tag:blogger.com,1999:blog-21299576949149994452024-03-19T04:06:43.565-07:00Wilkins Family RecipesTiffinhttp://www.blogger.com/profile/08333770797498336736noreply@blogger.comBlogger134125tag:blogger.com,1999:blog-2129957694914999445.post-77038282695687935272015-03-21T15:17:00.001-07:002015-03-21T15:17:30.042-07:00Korean Barbecued Beef (Kalbi)This is a recipe from one of my cookbooks called Family Feasts for $75 a Week. I served it with lettuce leaves and rice. I also forgot to add the green onions to the marinade, so I threw those in the wraps. This was really easy and very good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnRl8s3OJVsRwabw2eH-j30TzspkXlycjnoR57RKvwp3032FBdrk5_m9XszbiJLW5n_lfnE5zGSMdM2INLyZfwLhaVyQS7SbcrgagsW-sde6VjyDpYxqNQnrSLWpscTXXjOwWRox49dSCV/s1600/IMG_4839.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnRl8s3OJVsRwabw2eH-j30TzspkXlycjnoR57RKvwp3032FBdrk5_m9XszbiJLW5n_lfnE5zGSMdM2INLyZfwLhaVyQS7SbcrgagsW-sde6VjyDpYxqNQnrSLWpscTXXjOwWRox49dSCV/s1600/IMG_4839.JPG" height="400" width="400" /></a><br />
<h2>
Korean Barbecued Beef</h2>
serves 6 prep time:30 minutes, plus marinating overnight<br />
<br />
2 lbs round steak<br />
1/3 cup soy sauce<br />
1 cup firmly packed brown sugar<br />
2 tablespoons sesame oil<br />
1/4 cup lemon-lime soda<br />
3 cloves garlic, minced<br />
2 green onions, chopped<br />
1 teaspoon black pepper<br />
1 teaspoon sesame seeds<br />
<br />
1. Thinly slice beef against the g<br />
rain. Mix remaining ingredients together in a glass baking dish. Add steak; cover and marinate overnight.<br />
2. Preheat grill. Remove beef from marinade, and grill to desired degree, turning slices over at least once while cooking.Kristihttp://www.blogger.com/profile/17901106017099923385noreply@blogger.com0tag:blogger.com,1999:blog-2129957694914999445.post-8976339655352774612012-10-12T19:19:00.000-07:002012-10-12T19:19:15.573-07:00Cinnamon Frosted Zucchini Squares1 3/4 cup flour<br />
1 1/2 tsp baking powder<br />
3/4 c butter<br />
1/2 c sugar<br />
1/2 c packed brown sugar<br />
2 eggs<br />
1 tsp vanilla<br />
2 c shredded zucchini<br />
1 c coconut<br />
3/4 c chopped walnuts<br />
1 recipe cinnamon frosting<br />
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In a small bowl stir together flour and baking powder. In a large bowl beat butter with mixer for 30 seconds. Add sugars; beat till fluffy. Add eggs and vanilla. Beat well. Stir in flour mixture. Stir in zucchini, coconut, and nuts. Spread evenly in greased 9x13 inch pan. Bake in 350° oven about 30 minutes or until a toothpick inserted near center comes out clean. Cool completely in pan on a wire rack. Drizzle with cinnamon frosting. Cut into bars.<br />
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<b>Cinnamon Frosting</b><br />
<b><br /></b>
2 c sifted powdered sugar<br />
2 tbsp milk<br />
2tbsp butter, melted<br />
1 tsp ground cinnamon<br />
1 teaspoon vanilla<br />
<br />
Combine all ingredients in large bowl. Beat until smooth.Kristihttp://www.blogger.com/profile/17901106017099923385noreply@blogger.com1tag:blogger.com,1999:blog-2129957694914999445.post-85658443937141283472012-07-28T19:17:00.001-07:002012-07-28T19:17:39.255-07:00TERIYAKI SAUCE<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWAEngN6tAyfNhgTz3T2SEOz_Ukp0c9xQ2HA_4i5FumyhepgZ82VfJNL-r4TLSVvDiQJXMJjysnsU5v_E8N6CAiXyflTdCaqnDpIfuHNXQFAsUu-yJ4i_F_MhDYKBZRnpU2qPQzYFehxv/s1600/Ter+Chicken+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWAEngN6tAyfNhgTz3T2SEOz_Ukp0c9xQ2HA_4i5FumyhepgZ82VfJNL-r4TLSVvDiQJXMJjysnsU5v_E8N6CAiXyflTdCaqnDpIfuHNXQFAsUu-yJ4i_F_MhDYKBZRnpU2qPQzYFehxv/s320/Ter+Chicken+003.JPG" width="320" /></a></div>
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Success! After many trials and errors, I have finally found a homemade teriyaki sauce that I like!!!!!<br />
It's like that sweet, thick sauce from that fast food place I love!<br />
<br />
1/4 cup soy sauce<br />
1 cup water<br />
1/2 tsp ground ginger<br />
1/4 tsp garlic powder<br />
5 T packed brown sugar<br />
1-2 T honey<br />
2 T cornstarch<br />
1/4 cup cold water<br />
<br />
Mix all ingredients except cornstarch and 1/4 c water in a sauce pan and begin to heat. Mix cornstarch and 1/4 c cold water in a cup and dissolve. Add to sauce in pan. Heat until sauce thickens to desired thickness. Add water to thin you if over thicken it. Makes about 1 1/2 cup sauce.I browned some chicken strips and added the sauce to the cooked chicken, served it over rice with veggies. Yummy! and easy!!!!!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2129957694914999445.post-9639231318263795682012-06-11T14:13:00.000-07:002012-06-11T14:16:51.149-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaOC4NmJVOZ_ylNMSpCMgUCw_fBY0fOgrabe9CJ5lGnmftuwZ2K7uWsCE0OVYvYsyvg1-jHGlOLRpIEkit5KgdsiVMpnEuw9qZlo1gYjms5YgJ29VAhH3VVpA217iLjNx2EuqvF7y7rOe2/s1600/550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaOC4NmJVOZ_ylNMSpCMgUCw_fBY0fOgrabe9CJ5lGnmftuwZ2K7uWsCE0OVYvYsyvg1-jHGlOLRpIEkit5KgdsiVMpnEuw9qZlo1gYjms5YgJ29VAhH3VVpA217iLjNx2EuqvF7y7rOe2/s320/550.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This recipe comes from a Pampered Chef party I went to last week. Really yummy! And even though I don't have the $85 Deep Covered Baker or the correct measuring utensils or the Simple S</span><span style="font-family: Verdana, sans-serif;">licer or the Mix N Chop or the $10 Italian Seasoning, it didn't turn out too bad Sunday night for dinner using my old pan, etc. Instead of cooking in the microwave according to the original instructions, I cooked it all on my range.</span><br />
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<span style="font-family: Verdana;"><u><strong>ITALIAN BEEF HOAGIES</strong></u></span><br />
<br />
<span style="font-family: Verdana;">1 lb extra lean ground beef</span><br />
<span style="font-family: Verdana;">1/4 tsp salt and pepper</span><br />
<span style="font-family: Verdana;">1 onion</span><br />
<span style="font-family: Verdana;">1 red and 1 green bell pepper</span><br />
<span style="font-family: Verdana;">1 envelope dry Onion Soup mix</span><br />
<span style="font-family: Verdana;">1 T Italian seasoning</span><br />
<span style="font-family: Verdana;">1 T red wine vinegar</span><br />
<span style="font-family: Verdana;">6 slices provolone cheese</span><br />
<span style="font-family: Verdana;">1 package hoagie rolls</span><br />
<br />
<span style="font-family: Verdana;">Place ground beef, salt, pepper, onion soup mix, Italian Seasoning, and vinegar in pan and cook until beef is cooked through. Add onion and peppers and cook until soft. </span><br />
