tag:blogger.com,1999:blog-69619649586141963162024-03-12T20:39:33.044-07:00Clouse Cousins Cookin'Clouse Cousins Cookinhttp://www.blogger.com/profile/02356475288800297267noreply@blogger.comBlogger343125tag:blogger.com,1999:blog-6961964958614196316.post-15481862903731607102013-11-26T21:16:00.001-08:002013-11-26T21:16:11.933-08:00Pecan Pie Cheesecake<span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">This has replaced pies at my house on Thanksgiving. Jereld is not a huge pumpkin pie fan. I made this one year, and Jereld decided that it is a tradition at our house! This is the 3rd year I'm making it for Thanksgiving (although last year I made it after Thanksgiving since we didn't cook the meal at our house). </span><br />
<span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;"><br /></span>
<span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">I will have to take a picture of a slice on Thanksgiving! It's still in the spring form pan until then! </span><br />
<br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><u style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">Pecan Pie Cheesecake</u><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">Thanks </span><a href="http://www.bakeorbreak.com/" style="background-color: white; color: #6fa8dc; font-family: Cuprum; font-size: 15px; line-height: 21px; text-decoration: none;">Bake or Break</a><span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">! Five Stars from everyone at my Thanksgiving table!</span><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;"><br /></span><br />
<span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">Crust:</span><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">1 3/4 C. vanilla wafer crumbs</span><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">1/4 C. firmly packed brown sugar</span><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">1/3 C. butter, melted</span><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">Preheat oven to 350 degrees F. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9" springform pan. Bake for 6 minutes. Set aside to cool. </span><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">Pecan Filling:</span><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">1 C. sugar</span><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">2/3 C. dark corn syrup</span><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">1/3 C. butter, melted</span><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">2 eggs</span><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">1 1/2 C. chopped pecans</span><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">1 tsp. vanilla extract</span><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside. </span><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">Cheesecake Filling: </span><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">3 (8 oz.) packages cream cheese, softened</span><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">1 1/4 C. firmly packed brown sugar </span><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">2 Tbsp. all-purpose flour </span><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">4 eggs</span><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">2/3 C. heavy whipping cream</span><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">1 tsp. vanilla extract </span><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">Reduce oven to 325 degrees F. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour.*** Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours (I usually chill overnight) before serving. </span><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><br style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;" /><span style="background-color: white; font-family: Cuprum; font-size: 15px; line-height: 21px;">***I always place the springform pan on a cookie sheet and then fill the cookie sheet with 1/4 " of water when I put the cheesecake in the oven to bake.</span>Allisonhttp://www.blogger.com/profile/02554808037494444966noreply@blogger.com0tag:blogger.com,1999:blog-6961964958614196316.post-38759213636229799192013-09-22T21:35:00.001-07:002013-09-22T21:35:44.729-07:00Krispy Kreme Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQrlFVBCkVYsIS8thAkviVaHl19P5TDAko6jTiyUfhoT2-rWJpsiq6R7hl-s9L-vXVTofCOHXCFXC996zMAWz33FU-FjjVdKGBFKCOMDh62Np0_FOEAILAfMtic5r0d5bcIpbMHtKgPFAw/s1600/krispy+kreme+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQrlFVBCkVYsIS8thAkviVaHl19P5TDAko6jTiyUfhoT2-rWJpsiq6R7hl-s9L-vXVTofCOHXCFXC996zMAWz33FU-FjjVdKGBFKCOMDh62Np0_FOEAILAfMtic5r0d5bcIpbMHtKgPFAw/s400/krispy+kreme+2.jpg" width="400" /></a></div>
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Just a meal idea that we tried and liked!<br />
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Some people use 2 doughnuts, but we just sliced them in half to create a bun. Top them with anything you would normally eat on a burger, but DON'T FORGET THE FRIED EGG!<br />
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Please don't bill me when you have to visit the emergency room with a heart attach though!Allisonhttp://www.blogger.com/profile/02554808037494444966noreply@blogger.com0tag:blogger.com,1999:blog-6961964958614196316.post-75069951084205057042013-09-02T16:39:00.003-07:002013-09-02T16:43:39.155-07:00Here's a good granola recipe that makes a lot! We had it at a reunion this summer with Vanilla yogurt and frozen berries on it. (and I'm not a yogurt fan). <br />
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<span id="goog_2029775527"></span><span id="goog_2029775528">BAKED GRANOLA<br />1 lg. canister old fashioned oats</span><br />
1 bag coconut<br />
1 bag slivered almonds (and of course I had pecans also)<br />
1 c. brown sugar<br />
1 c. maple syrup <br />
3/4 c. oil<br />
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Mix well. Spread on 2 cookie sheets and bake for about 2 hours at 250 degrees until browned. Stir every 30 minutes or so. (I did about 1 hour and 45 minutes. <br />
<span id="goog_482553958"></span><span id="goog_482553959"></span><br />
I had a picture but can't get it to post. I did both cookie sheets at the same time - just rotated them from top to bottom. No Buckarooshttp://www.blogger.com/profile/02220519155469208393noreply@blogger.com1tag:blogger.com,1999:blog-6961964958614196316.post-15095384855885031402013-06-20T12:22:00.001-07:002013-06-20T12:23:11.909-07:00Cornbread Even My Husband LikesI combined a few things that I like about cornbread to come up with this recipe! Jereld doesn't usually like cornbread, but he said he will have to take a few pieces of this with him to work...SUCCESS! If you like sweet cornbread, this recipe is for you!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnpZM-i8Otop9WwVUZLK9VRqvDmPjb2MBh7h_1XOMLXbpEvP8nvbWZLO0YhVXajOjZOlIKteCyRL-XUQ78eL_9TafIEgGSp9tw_wyn9lHbj2hYcRt-ueaZ8gggIgXVhdpdS0h3NgG-67U_/s1600/cornbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnpZM-i8Otop9WwVUZLK9VRqvDmPjb2MBh7h_1XOMLXbpEvP8nvbWZLO0YhVXajOjZOlIKteCyRL-XUQ78eL_9TafIEgGSp9tw_wyn9lHbj2hYcRt-ueaZ8gggIgXVhdpdS0h3NgG-67U_/s400/cornbread.jpg" width="400" /></a></div>
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Cornbread Jereld (cheesy that I named it after him???)</div>
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3 2/3 C. flour</div>
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1/3 C. nonfat dry milk</div>
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1 C. yellow corn meal</div>
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2 C. white sugar</div>
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3 Tbsp. baking powder</div>
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1 tsp. salt</div>
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13 Tbsp. butter, melted (I used the salted variety)</div>
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4 eggs</div>
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1 2/3 C. milk</div>
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1 tsp. vanilla extract </div>
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Mix flour, nonfat dry milk, cornmeal, sugar, baking powder, and salt in a large mixing bowl. Add melted butter and combine until it is an even texture throughout. Add eggs, milk, and vanilla, and mix with a hand mixer until mostly smooth (you will still have some clumps, but that is OK!). </div>
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Spray an 11x13 pan with cooking spray (or you can use a 9x13 and a 4x8 bread pan for the leftovers like I did--your choice). Pour batter into prepared pans. Bake at 350 degrees F for 25-35 minutes or until an inserted toothpick comes out clean. </div>
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Allisonhttp://www.blogger.com/profile/02554808037494444966noreply@blogger.com0tag:blogger.com,1999:blog-6961964958614196316.post-58613494558885627382013-05-02T15:46:00.003-07:002013-05-02T15:46:43.633-07:00Garlic-Lemon Double Stuffed ChickenThis recipe is adapted from <a href="http://allrecipes.com/recipe/garlic-lemon-double-stuffed-chicken/">Allrecipes.com</a><br />
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This recipe is definitely NOT LOW FAT!! Yikes! But...of course...delicious. I didn't take a picture of my last 2 creations, so you'll have to enjoy the pictures provided by the original websites if you're curious.<br />
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Make this! You won't regret it!<br />
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<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
<b><u><span style="color: #333333;">Garlic-Lemon
Double Stuffed Chicken<o:p></o:p></span></u></b></div>
<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
<span style="color: #333333;">4 boneless, skinless chicken breasts<o:p></o:p></span></div>
<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
<span style="color: #333333;">4 oz. cream cheese, cut into 4 slices<o:p></o:p></span></div>
<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
<span style="color: #333333;">About 8 oz Cheddar Cheese cut into 4 slices or grated <o:p></o:p></span></div>
<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
<span style="color: #333333;">1 C. milk<o:p></o:p></span></div>
<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
<span style="color: #333333;">1 C. Italian seasoned bread crumbs<o:p></o:p></span></div>
<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
<span style="color: #333333;">½ C. Panko bread crumbs<o:p></o:p></span></div>
<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
<span style="color: #333333;">½ C. grated Parmesano Romano cheese (or regular parmesan
cheese)<o:p></o:p></span></div>
<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
<span style="color: #333333;">1 Tbsp. minced garlic<o:p></o:p></span></div>
<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
<span style="color: #333333;">¾ C. butter, melted<o:p></o:p></span></div>
<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
<span style="color: #333333;">4 Tbsp. lemon juice<o:p></o:p></span></div>
<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
<span style="color: #333333;">½ tsp. garlic salt, or to taste<o:p></o:p></span></div>
<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
<span style="color: #333333;">½ tsp. paprika (optional)<o:p></o:p></span></div>
<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
<span style="color: #333333;">Preheat oven to 350 degrees F. Coat a large casserole dish or 9x13 pan with
cooking spray.<o:p></o:p></span></div>
<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
<span style="color: #333333;">Butterfly each breast by slicing in half horizontally
through the center, cutting almost but not completely through (or pound really
thin so you can stuff the chicken breast and roll up). Place one slice of cheddar cheese and cream
cheese inside each chicken breast. Close
each chicken breast and set aside (or if pounded thin, then roll up and secure
with toothpicks). <o:p></o:p></span></div>
<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
<span style="color: #333333;">Pour milk in a shallow bowl. In a separate bowl, combine both breadcrumbs
and Parmesano Romano cheese. Dip each
chicken breast in the milk, then the breadcrumbs (pat lightly to coat them
better if needed). Place breasts side by side in a single layer in casserole
dish, tucking edges under to seal. <o:p></o:p></span></div>
<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
<span style="color: #333333;">Melt butter. Stir
in lemon juice and minced garlic.
