tag:blogger.com,1999:blog-77007537508660891972024-03-19T06:47:51.900-05:00Baking and Cooking, A Tale of Two LovesBeckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.comBlogger510125tag:blogger.com,1999:blog-7700753750866089197.post-38246124810383345042015-01-27T11:57:00.000-06:002015-01-30T06:37:55.071-06:00Super Bowl 2015 Party Food Roundup for a Crowd or a Few<div class="separator" style="clear: both;">
This year Super Bowl <span class="st">XLIX , 2015 will be held in Arizona. The reigning Super Bowl Champs, the Seattle Seahawks will defend their title against the New England Patriots Here is a recipe round up of party food. With much of the country battling the elements, here are a few spicy, and not so spicy foods to warm up your party.</span></div>
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<span class="st"><a href="http://1.bp.blogspot.com/-KUg0DwO9-us/VMfKuu4zMMI/AAAAAAAAKqQ/ezXW6FESipU/s1600/JAN2012Pix-foodbuzz%2B005.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KUg0DwO9-us/VMfKuu4zMMI/AAAAAAAAKqQ/ezXW6FESipU/s1600/JAN2012Pix-foodbuzz%2B005.jpg" height="480" width="640" /></a></span></div>
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P<a href="http://bakingandcooking.yummly.com/2012/01/party-ham-rolls.html" style="text-align: left;" target="_blank">arty Ham Rolls</a><span style="text-align: left;"> are </span><span style="font-family: Arial, Helvetica, sans-serif; text-align: left;"><span style="background-color: #fefdfa; color: #333333; line-height: 22.3999996185303px; text-align: justify;">Ham and Cheese Sandwiches on slider buns or party size rolls , with a poppy seed-butter-mustard mixture spread on the inside of the</span><span style="background-color: #fefdfa; color: #333333; line-height: 22.3999996185303px; text-align: justify;"> buns, </span><span style="background-color: #fefdfa; color: #333333; line-height: 22.3999996185303px; text-align: justify;">individually wrapped in foil, and baked in the oven</span></span></div>
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<a href="http://1.bp.blogspot.com/-ysEZRgMH1lw/UQhhJIth6eI/AAAAAAAAGUA/uqj7zyYLVhQ/s1600/Mar+2011+creole+2013+Pix-foodbuzz+053+%282%29.jpg" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://1.bp.blogspot.com/-ysEZRgMH1lw/UQhhJIth6eI/AAAAAAAAGUA/uqj7zyYLVhQ/s640/Mar+2011+creole+2013+Pix-foodbuzz+053+%282%29.jpg" height="480" width="640" /></a></div>
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<a href="http://bakingandcookingataleoftwoloves.blogspot.com/2011/03/shrimp-creole-for-meatless-meals.html" target="_blank">Shrimp Creole</a> is a one pot meal with a wonderful sauce with tomatoes, the "Trinity", onions, green peppers, and celery,spices, and chicken or shrimp, served on a bed of rice.<br />
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<a href="http://1.bp.blogspot.com/-D-vB2Nkzhm4/UQhy8CYghLI/AAAAAAAAGVg/f8XMUciYum4/s1600/August+Pulled+chicken++2012Pix-foodbuzz+084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-D-vB2Nkzhm4/UQhy8CYghLI/AAAAAAAAGVg/f8XMUciYum4/s640/August+Pulled+chicken++2012Pix-foodbuzz+084.jpg" height="480" width="640" /></a></div>
<a href="http://bakingandcookingataleoftwoloves.blogspot.com/2012/08/crock-pot-bbq-beer-chicken.html" target="_blank">Crock Pot BBQ Beer Pulled Chicken </a>is chicken breasts cooked in BBQ sauce and beer, until tender, served on buns with the works.<br />
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<a href="http://1.bp.blogspot.com/-GiThW7jPMHM/UQh1VRHVvwI/AAAAAAAAGW4/ei75BmR8h9U/s1600/Sept+2011+5+bean+chili+Pix-foodbuzz+030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-GiThW7jPMHM/UQh1VRHVvwI/AAAAAAAAGW4/ei75BmR8h9U/s640/Sept+2011+5+bean+chili+Pix-foodbuzz+030.jpg" height="480" width="640" /></a></div>
<a href="http://bakingandcookingataleoftwoloves.blogspot.com/2011/09/scotts-turkey-chili-with-five-beans-ii.html" target="_blank">Scott's Turkey Five Bean Chili</a> is a chili full of fiber and flavor, low sodium and low fat. <span style="font-size: 12pt;">May be served with chopped onion, shredded Mexican cheese, sour cream, or whatever you like on your chili, it's your call and your chili.</span><br />
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<a href="http://2.bp.blogspot.com/-1QPrhHbNcLk/UQh3ADGdFsI/AAAAAAAAGXA/wAmM94ohipc/s1600/FEB2012P+Honey+baked+wingsix-foodbuzz+015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-1QPrhHbNcLk/UQh3ADGdFsI/AAAAAAAAGXA/wAmM94ohipc/s640/FEB2012P+Honey+baked+wingsix-foodbuzz+015.jpg" height="480" width="640" /></a></div>
<span style="font-size: 12pt;"> <a href="http://bakingandcookingataleoftwoloves.blogspot.com/2012/02/scotts-baked-honey-lime-wings-with-kick.html">Scott's Honey Baked Lime Wings with a Kick</a> are sweet, tart wings with a kick of heat and a brush of BBQ Sauce. What Football party would be complete without wings?</span><br />
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<a href="http://2.bp.blogspot.com/-PkNlvEQQUi4/UQh5miis6_I/AAAAAAAAGXI/7PFI8qnlwsk/s1600/DEC2011Caramelized+onion+dip+Pix-foodbuzz+076+(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-PkNlvEQQUi4/UQh5miis6_I/AAAAAAAAGXI/7PFI8qnlwsk/s640/DEC2011Caramelized+onion+dip+Pix-foodbuzz+076+(3).jpg" height="480" width="640" /></a></div>
<span style="font-size: 12pt;"><br /></span><a href="http://bakingandcookingataleoftwoloves.blogspot.com/2011/12/look-back-on-2011-and-leap-into-2012.html" target="_blank">Caramelized Onion Dip with Sun Dried Tomatoes</a> is a new take on an old standby French Onion Dip, only healthier, and with a few additions, and tastes better, in my family's opinion. Serve with a variety of crackers and vegetables for dippers.<br />
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<a href="http://3.bp.blogspot.com/-edxfeRTA8II/UQh8Ap27ZtI/AAAAAAAAGXQ/DlcOJ0pxoCQ/s1600/JAN+2013+Bacon+wrapped+Pix-foodbuzz+092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-edxfeRTA8II/UQh8Ap27ZtI/AAAAAAAAGXQ/DlcOJ0pxoCQ/s640/JAN+2013+Bacon+wrapped+Pix-foodbuzz+092.jpg" height="480" width="640" /></a></div>
<a href="http://bakingandcookingataleoftwoloves.blogspot.com/2013/01/bacon-wrapped-water-chestnuts-or.html" target="_blank"> Bacon Wrapped Water Chestnuts or Pineapple</a> are <span class="userContent">healthy, sweet, salty, crunchy bites of Turkey Bacon dipped in BBQ sauce. So easy and so delicious!</span><br />
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What party would be complete without dessert? Here are some mouth watering desserts for your party.<br />
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<a href="http://2.bp.blogspot.com/-XvCrccobTo0/UQh-EZg80vI/AAAAAAAAGXY/W6pPovFdZzE/s1600/JAN2012+kahlua+browniesPix-foodbuzz+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-XvCrccobTo0/UQh-EZg80vI/AAAAAAAAGXY/W6pPovFdZzE/s640/JAN2012+kahlua+browniesPix-foodbuzz+001.jpg" height="450" width="640" /></a></div>
For the Adults, <a href="http://bakingandcookingataleoftwoloves.blogspot.com/2012/01/kahlua-cinnamon-brownies.html" target="_blank">Kahlua Cinnamon Brownies</a> are rich, and fudgy brownies with chocolate and coffee and a light Kahlua glaze.<br />
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<a href="http://4.bp.blogspot.com/-mFfz_jr8X-M/UQh_t37kcrI/AAAAAAAAGXg/eDKGvgADRy0/s1600/April+2011+fight+back+brownies+Pix-foodbuzz+016+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-mFfz_jr8X-M/UQh_t37kcrI/AAAAAAAAGXg/eDKGvgADRy0/s640/April+2011+fight+back+brownies+Pix-foodbuzz+016+(2).jpg" height="500" width="640" /></a></div>
For the kids, <a href="http://bakingandcookingataleoftwoloves.blogspot.com/2012/06/fight-back-brownies-and-relay-for-life.html" target="_blank">Fight Back Brownies, </a>Five Ingredient Brownies with Hershey's Syrup and a frosting that can be put on warm brownies. Make, Bake, and Frost in 25 minutes. these have been my go to Brownies for many years, and so rich and fudgy!<br />
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<a href="http://3.bp.blogspot.com/-hYW2FozTeyQ/UQiCJQhDHsI/AAAAAAAAGY4/iMWOYJpoHjE/s1600/June+2012+cookiesPix-foodbuzz+022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-hYW2FozTeyQ/UQiCJQhDHsI/AAAAAAAAGY4/iMWOYJpoHjE/s640/June+2012+cookiesPix-foodbuzz+022.jpg" height="480" width="640" /></a></div>
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Cookies are always welcome at any party, and these are no exception, <a href="http://bakingandcookingataleoftwoloves.blogspot.com/2012/06/double-chocolate-toffee-chip-cookies.html" target="_blank">Double Chocolate Toffee Chip Cookies with Oatmeal</a>. These Cookies are so good with lots of chocolate, and chewy with the oatmeal.<br />
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<a href="http://2.bp.blogspot.com/-6wZQ4FyuFjQ/UukBe73_lbI/AAAAAAAAJIU/PUYrGPEz9YI/s1600/P1040481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-6wZQ4FyuFjQ/UukBe73_lbI/AAAAAAAAJIU/PUYrGPEz9YI/s1600/P1040481.JPG" height="426" width="640" /></a></div>
<a href="http://bakingandcookingataleoftwoloves.blogspot.com/2014/01/homemade-kahlua-mini-brownie-bites.html" target="_blank">Kahlua Brownie Bites</a>, made with DIY Kahlua or store bought, have the right amount of chcolate and coffee flavor. The mini size is just perfect for your party.<br />
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<a href="http://4.bp.blogspot.com/-U8Vl9h41E4k/UQiD93-HLHI/AAAAAAAAGZA/YTkOzkhcZOI/s1600/Jan+2011+raspberry+barsPix-foodbuzz+053+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-U8Vl9h41E4k/UQiD93-HLHI/AAAAAAAAGZA/YTkOzkhcZOI/s640/Jan+2011+raspberry+barsPix-foodbuzz+053+(2).jpg" height="480" width="640" /></a></div>
<a href="http://bakingandcookingataleoftwoloves.blogspot.com/2011/01/raspberry-dark-chocolate-bars-for-cause.html" target="_blank">Raspberry Dark Chocolate Bars</a> are always the hit of the party with their shortbread crust and Jam filling topped with dark chocolate chips and covered with a crumb topping. This is another family favorite. If you a family member that doesn't like chocolate, the chips can always be omitted.<br />
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<a href="http://2.bp.blogspot.com/-SBaNmtBXkxk/UQiFbuX_ArI/AAAAAAAAGZI/JI5959Tomvg/s1600/July+2012+Nutella+cookiesPix-foodbuzz+062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-SBaNmtBXkxk/UQiFbuX_ArI/AAAAAAAAGZI/JI5959Tomvg/s640/July+2012+Nutella+cookiesPix-foodbuzz+062.jpg" height="480" width="640" /></a></div>
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<a href="http://bakingandcookingataleoftwoloves.blogspot.com/2012/07/no-bake-nutella-cookies.html" target="_blank">No Bake Nutella Cookies </a>are little bites of Nutella, cocoa, oatmeal. and coconut, so chocolaty, and chewy with coconut and oatmeal. They can be made before you can say "Nutella", or almost.<br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">And now you are ready for some football!!! or cute commercials? Will your team win? </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I linked up my recipe to Brandie's <a href="http://www.thecountrycook.net/2015/01/chocolate-peanut-butter-pie-poke-cake" target="_blank">Weekend Potluck #155</a></span></div>
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Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com138tag:blogger.com,1999:blog-7700753750866089197.post-38391603295206362762015-01-14T10:06:00.001-06:002015-01-14T10:06:28.879-06:00Lemony Shrimp with Arugula and Gluten Free Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-t_wUjEZ-SO4/VLU9-aUke6I/AAAAAAAAKo4/t0r9E3a5EBw/s1600/P1060553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-t_wUjEZ-SO4/VLU9-aUke6I/AAAAAAAAKo4/t0r9E3a5EBw/s1600/P1060553.JPG" /></a></div>
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Happy 2015! New Year, New You? Here in the Higgins' house we are turning over a new dietary leaf and trying to ditch the wheat, and cut back on the sugar. No, we won't be going Paleo, but we are starting with baby steps and boy this isn't easy, especially when I like to bake a lot. That is a whole other story. I have found that it is much easier to cook not using any wheat products and cut back on sugar, but you have to read every label. than to bake not using wheat or sugar, Hopefully, Scott will be able to get off of his cholesterol and blood pressure meds. Wish us Luck! I will still be making treats for my neighbors, though, and get them out of my house ASAP, after they are made.<br />
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<a href="http://2.bp.blogspot.com/-PL6xppMUiV0/VLZzUr-rEgI/AAAAAAAAKpI/QRqDcrm6IPI/s1600/P1060555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-PL6xppMUiV0/VLZzUr-rEgI/AAAAAAAAKpI/QRqDcrm6IPI/s1600/P1060555.JPG" height="478" width="640" /></a></div>
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Now you do see noodles in this pasta dish, and they are gluten free brown rice noodles. Like I say, baby steps. Scott loves pasta, so now we have to work on weaning him off of them. In the mean time, this is a wonderful combination of shrimp, lemon oil, garlic, GF pasta, and Arugula. Yes, Arugula in pasta is so good and amps up the nutrition. We had gotten three types of olive oil, and two aged Balsamic vinegars for Christmas from other Foodie family members. What else do Foodies get for Christmas, but more food ingredients, to make more wonderful food. We made the Lemony Shrimp with Arugula and Gluten Free pasta to showcase the lemon oil. If you don't have any lemon oil, you can make your own.<br />
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<a href="http://4.bp.blogspot.com/-EAhZYfcuxgc/VLZ3ThaM99I/AAAAAAAAKpU/_pMIxV_xDs4/s1600/P1060556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-EAhZYfcuxgc/VLZ3ThaM99I/AAAAAAAAKpU/_pMIxV_xDs4/s1600/P1060556.JPG" height="478" width="640" /></a></div>
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This dish is so flavorful, and comes together quickly. If you are not a lemon lover, really, you can omit the lemon juice in the olive oil. Add the Arugula, because it adds the spicy touch. It's nickname is rocket, and it lives up to it's name. Enjoy!<br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="font-size: 15.5555562973022px; line-height: 22.3999996185303px;"><b>Lemony Shrimp with Arugula and Gluten Free Pasta</b></span></span></span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 lbs. 41-50 count Raw shrimp, deveined</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 medium onion, diced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 cloves of garlic, minced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 22.3999996185303px;">Zest of 1/2 lemon</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Juice of 1 lemon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 c chicken broth</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 c white wine</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c olive oil, divided</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 c packed Arugula</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 22.3999996185303px;">8 oz. Gluten Free Pasta, cooked, and drained. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 Tbsp unsalted butter or Smart Balance</span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Lemon Oil:</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 lemon, zested</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Combine above ingredients in a small bowl, and reserve. </span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><b> S</b>aute onions and garlic in olive oil and butter, until onions are clear.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Add chicken broth, white wine, and shrimp, until shrimp is almost pink, about 5 minutes. Remove from heat.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Add Lemon, juice, zest, and Arugula, and cooked pasta,</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Remove lemon zest from reserved lemon oil. Pour lemon oil through a strainer, discard zest and add to cooked pasta and shrimp. toss and serve immediately.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 22.3999996185303px;">Add fresh grated Parmesan cheese, if desired.</span></span></li>
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: x-small;">-- </span>Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com33tag:blogger.com,1999:blog-7700753750866089197.post-28948009880795265552015-01-09T09:11:00.000-06:002015-01-09T09:11:08.241-06:00Cranberry Orange Muffins <div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-TvVhg2OpmGE/VK_NIPvAZqI/AAAAAAAAKnU/uPEsjHfoumU/s1600/P1060541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-TvVhg2OpmGE/VK_NIPvAZqI/AAAAAAAAKnU/uPEsjHfoumU/s1600/P1060541.JPG" height="504" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We had a fairly mild December with no snow, unbelievable for Chicagoland, I know. Now Mother Nature has unleashed the wrath of winter with snow and howling winds. Welcome to Winter! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">My neighbor had a birthday a couple of days ago. Since I always bake something for his birthday, he wanted muffins, so I made these Cranberry Orange Muffins. I love the cranberry orange flavors together. I didn't have any fresh cranberries, so I had to use dried cranberries. You can't find fresh cranberries after Christmas. I usually buy several bags of fresh cranberries, and put them in the freezer for Christmas. I used the last bag to garnish Poinsettias, the drink with champagne and cranberry juice. You should try them, if you have never had one, Back to the muffins.</span></div>
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<span style="background-color: white; color: #222222;"><span style="font-family: Arial, Helvetica, sans-serif;">These muffins are dense, not overly sweet, and bursting with flavors of cranberry and orange. I used orange juice, and orange zest, topped with an orange glaze drizzle. I also added Greek yogurt for extra protein. These muffins bake up big and tall just waiting for hot cocoa, tea, or coffee. I like my muffins warmed, just sayin'. There's nothing better than warm muffins on a cold day.</span></span><span style="background-color: white; color: #222222;"><span style="font-family: Arial, Helvetica, sans-serif;"> T</span></span><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">hey make the perfect breakfast on the go, or snack. My neighbor loved them. Happy Birthday Tom! </span><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">Enjoy and stay warm!</span><br />
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<span style="line-height: inherit;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Cranberry Orange Muffins</span></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: inherit;">.</span><b style="line-height: 22.3999996185303px;">Ingredients:</b></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: #fefdfa; color: #333333; letter-spacing: normal; text-transform: none;"> </span></span><ul style="background-color: #fefdfa; color: #333333; letter-spacing: normal; line-height: 22.3999996185303px; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em; text-transform: none;" type="disc">
<li class="MsoNormal" style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup butter</span></li>
<li class="MsoNormal" style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup granulated sugar</span></li>
<li class="MsoNormal" style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span></li>
<li class="MsoNormal" style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup orange juice</span></li>
<li class="MsoNormal" style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup Greek yogurt</span></li>
<li class="MsoNormal" style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups all-purpose flour, sift before measuring</span></li>
<li class="MsoNormal" style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 teaspoons baking powder</span></li>
<li class="MsoNormal" style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon baking soda</span></li>
<li class="MsoNormal" style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon salt</span></li>
<li class="MsoNormal" style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 12 oz pkg fresh cranberries, roughly chopped or 1 cup dried cranberries</span></li>
<li class="MsoNormal" style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp orange zest</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">Directions:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Blend in the Greek yogurt and orange juice.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">. Sift flour, baking powder, soda, and salt into another bowl; blend into the creamed mixture, mixing well. Do not over beat</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> Fold in chopped cranberries</span></div>
<span style="background-color: #fefdfa; color: #333333; letter-spacing: normal; text-transform: none;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span></div>
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<span style="background-color: #fefdfa; color: #333333; letter-spacing: normal; text-transform: none;"><span style="line-height: 22.3999996185303px;"><span style="font-family: Arial, Helvetica, sans-serif;">Fill muffin cups 3/4 full. Bake in 400 F oven for 18-20 minutes, or until a pick inserted, comes out clean. Remove muffins to rack to cool. Glaze when cooled</span></span></span></div>
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<span style="background-color: #fefdfa; color: #333333; letter-spacing: normal; text-transform: none;"><span style="line-height: 22.3999996185303px;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span></span><div class="MsoNormal" style="background-color: #fefdfa; color: #333333; letter-spacing: normal; line-height: 22.3999996185303px; margin: 0px 0px 12pt; text-transform: none;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b style="line-height: 22.3999996185303px;">Orange Glaze</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> 3/4 cup powdered sugar, sifted<br style="line-height: 22.3999996185303px;" /> 1 to 2 Tbsp orange juice<br style="line-height: 22.3999996185303px;" /> <br style="line-height: 22.3999996185303px;" /> Combine powdered sugar, and orange juice .Drizzle glaze over cooled muffins.<span style="line-height: 22.3999996185303px;"> </span><span style="line-height: 22.3999996185303px;">Let set before serving. Store leftovers in an airtight container at room temperature.</span></span></div>
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<i>Adapted from Better Homes and Gardens Cookbooks, circa 1967</i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.thecountrycook.net/2015/01/cherry-fluff-weekend-potluck-152.html" style="color: #7d181e; text-decoration: none;" target="_blank">I linked up my recipe to Brandie's The Weekend Potluck #152</a></span></div>
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<br />Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com21tag:blogger.com,1999:blog-7700753750866089197.post-89807588619182330752015-01-07T06:33:00.002-06:002015-01-09T10:11:12.121-06:00Chicken Vesuvio<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-asHi43jOvME/VKyA90kXRjI/AAAAAAAAKl8/0V0pUmIPfvo/s1600/P1060525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-asHi43jOvME/VKyA90kXRjI/AAAAAAAAKl8/0V0pUmIPfvo/s1600/P1060525.JPG" height="478" width="640" /></a></div>
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Happy New Year 2015, which add a lot of flavor to the dish, along ! I took a little time off from my blog, because I was so far behind on all the Christmas preparations, too stressed out. but now I'm back! Hope that you all had wonderful holidays, we did.<br />
