tag:blogger.com,1999:blog-8027061686822705412024-03-17T13:03:37.731-07:00Charlotte's Fan-FareSharing with you my passion for cooking, favorite recipes and food fare!Charlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-802706168682270541.post-34077068280623268632013-01-25T12:02:00.002-08:002013-01-25T12:03:16.160-08:00Slow Cooker Ropa Vieja<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7IoOhq4_v5Gv-f4zobH_ZyKfV8nbk4NUOhuz3hlwDsUwrJ7IEA7wNpa03D8xKOr4EpxkOIA9GME429f3dYmJOx_PsR9ftezVaBshQ-r9-SIjgcOnRroKg5Px1PKcR42peuklekISByhw/s1600/ropa+vieja.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7IoOhq4_v5Gv-f4zobH_ZyKfV8nbk4NUOhuz3hlwDsUwrJ7IEA7wNpa03D8xKOr4EpxkOIA9GME429f3dYmJOx_PsR9ftezVaBshQ-r9-SIjgcOnRroKg5Px1PKcR42peuklekISByhw/s400/ropa+vieja.jpg" width="400" /></a></div>
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Are you ready for an easy dinner? This is a classic Cuban dish and is a cinch to throw together, turn on the slow cooker, and forget about it. The only thing you need to do besides that is cook some white rice to serve it on and you have a complete meal. My whole family loved this! This could easily work as a freezer meal as well. Just put all the ingredients in a freezer bag, uncooked. When ready to prepare just thaw partially and add to the slow cooker. <br />
<br />
<strong><span style="font-size: x-large;">SLOW COOKER ROPA VIEJA</span></strong><br />
<span style="font-size: x-small;">Food Network Magazine</span><br />
<strong><span style="font-size: large;"></span></strong><br />
1 (15 oz) can crushed tomatoes<br />
3 TB ketchup<br />
1 TB apple cider vinegar<br />
2 cloves garlic, minced<br />
1 1/2 tsp ground cumin<br />
1 jalapeno pepper, thinly sliced (remove seeds if you don't want spicy)<br />
1 tsp Kosher salt<br />
1 1/2 lbs skirt or flank steak<br />
2 bell peppers (1 red, 1 green) sliced 1/2 inch thick<br />
1 small onion, thinly sliced<br />
3 TB chopped pimiento-stuffed green olives, plus 1 TB brine from the jar<br />
<br />
Cooked white rice, for serving.<br />
<br />
1. Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno, and salt in a 5-6 quart slow cooker. Add the steak, bell peppers, and onion and toss to coat. Cover and cook on low, undisturbed, for 8 hours.<br />
2. Uncover and skim off any excess fat. Coarsley shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.<br />
<br />
Serves 4 adultsCharlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.com301tag:blogger.com,1999:blog-802706168682270541.post-6688757272343883142012-12-20T09:33:00.001-08:002012-12-20T10:19:13.543-08:00Andes Mint Bundt Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8zZyqdsADEzTTsu23p3vEl9FNNzCe8xA76Hyv1Mjn7efWmMltSfBDz5AGSXO7RAm7QDbxv5F5epGjBZ7wLYz3fjzUpF7oaYYNZa0eIj3sjR4fC3zhjj0wFUZpbd-6NhdXVrg0h58EXc/s1600/P1010221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8zZyqdsADEzTTsu23p3vEl9FNNzCe8xA76Hyv1Mjn7efWmMltSfBDz5AGSXO7RAm7QDbxv5F5epGjBZ7wLYz3fjzUpF7oaYYNZa0eIj3sjR4fC3zhjj0wFUZpbd-6NhdXVrg0h58EXc/s400/P1010221.JPG" width="400" /></a></div>
I'm back! So sorry for the long absence but October and November were completely consumed with my father-in-law becoming very sick then unfortunately losing his life to cancer. It all happened so fast and was so incredibly stressful. We are all doing ok now and trying to have a wonderful Christmas.<br />
I have been taking pictures of some yummy food so I'll be catching up on my blogging here in the next couple of months. We recently had our faculty party at the elementary school where I teach PE. I signed up for a dessert and literally thought of this cake while laying in bed a few nights before the party. I love anything with Andes mints! I put them in my hot chocolate, eat them plain, and have some cookies that I make with them. Chocolate cake is my absolute favorite dessert so I thought adding Andes mint would just make a chocolate cake even better. I was right! There's still time to make this for your holiday dinner or party! <br />
<br />
<span style="color: black; font-size: x-large;"><strong>ANDES MINT BUNDT CAKE</strong></span><br />
<span style="color: black;"></span><br />
<div style="border-color: rgb(236, 233, 216); border-style: solid; border-width: 1px 0px 0px; margin: 12px 0px 4px; padding-top: 8px;">
<span style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-weight: bold; letter-spacing: 0.05em; text-transform: uppercase;"><span style="color: black;">Ingredients:</span></span></div>
<table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td valign="top" width="50%"><div style="margin: 0px 8px 0px 0px;">
<span style="color: black;">1 (18.25 ounce) package devil's food</span></div>
<div style="margin: 0px 8px 4px 0px;">
<span style="color: black;">cake mix</span></div>
<div style="margin: 0px 8px 0px 0px;">
<span style="color: black;">1 (5.9 ounce) package instant chocolate</span></div>
<div style="margin: 0px 8px 4px 0px;">
<span style="color: black;">pudding mix</span></div>
<div style="margin: 0px 8px 4px 0px;">
<span style="color: black;">1 cup sour cream</span></div>
<div style="margin: 0px 8px 4px 0px;">
<span style="color: black;">1 C vegetable oil</span></div>
<div style="margin: 0px 8px 4px 0px;">
<span style="color: black;">4 eggs</span></div>
</td><td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">
<span style="color: black;">1/2 cup warm water</span></div>
<div style="margin: 0px 8px 4px 0px;">
<span style="color: black;">2 cups semisweet chocolate chips</span></div>
<div style="margin: 0px 8px 4px 0px;">
<span style="color: black;">3/4 C Andes mint chips</span></div>
<div style="margin: 0px 8px 4px 0px;">
<span style="color: black;">1 oz unsweetened chocolate</span></div>
<div style="margin: 0px 8px 4px 0px;">
<span style="color: black;">1/2 C heavy whipping cream, chopped</span></div>
<div style="margin: 0px 8px 4px 0px;">
<span style="color: black;">20 (approx) Andes Mints, chopped</span></div>
</td></tr>
</tbody></table>
<div style="border-color: rgb(236, 233, 216); border-style: solid; border-width: 1px 0px 0px; margin: 12px 0px 4px; padding-top: 8px;">
<span style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-weight: bold; letter-spacing: 0.05em; text-transform: uppercase;"><span style="color: black;">Directions:</span></span></div>
<table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top"><span style="color: black;">1.</span></td><td style="padding-bottom: 8px;" valign="top"><span style="color: black;">Preheat oven to 350 degrees F (175 degrees C).</span></td></tr>
<tr><td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top"><span style="color: black;">2.</span></td><td style="padding-bottom: 8px;" valign="top"><span style="color: black;">In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.</span></td></tr>
<tr><td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top"><span style="color: black;">3.</span></td><td style="padding-bottom: 8px;" valign="top"><span style="color: black;">Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.</span><br />
<span style="color: black;"></span><br />
<span style="color: black;">For the ganache:</span><br />
<span style="color: black;">Place 3/4 C Andes mint chips and unsweetened chocolate into a heat-safe bowl. Heat the 1/2 C heavy whipping cream in a small saucepan until it is just about to boil. Do not let it boil! Pour the hot whipping cream over the chips and chocolate. Using a whisk, stir the chocolate and cream together until combined. Let it cool for a few minutes then pour over the cake that has been inverted onto a plate. Immediately sprinkle the chopped Andes mints on top of the ganache. </span><br />
<span style="color: black;"></span><br />
<span style="color: black;">Note: When I made this, I used Andes chips from a bag to sprinkle on top. I didn't think it looked very pretty because the chips looked "powdery." They almost looked like nuts until you looked close. Next time I will buy regular Andes mints and chop them for the top and I suggest you do the same. It will look much prettier!</span> </td></tr>
</tbody></table>
Charlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.com0tag:blogger.com,1999:blog-802706168682270541.post-17275207623792878522012-10-01T08:34:00.001-07:002012-10-01T08:34:55.352-07:00Iced Pumpkin Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnDSb-iB-aMtsUgLaxw5quJca3MgfygKttUhtND3rPVyKN2vXE7cT668-xTDV36LfX7j_1l5NNMOd1kwT3ekWiyAypNRVUKZMilE5Jq9iLmsCeVUYWVGldw2rzRxhSrmCyftM2Sz-ftHw/s1600/P1010033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnDSb-iB-aMtsUgLaxw5quJca3MgfygKttUhtND3rPVyKN2vXE7cT668-xTDV36LfX7j_1l5NNMOd1kwT3ekWiyAypNRVUKZMilE5Jq9iLmsCeVUYWVGldw2rzRxhSrmCyftM2Sz-ftHw/s400/P1010033.JPG" width="400" /></a></div>
<br />
Fall is here!!! My favorite season just lifts my spirits and makes me so happy. I love the smells, the food, the decor, the holidays, the cooler weather, and just everything about fall. <br />
Sorry it has taken so long for me to post! School started, which for me, means that I started work again as a PE teacher at my kids' elementary school. It's only 14.5 hours a week but I am still adjusting to getting things at home done and working outside the home. I absolutely love my job though, and feel so blessed that it is mine! <br />
These simple, pumpkin cookies are just perfect for this time of year. When my son ate one he said, "Mom these taste like Halloween!" It was so cute! <br />
<br />
<strong><span style="font-size: x-large;">ICED PUMPKIN COOKIES</span></strong><br />
<br />
<u>Ingredients:</u><br />
2 1/2 C all-purpose flour<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
2 tsp ground cinnamon<br />
1/2 tsp nutmeg<br />
1/2 tsp ground cloves<br />
1/2 tsp salt<br />
1/2 cup butter, softened<br />
1 1/2 C white sugar<br />
1 C canned pumpkin puree<br />
1 egg<br />
1 tsp vanilla extract<br />
------------------------------<br />
2 C confectioner's sugar<br />
3 TB milk<br />
1 TB melted butter<br />
1 tsp vanilla extract<br />
<br />
Directions:<br />
Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.<br />
<br />
In a medium bowl, cream together the 1/2 C butter and white sugar. Add pumpkin, egg, and 1 tsp vanilla to butter mixture, beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls. <br />
<br />
Bake for 15 minutes in the preheated oven or until edges are slightly browned. <br />
<br />
For the glaze, combine confectioner's sugar, milk, 1 TB melted butter, and 1 tsp vanilla. Add milk as needed to achieve drizzling consistency.<br />
<br />
Once cookies are mostly cooled, drizzle the icing over them with a fork. <br />
<br />
Makes 3 dozen.Charlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.com0tag:blogger.com,1999:blog-802706168682270541.post-25526948585820647502012-08-23T16:45:00.000-07:002012-08-23T16:45:39.799-07:00Creamy Pudding Brownie Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyuzEulhMymkzDDsfL7SE9tnFFwPs-BkoRdcgAcYUX6R3_j0UPYMfHUN4A6fy5-UH4iXL2UdaapuWqDsxUhWuYj7dZBGyWuqEkfZ-NihtTwVspFm57GNeRrk3k8AJ_ZV-yum-GJMJGBy0/s1600/P1000709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyuzEulhMymkzDDsfL7SE9tnFFwPs-BkoRdcgAcYUX6R3_j0UPYMfHUN4A6fy5-UH4iXL2UdaapuWqDsxUhWuYj7dZBGyWuqEkfZ-NihtTwVspFm57GNeRrk3k8AJ_ZV-yum-GJMJGBy0/s400/P1000709.JPG" width="400" /></a></div>
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Ready for this knock-out dessert? This is hands down the best brownie dessert I've ever had. All of my kids devoured it and my husband said that he wanted this instead of a birthday cake. Success? I think so! The bottom layer is brownies, then a cream cheese layer, a pudding layer, and finally a whipped cream layer. This would be the perfect dessert for your Labor Day BBQ or really, just the perfect dessert for any occasion!</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="color: #211922; font-family: "Perpetua","serif"; font-size: 24pt; line-height: 115%; mso-ansi-language: EN; mso-bidi-font-family: Aparajita; mso-bidi-font-size: 8.5pt;">CREAMY BROWNIE PUDDING CAKE</span></b></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span lang="EN" style="color: #211922; font-family: "Perpetua","serif"; font-size: 18pt; line-height: 115%; mso-ansi-language: EN; mso-bidi-font-family: Aparajita; mso-bidi-font-size: 8.5pt;">Ingredients: <br />
2 brownie mixes <br />
1 extra large egg <br />
1 (8 oz.) package cream cheese, softened <br />
1 cup powdered sugar <br />
2 (8 oz.) containers whipped topping <br />
1 (3 oz.) package instant chocolate pudding <br />
1 (3 oz.) package instant vanilla pudding <br />
3 1/2 cups milk <br />
1 Hershey candy bar </span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span lang="EN" style="color: #211922; font-family: "Perpetua","serif"; font-size: 18pt; line-height: 115%; mso-ansi-language: EN; mso-bidi-font-family: Aparajita; mso-bidi-font-size: 8.5pt;">Directions: <br />
Mix brownie mixes according to directions plus add an extra egg. Bake in 9x13 inch greased
and floured cake pan then allow to cool completely. Mix cream cheese, powdered
sugar, and 1 container whipped topping. Put this mixture on top of the cooled
brownies. Blend puddings and milk together and put on top of the cream cheese
mixture. Top with another layer of whipped topping. Put chocolate shavings top.
