowl of electric mixer on medium-high speed for 30 seconds. Add sugar, baking powder, baking soda, salt, cinnamon & nutmeg. Beat until combined. Add egg & vanilla until combined. Add pumpkin. Beat in as much of the flour as you can with the mixer- you may need to use a wooden spoon to stir in remaining flour. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgokOjxneY9XASdUG_VfNUjks6efoArOB_RJiYQo54VYLk0CQ_DXJyh5WZ6LEJF_vrtbs_ODUNmN-Y9LuKYsbUaV8AwrCFEjAw4OIbJUwndlRuHo0YMjqPXiwhnqwjoAlM8r7DRE6NtlDA/s1600/IMG_2819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgokOjxneY9XASdUG_VfNUjks6efoArOB_RJiYQo54VYLk0CQ_DXJyh5WZ6LEJF_vrtbs_ODUNmN-Y9LuKYsbUaV8AwrCFEjAw4OIbJUwndlRuHo0YMjqPXiwhnqwjoAlM8r7DRE6NtlDA/s320/IMG_2819.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Drop dough by heaping tablespoons 2 inches apart on a cookie sheet lined with parchment paper. Bake 10-12 minutes until tops are set when touched with finger. Transfer to wire rack to cool. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">While cooling, make the icing. Heat butter & brown sugar in a small saucepan over medium heat until melted. Transfer to a medium bowl. Stir in milk &vanilla. Beat in powdered sugar until smooth. Frosting will be little runny, but you need to ice cookies while it is warm or it will harden. Use back of a spoon to spread frosting on cookies & sprinkle with some additional cinnamon if desired. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBp445TtqjNCldM7heNzKtivRGixIoukpUtmiIr39TTU0SUISAZ4itJQXXd1g4sSXwdrD2OQdXrvSQy59OXxVOkJYATYLDmtPSpW_OSUXWrU6otgwZuZswp6UJYyIEKKNLKROsrUxGhiY/s1600/IMG_2820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBp445TtqjNCldM7heNzKtivRGixIoukpUtmiIr39TTU0SUISAZ4itJQXXd1g4sSXwdrD2OQdXrvSQy59OXxVOkJYATYLDmtPSpW_OSUXWrU6otgwZuZswp6UJYyIEKKNLKROsrUxGhiY/s320/IMG_2820.JPG" width="320" /></a></div><br />
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<div style="text-align: center;">Enjoy!!</div><img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/29xhni8.png" />No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com1tag:blogger.com,1999:blog-7563158129761850496.post-10768056562187390542011-10-26T07:00:00.000-05:002011-10-26T07:00:05.942-05:00Ghiradelli Classic Brownies & Hot Fudge Brownie Sundaes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9VdCdj5bNzaLA_aRVOxe7pM0kX4gT62BUNTMeP6QUAgJVr8M__OJ6Uii2eyKZFohdywHKNpnDCh_7n_jvvKvhxeZ__iiPd-KrU3UuPgqv9ykZ6dnFhWKWaeW8kcoBcxjY657zeIoSEU/s1600/IMG_2634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9VdCdj5bNzaLA_aRVOxe7pM0kX4gT62BUNTMeP6QUAgJVr8M__OJ6Uii2eyKZFohdywHKNpnDCh_7n_jvvKvhxeZ__iiPd-KrU3UuPgqv9ykZ6dnFhWKWaeW8kcoBcxjY657zeIoSEU/s320/IMG_2634.JPG" width="320" /></a></div><br />
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I just posted this delicious & easy hot fudge sauce recipe. These brownies I made to enjoy with the sauce in a delicious brownie sundae. They are classic, fudgy & delicious.<br />
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A friend passed along another recipe for Truffle Brownies in which she recommended using this as the base, but G is not a fan of PB in baked goods, so I went with the simple version instead. These did not disappoint- they were perfect and I was very sad when the last brownie was taken from pan after I was looking forward to enjoying it in my sundae ALL day at work. That's OK- it was probably a sign...<br />
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P.S. Brownie sundaes are not complete without hot fudge, a dollop of marshmallow fluff & sprinkles. Fresh strawberries will take it over the top! <br />
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<b>Ghiradelli Classic Brownies </b><br />