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Come January most of you start thinking of lighter dishes to help shed those unwanted pounds gained over the holidays. Now this recipe isn't a truly light recipe, but it is a lighter version of the classic Chicken Vesuvio recipe served at Harry Caray's iconic restaurant in Chicago. I used chicken thighs, but next time I might add a few breast pieces. too If you have been to this restaurant, you know that portions are huge, and enough food to feed a small family. This recipe has more realistic portions.<br />
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It is still a one pot meal started on the stove, browning the chicken and potatoes, deglazing with white wine, adding chicken broth, lots of garlic, oregano, and thyme and finished in the oven, with the addition of artichokes, which add a lot of flavor to the dish, and sprinkled with peas and parsley. This is definitely a meal worthy of company, and the dish comes together easily. This one pot meal will warm you up in the frigid temps, and your kitchen will smell amazing. There are so many layers of flavor, along with the tender chicken and vegetables. this is comfort food, at it's best. You won't be disappointed, if you make this dish. Enjoy!<br />
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<a href="http://2.bp.blogspot.com/-I2Z6tGrr1Ck/VKyH7D12CsI/AAAAAAAAKmM/zyFaZBsIXU0/s1600/P1060523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-I2Z6tGrr1Ck/VKyH7D12CsI/AAAAAAAAKmM/zyFaZBsIXU0/s1600/P1060523.JPG" height="478" width="640" /></a></div>
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<span style="color: black; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; line-height: 13px;"><span style="font-size: medium;"><b>Chicken Vesuvio</b></span></span></div>
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<span style="color: black; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">Serves four</span></div>
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<span style="font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: x-small; line-height: 13px;"><b>Ingredients:</b></span><br />
<br style="font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;" />
<span style="font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">3 tablespoons olive oil</span><br />
<span style="font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">4 chicken thighs with skin and bones</span><br />
<span style="font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">Salt and freshly ground black pepper</span><br />
<span style="font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">1 1/2 pounds small red-skinned potatoes, halved, I used Yukon gold</span><br />
<span style="font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">4 large garlic cloves, minced</span><br />
<span style="font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">3/4 cup dry white wine</span><br />
<span style="font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">3/4 cup chicken broth</span><br />
<span style="font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">1 teaspoon dried thyme</span><br />
<span style="font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed, I used canned artichokes</span><br />
<span style="font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">2 tablespoons unsalted butter</span><br />
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<span style="color: black; font-family: Lucida Grande, Helvetica, Arial, sans-serif;"><span style="line-height: 13px;">I tbsp chopped parsley (for garnish) I added this</span></span></div>
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<span style="color: black; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; line-height: 13px;"><b>Directions:</b></span><br />
<br style="color: black; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;" />
<span style="color: black; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">Preheat the oven to 450 degrees F.</span><br />
<br style="color: black; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;" />
<span style="color: black; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.</span><br />
<br style="color: black; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;" />
<span style="color: black; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over mrdium heat until the artichokes are heated through, stirring often, about 2-3 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, garnish with parsley, and serve</span></div>
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<span style="color: black; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;"><i> Adapted from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-vesuvio-recipe.html" style="color: #1155cc;"> Giada De Laurentis</a></i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.thecountrycook.net/2015/01/cherry-fluff-weekend-potluck-152.html" style="color: #7d181e; text-decoration: none;" target="_blank">I linked up my recipe to Brandie's The Weekend Potluck #152</a></span></div>
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Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com12tag:blogger.com,1999:blog-7700753750866089197.post-67031939642250137022014-12-08T09:44:00.000-06:002014-12-31T06:53:55.326-06:00Mini Gingerbread Bundt Cakes with Cinnamon Glaze and More<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-AvcFZ5kYFos/VIWschWlz_I/AAAAAAAAKkY/kMes-D4U14A/s1600/P1060497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-AvcFZ5kYFos/VIWschWlz_I/AAAAAAAAKkY/kMes-D4U14A/s1600/P1060497.JPG" height="500" width="640" /></a></div>
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Christmas is a little over two weeks away, and I just started baking. I am way behind to say the least. I think that because Thanksgiving was so late, Christmas has sneaked up on me this year. Needless to say I am in the baking mode now. I made these Mini Gingerbread Bundt Cakes for dessert with friends. Don't they look cute on these little sleds, that I got as a gift several years ago? If you aren't in the Christmas spirit yet, just bake some Gingerbread with all of those glorious Christmas spices like nutmeg, ginger, cloves, allspice, and of course cinnamon, will be wafting from your kitchen. And don't forget to turn on your Christmas music. These moist, little gingerbread cakes are full of spice flavor, with a hint of chocolate, and covered with a sweet Cinnamon glaze I love my mini bundt pan because you get a bonus, double duty shall we say. If you flip the little bundt cake over, you get a doughnut. Genius!<br />
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In this case, you have Gingerbread Cake Doughnuts, which would be perfect Christmas morning or a brunch with a steaming cup of hot cocoa. I have also made Cranberry White Chocolate Oatmeal cookies, and my first batch of fudge with more to come. I am finally in the Christmas Spirit, and hope that you are, too. Enjoy!<br />
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Mini Gingerbread Bundt Cakes with Cinnamon Glaze</span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Gingerbread Cakes</span></div>
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<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">2¼ cups all purpose flour</span></li>
<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">½ teaspoon baking soda</span></li>
<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">½ teaspoon salt</span></li>
<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">½ teaspoon allspice</span></li>
<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">½ teaspoon ground cloves</span></li>
<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">½ teaspoon ground nutmeg</span></li>
<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">1 teaspoon cocoa powder</span></li>
<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">1 teaspoon ground cinnamon</span></li>
<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">2 teaspoons ground ginger</span></li>
<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">1 stick (8 tablespoons) unsalted butter, melted then brought to room temperature</span></li>
<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">¾ cup dark molasses</span></li>
<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">¾ cup sugar</span></li>
<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">1 large egg</span></li>
<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">½ cup buttermilk</span></li>
<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">½ cup whole milk</span></li>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Cinnamon Glaze</span></div>
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<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">1 cup powdered sugar</span></li>
<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">3-4 tablespoons milk (this will depended on how thick or thin you want your glaze)</span></li>
<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">¼ teaspoon cinnamon</span></li>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Gingerbread Cakes</span></div>
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<li class="" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">**Butter and flour a 12-cup mini bundt pan and preheat your oven to 350 degrees Fahrenheit.</span></li>
<li class="" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">In a medium bowl whisk together the flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon, and ginger.</span></li>
<li class="" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">In the bowl of a stand mixer fitted with the paddle attachment, beat together the molasses, sugar, and butter until well combined. Add the egg, and beat until combined.</span></li>
<li class="" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Slowly beat in the milk and buttermilk. It will look like it has curdled, but don't worry, this is supposed to happen. It will fix itself when you add the dry ingredients.</span></li>
<li class="" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">In a few additions, beat in the flour mixture, scraping down the sides of the bowl between each addition. Mix until just combined.</span></li>
<li class="" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Fill each bundt pan cup about ¾ the way full and smooth out the tops just a bit. Bake on the middle rack of the oven for 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.</span></li>
<li class="" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely.</span></li>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Cinnamon Glaze</span></div>
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<li class="" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Mix powder sugar and milk together with a fork until smooth and desired thickness. Add cinnamon and mix to combine.</span></li>
<li class="" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-weight: inherit; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Dip the tops of each bundt cake in the glaze and let dry on a cooling rack.</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;">**</span> I have a 6 cup mini bundt pan and I got 12 mini bundt cakes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Adapted from <a href="http://honestcooking.com/mini-gingerbread-bundt-cakes-with-cinnamon-glaze/" style="color: #1155cc;">Honest Cooking</a> and La Cuisine d'Helene</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.thecountrycook.net/2014/12/weekend-potluck-148.html" target="_blank">I linked up my recipe to Brandie's I linked up my recipe to Brandie's The Weekend Potluck #148</a></span></div>
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<br />Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com18tag:blogger.com,1999:blog-7700753750866089197.post-73234611170718697552014-11-19T09:19:00.003-06:002014-11-21T06:35:14.743-06:00Pumpkin Bars with White Chocolate and Dried Cranberries<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Szqs2qereVI/VGyZk86KeRI/AAAAAAAAKiU/eKepbQ6vL-Y/s1600/P1060454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Szqs2qereVI/VGyZk86KeRI/AAAAAAAAKiU/eKepbQ6vL-Y/s1600/P1060454.JPG" height="478" width="640" /></a></div>
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Thanksgiving is next week! Have you planned your menu yet? I have several lists already. I have to make a To Do list everyday, otherwise I forget forget half of the things that I wanted,or needed to do. Lists are the only thing that I'm anal about, and well maybe putting the ornaments on my Christmas tree, too. Other than those, I'm not a perfectionist, far from it. Sometimes I think I should be more of perfectionist in some areas. but change is not easy. I did have these Pumpkin Bars with White Chocolate and Dried Cranberries on my To do list though.</div>
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<a href="http://3.bp.blogspot.com/-z3Cwjfp_JJU/VGyeutiA1fI/AAAAAAAAKik/17Y9asrxLe8/s1600/P1060451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-z3Cwjfp_JJU/VGyeutiA1fI/AAAAAAAAKik/17Y9asrxLe8/s1600/P1060451.JPG" height="526" width="640" /></a></div>
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About these Pumpkin Bars with White Chocolate and Dried Cranberries, I made them to take to a friend's birthday celebration. The bars are not your traditional Pumpkin Bars, loaded with fat and calories. These bars have Greek yogurt and pumpkin adjust the puree, which add a lot of flavor and moistness, and not a lot of calories. I like milder pumpkin spices, so I didn't go crazy with the spices. You can adjust them to your preferences. I have made these before, but decided to add the white chocolate chips in addition to the dried cranberries to make them more festive. I skipped the cream cheese frosting and opted for a lighter Vanilla Drizzle. I couldn't stop nibbling on these cuties. I didn't miss the extra fat and calories at all.</div>
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<a href="http://2.bp.blogspot.com/-LIbDvX14PnU/VGykBe4QZBI/AAAAAAAAKiw/L-rfgS_XcQo/s1600/P1060453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-LIbDvX14PnU/VGykBe4QZBI/AAAAAAAAKiw/L-rfgS_XcQo/s1600/P1060453.JPG" height="478" width="640" /></a></div>
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Add a batch of these bars to your To Do list for another pumpkin dessert for your Thanksgiving dessert table. Your family and friends will love them, and Shhhh! don't tell them that they are lighter.</div>
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<b>Pumpkin Bars with White Chocolate and Dried Cranberries</b></div>
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<b> </b><i style="line-height: 22.3999996185303px;">Adapted from: Better Homes and Gardens</i></div>
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<b><span style="line-height: 22.3999996185303px;">Ingredients </span><span style="line-height: 22.3999996185303px;">:</span></b><span style="font-size: 12pt;"><br /></span></div>
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<span style="font-size: 12pt; line-height: 22.3999996185303px;">½ cup butter, softened</span></div>
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<span style="font-size: 12pt;">1 1/3 cups sugar<br />1 ½ tsp baking powder<br />1/4 tsp baking soda<br />1/4 tsp salt<br />2 large eggs<br />1 cups canned pumpkin puree<br />3/4 cup low fat or non fat vanilla yogurt<br />1 tsp vanilla extract</span></div>
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<span style="font-size: 12pt;">1 tsp cinnamon</span></div>
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<span style="font-size: 12pt;">1/2 tsp nutmeg</span></div>
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<span style="font-size: 12pt;">1/4 tsp ginger</span></div>
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<span style="font-size: 12pt; line-height: 22.3999996185303px;">2 cups all-purpose flour</span></div>
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<span style="font-size: 12pt;">1 cup chopped walnuts or pecans( I didn’t add)</span></div>
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<span style="font-size: 12pt;">1 cup. dried cranberries</span></div>
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<span style="font-size: 12pt;">1 cup white chocolate chips</span></div>
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<span style="line-height: 22.3999996185303px;"><b>Directions :</b></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat your oven to 350 degrees.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">2. Using butter or nonstick cooking spray, grease a 15x10x1 baking pan, or a 9x13 baking pan (note: you will add approximately 5 to 10 minutes to your baking time using a 9x13 pan). I used a 15x10x1 pan.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">3. Using an upright mixer or a hand mixer beat the butter for 30 seconds. Add the sugar, baking powder, baking soda, and salt, beating until the mixture becomes fluffy, approximately 1 minute.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">4. Add the eggs, pumpkin, yogurt, and vanilla,cinnamon, nutmeg, and ginger beating until combined, approximately 1 to 2 minutes.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">5. Slowly add the flour, beating until combined.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">6. Using a spatula, fold in white chocolate and dried cranberries</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">7. Spread the mixture evenly into a greased baking pan and back for about 25 minutes (for the 15x10x1 pan), or until a toothpick comes out clean. Cool on rack. Drizzle vanilla glaze, when cool.</span></span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;"><b>Vanilla Drizzle</b></span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">1 1/2 cups powdered sugar</span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">2 tbsp butter, room temp</span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">2-3 tbsp mllk I used Almond Milk</span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif;">Combine powdered sugar and butter. Beat until combined. Add in milk, more or less, until desired consistency. Drizzle over cooled bars..</span></div>
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<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 16px; line-height: 22.3999996185303px;"></span><span style="background-color: #fefdfa; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 16px; line-height: 20.3636360168457px;"><span style="line-height: 11.4999990463257px;">I linked up my recipe to Brandie's </span></span><span style="background-color: #fefdfa; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 16px; line-height: 20.3636360168457px;"><span style="line-height: 11.4999990463257px;"></span></span><span style="background-color: #fefdfa; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 16px; line-height: 20.3636360168457px;"><span style="line-height: 11.4999990463257px;">I linked up my recipe to Brandie's </span></span><span style="background-color: #fefdfa; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 16px; line-height: 20.3636360168457px;"><span style="line-height: 11.4999990463257px;"><a href="http://www.thecountrycook.net/2014/11/weekend-potluck-145.html" style="color: #7d181e; text-decoration: none;" target="_blank">The Weekend Potluck #145</a></span></span><br style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px; line-height: 22.3999996185303px;" /><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">--</span></div>
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Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com14tag:blogger.com,1999:blog-7700753750866089197.post-34147011365731473092014-11-10T06:52:00.000-06:002014-11-14T06:41:56.986-06:00Pumpkin Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-s9H4jLnEkIs/VGAOTPSXeEI/AAAAAAAAKhE/PMiYDdvJt-4/s1600/P1060405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-s9H4jLnEkIs/VGAOTPSXeEI/AAAAAAAAKhE/PMiYDdvJt-4/s1600/P1060405.JPG" height="436" width="640" /></a></div>
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There are so many pumpkin recipes that I want to make, and so little time. Turkey Day is fast approaching, and I have many cans of pumpkin in the pantry calling my name. Do I want to make Pumpkin Cheesecake, Pumpkin cookies, Pumpkin bars, Pumpkin brownies, or Pumpkin Nutella muffins? I decided to make these Pumpkin Brownies because we were having company over the weekend. I had made these brownies several years ago, and sort of forgotten about them. Time to update the pictures and make these amazing brownies again, but I will be making those Pumpkin Nutella muffins this coming week.<br />
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<a href="http://2.bp.blogspot.com/-i5qg2iDUy2A/VGAWFcgCxyI/AAAAAAAAKhQ/TwBq8H2BjYw/s1600/P1060395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-i5qg2iDUy2A/VGAWFcgCxyI/AAAAAAAAKhQ/TwBq8H2BjYw/s1600/P1060395.JPG" height="524" width="640" /></a></div>
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The Pumpkin Brownies have a rich, moist chocolate brownie base swirled with pumpkin and warm pumpkin spices. I cut back little bit on the nutmeg, and cloves, because I didn't want the spices to overpower the chocolate. I still added the cinnamon, which is the warm, homey, spice to me. These brownies are over the top amazing, especially with Vanilla Ice Cream, pure comfort food. I added melted chocolate chips on top for are another layer of flavor. They are addicting, even better warm. I couldn't stop eating them. One bite is chocolate, the next bite is pumpkin, and the next bite is a combination of the chocolate and pumpkin, so good. If you are looking for another dessert for your Thankgiving dessert table, definitely add these pumpkin brownies. Enjoy!<br />
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<a href="http://2.bp.blogspot.com/-1wgHPvgl4kg/VGCtS9d6c4I/AAAAAAAAKhc/Bf276_LCbhk/s1600/P1060399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-1wgHPvgl4kg/VGCtS9d6c4I/AAAAAAAAKhc/Bf276_LCbhk/s1600/P1060399.JPG" height="478" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large; font-weight: bold;">Pumpkin Brownies </span><i>Adapted from <a href="http://anecdotesandapples.weebly.com/eats-and-treats/pumpkin-brownies" target="_blank">Anecdotes and Apples</a></i></span><br />
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<span style="font-size: medium;">3/4 </span><span style="font-size: medium;">cup of flour</span></div>
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: medium;">½ teaspoon baking powder<br />½ teaspoon salt<br />1 1/4 sticks of butter (melted)<br />1 ½ cups white sugar<br />2 teaspoons vanilla extract<br />3 eggs<br />¼ cup cocoa powder<br />½ cup semi-sweet chocolate chips<br />½ cup pumpkin puree<br />½ cup walnuts (chopped) (I didn't use)<br />¾ teaspoon cinnamon<br />½ teaspoon ground cloves (I used 1/4 tsp.)<br />½ teaspoon nutmeg (used 1/4 tsp.)</span><br />
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: medium;"><b>Chocolate Glaze</b></span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif;">1/2 cup chocolate chips<br /><br /><span style="font-size: medium;">1. Preheat the oven to 350 degrees and line an 8×8 inch baking dish with aluminum foil. Lightly grease the foil. In a bowl combine flour, baking powder and salt.</span><br /><span style="font-size: medium;">2. In a separate bowl mix together melted butter, sugar, and vanilla. Beat in the eggs (one at a time). Add in the flour mixture, a little at a time and stir until the batter is evenly moistened. Divide the batter in half evenly into 2 separate bowls.</span><br /><span style="font-size: medium;">3. In one of the bowls blend in the cocoa powder and chocolate chips. In the second bowl of batter stir in pumpkin puree, walnuts, cinnamon, cloves and nutmeg.</span><br /><span style="font-size: medium;">4. Spread ½ of the chocolate batter mixture into the bottom of the baking dish. Pour ½ of the pumpkin batter mixture over that. Repeat the layers, ending with a pumpkin layer. Drag a kitchen knife or spatula through the layers in a swirling motion creating a marble appearance. </span><br /><span style="font-size: medium;">5. Bake in the oven at 350 degrees for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool and cut into squares</span></span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif;"><span style="font-size: medium;"><br /></span></span>