Refrigerate until ready to serve (at least 2 hours).</span><span style="font-family: "Perpetua","serif"; font-size: 24pt; line-height: 115%; mso-bidi-font-family: Aparajita; mso-bidi-font-size: 11.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
Tip: To make chocolate shavings just get a vegetable peeler and slide it over the edge of a cold Hershey's candy bar. Makes the perfect shavings!</div>
Charlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.com0tag:blogger.com,1999:blog-802706168682270541.post-15346757430742918182012-08-04T09:23:00.000-07:002012-08-04T09:30:39.845-07:00Sausage Stuffed Zucchini Boats<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIxwudMbYwYB2A3AA9OLA6NrVdayxOGRiGSTW5Yqcza7sTOHU_7IctRb4PSI4yBPuniif7_TL4PpP6hK7x4xgeV94-M7ej2xj7unv_owR0Rozy7nHKgIRQdhes72IF2pD1AXOA-sqs7I/s1600/P1000695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIxwudMbYwYB2A3AA9OLA6NrVdayxOGRiGSTW5Yqcza7sTOHU_7IctRb4PSI4yBPuniif7_TL4PpP6hK7x4xgeV94-M7ej2xj7unv_owR0Rozy7nHKgIRQdhes72IF2pD1AXOA-sqs7I/s400/P1000695.JPG" width="400" /></a></div>
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Wow, sorry for the absence of posts! It has been a super busy summer for us and I have devoted almost every second of my time to my kids and having fun. Once baseball season ended for my son, I took all 3 kids (ages 9, 7, and 5) on a road trip to my home state of Texas all by myself (I live in Utah now). Family and friends, including my husband, thought I was nuts wanting to do this but we had a blast. My last 4 trips home have been for funerals and I really needed to go on a fun trip home to Texas. I wanted to show my kids that it is actually fun there! We had such a great time visiting family and made so many wonderful memories. The rest of the summer has been spent camping, swimming, and playing with cousins and friends. I love summer! </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">We planted our very first garden this year not expecting it to be great but it has flourished and is just beautiful! We planted cucumber, zucchini, acorn squash, lemon cucumber, jalapenos, green peppers, tomatoes, watermelon, and pumpkin. Much to our surprise we are being bombarded with all of these delicious vegetables and fruits! We definitely learned our lesson to only plant 1 zucchini plant, though. We planted 2 and have it coming out of our ears!!! We have eaten it grilled, fried, roasted, sauteed, and in sweets and there's more coming. </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">When I was growing up my mom used to make what she called Zucchini Boats and I LOVED them! Unfortunately she has passed away and I never got her recipe from her. I made this one up from memory and I think I did a great job. These were so so good and even my kids ate them. Only my youngest claims to like zucchini so when the older 2 said that it was "pretty good" I was happy with myself. I hope you love them as much as we did! </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><strong>SAUSAGE STUFFED ZUCCHINI BOATS</strong></span></span><br />
<span style="font-family: Georgia;"><span style="font-size: 10pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">serves 4-6 adults<o:p></o:p></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:<o:p></o:p></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">4-5 medium sized zucchini (I used 2 ½ <span style="mso-spacerun: yes;"> </span>huge ones)<br />
1 lb ground pork sausage<br />
1 small onion, finely diced<br />
3 cloves garlic, minced<br />
1 C shredded mozzarella cheese<br />
2 TB chopped fresh parsley<br />
1 large tomato, seeded and diced<br />
1 large egg, beaten<br />
Salt and Pepper to taste<br />
1 C Italian breadcrumbs<br />
4 TB melted butter<br />
1/3 C shredded parmesan<o:p></o:p></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Directions:<o:p></o:p></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;"><span style="line-height: 115%; mso-bidi-font-size: 11.0pt;">Preheat oven to 375</span><span style="line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-latin;">°</span><span style="line-height: 115%; mso-bidi-font-size: 11.0pt;">.<span style="mso-spacerun: yes;">
</span>Brown and crumble sausage in a skillet over medium heat.<span style="mso-spacerun: yes;"> </span>When sausage is almost cooked through add the
onion and garlic and continue cooking until sausage is done and onions are
transparent.<span style="mso-spacerun: yes;"> </span>Drain grease from sausage
mixture and allow to cool.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Meanwhile, slice zucchini in half lengthwise.<span style="mso-spacerun: yes;"> </span>Using a spoon, scoop out the insides, leaving
about ¼ inch of the flesh.<span style="mso-spacerun: yes;"> </span>Don’t scoop
all the way to the ends as you want to make it a “boat” shape so the filling
stays put.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Save about half of the scooped out flesh and discard the
rest.<span style="mso-spacerun: yes;"> </span>In a large bowl combine scooped
out zucchini, cooled sausage mixture, mozzarella cheese, parsley, tomato, and
egg.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Place zucchini boats into a 9x13 pan (may have to use 2 pans)
and add just enough water to the pan to cover the bottom of it.<span style="mso-spacerun: yes;"> </span>Add salt and pepper to the boats to taste
then add sausage filling to them.<span style="mso-spacerun: yes;"> </span>Don’t
be shy, fill them up!<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
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<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">In a small bowl, combine melted butter, breadcrumbs, and
parmesan.<span style="mso-spacerun: yes;"> </span>Add this mixture to the top of
the sausage mixture and pat down.<span style="mso-spacerun: yes;"> </span>This
will form a delicious crust while baking.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
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<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Carefully place the pans into the oven because you don’t want
to slosh any water onto the zucchini boats.<o:p></o:p></span></span></div>
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<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Bake for 40 minutes in the preheated oven.<span style="mso-spacerun: yes;"> </span>If you want the crust extra crispy, turn on
your broiler for the last 5 minutes of cooking time.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
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<span style="font-size: 10pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Enjoy!<span style="mso-spacerun: yes;"> </span><br />
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<o:p></o:p></span></span></div>Charlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.com0tag:blogger.com,1999:blog-802706168682270541.post-28883277553811108142012-05-26T11:25:00.001-07:002012-05-26T11:26:56.556-07:00Tomato and Olive Penne<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;">Here's a recipe for you that is quick, vegetarian, and low fat. I love quick meals like this! Baseball season has started here and our weeknights are so crazy busy that dishes like this are lifesavers. Monday nights are piano practice, Tuesdays we have dance for the girls and a baseball game for Ethan, Wednesdays are baseball practice and cub scouts, and Thursdays we have another baseball game. By Friday we just want to do nothing! </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I used regular penne in this but if you want to make it even lower in calories you could easily substitute whole wheat pasta. This was very filling and kid-friendly too! </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><strong>TOMATO AND OLIVE PENNE</strong></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">
</span><span lang="EN" style="color: #365f91; font-family: "Georgia","serif"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-bidi-font-size: 15.0pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: accent1; mso-themeshade: 191;"><span style="font-size: small;"><span style="color: black;"><o:p></o:p></span></span></span></span></div>
<span style="font-size: large;"><span style="font-size: small;"><span style="color: black;"></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: black;"><div class="MsoNormal" style="margin: 0in 0in 10pt; mso-line-height-alt: 17.25pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<span lang="EN" style="font-family: "Georgia","serif"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-bidi-font-size: 15.0pt; mso-fareast-font-family: "Times New Roman";"><u><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients<o:p></o:p></span></u></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">
<span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">Salt and pepper<o:p></o:p></span></span></div>
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<span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">1 pound penne, or other short pasta</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; mso-line-height-alt: 17.25pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"></span><span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">1/4 cup olive oil<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span lang="EN" style="font-family: Symbol; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">2</span></span></span><span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"> cloves garlic, thinly sliced<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">
<span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">2 cups cherry or grape tomatoes,
halved or quartered<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; mso-line-height-alt: 17.25pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<span style="font-family: Georgia, "Times New Roman", serif;">
<span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon dried oregano<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">
<span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">1/4 teaspoon crushed red pepper (optional)<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">
<span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">1/4 cup Kalamata olives, pitted and
sliced<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">
<span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">1/4 cup chopped fresh parsley<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; mso-line-height-alt: 17.25pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<span style="font-family: Georgia, "Times New Roman", serif;">
<span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">1/4 cup grated Parmesan cheese, plus
more for serving</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; mso-line-height-alt: 17.25pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<span lang="EN" style="font-family: "Georgia","serif"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-bidi-font-size: 15.0pt; mso-fareast-font-family: "Times New Roman";"><u><span style="font-family: Georgia, "Times New Roman", serif;">Directions<o:p></o:p></span></u></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">
<span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">In a large pot
of boiling salted water, cook penne according to package instructions until al
dente, about 13 minutes. Drain.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; mso-line-height-alt: 17.25pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<span style="font-family: Georgia, "Times New Roman", serif;">
<span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">Meanwhile, in a
large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring,
until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red
pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and
cook, stirring, until tomato juices run, about 3 minutes.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; mso-line-height-alt: 17.25pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<span style="font-family: Georgia, "Times New Roman", serif;">
<span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 16pt; mso-ansi-language: EN; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-size: small;">Add penne,
olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve
with more cheese if desired.<o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; mso-line-height-alt: 17.25pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