Drizzle evenly over chicken. Season breasts with garlic salt and paprika
(if using). <o:p></o:p></span></div>
<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
<span style="color: #333333;"><br /></span></div>
<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
<span style="color: #333333;">Bake in preheated oven for 30 minutes or until no longer pink in the center and juices run clear</span></div>
<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<br />Allisonhttp://www.blogger.com/profile/02554808037494444966noreply@blogger.com0tag:blogger.com,1999:blog-6961964958614196316.post-50699129765437468612013-05-02T15:34:00.001-07:002013-05-02T15:34:43.271-07:00Tortellini Sausage Soup--picky husband style<br />
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<span style="border: 0px; font-size: 16px; margin: 0px; padding: 0px; vertical-align: baseline;">Hello Cousins! </span></div>
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<span style="border: 0px; font-size: 16px; margin: 0px; padding: 0px; vertical-align: baseline;">I've decided to try to post recipes I've tried/created on here more often. I usually attempt to try at least 1 new recipe every 2 weeks so that I can bulk up my recipe list. Wouldn't it be nice to get to the point where you wouldn't have to think very hard at all when preparing your weekly menu -AND- you also mixed things up enough that it didn't get boring?!?!? I'm trying to get to that point. I think I'm almost there because I asked Jereld if he had any menu requests for the next couple weeks and he couldn't come up with anything. I told him I was trying to not repeat stuff very often. He said, "I can't remember the last time we ate some of our usual dinners." (or something close to that!) WOO HOO! Anyways...without further delay, I tried an <a href="http://www.ourbestbites.com/2009/10/tortellini-sausage-soup/">Our Best Bites</a> recipe...with my special twist (since my husband doesn't like a few things) and it was GREAT! Definitely a keeper! </span></div>
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<div class="MsoNormal" style="font-family: 'Lucida Grande', 'Lucida Sans Unicode', Helvetica, Arial, 'Trebuchet MS', serif; line-height: normal; margin-bottom: 0.0001pt;">
<strong><u><span style="border: 1pt none windowtext; font-family: Calibri, sans-serif; font-size: 12pt; padding: 0in;">Tortellini Sausage Soup</span></u></strong></div>
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<span style="border: 1pt none windowtext; font-size: 12pt; padding: 0in;"><span style="font-family: Calibri, sans-serif;"><i>adapted from Our Best Bites</i></span>
</span><span style="font-family: 'Lucida Grande', 'Lucida Sans Unicode', Helvetica, Arial, 'Trebuchet MS', serif; font-size: 12pt;"><br /></span></div>
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<span style="font-family: 'Lucida Grande', 'Lucida Sans Unicode', Helvetica, Arial, 'Trebuchet MS', serif; font-size: 12pt;">1 lb sausage <o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">2 tsp. minced garlic<br />
1 onion, diced (or cut into HUGE chunks like I did so that the picky eater can
remove)<br />
½ c. water<br />
4 C. chicken broth (I used 4 C. water and 4 tsp. chicken bouillon
granules)<br />
½ c. apple cider (the original recipe says not to leave this out!! I
realized that I was fresh out of apple juice...and had to get out my juicer to
make some...can't get better juice than that!)<br />
3 8oz. cans tomato sauce<br />
1 c. sliced carrots<br />
1 tsp. dried basil<br />
1 tsp. dried oregano<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: 'Lucida Grande', 'Lucida Sans Unicode', Helvetica, Arial, 'Trebuchet MS', serif; line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: 12.0pt;">2 medium zucchini, grated<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">2 tablespoons dried parsley<o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">8-10 oz. package cheese
tortellini <o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: 'Lucida Grande', 'Lucida Sans Unicode', Helvetica, Arial, 'Trebuchet MS', serif; line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: 12.0pt;">2 Tbsp. dried parsley <o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12.0pt;">Crumble sausage into a large soup pot
and brown. <o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">Chop onion and add to pot with garlic
and a drizzle of olive oil. <o:p></o:p></span></div>
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<span style="font-size: 12.0pt;">Continue cooking until onions are
translucent and your sausage is cooked. Add tomato sauce, cider, water, chicken
broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley
and zucchini and simmer for another 15 minutes or so. Add the tortellini and
cook until tender, and then serve with bread and freshly-grated Parmesan.<o:p></o:p></span></div>
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<br /></div>
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Allisonhttp://www.blogger.com/profile/02554808037494444966noreply@blogger.com0tag:blogger.com,1999:blog-6961964958614196316.post-83417966316954563242013-04-16T21:12:00.004-07:002013-04-16T21:14:23.127-07:00Sweet & Sour Chicken Brewer Style<i><span style="font-size: x-small;">I have been seeing a lot of recipes for Sweet & Sour Chicken floating around on Pinterest. While alot of them are good, they just aren't what I was looking for. I was looking for something that reminded me of chinese takeout. I like chinese, but I don't like to pay for it for my whole family. </span></i><br />
<i><span style="font-size: x-small;"><br /></span></i>
<i><span style="font-size: x-small;">So, I took a recipe that I sort of liked and made it my own! Thus, this recipe was born, and is now a staple around our house! </span></i><br />
<i><span style="font-size: x-small;"><br /></span></i>
<i><span style="font-size: x-small;">Hope you enjoy it as much as we do! </span></i><br />
<br />
<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_tDSVOmirif1q9lz8GJH8H36r7cte2BqE-7Ti6gk1xTSkvLVVeMb1lzzlPehiwloFnWZvQIb3pj-wHV0Tc7tjx5467FrdeiJDUz3A6IEYuWqJimJuTyKOEHXd8D1N5qwf4hQngylS3N-/s1600/IMG_8427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_tDSVOmirif1q9lz8GJH8H36r7cte2BqE-7Ti6gk1xTSkvLVVeMb1lzzlPehiwloFnWZvQIb3pj-wHV0Tc7tjx5467FrdeiJDUz3A6IEYuWqJimJuTyKOEHXd8D1N5qwf4hQngylS3N-/s640/IMG_8427.JPG" width="640" /></a></div>
<br />
<br />
To begin: Preheat your oven to 350 degrees F. Line a cookie sheet with tinfoil.<br />
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Put your cornstarch in a Ziploc bag. </div>
<div style="text-align: center;">
Chop your chicken into bite size pieces and toss it into the bag as well. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0fPCHEq_fKmFDY8dCC201u0MUCjxlz1JYbJZrTl6xMmKDWwWPo06uQalHdja2dUeD5FyeHJD3K_hIg3Ld_Hodr7V5f8Z4v_6kDSx1uZI25cZkVGO9oUBXpB8pL8AyHcDwQbhZ97UnfOl_/s1600/IMG_8394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0fPCHEq_fKmFDY8dCC201u0MUCjxlz1JYbJZrTl6xMmKDWwWPo06uQalHdja2dUeD5FyeHJD3K_hIg3Ld_Hodr7V5f8Z4v_6kDSx1uZI25cZkVGO9oUBXpB8pL8AyHcDwQbhZ97UnfOl_/s320/IMG_8394.JPG" width="320" /></a></div>
<div style="text-align: center;">
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<div style="text-align: center;">
Shake the chicken around in the bag until it is all coated! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT2ZI4MgLRaJcuLchErTTk7EVj71WALu2m_Ce0BvUFplv4Qkk-OQqy2JaM7ddcglFlURmx2tD4mriU3XK0u1XHt5lZpp9NZKszR47RKrkO1zGFlzUDtIkwjQGBqKBYp_cwuM4F9geiSrl1/s1600/IMG_8395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT2ZI4MgLRaJcuLchErTTk7EVj71WALu2m_Ce0BvUFplv4Qkk-OQqy2JaM7ddcglFlURmx2tD4mriU3XK0u1XHt5lZpp9NZKszR47RKrkO1zGFlzUDtIkwjQGBqKBYp_cwuM4F9geiSrl1/s320/IMG_8395.JPG" width="320" /></a></div>
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Heat oil over medium heat in a large skillet. </div>
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Meanwhile...</div>
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Whisk the eggs together in a shallow dish and coat your chicken pieces with egg. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6aXPPYGywdYdp9q74SpHO0Xz8btz-kjRqcDxMu7uIBtMfToFfB6MyJiBuuUedoIaje46jmG0KdDS7YezHYedShEmJ8HM-c6jUb95U7KyRWbhdCsGBFbJ11HoyfVVd781x7Wjvaox8cp_T/s1600/IMG_8396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6aXPPYGywdYdp9q74SpHO0Xz8btz-kjRqcDxMu7uIBtMfToFfB6MyJiBuuUedoIaje46jmG0KdDS7YezHYedShEmJ8HM-c6jUb95U7KyRWbhdCsGBFbJ11HoyfVVd781x7Wjvaox8cp_T/s320/IMG_8396.JPG" width="320" /></a></div>
