tag:blogger.com,1999:blog-48895252090877138332024-03-13T04:05:29.924-07:00Ward RecipesRecipes and Tips tried from Latter-Day Saint Members from various WardsWii are the Nelsonshttp://www.blogger.com/profile/04360272816665950772noreply@blogger.comBlogger82125tag:blogger.com,1999:blog-4889525209087713833.post-56481714835708632022011-05-30T11:56:00.001-07:002011-05-30T11:56:47.591-07:00eFoods Global<i>eFoods Global is a premier food reserves company in Sandy, Utah. Our primary objective of "serve, save, share" is simple. SERVE eFoods' great products to friends and family, SAVE for the future and times of necessity, and SHARE with others through and Act of Kindness (AoK) to help them prepare.</i><br />
<i>Unlike other companies offering food storage that you put away for decades and never use, eFoods Global offers delicious food packaged in ways that is as practical to serve tonight as it is to save for years. This food is AWESOME! The texture is amazing and the flavor is out of this world! This is serious gourmet food, only for long term and short term reserves.</i><br />
<i>The objective of this campaign is to get people to take the "FOOD FREEDOM TOUR" by going to <a href="http://prepareandprosper.myefoodsglobal.com/">http://prepareandprosper.myefoodsglobal.com/</a>. We want new prospects to try our food for FREE after watching a few short videos on why we should ALL be prepared with food storage for our families.</i><br />
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I wish I could be better with Food Storage! I'm going on the tour now! Sounds like it's really simple to prepare too. To me some food storage sounds too difficult which makes me nervous about being able to do it.<br />
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Wow this sounds awesome especially for Moms with New babies! It would be great for moms overall especially when you have sick kids. Hey both apply to me this past month! It would really be great to have these on hand also to help friends or family who are sick and have new babies. Sometimes you need something in a pinch to bring over to someone.<br />
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Read more about them over here at <a href="http://jonesinstruction.blogspot.com/2011/05/food-storage.html">Once Upon a Penguin</a>, <a href="http://averyfive.blogspot.com/2011/05/efoods-global-food-freedom-tour.html">Avery Good Life</a>, <a href="http://thepost-itplace.com/2011/05/efoods-global-food-freedom/">The Post-It Place</a>, and <a href="http://mommadjane.com/efoods-global-food-freedom-tour">Momma D Jane</a><br />
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</script>Wii are the Nelsonshttp://www.blogger.com/profile/04360272816665950772noreply@blogger.com0tag:blogger.com,1999:blog-4889525209087713833.post-62303281922443043912010-11-23T19:27:00.001-07:002010-11-23T19:46:42.662-07:00Baked Potato Soup<div class="ingredients" style="margin-top: 10px;"><h3><a href="http://allrecipes.com//Recipe/baked-potato-soup/Detail.aspx">Baked Potato Soup from All Recipes</a></h3><h3>Ingredients (I doubled my recipe to save/freeze later)</h3><ul><li class="plaincharacterwrap">3 bacon strips, diced <em>(I used Oscar Mayer Turkey Bacon - trying to avoid nitrates when pregnant)</em></li>
<li class="plaincharacterwrap">1 small onion, chopped <em>(ran out of onion, so lots of onion powder)</em></li>
<li class="plaincharacterwrap">1 clove garlic, minced</li>
<li class="plaincharacterwrap">3 tablespoons all-purpose flour <em>(I did 4-5 TBSP per batch to make it thicker)</em></li>
<li class="plaincharacterwrap">1 teaspoon salt</li>
<li class="plaincharacterwrap">1 teaspoon dried basil <em>(I didn't have)</em></li>
<li class="plaincharacterwrap">1/2 teaspoon pepper</li>
<li class="plaincharacterwrap">3 cups chicken broth <em>(when I doubled the recipe, I only used 2 cans - 28 oz)</em></li>
<li class="plaincharacterwrap">2 large baked potatoes, peeled and cubed <em>(3-4 medium potatoes per batch)</em></li>
<li class="plaincharacterwrap">1 cup half-and-half cream</li>
<li class="plaincharacterwrap">1/2 teaspoon hot pepper sauce <em>(didn't have)</em></li>
<li class="plaincharacterwrap">Shredded Cheddar cheese</li>
<li class="plaincharacterwrap">Minced fresh parsley <em>(didn't have)</em></li>
</ul></div><div style="border-top: #ccc 1px dotted; margin-top: 20px; width: 300px;"></div><h3 class="directions" style="margin-top: 10px;">Directions</h3><div class="directions" style="margin-top: 10px;"><ol><li><span class="plaincharacterwrap break">In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. </span></li>
<li><span class="plaincharacterwrap break">Saute onion and garlic in the drippings until tender. </span></li>
<li><span class="plaincharacterwrap break">Stir in flour, salt, basil and pepper; mix well. </span></li>
<li><span class="plaincharacterwrap break">Gradually add broth. </span><span class="plaincharacterwrap break">Bring to boil; boil and stir for 2 minutes. </span></li>
<li><span class="plaincharacterwrap break">Add the potatoes, cream and hot pepper sauce; heat through but do not boil. </span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="plaincharacterwrap break">Garnish with bacon, cheese and parsley. </span></li>
</ol></div><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="plaincharacterwrap break"><strong>It was still delicious even though I was missing some ingredients!!! I'd defintiely make this again. Ate it with these<a href="http://wardrecipes.blogspot.com/2009/02/basic-sweet-roll-dough.html"> Rolls</a>.</strong></span></div>Crafty Mommy Divahttp://www.blogger.com/profile/06589593382065606199noreply@blogger.com0tag:blogger.com,1999:blog-4889525209087713833.post-64905304322590793592010-11-21T19:29:00.000-07:002010-11-23T19:36:03.033-07:00Persimmon Salsa<div style="font-family: "Courier New", Courier, monospace;"><span style="font-size: medium;"><strong><a href="http://basket411.blogspot.com/2010/11/persimmon-salsa.html">PERSIMMON SALSA</a></strong> <span style="font-size: small;">taken from <a href="http://basket411.blogspot.com/">Basket 411</a> (perfect site for those who participate in Bountiful Baskets on the west coast)</span></span></div><ul><li><div style="font-family: "Courier New", Courier, monospace;">8 tomatilloes <em>(I used 1 Roma Tomato)</em></div></li>
<li><div style="font-family: "Courier New", Courier, monospace;">4-5 persimmon</div></li>
<li><div style="font-family: "Courier New", Courier, monospace;">1 onion <em>(I used sweet onion)</em></div></li>
<li><div style="font-family: "Courier New", Courier, monospace;">garlic, fresh or garlic salt (or both!)</div></li>
<li><div style="font-family: "Courier New", Courier, monospace;">1/2 serrano pepper <span style="font-size: xx-small;">(these peppers are smaller than jalapenos but are much hotter. Add gradually. The 1/2 pepper was almost too much for my kiddos. But they still ate it!) <em><span style="font-size: small;">(I didn't have - don't like spicy!)</span></em></span></div></li>
<li><div style="font-family: "Courier New", Courier, monospace;">juice of 2 limes</div></li>
<li><div style="font-family: "Courier New", Courier, monospace;">fresh cilantro</div></li>
</ul><ol><li><div style="font-family: "Courier New", Courier, monospace;">Chop and dice it all up (or be lazy like me and throw it in the food processor!) </div></li>
<li><div style="font-family: "Courier New", Courier, monospace;">Taste it and adjust any flavors spices as needed. </div></li>
</ol><div style="font-family: "Courier New", Courier, monospace;"> </div><div style="font-family: "Courier New", Courier, monospace;"> </div><div style="font-family: "Courier New", Courier, monospace;"><em>I just diced mine and also added one mango - mmm!</em></div><div style="font-family: "Courier New", Courier, monospace;"><em></em> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_MAZg5HDFpJQ/TOx51WEcyHI/AAAAAAAACZc/OXbVxInQdBA/s1600/DSCN9949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="http://2.bp.blogspot.com/_MAZg5HDFpJQ/TOx51WEcyHI/AAAAAAAACZc/OXbVxInQdBA/s320/DSCN9949.JPG" width="240" /></a></div><div style="font-family: "Courier New", Courier, monospace;"><em></em> </div><div style="font-family: "Courier New", Courier, monospace;"><em></em> </div><div style="font-family: "Courier New", Courier, monospace;"><em>I really can't tell you though what persimmon (yuyu) tastes like on it's own. I wasn't brave enough. I had my toddler taste it; he kinda liked it (took a bite, spit it out, took another bite, etc.)</em></div><div> </div>Crafty Mommy Divahttp://www.blogger.com/profile/06589593382065606199noreply@blogger.com0tag:blogger.com,1999:blog-4889525209087713833.post-80368477670594354712010-11-21T14:37:00.000-07:002010-11-23T19:45:13.185-07:00Brussel Sprouts with Apple and Bacon<div><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><a href="http://brussel%20sprouts%20with%20apple%20and%20bacon/">Brussel Sprouts with Apple and Bacon</a> taken from <a href="http://basket411.blogspot.com/">Basket 411</a></span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span></div><ul><li></li>
<li><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">12 oz. brussel sprouts, quartered</span></li>