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 16px; line-height: 20.3636360168457px;"><span style="line-height: 11.4999990463257px;">I linked up my recipe to Brandie's </span></span><span style="background-color: #fefdfa; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 16px; line-height: 20.3636360168457px;"><span style="line-height: 11.4999990463257px;"></span></span><span style="background-color: #fefdfa; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 16px; line-height: 20.3636360168457px;"><span style="line-height: 11.4999990463257px;">I linked up my recipe to Brandie's </span></span><span style="background-color: #fefdfa; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 16px; line-height: 20.3636360168457px;"><span style="line-height: 11.4999990463257px;"><a href="http://www.thecountrycook.net/2014/11/weekend-potluck-144.html" style="color: #7d181e; text-decoration: none;" target="_blank">The Weekend Potluck #144</a></span></span><br />
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<br />Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com46tag:blogger.com,1999:blog-7700753750866089197.post-47386761307731130512014-11-05T08:09:00.002-06:002014-11-07T06:35:20.119-06:00Slow Cooker Chicken Teriyaki<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-D3F_lfQlTL4/VFeVgafsDOI/AAAAAAAAKgQ/XNQ3l2VMwl4/s1600/P1060375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-D3F_lfQlTL4/VFeVgafsDOI/AAAAAAAAKgQ/XNQ3l2VMwl4/s1600/P1060375.JPG" height="478" width="640" /></a></div>
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I can't believe that it's November already. Before you know it, Thanksgiving will be here with Christmas not far behind. Your calendar is filling up quickly with many Holiday events. Your slow cooker will now be your friend. You can get all of the ingredients in the slow cooker the night before, refrigerate, and plug it in, first thing in the morning, and dinner will be ready when you come home. The Slow Cooker will free up you time to go shopping, wrap packages, or go to school events, and many more.<br />
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I made this Chicken Teriyaki in the slow cooker, cooked some frozen stir fry vegetables and rice, and Voila, dinner was ready. I will be making this dish again soon. Tender chunks of chicken covered in a slightly sweet, and tangy sauce, on top of cooked rice with and stir stir fry veggies. The recipe called for low sodium soy sauce, but I used half low sodium soy sauce and half low sodium Teriyaki sauce. Low sodium Teriyaki sauce has only 320 mg of sodium and 3 g of sugar compared to over 500 mg of sodium in low sodium soy sauce, saving at least 180 mg of sodium. If you are on a low sodium diet, that's a lot. Because the Teriyaki sauce has 3 gr of sugar, I only used 1/4 cup sugar in the sauce, and it was wonderful. So, dust off your slow cooker, and make this wonderful dish. Enjoy!</div>
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<b>Slow Cooker Teriyaki Chicken</b></div>
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1 to 1 1/2 lbs. boneless skinless chicken breasts</div>
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1/2 cup granulated sugar ( I used 1/4 c sugar)</div>
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1/2 cup low-sodium soy sauce (I used 1/4 c low sodium soy sauce and 1/4 c low sodium Teriyaki sauce)</div>
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3 tablespoons apple cider vinegar</div>
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1/2 teaspoon ground ginger</div>
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1 clove minced garlic</div>
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1/8 teaspoon freshly cracked black pepper</div>
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2 teaspoons cornstarch</div>
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2 teaspoons water</div>
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4 cups hot cooked white or brown rice</div>
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Sesame seeds and chopped scallions,<em> optional( </em>I didn't use)</div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Directions:</span><br />
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In your slow cooker, stir together sugar, soy sauce, vinegar, ginger, garlic and pepper. Place chicken in slow cooker and coat well in soy mixture. Cook on low for 3-4 hours*, turning chicken occasionally.</div>
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Once cooked, carefully remove chicken from slow cooker, chop into bite-sized chunks; set aside.</div>
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Pour liquid into a medium saucepan and bring to a boil. In a small bowl, whisk cornstarch and water until combined. Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then add chicken to the saucepan. Coat chicken with sauce and let heat through.</div>
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Serve over cooked rice. Garnish with scallions and/or sesame seeds, if desired. and stir fry vegetables.</div>
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Enjoy!</div>
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<span style="background-color: transparent;">****I used 1 1/2 lbs. of chicken, which was fully cooked in 3 hours.</span></div>
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<span style="background-color: transparent;"><i>Adapted from <a href="http://www.thecomfortofcooking.com/2013/10/slow-cooker-teriyaki-chicken.html" target="_blank">The Comfort of Cooking</a></i></span><br />
<span style="background-color: transparent;"><br /></span>
<span style="background-color: transparent;"><span style="background-color: #fefdfa; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 16px; line-height: 20.3636360168457px;"><span style="line-height: 11.4999990463257px;">I linked up my recipe to Brandie's </span></span><span style="background-color: #fefdfa; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 16px; line-height: 20.3636360168457px;"><span style="line-height: 11.4999990463257px;"><a href="http://www.thecountrycook.net/2014/11/weekend-potluck-143.html" style="color: #7d181e; text-decoration: none;" target="_blank">The Weekend Potluck #143</a></span></span></span></div>
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Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com5tag:blogger.com,1999:blog-7700753750866089197.post-30952982206885009622014-10-20T06:20:00.000-05:002014-10-24T07:27:05.150-05:00Pumpkin Spice Doughnut Muffins Vanilla Glaze<div class="separator" style="clear: both; text-align: center;">
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Sometimes you feel like a doughnut, and sometimes you don't. Sometimes you want a muffin, but one that is little bit healthier. This doughnut muffin is the best of both worlds and a little healthier than a fried doughnut. It has has the same dense, moist, texture of the cakey doughnuts, that I like so much. Everytime I drive past Country Doughnuts, especially in the Fall, and see the sign for Pumpkin Spice doughnuts. It's all I can do to keep my car from turning in to get one of the warm, fried Pumpkin Doughnuts. My hips are thanking me, because the doughnut muffin is baked, not fried, and has Greek yogurt and coconut oil in the batter. The Vanilla Glaze has Almond milk in it.<br />
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Your house will smell so good, as these Pumpkin Spice doughnuts are baking with all of the sweet spices and pumpkin flavor. These muffins bake up big and tall, with craggy tops, just begging for the sweet, Vanilla Glaze. I ate one warm out of the oven, dipped it in the glaze, and it was so good, with the gooey glazr dripping down the side of the doughnut muffin. Of course you can eat the dughnut muffins cold, but I like mine warm. <br />
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Do your self and your family a favor next time they want doughnuts. Bake up a batch of these Pumpkin Spice Doughnut muffins, and you'll be eating them before you could go through the drive-thu. Also, you will save time, gas, calories. and money! Enjoy!<br />
In<br />
<ul style="border: 0px; font-stretch: inherit; list-style: none; margin: 1em; padding: 0px 0px 0px 2.4em; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Pumpkin Spice Doughnut Muffins </b></span></ul>
<b>Ingredients:</b><br />
<ul>
<li>2 1/2 cups all-purpose flour</li>
<li>2 teaspoons baking powder</li>
<li>1 1/2 teaspoons cinnamon</li>
<li>1/2 teaspoon nutmeg</li>
<li>1/2 teaspoon ginger</li>
<li>1/4 teaspoon ground cloves</li>
<li>1/4 teaspoon baking soda</li>
<li>1/4 teaspoon salt</li>
<li>1 1/4 cups canned pumpkin puree</li>
<li>1/3 cup Greek yogurt</li>
<li>6 tablespoons unsalted butter, at room temperature</li>
<li>3/4 cup brown sugar, packed</li>
<li>1/4 cup sugar</li>
<li>1/4 cup vegetable oil, (I used Coconut oil)</li>
<li>1 teaspoon vanilla extract</li>
<li>2 large eggs</li>
</ul>
FOR THE GLAZE<br />
<ul>
<li>2 cups confectioners' sugar</li>
<li>3 tablespoons milk</li>
<li>1/2 teaspoon vanilla extract</li>
</ul>
<br />
<b>Preheat oven to 400 degrees.</b><br />
<div>
<b></b>Line a 12-cup standard muffin tin with paper liners; set aside.</div>
<div>
<br />
In a large bowl, combine flour, baking powder, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt.</div>
<div>
<br />
In a medium bowl, whisk together pumpkin puree and Greek yogurt. Set aside</div>
<div>
<br />
In the bowl of an electric mixer fitted with paddle attachment, beat butter and sugars on medium speed until light and fluffy, about 2-3 minutes. Beat in oil and vanilla until well combined. Beat in eggs, one at a time, until well combined. With mixer on low speed, add dry ingredients and pumpkin mixture alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated.</div>
<div>
<br />
Scoop the batter evenly into the muffin tray. Place into oven and bake for 13-15 minutes, or until a tester inserted in center comes out clean. </div>
<div>
<br />
To make the glaze, combine confectioners’ sugar, milk and vanilla. Whisk until smooth. If the glaze is too thick, add more milk as needed.</div>
<div>
<br />
When the muffins are done, cool for 10 minutes and dip the muffin crown into the glaze.<br />
<div>
<br /></div>
<div>
Allow glaze to set before serving.</div>
<div>
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<div>
<a href="https://www.blogger.com/"><span id="goog_1143168502"></span>Adapted from Dam Delicious</a><span id="goog_1143168503"></span><br />
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<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 16px; line-height: 20.3636360168457px;"><span style="line-height: 11.4999990463257px;">I linked up my recipe to Brandie's </span></span><span style="background-color: #fefdfa; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 16px; line-height: 20.3636360168457px;"><span style="line-height: 11.4999990463257px;"><a href="http://www.thecountrycook.net/2014/10/weekend-potluck-141.html" style="color: #7d181e; text-decoration: none;" target="_blank">The Weekend Potluck #141</a></span></span></div>
</div>
Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com6tag:blogger.com,1999:blog-7700753750866089197.post-27886708749495680932014-10-10T07:32:00.002-05:002014-10-10T07:32:36.433-05:00Slow Cooker Five Bean Casserole<div class="separator" style="clear: both; text-align: center;">
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We are going tailgating this weekend. It is Homecoming at my Alma Mater, Northern Illinois University, Dekalb, IL, Go Huskies! We haven't been tailgating in a few years. My college friend is coming from Pennsylvania, and I'm excited.<br />
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There is something about tailgating in the Fall, in the crisp air with changing leaves, and lots of yummy food, and football. It is so invigorating, and the perfect way to spend a Saturday afternoon. Our menu is pretty simple, starting with Scott's Chili, using the 5 Bean Casserole. We made the Slow Cooker 5 bean Casserole for <a href="http://bakingandcooking.yummly.com/2014/09/lemon-bundt-cake-with-lemon-curd.html" target="_blank">Scott's 75th Birthday party, </a> and froze the leftovers. We had doubled the recipe, and lots of lefovers. The casserole is always a hit. We are also having leftovers from the <a href="http://bakingandcooking.yummly.com/2012/08/crock-pot-bbq-beer-chicken.html" target="_blank">Crock Pot BBQ Beer Chicken</a>, from Scott's Party, as well, Hummus, and Pita Chips, Chips and Salsa, Brownies, Peanut Butter Oatmeal MM Cookies, and Hot cider. I can't wait!!<br />
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Slow Cooker dishes work well for tailgating, or when you are cooking for a crowd, because they not only can hold a large recipe, but they can keep the dish warm for a long time, even if not plugged in. This Five Bean Casserole turns out so well made in a slow cooker, and could go tailgating as well. Even the leftovers can be added to Scott's Chili recipe, and make it even better. Happy Tailgating! Go Huskies!<br />
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<div class="MsoNormal">
<b><span style="color: #694723; font-family: Arial; font-size: 14.0pt;">Slow Cooker Five Bean
Casserole<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal">
<b><span style="color: #694723; font-family: Arial; font-size: 14.0pt;">Ingredients:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l1 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #694723; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #694723; font-family: Arial;">1 medium onion,
chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l1 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #694723; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #694723; font-family: Arial;">1 green pepper,
chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l1 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #694723; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #694723; font-family: Arial;">2 Tbsp olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l1 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #694723; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #694723; font-family: Arial;">2C. BBQ sauce
used Sweet Baby Ray’s<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #694723; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #694723; font-family: Arial;">1/2 bottle <b> </b>beer<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l1 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #694723; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #694723; font-family: Arial;">1 (15 ounce) can
butter beans drained and rinsed<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l1 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #694723; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #694723; font-family: Arial;">1 (15 ounce) can black
drained and rinsed<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l1 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #694723; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #694723; font-family: Arial;">1 (15 ounce) can
kidney beans, drained and rinsed<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #694723; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #694723; font-family: Arial;">1 (15 ounce) can
pinto, drained and rinsed<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l1 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #694723; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #694723; font-family: Arial;">1 (28 ounce) can
white beans, drained and rinsed<o:p></o:p></span></div>
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<br /></div>
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<b><span style="color: #694723; font-family: Arial; font-size: 14.0pt;">Directions:<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="color: #694723; font-family: Arial; mso-fareast-font-family: Arial;">1.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="color: #694723; font-family: Arial;">Saute onion and green pepper in olive
oil until soft.<o:p></o:p></span></div>
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<span style="color: #694723; font-family: Arial;"><br /></span></div>
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<!--[if !supportLists]--><span style="color: #694723; font-family: Arial; mso-fareast-font-family: Arial;">2.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="color: #694723; font-family: Arial;">In a slow cooker combine the onion-green
pepper <span class="apple-converted-space">mix and all of the beans. Stir in beer and BBQ sauce, until well
combined. Cover and cook on low for 8-10
hours or 4-6 on high.</span><o:p></o:p></span></div>
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<span style="color: #694723; font-family: Arial;"><span class="apple-converted-space"><br /></span></span></div>
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<span style="color: #694723;"><span class="apple-converted-space"><span style="font-family: Arial, Helvetica, sans-serif;">Cooks Tip:</span><span style="font-family: Arial;"> </span></span></span>Because we are on a low sodium, low fat diet, I try to buy the low sodium, vegetarian beans, whenever possible. To lower the sodium of this dish, I drain and rinse all of the beans. </div>
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<span style="background-color: #fefdfa; font-family: Arial, Helvetica, sans-serif; font-size: 16px; line-height: 20.3636360168457px;"><span style="color: #333333;"><span style="line-height: 11.4999990463257px;">I linked up my recipe to Brandie's </span></span></span><span style="background-color: #fefdfa; font-family: Arial, Helvetica, sans-serif; font-size: 16px; line-height: 20.3636360168457px;"><span style="color: #333333;"><span style="line-height: 11.4999990463257px;"><a href="http://www.thecountrycook.net/2014/10/weekend-potluck-139.html" style="color: #7d181e; text-decoration: none;" target="_blank">The Weekend Potluck #139</a></span></span></span></div>
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<br />Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com8tag:blogger.com,1999:blog-7700753750866089197.post-13130699112865190932014-10-08T07:44:00.001-05:002014-10-10T07:37:02.468-05:00Cheesy Turkey Meatloaf with Mushrooms<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Last week had to be the week from Hell for me. <span style="background-color: white; color: #141823; line-height: 15.4559993743896px;">What a week! Had to get a new compressor tank for our pump for our well, something went wrong with our phone lines, and my 3 yr old HP 5510 Photosmart printer, out, of warranty, is not printing black GRRR!. When things go wrong, life suddenly becomes very stressful. The older I get, the harder time I have dealing with stress. When I am stressed, I want comfort food!</span></span><br />
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<span style="background-color: white; color: #141823; font-family: Arial, Helvetica, sans-serif; line-height: 15.4559993743896px; text-align: center;"> Besides oatmeal, meatloaf is my favorite comfort food. Since it is Fall my favorite squash is Acorn Squash, and nothing pairs better with meatloaf than Acorn squash. Don't give me any of those mashed potatoes with my meatloaf, give me Acorn Squash, sweet, luscious, golden squash. I'm in heaven now! I switched things up a bit this time with the meatloaf. </span><span style="background-color: white; color: #141823; font-family: Arial, Helvetica, sans-serif; line-height: 15.4559993743896px; text-align: center;"> I added a couple of tablespoons of BBQ sauce to give the meatloaf a little zip. Then I </span><span style="background-color: white; color: #141823; font-family: Arial, Helvetica, sans-serif; line-height: 15.4559993743896px; text-align: center;">stuffed the meatloaf with sliced Baby Bella Mushrooms, and grated cheddar cheese. And I topped the meatloaf with more grated cheese the last few minutes of baking, Cheesy Meatloaf heaven.</span><span style="background-color: white; color: #141823; font-family: Arial, Helvetica, sans-serif; line-height: 15.4559993743896px; text-align: center;"> </span><br />
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I usually bake chopped apples with Acorn Squah, but I forgot theis time. I love the cinnamon apples with the squash. I will definitly be adding the apples to my next Acorn Squash. By the way the drama of last week has eased, and things are somewhat "normal" again. We got our compression tank replaced the same day, and the short in our phone wire has been fixed. The only thing that still isn't working is my printer. I can print in color, just not black. "My glass is now half full." Enjoy!<br />
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<b><span style="font-family: Arial;"><br /></span></b>
<b><span style="font-family: Arial;">Cheesy</span></b><span style="font-family: Arial;"> <st1:country-region w:st="on"><st1:place w:st="on"><b>Turkey</b></st1:place></st1:country-region><b>
Meatloaf with Mushrooms</b><o:p></o:p></span><br />
<span style="font-family: Arial;"><b><br /></b></span>
<b><span style="font-family: Arial;">Ingredients:</span></b><span style="font-family: Arial;"><o:p></o:p></span><br />
<br />
<ul>
<li><span style="font-family: Arial;">1 lb of ground turkey, I used 93/7</span></li>
<li><span style="font-family: Arial;">1 egg, lightly beaten</span></li>
<li><span style="font-family: Arial;"> </span><span style="font-family: Arial;">6 oz low
sodium tomato sauce</span></li>
<li><span style="font-family: Arial;">2 Tbsp of your favorite BBQ Sauce, I used
Sweet Baby Ray’s</span></li>
<li><span style="font-family: Arial;">1/2-1 cup oatmeal, uncooked I used
rolled oats</span></li>
<li><span style="font-family: Arial;">1 cup sliced mushrooms</span></li>
<li><span style="font-family: Arial;">1 cup grated cheese, divided in half (I used 2% milk cheese)</span></li>
<li><span style="font-family: Arial;">1Tbsp, fresh basil, chopped or 1 tsp, dried</span></li>
<li><span style="font-family: Arial;">1 Tbsp fresh oregano, chopped or 1 tsp dried</span></li>
</ul>
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<span style="font-family: Arial;"><br /></span>
<b><span style="font-family: Arial;">Directions:</span></b><b><span style="font-family: Arial;"><o:p></o:p></span></b><br />
<span style="font-family: Arial;">1. Combine ground turkey and egg in large
bowl, and 1 tbsp of basil and oregano, and mix until well combined. <o:p></o:p></span><br />
<span style="font-family: Arial;">2. Add 6 oz tomato sauce amd BBQ sauce until
well mixed<o:p></o:p></span><br />
<span style="font-family: Arial;">3. Stir in oatmeal until desired
consistency.<o:p></o:p></span><br />
<span style="font-family: Arial;">4. Pat half of meatloaf mixture into a 9 x 5
baking pan**, sprayed with cooking spray.<o:p></o:p></span><br />
<span style="font-family: Arial;">5. Add the layer chopped mushrooms to
meatloaf in pan.<o:p></o:p></span><br />
<span style="font-family: Arial;">6. Sprinkle 1/2 cup grated cheese over the
mushrooms<o:p></o:p></span><br />
<span style="font-family: Arial;">7. Pat remaining meatloaf mix over the mushrooms
and cheese<o:p></o:p></span><br />
<span style="font-family: Arial;">8. Bake in 350 oven for 1 hour-1 hr 15 min,
