tag:blogger.com,1999:blog-57017008035387484642024-02-18T18:52:20.467-08:00Country Cookin'Unknownnoreply@blogger.comBlogger62125tag:blogger.com,1999:blog-5701700803538748464.post-24273538033661868812013-05-03T15:15:00.001-07:002013-05-03T15:15:37.660-07:00Thai Coconut Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Q0pvxvbBZvuSxZYtyn5FuQPK8UJd-n41m88KScHz1WBYhAocw1xFE0gcb12CUhS4Dh4-XZ4sam7bZmToI8g7ME2guZgelufcNMiQ8IuEYi-NF7sbJl-Hg2bMYT2mxKgM0rjt7iTqTZFQ/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Q0pvxvbBZvuSxZYtyn5FuQPK8UJd-n41m88KScHz1WBYhAocw1xFE0gcb12CUhS4Dh4-XZ4sam7bZmToI8g7ME2guZgelufcNMiQ8IuEYi-NF7sbJl-Hg2bMYT2mxKgM0rjt7iTqTZFQ/s400/DSC_0011.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">recipe slightly adapted from <a href="http://www.ourbestbites.com/2012/03/quick-and-easy-thai-coconut-soup/">Our Best Bites</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">There is this little Thai restaurant that our friends introduced us to and at first, I wasn't sure I was going to like it. Hello! What was I thinking? Thai food is now something I crave. And when we were there, we had some Coconut soup. The broth base has this rich coconut flavor that is just awesome. I always wondered how I could recreate this delicious soup at home and then I stumbled across this recipe from the girls at <a href="http://www.ourbestbites.com/2012/03/quick-and-easy-thai-coconut-soup/">Our Best Bites</a> and this soup is exactly what I was looking for. So if you need something easy and a little different than your classic chicken noodle soup, try this. I hope you like it as much as I do.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon canola oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 Tablespoons minced jalapeno pepper (Make sure to remove the seeds)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 Tablespoons *freshly minced ginger, or 1 1/2 teaspoons ground, dried ginger</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 (14.5 ounce) cans chicken broth</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 (13.5 ounce) can light coconut milk (about 1 3/4 cups)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 packages ramen noodles (don't use the seasoning packet)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup sliced mushrooms (optional)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup carrots, julienned</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 Tablespoons fresh lime juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup diced or shredded cooked chicken</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons chopped cilantro, plus more for garnish</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sliced green onions and lime wedges, for garnish</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">*You can buy ginger root in the produce section of the grocery store. I usually buy mine and cut the skin off and then chop it into individual pieces roughly about the size of a teaspoon. Then I store the pieces in my freezer and have fresh ginger whenever it is called for in a recipe.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Heat medium-sized pot to medium-high heat on stove. Add oil, jalapeno, and ginger (if using fresh ginger). Cook 1-2 minutes, stirring frequently, until jalapeno and ginger are softened and fragrant. If using ground ginger, add to softened jalapeno and stir. Add chicken broth, coconut milk, carrots, and salt and increase heat to bring mixture to a boil. Reduce to simmer and add noodles. Simmer 3-5 minutes, until noodles are softened. If using mushrooms, add them in the final 2-3 minutes of cooking the noodles.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Add chicken and simmer about 30 seconds to heat through. Remove pot from heat and stir in lime juice and cilantro. Ladle into serving bowl and garnish with additional chopped cilantro, green onions, and lime wedges, if desired.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For vegetarian option, omit chicken and use vegetable broth instead of chicken broth.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5701700803538748464.post-1726164107064359252013-04-17T14:13:00.000-07:002013-04-17T14:16:33.311-07:00Mom's Scones (A.K.A. Utah Scones) with Honey Butter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIYfGlM4ZtL98UUuTS8PyRxtjjegm_a-ams0c4bdV-_LzFDDv5WUylT7sYsakNF4fRB4UHfS6mzxVZLq76F72tSAhb8rmEoWsmNGDvsoxj1UysuiS8RnqfbC6R6Vj_liWgrvOfwIyKI-rN/s1600/DSC_0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIYfGlM4ZtL98UUuTS8PyRxtjjegm_a-ams0c4bdV-_LzFDDv5WUylT7sYsakNF4fRB4UHfS6mzxVZLq76F72tSAhb8rmEoWsmNGDvsoxj1UysuiS8RnqfbC6R6Vj_liWgrvOfwIyKI-rN/s400/DSC_0010.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">recipe from <a href="http://www.make-it-do.com/cook-it-bake-it/moms-scones/">Make It Do</a> via Pinterest</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">These scones are so delicious. I almost can't find the words to tell you. They are just the perfect amount of crunchy on the outside and warm and tender on the inside. I remember eating scones similar to these when I was little, but haven't made them since I've been doing the cooking. Why? I don't know. It's crazy! They are so good. This recipe is definitely a keeper. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For those of you who are thinking that these don't look anything like the English scones you are used to seeing when hearing "scones," you are right. Where English scones are baked and more like a sweet biscuit, these scones are fried and made with yeast dough. Try them. They are wonderful! You can top them with honey butter, honey, syrup, jam, powdered sugar, use them as a fry bread for Navajo tacos. The possibilities are seemingly endless! Can you tell I am a fan!?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Okay, here's the recipe!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup warm water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup warm milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon dry active yeast</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 Tablespoons granulated sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup melted butter, cooled</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5-6 cups bread flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Canola oil for deep frying</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Combine warm water and warm milk. Stir in the sugar. Add dry active yeast and stir lightly. Allow yeast to activate, about 10 minutes. In a stand mixer, fitted with a bread hook, add milk mixture and cooled melted butter. Add the salt. Start the mixer and add the flour one cup at a time until the dough pulls away from the sides of the bowl. Dough should be slightly sticky but workable. Cover the dough in the bowl with a towel. Set in a warm place and allow it to rise until double.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour your oil in a large saucepan (with sides deep enough to fully immerse the scones) or a deep fryer and heat slowly over medium to medium high heat. While the oil is heating, roll the dough out onto the counter, without flour, into a large rectangle about 1/2 inch thick. You may choose to butter the counter lightly. Using a pizza cutter, cut into squares or triangles. Heat oil to between 350-400 degrees and cook scones until golden brown. Serve immediately.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Honey butter (recipe from the <i>Lion House Classics </i>cookbook (25th anniversary edition):</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup butter, softened</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon vanilla</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup honey</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Whip softened butter. Add vanilla and honey gradually. Beat for 20 minutes. Makes 1 cup.</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5701700803538748464.post-20277483739399581922013-04-15T13:11:00.000-07:002013-04-15T13:11:00.191-07:00Herb Crusted Chicken in Basil Cream Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHvljJcK-_Bso3lrXI2DTI7l1XsqWiWeKOhgV8RTIGWsfwDz78si_B3WQ-N-lEBxIr5WHqCYvYGu07vJY5rlrc9Gy4hFDbsdZ9G8tDYkrSPme1TBEOpv_k4wsa3y6Ufk6jeH5WHnS7EZsS/s1600/DSC_0006a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHvljJcK-_Bso3lrXI2DTI7l1XsqWiWeKOhgV8RTIGWsfwDz78si_B3WQ-N-lEBxIr5WHqCYvYGu07vJY5rlrc9Gy4hFDbsdZ9G8tDYkrSPme1TBEOpv_k4wsa3y6Ufk6jeH5WHnS7EZsS/s400/DSC_0006a.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">recipe adapted slightly from my sister-in-law Kelly</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you are an Italian lover at all, then this recipe will definitely not disappoint. I love how it takes the basic alfredo sauce and gives it a great new flavor with tomato and basil. So delicious! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves 2-3</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 boneless, skinless chicken breasts, pounded thin</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup Progresso Garlic & Herb Bread crumbs (or just Italian-style bread crumbs will work too)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp Roasted Garlic and Bell Pepper Seasoning</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 Tablespoons butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 cloves garlic, minced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup chicken broth</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 can of Italian diced tomatoes, drained and finely chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup heavy cream (I used half and half and it worked great)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup grated Parmesan cheese</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons dried (or fresh) basil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">dash of freshly ground black pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place bread crumbs and garlic and bell pepper seasoning in a shallow bowl; mix thoroughly. Place milk in a separate shallow bowl. In a skillet, heat butter on medium heat. Meanwhile, pound chicken flat and thin for even cooking. Dip the chicken in the milk, and then coat with the crumb mixture. Cook chicken in butter until browned and cooked through (about 10 minutes). Remove and keep warm. In the same skillet, add garlic and saute for approximately 1 minute. Add 2 Tablespoons flour and whisk for about 1 minute over medium heat until golden. Add chicken broth and bring to boil. Stir occasionally to loosen browned parts from the pan. Stir in cream and tomatoes; bring to a boil for one minute. Reduce heat to low; add Parmesan cheese, basil and dash of pepper. Stir sauce and cook until heated through and thickened (about 5 minutes). Serve by pouring the sauce over the chicken and cooked pasta (if desired).</span></div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5701700803538748464.post-82795316927427642862013-04-10T12:59:00.000-07:002013-04-10T12:59:22.850-07:00Orange Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXz7jBHMCOS_-Q3BSENHsKWIJh5Me89VlOHgW6XaZqhnfOSkZ3E50OEJmK2Ivn-7TNWwRQGrGLhFu8RhblH41MTnW9c4_pFcvNvfxzUV2sdU-K85ktmeDn3NLiFVqPomHu7Hj4WBTbqXH-/s1600/DSC_0135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXz7jBHMCOS_-Q3BSENHsKWIJh5Me89VlOHgW6XaZqhnfOSkZ3E50OEJmK2Ivn-7TNWwRQGrGLhFu8RhblH41MTnW9c4_pFcvNvfxzUV2sdU-K85ktmeDn3NLiFVqPomHu7Hj4WBTbqXH-/s400/DSC_0135.