<li><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 fuji or gala apple, cut in 1/2" dice (I used 2) <em>(I used 3-4 because I was scared of tasting brussel sprouts, never tried them because my dad hated them as a kid)</em></span></li>
<li><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 red onion, cut in 1/2" dice <em>(I used a sweet onion)</em></span></li>
<li><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3 slices applewood smoked bacon or good quality bacon, cut in 1/4" strips <em>(I used Oscar Mayer Turkey Bacon - trying to stay away from nitrates during my pregnancy)</em></span></li>
<li><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 Tbsp. canola oil</span></li>
<li><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3/4 tsp. kosher Salt</span></li>
<li><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 Tbsp. fresh lemon juice</span></li>
</ul><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_MAZg5HDFpJQ/TOx7_7ClpKI/AAAAAAAACZg/VRjq72E4iCs/s1600/DSCN9877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://4.bp.blogspot.com/_MAZg5HDFpJQ/TOx7_7ClpKI/AAAAAAAACZg/VRjq72E4iCs/s320/DSCN9877.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><em>It was surprisingly good. Brussel sprouts just remind me of cabbage. They do tend to have an after taste if you eat just one by itself. It was better to have a piece of everything in each bite. I ate mine with some Chicken Rice Sides.</em></span></span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Place the oil, bacon, and onions in a sautee pan on medium heat. Stir constantly and cook 4-5 minutes to caramelize. The onions should be golden brown and fairly crispy.</span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Add the apples, brussel sprouts and salt and continue cooking for another 5-8 minutes. Stir occasionally, but you want to let sit in the pan long enough to sear and color.</span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">When all are nice and seared golden brown, but brussel sprouts are still partially crisp, turn off the heat and add lemon juice. Stir and remove from pan to stop the cooking process. Serve warm.</span>Crafty Mommy Divahttp://www.blogger.com/profile/06589593382065606199noreply@blogger.com0tag:blogger.com,1999:blog-4889525209087713833.post-54996923038906767122010-08-01T10:07:00.000-07:002010-08-01T10:07:43.914-07:00Storing Produce Tips<b>Found this article here on Mint Life: <a href="http://www.mint.com/blog/saving/storing-produce-07072010/">http://www.mint.com/blog/saving/storing-produce-07072010/ </a></b><br />
<b> </b><br />
<b>Pantry, Counter, Fridge? Where To Store Produce For Maximum Shelf Life</b> <br />
No matter how <a href="http://www.mint.com/blog/how-to/warehouse-clubs-06282010/">good a deal you got</a> on those <a href="http://www.mint.com/blog/saving/farmers-market-06022010/">in-season blueberries, tomatoes or basil</a>, it’s money wasted if some of that produce goes bad before it makes it to the table.<br />
It’s an all too common budget dent. Americans throw out roughly 14% of what they buy, according to the U.S. Department of Agriculture. Worse, that figure is <em>before</em> factoring in the leftover food you scrape from your plate.<br />
Knowing how long fresh fruits and vegetables last and where to store them for maximum shelf life leads to better deals. You can make smarter decisions about how much to buy of a particular food, and use more (if not all) of it before it goes bad. (That’s not to say you can’t keep peppers on the counter or oranges in the fridge, of course – just that if you opt to keep something in less than ideal storage conditions, you might need to eat it a few days sooner.)<br />
The solution: Our handy storage guide below, compiled from chefs’ experience, as well as research by the Massachusetts Department of Agricultural Resources, MealsMatter.org, Self magazine and the Food Marketing Institute. (Got your own tips to extend the shelf life of fruits and veggies? Post them in the comments.)<br />
<strong>Apples</strong><br />
Store on the counter. Move any uneaten apples to the refrigerator after seven days. In the fridge or out, don’t store near most other uncovered fruits or vegetables — the ethylene gases produced by apples can ruin them (making carrots bitter, for example). The exception: if you want to ripen plums, pears and other fruits quickly, put an apple nearby for a day or so.<br />
<strong>Artichoke</strong><br />
Refrigerate whole for up to two weeks.<br />
<strong>Asparagus</strong><br />
Store upright in the refrigerator in a plastic bag with either an inch of water or with a damp towel wrapped around the base, just like you would have flowers in a vase. They’ll last three to four days that way.<br />
<strong>Avocados</strong><br />
Ripen on the counter. Can be stored in the refrigerator for three to four days once ripe.<br />
<strong>Bananas</strong><br />
Store on the counter. Refrigerate only when ripe — they’ll last for another two days or so.<br />
<strong>Beets</strong><br />
Remove green tops an inch or two above the crown. Refrigerate beets in a plastic bag to prevent moisture loss, which leads to wilting. (They’ll last seven to 10 days.) Refrigerate greens separately, also in a plastic bag.<br />
<strong>Berries</strong><br />
Grower Driscoll’s recommends refrigerating berries, unwashed and in their original container. Blueberries and strawberries should keep for five to seven days; more fragile raspberries and blackberries up to two days.<br />
<strong>Broccoli</strong><br />
Refrigerate in a sealed plastic bag. It’ll keep for three to five days.<br />
<strong>Carrots</strong><br />
Refrigerate in a sealed plastic bag for up to three weeks.<br />
<strong>Cauliflower</strong><br />
Refrigerate, stem side down, in a sealed plastic bag. It’ll last three to five days.<br />
<strong>Celery</strong><br />
Refrigerate one to two weeks in a sealed bag. Keep in the front of the refrigerator, where it’s less apt to freeze.<br />
<strong>Citrus fruits</strong><br />
Store oranges, lemons, limes, and grapefruit on the counter. They can last up to two weeks.<br />
<strong>Corn</strong><br />
Refrigerate ears still in the husk. They’ll last up to two days.<br />
<strong>Cucumbers</strong><br />
Refrigerate, either in the crisper or in a plastic bag elsewhere in the fridge. They’ll last four to five days.<br />
<strong>Garlic</strong><br />
Store in the pantry, or any similar location away from heat and light. It’ll last up to four months.<br />
<strong>Green beans</strong><br />
Refrigerate in a plastic bag for three to four days.<br />
<strong>Green onions</strong><br />
Refrigerate for up to two weeks.<br />
<strong>Herbs</strong><br />
Fresh herbs can last seven to 10 days in the refrigerator. “When I use fresh herbs and store them in my refrigerator at home, I keep them in air-tight containers with a damp paper towel on the top and bottom,” says Raymond Southern, the executive chef at The Back Bay Hotel in Boston. “This keeps them fresh.”<br />
<strong>Leafy greens</strong><br />
Refrigerate unwashed. Full heads will last five to seven days that way, instead of three to four days for a thoroughly drained one. Avoid storing in the same drawer as apples, pears or bananas, which release ethylene gases that act as a natural ripening agent.<br />
<strong>Mushrooms</strong><br />
Take out of the package and store in a paper bag in the refrigerator, or place on a tray and cover with a wet paper towel. They’ll last two to three days.<br />
<strong>Onions</strong><br />
Stored in the pantry, away from light and heat, they’ll last three to four weeks.<br />
<strong>Peaches</strong><br />
Ripen on the counter in a paper bag punched with holes, away from sunlight. Keep peaches (as well as plums and nectarines) on the counter until ripe, and then refrigerate. They’ll last another three to four days.<br />
<strong>Pears</strong><br />
Store on the counter, ideally, in a bowl with bananas and apples, and then refrigerate after ripening. They’ll last another three to four days.<br />
<strong>Peas</strong><br />
Refrigerated in a plastic bag perforated with holes, they’ll last three to five days.<br />
<strong>Peppers</strong><br />
Refrigerated, they’ll last four to five days.<br />
<strong>Potatoes</strong><br />
Store them in the pantry away from sunlight and heat, and they’ll last two to three months.<br />
<strong>Radishes</strong><br />
Refrigerate. They’ll last 10 to 14 days.<br />
<strong>Summer squash</strong><br />
Refrigerate in a perforated plastic bag. They’ll last four to five days.<br />
<strong>Tomatoes</strong><br />
Spread them out on the counter out of direct sunlight for even ripening. After ripening, store stem side down in the refrigerator and they’ll last two to three days.<br />
<strong>Tropical fruit</strong><br />
Mangoes, papayas, pineapples and kiwifruit should be ripened on the counter. Kat Bretcher of Cottonwood, Ariz., ripens mangos in a paper bag in a cool place, and then refrigerates them for another two to five days.<br />
<strong>Watermelon</strong><br />
