tag:blogger.com,1999:blog-28032469863294853362024-03-26T23:36:33.396-07:00Sisters' Sweet ToothWhat are you having for dinner?Nicolehttp://www.blogger.com/profile/16999853825988610302noreply@blogger.comBlogger297125tag:blogger.com,1999:blog-2803246986329485336.post-68401997939075852192024-01-21T14:56:00.000-08:002024-01-21T14:56:55.276-08:00Honey Garlic Chicken Tacos<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv5D3a5ICtUWvL5yv0xI2Pk-8OZzSh-mDGz3fvkxrX8UizyKym3Ylosg24DyBYtoPzZpjFB1RU422wIurB7565T9wkEoTpIlvYvhI8y3AKiCu2u5fifiStHvPrdjHUoGUZykG1i9fjGewae6PdDLab1SSjctJKGJpm5rN868AM1Xxyt5DuCc1Zpzv53P7Y/s4032/Jan-HOney%20Garlic%20chicken%20tacos%20001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv5D3a5ICtUWvL5yv0xI2Pk-8OZzSh-mDGz3fvkxrX8UizyKym3Ylosg24DyBYtoPzZpjFB1RU422wIurB7565T9wkEoTpIlvYvhI8y3AKiCu2u5fifiStHvPrdjHUoGUZykG1i9fjGewae6PdDLab1SSjctJKGJpm5rN868AM1Xxyt5DuCc1Zpzv53P7Y/s320/Jan-HOney%20Garlic%20chicken%20tacos%20001.JPG" width="240" /></a></div><br /><div style="text-align: center;">Monica gave me this easy taco recipe and my family loved it so much that I have made it about 4 times in the last month! And every time, I have to ask Monica for the recipe again because I can't find it on my phone. So, I thought I better post this quick, so that I can find it next week when I want to make it again.</div><p></p><p><br /></p><div style="text-align: left;"><b>Honey Garlic Chicken Tacos<br /></b>adapted from: Monica</div><div style="text-align: left;"><br /></div><div style="text-align: left;">4 Tbsp. honey</div><div style="text-align: left;">3 Tbsp. taco seasoning</div><div style="text-align: left;">6 cloves garlic, minced</div><div style="text-align: left;">2 Tbsp. oil</div><div style="text-align: left;">1/2 tsp. salt</div><div style="text-align: left;">1 lb. chicken, cut into 1 inch pieces</div><div style="text-align: left;">corn tortillas</div><div style="text-align: left;">chopped cabbage</div><div style="text-align: left;">sour cream</div><div style="text-align: left;">lime juice</div><div style="text-align: left;">chopped cilantro</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a large bowl, mix the honey, taco seasoning, garlic, oil and salt. Toss in the chicken and coat it with the seasoning. In a frying pan, over medium heat, cook the chicken until it is no longer pink in the center. (Another way I have done this is to pour the mixture over some pre-cooked, shredded chicken and stir it well, then I just heated that up in a small frying pan). In a small bowl, combine sour cream, lime juice and chopped cilantro (I just did this to taste-no recipe, although I do have a recipe for this on the blog under Cilantro Lime Crema) to make a cilantro lime crema. Heat up the tortillas. Layer the sour cream mixture, chicken and chopped cabbage on each taco. Serve and enjoy! </div><div style="text-align: left;"><br /></div><p><br /></p>Carolynhttp://www.blogger.com/profile/16841703245645190935noreply@blogger.com0tag:blogger.com,1999:blog-2803246986329485336.post-1202502052849240172023-10-29T14:09:00.000-07:002023-10-29T14:09:51.841-07:00Buttermilk Syrup<p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSDb3GYZ_Kafesc2L8a6D-FE7dEk4QXZj9cjsf0GRhhLN1ty0MD4_FF_Oll4ab9KMP7STpwri4fXBjK7JUdYE8AcFMxaCRN8xQ-AHitRRhiIc1D96L4DG4DUrqD2u9dUaz1JvWWti0Lg/s1600/IMG_0581.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSDb3GYZ_Kafesc2L8a6D-FE7dEk4QXZj9cjsf0GRhhLN1ty0MD4_FF_Oll4ab9KMP7STpwri4fXBjK7JUdYE8AcFMxaCRN8xQ-AHitRRhiIc1D96L4DG4DUrqD2u9dUaz1JvWWti0Lg/s320/IMG_0581.JPG" width="320" /></a></div><br /><br /><p></p><p style="text-align: center;">I've had this recipe posted along with my blueberry buttermilk waffles recipe, and my mom recently asked me to give it its own post so that she could find it easier. I got this recipe from my aunt Julie, but since eating it for the first time at a family reunion, I have seen it all over the place! You can get creative with this and try new things to change it up. I have a friend who adds cinnamon to her recipe and it is delicious. You can also use maple flavoring instead of vanilla extract. I'm sure there are tons of other variations that you could try and it will still be amazing! I am posting this recipe with the changes that I made and use all the time now--less butter and less baking soda (personal preference). I'll add notes next to the ingredients, if you want to do it the high fat, extra frothy way. </p><p style="text-align: center;"><br /></p><p style="text-align: center;"><span class="Apple-style-span" face="Arial, Helvetica, sans-serif" style="text-align: left;"></span></p><div style="text-align: left;"><span class="Apple-style-span" face="Arial, Helvetica, sans-serif" style="text-align: left;"><b>Buttermilk Syrup</b></span></div><div style="text-align: left;"><span class="Apple-style-span" face="Arial, Helvetica, sans-serif" style="text-align: left;">by: Uncle Greg and Aunt Julie</span></div><span class="Apple-style-span" face="Arial, Helvetica, sans-serif" style="text-align: left;"><div style="text-align: left;"><br /></div></span><span class="Apple-style-span" face="Arial, Helvetica, sans-serif" style="text-align: left;"><div style="text-align: left;">1/4 c. butter (1/2 c. in the original)</div></span><span class="Apple-style-span" face="Arial, Helvetica, sans-serif" style="text-align: left;"><div style="text-align: left;">1 c. sugar</div></span><span class="Apple-style-span" face="Arial, Helvetica, sans-serif" style="text-align: left;"><div style="text-align: left;">1/2 c. buttermilk (I use 3/4 c. regular milk most of the time and it still tastes great!)</div></span><span class="Apple-style-span" face="Arial, Helvetica, sans-serif" style="text-align: left;"><div style="text-align: left;">1 tsp. vanilla</div></span><span class="Apple-style-span" face="Arial, Helvetica, sans-serif" style="text-align: left;"><div style="text-align: left;">1/2 tsp. baking soda (1 tsp. in the original)</div></span><span class="Apple-style-span" face="Arial, Helvetica, sans-serif" style="text-align: left;"><div style="text-align: left;"><br /></div></span><div style="text-align: left;">In a saucepan over medium high heat, melt the butter and sugar, stirring constantly until it comes to a boil. Add the milk (or buttermilk) and return it to a boil. Remove it from the heat and wait one minute. I don't know why this step of waiting one minute is important, but I haven't dared skip it for fear that my yummy syrup wouldn't come out as frothy and delicious as it should. So just obey it. Then stir in the vanilla and baking soda and serve it immediately. </div><p></p>Carolynhttp://www.blogger.com/profile/16841703245645190935noreply@blogger.com0tag:blogger.com,1999:blog-2803246986329485336.post-16095043338915778832023-07-30T21:27:00.002-07:002023-07-30T21:27:35.172-07:00Quick and Easy Naan Bread<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuHxJiXfKaq-d3r6ZW-Xc7Qf9PyXNIIh8Ud7MSd_BApc3DB390c-oWhn_oJUGp2fU-tdj690MJ7K3e4cpK8Y-7qzbE8OUlZg1IxRlVHUKip2OXn-gPTeW9WYOWj7TQ8lDxzIaJxzW_sQQR0lIbYl3ej4cE6jCk7agHIJoZFNFM78XWgVQRWeQIJ2DPJF2/s4032/naan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuHxJiXfKaq-d3r6ZW-Xc7Qf9PyXNIIh8Ud7MSd_BApc3DB390c-oWhn_oJUGp2fU-tdj690MJ7K3e4cpK8Y-7qzbE8OUlZg1IxRlVHUKip2OXn-gPTeW9WYOWj7TQ8lDxzIaJxzW_sQQR0lIbYl3ej4cE6jCk7agHIJoZFNFM78XWgVQRWeQIJ2DPJF2/s320/naan.jpg" width="240" /></a></div><br /> Tonight we had curry for dinner, and with about 15 minutes left before it was done, I decided I should make some naan bread to go with it. Luckily for me, I found a super quick and easy recipe that took about 15 minutes to make, from start to finish. There are a lot of recipes out there for naan, most of which have yeast and require a rise, but this one didn't call for yeast and we thought it was still really tasty and added a lot to our meal! So, if you are in a hurry and forget to plan ahead, this naan will work in a pinch!<p></p><p style="text-align: center;"><br /></p><div style="text-align: left;"><b>Quick and Easy Naan Bread</b></div><div style="text-align: left;">adapted slightly from www.veggiedesserts.com</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 1/2 c. flour</div><div style="text-align: left;">1 c. sour cream (it called for plain yogurt but I didn't have any)</div><div style="text-align: left;">2 tsp. baking powder</div><div style="text-align: left;">1/4 tsp. salt</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix all the ingredients together in a medium bowl. You may need to use your hands to get it to mix well. I ended up kneading mine just a bit to get it to incorporate all together. Divide the dough into 6 equal pieces. On a floured surface, roll each piece into a 6 inch circle. Fry it on an ungreased griddle or frying pan for a couple of minutes on each side, until it begins to get golden bubbles. When it is cooked through, spread melted butter and garlic on each side and serve it warm.