tag:blogger.com,1999:blog-56883044944270802382024-02-22T09:16:04.804-08:00Dinner Time IdeasJanishttp://www.blogger.com/profile/18074402054388098744noreply@blogger.comBlogger261125tag:blogger.com,1999:blog-5688304494427080238.post-82458983945776655722014-03-14T11:14:00.005-07:002014-03-14T11:21:16.772-07:00Lemon-Pepper Chicken with Vegan Lemon-Butter Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiq4lX5gGEdudPnBpDnQcKpK988CvMSBx30530vn7jquADCHb8jCX6wPh7gyut568ds0gbSM334aBElANrxMoSHzgNyV_fO6v1ppvqEikopJ1ZaxI30WpqsPvQIdeb4GJDcfXvbLLrJyYS/s1600/IMG_2882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiq4lX5gGEdudPnBpDnQcKpK988CvMSBx30530vn7jquADCHb8jCX6wPh7gyut568ds0gbSM334aBElANrxMoSHzgNyV_fO6v1ppvqEikopJ1ZaxI30WpqsPvQIdeb4GJDcfXvbLLrJyYS/s1600/IMG_2882.JPG" height="400" width="298" /></a></div>
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This recipe was a combination of a couple different recipes I found on Pinterest. As I always do, I tweaked them a bit to match our family's tastes, likes and needs.<br />
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I've recently needed to remove dairy from my diet. It's been a difficult, but totally rewarding experience. The difficult part is learning to adjust to new products and how to adjust well-loved recipes to accommodate my new dietary lifestyle. The rewarding part has been feeling SO much better everyday & losing some weight (always good!).<br />
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I was craving a lemony, Spring-time, pasta dish yesterday. This recipe is lemony, silky, and perfect for spring!<br />
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<u><b>Lemon-Pepper Chicken with Vegan Lemon-Butter Sauce</b></u><br />
1 recipe (5-6 chicken breasts) of CrockPot Prepped Chicken with lemon-pepper seasoning<br />
(recipe <a href="http://dinnertimeideas.blogspot.com/2014/03/crockpot-prepped-chicken.html" target="_blank">here</a>) <br />
16 ozs angel hair pasta (pick your favorite brand/style)<br />
2 heads of fresh broccoli, trimmed to florets<br />
1 to 1 1/2 cups cold vegan butter spread (see picture/notes below), cut into chunks (you can use real butter too)<br />
1/3 cup finely chopped yellow onion<br />
4 garlic cloves, minced<br />
1 cup chicken broth (or white wine)<br />
1/2 cup fresh lemon juice<br />
salt & pepper<br />
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Earlier, prepare 1 recipe of CrockPot Prepped Chicken with lemon-pepper seasoning. Cut chicken into chunks. Set aside.<br />
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Melt 2 tablespoons of the vegan butter spread in a medium pan over medium heat. Add
the onion and cook, stirring often, until the onion is translucent but
not browned, about 3 minutes. Add garlic. Cook for about 30 seconds.
Add the wine/chicken broth and lemon juice and bring to a boil over high heat. Cook
until the liquid is reduced by two-thirds, about 5 minutes.
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Prepare pasta according to package directions. Cook broccoli florets in the same pot as the pasta.<br />
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Reduce the heat to its very lowest setting. Slowly whisk in butter, one
piece at a time, letting the first addition melt before adding more
butter, until sauce is thickened & silky. (The amount of butter will vary.) Season with salt and pepper, if desired.<br />
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If you've prepped the chicken on another day & you need to heat it, add it to the sauce during the last few minutes and allow the chicken to heat through.<br />
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Place cooked pasta and broccoli on platter or in a pasta bowl. Top with chicken and spoon sauce over chicken and pasta.<br />
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If desired: squeeze the juice of a fresh lemon over the dish & sprinkle with freshly-chopped italian parsley.<br />
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Enjoy! :)<br />
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<span style="font-size: x-large;">Kathryn </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDu4HFZmcQswnN9HTnG4H8Kan_-fdajVsRkX0-NQNUAH2gueYcCATIoLu-r7rhJuT495rdOOH6FpXeqqFanYcCJxuGJbWuZKAasAg1jghPHzvoJecrc0Bsa-AqVr2d9gocbVvC2MD-VrLd/s1600/IMG_2883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDu4HFZmcQswnN9HTnG4H8Kan_-fdajVsRkX0-NQNUAH2gueYcCATIoLu-r7rhJuT495rdOOH6FpXeqqFanYcCJxuGJbWuZKAasAg1jghPHzvoJecrc0Bsa-AqVr2d9gocbVvC2MD-VrLd/s1600/IMG_2883.JPG" height="320" width="239" /></a></div>
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This is a new product for me - and I LOVE it! If you're making this recipe non-dairy/vegan, you'll need a product like this. The important part (besides being lactose free, vegan, etc) is the 78% vegetable oil. You need the high fat content to get the silky feel of butter and to achieve that same silkiness in your sauce.<br />
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This stuff tastes, feels and cooks like real butter! It's expensive so I recommend a product like Smart Balance for everyday stuff like toast, but for cooking and baking this product is totally worth it. (No, I don't have a sponsorship - I just like telling you about products I like/love.)Kathrynhttp://www.blogger.com/profile/07412097834390185675noreply@blogger.com3tag:blogger.com,1999:blog-5688304494427080238.post-21057755173010426012014-03-14T10:39:00.002-07:002014-03-14T11:15:51.252-07:00CrockPot-Prepped Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgtTVdciR8C7ib03tt_H4WSVB0oaNFpHTz5SuQO02nz1ygdPp_d61ef-RedFpHlXKCAkGfGUqi8OYSTb81Gbr0vqdPywLhQArqgKMu3JAencPCSPvcC5DTWyyb0-LXz9Xd354LSPw7G76/s1600/IMG_2882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgtTVdciR8C7ib03tt_H4WSVB0oaNFpHTz5SuQO02nz1ygdPp_d61ef-RedFpHlXKCAkGfGUqi8OYSTb81Gbr0vqdPywLhQArqgKMu3JAencPCSPvcC5DTWyyb0-LXz9Xd354LSPw7G76/s1600/IMG_2882.JPG" height="400" width="298" /></a></div>
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(See post above for the recipe pictured - <a href="http://dinnertimeideas.blogspot.com/2014/03/lemon-pepper-chicken-with-vegan-lemon.html" target="_blank">Lemon-Pepper Chicken with Vegan Lemon-Butter Sauce</a>)</div>
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I've posted before about having pre-cooked, cubed chicken on-hand for those nights when you don't have a lot of time & need chicken for a stir-fry or casserole. I've tried a few different ways of prepping chicken - poaching it, roasting it, even grilling it... But this method is BY FAR my favorite! Just pop them in after lunch & they're ready for dinner.<br />
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Prepping your chicken in the crock pot is not only super simple, it's moist, flavorful & super delish!<br />
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You can use any flavor of spices - the basic recipe stays the same. Try lemon-pepper, garlic, Italian, Mexican, Cajun, regular seasoned salt (like Emeril's Essence or Lawry's), or just plain salt & pepper (not all together, obviously). Whatever will match the meal you have planned. I like using the salt-free spice mixes best. They keep your sodium intake down & still gives you lots of flavor.<br />
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<u><b>CrockPot Prepped Chicken</b></u><br />
5-6 boneless chicken breasts (or 7-8 boneless thighs)<br />
about 4 Tblsp your favorite spice<br />
8 ozs chicken broth<br />
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<li>Preheat your CrockPot to LOW. Pour in 8 ozs (or half a standard-size can) of chicken broth. (Pour the other half-can into a ziplock bag & put it into your freezer to freeze. You can use it next time you're prepping chicken.)</li>
<li>Hand-trim fat & unwanted parts from your chicken breasts/thighs & discard the unwanted portions. Cut the trimmed breasts in half horizontally (not length-wise). You can decide if you want to half the thighs - you want the pieces to be just smaller than your palm. Place them in a single layer in the CrockPot.</li>
<li>Sprinkle spices over chicken.</li>
<li>Cover & cook on LOW about 5 hours, or until chicken is cooked through & broth is almost totally gone.</li>
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Serve as whole pieces or cut into chunks to save for future recipes.<br />
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** I've added aromatics too - like sliced lemons, garlic cloves, or herbs to match the spices I've chosen, but these aren't necessary. If you decide to use them, just lay them on top of the chicken after you've sprinkled the spices.<br />
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Enjoy!!<br />
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<span style="font-size: large;">Kathryn</span> :)Kathrynhttp://www.blogger.com/profile/07412097834390185675noreply@blogger.com0tag:blogger.com,1999:blog-5688304494427080238.post-63048356796838770702013-10-30T18:11:00.001-07:002013-10-30T18:11:26.079-07:00Lemony Herb Pasta with Chicken, Broccoli & Bacon<div class="separator" style="clear: both; text-align: center;">
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I clipped the original recipe for this dinner from a magazine years ago. I can't even remember which one! I've hung onto it for awhile but haven't ever made it - BIG mistake.</div>
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It's so YUMMY! </div>
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I decided to make a few adjustments to fit our family's tastes and the final result was perfect!</div>
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Creamy, lemony, slightly cheesy & bacon-y - everything a pasta dinner should be.</div>
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I hope you love it as much as we did.</div>
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<u><b>Lemony Herb Pasta with Chicken, Broccoli & Bacon</b></u></div>
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<u><b>Serves 6-8</b></u></div>
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4 slices bacon</div>
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2 cups chicken, cooked & cut into bite-size chunks</div>
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1 15-oz container part-skim ricotta cheese</div>
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5 Tblsp lemon juice</div>
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2 tsp lemon zest </div>
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1/4 cup grated Parmesan cheese</div>
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1/3 cup chopped parsley (or 2 Tblsp dried parsley)</div>
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1 Tblsp olive oil</div>
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1/2 - 1 tsp salt (to your taste - start with 1/2 tsp & add more at the end, if needed)</div>
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1/4 tsp black pepper</div>
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1 pound (16 oz) penne pasta</div>
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1 pound broccoli, cut into 1 inch pieces</div>
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<ul>
<li>Cook bacon until crispy, crumble & set aside. Save leftover bacon grease in skillet (you'll heat up the cooked chicken in this skillet).</li>
<li>Bring a large pot of water to a boil.</li>
<li>In a small bowl, whisk together ricotta, lemon juice, lemon zest, Parmesan, parsley, olive oil, salt & pepper. Set aside.</li>
<li>Add penne to boiling water & cook for about 7 minutes or until tender. Add broccoli to pot for the final 3 minutes of cooking time.</li>
<li>While penne is cooking, heat the same skillet you used for the bacon to medium-medium high. Add cooked, cubed chicken. Stir to coat with bacon grease. Leave in skillet until warmed thoroughly, stirring occasionally.</li>
<li>When penne & broccoli are done, reserve 1 cup pasta water. Set aside.</li>
<li>Drain pasta/broccoli & place in large serving bowl.</li>
<li>Add ricotta mixture to serving bowl with pasta/broccoli. Stir well.</li>
<li>Add heated chicken & crumbled bacon to serving bowl. Stir well to combine. Add reserved pasta water by 1/4 cupful if necessary (to increase the creaminess of the cheese mixture - you may not need any pasta water at all).</li>
<li>Serve immediately.</li>
</ul>
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We served this with garlic bread.</div>