Kept at room temperature on the counter, it’ll last up to two weeks, Bretcher says.<br />
<strong>Winter squashes</strong><br />
Store on the counter for up to two weeks.<br />
<em>Frugal Foodie is a journalist based in New York City who spends her days writing about personal finance and obsessing about what she’ll have for dinner. Chat with her on Twitter through <a href="http://www.twitter.com/mintfoodie" target="_blank">@MintFoodie</a></em>Wii are the Nelsonshttp://www.blogger.com/profile/04360272816665950772noreply@blogger.com0tag:blogger.com,1999:blog-4889525209087713833.post-38917907251745676762010-06-22T00:11:00.000-07:002010-06-22T00:11:30.504-07:00Snickerdoodles 2<div class="ingredients" style="margin-top: 10px;"> <h3> Recipe from AllRecipes</h3><h3><span class="count"><span style="font-weight: normal;">2,522 reviews, 4 1/2 stars</span></span></h3><h3>Ingredients</h3><ul><li class="plaincharacterwrap"> 1/2 cup butter, softened</li>
<li class="plaincharacterwrap"> 1/2 cup shortening</li>
<li class="plaincharacterwrap"> 1 1/2 cups white sugar</li>
<li class="plaincharacterwrap"> 2 eggs</li>
<li class="plaincharacterwrap"> 2 teaspoons vanilla extract </li>
</ul><ul><li class="plaincharacterwrap"> 2 3/4 cups all-purpose flour</li>
<li class="plaincharacterwrap"> 2 teaspoons cream of tartar</li>
<li class="plaincharacterwrap"> 1 teaspoon baking soda</li>
<li class="plaincharacterwrap"> 1/4 teaspoon salt </li>
</ul><ul><li class="plaincharacterwrap"> 2 tablespoons white sugar</li>
<li class="plaincharacterwrap"> 2 teaspoons ground cinnamon</li>
</ul></div><div style="border-top: 1px dotted rgb(204, 204, 204); margin-top: 20px; width: 300px;"> </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="directions" style="margin-top: 10px;"> <h3> Directions</h3><ol><li><span class="plaincharacterwrap break"> Preheat oven to 400 degrees F (200 degrees C). </span></li>
<li><span class="plaincharacterwrap break"> Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. </span></li>
<li><span class="plaincharacterwrap break"> Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. </span></li>
</ol><span class="plaincharacterwrap break"></span></div><div class="directions" style="margin-top: 10px;"><span class="plaincharacterwrap break"></span></div><div class="directions" style="margin-top: 10px;"><span class="plaincharacterwrap break"></span></div><div class="directions" style="margin-top: 10px;"><span class="plaincharacterwrap break"></span></div><div class="directions" style="margin-top: 10px;"><span class="plaincharacterwrap break"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_6WVBftm7ppQ/TCBfuMHUnPI/AAAAAAAAFE8/cP0qUb8OuZw/s1600/DSCN9751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/_6WVBftm7ppQ/TCBfuMHUnPI/AAAAAAAAFE8/cP0qUb8OuZw/s200/DSCN9751.JPG" width="200" /></a><a href="http://1.bp.blogspot.com/_6WVBftm7ppQ/TCBf_mrU5pI/AAAAAAAAFFE/ekbDy3ycvgo/s1600/DSCN9750.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/_6WVBftm7ppQ/TCBf_mrU5pI/AAAAAAAAFFE/ekbDy3ycvgo/s200/DSCN9750.JPG" width="150" /></a></div><div class="directions" style="margin-top: 10px;"><span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break"> 4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets. </span></div><div class="directions" style="margin-top: 10px;"><span class="plaincharacterwrap break"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_6WVBftm7ppQ/TCBgVhl1D-I/AAAAAAAAFFM/8V4AmZCWUwo/s1600/DSCN9755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_6WVBftm7ppQ/TCBgVhl1D-I/AAAAAAAAFFM/8V4AmZCWUwo/s320/DSCN9755.JPG" width="320" /></a></div><div class="directions" style="margin-top: 10px;"><span class="plaincharacterwrap break"> </span></div><div class="directions" style="margin-top: 10px;"><span class="plaincharacterwrap break">This was my first time making snickerdoodles ever, and I was so surprised that they didn't turn out flat like the rest of my cookies and actually looked like from the store. Tasted just as good too! </span> </div>Wii are the Nelsonshttp://www.blogger.com/profile/04360272816665950772noreply@blogger.com0tag:blogger.com,1999:blog-4889525209087713833.post-45044319804903170752010-06-12T19:13:00.002-07:002010-06-12T19:17:14.300-07:00Banana Cake<div class="ingredients" style="margin-top: 10px;"><h3><span style="font-size: x-small;"><a href="http://allrecipes.com/Recipe/Banana-Cake-VI/Detail.aspx">Banana Cake</a> from allrecipes.com, 611 reviews 4.5 stars </span></h3><h3><span style="font-size: x-small;">Ingredients</span></h3><ul><li class="plaincharacterwrap"> 3/4 cup butter</li>
<li class="plaincharacterwrap"> 2 1/8 cups white sugar</li>
<li class="plaincharacterwrap"> 3 eggs</li>
<li class="plaincharacterwrap"> 2 teaspoons vanilla extract</li>
<li class="plaincharacterwrap"> 3 cups all-purpose flour</li>
<li class="plaincharacterwrap"> 1 1/2 teaspoons baking soda</li>
<li class="plaincharacterwrap"> 1/4 teaspoon salt</li>
<li class="plaincharacterwrap"> 1 1/2 cups buttermilk</li>
<li class="plaincharacterwrap"> 2 teaspoons lemon juice</li>
<li class="plaincharacterwrap"> 1 1/2 cups mashed bananas (about 3 large bananas)</li>
</ul><ul><li class="plaincharacterwrap"> 1/2 cup butter, softened</li>
<li class="plaincharacterwrap"> 1 (8 ounce) package cream cheese, softened</li>
<li class="plaincharacterwrap"> 3 1/2 cups confectioners' sugar</li>
<li class="plaincharacterwrap"> 1 teaspoon vanilla extract</li>
</ul></div><div style="border-top: 1px dotted rgb(204, 204, 204); margin-top: 20px; width: 300px;"></div><div class="directions" style="margin-top: 10px;"><h3><span style="font-size: x-small;">Directions</span></h3><ol><li><span class="plaincharacterwrap break"> Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. </span></li>
<li><span class="plaincharacterwrap break"> In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan. </span></li>
<li><span class="plaincharacterwrap break"> Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist. </span></li>
<li><span class="plaincharacterwrap break"> For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake. </span></li>
</ol></div><a class="nutritionanchor" href="http://www.blogger.com/post-edit.g?blogID=4889525209087713833&postID=4504431980490317075" name="nutritionpanel"></a> <br />
<h3><span style="font-size: x-small;">Nutritional Information <a class="nutritional-information" href="http://allrecipes.com/Recipe/Banana-Cake-VI/Detail.aspx#"> <img alt="open nutritional information" border="0" class="nutritional-information" id="ctl00_CenterColumnPlaceHolder_recipe_imgNutriIcon" src="http://images.media-allrecipes.com/ar/myar/icons/icon-plus.gif" style="border-width: 0px; height: 16px; width: 16px;" title="open nutritional information" /></a></span></h3><div class="nutritional-information"><b>Amount Per Serving</b> Calories: 453 | Total Fat: 18.4g | Cholesterol: 84mg</div><div class="nutritional-information"><br />
</div><div class="nutritional-information"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_6WVBftm7ppQ/TBQ9RIpfCaI/AAAAAAAAFAM/k0QxTnBpii0/s1600/DSCN9620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_6WVBftm7ppQ/TBQ9RIpfCaI/AAAAAAAAFAM/k0QxTnBpii0/s400/DSCN9620.JPG" width="400" /></a></div><div class="nutritional-information"><br />
<b>My Notes </b><br />
Instead of doing the cream cheese frosting, I used some Betty Crocker Lemon Frosting that I had on had that was going to expire in a couple weeks. Delicious!!!<br />
I had a lot of bananas to use so I used extra bananas too - so a total of 2 cups. Worked just fine still. </div><div class="nutritional-information">Oh and I accidentally only did half the amount of butter that I was supposed to. It didn't taste as good, so I put holes in my cake and poured the other half of butter (melted) over it. Perfect!</div>Wii are the Nelsonshttp://www.blogger.com/profile/04360272816665950772noreply@blogger.com0tag:blogger.com,1999:blog-4889525209087713833.post-19641338913968057352010-05-29T21:12:00.001-07:002013-03-24T18:50:32.169-07:00Cheesy Chicken and Rice Casserole<div dir="ltr" style="text-align: left;" trbidi="on">
<b> Recipe from <a href="http://www.perfectpocketmealplanning.blogspot.com/">Pocket Full of Posies: Perfect Pocket Meal Planning</a>.</b><br />
<br />
<b>Ingredients</b><br />
<ul>
<li>1 can cream of chicken soup</li>
<li>1 1/3 C. water</li>
<li>3/4 C. <i><b>uncooked</b></i> rice</li>
<li>1/2 tsp. onion powder</li>
<li>1/4 tsp. pepper</li>
<li>2 C frozen mixed veggies</li>
<li>4 chicken breasts</li>
<li>1/2 C shredded Cheddar cheese <i>(I probably used Colby jack)</i></li>
</ul>
<b>Directions:</b><br />
<ol>
<li><b> </b>Stir soup<b>, </b>water, rice, onion powder, pepper and veggies in a 2 quart baking dish (I used a 9x13 pan). </li>
<li>Top with chicken. Season the chicken as desired.</li>
<li>Cover and bake at 375 degrees for 50 minutes until chicken is cooked through and rice is tender.</li>
<li>Top with cheese.</li>
<li>Let casserole stand for 10 minutes. Stir before serving.</li>
</ol>
<b>Variation: </b>Cooke rice according to package directions. Cook chicken and cut or shred. Combine cooked rice, cooked chicken soup, water, onion powder, pepper, and veggies in a baking dish; top with cheese. Bake at 375 for 15-20 minutes until heated through.<br />
