tag:blogger.com,1999:blog-61799905803354125872024-03-05T23:22:04.523-07:00Cookie SundaysEat well...and save room for dessert!Cookie Sundayshttp://www.blogger.com/profile/14222130221316998416noreply@blogger.comBlogger327125tag:blogger.com,1999:blog-6179990580335412587.post-52873665168021495902015-03-04T02:00:00.000-07:002015-03-04T02:00:11.160-07:00Peanut Butter Banana Muffins <a data-pin-color="red" data-pin-do="buttonBookmark" data-pin-height="28" href="https://www.pinterest.com/pin/create/button/" nbsp=""><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_28.png" /></a><br />
<!-- Please call pinit.js only once per page --><br />
We are on a muffin kick here lately. They are easy to make with a two year old "helper" and a newborn observer! These muffins were a great way to use some very ripe bananas we had on the counter. They were the perfect blend of peanut butter and bananas in my opinion.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg60qRknP8NMbHN2yumv9a0qIek4K-2O40YdbJQmTp9Rm5nuJZ-Zf_9v12WE7G9hx6zy7TxJqwJG3gYu4y-Ix1_iu-G8lfBt0gK5yn9-iAXHxg0wutirFjV-runPu5Ib7AqhBf9oZxs-Ug/s1600/IMG_4034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg60qRknP8NMbHN2yumv9a0qIek4K-2O40YdbJQmTp9Rm5nuJZ-Zf_9v12WE7G9hx6zy7TxJqwJG3gYu4y-Ix1_iu-G8lfBt0gK5yn9-iAXHxg0wutirFjV-runPu5Ib7AqhBf9oZxs-Ug/s1600/IMG_4034.JPG" height="426" width="640" /></a></div>
<br />
<i>This recipe makes 12 muffins.</i><br />
<br />
2 large ripe bananas<br />
1/3 C unsweetened applesauce<br />
1 1/4 C flour<br />
3/4 tsp baking soda<br />
1/4 tsp salt<br />
2 TBSP butter, softened<br />
1/3 C brown sugar<br />
2 large egg whites<br />
1/2 tsp vanilla<br />
10 TBSP peanut butter (divided - 8TBSP and 2 TBSP)<br />
<br />
Preheat the oven to 325.<br />
Line 12 muffin tins with liners or a light layer of cooking spray.<br />
In a large bowl, cream together the butter and sugar.<br />
Add the egg whites, vanilla, vanilla, 8 TBSP peanut butter, bananas, and applesauce.<br />
Stir in the flour, baking soda, and salt until just combined (do not over mix the batter).<br />
Fill each muffin tin half way with half of the batter.<br />
Place a small spoonful of peanut butter on the top (divide the remaining 2 TBSP of peanut butter evenly among the 12 muffins).<br />
Cover the peanut butter drops with the remaining batter.<br />
Bake for 25 minutes until a toothpick comes out clean (of the batter...there may be some peanut butter).<br />
Let the muffins cool for 5 minutes in the pan and then remove them from the pan and finish cooling them on a wire rack.<br />
<br />
<i>This recipe is adapted slightly from <a href="http://www.skinnytaste.com/2011/07/low-fat-peanut-butter-banana-muffins.html">www.skinnytaste.com</a>. </i>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6179990580335412587.post-17722319345814141142015-02-23T02:00:00.000-07:002015-02-23T02:00:02.601-07:00Applesauce Oat Muffins <a data-pin-color="red" data-pin-do="buttonBookmark" data-pin-height="28" href="https://www.pinterest.com/pin/create/button/" nbsp=""><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_28.png" /></a><br />
<!-- Please call pinit.js only once per page --><br />
These are some tasty muffins and ones you don't have to feel bad about eating! They have limited sugar and are made with oats and whole wheat flour. The applesauce gives them a slightly different texture than if oil were used, but it did not take away from the flavor. I liked them as a basic muffin and my husband turned them into dessert with a layer of cream cheese frosting on the top!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQG4eE2y7GTetPtoQdMwgmrpz5bXygmXEIQIeEsoQgUpz7zNVKFGLAtl_PTaWclRAE9jIG-i97H9HwQlawOW6oeWearINXQ2pEgWWblvPEEx4Ie4pQibajP-VpKawSnGsITRVf-7D7F40/s1600/IMG_4032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQG4eE2y7GTetPtoQdMwgmrpz5bXygmXEIQIeEsoQgUpz7zNVKFGLAtl_PTaWclRAE9jIG-i97H9HwQlawOW6oeWearINXQ2pEgWWblvPEEx4Ie4pQibajP-VpKawSnGsITRVf-7D7F40/s1600/IMG_4032.JPG" height="426" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<i>This recipe makes 12 muffins.</i><br />
<br />
1 C old fashioned oats<br />
1 C unsweetened applesauce<br />
1/2 C milk<br />
1 large egg<br />
1 tsp vanilla<br />
4 TBSP butter, melted<br />
1/3 C sugar<br />
3/4 C whole wheat flour<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
1 tsp cinnamon<br />
1/4 tsp salt<br />
<br />
Preheat the oven to 375.<br />
Line 12 muffin tins with liners or a thin layer of cooking spray.<br />
In a large bowl, combine the oats, applesauce, milk, egg, vanilla, and butter.<br />
Add in the sugar, flour, baking powder, baking soda, cinnamon, and salt.<br />
Mix until just combined (you don't want to over mix or you will have tough muffins).<br />
Divide the batter evenly into the 12 muffin tins.<br />
Bake for 15-20 minutes (until a toothpick comes out of the center, clean).<br />
Let the muffins cool on a cooling rack.<br />
These muffins freeze well (don't put them in the freezer until they are cooled completely)! <br />
<br />
<i>This recipe is from <a href="http://www.melskitchencafe.com/healthy-oats-and-applesauce-muffins/">www.melskitchencafe.com</a>.</i>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6179990580335412587.post-26460102505078750642015-01-06T03:00:00.000-07:002015-01-06T03:00:01.111-07:00Appledoodle Cookies<a data-pin-color="red" data-pin-do="buttonBookmark" data-pin-height="28" href="https://www.pinterest.com/pin/create/button/" nbsp=""><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_28.png" /></a><br />
<!-- Please call pinit.js only once per page --><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mE35RWJCFGbg9b4TYg4r8c5Is6CVoekesI1IbT0jLnbvQONRY2JYPPhyphenhyphen-rgiwkgCcAUX9BfzuiqDpfAVeRppPa8P_pEDYZZLIx4TzPVwNZeBoXvyoDHPCU7fvL-raOqtelAoog_a4nU/s1600/IMG_3886.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mE35RWJCFGbg9b4TYg4r8c5Is6CVoekesI1IbT0jLnbvQONRY2JYPPhyphenhyphen-rgiwkgCcAUX9BfzuiqDpfAVeRppPa8P_pEDYZZLIx4TzPVwNZeBoXvyoDHPCU7fvL-raOqtelAoog_a4nU/s1600/IMG_3886.JPG" height="426" width="640" /></a></div>
<br />
When my husband says in between bites of these cookies that this recipe could rival his favorite cookies, I know it's a keeper. He loves apple pie and snickerdoodles, so when I saw this recipe - making them was a no-brainer.<br />
<br />
The cookies are soft and the granny smith apples add a perfect amount of tartness. If you want extra depth of flavor, I made some with butterscotch chips and liked the result. It was a slightly sweeter cookie, though.<br />
<br />
<i>This recipe makes 2-3 dozen cookies.</i><br />
<br />
3/4 C butter, softened<br />
3/4 C brown sugar<br />
1/4 C sugar<br />
1 large egg<br />
1 tsp vanilla extract<br />
1 small box (3.4 oz) vanilla or cheesecake instant pudding (leave it unprepared)<br />
2 1/4 C flour<br />
1 tsp baking soda<br />
1 tsp cinnamon<br />
1/4 tsp salt<br />
pinch of nutmeg<br />
1 C peeled, finely chopped apple<br />
1 C butterscotch chips (optional)<br />
<br />
1/3 C sugar<br />
1 tsp cinnamon<br />
<br />
Cream together the butter and sugars.<br />
Add the egg and vanilla.<br />
Stir in the instant pudding, flour, baking soda, cinnamon, salt, and nutmeg.<br />
Fold in the apples and butterscotch chips.<br />
Refrigerate for 45-60 minutes.<br />
Preheat the oven to 350.<br />
Line a baking sheet with parchment paper.<br />
Combine the 1/3 C sugar and 1 tsp cinnamon in a separate bowl.<br />
Roll the dough into 1-2 TBSP balls and roll in the cinnamon and sugar mixture.<br />
Place about 2" apart on the baking sheet.<br />
Bake for 10-12 minutes.<br />
Allow the cookies to cool completely on the pan before transferring them.<br />
Store them in an airtight container. <br />
<br />
<i>This recipe is adapted slightly from <a href="http://www.the-girl-who-ate-everything.com/2014/09/appledoodle-cookes.html">www.the-girl-who-ate-everything.com</a>. </i>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6179990580335412587.post-38695348531643656582014-12-30T02:00:00.000-07:002014-12-30T02:00:00.863-07:00Orange Cranberry Pound Cake<a data-pin-color="red" data-pin-do="buttonBookmark" data-pin-height="28" href="https://www.pinterest.com/pin/create/button/" nbsp=""><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_28.png" /></a><br />