<span style="font-family: Verdana;">At this point you can place cheese on top of mixture, cover and melt or do like I did and let everybody put the cheese on their own sandwich. Serve on hoagie rolls. </span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2129957694914999445.post-19108399170639886062012-03-05T19:29:00.002-08:002012-03-05T19:36:55.799-08:00Stove Top Macaroni and CheeseIf your kids are like mine they won't eat macaroni and cheese unless its bright orange. I was happy when I found this recipe on Pinterest and both of my kids loved it! I was also excited that it wasn't much more work than making it from a box. The link on Pinterest takes you to a blog called <a href="http://www.creativelydomestic.com/2011/08/stove-top-mac-cheese.html">Creatively Domestic</a>. <br /><br />Stove Top Mac & Cheese<br />recipe from Alton Brown<br />Serves 6 to 8 servings as a sidedish<br /><br />1/2 pound elbow macaroni<br />4 tablespoons butter<br />2 eggs<br />6 ounces evaporated milk (My can was 5 oz)<br />1/2 teaspoon hot sauce<br />1 teaspoon kosher salt<br />Fresh black pepper<br />3/4 teaspoon dry mustard<br />8 ounces sharp cheddar, shredded (I like to use a medium cheddar. The sharp is to potent for me.)<br /><br />In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.<br /><br />Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.kedwardshttp://www.blogger.com/profile/08082010939538498063noreply@blogger.com0tag:blogger.com,1999:blog-2129957694914999445.post-35733995569361111702011-07-26T12:29:00.000-07:002011-07-26T12:30:39.690-07:00Garlic Chicken Farfalle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuV9ufq5I6TtwmKHuHlrvKTBklPFTvPguwVf9PkAyxMdGFBl2Mx8U3pyiQUBDvF4CFwjYGZ4kbZ7Mh_P99-oRv7Ne7XXxGRxXp_7VsOrW8a8F7FE7YuonlKk6hRijl94yp9Ws5KA8BSyvX/s1600/P1010114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuV9ufq5I6TtwmKHuHlrvKTBklPFTvPguwVf9PkAyxMdGFBl2Mx8U3pyiQUBDvF4CFwjYGZ4kbZ7Mh_P99-oRv7Ne7XXxGRxXp_7VsOrW8a8F7FE7YuonlKk6hRijl94yp9Ws5KA8BSyvX/s400/P1010114.JPG" width="400" /></a></div><a href="http://www.beckyhiggins.com/recipes/?p=21"></a><br />
<br />
I got this recipe from <a href="http://www.beckyhiggins.com/recipes/?p=21">Becky Higgins</a> via <a href="http://www.kevinandamanda.com/recipes/dinner/becky-higgins-garlic-chicken-farfalle.html">Kevin and Amanda</a>. It is so not healthy, but so good. Seriously, so good.<br />
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<u><b>Garlic Chicken Farfalle</b></u><br />
by Becky Higgins<br />
<br />
3-4 boneless, skinless chicken breasts<br />
1 (12 oz) bottle Lawry's mesquite marinade with lime<br />
16 oz. farfalle (bow tie) pasta<br />
1/2 cup butter<br />
2-3 cloves garlic, minced<br />
1 cup heavy whipping cream<br />
1 tablespoon pepper (i only used 1/2 tablespoon and we thought it was plenty)<br />
1/2 cup shredded parmesan cheese<br />
1 lb. bacon, crumbled<br />
<br />
Cook chicken and marinade in crockpot on low for 6 hours. Pull chicken out of crockpot, allow to cool a little bit, and shred. Set aside. About half-hour before serving boil the pasta. In a small saucepan melt butter. Add garlic, whipping cream, pepper, parmesan and bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour sauce over cooked, drained pasta. Add chicken and stir through. Sprinkle with additional parmesan.Amandahttp://www.blogger.com/profile/08910925966068452872noreply@blogger.com0tag:blogger.com,1999:blog-2129957694914999445.post-14088004843433964702011-07-25T13:04:00.000-07:002011-07-25T20:01:27.100-07:00Creamy Chicken Enchiladas<div><div> <div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmigeVbSJJCc7tDEfeB0O0WqOUgornQo8gJkEzFrOAjCeSK2mtXcM2AdYWpVZ34TY7tSoYGoaNl188PXBRS0jPFhyphenhyphenTZQ1npfGvWb7svQ5dqU5v5A1pVE2oWlx37v5UoSCZBTV-oCYzjxE/s1600/071.JPG"><img style="margin: 0px 10px 10px 0px; width: 320px; height: 240px; float: left; cursor: pointer;" id="BLOGGER_PHOTO_ID_5633489045367313602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmigeVbSJJCc7tDEfeB0O0WqOUgornQo8gJkEzFrOAjCeSK2mtXcM2AdYWpVZ34TY7tSoYGoaNl188PXBRS0jPFhyphenhyphenTZQ1npfGvWb7svQ5dqU5v5A1pVE2oWlx37v5UoSCZBTV-oCYzjxE/s320/071.JPG" /></a></div></div><div> </div><div> </div><div> </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmigeVbSJJCc7tDEfeB0O0WqOUgornQo8gJkEzFrOAjCeSK2mtXcM2AdYWpVZ34TY7tSoYGoaNl188PXBRS0jPFhyphenhyphenTZQ1npfGvWb7svQ5dqU5v5A1pVE2oWlx37v5UoSCZBTV-oCYzjxE/s1600/071.JPG"></a> </div><div><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmigeVbSJJCc7tDEfeB0O0WqOUgornQo8gJkEzFrOAjCeSK2mtXcM2AdYWpVZ34TY7tSoYGoaNl188PXBRS0jPFhyphenhyphenTZQ1npfGvWb7svQ5dqU5v5A1pVE2oWlx37v5UoSCZBTV-oCYzjxE/s1600/071.JPG"></a> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmigeVbSJJCc7tDEfeB0O0WqOUgornQo8gJkEzFrOAjCeSK2mtXcM2AdYWpVZ34TY7tSoYGoaNl188PXBRS0jPFhyphenhyphenTZQ1npfGvWb7svQ5dqU5v5A1pVE2oWlx37v5UoSCZBTV-oCYzjxE/s1600/071.JPG"></a></div></div><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmigeVbSJJCc7tDEfeB0O0WqOUgornQo8gJkEzFrOAjCeSK2mtXcM2AdYWpVZ34TY7tSoYGoaNl188PXBRS0jPFhyphenhyphenTZQ1npfGvWb7svQ5dqU5v5A1pVE2oWlx37v5UoSCZBTV-oCYzjxE/s1600/071.JPG"></a> </div></div><div> </div><div> </div><div> <div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmigeVbSJJCc7tDEfeB0O0WqOUgornQo8gJkEzFrOAjCeSK2mtXcM2AdYWpVZ34TY7tSoYGoaNl188PXBRS0jPFhyphenhyphenTZQ1npfGvWb7svQ5dqU5v5A1pVE2oWlx37v5UoSCZBTV-oCYzjxE/s1600/071.JPG"></a> </div></div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div>We had this at Sunday dinner and everyone seemed to like them. The recipe is from an old Taste of Home magazine. </div><div> </div><div>1 8 oz pkg cream cheese, softened</div><div>2 T water</div><div>2 tsp onion powder</div><div>2 ts ground cumin</div><div>1/2 tsp salt</div><div>1/4 tsp pepper</div><div>5 c diced cooked chicken</div><div>20 flour tortillas ( 6 in), room temperature</div><div>2 cans cream of chicken soup, undiluted</div><div>2 c sour cream</div><div>1 c milk</div><div>2 4 oz cans diced green chilies</div><div>2 c shredded cheddar cheese</div><div> </div><div>In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt, and pepper until smooth. Stir in chicken.</div><div>Place 1/4 c chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9" baking dishes. </div><div>In a bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.</div><div>Bake, uncovered, at 350 degrees for 30-40 minutes or until heated through. Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted. YIELD: 10 servings.</div><div> </div><div>NOTE: I doubled the cream cheese, water, onion powder, cumin, salt and pepper. I used shredded chicken instead of diced and the original amount seemed too dry to me. (Not like Rob's dry chicken though). </div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2129957694914999445.post-69504811616073295662011-07-21T08:38:00.000-07:002011-07-21T08:52:52.961-07:00Chicken and Summer Vegetable TostadasI got this recipe from <a href="http://www.cookinglight.com">Cooking Light</a>. It is delicious and would be really easy to adapt with whatever you had on hand. I think it would be good to use a red salsa and red bell peppers or use pepper jack for extra kick. They could also be made on a griddle or in a skillet so you wouldn't have to heat up the oven. It also helps hide those vegetables that kids don't like to eat because they are covered in cheese. :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ0Dexw_yyp9X9EquFPQ0d92afEXlWCwZp6Ar6raA1_sowEiGfz9VyAKN9zEL8fZ-YZr5tEMN9hibY_lYv5f3BEPetzagr0jU3CdSGQGEH_mQwR9FE5eO9FLEivJczaErHzDN30kGntzi5/s1600/084.