<br />
<i>I did the regular way because then technically I have to do less. =D. I'm lazy.</i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/_6WVBftm7ppQ/TAHlgz4Z44I/AAAAAAAAE8U/Fl-prHUsBiA/s1600/DSCN0196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_6WVBftm7ppQ/TAHlgz4Z44I/AAAAAAAAE8U/Fl-prHUsBiA/s400/DSCN0196.JPG" width="400" /></a></div>
</div>
Wii are the Nelsonshttp://www.blogger.com/profile/04360272816665950772noreply@blogger.com0tag:blogger.com,1999:blog-4889525209087713833.post-65519904981450918602010-05-29T21:02:00.001-07:002010-05-29T21:13:20.057-07:00Chicken Salad<b> Recipe from <a href="http://www.perfectpocketmealplanning.blogspot.com/">Pocket Full of Posies: Perfect Pocket Meal Planning</a>.</b><br />
<br />
<b>Ingredients</b><br />
<ul><li>1 can chicken</li>
<li>grapes, halved</li>
<li>1 can mandarin oranges</li>
<li>1/4 C. sliced almonds, toasted <i>(I used mixed nuts because I thought I had almonds but didn't)</i></li>
<li>2-3 stalks celery</li>
<li>1/2 C. Miracle Whip</li>
<li>croissants, bread, crackers</li>
</ul>Mix all ingredients. Serve on a croissant with lettuce.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_6WVBftm7ppQ/TAHix_tOPxI/AAAAAAAAE8E/gGZ3ku-Ob5E/s1600/DSCN9709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_6WVBftm7ppQ/TAHix_tOPxI/AAAAAAAAE8E/gGZ3ku-Ob5E/s400/DSCN9709.JPG" width="400" /></a></div><br />
I love them on those new Sandwich Thins bread! I ate like 4 in a day. =D<br />
<br />
Forgot to take pictures of them on the bread, but here's it with crackers. So cute!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_6WVBftm7ppQ/TAHi8PwCkOI/AAAAAAAAE8M/zTSQx4KPwvk/s1600/DSCN9711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_6WVBftm7ppQ/TAHi8PwCkOI/AAAAAAAAE8M/zTSQx4KPwvk/s320/DSCN9711.JPG" /></a></div>Wii are the Nelsonshttp://www.blogger.com/profile/04360272816665950772noreply@blogger.com0tag:blogger.com,1999:blog-4889525209087713833.post-18292358728205580562010-05-29T20:55:00.001-07:002010-05-29T21:13:36.572-07:00Creamy Crock Pot Chicken and Potatoes<b> Recipe from <a href="http://www.perfectpocketmealplanning.blogspot.com/">Pocket Full of Posies: Perfect Pocket Meal Planning</a>.</b><br />
<br />
<b>Ingredients</b><br />
<ul><li>3<i><b> frozen</b></i> chicken breasts</li>
<li>2 lbs. red potatoes, chopped <i>(I used regular potatoes)</i></li>
<li>1/2 lb. small baby carrots <i>(I just put in an amount that looked good)</i></li>
<li>1 large onion, cut into eighths <i>(I use sweet onion)</i></li>
<li>2 C chicken broth</li>
<li>1 C sour cream</li>
<li>3 TBSP. flour</li>
<li>1-2 TBSP. Nature's Seasons seasoning. <i>(I used m favorite Omaha Steaks seasoning)</i></li>
</ul><br />
<b>Directions:</b><br />
<ol><li> In crock pot stir together all ingredients EXCEPT sour cream and flour.</li>
<li>Cook on low 10-12 hours or high 4-6 hours until chicken is tender.</li>
<li>In small bowl stir together sour cream and flour.</li>
<li>Stir into chicken mixture.</li>
<li>Continue cooking, stir occassionally, until thickened 5-6 minutes.</li>
<li>Season with Nature's Seasons.</li>
</ol><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_6WVBftm7ppQ/TAHhqKP36pI/AAAAAAAAE78/25-G5WueJl0/s1600/DSCN9866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_6WVBftm7ppQ/TAHhqKP36pI/AAAAAAAAE78/25-G5WueJl0/s400/DSCN9866.JPG" width="400" /></a></div><br />
My husband really liked this one; he's a little bit of a picky eater so that's impressive then. For me it was a little bland so I just seasoned my own more.Wii are the Nelsonshttp://www.blogger.com/profile/04360272816665950772noreply@blogger.com0tag:blogger.com,1999:blog-4889525209087713833.post-42542285936950259402010-05-29T20:48:00.001-07:002010-05-29T21:13:52.411-07:00Crock Pot Chicken<b>Recipe from <a href="http://www.perfectpocketmealplanning.blogspot.com/">Pocket Full of Posies: Perfect Pocket Meal Planning</a>.</b><br />
<br />
<b>Ingredients</b><br />
<ul><li>1 lb. chicken breast</li>
<li>8 oz. cream cheese</li>
<li>3 TBSP. butter</li>
<li>4 TBSP. dry onion <i>(I've used onion powder or those Lipton Onion soup packets)</i></li>
<li>1 can cream of chicken soup</li>
<li>1 pkg. dry Italian dressing mix <i>(I've used Italian seasoning or my favorite Omaha Steaks seasoning)</i></li>
<li>1-2 C. milk</li>
<li>1 bag cooked egg noodles</li>
</ul><br />
<b>Directions</b><br />
<ol><li> Salt and Pepper chicken and place in crock pot.</li>
<li>Add remian ingredients except milk and noodles. Cook low for 5-6 hours.</li>
<li>Add milk with 30 minutes remaining.</li>
<li>Shred chicken and mix together.</li>
<li>Serve over noodles. <i>(I used fettuccine noodles)</i></li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_6WVBftm7ppQ/TAHf_v3s-BI/AAAAAAAAE70/jSTnk0WJero/s1600/DSCN9893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_6WVBftm7ppQ/TAHf_v3s-BI/AAAAAAAAE70/jSTnk0WJero/s320/DSCN9893.JPG" /></a></div><br />
Pretty tasty, but boring in presentation - no color. Maybe serve with colorful mixed vegetables.Wii are the Nelsonshttp://www.blogger.com/profile/04360272816665950772noreply@blogger.com0tag:blogger.com,1999:blog-4889525209087713833.post-8990801574899643532010-05-29T20:38:00.002-07:002010-11-30T14:33:44.496-07:00Homemade Pizza<b> Recipe from <a href="http://www.perfectpocketmealplanning.blogspot.com/">Pocket Full of Posies: Perfect Pocket Meal Planning</a>.</b><br />
<br />
<b>Ingredients</b><br />
<ul><li>8 C. flour</li>
<li>3 C. water</li>
<li>2 TBSP yeast</li>
<li>1/2 C. sugar</li>
<li>1/2 C. olive oil</li>
<li>1 tsp. salt</li>
</ul><br />
<b>Directions: </b><br />
<div class="separator" style="clear: both; text-align: center;"></div><ul><li>Preheat oven to 450 degrees F. </li>
<li>Mix all ingredients and kneed <i>(I always mix yeast, then water and then sugar to make sure yeast is still good - turns kinda foamy. Then I add in the rest of the ingredients)</i>. </li>
<li>Roll out thin and place on <i><b>well greased</b></i> pizza pan. Fold up edges to make a crust.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_6WVBftm7ppQ/TAHcKWa2j4I/AAAAAAAAE7U/7T9n3Xdboqs/s1600/DSCN9878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_6WVBftm7ppQ/TAHcKWa2j4I/AAAAAAAAE7U/7T9n3Xdboqs/s320/DSCN9878.JPG" /></a></div><ul><li>Bake in oven until lightly brown about 10 minutes. (Do not skip! otherwise your crust will be doughy in the middle).</li>
</ul><ul><li>Then add desired toppings <i>(I always just do 1/2 jar of Ragu veggie spaghetti sauce, 8 oz of shredded mozzarella cheese and pepperoni) </i></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_6WVBftm7ppQ/TAHcmZ1YEeI/AAAAAAAAE7s/UfsbcjXS3oI/s1600/Pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_6WVBftm7ppQ/TAHcmZ1YEeI/AAAAAAAAE7s/UfsbcjXS3oI/s320/Pizza.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_6WVBftm7ppQ/TAHcg_fHxMI/AAAAAAAAE7k/ult7Ch_8XEQ/s1600/DSCN9881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_6WVBftm7ppQ/TAHcg_fHxMI/AAAAAAAAE7k/ult7Ch_8XEQ/s320/DSCN9881.JPG" /></a></div><br />
<br />
<b>****Note</b> - Doing it this way, the dough is very thick and hearty almost too much bread (see above pictures). I've halved the recipe or make 2 pizzas, and I like it a lot better - more normal amount of crust. But if you like a lot of bread, then try making 1 pizza out of the dough.<br />
I'll post a picture of the pizza when I just use half the dough.Wii are the Nelsonshttp://www.blogger.com/profile/04360272816665950772noreply@blogger.com0tag:blogger.com,1999:blog-4889525209087713833.post-61238322259747806942010-05-10T21:56:00.000-07:002010-05-10T21:56:01.023-07:00Easy Chicken EnchiladasSo easy I have this recipe memorized just from making it tonight.<br />
<br />
<b>Ingredients</b><br />
<ul><li>2 cooked chicken breasts, shredded</li>
<li>Half a pkg. of Taco Seasoning</li>
<li>1 C Sour Cream</li>
<li>About 2 C shredded cheese</li>
<li>4 tortillas</li>
<li>1 small can green enchilada sauce</li>
</ul><b>Directions</b><br />
<ol><li>Preheat oven 350 degrees F. </li>
<li>Mix chicken, taco seasoning and sour cream together. </li>
<li>Add half of the cheese to mixture.</li>
<li>Pour thin layer of enchilada sauce in bottom of 8x8 pan.</li>
<li>Spread into tortillas and fold up ends.</li>
<li>Place wrapped tortillas on top of enchilada sauce.</li>
<li>Top it off with remaining enchilada sauce and rest of cheese.</li>
<li>Bake at 350 for 30 minutes.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_6WVBftm7ppQ/S-jjUA91GSI/AAAAAAAAE1M/1xgpNmHvsZs/s1600/DSCN9672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_6WVBftm7ppQ/S-jjUA91GSI/AAAAAAAAE1M/1xgpNmHvsZs/s400/DSCN9672.JPG" width="400" /></a></div><br />
<br />
So delicious and super easy! I forgot to make some Spanish/Mexican rice (Rice Sides). It would have completed it nicely with some fresh pineapple too.Wii are the Nelsonshttp://www.blogger.com/profile/04360272816665950772noreply@blogger.com0tag:blogger.com,1999:blog-4889525209087713833.post-39706947834976066212010-04-24T12:14:00.003-07:002010-05-10T22:11:09.279-07:00Overnight Oven-baked French Toast Recipe<b>I decided to make this because we forgot to eat our French Bread right away and it became all hard. Well this recipe made it soft again. Yummy!</b><br />