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</span>Charlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.com0tag:blogger.com,1999:blog-802706168682270541.post-67774549188932033282012-04-24T10:56:00.000-07:002012-04-24T10:56:59.133-07:00Pork Chops with Pineapple Fried Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1V7e5LwhY8evJCV9hjvXJnEDwA8bgawRBo1wdRrZkDvuYjBL9nKQ2NNx2m0fpTmZaZqX8zduVa-vvgI5RQdjuC_wuZQzvAfOMsKsjP9rZcpOflxuPaoSTOK_7Q4n2RWZJEh6FuCFL4Y/s1600/IMG_7213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1V7e5LwhY8evJCV9hjvXJnEDwA8bgawRBo1wdRrZkDvuYjBL9nKQ2NNx2m0fpTmZaZqX8zduVa-vvgI5RQdjuC_wuZQzvAfOMsKsjP9rZcpOflxuPaoSTOK_7Q4n2RWZJEh6FuCFL4Y/s400/IMG_7213.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pioneer Woman, Ree Drummond, is such a genius. I would have never thought to put grilled pineapple in fried rice! This dish is so so good that I could hardly believe that I made it. We all gobbled it up and will definitely make it again. I know I've made something good when my kids say, "Mom this needs to be on your blog!" Try this because you will love it too!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><strong>PORK CHOPS WITH PINEAPPLE FRIED RICE</strong></span></div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.pioneerwoman.com/">www.pioneerwoman.com</a></div><h4>Ingredients</h4><ul><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 whole</span><span itemprop="name"> Pineapple, Cut Into Spears And Skewered</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 cups</span><span itemprop="name"> White Or Brown Rice, Cooked</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">6 whole</span><span itemprop="name"> Pork Chops</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 Tablespoon</span><span itemprop="name"> Butter</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 Tablespoon</span><span itemprop="name"> Peanut Oil Or Canola Oil</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 whole</span><span itemprop="name"> Large Onion, Sliced</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">6 Tablespoons</span><span itemprop="name"> Soy Sauce (more To Taste, Or If More Liquid Is Needed)</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 Tablespoon</span><span itemprop="name"> Rice Wine Vinegar</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 Tablespoons</span><span itemprop="name"> Honey</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 Tablespoon</span><span itemprop="name"> Sriracha, Or Other Hot Sauce</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"> </span><span itemprop="name"> Salt To Taste</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 cloves</span><span itemprop="name"> Minced Garlic</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 whole</span><span itemprop="name"> Eggs</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 jar</span><span itemprop="name"> (small) Drained Pimentos</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1-1/2 cup</span><span itemprop="name"> Frozen Peas</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 Tablespoons</span><span itemprop="name"> Soy Sauce (additional)</span></span></li>
</ul><h4>Preparation Instructions</h4><div itemprop="instructions">Cook rice according to package instructions. Set aside.<br />
<br />
Grill pineapple spears until they have good marks/color on the outside. Slice, then set aside. <br />
<br />
Heat butter and oil over medium high heat, then add the pork chops to the pan. Saute on both sides until they have nice color. <br />
<br />
Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes. <br />
<br />
When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. <br />
<br />
Remove the pork chops to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the pork chops. Set aside.<br />
<br />
Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas, pimentos, and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.<br />
<br />
To serve, pile rice on a plate, then top with a pork chops and onions from the sauce. Drizzle a little bit of sauce over the top. </div>Charlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.com0tag:blogger.com,1999:blog-802706168682270541.post-29156740589674894532012-03-19T10:50:00.000-07:002012-03-19T10:50:01.951-07:00Chocolate Mousse Crunch Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7OUqOFFBfpl0iagzEN2D9svTbfnyLCAaeSBI5FSdBkJwYNaHtTuEThdgLSHYysMnBw5zja-ezxqr7eVOwnH-W1M4glsa3u5_oGt4DhEt5s_guGpBmGHCd792G0Ykzsc_p01gwA5nwW4/s1600/IMG_5781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7OUqOFFBfpl0iagzEN2D9svTbfnyLCAaeSBI5FSdBkJwYNaHtTuEThdgLSHYysMnBw5zja-ezxqr7eVOwnH-W1M4glsa3u5_oGt4DhEt5s_guGpBmGHCd792G0Ykzsc_p01gwA5nwW4/s400/IMG_5781.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Oh my goodness the last 3 weeks of my life have been nuts! Some of it great and some of it pretty cruddy. Week 1 we went to Disneyland and San Diego. It was amazing! We had the best family vacation and had no injuries or sickness-yay! Week 2 I started my new job as the PE teacher at my kids' elementary school. It is so much fun but the transition of being away from home for 15 hours a week has been a little stressful. I know 15 hours isn't much but for someone who has been a "stay-at-home" mom for the last 10 years, it has been quite an adjustment. I'm so lucky to have such a supportive husband who has been helping so much at home. I couldn't believe my eyes when he did the dishes the other day without being asked! Week 3 I was sick with some kind of flu. In fact, I still have it and now 2 out of my 3 kids do too. Luckily, the worst of it for me was over the weekend so I didn't have to miss any work last week. I just need to feel better! Today I'm pretending like I'm fine and have a yummy homeade dinner and dessert planned and decided I better blog too. If I pretend I'm fine maybe I'll get better faster? Who knows but I'll try anything!</div><div class="separator" style="clear: both; text-align: left;">This Chocolate Mousse Crunch Cake is sooooo delicious! It's been a while since I made this and am thinking I need to make it again soon. I think it would be great for Easter dinner! The presentation looks like you spent forever on it but it is so easy. This is a great "go to" cake for any occasion!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-size: large;">CHOCOLATE MOUSSE CRUNCH CAKE</span></strong></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-size: x-small;"><a href="http://www.ourbestbites.com/">www.ourbestbites.com</a></span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><span style="font-size: large;"><div><span style="font-size: small;">1 package Duncan Hines Devil’s <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Food Cake</span></span></div><div><span style="font-size: small;">1 recipe (give or take a little) Chocolate Ganache (ingredients and recipe below)</span></div><div><span style="font-size: small;">Crushed Heath bars or a bag of chocolate-covered Heath bits</span></div><div><span style="font-size: small;">1 tsp. unflavored gelatin</span></div><div><span style="font-size: small;">1 Tbsp. cold water</span></div><div><span style="font-size: small;">2 Tbsp. boiling water (just heat it in a small bowl in your microwave)</span></div><div><span style="font-size: small;">1/2 c. sugar</span></div><div><span style="font-size: small;">1/4 c. unsweetened cocoa powder</span></div><div><span style="font-size: small;">1 c. whipping cream</span></div><div><span style="font-size: small;">1 tsp. vanilla</span></div><div><span style="font-size: small;">Bake cake according to cake mix instructions in two 8″ round pans. Allow to cool and set aside. This can be done several days in advance; just freeze the cakes when you’re done.</span></div><div><span style="font-size: small;">In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.</span></div><div><span style="font-size: small;">In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.</span><strong><span style="font-size: small;"><br />
Super Easy Chocolate <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Ganache</span></span></strong><em><span style="font-size: small;"> </span></em><br />
<div><div><span style="font-size: small;">8 oz. semi-sweet or dark chocolate</span></div><div><span style="font-size: small;">8 oz. heavy cream</span></div><div><span style="font-size: small;">Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and can be whisked and incorporated into the cream. Be sure and scrape the sides and bottom to make sure you don’t find any <span class="blsp-spelling-error" id="SPELLING_ERROR_11">globby</span> bits of chocolate when you start working with it.</span></div><div><span style="font-size: small;">The <span class="blsp-spelling-error" id="SPELLING_ERROR_12">ganache</span> will thicken as it cools, so if it’s a little too thin for you, hang tight and it will be ready pretty quickly. When it’s completely cool, it will be thick and <span class="blsp-spelling-error" id="SPELLING_ERROR_13">fudgy</span> and can be used like frosting. Store in an airtight container. You can reheat it to achieve your desired consistency.</span></div></div></div><div><span style="font-size: small;"><br />
Prepare ganache</span><span style="font-size: small;"> </span><span style="font-size: small;">(if you haven’t already) according to directions.</span></div><div><span style="font-size: small;">With a serrated knife, carefully slice the dome-<span class="blsp-spelling-error" id="SPELLING_ERROR_7">iest</span> part of each cake layer off so the layers are level. Place one layer on the serving plate and spread about 1/2 of the chocolate mousse over the cake. Sprinkle with Heath bits.</span></div><span style="font-size: small;">Place second layer on top of Heath bits.</span></span><span style="font-size: small;">Spoon <span class="blsp-spelling-error" id="SPELLING_ERROR_8">ganache</span> over the top layer, allowing it to drip down the sides. Sprinkle with additional Heath bits and refrigerate until ready to serve.<strong></strong></span>Charlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.com0tag:blogger.com,1999:blog-802706168682270541.post-42120630293739421652012-02-22T11:06:00.000-08:002012-02-22T11:06:15.130-08:00Stuffed Shells with Italian Sausage<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgold_YPSqchgg73Tsbh_sNBUr0x9FQC4hPDE0wO_Pe8xTiKQLGrzQTk3w3wt50Ecy-FKBgyTMtwrY6Iusytwedw1PpoSUQPKcvXuGW8bWTdipv2OlRMB1WaAEdfICeL18owiXCRtgYO4/s1600/IMG_6680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgold_YPSqchgg73Tsbh_sNBUr0x9FQC4hPDE0wO_Pe8xTiKQLGrzQTk3w3wt50Ecy-FKBgyTMtwrY6Iusytwedw1PpoSUQPKcvXuGW8bWTdipv2OlRMB1WaAEdfICeL18owiXCRtgYO4/s400/IMG_6680.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The next couple of weeks are going to be CRAZY so I thought I'd better get this awesome recipe up before then. We are going to Disneyland and San Diego then I'm starting a new job as the PE teacher at my kids' elementary school. I'm so excited! I don't want you to have to wait another day before seeing this recipe though. This is my "company dinner" recipe and one of my favorite meals ever. I'm also proud to say that this is MY recipe :) It makes so much too! When I make this for just my family of 5 I'll do one 9x13 pan then 2 smaller pans to put in the freezer (it freezes great!). We have leftovers with the big pan so actually you could get 4 meals out of this. If I make it for company I'll just go ahead and make two 9x13 pans and sadly there are never leftovers. It is THAT good! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-size: large;">STUFFED SHELLS WITH ITALIAN SAUSAGE</span></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><span style="font-size: large;"><div id="yui_3_2_0_1_1329936502270128"><span style="font-size: small;">1 (12) oz box uncooked jumbo pasta shells<br />
1 pound Italian sausage-cooked, crumbled, and drained<br />
2 cups fresh chopped spinach<br />
1 small onion finely chopped<br />
2 cloves garlic minced<br />
1 (15 oz) container ricotta cheese<br />
2 (8 oz) packages cream cheese softened<br />
1 (5 oz) package shredded Parmesan cheese<br />
1 large egg lightly beaten<br />
1 T dried parsley flakes<br />
1 t Italian seasoning<br />
1/2 t salt<br />
1/2 t pepper<br />
2 cups (8 oz) shredded mozzarella cheese, divided<br />
32 oz of prepared spaghetti or marinara sauce (about 1 1/2 jars)</span></div><div><br />
<span style="font-size: small;">Cook shells according to package directions, drain and<br />
set aside. (add a little oil to the cooking water so the shells don't stick together)<br />