<!-- Please call pinit.js only once per page --><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9_TxO8sRIzAm7-GRzzUwvIFMDtvuNQV0ZQ4tblKhxpZzW_vV0Mv7d8ZQdoKkQaBMKYSVDDLWQf8GUfkHxpfINzfEPxuFmYFEN5fzuyp1rWG_LlWQtI71xPigaZ-GO6q1_63Z1pXeKz8/s1600/IMG_3896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9_TxO8sRIzAm7-GRzzUwvIFMDtvuNQV0ZQ4tblKhxpZzW_vV0Mv7d8ZQdoKkQaBMKYSVDDLWQf8GUfkHxpfINzfEPxuFmYFEN5fzuyp1rWG_LlWQtI71xPigaZ-GO6q1_63Z1pXeKz8/s1600/IMG_3896.JPG" height="426" width="640" /></a> </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Orange and cranberry are classic holiday flavors. This bread definitely delivered the two! The original recipe called for a glaze, but honestly, I found the bread to be sweet enough on its own. I do have to warn you that the cranberries can seem really tart if you are not a big cranberry fan. If you love the sweet and tart contrast though...this bread is amazing!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<i>This recipe makes 2 large loaves.</i></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
1 C butter</div>
<div class="separator" style="clear: both; text-align: left;">
1 3/4 C sugar</div>
<div class="separator" style="clear: both; text-align: left;">
2 heaping TBSP orange zest</div>
<div class="separator" style="clear: both; text-align: left;">
3 eggs</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 tsp vanilla</div>
<div class="separator" style="clear: both; text-align: left;">
3/4 C buttermilk</div>
<div class="separator" style="clear: both; text-align: left;">
2 1/2 C fresh cranberries</div>
<div class="separator" style="clear: both; text-align: left;">
2 3/4 C flour</div>
<div class="separator" style="clear: both; text-align: left;">
2 tsp baking powder</div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp salt</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Preheat the oven to 350.</div>
<div class="separator" style="clear: both; text-align: left;">
Grease and flour two bread pans.</div>
<div class="separator" style="clear: both; text-align: left;">
Cream together the butter, sugar, and orange zest for 3-5 minutes.</div>
<div class="separator" style="clear: both; text-align: left;">
Add the eggs one at a time, stirring the mixture for 1 minute each time you add an egg.</div>
<div class="separator" style="clear: both; text-align: left;">
Combine the flour, baking powder, and salt in a separate bowl.</div>
<div class="separator" style="clear: both; text-align: left;">
Add the dry ingredients alternating with the buttermilk to the butter mixture until just mixed.</div>
<div class="separator" style="clear: both; text-align: left;">
Gently stir in the cranberries.</div>
<div class="separator" style="clear: both; text-align: left;">
Bake for 40-60 minutes (depending on how your oven cooks) until a toothpick comes out clean and the edges are starting to brown.</div>
<div class="separator" style="clear: both; text-align: left;">
Let the loaves cool in the pan for 5-10 minutes and then finish cooling on wire racks.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<i>This recipe is adapted slightly from<a href="http://www.chef-in-training.com/2014/12/cranberry-orange-pound-cake/"> www.chef-in-training.com</a>.</i></div>
</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6179990580335412587.post-12462633396229705242014-12-23T02:00:00.000-07:002014-12-23T02:00:08.678-07:00Candy Cane Sugar Cookies<a data-pin-color="red" data-pin-do="buttonBookmark" data-pin-height="28" href="https://www.pinterest.com/pin/create/button/" nbsp=""><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_28.png" /></a><br />
<!-- Please call pinit.js only once per page --><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg65BE2VvIdxWjMfTRt5ZfrASU4BQ7HXl2ANMm0kto7ZDU1b0lHiGh6hV8WcVWrLvkJP-aLTAn-Zgn5XyzJtTmscjpgBiGrZAZqUIX3SWhW9nqQyw7qQl8zKGOd5ANYIf80WIDSQoJQzD0/s1600/IMG_3902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg65BE2VvIdxWjMfTRt5ZfrASU4BQ7HXl2ANMm0kto7ZDU1b0lHiGh6hV8WcVWrLvkJP-aLTAn-Zgn5XyzJtTmscjpgBiGrZAZqUIX3SWhW9nqQyw7qQl8zKGOd5ANYIf80WIDSQoJQzD0/s1600/IMG_3902.JPG" height="426" width="640" /></a></div>
<br />
These cookies are a fun "twist" on the typical sugar cookie. I chose not to frost them because I didn't want to cover up the cuteness of the red and white but you could put a glaze over the top if you do not like plain sugar cookies.<br />
<br />
I made two batches of <a href="http://cookiesundays.blogspot.com/2009/10/sugar-cookies.html">my favorite sugar cookie recipe (<u>here</u>)</a>.<br />
Using red food coloring, I dyed one batch to the color I was looking for.<br />
After the required chilling time, I rolled out the dough into thin logs and twisted them together.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjum7C5Cnupl9ChyOZ0VEs6rQ27iZ2tBLBTWFlgfyOCS-WOYn-OMxquSzAL4q_tkS3BKwrEJ781HwzKAXpwnZ4p1q-3W8SdCjnr7na-yrki3TPGGzM1HEBXXttEgMCDu060Evfsr0nGRQ/s1600/IMG_3900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjum7C5Cnupl9ChyOZ0VEs6rQ27iZ2tBLBTWFlgfyOCS-WOYn-OMxquSzAL4q_tkS3BKwrEJ781HwzKAXpwnZ4p1q-3W8SdCjnr7na-yrki3TPGGzM1HEBXXttEgMCDu060Evfsr0nGRQ/s1600/IMG_3900.JPG" height="426" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0WVf6NUAzk5ffgypI_UbOe4zuY3P7o8VcPdoxbNmFr3059qfUDtzJBtOeTUcBy25fAOBK_ozhx0_7dE5wyAtDyLXsT3FTAZ9hGcdBu-nFNBjXX5ssVDHXPeJjZBYOgBwfItEq8T9qsf8/s1600/IMG_3901.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0WVf6NUAzk5ffgypI_UbOe4zuY3P7o8VcPdoxbNmFr3059qfUDtzJBtOeTUcBy25fAOBK_ozhx0_7dE5wyAtDyLXsT3FTAZ9hGcdBu-nFNBjXX5ssVDHXPeJjZBYOgBwfItEq8T9qsf8/s1600/IMG_3901.JPG" height="426" width="640" /></a></div>
<br />
I then shaped them into candy canes and placed them on the baking sheets and baked according to the sugar cookie directions.<br />
Be aware that the cookies flatten slightly so you don't want the logs of twisted dough to be too huge...otherwise you will end up with large red and white dough blobs!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6179990580335412587.post-12442173492928437782014-12-18T11:12:00.000-07:002014-12-18T11:12:20.010-07:00Homemade Potpourri Gift Bags<a data-pin-color="red" data-pin-do="buttonBookmark" data-pin-height="28" href="https://www.pinterest.com/pin/create/button/" nbsp=""><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_28.png" /></a><br />
<!-- Please call pinit.js only once per page --><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmj1YOgWeWRFC9UkEdgID6lOS7FM8R-K_jhDOr9WyHIYowVej0BRY7MKek7g_-2Bst5BXyRgBJ0iAgtzfQEblTENE0X-BHxioy33w6ZlkEdFjGVnIkTEBBIKQewgEIca3U1P2RSb7-5F0/s1600/IMG_3882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmj1YOgWeWRFC9UkEdgID6lOS7FM8R-K_jhDOr9WyHIYowVej0BRY7MKek7g_-2Bst5BXyRgBJ0iAgtzfQEblTENE0X-BHxioy33w6ZlkEdFjGVnIkTEBBIKQewgEIca3U1P2RSb7-5F0/s1600/IMG_3882.JPG" height="426" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipAkKegp6HI9FnJUD-vngM_mRea9NF96Ixd4ErYJqoKzyHPhQWmyUEB1UJn6BtwzaYq1j3p2pPHsMi1fujYlo6xOMunQQezD3wzdA00NW5gbCv5SRmmJMqVN_HU6yrM3LL-mv0wpVWtc0/s1600/IMG_3883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipAkKegp6HI9FnJUD-vngM_mRea9NF96Ixd4ErYJqoKzyHPhQWmyUEB1UJn6BtwzaYq1j3p2pPHsMi1fujYlo6xOMunQQezD3wzdA00NW5gbCv5SRmmJMqVN_HU6yrM3LL-mv0wpVWtc0/s1600/IMG_3883.JPG" height="426" width="640" /></a></div>
<br />
This is an incredible smelling stovetop potpourri perfect for the holidays. I usuually have cinnamon sticks on hand to simmer with similar spices, but I LOVED the addition of the orange and cranberries.<br />
Bagging up the contents (without the water, of course) and including a cute tag with instructions for use makes a great neighbor, co-worker, friend gift for the holidays, too!<br />
<br />
1 orange<br />
4 cinnamon sticks<br />
1/2 C fresh cranberries<br />
1 TBSP whole cloves<br />
1/8 tsp ground nutmeg<br />
<br />
Quarter or slice the orange.<br />
Place all ingredients into a small saucepan.<br />
Fill the pan with just enough water so that all of the ingredients are covered.<br />
Bring to a boil and then turn down the heat so the potpourri simmers.<br />
Add more water as necessary.<br />
I keep mine on the stove for about a week (the orange starts to not look too pretty anymore, but it is still fulfilling its purpose of making my house smell amazing!) and keep adding water as needed.<br />
<br />
<i>This is slightly adapted from <a href="http://www.iheartnaptime.net/stove-top-potpourri/">www.iheartnaptime.net</a>.</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6179990580335412587.post-14666276633623038232014-12-16T02:00:00.000-07:002014-12-16T02:00:00.108-07:00One Pan Parmesan Noodles<a data-pin-color="red" data-pin-do="buttonBookmark" data-pin-height="28" href="https://www.pinterest.com/pin/create/button/" nbsp=""><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_28.png" /></a><br />