<b><br />
</b><br />
<b>Took recipe from<a href="http://www.grouprecipes.com/sr/18893/overnight-oven-baked-french-toast/recipe/"> here</a> and made changes of course (see my changes notes at the end.).</b><br />
<br />
<br />
<b><span class="path">Ingredients</span></b><br />
<ul><li> 4 large eggs </li>
<li> 1/2 tsp salt </li>
<li> 1/4 c sugar </li>
<li> 1 tsp vanilla extract </li>
<li> 1/4 c butter, softened </li>
<li> 1 (16-oz) French bread loaf </li>
<li> 1 c milk </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_6WVBftm7ppQ/S-jlS5_P8ZI/AAAAAAAAE1c/UG5OZ9XsTb8/s1600/DSCN9975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_6WVBftm7ppQ/S-jlS5_P8ZI/AAAAAAAAE1c/UG5OZ9XsTb8/s400/DSCN9975.JPG" width="400" /></a></div><br />
<b><span class="path">Directions</span></b><br />
<ul><li>Step #1 Cut bread loaf into about 10 (3/4-inch-thick) slices.</li>
<li>Step #2 Spread butter evenly over one cut side of each bread slice.</li>
<li>Step #3 Arrange bread, butter side up, in an ungreased 13- x 9-inch baking dish.</li>
<li>Step #4 Whisk together eggs & next 5 ingredients; pour over bread, pressing slices down.</li>
<li>Step #5 Cover up & chill 8 hrs.</li>
<li>Step #6 Remove bread slices from baking dish, & place on two lightly greased baking sheets.</li>
<li>Step #7 Bake, uncovered, at 350° for 45 mins or until golden.</li>
<li>Enjoy the Overnight Oven-Baked French Toast recipe</li>
</ul><br />
<b>*I added lots of cinnamon and slices of banana on top before putting it into the oven. I think it made it way more flavorful!</b><br />
<b>*I also added some extra milk over any spots that looked dry before putting it in the oven. </b><br />
<b>*I also kept mine in the baking dish instead of putting it onto a pan. I didn't want more dishes. I would just cook it a little bit longer to make sure the eggs are cooked through. </b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_6WVBftm7ppQ/S-jlBbBYplI/AAAAAAAAE1U/Knwscdj06Ws/s1600/DSCN9983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_6WVBftm7ppQ/S-jlBbBYplI/AAAAAAAAE1U/Knwscdj06Ws/s400/DSCN9983.JPG" width="400" /></a></div><br />
<ul></ul>Wii are the Nelsonshttp://www.blogger.com/profile/04360272816665950772noreply@blogger.com0tag:blogger.com,1999:blog-4889525209087713833.post-25986888620613830962010-04-13T13:08:00.000-07:002010-04-13T13:08:52.893-07:00Tuna Pattiesperfect especially if you're on WIC-they give you so much tuna!<br />
<br />
<a href="http://www.perfectpocketmealplanning.blogspot.com/">recipe from Perfect Pocket Meal Planning </a>- Love their Meal Planning - so simple!<br />
<br />
<b>Patty Ingredients:</b><br />
1 can tuna<br />
1 egg<br />
1/4-1/2 C bread crumbs<br />
sourdough bread (any bread will do really)<br />
tomatoes, sliced<br />
salt & pepper<br />
<br />
<b>Cucumber Sauce Ingredients</b> (probably enough for 2-3 sandwiches):<br />
1 cucumber peeled and chopped<br />
1/2 C Miracle whip<br />
<br />
<b>Directions:</b><br />
<ol><li>Mix tuna, egg, and bread crumbs. </li>
<li>Form into patties. </li>
<li>Cook on griddle, both sides.</li>
<li>Serve open faced on toasted bread topped with tomato and cucumber sauce. (I forgot to put my tomato one because I was so excited to eat it =D )</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_6WVBftm7ppQ/S8TO5zfW3sI/AAAAAAAAExc/u2iuwILXkSM/s1600/DSCN9966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_6WVBftm7ppQ/S8TO5zfW3sI/AAAAAAAAExc/u2iuwILXkSM/s320/DSCN9966.JPG" /></a></div><br />
<b>Quite delicious! </b>Wii are the Nelsonshttp://www.blogger.com/profile/04360272816665950772noreply@blogger.com1tag:blogger.com,1999:blog-4889525209087713833.post-37208094782985699502010-04-13T12:58:00.000-07:002010-04-13T12:58:02.124-07:00Strawberry Jam<b>1 recipe of Strawberry Jam Ingredients</b><br />
<ul><li> 2 lbs. strawberries</li>
<li>4 cups sugar</li>
<li>2 tbsp. lemon juice</li>
<li>1 pectin packet</li>
<li>6 jars</li>
</ul><br />
Cut tops of strawberries, cut in half and hull (I think that mean to get the center out =D-I didn't do it though).<br />
<br />
I cut 12 lbs. of strawberries here. Separated them to <i>nice eating ones</i> and <i>mushy ones for jam</i>. My back was dying by the time I was done.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_6WVBftm7ppQ/S8TEguvOcBI/AAAAAAAAExU/-Sqpo32ilfo/s1600/DSCN9887.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_6WVBftm7ppQ/S8TEguvOcBI/AAAAAAAAExU/-Sqpo32ilfo/s320/DSCN9887.JPG" /></a></div><br />
Mash about 2 lbs strawberries for <b>1 recipe</b>. (I doubled my recipe since I had 2 pectin packets - I need to get more though!)<br />
I put mine in a colander with a bowl underneath so I could see what chunks I had left. The recipe says to use a potato masher, but I didn't have one so I used my whisk. My son used his mini whisk and imitated my mashing; it was fun. <span style="font-size: x-small;"><i>(My friend took over mashing after this picture =D )</i></span> We debated about using a mixer, but since this was my first time making it and I followed the directions to mash it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_6WVBftm7ppQ/S8TDzsm3glI/AAAAAAAAEw8/feJe-k2HPE0/s1600/strawberries+-+mashing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_6WVBftm7ppQ/S8TDzsm3glI/AAAAAAAAEw8/feJe-k2HPE0/s400/strawberries+-+mashing.jpg" width="400" /></a></div><br />
I followed the Pectin package (Ball Liquid brand) directions for no cook freezer jam - pretty easy.<br />
<ul><li>After mashing strawberries (and getting rid of the chunks - thinking of using the chunks for ice cream), add 4 cups sugar for<b> 1 recipe.</b> </li>
<li>Mix well and let stand for 10 minutes.</li>
<li>While waiting, open Pectin packet and leave upright until 10 minutes are up. (not sure why you have to do this).</li>
<li>Add 2 TBSP lemon juice and pectin packet. Stir for 3 minutes.</li>
<li>Ladle freezer jam (we used a measuring cup) into clean freezer jars leaving 1/2 in. headspace. Apply caps and let jams stand in refrigerator until set, but no longer for 24 hours.Use and refrigerate for up to 3 weeks or freeze up to 1 year.</li>
<li>Makes about 6 jars. </li>
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Pretty yummy. Had mine with toast and butter.<br />
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<b>Visiting Teaching Idea: </b>Make a note says: "Call us if you're ever in a JAM!" Then leave your names and numbers. Attach to string/ribbon and tie around a jar of jam. =DWii are the Nelsonshttp://www.blogger.com/profile/04360272816665950772noreply@blogger.com0tag:blogger.com,1999:blog-4889525209087713833.post-60428663854309076762010-04-13T12:09:00.000-07:002010-04-13T12:09:07.367-07:00Green Beans with Bacon and OnionsFirst a lesson on fresh green beans.<br />
If your green beans are drying out, stick them in a pot of water for a day until you're ready to use them. Fresh green beans won't last more than a couple days.<br />
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Break off ends of green beans. Then break any so that they're the size of the green beans you find in a can.<br />
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<b>Green Beans with Bacon and Onion</b> (a southern recipe from my Grandma)<br />
Cook Bacon (1 package) in large skillet. Take bacon pieces out and set aside, leaving grease in skillet. Saute onions (1 small) in bacon grease and add green beans. (You can add bacon pieces after green beans have cooked a little, but it's better to wait until the end so they don't turn too black like mine.)<br />
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Cook, stir mixture frequently for 20 minutes on medium. Green beans will turn a darker, greasier color when done.<br />
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<i>***Notes - I didn't have any uncooked bacon, only microwaveable bacon so I didn't have enough bacon grease so I added about 1-2 TBSP butter to help it.</i><br />
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Reminded me of stir fry, so I served mine with rice.<br />
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Pretty good - my 16 mo. old had trouble eating the green beans this way because they were greasy and crispier than green beans from a can.Wii are the Nelsonshttp://www.blogger.com/profile/04360272816665950772noreply@blogger.com1tag:blogger.com,1999:blog-4889525209087713833.post-32555654702876308792010-01-25T21:53:00.024-07:002010-01-27T12:14:47.855-07:00Turkey Pot Pie<b>Traditional Turkey Pot Pie (scroll to the bottom to see my version =D )<br />
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from <a href="http://www.forthemommas.com/cooking/recipes/traditional-turkey-pot-pie-recipe">For the Mommas</a><br />
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<div style="text-align: left;"><b>I make my own pie crusts, but for the sake of this recipe, store bought is fine.</b><br />
</div><div style="text-align: center;"><a href="http://www.forthemommas.com/wp-content/uploads/2010/01/Turkey-Pot-Pie-Recipe.jpg"><img alt="Turkey Pot Pie Recipe" class="aligncenter size-full wp-image-18926" height="345" src="http://www.forthemommas.com/wp-content/uploads/2010/01/Turkey-Pot-Pie-Recipe.jpg" style="border: 3px solid black;" title="Turkey Pot Pie Recipe" width="525" /></a><br />