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">recipe from my Mom</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This was always a favorite roll recipe that my Mom made when I was growing up. I haven't made these forever and my sister recently brought them to a family gathering. I was reminded of how much I love them and had to make them again.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Does anyone have an aunt like my Aunt Boni? Everything she makes is delicious and her recipes get passed throughout the entire family. Such is the case with her basic roll recipe. So for these rolls, we start with Aunt Boni's basic roll dough.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">First is the <b>basic mix</b>:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In the <i>largest bowl or container you can find </i>sift together:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i> </i>20 cups flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 cups sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 tsp salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/3 cups powdered milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This mix can be stored in an airtight container and stored for about 8 months. It makes about 22 cups of basic mix.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Aunt Boni's Basic Roll Recipe</u></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u><br /></u></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon instant yeast</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups lukewarm water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs, beaten</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5-6 cups mix</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sprinkle of sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place warm water in mixer. Add a sprinkle of sugar and then mix in 1 Tablespoon of yeast. Let sit for about 5 minutes. Add oil and eggs and mix. Slowly add 5-6 cups of <b>basic mix</b> one cup at a time and continue to mix until dough pulls away from the sides of the bowl slightly. (You may not need to add the entire 6 cups) Try not to add too much flour mixture or your rolls will end up dense instead of light and fluffy. Continue to knead for about 5 minutes in stand mixer. Spray a large bowl with cooking spray, place dough in the bowl and turn over once. Cover with plastic wrap sprayed with cooking spray and allow to rise in a warm place until double (about 1 hour). After dough has risen, punch down and roll dough into desired shapes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Orange Rolls</u></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Boni's basic roll recipe</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix together:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 square butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">grated rind from 1 orange (set aside 1/2 to 1 teaspoon for glaze)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Roll dough into a rectangle about 1/2 inch thick. Spread orange mixture on dough and roll up. Cut with a sharp knife or circle with dental floss and cut into slices 1 inch thick. Place rolls on greased cookie sheet and let rise for 10-15 minutes. While rolls are rising, preheat oven to 375 degrees. Bake rolls for 8-10 minutes or until golden brown on top.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Orange Glaze</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><br /></u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix together:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups powdered sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 Tbsp water combined with 1/4 teaspoon orange extract or 3 Tbsp of orange juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp grated orange rind</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">After taking rolls out of oven, spread glaze over warm rolls.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">*In the rolls pictured, I went a little lighter on the glaze trying to keep these rolls a little bit healthier, but for use it generously for the delicious, sticky, lick-your-fingers good, original orange rolls.</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5701700803538748464.post-23590002278222536312013-03-20T13:23:00.000-07:002013-03-20T13:28:20.707-07:00Slow Cooker Honey Sesame Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7ZpfU2bIdDN5MSRuu48hH3_E4GxircQfhtbL-3u0zpwbq9iIOP92F5zgtcJ4fetpAVwo3YU4vGuJruUfCvuJ5SIzkfdYBag7cStmY_7sP-aND0rpza-LfQwp9_ET2AWh1P1FlKczJ9p2/s1600/DSC_0127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7ZpfU2bIdDN5MSRuu48hH3_E4GxircQfhtbL-3u0zpwbq9iIOP92F5zgtcJ4fetpAVwo3YU4vGuJruUfCvuJ5SIzkfdYBag7cStmY_7sP-aND0rpza-LfQwp9_ET2AWh1P1FlKczJ9p2/s400/DSC_0127.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">recipe from <a href="http://www.sixsistersstuff.com/2012/01/slow-cooker-honey-sesame-chicken-recipe.html">Six Sisters Stuff</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I am a sucker for a great slow cooker recipe. I love that you can get it ready way in advance and then just let the day take its course and not be in stress mode around dinner time. This recipe gives the chicken a delicious flavor, but it is quite sweet, so when I try it again, I may decrease the honey a little and see how it turns out. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 boneless skinless chicken breasts</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt and Pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup honey</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup soy sauce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup diced onion</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup ketchup</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons canola oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic, minced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp red pepper flakes (optional)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 tsp corn starch</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 Tablespoons water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sesame seeds</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Season both sides of chicken breasts lightly with salt and pepper. Place in slow cooker. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic, and pepper flakes. Pour over chicken. Cook on low 3-4 hours or high 1 1/2-2 1/2 hours or until chicken is cooked through. Remove chicken from cooker, leaving sauce in ceramic insert. Dissolve cornstarch in water and pour into slow cooker. Stir to combine with sauce. Replace lid and cook sauce on high for 10 minutes or until slightly thickened. Cut chicken into bite-sized pieces and then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles. Makes 4-6 servings.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">*For a freezer meal, let chicken and sauce cool a little and then place in a freezer bag/freezer-safe airtight container. Seal tightly. When ready to use, defrost in refrigerator overnight, or until you are able to remove it from your bag/container. Place chicken and sauce in medium saucepan and heat through. Serve over rice/noodles.</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5701700803538748464.post-88798685341899383562013-03-18T14:10:00.002-07:002013-03-18T14:13:15.587-07:00Triple Layer Fudgy Mint Oreo Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJogxlHkh3bUVfZQdU8Gjfd_ygJlksoSeJ49i3ctR6Hy_tTzT1F-iwYqrc9gA0vDvuDXwmo2viRNTYHVOqjsO-h7tRsypRMUn1ErlOS5asNU6Aco6u6gegY_Cz_DBZTrgj5FMafLO4eGS/s1600/DSC_0128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJogxlHkh3bUVfZQdU8Gjfd_ygJlksoSeJ49i3ctR6Hy_tTzT1F-iwYqrc9gA0vDvuDXwmo2viRNTYHVOqjsO-h7tRsypRMUn1ErlOS5asNU6Aco6u6gegY_Cz_DBZTrgj5FMafLO4eGS/s400/DSC_0128.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">recipe from <a href="http://www.loveveggiesandyoga.com/2012/02/triple-layer-fudgy-mint-oreo-brownies.html">Averie Cooks</a> via Pinterest</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">SUGAR COMA ALERT! Okay. I saw these brownies on Pinterest and thought, "Oh my YUM!" However, I must warn you. These are not for the sugary faint of heart. In fact, there are some ingredients in these that I am sure could be forgone and these would still be dreamy delicious. When I come down off of my sugar high, I will have to try them again omitting some of the ingredients I thought might be a little unnecessary. So here goes!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">One 7 ounce jar of Marshmallow creme</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/8 teaspoon mint extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 drops + green food coloring</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 batch of brownies (brownie mix, water, oil, eggs)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">One package of Cool Mint Oreo cookies</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup white chocolate chips (melted)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup vanilla frosting</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350 degrees. Line a 9x13 inch baking pan with foil and spray it with cooking spray. In a medium bowl, stir together marshmallow creme, mint extract, and 4 drops of food coloring.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large bowl, prepare brownie mix as directed on box using water, oil, and eggs and fold in 12 hand-crumbled Oreos at the end.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Spread brownie batter in prepared pan. Drop about 1/2 cup of minty marshmallow mixture onto brownie batter and reserve the remainder. Gently pull a knife through the batter in S-shaped curves for a swirled design. Bake about 25 minutes or until brownies are set, taking care not to over bake. Cool completely, about 1 hour.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">While brownies are cooling, make vanilla frosting by combining the following ingredients and beating until fluffy.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup butter, softened</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3-4 cups powdered sugar</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">splash of milk, if necessary for proper consistency</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In another small microwave-safe bowl, melt the white chocolate chips (microwave on high for 30 seconds; stir and microwave 30 seconds longer taking care not to scorch the chocolate. Stir until smooth. Add the melted white chocolate chips and the vanilla frosting to the minty marshmallow mixture. Stir in 4 drops green food coloring and carefully spread over cooled brownies. Sprinkle with 18 hand-crumbled Oreo cookies, slightly pressing then into the green mixture. Allow top layer to set fully before slicing and serving. <a href="http://www.loveveggiesandyoga.com/2012/02/triple-layer-fudgy-mint-oreo-brownies.html">Averie</a> said she prefers these bars chilled. She stores them in the refridgerator in an airtight container (or in the freezer for up to 3 months). </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5701700803538748464.post-5373979485492459952013-03-01T14:01:00.001-08:002013-03-01T14:01:15.552-08:00Barbeque Pulled Pork Sandwiches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl_52lhNsSVeey74p7TqkV4SMi6ELcANj89VZ-s5Vy1J1jtseL24Z0yx1Icma_ciG9M93aSvPVrab69Kb4t5O2DHL1N2fFMsulXufr2CJEeYpJyBEcZrpf2x0f-ss2fne4kddRNt12mCFY/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl_52lhNsSVeey74p7TqkV4SMi6ELcANj89VZ-s5Vy1J1jtseL24Z0yx1Icma_ciG9M93aSvPVrab69Kb4t5O2DHL1N2fFMsulXufr2CJEeYpJyBEcZrpf2x0f-ss2fne4kddRNt12mCFY/s400/DSC_0011.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">recipe from <a href="http://www.ourbestbites.com/2009/09/bbq-pulled-pork-sandwiches-and-mini-giveaway/">Our Best Bites</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I am really trying to bring on the summer vibes here. We're on our 3rd round of croup at our house and I have just decided it is definitely time for winter to be over! So... enjoy a taste of summer barbeque at it's finest with these yummy and easy pulled pork sandwiches. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 lb. boneless pork shoulder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Garlic powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Onion powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Kosher salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Black pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Smoked paprika or liquid smoke</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">About 12 oz. of your favorite BBQ sauce (Bullseye anyone?)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">About 12 high-quality rolls</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Coleslaw </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Thick-cut dill pickle slices</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Rinse pork roast well in cold water and trim off excess fat. Pat dry. Sprinkle roast with liquid smoke and seasonings and place the meat in a disposable freezer-safe container or gallon-sized Ziploc bag.</span></div>