Preheat oven to 350 degrees. In a large bowl,<br />
combine cooked sausage and next 11 ingredients. Stir<br />
in 1 cup shredded mozzarella. Spread half of the<br />
spaghetti sauce into prepared baking dishes. <br />
Spoon mixture into shells and arrange them over sauce<br />
in the dishes. Top with remaining sauce. Cover<br />
tightly with aluminum foil. Bake covered for 40<br />
minutes. Uncover, sprinkle with remaining 1 cup<br />
mozzarella. Bake for 5-10 more minutes.</span><strong></strong></div></span><div></div><div class="separator" style="clear: both; text-align: center;"></div>Charlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.com0tag:blogger.com,1999:blog-802706168682270541.post-67051799431526278272012-01-31T13:35:00.000-08:002012-01-31T13:35:48.639-08:00Chocolate Glazed Cupcakes with Vanilla Creme Filling<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMuo759-Bp8qRBp9GUx6iZFT87ilmD2lIvcProtAur5wHS9yAduzrv4z1hvyoLkFzjHBOgNdDochtxV5mN__KOQsyQztabkl_uRTgxuEHZD0z8y1ZvVS7P6MXlsK2wr7TRuNKc6rhvM2Y/s1600/IMG_6671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMuo759-Bp8qRBp9GUx6iZFT87ilmD2lIvcProtAur5wHS9yAduzrv4z1hvyoLkFzjHBOgNdDochtxV5mN__KOQsyQztabkl_uRTgxuEHZD0z8y1ZvVS7P6MXlsK2wr7TRuNKc6rhvM2Y/s400/IMG_6671.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div align="left">A couple of weekends ago I was watching Cupcake Wars on Food Network and it totally inspired me to bake. I wanted to make cupcakes, of course, but wanted to do something "fancy" and something from scratch. I got online and started searching for something and came across this recipe on one of my favorite food sites, Our Best Bites. I've never made anything from them that I didn't like so I thought I'd give it a try. Don't let this recipe intimidate you because it isn't hard, it just has several steps. These cupcakes were TO DIE FOR! I happen to absolutely love chocolate ganache and could simply eat it with a spoon so topping the cupcakes with it was just perfect. I've used the vanilla creme before for cake frosting so I knew that would be great too. Definitely try the creme recipe for cake frosting sometime, because it is really good and easy. I hope you enjoy these and have a Happy Valentine's Day!</div><div align="left"><br />
</div><div align="left"><strong><span style="font-size: large;">CHOCOLATE GLAZED CUPCAKES WITH VANILLA CREME FILLING</span></strong></div><div align="left"><strong><span style="font-size: x-small;"><a href="http://www.ourbestbites.com/">http://www.ourbestbites.com/</a></span></strong></div><div align="left"><br />
</div><div align="left"><strong>Devil's Food Cupcakes</strong></div><div align="left"><br />
</div><div align="left">1 C Flour</div><div align="left">1/4 C unsweetened cocoa powder </div>3/4 t baking soda <br />
1/4 t salt <br />
1/2 C granulated sugar <br />
1/2 C firmly packed brown sugar <br />
4 T unsalted butter at room temperature <br />
1 large egg, at room temperature <br />
1 t vanilla extract <br />
1/2 C luke warm water <br />
1/4 C buttermilk <br />
<br />
Position rack in the middle of oven and preheat to 350. Line a standard 12 cup muffin tin with liners. Sift together the flour, cocoa powder, baking soda, and salt into a bowl. I know lots of people skip sifting, but in some recipes it’s really important. This is one of them, so just pop it in a strainer and shake all those lumps out.<br />
<br />
In another bowl, with an electric mixer on medium-high speed, beat the granulated sugar, brown sugar, and butter together until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined.<br />
<br />
Add the flour mixture in 3 additions, alternating with the water and buttermilk, beating on low speed until just combined. Scrape down the sides of the bowl as needed. Beat on medium high speed just until no traces of flour remain, about 30 seconds; do not over beat.<br />
Divide the batter evenly among muffin cups- use a cookie scoop for even filling. Bake until a toothpick inserted into the center comes out clean. Anywhere from 15-20 minutes. Mine usually only take about 15- don’t over bake! Let the cupcakes cool in the pan on a wire rack for 5 minutes and then remove them and let them cool.<br />
<br />
*My cake stuck a little more than I would like to the paper liners so I would suggest spraying them. <br />
<br />
<strong>Vanilla Creme Filling </strong><br />
<br />
3 T Flour<br />
1/2 C milk (whole milk is best, but I use non-fat when it’s all I have and it’s actually fine)<br />
1/2 C real butter <br />
1/2 C granulated sugar <br />
1 t vanilla extract<br />
<br />
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. Smash any flour lumps with a rubber spatula to keep mixture smooth.<br />
<br />
Keep cooking mixture until it resembles pudding.<br />
<br />
Put this mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. As it’s cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top. When it is chilled, you can move on to the following step.<br />
It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Don’t be scared. It’s going to look like a goopy mess and kind of lumpy and separated.<br />
<br />
But you just wait. It’s gonna blow your mind in a few minutes. Beat on med-high until it comes together and becomes light and fluffy. It can take anywhere from 5-10 minutes.<br />
It will transform from that sloppy mess into something gorgeous, fluffy, and incredibly light and silky. If the time has passed and it still looks like a hot mess, just keep on beating and it should eventually come together. Feel the mixture between two fingers to see if the sugar granules have dissolved; if not, just beat a little longer.<br />
<br />
Use it to fill or frost cupcakes, cakes or other pastries. You can’t go wrong putting this on just about anything :)<br />
<br />
*This is more than enough to fill 12 cupcakes. If you're going to use it to frost a cake or cupcakes I suggest doubling it.<br />
<br />
<strong>Time to fill cupcakes:</strong><br />
<br />
Now there’s 2 ways to fill a cupcake. I use them both depending on the consistency of the cupcake I’m using. See what works best for you. One option is to take a pastry bag with a regular tip on it and place it directly in the center of the cupcake. Press out filling while slowly pulling the bag up and out.<br />
<br />
Another method is to take a sharp knife and remove the center of the cupcake in a cone shape. Place filling inside, cut the bottom of the “cone” off, and place the top part back on.<br />
<br />
<strong>Chocolate Ganache </strong><br />
<br />
3/4 C Cream<br />
2 T real butter, melted<br />
8 oz semi-sweet or dark chocolate, chopped<br />
Place chocolate in a bowl. Pour melted butter over it. Place cream in microwave-safe bowl and microwave for about 2 minutes- it needs to be at a simmer. Immediately pour over chocolate and cover with plastic wrap. Let sit for about 3 minutes and then stir until smooth. Let it cool until it’s a good spreading consistency and then spread on top of filled cupcakes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgr-pesfuoGPADm582HFxCkcI0Xgw2ar-RSwngflgmZlzHmk_C8GO1vhAjOiGW6zWk4JFVpzr413zBiH1oxF1W1auRPKGZcThYEGpGTV2TISsaMHi2mcgespfZ-f5IoWcoyo80_Ek3pM/s1600/IMG_6673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgr-pesfuoGPADm582HFxCkcI0Xgw2ar-RSwngflgmZlzHmk_C8GO1vhAjOiGW6zWk4JFVpzr413zBiH1oxF1W1auRPKGZcThYEGpGTV2TISsaMHi2mcgespfZ-f5IoWcoyo80_Ek3pM/s400/IMG_6673.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>That filling is so so good combined with the moist cake and silky ganache. I will be making these again!<br />
<br />
<div align="left"></div>Charlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.com1tag:blogger.com,1999:blog-802706168682270541.post-39216913661668037222012-01-23T12:05:00.000-08:002012-01-23T12:05:26.330-08:00Spanish Spaghetti with Olives<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBSGFexG7atS1x1KqwTNv5VooXyR3b-rWTVfS3aoou-VY5XXPYeck84GymHMGIkSJXjdyN7nKNnHITBGkVe33aHPkerk1yKfIexLXtwniYFWrcYXrHxaaHTKguavaA9W0clOpBX0Py-s/s1600/IMG_6655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBSGFexG7atS1x1KqwTNv5VooXyR3b-rWTVfS3aoou-VY5XXPYeck84GymHMGIkSJXjdyN7nKNnHITBGkVe33aHPkerk1yKfIexLXtwniYFWrcYXrHxaaHTKguavaA9W0clOpBX0Py-s/s400/IMG_6655.JPG" width="400" /></a></div><br />
Do you need a new take on that same boring spaghetti dinner? If so, I have the answer right here with my Spanish Spaghetti with Olives. This was fun to make (yes I said fun) and turned out delicious! The rich meaty marinara sauce pairs perfectly with the tang of the olives and the subtle hint of heat that comes from the crushed red pepper. My 3 picky kids even gave this a thumbs up! I used ground beef but ground turkey would be great too I'm sure. Oh, and how do you like the picture? I finally dragged out my awesome photography light and love how this turned out. Those little S&P birdies look like they want some spaghetti too! <br />
<br />
<strong><span style="font-size: large;">SPANISH SPAGHETTI WITH OLIVES</span></strong><br />
<br />
<strong>Ingredients:</strong><br />
8 oz thin spaghetti<br />
1 TB olive oil<br />
3/4 C chopped onion<br />
3 cloves garlic, minced<br />
1 tsp dried oregano<br />
1/2 tsp celery salt<br />
1/4 tsp crushed red pepper<br />
1/4 tsp freshly ground black pepper<br />
1/4 tsp crushed saffron thread (OPTIONAL)<br />
16 oz extra-lean ground beef<br />
1 jar marinara sauce (about 32 oz)<br />
1/2 C sliced pimiento-stuffed green olives<br />
1/4 C water or chicken broth<br />
1 TB capers, drained<br />
1/4 C chopped fresh parsley, divided<br />
<br />
<strong>Directions:</strong><br />
Cook pasta according to package directions, drain.<br />
<br />
While pasta is cooking, heat oil in a large skillet over medium-high heat. Add onion to pan; saute 4 minutes or until tender. Add garlic; saute 1 minute. Add beef and cook until browned. Stir in oregano, celery salt, red pepper, black pepper and saffron. Stir in marinara sauce, olives, broth, capers, and half of the parsley. Bring to a boil; reduce heat and simmer 15 minutes. <br />
<br />
Either add pasta to meat mixture and combine or serve sauce over the pasta. Whichever you prefer! Sprinkle with remaining parsley. Serves 4-6Charlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.com0tag:blogger.com,1999:blog-802706168682270541.post-61016379496997886942012-01-06T15:15:00.000-08:002012-01-06T15:16:02.875-08:00Egg and Sausage Casserole<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggwToj505YWF-v1oG53llTHUcoj9j9p3_kRkdfYvkUihYIWeAzKjrPDY5L7LuKGlo8h6VEN0WMx_OdbuTiIEs_5JGcCAFRe9dYB5ryhzrFYr91F08ZzTCCr0GQynhsoPcfteMOWvO5CtY/s1600/IMG_6424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggwToj505YWF-v1oG53llTHUcoj9j9p3_kRkdfYvkUihYIWeAzKjrPDY5L7LuKGlo8h6VEN0WMx_OdbuTiIEs_5JGcCAFRe9dYB5ryhzrFYr91F08ZzTCCr0GQynhsoPcfteMOWvO5CtY/s400/IMG_6424.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left">Happy New Year! I can't believe it is already 2012. I am so ready for a new year and know that there are so many good things to come! The last two months have been so crazy busy for me that I didn't realize I hadn't blogged in so long. December was especially busy because I was asked by my kids' elementary school principal to make Cake Pop gifts for the entire faculty as Christmas gifts. I ended up making about 400! I was happy for the opportunity but I was so glad to be done with it. We had a wonderful Christmas and were so thankful to spend it with our family here in Utah. </div><div align="left">One of my kids' (especially Ethan's) favorite dinners is this Egg and Sausage Casserole. I don't remember where the original recipe came from but I've been making it for years and have changed it a bit. It is so easy and quick too! We always have it for dinner but it would, of course, make a great breakfast too. It makes a whole 9x13 pan but it reheats great. It is easy to lighten this up too by using Jimmy Dean's Low Fat pork sausage, low fat crescent rolls, and low fat cheese. I hope you enjoy this easy recipe! </div><div align="left"><br />
</div><div align="left"><strong><span style="font-size: large;">EGG AND SAUSAGE CASSEROLE</span></strong></div><div align="left"><br />
</div><div align="left"><strong>Ingredients:</strong> </div><div align="left">1 lb ground pork sausage</div><div align="left">1 (8 oz) tube refrigerated crescent roll dough</div><div align="left">10 eggs, beaten</div><div align="left">2 C shredded mozzarella cheese</div><div align="left">1 1/2 C shredded cheddar cheese</div><div align="left">1 tsp dried oregano</div><div align="left">1 tsp salt</div><div align="left">1/2 tsp ground black pepper</div><div align="left"><br />