</div><div style="text-align: left;"><b><span style="text-decoration: underline;">Ingredients</span></b><br />
</div><ul><li>1/2 cup butter and 3 tablespoons butter </li>
<li>1/2 cup all purpose flour </li>
<li>1 teaspoon salt </li>
<li>black pepper to taste </li>
<li>2 tablespoons of chopped onion </li>
<li>1 cup frozen peas </li>
<li>3 cups chicken broth </li>
<li>2 cups of cooked turkey (depending on how much meat you prefer) </li>
<li>1 carrot finely chopped (you may add more if you love carrots!) </li>
<li>2 stalks of chopped celery </li>
<li>2 potatoes, peeled and cubed </li>
<li>1 clove of pressed garlic </li>
<li>1 package of premade pie shells (not shown) </li>
<li>1 tablespoon of parsley </li>
</ul><br />
<b>Oven Preheated to 400 F.</b><br />
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<b> </b><b>1. In large sauce pan melt butter – add pressed garlic.</b><br />
<div style="text-align: center;"><a href="http://www.forthemommas.com/wp-content/uploads/2010/01/Turkey-Pot-Pie-2.jpg"><img alt="Turkey Pot Pie 2" class="aligncenter size-full wp-image-18928" height="348" src="http://www.forthemommas.com/wp-content/uploads/2010/01/Turkey-Pot-Pie-2.jpg" style="border: 3px solid black;" title="Turkey Pot Pie 2" width="525" /></a><br />
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</div><div style="text-align: left;"><b>2. Gradually blend in flour and salt. </b><br />
</div><div style="text-align: left;"><a href="http://www.forthemommas.com/wp-content/uploads/2010/01/Turkey-Pot-Pie-Recipe4.jpg"><img alt="Turkey Pot Pie Recipe4" class="aligncenter size-full wp-image-18929" height="348" src="http://www.forthemommas.com/wp-content/uploads/2010/01/Turkey-Pot-Pie-Recipe4.jpg" style="border: 3px solid black;" title="Turkey Pot Pie Recipe4" width="525" /></a><b> </b><br />
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</div><div style="text-align: left;"><b>3. Add in pepper and onion. Mixture will thicken. Don’t worry if it become slightly clumpy, just make sure all the flour is mixed in from the bottom of the pan.</b><br />
</div><div style="text-align: left;"><b><a href="http://www.forthemommas.com/wp-content/uploads/2010/01/Turkey-Pot-Pie-51.jpg"><img alt="Turkey Pot Pie 5" class="aligncenter size-full wp-image-18931" height="348" src="http://www.forthemommas.com/wp-content/uploads/2010/01/Turkey-Pot-Pie-51.jpg" style="border: 3px solid black;" title="Turkey Pot Pie 5" width="525" /></a> </b><br />
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</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>4. Slowly pour in chicken broth, mixing frequent. The mixture should become smooth and thick. You will want to stir constantly to avoid lumps.</b><br />
</div><div style="text-align: left;"><b><a href="http://www.forthemommas.com/wp-content/uploads/2010/01/Turkey-Pot-Pie-6.jpg"><img alt="Turkey Pot Pie 6" class="aligncenter size-full wp-image-18932" height="348" src="http://www.forthemommas.com/wp-content/uploads/2010/01/Turkey-Pot-Pie-6.jpg" style="border: 3px solid black;" title="Turkey Pot Pie 6" width="525" /></a> </b><br />
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</div><div style="text-align: left;"><b>5. In a separate pan, add carrots and celery with butter. Saute lightly. (you will notice my celery is frozen. I tend to buy my vegetables in bulk and dice and freeze. This saves me both time and money)</b><br />
</div><div style="text-align: left;"><b><a href="http://www.forthemommas.com/wp-content/uploads/2010/01/turkey-pot-pie-9.jpg"><img alt="turkey pot pie 9" class="aligncenter size-full wp-image-18933" height="348" src="http://www.forthemommas.com/wp-content/uploads/2010/01/turkey-pot-pie-9.jpg" style="border: 3px solid black;" title="turkey pot pie 9" width="525" /></a> </b><br />
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</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>6. While your vegetables are sauting, add the turkey and parsley to the sauce. Stir over medium heat 3-4 minutes.</b><br />
</div><div style="text-align: center;"><b><a href="http://www.forthemommas.com/wp-content/uploads/2010/01/Turkey-Pot-Pie-10.jpg"><img alt="Turkey Pot Pie 10" class="aligncenter size-full wp-image-18934" height="348" src="http://www.forthemommas.com/wp-content/uploads/2010/01/Turkey-Pot-Pie-10.jpg" style="border: 3px solid black;" title="Turkey Pot Pie 10" width="525" /></a></b><br />
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</div><div style="text-align: left;"><b>7. Add vegetables in saute pan to mixture. Also add potatoes. Cook over medium heat for 3-5 minutes.</b><br />
</div><div style="text-align: left;"><b><a href="http://www.forthemommas.com/wp-content/uploads/2010/01/turkey-pot-pie-11.jpg"><img alt="turkey pot pie 11" class="aligncenter size-full wp-image-18935" height="348" src="http://www.forthemommas.com/wp-content/uploads/2010/01/turkey-pot-pie-11.jpg" style="border: 3px solid black;" title="turkey pot pie 11" width="525" /></a> </b><br />
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</div><div style="text-align: left;"><b>8. Place pie shell in round pan. Pour mixture into bottom pie crust. Be sure to leave enough room to cover the top with another pie shell.</b><br />
</div><div style="text-align: left;"><b><a href="http://www.forthemommas.com/wp-content/uploads/2010/01/turkey-pot-pie-12.jpg"><img alt="turkey pot pie 12" class="aligncenter size-full wp-image-18936" height="348" src="http://www.forthemommas.com/wp-content/uploads/2010/01/turkey-pot-pie-12.jpg" style="border: 3px solid black;" title="turkey pot pie 12" width="525" /></a> </b><br />
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</div><div style="text-align: left;"><b>9. Cover with additional pie shell. Pinch edges together. Make several small slits to allow steam to get out. (this doesn’t need to be perfect. Mine never look like the ones in the magazines.</b><br />
</div><div style="text-align: center;"><b><a href="http://www.forthemommas.com/wp-content/uploads/2010/01/turkey-pot-pie-13.jpg"><img alt="turkey pot pie 13" class="aligncenter size-full wp-image-18937" height="348" src="http://www.forthemommas.com/wp-content/uploads/2010/01/turkey-pot-pie-13.jpg" style="border: 3px solid black;" title="turkey pot pie 13" width="525" /></a></b><br />
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</div><div style="text-align: left;"><b>10. Cook on 400 degrees for 25 -3o until crust is golden brown.</b><br />
</div><div style="text-align: center;"><b><a href="http://www.forthemommas.com/wp-content/uploads/2010/01/turkey-pot-pie-141.jpg"><img alt="turkey pot pie 14" class="aligncenter size-full wp-image-18942" height="376" src="http://www.forthemommas.com/wp-content/uploads/2010/01/turkey-pot-pie-141.jpg" style="border: 3px solid black;" title="turkey pot pie 14" width="525" /></a><br />
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Read more: <a href="http://www.forthemommas.com/cooking/recipes/traditional-turkey-pot-pie-recipe#ixzz0dIXHOVeM">http://www.forthemommas.com/cooking/recipes/traditional-turkey-pot-pie-recipe#ixzz0dIXHOVeM</a><br />
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</div><div class="separator" style="clear: both; text-align: center;"><b>MY VERSION</b>, alterations<br />
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</div><div class="separator" style="clear: both; text-align: left;">LEFT: I didn't have any pepper (I know who runs out of pepper) so I used my favorite Omaha Steaks steak seasoning. <br />
</div><div class="separator" style="clear: both; text-align: left;">RIGHT: I just did like 2 cups mixed frozen veggies sauteed in butter.<br />
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</div><div class="separator" style="clear: both; text-align: left;">I didn't have any parsley, oops (see how prepared I was).<br />
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I didn't have any real potatoes either so I just did instant mashed potatoes. It thickened it up nicely.<br />
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I put everything into my Pampered Chef pie stone dish....fits nicely. I also tried this with my round cake pan - too small.<br />
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My pretty slices to let the air in....<br />
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</div><div style="text-align: left;">Finished: pretty yummy, my 13 month old sure loved it. My husband and BIL not big fans. We ate ours with rice - nice hearty meal. Probably could use more spices if I hadn't forgotten or substituted stuff. =D<br />
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Oh and I had enough filling to make 2 pot pies! Maybe because of the mashed potatoes? <br />
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</div>Wii are the Nelsonshttp://www.blogger.com/profile/04360272816665950772noreply@blogger.com0tag:blogger.com,1999:blog-4889525209087713833.post-48955193103411172472010-01-20T16:21:00.001-07:002010-01-20T16:21:43.425-07:00Chocolate Peanut Butter Covered Brownie Bites<span style="font-size: medium;"><span style="font-weight: bold;">Chocolate Peanut Butter Covered Brownie Bites</span></span><br />