165 degrees on the meat thermometer or until juices are clear. Sprnkle remaining
1/2 cup of grated cheese over top of meatloaf, and bake 2 ninutes longer, until
cheese is melted.<o:p></o:p></span><br />
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<span style="font-family: Arial;">9. Cool on rack for 10 min, before serving, Enjoy!<o:p></o:p></span><br />
<span style="font-family: Arial;"><br /></span>
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 16px; line-height: 20.3636360168457px;"><span style="line-height: 11.4999990463257px;">I linked up my recipe to Brandie's </span></span><span style="background-color: #fefdfa; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 16px; line-height: 20.3636360168457px;"><span style="line-height: 11.4999990463257px;"><a href="http://www.thecountrycook.net/2014/10/weekend-potluck-139.html" style="color: #7d181e; text-decoration: none;" target="_blank">The Weekend Potluck #139</a></span></span><br />
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Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com9tag:blogger.com,1999:blog-7700753750866089197.post-61304542733481632562014-10-02T08:44:00.000-05:002014-10-03T07:19:58.260-05:00Slow Cooker Apple Spice Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-ElednEwt-TA/VC1Hs4_1RQI/AAAAAAAAKbI/uedy6GnY5yk/s1600/P1060310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ElednEwt-TA/VC1Hs4_1RQI/AAAAAAAAKbI/uedy6GnY5yk/s1600/P1060310.JPG" height="478" width="640" /></a></div>
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Fall is finally getting here. I still have a lot more apples, and that means more apple recipes, Yay! I love apples in baking, oatmeal, salads, main dishes, and desserts, and more. When I saw Carla Hall's Slow Cooker Apple Spice Cake on "The Chew", I knew that I would be making it soon. The cake is made from scratch. You could also use a boxed spice cake mix to make this dessert even easier. I had never made cake in a slow cooker. let alone a spice cake. The cake is a cross between bread pudding and pudding cake, very moist and rich with all of the spice flavors, topped with cinnamony apples, which mix into appley cake. Your kitchen will smell so good. Just scoop it out when done, put it in a bowl, and enjoy! I do have several things to watch on making the slow cooker cake, however.<br />
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<a href="http://1.bp.blogspot.com/-zuPZQaoZ9yQ/VC1CQZRMNPI/AAAAAAAAKa4/6DSHHsYXWdk/s1600/P1060311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-zuPZQaoZ9yQ/VC1CQZRMNPI/AAAAAAAAKa4/6DSHHsYXWdk/s1600/P1060311.JPG" height="478" width="640" /></a></div>
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The first one is to thoroughly grease with butter and dust the inside of the slow cooker with flour. Be sure to shake out the excess flour. Do not skip this step. Also, I didn't have any molasses, so I used half honey and half maple syrup. The spices in the cake are strong, so you can adjust the spices and strength to your family preferences. I used part Gala and Zestar apples, for the topping, which cooks on top of the cake batter, making for an easy all in one cake, no mixer needed.</div>
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After preparing the slow cooker with butter and flour, you make the apple topping and set aside. then you mix the wet ingredients in a large bowl. Next, the the dry ingredients are whisked in a separate bowl. Combine the dry ingredients into the wet, and mix well, with a smooth batter. Pour batter into prepared slow cooker, and top with apple topping. Cover cooker and cook on high for 2 1/2 hours, or until middle of cake is set. Be sure to watch the cake, and don't let the edges get too brown. Serve warm with a scoop of vanilla ice cream or whipped cream. Enjoy! </div>
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<h4 style="line-height: 18.0pt;">
<span style="font-family: Arial; text-transform: uppercase;">SLOW COOKER APPLE SPICE
CAKE</span><span style="font-family: Arial; font-size: 9pt; text-transform: uppercase;"> <i><a href="http://abc.go.com/shows/the-chew/recipes/slow-cooker-apple-spice-cake-carla-hall">Adapted
from Carla Hall</a></i><o:p></o:p></span></h4>
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<b><span style="color: #333333; font-family: Arial; font-size: 11.0pt;"> Cake <o:p></o:p></span></b></div>
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<span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><span itemprop="name">Butter (for greasing)</span><o:p></o:p></span></div>
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<span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><span itemprop="amount">1/2 cup</span><span class="apple-converted-space"> </span><span itemprop="name">Granulated Sugar</span><o:p></o:p></span></div>
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<span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><span itemprop="amount">1 cup</span><span class="apple-converted-space"> </span><span itemprop="name">Light Brown Sugar <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.0pt;">
<span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><span itemprop="amount">1/3 cup</span><span class="apple-converted-space"> </span><span itemprop="name">Molasses</span> (
I used part Maple syrup, part honey)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.0pt;">
<span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><span itemprop="amount">1 cup</span><span class="apple-converted-space"> </span><span itemprop="name">Vegetable Oil</span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 18.0pt;">
<span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><span itemprop="amount">2<span class="apple-converted-space"> </span></span><span itemprop="name">large Eggs</span><o:p></o:p></span></div>
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<span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><span itemprop="amount">2<span class="apple-converted-space"> </span></span><span itemprop="name">Tsp Vanilla
Extract</span><o:p></o:p></span></div>
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<span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><span itemprop="amount">2 cups</span><span class="apple-converted-space"> </span><span itemprop="name">AP Flour (plus extra)</span><o:p></o:p></span></div>
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<span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><span itemprop="amount">1 teaspoon</span><span class="apple-converted-space"> </span><span itemprop="name">Baking Soda</span><o:p></o:p></span></div>
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<span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><span itemprop="amount">2 teaspoons</span><span class="apple-converted-space"> </span><span itemprop="name">Cinnamon</span><o:p></o:p></span></div>
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<span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><span itemprop="amount">1 teaspoon</span><span class="apple-converted-space"> </span><span itemprop="name">Freshly Grated
Nutmeg</span><o:p></o:p></span></div>
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<span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><span itemprop="amount">2 teaspoons</span><span class="apple-converted-space"> </span><span itemprop="name">Allspice</span><o:p></o:p></span></div>
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<span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><span itemprop="amount">1<span class="apple-converted-space"> </span></span><span itemprop="name">Lemon (zest)</span><o:p></o:p></span></div>
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<span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><span itemprop="amount">1<span class="apple-converted-space"> </span></span><span itemprop="name">Pinch Salt</span><o:p></o:p></span></div>
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<b><span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><span itemprop="name">Apple Topping</span><o:p></o:p></span></b></div>
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<span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><span itemprop="amount">3<span class="apple-converted-space"> </span></span><span itemprop="name">Granny
Smith Apples (peeled, diced)</span> I used
part Gala, and part Zestar )<o:p></o:p></span></div>
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<span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><span itemprop="amount">1/4 cup</span><span class="apple-converted-space"> </span><span itemprop="name">Brown Sugar</span><o:p></o:p></span></div>
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<span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><span itemprop="amount">2 tablespoons</span><span class="apple-converted-space"> </span><span itemprop="name">AP Flour</span><o:p></o:p></span></div>
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<span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><span itemprop="amount">1 teaspoon</span><span class="apple-converted-space"> </span><span itemprop="name">Cinnamon</span><o:p></o:p></span></div>
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<span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><span itemprop="amount">1/2 teaspoon</span><span class="apple-converted-space"> </span><span itemprop="name">Nutmeg</span><o:p></o:p></span></div>
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<span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><span itemprop="amount">1<span class="apple-converted-space"> </span></span><span itemprop="name">Lemon
(juice)</span><o:p></o:p></span></div>
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<span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><span itemprop="amount">2 tablespoons</span><span class="apple-converted-space"> </span><span itemprop="name">Butter (cut into
cubes)</span><o:p></o:p></span></div>
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<span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><span itemprop="amount">1/2 cup</span><span class="apple-converted-space"> </span><span itemprop="name">Heavy Cream
(chilled)</span> optional<o:p></o:p></span></div>
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<span class="direction"><span style="color: #333333; font-family: Arial; font-size: 11.0pt;"> Prepare inside of slow cooker by greasing with
Butter and dusting with Flour. Shake out excess Flour.</span></span><span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><o:p></o:p></span></div>
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<span class="direction"><span style="color: #333333; font-family: Arial; font-size: 11.0pt;">Prepare the Apple
Topping in a large bowl. Combine Apples, Brown Sugar, Flour, Cinnamon, Nutmeg
and Lemon Juice. Stir to combine and set aside.</span></span><span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><o:p></o:p></span></div>
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<span class="direction"><span style="color: #333333; font-family: Arial; font-size: 11.0pt;">In a large bowl, whisk
together Sugar, Oil, Molasses, Eggs, and Vanilla until well combined. In a
medium bowl, whisk together Flour, Baking Soda, Cinnamon, Allspice, Nutmeg,
Lemon Zest and Salt until well combined and there are no lumps. Add the dry
ingredients into the wet ingredients and whisk until well combined and a smooth
batter has formed. Pour directly into prepared slow cooker. Pour prepared Apple
Topping on top of the cake batter. Top with cubes of Butter.</span></span><span style="color: #333333; font-family: Arial; font-size: 11.0pt;"><o:p></o:p></span></div>
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<span class="direction"><span style="color: #333333; font-family: Arial; font-size: 11.0pt;">Cover and and cook on
high for 2 1/2 hours, until the middle has set. (When a toothpick inserted in the
middle of the cake comes out clean, it is done.)</span></span><u1:p></u1:p><o:p></o:p></div>
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<span itemprop="name"><span class="direction"><span style="color: #333333; font-family: Arial; font-size: 11.0pt;">Serve
warm and drizzle with a little cold cream over the top. Or, serve with a scoop
of vanilla ice cream, if desired.</span></span></span></div>
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<span style="background-color: #fefdfa; color: #333333; font-family: Arial, sans-serif; font-size: 16.3636360168457px; line-height: 20.3636360168457px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.4999990463257px;">I linked up my recipe to Brandie's </span></span></span><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.4999990463257px;"><a href="http://www.thecountrycook.net/2014/10/weekend-potluck-138.html" style="color: #7d181e; text-decoration: none;" target="_blank">The Weekend Potluck #138</a></span></span></span><span style="color: black;"><span style="color: #333333;"> </span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.4999990463257px;"></span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.4999990463257px;"></span></span></span><i style="font-size: 12pt;"><span style="font-size: 12pt;"><span style="font-size: 12pt;"><i><span style="font-size: 12pt;"><span style="color: black;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 10.3500003814697px;"><span style="color: black;"><br /><span style="color: #333333;"><a href="http://www.thecountrycook.net/" style="color: #7d181e; text-decoration: none;"><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/weekendpotluckbuttong_zpsa082afc7.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; background: rgb(255, 255, 255); border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; border: 1px solid rgb(204, 204, 204); box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; padding: 8px; position: relative;" width="150" /></a></span></span> </span> </span></span></span></span></span></i></span></span></i></span><span style="background-color: #fefdfa; color: #333333; font-family: Arial, sans-serif; font-size: 12pt; line-height: 20.3636360168457px;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"> </span></span></span></span></span></div>
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Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com10tag:blogger.com,1999:blog-7700753750866089197.post-64439642636175309992014-09-30T07:21:00.000-05:002014-10-03T07:20:19.466-05:00Oatmeal Apple Cookies with Dried Cranberries and Cider Glaze<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-MGNeE4NcAAs/VCqVjgq4E1I/AAAAAAAAKZw/dK-G9jCbFKQ/s1600/P1060304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-MGNeE4NcAAs/VCqVjgq4E1I/AAAAAAAAKZw/dK-G9jCbFKQ/s1600/P1060304.JPG" height="478" width="640" /></a></div>
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I can finally get to some Fall Baking, now that Scott's Party is over, and I have more time to bake I have appples and cider calling my name. I love making cookies with rolled oats, which amp up the nutrtion and chew factor. Add in chopped apples and dried cranberries dressed up with a Cider Glaze, and you have a a soft, chewy cookie that screams and tastes of Fall. These cookies are good by themselves, even if you don't want to put a glaze on them, You can make these to fill up your cookie jar, and your cookie monsters will thank you.<br />
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These cookies keep in covered container for awhile, if you have any left. I have always had trouble with my oatmeal cookies spreading too much, until I started refrigerating the dough for several hours, or even overnight, Also, lining your baking sheets with parchment paper, and using a cookie scoop, helps as well. Now, I don't get alien shaped cookies, but cookies that are somewhat round. Do you refrigerate your cookie dough before baking? These are just a few of my cookie baking tips. No matter how your cookies are shaped, they will taste soo good. Enjoy!<br />
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<b><span style="color: #333333; font-family: Arial; font-size: 12.5pt;">Oatmeal Apple Cookies
with Dried Cranberries and Apple Cider Glaze</span></b><span style="color: #333333; font-family: Arial; font-size: 12.5pt;"><o:p></o:p></span></div>
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<span style="color: #333333; font-family: Arial; font-size: 12.5pt;"> <i>Adapted from
Quaker Oats</i><br />
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<b>Ingredients:</b><o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt;">1/2<span class="apple-converted-space"> </span>C (1 stick)
butter, plus 6 Tbsp <o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt;">1 C firmly Packed Brown Sugar<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt;">1/2 C Granulated Sugar<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt;">2 Eggs<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; font-size: 12.5pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt;">1 tsp Vanilla<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; font-size: 12.5pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt;">1 1/2 C All-Purpose Flour<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; font-size: 12.5pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt;">1 Tsp Baking Soda<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt;">1 Tsp Cinnamon<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt;">1/2 Tsp Salt (optional)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; font-size: 12.5pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt;">3 C Quaker Oats (Quick or Old Fashioned, uncooked)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; font-size: 12.5pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt;">1 C Dried Cranberries<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt;">1 C <span class="apple-converted-space">finely</span>
chopped apples- I used Zestar apples<o:p></o:p></span></div>
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<b><span style="color: #333333; font-family: Arial; font-size: 12.5pt;">Directions:</span></b><span style="color: #333333; font-family: Arial; font-size: 12.5pt;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt; mso-fareast-font-family: Arial;">1.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt;">Heat oven to 350 degrees F.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt; mso-fareast-font-family: Arial;">2.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt;">Beat together butter and sugars until creamy.<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt;">Add eggs, and vanilla; beat well.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt; mso-fareast-font-family: Arial;">4.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt;">Add combined flour, baking soda, cinnamon and salt; mix well.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt; mso-fareast-font-family: Arial;">5.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt;">Stir in oats and chopped apples, dried cranberries mix well.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt; mso-fareast-font-family: Arial;">6.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt;">Drop by rounded tablespoonfuls onto ungreased cookie sheet.<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt;">Bake 10-12 minutes or until golden brown.<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt;">Cool 1 minute on cookie sheet; remove to wire ra<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-family: Arial; font-size: 12.5pt;">Glaze cookies with Apple Cider glaze when completely cool.<o:p></o:p></span></div>
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<b><span style="color: #333333; font-family: Arial; font-size: 12.5pt;">Apple Cider
Glaze<o:p></o:p></span></b></div>
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<span style="color: #333333; font-family: Arial; font-size: 12.5pt;">1/2 C. powdered sugar<o:p></o:p></span></div>
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<span style="color: #333333; font-family: Arial; font-size: 12.5pt;">1-2 Tbsp apple cider,
or more<o:p></o:p></span></div>
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<span style="color: #333333; font-family: Arial; font-size: 12.5pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Combine powdered sugar and apple cider, until desired consistency</span><br />
<span style="color: #333333; font-family: Arial; font-size: 12.5pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br /></span>
<span style="color: #333333; font-family: Arial, sans-serif; font-size: 16.3636360168457px; line-height: 20.3636360168457px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.4999990463257px;">I linked up my recipe to Brandie's </span></span></span><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.4999990463257px;"><a href="http://www.thecountrycook.net/2014/10/weekend-potluck-138.html" style="color: #7d181e; text-decoration: none;" target="_blank">The Weekend Potluck #138</a></span></span></span><span style="color: black;"><span style="color: #333333;"> </span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.4999990463257px;"></span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.4999990463257px;"></span></span></span><i style="font-size: 12pt;"><span style="font-size: 12pt;"><span style="font-size: 12pt;"><i><span style="font-size: 12pt;"><span style="color: black;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 10.3500003814697px;"><span style="color: black;"><br /><span style="color: #333333;"><a href="http://www.thecountrycook.net/" style="color: #7d181e; text-decoration: none;"><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/weekendpotluckbuttong_zpsa082afc7.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; background: rgb(255, 255, 255); border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; border: 1px solid rgb(204, 204, 204); box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; padding: 8px; position: relative;" width="150" /></a></span></span> </span> </span></span></span></span></span></i></span></span></i></span><span style="color: #333333; font-family: Arial, sans-serif; font-size: 12pt; line-height: 20.3636360168457px;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"> </span></span></span></span></span></div>
Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com4tag:blogger.com,1999:blog-7700753750866089197.post-83914205016629540522014-09-24T09:50:00.002-05:002014-09-26T18:40:15.728-05:00Lemon Bundt Cake with Lemon Curd Filling for Scott's 75th Birthday<div class="separator" style="clear: both; text-align: center;">
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Hello! I know that I have been MIA for awhile, but I was busy planning Scott's 75th Birthday Party, which was last week. ( I am not good at multi-tasking) Whew! What a job! I've been planning the party for two months. I wanted to do as much as I could ahead of time. There were still so many last minute details, and I was making all of the food, except for the appetizers that some of my friends brought, a daunting task for sure! We were planning between 30-40 people, and outside would be perfect on our large patio and yard. I apologize for lack of pics. I was too busy to take pics, so my son was supposed to take pics, but I haven't gotten them from him yet. He didn't take that many.<br />
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Here in the Midwest you can't count on the weather for sure, and in the Fall the bees go crazy, attacking people. As it turned out showers were forecasted for the 20th, so we had an inside party. After the showers stopped the sun came out, and then some people ventured outside. All in all. it was a wonderful party with bountiful food and Cake, lots of Cake, including the Lemon Bundt Cake with Lemon Curd Filling. I had ordered a Costco half a sheet cake with Vanilla Mousse Cake. For those of you who go to Costco, you know all about the decorated cakes for $17.99, Amazing! the birthday boy also wanted a Lemon cake, his fav, too. I apologize for lack of pics. I was too busy to take pics, so my son was supposed to take pics, but I haven't gotten them from him yet. He didn't take that many. Luckily I got pics of the Lemon Cake.<br />