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Enjoy!!</div>
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<span style="font-size: x-large;">Kathryn </span></div>
Kathrynhttp://www.blogger.com/profile/07412097834390185675noreply@blogger.com1tag:blogger.com,1999:blog-5688304494427080238.post-16501468145924027632013-07-29T12:09:00.001-07:002014-03-27T08:23:49.873-07:00Chicken Rice Bowls (Rumbi-style)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu-KgaPUvzgan7ycBLJTAIpB-rv80xx88he4KN7McLT27Sg3n3MGlHIfH_U3pqSad9q7jlX8YMhPrNRzYFl5rIGfmClliZeY7w2sF5F-B-kz3aiDZWIal2FURw3va6vHsmP_4bZaxnbZ8p/s1600/IMG_2078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu-KgaPUvzgan7ycBLJTAIpB-rv80xx88he4KN7McLT27Sg3n3MGlHIfH_U3pqSad9q7jlX8YMhPrNRzYFl5rIGfmClliZeY7w2sF5F-B-kz3aiDZWIal2FURw3va6vHsmP_4bZaxnbZ8p/s400/IMG_2078.JPG" height="400" width="298" /></a></div>
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I had a few inspirations that drove the creation of this recipe.</div>
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First, we have a local restaurant that we love, but can't always afford - isn't that always how life goes?! It's called Rumbi Island Grill. One of our favorites is their chicken rice bowls.</div>
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(pictured below - 2 photos courtesy of rumbi.com)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yAwMaB4IWWSXBJYfFpf3M4lM2IYKymC2k0OFmmIPOQsTE-f0nL2b70YMJyM6HbtHlJpfbYTj8GXkb1AggH8in8Z8si5EIwHKqIlbWNEn3T3cRNoVkQypKTFKF5-w9WcEe5ESxtLc3aO3/s1600/menu-ricebowls-hawaiianteriyaki.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yAwMaB4IWWSXBJYfFpf3M4lM2IYKymC2k0OFmmIPOQsTE-f0nL2b70YMJyM6HbtHlJpfbYTj8GXkb1AggH8in8Z8si5EIwHKqIlbWNEn3T3cRNoVkQypKTFKF5-w9WcEe5ESxtLc3aO3/s400/menu-ricebowls-hawaiianteriyaki.png" height="400" width="337" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uDqffE02eSTG0y_u5NHpy-y015FDD33YR7rJ-a41TPqS7vMAplE6WjT_4o3Ys5SejIJm_nstjLPWactXfSCv5H4Xw9IdLRzzOYfoHdHtZQe27dw7SxU6QpHhC1cX9z5wcMEsbY2hVE99/s1600/header_banner.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uDqffE02eSTG0y_u5NHpy-y015FDD33YR7rJ-a41TPqS7vMAplE6WjT_4o3Ys5SejIJm_nstjLPWactXfSCv5H4Xw9IdLRzzOYfoHdHtZQe27dw7SxU6QpHhC1cX9z5wcMEsbY2hVE99/s400/header_banner.png" height="62" width="400" /></a></div>
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Looks yummy, right?!?</div>
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Second inspiration - During the hot summertime, I love to serve meals that are light, fresh, and don't heat up my kitchen too much during preparation.</div>
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Third, I always like to find ways to re-create our favorite meals at home for much less money.</div>
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SO - This meal uses a slow cooker for the chicken and you whip up the veggies and rice just before serving -probably 15 minutes cooking, tops! Plus, if I'm shopping sales, I can make this meal for about $12 for my family of 6 adults and teens. And it feeds our Rumbi cravings too - It's perfect.</div>
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I found the recipe for the chicken portion of this meal on Pinterest. The link (<a href="http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html">http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html</a>) took me to Six Sisters' Stuff - LOVE their blog!</div>
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The chicken recipe immediately reminded me of Rumbi - YAY! - When my family started making the yummy noises, I knew I had a winner.</div>
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Enjoy!</div>
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<b><u><span style="font-size: large;">Chicken Rice Bowls - Rumbi-style</span></u></b></div>
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Chicken recipe from sixsistersstuff.com (link above)</div>
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Inspiration from Rumbi Island Grill</div>
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4-6 chicken breasts or thighs (frozen or thawed)</div>
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1 cup packed brown sugar</div>
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2/3 cup vinegar</div>
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1/4 cup lemon-lime soda (I double the soda to 1/2 cup)</div>
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2 Tblsp soy sauce </div>
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2-3 Tblsp minced garlic</div>
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1 tsp pepper</div>
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2 Tblsp cornstarch</div>
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2 Tblsp water</div>
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4-6 cups prepared long grain rice - white or brown - follow package directions</div>
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2-3 cups broccoli florets, steamed</div>
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1 cup shredded/julienned carrots</div>
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Spray slow cooker with non-stick cooking spray. </div>
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Place chicken inside slow cooker. (Six Sisters' Stuff used frozen chicken, I used thawed chicken)</div>
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Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper. Pour over chicken in slow cooker.</div>
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Cook on low for 6-8 hours or high for 4-5 hours, if using frozen chicken. For thawed chicken, cook on low 5-6 hours, on high for about 4 hours. </div>
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<u>Before serving:</u></div>
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Prepare rice (according to package directions) and steam/boil your veggies. We like broccoli & shredded carrots (throw the carrots in with the broccoli for the last 1 minute of cooking), but you can pick your favorite veggies here (zucchini, snow peas, stir fry mix, etc)</div>
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Take chicken pieces out of slow cooker and lightly shred in a bowl. Set aside.</div>
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Pour remaining sauce from slow cooker into saucepan. </div>
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Place saucepan over high heat. </div>
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Mix together corn starch and water, pour into saucepan, and mix well. </div>
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Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. You'll need to watch the sauce and whisk it occasionally.</div>
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Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).</div>
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** I often make an additional recipe of the glaze (because it's YUMMY!)</div>
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** Mix together the quantities noted in the ingredients list of brown sugar, vinegar, soda, garlic, soy sauce, and pepper. Pour into saucepan. Follow the sauce directions above.</div>
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We like to serve this buffet-style, but you could build the rice bowls before bringing them to the table. Rice in first, followed by veggies, top with shredded chicken & drizzle with sauce.</div>
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Oh my goodness, these are yummy!! Leftovers keep well for a day or two, but I doubt you'll have any.</div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Kathryn</span></div>
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Kathrynhttp://www.blogger.com/profile/07412097834390185675noreply@blogger.com0tag:blogger.com,1999:blog-5688304494427080238.post-22681832762184615922013-06-28T21:34:00.000-07:002013-06-28T21:34:40.376-07:00Banana Bread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGsNu8tm0-ZhEpaZWmo8WpNlEFW95QgRAvSrMBSJ35elP6wjDgDdKtny7T2BLyH1I2tnDUihmJZI_yUSS8LIcWnqZt7W6QomGxX6nf98FJMlcoY1Ec0rF80D_W6Q2JYVHitUu4YxEdw28/s1600/Sun+oven+Banana+bread+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGsNu8tm0-ZhEpaZWmo8WpNlEFW95QgRAvSrMBSJ35elP6wjDgDdKtny7T2BLyH1I2tnDUihmJZI_yUSS8LIcWnqZt7W6QomGxX6nf98FJMlcoY1Ec0rF80D_W6Q2JYVHitUu4YxEdw28/s320/Sun+oven+Banana+bread+003.jpg" width="320" /></a></div>
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<b><u>Banana Bread</u></b><br />
1 cup butter, margarine or shortening<br />
2 cups sugar<br />
4 well beaten eggs<br />
5 bananas (liquified in blender)<br />
3 1/2 cups flour<br />
2 tsp baking soda<br />
1 tsp salt<br />
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Cream shortening and sugar. Add well beaten eggs. In a separate bowl, combine flour, salt and soda. In a blender add bananas and blend until they are liquified. Alternately add the flour mixture and the bananas to the creamed mixture. Pour the batter into 4 small loaf pans or 2 larger pans. <br />
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Bake at 300 degrees for 25 minutes approximately for smaller loaf pans, and 50 minutes for larger loaf pans.<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/281/0073A6F49A0A8C8FC2BEF269860934CF.png" style="background: transparent; border: 0 !important;" /></a>Janishttp://www.blogger.com/profile/18074402054388098744noreply@blogger.com1tag:blogger.com,1999:blog-5688304494427080238.post-18904200695229448392013-02-08T09:22:00.001-08:002014-04-02T16:40:05.173-07:00Cheesy Italian Shredded Beef Sandwiches<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_LUiO7-IqWRfuNZHwLzemNnsAbzrFJW8Pwoezuxolpa5bKi6-6c0ps7KxC5J8zU1UiZmopEJuCzvvzMDI8mudpkk-h1vZnvwjze2bfPvBxF65_NvDWKIdiTF2TQFQAFXDxR3ilZVXuP8/s1600/IMG_1379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_LUiO7-IqWRfuNZHwLzemNnsAbzrFJW8Pwoezuxolpa5bKi6-6c0ps7KxC5J8zU1UiZmopEJuCzvvzMDI8mudpkk-h1vZnvwjze2bfPvBxF65_NvDWKIdiTF2TQFQAFXDxR3ilZVXuP8/s320/IMG_1379.JPG" height="320" jea="true" width="239" /></a></div>
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These were SOOO good!! Best of all - this meal requires very little effort (your slow cooker does most of the work) and yields an awesome result! A few minutes in the morning and about 10 minutes right before dinner is all you'll need. Just add a green salad & you're good to go. Enjoy!</div>
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<b><i><u><span style="font-size: large;">Cheesy Italian Shredded Beef Sandwiches</span></u></i></b></div>
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Prep time: 10 minutes</div>
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Total time: (including slow-cooking time) 6-8 hours 10 minutes</div>
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Servings: 12 sandwiches</div>
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boneless beef chuck roast, about 3 lbs total - I used 2 small 1.5 lb roasts</div>
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1 medium yellow/white onion, sliced</div>
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1 0.6oz Italian salad dressing seasoning packet</div>
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1 1/2 cans (14.5 oz) beef broth (I prefer low-sodium)</div>
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1/2 cup grated parmesan cheese</div>
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12 slices provolone or mozzarella cheese</div>
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12 large ranch rolls (HB bun size but not HB buns!) or ciabatta rolls</div>
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Turn slow cooker on LOW. </div>
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Pour in 1 can beef broth. Place roast in slow cooker. Sprinkle 1/2 Italian salad dressing seasoning packet over roast. Tumble sliced onions over top of roast. Mix remaining Italian salad dressing seasonings with remaining 1/2 can beef broth and pour over roast & onions.</div>
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Cook on LOW 6-8 hours or on HIGH 4-5 hours.</div>
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To serve: </div>
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Preheat broiler.</div>