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When oil is hot, place chicken pieces in a single layer in frying pan. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0LBmnOt9RKXmsPruU0Q_GwSzZd8OM5CR1OiAdK-dhB4LC5OH8aY0eg3qaduup9lYwIdAxVuTrE_yyov4VxXMvehuVPATTQ-JxjWZBjOgS5D8BuYnSveoymQ-fdJQBKMovvpP-hg2RQ3vB/s1600/IMG_8400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0LBmnOt9RKXmsPruU0Q_GwSzZd8OM5CR1OiAdK-dhB4LC5OH8aY0eg3qaduup9lYwIdAxVuTrE_yyov4VxXMvehuVPATTQ-JxjWZBjOgS5D8BuYnSveoymQ-fdJQBKMovvpP-hg2RQ3vB/s320/IMG_8400.JPG" width="320" /></a></div>
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Cook chicken until outside is brown, turning once. The inside of the chicken does not have to be cooked through at this point, because you're going to bake it...and therefore it WILL be cooked through--just not yet!</div>
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Put your chicken on the cookie sheet.</div>
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Here's what your chicken should look like this far! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRm1cspkHRFaOPI0RyaeQgb6j9N8s2InRxvs1grFYSBLWWDG-wQ6bwZIhSSvE8vOrWwfs2DexUXn_B6-tBhNlqiGRYqdwzaADlwdz7ct4wD-KvAPUAc86NHqMb5dvGSZNvYVSEIxScqtOE/s1600/IMG_8404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRm1cspkHRFaOPI0RyaeQgb6j9N8s2InRxvs1grFYSBLWWDG-wQ6bwZIhSSvE8vOrWwfs2DexUXn_B6-tBhNlqiGRYqdwzaADlwdz7ct4wD-KvAPUAc86NHqMb5dvGSZNvYVSEIxScqtOE/s320/IMG_8404.JPG" width="320" /></a></div>
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Put chicken in the oven for 30 minutes. </div>
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While the chicken is baking:</div>
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Combine all sauce ingredients in a saucepan. </div>
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At this point, you can see I had a little extra help in the kitchen...looks like someone needs to call their insurance :( he he. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKFsWM7IpLmfT9FEZJAfokD2PlAp3MxRopbZnvu7WGQcZr9gn6mo4hS-j63UfD6ZVfI9s1wvunXQ3fdYbMFHt4hKvuahcJXi-2BW7-SsssRizKkXAfvmznSS_ffaP0eLQqs0OcbDl8emzv/s1600/IMG_8405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKFsWM7IpLmfT9FEZJAfokD2PlAp3MxRopbZnvu7WGQcZr9gn6mo4hS-j63UfD6ZVfI9s1wvunXQ3fdYbMFHt4hKvuahcJXi-2BW7-SsssRizKkXAfvmznSS_ffaP0eLQqs0OcbDl8emzv/s320/IMG_8405.JPG" width="320" /></a></div>
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Before heating at all, your sauce will look like the picture below. </div>
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Cloudy and weird. It will get better! Trust me! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMNLtFG_0hKXo7IDuLyZuZu_nvsaxzVzhyphenhyphennQid-dct2-S0S5wtiMV91ReHC02_E4AomYmUnx8hNPGrDYNPXr_bfrSePDQ8QwsbYw-wrppsmMzebuiOxPxJ9YILn8z1c_fKfrLYQHAQcKz/s1600/IMG_8407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMNLtFG_0hKXo7IDuLyZuZu_nvsaxzVzhyphenhyphennQid-dct2-S0S5wtiMV91ReHC02_E4AomYmUnx8hNPGrDYNPXr_bfrSePDQ8QwsbYw-wrppsmMzebuiOxPxJ9YILn8z1c_fKfrLYQHAQcKz/s320/IMG_8407.JPG" width="320" /></a></div>
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Bring the sauce to a boil. </div>
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Turn down the heat and allow the sauce to simmer until it becomes a syrup. This might take a little while, be patient. </div>
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Once it has simmered for a while, the sauce will be much much prettier! </div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6QtevAXFOOacj2k2JEYF4OIaSPU3WnZbmFmO1PJ_ILVBQVWxMWjG-jJpLZEIVRREMn78vC3wUI8pzGhk7lqMZ-U2M_RihD0JqZqM-TvS_exkWPwFGSKujdWt3QVQk7MQ6NiqbulCTAe9/s1600/IMG_8420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6QtevAXFOOacj2k2JEYF4OIaSPU3WnZbmFmO1PJ_ILVBQVWxMWjG-jJpLZEIVRREMn78vC3wUI8pzGhk7lqMZ-U2M_RihD0JqZqM-TvS_exkWPwFGSKujdWt3QVQk7MQ6NiqbulCTAe9/s320/IMG_8420.JPG" width="320" /></a></div>
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When the chicken is done, pull it out of the oven. It should look like this: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsZySKCyvODWKq6Qhzw6IGPXaKMxjz7T8IGCnEDzMRz7G9QnsDGQceh3NLfRtGXK7L4CNgDcVqm4lY2yryUhO9nWHy22Nj8eruQL0uVOEunB0SHuyOc8gKaiIsvGNAVcjmPaXj7A9yBnUX/s1600/IMG_8422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsZySKCyvODWKq6Qhzw6IGPXaKMxjz7T8IGCnEDzMRz7G9QnsDGQceh3NLfRtGXK7L4CNgDcVqm4lY2yryUhO9nWHy22Nj8eruQL0uVOEunB0SHuyOc8gKaiIsvGNAVcjmPaXj7A9yBnUX/s320/IMG_8422.JPG" width="320" /></a></div>
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Drizzle with 3/4 of the sauce and lightly toss. It will look like this:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ZnFP4Vkkm1AQvYAXAxFiY4a9n0PYDW8nqOoJuUzUYPpOLQj0lFFKjo-wKxJcEsNbOqpjsZuY-4MCQ5PVAhbPPKYry_Eeti-vV02vRK11q9vXVXS9szCmF3AY_iz-2_abxs9ajQBQC5nw/s1600/IMG_8424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ZnFP4Vkkm1AQvYAXAxFiY4a9n0PYDW8nqOoJuUzUYPpOLQj0lFFKjo-wKxJcEsNbOqpjsZuY-4MCQ5PVAhbPPKYry_Eeti-vV02vRK11q9vXVXS9szCmF3AY_iz-2_abxs9ajQBQC5nw/s320/IMG_8424.JPG" width="320" /></a></div>
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Bake for another 20 minutes. </div>
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<br /></div>
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When chicken is done, lightly toss again. </div>
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<br /></div>
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Serve over rice! We enjoy it over <a href="http://www.ourbestbites.com/2009/06/sweet-and-savory-coconut-rice/">Our Best Bites Coconut Rice</a> Yum Yum! </div>
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<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
</div>
<div style="text-align: left;">
<strong style="line-height: 16.5pt;"><u><span style="color: #333333;">Sweet and Sour Chicken</span></u></strong></div>
<em></em><br />
<div style="text-align: left;">
<em><em style="line-height: 16.5pt;"><span style="color: #333333;">Chicken:</span></em></em></div>
<em>
</em><span style="color: #333333;"></span>
<div style="text-align: left;">
<span style="color: #333333;"><span style="line-height: 16.5pt;">4-5 Boneless, skinless chicken breasts</span></span></div>
<span style="color: #333333;">
<div style="text-align: left;">
<span style="line-height: 16.5pt;">Salt and pepper</span></div>
<div style="text-align: left;">
<span style="line-height: 16.5pt;">1 Cup cornstarch</span></div>
<div style="text-align: left;">
<span style="line-height: 16.5pt;">3 Large eggs, beaten</span></div>
<div style="text-align: left;">
<span style="line-height: 16.5pt;">1/4 Cup olive oil</span></div>
</span><br />
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 16.5pt; margin: 0in 0in 0.0001pt; text-align: left;">
<br /></div>
<div style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin: 0in;">
</div>
<div style="text-align: left;">
<em style="line-height: 16.5pt;"><span style="color: #333333;">Sauce:</span></em></div>
<span style="color: #333333;"></span><br />
<div style="text-align: left;">
<span style="color: #333333;"><span style="line-height: 16.5pt;">1 ½ Cup sugar</span></span></div>
<span style="color: #333333;">
</span>
<div style="text-align: left;">
<span style="color: #333333;"><span style="line-height: 16.5pt;">½ C. Plus 2 Tbsp. Ketchup</span></span></div>
<span style="color: #333333;">
<div style="text-align: left;">
<span style="line-height: 16.5pt;">1 Cup Apple cider vinegar</span></div>
<div style="text-align: left;">
<span style="line-height: 16.5pt;">2 Tbsp. Soy sauce</span></div>
<div style="text-align: left;">
<span style="line-height: 16.5pt;">2 tsp Garlic salt</span></div>
<o:p></o:p></span><br />
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 16.5pt; margin: 0in 0in 0.0001pt; text-align: left;">
<span style="color: #333333;">1/3 C. Honey<o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 16.5pt; margin: 0in 0in 0.0001pt; text-align: left;">
<span style="color: #333333;">½ tsp. Red pepper flakes<o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 16.5pt; margin: 0in 0in 0.0001pt; text-align: left;">