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ0Dexw_yyp9X9EquFPQ0d92afEXlWCwZp6Ar6raA1_sowEiGfz9VyAKN9zEL8fZ-YZr5tEMN9hibY_lYv5f3BEPetzagr0jU3CdSGQGEH_mQwR9FE5eO9FLEivJczaErHzDN30kGntzi5/s400/084.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5631832276456505682" /></a><br /><br />Chicken and Summer Vegetable Tostadas<br /><br />Ingredients<br /><br /> 1 teaspoon ground cumin<br /> 1/4 teaspoon salt<br /> 1/4 teaspoon black pepper<br /> 2 teaspoons canola oil<br /> 12 ounces chicken breast tenders cut into bite-sized pieces<br /> 1 cup chopped red onion (about 1)<br /> 1 cup fresh corn kernels (about 2 ears)<br /> 1 cup chopped zucchini (about 4 ounces)<br /> 1/2 cup green salsa<br /> 3 tablespoons chopped fresh cilantro, divided<br /> 4 (8-inch)flour tortillas<br /> Cooking spray<br /> 1 cup (4 ounces) shredded Monterey Jack cheese<br /><br />Preparation<br />1. Preheat broiler.<br />2. Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.<br />3. Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Turn tortilla over and spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. <br />4. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.kedwardshttp://www.blogger.com/profile/08082010939538498063noreply@blogger.com0tag:blogger.com,1999:blog-2129957694914999445.post-85355203028804816892011-07-08T07:28:00.000-07:002011-07-08T07:29:29.596-07:00Fresh Strawberry Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPxDgh0RS1zFVCERXNbIyAM27uHrj0Z_aHZD3zmD3UkHeAr_WDOUjiXifmNTRBCwImErMk_4UakpSDnFMKY2bwXQ-P8_qI5ReSm4W44S0NaLrLnfVl5olfTJo9wyGsJgHDkpVMtA8qm6K/s1600/P1010096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPxDgh0RS1zFVCERXNbIyAM27uHrj0Z_aHZD3zmD3UkHeAr_WDOUjiXifmNTRBCwImErMk_4UakpSDnFMKY2bwXQ-P8_qI5ReSm4W44S0NaLrLnfVl5olfTJo9wyGsJgHDkpVMtA8qm6K/s400/P1010096.JPG" width="400" /></a></div>I found this recipe a couple of years ago in a Better Homes and Gardens. They are really good (even Rob likes them!).<br />
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<br />
<u><b>Fresh Strawberry Bars</b></u><br />
<br />
3/4 cup butter, softened<br />
3/4 cup peanut butter<br />
1 cup brown sugar<br />
1/2 cup sugar<br />
2 teaspoons baking powder<br />
1/4 teaspoon salt<span class="Apple-tab-span" style="white-space: pre;"> </span><br />
2 eggs<br />
1 teaspoon vanilla<br />
2 1/4 cups flour<br />
1/2 cup strawberry jam (I use my freezer jam)<br />
4 cups strawberries, hulled and halved or quartered<br />
<br />
Heat oven to 350. Line 13x9x2-inch baking pan with foil, extending foil beyond the edges. Set aside. In large mixing bowl beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour. Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean. Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours. Makes 24 bars.<br />
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<b class="textInstruction">Make Ahead:</b> Wrap the peanut butter base in foil; store at room temperature up to 24 hours. Before serving, top with jam and berries. Or freeze the peanut butter base in a freezer container up to 3 months.<br />
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**After about 6 hours the bar and berries start to get soggy. They still taste ok, but definitely not as good as when they are fresh.Amandahttp://www.blogger.com/profile/08910925966068452872noreply@blogger.com0tag:blogger.com,1999:blog-2129957694914999445.post-85989873274535720532011-05-10T11:02:00.000-07:002011-05-10T11:19:48.821-07:00Hawaiian Sweet BreadI got this recipe from my Taste of Home cookbook. I love it. The bread is just slightly sweet. I like to use it instead of rolls for dinner, for sandwiches, I even used it as the crust for a Hawaiian pizza. Also the recipe makes enough for three loaves. I ended up freezing two of the loaves to use later. I just put them in into Ziploc freezer bags after the first rise and then thawed them and let them rise again before baking them. It worked great. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTHQLn09mcG3SmXaR05DxS5_96mc_T8XJaMKhzYTgVSVn_x-RGDDA750Prl7UT8IKezFzd73IHxIUS8ApvqFfWqHdlKyJwI82_VXpQzVTpiGPhyphenhyphen8IC8I7hY-cWfJikjiuTtMARoqcP-u7/s1600/DSCN4836.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTHQLn09mcG3SmXaR05DxS5_96mc_T8XJaMKhzYTgVSVn_x-RGDDA750Prl7UT8IKezFzd73IHxIUS8ApvqFfWqHdlKyJwI82_VXpQzVTpiGPhyphenhyphen8IC8I7hY-cWfJikjiuTtMARoqcP-u7/s400/DSCN4836.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5605153651188473202" /></a><br /><br /><span style="font-weight:bold;">Hawaiian Sweet Bread</span><br /><br />7 to 7 1/2 cups all purpose flour<br />3/4 cup mashed potato flakes<br />2/3 cup sugar<br />2 packages active dry yeast (1/4 oz each)<br />1 teaspoon salt<br />1/2 teaspoon ground ginger<br />1 cup milk<br />1/2 cup water<br />1/2 cup butter, softened<br />1 cup pineapple juice<br />3 eggs<br />2 teaspoons vanilla extract<br /><br />1. In a large mixing bowl, combine 3 cups flour with the next five ingredients. In a small saucepan, heat milk, water, butter and juice to 120-130 degrees. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Beat in vanilla. Stir in enough remaining flour to form a soft dough.<br /><br />2. Turn onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 1/4 hours.<br /><br />3. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in three greased 9-in. round baking pans. Cover; let rise until doubled, about 45 minutes.<br /><br />4. Bake at 375 degrees for 20-25 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool.<br /><br />Yield: 3 loaves (12 wedges each).kedwardshttp://www.blogger.com/profile/08082010939538498063noreply@blogger.com1tag:blogger.com,1999:blog-2129957694914999445.post-66364786045692089432011-04-30T20:17:00.000-07:002011-04-30T20:17:12.647-07:00New Food BlogSo, this isn't a recipe that I've tried. Instead it is a new (to me) food blog. The recipes look so good. I am excited to try quite a few.<br />
<br />
<a href="http://fortheloveofcooking-recipes.blogspot.com/">http://fortheloveofcooking-recipes.blogspot.com/</a>Amandahttp://www.blogger.com/profile/08910925966068452872noreply@blogger.com0tag:blogger.com,1999:blog-2129957694914999445.post-63252420903896559212011-03-09T10:58:00.000-08:002011-03-16T01:15:21.006-07:00Buttermilk Syrup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0vQijHYeaCWWl5Ehe95Whkyz9CPWTrGQEvhmvibWVAHiIM55P33gVw7nYEkcgG7yiYk6OS43RdcprbXuwCFPW6woZlQnIixZdOyDkS2RH7PxpR5uXbrTUPVCQXPmznUkq6TUuAnMogY/s1600/buttermilk.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0vQijHYeaCWWl5Ehe95Whkyz9CPWTrGQEvhmvibWVAHiIM55P33gVw7nYEkcgG7yiYk6OS43RdcprbXuwCFPW6woZlQnIixZdOyDkS2RH7PxpR5uXbrTUPVCQXPmznUkq6TUuAnMogY/s320/buttermilk.jpg" alt="" id="BLOGGER_PHOTO_ID_5584588205466880658" border="0" /></a><br />I've been trying to convince my family to steer away from the fake maple syrup, so I've been trying lots of different syrup recipes for pancakes. We all love this one! With a stick of butter in it, I'm pretty sure it's not exactly any healthier than the fake stuff, but it's <span style="font-style: italic;">so</span> much yummier!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzF6e6fP9asMz0k34Tt3BporBT4lXlsLXvK-dH9iYtEGVvbkuu9Wi2NDrrz3IV8dLCcm1XokzW9yqqYUrH3ijef-QadIvLMtitkIzOmCAk7LbleHdK5WFhXW5DHtJ7AKLhG4MN85jDOGs/s1600/Videos+025.