Recipe adapted from <a href="http://www.ghirardelli.com/bake/recipe.aspx?id=1099">Ghiradeeli</a><br />
<ul><li> 4 ounces semisweet chocolate, chopped (I just used more chocolate chips)</li>
<li>1/2 cup semisweet chocolate chips</li>
<li>1/2 cup unsalted butter, cut into pieces</li>
<li>1 cup light brown sugar, packed</li>
<li>2 eggs</li>
<li>1 tsp vanilla</li>
<li>3/4 cup+ 2 TBSP all purpose flour</li>
<li>3/8 tsp salt</li>
<li>1/4 tsp baking powder</li>
</ul><div style="text-align: center;">Preheat oven to 350. Butter & flour an 8x8 pan. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Chop chocolate & place in a heatproof bowl or double broiler set over a pan of water with butter. </div><div style="text-align: center;">Heat until completely melted. </div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">Remove from heat & cool to room temperature. and stir in sugar, eggs and vanilla. </div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">Sift together dry ingredients in a separate bowl. Stir in dry ingredients by hand with a large spoon until just combined. Fold in chocolate chips.</div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">Spread evenly into prepared pan and tap to settle. Bake 25-30 minutes, until top appears dry and toothpick comes out clean. Let cool before cutting.</div><div style="text-align: center;"><br />
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<div style="text-align: center;">Enjoy!</div><br />
<img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/29xhni8.png" />No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com0tag:blogger.com,1999:blog-7563158129761850496.post-6229661359548536012011-10-24T07:00:00.001-05:002011-10-24T10:05:26.694-05:00Easy Fluff Hot Fudge Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJI2B8lTBhJ561n3Ron_4mjPGPa4blASMfKkdXSiugBqY9BqHClAOhU1ZLNBwYKQ9y2zmPwsvqeB722Lk9vMXrxLwF973xhU-rtPgXx_2rmjBkyn98tPqq38Jt-QaYndiiaCPVDvJ-AmM/s1600/IMG_2645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJI2B8lTBhJ561n3Ron_4mjPGPa4blASMfKkdXSiugBqY9BqHClAOhU1ZLNBwYKQ9y2zmPwsvqeB722Lk9vMXrxLwF973xhU-rtPgXx_2rmjBkyn98tPqq38Jt-QaYndiiaCPVDvJ-AmM/s320/IMG_2645.JPG" width="320" /></a></div>OH boy. This is delicious. Homemade stuff is way better for you than the store-bought stuff, right, regardless of amount of sugar? OK, phew. That was a close one. I've been treating this little jar of joy like its my medicine lately! If that doesn't tell you how much you need to go to your pantry, get the ingredients & make this right now, then I don't know what does. It is fabulous. It is easy. It is HOT FUDGE!<br />
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The key ingredient, the marshmallow Fluff, makes it so fluffy & gives it the perfect texture without any fancy tricks. PLUS, there will be a decent amount of the jar leftover, which I think is perfect on top of ice cream. :)<br />
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I first enjoyed this on a brownie sundae. Heaven.<br />
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Its also to die for over fresh strawberries.<br />
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If you sneak a spoonful here or there, no one will notice. I promise...<br />
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<b>Easy Fluff Hot Fudge Sauce</b><br />
Recipe adapted from <a href="http://www.blueeyedbakers.com/home/2011/7/28/fluff-hot-fudge.html">Blue Eyed Bakers </a><br />
<ul><li>12 ounces semisweet chocolate chips</li>
<li>1 tsp unsweetened cocoa powder</li>
<li>1/2 tsp instant espresso powder</li>