from <a href="http://www.picky-palate.com/">Picky Palate</a><br />
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1 brownie mix such as Pillsbury<br />
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2 Cups semi sweet chocolate chips<br />
1/4 Cup peanut butter <span style="font-style: italic;">(I think next time I might put closer to 1/3 or 1/2 cup peanut butter)</span><br />
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1. Prepare brownie mix according to package directions. Bake until toothpick comes out nearly clean from center but still slightly undercooked. Remove from oven and let cool for 15 minutes. When you are able to touch brownies comfortably, scoop brownies with a medium cookie scoop, roll tightly into a ball and place onto a wax paper lined baking sheet. Continue rolling until brownies are gone. Freeze brownies until very firm, a couple hours or overnight. No worries if your brownie balls aren't perfect, once frozen reshape them. They are easier to handle when chilled.<br />
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2. Place chocolate chips over a double broiler (or heat in microwave until smooth) to melt, then stir in peanut butter until creamy smooth. Roll each frozen brownie ball into chocolate and place onto wax paper to dry. Enjoy room temperature or chilled.<br />
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<br />
<span style="font-style: italic;">I made these for everyone for play group - so addicting and everyone loved them. I made some just dipped in chocolate and then some dipped with the peanut butter and chocolate. I think I like the peanut butter and chocolate more. I was probably more in trouble for making these because everyone there is trying to work on getting rid of baby weight....sorry guys for the temptation! I'm just addicted to chocolate.<br />
</span>Wii are the Nelsonshttp://www.blogger.com/profile/04360272816665950772noreply@blogger.com0tag:blogger.com,1999:blog-4889525209087713833.post-38065837296974141442009-11-16T17:30:00.001-07:002009-11-16T17:32:02.034-07:00Corny CookiesDon't these look super fun!<br /><br /> <span class="fromOrBy" style="white-space: nowrap;"><a href="http://familyfun.go.com/magazine/" class="fontGreen famFunMag"><img src="http://familyfun.go.com/assets/cms/contentsource/img_from_familyfun_magazine.gif" alt="From FamilyFun Magazine" style="height: 12px; width: 127px; position: relative; bottom: -3px;" /></a></span> <!-- END page title --> <!-- BEGIN image --> <div class="topLeft leftBox"> <a id="imageTriggerLarge" href="http://familyfun.go.com/assets/cms/recipes/corny-cookies-thanksgiving-recipe-photo-420-FF1105THANKA27.jpg"> <img src="http://familyfun.go.com/assets/cms/recipes/corny-cookies-thanksgiving-recipe-photo-260-FF1105THANKA27.jpg" alt="Corny Cookies" class="simpleFrame topLeft" /></a><a class="leftBoxAnchor fontGreen" id="triggerLarge" href="http://familyfun.go.com/assets/cms/recipes/corny-cookies-thanksgiving-recipe-photo-420-FF1105THANKA27.jpg"></a> <div id="imageGalleryOverlay"> </div> </div> <!-- END image --> <!-- BEGIN user tools --> <!-- if no image or video, add "ifNoLeftContent" to following div --> <div class="introItems"><br /><div class="ratings" id="ratingsOuterMostDiv" style="display: block;"><div class="rated-views"><div id="rater1" onmouseover="rating_attach(rater1Info)"><!-- rated --> <div class="rater" style="display: none;"> <ul class="userRatings"><li class="first"> <span class="ratedSpan"> <img name="&lpos=Not_So_Fast_Popup&lid=bottom_page" src="http://a.dolimg.com/familyfun/assets/images/mainContent/orangeStar11x10.gif" id="star-1" /> <img name="&lpos=Not_So_Fast_Popup&lid=bottom_page" src="http://a.dolimg.com/familyfun/assets/images/mainContent/orangeStar11x10.gif" id="star-2" /> <img name="&lpos=Not_So_Fast_Popup&lid=bottom_page" src="http://a.dolimg.com/familyfun/assets/images/mainContent/orangeStar11x10.gif" id="star-3" /> <img name="&lpos=Not_So_Fast_Popup&lid=bottom_page" src="http://a.dolimg.com/familyfun/assets/images/mainContent/greyStar11x10.gif" id="star-4" /> <img name="&lpos=Not_So_Fast_Popup&lid=bottom_page" src="http://a.dolimg.com/familyfun/assets/images/mainContent/greyStar11x10.gif" id="star-5" /> </span> </li><li class="rate"><span title="average: 0" class="fontGreen11" id="star-label">Click star to rate</span></li><li id="rater-rating-count">Rated by 70 members</li></ul> </div> <!-- rater --> </div> <!-- END rater1 --> </div> <!-- rated-views --> </div> <!-- ratings --> <form name="ratingForm" id="ratingForm" action="/svc_rating_v1/addRating.json" method="post"> <input id="ratingValue" name="ratingvalue" value="" type="hidden"> <input id="ratingContentType" name="contenttype" value="" type="hidden"> <input name="contentsubtype" value="" type="hidden"> <input id="ratingContentRefId" name="contentRefId" value="" type="hidden"> <input id="ratingUserId" name="userId" value="" type="hidden"> </form> </div> <!-- END user tools --> <p class="introText">These candy-topped treats are a blast for kids to help decorate for your feast -- or a Thanksgiving school party. You can use our sugar cookie recipe here or store-bought dough.</p> <dl class="dottedRule"><dt style="font-weight: bold;" class="orange smHeading">Ingredients</dt><dd><span style="font-weight: bold;">SUGAR COOKIES</span><br /></dd><dd> <ul><li class="bgDot">1/2 cup butter</li><li class="bgDot">1 cup sugar</li><li class="bgDot">1 egg, lightly beaten</li><li class="bgDot">1 teaspoon vanilla extract</li><li class="bgDot">2 cups flour</li></ul><ul><li class="bgDot">1/2 teaspoon baking powder</li><li class="bgDot">1/4 teaspoon salt</li><li class="bgDot">Vanilla frosting</li></ul></dd><dd><br /></dd><dd style="font-weight: bold;">Green fruit leather</dd><dd style="font-weight: bold;">M&M's or Reese's Pieces candies </dd></dl> <!-- BEGIN POP-IN --> <div class="ffPopin" id="ffPopInBox"> <div class="ffPopinWrapper"> <span class="ffPopinClose" onclick="javascript:closeFFPopIn(this)"></span><span class="ffPopinTitle"></span><br />Instructions</div> </div> <!-- END POP-IN --> <dl class="dottedRule itemInstructions"><dd class="instructionsDd"> <ol class="instructions"><li class="liInstructions1 orange"> <p> Using an electric beater, cream the butter and sugar in a large bowl. Add the egg and vanilla extract and mix well. In another bowl, combine the flour, baking powder, and salt. Mix in the flour a little at a time until the ingredients are well combined. Chill the dough for several hours or overnight.</p> </li><li class="liInstructions2 orange"> <p> Heat the oven to 350 degrees. Divide the dough into 3 parts. Working on a floured surface with one part at a time, roll out the dough to a 1/4-inch thickness. Using a knife, cut out corncob shapes about 4 inches long. Place the cookies on ungreased baking sheets and bake for 9 minutes or just until the edges brown. Let the cookies set on the sheets for about 2 minutes, then transfer them to a wire rack to cool completely.</p> </li><li class="liInstructions3 orange"> <p> <span style="font-weight: bold;">Frost the cooled cookies. Next, use kitchen shears to cut husks from the fruit leather to fit the sides of each cookie. Press the husks in place atop the frosting, with the tips down a bit. Now fill in the middle with candy kernels gently pressed into place. Makes about 1 1/2 dozen cookies.</span></p> </li></ol> </dd></dl>Wii are the Nelsonshttp://www.blogger.com/profile/04360272816665950772noreply@blogger.com0tag:blogger.com,1999:blog-4889525209087713833.post-60569586134825226812009-11-06T10:49:00.002-07:002009-11-06T10:55:49.918-07:00Menu Planning Made Easy!!!Pocket Full of Posies: Perfect Pocket Meal Planning....I'm in love! I hate trying to figure out what to make for dinner. Well they make it EASY! They provide you recipes as well as their pocket feature. See <a href="http://perfectpocketmealplanning.blogspot.com/2009/03/monthly-pocket-system.html">video here</a>. They do 5 days of recipes each week; they leave 2 days for leftovers or going out...I figure on the extra days I can use my own recipes too.<br />Go to <a href="http://perfectpocketmealplanning.blogspot.com/2009/09/pricing_19.html">pricing</a> to see their recipe/plan options. I think I'm going to buy their monthly plans.<br /><br /><a href="http://www.perfectpocketmealplanning.blogspot.com/" target="”_blank”"><img src="http://i366.photobucket.com/albums/oo110/cammieloub/Button2.jpg" /></a><br /><br />Or try for their giveaway of <a href="http://perfectpocketmealplanning.blogspot.com/2009/09/weekly-pocket-packages.html">one week pocket plan</a> on <a href="http://ilovethewaysheblogs.blogspot.com/2009/10/our-welcome-back-give-away.html">I Love the Way She Blogs</a>.Wii are the Nelsonshttp://www.blogger.com/profile/04360272816665950772noreply@blogger.com0tag:blogger.com,1999:blog-4889525209087713833.post-67961324652466814442009-09-08T15:02:00.003-07:002009-09-13T20:24:43.442-07:00Turtle Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6WVBftm7ppQ/SqbU-IzlU2I/AAAAAAAADfU/K7myCG435eY/s1600-h/DSCN9694.