<span style="color: #333333;">2 Tbsp. Corn starch<o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 0in 0in 0.0001pt;">
</div>
<div style="text-align: left;">
<span style="color: #333333; line-height: 22px;"><br /></span></div>
<span style="color: #333333; line-height: 16.5pt;"></span><br />
<div style="text-align: left;">
<span style="color: #333333; line-height: 16.5pt;"><span style="line-height: 16.5pt;">Preheat the oven to 350 degrees F.</span></span></div>
<span style="color: #333333; line-height: 16.5pt;">
<o:p></o:p></span>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 16.5pt; margin: 0in 0in 18.85pt; text-align: left;">
<span style="color: #333333;">Heat the
oil in a large skillet over medium heat. While the oil is heating, cut the
chicken breasts into 1-inch pieces. Season with salt and pepper. Place the
cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the
cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a
shallow dish. Dip the cornstarch-coated chicken pieces in the egg and place
them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and
then flip each piece over to cook on the other side until nicely golden but not
all the way cooked through. Place in a single layer on a foil covered cookie
sheet and repeat with the remaining chicken pieces. Bake for 30 minutes.<o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 16.5pt; margin: 0in 0in 18.85pt; text-align: left;">
<span style="color: #333333;">While
chicken is in the oven, mix the sauce ingredients together in saucepan. Bring to a low boil. Reduce heat and simmer until sauce thickens
to a syrup. After chicken has cooked for 30 minutes, remove from the oven and pour
¾ of the sauce over the chicken on the cookie sheet and toss lightly. Return
pan to the oven and bake for 20 minutes or until chicken is cooked through. Serve
over hot, steamed rice (or the coconut rice from Our Best Bites…yum!). Use
extra sauce as needed/wanted on individual servings.<o:p></o:p></span></div>
<br />
<br />
<br />Allisonhttp://www.blogger.com/profile/02554808037494444966noreply@blogger.com2tag:blogger.com,1999:blog-6961964958614196316.post-9517680356946422122012-04-20T15:40:00.001-07:002012-04-20T15:40:36.063-07:00Flour Tortillas<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
These tortillas are so good, you'll give up Mi'Casa. I promise. </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
This is the original recipe I got from my friend who got it from a real Mexican Tortilla Making Lady:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGySH94HIhF7n9iPLCUyNuSr7j604DTLIDq3CGPKls7CNV0UA3cdz43Pk4BCkHvCtQ8aPix1p3PPaaBHJLw-36aEwSQcQfjDvQMksq5QAx3lK4-rdis5f0gGTSE0VJqMDlX_j4c3d7e8ed/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">Lollie’s Tortillas</a> </div>
<br />
<br />
4 C. Flour<br />
<br />
¼ tsp. baking powder<br />
<br />
1 Tbsp. salt<br />
<br />
1/3 C. shortening or lard (if you use shortening, be sure to use Crisco brand)<br />
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1 ¾ C. warm water.<br />
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Mix dry ingredients. Cut in shortening. Add water and knead by hand. Pinch into 16 golf ball sizes of dough. Let sit for 10 minutes. Roll with flour and cook on stove.<br />
<br /><span style="color: black;">Of course being my mother's daughter, I switched to whole wheat and olive oil, but Allison says Lard is really yummy. Here's the revised recipe that I use now and it's bosh size:</span><br />
<span style="color: red;">16 C. flour (whole wheat)</span><br />
<span style="color: red;"></span><br />
<span style="color: red;"><br /></span><br />
<span style="color: red;">1 tsp. baking powder</span><br />
<span style="color: red;"><br /></span><br />
<span style="color: red;">4 Tbsp. salt</span><br />
<span style="color: red;"><br /></span><br />
<span style="color: red;">1-1/3 C. olive oil</span><br />
<span style="color: red;"><br /></span><br />
<span style="color: red;">7 C. warm water.</span><br />
<span style="color: red;"><br /></span><br />
<span style="color: red;">Mix dry ingredients in bosh. Mix in oil. Pour in water all at once and mix til well combined. Dough will be extremely sticky. Dump out onto well oiled counter. Make sure your hands are well oiled. Split dough into four even parts. Split again and again until each of the original four are split into 16 balls. (64 total). Roll each ball in your well oiled hands. Place on an oiled cookie sheet or parchment paper and cover. Let rest for 10-15 minutes. Heat tortilla press for five minutes (open). Place balls one at a time just to the back of the center of press. Slowly close lid and handle with a firm but gentle pressure. Cook for about 5-10 seconds . Open press and slide tortilla off onto a towel. When all tortillas are cooked and cooled, dust with flour and freeze in Ziploc bags (you only need to dust one side and put dusted side of one to raw side of the next). When ready to use, cook tortillas on a really hot griddle just like the ones you get in the grocery store in dough form. You can cook up a bunch at one time and freeze or refrigerate them that way, but they won’t be quite as fresh.</span><br />
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<img border="0" height="240" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGySH94HIhF7n9iPLCUyNuSr7j604DTLIDq3CGPKls7CNV0UA3cdz43Pk4BCkHvCtQ8aPix1p3PPaaBHJLw-36aEwSQcQfjDvQMksq5QAx3lK4-rdis5f0gGTSE0VJqMDlX_j4c3d7e8ed/s320/002.JPG" width="320" /><br />
Measure ingredients: <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6J3BQ0IM15Lt71SyTgNv2c9GysknUT-iEKxzcIWzb2Cbbwr6d5jyOGxm1dAUv69CVL-eB9D48S6mgnmUy7IgPwEj9HWyYhnPU5a9mrj6HekEEZzh3zq_qDijMLrXie7b3t0-nUEkZyKb/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6J3BQ0IM15Lt71SyTgNv2c9GysknUT-iEKxzcIWzb2Cbbwr6d5jyOGxm1dAUv69CVL-eB9D48S6mgnmUy7IgPwEj9HWyYhnPU5a9mrj6HekEEZzh3zq_qDijMLrXie7b3t0-nUEkZyKb/s320/004.JPG" width="320" /></a></div>
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Dough is really sticky</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg33h5zODpXnHXXqqKPSUg_jebha_Yrmr-VDl_JXneDz_fTwr2SGUQEApzbbC5VhznF2gVQeZlBuN1Pw2-_5w575wkCM7T3KD35CJpacT7iC8PNTilAq1Y4IaI6bXt95dXHjixXoqzDDB_h/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg33h5zODpXnHXXqqKPSUg_jebha_Yrmr-VDl_JXneDz_fTwr2SGUQEApzbbC5VhznF2gVQeZlBuN1Pw2-_5w575wkCM7T3KD35CJpacT7iC8PNTilAq1Y4IaI6bXt95dXHjixXoqzDDB_h/s320/005.JPG" width="320" /></a></div>
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Dump onto oiled counter</div>
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Split into four even sections</div>
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Keep splitting until you have 16 balls per section</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zLbNhoyfvkb7VpX6Yf2LnU6HJ6n3duokE8opg40CJb0zU4mS4KPOIiGxFeLIl3vNZWZUliQ1fNOLhCvr-UjsSAVGNYtCeqmD-s3Yr3MXDB87peodR2iLLWbLQ38GJesMo62Pt5fHLzib/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zLbNhoyfvkb7VpX6Yf2LnU6HJ6n3duokE8opg40CJb0zU4mS4KPOIiGxFeLIl3vNZWZUliQ1fNOLhCvr-UjsSAVGNYtCeqmD-s3Yr3MXDB87peodR2iLLWbLQ38GJesMo62Pt5fHLzib/s320/010.JPG" width="320" /></a></div>
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Place balls on cookie sheet and cover for 10-15 minutes</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoX_LLdoH2GNQ8k1bu3-ll-17_4i3Kq70hVVOWY9TyBUGHoTRMxeRqCcagRbpJafdGFT8uezHMrwfkjYMStGovD3ARzR8Y7B4TmFeELQUflP8NneTKTK19LOgsPrZjWYRR44seNgayguq5/s1600/012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoX_LLdoH2GNQ8k1bu3-ll-17_4i3Kq70hVVOWY9TyBUGHoTRMxeRqCcagRbpJafdGFT8uezHMrwfkjYMStGovD3ARzR8Y7B4TmFeELQUflP8NneTKTK19LOgsPrZjWYRR44seNgayguq5/s320/012.JPG" width="320" /></a></div>
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Preheat press for 5 minutes</div>
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Place ball just to back of center</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcNU5b3wqDQEQTTnriqjomrwQ02qZTi_m3Sp9TweeEjaw_RdPXHdile_acygx9IDPJxj9zze0UHD_h70SC-ChcOIl_XAr-RY6bOI31pkUETRIIf0sGYSUyIVCxUpa_BSqakvJhIuGpB7mU/s1600/014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcNU5b3wqDQEQTTnriqjomrwQ02qZTi_m3Sp9TweeEjaw_RdPXHdile_acygx9IDPJxj9zze0UHD_h70SC-ChcOIl_XAr-RY6bOI31pkUETRIIf0sGYSUyIVCxUpa_BSqakvJhIuGpB7mU/s320/014.JPG" width="320" /></a></div>