<li>1 cup + 2 TBSP evaporated milk (original recipe calls for heavy cream, but I used this instead and it worked great!)</li>
<li>1/3 cup marshmallow fluff</li>
</ul><br />
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<div style="text-align: center;">Combine chocolate chips, cocoa powder & espresso powder in a large, heatproof bowl. Set aside. </div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">Heat evaporated milk in a small saucepan until simmering for several minutes. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsUV_gDfJGh83mrdKM1UBuQdlmGoWN5NhNIIRize-ZnWfVIB1YsZFyPGzN7nkoIdRr-Sxw7ln3clAyR6FDeL5-lr1sCKPQHK1mRjgQaOCwoP4kPZyj2MHfe-pamVJRFGf3tB711BF4iHY/s1600/IMG_2607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsUV_gDfJGh83mrdKM1UBuQdlmGoWN5NhNIIRize-ZnWfVIB1YsZFyPGzN7nkoIdRr-Sxw7ln3clAyR6FDeL5-lr1sCKPQHK1mRjgQaOCwoP4kPZyj2MHfe-pamVJRFGf3tB711BF4iHY/s320/IMG_2607.JPG" width="320" /></a></div><br />
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<div style="text-align: center;"> Pour over chocolate chip mixture & let sit for 1 minute, then whisk until smooth. </div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">Fold in fluff & mix until incorporated. Pour into jar.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmT3dAQH77SOduRSxD_NzixpsT48hUHXTCZTg9jRPU2_gNlR1s8Dj6UyvGe2AXTe5pAg4MweX6wdvhUKIMLE-wO5y87-g5IK8XJnTlYgaoSRSdmMO1tvtw9hAgLRPxvbJtOh9ikLZPkh0/s1600/IMG_2629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmT3dAQH77SOduRSxD_NzixpsT48hUHXTCZTg9jRPU2_gNlR1s8Dj6UyvGe2AXTe5pAg4MweX6wdvhUKIMLE-wO5y87-g5IK8XJnTlYgaoSRSdmMO1tvtw9hAgLRPxvbJtOh9ikLZPkh0/s320/IMG_2629.JPG" width="213" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">It will be ready to serve right away, although it is best if you let it thicken in the fridge. Reheat before serving.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Enjoy!</div><img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/29xhni8.png" />No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com0tag:blogger.com,1999:blog-7563158129761850496.post-9793264121229411492011-10-17T07:00:00.001-05:002011-10-17T11:41:58.871-05:00Chinese Chicken Salad Revisited<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDiYnrQzfMyLoNQRN9SqN3q7f21cGTokch6o-q02Zf6AEUYnCuxBbaPaCkkv2J9naZPDzV1KnXl9XeBtKDHyqqzELaNdRbeC-NDXmHQOL9cY0uxCNo3bRJesBycQrOqkG_78Lwv-I47U/s1600/IMG_2698.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDiYnrQzfMyLoNQRN9SqN3q7f21cGTokch6o-q02Zf6AEUYnCuxBbaPaCkkv2J9naZPDzV1KnXl9XeBtKDHyqqzELaNdRbeC-NDXmHQOL9cY0uxCNo3bRJesBycQrOqkG_78Lwv-I47U/s320/IMG_2698.JPG" width="320" /></a></div><br />
I've posted this delicious & easy salad recipe before, but it is just so awesome that I wanted to post it again. I make this at least once or twice per month- sometimes more! It's so easy to trhrow together and is aboslteuly packed with great flavors & textures. You can feel free to add & take-away toppings to your taste. One of my favorite flavors comes from the little "kick" in the chili paste on the chicken. Also, since I last posted this I found a delicious ready-made dressing that I actually prefer to use with it.<br />
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Another favorite slad of mine is <a href="http://www.noraisinsonmyparade.com/2010/09/fiesta-salad.html">Fiesta Chicken Salad</a>. The pictures on my post do not do it justice. It uses a lot of the same ingredients as this salad, so its easy to get ingredients for both at the same time.<br />
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One tip- wash & chop up your veggies the first time you make it and bag the leftovers. The next day, leftovers couldn't be easier to make!<br />