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<img src="https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcRY3-WcDj1dNeYKceKuG-q6GjVMGynynTL1Ndb8Oi9tnGFkwT0x" /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When ready to cook, place the seasoned roast in a slow cooker and cook on low for 9-11 hours or on high for 6-8. Shred and add BBQ sauce. Serve on rolls with coleslaw and pickle slices.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Side dish suggestions: French fries, baked potatoes, fresh fruit, etc.</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5701700803538748464.post-56703240189680007702013-02-26T14:00:00.002-08:002013-02-26T14:00:52.537-08:00Texas Sheet Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-D1LkfdENxmx4SrEifEI85fCpERVKJsH8OKcHv_rcBfwpfW3KyutLNBoDvH2zRFyz_q_rRo0kMHSjctxAeBh7SDthxs8jBBufyHOs4N1W-gM0ubZCXnUiwSql9htY-AXXVZUFFxB9iBM/s1600/DSC_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-D1LkfdENxmx4SrEifEI85fCpERVKJsH8OKcHv_rcBfwpfW3KyutLNBoDvH2zRFyz_q_rRo0kMHSjctxAeBh7SDthxs8jBBufyHOs4N1W-gM0ubZCXnUiwSql9htY-AXXVZUFFxB9iBM/s400/DSC_0009.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">recipe from Better Homes and Gardens New Cookbook (12th ed.)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">There are just some recipes that you have to enjoy just for the sheer pleasure of eating them. Sometimes I try to tweak recipes to make them a little "healthier," but it is my opinion that there are some recipes that are just so classic that you can't mess with them. This, my friends, is one of those. I don't claim that it is healthy by any stretch of the imagination, but delicious... oh yes! So... if you have no self control (like me), make it for a party and I promise it will be so popular, that you will only be able to get one piece to yourself. (Where's the harm in that, right?) So here goes... the classic Texas Sheet Cake.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon baking soda</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup unsweetened cocoa powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup buttermilk or sour milk*</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 teaspoons vanilla</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 recipe Chocolate-Buttermilk Frosting</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Grease a 15x10x1 inch or 13x9x2 inch baking pan; set aside. In a medium bowl stir together flour, sugar, baking soda, and salt; set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium saucepan combine butter, cocoa powder, and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to flour mixture and beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake in a 350 degree oven about 25 minutes for the 15x10 inch pan or about 35 minutes for the 13x9 inch pan or until a wooden toothpick comes out clean.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">**Make the Chocolate-Buttermilk frosting in enough time that you will be able to pour it warm over the warm cake.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour warm Chocolate-Buttermilk frosting over the warm cake, spreading evenly. (Use a very light touch when spreading the frosting, since the warm cake will easily stick to your utensil.)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place cake in pan on wire rack; cool thoroughly.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Chocolate Buttermilk Frosting</u></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 Tablespoons unsweetened cocoa powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 Tablespoons buttermilk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 1/4 cups sifted powdered sugar (I used 2 cups unsifted and it worked great!)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon vanilla</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium saucepan combine butter, cocoa powder and buttermilk. Bring to boiling. Remove from heat. Add powdered sugar and vanilla. Beat until smooth. If desired, stir in 3/4 cup coarsely chopped pecans.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">* If you don't have buttermilk on hand, substitute sour milk for the same amount of buttermilk called for in your recipe. For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Variation:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Chocolate-Cinnamon Sheet Cake</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Prepare as above, except add 1 teaspoon ground cinnamon to the flour mixture.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5701700803538748464.post-9150102232249549502013-02-20T09:44:00.000-08:002013-02-20T09:48:05.186-08:00Bean Curry with Naan (Indian Flatbread)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXLnGfYDgg5LoelytOxFHcM3q01_DxYoj-9YsVjHQdakKAp57f6_lI3107xdH7hTplH-ZpUB0VddKhGfEXnAXyarb-cp81kTBspXaAGLcWrSQHNpGPvNrfdelqGblWLP9t-6z4I14SF_wH/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXLnGfYDgg5LoelytOxFHcM3q01_DxYoj-9YsVjHQdakKAp57f6_lI3107xdH7hTplH-ZpUB0VddKhGfEXnAXyarb-cp81kTBspXaAGLcWrSQHNpGPvNrfdelqGblWLP9t-6z4I14SF_wH/s400/DSC_0003.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">recipe from <a href="http://www.melskitchencafe.com/2010/03/bean-curry.html">Mel's Kitchen Cafe</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We love curry at our house and I stumbled across this recipe one day and thought I would try it. It did not disappoint. Besides being delicious, it fills your house with wonderful aromas from the different spices used. It is a great ethnic dish and is a great vegetarian option.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Bean Curry</u></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon canola oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 onion, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon freshly grated ginger</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large tomato, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon turmeric</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">pinch cayenne, to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon paprika</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon Garam Masala*</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup half and half</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup vegetable stock or chicken broth</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 can black-eyed peas, lightly drained (I used black beans because that is what I had on hand)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons chopped fresh cilantro</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">*Garam Masala is an Indian spice mixture. I found my bottle at Whole Foods market.</span></div>
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<img src="https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcTlRA8Hhx6qmXciDNDxLOZc35Z2ZIkcUffrj5Z0nwMRsbCtaNhTHw" /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned. Stir in garlic and grated ginger root; stir constantly for 30 seconds. Add tomato; cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add half and half, stock, and black-eyed peas. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in cilantro. Serve immediately with rice, chapati, or naan. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u style="font-weight: bold;">Naan (Indian Flatbread)</u> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">recipe slightly adapted from <a href="http://www.melskitchencafe.com/2011/04/naan-indian-flatbread.html">Mel's Kitchen Cafe</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Makes about 12 pieces of naan</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3-4 cups all-purpose flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon instant yeast</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3-4 tablespoons butter, melted</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour milk into a liquid measure and heat in microwave until warm to the touch. (about 110 degrees F with an instant-read thermometer). Pour milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, yeast, salt and 2 1/2 cups flour. Mix well to combine. Continue adding flour gradually in small amounts until a soft dough is formed the cleans the sides of the bowl. Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">After the dough has rested, turn it onto a lightly floured surface or <a href="http://www.amazon.com/s/ref=nb_sb_ss_i_0_8?url=search-alias%3Daps&field-keywords=roul%20pat&sprefix=roul%20pat%2Caps%2C280&rh=i%3Aaps%2Ck%3Aroul%20pat">roul'pa</a>t and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 475 degrees F and place a pizza stone on the bottom rack of the oven. (If you don't have a pizza stone, try grilling the dough on a lightly oiled outdoor grill or use a hot griddle to bake the naan - you'll have to experiment with cooking times but either of those methods would work as well.)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Once the dough has rested for 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thick you want your naan. Lay the circle of dough on the hot pizza stone and spritz lightly with water. Close the oven and bake the naan for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top. Remove the naan from the baking stone and place on a cooling rack. Brush lightly with melted butter. Stack the hot naan on top of each other as it comes out of the oven. Cover with towel and let the naan cool completely or serve warm.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5701700803538748464.post-60000774531848495542013-02-06T09:55:00.001-08:002013-02-06T09:56:09.771-08:00Baked Creamy Chicken Taquitos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFiCdSYVIt32UOnPE-1V8ldNldDaMSUWU2Tv32Y6Xlj6ju0pj6xDeTQV0LoMvpgeKrR9Hqc3F9Wd5U_BqnlzECTgHLMPnlq1CiDRnE80-ZGzBy4nLBtCztHvZb8g87-Z0iK7sqmObhrfP/s1600/DSC_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFiCdSYVIt32UOnPE-1V8ldNldDaMSUWU2Tv32Y6Xlj6ju0pj6xDeTQV0LoMvpgeKrR9Hqc3F9Wd5U_BqnlzECTgHLMPnlq1CiDRnE80-ZGzBy4nLBtCztHvZb8g87-Z0iK7sqmObhrfP/s400/DSC_0008.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">recipe from <a href="http://www.ourbestbites.com/2009/04/baked-creamy-chicken-taquitos/">Our Best Bites</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">These taquitos are a frequent request at our house. They make a great appetizer, party food, or combine them with some spanish rice and a green salad and you've got a meal! Dip them in this <a href="http://countrycookin.blogspot.com/2011/05/creamy-lime-cilantro-dressing.html">creamy lime cilantro dressing</a> and you will have tasted a little mouthful of Mexican heaven! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup (3 ounces) cream cheese</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup green salsa (I like the La Costena brand ) </span></div>