<!-- Please call pinit.js only once per page --><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIxU6giXY9e1mMsN_K8lZTLc_UZSK6qly4XwD23alwqcWpoYye9SbJK1Ntswp8qB-jw2YRq516Y7K6vOW9CSw9PsROM4fDjQPdkQjcO7QVGvJF4KHpPUc4vCOfUGGrKr3mz5T4IbuGtbo/s1600/IMG_3881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIxU6giXY9e1mMsN_K8lZTLc_UZSK6qly4XwD23alwqcWpoYye9SbJK1Ntswp8qB-jw2YRq516Y7K6vOW9CSw9PsROM4fDjQPdkQjcO7QVGvJF4KHpPUc4vCOfUGGrKr3mz5T4IbuGtbo/s1600/IMG_3881.JPG" height="426" width="640" /></a></div>
<br />
I cannot say enough good things about this pasta dish. It is easy, creamy, and pairs well with so many different things. Our favorite way to enjoy it is with grilled, salt/peppered chicken strips and veggies. It would make a fantastic side dish as well if you were to eliminate the protein and serve it with another main entree.<br />
<br />
<i>This recipe makes 2-4 servings.</i><br />
<br />
1 TBSP olive oil<br />
4 cloves garlic, minced<br />
2 C chicken broth<br />
1 C + extra as needed milk (I use 2%) <br />
8 oz. uncooked fettuccine or spaghetti noodles<br />
1/2 C grated Parmesan cheese<br />
1 TBSP dried parsley<br />
salt and pepper to taste<br />
<br />
Heat the olive oil in a large skillet on medium heat.<br />
Stir in the garlic and keep stirring for 1-2 minutes.<br />
Add the chicken broth, 1 C milk, noodles, and salt and pepper.<br />
Bring the mixture to a boil and then reduce the heat and simmer the noodles until they are cooked through. It will take about 18-20 minutes.<br />
Stir in the Parmesan cheese and add enough milk to get the desired sauce consistency. Salt and pepper to taste again if it is needed.<br />
Stir in the parsley.<br />
Serve warm as a side dish or as a part of a main dish with a protein or veggies.<br />
<br />
<i>This recipe is adapted from <a href="http://damndelicious.net/2014/10/11/one-pot-garlic-parmesan-pasta/">damndelicious.net</a>. </i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6179990580335412587.post-76829333516714876052014-12-11T07:09:00.000-07:002014-12-11T07:09:17.991-07:00Mickey Mouse Cupcakes<a data-pin-color="red" data-pin-do="buttonBookmark" data-pin-height="28" href="https://www.pinterest.com/pin/create/button/" nbsp=""><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_28.png" /></a><br />
<!-- Please call pinit.js only once per page --><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj10vv02AZSzz6jXvVea16oI46XcVLHOkVF2AB3xA9NSL1OamozvkGolS8gHc-kkpz9eG8ZI4Mxkrk_KtQvHMzezY0dkAZKjkDF537Y3YEJFDZR9GchaCXC3qemivp82KOkkgy8aWvrSz0/s1600/IMG_3864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj10vv02AZSzz6jXvVea16oI46XcVLHOkVF2AB3xA9NSL1OamozvkGolS8gHc-kkpz9eG8ZI4Mxkrk_KtQvHMzezY0dkAZKjkDF537Y3YEJFDZR9GchaCXC3qemivp82KOkkgy8aWvrSz0/s1600/IMG_3864.JPG" height="426" width="640" /></a></div>
<br />
I have seen ideas like this floating around and decided for my son's birthday to make cute little Micky Mouse cupcakes that he could share with his cousins!<br />
<br />
I used my favorite <a href="http://cookiesundays.blogspot.com/2011/10/chocolate-cupcakes.html">chocolate cupcake recipe </a>and made cream cheese buttercream frosting and topped each cupcake with Oreo cookie ears. The icing is swirled on with a basic icing tip (really...any tip will do - the consistency of the icing is what is important...it has to be stiff enough to hold up but soft enough to swirl) and after I placed the ears in the icing, I put the cupcakes in the fridge for 20-30 minutes to help keep the cookies in place for serving.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6179990580335412587.post-10143595310487308812014-12-09T02:00:00.000-07:002014-12-09T02:00:00.899-07:00Monster Cookies<a data-pin-color="red" data-pin-do="buttonBookmark" data-pin-height="28" href="https://www.pinterest.com/pin/create/button/" nbsp=""><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_28.png" /></a><br />
<!-- Please call pinit.js only once per page --><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHubmNpHp6rE43ZekGHHInqLqXo7_-mTq9QDMNsGIRV1WUGyY9dAqz1_pby4dhNsIS6UYbBxiznQMhjH8eaXBOM1qlZgd93dohj1Kem8-6rlledJoh2Y0uth-VeLVj6FKgYU9ZS-fhpo/s1600/IMG_3859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHubmNpHp6rE43ZekGHHInqLqXo7_-mTq9QDMNsGIRV1WUGyY9dAqz1_pby4dhNsIS6UYbBxiznQMhjH8eaXBOM1qlZgd93dohj1Kem8-6rlledJoh2Y0uth-VeLVj6FKgYU9ZS-fhpo/s1600/IMG_3859.JPG" height="426" width="640" /></a></div>
<br />
I've seen (and pinned) so many monster cookie recipes lately, but have never made them myself. I love oat based cookies but only like just the right peanut butter cookie so I wasn't sure if I would be a true lover of these cookies. However, these cookies, warm out of the oven with a big glass of milk were amazing (but crumbly...cooling the cookies is what keeps them together).<br />
<br />
<i>This recipe makes 3-4 dozen cookies.</i><br />
<br />
3 large eggs<br />
1 1/4 C brown sugar<br />
1 C sugar<br />
1/2 tsp salt<br />
1 1/2 C creamy peanut butter<br />
1/2 C butter, softened<br />
1 C M&M's<br />
1 C semi-sweet chocolate chips<br />
2 tsp baking soda<br />
4 1/2 C oats<br />
<br />
Preheat the oven to 350.<br />
Line a baking sheet with parchment paper.<br />
Cream together the eggs and sugars.<br />
Add the salt, peanut butter, and butter.<br />
Mix in the M&M's, chocolate chips, baking soda, and oats.<br />
Roll the cookie dough into small balls (mine were 1-2 TBSP) and place them a couple inches apart on the pan.<br />
Bake for 7-10 minutes - you definitely don't want to over bake these cookies so take them out when the edges just start to turn golden and they are starting to set.<br />
Let them cool on the pan (a very important step to having non-crumbled cookies) for 1-2 minutes and them carefully place them on a wire rack to finish cooling.<br />
Store any leftovers in an airtight container.<br />
<br />
<i>This recipe is from <a href="http://www.melskitchencafe.com/monster-cookies-gluten-free/">www.melskitchencafe.com</a>. </i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6179990580335412587.post-24217591346259141282014-11-06T02:00:00.000-07:002014-11-06T02:00:00.692-07:00Crockpot Black Bean Chicken<a data-pin-color="red" data-pin-do="buttonBookmark" data-pin-height="28" href="https://www.pinterest.com/pin/create/button/" nbsp=""><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_28.png" /></a><br />
<!-- Please call pinit.js only once per page --><br />
<script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><!-- Please call pinit.js only once per page -->This is a tasty and healthy chicken dish that is so easy to prepare. The chicken is versatile and can be used for salads, tacos, nachos, or eaten straight with a fork. It has become a regular in our house.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin2dYQQEmFaQc8WZeFuM9XZI__GtrEEJyn_ddTeK3Cu3jfn4MARBHveVfAeu_p8bkuC4uRKkc44HeIBGM8-_ZMqWQmL9qel6fNbT5Z72oHxrpd5sTrfs7GPXd9c57CfXMT14QdilaslgU/s1600/IMG_3825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin2dYQQEmFaQc8WZeFuM9XZI__GtrEEJyn_ddTeK3Cu3jfn4MARBHveVfAeu_p8bkuC4uRKkc44HeIBGM8-_ZMqWQmL9qel6fNbT5Z72oHxrpd5sTrfs7GPXd9c57CfXMT14QdilaslgU/s1600/IMG_3825.JPG" height="425" width="640" /></a></div>
<br />
2 boneless, skinless, chicken breasts<br />
1 can black beans, rinsed and drained<br />
1 C salsa<br />
1 TBSP <a href="http://cookiesundays.blogspot.com/2009/10/homemade-taco-seasoning.html" target="_blank">taco seasoning</a><br />
1/2 tsp cumin<br />
<br />
Place the chicken in the crock pot and sprinkle the taco seasoning and cumin on top.<br />
Cover the chicken with the beans and salsa.<br />
Cook the chicken on low for 4 hours (until it shreds nicely with a fork).<br />
Serve warm over lettuce or tortillas with your choice of toppings.<br />
<br />
<i>This recipe is from www.skinnytaste.com.</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6179990580335412587.post-52403674037876313752014-11-04T02:00:00.000-07:002014-11-04T13:37:56.565-07:00Crockpot Creamy Potatoes<a data-pin-do="buttonBookmark" href="https://www.pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br />
<!-- Please call pinit.js only once per page --><br />
If you have read this blog for a while or you know me well in person, you know I hate potatoes. Not just hate, but abhor, can't-stand, they-literally-make-me-gag, can't-eat-them-unless-they-are-skinny-and-really-crispy-french-fries, type of hate them.<br />
This is not just some preconceived notion either. I tried them again during adulthood and my gag reflex went off and I almost vomited all over a friend's house. Really. I am not exaggerating.<br />
So when my sister-in-law made these potatoes, I was ready to just write them off as something I wasn't going to eat for fear of making a mess on her kitchen floor. Nonetheless, I tried them anyway. And I liked them.<br />
WHAT?!<br />
Yes, I liked them.<br />