</div><div style="text-align: left;"><br /></div>Carolynhttp://www.blogger.com/profile/16841703245645190935noreply@blogger.com0tag:blogger.com,1999:blog-2803246986329485336.post-44641257191401677312023-02-05T10:37:00.002-08:002023-02-05T10:37:44.648-08:00Easy Lettuce Wraps<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgT3eW6wZt4DBtzn7Yx45tezbMFGjFEpfXXJaW7Et3YfbYuZ42OxkpYiFWOd6xJXC5a3OcBYqD7PqCyhu1MxJ-cYC21Hqv-a6jcmNzj8ev5v3M9qJPThTFnzrGlsoIMTk-YZvTY_CeIFJmDfbfZ6O_mXLZnyfTKC7r3zj1kAEbBEHJgiQWY4ZC6GTTg/s4032/IMG_4356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgT3eW6wZt4DBtzn7Yx45tezbMFGjFEpfXXJaW7Et3YfbYuZ42OxkpYiFWOd6xJXC5a3OcBYqD7PqCyhu1MxJ-cYC21Hqv-a6jcmNzj8ev5v3M9qJPThTFnzrGlsoIMTk-YZvTY_CeIFJmDfbfZ6O_mXLZnyfTKC7r3zj1kAEbBEHJgiQWY4ZC6GTTg/s320/IMG_4356.JPG" width="240" /></a></div><br /><p></p><p style="text-align: center;">I got this recipe for lettuce wraps from my friend, Camille. We used it for a Young Women activity on easy meals that our girls could make when they go away to college. And this one is easy! We love lettuce wraps at my house, and this is such a delicious, fast recipe, that it is now something that I feel like I can make more often (my other recipe takes a lot longer to prepare). We also used ground beef as the meat, which I am more likely to have on hand than ground chicken or ground turkey (which is what other recipes use). But feel free to substitute other ground meats in place of the ground beef. You can also get creative with the chopped veggies you add. It calls for water chestnuts, but last time I made it I also diced up carrots and added those, as well, and the original recipe called for a package of cole slaw to be added.</p><p style="text-align: center;"><br /></p><div style="text-align: left;"><b>Easy Lettuce Wraps</b></div><div style="text-align: left;">from: Camille Bell</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 lb. lean ground beef (or turkey or chicken)</div><div style="text-align: left;">1/4 tsp. garlic powder</div><div style="text-align: left;">1/2 c. teriyaki sauce</div><div style="text-align: left;">1 can water chestnuts, diced</div><div style="text-align: left;">ground pepper to taste</div><div style="text-align: left;">1 head of lettuce</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a frying pan, over medium high heat, brown your ground beef. Drain the grease. Add the garlic powder, teriyaki sauce, diced water chestnuts and pepper. Reduce heat to medium and let it simmer for a few minutes. Serve it on your lettuce, rolling the lettuce leaf around the meat like a taco.</div>Carolynhttp://www.blogger.com/profile/16841703245645190935noreply@blogger.com0tag:blogger.com,1999:blog-2803246986329485336.post-72120794840705251022022-11-24T13:16:00.001-08:002022-11-24T13:16:29.372-08:00Pecan Pie<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgtGRzYG7eXQ95MJ5Yr5D33LlnGL3UOJ9qqQJXMY83QPNsxCG7rpxJzMk7kUoXqTbbdxjiluyKfoBKuNRo-lwCx-spZztCBqyTCPeKqfQGRQkUiXAi-3nJYq9fjffwUZ0niZpv_QLe5TEFB-x3ped8YGzAC090pFClfU3yBDCoOke2Fmhk5NXjRD27mA/s4032/1EA90662-0A00-4AA3-86F5-0BC64EB61032.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgtGRzYG7eXQ95MJ5Yr5D33LlnGL3UOJ9qqQJXMY83QPNsxCG7rpxJzMk7kUoXqTbbdxjiluyKfoBKuNRo-lwCx-spZztCBqyTCPeKqfQGRQkUiXAi-3nJYq9fjffwUZ0niZpv_QLe5TEFB-x3ped8YGzAC090pFClfU3yBDCoOke2Fmhk5NXjRD27mA/s320/1EA90662-0A00-4AA3-86F5-0BC64EB61032.jpeg" width="240" /></a></div><br />Jim loves pecan pie but I don’t love it, so on Thanksgiving I usually just buy him one from any grocery store bakery. This year I couldn’t find one, so I decided to try making one myself. I used a recipe I found on Allrecipes, and made a few modifications based on comments from other users.<p></p><p><br /></p><p>Pie crust:</p><p>1 1/4 cup flour</p><p>1/4 tsp salt</p><p>1/2 butter, chilled</p><p>3 Tbsp ice water</p><p><br /></p><p>Whisk the floor and salt together, then add the chilled butter, cutting well with a pastry cutter for as long as you can stand to do it. Add the water 1 Tbsp at a time, mixing it with a fork until you can form it into a ball. Roll it out with wax paper on top, then line a 9” pie pan.</p><p><br /></p><p>Pie filling:</p><p>1/2 cup butter, melted and cooled slightly</p><p>2 eggs</p><p>1 cup light brown sugar</p><p>2 Tbsp flour</p><p>1 Tbsp milk</p><p>1 tsp vanilla</p><p>1 1/2 cups pecans </p><p>1/2 cup semi-sweet chocolate chips (optional)</p><p><br /></p><p>Blend the eggs well until they are foamy, then add the melted (but not hot) butter and mix it in. Add the brown sugar and mix well. Add the vanilla and milk and mix well.</p><p>Chop all but a handful or so of the pecans and mix those in with the chocolate chips (optional).</p><p>Pour the mixture into the shell. Cover the edges of the pie crust with foil. Bake at 350 for 10 minutes, then add the handful of pecans to the top, and turn the temperature down to 300 and cook for another 40 minutes or so. Remove the foil around the edge for the last 5-10 minutes.</p><p>Don’t forget the vanilla ice cream!</p><p><br /></p><p><br /></p><p><br /></p>Lynnettehttp://www.blogger.com/profile/17304668918803854832noreply@blogger.com0tag:blogger.com,1999:blog-2803246986329485336.post-18483885039822373342022-06-05T09:31:00.000-07:002022-06-05T09:31:56.757-07:00Creamy Maple Syrup<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbW4T90ShGsAgm_NkRWrDXOVN9ctbK6IXTjYKBL-8ZafVSorKLiV8wZR_74Xl-ghja0fArAAT0wSWjIq_izl1ftbp1lEBoxtldqvuBJLWxuiM29CfC7Qe52AjOTmSQ5eSEM8DDLzmgvJk2ccqtdtKEBj5rFbTLzEh5hH_LSUL1CUaF0uDroAoV4GgWSQ/s4032/May-Creamy%20maple%20syrup%20001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbW4T90ShGsAgm_NkRWrDXOVN9ctbK6IXTjYKBL-8ZafVSorKLiV8wZR_74Xl-ghja0fArAAT0wSWjIq_izl1ftbp1lEBoxtldqvuBJLWxuiM29CfC7Qe52AjOTmSQ5eSEM8DDLzmgvJk2ccqtdtKEBj5rFbTLzEh5hH_LSUL1CUaF0uDroAoV4GgWSQ/s320/May-Creamy%20maple%20syrup%20001.JPG" width="240" /></a></div>I love breakfast food. But lately, I have been a little sick of breakfast, and I realized why. It's because I am bored with the syrup! I found this recipe for Creamy Maple Syrup, and suddenly, my waffles were exciting again!<p></p><p><br /></p><div style="text-align: left;"><b>Creamy Maple Syrup</b></div><div style="text-align: left;">slightly adapted from: abountifulkitchen.com</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 c. heavy cream</div><div style="text-align: left;">1/2 c. brown sugar</div><div style="text-align: left;">1/2 tsp. maple flavoring</div><div style="text-align: left;">dash of salt</div><div style="text-align: left;">1/2 tsp. vanilla</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a saucepan over medium heat, bring the cream and brown sugar to a boil. Let it boil for one minute and then remove it from the heat and stir in the maple flavoring, salt and vanilla. Serve it over your favorite (again) breakfast food.</div><div style="text-align: left;"><br /></div>Carolynhttp://www.blogger.com/profile/16841703245645190935noreply@blogger.com0tag:blogger.com,1999:blog-2803246986329485336.post-36637612246553834262022-03-20T16:09:00.007-07:002022-06-05T09:32:56.110-07:00Overnight Oatmeal<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjKaiIPNWKKuLqGgydMlwXl6Nax3y2O_2HIAeCZdclhul2a59QaY10wrVMHk4QSIYdkGoP-gmp2fKD06ezVcn9pFa2jQ3uFuj5rpyfcKf1uOgxqtxF6w4KR5gqLQwhKtaCe91f2lyjLLaPAskFlkB1xKbl2FAIUkPPVrPS-JOXu2Z9bvij_BV9g0WTWng=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjKaiIPNWKKuLqGgydMlwXl6Nax3y2O_2HIAeCZdclhul2a59QaY10wrVMHk4QSIYdkGoP-gmp2fKD06ezVcn9pFa2jQ3uFuj5rpyfcKf1uOgxqtxF6w4KR5gqLQwhKtaCe91f2lyjLLaPAskFlkB1xKbl2FAIUkPPVrPS-JOXu2Z9bvij_BV9g0WTWng=s320" width="240" /></a></div><br />I guess it is time to jump on the Overnight Oats bandwagon. I saw a recipe for this one day, and the next day, the Internet was feeding me recipe after recipe of overnight oatmeal. I've read many of the recipes, and they are all very similar, so I'm putting this on here as the base that I have been using, but you can change it up and add any fruit/nuts/nut butter/flavoring/yogurt that you think would be delicious, and it probably will be! I eat mine cold, with granola and fruit on it, and it has been a delicious, hearty, quick meal in the morning for me.<p></p><p><br /></p><div style="text-align: left;"><b>Overnight Oatmeal<br /></b>by: www.abountifulkitchen.com</div><div style="text-align: left;"><br />1/2 c. plus 2 Tbsp. almond milk<br />1/3 c. old fashioned oats<br />1 1/2 tsp. chia seeds<br />1 1/2 tsp. brown sugar<br />1/4 tsp. cinnamon<br />1/4 tsp. vanilla</div><p>Pour all the ingredients into a jar, shake it up really well, and place it in your fridge overnight or for 8 hours. The next morning, give it another shake to stir it up again and then pour it into a bowl. Top with granola, fresh fruit or coconut.