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<a href="https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQVAR7il8FNbCgj6-oAltdT5hM0x5kEbjluLcEaiitqZrvuce_f-UQSUWVk" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQVAR7il8FNbCgj6-oAltdT5hM0x5kEbjluLcEaiitqZrvuce_f-UQSUWVk" width="71" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon fresh lime juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon cumin</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon chili powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon onion powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon granulated garlic</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 Tablespoons chopped cilantro</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons sliced green onions</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups shredded cooked chicken</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup grated pepperjack cheese</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">small corn tortillas</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">kosher salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">cooking spray</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat cream cheese in microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i> (You can prepare up to this step ahead of time. Just keep mixture in the fridge)</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place 2-3 Tablespoons of the chicken mixture on the lower third of a tortilla, keep it about 1/2 inch from the edges. Then roll it up as tight as you can.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dip in salsa, sour cream, guacamole or this <a href="http://countrycookin.blogspot.com/2011/05/creamy-lime-cilantro-dressing.html">creamy lime cilantro dressing.</a></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5701700803538748464.post-4707230143751599272012-12-20T20:58:00.000-08:002012-12-20T20:58:34.246-08:00Gingerbread Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZuyiSjEXuG_q0s1-Pwv2Lp13MjvY9EPvggaLOzrcXzfz_qZDaVnfkt8wWfwq3epkdK6nCcUAptxg9fxjHLmka-YDvd82dKJi7YE3Z9gbeiaTM7nDFt6h56R5hWFiiqW1rIEH-qrvolPZS/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZuyiSjEXuG_q0s1-Pwv2Lp13MjvY9EPvggaLOzrcXzfz_qZDaVnfkt8wWfwq3epkdK6nCcUAptxg9fxjHLmka-YDvd82dKJi7YE3Z9gbeiaTM7nDFt6h56R5hWFiiqW1rIEH-qrvolPZS/s400/DSC_0004.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">recipe from my Mom</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Merry Christmas! These little gingerbread cookies are fun for kids to make and eat and your house will smell <i>amazing</i> while they are baking. (My toddler was asleep while I was making these, or these might have turned out more like scary Halloween cookies rather than cute little Christmas gingerbread people! :) It can be quite a project to make the cookies and frost all in one day, so you may want to make the cookies and then freeze them until you are ready to decorate. It makes them a little less time intensive.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup packed brown sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup molasses</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 egg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 cups flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon baking soda</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons ground cinnamon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon ground ginger</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon ground nutmeg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon ground allspice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Combine butter, brown sugar, molasses and egg and beat until fluffy. Add the flour, baking soda, cinnamon, ginger, nutmeg and allspice and beat until blended. Cover dough and refrigerate for 1-2 hours. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350 degrees. Roll out dough to 1/4 inch thickness and then cut into desired shapes. Place on greased cookie sheet and bake at 350 degrees for 8-10 minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I used this <a href="http://countrycookin.blogspot.com/2012/10/judys-sugar-cookies-with-glace-icing.html">glace icing</a> to decorate the cookies. There is also an awesome tutorial on decorating cookies with this icing technique at <a href="http://www.ourbestbites.com/2008/12/tutorial-cookie-decorating-with-glace-icing/">Our Best Bites</a>. </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5701700803538748464.post-26402706160830902572012-11-15T13:36:00.002-08:002012-11-15T13:41:10.888-08:00Almond Poppyseed Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0dN9g0HYtEepyKvcZLMHFcve7q06XrHQLbGkCNk0KlqgoLiqp2N0fp0W-AuLRTQzMQGjEfN2Vmxp9LmNSiNvFDzQ4QD3eM0VEyyUiqCo7wp1TZJpDkezyUx8xslLcPrfr-ugumkEnoMI/s1600/Nov+2012+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0dN9g0HYtEepyKvcZLMHFcve7q06XrHQLbGkCNk0KlqgoLiqp2N0fp0W-AuLRTQzMQGjEfN2Vmxp9LmNSiNvFDzQ4QD3eM0VEyyUiqCo7wp1TZJpDkezyUx8xslLcPrfr-ugumkEnoMI/s400/Nov+2012+(3).JPG" width="267" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">recipe from <a href="http://www.bake-aholic.com/almond-poppyseed-muffins/">bake-aholic.com</a></span></div>
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<div style="text-align: left;"><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fcountrycookin.blogspot.com%2F2012%2F11%2Falmond-poppyseed-muffins.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-fqRm1fBQDNw%2FUKVeUXxNN-I%2FAAAAAAAAAtc%2Fkdn32V0mOec%2Fs400%2FNov%2B2012%2B(3).JPG&description=Almond%20Poppyseed%20Muffins" class="pin-it-button" count-layout="horizontal"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>
<span style="font-family: Arial, Helvetica, sans-serif;">Sometimes there is nothing like a warm, fresh muffin for breakfast and these muffins come together so easily that there isn't really any excuse not to enjoy them whenever you want. We devoured these at our house. I guess that means we can make them again soon!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup canola oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 egg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoons almond extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sour cream</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/3 cup flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon baking powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon baking soda</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons poppy seed</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 teaspoons sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">sliced almonds</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 375 degrees. Line 12 muffin cups with paper baking cups (or spray them very well). In a large bowl, stir together 1/2 cup sugar, the oil, egg, and almond. Beat in sour cream and milk with a spoon until blended. Stir in flour, baking powder, salt, soda, and poppy seed until well blended. Divide batter evenly among muffin cups. Sprinkle batter with 3 teaspoons sugar and the almonds. Bake for 14-17 minutes or until a toothpick inserted in center comes out clean. Remove from pan and cool on wire rack. </span></div><script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5701700803538748464.post-77500673080974289742012-11-12T13:18:00.000-08:002012-11-12T13:26:21.887-08:00Butternut Squash Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzNACy4gL-OgExMY4LDE57Vm2ii4Hi53evgUkiPnzni1GH1WlJFWf3Js7yj2N0SsuY49b4eYQhV-zj6-crcNW0-66xwGJKt0gBJwVnQyyClxqMsCsdDXGMDlWumu6p5D_e8RzhVZ9xOUM2/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzNACy4gL-OgExMY4LDE57Vm2ii4Hi53evgUkiPnzni1GH1WlJFWf3Js7yj2N0SsuY49b4eYQhV-zj6-crcNW0-66xwGJKt0gBJwVnQyyClxqMsCsdDXGMDlWumu6p5D_e8RzhVZ9xOUM2/s400/DSC_0018.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">recipe slightly adapted from <a href="http://www.ourbestbites.com/2009/10/butternut-squash-soup/">Our Best Bites</a></span></div>
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fcountrycookin.blogspot.com%2F2012%2F11%2Fbutternut-squash-soup.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-lQ96edkuYqA%2FUKFj2YLJ6XI%2FAAAAAAAAAtI%2FQH6h7y20VyQ%2Fs400%2FDSC_0018.JPG&description=Butternut%20Squash%20soup"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>
<span style="font-family: Arial, Helvetica, sans-serif;">Delightful recipe for this time of year. I have made this soup several times for my family and they love it. I love it because it is packed with vegetables and my toddler doesn't even give it a second thought! It is a very light soup, so I usually make it with a grilled ham and cheese sandwich or a nice crusty panini. For a little more money, you can save yourself some time and buy the butternut squash already cubed at Costco, or you can go for the experience of peeling and slicing one yourself. Either way, this soup is definitely a seasonal favorite.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 Tbsp canola oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp butter (You could omit the butter and use 1 Tbsp canola oil for vegetarian recipe)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sliced carrots (about 1 medium or 12 baby ones)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 stalks celery, diced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup diced onion</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 large garlic cloves, minced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 medium butternut squash, (about 4 cups peeled and diced)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">32 oz chicken broth (that's one box/carton) (You could substitute vegetable broth here for a vegetarian recipe)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp brown sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 teaspoons salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 teaspoon dried sage</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 pinch cayenne pepper or douse of hot sauce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large stock pot, heat oil and butter. When butter is melted, add onions, carrots, celery, and garlic. Saute for 2-3 minutes or until onion is tender. Add the squash. Then add potato, sage, salt, red pepper, and chicken broth. Bring to a boil and then turn down to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender. check a piece of squash and also a piece of celery and potato to make sure they are fork tender. Stir in 1 tablespoon brown sugar.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Use an immersion blender, or let soup cool and transfer to a regular blender and puree until smooth. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Drizzle with sour cream or heavy cream and garnish with a little parsley and some croutons.</span></div>