Now, they are not my usual, healthy choice of of a side dish but if someone got me to eat potatoes, I see nothing wrong with a slightly (well...really) indulgent recipe for special potato occasions!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJWteR-lhEfP8zWmmuoecWBV0GxVprwRflBkGxvOmBMoMTv4HGRCS28CuR7HtFVaru1_w4VW_bYHNEs0vNNBdrh0-IMVOUowrJnEhyob92_BSFSuF3yJOomFOhVk8voUAvTldPftu5gl8/s1600/IMG_3504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJWteR-lhEfP8zWmmuoecWBV0GxVprwRflBkGxvOmBMoMTv4HGRCS28CuR7HtFVaru1_w4VW_bYHNEs0vNNBdrh0-IMVOUowrJnEhyob92_BSFSuF3yJOomFOhVk8voUAvTldPftu5gl8/s1600/IMG_3504.JPG" height="426" width="640" /></a></div>
<br />
<i>This recipe will serve 4-6.</i><br />
<br />
1 can of cream of celery soup<br />
1 can of cream of chicken soup<br />
(you can use 2 cans of cream of chicken instead of one of each if you want)<br />
8 oz. sour cream<br />
1 1/2 lbs grated sharp cheddar cheese<br />
1 small container of bacon bits<br />
1 C milk<br />
2 lbs. frozen, cubed hash brown potatoes<br />
1 medium onion, finely chopped<br />
<br />
In a large bowl, combine the creamy soups, sour cream, cheese, bacon bits, and milk.<br />
Stir in the potatoes and onion.<br />
Bake in a crockpot for 4-5 hours on low (or about 3 hours on high) or....<br />
Or lightly grease a 9"x13" baking dish and bake at 350 for 1 1/2 hours.<br />
<br />
<i>This recipe is from my sister-in-law's family.</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6179990580335412587.post-67656914677752299182014-10-28T13:25:00.000-06:002014-10-28T16:03:20.491-06:00Fall Pretzel Chocolate Bites<a data-pin-color="red" data-pin-do="buttonBookmark" data-pin-height="28" href="https://www.pinterest.com/pin/create/button/" nbsp=""><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_28.png" /></a><br />
<!-- Please call pinit.js only once per page --><br />
<script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>My mom used to make versions of these for other holidays, so I took a different twist on it for Halloween and fall. These are perfect little bites for neighborhood or coworker gifts and can easily be made in advance.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg3qQNq8K8Ttccps9OLaph1SR9mLH-HZ64ICC4FrwOH3BD5ukIVo7mYQW7jLl_iFmQ5MA5pWqZgMvvuxABF2UR3bfJo9xCj4DfsSBzUTytPeb_UrJsmdph-Kih-BXv4yZW7bZIOUspG8w/s1600/IMG_3822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg3qQNq8K8Ttccps9OLaph1SR9mLH-HZ64ICC4FrwOH3BD5ukIVo7mYQW7jLl_iFmQ5MA5pWqZgMvvuxABF2UR3bfJo9xCj4DfsSBzUTytPeb_UrJsmdph-Kih-BXv4yZW7bZIOUspG8w/s1600/IMG_3822.JPG" height="266" width="400" /></a></div>
<br />
The little pumpkin bites are pretty sweet. The M&M version is not as sweet. If you want the sweetness of the candy pumpkins, but not to that extent, you could substitute candy corns for the pumpkins.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisp62ASSkXjFW5lApc8KOEz_-1AENhg9lrp5Bi4n0Gnlpb1caw2MQcuvUb-hasrPAYDS39h9AzDUPwv7iydu1_BUP0MSuEyRiLqfBjVtMH6mCIIs1fLT_SF55mrS2-C1dRDxTV21fHvXY/s1600/IMG_3818.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisp62ASSkXjFW5lApc8KOEz_-1AENhg9lrp5Bi4n0Gnlpb1caw2MQcuvUb-hasrPAYDS39h9AzDUPwv7iydu1_BUP0MSuEyRiLqfBjVtMH6mCIIs1fLT_SF55mrS2-C1dRDxTV21fHvXY/s1600/IMG_3818.JPG" height="266" width="400" /></a></div>
<br />
The other great thing about this recipe is that you can make however many pieces you need. You don't have to have extras or can just make a couple quickly if you need to.<br />
<br />
Miniature square pretzels<br />
Hugs candy (or kisses if you don't like white chocolate...they just won't have the cute stripes)<br />
Candy pumpkins, candy corn, or M&M's (I used the fall colored milk chocolate ones)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKOjtKqUz9RdnOH3y5T3g6LW8tmdXWwelNFN4F1LkpyExTDRtAdQ54UEYqujAEGcbhMmyYAJAMfOVN2VgDs9b5m0Z_hn7rDKMIy7EZOnpKgt65C9gYjlCvy9byPkgo_Gjs6Axu7BzsZsw/s1600/IMG_3813.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKOjtKqUz9RdnOH3y5T3g6LW8tmdXWwelNFN4F1LkpyExTDRtAdQ54UEYqujAEGcbhMmyYAJAMfOVN2VgDs9b5m0Z_hn7rDKMIy7EZOnpKgt65C9gYjlCvy9byPkgo_Gjs6Axu7BzsZsw/s1600/IMG_3813.JPG" height="266" width="400" /></a></div>
<br />
Preheat the oven to 170.<br />
Line a baking pan with parchment paper.<br />
Spread out the pretzels.<br />
Place a Hug candy on each pretzel.<br />
Put the baking sheet in the oven and let the chocolates soften for 6-7 minutes (6 minutes if using a heavy top candy like the pumpkins and 7 minutes for smaller candies like M&M's).<br />
Remove the baking sheet and top the chocolate candy with the pumpkins or other candies.<br />
Put the candies (on the baking sheet) in the refrigerator for 10-15 minutes.<br />
Remove them from the fridge and let them cool completely.<br />
Store the bites in an airtight container.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6179990580335412587.post-341398352311864432014-10-09T02:00:00.000-06:002014-10-09T02:00:05.990-06:00Canned Homemade Garden Salsa<div class="separator" style="clear: both; text-align: center;">
</div>
<a data-pin-do="buttonBookmark" href="https://www.pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br />
<!-- Please call pinit.js only once per page --><br />
<script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Canning is a great thing to do in the kitchen! It is a lot of work, but when you have recipes and foods you love, it is the perfect way to have them in your pantry year round...especially in climates like ours where winter kills off all of our garden fresh goodness we enjoy all summer!<br />
We have tried a few of different salsa recipes, but this one tops them all. It is thick and not watery (like many home canned salsas). It has so much flavor from the roasted peppers and a little kick, but not a burn your mouth kick that keeps you coming back from more...in fact, we can't stop eating it. This salsa is an excuse to make all dishes Mexican in our house right now. I hope we will still have enough in the pantry before the cold hits to last us through until our fall harvest next year!<br />
<br />
As I've said before in previous canning posts, canning supplies are pretty easy to find at your local grocery store or Wal-mart. We use the water bath canning method and use our Kerr brand Ball jars. Canning supply sets usually include a set of can tongs, a spatula (to eliminate air bubbles), and a wide mouth funnel.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
When looking to make changes in canning recipes (for flavor, etc.), keep the ratios the same (same total amount of peppers but using different types than specified), especially when it comes to the preserving liquids (vinegar, salt, etc.). You do not want to make alterations (unless you are a canning expert) because they could change the safety of the food preservation and you may end up with unsafe canned food (a waste and danger).<br />
<br />
<i>This recipe makes 5-7 pint sized jars of salsa.</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh_w56japFKlDThGu2ZPmznjO-XROdJvp373cgBpsHNwVVCWUCqePQHLzLrmj8dp9tPGBSHraRspCOCRrUDI06oiuo2-THmQAouKZ_VN56hDS260VSZMXTVbOM1VbbHMt8KeDcITVfCNQ/s1600/IMG_3809.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh_w56japFKlDThGu2ZPmznjO-XROdJvp373cgBpsHNwVVCWUCqePQHLzLrmj8dp9tPGBSHraRspCOCRrUDI06oiuo2-THmQAouKZ_VN56hDS260VSZMXTVbOM1VbbHMt8KeDcITVfCNQ/s1600/IMG_3809.JPG" height="426" width="640" /></a></div>
<br />
8 lbs. tomatoes (we have used a variety of types...they have all turned out really well)<br />
2 1/2 C peppers (Anaheim, bell, jalapenos, garden salsa...the combinations are endless...just make sure you know the heat level of your peppers [with and without seeds] - this is what really affects the spiciness of your batch of salsa)<br />
2 C chopped onion<br />
1/2 C chopped cilantro (about 1/2 of a grocery store bunch)<br />
1/2 C fresh squeezed lime juice<br />
1/2 C white vinegar<br />
3 oz. tomato paste<br />
5 cloves of garlic, minced<br />
1 tsp ground cumin<br />
1 tsp black pepper<br />
3 tsp kosher salt<br />
1/2 TBSP paprika<br />
<br />
*As with all home canning, make sure your jars are sterilized (washed on a hot cycle in the dishwasher or in warm soapy water by hand) before use.*<br />
<br />
**The first couple steps of roasting the peppers are optional. You can use regular, unroasted peppers if you would like...just chop them to the desired size. If possible though, I would not skip the roasting step...it gives the salsa a depth of flavor you will otherwise not get. **<br />
<br />
Roast the selection of peppers on the grill or in the oven (it is a really quick process) until the roasted sides are charred.<br />