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Press slowly </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieDolXLQpH8dyYPLNnOn0cgwO83SpiWHJQ7qZ6W3CeRLgOhUjB35CgJhUY-7DZXWEKH3vbE0HRAOpyCW0zmYv7sPMNu8sYsw4SU8tfVSFfxAYiTBFyq-Pvx5BndKKT1qF2SmECRaDxeF5H/s1600/015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieDolXLQpH8dyYPLNnOn0cgwO83SpiWHJQ7qZ6W3CeRLgOhUjB35CgJhUY-7DZXWEKH3vbE0HRAOpyCW0zmYv7sPMNu8sYsw4SU8tfVSFfxAYiTBFyq-Pvx5BndKKT1qF2SmECRaDxeF5H/s320/015.JPG" width="320" /></a></div>
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It's done, move off to towel</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuynX49p_3ZabmHfkZ3UA_MzseRRFpVS8fwLOtdCBTXrg59F2kCRS7Q0WW4JloM66fNQu54o4U7csBkfLz06C5iV1j5vfPSdhJeNB_HXdp52qjGZTbReYJnGQ6wG3bmtCQQBSsycO9VKIm/s1600/016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuynX49p_3ZabmHfkZ3UA_MzseRRFpVS8fwLOtdCBTXrg59F2kCRS7Q0WW4JloM66fNQu54o4U7csBkfLz06C5iV1j5vfPSdhJeNB_HXdp52qjGZTbReYJnGQ6wG3bmtCQQBSsycO9VKIm/s320/016.JPG" width="320" /></a></div>
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Let cool on towel</div>
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I made 10 dozen today</div>
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Dust with flour</div>
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Stack after dusting</div>
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Cook on hot griddle</div>
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Freeze in Ziploc bags.</div>
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If you are as talented as Camilee, try her method. She presses while cooking up the tortillas on her stove all at the same time. She's amazing like that, though. I have to cook mine later.</div>Amyhttp://www.blogger.com/profile/01595242884002680603noreply@blogger.com3tag:blogger.com,1999:blog-6961964958614196316.post-64087121819796009932012-04-17T20:53:00.000-07:002012-04-17T20:53:24.452-07:00Tortilla Demo Please!Okay all you Payne girls that got the coolest ever tortilla cookers! We need a demonstration of how these torts come to be! Please one of you (or all of you get together) give us the download of tortilla making. I'm contemplating on getting one but I need to see it in action first!<br />
Tortilla Recipe needs to be included in the video/picture segment too!<br />
Thank you so nuch. I'll be checking back often to see it here! <br />
Love you all<br />
Aunt CaroleNo Buckarooshttp://www.blogger.com/profile/02220519155469208393noreply@blogger.com0tag:blogger.com,1999:blog-6961964958614196316.post-54983340582699288442012-02-01T19:05:00.000-08:002012-02-01T20:12:43.646-08:00DIY Laundry Soap and All Purpose Spray<div class="separator" style="clear: both; text-align: center;"></div> While I was in Mesa helping Shara with her new baby we made some Laundry Soap and All Purpose Spray. It's super easy to make, lasts much longer, uses less and less expensive than store bought. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjasNPxscKfbVF6Pa9N6gRQ8K6MiJL3IM0gODrA8gDvz1v4W6EtbjKnHtGlMGBrKoZH3tvmNbP_yO01-lN2wQDFcaMbzSvEVAT4Sa7tWd8Gr3UpMkUg7kPkqgsuk0fJg8ILplMinbmaVg/s1600/218846863112061594_XaQ7qy9w_c.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjasNPxscKfbVF6Pa9N6gRQ8K6MiJL3IM0gODrA8gDvz1v4W6EtbjKnHtGlMGBrKoZH3tvmNbP_yO01-lN2wQDFcaMbzSvEVAT4Sa7tWd8Gr3UpMkUg7kPkqgsuk0fJg8ILplMinbmaVg/s320/218846863112061594_XaQ7qy9w_c.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">LAUNDRY SOAP<br />
(This was all found on the same shelf at Walmart in the laundry soap section)<br />
website: beingcreativetokeepmysanity.blogspot.com<br />
1 - 4 lb. 12 oz. box Borax Powder<br />
1 - 4 lb. box Baking Soda<br />
1 - 3 lb. 7 oz. (55 oz.) Arm and Hammer Superwashing Soda<br />
3 Bars Fels-naptha Soap (grated)<br />
2 containers oxi-clean (or store brand) 3 1/2 lbs. total)<br />
Optional: 1 bottle Downey Unstoppables (for added scent)<br />
Mix altogether in bucket or large bowl <br />
Use 2-3 TBS. per load - put in bottom of tub before adding laundry<br />
(I use the scoop from the oxi-clean)</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsKJl3EnWcK2ldc6puP2IGtuO8NOEHOW3zIdNtGqq2XHcwruTL-QEc_YjGXhFpQ5Ze7lKvrCcnPzeiimdlyE_axtfIqPskq119gUKftduvkljLek8SoMlT_BbLak78n9-mKLcewKmWGRA/s1600/Pinterest_002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsKJl3EnWcK2ldc6puP2IGtuO8NOEHOW3zIdNtGqq2XHcwruTL-QEc_YjGXhFpQ5Ze7lKvrCcnPzeiimdlyE_axtfIqPskq119gUKftduvkljLek8SoMlT_BbLak78n9-mKLcewKmWGRA/s320/Pinterest_002.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All-Purpose Spray (from Dr. OZ)<br />
(Make this before the laundry soap to use the Borax powder)<br />
2 c. water<br />
1 TBS. Borax Powder<br />
3 TBS. vinegar<br />
1 TBS. dishsoap<br />
essential oils for scent:<br />
(10 drops tangerine, 3 drops peppermint)<br />
(10 drops tangerine, 3-5 drops lemon)<br />
(FYI - lemon doesn't smell good by itself!)<br />
<br />
<br />
</td></tr>
</tbody></table>No Buckarooshttp://www.blogger.com/profile/02220519155469208393noreply@blogger.com0tag:blogger.com,1999:blog-6961964958614196316.post-31319126001310842812011-11-19T17:19:00.000-08:002011-11-19T17:19:02.863-08:00Cranberry RelishDon't forget to make your Cranberry Sauce for Thanksgiving! It's listed under "Holidays". No Buckarooshttp://www.blogger.com/profile/02220519155469208393noreply@blogger.com0tag:blogger.com,1999:blog-6961964958614196316.post-62264488213066125512011-10-30T16:24:00.000-07:002011-10-30T16:37:59.309-07:00Maple Bars<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4laye1JkZMy63Tr-6AYDwdz28id5Ybgb1KAsx0Ro6mte9u16W4aKAwkGrC_y6r0zrd2DZuMBFbKXIMFy_lFzs5_7czII8y5LusnmijKII_eVnwZDsN435H76-0CJs4AFWcpzlLbrP9U0/s1600/IMG_0112%255B1%255D.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5669430510348250210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4laye1JkZMy63Tr-6AYDwdz28id5Ybgb1KAsx0Ro6mte9u16W4aKAwkGrC_y6r0zrd2DZuMBFbKXIMFy_lFzs5_7czII8y5LusnmijKII_eVnwZDsN435H76-0CJs4AFWcpzlLbrP9U0/s320/IMG_0112%255B1%255D.JPG" /></a> Ingredients:<br />3 TBS. active dry yeast<br />1 cup very warm water<br />1/2 C. + 1 TBS. sugar, Divided<br />2 tsp. salt<br />1/2 tsp. baking powder<br />4 c. bread flour<br />1/4 c. shortening<br />3 egg yolks<br />1/2 tsp. vanilla<br />Peanut oil for frying<br /><br />Maple Icing<br />1 lb. powdered sugar<br />1 1/2 tsp light corn syrup<br />1/4 tsp. salt<br />1/4 tsp. vanilla<br />1 tsp maple extract<br />1/3 c. hot water<br /><br />Combine the yeast, 1 TBS sugar, and 1 c. warm water in the bowl of a stand mixer. Allow to proof for 5-10 min. or until frothy.<br />While the yeast is proofing, combine the sugar, salt and 4 c. of flour in a large bowl. When the yeast is ready, add the shortening, egg yolks, and vanilla and mix with the paddle attachment for 1 min. to break down the shortening. Add 1/3 of dry ingredients and mix on low until blended. Repeat with the next 1/3 of the dry ingredients. Switch to the hook attachment and add the remaining 1/3 of the dry ingredients. Mix until no white spots remian and then turn the mixer to medium and knead for 2 min. (The dough is really stiff)<br />While the dough is kneading, bring 2 quarts water to boil in a pot. Lightly flour a baking sheet.<br />When the dough is done tranfer it to the baking sheet. Form a 6"x6" square and cover it with a cloth. Place the pan in the oven and place a 9x13 pan on the rack beneath. Pour the boiling water into the pan and close the door. (instant proofer) Allow the dough to rise for 1 hour.<br />When the dough is done rising remove it from the oven and place it on a lightly floured surface. Bring another pot of water to a cboil. Roll the dought into a 11x12" rectangle. Cut off the edges of the dough so they are even. Cut the dough into 12 rectangles about 5x2" big. Transfer back to floured baking sheet and put back in "proofer" for 45 min. more.<br />When the dough is risen, heat oil in pan to 350 degrees. Fry donuts until golden brown. Let drain on paper towels.<br />While dough is cooling, whisk together the icing ingredients. Dip the puffiest side of each bar into the icing.<br />Makes 12 bars.Amandahttp://www.blogger.com/profile/08207851916839504290noreply@blogger.com0tag:blogger.com,1999:blog-6961964958614196316.post-54040125176865528922011-07-09T19:40:00.000-07:002011-07-09T19:40:22.063-07:00Strawberry Lemon Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV4UoNmttokDYHKH1DNKFqERK-vTLk56DFUshmaD_kfRhtR8ixHHBErfdo6LMyKIaALBI__zeqN5Jq1Gb-K4K9RvRm24nqUNt41tlozY7dDstlhRCjrgc7LVL20X4_Xb1pGTjvAtIDrjZx/s1600/IMG_5491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV4UoNmttokDYHKH1DNKFqERK-vTLk56DFUshmaD_kfRhtR8ixHHBErfdo6LMyKIaALBI__zeqN5Jq1Gb-K4K9RvRm24nqUNt41tlozY7dDstlhRCjrgc7LVL20X4_Xb1pGTjvAtIDrjZx/s320/IMG_5491.JPG" width="320" /></a></div><br />