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Remove meat & onions from slow cooker to a medium-size bowl. If you don't like the onions, you can throw them away. I like to keep them in a separate bowl & top the sandwiches with them. (Well, my sandwich since the family doesn't like cooked onions - lol!) Set aside.</div>
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Pour liquid in crock pot through a sieve into at least a 4 cup glass measuring cup (preferrably one that pours the broth from the bottom & leaves the oils on top behind in the measuring cup). </div>
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Discard contents of sieve. Pour 1 1/2 cups broth back into crock pot. Discard excess liquid & oils.</div>
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Shred meat with forks & return to slow cooker with broth. Stir in parmesan cheese until all cheese & liquid is combined with the meat.</div>
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Place bottom halves of rolls on a foil-covered baking sheet. Distribute meat/cheese mixture evenly between all 12 rolls. Top each with 1 slice provolone cheese. Place under broiler until cheese is melted & lightly browned (just 1-2 minutes). Top with top halves of rolls. Serve immediately.</div>
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OPTIONAL: </div>
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If you like roasted peppers:</div>
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1 16oz jar roasted red peppers, undrained (optional)</div>
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Only use 1 can beef broth in bottom of slow cooker. Top
seasoned roast with roasted peppers & sliced onions. Mix
remaining Italian salad dressing seasonings with roasted peppers liquid
from the jar. Pour liquid/seasonings mixture over roast/peppers/onions.</div>
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Reserve peppers & onions from sieve. Top meat/cheese mixture with peppers & onions before topping with provolone cheese - OR - stir peppers & onions into shredded meat along with parmesan cheese. Continue with recipe as noted above.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdxiH4-JwWb9Gd-nbtuCnkGd6XeNapfsLeACBm0JQyZ8qgd0u-_ikapEN2nKd_kwo-ecX8ZwqAhfXKEB0ATJZujOHcdmRegeVk6Q43DesWPjV6c6tveTCGZMjqpPA_p1denQ4UYYc1XHQ2/s1600/IMG_1381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdxiH4-JwWb9Gd-nbtuCnkGd6XeNapfsLeACBm0JQyZ8qgd0u-_ikapEN2nKd_kwo-ecX8ZwqAhfXKEB0ATJZujOHcdmRegeVk6Q43DesWPjV6c6tveTCGZMjqpPA_p1denQ4UYYc1XHQ2/s320/IMG_1381.JPG" height="320" jea="true" width="239" /></a></div>
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<a href="http://www.kraftrecipes.com/recipes/italian-beef-sandwiches-115305.aspx" target="_blank">This recipe was inspired by this one at kraftrecipes.com.</a><br />
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Hope you love it too!<br />
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<b><span style="font-size: x-large;">Kathryn</span></b>Kathrynhttp://www.blogger.com/profile/07412097834390185675noreply@blogger.com1tag:blogger.com,1999:blog-5688304494427080238.post-49736574360292812842013-01-30T13:31:00.006-08:002013-01-30T13:31:58.851-08:00Cheesy Bacon & Onion Monkey Bread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyRdFXmjXygrINCMowcizUCi7TltyQlKlEqy0xJ5kGihrfS6CR0W3U5YlZQOGGt_dYCGRPlg0gU0wdXeQLSmP1Q3KzeHLMyUZ3kqiOQQZWHMXy829V83Di_Bqs4x2MjCayZ4tKy_sOdl52/s1600/IMG_1360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyRdFXmjXygrINCMowcizUCi7TltyQlKlEqy0xJ5kGihrfS6CR0W3U5YlZQOGGt_dYCGRPlg0gU0wdXeQLSmP1Q3KzeHLMyUZ3kqiOQQZWHMXy829V83Di_Bqs4x2MjCayZ4tKy_sOdl52/s400/IMG_1360.JPG" width="298" /></a></div>
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Do you like monkey bread? We do - A LOT! Normally, it's full of buttery cinnamony-sugary goodness and absolutely delicious!<br />
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What do you think of monkey bread smothered with cheese & dotted with bits of bacon and green onion?? We weren't sure what to think, but after making this recipe last night - we can say we think it's YUMMM!!<br />
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We paired this with our favorite cheesy bratwursts & chicken/apple sausages and a big green salad.<br />
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<span style="font-size: large;"><u><i><b>Cheesy Monkey Bread</b></i></u></span><br />
adapted from <a href="http://www.kraftrecipes.com/recipes/cheesy-monkey-bread-130401.aspx" target="_blank">a recipe found at kraftrecipes.com<i><b> </b></i></a><br />
Prep: 15 mins<br />
Total time: 45 mins<br />
Serves 12<br />
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2 slices bacon, cooked & crumbled<br />
2 packages (11.3oz each) refrigerated dinner rolls<br />
1 pkg (8 oz) shredded cheddar cheese<br />
3 green onions, chopped<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIA5XxDFBYkFhyphenhyphen4THUoZBjbN6JNfT1aT0IkxhPFjolF5rub5DOkMlIX9Gx0h7pGI44GiQlwlMDZZrX0LT-U-oj3qKFhZ9iFi9VeyCQPLWy5oBDgacJpsVMhIJvskRgTxvJqcF9sE0-Q3NR/s1600/IMG_1358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIA5XxDFBYkFhyphenhyphen4THUoZBjbN6JNfT1aT0IkxhPFjolF5rub5DOkMlIX9Gx0h7pGI44GiQlwlMDZZrX0LT-U-oj3qKFhZ9iFi9VeyCQPLWy5oBDgacJpsVMhIJvskRgTxvJqcF9sE0-Q3NR/s400/IMG_1358.JPG" width="400" /></a></div>
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Preheat oven to 350*F. Lightly grease/spray with cooking spray a 9" deep pie pan.<br />
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Separate rolls; cut each into quarters. (Much easier with kitchen scissors)<br />
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Layer half each of the dough pieces & cheese in prepared pie plate. Sprinkle with half the cooked/crumbled bacon. <br />
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Cover with remaining dough pieces and bacon. (As you can see from the picture below, we didn't follow this direction well... We should have.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73XJOt0-wvN7Sie6YVizuhitrseRek-lQ7ueUbscCSXU7Ce93HIs15DtDclNiNVgNY6m3Co1pG7uIdRnbpif_0r7TOKYyd-xD5lpgnGQkABpQ5eB2U9bB0riKfvpNEnEBj3a7yYSKErK7/s1600/IMG_1359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73XJOt0-wvN7Sie6YVizuhitrseRek-lQ7ueUbscCSXU7Ce93HIs15DtDclNiNVgNY6m3Co1pG7uIdRnbpif_0r7TOKYyd-xD5lpgnGQkABpQ5eB2U9bB0riKfvpNEnEBj3a7yYSKErK7/s400/IMG_1359.JPG" width="298" /></a></div>
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Bake 25-30 mins or until golden brown.<br />
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Top with remaining cheese. Bake 3 mins or until cheese is melted.<br />
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Transfer to a serving plate/platter (or a small cutting board) to serve. Sprinkle with green onions before serving.<br />
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NOTE: It's easier to cut pieces (like a pie) & serve them than to pull this apart. But if you want to pull it apart, go for it. Just know - it's messy! <br />
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<u>Changes for next time</u>:<br />
We will definitely follow the directions correctly next time. We sprinkled the onions between the layers and on top before baking. The crisp of the cool green onions on top would've been much better than cooking them inside. I also think the rolls would've browned better if they didn't have the cheese & onions on top before baking (the original directions called for them to added afterwards or at the end).<br />
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Another change request from my kids - more bacon! I'll probably double the amount next time.<br />
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I think a dipping sauce or drizzle would be good too.<br />
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There are variations for Mexican-style, Italian-style, and Caramelized Onion-Rosemary monkey breads on kraftrecipes.com - be sure to check those out too. They sound yummy!<br />
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Enjoy!<br />
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<span style="font-size: x-large;">Kathryn</span>Kathrynhttp://www.blogger.com/profile/07412097834390185675noreply@blogger.com0tag:blogger.com,1999:blog-5688304494427080238.post-14082915661317497872013-01-24T09:41:00.000-08:002013-01-24T09:41:04.431-08:00Creamy Lemon-Garlic ChickenHow can you go wrong with chicken, lightly floured & browned, simmered in a creamy lemon-garlic sauce, and poured over whole grain pasta & fresh-steamed broccoli?!? It's dreamy-delicious!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqxmKPdsBqbN67QfsfuLI1_FQG5xtMK1R5NviYYG3vm8uDDr24L-y9pPLJbyvYu1ZaTjiZoSvTiB_nqrjRjbhPgPTEZ_m211F_eGl7Bb_-1oo6R-7kAsVdebkggXt80vIHsWj-dZtzwJYE/s1600/IMG_1339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqxmKPdsBqbN67QfsfuLI1_FQG5xtMK1R5NviYYG3vm8uDDr24L-y9pPLJbyvYu1ZaTjiZoSvTiB_nqrjRjbhPgPTEZ_m211F_eGl7Bb_-1oo6R-7kAsVdebkggXt80vIHsWj-dZtzwJYE/s400/IMG_1339.JPG" width="298" /></a></div>
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It all started with <a href="http://dinnertimeideas.blogspot.com/2011/02/lemon-chicken-with-capers.html" target="_blank">this recipe for Lemon Chicken with Capers</a> that my family LOVES and it crazy-close to a dish we love at Bucca di Beppo. I'd wanted to do a creamy, similar version, but hadn't gotten around to it...<br />
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Then I got an email with a free coupon for this:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4NX7E5rqpM7KB3ORlrNIeb4EEH4K75GX3JXgWTEwuaU1IF2ZyWYPPQUlLnf_xuDVyKb-0wzE9Q_kQYnU-3RwxyzL_LC1Kw6hBHRrm-DKYDeelfoaS4OjPPG5_XNzPRFQA795Geef97sV2/s1600/IMG_1340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" oea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4NX7E5rqpM7KB3ORlrNIeb4EEH4K75GX3JXgWTEwuaU1IF2ZyWYPPQUlLnf_xuDVyKb-0wzE9Q_kQYnU-3RwxyzL_LC1Kw6hBHRrm-DKYDeelfoaS4OjPPG5_XNzPRFQA795Geef97sV2/s320/IMG_1340.JPG" width="239" /></a></div>
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Have you seen these? They come in all kinds of flavors (tomato, cheese, creamy basil, etc). I know some people aren't into processed foods, especially sauces. But I was pleased with the low carb count (for my Type 1 diabetic son) and the quick-and-easy part really appealed to me. I think from-scratch is always best, but you can't beat these in a pinch! And it was FREE. Double-good.<br />
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I decided to go to BettyCrocker.com to see what kinds of recipes they had for these Recipe Starters before picking one up...<br />
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I found <a href="http://www.bettycrocker.com/recipes/creamy-lemon-chicken/6b9f4259-4141-4d94-9302-b70250835939" target="_blank">Creamy Lemon Chicken</a>, made a couple of small adjustments, and it became my Creamy Lemon-Garlic Chicken. Hope you like it!<br />
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<strong><em><u>Creamy Lemon-Garlic Chicken</u></em></strong><br />
Prep time: 10 minutes<br />
Total time: 30 minutes<br />
Serves: 4<br />
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1/4 cup all-purpose flour<br />
1 tsp salt<br />
1/2 tsp pepper<br />
2 Tblsp vegetable oil<br />
4 thin-cut boneless, skinless chicken breasts (see note below)<br />
1 can (18 oz) Progresso Recipe Starters creamy roasted garlic with chicken stock cooking sauce<br />
3 Tblsp lemon juice<br />
1 8oz package whole grain angel hair pasta<br />
2 cups fresh broccoli florets<br />
optional toppings: chopped fresh parsley, grated lemon peel<br />
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1. Mix flour, salt & pepper together in a medium-sized bowl. In a large skillet, preheat 2 Tblsp vegetable oil over medium-high heat. <br />
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2. Dip each chicken breast into flour mixture, coating both sides. Shake off excess flour & place chicken breast in skillet. (You can cook more than one chicken breast at a time.) Cook chicken breasts in oil 6-8 minutes, turning once, or until brown. **Note: If you're doubling this recipe, like I did, you can get 2 skillets going at the same time. When the chicken is done, move it to a plate & cover with foil until you add the sauce to the chicken in Step 3.)<br />
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3. In a small bowl, mix cooking sauce & lemon juice. Place all the cooked chicken breasts back into the skillet, turn heat to medium-low. Pour sauce/lemon juice mixture over the chicken. Simmer 5-10 minutes or until jice of chicken is clear when center of thickestpart is cut (at least 165*F).<br />