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This Lemon Bundt Cake with Lemon Curd Filling was amazing, and the Birthday Boy was elated. The cake is bursting with lemon flavor from the sour cream batter and Lemon Curd Filling to the Lemon Frosting. The lemony cake is moist and dense. This cake is a must for any Lemon Lover.<br />
My neighbor watns me to bring the cake to our annual neighborhood Hallowwen party, will do. We also had <a href="http://bakingandcooking.yummly.com/2013/10/chocolate-cupcakes-peanut-butter.html" target="_blank">Chocolate Cupcakes, Peanut Butter Filling and Chocolate Butter Cream Frosting with Peanut Butter Cups</a> for my DIL, Cherise's birthday, which was 9/18, the day after Scott's. We also had mini bar cookies, that Cherise's Grandma made, so good. Lots of cake and cookies. Don't worry besides the cake we had, a full menu.<br />
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We had appetizers and drinks first. Then the buffet had <a href="http://bakingandcooking.yummly.com/2012/08/crock-pot-bbq-beer-chicken.html" target="_blank"> BBQ Beer Pulled Chicken</a>, Scott's 5 Bean Casserole in Crockpot, Red Potato Salad, <a href="http://bakingandcooking.yummly.com/2011/08/mediterranean-pasta-salad-and-more.html" target="_blank">Mediterranean Pasta Salad</a>, Creamy Cole Slaw, Broccoli Salad, and Fruit Salad, in addition to the desserts. A good time was had by all. <br />
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<div style="background: white; line-height: 18.3pt;">
<b><span style="color: #333333; font-family: Arial; letter-spacing: .4pt;"> Lemon Bundt Cake with Lemon Curd Filling</span></b><span style="color: #333333; font-family: Arial; letter-spacing: .4pt;"> <i>Adapted
from <a href="http://www.abakershouse.com/2013/01/lemon-bundt-with-lemon-curd-filling-for-bundtamonth.html">A
Baker’s House</a></i><o:p></o:p></span></div>
<div style="background: white; line-height: 18.3pt;">
<span style="color: #333333; font-family: Arial; letter-spacing: .4pt;">Adapted from<span class="apple-converted-space"> </span><a href="http://www.myrecipes.com/recipe/sour-cream-lemon-pound-cake-10000000396104/" target="_blank"><span style="color: #f05123; text-decoration: none; text-underline: none;">Cooking Light recipe</span></a><br />
3 1/4 cups all purpose flour<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
3/4 cup unsalted butter, softened<br />
2 1/2 cups granulated sugar<br />
3 large eggs<br />
2 Tablespoons lemon zest<br />
1/4 cup lemon curd (store bought<span class="apple-converted-space"> </span>or
homemade) for the batter and 1/4 cup<span class="apple-converted-space"> lemon
curd </span>for the filling<br />
1/4 cup lemon juice plus 1 TB lemon juice for glaze<br />
8 ounces sour cream<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
<div style="background: white; line-height: 18.3pt;">
<span style="color: #333333; font-family: Arial; letter-spacing: .4pt;">Directions:<br />
Preheat oven to 350 degrees F.<o:p></o:p></span></div>
<div style="background: white; line-height: 18.3pt;">
<span style="color: #333333; font-family: Arial; letter-spacing: .4pt;"><br /></span></div>
<div style="background: white; line-height: 18.3pt;">
<span style="color: #333333; font-family: Arial; letter-spacing: .4pt;">Spray Bundt pan with baking spray and dust
with flour.<o:p></o:p></span></div>
<div style="background: white; line-height: 18.3pt;">
<span style="color: #333333; font-family: Arial; letter-spacing: .4pt;"><br /></span></div>
<div style="background: white; line-height: 18.3pt;">
<span style="color: #333333; font-family: Arial; letter-spacing: .4pt;">Combine the dry ingredients: flour, baking
soda, and salt. Stir with a fork or whisk.<o:p></o:p></span></div>
<div style="background: white; line-height: 18.3pt;">
<span style="color: #333333; font-family: Arial; letter-spacing: .4pt;">Using a mixer (hand held or stand mixer)
beat the butter for 2-3 minutes, until it lightens in color and texture. Slowly
add the sugar, then the eggs, Next add the lemon zest, lemon curd and lemon
juice. Blend well.<o:p></o:p></span></div>
<div style="background: white; line-height: 18.3pt;">
<span style="color: #333333; font-family: Arial; letter-spacing: .4pt;"><br /></span></div>
<div style="background: white; line-height: 18.3pt;">
<span style="color: #333333; font-family: Arial; letter-spacing: .4pt;">Add the flour mixture and the sour cream in
stages, alternating and mixing at low speed as you go. <o:p></o:p></span></div>
<div style="background: white; line-height: 18.3pt;">
<span style="color: #333333; font-family: Arial; letter-spacing: .4pt;"><br /></span></div>
<div style="background: white; line-height: 18.3pt;">
<span style="color: #333333; font-family: Arial; letter-spacing: .4pt;">The batter will be thick. Put half of the
batter into the pan and spread it around with a spatula. You can spoon the
lemon curd filling around the batter but I like putting it in a ziploc bag,
cutting the corner off and piping the filling around in the center of the
batter. Avoid the edges so that the curd stays within the cake.<o:p></o:p></span></div>
<div style="background: white; line-height: 18.3pt;">
<span style="color: #333333; font-family: Arial; letter-spacing: .4pt;"><br /></span></div>
<div style="background: white; line-height: 18.3pt;">
<span style="color: #333333; font-family: Arial; letter-spacing: .4pt;">Bake for 1 hour, add an extra ten minutes if
necessary.<o:p></o:p></span></div>
<div style="background: white; line-height: 18.3pt;">
<span style="color: #333333; font-family: Arial; letter-spacing: .4pt;">Cool for ten minutes in the pan then invert
the pan and remove the cake. Once the cake is cooled.</span></div>
<div style="background: white; line-height: 18.3pt;">
<span style="color: #333333; font-family: Arial; letter-spacing: .4pt;"><br /></span></div>
<div style="background: white; line-height: 18.3pt;">
<b style="background-color: transparent;"><span style="background: #FEFDFA; color: #333333; font-family: Arial;">Lemon Butter Cream Frosting</span></b></div>
<div class="MsoNormal">
<span style="color: #333333; font-family: Arial;">
<span style="background: #FEFDFA;"><span id="fullpost">2 C
sifted powder sugar</span></span><br />
<span style="background: #FEFDFA;"><span id="fullpost">6
Tbsp. butter, room temperature</span></span><br />
<span style="background: #FEFDFA;"><span id="fullpost">1/4 C
fresh lemon juice</span> and lemon zest</span><br />
<br />
<span style="background: #FEFDFA;"><span id="fullpost">Beat
butter with mixer until light and fluffy. Gradually add sugar, and lemon
juice and beat until desired consistency. <span class="apple-converted-space"> </span></span></span></span><span style="background-color: #fefdfa; color: #333333; font-family: Arial;">Garnish with Lemon zest on top of
frosted cake, if desired.</span><br />
<span style="background-color: #fefdfa; color: #333333; font-family: Arial;"><br /></span>
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, sans-serif; font-size: 16.3636360168457px; line-height: 20.3636360168457px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.4999990463257px;">I linked up my recipe to Brandie's </span></span></span><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.4999990463257px;"><a href="http://www.thecountrycook.net/2014/09/weekend-potluck-137.html" style="color: #7d181e; text-decoration: none;" target="_blank">The Weekend Potluck #137</a></span></span></span><span style="color: black;"><span style="color: #333333;"> </span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.4999990463257px;"></span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.4999990463257px;"></span></span></span><i style="font-size: 12pt;"><span style="font-size: 12pt;"><span style="font-size: 12pt;"><i><span style="font-size: 12pt;"><span style="color: black;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 10.3500003814697px;"><span style="color: black;"><br /><span style="color: #333333;"><a href="http://www.thecountrycook.net/" style="color: #7d181e; text-decoration: none;"><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/weekendpotluckbuttong_zpsa082afc7.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; background: rgb(255, 255, 255); border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; border: 1px solid rgb(204, 204, 204); box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; padding: 8px; position: relative;" width="150" /></a></span></span> </span> </span></span></span></span></span></i></span></span></i></span><span style="background-color: #fefdfa; color: #333333; font-family: Arial, sans-serif; font-size: 12pt; line-height: 20.3636360168457px;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"> </span></span></span></span></span></div>
Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com16tag:blogger.com,1999:blog-7700753750866089197.post-86271803305759315942014-09-02T08:03:00.000-05:002014-09-05T06:33:49.462-05:00Peanut Butter Dark Chocolate Chip Oatmeal with Rice Chex Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-cg1I5sjpJiI/VAWxVjjmUwI/AAAAAAAAKRU/dZBLQePCBk4/s1600/P1040955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-cg1I5sjpJiI/VAWxVjjmUwI/AAAAAAAAKRU/dZBLQePCBk4/s1600/P1040955.jpg" height="424" width="640" /></a></div>
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Late August and early September signals the time for your kiddos to go back to school. Here in Illinois, most schools have been in session for a week or two. Now Mothers and Fathers are now scrambling to fill their kiddos lunchboxes with healthy options. <span style="font-size: 12pt;">Peanut
Butter Chocolate Chip Oatmeal with Rice Chex Cookies will certainly be a healthier option than Oreos, for example. I wish that I had this recipe, when my kiddos were growing up.</span><br />
<span style="font-size: 12pt;"><br /></span>
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<span style="font-size: 12pt;"><o:p></o:p></span></div>
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Whew! I know that <span style="font-size: 12pt;">Peanut
Butter Dark Chocolate Chip Oatmeal with Rice Chex Cookies is a long title, but these cookies are so good and deserve each ingredient in them. They are sturdy, with healthy ingredients like peanut butter, oatmeal, and Rice Chex with dark chocolate. These are the perfect cookies for your kiddos lunchbox and are great for dunking in milk. Even adults like them, as my neighbor Tom, says that these are now his favorite cookie. Thanks, Tom for the endorsement! And of course my "Cookie Monster", a.k.a. Scott loves these, too. I'll chime in too, because there are more gluten free ingredients in the cookies, than the flour, and I could eat the whole batch. I always try to give some of the baked goods away, much to the dismay of my Cookie Monster.</span><br />
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What kinds of treats do you put in your kiddos lunchbox? Cookies, granola bars, fruit? This recipe is is very adaptable, and you can swap out various ingredients according to your family preferences or needs. Various nut butters, or even Sunflower butter may be swapped out for the peanut, butter, and if your family doesn't like Dark Chocolate, use milk or semi sweet chips. Different types of cereal can be switched for the Rice Che cereal as well. Whatever ingredients you add, these cookies are amazing, and you and your kiddos, or your neighbors won't be disappointed.<br />
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial; font-size: 12.0pt;"><b>Peanut
Butter Chocolate Chip Oatmeal with Rice Chex Cookies</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial; font-size: 12.0pt;">Inspired
by <a href="http://willcookforsmiles.com/2013/11/peanut-butter-chocolate-chip-oatmeal-cookies.html">Will Cook for Smiles</a><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 12.0pt;">Yield: 24<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 12.0pt;"><b>Ingredients</b><o:p></o:p></span></div>
<ul type="disc">
<li class="MsoNormal"><span style="font-family: Arial; font-size: 12.0pt;">1/3 cup of unsalted butter,
softened <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial; font-size: 12.0pt;">1 cup of brown sugar <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial; font-size: 12.0pt;">2 eggs, room temperature <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial; font-size: 12.0pt;">1/2 cup creamy peanut butter <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial; font-size: 12.0pt;">1 tsp vanilla extract <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial; font-size: 12.0pt;">1 cup of flour <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial; font-size: 12.0pt;">1 tsp baking soda <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial; font-size: 12.0pt;">1/2 tsp salt <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial; font-size: 12.0pt;">2 cups of old fashioned oats <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial; font-size: 12.0pt;">1 cup of dark chocolate or semi-sweet chocolate
chips<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial; font-size: 12.0pt;">1 cup rice, wheat, or corn Chex<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Directions</b></span></div>
<br />
<ol start="1" type="1">
<li class="MsoNormal"><span style="font-family: Arial; font-size: 12.0pt;">Preheat your oven to 350 and
line a cookie sheet with Beat butter and dark brown sugar in the bowl of
an electric mixer until light and fluffy. It will probably take a couple
of minutes. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial; font-size: 12.0pt;">Add the peanut butter and beat
on lower speed until all incorporated. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial; font-size: 12.0pt;">Add the eggs, one at the time,
beating until combined. Beat in the vanilla extract as well. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial; font-size: 12.0pt;">On low speed, sift in the
flour, baking soda and salt, mix until all incorporated. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial; font-size: 12.0pt;">Add the old fashioned oats and
mix it on low speed as well, until just combined. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial; font-size: 12.0pt;">Fold in the chocolate chips and
rice chex<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial; font-size: 12.0pt;">Scoop the cookies onto a cookie
sheet, shape the cookies and bake for 9 minutes. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Arial; font-size: 12.0pt;">Let rest on cookies sheet for
several minutes. Remove to rack to
cool.</span></li>
</ol>
<div>
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, sans-serif; font-size: 16.3636360168457px; line-height: 20.3636360168457px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.4999990463257px;">I linked up my recipe to Brandie's </span></span></span><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.4999990463257px;"><a href="http://www.thecountrycook.net/2014/09/weekend-potluck-134.html" style="color: #7d181e; text-decoration: none;" target="_blank">The Weekend Potluck #134</a></span></span></span><span style="color: black;"><span style="color: #333333;"> </span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.4999990463257px;"></span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.4999990463257px;"></span></span></span><i style="font-size: 12pt;"><span style="font-size: 12pt;"><span style="font-size: 12pt;"><i><span style="font-size: 12pt;"><span style="color: black;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 10.3500003814697px;"><span style="color: black;"><br /><span style="color: #333333;"><a href="http://www.thecountrycook.net/" style="color: #7d181e; text-decoration: none;"><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/weekendpotluckbuttong_zpsa082afc7.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; background: rgb(255, 255, 255); border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; border: 1px solid rgb(204, 204, 204); box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; padding: 8px; position: relative;" width="150" /></a></span></span> </span> </span></span></span></span></span></i></span></span></i></span><span style="background-color: #fefdfa; color: #333333; font-family: Arial, sans-serif; font-size: 12pt; line-height: 20.3636360168457px;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"> </span></span></span></span></span></div>
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Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com13tag:blogger.com,1999:blog-7700753750866089197.post-2004048044096515702014-08-26T09:43:00.003-05:002014-09-05T06:34:18.685-05:00Southwestern Crostini<div class="separator" style="clear: both; text-align: center;">
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I am having a love hate- relationship with my computer at the moment. I'm sure that many of you can identify with me, right? You know, one minute your computer is running fine, no problems, and Bingo, you have a hard disk error message , or something else affecting the health of your computer. That's where I am now. My Toshiba laptop is three years old, and everybody says just to get a new one, but I don't have the money for a new one right now Scott and I have a good friend that can replace the hard disk drive, and that is the way that I'm going. I have already backed up my files on the external hard drive. Enough of this techie stuff for now, on to the Southwestern Crostini, but I will keep you posted on ths state of my computer. I may disappear for a few days, while my computer is being fixed. <br />
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Here in the Midwest, our window to purchase local produce is very small. You have to take advantage of the local fruits and vegetables at almost every meal. I have had several BLT's this week already. There is nothing like garden tomatoes and sweet corn, so I combined them in this Southwestern Crostini. The Crostini has fresh garlic gloves spread on the warm toasted bread, then add the fresh chopped garden tomatoes and sweet corn, mixed with a little cumin and olive oil, topped with Mexican cheese and sprinkled with a combination of fresh garden Basil and Mint. Maybe this is really Fusion? Bruscetta? Whatever you call it, the flavors are wonderful, garlicky toast, earthy cumin, and the bright combo of Basil and Mint, all combined with the fresh tomatoes and corn. I could eat these all day long! These Southwestern Crostini would be a welcome addition to your Labor Day cookouts. Enjoy!<br />
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<b><span style="color: #333333; font-family: Arial; font-size: 14.0pt;">Southwestern Crostini- Serves 12</span></b></div>
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<br /></div>
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<b><span style="color: #333333; font-family: Arial;">Ingredients:</span></b><span style="color: #333333; font-family: Arial;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #333333; font-family: Arial;">2-3
Tablespoons Olive Oil <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #333333; font-family: Arial;">2-3
whole cloves Garlic<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #333333; font-family: Arial;">2-3
large garden tomatoes, diced or 1 pint Red Grape Tomatoes, halved <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #333333; font-family: Arial;">1/2-3/4
cup cooked sweet corn, cut off the cob <o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-family: Arial;">1
tsp cumin<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #333333; font-family: Arial;">1
whole Baguette, sliced 3/4” slices, and toasted<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #333333; font-family: Arial;">1/2
cup Mexican Cheese blend, grated<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-family: Arial;">16
whole fresh basil leaves, chiffonade<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-family: Arial;">10
fresh mint leaves, rough chop<o:p></o:p></span></div>
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<b><span style="color: #333333; font-family: Arial;">Instructions: </span></b><span style="color: #333333; font-family: Arial;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: #FEFDFA;">
<span style="color: #333333; font-family: Arial;">Add tomatoes and sweet corn, 2 Tbsp olive oil, and cumin in a
bowl.Toss to combine. Cover and refrigerate for an hour or two if you have the
time.<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #333333; font-family: Arial;">Cut the baguette into diagonal slices to allow for the most
surface area possible.. Toast slices in toaster oven or a regular oven at 425 F
for 5-6 minutes. After toasting, immediately rub bread with fresh garlic
cloves. <o:p></o:p></span></div>
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<br /></div>
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<span style="color: #333333; font-family: Arial;"> To serve, give the tomato- corn mixture a final stir, the
spoon generously over the slices of bread.<span class="apple-converted-space"> </span> Sprinkle
with Mexican Cheese. Top with Basil- Mint mix. Enjoy!<o:p></o:p></span><br />
<span style="color: #333333; font-family: Arial;"><br /></span>
<span style="color: #333333; font-family: Arial, sans-serif; font-size: 16.3636360168457px; line-height: 20.3636360168457px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.4999990463257px;">I linked up my recipe to Brandie's </span></span></span><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.4999990463257px;"><a href="http://www.thecountrycook.net/2014/09/weekend-potluck-134.html" style="color: #7d181e; text-decoration: none;" target="_blank">The Weekend Potluck #134</a></span></span></span><span style="color: black;"><span style="color: #333333;"> </span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.4999990463257px;"></span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.4999990463257px;"></span></span></span><i style="font-size: 12pt;"><span style="font-size: 12pt;"><span style="font-size: 12pt;"><i><span style="font-size: 12pt;"><span style="color: black;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 10.3500003814697px;"><span style="color: black;"><br /><span style="color: #333333;"><a href="http://www.thecountrycook.net/" style="color: #7d181e; text-decoration: none;"><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/weekendpotluckbuttong_zpsa082afc7.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; background: rgb(255, 255, 255); border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; border: 1px solid rgb(204, 204, 204); box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; padding: 8px; position: relative;" width="150" /></a></span></span> </span> </span></span></span></span></span></i></span></span></i></span><span style="color: #333333; font-family: Arial, sans-serif; font-size: 12pt; line-height: 20.3636360168457px;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"> </span></span></span></span></span></div>
Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com6tag:blogger.com,1999:blog-7700753750866089197.post-29036439419745998582014-08-21T10:04:00.000-05:002014-08-22T06:46:08.961-05:00Peacherine Cupcakes with Peach Cream Cheese Filling<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-rxg1GaCz068/U_XVnL6812I/AAAAAAAAKGA/Qlwfp44DfDA/s1600/P1060227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-rxg1GaCz068/U_XVnL6812I/AAAAAAAAKGA/Qlwfp44DfDA/s1600/P1060227.JPG" height="478" width="640" /></a></div>