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<b><br />
Chinese Chicken Salad</b><br />
<span style="font-size: x-small;">Makes enough for 2-3. Easily doubled!</span><br />
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<ul><li>1/2 bag coleslaw mix (you can throw away the dressing packet)</li>
<li>1/2 bag romaine lettuce</li>
<li>2 green onions, sliced into small pieces</li>
<li>1/2 red pepper, diced</li>
<li>1/2 small bag slivered almonds</li>
<li>1/2 package Ramen noodles, chicken flavored </li>
<li>2 TBSP butter</li>
<li>1 TBSP white sugar</li>
<li>1 chicken breast</li>
<li>olive oil</li>
<li>soy sauce </li>
<li>salt & pepper</li>
<li>garlic salt</li>
<li>garlic chili paste</li>
<li>Asian dressing of choice, I like low-fat Kraft Asian Toasted Sesame</li>
</ul><div style="text-align: center;">Heat oven to 350. Wash and dry chicken breast, trimming fat as desired. Cover cookie sheet with foil & place cooling rack on top. Spray with cooking spray and place chicken bresat in the middle. Use a paper towel to spread olive oil & soy sauce on chicken. Season with salt, pepper & garlic salt. Spread chili paste on top to taste. Bake for 30 minutes, or until no longer pink in the middle. Cut into bit-size pieces and set aside.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">While the chicken is cooking, melt butter and sugar in a small saucepan over medium heat. Add almonds and stir to coat. Once they start to caramelize and turn light brown they are done! Remove from heat and scoop onto a plate in 1 layer. Dab with paper towel to remove excess butter & set aside. Once cool, crumble into pieces. Set aside. </div><div style="text-align: center;"></div><div style="text-align: center;">In a large bowl, place lettuce, coleslaw mix, green onion & red pepper. Top with warm chicken & candied almonds. Crumble ramen nooodles on top last. Add dressing and toss to coat. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXnMIu8e3nkbMyBIQLEwLJSngwuatumawa_8_Eamc03sHBmf518Z7LcePVFQcnbfog_vnWf_aA_86p5pLQstEgluT7Jbo-d67UaqWx4A1b0XJuiMAJOPl1JNmwTlEPZcHMP4baioAj-Lc/s1600/IMG_2697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXnMIu8e3nkbMyBIQLEwLJSngwuatumawa_8_Eamc03sHBmf518Z7LcePVFQcnbfog_vnWf_aA_86p5pLQstEgluT7Jbo-d67UaqWx4A1b0XJuiMAJOPl1JNmwTlEPZcHMP4baioAj-Lc/s320/IMG_2697.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Enjoy!</div><img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/29xhni8.png" />No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com0tag:blogger.com,1999:blog-7563158129761850496.post-2081177705826851972011-10-14T07:00:00.000-05:002011-10-14T07:00:04.785-05:00Wine TastingAbout a month ago, G's friend, Michele, was in town from the UK, so we all did tons of fun things, like drive to the Texas wine country and taste lots of yummy wine. It was a beautful day, and here are a few pictures to share. Did I mention there was a Grape Stomp going on?<br />
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Enjoy!<br />
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<img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/29xhni8.png" />No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com0tag:blogger.com,1999:blog-7563158129761850496.post-1461713553259444302011-10-12T07:00:00.000-05:002011-10-12T07:00:03.156-05:00Banana Cream Pie - Fail?I mentioned a little while ago that I drove back to NOLA at the end of August to surprise my dad for his birthday. That was a success. :) What was not so much a success were my banana pie-making skills. Banana Cream Pie is one of my dad's favorites, so I thought I'd give it a shot. I wanted a recipe completely from scratch. I should have tried one with a pudding mix first though! The reason this was a fail was because my custard did not ever completely set up, even though I followed the directions to a T, except for maybe not chilling the entire pie the whole recommend time (due to the demands of starving people). If anybody has any suggestions, please let me know!<br />