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4. While chicken & sauce are simmering, cook broccoli florets & pasta together in a large pot of boiling water, according to pasta package directions.<br />
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5. Drain pasta & broccoli well. Pour onto large serving platter or into large serving bowl. Pour chicken & sauce over the top.<br />
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6. Optional toppings: chopped fresh parsley and/or grated lemon peel<br />
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NOTE: You don't have to buy thin-cut boneless skinless chicken breasts, but it sure makes this recipe go faster & easier!! If you have regular chicken breasts, place each chicken breast, smooth side down, between pieces of plastic wrap or waxed paper. Gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. Follow recipe as directed above.<br />
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BettyCrocker.com recommended this be served over rice. I liked the idea of pasta better, but if you're into the rice - go for it!<br />
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Enjoy!<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54490/137/41BDE935674E6CBEA6707FC9A1ACF5EE.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Kathrynhttp://www.blogger.com/profile/07412097834390185675noreply@blogger.com0tag:blogger.com,1999:blog-5688304494427080238.post-86206165394489646092012-10-23T03:55:00.000-07:002012-10-23T03:57:15.619-07:00Brownie Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjevoR2J9dEQJfaDlNP7j8As7kRoUmBB25KZmUjqCiAACkEOVc5slj2ilot2ikz2Khg9ie6BAV44Bf54XVhp04Smid4kzczWthzsb-L14tuOnFPOl2cOIiTCfWnt4N3H69nd9ZFzN7XTPvm/s1600/IMG_0864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjevoR2J9dEQJfaDlNP7j8As7kRoUmBB25KZmUjqCiAACkEOVc5slj2ilot2ikz2Khg9ie6BAV44Bf54XVhp04Smid4kzczWthzsb-L14tuOnFPOl2cOIiTCfWnt4N3H69nd9ZFzN7XTPvm/s400/IMG_0864.JPG" width="298" /></a></div>
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You can't go wrong here - brownies, chocolate chips, fun paper wrappers, chocolatey deliciousness in every bite - it's a winner all around!</div>
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I like the size of these. Just a couple of bites of chocolate to satisfy a craving but not go overboard. I like that they're very portable. You can easily throw them into a lunch. I like that there's portion control. We know we've all cut a bigger-than-we-should hunk from a 9x13" pan of brownies...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAXbp9NBGpJYB5czuAwcc8rpndtJfNUcppLoajEcDgBi0PTqfIHdXMFrjTPR_vz7mkI0hbDdvgDxFeoZo4R4yeCd7iS6lj5XOV5tiz7oYvd7aCMMx5jqWLq1J-GquvFPzNwWuGiyDOMxA/s1600/IMG_0860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAXbp9NBGpJYB5czuAwcc8rpndtJfNUcppLoajEcDgBi0PTqfIHdXMFrjTPR_vz7mkI0hbDdvgDxFeoZo4R4yeCd7iS6lj5XOV5tiz7oYvd7aCMMx5jqWLq1J-GquvFPzNwWuGiyDOMxA/s400/IMG_0860.JPG" width="298" /></a></div>
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I've had the best luck with Pillsbury brownie mix or a store-brand mix, interestingly. The other brands I've tried just haven't come out as well.</div>
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I also use the high altitude recipe. Firstly, because I need to - I live at 3800 ft. Secondly, because they need the extra flour for texture. Try it both ways, but I think you'll come back to the high altitude recipe too.</div>
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<strong><em>Brownie Bites</em></strong></div>
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1 box brownie mix</div>
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Ingredients as directed on the box (water, oil, eggs)</div>
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Additional ingredients noted in the "High Altitude Recipe" section, on the box</div>
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1/4 cup add-ins - chocolate chips, nuts, etc (not 1/4 cup each - 1/4 cup TOTAL)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW18_juOJ7nZj-TVHNLyIxZSa0jbjhVKP8SWgukI8Da53pumLSvoZ4BRmgQUVVZlpDGye5yLKVJjZbWJGIhyphenhyphenFohO7F0e0QiDFn_p5_qJuY6gu8s3PT5LTgWa8YlX6QQszTEnIimNYeQdBt/s1600/IMG_0861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW18_juOJ7nZj-TVHNLyIxZSa0jbjhVKP8SWgukI8Da53pumLSvoZ4BRmgQUVVZlpDGye5yLKVJjZbWJGIhyphenhyphenFohO7F0e0QiDFn_p5_qJuY6gu8s3PT5LTgWa8YlX6QQszTEnIimNYeQdBt/s400/IMG_0861.JPG" width="298" /></a></div>
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Preheat oven to 350*F.</div>
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Line cupcake pans with paper liners. (This recipe usually make 20 brownie bites)</div>
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Mix brownie batter as directed on box.</div>
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Fill each cup just over half-full of brownie batter.</div>
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Bake for about 22 minutes or until a knife inserted in center comes out clean.</div>
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Allow to cool for 2-3 minutes in pans. Transfer to a cooling rack.</div>
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Enjoy!!</div>
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NOTES:</div>
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I didn't get a picture of it, but these are SO cute on a plate with a small scoop of ice cream on top!</div>
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Top with your favorite toppings - sprinkles, syrups, nuts, etc.</div>
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54490/137/41BDE935674E6CBEA6707FC9A1ACF5EE.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Kathrynhttp://www.blogger.com/profile/07412097834390185675noreply@blogger.com0tag:blogger.com,1999:blog-5688304494427080238.post-22538287706277892722012-07-26T15:16:00.001-07:002012-07-26T15:16:16.307-07:00Zucchini Bread (high altitude recipe)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQNqbZN07KnLpVEDDhym0AzYwAhc1xqMa1e_OADGvVVSdWiNfrDlwxDR2E_W42EK0IR6b239AA_XL-a3NpWMABsOxet3TqkbaJOnnWDHO5cOMEMkwE4LxQNszy6VTPmfHH22oBgs63XQJA/s1600/IMG_0654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQNqbZN07KnLpVEDDhym0AzYwAhc1xqMa1e_OADGvVVSdWiNfrDlwxDR2E_W42EK0IR6b239AA_XL-a3NpWMABsOxet3TqkbaJOnnWDHO5cOMEMkwE4LxQNszy6VTPmfHH22oBgs63XQJA/s640/IMG_0654.JPG" width="478" /></a></div>
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When we moved to Utah from California, I was devastated when most of my baking recipes didn't turn out right - especially my breads! It took me a bit to figure out the high altitude challenges, make the adjustments & get back to baking zucchini, banana & pumpkin breads again.</div>
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This recipe has been my most-successful for zucchini bread. I made 5 loaves yesterday from ONE zucchini my neighbor brought over - wow! One and one-half of the loaves are already gone. Happy, happy family!</div>
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I especially like that the outside crust gets slightly crisp. You can substitute mini-chocolate chips for the raisins in this recipe if you're like me & don't like raisins!</div>
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<strong>Zucchini Bread - High Altitude Recipe</strong></div>
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3 eggs, beaten</div>
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1 cup granulated sugar</div>
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1 cup firmly-packed brown sugar</div>
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1 cup vegetable oil (you can substitute unsweetened applesauce for this but it makes the bread heavier & the crust doesn't crisp up as well)</div>
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1 Tblsp vanilla</div>
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2 cups shredded or ground zucchini (squeeze out excess liquid before using, but don't worry too much)</div>
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3 cups sifted all-purpose flour (I sometimes use 1 cup whole wheat & 2 cups all-purpose)</div>
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2 tsp baking soda</div>
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1 tsp double-acting baking powder</div>
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1 1/2 tsp salt</div>
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1 tsp ground cinnamon</div>
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1 tsp ground nutmeg</div>
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1 cup chopped walnuts</div>
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1 cup raisins (optional)</div>
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Preheat oven to 350*F. Grease 2 9x5x3" loaf pans.</div>
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In a large mixing bowl, blend eggs, sugars, oil & vanilla. Add zucchini. Mix well.</div>
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Mix and sift flour, baking soda, baking powder, salt, cinnamon & nutmeg together. (I usually don't sift anything - I just plunk it all in a bowl & stir it well with a wire whisk.)</div>
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Combine dry ingredients with liquid mixture. Mix just until moistened. Add walnuts & raisins, stirring only until blended.</div>
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Pour batter into prepared pans.</div>
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Bake about 50-60mins (depending upon your oven), or until a toothpick inserted in center comes out clean.</div>
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Cool in pans for 10-15 mins, then remove loaves to a cooling rack.</div>
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These loaves freeze really well! Make a few, wrap extras in wax paper & place in ziplock bag. They defrost moist & delicious, but without the slight crisp on the crust. They keep well up to 3 months.</div>
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You can substitute mini-chocolate chips or the raisins, if you like.</div>
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Enjoy!</div>
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54490/137/41BDE935674E6CBEA6707FC9A1ACF5EE.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Kathrynhttp://www.blogger.com/profile/07412097834390185675noreply@blogger.com4tag:blogger.com,1999:blog-5688304494427080238.post-77458311776678796202012-07-19T18:31:00.003-07:002012-07-19T18:38:52.627-07:00Spinach and Pepper Jack Stuffed Chicken Breasts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YRvop-R9u6JFYNmgHGEw04s-NkAFJ8xHEYbR3a-59hQF_gIaVGUhmR70Mx1M4uTfrjeuMTgAQgv18ikVLq6EqFIS3EmZNY5FGI8XWG2Xwf8BfUiI0hfPu-BN781z_XCJ2V7Vv7j-M3U/s1600/Spinach+stuffed+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YRvop-R9u6JFYNmgHGEw04s-NkAFJ8xHEYbR3a-59hQF_gIaVGUhmR70Mx1M4uTfrjeuMTgAQgv18ikVLq6EqFIS3EmZNY5FGI8XWG2Xwf8BfUiI0hfPu-BN781z_XCJ2V7Vv7j-M3U/s320/Spinach+stuffed+chicken.jpg" width="320" /></a></div>
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**I really enjoyed this recipe. My family is out of town this week and I didn't make it for my youngest daughter, so I don't know how friendly it will be to the entire family, but if you like spinach and pepper jack cheese, you will enjoy this. This recipe came from <a href="http://www.foodfriendsandfun.blogspot.com/">Food, Friends and Fun</a>**<br />
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1 9oz pkg fresh spinach leaves<br />
1/2 cup sour cream<br />
1/2 cup shredded pepper jack cheese<br />
4 garlic cloves, minced<br />
4 boneless skinless chicken breasts - pounded to 1/2 inch thickness.<br />
1 pinch ground black pepper<br />
8 slices bacon (optional) *I did not use**<br />
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Place spinach in a large glass bowl and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in the sour cream, pepper jack cheese, and garlic.<br />
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Lay chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Sprinkle with pepper. Roll up the chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with a toothpick or 2 and place in a 9x13 baking dish.<br />