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These are Peacherine Cupcakes to me because they have Nectarine jam in the cupcake batter, and diced peaches in the cream cheese filling,peach and nectarine together. Little did I know that there really is a fruit named Peacherine, a cross between a Peach and a Nectarine, not a cross between a Peach and a Tangerine. Who new? I also discovered that a Peach and a Nectarine are very close in taste, and the only difference is that a peach has fuzz, and Nectarine does not have fuzz, only a gene away. If you want the scientific explanation click <a href="http://www.michiganpeach.org/facts/nectar.htm">here.</a> It's too early in the morning for Science for me. Ineed more coffee. It doesn't make any difference what you call these cupcakes, they are wonderful.<br />
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<a href="http://4.bp.blogspot.com/-6sCOg0sVHHE/U_XvCaPIf_I/AAAAAAAAKGo/NBz6V2AVFh8/s1600/P1060230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-6sCOg0sVHHE/U_XvCaPIf_I/AAAAAAAAKGo/NBz6V2AVFh8/s1600/P1060230.JPG" height="480" width="640" /></a></div>
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Peacherine Cupcakes have cinnamon batter with Gina@<a href="http://spcookiequeen.com/">SP Cookie queen's</a> Nectarine jam mixed in. You could also use Peach Jam, Once the cupcakes are cooled, you cut a hole about the size of a quarter, remove the cake. and fill with luscious cream cheese filling with diced peaches. Then pipe or frost with a rich, creamy, Cream Cheese frosting and garnish with a Peaach or Nectarine slice. There you have a peachy nectariney, creamy, dreamy, rich cupcake that almost melts in your mouth till the last crumb. Enjoy! I made these to take to a party, and they were a big hit.<br />
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<a href="http://2.bp.blogspot.com/-kdNRrYBkbos/U_YAANDxHvI/AAAAAAAAKHM/js8CFeCdYCc/s1600/P1060236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kdNRrYBkbos/U_YAANDxHvI/AAAAAAAAKHM/js8CFeCdYCc/s1600/P1060236.JPG" height="478" width="640" /></a></div>
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This is a very versatile recipe because you can change up the recipe to use more nectarines or more peaches, and the flavor will be about the same, amazing!<br />
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<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Peacherine
and Cream Cupcakes</b> <i>Adapted
from </i><a href="http://www.chocolatemoosey.com/2013/08/19/peaches-and-cream-stuffed-cupcakes/"><i>Chocolate Moosey.</i></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span></span></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Cupcakes:</b></span></span></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<ul type="disc">
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 cups all purpose flour</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 teaspoons baking powder</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 teaspoon salt</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 teaspoon cinnamon</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cup granulated sugar</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup vegetable oil</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 egg</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 teaspoon vanilla extract</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup buttermilk (I used Almond milk plus, 1/2 Tbsp
vinegar)</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup peach or nectarine preserves or peach curd (I used nectarine preserves)</span></span></li>
</ul>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Cheesecake
Filling:</b></span></span></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<ul type="disc">
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2 tablespoons heavy whipping cream</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2 tablespoons granulated sugar</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">4 ounces cream cheese, softened</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 teaspoon vanilla extract</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup peaches, or nectarine pitted and chopped
(peeling optional)</span></span></li>
</ul>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Cream
Cheese Frosting:</b></span></span></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<ul type="disc">
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 cups powdered sugar</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup unsalted butter, softened</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">4 ounces cream cheese, softened</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Pinch of salt (I didn’t use)</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 peach or nectarine, pitted and sliced, for garnish, Optional</span></span> </span></span></li>
</ul>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Instructions:</span></span></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Cupcakes:</b></span></span></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0.0001pt 0.25in;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1. Preheat the oven to 350°F.
Insert 12 liners into a cupcake pan.<br />
2. In a large bowl beat together the oil and sugar with an electric mixer on
medium speed until well combined. Add the egg and vanilla to the sugar mixture,
beating 1 minute </span></span></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0.0001pt 0.25in;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">3. In a separate bowl combine the
flour, baking soda, and salt, and cinnamon<br />
4. Add the dry ingredients to the sugar mixture, alternating with the milk,
starting and ending with the dry ingredients. Mix until completely integrated.</span></span></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0.0001pt 0.25in;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">5. Beat in peach preserves or
peach curd.<br />
6. Fill the cupcake liners three-quarters full. Bake for about 18- 20 minutes or until a
toothpick comes out clean.</span></span></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Cream
Cheesecake filling</b>:</span></span></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">In a small bowl, beat the cream until stiff peaks form
(when you pull the beaters straight up, peaks will form and not fall
over). Do not overbeat.</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">In a large mixing bowl, Beat cream cheese until fluffy,
and beat in sugar until creamy and smooth, scraping down the bowl as
needed. Beat in the vanilla. Fold in the whipped cream then fold in the
chopped peaches.</span></span></li>
</ol>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<b><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Cream Cheese Frosting:</span></span></b></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">In a large mixing bowl, Cream butter and cream cheese,
with stand mixer, and gradually beat in powdered sugar and salt, if used, until
fluffy and creamy. Refrigerate until needed.</span></span></li>
</ol>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">To assemble:</span></span></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Once the cupcakes are completely cool, cut out a hole,
about the size of a quarter, in the middle with the tip of a pairing knife,
being careful not to cut through the bottom. I have a <a href="http://www.amazon.com/Cuisipro-747166-Cupcake-Corer/dp/B004OFGWBI">Cupcake Corer</a>,
which is a handy little tool that makes a perfect hole every time. Scoop out some of the cake, with a small
measuring spoon, but reserve the top to put back on after filling. Fill
with the cream cheese filling then cover the top with the reserved cake. Frost
or pipe frosting on each cupcake. Keep cupcakes refrigerated in an
airtight container for up to one week </span></span></li>
</ol>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span class="post-labels"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="background-color: #fefdfa; color: #333333;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"> I linked up my recipe to Brandie's </span></span></span><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"><a href="http://www.thecountrycook.net/2014/08/weekend-potluck-132.html" style="color: #7d181e; text-decoration: none;" target="_blank">The Weekend Potluck #132</a></span></span></span><span style="color: black;"><span style="color: #333333;"> </span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"></span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"></span></span></span><i style="font-family: Arial, sans-serif; font-size: 12pt;"><span style="font-size: 12pt;"><span style="font-size: 12pt;"><i><span style="font-size: 12pt;"><span style="color: black;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 10.350000381469727px;"><span style="color: black;"><br /><span style="color: #333333;"><a href="http://www.thecountrycook.net/" style="color: #7d181e; text-decoration: none;"><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/weekendpotluckbuttong_zpsa082afc7.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; background: rgb(255, 255, 255); border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; border: 1px solid rgb(204, 204, 204); box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; padding: 8px; position: relative;" width="150" /></a></span></span> </span> </span></span></span></span></span></i></span></span></i></span><span style="background-color: #fefdfa; color: #333333; font-family: Arial, sans-serif; font-size: 12pt;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"> </span></span></span></span></span></span></span></span></span>Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com8tag:blogger.com,1999:blog-7700753750866089197.post-35915984467502299762014-08-19T05:55:00.000-05:002014-08-22T06:45:13.736-05:00Browned Butter Dark Chocolate Oatmeal Coconut Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ps9yqbYLotk/U_KOLRygTWI/AAAAAAAAKEs/bjYcBiWlPTg/s1600/P1060182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ps9yqbYLotk/U_KOLRygTWI/AAAAAAAAKEs/bjYcBiWlPTg/s1600/P1060182.JPG" height="478" width="640" /></a></div>
<br />
Browned Butter makes everything better. True or false? I would give a resounding "True", based on my experience baking with browned butter. Browning the butter gives your baked goods, a deeper, nutty, richer flavor. Add in dark chocolate chips, some oatmeal, and some coconut flakes for good extra chewiness,, and you have a huge winner in my book. And I am not alone. I sent some of these to my dear blogging friend, Gin@<a href="http://spcookiequeen.com/" target="_blank">SPcookiequeen</a>, and she said these are her favorite ones that I had sent to her so far. That's good enough for me. I'm glad that she liked them so much. When mailing cookies you have to send sturdy cookies that can survive a cross country plane trip, and these cookies were perfect and dense cookies to survive the cross country trek<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-xMu1T0oN-K0/U_KVHHBUGBI/AAAAAAAAKFA/fMAcwElOI34/s1600/P1060189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-xMu1T0oN-K0/U_KVHHBUGBI/AAAAAAAAKFA/fMAcwElOI34/s1600/P1060189.JPG" height="478" width="640" /></a></div>
<br />
Of course, I didn't send the whole batch to Gina, because I had to have some cookies left for my Cookie monster, aka Scott. He loved these cookies, too, and I always have to hide a few for me, so he doesn't eat them all. Another reason that these cookies are so good, besides the browned butter, is that I have been refrigerating the cookie dough. Refrigerating the dough before baking gives all of the ingredients a chance to blend, and keeps the cookies from spreading, too much. These cookies taste so good, but they still aren't pretty. You can change up this recipe to suit your preferences and swap out the dark chocolate chips for semi or milk chocolate chips. If you don't like coconut, don't add it or add nuts. There are many options for these cookies, the choice is yours Enjoy!<br />
<br />
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<a href="http://3.bp.blogspot.com/-LGhJ_wqoOHc/U_KfGeVJ-YI/AAAAAAAAKFQ/4FisGDClg8w/s1600/P1060185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-LGhJ_wqoOHc/U_KfGeVJ-YI/AAAAAAAAKFQ/4FisGDClg8w/s1600/P1060185.JPG" /></a></div>
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<div class="MsoNormal" style="line-height: normal; text-align: left;">
<span style="font-family: "Arial","sans-serif"; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"> <b>Browned
Butter Dark Chocolate Oatmeal Coconut Cookies</b></span><b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> <span style="mso-spacerun: yes;"> </span></span></b><i><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Adapted from QuakerOats.com</span></i><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">
<b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients</span></b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></div>
<ul style="text-align: left;" type="disc">
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 cup (2 sticks) browned***</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3/4 cup firmly packed brown sugar</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup granulated sugar</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 eggs</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon vanilla</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1-1/2 cups all-purpose flour</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon baking soda</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon salt (optional)</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 cups Oats (quick or old
fashioned) I used old fashioned oats</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>1 cup flaked
coconut</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 cups dark chocolate o<span style="mso-spacerun: yes;"></span><span style="mso-spacerun: yes;"> </span>milk chocolate chunks</span></li>
</ul>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">
<b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Directions </span></b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 5pt; text-align: left;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Heat oven to 350 degrees F.</span></div>
<ol start="1" style="text-align: left;" type="1">
<li class="MsoNormal" style="line-height: normal;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Browned
Butter</span></b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">: Heat butter in a saucepan
over medium heat, whisking frequently to melt butter. Continue to cook the
butter. Once melted the butter will foam up a bit, then subside. Watch
carefully as lightly browned specks begin to form at the bottom of the
pan. Smell the butter; it should have a nutty aroma. Pour melted butter
and browned bits in a heatproof bowl and allow to cool a bit.</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Beat together browned butter and sugars until creamy.</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Add eggs, and vanilla; beat well.</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Add combined flour, baking soda, and salt; mix well.</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Stir in oats and coconut; mix well;<span style="mso-spacerun: yes;"> </span>stir in milk chocolate chunks</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">At this point, for best results, you can store the
dough in the refrigerator for up to a day and a half. (I put mine in the
fridge overnight.) After taking dough out of fridge, warm up a bit
to scoop dough out of bowl.</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Drop by rounded tablespoons onto ungreased cookie
sheet. I used my 1” cookie scoop for smaller cookies</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Bake 10-12 minutes or until golden brown for chewy
cookies, 12-14 min. for crispy cookies.</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Cool 2 minutes on cookie sheet; remove to wire rack
</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Store in covered container </span></li>
</ol>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span class="post-labels"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="background-color: #fefdfa; color: #333333;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"> I linked up my recipe to Brandie's </span></span></span><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"><a href="http://www.thecountrycook.net/2014/08/weekend-potluck-132.html" style="color: #7d181e; text-decoration: none;" target="_blank">The Weekend Potluck #132</a></span></span></span><span style="color: black;"><span style="color: #333333;"> </span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"></span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"></span></span></span><i style="font-family: Arial, sans-serif; font-size: 12pt;"><span style="font-size: 12pt;"><span style="font-size: 12pt;"><i><span style="font-size: 12pt;"><span style="color: black;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 10.350000381469727px;"><span style="color: black;"><br /><span style="color: #333333;"><a href="http://www.thecountrycook.net/" style="color: #7d181e; text-decoration: none;"><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/weekendpotluckbuttong_zpsa082afc7.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; background: rgb(255, 255, 255); border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; border: 1px solid rgb(204, 204, 204); box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; padding: 8px; position: relative;" width="150" /></a></span></span> </span> </span></span></span></span></span></i></span></span></i></span><span style="background-color: #fefdfa; color: #333333; font-family: Arial, sans-serif; font-size: 12pt;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"> </span></span></span></span></span></span></span></span></span></div>
Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com9tag:blogger.com,1999:blog-7700753750866089197.post-52735919116172284502014-08-15T09:53:00.001-05:002014-08-15T10:18:06.950-05:00No-Bake Lemon Blueberry Four Layer Dessert in Jars<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-td29gNBmy6U/U-4Z3BUO6kI/AAAAAAAAKDo/IwpssRf_2T0/s1600/P1060219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-td29gNBmy6U/U-4Z3BUO6kI/AAAAAAAAKDo/IwpssRf_2T0/s1600/P1060219.JPG" height="506" width="640" /></a></div>
<br />
My Mom's favorite cake was Lemon Cake, but she liked any lemon desserts. August 14th would have been my Mom's 91st birthday. I always try to make some sort of Lemon Cake or dessert in her memory. I got my love of baking from her, after all. In the past I have made Triple Lemon Layer Cake and Lemon Blueberry Cake to mention a few.<br />
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<a href="http://1.bp.blogspot.com/-_8YvjmSiJ4k/U-4Xkr4hgyI/AAAAAAAAKDY/yXDnqym_hT0/s1600/P1060216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_8YvjmSiJ4k/U-4Xkr4hgyI/AAAAAAAAKDY/yXDnqym_hT0/s1600/P1060216.JPG" height="478" width="640" /></a></div>
<br />
August 14th is also my dear blogging friend, Gina@<a href="http://www.spcookiequeen.com/" target="_blank">SPcookiequeen's </a>birthday. Gina was one of my first blogging friends, and she has been a dear friend since then, especially since I found out that she and my Mom shared the same birthday, August 14th. This year for my Mom and Gina, I made the No-Bake Lemon Blueberry Four Layer Dessert. Gina lives in Northwest, which has been experiencing an extended summer heat wave with temps at 100 degrees. I wanted to make a dessert that wouldn't need Gina to turn on her oven. My Mom loved this dessert, but she had only made it in a 13x9 pan. I changed a few things. I added a blueberry layer on top of the cream cheese layer, and I put the dessert in jars.<br />
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<a href="http://4.bp.blogspot.com/-qRZTHyM_g4s/U-4YcWUqmfI/AAAAAAAAKDg/mwtv8icmydo/s1600/P1060218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-qRZTHyM_g4s/U-4YcWUqmfI/AAAAAAAAKDg/mwtv8icmydo/s1600/P1060218.JPG" height="478" width="640" /></a></div>
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Now, I know that I am always late to the party, but I wanted to try a dessert in the jars. I found out that I don't have that much patience, and it takes a lot of time to fill the jars, neatly. I am not a perfectionist either, but the jars sure look cute, and they are perfect for a picnic or potluck. Have you made desserts in jars, and what do you think about them? Either way that you make this dessert, it is pure heaven.<br />
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<a href="http://2.bp.blogspot.com/-Ep6Yvul-678/U-4djdhixfI/AAAAAAAAKDw/z8jP59LW9Mo/s1600/P1060220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Ep6Yvul-678/U-4djdhixfI/AAAAAAAAKDw/z8jP59LW9Mo/s1600/P1060220.JPG" height="311" width="320" /></a></div>
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Since I was making the dessert in a jar, I made a regular graham cracker crust, and tamped it down in the bottom of the jar. Then I mixed the cream cheese and folded in the Cool Whip. You can use whipped cream also, but I wanted to make a lighter version of this dessert. Spoon the cream cheese mixture carefully over graham cracker crust. Sprinkle<b> </b>blueberries<b> </b>over the cream cheese mixture. Refrigerate jars, while the pudding is prepared. Prepare pudding using 3 cups of milk for two small boxes of pudding. Let pudding set I also used Almond milk which has fewer calories than low fat milk. Carefully spoon the pudding over the blueberry layer. Top with another layer of Cool Whip or whipped cream. Voila! You have a very cute dessert in a jar, that tastes wonderful with the crunchy graham cracker crust to to the luscious cream cheese layer to the sweet blueberry layer, topped with a tangy sweet pudding layer, and whipped topping. The beauty of this versatile dessert is that you can vary the crust, or change up the pudding flavors; chocolate, lemon, pistachio. even vanilla, depending on your fancy.<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Arial","sans-serif"; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">No-Bake Lemon Blueberry Layered
Dessert</span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Arial","sans-serif"; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"> Yield: 8- 8 oz. jelly jars</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Arial","sans-serif"; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"><br /></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> Ingredients: </span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span></b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">***<b>1<sup>st</sup> Layer, the crust</b> ** 18 graham
cracker squares, about 1 ¼ cups crushed, 5 Tbsp melted butter, and 2 Tbsp sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> ***<b>2nd layer the cream
cheese layer</b>***</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1
package (8 ounce size) cream cheese, softened</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">
</span><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 cup powdered sugar,</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 cup Cool Whip or whipped
cream, 1pint of fresh blueberries</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> ***<b>3<sup> </sup>rd layer,
the pudding layer</b>***<br />
2 small pkg Instant lemon pudding., or flavor of your choice</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 cups milk I used Almond Milk </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> ***<b>4<sup>th</sup> layer.