</div><div align="left"><strong>Directions: </strong></div><div align="left">Preheat oven to 325 degrees F. Lightly grease a 9x13 inch baking dish.</div><div align="left">Place sausage in a skillet and cook over medium high heat until evenly brown. Drain and set aside.</div><div align="left">Line bottom of prepared baking dish with crescent rolls dough and sprinkle with crumbled sausage. In a large bowl, combine beaten eggs and the rest of the ingredients. Pour over sausage and crescent rolls.</div><div align="left">Bake in prepared oven for 35-45 min, until eggs have set and top is golden. </div><div align="left">Makes 8 servings.</div><div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvsHujLR1YUdJI9UqYk05IccbLkvxvXJbbfuJfy-oYI31xMYSBC8NAEik8hzJQt3uwvnMIxalF_yqLVBkY0Pq2TsGDAfhExj3czBCNMJExvv0f42V1GT6FOnuVMXEAajR5psN_k1T14E/s1600/IMG_6422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvsHujLR1YUdJI9UqYk05IccbLkvxvXJbbfuJfy-oYI31xMYSBC8NAEik8hzJQt3uwvnMIxalF_yqLVBkY0Pq2TsGDAfhExj3czBCNMJExvv0f42V1GT6FOnuVMXEAajR5psN_k1T14E/s400/IMG_6422.JPG" width="400" /></a></div><div align="left"><br />
</div>Charlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.com0tag:blogger.com,1999:blog-802706168682270541.post-51803695049486471252011-11-15T11:20:00.000-08:002011-11-15T11:20:24.152-08:00Pioneer Woman's Cinnamon Rolls<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FDtgo_k9ygAdtSpN-y50u6E3rDz17vFEkhuTiAblNcL88StfajjvfP3rdy-LvsDpB244JOcshaYm6IXhF5_aQwzfEa2G5HCmScTDg0OUzN7T64si0_0PoH5ypgAVR8_oGvu08QxBNyk/s1600/IMG_1396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FDtgo_k9ygAdtSpN-y50u6E3rDz17vFEkhuTiAblNcL88StfajjvfP3rdy-LvsDpB244JOcshaYm6IXhF5_aQwzfEa2G5HCmScTDg0OUzN7T64si0_0PoH5ypgAVR8_oGvu08QxBNyk/s400/IMG_1396.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I was just looking through my food photos and saw these cinnamon rolls pictures that I had taken a year ago. I have no idea why I haven't posted these yet! I have always been scared of any kind of homemade bread recipe and cinnamon rolls seemed so hard to me. Well, I tried this recipe from Pioneer Woman's blog and they were AMAZING! The recipe makes a lot but if you prepare them in tin pie pans they can be frozen (before baking) and you can always have them on hand. The frosting even freezes well. However, that is a dangerous thing to do because they are so sweet and yummy you'll want them all the time. You could also score points with your friends and family and give some away :) The only change I made was with the coffee in the frosting. I personally don't drink it so I just added extra milk. The maple extract is a must though, trust me. Let me know how they turn out for you! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-size: large;">PIONEER WOMAN'S CINNAMON ROLLS</span></strong></div><div class="separator" style="clear: both; text-align: left;"><a href="http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/"><span style="font-size: xx-small;">www.pioneerwoman.com</span></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients</strong>:</div><br />
■1 quart Whole Milk<br />
<br />
■1 cup Vegetable Oil<br />
<br />
■1 cup Sugar<br />
<br />
■2 packages Active Dry Yeast, 0.25 Ounce Packets<br />
<br />
■8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour<br />
<br />
■1 teaspoon (heaping) Baking Powder<br />
<br />
■1 teaspoon (scant) Baking Soda<br />
<br />
■1 Tablespoon (heaping) Salt<br />
<br />
■Plenty Of Melted Butter<br />
<br />
■2 cups Sugar<br />
<br />
■Generous Sprinkling Of Cinnamon<br />
<br />
■<strong>MAPLE FROSTING</strong>:<br />
<br />
■1 bag Powdered Sugar<br />
<br />
■2 teaspoons Maple Flavoring<br />
<br />
■1/2 cup Milk<br />
<br />
■1/4 cup Melted Butter<br />
<br />
■1/4 cup Brewed Coffee (or just an extra 1/4 C milk)<br />
<br />
■1/8 teaspoon Salt<br />
<br />
<strong>Preparation Instructions</strong><br />
<br />
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour. <br />
<br />
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it - overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).<br />
<br />
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon. <br />
<br />
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it. <br />
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Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans. <br />
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Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.<br />
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For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9OJaARJaccUJysQdzv0qcU0e55Of8if4sMSvGYmkPYcuLK1M64UZZu1XOqNImtOGqbTzVTW27uOY8llCYttvVBUv7_zPFCnVec6ZDriG3SRKARZU8j7YPoHkyW0L4eHhvBZTES3lAK4/s1600/IMG_1391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9OJaARJaccUJysQdzv0qcU0e55Of8if4sMSvGYmkPYcuLK1M64UZZu1XOqNImtOGqbTzVTW27uOY8llCYttvVBUv7_zPFCnVec6ZDriG3SRKARZU8j7YPoHkyW0L4eHhvBZTES3lAK4/s400/IMG_1391.JPG" width="400" /></a></div><div style="text-align: center;">YUM! Look at all of that butter! </div>Charlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.com0tag:blogger.com,1999:blog-802706168682270541.post-25956375408569999092011-10-16T18:24:00.000-07:002011-10-16T18:25:59.543-07:00Caramel Apple Cheesecake Bars with Streusel Topping<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikx1vjOcvltec73CtqUi3V0DOwxCm99bw90FKvlCt5Kg_PPLMrP0WhwANwdb3rjrrGf5VvTZYYwgWl9DXcBhCdlyG881zjpEZf3_ANF34zLKiPId_DKAabppEsOQduk0tDwjx3jbsZjQI/s1600/IMG_6269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikx1vjOcvltec73CtqUi3V0DOwxCm99bw90FKvlCt5Kg_PPLMrP0WhwANwdb3rjrrGf5VvTZYYwgWl9DXcBhCdlyG881zjpEZf3_ANF34zLKiPId_DKAabppEsOQduk0tDwjx3jbsZjQI/s400/IMG_6269.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Are you drooling yet? When I saw this recipe on one of my favorite blogs I knew I had to try it. This was absolutely divine! I'd rather have this than boring old apple pie any day. When reading over the recipe I was expecting it to be difficult but it wasn't at all. Just make sure you are super organized and have your 4 bowls ready to make each layer. I used store bought caramel sauce to save a little time too. These bars are good warm, room temperature, or cold. Yes I had them at each temperature :) This is the PERFECT fall dessert! </div><div align="left"><br />
</div><div align="left"><strong><span style="font-size: large;">CARAMEL APPLE CHEESECAKE BARS </span></strong></div><div align="left"><strong><span style="font-size: large;">WITH </span></strong><strong><span style="font-size: large;">STREUSEL TOPPING</span></strong></div><div align="left"><span style="font-size: x-small;"><a href="http://www.melskitchencafe.com/">http://www.melskitchencafe.com/</a></span></div><div align="left"><br />
</div><div align="left"><u><strong>Base:</strong></u></div>2 cups all-purpose flour<br />
1/2 cup firmly packed brown sugar<br />
¼ teaspoon salt<br />
½ teaspoon cinnamon<br />
1 cup (2 sticks) butter, softened<br />
<br />
<strong><u>Cream Cheese Layer:</u></strong><br />
2 (8-ounce) packages cream cheese, softened<br />
1/2 cup sugar<br />
2 large eggs<br />
1 teaspoon vanilla extract<br />
<br />
<strong><u>Apples:</u></strong><br />
3 Granny Smith apples, peeled, cored and finely chopped<br />
2 tablespoons sugar<br />
1/2 teaspoon ground cinnamon<br />
1/4 teaspoon ground nutmeg<br />
<br />
<strong><u>Streusel Topping:</u></strong><br />
1 cup firmly packed light brown sugar<br />
1 cup all-purpose flour<br />
½ teaspoon cinnamon<br />
1/2 cup quick cooking oats<br />
1/2 cup (1 stick) butter, softened<br />
<br />
1 cup caramel sauce <br />
<br />
<strong><u>Instructions:</u></strong><br />
Preheat oven to 350 degrees F.<br />
<br />
In a small bowl, stir together chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.<br />
<br />
In a medium bowl, combine all the streusel topping ingredients and mix until crumbly. Set aside.<br />
<br />
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or two forks until mixture is crumbly but combined. Press evenly into a 9X13-inch baking pan lined with aluminum foil. Bake for 10 minutes or until lightly browned.<br />
<br />
While the crust is baking, in a large bowl, beat cream cheese with 1/2 cup sugar until smooth. Then add eggs, one at a time and then the vanilla. Mix well. Pour over the warm crust.<br />
<br />
Spoon the apple mixture evenly over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30 minutes until the filling is set.<br />
<br />
<div style="text-align: left;">Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).</div>Charlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.com1tag:blogger.com,1999:blog-802706168682270541.post-46977112116238410212011-09-12T08:31:00.000-07:002011-09-12T08:31:23.392-07:00Grilled Cilantro Lime Chicken with Poblano Spinach Vinaigrette<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6tbQ9Whm0BlZI2MTseSxZUXUtmIXk31zs02QuGB_BZRMs8nDvpTnj_ektunX0-PEWT5Mlw340nynSpHfYBAsDX-ZJuiu9BLlxnp_QcYGHijSNjjobbKB8Rj8Rx3_pflLJ-BJoJYYMtY/s1600/IMG_5912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6tbQ9Whm0BlZI2MTseSxZUXUtmIXk31zs02QuGB_BZRMs8nDvpTnj_ektunX0-PEWT5Mlw340nynSpHfYBAsDX-ZJuiu9BLlxnp_QcYGHijSNjjobbKB8Rj8Rx3_pflLJ-BJoJYYMtY/s400/IMG_5912.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Wow the name of this recipe is super long but I promise it isn't complicated! I love grilled chicken. We have it once a week during the summer months. It is so flavorful and easy and my whole family loves it! I came across this recipe in an ad for Kashi in my Real Simple magazine a while back. It doesn't use any Kashi ingredients so I thought it was kind of random but it looked good enough to give it a try. It was so delicious and fresh tasting! I think we will be enjoying this one all year round. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><strong>GRILLED CILANTRO LIME CHICKEN WITH POBLANO SPINACH VINAIGRETTE</strong></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients:</strong></div><div class="separator" style="clear: both; text-align: left;"><em>Chicken Marinade:</em></div><div class="separator" style="clear: both; text-align: left;">4 TB extra virgin olive oil</div><div class="separator" style="clear: both; text-align: left;">4 limes, juiced (about 2 TB)</div><div class="separator" style="clear: both; text-align: left;">4 garlic cloves, minced</div><div class="separator" style="clear: both; text-align: left;">4 TB fresh cilantro, chopped</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp kosher salt</div><div class="separator" style="clear: both; text-align: left;">pinch black pepper</div><div class="separator" style="clear: both; text-align: left;">3 large boneless, skinless chicken breasts</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>Vinaigrette:</em></div><div class="separator" style="clear: both; text-align: left;">1 medium poblano pepper, roasted</div><div class="separator" style="clear: both; text-align: left;">1 C baby spinach, steamed for 2 minutes and squeezed to remove excess liquid</div><div class="separator" style="clear: both; text-align: left;">1 garlic clove, minced</div><div class="separator" style="clear: both; text-align: left;">1 small shallot, minced</div><div class="separator" style="clear: both; text-align: left;">1/2 C cilantro, minced</div><div class="separator" style="clear: both; text-align: left;">2 limes, juiced</div><div class="separator" style="clear: both; text-align: left;">1 heaping TB Dijon mustard</div><div class="separator" style="clear: both; text-align: left;">pinch kosher salt</div><div class="separator" style="clear: both; text-align: left;">pinch black pepper</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Directions:</strong></div><div class="separator" style="clear: both; text-align: left;">1. Place chicken breasts between 2 layers of plastic wrap or in a sealed ziploc bag. Using a meat mallet or heavy cast iron skillet, pound the breasts out until they are evenly about 1/2 inch thick. </div><div class="separator" style="clear: both; text-align: left;">2. <u>To make marinade</u>: Whisk together olive oil, lime juice, garlic, cilantro, salt, and pepper. Pour into container, add chicken, and put in fridge to marinate for at least 30 minutes.