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzF6e6fP9asMz0k34Tt3BporBT4lXlsLXvK-dH9iYtEGVvbkuu9Wi2NDrrz3IV8dLCcm1XokzW9yqqYUrH3ijef-QadIvLMtitkIzOmCAk7LbleHdK5WFhXW5DHtJ7AKLhG4MN85jDOGs/s320/Videos+025.jpg" alt="" id="BLOGGER_PHOTO_ID_5584587521062273938" border="0" /></a><br /><span style="font-weight: bold;">Buttermilk Syrup</span><br />from <a href="http://sisterscafe.blogspot.com/2009/02/ihop-french-toast.html">The Sister's Cafe</a><br /><br />1/2 cup butter<br />¾ cup buttermilk (I do milk + vinegar or lemon)<br />1 cup sugar<br />½ tsp baking soda<br />1 tsp vanilla extract*<br /><br />Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.<br /><br />*You can substitute different flavoring/extracts for the vanilla... coconut, orange, etc. Mike even did root beer extract once (the kids loved that one!).the W* familyhttp://www.blogger.com/profile/09911674135820249830noreply@blogger.com0tag:blogger.com,1999:blog-2129957694914999445.post-42791077724328415662011-02-28T07:37:00.001-08:002011-03-24T21:39:58.168-07:00Glazed Pork Chops with Apricot-Ginger SauceI saw this in the new Our Best Bites cookbook. It is one of the "new" recipes that isn't on the website. I thought it was so good (so did Nathan and Mom). It also is really quick to make (like less than 30 minutes). I would suggest having everything already prepared and ready to cook, that is how fast it is. Anyway, try it. You won't be disappointed.<br />
<br />
<b>Glazed Pork Chops with Apricot-Ginger Sauce</b><br />
<b>by Our Best Bites</b><br />
<b><br />
</b><br />
3/4 tsp kosher salt<b> </b><br />
1/2 tsp garlic powder <br />
1/2 tsp onion powder<br />
1/4 tsp black pepper<br />
4 boneless pork loin chops, about 1/2 inch thick each<br />
2 tsp olive oil<br />
1 tbsp butter<br />
1 clove garlic, minced<br />
2 tsp minced ginger<br />
1/2 cup chicken broth<br />
2/3 cup bottled apricot-pineapple preserves<br />
<br />
1. Heat a large skillet over medium-high heat.<br />
2. While the pan is heating, combine salt, garlic and onion powders, and pepper. Sprinkle half of spice mixture evenly over one side of pork chops.<br />
3. When the pan is hot, add the olive oil. Place pork, spice side down, in hot pan. Sprinkle remaining spice mixture on the top of the pork chops. Cook pork for 3 minutes and then flip and cook 3 additional minutes. Remove the pork from the pan and cover with foil to keep warm.<br />
4. Reduce heat to medium and add the butter. When melted, add the garlic and ginger. Saute for about 30 seconds while stirring. Add the chicken broth and bring to a simmer. Use a spatula to scrape up the browned bits from the bottom of the pan and continue to simmer 1 minute.<br />
5. Whisk in preserves. Bring the sauce to a simmer and return the pork to the pan. Cook for and additional 2-3 minutes on each side or until cooked through to an internal temperature of 160 degrees F.<br />
6. Remove from heat and let the pork chops rest 5 minutes before serving. Serve over white or brown rice and spoon the sauce over each piece of pork.<br />
<br />
<a href="https://docs.google.com/document/d/1UqmAK7mIs4u1fcwJpIMSap2ihr42jc1Ge0Rx1brOBgs/edit?hl=en&authkey=COHJ2MMM">Click here for a printable version. </a>Amandahttp://www.blogger.com/profile/08910925966068452872noreply@blogger.com1tag:blogger.com,1999:blog-2129957694914999445.post-34940785736093496202011-01-25T08:45:00.000-08:002011-01-25T08:55:06.910-08:00Pesto Ravioli with ChickenWe LOVE this recipe. It's really easy and really, really good!<br /><br /><span style="font-weight:bold;">Pesto Ravioli with Chicken</span><br /><br />2 teaspoons olive or vegetable oil<br />1 package (15 oz) chicken tenders<br />3/4 cup chicken broth<br />1 package (9 oz) refrigerated cheese-filled ravioli<br />3 small zucchini, cut into 1/4 inch slices<br />1 large red bell pepper, thinly sliced<br />1/4 cup refrigerated pesto<br />Freshly grated Parmesan cheese, if desired<br /><br />1. Heat oil in 12-inch skillet over medium-high heat. Cook Chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet.<br /><br />2. Add broth and ravioli to same skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli is tender. Stir in zucchini, bell pepper and chicken. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with cheese.kedwardshttp://www.blogger.com/profile/08082010939538498063noreply@blogger.com0tag:blogger.com,1999:blog-2129957694914999445.post-64950212778455496102011-01-25T08:36:00.000-08:002011-01-25T08:45:35.351-08:00Zephyr PancakesThese pancakes are so yummy. Mmmmm... :)<br /><br /><span style="font-weight:bold;">Zephyr Pancakes</span><br />2 cups flour<br />2 1/2 Tablespoons sugar<br />1 1/2 teaspoons baking powder<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />3 large egg yolks<br />1 1/4 cups heavy cream<br />1 1.4 cups buttermilk<br />2 Tablespoons butter, melted<br />1 teaspoon vanilla extract (optional)<br /><br />In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk, melted butter and vanilla. Whisk the wet ingredients into the dry, just until combined- it's okay if there are a few lumps.<br /><br />Preheat and lightly grease a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 cup measure or a large spoon. Make sure the heat is slightly less than medium.kedwardshttp://www.blogger.com/profile/08082010939538498063noreply@blogger.com0tag:blogger.com,1999:blog-2129957694914999445.post-86244817818916426412010-12-21T13:55:00.000-08:002010-12-21T14:10:06.729-08:00Double- Chocolate Dream Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihcg6yjOK4ZDbi8uUKTLISCRkqMpMPPatHaCcwmuK-T46SPqcHcT8__zNbwAs1Mme0s9j79VWGIRPjl5wWkbOXDsKM1jdWc8LbDRkgRBb66-tKCzRvM2k2O0atn86mwj8hXvSpQmH-B40q/s1600/cookies.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihcg6yjOK4ZDbi8uUKTLISCRkqMpMPPatHaCcwmuK-T46SPqcHcT8__zNbwAs1Mme0s9j79VWGIRPjl5wWkbOXDsKM1jdWc8LbDRkgRBb66-tKCzRvM2k2O0atn86mwj8hXvSpQmH-B40q/s400/cookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5553261054947219410" border="0" /></a><br />I've made these cookies several times. I've never been a big fan of chocolate cookies, but these are really, really good. I got the recipe off a bag of Nestle Toll House chocolate chips.<br /><br />Double-Chocolate Dream Cookies<br /><div id="howTo" class="tabContent ui-tabs-panel ui-widget-content ui-corner-bottom"> <div class="columnWrapper"> <div class="column ingredients"> <h3> </h3></div>Ingredients<br />2 1/4 cups all-purpose flour<br />1/2 cup Baking Cocoa (I use dark cocoa because it makes it more chocolate-y.)<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />1 cup (2 sticks) butter or margarine, softened<br />1 cup packed brown sugar<br />3/4 cup granulated sugar<br />1 teaspoon vanilla extract<br />2 large eggs<br />2 cups (12-oz pkg) Semi-Sweet Chocolate Morsels (Last night I used mint dark chocolate chips, and they were delicious.)<br /><br />Directions<br /><br />PREHEAT oven to 375° F.<br /><br />COMBINE flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto <span class="blsp-spelling-error" id="SPELLING_ERROR_0">ungreased</span> baking sheets.