the topping</b> ***</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1
cup Cool Whip,Blueberries,</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Mini chocolate chips, chopped nuts, or chocolate curls or
garnish of your choice.</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> <b>Directions:</b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Mix ingredients for 1<sup>st</sup>
layer. <span style="mso-spacerun: yes;"> </span>Spread <span style="mso-spacerun: yes;"> </span>on the bottom of the jar.<span style="mso-spacerun: yes;"> </span>Tamp down with the end of wooden spoon, or
muddler.<br />
<br />
Mix the ingredients for the 2nd layer the cream cheese layer, and carefully
spoon on top of crust. Sprinkle blueberries over the cream cheese layer.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Mix the ingredients for the 3rd
layer, the pudding layer, and spoon on Top of 2<sup>nd</sup> layer. Chill
for 30 minutes </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> 4<sup>th</sup> layer, top with
a thin layer of Cool Whip, and garnish with blueberries.<span style="mso-spacerun: yes;"> </span>Refrigerate until serving time.</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span class="post-labels"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="background-color: #fefdfa; color: #333333;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;">I linked up my recipe to Brandie's </span></span></span><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"><a href="http://www.thecountrycook.net/2014/08/weekend-potluck-131.html" style="color: #7d181e; text-decoration: none;" target="_blank">The Weekend Potluck #131</a></span></span></span><span style="color: black;"><span style="color: #333333;"> </span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"></span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"></span></span></span><i style="font-family: Arial, sans-serif; font-size: 12pt;"><span style="font-size: 12pt;"><span style="font-size: 12pt;"><i><span style="font-size: 12pt;"><span style="color: black;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 10.350000381469727px;"><span style="color: black;"><br /><span style="color: #333333;"><a href="http://www.thecountrycook.net/" style="color: #7d181e; text-decoration: none;"><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/weekendpotluckbuttong_zpsa082afc7.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; background: rgb(255, 255, 255); border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; border: 1px solid rgb(204, 204, 204); box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; padding: 8px; position: relative;" width="150" /></a></span></span> </span> </span></span></span></span></span></i></span></span></i></span><span style="background-color: #fefdfa; color: #333333; font-family: Arial, sans-serif; font-size: 12pt;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"> </span></span></span></span></span></span></span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></div>
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Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com6tag:blogger.com,1999:blog-7700753750866089197.post-10957468269203600582014-08-12T08:30:00.000-05:002014-08-15T08:25:45.402-05:00Pasta Primavera with Feta Cheese<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-x5IKTCUbiNg/U-oK-0Mq6OI/AAAAAAAAKCE/-gV8JOFmQ-o/s1600/P1060104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-x5IKTCUbiNg/U-oK-0Mq6OI/AAAAAAAAKCE/-gV8JOFmQ-o/s1600/P1060104.JPG" height="478" width="640" /></a></div>
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Summertime and fresh garden local fruits and vegetables go together. Here in the Midwest, we have a very small window in which to enjoy them. We anxiously wait for them to appear at Farm stands, and Farmer's Markets, and before you know it, they are gone. At every meal we are using fresh fruits or vegetables to make the most of Nature's bounty. I made this simple, delicious Pasta Primavera to showcase the veggies and herbs.<br />
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<a href="http://1.bp.blogspot.com/-6T8U5PeH-YE/U-oHaoX-XzI/AAAAAAAAKB8/q5yvhD6K_5Q/s1600/P1060103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6T8U5PeH-YE/U-oHaoX-XzI/AAAAAAAAKB8/q5yvhD6K_5Q/s1600/P1060103.JPG" height="478" width="640" /></a></div>
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This Pasta Primavera has roasted gtape tomatoes and zucchini. When roasting the vegetables, the flavors of the veggies are intensified, as they caramelize, and give the the dish a wonderful, bright flavor. There really isn't a sauce per se, but rather a light drizzle of olive oil and topped with fresh herbs and Feta cheese. The tang of the Feta cheese pairs well with sweet, roasted vegetables. Sometimes is less is more, when cooking, and the stars of the meal are the fresh produce and herbs. This is a perfect, light dish for those warm summer nights that won't weigh you down. Also, this dish can be ready in the time that it takes to roast the veggies, and cook the pasta.15-20 minutes. You will be out of the kitchen in no time. Of course you can use your favorite pasta and veggies. What are your favorite summer veggies to pair with pasta? Whatever combination of fresh vegetables and pasta you choose, you won't be disappointed. This is the perfect light dish for a summer lunch or dinner. Enjoy!<br />
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<a href="http://4.bp.blogspot.com/-QlI43wyU85o/U-oQWWIvVEI/AAAAAAAAKCQ/4lnsGsplDbs/s1600/P1060105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-QlI43wyU85o/U-oQWWIvVEI/AAAAAAAAKCQ/4lnsGsplDbs/s1600/P1060105.JPG" height="602" width="640" /></a></div>
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<![endif]--><b><span style="font-family: "Arial","sans-serif"; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"> Pasta Primavera<i> </i><span style="mso-bidi-font-style: italic;">with Feta Cheese</span></span></b><span style="font-family: "Arial","sans-serif"; mso-bidi-font-size: 14.0pt; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";"></span>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";">Ingredients:</span></b></div>
<ul type="disc">
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slices, halved</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 tablespoon dried Italian herbs or Herbes de Provence</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">¼ cup fresh basil, chopped or chiffonade</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 pound pasta I used Linguine</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 lb or grape tomatoes, or halved cherry tomatoes</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 Feta cheese crumbles</span></li>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Directions</span></b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></div>
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<br /></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Preheat the oven to 450 degrees F.</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">In a large bowl, toss the zucchini
and <span style="mso-spacerun: yes;"> </span>grape tomatoes with 2 Tbsp of olive
oil, salt, pepper, and dried herbs to coat. Arrange on a large baking sheet. Bake
10-15 minutes total .for al dente. If you like your veggies, less
firm, bake a little longer. Watch that they don’t burn!</span></div>
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<br /></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Meanwhile, cook the pasta in a large
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about 8 minutes. Drain, reserving 1 cup of the cooking liquid.</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Toss the pasta with the vegetable
mixtures in a large bowl to combine. and enough reserved cooking liquid to
moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the
Feta cheese and fresh basil. Serve immediately. </span><br />
<br />
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="background-color: #fefdfa; color: #333333;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;">I linked up my recipe to Brandie's </span></span></span><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"><a href="http://www.thecountrycook.net/2014/08/weekend-potluck-131.html" style="color: #7d181e; text-decoration: none;" target="_blank">The Weekend Potluck #131</a></span></span></span><span style="color: black;"><span style="color: #333333;"> </span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"></span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"></span></span></span><i style="font-family: Arial, sans-serif; font-size: 12pt;"><span style="font-size: 12pt;"><span style="font-size: 12pt;"><i><span style="font-size: 12pt;"><span style="color: black;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 10.350000381469727px;"><span style="color: black;"><br /><span style="color: #333333;"><a href="http://www.thecountrycook.net/" style="color: #7d181e; text-decoration: none;"><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/weekendpotluckbuttong_zpsa082afc7.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; background: rgb(255, 255, 255); border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; border: 1px solid rgb(204, 204, 204); box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; padding: 8px; position: relative;" width="150" /></a></span></span> </span> </span></span></span></span></span></i></span></span></i></span><span style="background-color: #fefdfa; color: #333333; font-family: Arial, sans-serif; font-size: 12pt;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"> </span></span></span></span></span></span></span></div>
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<br />Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com5tag:blogger.com,1999:blog-7700753750866089197.post-82901663325058548172014-08-07T06:30:00.000-05:002014-08-08T06:51:07.712-05:00Peach and Oat Muffins<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-Ik_tOF7s-PY/U-LJtoLuBrI/AAAAAAAAKA0/eG8gDpKGouk/s1600/P1060165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Ik_tOF7s-PY/U-LJtoLuBrI/AAAAAAAAKA0/eG8gDpKGouk/s1600/P1060165.JPG" height="478" width="640" /></a></div>
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August is here already, and now it's time to enjoy the California peaches. In between the stone fruit recalls, I bought peaches at a store, that wasn't on the recall list. We were going to a family reunion last weekend, so I wanted a healthy breakfast to eat in the car in the way down to Southern Illinois. Peach and Oat Muffins would fill the bill.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-SUzy1yyYaZ4/U-LIMVlGszI/AAAAAAAAKAo/fdavrNHRbk8/s1600/P1060163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-SUzy1yyYaZ4/U-LIMVlGszI/AAAAAAAAKAo/fdavrNHRbk8/s1600/P1060163.JPG" height="478" width="640" /></a></div>
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We went to my Mom's family reunion, the 80th Boaz reunion in Vandalia, IL My Mom came from a large family, 8 brothers and sisters, but only two are living now. I have 28 first cousins, and many second and third cousins, but only five first cousins were there. We hadn't been there in several years, and the attendance is dwindling, however the food is not. My Grandma was famous for her fried chicken and pies, so there was a lot of fried chicken and pie made from Grandma's recipes. I have not made fried chicken in many years, but I should make it one of these days. There was fresh garden fare, tomatoes, cucumbers, green beans cooked with bacon, and corn. All of these foods were the kind that I grew up on, as well non-stop desserts, and brought back many childhood memories of summer visits. We had a perfect day, low 80's with a breeze, unlike most 100 degree days with no air conditioning that I had endured growing up back in the dark ages, he he.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-IYLPpSSzKw8/U-LbZ7jth6I/AAAAAAAAKBE/GQl5WS5uIvg/s1600/P1060160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-IYLPpSSzKw8/U-LbZ7jth6I/AAAAAAAAKBE/GQl5WS5uIvg/s1600/P1060160.JPG" height="478" width="640" /></a></div>
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Back to the muffins. These were the perfect on the go breakfast, especially slathered in peanut butter for extra protein. The muffins are low fat with applesauce and coconut oil replacing the fat. They are also low in sugar, and have almond milk, in addition to the fresh peaches and oatmeal. I love these muffins made with fruit, and I have been making them with many of the fruits; apples, blueberries, strawberries, bananas, and now peaches., I didn't get any Southern Illinois peaches, boo These would be good with Mango, too. Maybe mango is next. What are you favorite kind of muffins? I think that I need a snack now, on one of the peach muffins. Enjoy! PS I didn't get any Southern Illinois peaches, Boo! Now I have to go to the Farmer's Market to get peaches to make that elusive Peach pie.<br />
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<b><span style="font-family: "Arial","sans-serif"; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;">
</span> Peach and Oat Muffins </span></b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Adapted
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients:</span></b></div>
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<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1-1/2 cups rolled oats</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1-1/4 cups all-purpose flour</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon baking powder</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3/4 teaspoon baking soda</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 cup unsweetened applesauce</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup fat-free milk I used almond
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<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup firmly packed brown sugar</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 tablespoons vegetable oil I used
coconut oil</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 egg white, lightly beaten</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 cup fresh peaches, chopped and <span style="mso-spacerun: yes;"> </span>divided 3/4c chopped <span style="mso-spacerun: yes;"> </span>peaches; reserve 1/4 c. chopped peaches
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<b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Directions:</span></b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Heat oven to 400°F. Line twelve medium
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<br /></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Combine oats, flour, baking powder,
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applesauce, milk, sugar, oil and egg white; blend well. Add to dry ingredients
all at once; stir just until dry ingredients are moistened. (Do not overmix.)</span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Fold in 3/4 c chopped peaches. Top
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Fill muffin cups almost full. <span style="mso-spacerun: yes;"> </span>Bake 20 to 22 minutes or until deep golden
brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.</span><br />
<br />
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="background-color: #fefdfa; color: #333333;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;">I linked up my recipe to Brandie's </span></span></span><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"><a href="http://www.thecountrycook.net/2014/08/weekend-potluck-130.html" style="color: #7d181e; text-decoration: none;" target="_blank">The Weekend Potluck #130</a></span></span></span><span style="color: black;"><span style="color: #333333;"> </span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"></span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"></span></span></span><i style="font-family: Arial, sans-serif; font-size: 12pt;"><span style="font-size: 12pt;"><span style="font-size: 12pt;"><i><span style="font-size: 12pt;"><span style="color: black;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 10.350000381469727px;"><span style="color: black;"><br /><span style="color: #333333;"><a href="http://www.thecountrycook.net/" style="color: #7d181e; text-decoration: none;"><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/weekendpotluckbuttong_zpsa082afc7.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; background: rgb(255, 255, 255); border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; border: 1px solid rgb(204, 204, 204); box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; padding: 8px; position: relative;" width="150" /></a></span></span> </span> </span></span></span></span></span></i></span></span></i></span><span style="background-color: #fefdfa; color: #333333; font-family: Arial, sans-serif; font-size: 12pt;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"> </span></span></span></span></span></span></div>
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<br />Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com10tag:blogger.com,1999:blog-7700753750866089197.post-43391941891377705502014-08-05T06:37:00.000-05:002014-08-08T06:52:00.219-05:00Orange Creamsicle Cupcakes<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-6F0CI6IjMkA/U-AtBKIZNAI/AAAAAAAAJ_A/-cfCIOmzxDw/s1600/P1060134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-6F0CI6IjMkA/U-AtBKIZNAI/AAAAAAAAJ_A/-cfCIOmzxDw/s1600/P1060134.JPG" height="478" width="640" /></a></div>
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Summertime is here and I have been craving Creamsicles. You remember that sweet, creamy, frozen confection on a stick with an orange popsicle outside and vanilla ice cream on the inside, that you got from the ice cream truck? Creamsicles would cool you off on a sweltering hot day. We don't have an ice cream truck in our neighborhood, so I did the next best thing. I made Orange Creamsicle cupcakes.<br />
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<a href="http://4.bp.blogspot.com/-3M1pDz2AUOM/U-AxEWYqRRI/AAAAAAAAJ_M/mlpgYlzr4CM/s1600/P1060131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-3M1pDz2AUOM/U-AxEWYqRRI/AAAAAAAAJ_M/mlpgYlzr4CM/s1600/P1060131.JPG" height="478" width="640" /></a></div>
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Now, granted Orange Creamsicle Cupcakes aren't frozen, but they are sweet and bursting with orange flavor, filled with and Cream filling, and topped with Orange Butter Cream Frosting, MMM~ Besides fresh orange juice, zest, and orange extract, these babies have a cream cheese filling. These are perfect for any orange lover! My neighbor was coming over for coffee, and requested Orange Cupcakes, so I made these Orange Creamsicle Cupcakes for her. And Yes, She loved them!<br />
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<a href="http://3.bp.blogspot.com/-v3MmvawHD-Y/U-A2tCijKJI/AAAAAAAAJ_Y/vXYpvEso348/s1600/P1060142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-v3MmvawHD-Y/U-A2tCijKJI/AAAAAAAAJ_Y/vXYpvEso348/s1600/P1060142.JPG" height="298" width="400" /></a></div>
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See this darling Cupcake tray in the picture above. My dear BFF and neighbor Pauli gave me the tray, because she knows that I love cupcakes on anything. She is so sweet! Have an Orange Creamsicle cupcake and cool off! Enjoy!<br />
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<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Arial","sans-serif"; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Orange Creamsicle Cupcakes</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span></b><i><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Adapted from</span></i><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span><a href="http://www.mybakingaddiction.com/orange-cupcakes-2/"><i><span style="color: blue; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">My Baking Addiction</span></i></a><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients:</span></b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br />
1/2 cup unsalted butter, room temperature<br />
2/3 cup granulated white sugar<br />
3 large eggs<br />
1 1/2 teaspoon pure vanilla extract<br />
1/2 teaspoon of pure orange extract<br />
Zest of 2 oranges (optional)<br />
1 1/2 cups all purpose flour<br />
1 1/2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
1/4 cup orange juice</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Directions:</span></b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br />
1. Preheat oven to 350 degrees F (177 degrees C) line 12 muffin cups with
paper liners.<br />
2. Place the sugar and orange zest into the bowl of your mixer and blend until
moist and fragrant. Add in butter and beat until light and fluffy. Add the
eggs, one at a time, beating well after each addition. Beat in the vanilla and
orange extracts.<br />
In a separate bowl whisk together the flour, baking powder and salt.<br />
3. With the mixer on low speed, alternately add the flour mixture and orange
juice, in three additions, beginning and ending with the flour. Scrape down the
sides of the bowl.<br />
4. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes
or until nicely browned and a toothpick inserted into a cupcake comes out
clean. Remove from oven and place on a wire rack to cool. Once the cupcakes
have completely cooled, fill with cream cheese filling, and frost with icing.</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">-Makes 12 cupcakes</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Cream
Cheese Filling:</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">On
cooled cupcakes, cut a hole on the cupcake, about the size of a quarter, and
remove cake, or use a cupcake corer.<span style="mso-spacerun: yes;">
</span>Fill with about 1 tsp of cream cheese, and replace the cake on top,
gently pushing down on top of cupcake. Pipe Vanilla <span style="mso-spacerun: yes;"> </span>Butter Cream Frosting on top of cupcakes.</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Orange Butter Cream Frosting</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> Ingredients:</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 c butter, room temperature</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2c. powdered sugar</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 tsp vanilla extract</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Zest of one large orange<span style="mso-spacerun: yes;"> </span>I only had one orange, so the frosting