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The reason this recipe stuck out to me was because the banana cream pie from Emeril's restaurant in NOLA is one of our FAVORITES. It's so delicious that my mom has tried to pick up a whole pie to-go, but they actually don't "do to-go orders" there! Can you believe that? They said if she came to the bar and had a drink then asked for a pie to go, that they could probably make it work though. I think we went with one from Camellia Grill at the time instead. Those are pretty tasty too. I will share the recipe with you because this pie was still delicious, but it just wasn't so beautiful for me.<br />
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You can find Emeril's recipe <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/banana-cream-pie-with-caramel-drizzles-and-chocolate-sauce-recipe2/index.html">here</a>, because I'm feeling too lazy to type all that up over here. Note that we used a homemade flaky pie crust instead.<br />
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Now here's a few photos of the process:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRD4RgqbnQjJnYAac1feV_Sz0pc6N8oPYOIEcxeL252kVICWRkxDBkGCHUTaWXjGPaO2N1P8xku5LCfcRuSoLhl2eaogMQ3UdHnLQ1ZHntNDjd9ZbIjP6d4SpKcLw3mYHJy_puJHbOuE/s1600/IMG_2368.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRD4RgqbnQjJnYAac1feV_Sz0pc6N8oPYOIEcxeL252kVICWRkxDBkGCHUTaWXjGPaO2N1P8xku5LCfcRuSoLhl2eaogMQ3UdHnLQ1ZHntNDjd9ZbIjP6d4SpKcLw3mYHJy_puJHbOuE/s320/IMG_2368.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vanilla Bean</td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgriAEK0QGbrqFyrxnetbXV57Fd1bN9aPf6Ey5PnaOlm_xXUrr-dwulL1CSB_7Xup0ZAB_teFWcSxHjn0mZbQ_-cYVZ0X82kXpyUwi6xLnQXgDhXuNB5IOn378mhxbGd1xidNpi8TCxE74/s1600/IMG_2384.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgriAEK0QGbrqFyrxnetbXV57Fd1bN9aPf6Ey5PnaOlm_xXUrr-dwulL1CSB_7Xup0ZAB_teFWcSxHjn0mZbQ_-cYVZ0X82kXpyUwi6xLnQXgDhXuNB5IOn378mhxbGd1xidNpi8TCxE74/s320/IMG_2384.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My mom showing me how to make her delicious pie crust</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPv_so5UlyRZdzvbTQC5aiE1RlNZLA9I0Y1pYkdPAnI3BOih16w7UpBE3qJrOFUQbd5AB41lh6j99NfDhQ5a6aN0-3NuYe6oZ1kWLdwcPbcM7d9eV0J2LYdA_qXK-G0M-Fj2UDwnXO16E/s1600/IMG_2396.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPv_so5UlyRZdzvbTQC5aiE1RlNZLA9I0Y1pYkdPAnI3BOih16w7UpBE3qJrOFUQbd5AB41lh6j99NfDhQ5a6aN0-3NuYe6oZ1kWLdwcPbcM7d9eV0J2LYdA_qXK-G0M-Fj2UDwnXO16E/s320/IMG_2396.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't forget to strain the custard</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1NtQXKGdGJGromY9mEuf6xwWnlPqQgB4H6zQCxCFJ2ZMx3rNEfw6HVIt2k5HSAWqieDZsXNKd0HHYu6zy0xONKFSaQpqaIBeZoMlYN7mb2WCr5cBDd4SYuDC_Hkz31mx7vSPWqHKxJqE/s1600/IMG_2401.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1NtQXKGdGJGromY9mEuf6xwWnlPqQgB4H6zQCxCFJ2ZMx3rNEfw6HVIt2k5HSAWqieDZsXNKd0HHYu6zy0xONKFSaQpqaIBeZoMlYN7mb2WCr5cBDd4SYuDC_Hkz31mx7vSPWqHKxJqE/s320/IMG_2401.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making caramel sauce</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQh5HJxjUXFvYrKnGina6WOh2CP5nCSJUz13EGu_1mxnbtcSObM3D7Xpk4ne1Sf73U1CLo96K8KzjWzjJV1-qzNIwVwe52H8AtRLr7K9_AZT3RFWZFYAgDPSxYQF8T8BPdII_PUqlrKJA/s1600/IMG_2404.