Strawberry Lemon Bars--Adapted from a recipe on <a href="http://norecipes.com/blog/2011/05/28/strawberry-lemon-bars-recipe/">norecipes.com</a><br />
<br />
<span style="font-size: x-small;">makes about 12 lemon bars</span><br />
<br />
for crust:<br />
<br />
1 1/2 cups all purpose flour<br />
1/2 cup rolled oats<br />
1/2 cup of powdered sugar<br />
1/4 teaspoon salt<br />
1 teaspoon vanilla extract<br />
12 tablespoons of softened salted butter, cut into 1/4″ cubes (1 1/2 sticks)<br />
<br />
<br />
<br />
for filling:<br />
<br />
1 cup halved then sliced strawberries<br />
1/4 cup granulated sugar<br />
4 large eggs lightly beaten<br />
1 cup granulated sugar<br />
3 tablespoons all purpose flour<br />
2/3 cup lemon juice<br />
<br />
powdered sugar for dusting <br />
<br />
Line a 9″ x 13″ pan with enough parchment paper to go about 1″ up on all sides. In a bowl mix the flour, rolled oats, powdered sugar, and salt. Then add the vanilla. Next, cut in butter with a fork until the dough looks like pea sized gravel. Sprinkle the dough evenly over the parchment lined sheet and use your fingers to press the dough into a uniform sheet of dough that goes about 1/2″ up all the sides. Put it in the freezer for 30 minutes. Meanwhile, place the oven rack in the middle position and preheat the oven to 350 degrees. <br />
<br />
In a small bowl, combine the strawberries and 1/4 cup of sugar and toss to coat. This will release excess moisture and sweeten the strawberries. To prepare the filling, whisk together the eggs, sugar, and flour. Add the lemon juice and whisk to combine.<br />
<br />
Remove the crust from the freezer and put in oven and bake for around 25 minutes, or until it is golden brown and fragrant. When the crust is done, take it out of the oven, then immediately scatter the strawberries around the crust, pour any juice from the strawberries into the lemon mixture and whisk to combine. Pour the lemon mixture over the strawberries. <br />
<br />
Lower the oven temperature to 325 degrees F, then put the pan in the oven and bake for about 20 minutes, or until the center of the lemon bars doesn’t jiggle anymore. Remove from the oven and allow them to cool completely. <br />
<br />
Refrigerate overnight (or for several hours).<br />
<br />
Slice, then dust with powdered sugar and serve. <br />
<br />
<span style="font-size: x-small;">The powdered sugar will disappear into the bars after a few minutes (see picture above...I swear I dusted them). So only do it right before (or not at all--it really doesn't need it). </span>Allisonhttp://www.blogger.com/profile/02554808037494444966noreply@blogger.com0tag:blogger.com,1999:blog-6961964958614196316.post-22391629667627154002011-07-04T09:27:00.000-07:002011-07-04T09:33:43.437-07:00Fourth of July Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ErIra9ghL5YhQxeS56By8HQunFdRCp3Vi8nBF6wj-kvUyOXPE4M0GA0R0WuCETFSbG2YoLqqN3Ew21qtm1U1XPpyqjoGm_uwsmEPjzFJgYbJpVos9FFLul6W5Ys2ibjOyMu4JFrV8q0/s1600/100_1448%255B1%255D.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ErIra9ghL5YhQxeS56By8HQunFdRCp3Vi8nBF6wj-kvUyOXPE4M0GA0R0WuCETFSbG2YoLqqN3Ew21qtm1U1XPpyqjoGm_uwsmEPjzFJgYbJpVos9FFLul6W5Ys2ibjOyMu4JFrV8q0/s320/100_1448%255B1%255D.JPG" alt="" id="BLOGGER_PHOTO_ID_5625535362461704610" border="0" /></a><br />I made an Italian Cream Cake and decorated it for the Fourth of July cake decorating contest in Luna tonight. I just used M & Ms and pecan pieces. I had fun. Erin, if I don't win the contest you need to draw me a trophy for first place anyway!!Aunt Nylahttp://www.blogger.com/profile/14234114980421034591noreply@blogger.com1tag:blogger.com,1999:blog-6961964958614196316.post-22131694334853734732011-07-03T16:35:00.000-07:002011-07-03T16:45:09.140-07:00MILLIONAIRE PIE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2q1hMxVbOeU1wq2y5EjqaTbGCBhxgG-Bg84YFVvDLby6Px3F5NgCWih9pTm8CGHG0JDz-NJ8iODBS_CxEmzs9CyOTYtx8xo_G3b6jKQ6aHOw4V8xctScVVkKNqM0lENoISDezaxXERY/s1600/millionaire+004.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2q1hMxVbOeU1wq2y5EjqaTbGCBhxgG-Bg84YFVvDLby6Px3F5NgCWih9pTm8CGHG0JDz-NJ8iODBS_CxEmzs9CyOTYtx8xo_G3b6jKQ6aHOw4V8xctScVVkKNqM0lENoISDezaxXERY/s320/millionaire+004.JPG" alt="" id="BLOGGER_PHOTO_ID_5625276227778438626" border="0" /></a><br /><div style="text-align: center;"><br /><div style="text-align: left;">1 8oz. pkg cream cheese<br />1 8oz. carton Cool Whip<br />1 small can crushed pineapple (I used 15 oz.)<br />1 1/2 cups powdered sugar<br />1 cup chopped pecans<br /><br />Mix softened cream cheese and powdered sugar. Fold in Cool Whip. Add pineapple and pecans. Pour into a graham cracker crust. Refrigerate to set.<br /><br />I doubled the recipe and it made 3 large pies. I'm sure you are surprised that I am actually sending a recipe but this was so good and so easy. I got the recipe from my neighbor.<br /> <br /></div></div>Aunt Nylahttp://www.blogger.com/profile/14234114980421034591noreply@blogger.com3tag:blogger.com,1999:blog-6961964958614196316.post-15370555809225508412011-06-28T21:17:00.000-07:002011-06-28T21:17:26.030-07:00Apple French Toast<div class="separator" style="clear: both; text-align: center;"><strong><u>APPLE FRENCH TOAST</u></strong></div><div class="separator" style="clear: both; text-align: center;"><strong><u><span style="font-size: xx-small;">(My SIL shared this recipe with us at a family reunion - so good!)</span></u></strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXT67LKkx4huSMx9ihzPUMJOLE-fnOlPRlWiN_HSGfElgqntn0O2ixCZc3Do_MHIsC-X7cFQkJSh29WDYTJkEepJTcjbhLVj2SVErWpCGK1HloXy60eMuG6Cl37c4NRm5kA6l13qT6bRU/s1600/131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXT67LKkx4huSMx9ihzPUMJOLE-fnOlPRlWiN_HSGfElgqntn0O2ixCZc3Do_MHIsC-X7cFQkJSh29WDYTJkEepJTcjbhLVj2SVErWpCGK1HloXy60eMuG6Cl37c4NRm5kA6l13qT6bRU/s320/131.JPG" width="320" /></a></div><span style="font-size: xx-small;">(forgot to take a picture - this is all that was left!) </span><br />
This is so yummy and easy - plus you make it the night before so you just pop it in the oven the next morning!<br />
<br />
1 c. brown sugar<br />
1 cube butter/margarine<br />
2 TBS. light corn syrup<br />
4 c. peeled and sliced granny smith apples<br />
2 TBS. Tapioca<br />
4 eggs<br />
1 c. milk<br />
cinnamon<br />
French Bread slices (slice thick)<br />
Mix together sugar, butter and corn syrup. Heat in microwave for 2 minutes. Put in a 9x13 pan sprayed with Pam. Cover with peeled, sliced apples. Sprinkle with Tapioca. Beat eggs and milk together. Dip bread into mixture and put on top of apples. Sprinkle with cinnamon. Cover with plastic wrap and refrigerate overnight. Bake at 350 degrees for 30 - 40 minutes. Serve with syrup and whipped cream. (It doesn't really need any syrup - it makes it's own!)No Buckarooshttp://www.blogger.com/profile/02220519155469208393noreply@blogger.com2tag:blogger.com,1999:blog-6961964958614196316.post-69356788545651712152011-06-19T21:24:00.000-07:002011-06-19T21:39:28.171-07:00Wheat-Black Bean ChiliHere is a very healthy recipe that is also very tasty! I know it sounds crazy, but the wheat is actually very tasty in this recipe. You can change this recipe any way you want - I looked at several different recipes on the internet and used what sounded good from different ones.