<br /><br />BAKE for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.<br /><br />I usually get 26-30 cookies from one batch.<br /><div class="column directions"><div class="instructions"><br />I've also tried adding a cup of dried cherries to the recipe, but I think I would like strawberries better. I also think caramel or peanut butter chips would be yummy too.<br /><br /> </div> </div> </div> </div>Kristihttp://www.blogger.com/profile/17901106017099923385noreply@blogger.com0tag:blogger.com,1999:blog-2129957694914999445.post-78990879089584135122010-12-06T20:18:00.000-08:002010-12-06T20:26:23.595-08:00Romano Ranch Chicken and Rice Skillet DinnerI got this recipe from Picky-Palate. I made a lot of changes to it when I made it though. I pan fried my chicken instead of baking it. I also used a red bell pepper instead of a green one. I only used half the onion, which was plenty. I didn't add the can of peas and carrots. And I just used garlic powder instead of the Lawry's garlic salt with parsley. <br /><br />I really liked this recipe. When I make it again I will use a roasted red bell pepper. When Patrick took the leftovers to work, his co-worker commented on how good it looked. Sorry I didn't get a picture of it. <br /><br /><br /><span style="font-weight:bold;">Romano Ranch Chicken and Rice Skillet Dinner</span><br /><br />2 large boneless skinless chicken breasts<br /><br />1 packet Ranch Dressing dry mix, divided<br /><br />1/4 Cup extra virgin olive oil (what I used) or you can also use veg oil<br /><br />1 large onion, finely diced<br /><br />1 green bell pepper, diced<br /><br />6 cloves fresh garlic, minced<br /><br />6 Cups fresh spinach leaves, coarsely chopped<br /><br />1 small can diced carrots and peas, drained<br /><br />2 Cups steamed long grain brown rice (I cooked mine in a rice cooker)<br /><br />1 teaspoon kosher salt<br /><br />1/4 teaspoon fresh cracked black pepper<br /><br />1/4 teaspoon Lawry’s garlic salt with parsley<br /><br />1/2 Cup shredded Romano Cheese<br /><br />1. Preheat oven to 350 degrees F. Place chicken breasts into small baking dish and sprinkle half of the ranch packet over each breast. Bake for 30-35 minutes or until chicken is cooked through. Remove and let rest for 10 minutes.<br /><br />2. Heat oil in large skillet with high rimmed edges over medium heat. Saute onion, bell pepper, garlic and spinach until softened, about 5-7 minutes. Stir in can of carrots and peas then stir in cooked rice, season with salt, pepper and garlic salt.<br /><br />3. With a knife dice each chicken breast into small cubes and add into rice mixture. Sprinkle remaining ranch seasoning mix and romano cheese into rice. Reduce heat to low; taste and season as needed. Now you are ready to serve.<br /><br />4 servingskedwardshttp://www.blogger.com/profile/08082010939538498063noreply@blogger.com0tag:blogger.com,1999:blog-2129957694914999445.post-14531656708931885692010-12-06T20:04:00.000-08:002010-12-06T20:18:51.608-08:00Baked Creamy Chicken TaquitosI made these taquitos the other night and they were REALLY yummy. I got the recipe from <a href="http://www.ourbestbites.com/">Our Best Bites</a>. I love that site. :)The picture is also from that site.<br /><br />When I made them, I used red salsa instead of green and I didn't put in the cilantro. I also made them with both corn and flour tortillas and I really liked them both. Patrick and I couldn't decide which we liked best. They are really easy and fast to make. I haven't tried this, but you could probably make a whole bunch and freeze them for later use. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUyzI772WrErl5ivv_djwEGvlcQ9tw3PRHZbY6qKot1wmKgZ3XgMrjfJIGuNp7Duc2g4fm3dUDmmzS0Tbd7uQ0frds-2aDipfiYhRGjGat1RFgEoUs-SJicDEhyphenhyphenRi-v2AddLKgDpX_BCKw/s1600/taquitos+cr.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUyzI772WrErl5ivv_djwEGvlcQ9tw3PRHZbY6qKot1wmKgZ3XgMrjfJIGuNp7Duc2g4fm3dUDmmzS0Tbd7uQ0frds-2aDipfiYhRGjGat1RFgEoUs-SJicDEhyphenhyphenRi-v2AddLKgDpX_BCKw/s400/taquitos+cr.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5547787651797001730" /></a><br /><br /><br />Baked Creamy Chicken Taquitos<br /><br />1/3 C (3 oz) cream cheese<br />1/4 C green salsa<br />1T fresh lime juice<br />1/2 t cumin<br />1 t chili powder<br />1/2 t onion powder<br />1/4 t granulated garlic, or garlic powder<br />3 T chopped cilantro<br />2 T sliced green onions<br />2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)<br />1 C grated pepperjack cheese<br /><br />small corn tortillas (and actually, flour ones are really good as well)<br />kosher salt<br />cooking spray<br /><br />Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.<br /><br />Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.<br /><br />You can prepare up to this step ahead of time. Just keep the mixture in the fridge.<br /><br />Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.<br /><br />Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.<br /><br />Then roll it up as tight as you can.<br /><br />Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.<br /><br />Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.kedwardshttp://www.blogger.com/profile/08082010939538498063noreply@blogger.com3tag:blogger.com,1999:blog-2129957694914999445.post-49671691887173314292010-11-09T09:03:00.000-08:002010-11-09T09:08:56.926-08:00Pumpkin Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfMTjH_6E8EVJMrrcmkUCWQKnwgBXNwsrW5LWcwtRnpMquHbZBc3rSxdONFKuQ9iHH7vTCmC3xFaPxKQgm2N1aVsBXelEmkSqXsXA7flg07jFqx9PA1tcsSAQlNLwW_qApgCIhyphenhyphenegqSYAe/s1600/P1000217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfMTjH_6E8EVJMrrcmkUCWQKnwgBXNwsrW5LWcwtRnpMquHbZBc3rSxdONFKuQ9iHH7vTCmC3xFaPxKQgm2N1aVsBXelEmkSqXsXA7flg07jFqx9PA1tcsSAQlNLwW_qApgCIhyphenhyphenegqSYAe/s400/P1000217.JPG" width="400" /></a></div><br />
I made this pie for FHE yesterday. I tried a new crust from Melanie at <a href="http://melskitchencafe.com/">melskitchencafe.com</a>. It was good. I was a little concerned about the dough at first because it didn't have the normal pie dough consistency I am used to (I didn't read the part in her recipe that says it will resemble sugar cookie dough until after I made it). I also tried a new pumpkin filling that I found on a google search. I was intrigued by it because it uses whipping cream instead of evaporated milk and brown sugar in place of regular sugar. I thought it was really good. Nathan said it tasted "professional" (as if I would make anything less!).<br />
<br />
<span style="background-color: transparent; color: black; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pate Brisee (aka pie dough)</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">by <a href="http://www.blogger.com/goog_980588647">Mel’s Kitchen Cafe</a></span><br />