Remove the seeds (if desired) and chop the peppers to the desired size for the salsa. <br />
Wash the tomatoes and core them (removing the stems and hard core).<br />
In a large saucepan, bring at least 4" of water to a boil (it needs to allow for the tomatoes to sit in).<br />
Place the tomatoes in a single layer (this will have to be done multiple times to finish all the tomatoes) in the water and boil them until the skins start to crack (about 45 seconds-1 minute).<br />
Remove the tomatoes from the boiling water and immediately immerse them in an ice bath.<br />
Drain the tomatoes in a large colander.<br />
Remove all of the tomatoes skins (they should now easily peel off).<br />
Chop the tomatoes into coarse chunks (this is not the final shape or size so you don't have to be too precise) and put them back into a colander. Allow them to sit and strain for 30 minutes.<br />
Move the tomatoes to a large pot (one that can hole the entire batch of salsa) and bring them to a boil, then turn the heat down and simmer them, uncovered for about 1/5 hours.<br />
Add all of the remaining ingredients.<br />
Return the salsa to a boil and then reduce back down to a simmer and simmer, uncovered for 10 minutes.<br />
Remove the salsa from the heat.<br />
Bring enough water to cover your cans in your canning water bath to a boil.<br />
Ladle the hot salsa into the hot, sterilized jars (make sure there is a 1/2" headspace in each jar).<br />
Wipe the rims of the jars and hand tighten the lids onto the tops.<br />
Process the jars in your water bath for 15 minutes (the time starts after you have placed the jars in the boiling water and the water comes back up to a boil).<br />
When the jars are done processing, remove them and allow them to cool on a cooling rack or a towel. They have sealed when you hear the trademark "pop" of the seal on the jar!<br />
Be sure to label the tops of the jars.<br />
Store the finished jars in a cool, dry place.<br />
As with most canned foods, this salsa is best consumed within one year of the canned date. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOPrbK11p9fx7vJihbQ_AyjBTzAdM2WkALEtyy5wVy25kkoZuk6xJ8fkgyRLRPvV6ots4mD4JN9gfNxcJHAU2o58y_4dzQPbzGLOUasISgRx-YFA3iCwLSyx3kvCIhTGKeuaAqrOjGSdU/s1600/IMG_3812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOPrbK11p9fx7vJihbQ_AyjBTzAdM2WkALEtyy5wVy25kkoZuk6xJ8fkgyRLRPvV6ots4mD4JN9gfNxcJHAU2o58y_4dzQPbzGLOUasISgRx-YFA3iCwLSyx3kvCIhTGKeuaAqrOjGSdU/s1600/IMG_3812.JPG" height="426" width="640" /></a></div>
<br />
<i>This recipe is adapted from <a href="http://thebaldgourmet.com/recipe-best-home-canned-thick-and-chunky-salsa/">thebaldgourmet.com</a>. </i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6179990580335412587.post-49181417251973237002014-10-07T02:00:00.000-06:002014-10-07T02:00:02.346-06:00Stacked Enchiladas<a data-pin-do="buttonBookmark" href="https://www.pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br />
<!-- Please call pinit.js only once per page --><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg51EidAsMSeVcsiVkHLvro2K31Izf2c-hlLcuv_eOKPd_4D_pym9_vYHYS07_L7UVFroQufcTGugkqkGmc27YUYnNRFvK-T9_CargbWOZbrFJlYzwnVdhNP-f0c-pkGnhNYwyy9SGR4E0/s1600/IMG_3636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg51EidAsMSeVcsiVkHLvro2K31Izf2c-hlLcuv_eOKPd_4D_pym9_vYHYS07_L7UVFroQufcTGugkqkGmc27YUYnNRFvK-T9_CargbWOZbrFJlYzwnVdhNP-f0c-pkGnhNYwyy9SGR4E0/s1600/IMG_3636.JPG" height="426" width="640" /></a></div>
<br />
This was such a fun way to spice up the typical enchilada meal. All of the flavors were there but the tortillas are stacked instead of rolled and sometimes it is just fun to eat your food in a different way :-)<br />
You can serve these enchilada stacks with sides of refried beans, fresh fruit or salsa. Just enjoy! <br />
<br />
<i>This recipe serves 4-6.</i><br />
<br />
<i>Sauce:</i><br />
2 TBSP butter<br />
1/3 C onion, chopped<br />
2 TBSP flour<br />
1/3 C chicken broth<br />
1/4 C milk<br />
1/4 tsp salt<br />
1/4 tsp pepper<br />
1 can (10 oz.) green enchilada sauce<br />
1/2 C sour cream<br />
<br />
<i>Other Layers:</i><br />
2-3 C shredded chicken<br />
8 oz. cheese (1/2 cheddar and 1/2 Monterey Jack, or all as a Mexican blend or Colby Jack)<br />
5 8"-9" tortillas<br />
<br />
Preheat the oven to 400.<br />
Lightly grease a 9"-10" springform pan or cake pan (with tall sides).<br />
In a large skillet on medium heat, melt the butter.<br />
Add the onion and cook while stirring for 3-4 minutes until the onion softens.<br />
Stir in the flour and keep stirring for about 1 minute.<br />
Whisk in the chicken broth and milk.<br />
Continue stirring the sauce mixture for 4-5 minutes while it begins to simmer and thicken.<br />
Remove the sauce from the heat.<br />
Stir in the enchilada sauce and the sour cream.<br />
Begin layering the enchiladas in the pan (tortilla, sauce, chicken, then cheese...then begin again...the final layer does not get any chicken).<br />
Bake for 20-25 minutes.<br />
Let the stack rest for about 10 minutes before cutting into it (otherwise you will end up with a hot, cheesy, melty mess...it will still taste great...just be harder to cut and probably no longer look like a stack). <br />
<br />
<i>This recipe is adapted slightly from <a href="http://www.melskitchencafe.com/green-chile-chicken-enchilada-stack/">www.melskitchencafe.com</a>.</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6179990580335412587.post-47515931542383388992014-10-02T02:00:00.000-06:002014-10-02T02:00:07.161-06:00Canned Jalapenos<a data-pin-do="buttonBookmark" href="https://www.pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br />
<!-- Please call pinit.js only once per page --><br />
<!-- Please call pinit.js only once per page -->We have been doing a lot of canning recently. We had a very successful garden this year and wanted to put everything to use that we possibly could. Our family uses caned diced jalapenos a lot so canning diced jalapenos seemed like a good thing to try! Then we could enjoy our awesome garden jalapenos all winter long!<br />
As with other canning recipes, this recipe is a science and should not be altered because it would then not be known how well the final product would actually preserve. Unless a recipe says you can change something...I never do while canning...just to be safe!<br />
We have a water bath so that is the canning method we used. It is extremely simple and you can get a quality but inexpensive water bath at Walmart or a local grocery store.<br />
<br />
<i>This recipe makes 8-10 half pint jars.</i> <br />
<br />
1 lb. jalapenos<br />
2 C white vinegar (with 5% acidity - it should tell you right on the container)<br />
2 C filtered water<br />
2 TBSP pickling salt OR 4 TBSP kosher salt (we used kosher salt)<br />
2 cloves garlic (optional)<br />
1 TBSP whole black peppercorns (optional)<br />
1 TBSP honey or white sugar (optional)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-OB0xmUiaHpF6NJwGgrKrlZgQ1Fsb58Ky2K4zrOwqOVGO55w2zsu7vlEoxlcv_kR1Q7TRRMg1LFBR0xfpG-xSgdIu6kzUf7mCObUnrQRAg7Ytm8AmuNzfpwZg_MV1fX1Iux0FuWjty0/s1600/IMG_3804.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-OB0xmUiaHpF6NJwGgrKrlZgQ1Fsb58Ky2K4zrOwqOVGO55w2zsu7vlEoxlcv_kR1Q7TRRMg1LFBR0xfpG-xSgdIu6kzUf7mCObUnrQRAg7Ytm8AmuNzfpwZg_MV1fX1Iux0FuWjty0/s1600/IMG_3804.JPG" height="426" width="640" /></a></div>
<br />
Prepare your jars by washing all of the jars and lids with warm soapy water. Make sure you rinse them well.<br />
Fill the water bath with enough water to cover the jars with 1" of water and bring the water to a simmer.<br />
Lower the jars into the water.<br />
Put the round threaded part of the lid aside.<br />
Place the flat part of the lid in a boiling saucepan of water.<br />
In a medium saucepan on medium heat, add the water, vinegar, salt, garlic, peppercorns, and homey.<br />
Bring the brine to a boil and then reduce the heat just enough to keep it simmering.<br />
Slice the jalapenos in 1/4" thick rings.<br />
Place the jalapenos in the brine and bring the brine back up to a boil. <br />
Use canning tongs and remove the jars from the water bath, leaving the all of the water in the bath.<br />
Turn the heat under the canner back up to high.<br />
Pour the jalapenos into the jars (using a canning funnel to prevent a mess) and leave a 1/2" of headspace at the top of the jars.<br />
Run a skewer around the interior of the jar to dislodge any air bubbles.<br />
Wipe the rims of the jars and put the lid on and screw the cap on hand turn tight.<br />
Put the jars back in the water bath using the canning tongs. There should be 1" of water covering the jars.<br />
Bring the water to a full boil.<br />