</div><div class="separator" style="clear: both; text-align: left;">3. <u>To make vinaigrette</u>: Preheat oven to 375 F. Lightly coat poblano pepper with olive oil. Place in oven safe dish and bake in oven until its skin is covered by dark brown and black spots. (About 25 minutes). Remove from oven and let pepper cool. Then, remove stem, skin and seeds. Add pepper and all vinaigrette ingredients in to a blender or food processor; puree until smooth. </div><div class="separator" style="clear: both; text-align: left;">4. <u>To make dish</u>: Heat grill pan or grill to medium high heat, add chicken. Grill for approximately 6 minutes on once side, 4 minutes on the other, until chicken is cooked through. </div><div class="separator" style="clear: both; text-align: left;">5. Place chicken on serving plate and drizzle with a few TB of the vinaigrette. Serve with extra vinaigrette on the side. Garnish with cilantro and lime slices if desired. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">* You can also roast the poblano pepper over an open flame on your gas cook top if desired. Just hold it over the flame using tongs turning it over until the skin is all black and brown. No oil necessary for this method. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"></div>Charlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.com0tag:blogger.com,1999:blog-802706168682270541.post-43979092283512766142011-08-09T10:09:00.000-07:002011-08-09T10:09:20.217-07:00White Chocolate Blueberry Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRF4TULqJle-2i-d1ZAY1VNn_ZOrbXtKRfazTKmiShAkpAec0x0_EIy0iioKzucQ2yxgW8o4NfC-oigxLsV_0D_M-eA4Rk3qvSuvAasCujNdGhqS1Vi0oIjgfMXPSSgKZ8Qxp7M-DFbs/s1600/IMG_5572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRF4TULqJle-2i-d1ZAY1VNn_ZOrbXtKRfazTKmiShAkpAec0x0_EIy0iioKzucQ2yxgW8o4NfC-oigxLsV_0D_M-eA4Rk3qvSuvAasCujNdGhqS1Vi0oIjgfMXPSSgKZ8Qxp7M-DFbs/s400/IMG_5572.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div align="left">Sorry I haven't posted in forever! July was not a good month for me personally so blogging hasn't really been a priority for me. I've thought about it lots, though, and have many recipes that I want to share. This White Chocolate Blueberry Cake is amazing! I made it for Memorial Day and it was a hit all around. It is like an extra rich blueberry muffin with frosting! This is definitely going in my "keep" file for sure! </div><div align="left"><br />
</div><div align="left"><span style="font-size: large;"><strong>WHITE CHOCOLATE BLUEBERRY CAKE</strong></span></div><div align="left">adapted from Sandra Lee's recipe</div><div align="left"><br />
</div><div align="left">Makes 12 Servings</div><div align="left"><br />
</div><div align="left">Ingredients:</div><div align="left">Non stick cooking spray</div><div align="left">1 package (18.25 oz) white cake mix</div><div align="left">1 package (4 serving size) instant white chocolate pudding mix</div><div align="left">1 C milk</div><div align="left">1/2 C vegetable oil</div><div align="left">3 egg whites</div><div align="left">1 can (15 oz) blueberries in light syrup, drained</div><div align="left">2 containers (12 oz each) whipped vanilla frosting</div><div align="left">3/4 C white baking chips, melted</div><div align="left">Fresh Blueberries</div><div align="left"><br />
</div><div align="left">Directions:</div><div align="left">Preheat oven to 350 F. Spray two 9-inch round cake pans with cooking spray; set aside.</div><div align="left"><br />
</div><div align="left">In a large mixing bowl, combine cake mix and pudding mix. Add milk, oil, and egg whites; beat with an electric mixer on low for 30 seconds. Scrape down the side of the bowl; beat on medium for 2 minutes more. Fold in drained blueberries. Pour batter evenly into prepared pans.</div><div align="left"><br />
</div><div align="left">Bake for 35 to 40 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 10 minutes; remove from pans. Cool completely on a wire rack.</div><div align="left"><br />
</div><div align="left">In a medium bowl, combine vanilla frosting and melted white baking chips.</div><div align="left"><br />
</div><div align="left">To assemble, place one cake layer on a serving plate. Spread with 1/2 C of the frosting; top with second cake layer. Frost the side and top of the cake with the remaining frosting. </div><div align="left"><br />
</div><div align="left">Garnish cake with fresh blueberries. </div><div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjil_w7pjCiH987KsYwa8F1cfOGEsTid7gXsLhpvhJiYoSfIpEIg7AjylrXILWeIWfJUsTBqKOxiSXA0SMH-FoaZDXnuPKzs2rKfAF-otem1YgrLJx-2ty-dzAjZKBZ235n2IXQT1PCxp4/s1600/IMG_5574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjil_w7pjCiH987KsYwa8F1cfOGEsTid7gXsLhpvhJiYoSfIpEIg7AjylrXILWeIWfJUsTBqKOxiSXA0SMH-FoaZDXnuPKzs2rKfAF-otem1YgrLJx-2ty-dzAjZKBZ235n2IXQT1PCxp4/s400/IMG_5574.JPG" width="400" /></a></div><div align="left"><br />
</div>Charlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.com1tag:blogger.com,1999:blog-802706168682270541.post-92060409560106192832011-06-20T09:18:00.000-07:002011-06-20T15:56:13.220-07:00Creamy Fettuccine with Leeks, Corn, and Spinach<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjAKzeVTBm6gAs5F3EbngW72Bxm1NfDrkYsqdAN2KoVcnmMgruglQXCtLdJjNDiZmQeRdttSqJUwCQ63iluGUJtQmPDhFwJjCKJkN8AQsqBYk3-dBGzFZBdIucFi8gv25UgyXM3fH9wQI/s1600/IMG_5635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjAKzeVTBm6gAs5F3EbngW72Bxm1NfDrkYsqdAN2KoVcnmMgruglQXCtLdJjNDiZmQeRdttSqJUwCQ63iluGUJtQmPDhFwJjCKJkN8AQsqBYk3-dBGzFZBdIucFi8gv25UgyXM3fH9wQI/s400/IMG_5635.JPG" width="400" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Are you ready for an easy and delicious main dish? This is it! I love summer meals because I tend to make lighter, fresh dishes and this one was a hit all around in my family. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-size: large;">CREAMY FETTUCCINE WITH LEEKS, CORN, AND SPINACH</span></strong></div><div class="separator" style="clear: both; text-align: left;">Serves 4-6</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">16 oz fettuccine</div><div class="separator" style="clear: both; text-align: left;">1 TB olive oil</div><div class="separator" style="clear: both; text-align: left;">2 leeks (white and light green parts) cut into thin half-moons</div><div class="separator" style="clear: both; text-align: left;">4 cloves garlic, thinly sliced (or minced if you prefer)</div><div class="separator" style="clear: both; text-align: left;">Kosher salt and black pepper</div><div class="separator" style="clear: both; text-align: left;">1 C corn kernels (from 1-2 ears, or frozen)</div><div class="separator" style="clear: both; text-align: left;">1/2 C low sodium chicken broth</div><div class="separator" style="clear: both; text-align: left;">1 C heavy cream</div><div class="separator" style="clear: both; text-align: left;">3 C baby spinach </div><div class="separator" style="clear: both; text-align: left;">1/3 C grated romano or parmesan cheese</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cook the pasta according to the package directions.</div><div class="separator" style="clear: both; text-align: left;">Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leeks, garlic, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the spinach, corn and broth and simmer until the corn is tender and spinach is wilted, 2 to 3 minutes; stir in the cream.</div><div class="separator" style="clear: both; text-align: left;">Add the pasta, season with 1/2 tsp salt and 1/4 tsp pepper, and toss to combine. Sprinkle with the cheese before serving. </div><div class="separator" style="clear: both; text-align: left;"><em>TIP ON LEEKS: Leeks tend to be pretty dirty and gritty if not washed properly. After chopping your leeks, place them in a bowl filled with cold water and allow to soak for about 5 mintes, occassionally breaking them up and moving around a bit with your hands. After 5 minutes take them out of the water by skimming them off the top. Just place them on a towel to drain. You don't want to drain them by pouring it all in a colander because the bottom of your bowl will have all the dirt in it. Gets them nice and clean!</em></div>Charlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.com0tag:blogger.com,1999:blog-802706168682270541.post-79149443563648969182011-06-02T09:12:00.000-07:002011-06-02T09:13:30.792-07:00Buttermilk Biscuits<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYknvBg_t2HOWaEr6_voXuVgUfFTGe2nt4p1kjHvvtmr2v2ZZPAX8SdZcg3GIywYq-SH24xpaHFIoOl9ZDwxByxGxx7S_Xtxapp5kgH15hFdFHkvDfSlOrK7WlxgkZ229UIkprWgna_0/s1600/IMG_5563.JPG" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYknvBg_t2HOWaEr6_voXuVgUfFTGe2nt4p1kjHvvtmr2v2ZZPAX8SdZcg3GIywYq-SH24xpaHFIoOl9ZDwxByxGxx7S_Xtxapp5kgH15hFdFHkvDfSlOrK7WlxgkZ229UIkprWgna_0/s400/IMG_5563.JPG" t8="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div align="left">I'M BACK!!! Wow has it really been almost 4 months? I'm so happy to finally be moved to Utah and moved into our new house. Buying a house is even more stressful than I imagined! I am in love with this home and especially my new kitchen. The home was built in 1964 but the kitchen has been completely remodeled and it is a dream. Hickory wood floors, granite countertops, stainless steel appliances, knotty wood walnut cabinets-FOR REAL! Sounds like I'm talking about someone else's house. Anyway, I'm out from under the mountains of boxes and paper and cooking up a storm. </div><div align="left">A few weeks ago Ben and I watched an episode of Bobby's Brunch on the Cooking Channel. He made homemade buttermilk biscuits with sausage gravy that left us drooling. We used to make that all the time when we were newlyweds and I had totally forgotten about it. How did I forget about that?!?! The only thing different about the way I made them 11 years ago was that I always used canned biscuits. Any kind of homemade bread product like rolls, pie crust, biscuits, etc has always been so intimidating to me. In fact, I remember trying to make homemade biscuits back then and they were hard as a brick! </div><div align="left">I didn't use Bobby's recipe because I was missing an ingredient but remembered I had this one saved from a blog. The blog is called <a href="http://www.foodpeoplewant.com/">http://www.foodpeoplewant.com/</a> and the writer got this recipe from the New York Times. Let me tell you that I am a changed woman. These were so super easy and fun to make! I had such a feeling of accomplishment and they were delicious! If I can make these, anyone can so try them soon. Oh, and just a little tip on the buttermilk. I know it's not an ingredient that is used often so I buy the biggest container at the store then freeze it in 1 cup portions. It freezes well and you will always have it on hand. Don't forget about my <a href="http://charlottesfanfare.blogspot.com/2010/04/buttermilk-pancakes.html">Buttermilk Pancakes</a> recipe too!</div><div align="left"><br />
</div><div align="left"><span style="font-size: large;"><strong>BUTTERMILK BISCUITS</strong></span><span style="font-size: large;"><strong><br />
</strong></span><span style="font-size: x-small;"><a href="http://www.foodpeoplewant.com/">http://www.foodpeoplewant.com/</a></span></div><div align="left">Makes about 8 biscuits</div><div align="left"><br />
</div><em>Making your own baking powder by combining fresh cream of tartar and baking soda will produce biscuits with the most lift. Don’t be afraid of the hot oven temperature either as this will allow the heat to get on the biscuits quickly and sufficiently brown their tops. When forming the dough, mix in the buttermilk until the mixture just holds together. The last thing you want to do in this recipe is overwork the dough and ruin the biscuits flaky, buttery texture.</em><br />
INGREDIENTS:<br />
<br />
1/2 tablespoon cream of tartar <br />
3/4 teaspoons baking soda <br />
2 1/2 cups sifted unbleached all-purpose flour, plus more as needed <br />
1/2 tablespoon plus 1/2 teaspoon kosher salt <br />
1/4 cup plus 1 tablespoons packed lard or unsalted butter, chilled and cut into pieces (I used unsalted butter)<br />
1 cups chilled cultured buttermilk, plus more as needed <br />
1 1/2 tablespoons unsalted butter, melted <br />
<br />
METHOD:<br />
Place a rack in the middle position of the oven and preheat to 500°. <br />
<br />
Make your own baking powder by sifting together the cream of tartar and baking soda. <br />
<br />
In a large bowl, whisk together the flour, baking powder and salt. Add the lard or butter and quickly work the pieces into the flour with a pastry cutter or the tips of your fingers. The pieces should be coarsely blended and resemble large peas. <br />
<br />