<br /><br />WHEAT - BLACK BEAN CHILI<br /><br />2 c. wheat berries (wheat berry - meaning the whole wheat kernel)<br />1 onion, diced<br />4 or 5 cloves of garlic, minced<br />1/2 bell pepper, diced<br />4 tsp. beef bouillon granules<br />3 c. water<br />3 cans black beans<br />2 tsp. garlic salt (or more)<br />28 oz. crushed tomatoes<br />2 tsp. cumin<br />handful of cilantro, chopped into small pieces<br />(and maybe more cilantro for garnish if you want)<br /><br />Soak wheat berries in water overnight in fridge. The next morning, drain water off of wheat berries and put in crockpot. Saute onion, garlic, and bell pepper in a little bit of oil until tender, and add to crockpot. Stir beef bouillon granules into water and add to crockpot. Add the rest of the ingredients and stir. Cook on high 1 hour, and on low until dinnertime.Marshahttp://www.blogger.com/profile/03567413721963590758noreply@blogger.com2tag:blogger.com,1999:blog-6961964958614196316.post-51215214151888301962011-05-24T19:55:00.000-07:002011-05-24T19:59:31.434-07:00Strawberry Banana Streusel Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoqxckmsaAoTSrLDIUiHoytDen469TUwNzIlub2YRJ11p1uuJdHWOdbPgyHrSol08epbGWPCmN7j1bhDUrCIg7BqDglH8zJIfZWr7fRep-MBa-1sBpitxXDf4yhntzuC6aGvDFrRCVhppR/s1600/Muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoqxckmsaAoTSrLDIUiHoytDen469TUwNzIlub2YRJ11p1uuJdHWOdbPgyHrSol08epbGWPCmN7j1bhDUrCIg7BqDglH8zJIfZWr7fRep-MBa-1sBpitxXDf4yhntzuC6aGvDFrRCVhppR/s400/Muffins.jpg" t8="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My husband likes to wake up with just enough (and I mean barely enough) time to get ready for work before heading out the door. Because of this, he loves it when I have muffins in the freezer for him to just pop in the microwave before leaving. He also LOVES strawberries, and it seems we often have bananas that are too ripe for eating. Thus, these muffins were born. I have also added pecans to the streusel topping which is DELIGHTFUL! You could also use blueberries or raspberries or blackberries or whatever, and I'm sure they would be good! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Banana Streusel Muffins</u></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4 C. flour</div><div class="separator" style="clear: both; text-align: left;">2 C. sugar</div><div class="separator" style="clear: both; text-align: left;">2 tsp. baking powder</div><div class="separator" style="clear: both; text-align: left;">1 tsp. salt</div><div class="separator" style="clear: both; text-align: left;">1 tsp. baking soda</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp. ground cinnamon</div>4 eggs <br />
12 oz. vanilla or strawberry yogurt (I used half and half for the muffins above)<br />
1/2 C. butter (or coconut oil...YUM!)<br />
4 ripe bananas, mashed (2 C.)<br />
2 tsp. vanilla<br />
2 C. chopped strawberries (can be fresh, but strawberries that have been frozen and then thawed also work great) <br />
<br />
<br />
Streusel: <br />
<br />
3/4 C. sugar<br />
1/2 tsp. ground cinnamon<br />
1/2 C. flour<br />
2 Tbsp. butter<br />
<br />
In a large bowl combine dry ingredients. In a small bowl, beat eggs, yogurt, butter, bananas, and vanilla. Mix wet ingredients in with dry ingredients until moistened. Add strawberries last and gently stir to evenly distribute strawberry chunks. Fill greased or paper-lined muffin cups 3/4 full.<br />
<br />
Combine streusel ingredients (cut in butter). Sprinkle over muffins (pressing it gently into the muffins helps it stay on when baking). <br />
<br />
Bake at 375 degrees for 20 to 25 minutes. (Makes about 30 muffins)Allisonhttp://www.blogger.com/profile/02554808037494444966noreply@blogger.com0tag:blogger.com,1999:blog-6961964958614196316.post-2071664212115660742011-05-14T11:34:00.000-07:002011-05-14T11:34:29.376-07:00Coconut Chicken Salad w/ Warm Honey-Mustard VinaigretteI tried a recipe from <a href="http://www.skinnytaste.com/">Skinny Taste</a>! It was SO GOOD! The problem with DELICIOUS low-fat food is that you are sooo tempted to eat more than a serving (even though you're full). <br />
<br />
I didn't get a picture of mine, but here is a picture from the website: <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Z3paCIoZALH1C0DJGISdj3lz7-LKNWM6c_f34ghokKOIhFCCRH26HYZF_0mMLnWOMT8HahBVxa8Fig3axga03QwMzYi_q2aEGZmFyLk64nHXxuLLS932HKGGv-3HjhWJUq12GMzVe_mV/s1600/skinny+taste.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Z3paCIoZALH1C0DJGISdj3lz7-LKNWM6c_f34ghokKOIhFCCRH26HYZF_0mMLnWOMT8HahBVxa8Fig3axga03QwMzYi_q2aEGZmFyLk64nHXxuLLS932HKGGv-3HjhWJUq12GMzVe_mV/s400/skinny+taste.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div align="left" class="separator" style="clear: both; text-align: center;">And you can find the recipe <a href="http://www.skinnytaste.com/2011/03/coconut-chicken-salad-with-warm-honey.html">HERE</a>!</div>Allisonhttp://www.blogger.com/profile/02554808037494444966noreply@blogger.com0tag:blogger.com,1999:blog-6961964958614196316.post-85876704522442909012011-04-18T12:37:00.001-07:002011-04-18T13:05:01.169-07:00Chocolate Cupcakes<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKK5e_NipUN5DPNYZfVjjrGaTgMhF7kYy8pZXk-1IyETFBHrw0AMsyPeBxvI5gDfhCbgfSYVM6tWQU-UROyl2QiNlT6GtwQn1eaOqJiE635At_4X8_uy8nJ3SVxXG19BKpJnt5HKW05_J3/s1600/April2011+054.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597010543441168914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKK5e_NipUN5DPNYZfVjjrGaTgMhF7kYy8pZXk-1IyETFBHrw0AMsyPeBxvI5gDfhCbgfSYVM6tWQU-UROyl2QiNlT6GtwQn1eaOqJiE635At_4X8_uy8nJ3SVxXG19BKpJnt5HKW05_J3/s400/April2011+054.jpg" /></a> This post is to help Allison not feel so lonely on this blog! I've made these cupcakes from <a href="http://sisterscafe.blogspot.com/2011/02/lindt-truffle-chocolate-cupcakes.html">The Sisters Cafe</a> twice now. Once with the truffles inside a few weeks back, and once with Hershey's Kisses inside for my little guy's birthday. Here's my review: </p><br /><ul><br /><li><span style="color:#663333;"><u>The cake</u></span>: it's a doctored up cake-mix and it turns out really good and moist. I think I'll have to do this to cake mixes from now on. </li><br /><li><span style="color:#663333;"><u>The frosting</u></span>: I prefer chocolate pudding and cool whip mixed together, but that's because I'm not a frosting person. </li><br /><li><span style="color:#663300;"><u>Truffles or Hershey's Kisses inside?:</u></span> they were both delicious. However, the truffles were probably a little better since they were creamier and meltier in your mouth. The Hershey's Kisses were still fun and way cheaper. My kids thought it was so fun to have one inside. Plus you can buy a whole bag of them and eat them while you are baking! With the truffles, you have to save them all for the cupcakes. The truffles melted into a thin, horizontal layer toward the bottom of the cupcake. The Kisses stayed in a clump in the middle of the cupcake.</li></ul>Marshahttp://www.blogger.com/profile/03567413721963590758noreply@blogger.com0tag:blogger.com,1999:blog-6961964958614196316.post-66494348601876172602011-04-16T09:45:00.000-07:002011-04-16T09:47:14.872-07:00Hungry-Girl Nacho-rific Chicken!Judging from the fact that I've posted most of the recent posts about food, I would almost say that I am the only one cooking, BUT I KNOW THAT'S NOT TRUE! <br />
<br />
COUSINS, have you fallen of the face of the earth???? I want to see what you're making! <br />
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Here's what I made last night: <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rtXsyAcLAsTnRgnSuavzcJEw1LOfQ8fzbFpRtRosqnKjDeaNecA29c7ZIJ23_mAEswhaA61VJa2PApR7fAO1VRHox-zF06M8RXuvaAoceyLWZkeKlhOp3ray22eBFdU0x_dbk_F1Fgjh/s1600/Nacho-Rific+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rtXsyAcLAsTnRgnSuavzcJEw1LOfQ8fzbFpRtRosqnKjDeaNecA29c7ZIJ23_mAEswhaA61VJa2PApR7fAO1VRHox-zF06M8RXuvaAoceyLWZkeKlhOp3ray22eBFdU0x_dbk_F1Fgjh/s400/Nacho-Rific+Chicken.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">You can find a link to the recipe <a href="http://www.hungry-girl.com/newsletters/raw/1518">HERE</a>! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Or, here's an image of the recipe directly from the site! </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkgMEcgyg40rLFHL-cgtjFzCUBwwS-WmDCdsHhFST9SCvFKb38E1DhJukCQjqq62iv2rcdxMSDf0ix2I7L78OMTeC-wTIXnFoZ_yIk0EOCBjBFQ68gCYTOBJRJOFXGsluJ-IpeQdLf7SbI/s1600/Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkgMEcgyg40rLFHL-cgtjFzCUBwwS-WmDCdsHhFST9SCvFKb38E1DhJukCQjqq62iv2rcdxMSDf0ix2I7L78OMTeC-wTIXnFoZ_yIk0EOCBjBFQ68gCYTOBJRJOFXGsluJ-IpeQdLf7SbI/s640/Recipe.jpg" width="424" /></a></div>Allisonhttp://www.blogger.com/profile/02554808037494444966noreply@blogger.com1tag:blogger.com,1999:blog-6961964958614196316.post-59581544473503749102011-04-06T15:53:00.000-07:002011-04-16T09:48:04.210-07:00Thin Mints--Knock Off!<span style="font-size: small;">Ok...so the story is: </span><br />