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQh5HJxjUXFvYrKnGina6WOh2CP5nCSJUz13EGu_1mxnbtcSObM3D7Xpk4ne1Sf73U1CLo96K8KzjWzjJV1-qzNIwVwe52H8AtRLr7K9_AZT3RFWZFYAgDPSxYQF8T8BPdII_PUqlrKJA/s320/IMG_2404.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Small boo-boos are OK!</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SjsAw3709FWJQOfyBCqG2tI30RQUMEJ9xl4DIJz_pR0VEzD5mRPQoBci7f8OT9FXvh9FnQ8SkdB3yyAmTh8ChEQNEcarcJ_xoqkvIGcDaXqPt1asaVTrWkoQomwOHB697axRSZksf2M/s1600/IMG_2405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SjsAw3709FWJQOfyBCqG2tI30RQUMEJ9xl4DIJz_pR0VEzD5mRPQoBci7f8OT9FXvh9FnQ8SkdB3yyAmTh8ChEQNEcarcJ_xoqkvIGcDaXqPt1asaVTrWkoQomwOHB697axRSZksf2M/s320/IMG_2405.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaHY13jTIyzF2kK17yIZUkKN60pAKqpvC63Jw-Jl1uhkcdHZ4MwyYzqigN-Mo71y24E90oEOwFAqsdnKuIvCrknsUq5LuJcDRgcwpUWYhyz_VOuH8fX_A-_QBTFibOamEbRNatYYs1EM/s1600/IMG_2406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaHY13jTIyzF2kK17yIZUkKN60pAKqpvC63Jw-Jl1uhkcdHZ4MwyYzqigN-Mo71y24E90oEOwFAqsdnKuIvCrknsUq5LuJcDRgcwpUWYhyz_VOuH8fX_A-_QBTFibOamEbRNatYYs1EM/s320/IMG_2406.JPG" width="320" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQSllMLjEXdiaPAPassyWA0kUYdouL7Vlc37om1pgbsa9mJidQj7tTkX1ej3XGCXN-Bs7NS5-cyL-HAxhoK9Gpy9WEbRh-c6hrbW8-i9GsGCCF4TxZvh2JSBta9huTOtzJdxnFLJGRCU/s1600/IMG_2407.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQSllMLjEXdiaPAPassyWA0kUYdouL7Vlc37om1pgbsa9mJidQj7tTkX1ej3XGCXN-Bs7NS5-cyL-HAxhoK9Gpy9WEbRh-c6hrbW8-i9GsGCCF4TxZvh2JSBta9huTOtzJdxnFLJGRCU/s320/IMG_2407.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making chocolate sauce</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27WenK7Bb6NoH8eXCHbDQ0OkUx1qKeMgJ9D6w_PPtPfhEgVR5xGI6tb4_5CkC1Wy5hNeBkUQG9tXQ1uwgNdsD-mIXoAVhU2E5DcfDghrMCtrs_PLXzNLCVkXWHQKycbbwKUmhmlrH5pM/s1600/IMG_2408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27WenK7Bb6NoH8eXCHbDQ0OkUx1qKeMgJ9D6w_PPtPfhEgVR5xGI6tb4_5CkC1Wy5hNeBkUQG9tXQ1uwgNdsD-mIXoAVhU2E5DcfDghrMCtrs_PLXzNLCVkXWHQKycbbwKUmhmlrH5pM/s320/IMG_2408.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizdqb6f_7YByr7L7KL7wBG9ADcnqZdSXufJ1ruLP26ZVnG49GTKOEqDXMLBicIYc__N2DZst-FFVM2SCMLdXa6WPrWO4diV1FX7ez8SFFnUt47U0LhnhL_LKUfAlOhaQbjuGbFoj66IpI/s1600/IMG_2409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizdqb6f_7YByr7L7KL7wBG9ADcnqZdSXufJ1ruLP26ZVnG49GTKOEqDXMLBicIYc__N2DZst-FFVM2SCMLdXa6WPrWO4diV1FX7ez8SFFnUt47U0LhnhL_LKUfAlOhaQbjuGbFoj66IpI/s320/IMG_2409.JPG" width="320" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvV8Hekrsj0XsqdpeZSKfvYuDG8nvvZCnyMhPuhK6dvkEQwbMhoBTdmwGyXVNC1jQNthewd1Uxbtkj2VUMzhNUTEnPKBsAx8bsYWrxN80eMc580fr2wqpDNK-eRusXZV671igvkjMZ8Q/s1600/IMG_2414.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvV8Hekrsj0XsqdpeZSKfvYuDG8nvvZCnyMhPuhK6dvkEQwbMhoBTdmwGyXVNC1jQNthewd1Uxbtkj2VUMzhNUTEnPKBsAx8bsYWrxN80eMc580fr2wqpDNK-eRusXZV671igvkjMZ8Q/s320/IMG_2414.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It looks pretty- right? The slices were so sloppy, I couldn't take any photos!</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJbzNCsWPkxmRmq9pFn6R-tVOKRqgX2NFJTz7Xm2yvT8mz6WCxuuq6vNAyRnhsiPyUe6m5xFkZcB_msPG1KBdWaAoe41A0zBS2POYJLg5X_1UHylBK5X2MzIW8yWZIxbq2n0IYXxFTeA/s1600/IMG_2415.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJbzNCsWPkxmRmq9pFn6R-tVOKRqgX2NFJTz7Xm2yvT8mz6WCxuuq6vNAyRnhsiPyUe6m5xFkZcB_msPG1KBdWaAoe41A0zBS2POYJLg5X_1UHylBK5X2MzIW8yWZIxbq2n0IYXxFTeA/s320/IMG_2415.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy Birthday, Dad!</td></tr>
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<br />
<img alt="Image and video hosting by TinyPic" border="0" src="http://i56.tinypic.com/29xhni8.png" />No Raisins on My Paradehttp://www.blogger.com/profile/02013074844816753595noreply@blogger.com0