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Bake uncovered for 35 minutes, then increase the heat to 500 degrees and cook for an additional 5-10 minutes to brown the bacon.<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/281/0073A6F49A0A8C8FC2BEF269860934CF.png" style="background: transparent; border: 0 !important;" /></a><br />
<br />Janishttp://www.blogger.com/profile/18074402054388098744noreply@blogger.com0tag:blogger.com,1999:blog-5688304494427080238.post-75520396315245301162012-05-11T13:10:00.003-07:002012-05-11T13:12:08.064-07:00Vegetable Pizza Appetizer<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6RhBxK2PbYJk0c1GVbyHV8pH-RAzXVh7qrLPevZAclHWOzbEUA61HytRJYAUMf9fvK1hZL-r8gvZ0_g9cel4FE9awcMw37wpN_xZj-L4JuImO5LwwsosIO9aNm7Re4qNDIz9WOOUeIY/s1600/Cold+Vegetable+Pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6RhBxK2PbYJk0c1GVbyHV8pH-RAzXVh7qrLPevZAclHWOzbEUA61HytRJYAUMf9fvK1hZL-r8gvZ0_g9cel4FE9awcMw37wpN_xZj-L4JuImO5LwwsosIO9aNm7Re4qNDIz9WOOUeIY/s320/Cold+Vegetable+Pizza.jpg" width="320" /></a></div>
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**I had to come up with some kind of vegetable dish to take to a funeral yesterday. I decided to do this recipe since it has so many fresh cut vegetables. This was a recipe I remember from a Pampered Chef party years ago, but they always use dill to make theirs. I'm not a lover of dill, so I use ranch. I made a second one for our family also, but added some grilled chicken as well. It was DE-Lish!**<br />
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<b>Vegetable Pizza Appetizer</b><br />
1 Pkg. Pillsbury Crescent Rolls<br />
1 8oz cream cheese<br />
1 packet Ranch Dressing powder<br />
3 cups of your favorite vegetables chopped up (I use broccoli, cauliflower, carrots and red peppers)<br />
**As an option, I had some grilled chicken in the freezer that I heated up, cut into cubes and added to the vegetables as well**<br />
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Press the pkg of crescent rolls into the botton of a 9x13 baking dish. Bake at 350 degrees for about 10 minutes or until lightly golden brown. Let cool.<br />
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In a small bowl, combine the cream cheese and ranch packet. Stir until it is all mixed in well. Spread this over top of the cooked and cooled crescent rolls.<br />
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Chop your vegetables up into small pieces. Put them all into a bowl to mix them together well. If you are adding chicken, do so at this point too, so it is all evenly mixed together.<br />
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Pour this vegetable mixture over top of the cream cheese. You can then serve immediately just like this, <b>OR</b> I added about 1/2 cup of grated cheddar cheese that was evenly distributed over top of the vegetables, and then I baked it in a 350 degree oven for 5 minutes. I only did this because I thought it would help keep it all together better. <br />
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It really was DELISH. Enjoy.<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/281/0073A6F49A0A8C8FC2BEF269860934CF.png" style="background: transparent; border: 0 !important;" /></a>Janishttp://www.blogger.com/profile/18074402054388098744noreply@blogger.com0tag:blogger.com,1999:blog-5688304494427080238.post-53013192666077271842012-05-04T15:25:00.001-07:002012-05-04T15:27:27.661-07:00Cinnamon Roll Loaf<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWMHomZG0DAdCAUt4460pO6EJd9EIyrvbjTMJfX_EMkjK5fBmJJ1sXZEXLXJsIEgrf1wtvQhRczzbKx9WbOMATYom2-7mOO-gsHwPhIsdIwgEmqpLS8o_w1wzVfaWKwSmFRcAAR0CzSFpf/s1600/IMG_0328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWMHomZG0DAdCAUt4460pO6EJd9EIyrvbjTMJfX_EMkjK5fBmJJ1sXZEXLXJsIEgrf1wtvQhRczzbKx9WbOMATYom2-7mOO-gsHwPhIsdIwgEmqpLS8o_w1wzVfaWKwSmFRcAAR0CzSFpf/s320/IMG_0328.JPG" width="239" /></a></div>
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Doesn't this look YUMMMMY?!? It literally took 5 minutes to make, 40 minutes to bake & about 10 seconds to drizzle. Then I ran it over to a neighbor as a thank you gift.</div>
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My kids were not happy it wasn't staying home.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcrDptATwRN3YlG11hGjxNTqnt3z5FZobw4NGf74jUYCgMjWV7h0-y3g6hAIPNrIvcd70T_kN-dklTk3oumoHG3ydczVQSr1yyu_yHvfsfaW2IL74nPy-lXhCu4V7QwwrFekBATsWqGKV/s1600/IMG_0325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcrDptATwRN3YlG11hGjxNTqnt3z5FZobw4NGf74jUYCgMjWV7h0-y3g6hAIPNrIvcd70T_kN-dklTk3oumoHG3ydczVQSr1yyu_yHvfsfaW2IL74nPy-lXhCu4V7QwwrFekBATsWqGKV/s320/IMG_0325.JPG" width="239" /></a></div>
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This couldn't be easier so get baking & ENJOY!! :)</div>
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<strong><em>Cinnamon Roll Loaf</em></strong></div>
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2 canisters of cinnamon rolls - choose your favorite or make your own recipe from scratch<br />
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Preheat oven to 350*F.</div>
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Butter the inside of a standard loaf pan.</div>
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Place the cinnamon rolls, one by one, in the dish vertically (standing on their side). Overlap the rolls slightly at the middle and continue until the loaf pan is filled.</div>
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Bake for 30-40 minutes or until golden brown & cooked through. (Make sure it's not still gooey/uncooked inside!)</div>
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Drizzle with included frosting.</div>
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Serve warm or let cool and enjoy later.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyjJ-gZiSY-IssTY_JDAKbsihWXJ-q8gbSK_5hxXJdF3z19YKU9_-T6hqGxtVpSZy503oYKhR-5erh_SLoIJtUWEuoVJnq1eNmq3mUfp88GZ3jVi0-Zo0iYk1rbktNRPjk4drbus_ndr-W/s1600/IMG_0326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyjJ-gZiSY-IssTY_JDAKbsihWXJ-q8gbSK_5hxXJdF3z19YKU9_-T6hqGxtVpSZy503oYKhR-5erh_SLoIJtUWEuoVJnq1eNmq3mUfp88GZ3jVi0-Zo0iYk1rbktNRPjk4drbus_ndr-W/s320/IMG_0326.JPG" width="239" /></a></div>
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54490/137/41BDE935674E6CBEA6707FC9A1ACF5EE.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Kathrynhttp://www.blogger.com/profile/07412097834390185675noreply@blogger.com1tag:blogger.com,1999:blog-5688304494427080238.post-11866058152566345312012-05-02T07:52:00.000-07:002012-05-02T07:54:09.711-07:00Marshmallow & Chocolate Chip Topped Brownies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwozADNsARmpTdMD2zx6Sl3FjdOlzl_BCC-CQutYBRQ4oG5Bpel01qbJWy5rD3oMYRvXsHkIXjFOnZwS7hDRBzCEC7UCEQo-J6k56Fdc_b0s9uFQQau8Sgb-ThNuEbOmr6MfRfQ2K8lDuH/s1600/IMG_0257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwozADNsARmpTdMD2zx6Sl3FjdOlzl_BCC-CQutYBRQ4oG5Bpel01qbJWy5rD3oMYRvXsHkIXjFOnZwS7hDRBzCEC7UCEQo-J6k56Fdc_b0s9uFQQau8Sgb-ThNuEbOmr6MfRfQ2K8lDuH/s320/IMG_0257.JPG" width="239" /></a></div>
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Ooey-gooey marshmallow & chocolate chip topped brownies?!? Yes, please!! :)</div>
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This is a quick-n-easy upgrade for your favorite brownie recipe. To be totally honest, I'm a brownies-from-a-box kinda girl. Not that I can't make from-scratch brownies! But usually, I'm wanting a treat in a hurry & the box is only $1 minus my coupon & I just don't have the patience... Sound familiar?</div>
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Anyway - quick & easy, delicious, ooey AND gooey! YUMMM!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjJgmMCuLxlhyphenhyphens3b1zOQu4tQaxv12fGfWByfgl_cWy_yyGR2TGNqfTaLnuUewQZPaT7ieoCWkXW6MK_Letl8s2NVo4maS3mJN5ObAUzd6SkBUo8jXeZldMXluJ_X-pt2PFov7c1nl7JUIB/s1600/IMG_0255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjJgmMCuLxlhyphenhyphens3b1zOQu4tQaxv12fGfWByfgl_cWy_yyGR2TGNqfTaLnuUewQZPaT7ieoCWkXW6MK_Letl8s2NVo4maS3mJN5ObAUzd6SkBUo8jXeZldMXluJ_X-pt2PFov7c1nl7JUIB/s320/IMG_0255.JPG" width="239" /></a></div>
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<strong><em>Marshmallow & Chocolate Chip Topped Brownies</em></strong></div>
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Makes 1 9x13" pan</div>
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1 recipe of your favorite brownies</div>
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2 cups mini-marshmallows</div>
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1/2 cup chocolate chips</div>
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NOTE: I would recommend lining your pan with non-stick foil or buttered parchment paper so the marshmallows don't stick to the pan. I didn't remember this step in the photos. I regretted it.</div>
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Bake your favorite recipe for brownies.</div>
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5 minutes before they're done, remove them from the oven. Sprinkle marshmallows & chocolate chips on top. Add extra if you want. :) Try not to eat any...</div>
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Put pan back in oven for 5-10 minutes or until the marshmallows have puffed up & turned golden brown.</div>
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Allow to cool slightly, cut & serve.</div>
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Accept compliments graciously. ;)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxd4YuqWq31mloiA3TlPSsXxgKO83nxhtWKcMO0Kerm9rDYfdioEFu5eIhZC_JxPPVuwz8NXvGXsBCTJn81lhPI7UBI2m2LW_1w4KVl80FdlMWxLSrRf1Tyhc8EQf0eHRWW7o-_eu1iNP/s1600/IMG_0256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxd4YuqWq31mloiA3TlPSsXxgKO83nxhtWKcMO0Kerm9rDYfdioEFu5eIhZC_JxPPVuwz8NXvGXsBCTJn81lhPI7UBI2m2LW_1w4KVl80FdlMWxLSrRf1Tyhc8EQf0eHRWW7o-_eu1iNP/s320/IMG_0256.JPG" width="239" /></a></div>
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NOTE: These are hard to cut! Use a heated, sharp knife (heat by holding the blade under hot running water) and wipe the blade between cuts. Pretty much plan on losing your first one... but you can eat it to save everyone else from the pitiful crumbliness of it. You're a giver, right?</div>
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ENJOY!!</div>
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54490/137/41BDE935674E6CBEA6707FC9A1ACF5EE.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Kathrynhttp://www.blogger.com/profile/07412097834390185675noreply@blogger.com0tag:blogger.com,1999:blog-5688304494427080238.post-69723340749496304152012-04-12T20:48:00.010-07:002012-04-13T07:43:27.842-07:00Inside Out Jalapeno Stuffed Cheeseburger<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr91hGjl1o5Xba7cdhWjEhLEoOrpicfYVr1Ftl0AaC9UGKgzxvBY0HwvnEeBWoxx22PQaNmqa_nC5sGJxk2qtjcHFLYKeM1jP6DWEZ2Ae5SCaTz_2zn-d65AdYR2DevZgNlhc6iJhK_tk/s1600/Stuffed+Pepper+jack+turkey+burger.JPG" style="font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; font-weight: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 263px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr91hGjl1o5Xba7cdhWjEhLEoOrpicfYVr1Ftl0AaC9UGKgzxvBY0HwvnEeBWoxx22PQaNmqa_nC5sGJxk2qtjcHFLYKeM1jP6DWEZ2Ae5SCaTz_2zn-d65AdYR2DevZgNlhc6iJhK_tk/s320/Stuffed+Pepper+jack+turkey+burger.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5730728391454146402" /></a><span style="font-family: Georgia, serif; font-weight: normal; font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; ">**This recipe comes from </span><a href="http://www.dashingdish.com/2012/03/inside-out-jalapeno-burger/" style="font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; font-weight: normal; ">The Dashing Dish</a><span style="font-family: Georgia, serif; font-weight: normal; font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; ">. It was D-E-L-I-C-I-O-U-S!! It had so much flavor. YUM. You've got to try it. Oh, and the picture I took for this dinner was so terrible that it did it no justice. So, this is just a random picture from a Google search that shows more what the burger looks like. When I make it again, I will take another picture and repost a new one. :)**</span><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">ALSO...go check out this link for another variation that looks like it would be good too.