<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5701700803538748464.post-873234168560698582012-10-31T13:20:00.000-07:002012-10-31T13:23:13.751-07:00Garlic Roasted Pork Loin with Raspberry Chipotle Glaze<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnMJkNEvzNhg2LJBmwO0O_1w4nQnyuqqrHBsznyWz3q_TJTM9N8COSCD5z0CvM60waxrkcjYATSPy-w_01v-Ps6p2HbyzqNMenvHbAVgsrs5613iIQT9OE-MPpa3gLPX_xiE7UPmkkZI5c/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnMJkNEvzNhg2LJBmwO0O_1w4nQnyuqqrHBsznyWz3q_TJTM9N8COSCD5z0CvM60waxrkcjYATSPy-w_01v-Ps6p2HbyzqNMenvHbAVgsrs5613iIQT9OE-MPpa3gLPX_xiE7UPmkkZI5c/s400/DSC_0011.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">recipe slightly adapted from <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/garlic-roasted-pork-loin-with-raspberry-chipotle-glaze-recipe/index.html">The Food Network</a></span></div>
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<div class="separator" style="clear: both; text-align: left;"><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fcountrycookin.blogspot.com%2F2012%2F10%2Fgarlic-roasted-pork-loin-with-raspberry.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-WXN065-SMNU%2FUJGDADWx3DI%2FAAAAAAAAAqo%2Fp9DpPZlqW50%2Fs400%2FDSC_0011.JPG&description=Garlic%20Roasted%20Pork%20Loin%20with%20Raspberry%20Chipotle%20Glaze" class="pin-it-button" count-layout="horizontal"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>
<span style="font-family: Arial, Helvetica, sans-serif;">I was searching for a recipe one day and came across this recipe from the Food Network. I had some leftover chipotle chilies in adobo sauce from making this amazing <a href="http://countrycookin.blogspot.com/2011/07/chipotle-chicken-taco-salad.html">chipotle chicken taco salad</a> and decided to try this pork loin recipe. The glaze was so delicious. I think it would be a perfect menu item for a holiday party. I also made the accompanying wild rice and cranberry dressing, but wasn't as big of a fan of that. I will definitely make the pork loin again, though.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Raspberry Chipotle Glaze</u></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup small diced onion</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons minced garlic</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons chipotle chilies in adobo, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 pints fresh raspberries, rinsed (I think you could have success with frozen raspberries as well)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup raspberry vinegar (I used red wine vinegar with pomegranate)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup granulated sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2-3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8-10 minutes. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Garlic Roasted Pork Loin</u></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 to 3 1/2 pound pork loin </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 large garlic cloves, peeled and sliced in half lengthwise</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon chopped fresh rosemary</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon chopped fresh sage</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon chopped fresh thyme</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons kosher salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons freshly ground black pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For the pork loin, preheat the oven to 425 degrees. Add oil to a large skillet until bottom is coated. Season the pork loin with salt and pepper. Sear the pork in the skillet on all sides until golden brown, about 2-3 minutes per side. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a food processor, combine the garlic, rosemary, sage, and thyme. Process until smooth. Add enough oil to make the mixture a good, spreadable consistency. Season with salt and pepper. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Remove the pork from the heat. Carefully rub the garlic/herb mixture over the pork loin. Place pork on a roasting pan and roast until an instant read thermometer inserted into the center of the roast registers an internal temperature of 165 degrees F, about 40-45 minutes. Five minutes before removing the roast from the oven, evenly spread the glaze over the top. Remove the from oven and tent with aluminum foil to keep warm. Let rest for 10-15 minutes before carving. Drizzle with leftover glaze. </span></div>
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<br /><script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5701700803538748464.post-45543072596123480632012-10-29T13:40:00.001-07:002012-10-29T13:43:31.898-07:00Pumpkin Chocolate Chip Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKAvXpZvr2tlfTB2DshnLsZ5bogc6S-tUXWgsU6SdKwJDKu0ZuxjNkefVqRzodMBLKqRECLWQgC8Cijo0N3ebDmtXzgmth2MP4wmJv2wAkhd98CpB00Jv2FtKEWpt4fm8TPx6SAghESOQy/s1600/DSC_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKAvXpZvr2tlfTB2DshnLsZ5bogc6S-tUXWgsU6SdKwJDKu0ZuxjNkefVqRzodMBLKqRECLWQgC8Cijo0N3ebDmtXzgmth2MP4wmJv2wAkhd98CpB00Jv2FtKEWpt4fm8TPx6SAghESOQy/s400/DSC_0008.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">recipe from <a href="http://www.melskitchencafe.com/2010/10/perfect-pumpkin-chocolate-chip-bread.html">Mel's Kitchen Cafe</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fcountrycookin.blogspot.com%2F2012%2F10%2Fpumpkin-chocolate-chip-bread.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-1cS82VBx9Yc%2FUI7k__IrVdI%2FAAAAAAAAAoo%2FveRynS_ToTw%2Fs400%2FDSC_0008.JPG&description=pumpkin%20chocolate%20chip%20bread" class="pin-it-button" count-layout="horizontal"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>It is the time of year for all things pumpkin and this pumpkin bread recipe does not disappoint! <a href="http://www.melskitchencafe.com/2010/10/perfect-pumpkin-chocolate-chip-bread.html">Mel from Mel's Kitchen Cafe</a> says that it tastes best when it has cooled completely for a few hours and even better the next day. It is true... I tried a piece warm out of the oven, one a few hours later, and one after I had stored it in my refrigerator overnight, and it was definitely the tastiest the next day! (Leave it to me to experiment with all three scenarios!) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Recipe makes 2 (9x5 inch loaves) or 3 (8x4 inch loaves)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 cups white flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup whole wheat flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 cups sugar (I got away with about 2 1/2 - 2 3/4 cups and it still tasted wonderful)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons baking soda</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons ground cinnamon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon ground nutmeg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 (15 oz) can pumpkin puree <i>(not pie filling)</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup canola oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 large eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2/3 cup water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup semi-sweet chocolate chips</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350 degrees. Grease two 9x5 inch loaf pans (or three 8x4 inch loaf pans). In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside. In a medium bowl, whisk together canned pumpkin, oil, eggs, and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in chocolate chips. Pour batter into prepared pans.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake the bread for 60-70 minutes or until a toothpick inserted in center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn bread out, right side up, onto a wire rack to cool completely.</span></div>
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<br /></div><script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5701700803538748464.post-49259569785812268032012-10-24T13:40:00.001-07:002012-10-24T13:43:53.550-07:00Judy's Sugar Cookies with Glace Icing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9WGGXnrgAm0WAyG0VMVK6lpGmawdjl2bST-_Q7ubCnaCpgHLklZi2jn7IA8jBTkXQe5a64u-epwK0uevePVnxrFCIsl2XVR-_QSuxwhSKRHPT9-5kq-l5GmoDLljqQlCaX9Ep7mnGzKI/s1600/DSC_0022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9WGGXnrgAm0WAyG0VMVK6lpGmawdjl2bST-_Q7ubCnaCpgHLklZi2jn7IA8jBTkXQe5a64u-epwK0uevePVnxrFCIsl2XVR-_QSuxwhSKRHPT9-5kq-l5GmoDLljqQlCaX9Ep7mnGzKI/s400/DSC_0022.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">sugar cookie recipe from my Mom, Glace Icing recipe from <a href="http://www.ourbestbites.com/2008/12/tutorial-cookie-decorating-with-glace-icing/">Our Best Bites</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I love Halloween! I love Fall! And ever since I can remember, my Mom would make these darling sugar cookies around Halloween. We would use chocolate chips to make the Jack O' Lantern faces, but I wanted to try making them with the <a href="http://www.ourbestbites.com/2008/12/tutorial-cookie-decorating-with-glace-icing/">Glace Icing</a> that the gals from <a href="http://www.ourbestbites.com/">Our Best Bites</a> have posted on their website. <i> It was so fun and easy! </i> The thing I love about the glace icing is how cute the cookies turn out. They look more like bakery cookies and less like cookies I have made with my toddler! I was so proud of how these turned out. ** Be sure to go over to the <a href="http://www.ourbestbites.com/2008/12/tutorial-cookie-decorating-with-glace-icing/">Glace Icing tutorial</a> at Our Best Bites to see how you use different consistencies of icing for covering the cookie and for piping. I also love how after you let the icing set, you can stack them without worrying about sticking, so it makes them perfect for giving away as cute little treats for the neighbors.... has anyone else been "BOOED" lately? So here are the recipes! I hope you enjoy them. Happy Halloween! :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjAQsFTYMivINCRC6erlqYisfa45x7IkOklWNU2P0idhrZQj13JqVZCJorigVlRfo8YYTPrmCvLwm1Uk7TgAJhd4GamW1N374sym_pwXQlDh7xQ0NV_90E_60ja1DeUwcbAJgH3Du-PmNi/s1600/DSC_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjAQsFTYMivINCRC6erlqYisfa45x7IkOklWNU2P0idhrZQj13JqVZCJorigVlRfo8YYTPrmCvLwm1Uk7TgAJhd4GamW1N374sym_pwXQlDh7xQ0NV_90E_60ja1DeUwcbAJgH3Du-PmNi/s400/DSC_0019.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Judy's Sugar Cookies</b></u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">* this recipe makes approximately 68 cookies</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups butter or margarine</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7 cups flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 tsp baking powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp vanilla extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp almond extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350 degrees. Cream butter and sugar in stand mixer. Add eggs, vanilla, almond extract and mix. Then add baking powder, and flour a cup at a time to reach desired consistency. Dough can be stored in refrigerator or used immediately. Roll out to approximately 1/4 inch thickness and cut into desired shapes. Bake on greased cookie sheet for 8-10 minutes. Remove from oven and let cool on cookie sheet for 3-5 minutes, then place cookies on cooling rack until completely cool.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Glace Icing</u></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 lb. powdered sugar (3 3/4 cups)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 Tbsp whole milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 tbsp light corn syrup </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp extract (for our Halloween cookies my Mom always used Anise extract which gives the icing a black licorice flavor. I LOVE it, my husband hates it. You can use vanilla or almond extract, whatever you prefer.)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">With a whisk, combine sugar and milk until smooth. Then stir in corn syrup and extract. <span style="background-color: white; line-height: 22px; text-align: justify;">You will use this same recipe for both glazing and piping. Thickened, you can pipe outlines, and as you thin it, you can use it for “flooding” cookies. Make sure to let them dry overnight to fully harden for stacking.</span> </span></div>