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh_oZCt9_kmCg6AJPzoXo8U9LZczoueYNUXQQfXF2OxP9Dle3W6hOmxJpzRbOgzIeCHj5p0OoDWUuh532nnPUvbzYzxNvvL1WrgxK44T8eRq7MGWmyOccDquyBJ3L9648uP5fS98d9vtXVRHHgQ2QiK-kNhKVWHQjhiqfbP9xJq5NLC4ZUKDOXc-Xiijg=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEh_oZCt9_kmCg6AJPzoXo8U9LZczoueYNUXQQfXF2OxP9Dle3W6hOmxJpzRbOgzIeCHj5p0OoDWUuh532nnPUvbzYzxNvvL1WrgxK44T8eRq7MGWmyOccDquyBJ3L9648uP5fS98d9vtXVRHHgQ2QiK-kNhKVWHQjhiqfbP9xJq5NLC4ZUKDOXc-Xiijg=s320" width="240" /></a></div><br /><p><br /></p>Carolynhttp://www.blogger.com/profile/16841703245645190935noreply@blogger.com0tag:blogger.com,1999:blog-2803246986329485336.post-32997143121322401492022-01-02T19:09:00.000-08:002022-01-02T19:09:12.193-08:00Pumpkin White Chocolate Mousse Cheesecake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh2kZOnLQH7pTuqtiRI9NiiJBUBYV8IcKScvR8pXOxJK3FKlZnID7L91c9dCE5oqxCG_R4GbvVMogK1oYJ2YepBYKkZ97rlcPeespVwisyOlsUJh77kLkSDkbmDWXJhoWU7pELDFs2CaeGR5lcHnRsvb8dAxzraz0y1IoFWzbwo1Wf2rLmqfW0fOp8iyQ=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEh2kZOnLQH7pTuqtiRI9NiiJBUBYV8IcKScvR8pXOxJK3FKlZnID7L91c9dCE5oqxCG_R4GbvVMogK1oYJ2YepBYKkZ97rlcPeespVwisyOlsUJh77kLkSDkbmDWXJhoWU7pELDFs2CaeGR5lcHnRsvb8dAxzraz0y1IoFWzbwo1Wf2rLmqfW0fOp8iyQ=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">This was my pick for my Thanksgiving pie this year (The kids and I go over our pie wishes each year and try to make at least a few of them. I love Thanksgiving pies!!) It was my first time making a cheesecake and using my springform pan that I've had for 16 years, so that was exciting! I followed the recipe exactly and it turned out great! The pumpkin flavor was light, the cheesecake flavor was mild and the white chocolate and graham cracker crust both added a yummy sweetness. Making it was a little time consuming, but it wasn't difficult, and it was SO delicious! I would definitely make it again!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Pumpkin White Chocolate Mousse Cheesecake</b></div><div class="separator" style="clear: both; text-align: left;">by: melskitchencafe.com</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Crust:</b></div><div class="separator" style="clear: both; text-align: left;">2 c. graham cracker crumbs (about 14 rectangle crackers)</div><div class="separator" style="clear: both; text-align: left;">2 Tbsp. brown sugar</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp. cinnamon</div><div class="separator" style="clear: both; text-align: left;">1/8 tsp. nutmeg</div><div class="separator" style="clear: both; text-align: left;">1/2 c. salted butter, melted</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Cheesecake:</b></div><div class="separator" style="clear: both; text-align: left;">3 packages softened cream cheese (I used Philadelphia brand because I wanted it to set up right and had read on her blog that more expensive brands work better)</div><div class="separator" style="clear: both; text-align: left;">1 1/2 c. sour cream</div><div class="separator" style="clear: both; text-align: left;">3 Tbsp. cornstarch</div><div class="separator" style="clear: both; text-align: left;">1 1/2 c. sugar</div><div class="separator" style="clear: both; text-align: left;">1 tsp. cinnamon</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp. nutmeg</div><div class="separator" style="clear: both; text-align: left;">pinch of cloves</div><div class="separator" style="clear: both; text-align: left;">1 tsp. vanilla</div><div class="separator" style="clear: both; text-align: left;">1 15 oz. can of pumpkin puree (or 2 c. homemade puree, which is what I used)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>White Chocolate Mousse Topping:</b></div><div class="separator" style="clear: both; text-align: left;">1 c. heavy whipping cream</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp. vanilla</div><div class="separator" style="clear: both; text-align: left;">2 Tbsp. powdered sugar</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp. cinnamon</div><div class="separator" style="clear: both; text-align: left;">pinch nutmeg</div><div class="separator" style="clear: both; text-align: left;">4 oz. softened cream cheese</div><div class="separator" style="clear: both; text-align: left;">4 oz. white chocolate, melted (I had also read on her comments that a nicer brand of white chocolate work best-I used Lindt)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat your oven to 375 degrees. For your crust, stir together the graham cracker crumbs, brown sugar, cinnamon, nutmeg and melted butter and press it into the bottom and slightly up the sides of a 9 or 10 inch springform pan. Line a baking sheet with foil and set the springform pan on it while baking, for 8 minutes, until the crust is lightly golden. Remove it from the oven and let it cool completely. Reduce the oven to 350 degrees.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">For the cheesecake, whip together the softened cream cheese and sour cream and then add the cornstarch, sugar, cinnamon, nutmeg and cloves and mix it until it is combined. Stir in the vanilla and pumpkin puree. Pour the batter onto your crust and spread it evenly. Bake it on the foil lined baking sheet for 45-60 minutes, until the edges are set and the center jiggles slightly. Be aware, a 9 inch pan will be more full and will take longer to bake. Remove it from the oven and let it cool completely. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">For the white chocolate mousse topping, beat the cream and vanilla until soft peaks form. Add the powdered sugar, cinnamon and nutmeg and mix it until slightly stiffer peaks begin to form. In a separate bowl, beat the cream cheese until it is fluffy. Add in the white chocolate and mix it until it is smooth and creamy. Gently fold together the white chocolate and cream mixtures until the mousse is nice and creamy (fold gently and carefully so you don't deflate the cream). Spread the topping over the cooled cheesecake and refrigerate for at least 1-2 hours. Serve and enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiQ7bnQXBeKvLAvC5R-yux2J_TSDzsY7ygqX1R_fMZLOWHFKAisKcvCOBTslP51qh2PLgdBdWDg4tywh1Z08fuqJLq_J6KQ594KU2p_yhYd9OcTFgKHj0Yu-xHw3vfZzgKJS2JZDANZCF_SjvbOnqlhOUtkA5HUBgfu8DjNwfPN-EVv-7H4IsGgjnDEnQ=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiQ7bnQXBeKvLAvC5R-yux2J_TSDzsY7ygqX1R_fMZLOWHFKAisKcvCOBTslP51qh2PLgdBdWDg4tywh1Z08fuqJLq_J6KQ594KU2p_yhYd9OcTFgKHj0Yu-xHw3vfZzgKJS2JZDANZCF_SjvbOnqlhOUtkA5HUBgfu8DjNwfPN-EVv-7H4IsGgjnDEnQ=s320" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEijhJzo866Ml33NM_rd-mwumABPrPRhjdKzGbD_tXNVtGuQneDZ_TGRkHNA2u8Q6dnZo9ObHn9M_b7VYkpuSccQ60w1zRz3iIv91OZ-VyaJf0FpGBqPAAo_UBT_g4dojGin3fUM9kqC9_6aO2vnPBlLJJzbYlMiG-KtlevykzqsJ8sOEcjWmxkjmuhV9Q=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEijhJzo866Ml33NM_rd-mwumABPrPRhjdKzGbD_tXNVtGuQneDZ_TGRkHNA2u8Q6dnZo9ObHn9M_b7VYkpuSccQ60w1zRz3iIv91OZ-VyaJf0FpGBqPAAo_UBT_g4dojGin3fUM9kqC9_6aO2vnPBlLJJzbYlMiG-KtlevykzqsJ8sOEcjWmxkjmuhV9Q=s320" width="240" /></a></div><br /> <p></p>Carolynhttp://www.blogger.com/profile/16841703245645190935noreply@blogger.com0tag:blogger.com,1999:blog-2803246986329485336.post-84601956756573974972021-09-26T20:15:00.004-07:002021-09-26T20:16:06.918-07:00Acorn Squash in the Instant Pot<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVT4HEI33VvUEajCacKzwBne3iF9nuhCIbFpNJASsuRuprgDs7oxLrGTN_qDMD6XPbKnUO-5OcMhK2On5oqTaIYqwbI4ilqZ4b9VLShnQgW-lk0UUyRvGKD-z8thQ0AEpYzs4WrJXlKpl3/s2048/acorn+squash.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVT4HEI33VvUEajCacKzwBne3iF9nuhCIbFpNJASsuRuprgDs7oxLrGTN_qDMD6XPbKnUO-5OcMhK2On5oqTaIYqwbI4ilqZ4b9VLShnQgW-lk0UUyRvGKD-z8thQ0AEpYzs4WrJXlKpl3/s320/acorn+squash.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: left;">This has been a great year for squash in my garden! I cooked my acorn squash up tonight, and it turned out delicious and was so easy. I didn't even peel it first! So fast on the prep!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Acorn Squash in the Instant Pot</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;">1 Acorn Squash, washed and cut into 2 inch pieces, with seeds removed</div><div class="separator" style="clear: both; text-align: left;">2 Tbsp butter</div><div class="separator" style="clear: both; text-align: left;">kosher salt</div><div class="separator" style="clear: both; text-align: left;">fresh ground pepper</div><div class="separator" style="clear: both; text-align: left;">1 c. water</div><div class="separator" style="clear: both; text-align: left;">fresh rosemary</div><br /><p></p><p>Place your cut squash in your Instant Pot, sitting on the trivet. Add 1 cup of water. Sprinkle the squash with the salt and pepper. Rub the rosemary between your fingers and sprinkle it over the squash. Cook it on high pressure for 8 minutes and do a quick release. And enjoy!</p><p> </p>Carolynhttp://www.blogger.com/profile/16841703245645190935noreply@blogger.com0tag:blogger.com,1999:blog-2803246986329485336.post-31616930103648705732021-05-23T11:09:00.006-07:002021-05-23T11:11:45.878-07:00Korean Rice Bowl<p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaRTdmEJ9xKZtNfAn3_UZCwJiIfPacMXx7651BoU_mVhdKElyUqVPamFJnQe5Tevzp3zD9fd5W_pBynEtKDD9C6BW58Sj2Eg83dhrtgQzA37m45K8BKCO-WJE5FuK9FMoJrDkQb_tUcogm/s2048/May-Korean+Rice+Bowl+001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaRTdmEJ9xKZtNfAn3_UZCwJiIfPacMXx7651BoU_mVhdKElyUqVPamFJnQe5Tevzp3zD9fd5W_pBynEtKDD9C6BW58Sj2Eg83dhrtgQzA37m45K8BKCO-WJE5FuK9FMoJrDkQb_tUcogm/s320/May-Korean+Rice+Bowl+001.JPG" /></a></div><br /><div style="text-align: left;"><span style="font-family: arial;">I made this the other day for something easy and different, and my family loved it! It really was so quick and easy and used ingredients that I always have on hand.