<a href="http://www.melskitchencafe.com/2009/11/thanksgiving-dinner-101-the-pie.html"><span style="background-color: transparent; color: black; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></a><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 c. flour</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tsp. salt</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tsp. sugar</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 c. shortening</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/3 c. ice-cold water</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Mix flour, salt, sugar and shortening together with your hands to form a uniform mixture. Add water. Dip your hands in flour so they won’t get too sticky (although it will still be messy) and mix well. Roll into a ball. The dough will resemble sugar cookie dough. Divide in half and roll out each half on a lightly floured surface. Bake according to pie instructions.</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pumpkin Pie</span> Filling<br />
<span style="background-color: transparent; color: black; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">by </span><a href="http://www.joyofbaking.com/pumpkinpie.html"><span style="background-color: transparent; color: #000099; font-size: 11pt; font-style: normal; font-weight: normal; vertical-align: baseline;">joyofbaking.com</span></a><br />
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<span style="background-color: transparent; color: black; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 large eggs</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">15 oz. pumpkin</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 c. whipping cream</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 c. light brown sugar</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tsp. cinnamon</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 tsp. ginger</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/8 tsp. cloves</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 tsp. salt</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Preheat oven to 375. In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45-55 minutes or until the filling is set and the crust has browned (the center will still look wet) and a knife inserted in the middle comes out almost clean. Place on a wire rack to cool.</span><br />
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<a href="https://docs.google.com/document/d/1C9XGCL9cwzr_DEnhjd9X0aLIGZ2C_ZmMz39xWg3sdjU/edit?hl=en&authkey=COnwlt8D">Click here for printable version.</a>Amandahttp://www.blogger.com/profile/08910925966068452872noreply@blogger.com0tag:blogger.com,1999:blog-2129957694914999445.post-62352085813321463182010-11-02T18:31:00.000-07:002010-11-02T18:50:52.257-07:00Spaghetti Sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4dTAtR_JayhhNeToSaJ-OIV8Gh6BtyB6zZcyECLPtu5j44Ij6wHlLXID01yh4h8wB173p85dtTV1xTkXbM_-dyiOueyLSJ96YURHTlkhv2NdV0Y67_lkzzC3EdA_idrp8eLafxr2IBGL/s1600/CVR_SFS_best_tomatoe_sauce0017_article.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.americastestkitchen.com/recipes/detail.php?docid=19355">picture: www.americastestkitchen.com</a></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4dTAtR_JayhhNeToSaJ-OIV8Gh6BtyB6zZcyECLPtu5j44Ij6wHlLXID01yh4h8wB173p85dtTV1xTkXbM_-dyiOueyLSJ96YURHTlkhv2NdV0Y67_lkzzC3EdA_idrp8eLafxr2IBGL/s1600/CVR_SFS_best_tomatoe_sauce0017_article.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>While I think this sauce took me more than 15 minutes, it wasn't much more. Hailey and Kade asked if we could save some for them to take in their lunches (they've never asked that of my spaghetti before). I think it is a really good basic sauce and since it uses grated onion and crushed tomatoes it isn't chunky (a major plus for my kids). Plus, mine looked exactly like the picture. How often does that happen?!<br />
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<b>Quick Tomato Sauce</b><br />
<a href="http://www.americastestkitchen.com/recipes/detail.php?docid=19355">by America's Test Kitchen</a><br />
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<span class="amount">2</span> <span class="unit">tablespoons</span> <span class="item">unsalted butter</span> <span class="specialInstructions"></span><span class="amount"> </span><br />
<span class="amount">1/4</span> <span class="unit">cup</span> <span class="item">grated onion</span> <span class="specialInstructions">, from 1 medium onion (use large holes on a box grater)</span><span class="amount"> </span><br />
<span class="amount">1/4</span> <span class="unit">teaspoon</span> <span class="item">dried oregano</span> <span class="specialInstructions"></span><span class="amount"> </span><br />
<span class="amount"></span><span class="unit"></span>t<span class="item">able salt</span> <span class="specialInstructions"></span><span class="amount"> </span><br />
<span class="amount">2</span> <span class="unit">medium</span> <span class="item">garlic cloves</span> <span class="specialInstructions">, minced or pressed through garlic press (about 2 teaspoons)</span><span class="amount"> </span><br />
<span class="amount">1</span> <span class="unit"></span> <span class="item">(28-ounce) can crushed tomatoes</span> <span class="specialInstructions"> (ATK says to use Tuttorosso or Muir Glen brands. Fry's had Hunts so that's what I used.)</span><span class="amount"> </span><br />
<span class="amount">1/4</span> <span class="unit">teaspoon</span> <span class="item">sugar</span> <span class="specialInstructions"></span><span class="amount"> </span><br />
<span class="amount">2</span> <span class="unit">tablespoons</span> <span class="item">coarsely chopped fresh basil leaves</span> <span class="specialInstructions"></span><span class="amount"> </span><br />
<span class="amount">1</span> <span class="unit">tablespoon</span> <span class="item">extra virgin olive oil</span> <span class="specialInstructions"></span><span class="amount"> </span><br />
<span class="amount"></span><span class="unit"></span><span class="item">ground black pepper</span> <span class="specialInstructions"></span><br />
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Heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and ½ teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Lower heat to medium-low and simmer until thickened slightly, about 10 minutes. Off heat, stir in basil and oil; season with salt and pepper. Serve. Makes 3 cups (enough for 1 pound of pasta).<br />