</div><div><a href="http://www.mommyhatescooking.com/2011/06/mexi-burgers-with-corn-salsa.html" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">http://www.mommyhatescooking.com/2011/06/mexi-burgers-with-corn-salsa.html</a><span style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span style="font-size: 100%;"> </span></span><br /><div style="font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; font-weight: normal; "><br /></div><div style="font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; font-weight: normal; "><b>Inside Out Jalapeno Stuffed Cheeseburger</b></div><div style="font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; font-weight: normal; "><b><br /></b></div><div style="font-weight: normal; font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; ">1 1/2 lbs Lean ground turkey</div><div style="font-weight: normal; font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; ">2TB Dry Fiesta ranch dip mix</div><div style="font-weight: normal; font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; ">1/4 cup Salsa</div><div style="font-weight: normal; font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; ">4oz Jalapeno or Pepper Jack Cheese. (1 oz per burger. You could cut up a jalapeno cheese stick or just cut the blocked cheese into cubes)</div><div style="font-weight: normal; font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; ">Lettuce to wrap your burger in or you can use hamburger buns.</div><div style="font-weight: normal; font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; ">Salsa for garnish</div><div style="font-weight: normal; font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; "><br /></div><div style="font-weight: normal; font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; ">Directions:</div><div style="font-weight: normal; font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; ">**I cooked mine on the stove in a skillet. If you BBQ them or do them over the stove, you don't need to turn on the oven.**</div><div style="font-weight: normal; font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; "><br /></div><div style="font-weight: normal; font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; ">Preheat oven to 425 degrees. Line a baking sheet with foil. </div><div style="font-weight: normal; font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; "><br /></div><div style="font-weight: normal; font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; ">Place the ground turkey into a medium sized bowl with dip mix and salsa. Mix until well combined. The mixture should be pretty moist.</div><div style="font-weight: normal; font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; "><br /></div><div style="font-weight: normal; font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; ">Form into 8 equal sized patties. </div><div style="font-weight: normal; font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; "><br /></div><div style="font-weight: normal; font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; ">Place 4 of the patties on the foil lined baking sheet and place the cheese in the middle of the patty. Then place the other patty over top of that and seal the sides together.</div><div style="font-weight: normal; font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; "><br /></div><div style="font-weight: normal; font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; ">Bake in oven for 30 minutes. Turn the burgers over and bake for an additional 5 minutes. Top the burger with salsa and wrap in a lettuce leaf.</div><div style="font-weight: normal; font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; "><br /></div><div style="font-weight: normal; font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; ">For a LEAN AND GREEN meal with Medifast</div><div style="font-weight: normal; font-style: normal; font-variant: normal; font-size: 100%; line-height: normal; font-family: Georgia, serif; "><div><span style="color: rgb(31, 73, 125); font-family: sans-serif; font-size: 15px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">This is Cindy, the Registered dietetic Technician on the Nutrition Support Team here at Medifast. This recipe makes 4 servings and is:</span></div><div><span style="color: rgb(31, 73, 125); font-family: sans-serif; font-size: 15px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">1 lean protein</span></div><div><span style="color: rgb(31, 73, 125); font-family: sans-serif; font-size: 15px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">2 1/4 condiments</span></div></div><div><span ><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54489/281/0073A6F49A0A8C8FC2BEF269860934CF.png" style="border: 0 !important; background: transparent;" /></a></span></div><div style="text-align: -webkit-auto; font-weight: normal; font-style: normal; font-variant: normal; line-height: normal; "><span ><span style="font-size: 15px;"><br /></span></span></div></div>Janishttp://www.blogger.com/profile/18074402054388098744noreply@blogger.com0tag:blogger.com,1999:blog-5688304494427080238.post-221694646442919152012-04-12T20:27:00.006-07:002012-04-13T07:07:12.875-07:00Taco Egg Rolls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFgsFbhps4TSLb7IDmgnA7s4urDwFBJoX7EuQHpXJ51y_Kr4jKHyoateqhgIzdnPYoKhmQa1ECDLrXDxJ50yqhbRUbV-bUCdpx_T1LTi9ZUYSAF0tL_MosoYHgGFasF0ulEiEVJ18zXRA/s1600/Taco+egg+rolls.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFgsFbhps4TSLb7IDmgnA7s4urDwFBJoX7EuQHpXJ51y_Kr4jKHyoateqhgIzdnPYoKhmQa1ECDLrXDxJ50yqhbRUbV-bUCdpx_T1LTi9ZUYSAF0tL_MosoYHgGFasF0ulEiEVJ18zXRA/s320/Taco+egg+rolls.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5730725391873298994" /></a><span ><span style="font-size: 100%;">**This recipe was inspired from a recipe I found for Taco Wontons. I didn't have wonton wrappers, but I did have egg roll wrappers. My family LOVED these. I didn't think they would be as popular as they were.**</span></span><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; "><b>Taco Egg Roll</b></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">1 lb ground beef</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">1 taco seasoning packet</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">1 can refried beans</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">12 egg roll wrappers</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">G<span style="font-size: 100%; ">rated cheddar </span><span style="font-size: 100%; ">cheese</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span style="font-size: 100%; "><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span style="font-size: 100%; ">Serve with:</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Sour cream</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Salsa</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">In a skillet, brown the ground beef and drain all the fat. Add the seasoning packet with the called for water on the back of the package. Cook until the sauce thickens. Add the can of refried beans and heat until it is heated through. </div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Take a scoop of meat mixture and place it in the middle of an egg roll wrapper. Add about 2TB cheese and then fold up the egg roll however you normally make them. I usually make mine more like rectangles, but this time I tried to make it like a puff, and brought it all to the center and sealed the edges. I seal my wrappers with some milk.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Cook each egg roll in hot oil until golden brown.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Serve with sour cream and salsa if desired.</div><div><span ><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/281/0073A6F49A0A8C8FC2BEF269860934CF.png" style="border: 0 !important; background: transparent;" /></a></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div>Janishttp://www.blogger.com/profile/18074402054388098744noreply@blogger.com1tag:blogger.com,1999:blog-5688304494427080238.post-84704687165391209912012-04-11T10:46:00.006-07:002012-04-13T11:11:31.521-07:00Lemon Meringue Pie<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6p0tey_6X1L7cPNTqKZuG_ayL3VZSEjBP0URx4nYQhavbXR_CxXFgsckaSg9NApNcZ-bhABVxHZzc45yx291ESipnTC3hOSg_dcCzGWjAwnqyZidverhmHqTD-vN6C56u6BCdEsoOV0L0/s1600/DSCF1022.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5730201650781430562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6p0tey_6X1L7cPNTqKZuG_ayL3VZSEjBP0URx4nYQhavbXR_CxXFgsckaSg9NApNcZ-bhABVxHZzc45yx291ESipnTC3hOSg_dcCzGWjAwnqyZidverhmHqTD-vN6C56u6BCdEsoOV0L0/s400/DSCF1022.JPG" /></a><br /></div><br /><div>This pie has been a tradition in my family for as long as I can remember. My mom doesn't even remember where she got the recipe. It's not your traditional lemon meringue pie - it has graham cracker crust and the lemon filling is more like pudding or custard. But it's still tangy & lemony & delicious!</div><br /><div></div><br /><div>It's a HUGE success everywhere I take it and comes out perfectly every time I make it. That's my favorite kind of recipe!</div><br /><div></div><br /><div>Its fancy enough for a holiday meal and easy enough for an any-day treat.</div><br /><div></div><br /><div>Enjoy!</div><br /><div></div><br /><div><strong><em>Lemon Meringue Pie</em></strong><br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjgNjPJH2oEl0ApEP4u46lqJpPTxZ4NBhyphenhyphenjikDazk3lLeOX1SiD9ulzZSddbpdD-Lq4YLDN3kCbwBQ-7aX3Wl0w0W3t8KXVX6dRe3B2Y4VPflNih4jD8qbxSx8FYjkun3pXBZmvgpo6lfU/s1600/11-25-10Thanksgiving15.JPG"></a>Makes 1 9" pie</div><br /><div></div><br /><div>Graham cracker crust:</div><br /><div>18 graham cracker squares (or 9 of the tall double-squares)</div><br /><div>3 Tblsp white sugar</div><br /><div>1/3 cup melted butter</div><br /><div></div><br /><div>Mix together with a fork in an ungreased pie plate. Press graham cracker mixture into bottom and up the sides of the pie plate. Bake at 350*F for 10 minutes. Remove from oven to cooling rack.</div><br /><div></div><br /><div>Lemon filling:</div><br /><div>1 14oz can sweetened condensed milk</div><br /><div>1/2 cup lemon juice</div><br /><div>2 egg yolks</div><br /><div></div><br /><div>Blend all thoroughly and pour into baked graham cracker pie crust. Leave on cooling rack.</div><br /><div></div><br /><div>Meringue:</div><br /><div>4 egg whites</div><br /><div>1/2 tsp cream of tartar</div><br /><div>1/2 cup white sugar</div><br /><div></div><br /><div>Beat egg whites & cream of tartar on HIGH until egg whites are completely shiny-white and beginning to get firm.</div><br /><div></div><br /><div>While still beating, slowly add white sugar, a bit at a time, to the egg whites. Continue until all the white sugar is incorporated and the egg whites are firm, shiny & totally white.</div><br /><div></div><br /><div>Using a spatula or spoon, gently place the whipped egg whites on top of the lemon filling in the graham cracker crust. Make sure to fully enclose the lemon filling by touching the meringue to the edges of the pie crust (not to the pie plate though). Smooth the meringue all over the pie.</div><br /><div></div><br /><div>Put the pie back into the 350*F oven and bake until the meringue is golden - about 15 mins.</div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFfNnVGAFe02s37fupkDp1Lk0TGfkHMb6Nz7qqcUJKvBoq7kYgPaWfeT8c05rigva5JO04OqU_4-mqoDdPV1LmQHNaOOv-aAGc10hkEy9RjbRX9ATT6VHqPR3G8r_46_ejsg3oupUWklOi/s1600/11-24-11Thanksgiving20.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5730201632683221714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFfNnVGAFe02s37fupkDp1Lk0TGfkHMb6Nz7qqcUJKvBoq7kYgPaWfeT8c05rigva5JO04OqU_4-mqoDdPV1LmQHNaOOv-aAGc10hkEy9RjbRX9ATT6VHqPR3G8r_46_ejsg3oupUWklOi/s400/11-24-11Thanksgiving20.JPG" /></a><br /><br />To create the standing loops, place your spatula/spoon, flat-side down, gently against the meringue & lift up.<br /><br />When the meringue is golden, remove pie from oven to a cooling rack. Cool completely before cutting.</div><br /><div></div><br /><div>Store pie, well-sealed, in the refrigerator for up to 2 days. You can cover it with plastic wrap or place it in a tupperware. A ziplock bag is possible is you're making an 8" pie.</div><br /><div></div><br /><div></div><br /><div>NOTE:</div><br /><div>For an 8" pie crust - use 15 graham cracker squares, 2 Tblsp white sugar, and 1/4 cup melted butter for the crust. The lemon filling & meringue recipes stay the same. An 8" pie will be much taller than a 9".