Make a well in the center of the bowl and pour in the buttermilk. Quickly mix the ingredients until the mixture just begins to come together. Add 2-4 more teaspoons of buttermilk if the mixture seems dry. <br />
<br />
Immediately turn the dough out onto to a generously floured surface and quickly knead the dough about ten times until a ball forms. Gently flatten the dough and use a lightly floured rolling pin to roll the dough out a thickness of 3/4 inch. <br />
<br />
With a fork that has been dipped in flour, pierce the dough at half inch intervals before using a fluted, 2 1/2 or 3 inch biscuit cutter to stamp out the biscuits. When you have run out of room to stamp out more biscuits, carefully reform the dough and press out as many as you can.<br />
<br />
Arrange the biscuits on a parchment lined baking sheet (or spray pan with cooking spray) and bake until golden, about 10-12 minutes. <br />
<br />
Remove from the oven and brush the tops with the melted butter.Charlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.com2tag:blogger.com,1999:blog-802706168682270541.post-62000607658431327672011-02-09T08:16:00.000-08:002011-02-09T08:16:30.635-08:00I'll Be Back Soon!The movers will be here to start packing us in 5 days so I have to get to work. There's so much to do! We are temporarily moving in with my husband's sister while house hunting so it may be a few months before I'm back to blogging. In the meantime, enjoy all the recipes here and tell me how you like them! Charlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.com1tag:blogger.com,1999:blog-802706168682270541.post-53517890916043612262011-01-31T08:04:00.000-08:002011-02-04T21:43:58.145-08:00Oreo-Crusted White Chocolate Mousse Torte<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNdGvzosB-tVj9hhxNjsqGyLz3AWUY9z0C1IHjK64U0hBN5-woBr2s__EK7CqxO41qkKE63VwOIqd-jEPIK8tWCqALHYLcQGMz1uSNR1l3nR7Al0UZp9kDezEXdlXQXvDsfNQDCtSWVm0/s1600/IMG_5285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNdGvzosB-tVj9hhxNjsqGyLz3AWUY9z0C1IHjK64U0hBN5-woBr2s__EK7CqxO41qkKE63VwOIqd-jEPIK8tWCqALHYLcQGMz1uSNR1l3nR7Al0UZp9kDezEXdlXQXvDsfNQDCtSWVm0/s400/IMG_5285.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div align="left">Will you forgive me if I post two chocolate recipes in a row? I just had to get this one in before we move in a couple of weeks and things get crazy around here. We had some dinner guests recently and my wonderful husband was the one making the main dish. He lived in the Dominican Republic and makes the most amazing Domincan meal. Since he was doing all the work for that I was able to focus all of my attention on dessert. I've had my eye on this for a while and it turned out to be a "wow" dessert. My kids absolutely loved it and they are hard to please with new desserts. If you love Oreos you can't help but love this too! It's also no-bake which is definitely a plus! </div><div align="left">* Linked to <a href="http://sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-3.html">Sweets for Saturday</a></div><div align="left"><strong><span style="font-size: large;"></span></strong></div><br />
<strong><span style="font-size: large;">OREO-CRUSTED WHITE CHOCOLATE MOUSSE TORTE</span></strong><br />
<span style="font-size: x-small;"><a href="http://www.melskitchencafe.com/">http://www.melskitchencafe.com/</a></span><br />
<br />
Makes one 9-inch cake; 12 servings<br />
<br />
<u>For the crust and garnish:</u><br />
<br />
Butter for preparing the pan<br />
24 Oreo cookies, roughly broken in thirds<br />
6 ounces semisweet chocolate, finely chopped<br />
1/2 cup (4 ounces) heavy cream<br />
<u>For the filling:</u><br />
<br />
10 ounces white chocolate, coarsely chopped<br />
2 cups (16 ounces) heavy cream<br />
1 teaspoon vanilla extract<br />
2 teaspoons unflavored gelatin<br />
<br />
Coat the interior of a 9-inch springform pan with butter. Place a circle of parchment in the bottom and butter it as well (I omitted this step and it didn’t stick).<br />
<br />
Place the bowl of an electric mixer and wire whip attachment or the beaters in the freezer to chill.<br />
<br />
To make the crust, place the broken cookies in the work bowl of a food processor fitted with the metal blade. Pulse until medium-size crumbs are formed. They won’t be uniform but don’t process long enough to make mush- just to grind the cookies into uneven crumbs. Leave the crumbs in the food processor. Place the semisweet chocolate in a medium metal bowl. Pour the 1/2 cup heavy cream into a small saucepan; set over medium heat and bring the cream to a very gentle simmer. Pour it over the chocolate and stir until the mixture is smooth. Add two-thirds of the cookie crumbs; reserve the remaining crumbs. Stir the crumbs to coat them with the chocolate. Spoon and scrape the mixture into the bottom of the prepared pan. Press the chocolate-coated crumbs evenly over the bottom all the way to the edge of the pan, but not up the sides. Set aside.<br />
<br />
To prepare the filling, place the white chocolate and 2/3 cup of the heavy cream in a metal bowl placed over, but not touching, a pan of simmering water. Stir occasionally as the chocolate melts. When the mixture is smooth, remove it from over the water and set aside to cool.<br />
<br />
In a chilled bowl using the chilled beaters, whip the remaining 1 1/3 cups of heavy cream and the vanilla until soft peaks form.<br />
<br />
Pour 3 tablespoons of water into a small saucepan and sprinkle the gelatin over it. When the gelatin has softened, place the saucepan over very low heat and stir the mixture just until the gelatin has dissolved and liquefied. Immediately scrape the gelatin mixture into the white chocolate mixture, and fold gently until well combined. Fold the white chocolate-gelatin mixture into the whipped cream until the mixture is uniform. Scrape the filling into the prepared crust.<br />
<br />
Refrigerate the torte until the gelatin has set, at least 4 hours or overnight (I refrigerated mine overnight). To serve, loosen the edges of the torte from the sides of the pan with a small knife. Remove the sides of the pan and run a wide metal spatula between the bottom of the torte and the parchment liner, then lift the torte onto a flat serving plate. Just before serving, sprinkle the torte with the reserved cookie crumbs.<br />
<br />
This torte can be refrigerated, covered, for up to 4 days.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xY1xBorOUH6jS2BVuXNjfPFlInU6AI5nHSB0Y5dMVLhdTbLwD3om23o_a-tJnnhVC7e0bwVU5CASSYf7KjQeaoTjb57mz3cYCtFO-08n1lF4vTXK_VqnTPkBEDaSAy4p-V5nJp05V3k/s1600/IMG_5286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xY1xBorOUH6jS2BVuXNjfPFlInU6AI5nHSB0Y5dMVLhdTbLwD3om23o_a-tJnnhVC7e0bwVU5CASSYf7KjQeaoTjb57mz3cYCtFO-08n1lF4vTXK_VqnTPkBEDaSAy4p-V5nJp05V3k/s400/IMG_5286.JPG" width="400" /></a></div>Charlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.com5tag:blogger.com,1999:blog-802706168682270541.post-88865448965336491592011-01-20T08:45:00.000-08:002011-01-20T08:45:01.940-08:00Chocolate Banana Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBHzT9ZU5p7BsE8Qbe6qVp26ZNEEy1uuGlwFKigUHJciFYFNTY_URzyukwe6_SLAtm6lg_Go7i0fbPb8Q_NmCZdYjw3hXxI2Xt3uwTpZiWbqdKfF8T0ufcnLVbgaDCdNk9nlgbNcmJ8GY/s1600/006+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBHzT9ZU5p7BsE8Qbe6qVp26ZNEEy1uuGlwFKigUHJciFYFNTY_URzyukwe6_SLAtm6lg_Go7i0fbPb8Q_NmCZdYjw3hXxI2Xt3uwTpZiWbqdKfF8T0ufcnLVbgaDCdNk9nlgbNcmJ8GY/s400/006+%25284%2529.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div align="left">I love banana bread and when I saw this recipe in Tyler's Ultimate cookbook I knew I had to try it. I love Tyler Florence! He is my favorite Food Network chef because his recipes are so great. No other reasons, though, and especially not because he's cute ;) This was so good fresh from the oven with butter and is also good toasted. Don't expect it to be overly sweet because it's more just a cocoa flavor to enhance the banana bread. Does that make sense? Save your bananas and try this soon! </div><div align="left"><br />
</div><div align="left"><strong><span style="font-size: large;">CHOCOLATE BANANA BREAD </span></strong></div><div align="left"><em>Tyler's Ultimate Cookbook</em></div><div align="left"><br />
</div><div align="left">Makes 1 loaf</div><div align="left"><br />
</div><div align="left">1/2 C (1 stick) unsalted butter, softened, plus more for the pan</div><div align="left">2 C all-purpose flour</div><div align="left">3/4 C sugar</div><div align="left">1/4 C cocoa powder</div><div align="left">1 1/2 tsp baking powder</div><div align="left">1 tsp kosher salt</div><div align="left">4 oz bittersweet chocolate, melted</div><div align="left">2 large eggs</div><div align="left">3 very ripe bananas</div><div align="left">1 tsp vanilla extract</div><div align="left"><br />
</div><div align="left">Preheat the oven to 350 F. Butter a 9 x 5 inch loaf pan. Mix together the flour, sugar, cocoa powder, baking powder, and salt in a large bowl. In another bowl, cream the butter until lightened, then beat in the chocolate, eggs, bananas, and vanilla. Stir in the dry ingredients just until combined; do not overbeat.</div><div align="left">Pour batter into the loaf pan and bake until a toothpick stuck into the center of the bread comes out almost clean, 50-60 minutes. Transfer the pan to a rack and cool for at least 15 minutes before unmolding. Sprinkle with powdered sugar if desired. It looks pretty that way! </div>Charlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.com3tag:blogger.com,1999:blog-802706168682270541.post-64918462881715826602011-01-04T12:58:00.000-08:002012-04-30T18:03:11.455-07:00Thai Turkey Tacos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXOTm9iUjHUVbeFnmZsb9MiBpAtw2AlmWQgM_nLW0XpRgvmOQCqFsR3zOBdaFLK5s-q8j6TCYmwBB4byTL5r1bAE2N2thXgrISkBc-BRq3wD15J2ZtPXYLGCSBoWKlH32LzczzSE-R9o/s1600/IMG_2547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXOTm9iUjHUVbeFnmZsb9MiBpAtw2AlmWQgM_nLW0XpRgvmOQCqFsR3zOBdaFLK5s-q8j6TCYmwBB4byTL5r1bAE2N2thXgrISkBc-BRq3wD15J2ZtPXYLGCSBoWKlH32LzczzSE-R9o/s400/IMG_2547.JPG" width="400" /></a></div>
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Happy New Year! I can't believe another year has come and gone. I don't know about any of you but I just feel icky after all the sweets and rich foods I've been eating the last few weeks. I am going to start posting healthier recipes (not all of them of course!) for you all to enjoy. </div>
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Ok, so raise your hand if you're scared of ground turkey? I know lots of people who are but I'm here to tell you that it is so good. I used to be skeptical and the kids hated it at first but now I substitute it for any recipe that calls for ground beef. Most of the time the kids can't tell a difference! This recipe has to be my favorite way to have ground turkey. It's so flavorful, low fat and low carb! </div>
<br />
<strong><span style="font-size: large;">THAI TURKEY TACOS</span></strong><br />
<strong><span style="font-size: large;"></span></strong><br />
<strong><br />
<span style="font-size: large;"></span></strong><br />
1 pound lean ground turkey <br />
2 tablespoons grated ginger or 1/2 tsp dry ginger<br />
1-3 garlic clove, peeled and crushed<br />
1/2 red bell pepper, chopped<br />
1 small onion, thinly sliced<br />
2 cups coleslaw mix with carrots<br />
½ C lightly salted peanuts, roughly chopped<br />
Cilantro for garnish<br />
Lettuce (iceberg and romaine work well)<br />
<br />
Thai Cooking Sauce<br />
<br />
Combine:<br />
4 tsp sesame oil<br />
8 Tablespoons of soy sauce (I use low sodium)<br />
4 Tablespoons of lime juice <br />
4 Tablespoon of honey<br />
1 tsp of crushed red pepper (I use a little less for the kids’ sake)<br />
<br />