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For printable recipe <a href="https://docs.google.com/document/edit?id=14DgBejqxjH7noUWY38O-v90sZ6Wwtxg0jnG02cid7iI&hl=en&authkey=CNXhgeEL">click here</a>.Amandahttp://www.blogger.com/profile/08910925966068452872noreply@blogger.com0tag:blogger.com,1999:blog-2129957694914999445.post-18167377660972516502010-10-21T12:49:00.000-07:002010-10-21T13:06:27.876-07:00Pumpkin Pie Bars<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi304He3_6hIoMmStMwP3Ugu-llqz1F8aYmU_zE4bwE4Ag5U8D6oqcl2v0xA0TdE9-UyApOSgstjMwB5i7IZCbCmP2jsNTWw7RYweB2s_A5qllo7dsGDVw1PTmA6rSt4dEr0OQha9BKBSbI/s1600/P1000138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi304He3_6hIoMmStMwP3Ugu-llqz1F8aYmU_zE4bwE4Ag5U8D6oqcl2v0xA0TdE9-UyApOSgstjMwB5i7IZCbCmP2jsNTWw7RYweB2s_A5qllo7dsGDVw1PTmA6rSt4dEr0OQha9BKBSbI/s400/P1000138.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><u><b>Pumpkin Pie Bars</b></u></div><div class="separator" style="clear: both; text-align: left;"><u><b> </b></u></div><div class="separator" style="clear: both; text-align: left;">1 1/3 c. flour</div><div class="separator" style="clear: both; text-align: left;">3/4 c. sugar, divided</div><div class="separator" style="clear: both; text-align: left;">1/2 c. brown sugar</div><div class="separator" style="clear: both; text-align: left;">3/4 c. cold butter</div><div class="separator" style="clear: both; text-align: left;">1 c. old-fashioned or quick oats</div><div class="separator" style="clear: both; text-align: left;">1/2 c. pecans, chopped</div><div class="separator" style="clear: both; text-align: left;">1 pkg (8 oz) cream cheese, softened</div><div class="separator" style="clear: both; text-align: left;">3 eggs</div><div class="separator" style="clear: both; text-align: left;">1 can (15 oz) pumpkin</div><div class="separator" style="clear: both; text-align: left;">1 tbsp. pumpkin pie spice (or 2 tsp. cinnamon, 1 tsp. ginger, 1/2 tsp. cloves)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 350. Combine flour, 1/4 c. sugar, and brown sugar in a medium bowl. Cut in butter. Stir in oats and nuts. Reserve 1 cup and press remaining into a foil-lined 9x13-inch baking dish. Bake 15 minutes.</div><div class="separator" style="clear: both; text-align: left;">Meanwhile, beat cream cheese, 1/2 c. sugar, eggs, pumpkin, and pie spice in a medium bowl. Pour over baked crust. Crumble reserved topping over pumpkin mixture. Bake 25 minutes. Cool for 10 minutes then use foil to transfer bars to cooling rack. Cool completely. Cut into squares. Store in the fridge. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">These are great plain, but I think a dollop of whipped cream on top would make them even better.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #cc0000; text-align: left;"><a href="https://docs.google.com/document/edit?id=1OK-ZyRC3abFxb5ZXue8ZKwt-vpzrmleFHoSDU_FWL3w&hl=en&authkey=CJugiJMC"><i>Click here for printable version. </i></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Amandahttp://www.blogger.com/profile/08910925966068452872noreply@blogger.com0tag:blogger.com,1999:blog-2129957694914999445.post-43135378027949701052010-09-21T11:52:00.001-07:002010-09-21T12:02:36.105-07:00Cookie BrittleThis recipe comes from the Tollhouse Cookie Book. It is supposed to be a cross between a shortbread cookie and a candy brittle. It's a very simple recipe. Carrigan LOVED them (but that could be because I used butterscotch chips which are her FAVORITE). <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRf9gWB3GBX5ojoN1iJKXuStVKFWELKFf4iSLkxGjqY3YRa_KdueajjWE-1C__kFXpIIfLLzZotVdwCekN7TOqReRQcetS4EyduG10dOk4GxxPxG6o05x-Sv-F9Y4JMtQONXbm3kp8hnIN/s1600/amberly+127.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5519442161401383266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRf9gWB3GBX5ojoN1iJKXuStVKFWELKFf4iSLkxGjqY3YRa_KdueajjWE-1C__kFXpIIfLLzZotVdwCekN7TOqReRQcetS4EyduG10dOk4GxxPxG6o05x-Sv-F9Y4JMtQONXbm3kp8hnIN/s400/amberly+127.jpg" /></a> 1 c. butter<br />2 tsp. vanilla<br />1 c. sugar<br />1 tsp. salt<br />2 c. flour<br />1 1/4 c. chips (chocolate, butterscotch, white, etc.)<br /><br />Mix butter and vanilla together. Add flour, sugar, and salt. Mix with a wooden spoon until combined. The dough will be dry and crumbly. Press onto a parchment lined cookie sheet. The dough won't reach all the way to the edges. Bake at 350 degrees for 20 minutes. Cool and break into pieces.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOg0Qp_csHenPxJliy3jPUNpytMQE9Uv7cKVvjoX4rKXTUFF-q3sK8Naeoq7TiqDeDqypvMerd_OnBdcNv9Ea0H07DYOFY-Ha4mOTr3708wkftQf-63EVbXVqAbynCC655jG698a_YFAlB/s1600/amberly+124.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5519442152247054978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOg0Qp_csHenPxJliy3jPUNpytMQE9Uv7cKVvjoX4rKXTUFF-q3sK8Naeoq7TiqDeDqypvMerd_OnBdcNv9Ea0H07DYOFY-Ha4mOTr3708wkftQf-63EVbXVqAbynCC655jG698a_YFAlB/s400/amberly+124.jpg" /></a><br /><br /><div></div>Tiffinhttp://www.blogger.com/profile/08333770797498336736noreply@blogger.com0tag:blogger.com,1999:blog-2129957694914999445.post-65809947463466825052010-09-06T13:08:00.000-07:002010-09-13T10:22:57.696-07:00Oven Baked Chimichangas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSEdb7ZmM0h4U3L_r40iDcfGhW4IGC6Y4uOlCItB97Yp58EM8fAp4fmqPV5HDfUd7gTO1JUC4ukWe9VGRN7v1rdOu54OB9FAl5W22q1F43Bt8ZKuDze7rO3DsNUCNrfBGt8S8JUWqekjw/s1600/My+Pictures+190.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSEdb7ZmM0h4U3L_r40iDcfGhW4IGC6Y4uOlCItB97Yp58EM8fAp4fmqPV5HDfUd7gTO1JUC4ukWe9VGRN7v1rdOu54OB9FAl5W22q1F43Bt8ZKuDze7rO3DsNUCNrfBGt8S8JUWqekjw/s320/My+Pictures+190.jpg" alt="" id="BLOGGER_PHOTO_ID_5514045483355419282" border="0" /></a><br />These are my current lunch obsession. ;) I made them a few weeks ago for dinner and we all (except Adam-he wouldn't try them) LOVED them. They are crunchy, filling, and flavorful. I wrapped up the remaining <span class="blsp-spelling-error" id="SPELLING_ERROR_0">chimichangas</span> (once they had cooled) individually in foil and popped them in the freezer. Mike and I had them for lunch that week... just microwave them for 1-2 minutes. They stay crunchy and perfect!<br /><br />I've been making a batch every Saturday now. I always hate figuring out lunch and have loved having something quick to make (and fairly healthy to boot) on hand.<br /><br /><span style="font-weight: bold;">Oven Baked <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Chimichangas</span></span><br />adapted from <a href="http://www.melskitchencafe.com/2010/06/oven-baked-chimichangas.html">Mel's Kitchen Cafe</a><br /><i><br />*Note: this recipe makes use of already cooked rice and chicken so plan ahead!</i><p>*Makes 6 -12 <span class="blsp-spelling-error" id="SPELLING_ERROR_2">chimis</span><br /></p><p>1/4 cup canola or vegetable oil<br />1 onion, chopped fine<br />1 (16-ounce) can black beans, drained and rinsed<br />1 1/2 cups cooked brown or white rice <span style="color: rgb(204, 0, 0);">(I use brown)</span><br />2-3 cups diced, cooked chicken<br />1-2 teaspoons minced canned <span class="blsp-spelling-error" id="SPELLING_ERROR_3">chipotle</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">chiles</span> in <span class="blsp-spelling-error" id="SPELLING_ERROR_5">adobo</span> sauce*<br />1 cup shredded <span class="blsp-spelling-error" id="SPELLING_ERROR_6">monterey</span> jack cheese<br />1/2 cup finely chopped fresh cilantro <span style="color: rgb(204, 0, 0);">(I don't use this)</span><br />Salt and Pepper<br />6 large burrito-size flour tortillas**</p><p>Place a rimmed baking sheet in the oven and heat the oven to 450 degrees. While the oven is heating, in a large skillet, heat 2 tablespoons of the oil over medium heat until the oil is shimmering. Cook the onion until it is just softened and translucent, about 3-5 minutes. Stir in the beans, rice, chicken and <span class="blsp-spelling-error" id="SPELLING_ERROR_7">chipotle</span> and cook until the mixture is heated through, about 3 minutes. Off the heat, stir in the cheese and cilantro. Season with salt and pepper to taste.