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span><b><span style="font-family: arial;">Korean Rice Bowls<br /></span></b><span style="font-family: arial;">by: therecipecritic.com</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span><span style="font-family: arial;">1 lb. ground beef</span></div><div style="text-align: left;"><span style="font-family: arial;">3 cloves garlic, minced</span><span style="font-family: arial;"><br /></span><span style="font-family: arial;">1/4 c. brown sugar</span><br /><span style="font-family: arial;">1/4 c. soy sauce</span><br /><span style="font-family: arial;">2 tsp. sesame oil</span><br /><span style="font-family: arial;">1/4 tsp. ground ginger</span><br /><span style="font-family: arial;">1/4 tsp. crushed red pepper flakes</span><br /><span style="font-family: arial;">1/4 tsp. pepper</span><br /><span style="font-family: arial;">cooked rice</span><br /><span style="font-family: arial;">sliced green onions for garnish</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span><span style="font-family: arial;">In a large skillet, cook the ground beef and minced garlic until the beef is cooked through (no pink). Drain any grease. In a small bowl, whisk together the brown sugar, soy sauce, sesame oil, ground ginger, crushed red pepper flakes and pepper. Pour it over the ground beef and let it simmer for one minute. Serve it over the rice and garnish it with the green onions.</span></div><p style="text-align: left;"></p><div style="text-align: left;"><br /></div>Carolynhttp://www.blogger.com/profile/16841703245645190935noreply@blogger.com0tag:blogger.com,1999:blog-2803246986329485336.post-10272343704800084262021-02-21T10:27:00.001-08:002021-02-21T10:28:50.185-08:00Grandma Losee's Famous Banana Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2ens1Ok-pN2ODNoQ2u1borr4WSV7Pf1-M2o-uFYrWISO10VW7ZQDr1XdPgZynNku69vxpWItEmA8uwkCYQ81tE2Ln3N4dkVcOW7mk9POYqNyZNYpBtzLriLDwdsp2kxlfg27VKdi6bXC/s2048/Feb-Grandma+Losee%2527s+Banana+Bread+001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2ens1Ok-pN2ODNoQ2u1borr4WSV7Pf1-M2o-uFYrWISO10VW7ZQDr1XdPgZynNku69vxpWItEmA8uwkCYQ81tE2Ln3N4dkVcOW7mk9POYqNyZNYpBtzLriLDwdsp2kxlfg27VKdi6bXC/s320/Feb-Grandma+Losee%2527s+Banana+Bread+001.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">My Grandma Losee recently passed away, and it was mentioned multiple times at her funeral how she was known for her Banana Bread. This came as somewhat of a surprise to me, because that isn't something that I remembered her for. But, when her recipe got passed around the cousins, and I made it and then tasted it, the taste totally brought back feelings of being at Grandma's when I was younger! And, it is a really moist, delicious banana bread. So now, I <i>will</i> remember Grandma when I eat her yummy banana bread! She was an amazing woman! (My kids dove right into the loaf before I could even take a picture, so I put in a pre-cooked picture, but know that looked and tasted amazing).</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: left;"><b>Banana Bread</b></div><div class="separator" style="clear: both; text-align: left;">by: June Losee</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3 or 4 ripe bananas (I used 4)</div><div class="separator" style="clear: both; text-align: left;">1 c. sugar</div><div class="separator" style="clear: both; text-align: left;">1 egg</div><div class="separator" style="clear: both; text-align: left;">1 1/2 c. flour</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 tsp. salt</div><div class="separator" style="clear: both; text-align: left;">1/8 c. melted margarine (I used butter)</div><div class="separator" style="clear: both; text-align: left;">optional 1 c. chocolate chips or nuts</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Mash the bananas. Add the other ingredients and mix it well. Stir in the chocolate chips or nuts. Pour into a greased and floured loaf pan. Bake it at 350 degrees for 1 hour to 1 hour 10 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>Carolynhttp://www.blogger.com/profile/16841703245645190935noreply@blogger.com0tag:blogger.com,1999:blog-2803246986329485336.post-58461179305282656112020-11-08T15:13:00.006-08:002021-06-20T11:32:19.265-07:00Our Favorite Quinoa and Ground Beef Sloppy Joes<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix1Q9_kXPWcosxIDSdBPVmEK7BdL909W8f8s77Ox0dpQ20FLlp3XquFt0dFe-fR1DuZ_CQKyRwHord6l-zFpYH9K5Zb0suqL_tGT6IOq5dLSCPSYGY7VErIU61MUyMO2tDVTySWPKLPdi8/s2048/Nov-Sloppy+Joes+001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix1Q9_kXPWcosxIDSdBPVmEK7BdL909W8f8s77Ox0dpQ20FLlp3XquFt0dFe-fR1DuZ_CQKyRwHord6l-zFpYH9K5Zb0suqL_tGT6IOq5dLSCPSYGY7VErIU61MUyMO2tDVTySWPKLPdi8/s320/Nov-Sloppy+Joes+001.JPG" /></a></div><br /><p></p><p style="text-align: center;"><span style="font-family: arial;">This is our family's favorite sloppy joe recipe. Full disclosure: I don't have an actual recipe. I make it to taste every time. But, I can never remember exactly what I add and I always end up googling "Sloppy Joe Recipe" so I can see a general idea of what to add. So, this time I paid attention to what I added so that I can put the recipe on here and find it for next time!</span></p><p><span style="font-family: arial;"><br /></span></p><div style="text-align: left;"><span style="font-family: arial;"><b>Our Favorite Quinoa Sloppy Joe Recipe </b></span></div><div style="text-align: left;"><span style="font-family: arial;">by: Carolyn</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">1/2 or 1 pound ground beef<br />1/2 c. quinoa<br />ketchup (if I were to guess, I would say close to a cup of ketchup)<br />about 1 Tbsp. Dijon mustard (or regular)<br />onion powder<br />garlic powder<br />salt<br />pepper<br />about 3 dashes of liquid smoke (this is to taste-add a little less than this and then add more if needed)<br />about 1 c. water</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Cook your quinoa according to package directions (I cook mine in double the water in my rice cooker). In a large frying pan, brown your ground beef over medium heat. Drain the grease and add your cooked quinoa to the pan. Add the ketchup, mustard, onion powder, garlic powder, salt, pepper and liquid smoke and stir it well. Taste it!! If it doesn't have enough flavor, add more garlic, onion or salt. Taste it again!! Add more of what you feel like it might need. Repeat as needed! Stir it again. Add the water and stir it well. Simmer it over medium low heat until you are ready to eat it. (And maybe taste it one more time to see if needs anything else!). Serve on a hamburger bun (or hotdog bun, as you see in my picture) with sliced cheddar cheese. </span></div><p style="text-align: left;"><span style="font-family: arial;"><br /></span></p><p><b><br /></b></p>Carolynhttp://www.blogger.com/profile/16841703245645190935noreply@blogger.com0tag:blogger.com,1999:blog-2803246986329485336.post-28591888117376133332020-08-16T12:16:00.000-07:002020-08-16T12:16:16.493-07:00Homemade Bagels (for a fraction of the cost of store bought)<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4H_JOOg1Li3Q1cyyxJZtyDNzut1APr_a5kVgDkKr1C84D2Dq1DpOFbEWXolqhtkjHeD_cdHe_Ts7z4RuJNRzYmBvhGTBAOq0t8bsztIc_9o88z5_NRbfZ9PIdmjShwG6DO2aejF57r47a/s1600/Apr-Homemade+Bagels+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4H_JOOg1Li3Q1cyyxJZtyDNzut1APr_a5kVgDkKr1C84D2Dq1DpOFbEWXolqhtkjHeD_cdHe_Ts7z4RuJNRzYmBvhGTBAOq0t8bsztIc_9o88z5_NRbfZ9PIdmjShwG6DO2aejF57r47a/s320/Apr-Homemade+Bagels+004.JPG" width="240" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">During quarantine, back in April, we practiced our pioneer skills of making everything homemade, and this was one of the recipes we tried at that time. And it was one of my favorites! To me, these bagels tasted almost exactly like Einstein Bagels, and when we figured out the cost, homemade bagels cost around .08 cents per bagel, and a fresh, store bought bagel costs $1.80!</span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Homemade Bagels</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">by: sallysbakingaddiction.com</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 c. warm water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 3/4 tsp. instant or active dry yeast</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 c. bread flour</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;">2 tsp. salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 egg white, mixed with 1 Tbsp. water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 quarts water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. honey</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In your kitchenaid mixer (or by hand), mix together the warm water and yeast, cover and let it rest for 5 minutes. Add the flour, brown sugar and salt and beat it on low speed for 2 minutes. The dough will be stiff and a little dry. Turn the dough onto a lightly floured surface and knead it (by hand) for 4-5 minutes. Place the dough into a large bowl, sprayed with non-stick cooking spray. Cover it, and allow it to rise until it is double in size, for about 60-90 minutes. Line two cookie sheets with parchment paper. When the dough is ready, punch it down and divide it into eight equal pieces. Shape each piece into a ball. Press your finger through the middle of the ball to make a hole and shape it into a bagel shape. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsauLVxtlq9DDcRYERoo5qlKHGc6fmXGHQY-r5O2EZLlcKe_ksxf-ffk2jDLP1ZIVBjuMtX-eIMP5imekJGNNNOah4ZgYei89NEYfKkWfB0fF5XYTd0ZG_pvDxAT2Sjkm60luqdFdNRmnj/s1600/Apr-Homemade+Bagels+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsauLVxtlq9DDcRYERoo5qlKHGc6fmXGHQY-r5O2EZLlcKe_ksxf-ffk2jDLP1ZIVBjuMtX-eIMP5imekJGNNNOah4ZgYei89NEYfKkWfB0fF5XYTd0ZG_pvDxAT2Sjkm60luqdFdNRmnj/s320/Apr-Homemade+Bagels+001.JPG" width="240" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Cover the bagels with a light towel and let them rest for a few minutes while you prepare the hot water bath. Preheat your oven to 425 degrees. Fill a large pot with 2 quarts of water and the honey. Bring it to a boil then reduce the heat to medium-high. Drop the bagels in the water and cook them for 1 minute on each side, then remove them and place them on your lined cookie sheets.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3PkIhSAslwkPNwoDLzo62Q3v0eH_ktcuZZ_LokC72-qErK6dmmnkyS81dF2KzJR5mjIHwryMaNhT3amyI7R09abrDjvBV5JzY6f24CJS7kYmA6a5ZhUuWsUTa_aYYnKije6M0s7qx-0b/s1600/Apr-Homemade+Bagels+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3PkIhSAslwkPNwoDLzo62Q3v0eH_ktcuZZ_LokC72-qErK6dmmnkyS81dF2KzJR5mjIHwryMaNhT3amyI7R09abrDjvBV5JzY6f24CJS7kYmA6a5ZhUuWsUTa_aYYnKije6M0s7qx-0b/s320/Apr-Homemade+Bagels+002.JPG" width="240" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Using a pastry brush, brush the egg white mixture on the top and sides of each bagel. If you want to sprinkle some (or all) of them with cinnamon sugar, or some other delicious topping, now is the time to do it. Otherwise, they will be plain bagels, which were also delicious. Bake them for 20-25 minutes, rotating the pan halfway through. The bagels will be golden brown. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTe3uMBrrNlDRJBRsnRdbkbjiKG2hIdQDXRMb7D_OQPhB8PSE2vE0RY44yS23fxIaWr5f10-Fgwqx-Hg7INMTMWyMsEJKgLAa6YfWJeSW2HqjT7H0_xJGyKarFbBjpiKE3QwttRP_omb0v/s1600/Apr-Homemade+Bagels+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTe3uMBrrNlDRJBRsnRdbkbjiKG2hIdQDXRMb7D_OQPhB8PSE2vE0RY44yS23fxIaWr5f10-Fgwqx-Hg7INMTMWyMsEJKgLAa6YfWJeSW2HqjT7H0_xJGyKarFbBjpiKE3QwttRP_omb0v/s320/Apr-Homemade+Bagels+005.JPG" width="240" /></a></div>
Carolynhttp://www.blogger.com/profile/16841703245645190935noreply@blogger.com0tag:blogger.com,1999:blog-2803246986329485336.post-56460399601226573732020-07-12T12:11:00.001-07:002020-07-12T12:11:29.050-07:00Honey Chipotle Lime Chicken Bowl with Cilantro Lime Rice<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Oa8_BgFsHj0k76xF8iSSnX3zmDXGpNaeJc3ykBXuGtHPFA-NyPI3y10ghnDB015MfL-Vlc1dMhL5kSmDwtnNDxqqzAEW_UEFkw6RfRYAKm1pS5N2fASI6vb-lMvJ0-PeZxrTanyIKe5l/s2048/June-Chili+Lime+Cilantro+Bowl+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Oa8_BgFsHj0k76xF8iSSnX3zmDXGpNaeJc3ykBXuGtHPFA-NyPI3y10ghnDB015MfL-Vlc1dMhL5kSmDwtnNDxqqzAEW_UEFkw6RfRYAKm1pS5N2fASI6vb-lMvJ0-PeZxrTanyIKe5l/s320/June-Chili+Lime+Cilantro+Bowl+002.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyMz3URTXdgqWDQDlYku4pWBbt4I5QST6bRRkpUZegCqgEb91zJrFXsrdMiH6hQUiqEPOKVEYQRmvvph6ZKiTfI0hxnBO83tZIGHOV5RM8grFI8Zb1aVWaNbAAM_74Lg-UljNUBKx7NI1u/s2048/June-Chili+Lime+Cilantro+Bowl+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyMz3URTXdgqWDQDlYku4pWBbt4I5QST6bRRkpUZegCqgEb91zJrFXsrdMiH6hQUiqEPOKVEYQRmvvph6ZKiTfI0hxnBO83tZIGHOV5RM8grFI8Zb1aVWaNbAAM_74Lg-UljNUBKx7NI1u/s320/June-Chili+Lime+Cilantro+Bowl+003.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><font face="arial">I found this recipe the other day and it sounded so fresh and summer-y! We are loving grilled chicken right now (maybe because we don't have a kitchen...) and all the flavors in this bowl worked so well together. It was delicious!</font></div><div class="separator" style="clear: both; text-align: center;"><font face="arial"><br /></font></div><div class="separator" style="clear: both; text-align: left;"><b><font face="arial">Honey Chipotle Chicken Marinade</font></b></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">by: melskitchencafe.com</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial"><br /></font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">2 Tbsp. oil</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">2 Tbsp. lime juice</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">2 Tbsp. honey</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">2 Tbsp. chopped adobe peppers in chipotle sauce (get as much sauce as you can)</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">1 Tbsp. Dijon mustard</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">2 tsp. minced garlic</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">3 Tbsp. chopped fresh cilantro</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">1/2 tsp. kosher salt</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">pinch of black pepper</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">2 lbs thin cut chicken breasts</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial"><br /></font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">In a bowl, stir together all the ingredients and then add the chicken. Marinate it for 2-24 hours. I did mine for most of the day, and it was so tender! Cook your chicken on the grill or in the oven, or however you prefer. Slice it in strips.</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial"><br /></font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial"><b>Cilantro Lime Rice</b></font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">adapted from: melskitchencafe.com</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial"><br /></font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">1 Tbsp. butter</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">1 1/4 c. rice</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">2 1/2 c. chicken broth</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">1/2 tsp. salt</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">1/4 tsp. freshly ground pepper</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">juice and zest of 1 lime</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">2 Tbsp. chopped fresh cilantro</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">1/4 tsp. ground cumin</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial"><br /></font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">I make my rice in a rice cooker, so I just added all these ingredients to my rice cooker, stirred them, and then cooked them as usual. </font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial"><br /></font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial"><b>Bowls</b></font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">add to your bowl any of the following:</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial"><br /></font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">marinated chicken breast strips</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">cilantro lime rice</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">lettuce</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">sliced avocados</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">chopped tomatoes</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial">lime wedges</font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial"><a href="https://sweetphatsisters.blogspot.com/2010/09/cafe-rio-pork-and-creamy-tomatillo.html" target="_blank">creamy tomatillo dressing</a></font></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><font face="arial"><br /></font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial"><br /></font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial"><br /></font></div><div class="separator" style="clear: both; text-align: left;"><font face="arial"><br /></font></div><div class="separator" style="clear: both; text-align: left;"><br /></div>Carolynhttp://www.blogger.com/profile/16841703245645190935noreply@blogger.com0tag:blogger.com,1999:blog-2803246986329485336.post-37832665448142114302020-06-07T14:26:00.000-07:002020-06-07T14:26:21.411-07:00Chicken Bacon Ranch Alfredo Bake<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;"><font face="arial">The name of this recipe leaves no guessing as to what it is! Ha ha! But, it is easy and delicious and my whole family likes it, so it is definitely worth putting on here!