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<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5701700803538748464.post-10280183176428403762012-10-20T14:04:00.000-07:002013-02-20T09:48:39.226-08:00Southwestern Chicken Barley Chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJi7OQhy-UjwFfeddrsu-BpAnzcZLb_Dfo9HHnKY5qOnP_tCrLLtR-PBaBIirRp0UCrUf6PFX32S72MR_ws8gi2AsjqNIs6zRoT0h2T81l8rjpkfN2tsOlICQ75F734Y5BCk6e0O9MOQpk/s1600/IMG_0162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJi7OQhy-UjwFfeddrsu-BpAnzcZLb_Dfo9HHnKY5qOnP_tCrLLtR-PBaBIirRp0UCrUf6PFX32S72MR_ws8gi2AsjqNIs6zRoT0h2T81l8rjpkfN2tsOlICQ75F734Y5BCk6e0O9MOQpk/s400/IMG_0162.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">recipe from <a href="http://www.melskitchencafe.com/2011/03/southwestern-chicken-barley-chili.html">Mel's Kitchen Cafe</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Okay, I am still trying to hone my food photography skills. Although this picture isn't my proudest effort, I want you to know that this chili is really delicious. Check out Mel's picture from <a href="http://www.melskitchencafe.com/2011/03/southwestern-chicken-barley-chili.html">Mel's Kitchen Cafe</a> for a picture that does this chili some justice. It is a wonderfully hearty, delicious chili perfect for these cooler autumn nights. Give it a shot. It has made several appearances at our dinner table and is truly tasty. Hope you like it!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">*Serves 6-8</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 (14.5 ounce) can of diced tomatoes, undrained</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 (16 ounce) can tomato sauce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 3/4 cups low-sodium chicken broth</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup medium barley (not quick cooking)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 cups water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon chili powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons cumin</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon dried oregano</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">dash cayenne pepper (more or less to taste)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2-3 boneless skinless chicken breasts (about 1 1/2 pounds), cut into bite-size pieces</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 (15 ounce) can black beans (rinsed and drained)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups frozen corn kernels</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">suggested garnishes: shredded cheddar cheese, sour cream, sliced green onions, tortilla chips</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large pot (about 6 quarts), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano and cayenne (if using). Stir well. Bring the mixture to a boil over high heat and add the chicken. Stir to combine. Reduce the heat to medium-low, cover and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink. Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer. After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes. Serve the chili with optional garnishes, if desired.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The chili will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5701700803538748464.post-63445485860433731622012-10-09T13:28:00.000-07:002012-10-09T13:31:52.938-07:00Super Moist Chocolate Zucchini Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU0ADqmnpDONEQ2bdiiFmzk137JObCqqi_q-JUCYtuqdFha1hpW5lzbSm7Wi-PuirYUAgolLHJ7QwnIzPqenO6XfdMUY1Z42hvrrR78mNX-YZXhqU_LD5BGZiUh9v9Ag65mIIWJM-13sC-/s1600/IMG_0171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU0ADqmnpDONEQ2bdiiFmzk137JObCqqi_q-JUCYtuqdFha1hpW5lzbSm7Wi-PuirYUAgolLHJ7QwnIzPqenO6XfdMUY1Z42hvrrR78mNX-YZXhqU_LD5BGZiUh9v9Ag65mIIWJM-13sC-/s400/IMG_0171.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">recipe from <a href="http://jamiecooksitup.net/2012/08/super-moist-chocolate-pecan-zucchini-cake/">Jamie Cooks it Up</a></span></div>
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<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fcountrycookin.blogspot.com%2F2012%2F10%2Fsuper-moist-chocolate-zucchini-cake.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-iEjrbkSXoQk%2FUHSDtqrUnxI%2FAAAAAAAAAnI%2FxhcU1tzpG4s%2Fs400%2FIMG_0171.JPG&description=Super%20Moist%20Chocolate%20Pecan%20Zucchini%20Cake" class="pin-it-button" count-layout="horizontal"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>
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<span style="font-family: Arial, Helvetica, sans-serif;">I don't know if my life will ever be the same. This chocolate zucchini cake is truly that good. Usually I make a spice <a href="http://countrycookin.blogspot.com/2011/09/zucchini-bread-or-cake.html">zucchini cake</a>, but for the chocolate lover in all of us, this chocolate zucchini cake is truly out of this world! Try it, you won't regret it.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">And a note to all those who are trying to be health conscious and leave the peel of the zucchini on when you shred it for the extra vitamins (am I the only one that does this?), DON'T do it. I was tempted to, but decided to follow the recipe exactly as it is. In previous zucchini cakes and breads, I have left the peel on and it just doesn't result in the same consistency. It doesn't blend in well. If you peel and then shred your zucchini, you can't even tell the zucchini is there and your cake takes on a wonderful, moist and uniform consistency. Let's just be honest... this is an indulgent treat and leaving the peel on for the extra vitamins is not really going to make a whole lot of difference. This is not a "healthy treat" even if you are trying to justify it by saying that there is a vegetable in there. So there is what I have learned about shredded zucchini. Take it for what it is worth. :)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Here's the life-changing recipe ... enjoy! :)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Cake:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup butter, softened</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup canola oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 3/4 cups sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 cups flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 Tablespoons cocoa powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon baking powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon cinnamon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon cloves</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon baking soda</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup buttermilk (or 1/2 cup milk + 1 teaspoon vinegar)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups shredded zucchini</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Topping:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup brown sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup pecans, chopped (We don't like nuts at our house, so I didn't add these to my cake)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup chocolate chips</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350 degrees. Into your stand mixer or large mixing bowl, place 1/2 cup butter, 1/2 cup canola oil, 1 3/4 cups sugar and 2 eggs. Mix well for about 3 minutes. Into a medium sized mixing bowl place 2 1/2 cups flour, 4 Tablespoons cocoa, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/2 teaspoon cloves and 1 teaspoon baking soda. Whisk until all dry ingredients are well distributed. Pour 1/2 cup buttermilk and 1 teaspoon vanilla into the mixer. Add the dry ingredients and mix until everything is well combined. Spray a 9x13 pan with cooking spray and pour batter in. Spread around with a knife. Roughly chop up pecans (or not), and pour pecans, 1/2 cup brown sugar and 1 cup chocolate chips into the same mixing bowl you used for the dry ingredients. Toss the topping ingredients together and sprinkle them over the top of the cake batter. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Serve warm from the oven, preferably with a scoop of vanilla ice cream. </span></div>
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<script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5701700803538748464.post-13180730234812136232012-08-06T11:50:00.000-07:002012-08-06T12:19:12.131-07:00Cheddar Herb Bread<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNiujXvBm2NqVqscH6Q-x_pg0KpyDr13za3VXNtURoTMXQ8YP6rrfx6zjLMoVEiDE8_Vz7B7MCPeb03NCgpB2PYXXSAwWrnXA-uu9jgD1WFtHpEFdKyzcJEA02lvC2_GtenhVo1CVMBjET/s1600/Aug+2012+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNiujXvBm2NqVqscH6Q-x_pg0KpyDr13za3VXNtURoTMXQ8YP6rrfx6zjLMoVEiDE8_Vz7B7MCPeb03NCgpB2PYXXSAwWrnXA-uu9jgD1WFtHpEFdKyzcJEA02lvC2_GtenhVo1CVMBjET/s400/Aug+2012+(2).jpg" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">recipe adapted from my friend Nicole S.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is a wonderful quick bread recipe that would be a perfect savory accompaniment to your favorite soup or salad. It has a slightly crumbly texture similar to a biscuit. I have a Tomato Basil Bisque recipe I am going to try this fall when it cools off a bit that I think would go perfectly with this bread. Maybe I won't be able to wait until fall!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bread Mix:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups all-purpose flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon dried cilantro or parsley (I used parsley)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon dried rosemary</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons baking powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For the bread mix, you can combine the dry ingredients in a resealable plastic bag or container and store up to 1 month.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To make the bread, preheat oven to 350 degrees. Lightly grease a 8x4x2 inch loaf pan. Place bread mix in a bowl. With a pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in 4 ounces (about 1/2 cup) shredded sharp cheddar or white cheddar cheese. In a bowl, combine 3/4 cup milk and 1 egg, slightly beaten. *I also added about 1/2 cup frozen spinach chopped fine to the wet ingredients. Add to crumb mixture all at once. Stir quickly with a fork to moisten. (Make sure the batter is moist throughout, but try not to over-mix.) Spread in prepared pan. Bake 45 minutes or until a wooden toothpick inserted in center comes out clean. Cool on a wire rack for 10 minutes. Turn loaf out onto wire rack and cool completely. Makes about 12 servings.</span></div>