<br /></div><br /><div></div><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54490/137/41BDE935674E6CBEA6707FC9A1ACF5EE.png" style="border: 0 !important; background: transparent;"/></a>Kathrynhttp://www.blogger.com/profile/07412097834390185675noreply@blogger.com2tag:blogger.com,1999:blog-5688304494427080238.post-7294718079867780632012-03-26T12:54:00.002-07:002012-03-26T13:35:42.384-07:00Parmesan Roasted Potatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCX7cFSESW9oRcgjozbQKvzwXT93b3DdYLwupNA1w4-B_VHzlQG73FLT3UT6j7be6cbPcCC_nYQa_saS9vTOr-gAOiigwmXc34OOynF62OLw9bVgq9qJRB3PAcuzSKgcvIwQC4Z2-qYepY/s1600/DSCF0973.JPG"><img style="WIDTH: 300px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5724305449461067970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCX7cFSESW9oRcgjozbQKvzwXT93b3DdYLwupNA1w4-B_VHzlQG73FLT3UT6j7be6cbPcCC_nYQa_saS9vTOr-gAOiigwmXc34OOynF62OLw9bVgq9qJRB3PAcuzSKgcvIwQC4Z2-qYepY/s400/DSCF0973.JPG" /></a><br /><br />This side-dish was super easy & extra delicious! I will definitely be making this again & again & again...<br /><br />We paired this with chicken sausages, but you could absolutely use this side dish with almost anything! I had it the next day with some broccoli & it was delish.<br /><br />Enjoy!<br /><br /><strong><em>Parmesan Roasted Potatoes</em></strong><br />Hands-on time: 10 mins - Total time: 1 hour<br />Makes 4 servings<br /><br />1 1/2 pounds red potatoes, cut into 1" chunks<br />3 Tblsp olive oil<br />1 1/2 tsp kosher salt<br />1/4 tsp black pepper<br />1 cup (4 oz) grated Parmesan cheese<br />1/2 tsp dried thyme (or 8 fresh sprigs)<br /><br />Preheat oven to 400*F.<br /><br />In a medium bowl, combine all ingredients. Transfer to a lightly greased (or foil-lined & lightly greased) 9x13" baking dish.<br /><br />Roast, stirring once, until golden brown & crisp - about 50 minutes.<br /><br />Can be served hot or at room temperature.<br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-TOP: 0px; BORDER-RIGHT: 0px" src="http://signatures.mylivesignature.com/54488/174/5D8DA96393FBCB8502FED76F9FF8B20E.png" /></a>Kathrynhttp://www.blogger.com/profile/07412097834390185675noreply@blogger.com0tag:blogger.com,1999:blog-5688304494427080238.post-8041400030220676332012-03-12T17:51:00.006-07:002012-03-12T18:17:19.567-07:00King Ranch Chicken Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbvGYSJrYB727l2logSOlbTyqj9OElLQ-iYuCo39o9gHYY_6S9fp8O5oKRtVksiVLlDWpeYvPK18sremwjtgXjNdPI1JdzEvWyZNXjyJAhZc0nsI7aDPw8BJDY34ys7zbY8ttx_g2GHMs/s1600/Kings+Ranch+Casserole+001.jpg" style="font-weight: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbvGYSJrYB727l2logSOlbTyqj9OElLQ-iYuCo39o9gHYY_6S9fp8O5oKRtVksiVLlDWpeYvPK18sremwjtgXjNdPI1JdzEvWyZNXjyJAhZc0nsI7aDPw8BJDY34ys7zbY8ttx_g2GHMs/s320/Kings+Ranch+Casserole+001.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5719178186374365826" /></a>**This recipe is adapted from a recipe from my friend Nancy. I will leave you her recipe too, and you can decide how you would like to make it. I ended up just using canned diced tomatoes because her recipe called for salsa and chopped tomatoes. I was just too lazy to chop a tomato. :) Then, I wanted to cut back on some of the calories and see what it would taste like without the sour cream. My family thought it was good. I always liked this recipe growing up. My mom would make one that was very similar, but I never had the recipe. Thanks Nancy for having one!**<div><br /><b>King Ranch Chicken Casserole</b></div><div><b><br /></b></div><div>2 cups cubed or shredded chicken</div><div>1 can cream of chicken soup</div><div>1 10oz can diced tomatoes with green chiles</div><div>1/4 cup milk</div><div>1 cup grated cheddar cheese</div><div>Tortilla Chips or Dorito chips</div><div>**Adding some chopped onion and bell pepper to the soup mix could be an option too, I just didn't have any. </div><div><br /></div><div>In a small bowl, add the soup, tomatoes and milk. </div><div><br /></div><div>In an 8x8 baking dish, place about 1 1/2 cups of very lightly crushed tortilla chips (They should still be decent sized pieces, just not as large as right out of the bag)</div><div><br /></div><div>Then layer 1 cup of chicken over the chips. Pour 1/2 of the soup mixture over the chicken. Layer again 1 1/2 cups lightly crushed tortilla chips, chicken and soup mixture.</div><div><br /></div><div>Bake at 400 for about 30 minutes. Remove from oven and sprinkle the 1 cup of cheese and about 1/2 cup of crushed tortilla chips over top. Place back in oven for about 10 minutes. </div><div><br /></div><div>Enjoy!</div><div><br /></div><div><b>Nancy's Recipe</b></div><div>1 can cream of mushroom</div><div>3/4 cup pace picante salsa</div><div>3/4 cup sour cream</div><div>1TB chili powder</div><div>2 medium tomatoes chopped</div><div>3 cups cooked and cubed chicken</div><div>12 corn tortillas cut into 1 inch pieces</div><div>1 cup shredded cheddar cheese</div><div><br /></div><div>Mix soup, salsa, sour cream, chili powder, tomatoes, and chicken.</div><div><br /></div><div>In a shallow 2 qt casserole dish, layer half the tortilla pieces, then top with 1/2 the chicken mixture. Repeat layers. Sprinkle with cheese.</div><div><br /></div><div>Bake at 350 degrees for 40 minutes.</div><div><br /></div>Janishttp://www.blogger.com/profile/18074402054388098744noreply@blogger.com0tag:blogger.com,1999:blog-5688304494427080238.post-66326458164221877632012-03-02T10:40:00.006-08:002012-03-02T11:00:09.839-08:00Saucy Italian Burgers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0sUh1-DcPxab2VPI4sXoCIXH7BXIGVwdnR3ExTcp9Np0sZYkb2pXWSAwpCyFH7rlE2YrTcf1LnRnS3wCU_D-nppdCRkm8ElraWBrYTnKu3EXYKGnUBJo3ZyHC9hJlQCjxYAxeL-XNFmlM/s1600/DSCF0912.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5715371802432030978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0sUh1-DcPxab2VPI4sXoCIXH7BXIGVwdnR3ExTcp9Np0sZYkb2pXWSAwpCyFH7rlE2YrTcf1LnRnS3wCU_D-nppdCRkm8ElraWBrYTnKu3EXYKGnUBJo3ZyHC9hJlQCjxYAxeL-XNFmlM/s400/DSCF0912.JPG" /></a><br /><br />I saw <a href="http://www.rachaelrayshow.com/food/recipes/meatball-hero-burgers/"><strong><span style="color:#990000;">this recipe</span></strong> </a>on the Rachel Ray show the other day. I literally said "YUM!" while she was making it!<br /><br />I printed hers out, made some adjustments for me, and served my family that night with my fingers crossed...<br /><br />... They literally groaned with yummmm's!<br /><br />This recipe was super-duper easy, took less than 20 minutes, and thoroughly yummified my whole family. It will be a regular on our meal plan from now on.<br /><br />I used <a href="http://dinnertimeideas.blogspot.com/2008/09/baked-italian-turkey-meatballs.html"><strong><span style="color:#990000;">my favorite recipe for meatballs</span></strong> </a>for the burger portion of this dish. If you have a favorite meatballs recipe, by all means use it.<br /><br /><strong><em>Italian Burgers<br /></em></strong><br />1 pound ground meat - I use ground turkey but you can use ground beef, if you prefer<br />1/3 cup Italian spiced bread crumbs<br />1/4 cup grated Parmesan cheese<br />1/4 cup milk<br />1 egg<br />1 garlic clove minced OR 1 tsp prepared minced garlic<br />1/8-1/4 cup chopped fresh parsley (or 1 tsp dried parsley)<br />1/2 tsp salt<br />1/4 tsp pepper<br />3 cups spaghetti sauce<br />1 16oz ball of fresh mozzarella<br />6 ciabatta rolls, halved<br />Fresh arugula, if desired<br /><br />Preheat your broiler to LOW or preheat your oven to 450*F. Also preheat a pan to cook your burgers - I used my stove-top grill.<br /><br />Mix by hand ground meat, bread crumbs, Parmesan, milk, egg, garlic, parsley, salt & pepper in a large bowl.<br /><br />Use your hand to separate the mixture into 2 equal-ish halves. Then use your hand again to separate each half into 3 piece-of-pie-shaped wedges. You should end up with 6 fairly equal portions.<br /><br />Shape each portion into a burger patty, slightly indenting the very center. Place on a preheated grill (or in a skillet) and cook. Mine took about 7 minutes on each side.<br /><br />While the burgers are cooking, heat your favorite spaghetti sauce in a large skillet (not a saucepan!).<br /><br />On a baking sheet, lay out your ciabatta rolls, halved. Drizzle lightly with olive oil. You can sprinkle them with garlic salt & Parmesan cheese, if desired. Place in the oven & bake until lightly toasted along the edges. Don't overcook!!<br /><br />Remove ciabatta rolls from oven. Set the tops aside. Leave the bottoms on the baking pan, next to the skillet with the spaghetti sauce in it.<br /><br />When the burgers are done, move them directly from the grill/pan to the spaghetti sauce in the skillet. Turn them over & over a few times in the spaghetti sauce, until well-coated. Place one sauced burger patty on each ciabatta roll bottom.<br /><br />Slice the mozzarella ball & place slices on top of the sauced burger patties.<br /><br />Return them to the oven until the cheese has melted.<br /><br />Top with arugula, if desired.<br /><br />Top with the ciabatta roll tops and serve!<br /><br />These were perfect with a salad. Enjoy!!<br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-TOP: 0px; BORDER-RIGHT: 0px" src="http://signatures.mylivesignature.com/54488/174/5D8DA96393FBCB8502FED76F9FF8B20E.png" /></a>Kathrynhttp://www.blogger.com/profile/07412097834390185675noreply@blogger.com0tag:blogger.com,1999:blog-5688304494427080238.post-61488683698281660172012-02-29T17:32:00.005-08:002012-02-29T17:46:55.104-08:00Oven Taco's<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEingxiU98N-U2-wu9bItPaIljHHC34B4M9eItMJB823BSn02zuFQpOg93_JOv3pDbW1-MED4BfeZg5kVRhdj9-FJ_DmpE8A6F1sdSa1mxYi0k4UsOpNXw1H-pQeS-o3eSpXZw_2YNDAxG8/s1600/Oven+taco%2527s+and+foil+dinner+004.jpg" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEingxiU98N-U2-wu9bItPaIljHHC34B4M9eItMJB823BSn02zuFQpOg93_JOv3pDbW1-MED4BfeZg5kVRhdj9-FJ_DmpE8A6F1sdSa1mxYi0k4UsOpNXw1H-pQeS-o3eSpXZw_2YNDAxG8/s320/Oven+taco%2527s+and+foil+dinner+004.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5714737967564891570" /></a><br /><span ><span style="font-size: 100%;">**The family loved these. It is a nice spin on the normal taco. This recipe comes from </span></span><a href="http://www.lynnskitchenadventures.com/2011/11/oven-tacos.html" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">Lynn's Kitchen Adventures</a><span ><span style="font-size: 100%;"> **</span></span><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">**This is a huge recipe. If you have a smaller family, I would suggest to 1/2 the recipe and you could probably freeze the filling to use at a later date. I used 1/2lb meat, 1/4 can of beans and 1/4 cup of tomato sauce and I made 6 tacos. **<br /><div style="font-weight: normal; "><br /></div><div><b>Oven Taco's</b></div><div>2 lbs ground beef</div><div>1 can refried beans</div><div>8 oz tomato sauce</div><div>1 pkg taco seasoning</div><div>1 1/2 cups shredded cheese</div><div>18-20 hard taco shells</div><div>garnish - lettuce, sour cream, salsa, etc..</div><div><br /></div><div>Brown the ground beef and drain off any fat. Add the refried beans, tomato sauce, and seasoning.</div><div><br /></div><div>Spoon mixture into taco shells.</div><div><br /></div><div>Place filled taco shells in a 9x13 baking dish, standing up. Sprinkle each taco with cheese.</div><div><br /></div><div>Bake at 400 degrees for 10-12 minutes.</div></div><div><span ><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54489/281/0073A6F49A0A8C8FC2BEF269860934CF.png" style="border: 0 !important; background: transparent;" /></a></span></div>Janishttp://www.blogger.com/profile/18074402054388098744noreply@blogger.com0tag:blogger.com,1999:blog-5688304494427080238.post-40093736384466325492012-02-29T16:53:00.005-08:002012-02-29T17:46:36.597-08:00Garlic Pull Apart Bread Recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKWTZaCMkk4V73QONoVjvCtL8Bdafra9k6yzlD1GSGfRE_vwjGlm3AtjC_RYT_teoUJZMusFRP7D46-IgAeNQE-p89FvGSMl4rwuhmJW9a5lyT8UW1w-LSxj-4EupUo4TE4Pj7jr9zzE/s1600/spaghetti%252C+tator+tot%252C+pull+aparts+009.jpg" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKWTZaCMkk4V73QONoVjvCtL8Bdafra9k6yzlD1GSGfRE_vwjGlm3AtjC_RYT_teoUJZMusFRP7D46-IgAeNQE-p89FvGSMl4rwuhmJW9a5lyT8UW1w-LSxj-4EupUo4TE4Pj7jr9zzE/s320/spaghetti%252C+tator+tot%252C+pull+aparts+009.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5714734763801539762" /></a><br /><span ><span style="font-size: 100%;">**This is the 2nd recipe like this I have added. This one is cooked differently than the </span></span><a href="http://dinnertimeideas.blogspot.com/2011/03/parmesan-garlic-pull-apart-bread.html" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">other one here on the blog.