Allow the jars to process for 5 minutes.<br />
Remove the jars with the canning tongs and place them vertically/upright on a towel or cooling rack.<br />
Let the jars cool, undisturbed for a minimum of 12 hours.<br />
The jars will seal when the lid "pops" or sucks in tightly.<br />
Make sure to label the jar with the date it was canned and refrigerate jars after opening them.<br />
Canned jalapenos will be good for up to one year.<br />
<!-- Please call pinit.js only once per page --><br />
<!-- Please call pinit.js only once per page --><i>This recipe is from <a href="http://www.foodnetwork.com/recipes/pickled-jalapenos-recipe.html">foodnetwork.com</a>.</i><br />
<script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6179990580335412587.post-69862923416396880142014-09-30T02:00:00.000-06:002014-09-30T02:00:03.346-06:00Whole Wheat Banana Muffins<a data-pin-do="buttonBookmark" href="https://www.pinterest.com/pin/create/button/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho7XYncCIEuPOe3UrMU6Bg29Ca7oqDMfHpalLW_xn7SXIJDs0oXCdSdgO_lz-PeSgl1m-JyT0N_0MC2Wrl-jxLumL4bz9X12uMj_KFI7-lFFZsPG4dFwJz_rKTwWlL-5ijiquzX7q4TpE/s1600/IMG_3778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho7XYncCIEuPOe3UrMU6Bg29Ca7oqDMfHpalLW_xn7SXIJDs0oXCdSdgO_lz-PeSgl1m-JyT0N_0MC2Wrl-jxLumL4bz9X12uMj_KFI7-lFFZsPG4dFwJz_rKTwWlL-5ijiquzX7q4TpE/s1600/IMG_3778.JPG" height="426" width="640" /></a></div>
<br />
These bananas were a tasty snack. It was great because I used really ripe bananas so they were sweet enough to balance out the whole wheat flour without using any added sugar! These are not cupcakes (super sweet and filled with sugar) disguised as muffins to try to pass for a healthy option. Try these muffins for a treat or breakfast and you will not be disappointed.<br />
<br />
<i>This recipe makes 12-24 muffins depending on your muffin tin size.</i><br />
<br />
1 1/2 C whole wheat flour<br />
3/4 tsp baking soda<br />
1/2 tsp salt<br />
1/4 tsp baking powder<br />
2 eggs<br />
1/2 C butter, melted<br />
1/3 C honey<br />
2-3 very ripe bananas (2 larger ones or 3 smaller ones), mashed (easy to do with the back of a fork)<br />
<br />
Preheat the oven to 350.<br />
Line muffin tins with liners or a light layer of cooking spray (I used "regular" sized muffin tins...that could mean different things to different people, hence the potential quantity of 12-24 muffins).<br />
Put the flour, baking soda, salt, and baking powder in a large bowl.<br />
Add the eggs, butter, and honey and mix until just combined.<br />
Fold in the mashed banana.<br />
Pour evenly into the muffin tins (the batter should come almost to the top of the tin).<br />
Bake for 18-22 minutes until a toothpick inserted into the middle of the muffins comes out clean.<br />
Remove from the pan and cool on a wire rack.<br />
<br />
<i>This recipe is adapted from <a href="http://www.100daysofrealfood.com/2014/04/30/recipe-whole-wheat-banana-nut-muffins/">100daysofrealfood.com</a>. </i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6179990580335412587.post-79041242176813442292014-09-25T02:00:00.000-06:002014-09-26T17:26:31.157-06:00Sweet Paprika Chicken <a data-pin-do="buttonBookmark" href="https://www.pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br />
<!-- Please call pinit.js only once per page --><br />
<script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>I love easy but flavorful recipes. With a toddler on my hands who has been trying to help more and more in the kitchen (which is great and I love it...unless I am pressed for time to get a good meal on the table), simple recipes are a must in my kitchen right now.<br />
This chicken recipe comes together so quickly and can be served with a variety of sides (rice, veggies, potatoes, fresh fruit...the possibilities are endless). <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RVTDDtxVis8YTZXRshnzxxS3ZlK9G-eGZQRS1JMAVl9rXbhjQAPgME_NDKnM_AWcsAc_aCsdeFt9VddwhKGagWnxmlYp_HlV31sjCLb_5sQXoO2XBL9Kjw03suP_pEpnAzUVOY5ZGdY/s1600/IMG_3790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RVTDDtxVis8YTZXRshnzxxS3ZlK9G-eGZQRS1JMAVl9rXbhjQAPgME_NDKnM_AWcsAc_aCsdeFt9VddwhKGagWnxmlYp_HlV31sjCLb_5sQXoO2XBL9Kjw03suP_pEpnAzUVOY5ZGdY/s1600/IMG_3790.JPG" height="426" width="640" /></a></div>
<br />
<i>This recipe serves 2-4.</i><br />
<br />
2 TBSP brown sugar, packed<br />
2 TBSP paprika<br />
1 1/2 tsp salt<br />
1/2 tsp pepper<br />
1 tsp garlic powder<br />
2 extra large (cut in half length wise to make them thinner) or four smaller skinless, boneless chicken breasts<br />
2 TBSP olive oil<br />
<br />
In a shallow bowl, combine the brown sugar, paprika, salt, pepper, and garlic powder.<br />
Coat each piece of chicken entirely with the seasoning mixture.<br />
In a large skillet, heat up the olive oil on medium heat.<br />
When the oil and pan is warm, place the chicken breasts on the pan and cook each side for 5-7 minutes until the entire piece is cooked through.<br />
The outside will get a little dark. It is just the sugar caramelizing.<br />
Remove the chicken from the heat and let it rest for 5 minutes.<br />
Slice the chicken into long slices for serving.<br />
<br />
<i>This recipe is from <a href="http://www.melskitchencafe.com/sweet-paprika-skillet-chicken/">melskitcencafe.com</a>.</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6179990580335412587.post-10247878141263774212014-09-23T02:00:00.000-06:002014-09-23T02:00:02.585-06:00Mongolian Beef <a data-pin-do="buttonBookmark" href="https://www.pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br />
<!-- Please call pinit.js only once per page --><br />
<script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>I make dinner for all of my siblings for their birthdays...their choice! My sister-in-law chose to have Mongolian beef...something I had never made before.<br />
The flank steak was an extremely pricey cut of meat, but if you ask your butcher/store meat specialist they should be able to suggest another cut or two that would be similar but at a fraction of the cost.<br />
I am so glad she requested this tasty dish. We can't wait to have it again!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkYZPagZ2GrbD1HHYBd1hgqX6idLYVAhFmQpCcT5t_wV7ruU7DgzQRjjDsNRgChpNmchZJcX7_fQBL9rWGAweQQELLJ6cAQr_50J8dWt1zoaBKSLsh86KEwGrNaxi1Ggc0fIdsTT2v22A/s1600/IMG_3770.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkYZPagZ2GrbD1HHYBd1hgqX6idLYVAhFmQpCcT5t_wV7ruU7DgzQRjjDsNRgChpNmchZJcX7_fQBL9rWGAweQQELLJ6cAQr_50J8dWt1zoaBKSLsh86KEwGrNaxi1Ggc0fIdsTT2v22A/s1600/IMG_3770.JPG" height="426" width="640" /></a></div>
<br />
<i>This recipe serves 4-6.</i><br />
<br />
4 TBSP + 1 C canola oil<br />
2 tsp fresh ginger, minced<br />
2 TBSP garlic, minced<br />
1 C soy sauce, low sodium<br />
1 C dark brown sugar<br />
2 LBS. of flank steak<br />
1/2 C cornstarch<br />
1/2-1 C water <br />
3 green onions, diced<br />
sesame seeds (to taste)<br />
<br />
serve with rice and steamed broccoli if desired<br />
<br />
To begin the sauce, heat the 4 TBSP of oil in a saucepan over medium-low heat.<br />
Add the ginger, garlic, and soy sauce.<br />
Dissolve the sugar into the mixture and turn the heat up to medium.<br />
Bring it to a boil and boil the sauce for 2-3 minutes.<br />
Remove it from the heat and allow it to sit.<br />
Slice the flank steak across the grain. It should be about 1/4" thick. If you tilt the knife at a 45 degree angle, the cuts of meat will be thicker and not so string-like. <br />
Dip the steak pieces into the cornstarch (so it coats both sides) and then let it sit for 10 minutes.<br />
Heat up 1 C of the oil in a wok-type of pan on medium heat.<br />
Add the meat to the pan and cook while stirring for about 2 minutes just so the edges start to look cooked.<br />
Using a sloted spoon or a strainer, remove the meat and dump out most of the oil.<br />
Put the meat back in the pan and the skillet back on the heat.<br />
Stir the meat for another 1-2 minutes.<br />
Add the sauce and the green onions.<br />
Cook for 2 minutes.<br />
Remove the meat with a slotted spoon and keep the sauce in the pan.<br />
Combine the cornstarch and water (use more water for a thinner sauce and less water for a thicker sauce).<br />
Whisk the cornstarch-water mixture into the sauce and let it simmer for a couple minutes until it gets to the desired thickness.<br />
Serve with extra sauce and sprinkled with sesame seeds for texture.<br />
<br />