pictured doesn’t have the orange zest</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 T more or less orange juice or
milk</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Sprinkles (optional) </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Cream butter with an electric mixer, until light and
fluffy. Gradually add in powdered sugar,vanilla, and <span style="mso-spacerun: yes;"> </span>zest.<span style="mso-spacerun: yes;"> </span>Mix
well, Add juice until desired consistency. Pipe or frost cupcakes. Sprinkle
with colored sugar.</span><br />
<br />
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="background-color: #fefdfa; color: #333333;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;">I linked up my recipe to Brandie's </span></span></span><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"><a href="http://www.thecountrycook.net/2014/08/weekend-potluck-130.html" style="color: #7d181e; text-decoration: none;" target="_blank">The Weekend Potluck #130</a></span></span></span><span style="color: black;"><span style="color: #333333;"> </span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"></span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"></span></span></span><i style="font-family: Arial, sans-serif; font-size: 12pt;"><span style="font-size: 12pt;"><span style="font-size: 12pt;"><i><span style="font-size: 12pt;"><span style="color: black;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 10.350000381469727px;"><span style="color: black;"><br /><span style="color: #333333;"><a href="http://www.thecountrycook.net/" style="color: #7d181e; text-decoration: none;"><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/weekendpotluckbuttong_zpsa082afc7.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; background: rgb(255, 255, 255); border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; border: 1px solid rgb(204, 204, 204); box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; padding: 8px; position: relative;" width="150" /></a></span></span> </span> </span></span></span></span></span></i></span></span></i></span><span style="background-color: #fefdfa; color: #333333; font-family: Arial, sans-serif; font-size: 12pt;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"> </span></span></span></span></span></span></span></div>
Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com6tag:blogger.com,1999:blog-7700753750866089197.post-27767159831686493442014-07-31T06:35:00.001-05:002014-08-01T06:48:24.072-05:00No Bake Berry Cream Cheese Pie with Chocolate Crust<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-z0oP_J7-9JA/U9mD3S6i68I/AAAAAAAAJ9Y/bh50dlXtDQA/s1600/P1060147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-z0oP_J7-9JA/U9mD3S6i68I/AAAAAAAAJ9Y/bh50dlXtDQA/s1600/P1060147.JPG" height="512" width="640" /></a></div>
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This Cream Cheese Pie should have been a Peach Cream Pie. Maybe you heard about a stone fruit recall. Some of Peaches, Nectarines, and Plums from certain growers may have had Listeria, nasty stuff. Because I was taking this pie to friends for dinner over the weekend, I didn't want to take a chance with peaches from other stores, either. So close your eyes and pretend this is that Yummy Peach Cream Pie or open them and see this gorgeous No Bake Berry Cream Cheese Pie. The peach Pie will just have to wait.<br />
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<a href="http://2.bp.blogspot.com/-Ih0vSSkD7Bg/U9mJ5tFk9kI/AAAAAAAAJ9o/cfA_JYOMLKc/s1600/P1060144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Ih0vSSkD7Bg/U9mJ5tFk9kI/AAAAAAAAJ9o/cfA_JYOMLKc/s1600/P1060144.JPG" height="500" width="640" /></a></div>
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No Bake Berry Cream Cheese Pie is a good alternative to making a whole cheesecake, even though it was National Cheesecake Day yesterday. This pie has all the cheese cake flavor with fewer calories, less time to prepare, plus you don't have tun on the oven, a winner in my book. The pie also has a Chocolate Crust. I didn't use Chocolate graham crackers or Chocolate wafers to make the crust. I added melted chocolate chips to the graham cracker crumbs, easy peasy, spread them in a 9" pie plate and baked them for about 8 minutes. The chocolate pairs well with the strawberries and blueberries.<br />
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<a href="http://2.bp.blogspot.com/-lr-9BXGGV4c/U9mP7Cv2fJI/AAAAAAAAJ-A/MIEEUXgtmv0/s1600/P1060146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-lr-9BXGGV4c/U9mP7Cv2fJI/AAAAAAAAJ-A/MIEEUXgtmv0/s1600/P1060146.JPG" height="478" width="640" /></a></div>
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Once the crust has cooled you can make the filling, softened light cream cheese, powdered sugar, and the juice of a lemon, which is whipped together. Then fold in light Cool Whip or whipped cream. Spread filling in in the crust, and refrigerate for about one hour. You can then decorate the top of of the pie with the fruit of your choice. Since peaches were a problem, I thought I should stick to fruits that were ripe, when you buy them, like berries. Actually my artist in residence, Scott, decorated the top of the pie. He has an artistic eye, not me. I debated about glazing the fruit with heated jam, but I didn't want to mess up Scott's artwork. Unfortunately, I can't show you a slice of this yummy pie, because it all gone. You will just have to trust me that it tastes soo good, especially with the chocolate crust. Enjoy!<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">No Bake Berry Cream Cheese Pie with Chocolate Crust</span></b></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span></span><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Inspired by <a href="http://www.myrecipes.com/recipe/no-bake-peach-pie-50400000136534/">No
Bake Peach Cream Pie</a>, Cooking Light</span></i></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients:</span></b></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 1/4 cup graham cracker crumbs (about 8 cookie sheets)
</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">5 tablespoons unsalted butter </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4 oz ounces chocolate chips </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Cooking spray </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">5 ounces 1/3-less-fat cream cheese, softened </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/3 cup powdered sugar </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Juice of a lemon</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 cups frozen fat-free whipped topping, thawed or 1cup
whipping cream whipped</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">8 oz of strawberries, sliced in half depending on the
size of the berries</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup blueberries</span></li>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Directions:</span></b></div>
<span style="font-family: "Arial","sans-serif";">1. Combine crumbs in a food
processor; process until combined. Place butter and chocolate in a
microwave-safe bowl. Microwave at HIGH 30 seconds, stirring until chocolate is
smooth. Add to processor; pulse until combined. Press mixture into bottom and
up sides of a 9-inch pie plate coated with cooking spray. Bake in 375 oven for 6-9
min.or freeze until firm.</span><br />
<br />
<span style="font-family: "Arial","sans-serif";">2. Place cream cheese, sugar,
and vanilla in a medium bowl; beat with a mixer at medium speed until smooth.
Gently fold in whipped topping or whipping cream. Carefully spread filling over
bottom of crust. Chill pie for one hour, until set. <span style="mso-spacerun: yes;"> </span>Decorate top of pie with mixed berries or
fruit of your choice; kiwi, peaches, nectarines, raspberries, etc. <span style="mso-spacerun: yes;"> </span>Chill at least 3 hours before serving. </span><br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"> </span>
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<span style="background-color: #fefdfa; color: #333333;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;">I linked up my recipe to Brandie's </span></span></span><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"><a href="http://www.thecountrycook.net/2014/08/weekend-potluck-129.html" style="color: #7d181e; text-decoration: none;" target="_blank">The Weekend Potluck #129</a></span></span></span><span style="color: black;"><span style="color: #333333;"> </span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"></span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"></span></span></span><i style="font-family: Arial, sans-serif; font-size: 12pt;"><span style="font-size: 12pt;"><span style="font-size: 12pt;"><i><span style="font-size: 12pt;"><span style="color: black;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 10.350000381469727px;"><span style="color: black;"><br /><span style="color: #333333;"><a href="http://www.thecountrycook.net/" style="color: #7d181e; text-decoration: none;"><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/weekendpotluckbuttong_zpsa082afc7.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; background: rgb(255, 255, 255); border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; border: 1px solid rgb(204, 204, 204); box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; padding: 8px; position: relative;" width="150" /></a></span></span> </span> </span></span></span></span></span></i></span></span></i></span><span style="background-color: #fefdfa; color: #333333; font-family: Arial, sans-serif; font-size: 12pt;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"> </span></span></span></span></span><br />
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<![endif]--><br />Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com6tag:blogger.com,1999:blog-7700753750866089197.post-55314841694920061742014-07-29T06:51:00.000-05:002014-08-01T06:50:28.431-05:00Broccoli Grape Pasta Salad with Chicken<div class="separator" style="clear: both; text-align: center;">
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When our temps soar, if only for one day, I only want foods are that cold. I don't want heavy sauces and pasta or meats, I want light, cold salads. This salad, Broccoli Grape Pasta Salad with Chicken, fits the bill. Of course, it has fruit, and veggies, pasta, grilled chicken, and even fresh Basil from our patio. The dressing is a combination of Mayo with Olive oil and Greek yogurt, which is light with a tang from the yogurt, very refreshing.<br />
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The thing I like about salads is that you can add almost anything that you have in your fridge and pantry to make the salad. I love Spinach and Kale, in salads, even pasta salads, and other veggies too, zucchini, carrots, cucumbers. Nuts are good, too, especially walnuts, event though I didn't have any to put in this salad.I digress. I don't know why I love walnuts so much, because they wreak so much havoc on our lawn with all of our walnut trees. I can't believe that that the leaves and the walnuts are falling already. Boo! Getting back to the salad, you can also vary the fruits, as well as the ingredients in the dressing. Oh, how could I forget the different pastas and quinoa you could choose. Your options are endless, when it comes to salad. Serve salad on chilled plates to increase the chill factor. Stay cool, and enjoy!<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif";">Broccoli Grape Pasta Salad with
Grilled Chicken</span></b></div>
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<b><span style="font-family: "Arial","sans-serif";">Ingredients:</span></b></div>
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<span style="font-family: "Arial","sans-serif";">2 cups of
Broccoli florets, washed</span></div>
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<span style="font-family: "Arial","sans-serif";">3/4 cup
grapes, halved, if they are large</span></div>
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<span style="font-family: "Arial","sans-serif";">2 cups of
cooked pasta of your choice, drained, and chilled</span></div>
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<span style="font-family: "Arial","sans-serif";">1/4 cup
chopped fresh Basil </span></div>
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<span style="font-family: "Arial","sans-serif";">2 chicken
breasts, grilled and sliced in chunks</span></div>
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<span style="font-family: "Arial","sans-serif";">Walnuts,
chopped (optional)</span></div>
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<br /></div>
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<b><span style="font-family: "Arial","sans-serif";">Dressing:</span></b></div>
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<span style="font-family: "Arial","sans-serif";">1/2cup mayo
with olive oil</span></div>
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<span style="font-family: "Arial","sans-serif";">1/2cup plain
Greek yogurt</span></div>
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<br /></div>
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<b><span style="font-family: "Arial","sans-serif";">Directions:</span></b></div>
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<span style="font-family: "Arial","sans-serif";">Combine <span style="mso-spacerun: yes;"> </span>Salad ingredients in large bowl.<span style="mso-spacerun: yes;"> </span>Then mix dressing ingredients in small bowl.<span style="mso-spacerun: yes;"> </span>Pour over salad and chill.<span style="mso-spacerun: yes;"> </span>Serve salad on chilled plates.</span><br />
<br />
<span style="font-family: "Arial","sans-serif";"><span style="background-color: #fefdfa; color: #333333;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;">I linked up my recipe to Brandie's </span></span></span><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"><a href="http://www.thecountrycook.net/2014/08/weekend-potluck-129.html" style="color: #7d181e; text-decoration: none;" target="_blank">The Weekend Potluck #129</a></span></span></span><span style="color: black;"><span style="color: #333333;"> </span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"></span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"></span></span></span><i style="font-family: Arial, sans-serif; font-size: 12pt;"><span style="font-size: 12pt;"><span style="font-size: 12pt;"><i><span style="font-size: 12pt;"><span style="color: black;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 10.350000381469727px;"><span style="color: black;"><br /><span style="color: #333333;"><a href="http://www.thecountrycook.net/" style="color: #7d181e; text-decoration: none;"><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/weekendpotluckbuttong_zpsa082afc7.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; background: rgb(255, 255, 255); border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; border: 1px solid rgb(204, 204, 204); box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; padding: 8px; position: relative;" width="150" /></a></span></span> </span> </span></span></span></span></span></i></span></span></i></span><span style="background-color: #fefdfa; color: #333333; font-family: Arial, sans-serif; font-size: 12pt;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"> </span></span></span></span></span></span></div>
Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com7tag:blogger.com,1999:blog-7700753750866089197.post-25054188590904549282014-07-24T06:38:00.000-05:002014-07-25T06:31:10.952-05:00Chocolate Banana Ice Cream with Chocolate Chips and Only Three Ingredients<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-yToAhXw9bVQ/U9Am13kr3pI/AAAAAAAAJ7o/915hbSh9MzA/s1600/P1060091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-yToAhXw9bVQ/U9Am13kr3pI/AAAAAAAAJ7o/915hbSh9MzA/s1600/P1060091.JPG" height="480" width="640" /></a></div>
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We just got our first 90 degree temp for July yesterday. Now I really want ice cream! You know the ditty, I scream, You scream, We all scream for ice cream. Not any ice cream mind you, but for the the amazing Chocolate Banana Ice Cream with only a few ingredients and no ice cream maker required, that is going around the blogosphere. <br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Wo9egrOR60Q/U9AyoxKu-tI/AAAAAAAAJ70/o1nLbS6swLE/s1600/P1060089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Wo9egrOR60Q/U9AyoxKu-tI/AAAAAAAAJ70/o1nLbS6swLE/s1600/P1060089.JPG" height="480" width="640" /></a></div>
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This amazing version of the no maker ice cream is only 6 bananas sliced, and frozen, cocoa, and I added the chocolate chips to amp up the chocolate flavor and texture. This yummy dessert is naturally sweet , healthy, and fat free if you don't add the chocolate chips, freezer ready in five minutes. There are no preservatives and you can spell all of the ingredients used. I was just blown away by the rich, creamy, chocolate flavor of this confection. I had already made the <a href="http://bakingandcooking.yummly.com/2014/07/strawberry-banana-ice-cream-in-5-minutes.html" target="_blank">Strawberry Banana Ice Cream</a>, and I couldn't wait to try the chocolate version. Wow! I was not disappointed in the least, and you won't be disappointed either. If you didn't know differently, you would think that the ice cream was magic. Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-XjxVFyhrRnI/U9A4ytGpYCI/AAAAAAAAJ8A/3n9hZ87JcL4/s1600/P1060090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-XjxVFyhrRnI/U9A4ytGpYCI/AAAAAAAAJ8A/3n9hZ87JcL4/s1600/P1060090.JPG" height="480" width="640" /></a></div>
<h3 class="post-title entry-title" itemprop="name" style="background-color: #fefdfa; color: #d52a33; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 22px; font-weight: normal; margin: 0px; position: relative;">
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<b><span style="background: white; font-family: Arial, sans-serif; font-size: 12pt; line-height: 115%;">Chocolate Banana Ice Cream with Chocolate Chips </span></b><span style="background: white; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;"> </span><i><span style="background: white; font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%;"><a href="http://www.theslowroasteditalian.com/2013/02/simple-2-ingredient-chocolate-banana.html">Adapted
from the Slow Roasted Italian</a></span></i><span style="background: white; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;"><o:p></o:p></span></div>
<div class="MsoNormal">
<i><br /></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background: white; line-height: 115%;">6 ripe bananas (3 fresh
sliced and 3 sliced and frozen)<span class="apple-converted-space"> </span></span><span style="line-height: 115%;"><br />
<span style="background: white;">3
tablespoons cacao powder (or cocoa powder)<o:p></o:p></span></span></span></div>
<div class="MsoNormal">
<span style="background: white; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup mini or regular
size chocolate chips.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
<br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Place
bananas in a blender or food processor. Blend until mixture starts to get
creamy, scraping down sides as necessary, which may take several minutes.
Add cocoa powder and regular chocolate chips and pulse until completely
combined. (If using mini chips, stir in to combine)</span><br />
<br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Transfer
mixture to a freezer container and place in freezer for 3-4 hours, or longer if
you like your ice cream on the hard side.<br />
<br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Scoop
and serve or scoop and place scoops into a container for later use. If
you decide to leave it in the freezer, just allow it to sit at room temperature
for 10 minutes or so, to soften before serving.</span></span></span><span style="font-family: Arial, sans-serif; font-size: 10pt;"><o:p></o:p></span></span><br />
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br /></span></span></span></span>
<span style="background-color: #fefdfa; color: #333333;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;">I linked up my recipe to Brandie's </span></span></span><span style="color: black;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"><a href="http://www.thecountrycook.net/2014/07/weekend-potluck-128.html" style="color: #7d181e; text-decoration: none;" target="_blank">The Weekend Potluck #128</a></span></span></span><span style="color: black;"><span style="color: #333333;"> </span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"></span></span></span><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span style="color: #333333;"><span style="line-height: 11.499999046325684px;"></span></span></span><i style="font-family: Arial, sans-serif; font-size: 12pt;"><span style="font-size: 12pt;"><span style="font-size: 12pt;"><i><span style="font-size: 12pt;"><span style="color: black;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 10.350000381469727px;"><span style="color: black;"><br /><span style="color: #333333;"><a href="http://www.thecountrycook.net/" style="color: #7d181e; text-decoration: none;"><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/weekendpotluckbuttong_zpsa082afc7.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; background: rgb(255, 255, 255); border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; border: 1px solid rgb(204, 204, 204); box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 20px; padding: 8px; position: relative;" width="150" /></a></span></span> </span> </span></span></span></span></span></i></span></span></i></span><span style="background-color: #fefdfa; color: #333333; font-family: Arial, sans-serif; font-size: 12pt;"><span style="font-size: xx-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="color: #333333;"> </span></span></span></span></span></div>
</div>
Beckyhttp://www.blogger.com/profile/11116147437102652716noreply@blogger.com9