<br />
I wanted to buy Thin Mints and Samoas from the Girl Scouts, but when I happened to see some girl scouts selling cookies, I only had $4 cash with me...which will only buy 1 <span style="font-size: xx-small;">solitary, sad, lonely</span> box. And, I love thin mints, but I had a recipe. So, Samoas won. <br />
<br />
But, the good news is that the Thin Mints were delicious homemade! <br />
<br />
Jereld suggested the parsley twig garnish...don't laugh. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2gDBRLwWwFzFmdLNbTZt7uB5Uy-8xSM_oli4lkV0J-yFF59i-LftjLdfONTJvS6_AsNhRyFJsdRXhIIOg3W6KhInnYu1YP3GH5fIwMXw82UBviOW9IgwPd5-5jjgCQMvQO1Z8NHh7jk8/s1600/thin+mints.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2gDBRLwWwFzFmdLNbTZt7uB5Uy-8xSM_oli4lkV0J-yFF59i-LftjLdfONTJvS6_AsNhRyFJsdRXhIIOg3W6KhInnYu1YP3GH5fIwMXw82UBviOW9IgwPd5-5jjgCQMvQO1Z8NHh7jk8/s640/thin+mints.jpg" width="640" /></a></div><br />
<br />
<u><span style="font-size: large;">Girl Scout Thin Mints</span></u><br />
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<u>Chocolate Cookie Wafers</u> <br />
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1 18.25-ounce package Betty Crocker chocolate fudge cake mix<br />
3 Tbsp. shortening, melted<br />
1/2 C. cake flour, measured then sifted <br />
1 egg<br />
3 Tbsp. water<br />
nonstick cooking spray<br />
<br />
<u>Coating</u> <br />
<br />
3 12-ounce bags semisweet chocolate chips<br />
3/4 tsp. peppermint extract <br />
6 Tbsp. shortening <br />
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1) Combine the wafer ingredients (except the water) in a large bowl. Add the water a little bit at a time until a dough forms (the dough will seem very thick--this will give the wafers a crispy texture once baked). Cover with plastic wrap and put in the fridge for 2 hours. <br />
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2) On a lightly floured surface, roll out a portion of the dough to 1/4 inch to 1/8 inch thickness. Cut out wafers with a spice jar lid (like McCormick spices or whatever you have). Put wafers on a lightly greased cookie sheet (they can be pretty close together--they don't spread out). Bake at 350 degrees for 8 to 10 minutes. Cool completely before moving on to the next step. <br />
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3) Combine chocolate chips, peppermint extract, and shortening in a microwave safe bowl. Heat on 50% power for 2 minutes, stir. Repeat heating and stirring until chocolate is melted and is a smooth consistency. <br />
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5) Dip each wafer in chocolate. Let the excess chocolate run off into the bowl (tapping your fork on the side of the bowl helps). Place dipped wafers on a cookie sheet lined with wax paper. Refrigerate until ready to eat. <br />
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YUM!Allisonhttp://www.blogger.com/profile/02554808037494444966noreply@blogger.com0tag:blogger.com,1999:blog-6961964958614196316.post-57314982234811393872011-03-25T13:19:00.000-07:002011-03-25T13:25:10.106-07:00Nativity Craft<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMutbLoqpAHAxH7acWSo9nzCYV8dCOQh6PcRGAYv-qsdf_MXLZsXxCPfL8_IGbeOwiJkKb_JlyqC8b0Jr1voMRGUbrbSLJ-f_qMVfDcBX-p3dKkwXAtw4GSXF-Vfoqt-lA2y51u19kAmP/s1600/080.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5588115830537638146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMutbLoqpAHAxH7acWSo9nzCYV8dCOQh6PcRGAYv-qsdf_MXLZsXxCPfL8_IGbeOwiJkKb_JlyqC8b0Jr1voMRGUbrbSLJ-f_qMVfDcBX-p3dKkwXAtw4GSXF-Vfoqt-lA2y51u19kAmP/s400/080.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYv1GJRd-cv16UTPqePzs-hs6zXAM8Ob2HGnVET1mgxCobIVa4IYEthGAQ4v-R40iLIlMTRX8z6XuSTBAmcra0hiS8cdJShHp51EbfdNMmcyZJV-_HNaknoNjwqLVW63V3biGqWir02gsC/s1600/064.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5588115822677896962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYv1GJRd-cv16UTPqePzs-hs6zXAM8Ob2HGnVET1mgxCobIVa4IYEthGAQ4v-R40iLIlMTRX8z6XuSTBAmcra0hiS8cdJShHp51EbfdNMmcyZJV-_HNaknoNjwqLVW63V3biGqWir02gsC/s400/064.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtd-2pLFW7Z89HzyLRripHnyAbUzSgn0cwiggNi3uXzjkP1pzmtXF8hE8t519uUHdTMw9AzZe3MswSdXHEgon66drlXOH97rHGa-hNUaZdExDQMkt-fXk2o4ZsM6VqQiroGgyUxWkpLtC9/s1600/026.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5588115816498151714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtd-2pLFW7Z89HzyLRripHnyAbUzSgn0cwiggNi3uXzjkP1pzmtXF8hE8t519uUHdTMw9AzZe3MswSdXHEgon66drlXOH97rHGa-hNUaZdExDQMkt-fXk2o4ZsM6VqQiroGgyUxWkpLtC9/s400/026.JPG" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-72_8qjAUfwJXPzRoufaGBUUgkvOfiEU0DIGe2tkkwrlw6x0mkOK_awTfDXjwsDgkQKWbO73T-yg5KTvR-hhxvZh8kUw6H1ZFICN_vmArueq2-AD_2U0QqNGi_skAIiv6u-qmENfYaUR/s1600/025.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5588115811721899826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-72_8qjAUfwJXPzRoufaGBUUgkvOfiEU0DIGe2tkkwrlw6x0mkOK_awTfDXjwsDgkQKWbO73T-yg5KTvR-hhxvZh8kUw6H1ZFICN_vmArueq2-AD_2U0QqNGi_skAIiv6u-qmENfYaUR/s400/025.JPG" /></a><br /><br /><br /><br /><div>Marsha, Camilee and my Mom came last weekend and we whipped out a ton of nativities. It was so fun. Steve had the boards (8X2's) all cut for us in 12" lengths (55 of them to be exact-I can't do anything in small numbers). We had to sand, stain, cut paper, and mod podge. The paper was a scrapbook nativity scene that I found at Michaels. I ordered most of them online, though. These will be our Christmas gifts this year. I love how they turned out.</div><div>(Doesn't Cam look so cute in that apron?)</div></div></div></div>Amyhttp://www.blogger.com/profile/01595242884002680603noreply@blogger.com1tag:blogger.com,1999:blog-6961964958614196316.post-89256040418785921142011-03-20T10:05:00.000-07:002011-03-20T10:07:09.037-07:00Curious George Birthday<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXD-gWmsm7mwP0deN8VyNFrzjTVBytUm12CblBum8LOe2kz832WjHvjekuZSskiPMV2mqXJznsNYYL7AWsUUdk5Qe6YO780LCdXjDhUzfXQFFhvb00sc6chZRvXtZvfUBrM1hf5DHFDIR/s1600/014.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586209810466830706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXD-gWmsm7mwP0deN8VyNFrzjTVBytUm12CblBum8LOe2kz832WjHvjekuZSskiPMV2mqXJznsNYYL7AWsUUdk5Qe6YO780LCdXjDhUzfXQFFhvb00sc6chZRvXtZvfUBrM1hf5DHFDIR/s400/014.JPG" /></a><br /><div>My friend taught me how to decorate cakes using a coloring page and an overhead transparancy. I put the coloring page under the transparancy and decorated on top. Then I froze the frosting. Then I turned it onto the cake and peeled off the transparancy. I loved how it turned out.</div>Amyhttp://www.blogger.com/profile/01595242884002680603noreply@blogger.com1tag:blogger.com,1999:blog-6961964958614196316.post-8718558597897421832011-03-18T12:10:00.000-07:002011-03-18T15:24:33.588-07:00Chicken Pesto Pizza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrri_jV5SbMFsoTD5GTRWs5GAcrKtFHdvm4UQYFFIFme_6i2wBNE9Z7dXsuuLooUhJIJb1UoQoAoDHRRKiQ8VC6syoUqfzfFmr7JU6HugF9NkCwlBzIqKzoFtuoje920WPsoD3WspVT9L/s1600/chicken+pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrri_jV5SbMFsoTD5GTRWs5GAcrKtFHdvm4UQYFFIFme_6i2wBNE9Z7dXsuuLooUhJIJb1UoQoAoDHRRKiQ8VC6syoUqfzfFmr7JU6HugF9NkCwlBzIqKzoFtuoje920WPsoD3WspVT9L/s400/chicken+pizza.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is more of a dinner idea than a recipe I suppose...but yummy none-the-less! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Top your favorite pizza crust (or cheat by buying one like I did) with: </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pesto (Costco--or should I say Kirkland--makes really good Pesto sauce)</div><div class="separator" style="clear: both; text-align: left;">Cheese</div><div class="separator" style="clear: both; text-align: left;">Parmesan Cheese</div><div class="separator" style="clear: both; text-align: left;">Tomatoes</div><div class="separator" style="clear: both; text-align: left;">Chicken (cooked in a little olive oil with garlic salt and pepper) </div><div class="separator" style="clear: both; text-align: left;">and Black Beans</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">or add whatever else you want! I think black olives would also be a good addition! </div>Allisonhttp://www.blogger.com/profile/02554808037494444966noreply@blogger.com2