</font></div><div style="text-align: center;"><font face="arial"><br /></font></div><div style="text-align: left;"><b><font face="arial">Chicken Bacon Ranch Alfredo Bake</font></b></div><div style="text-align: left;"><font face="arial">adapted from: pillsbury.com</font></div><div style="text-align: left;"><font face="arial"><br /></font></div><div style="text-align: left;"><font face="arial">1 lb. cooked pasta</font></div><div style="text-align: left;"><font face="arial">2 c. cooked shredded chicken</font></div><div style="text-align: left;"><font face="arial">1 jar alfredo sauce</font></div><div style="text-align: left;"><font face="arial">3/4 c. ranch dressing</font></div><div style="text-align: left;"><font face="arial">6 slices cooked chopped bacon (I actually just used some of my real bacon bits)</font></div><div style="text-align: left;"><font face="arial">2 c. shredded cheese (I used a pizza blend)</font></div><div style="text-align: left;"><font face="arial"><br /></font></div><div style="text-align: left;"><font face="arial">Heat oven to 350 degrees. In a large bowl, stir together the cooked pasta, chicken, alfredo sauce, ranch dressing and bacon. Pour it into a 9X13 pan and sprinkle the cheese over the top. Bake it for 15-20 minutes or until it is hot and bubbly.</font></div>Carolynhttp://www.blogger.com/profile/16841703245645190935noreply@blogger.com0tag:blogger.com,1999:blog-2803246986329485336.post-681946585497236892020-04-18T15:24:00.003-07:002020-04-18T15:24:34.881-07:00Easy 100% Whole Wheat Bread (Small Batch-2 Loaves)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">I have never been super successful on homemade bread. Which is shameful because I come from a long line of amazing bread makers. I've tried a few times, and if my mom was standing right next to me through the process, it seemed to work out pretty good, but as soon as I was by myself, I ended up with bread that looks like this:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWSutedpoZAiKpd0pR1WLROGGtqLXvjauMy8GrWmOEBRBqpV7QLTNWVMbGdiTwYyAfa94HR4ai31KzOfHSN8bBBZ6XYtu89U7UnmD9xvEIW3oAyo5aznIamB0_bWCk-l4xPOXfXlZ0Y4eB/s1600/Apr-Homemade+Bread+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWSutedpoZAiKpd0pR1WLROGGtqLXvjauMy8GrWmOEBRBqpV7QLTNWVMbGdiTwYyAfa94HR4ai31KzOfHSN8bBBZ6XYtu89U7UnmD9xvEIW3oAyo5aznIamB0_bWCk-l4xPOXfXlZ0Y4eB/s320/Apr-Homemade+Bread+003.JPG" width="240" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Why? I have no idea. But, now that we are in a Corona Virus Quarantine, I am taking this opportunity (and this necessity) to learn to make yummy, normal looking homemade bread! Someone recently brought me a delicious, beautiful loaf of bread, so as soon as the Quarantine started, I called her and asked her for her recipe. It turns out I was making it much harder than I needed to. This recipe kneads it using my Kitchenaid mixer and only rises once. It kind of makes me feel guilty because it is so easy, but it looks like I worked really hard!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Easy Whole Wheat Bread</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">adapted from: melskitchencafe.com</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5-6+ c. whole wheat flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 Tbsp. active yeast</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. vital wheat gluten</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 3/4 c. warm water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. lemon juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 c. oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 c. honey</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2-3/4 Tbsp. salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In the bowl of your stand alone mixer (mine is a Kitchenaid), stir together your yeast, 3/4 cup of the warm water and a pinch of sugar. Cover it with a towel and let it sit for 5 minutes to activate the yeast. After 5 minutes your yeast should look nice and foamy. Add 3 cups of flour, gluten and 2 more cups of warm water to your yeast mixture and stir it using a wooden spoon. Cover it with the towel again and let it rest for 10-12 minutes. Add the lemon juice, oil, honey and salt and mix it on low speed, using your dough hook. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">With the mixture running on low speed, continue adding flour 1/2 cup at a time until the dough pulls away from the sides of the bowl and it isn't too sticky. I have found that I need a little more than 6 cups total flour to get mine to the right consistency. I also have to occasionally use my wooden spoon to scrape the flour off the bottom of the bowl. From Mel's recipe, she says "A little stickiness is ok, as long as the dough forms a ball and doesn't leave a lot of residue on your fingers." And that is pretty much exactly how mine turns out. Let the mixer knead the dough for 5-6 minutes on low speed. (Once mine is done kneading, I find that it is a little stickier than it was when I started kneading, but the bread is coming out nice and soft, so I think that is ok). </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Turn the dough onto your greased counter (I spray mine with cooking spray) and divide it in half. Shape each half into a smooth loaf and place it in a lightly greased loaf pan. The pan size that I have found to be the most successful is the one that is 8 1/2 X 4 1/2 X 2 1/2. Cover your pans lightly with a towel and let them rise for about an hour, or until they are 1-2 inches above the pans. Here is another tip that I have had to figure out: my kitchen is never super warm, and my bread wasn't rising very well. Now, I heat my oven to 200 degrees, and then turn it off and open the oven door. My bread is rising on top of my oven and this little added heat seems to make all the difference for how well it rises. Yay! When your bread has risen, preheat the oven to 350 degrees and bake the bread for 28-32 minutes, or until it is golden brown on top and baked through. When you take it out, turn it onto a wire rack and brush the top with butter. And, please eat a slice warm, with butter and honey, and think of me! </span></div>
Carolynhttp://www.blogger.com/profile/16841703245645190935noreply@blogger.com0tag:blogger.com,1999:blog-2803246986329485336.post-89865933520716300642020-04-15T11:25:00.000-07:002020-04-15T11:25:15.940-07:00Homemade Soft Pretzels<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4DbXS8wb4qTmGaWczOVWBvxJHLi4_-ze_FeYb05-QfKnTMXKZps2LGq8DWeedyHRPQcnmJKAmUeD3OF2EuurqmIHExPZ2dF2kVX1C24VP_3b_X2c7qXU0L-x5Y0itVZc1lFZ-fFunyC4S/s1600/Apr-Homemade+Pretzels+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4DbXS8wb4qTmGaWczOVWBvxJHLi4_-ze_FeYb05-QfKnTMXKZps2LGq8DWeedyHRPQcnmJKAmUeD3OF2EuurqmIHExPZ2dF2kVX1C24VP_3b_X2c7qXU0L-x5Y0itVZc1lFZ-fFunyC4S/s320/Apr-Homemade+Pretzels+010.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My kids and Dustin are lovers of soft pretzels, and I am not. Something about the salty bread, dipped in hot cheese just grosses me out. However, after Grant begging me to make these for a really long time, and in light of the fact that we have a lot more time to bake right now (Corona Quarantine), we decided to give it a try. This was a great recipe--easy and delicious and actually really fun for everyone to participate in. I even enjoyed my soft pretzel (of course, I sprinkled mine with cinnamon sugar and dipped it in frosting, so it was more of a dessert, but there had to be a compromise!) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Soft Pretzels</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">by: sallysbakingaddiction.com</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 c. warm water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 packet (2 1/4 tsp.) yeast</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. salt</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 Tbsp. unsalted butter, melted and slightly cooled</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 3/4 to 4 c. flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">coarse salt for sprinkling (I used kosher salt)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">9 c. water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. baking soda</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix the yeast, a pinch of sugar and the warm water in your mixing bowl, cover it and allow it to rest for 5 minutes. Add the salt, brown sugar and melted butter and stir it together. Slowly add 3 cups of the flour, 1 cup at a time. Mix it with a wooden spoon, or the dough hook on your Kitchenaid until the dough is thick. Continue slowly adding the last cup of flour as needed, until your dough is no longer sticky. If you poke it with your finger and it bounces back, it is ready to knead. Plop the dough out onto a floured surface and knead it for 3 minutes and then roll it into a ball. Cover it lightly and allow it to rest for 10 minutes. This is a good time to get your water and baking soda solution ready. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat your oven to 400 degrees and line a large baking sheet with </span><span style="font-family: Arial, Helvetica, sans-serif;">a silicone mat or </span><span style="font-family: Arial, Helvetica, sans-serif;">parchment paper lightly sprayed with cooking spray. Divide your dough in half, then each of those halves in half again and then do that again (to make 12 equal dough balls-did that make sense?). Roll each dough ball into a 20-22 inch rope, and then shape them into a pretzel shape by "taking the ends and drawing them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape." We just kind of made ours into a knot shape and some were better than others, but that is what gave them their charm. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bring the baking soda and water solution to a boil. I periodically stirred this with a wire whisk throughout the process. Drop 1-2 pretzels into the boiling water at a time, for 20-30 seconds. Any more time than that and your pretzels will have a metallic taste, which a couple of ours did. I would lean more toward 20 seconds. Using a slotted spatula, take the pretzels out of the water and let the water drip off before placing them onto your baking sheet. Sprinkle the pretzels with the salt (or cinnamon sugar, if you are like me). Bake them for 12-15 minutes at 400 degrees or until they are golden brown. When they are done, you can serve them warm with nacho cheese, or frosting!</span></div>
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Carolynhttp://www.blogger.com/profile/16841703245645190935noreply@blogger.com0tag:blogger.com,1999:blog-2803246986329485336.post-9502332030032392532020-04-07T10:15:00.002-07:002020-04-07T10:15:52.865-07:00Golden Sweet Cornbread<div class="separator" style="clear: both; text-align: center;">
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I have made this cornbread recipe a couple of different times, and it is always so delicious! It is sweet, moist and my family loves it!<br />
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<b>Golden Sweet Cornbread</b><br />
by: allrecipes.com<br />
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1/2 c. butter<br />
2/3 c. sugar<br />
2 eggs<br />
1 c. buttermilk (I used 1 Tbsp. lemon juice mixed with milk to make 1 cup)<br />
1/2 tsp. baking soda<br />
1 c. cornmeal<br />
1 c. flour<br />
1/2 tsp. salt<br />
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Preheat your oven to 375 degrees. Spray an 8 inch square pan with cooking spray. Melt the butter in a large frying pan over medium heat. When it is melted, remove it from the heat and stir in the sugar. Add the eggs and quickly beat the mixture until it is well blended. Combine the baking soda with the buttermilk and stir it into the mixture. Add the cornmeal, flour and salt and stir it until it is smooth. Pour the batter into the prepared pan and bake it at 375 degrees for 30 minutes, or until a toothpick inserted in the center comes out clean.<br />
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<br />Carolynhttp://www.blogger.com/profile/16841703245645190935noreply@blogger.com0tag:blogger.com,1999:blog-2803246986329485336.post-71111855237041161972020-02-09T18:51:00.000-08:002020-02-09T18:54:42.685-08:00BBQ Chicken Tacos with Coleslaw<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXdhafuZp-_2Eid2pdR5B_LYWAfisgfPhoKyAFeDsWTxMYwOXaDi41WYIc0pD6yjYYrZqdHcTbKurrMOOyLy62H3AQYJ-4uViVDGECBHNUBRtzHnZqnDSVb1g_EpxsCpn343LD3_pO0LH8/s1600/Nov-BBQ+Chicken+Tacos+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXdhafuZp-_2Eid2pdR5B_LYWAfisgfPhoKyAFeDsWTxMYwOXaDi41WYIc0pD6yjYYrZqdHcTbKurrMOOyLy62H3AQYJ-4uViVDGECBHNUBRtzHnZqnDSVb1g_EpxsCpn343LD3_pO0LH8/s320/Nov-BBQ+Chicken+Tacos+001.JPG" width="240" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">One day, in the midst of being so tired of my regular dinner foods, Nicole shared a new recipe with me, that I happened to have the ingredients for. I made it for dinner that night, and my family couldn't get enough of it! It was so delicious! The coleslaw with the barbecue chicken was so great together. It was a nice twist on a typical weeknight meal. I highly recommend these tacos!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>BBQ Chicken Tacos</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">adapted from: eatingwell.com</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 c. sour cream (or Greek yogurt)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 Tbsp. sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 Tbsp. lemon juice</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 Tbsp. cider vinegar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 tsp. kosher salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp. pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">dash of hot sauce (I'm pretty sure I used sriracha sauce)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 c. shredded cabbage</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 c. shredded cooked chicken breast</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 c. of your favorite bbq sauce</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">corn tortillas</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">cilantro</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a small bowl, stir together the sour cream, sugar, lemon juice, cider vinegar, kosher salt, pepper and hot sauce. Add the shredded cabbage and stir it until it is coated with the sauce. In a sauce pan over medium heat, stir together the shredded chicken and the barbecue sauce until it is hot. Fill the tortillas with barbecue chicken, top it with the coleslaw and cilantro, and enjoy!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>Carolynhttp://www.blogger.com/profile/16841703245645190935noreply@blogger.com0tag:blogger.com,1999:blog-2803246986329485336.post-32573687219330337662019-12-29T20:41:00.001-08:002019-12-29T20:42:20.375-08:00Fluffy Egg Nog Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG5Rut0ADQPq0Efgc7Zx8tPLKBoFGh5jeoI5UGXILuuPFSFNv13xV8KU6-tEO-q7EP4IImb40kAcMZhGqoyWDJnIrRF-Lbx9vebTggSNI5XZRG7O5R27pkg0Sb0ezj0-9F4UFjSZUg9tcT/s1600/Nov-Thanksgiving+Pie+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG5Rut0ADQPq0Efgc7Zx8tPLKBoFGh5jeoI5UGXILuuPFSFNv13xV8KU6-tEO-q7EP4IImb40kAcMZhGqoyWDJnIrRF-Lbx9vebTggSNI5XZRG7O5R27pkg0Sb0ezj0-9F4UFjSZUg9tcT/s320/Nov-Thanksgiving+Pie+001.JPG" width="320" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Every Thanksgiving, my kids and I try to find a new, fun pie to make. This year we tried Egg Nog Pie. It was a favorite from our pie table. If you like egg nog, you should love this pie!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Egg Nog Pie</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">by: www.meatloafandmelodrama.com</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 prepared pie crust (I made a no bake graham cracker crust the day before)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 3.4 oz box instant vanilla pudding</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 c. egg nog</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 c. whipped topping</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">dash nutmeg</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a large bowl, combine the pudding and egg nog and mix it until it is thick. Sprinkle in the nutmeg. Fold in the whipped topping and spread it into your pie crust. Refrigerate it for 2 hours or until it is firm. </span><br />
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<br />Carolynhttp://www.blogger.com/profile/16841703245645190935noreply@blogger.com0tag:blogger.com,1999:blog-2803246986329485336.post-2525483837679408522019-11-10T21:26:00.000-08:002019-11-10T21:26:02.392-08:00Asian Dipping Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKNUSqVPlXmuCz4gD1iNIzU9k3INsOnv5onDeV_jowySuBkHolx2FNj3eB1g5d1711n4MMb7yrrC-qc2mDjcZ-GV4wJNUCLXAHsaWLoYjBEESvK2q3LhFty5wAc_31VPCC58tIDVBCayxk/s1600/IMG-0663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKNUSqVPlXmuCz4gD1iNIzU9k3INsOnv5onDeV_jowySuBkHolx2FNj3eB1g5d1711n4MMb7yrrC-qc2mDjcZ-GV4wJNUCLXAHsaWLoYjBEESvK2q3LhFty5wAc_31VPCC58tIDVBCayxk/s320/IMG-0663.JPG" width="240" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">This is a great dipping sauce that we have used for wontons, potstickers and dumplings!