<i>The recipe is adapted from <a href="http://www.favfamilyrecipes.com/mongolian-beef.html">favfamilyrecipes.com</a>.</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6179990580335412587.post-40728070688703518502014-09-18T02:00:00.001-06:002014-09-18T02:00:08.588-06:00Cream Cheese Chocolate Chip Cookie Bars<a data-pin-do="buttonBookmark" href="https://www.pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br />
<!-- Please call pinit.js only once per page --><br />
<!-- Please call pinit.js only once per page -->These were a tasty treat! The filling is creamy and the cookie layers create a perfect combination. Make sure you have someone to share with or you will end up eating the entire pan...unless you want to eat the entire pan...and I wouldn't blame you at all!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhakJNOHMtp9xd4rWCe0uqBH1lyFvT0YEAESqyefTgtnk6ieyucHvuMtKCdAsPa4x6b-GtiWTuqWVCsi_vXfFE_C9zVyHjyI4za3bLIv-Iubw-igbZow9oA6H_doIDOOYxpytTUFsdFt_c/s1600/IMG_3796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhakJNOHMtp9xd4rWCe0uqBH1lyFvT0YEAESqyefTgtnk6ieyucHvuMtKCdAsPa4x6b-GtiWTuqWVCsi_vXfFE_C9zVyHjyI4za3bLIv-Iubw-igbZow9oA6H_doIDOOYxpytTUFsdFt_c/s1600/IMG_3796.JPG" height="426" width="640" /></a></div>
<br />
<i>This recipe makes 12-18 servings.</i><br />
<br />
<i>Cookie dough</i> (this recipe is slightly too much, so I made 1 dozen cookies and used the rest of the dough for the bars):<br />
<i> </i>1/2 C butter, softened<br />
1/2 C shortening<br />
1 C sugar<br />
1 C brown sugar<br />
2 eggs<br />
2 tsp vanilla<br />
1 tsp baking soda<br />
1 tsp salt<br />
3 C flour<br />
1 C chocolate chips<br />
<i><br /></i>
<i>Cream Cheese Filling:</i><br />
8 oz. cream cheese, softened<br />
1/4 C sugar<br />
1 egg<br />
1 tsp vanilla<br />
<br />
Preheat the oven to 350.<br />
Lightly grease a 7"x11" or 8"x8" baking dish.<br />
To make the cookie dough, begin by creaming together the butter, shortening, sugar, and brown sugar.<br />
Stir in the eggs and vanilla.<br />
Add the baking soda, salt, flour, and chocolate chips and stir until just combined.<br />
Set the cookie dough aside.<br />
In another bowl, cream together the cream cheese filling ingredients with a mixer.<br />
Spread 2/3 of the cookie dough into the bottom of the pan.<br />
Cover with the cream cheese mixture.<br />
Flatten the remaining dough into circles and place on the top of the cream cheese mixture (leaving small parts of the cream cheese exposed).<br />
Bake for 25-30 minutes until the cream cheese mixture is firm but still slightly "jiggly" in the middle and the cookies on top begin to look golden around the edges.<br />
Let the bars cool completely before cutting and serving.<i><br /></i><br />
<br />
<i>This is adapted from recipe I got from an unknown friend a long time ago (if it from you, please let me know!)</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6179990580335412587.post-30208378878375895582014-09-16T02:00:00.000-06:002014-09-16T02:00:08.317-06:00Snickers Cheesecake <a data-pin-do="buttonBookmark" href="https://www.pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br />
<!-- Please call pinit.js only once per page --><br />
<script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>This cheesecake was my husband's birthday dessert request. It turned out to be an extremely deliciously decadent dessert that you just couldn't stop eating!<br />
Making a cheesecake was a lot simpler than I though it would be and I look forward to many more in the future!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqwfKYHDW9ScQNxgLTLOOVmBRwYp10bOz5hw-kD6kof8KjkSImndKRae4UcE9RQRf2bcmJJPjEyKp7XqquRoKkPTi0UjHg06oRwsJKufVzLD579hqUG6-6HNuJ_VOSxNlok4Rk9mOf44/s1600/IMG_3732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqwfKYHDW9ScQNxgLTLOOVmBRwYp10bOz5hw-kD6kof8KjkSImndKRae4UcE9RQRf2bcmJJPjEyKp7XqquRoKkPTi0UjHg06oRwsJKufVzLD579hqUG6-6HNuJ_VOSxNlok4Rk9mOf44/s1600/IMG_3732.JPG" height="425" width="640" /></a></div>
<br />
<i>This recipe serves 6-8.</i><br />
<br />
9 oz. Oreo cookies, ground into fine pieces<br />
4 TBSP butter, melted<br />
24 oz., cream cheese, softened<br />
1 C sugar<br />
4 eggs<br />
1 tsp vanilla<br />
1 C heavy cream<br />
Fun size Snickers bars (a bag full - around 1.5 lbs.), cut into smaller squares (each piece is cut into 6-8 smaller pieces)<br />
fudge dessert/ice cream topping<br />
<br />
You will also need a 9.5"-10" springform pan to make any kind of large cheesecake. <br />
<br />
Preheat the oven to 325.<br />
Combine the Oreo crumbs and butter together.<br />
Press the Oreo crust mixture into the bottom and about halfway up the sides of the pan.<br />
In a separate bowl, use a mixer on medium speed and cream together the cream cheese and sugar for about 1-2 minutes.<br />
Mix in the eggs one at a time.<br />
Add the vanilla and cream and beat the mixture for another 3-4 minutes on medium speed.<br />
Using a spoon or a spatula, fold in 1 1/2 C of the Snickers pieces.<br />
Pour the mixture into the crust lined pan.<br />
Bake for 1 hour + 15-25 minutes until the cheesecake looks slightly done but can still "jiggle" in the middle.<br />
Allow the cheesecake to cool to room temperature.<br />
Sprinkle the remaining Snickers pieces on top and drizzle with the chocolate sauce.<br />
Refrigerate for a minimum of 4 hours before slicing and serving.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bwgXab77NDoL9N6QRKMfp5zlV75-L7yrsVqOI6BNh_Z_A4tBnGSFwCB2ww2zYDun5E09KKvrDd06rRT_hkh1kEC6c6CCx-9xUITm_xfIpmhHrBrLg3Wp36TSla2yDlVhnJonXg4AV30/s1600/IMG_3728.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bwgXab77NDoL9N6QRKMfp5zlV75-L7yrsVqOI6BNh_Z_A4tBnGSFwCB2ww2zYDun5E09KKvrDd06rRT_hkh1kEC6c6CCx-9xUITm_xfIpmhHrBrLg3Wp36TSla2yDlVhnJonXg4AV30/s1600/IMG_3728.JPG" height="425" width="640" /></a></div>
<br />
<i>This recipe is altered slightly from <a href="http://showmenan.blogspot.com/2013/03/copycat-cheesecake-factory-snickers.html">showmenan.blogspot.com</a>.</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6179990580335412587.post-46068159075339265112014-05-20T02:00:00.000-06:002014-05-20T07:47:28.188-06:00Chocolate Banana Muffins <a data-pin-do="buttonBookmark" href="https://www.pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br />
<!-- Please call pinit.js only once per page --><br />
<script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>My sister-in-law came and spent the other day with us. She spent time playing with the cutest little boy in the world and she made us some tasty muffins for dessert. These muffins are sweet from the three bananas and are chocolatey and rich and were the perfect way to end our evening!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggTkoqUI2Xl7lg6-0o7l_NnDFb_8Cc7Vg8zeKKco9f0zjJMrEIQROfF24li9-fLhup2XuP_wvgkGfj1RHs3ODjlw3pkNjG7C2wUnmZr3yvgme07ljTbQf1wkiFHU8YSGRy61DoUmUqbl4/s1600/IMG_3629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggTkoqUI2Xl7lg6-0o7l_NnDFb_8Cc7Vg8zeKKco9f0zjJMrEIQROfF24li9-fLhup2XuP_wvgkGfj1RHs3ODjlw3pkNjG7C2wUnmZr3yvgme07ljTbQf1wkiFHU8YSGRy61DoUmUqbl4/s1600/IMG_3629.JPG" height="426" width="640" /></a></div>
<br />
<i>This recipe makes 12-18 muffins.</i><br />
<br />
3 large bananas<br />
3/4 C sugar<br />
1 large egg<br />
1/3 C unsweetened applesauce<br />
1/2 C whole wheat flour<br />
1/2 C all-purpose flour<br />
1/2 C cocoa powder<br />
1/2 tsp salt<br />
1 tsp baking soda<br />
1 tsp baking powder<br />
1 1/2 C mini chocolate chips<br />
<br />
Preheat the oven to 375.<br />
Line muffin tins with paper liners or a light layer of cooking spray.<br />
Mash the bananas in a large bowl.<br />
Mix in the sugar, egg, and applesauce.<br />
Combine the flours, salt, baking soda, and baking powder in another bowl.<br />
Stir the dry ingredients into the wet ingredients until they are just moistened.<br />
Gently fold in the chocolate chips.<br />
Evenly divide the batter among the muffin tins - the tins should be about 3/4 of the way full.<br />
Bake them for 20-25 minutes until a toothpick comes out clean.<br />
Remove the muffins from the oven and the pan and let them cool on a wire rack.<br />
Save any uneaten muffins in an airtight container or bag.<br />
<br />
<i>This recipe has been slightly adapted from <a href="http://www.handletheheat.com/2011/04/chocolate-banana-muffins.html">www.handletheheat.com</a>.</i> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6179990580335412587.post-2589692963232216892014-05-15T03:00:00.000-06:002014-05-15T03:00:07.699-06:00Homemade Fajita Seasoning <a data-pin-do="buttonBookmark" href="https://www.pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br />