<br /></p><p>Stack the tortillas on a plate and cover with a damp paper towel. Microwave the tortillas until they are warm and pliable, about 1 minute. Top each warm tortilla with some of the chicken mixture, leaving about a 2-inch border at the bottom of the tortilla. Fold in the sides and roll up the tortilla tightly. Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet that has been preheating in the oven. Bake until the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">chimis</span> are golden brown and crisp, about 8 to 10 minutes. Serve. </p><p>* I don't particularly love spicy food, but 2 teaspoons do nothing for me. I keep tasting and add 4-5 teaspoons. Even then it's barely spicy (maybe it's the brand of <span class="blsp-spelling-error" id="SPELLING_ERROR_9">chipotles</span> I buy?), but perfect for the kids. So, taste it.</p><p>** I don't buy the huge tortillas, because the kids usually waste them. I used the regular size tortillas and get about a dozen <span class="blsp-spelling-error" id="SPELLING_ERROR_10">chimis</span> per batch.</p><p>Edited to add: I made these recently vegetarian style without the chicken and loved them even more (Mike liked them, but he prefers them with chicken).<br /></p>the W* familyhttp://www.blogger.com/profile/09911674135820249830noreply@blogger.com2tag:blogger.com,1999:blog-2129957694914999445.post-25874785295584752842010-09-02T16:24:00.000-07:002011-02-28T20:22:17.344-08:00French Bread<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQARiucXBLvc7GlmxtzWxC7AP41RG3h-TDDcypLax2XT6bMAmvuPjMIr61Y-cyW_9hFDaDOa33FwXIp1KNB-9SCeaf7Um3H9aIISr9Qaey_EwabY8CURXO1qoibmbH2PTWf6eOyHqNY8Wk/s1600/DSC02708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQARiucXBLvc7GlmxtzWxC7AP41RG3h-TDDcypLax2XT6bMAmvuPjMIr61Y-cyW_9hFDaDOa33FwXIp1KNB-9SCeaf7Um3H9aIISr9Qaey_EwabY8CURXO1qoibmbH2PTWf6eOyHqNY8Wk/s400/DSC02708.JPG" width="400" /></a></div><br />
I've tried a few French Bread recipes and felt a little so-so about them. Then I tried this one from Melanie at Mel's Kitchen Cafe. It is so good. Nathan and I just snack on the bread throughout the day. Even Rachel, my non-carb loving girl, loves this bread. It takes about 2 1/2 hours to make and you kind of have to babysit it for the first hour or so, but I'd say it is worth it. It is really good.<br />
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<b>French Bread </b><br />
by Mel's Kitchen Cafe<br />
<br />
<br />
2 ¼ c. warm water<br />
2 T. sugar<br />
1 Tbsp yeast<br />
1 Tbsp salt<br />
2 Tbsp oil<br />
5 ½ -6 cups flour-stirred before measured<br />
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Dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too sticky – but be careful not to add too much flour <span style="color: #a64d79;">(I think I use about 5 3/4 cups)</span>. Knead for a few minutes.<br />
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Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9×13 rectangle <span style="color: #a64d79;">(this is a little frustrating because the dough always seems to shrink back to a ball, just keep working with it)</span>. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal <span style="color: #a64d79;">(Mine always sticks unless I spray the pan with cooking spray and sprinkle a very generous amount of corn meal on the pan)</span>, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each <span style="color: #a64d79;">(I use my fileting knife, but a nice steak knife would work also)</span>. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water)<span style="color: #a64d79;"> (In my picture you can see where the I missed the bread with the egg wash)</span>. If desired, sprinkle with sesame seeds. Bake for 30 minutes at 375 degrees<span style="color: #a64d79;"> (Mine only needs 25 minutes, sometimes less, or it will burn)</span>.<br />
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<a href="https://docs.google.com/document/d/10BmRF_QIXmWbb8224YU47uvJLWQ-ZLx_yJEcfVoYmLs/edit?hl=en&authkey=CKfn48kG">For a printable version click here. </a>Amandahttp://www.blogger.com/profile/08910925966068452872noreply@blogger.com1tag:blogger.com,1999:blog-2129957694914999445.post-26565139709107002962010-09-02T16:14:00.000-07:002011-02-28T20:31:27.138-08:00Southwestern Beef Wraps<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYhaXDVqUCiKglDmEm6IAhr3ootWuGbnGCbK4zjElAjyu6rJ_eNLW9_CuqKtBBljKbogExDForzEOQ2nf2t7gGdnyr19mUm6LwJRmcgDrRSQ9a1ZHZvb4_w5uPONaQR1CXFScrCry33Nvs/s1600/sw+beef+wraps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYhaXDVqUCiKglDmEm6IAhr3ootWuGbnGCbK4zjElAjyu6rJ_eNLW9_CuqKtBBljKbogExDForzEOQ2nf2t7gGdnyr19mUm6LwJRmcgDrRSQ9a1ZHZvb4_w5uPONaQR1CXFScrCry33Nvs/s400/sw+beef+wraps.jpg" width="400" /></a></div><br />
Nathan brought these to Kelli and Patrick's family home evening in July for me. I didn't get to try them then so I decided to make them again for my family. They are so good and so easy. The meat would make great baked chimis or taquitos, I think.<br />
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The recipe is from <a href="http://www.ourbestbites.com/2009/08/southwestern-beef-wraps.html">Our Best Bites</a>, which is becoming one of my favorite sites for recipes.<br />
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<b>Southwestern Beef Wraps</b><br />
by Our Best Bites<br />
<br />
1 onion, chopped<br />
2 1/2-<span class="blsp-spelling-error" id="SPELLING_ERROR_4">ish</span> lb. beef roast, trimmed of fat but left whole<br />
1 heaping tsp. chili powder<br />
1 heaping tsp. garlic powder<br />
1 heaping tsp. cumin<br />
1 heaping tsp. Kosher salt<br />
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green), chopped<br />
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Rotel</span> tomatoes (regular or mild, depending on your preference)<br />
Small flour tortillas<br />
Other desired toppings: cheese, sour cream, salsa, guacamole, lettuce, etc.<br />
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Put onion in bottom of crock pot. Combine chili powder, garlic powder, cumin and salt. Rub all over meat. Put meat in crock pot. Add peppers and tomatoes. Cook on high for 5-6 hours or low for 8-9 hours. Shred meat and serve with desired toppings.<br />
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Both times I've made this I used one green and one red bell pepper. I also have some of the leftovers in my freezer waiting to be used another day. According to Our Best Bites, you can assemble the ingredients in a freezer safe container (but do it backwards; ie. tomatoes, peppers, meat, onions) and freeze. When you're ready to use it just add 1-2 hours onto the cooking time.<br />
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<a href="https://docs.google.com/document/d/1cMneDMffR4fz7Uno8Qc7FuaoCEaOj9_OH1wEmkVqLg0/edit?hl=en&authkey=CIfGregN"><i>Click here for printable version. </i></a>Amandahttp://www.blogger.com/profile/08910925966068452872noreply@blogger.com0