<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5701700803538748464.post-28477144352858450482012-07-13T13:01:00.002-07:002012-07-13T13:05:30.211-07:00Garlic Crusted Sliced Pork Loin with Fresh Succotash<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulxAunWxo5FFAl9nDL-E5hwiLZdLolsFcZp1XK1P88bNWPL_aUNR_kP9M_8imvwvwpiE6ja9SvitzvPp0qNPtSr6ZJob-sqUWzqQQiYyoE_WCBtDgdl2GDg5bhNF9HlpW0c6f7cxkywLh/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulxAunWxo5FFAl9nDL-E5hwiLZdLolsFcZp1XK1P88bNWPL_aUNR_kP9M_8imvwvwpiE6ja9SvitzvPp0qNPtSr6ZJob-sqUWzqQQiYyoE_WCBtDgdl2GDg5bhNF9HlpW0c6f7cxkywLh/s320/DSC_0012.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">recipe adapted from <a href="http://www.foodnetwork.com/recipes/saras-secrets/garlic-crusted-sliced-pork-loin-with-fresh-succotash-recipe/index.html">foodnetwork.com</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Succotash? Ever heard of that? Remember good old Sylvester the cat off of Looney Tunes always saying, "Sufferin' succotash!" Well, little did I know that it is an actual dish. I came across this recipe and thought that with sweet corn being in season it would be the perfect time to try it out. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pork Loin:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup dijon mustard</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp kosher salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp fresh thyme, chopped fine (I used about 3/4 Tbsp dried thyme)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp black pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 garlic cloves, minced fine</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 pounds boneless pork loin, trimmed and tied</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Succotash:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups frozen baby lima beans</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Kosher salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp unsalted butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4-6 ears fresh sweet corn, scraped from the cob</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup heavy cream (I used evaporated milk)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Freshly ground black pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 shakes paprika</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp chopped flat-leaf parsley (I used about 1 Tbsp dried parsley)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To make the pork loin, place the mustard, salt, thyme, pepper and garlic in a food processor. Process until the mixture resembles a coarse paste. Rub the paste over the surface of the pork and allow pork to sit for 30 minutes at room temperature, or in the refrigerator for up to 6 hours. If refrigerated, allow roast to sit at room temperature for 30 minutes before roasting. Roast the pork for 30-50 minutes, check internal temperature with a meat thermometer. The temperature should read 140 degrees F. (I cooked mine to 150 degrees F because that is what my meat thermometer recommended for fresh pork.) Remove the pork as soon as it reaches the correct temperature, cover with foil and let rest for 15 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To make the succotash, place the beans in a saucepan and cover with salted water. Simmer until tender, 6-8 minutes. Drain the beans, and using the same saucepan, add the butter and corn and saute quickly, about 2 minutes. Add the cream, sugar, beans, and salt and pepper. Cook over low heat for about 3 minutes more. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Spoon the succotash into 6 shallow bowls, sprinkle with paprika and parsley. Top each with 3-4 (1/2-1 inch) slices of the pork loin and serve.</span></div>
<script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5701700803538748464.post-4923311388679682532012-07-09T12:43:00.000-07:002012-07-10T15:12:03.277-07:00Braided Sandwich Loaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS5fHnatCI0NqgESXC47GvETy8iwqbhnP60BQwFTQT6Zqb_6XIrs64hIJRTtRvqQdnIzSKCJ6txvF7skZoZRjub32M4dch9dJ2Zjh2Z5qafsWYSAAM77u9razHfv1AqBfmB_Ks8rMQEYaO/s1600/July+2012+(24).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS5fHnatCI0NqgESXC47GvETy8iwqbhnP60BQwFTQT6Zqb_6XIrs64hIJRTtRvqQdnIzSKCJ6txvF7skZoZRjub32M4dch9dJ2Zjh2Z5qafsWYSAAM77u9razHfv1AqBfmB_Ks8rMQEYaO/s400/July+2012+(24).JPG" width="267" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">recipe adapted from <a href="http://jamiecooksitup.blogspot.com/2010/02/braided-sandwich-loaf.html">Jamie Cooks it Up</a> and <a href="http://www.melskitchencafe.com/2010/03/bbq-chicken-braid.html">Mel's Kitchen Cafe</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">There are several variations you can experiment with when making this sandwich loaf. We have tried barbeque chicken, ham and cheese, and the latest (pictured below) is a pepperoni and cheese combination. It turned out great and is a lot like a calzone. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzawp3wsb1-9uOmqS-45JEK9JeDQs9LTMvJZx5_ChfzSASkyjU3iZbD5pZStE4fIXOmM5vQnrgJbhwDc5dYwATTYRNYl2hlu5N9KsP9bkYQ9k9Q6Upr3UqY4A7bRvco97nXeY3EHtKNYlm/s1600/July+2012+(25).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzawp3wsb1-9uOmqS-45JEK9JeDQs9LTMvJZx5_ChfzSASkyjU3iZbD5pZStE4fIXOmM5vQnrgJbhwDc5dYwATTYRNYl2hlu5N9KsP9bkYQ9k9Q6Upr3UqY4A7bRvco97nXeY3EHtKNYlm/s320/July+2012+(25).JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I used the recipe and instructions from <a href="http://jamiecooksitup.blogspot.com/2010/02/braided-sandwich-loaf.html">Jamie Cooks it Up</a>, but as far as getting the whole idea of the braiding technique, I really like the tutorial on <a href="http://www.melskitchencafe.com/2010/03/bbq-chicken-braid.html">Mel's Kitchen Cafe</a>. So, here's the recipe!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">*Recipe makes 2 large sandwich loaves</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dough:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp salt (I used a little bit less)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup boiling water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup cold water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup lukewarm water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp yeast</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5-6 cups flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 egg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Filling:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You can choose what variation you would like. For the sandwich braid pictured above, I used pepperoni slices, <a href="http://countrycookin.blogspot.com/2011/07/homemade-pizza.html">this pizza sauce</a>, and shredded mozzarella cheese. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You could also use slices of deli meat (about 16 slices) and your choice of cheese (about 8 slices).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Barbeque sauce, shredded or sliced cooked chicken, sliced red onion, and mozzarella cheese would make a delicious loaf.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Be creative!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. To make the dough, dissolve 1 Tbsp yeast in 1/3 cup lukewarm water.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. In the bottom of a stand mixer, mix the sugar, salt and butter together with a fork until well combined.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Pour the boiling water over the sugar mixture.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Pour the cold water over the sugar mixture.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Pour the yeast/water mixture over the sugar mixture.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6. Add the flour 1 cup at a time while mixing. You know you have enough flour with the dough pulls away from the side of the bowl.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7. Once you have enough flour, knead the dough on high for 7-8 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8. Let the dough rest for 2 minutes in the bowl.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">9. Divide the dough into 2 equal parts and let them rest on a cookie sheet sprayed with cooking spray for about 5 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">10. Sprinkle your surface with a small amount of flour and roll the dough out into a large rectangle. Using a pizza cutter, cut 11-12 one inch wide strips along both longs sides of the rectangle. Be sure to leave about 5 inches down the center uncut. You want to leave room for your fillings.<br />11. Place pepperoni down the center of the dough and then spread enough pizza sauce over the top to cover the pepperoni. Sprinkle cheese over the sauce. (If you are using a sauce, try to put a "drier" ingredient on the bottom layer and then cover with sauce. I have found that if you put the sauce on the bottom layer, the bottom of your loaf tends to be a little soggy.)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">12. Over lap the dough strips in the center over the top of your fillings. (Again, see <a href="http://www.melskitchencafe.com/2010/03/bbq-chicken-braid.html">Mel's Kitchen Cafe</a> for a great tutorial on how to do this.)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">13. Place the sandwich loaf on a large cookie sheet sprayed with cooking spray or lined with a silpat.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">14. Beat the egg with a fork until frothy. Brush the egg all over the loaf. Sprinkle with desired seasonings on top. I used freshly grated Parmesan cheese. Depending on the type of loaf you have made, you could also top with poppy seeds, sesame seeds, Montreal Steak Seasoning, dried onions, or cheese.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">15. Repeat these steps with the other piece of dough.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">16. Let the dough rise in a warm oven (about 170 degrees) for about 20 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">17. While loaves are still in the oven, turn oven up to 400 degrees and bake for about 15 minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">18. When the loaves are golden brown on top, turn the oven down to 350 degrees, and switch the pan on the bottom rack to the top. Bake for another 5-7 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">19. Let the loaves rest for about 5 minutes, then cut and serve.</span></div>