</a><span ><span style="font-size: 100%;"> You can use regular roll dough, or you can use the refrigerated biscuits from the store.</span></span><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><b>Garlic Pull Apart Bread</b></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">1 16oz can buttermilk biscuits</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">1/2 cup melted butter</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">2 cloves garlic</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">1/2 tsp Parmesan cheese</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">1/4 tsp garlic salt</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">In a small bowl, melt butter. Add garlic, parmesan cheese and garlic salt. Pour into a <span style="font-size: 100%; ">round cake pan or an 8x8 baking dish. </span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span style="font-size: 100%; "><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span style="font-size: 100%; ">Open the biscuits and cut each one into quarters. Place them in the pan over the butter mixture. </span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span style="font-size: 100%; "><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span style="font-size: 100%; ">Bake at 375 degrees for 12-15 minutes. ( I wish I would have baked the ones in the picture a little longer or used a dark dish verses a clear one)</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span style="font-size: 100%; "><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span style="font-size: 100%; ">When you take them out of the oven, flip the biscuits onto a large plate and serve.</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span style="font-size: 100%; "><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span style="font-size: 100%; ">**I used my dinner roll recipe, <a href="http://dinnertimeideas.blogspot.com/2010/11/60-minute-dinner-rolls.html">found here</a>, and put then in the dish during the last 15 minutes of rising. I also used the refrigerator biscuits. They were popular both ways. </span></div><div><span ><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54489/281/0073A6F49A0A8C8FC2BEF269860934CF.png" style="border: 0 !important; background: transparent;" /></a></span></div>Janishttp://www.blogger.com/profile/18074402054388098744noreply@blogger.com1tag:blogger.com,1999:blog-5688304494427080238.post-9818922682644719062012-02-29T16:45:00.003-08:002012-02-29T17:46:15.142-08:00Chili Cheese Tater Tot Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vobg-lrCN0ftr1PzpL2UYdX4xRtuUMKJUzPcDnQ05Bftc1o507XJ17hGCoUtNEC-6-C73TM8Y5GykQK8-vcULKEA7TakU25Ix0Sr1Micn0oq8MQqaRm3iYwUNAyKcDEUTY4oJM3VzIM/s1600/spaghetti%252C+tator+tot%252C+pull+aparts+006.jpg" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vobg-lrCN0ftr1PzpL2UYdX4xRtuUMKJUzPcDnQ05Bftc1o507XJ17hGCoUtNEC-6-C73TM8Y5GykQK8-vcULKEA7TakU25Ix0Sr1Micn0oq8MQqaRm3iYwUNAyKcDEUTY4oJM3VzIM/s320/spaghetti%252C+tator+tot%252C+pull+aparts+006.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5714725166685212386" /></a><br /><span ><span style="font-size: 100%;">**This recipe comes from </span></span><a href="http://www.mommyhatescooking.com/2011/03/chili-cheese-tater-tot-casserole.html" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">Mommy Hates Cooking</a><span ><span style="font-size: 100%;"> It is a quick, easy meal.**</span></span><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><b>Chili Cheese Tater Tot Casserole</b></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">2 cans of chili</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Frozen tater tots (we used about 1/3 of a 28oz bag)</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">1 cup cheese, divided</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">In an 8x8 baking dish, empty out the 2 cans of chicken. Sprinkle 1/2 cup of cheese over top. Place the tater tots over top of cheese and sprinkle more cheese on top of the tater tots.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Bake at 350 degrees for about 30-35 minutes.</div><div><span ><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54489/281/0073A6F49A0A8C8FC2BEF269860934CF.png" style="border: 0 !important; background: transparent;" /></a></span></div>Janishttp://www.blogger.com/profile/18074402054388098744noreply@blogger.com1tag:blogger.com,1999:blog-5688304494427080238.post-50294650355625942622012-02-21T22:19:00.002-08:002012-02-21T22:33:28.276-08:00Super-Quick Chicken-Broccoli Stir Fry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtpGjPPSQ9yP11xSEZla4_l4Ge5ezcU2PH-cSpaq7MxaPgK7dfM9ex5wy9-R5humLonvANC-lxH-aKWNAJPI_xeoT94qyezCBBWs86GRzIjdSmyBrdgvV4sVi0w0y5uyfHc8t7Wv7vio2G/s1600/DSCF0851.JPG"><img style="WIDTH: 300px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5711841309337577234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtpGjPPSQ9yP11xSEZla4_l4Ge5ezcU2PH-cSpaq7MxaPgK7dfM9ex5wy9-R5humLonvANC-lxH-aKWNAJPI_xeoT94qyezCBBWs86GRzIjdSmyBrdgvV4sVi0w0y5uyfHc8t7Wv7vio2G/s400/DSCF0851.JPG" /></a><br /><br />This recipe was a selfish one. I made it because I thought it looked SO yummy! I didn't make it because I thought my family would like it or because it looked healthy or even because I thought it would look good on our blog. I just thought "YUM!" and that was that.<br /><br />Turns out, I was totally right! My family LOVED this. And it was so easy!<br /><br />The only ingredient I had to buy was the salad dressing - I had everything else in my pantry or fridge. After making this dinner I bought 3 more bottles of the salad dressing so I could make it anytime I had a craving.<br /><br />Good stuff, my friends!<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEOpzr6RO8xzIkBIr8qrYWiYWUK8eKYCyxzjyci1GgLXtk5UJjqNqs6d44Z4z1V6zrSoVqNRBXpgODhQfXpptI27NsUk_gozA63w-lzxe6kiD4lCtquaufjZU_tgjUYCJ_KDo7H0tBpxjV/s1600/DSCF0849.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5711841163772375314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEOpzr6RO8xzIkBIr8qrYWiYWUK8eKYCyxzjyci1GgLXtk5UJjqNqs6d44Z4z1V6zrSoVqNRBXpgODhQfXpptI27NsUk_gozA63w-lzxe6kiD4lCtquaufjZU_tgjUYCJ_KDo7H0tBpxjV/s400/DSCF0849.JPG" /></a><br /><br /><strong><em>Super-Quick Chicken-Broccoli Stir Fry</em></strong><br />Prep time: 10 mins Total time: 25 mins Serves: 4<br /><br />1/2 lb angel hair pasta (capellini), uncooked<br />2 cups fresh broccoli florets, uncooked<br />1/2 - 1 cup fresh shredded carrot, uncooked<br />1 lb boneless, skinless chicken breasts or tenderloins, cut into bite-sized pieces (or thin strips, if you prefer)<br />1/2 cup Kraft Asian Toasted Sesame Dressing<br />2 Tbsp soy sauce<br />1/4 tsp each: ground ginger & garlic powder<br />1/4 tsp crushed red pepper (if you like - we didn't & it was fine without)<br />1/3 cup chopped dry roasted peanuts<br /><br /><br /><ul><br /><br /><li>Cook pasta in large pot as directed on package. Add broccoli to boiling water for the last 3 mins.</li><br /><br /><li>Meanwhile, spray a large non-stick skillet with cooking spray; heat on medium-high heat. Add chicken pieces; cook 6-8 mins, or until done, stirring occasionally.</li><br /><br /><li>Stir dressing, soy sauce and seasonings into chicken; cook 1 min, stirring occasionally.</li><br /><br /><li>Drain pasta/broccoli; place in large bowl.</li><br /><br /><li>Add chicken/sauce mixture; mix lightly (tongs are the easiest way to mix this).</li><br /><br /><li>Serve - you can serve it in the mixing bowl with the peanuts on the side (like we did) or evenly distribute the finished dish into single-serving bowls & sprinkle with peanuts & serve.</li></ul><br /><br /><p>NOTE: Add in whatever vegetables you have on hand such as snow peas, sliced bell peppers, chopped red or green onions, etc. You can substitute them for the broccoli & carrots or just add them in.</p><br /><br /><p></p><br /><br /><p>Enjoy!!</p><br /><br /><p></p><br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-TOP: 0px; BORDER-RIGHT: 0px" src="http://signatures.mylivesignature.com/54488/174/5D8DA96393FBCB8502FED76F9FF8B20E.png" /></a>Kathrynhttp://www.blogger.com/profile/07412097834390185675noreply@blogger.com2tag:blogger.com,1999:blog-5688304494427080238.post-4668382115439653942012-02-08T14:37:00.000-08:002012-02-09T10:19:17.621-08:00Chicken and Rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFpO1tIIsBcdlcxxm40EDdO0DMeNf-rkIi1bhxskGWPQWpmhNx13yGiE_zAFgS_RiKQyM_akcywDUq9tP3fLFTeR0IoU5MJ4uXBZPhCQ6GCkTIETlWL4gZaHDhzgltqaZVbnTgO1ZQ9Ds/s1600/Chicken+and+Rice+005.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFpO1tIIsBcdlcxxm40EDdO0DMeNf-rkIi1bhxskGWPQWpmhNx13yGiE_zAFgS_RiKQyM_akcywDUq9tP3fLFTeR0IoU5MJ4uXBZPhCQ6GCkTIETlWL4gZaHDhzgltqaZVbnTgO1ZQ9Ds/s320/Chicken+and+Rice+005.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5706950885826064322" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbioJGY22k_U2MWqGgwDsweAaE0EV0nkM94T5aVUewHGMLjeVlUyEM0siIhM7ym4RGRZ69xMu8nF8hguuD-Jbaq085uZfhLmPzQReM8tGL4hb5uvLv3pdn9W5ufcP4g_wiQ1f-G59RB0/s1600/Chicken+and+Rice+001.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbioJGY22k_U2MWqGgwDsweAaE0EV0nkM94T5aVUewHGMLjeVlUyEM0siIhM7ym4RGRZ69xMu8nF8hguuD-Jbaq085uZfhLmPzQReM8tGL4hb5uvLv3pdn9W5ufcP4g_wiQ1f-G59RB0/s320/Chicken+and+Rice+001.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5706950878447557618" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtd-0sx3lVciEG-42PFHHH7R5so5qc2XkBbODmxHy8EgLUOzJmzf2i8TcEbXtFmuPjbxEHrgVIX-sPLvtzgUR_fYP4Yerss1j4WKGy-H9MAiEAKU5nrvc8wIuGp6pQJ3BbshzlepLEa5g/s1600/Chicken+and+Rice+002.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtd-0sx3lVciEG-42PFHHH7R5so5qc2XkBbODmxHy8EgLUOzJmzf2i8TcEbXtFmuPjbxEHrgVIX-sPLvtzgUR_fYP4Yerss1j4WKGy-H9MAiEAKU5nrvc8wIuGp6pQJ3BbshzlepLEa5g/s320/Chicken+and+Rice+002.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5706950876763871474" /></a><div style="text-align: center;">This is what it will look like when it is ready to go into the oven.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">**This was one of my favorite dinners growing up. I think it is funny that I have been married for 22 years and can't even count on one hand how many times I have made this. I seem to keep forgetting about it. Well, now that I am making it, it is going into the compilation of recipes I am doing, so I will be sure to see it and make it more frequently. I hope your family will enjoy it. **</div><div><br /></div><div><b>Chicken and Rice</b></div><div><b><br /></b></div><div>8x8 recipe</div><div>2 chicken breasts cooked and diced up</div><div>1 box Chicken and Mushroom Rice A Roni</div><div>1 can Cream of Mushroom and Chicken (Yes, it is all mixed together already)</div><div>1 1/3 cup water</div><div><br /></div><div>**Brown the rice mixture in a skillet over medium heat. I don't add the butter to do this. I just spray the pan with some Pam. When the mixture is light brown, pour into an 8x8 baking dish. Sprinkle half the seasoning packet over top of rice. Place the chicken over top of the rice mixture. Sprinkle with remaining seasoning packet. Open the can of soup, and place dollops of the soup evenly over top of the chicken. Slowly pour in the water so that it is evenly distributed through the baking dish. </div><div>Bake at 350 degrees for about 35 minutes.</div><div><br /></div><div>9x13 recipe</div><div>4 chicken breasts cooked and diced up</div><div>2 boxes Chicken and Mushroom Rice A Roni</div><div>1 can cream of chicken soup</div><div>1 can cream of mushroom soup</div><div>OR you can just do 2 cans of cream of chicken and mushroom soup</div><div>2 2/3 cup water</div><div><br /></div><div>**Brown the rice mixture in a skillet over medium heat. I don't add the butter to do this. I just spray the pan with some Pam. When the mixture is light brown, pour into a 9x13 baking dish. Sprinkle 1 seasoning packet over top of rice. Place the chicken over top of the rice mixture. Sprinkle with the 2nd seasoning packet. Open the cans of soup, and place dollops of the soup evenly over top of the chicken. Slowly pour in the water so that it is evenly distributed through the baking dish. </div><div>Bake at 350 degrees for about 35 minutes.</div><div><br /></div><div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/281/0073A6F49A0A8C8FC2BEF269860934CF.png" style="border: 0 !important; background: transparent;" /></a></div>Janishttp://www.blogger.com/profile/18074402054388098744noreply@blogger.com0