<!-- Please call pinit.js only once per page --><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfCROoGT9CSE98eDb6qBwhGO6OPUBhKHe5SLv1V-T0PJZn6g0cSf89Jw6h_eqkgrh5zdkiRR_cIHD1ARv9S0Z8pt_AvOxqMUPNHtgv8eWPJzIgBAB9mFHjnHX8xrVzuY0xmk61M4Ih-M/s1600/IMG_3545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfCROoGT9CSE98eDb6qBwhGO6OPUBhKHe5SLv1V-T0PJZn6g0cSf89Jw6h_eqkgrh5zdkiRR_cIHD1ARv9S0Z8pt_AvOxqMUPNHtgv8eWPJzIgBAB9mFHjnHX8xrVzuY0xmk61M4Ih-M/s1600/IMG_3545.JPG" height="426" width="640" /></a></div>
<br />
Another homemade seasoning on the menu! This fajita seasoning did not disappoint. It was so much tastier than any store bought fajita mix I have ever used.<br />
I love having homemade seasonings in my pantry. They taste better and are so much better for you. I just store mine in glass canning jars or extra glass jars I have saved and sanitized from other foods. I added this fajita mix to my homemade collection including <a href="http://cookiesundays.blogspot.com/2009/10/homemade-taco-seasoning.html">homemade taco seasoning</a> and <a href="http://cookiesundays.blogspot.com/2013/10/pumpkin-pie-spice.html">homemade pumpkin pie spice</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTOJus_8pFv8mlFrFM17w-93T_GR4_UVUyzlSbHGXkW3EQhm8cIRsqLbgBV9K3eA9LU9mc3AtGGPWfTvkrln2HgBtd1lOFc17vsKdpQLYpgWXvPNazIR1Vfd99VTPIHgYQuC3jOk0MBUc/s1600/IMG_3554.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTOJus_8pFv8mlFrFM17w-93T_GR4_UVUyzlSbHGXkW3EQhm8cIRsqLbgBV9K3eA9LU9mc3AtGGPWfTvkrln2HgBtd1lOFc17vsKdpQLYpgWXvPNazIR1Vfd99VTPIHgYQuC3jOk0MBUc/s1600/IMG_3554.JPG" height="426" width="640" /></a></div>
<br />
2 TBSP corn starch<br />
4 tsp chili powder<br />
2 tsp kosher salt<br />
2 tsp paprika<br />
1 tsp sugar<br />
1 tsp onion powder<br />
1 tsp cumin<br />
1/2 tsp garlic powder<br />
1/2 tsp cayenne pepper<br />
<br />
Combine all ingredients in an airtight jar or container and store at room temperature.<br />
Use for any fajita dish!<br />
<br />
<i>This recipe is adapted from <a href="http://www.simplyscratch.com/2013/06/homemade-fajita-seasoning.html">simplyscratch.com</a>.</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6179990580335412587.post-42816581583384484302014-05-12T03:00:00.001-06:002014-05-12T16:10:34.792-06:00Greek Yogurt Pancakes <a data-pin-do="buttonBookmark" href="https://www.pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br />
<!-- Please call pinit.js only once per page --><br />
After I posted the <a href="http://cookiesundays.blogspot.com/2014/05/two-ingredient-pancakes.html">Two-Ingredient Pancakes</a>, a friend of mine suggested these Greek Yogurt Pancakes. I am so glad she did, too! These pancakes are fluffy but thick and sure filled myself and my little guy up this morning.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqIsuusT4Rg1Gj3w_TgUncJJQJOcU9I1_SziUpzmOGleUoPt8txGpm4SHjyPc8Ee8P3X1cAcYneFYf-8lDBoJeOtOSeuqpP8uRrqaw-WEYOtLD1QP1Qmxgq0o27vHVaPIaofzIoi5SvuQ/s1600/IMG_3544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqIsuusT4Rg1Gj3w_TgUncJJQJOcU9I1_SziUpzmOGleUoPt8txGpm4SHjyPc8Ee8P3X1cAcYneFYf-8lDBoJeOtOSeuqpP8uRrqaw-WEYOtLD1QP1Qmxgq0o27vHVaPIaofzIoi5SvuQ/s1600/IMG_3544.JPG" height="426" width="640" /></a></div>
<br />
I topped mine with butter and honey and it added the perfect amount of sweetness to the pancakes. This recipe makes a small batch, so it is perfect when there are only two of us to make breakfast for most mornings!<br />
<br />
<i>This recipe makes about 6 small pancakes.</i><br />
<br />
1, 5.3 oz container or 2/3 C of plain Greek yogurt <br />
1 egg<br />
1 tsp baking soda<br />
1/2 C flour (either 100% all-purpose or 1/2 whole wheat and 1/2 all-purpose)<br />
1/2 tsp cinnamon (optional)<br />
<br />
Combine all ingredients in a medium mixing bowl (the batter will be really thick).<br />
Spoon the batter onto a hot griddle (on medium heat) and spread it out a little bit.<br />
Cook for 1-2 minutes on each side until the pancake is cooked through.<br />
Serve warm with your favorite toppings.<br />
<br />
<i>This recipe is from my friend, Emily, and I added the cinnamon (because I love cinnamon in all my breakfast foods :-)</i>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6179990580335412587.post-84151935382411755362014-05-08T03:00:00.002-06:002014-05-08T03:00:02.025-06:00Peanut Oat Honey Bars <a data-pin-do="buttonBookmark" href="https://www.pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br />
<!-- Please call pinit.js only once per page --><br />
<script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>These are tasty, easy bars to make using real ingredients. They are not full of sugar but satisfy a need for a little afternoon snack.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxOzQvXo_RCX4YqCcnp5kt0L8wPxJy0ysUpGmfzL-Q2B-aotYOIqrAt4UjamaSqNUNXOqJxHTT2pe_4dIyVF3I_Dvw3ywf3rtUnwXsI98RQdy-LpGObJ0yeXjQnr_1VicUE0l67k9rEck/s1600/IMG_3524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxOzQvXo_RCX4YqCcnp5kt0L8wPxJy0ysUpGmfzL-Q2B-aotYOIqrAt4UjamaSqNUNXOqJxHTT2pe_4dIyVF3I_Dvw3ywf3rtUnwXsI98RQdy-LpGObJ0yeXjQnr_1VicUE0l67k9rEck/s1600/IMG_3524.JPG" height="426" width="640" /></a></div>
<br />
<i>This recipe makes 9 bars.</i><br />
<br />
1/2 C honey<br />
1/3 C peanut butter<br />
1 TBSP butter<br />
1/2 tsp vanilla <br />
2 C oats<br />
1/2 C honey roasted peanuts<br />
1/4 tsp cinnamon<br />
<br />
Preheat the oven to 300.<br />
Line the bottom and sides of an 8"x8" baking pan with parchment paper.<br />
In a mixing bowl, mix together the oats, peanuts, and cinnamon.<br />
In a small saucepan on medium heat, melt together the honey, peanut butter, and butter.<br />
Add the melted mixture and the vanilla to the bowl of dry ingredients.<br />
Mix together completely.<br />
Spread in an even layer in the parchment paper in the baking dish.<br />
Bake for 22-25 minutes until golden.<br />
Let the bars cool and cut into 9 squares.<br />
If you do not let the bars cool, they will be really crumbly...so patience is a key here! They become more solid (but not too hard) in the fridge. <br />
Store leftover bars in an airtight container in the fridge.<br />
<br />
<i>This recipe is adapted from <a href="http://www.peanutbutterandpeppers.com/2013/03/08/peanut-butter-and-honey-oat-bars/">peanutbutterandpeppers.com</a>.</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6179990580335412587.post-47755511770582743652014-05-05T03:00:00.000-06:002014-05-05T03:00:00.681-06:00Deviled Eggs <a data-pin-do="buttonBookmark" href="https://www.pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br />
<!-- Please call pinit.js only once per page --><br />
<script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>My husband loves deviled eggs so for Easter this year, he prepared a bunch and a few of us tried them for the first time and we also loved them. This is definitely a dish you either love or you hate. Another time I will experiment with making a "lighter" version, but we indulged on Easter, so this is a very traditional deviled egg recipe.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGnSrM_Km3MI20_HQrCRL2PLJbUkJYzHELevDd4sV0sG3Ubp_sIM_o1qDfsLcDosU5g0pCA38xc9QAByZMf5rlQa4OIgI3GhgnS0LMKMK81urSE4LXjJxRcuaCTrXzKbwo1gpeWiL-f4/s1600/IMG_3497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGnSrM_Km3MI20_HQrCRL2PLJbUkJYzHELevDd4sV0sG3Ubp_sIM_o1qDfsLcDosU5g0pCA38xc9QAByZMf5rlQa4OIgI3GhgnS0LMKMK81urSE4LXjJxRcuaCTrXzKbwo1gpeWiL-f4/s1600/IMG_3497.JPG" height="426" width="640" /></a></div>
<br />
<i>This recipe makes 4-6 servings (2-3 egg halves/serving).</i><br />
<br />
6 eggs<br />
1/4 C mayonnaise<br />
1 tsp white vinegar<br />
1 tsp yellow mustard<br />
1/8 tsp salt<br />
black pepper (to taste)<br />
paprika (for garnish)<br />
<br />
To boil the eggs, place the eggs in a single layer in a large saucepan.<br />
Cover the eggs with water to about 1 1/2" above the top of the eggs.<br />
Bring the water to a boil, cover the pan, turn the heat to low, and then let the eggs cook for 1 minute.<br />
Remove the pan from the heat and let it sit (covered) for 14 minutes.<br />
Rinse the eggs under cold water for 1 minute (continuously).<br />
Under cool running water, crack open the shells and peel the shells off the eggs.<br />
Dry the eggs with apper towel.<br />
Slice the eggs lengthwise and remove the yolks (placing them in a separate mixing bowl).<br />
Put the egg whites on a large plate.<br />
Mash the yolks with a fork and add the mayonnaise, vinegar, mustard, salt, and pepper and mix really well.<br />
Place spoonfuls into the egg whites (divide the yolk mixture evenly between eggs) and sprinkle with paprika.<br />
Serve or refrigerate until ready to serve.<br />
<br />
<i>This recipe is from<a href="http://www.foodnetwork.com/recipes/classic-deviled-eggs-recipe.html"> foodnetwork.com</a>.</i>Unknownnoreply@blogger.com0