Heat a large nonstick skillet over medium high heat. Add turkey; cook, crumble and stir until meat is no longer pink. Add ginger, garlic, onion, pepper, and slaw mix; stir-fry with meat for 2-3 minutes until vegetables are wilted. Add ½ of the Thai cooking sauce, stirring constantly to blend all ingredients, about one minute. Wrap in lettuce leaves and garnish with peanuts and cilantro. Use extra sauce for dipping.Charlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.com3tag:blogger.com,1999:blog-802706168682270541.post-6262724799384082392010-12-16T08:27:00.000-08:002010-12-16T08:28:46.251-08:00Milk Chocolate Gingersnaps<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigJXUWBjiPficVaUc3Vvth9RqPOYikceGxR0mZj9NsjwSYFTaybePKMKHrnsyDD3NhfV2ezsazQ5uXtHbHfpt2NW_2Pq5Ppw61RRyECGCZP9OUevQRd0TVFZrSd-zphmjsBwCnLOrot3g/s1600/IMG_4841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigJXUWBjiPficVaUc3Vvth9RqPOYikceGxR0mZj9NsjwSYFTaybePKMKHrnsyDD3NhfV2ezsazQ5uXtHbHfpt2NW_2Pq5Ppw61RRyECGCZP9OUevQRd0TVFZrSd-zphmjsBwCnLOrot3g/s400/IMG_4841.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Excuse the "brown on brown" picture here but this was taken right before my desserts class started and I was in a hurry. I am so excited, though, because I have asked for a really cool light for Christmas to help with my food photography. Can't wait to take some much better pictures! </div><div class="separator" style="clear: both; text-align: left;">I have to tell you a funny story about these cookies. These have become a must when baking for friends and family during the holidays. They are fantastic! Last weekend I was a baking fool and spent all of Saturday and Sunday within the confines of my kitchen. My plan was to double this recipe which would make about 60 cookies. So I whipped them up and when I went to scoop and roll them in the sugar I could tell the consistency was not right. I double checked the recipe and I had QUADRUPLED the BUTTER. What?!?! By the time I started on these Sunday afternoon I think I had lost my mind a little reading "a cup of this, a teaspoon of that, etc" all weekend! So I got out my gigantic plastic pop-up Pampered Chef bowl that Ben said I'd never need and put all the dough in that :) Then just doubled everything but the butter and added that to the bowl. There was so much that I just had to use my hands to mix it all up. So instead of 60 cookies I made 120! It turned out to be a good thing, though, because I just put them in the freezer and have been adding them to plates for friends AND the kids and Ben have been able to eat them without me slapping their hands and saying "These are for our friends and family not us!" :) </div><div class="separator" style="clear: both; text-align: left;">Check out the site <a href="http://www.recipegirl.com/">http://www.recipegirl.com/</a> because it is really great. She has so many holiday cookie recipes that I want to try!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-size: large;">MILK CHOCOLATE GINGERSNAPS</span></strong></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-small;"><a href="http://www.reipegirl.com/">http://www.reipegirl.com/</a></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>2¼ cups unbleached all-purpose flour<br />
2 tsp baking soda<br />
¼ tsp salt<br />
1 tsp ground cinnamon<br />
1½ tsp ground ginger<br />
¾ cup (1½ sticks) unsalted butter, at room temperature<br />
1 cup packed light brown sugar<br />
1 large egg<br />
¼ cup molasses<br />
1½ cups (about 9 ounces) milk chocolate chips<br />
¼ cup granulated sugar<br />
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1. Position a rack in the middle of the oven; preheat oven to 350°F. Line 2 baking sheets with parchment paper.<br />
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2. Sift flour, baking soda, salt, cinnamon and ginger into a medium bowl and set aside. In a large bowl and using an electric mixer on medium speed, beat butter and brown sugar until smoothly blended, about 1 minute. Add egg and molasses and mix until blended. Reduce mixer speed to low and add flour mixture, mixing just to incorporate. Mix in the chocolate chips.<br />
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3. Spread granulated sugar on a large piece of wax or parchment paper. Roll a rounded Tablespoon of dough between the palms of your hands into a 1¼-inch ball. Roll ball in sugar. Place cookies on prepared baking sheets, spaced 2 inches apart. Bake cookies one sheet at a time until they feel firm on top but soft in the center and have several cracks, about 14 minutes.<br />
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4. Cool cookies on baking sheets for 5 minutes. Use a wide metal spatula to transfer cookies to a wire rack to cool completely.<br />
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Yield: About 30 cookies<br />
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<em>Cooking Tips</em><br />
<em>*Cookies can be stored in a tightly covered container at room temperature for up to 4 days.</em><br />
<em>**Finished cookies may also be frozen until ready to place on cookie platters.</em>Charlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.com0tag:blogger.com,1999:blog-802706168682270541.post-35517307930688099992010-12-07T08:38:00.000-08:002010-12-07T08:38:34.606-08:00Italian Mac-N-Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-VCaRB505hRLRcqOaSJmgde2BUWcb7w48wli8P6AF8VcLPULmonlmi4RJ4-TdRoFMeSWRubocWjIFMm6fCHBmvUZmRSP-nxI24pVSJuAgzMYI8k-ZILDAku101qGdrljxTEYR7eiBZDk/s1600/IMG_4845.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-VCaRB505hRLRcqOaSJmgde2BUWcb7w48wli8P6AF8VcLPULmonlmi4RJ4-TdRoFMeSWRubocWjIFMm6fCHBmvUZmRSP-nxI24pVSJuAgzMYI8k-ZILDAku101qGdrljxTEYR7eiBZDk/s400/IMG_4845.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div align="left">Are you ready for some major comfort food? Pasta is definitely a comfort food to me and this dish is up there in my top favorite pastas. I started making this years ago when Rachel Ray was just getting popular and everyone was in love with her. I must say that I've tried many many of her recipes and pretty much hated most of them but this one was exceptional. This is one of her "30 Minute Meals" too which makes it even better! Honestly, though, it only takes 30 minutes IF you have everything chopped and prepped before you start. So misleading! Italian sausage, mushrooms, creamy sauce, tomatoes, cheese...mmmm!!! I love how the parmesan gets crispy on the top. Ben and I fight over the crunchiest pieces! I looked up this recipe on the net just for ease of putting it on the blog but it's been changed a little. I wouldn't change a thing so I am giving you the original version. This is the perfect meal for a cold winter night! </div><div align="left"><br />
</div><div align="left"><strong><span style="font-size: large;">ITALIAN MAC-N-CHEESE</span></strong></div><div align="left"><span style="font-size: x-small;">Source: Rachel Ray</span></div><div align="left"><br />
</div><div align="left">1 lb Penne pasta</div><div align="left">1 lb bulk Italian sausage (not the sweet kind!)</div><div align="left">2 TB Extra virgin olive oil</div><div align="left">1 TB butter</div><div align="left">3-4 garlic cloves, minced</div><div align="left">12 fresh button or baby portabello mushrooms</div><div align="left">Salt and Pepper</div><div align="left">2 TB all purpose flour</div><div align="left">1 C chicken stock or broth</div><div align="left">1 C heavy cream</div><div align="left">8 oz shredded Italian 4 Cheese Blend cheese</div><div align="left">1 can (15 oz) plain diced tomatoes, drained</div><div align="left">3/4 C parmesan cheese</div><div align="left"><br />
</div><div align="left">Cook pasta 9 minutes or until it is al dente (not quite done). Brown and crumble sausage, drain, set aside. Add EVOO to the same pan over medium heat and add butter, garlic, and mushrooms. Season with S&P liberally. Saute 3-5 minutes until mushrooms are golden brown. Add a little more olive oil if the mixture gets too dry while browning. Preheat broiler to high. Add flour and stir to make a roux. Whisk in chicken stock and heavy cream. Bring to a bubble then stir in half of the cheese blend. When cheese melts, add tomatoes. When sauce boils add pasta and sausage then transfer to a baking dish. (9x13) Add remaining cheese and grated parmesan to the top. Cook until browned. This will only take about 5-10 min on top rack under broiler so keep an eye on it. Serves 6-8</div><div align="left"><br />
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</div>Charlottehttp://www.blogger.com/profile/03930590635096896977noreply@blogger.com0tag:blogger.com,1999:blog-802706168682270541.post-81856029818713391292010-11-30T13:58:00.000-08:002010-11-30T13:58:50.542-08:00Apple Pie Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg89iLvciAjLOxa2kKaYOIbxB5zws8gtNRMo7Sq1n5dGps_fA8pJQiCi0FSPQDEzaQL1ADO74nKP2qPdj-aJ5sf6shTmOzdI6uwCLUs2Tu4bqZSCa4VvITvWNVGB9A2hleUee5K5cl1WSs/s1600/IMG_4842.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg89iLvciAjLOxa2kKaYOIbxB5zws8gtNRMo7Sq1n5dGps_fA8pJQiCi0FSPQDEzaQL1ADO74nKP2qPdj-aJ5sf6shTmOzdI6uwCLUs2Tu4bqZSCa4VvITvWNVGB9A2hleUee5K5cl1WSs/s320/IMG_4842.JPG" width="320" /></a></div><br />
Call me crazy but I'm not a big fan of apple pie. It's just rare for me to eat one that is really, really delicious and perfect. It's not worth the calories unless it's that way! Usually it's just blah to me so I'm more of a cherry, chocolate, and banana cream kind of girl. I found this recipe last year and it sounded so interesting to me. Apple pie in bar form? I had to try it! I LOVE these so much. They taste just like a really good apple pie. They are a labor of love but not hard to make, there's just quite a few steps. Have some friends/family in mind to share these with when you make them because it makes a lot. Happy baking! <br />
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<strong><span style="font-size: large;">APPLE PIE BARS</span></strong><br />
<a href="http://www.recipegirl.com/">http://www.recipegirl.com/</a><br />
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<u>CRUST:</u><br />
1 1/2 cups (3 sticks) unsalted butter, softened<br />
3/4 cup sugar<br />
3 cups all-purpose flour<br />
1/2 tsp. ground cinnamon<br />
1/4 tsp. ground nutmeg<br />
1/2 teaspoon kosher salt<br />
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<u>FILLING:</u><br />
6 tablespoons unsalted butter<br />
1/2 cup light brown sugar<br />
12 Granny Smith apples (about 6 pounds)—peeled, cored and thinly sliced<br />
1 tablespoon cinnamon<br />
1/4 teaspoon freshly grated nutmeg<br />
1/2 cup water, as necessary<br />
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<u>TOPPING:</u><br />
3 cups quick-cooking oats<br />
2 cups all-purpose flour<br />
1 1/2 cups light brown sugar<br />
1 1/4 teaspoons cinnamon<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon kosher salt<br />
1 1/2 cups (3 sticks) unsalted butter, cut into 1/2-inch cubes and chilled<br />
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1. Prepare the crust: Preheat the oven to 375°. Line a 15-by-17-inch rimmed baking sheet or jelly roll pan with parchment paper. With an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour, spices and salt until a soft dough forms. Press the dough over the bottom of the prepared pan and 1/2 inch up the side in an even layer. Bake in the center of the oven for about 15 minutes, or until the crust is golden and set. Let cool on a rack.<br />
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2. Meanwhile, prepare the filling: In a very large, deep skillet melt the butter with the brown sugar. (If you don’t have a large skillet, divide between 2 skillets). Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir in cinnamon and nutmeg. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillet and add up to 1/2 cup of water to the pan to prevent scorching. Let cool.<br />
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3. Prepare the topping: In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using fingers (wash your hands and take off your rings first!), squeeze the butter into the oats & sugar and crumble together until the mixture resembles coarse meal. Press the mixture into clumps.<br />
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4. Assemble the bars: Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 50 to 60 minutes, or until the topping is golden; rotate the pan halfway through baking, and keep an eye on it to make sure the top isn’t getting too browned. Let cool completely on a rack before cutting into 2-inch bars.<br />
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Makes 4 dozen bars<br />
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<em>Cooking Tips:</em><br />
<em>*For this recipe, the 15×17-inch rimmed baking sheet is easiest to use. It fits perfectly in this pan. If you don’t have this pan, you can try and wing it using a couple of smaller ones.</em><br />
<em>**This recipe makes a large quantity. Make sure you have lots of people to feed </em><br />
<em>***The bars can be stored in an airtight container at room temperature for 4 days or frozen for up to a month (they freeze well- try putting them in individual zip bags for impromptu snacks or as an easy addition to your child’s lunch box).</em><br />
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