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Asian Dipping Sauce</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">by: Bettycrocker.com</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. soy sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. rice vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. sesame oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">dash of red pepper flakes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Whisk all the ingredients together in a small bowl until the sugar is dissolved, and then dip to your heart's content! :)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Carolynhttp://www.blogger.com/profile/16841703245645190935noreply@blogger.com0tag:blogger.com,1999:blog-2803246986329485336.post-87104775411329046962019-09-15T15:47:00.002-07:002019-09-15T15:47:46.103-07:00Raspberry Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8pqLSP8MqqhZqLKbPfLwvWw8DFPp5ZrKG0Sou6TjfHL68_7PhtCMkgDCfGvoIDInAdg_KpurrI_4C_jaq9Pu_7D4I72o-7sP9rp6FfmulMtZfD8jgp-D-K4rx-En126EXmrffGwApBR0s/s1600/July-Idaho+Raspberry+Ice+cream+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8pqLSP8MqqhZqLKbPfLwvWw8DFPp5ZrKG0Sou6TjfHL68_7PhtCMkgDCfGvoIDInAdg_KpurrI_4C_jaq9Pu_7D4I72o-7sP9rp6FfmulMtZfD8jgp-D-K4rx-En126EXmrffGwApBR0s/s320/July-Idaho+Raspberry+Ice+cream+001.JPG" width="240" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This summer we had a big family reunion at my grandpa's farm. He has the most delicious raspberries I've ever tasted, so we thought it would be appropriate to use the most delicious raspberries to make the most delicious dessert (ice cream, of course). And it was sooo delicious!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Homemade Raspberry Ice Cream</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">by: 5boysbaker.com</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">2 c. fresh raspberries</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 c. heavy cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 c. whole milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 c. sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 Tbsp. vanilla</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl, stir together the raspberries and 2 Tablespoons sugar and slightly smash them. Put them in the fridge until you are ready to use them. In a mixing bowl, add the heavy cream, milk, 1 1/4 sugar and vanilla and stir it until the sugar is dissolved. Add the raspberries to the cream mixture and chill in the fridge for about 30 minutes. Pour it into your ice cream maker and then make it according to your ice cream maker's instructions. If you want it to be hard ice cream, put it in the freezer until it is more set. We ate it soft and it was so good!</span>Carolynhttp://www.blogger.com/profile/16841703245645190935noreply@blogger.com0tag:blogger.com,1999:blog-2803246986329485336.post-73485219796406895032019-08-18T21:42:00.002-07:002019-08-18T21:42:48.424-07:00My Favorite Chicken Marinade<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6E6zwXVHNbIU8TIkN8g8gnDpVw3Eq9ywvtHBL6MgO1P8IaCKLWincL3OnKVUTZmk0N1BSQbuTlo9dJuCoukByx9um7rZ1nBOrnVlHMYHw7H8n4g8rKDgAJMIlOTbtzGJk5V-5ANoKWPg6/s1600/Aug-Chicken+marinade+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6E6zwXVHNbIU8TIkN8g8gnDpVw3Eq9ywvtHBL6MgO1P8IaCKLWincL3OnKVUTZmk0N1BSQbuTlo9dJuCoukByx9um7rZ1nBOrnVlHMYHw7H8n4g8rKDgAJMIlOTbtzGJk5V-5ANoKWPg6/s320/Aug-Chicken+marinade+001.JPG" width="240" /></a></div>
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I found this marinade recipe early in the summer, and it was so delicious that we have ended up using it multiple times this year. We love it! I have shared it with some of my sisters, and they felt the same. It is now my go-to marinade for grilling.<br />
<br />
<b>Chicken Marinade</b><br />
from: modernhoney.com<br />
<br />
2 lbs. chicken breasts, tenders or thighs<br />
1/3 c. olive oil<br />
3 Tbsp. lemon juice<br />
3 Tbsp. soy sauce<br />
2 Tbsp. balsamic vinegar<br />
1/4 c. brown sugar<br />
1 Tbsp. Worcestershire sauce<br />
1 1/2 tsp. minced garlic<br />
1 1/2 tsp. salt<br />
1 tsp. pepper<br />
<br />
In a bowl, stir all the ingredients together, except for the chicken. Poke the chicken with a fork all over it. Place the chicken in the marinade, either in the bowl, or in a large ziploc bag, and let it marinate for at least 30 minutes in your refrigerator. 4-5 hours of marinading is best, however, I have done mine for about 30 minutes, and it was still very tender. Cook it on your grill and enjoy what's left of your hot summer nights!Carolynhttp://www.blogger.com/profile/16841703245645190935noreply@blogger.com0tag:blogger.com,1999:blog-2803246986329485336.post-57430713678398770252019-07-23T21:36:00.000-07:002019-07-23T21:36:17.394-07:00Mango Rice Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI4Bdw_hT0SRUkPnGg0wEsm0Wn4YcJmrJoqqGlBXKN-SNHVm-T5r824GaFkwf70sIKW1LzmE_P7qbbux_quczX2fgi4y-JHwZqdUtyuH9KjN_0e252H-SSQscBvC_HyoRl7zBpc-flAjqK/s1600/May-Mango+sticky+rice+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI4Bdw_hT0SRUkPnGg0wEsm0Wn4YcJmrJoqqGlBXKN-SNHVm-T5r824GaFkwf70sIKW1LzmE_P7qbbux_quczX2fgi4y-JHwZqdUtyuH9KjN_0e252H-SSQscBvC_HyoRl7zBpc-flAjqK/s320/May-Mango+sticky+rice+002.JPG" width="240" /></a></div>
Jen, Lynnette and I were all given a Thai cooking class by our husbands, for Christmas last year. It was a really fun class, with delicious food to make and eat, plus we got a lot of new recipes that hopefully someday we'll try again! One of the recipes I did try pretty soon after, and it was just as delicious as it had been in the class. Mango Rice Pudding is one of my favorite treats, and this recipe is so easy and so much cheaper than buying it at a Thai restaurant.<br />
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<b>Mango Rice Pudding</b><br />
by: Meiling Dawson<br />
<br />
4 c. cooked short grain white rice<br />
2 cans coconut milk<br />
1 can sweetened condensed milk <br />
fresh mango, cut into small chunks (to equal 2 cups of mango chunks)<br />
<br />
In a large pot, combine the rice, coconut milk and sweetened condensed milk. Cover it and cook it on low heat for about 20 minutes. Let it cool for 10 minutes, and then stir in the mango chunks. You can eat this warm or cold, and store the leftovers in your fridge. When it is chilled, it will become more firm, and you can add milk to make it softer again.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYQ7T2D1zVrCiy3Vd9ZR997HrRTEeU7XM89-zsE_qM5c8yCdm8T1aGA_Tu1oEjE4SXYHV7H1sFGxjXeFtM6SL_iqdGupi7W9j8Axc-S0FsqRLmew6N8S0j3Yssxp0enra891JeIy3oI8s7/s1600/May-Mango+sticky+rice+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYQ7T2D1zVrCiy3Vd9ZR997HrRTEeU7XM89-zsE_qM5c8yCdm8T1aGA_Tu1oEjE4SXYHV7H1sFGxjXeFtM6SL_iqdGupi7W9j8Axc-S0FsqRLmew6N8S0j3Yssxp0enra891JeIy3oI8s7/s320/May-Mango+sticky+rice+001.JPG" width="320" /></a></div>
<br />Carolynhttp://www.blogger.com/profile/16841703245645190935noreply@blogger.com0tag:blogger.com,1999:blog-2803246986329485336.post-35279481603788932862019-03-03T21:24:00.001-08:002019-03-03T21:24:11.050-08:00Soy Glazed Chicken with Peanut Noodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRztIUb00XR0jl0rXZpNQ_uWVGtCsow29Nl0ZG9Y4hD885hRbxO6Kw7bW32WMGUeKlzHzrqmC3QIyOKLHUzPVLpoLyz4J8xPO4TEgl4nrSnGwDX7vahWAfF-6XpB2whRmdtfrsoGDcs24W/s1600/Feb-Valentine%2527s+roses+and+Peanut+noodles+from+family+circle+magazine+2019-02-15+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRztIUb00XR0jl0rXZpNQ_uWVGtCsow29Nl0ZG9Y4hD885hRbxO6Kw7bW32WMGUeKlzHzrqmC3QIyOKLHUzPVLpoLyz4J8xPO4TEgl4nrSnGwDX7vahWAfF-6XpB2whRmdtfrsoGDcs24W/s320/Feb-Valentine%2527s+roses+and+Peanut+noodles+from+family+circle+magazine+2019-02-15+002.JPG" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">The other day I found this recipe in one of my magazines that I accidentally bought. It was piggy backed on a magazine I was buying for my mom for mother's day, and I guess, if nothing else, one good thing came out of that accidental purchase: this recipe!</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<b><span style="font-family: Arial, Helvetica, sans-serif;">Soy Glazed Chicken with Peanut Noodles</span></b></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">slightly adapted from: Family Circle Magazine</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2-3 chicken breasts</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. soy sauce</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. honey</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">12 oz. spaghetti </span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. rice vinegar</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 Tbsp. soy sauce</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 Tbsp. vegetable oil</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 Tbsp. peanut butter (I used creamy, but next time I will definitely use crunchy for the added texture)</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp. sesame oil</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1-2 dashes onion powder</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Season your chicken with salt and pepper. In your instant pot, add 1 c. of water and cook the chicken on high for 8-10 minutes. Meanwhile, in a small bowl, whisk together the 1 Tbsp. of soy sauce and the honey. When the chicken is cooked, baste the honey soy mixture on the chicken. While the chicken is cooking, cook the spaghetti noodles according to the package directions. Drain and rinse them in cold water. Stir together the rice vinegar, 3 Tbsp. soy sauce, vegetable oil, peanut butter, sesame oil and onion powder, until smooth. Toss the sauce mixture with the noodles and serve it with the chicken.</span></div>
Carolynhttp://www.blogger.com/profile/16841703245645190935noreply@blogger.com0