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_6WVBftm7ppQ/SqbU-IzlU2I/AAAAAAAADfU/K7myCG435eY/s400/DSCN9694.JPG" alt="" id="BLOGGER_PHOTO_ID_5379220968921453410" border="0" /></a>Ingredients<br /><ul><li>1 1/2 C finely crushed vanilla wafer cookies (about 40 cookies)</li><li>1/4 C Butter</li><li>2 packages (8 oz each) Cream cheese, softened</li><li>1/2 C Sugar</li><li>2 tsp Vanilla</li><li>2 eggs</li><li>1/4 C Hot fudge topping</li><li>1 C Caramel topping</li><li>1/2 C coarsely chopped Pecans</li></ul>1. Heat oven to 350. Mix cookie crumbs and butter in medium bowl. Press firmly against bottom and side of pie plate, 9 x 1 1/4 in. ( I use a spring form pan).<br /><br />2. Beat cream cheese, sugar, vanilla and eggs in large bowl with electric mixer on low speed until smooth. Pour half of the mixture into pie plate.<br /><br />3. Add hot fudge topping to remaining cream cheese mixture in bowl; beat on low speed until smooth. (Or I poured hot fudge topping into pie plate and swirled in with a knife and then added rest of cream cheese mixture on top). Spoon over mixture in pie plate.<br /><br />4. Bake 40-50 minutes or until center is SET (touch with your finger and it should give a little, but not sink in.) Cool at room temperature for 1 hour. Refrigerate for 2 hours at least...until chilled. Serve with caramel topping and pecans. Store covered in refrigerator.<br /><br />*To cut cheesecake, dip knife into hot water and then cut slices, redipping knife into hot water every so often. This keeps the cheesecake slices together nicely.<br /><br /><span style="font-weight: bold;">Recipe from Betty Crocker Bridal Edition cookbook.</span><br /><br /><br />Man my pictures turned out so mouth-watering....now I want more cheesecake! =D<br />BTW a 2 year old helped me make this! Thanks Brynn!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6WVBftm7ppQ/SqbU9vNttVI/AAAAAAAADfM/TYWyLVczQn8/s1600-h/DSCN9695.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_6WVBftm7ppQ/SqbU9vNttVI/AAAAAAAADfM/TYWyLVczQn8/s400/DSCN9695.JPG" alt="" id="BLOGGER_PHOTO_ID_5379220962051732818" border="0" /></a>Wii are the Nelsonshttp://www.blogger.com/profile/04360272816665950772noreply@blogger.com1tag:blogger.com,1999:blog-4889525209087713833.post-25452652761658763192009-08-13T14:33:00.004-07:002009-09-13T20:10:20.543-07:00Mexican Chicken "Lasagna" from Pampered Chef<span style="font-weight: bold;">Ingredients</span><br /><ul><li>2 lbs. or 3 C diced or shredded cooked chicken (can substitute can chicken)</li><li>1/4 C lightly packed FRESH cilantro leaves</li><li>1 pkg. (8 oz) cream cheese</li><li>2 C (8 oz) Monterrey Jack cheese, divided (I used Colby and it was still great)</li><li>1 med. onion (about 2/3 C chopped)</li><li>1 can (28 oz) Enchilada Sauce</li><li>12 (6 in.) corn tortillas (I used tortilla chips)</li></ul>1. Soften cream cheese ( I always leave mine out a couple hours before making) .Chop cilantro. Mix cilantro, cream cheese, and 1 1/2 C of cheese. Chop onion, set aside.<br /><br />2. Spread 2/3 C of enchilada sauce over bottom of <span style="font-weight: bold;">Deep Covered Baker</span> (from Pampered Chef) (Using the deep covered baker, you can make this meal in the MICROWAVE! So sweet, doesn't heat up your house and tastes delicious). If you don't have one I'm sure you can cook this in the oven in a 9x13 pan.<br /><br />3. To assemble "lasagna": Spread tortilla chips on top of enchilada sauce. Scoop half of the cheese - cilantro mixture over. Top with 1 C Chicken and 1/3 of the onion. Repeat layers one at a time.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6WVBftm7ppQ/SoSG7YMycsI/AAAAAAAADXY/U3TePVsgTb0/s1600-h/DSCN9478.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_6WVBftm7ppQ/SoSG7YMycsI/AAAAAAAADXY/U3TePVsgTb0/s400/DSCN9478.JPG" alt="" id="BLOGGER_PHOTO_ID_5369565010398966466" border="0" /></a><br /><br />4. MICROWAVE, covered on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6WVBftm7ppQ/SoSG78R6C0I/AAAAAAAADXg/2U8yZjIYW5U/s1600-h/DSCN9480.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_6WVBftm7ppQ/SoSG78R6C0I/AAAAAAAADXg/2U8yZjIYW5U/s400/DSCN9480.JPG" alt="" id="BLOGGER_PHOTO_ID_5369565020084112194" border="0" /></a><br />Really yummy! Another recipe I'll make often just like the <a href="http://wardrecipes.blogspot.com/2008/11/taco-ring-from-pampered-chef.html">Pampered Chef Taco Ring</a>.Wii are the Nelsonshttp://www.blogger.com/profile/04360272816665950772noreply@blogger.com0tag:blogger.com,1999:blog-4889525209087713833.post-77615331521575909762009-08-13T14:32:00.002-07:002009-09-13T19:57:50.808-07:00Fudgy Oatmeal Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6WVBftm7ppQ/SoSGi3scHBI/AAAAAAAADXQ/yiIsD1IHHRw/s1600-h/DSCN9477.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_6WVBftm7ppQ/SoSGi3scHBI/AAAAAAAADXQ/yiIsD1IHHRw/s400/DSCN9477.JPG" alt="" id="BLOGGER_PHOTO_ID_5369564589356489746" border="0" /></a><span style="font-weight: bold;">Ingredients</span><br /><ul><li>2 C packed Brown Sugar</li><li>1 C Softened Butter</li><li>2 eggs</li><li>1 tsp vanilla</li><li>2 1/2 C Flour</li><li>1 tsp Soda</li><li>1/2 tsp Salt</li><li>3 C Oatmeal</li></ul><br /><ul><li>1 pkg Chocolate Chips<br /></li><li>1 can Sweetened Condensed Milk</li><li>2 TBSP Butter</li><li>1 tsp vanilla</li><li>1/2 tsp Salt</li></ul>Mix first section like cookies which means to me mix sugar and butter first and then add eggs. Then add everything else. Put 1/2 to 3/4 in bottom of 9x13 pan.<br /><br />Melt together right column in a saucepan on low heat. Pour over unbaked crust. Sprinkle clumps of remaining crust on top.<br /><br />Bake at 350 for 25- 30 minutes.<br /><br />I love this recipe. I make it often! Thanks to my old roommate Kelly. I got the recipe from her.<br /><br />* I usually use 3/4 of the cond. milk and 1/2 - 3/4 of the chocolate chips because it get super super gooey and rich....so it just depends on my mood.<br />In the picture above I actually substituted 1 snack size applesauce (4 oz) in for the 1/2 the butter. I've noticed if you add applesauce to recipes; it makes things fluffier. For example I like to add 1 snack size applesauce into my pancakes. I follow the Krusteaz recipe as is and then add the applesauce....really yummy!Wii are the Nelsonshttp://www.blogger.com/profile/04360272816665950772noreply@blogger.com0tag:blogger.com,1999:blog-4889525209087713833.post-77093139913168251432009-06-30T09:09:00.005-07:002010-07-29T16:36:49.971-07:00Fruit-Filled Coffee CakeI took this recipe from this blog <a href="http://dinner-inspiration.blogspot.com/">Delicious Dishes</a><br />
I added about a 1/2 a tsp extra of cinnamon. I forgot that I didn't have powdered sugar so no frosting, but it still tasted great.<br />
<a href="http://1.bp.blogspot.com/_6WVBftm7ppQ/Sko5oxrZjNI/AAAAAAAAC80/e77otf5N78E/s1600-h/DSCN1754.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5353154479776173266" src="http://1.bp.blogspot.com/_6WVBftm7ppQ/Sko5oxrZjNI/AAAAAAAAC80/e77otf5N78E/s400/DSCN1754.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<a href="http://3.bp.blogspot.com/_6WVBftm7ppQ/Sko5oawZ27I/AAAAAAAAC8s/V4nWel2Bsjg/s1600-h/DSCN1753.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5353154473623149490" src="http://3.bp.blogspot.com/_6WVBftm7ppQ/Sko5oawZ27I/AAAAAAAAC8s/V4nWel2Bsjg/s400/DSCN1753.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
This recipe is another from the Kraft Food and Family Magazine. You can find it <a href="http://www.kraftfoods.com/kf/recipes/fruit-filled-coffee-cake-112707.aspx">here</a>. It was so simple and so tasty. Next time I’m going to try blueberry. Yum!<br />
<br />
<span style="font-size: 130%;"><span style="font-weight: bold;">Fruit-Filled Coffee Cake</span></span><br />
<br />
1 pkg. (2-layer size) white cake mix (I tried this again with <span style="font-style: italic;">lemon cake mix</span> - and it was amazing!)<br />
1 tsp. ground cinnamon<br />
1 cup Breakstone’s or Knudsen Sour Cream<br />
3 eggs<br />
¼ cup water<br />
<br />
1 can (21 oz) cherry pie filling<br />
<br />
½ cup Planters Sliced Almonds, toasted*<br />
1 cup powdered sugar<br />
1 ½ T milk<br />
<br />
Heat oven to 350 degrees. Beat first 5 ingredients with mixer until well blended. Pour into greased and floured 13x9 pan; top with spoonfuls of pie filling.<br />
<br />
Bake 35 minutes or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 minutes.<br />
<br />
Mix sugar and milk; drizzle over cake. Cool completely.<br />
<br />
Note: If glaze is too thick, add milk by teaspoonfuls until thin enough to drizzle.<br />
<br />
* We did not use the almonds because the cake was for a lot of people and not everyone likes them.<br />
<br />
<a href="http://2.bp.blogspot.com/_vh966YGscmU/Sh2vY16rYaI/AAAAAAAABT4/JYAkwFNu7M8/s1600-h/fruit-filled+coffee+cake+%282%29.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5340617574456189346" src="http://2.bp.blogspot.com/_vh966YGscmU/Sh2vY16rYaI/AAAAAAAABT4/JYAkwFNu7M8/s320/fruit-filled+coffee+cake+%282%29.jpg" style="cursor: pointer; height: 240px; width: 320px;" /></a>Wii are the Nelsonshttp://www.blogger.com/profile/04360272816665950772noreply@blogger.com0