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<script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5701700803538748464.post-50604944997273845672012-06-27T13:06:00.000-07:002012-06-27T13:15:56.620-07:00Reese's Peanut Butter Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbtVPOs_iiHE4sKmdvYkCCQ2EAKI44ogK7y7YhjSTVisLJvTXepDNfnuHMYXZP4FUxTr077PryoJTfkCOtzJQo-kts54xarStg6Cl41YXpFyoe6DqnbqZ2zPpGCb5-iu5rh_s_ld2zRsJ/s1600/June+2012+(24).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbtVPOs_iiHE4sKmdvYkCCQ2EAKI44ogK7y7YhjSTVisLJvTXepDNfnuHMYXZP4FUxTr077PryoJTfkCOtzJQo-kts54xarStg6Cl41YXpFyoe6DqnbqZ2zPpGCb5-iu5rh_s_ld2zRsJ/s320/June+2012+(24).JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">recipe from <a href="http://www.ourbestbites.com/2010/09/reeses-peanut-butter-bars-no-bake/">Our Best Bites</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So, I just realized that I have posted a peanut butter/chocolate combination recently when I shared the <a href="http://countrycookin.blogspot.com/2012/06/reeses-chewy-chocolate-cookies.html">Reese's Chewy Chocolate Cookie</a> recipe a couple of weeks ago. I don't know... read into it what you want. I don't feel that stressed in my life right now, but it would appear that subconsciously I am drawn to insanely indulgent treats with peanut butter and chocolate right now. :) One of my favorite candy bars is Reese's peanut butter cups, and I don't know that my life will ever be the same after making these peanut butter bars. They taste so much like Reese's! They are truly sinful. So, my suggestion is to make these when you have an occasion to share them or you will be cursing me when you are working them off at the gym. Enjoy! I know you will!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups graham cracker crumbs (about 1 1/2 packages)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 lb (3 1/2 cups) powdered sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups creamy peanut butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup (2 sticks) real butter, melted</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 12 oz bag chocolate chips</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">*extra scoop of peanut butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large mixing bowl, combine graham cracker crumbs, powdered sugar, peanut butter and butter and beat until combined. Press into a parchment (or waxed paper or foil) lined 9x13 pan.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place chocolate chips and *extra scoop of peanut butter in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tip: If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temperature. They will stay firmer if stored in the fridge. </span></div>
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</script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5701700803538748464.post-28155077528508665372012-06-14T13:11:00.000-07:002012-06-14T13:17:24.859-07:00Orange Sesame Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jifClZWojdT4kjXQT-qWJZVezWlfMx91RNzVpeZ8XdNDuXh7XNXTppU7FtaPdzViwXrWbSjKlMG35i_XZ4KWjv7hJSjJrDjiwZnv0apUCL6nwtsT83rE6o2cJ69_kBTvVXrzLwAsN_S4/s1600/June+2012+%252810%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jifClZWojdT4kjXQT-qWJZVezWlfMx91RNzVpeZ8XdNDuXh7XNXTppU7FtaPdzViwXrWbSjKlMG35i_XZ4KWjv7hJSjJrDjiwZnv0apUCL6nwtsT83rE6o2cJ69_kBTvVXrzLwAsN_S4/s320/June+2012+%252810%2529.JPG" width="214" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">recipe slightly adapted from <a href="http://jamiecooksitup.blogspot.com/2012/06/orange-sesame-chicken.html">Jamie Cooks it Up</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I was pleasantly surprised by how easy and quickly this recipe came together. Great dish for an "Oh! It's dinner time already!" moment. It takes about 30-45 minutes to come together start to finish. I think when I make it again, I might try to decrease the soy sauce a bit and see how that affects the sauce because it did taste a little heavy on the soy and not as orange-flavored as I expected. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 chicken breasts</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/8 teaspoon salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons olive (or canola) oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sauce:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup fresh orange juice (you'll need about 2 large oranges)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup soy sauce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 Tablespoons rice vinegar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 Tablespoons sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon orange peel/zest (loosely packed)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup cold water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon garlic powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon sesame oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon ginger</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon cornstarch</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon toasted sesame seeds</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Pour 1/2 cup flour into a medium sized bowl and sprinkle 1/8 teaspoon salt into it. Toss it together with fork to combine.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Cut your chicken into large chunks and dip them each into the flour, making sure all sides are coated.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Heat a large skillet up over medium high heat. Once the pan is hot, pour 2-3 tablespoons olive or canola oil into pan.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Once the oil has gotten hot, place your chicken into the pan. Let the chicken get nice and golden brown. Then turn each piece over and let it get golden brown on the other side.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5. While your chicken is cooking, zest one orange.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6. Squeeze the juice from 2 oranges (You will need about 1/2 cup of fresh orange juice)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7. Pour your orange juice, and 1 Tablespoon (loosely packed ) orange zest into a small mixing bowl. Add 1/4 cup soy sauce, 3 Tablespoons rice vinegar, 4 Tablespoons sugar, 1/2 teaspoon granulated garlic, 1/2 teaspoon sesame oil, 1/4 teaspoon ginger, 1/4 cup cold water and 1 tablespoon cornstarch. Stir it all together until the cornstarch has dissolved and everything is mixed well.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8. Once your chicken is golden on both sides, pour the orange sauce over the chicken. Bring the sauce to a simmer, cover, and let it cook for 10-15 minutes over medium low heat stirring occasionally.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">9. When the chicken is cooked through and the sauce is thick and bubbly, pour 1 Tablespoon sesame seeds over the top of the chicken. Stir it around to combine. Serve over white or brown rice.</span></div><script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script>
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves 6</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5701700803538748464.post-54754752877451081312012-06-07T14:33:00.003-07:002012-06-07T14:39:37.978-07:00Reese's Chewy Chocolate Cookies<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwjVGbuNphqV8N9KpXv8RCzfrLYTuNT_1Wo7ZSX0tyM7nCNhesR_7rq8MGJnMGWTEOMEhkpfE2Fy7pzh0C7Z4HybrjXCs_fEKcm45PqthHDAL9HBOGruOut9XfxlLJBZjKeG14K27QHoQn/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwjVGbuNphqV8N9KpXv8RCzfrLYTuNT_1Wo7ZSX0tyM7nCNhesR_7rq8MGJnMGWTEOMEhkpfE2Fy7pzh0C7Z4HybrjXCs_fEKcm45PqthHDAL9HBOGruOut9XfxlLJBZjKeG14K27QHoQn/s320/001.JPG" width="214" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">recipe slightly adapted from </span><a href="http://www.hersheyskitchens.com/" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Hershey's Kitchens</a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups flour</span>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup cocoa powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon baking soda</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup butter (2 sticks) softened</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons vanilla extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 10 oz package Reese's Peanut Butter Chips</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat oven to 350 degrees. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Stir together flour, cocoa, baking soda and salt. Beat butter and sugar in mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8-9 minutes. Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling. Remove from cookie sheet to wire rack. Cool completely. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Makes about 4 dozen cookies.</span></div>
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</script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5701700803538748464.post-79088309861687453302012-05-25T13:30:00.000-07:002012-05-25T13:40:13.273-07:00Snickerdoodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0MuOi9YmU70o4oHJJFi6fyvO5h0qo4myRp0xyAJXSlxhHjPhafnuROjIsI8m_L2iqrZYQT0GxnwvAbzmwykEuAH6u_xBFwYSANiqT3LKhu1HNzAQTtjpDZ15rHNJJhLW3ngqM1fjf0Yw/s1600/DSC_0009a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0MuOi9YmU70o4oHJJFi6fyvO5h0qo4myRp0xyAJXSlxhHjPhafnuROjIsI8m_L2iqrZYQT0GxnwvAbzmwykEuAH6u_xBFwYSANiqT3LKhu1HNzAQTtjpDZ15rHNJJhLW3ngqM1fjf0Yw/s320/DSC_0009a.JPG" width="214" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">my Mom's recipe</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ahhh... the Snickerdoodle. What a name. What a cookie. I have been craving these for awhile. They somehow take me right back to my childhood. They are so delicious and buttery with a slight tang from the Cream of Tartar. Perfect with a glass of milk. Yummy. I'm sure most people have some rendition of the Snickerdoodle recipe, but if you have never tried them, you really should. They are delicious.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup shortening (I used unsalted butter), but I have seen some recipes that say they get better results with 1/2 cup vegetable shortening and 1/2 cup butter.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 3/4 cups flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon baking soda</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons cream of tartar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon of salt (if using salted butter, you do not need to add this ingredient)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons cinnamon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 Tablespoons sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Beat shortening, sugar and eggs in mixer until light and fluffy. Sift together the flour, baking soda, cream of tartar, and salt. Stir flour mixture into shortening mixture until well combined. This dough is very soft, so resist the temptation to add more flour. Cover dough and chill for 1 hour. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix the cinnamon and 4 Tablespoons of sugar together in a small bowl.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350 degrees. Roll dough into 2 inch balls and roll in the cinnamon sugar mixture until well coated. Place on greased cookie sheet and press down on dough ball with</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">fork to make a criss-cross pattern.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake for 10-12 minutes. Watch carefully. You will lose the delicious chewiness of these cookies if they are over-baked. They will puff up in the oven quite a bit. When the edges have set and are slightly golden, remove from oven and allow to cool for 5 minutes on cookie sheet. They will fall when removed from oven, but that is what they are supposed to do. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Note: In my effort to try to justify eating way too many of these cookies in one sitting, I did tweak the amount of butter and sugar and found that they still turned out beautifully. So, if you would like to decrease the butter and sugar, I did have success with about 3/4 cup unsalted butter and 1 cup sugar. Those are the only changes I made, and the cookies were still wonderful, but they were slightly puffier and not quite as chewy. The picture above was a batch with the reduced amounts to give you an idea of how they will look.</span></div>
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