tag:blogger.com,1999:blog-30482375197375409902024-02-07T19:43:10.143-08:00Christy's Kitchen Creations..sharing the fun and flavors of food with my family and friendsChristyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.comBlogger112125tag:blogger.com,1999:blog-3048237519737540990.post-31255778630371746992011-02-03T06:59:00.000-08:002011-02-03T06:59:26.954-08:00Reece Peanut Butter Cup Chocolate Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUZ80wfZyirXf4eXKf4kZZ6BEU-A1tpPAzFkKVEy3iFBS3DNfV6OFVHHA323Z2MPGyRuBZ-ky6vbTtdlDWEEy_LLzyJGuxT0AbTT-Ik57grXRdvrTtJx2icWrnSBPFhbCzxg6cV9a3CVI/s1600/IMG_2705b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUZ80wfZyirXf4eXKf4kZZ6BEU-A1tpPAzFkKVEy3iFBS3DNfV6OFVHHA323Z2MPGyRuBZ-ky6vbTtdlDWEEy_LLzyJGuxT0AbTT-Ik57grXRdvrTtJx2icWrnSBPFhbCzxg6cV9a3CVI/s400/IMG_2705b.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">What's a girl to do while cooped up in the house during an ice storm? Make ice cream, of course! :) For Christmas, I received David Lebovitz's book, "The Perfect Scoop". It's the most amazing collection of ice cream and sorbet recipes I've read. I chose the Chocolate recipe to be my first because I had an entire bag of Reece Cup minis lying around and knew if I mixed those into the ice cream, my family would elevate me to "Diva" status...at least while they savored their bowls of deliciousness! Plus, I couldn't wait to have the opportunity to take a picture using these gorgeous dessert dishes that I inherited from my Granny and knew the chocolate would photograph beautifully in the clear glass. </span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">This ice cream was beyond delicious! Every spoonful was incredibly creamy and chocolaty! I couldn't believe that any homemade ice cream could develop the richness of flavor that this recipe does. I can't imagine purchasing another quart of chocolate ice cream, especially with grocery prices escalating, when I can create an all natural, delicious recipe at home for half the cost! Oh-did I forget to mention that the Reece Cups were DIVINE mixed in with the chocolate! Best idea EVER!</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">From the heart of my kitchen to yours, may your experience be fun and the food always flavorful! Enjoy!</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><u><b>Chocolate Ice Cream</b></u></span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">2 cups heavy cream</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">3 tablespoons unsweetened Dutch-process cocoa powder</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">5 oz. bittersweet or semisweet chocolate, chopped (I used bittersweet)</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 cup whole milk</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">3/4 cup sugar</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Pinch of salt</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">5 large egg yolks</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1/2 teaspoon vanilla extract</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">15 miniature Reece Peanut Butter Cups, chopped (my addition)</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">2. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.) </span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">**After the mixture was finished in my ice cream maker, I stirred in the Reece Cups, poured it into a freezer proof container and froze it for 5 hours. Delish!</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Source: David Lebovitz-The Perfect Scoop</span></div>Christyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com14tag:blogger.com,1999:blog-3048237519737540990.post-54687412264676682952011-02-01T07:13:00.000-08:002011-02-01T07:13:59.700-08:00Santa Fe Beef Stew<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSAPnaB1uAQXcQOfAya3GFaJNYrCRD9hmBJUiS3bw5aUmJZRzSu95FnDgHSdn-1yFD1KsLFI_CFj41pz48CHnLSyIA_PfPtz1GDQ-PVYqVZqnULVp-7iyewdS6KD4CUMqAQ48EtsJVJZQ/s1600/IMG_2109b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSAPnaB1uAQXcQOfAya3GFaJNYrCRD9hmBJUiS3bw5aUmJZRzSu95FnDgHSdn-1yFD1KsLFI_CFj41pz48CHnLSyIA_PfPtz1GDQ-PVYqVZqnULVp-7iyewdS6KD4CUMqAQ48EtsJVJZQ/s400/IMG_2109b.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">I LOVE my slow cookers! Do you? My slow cooker has been a huge helpmate in saving family dinner times lately. No matter how many directions we are committed to running in the evening with the kids, I can feel confident that there is a hot meal waiting for all at home. </span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"> As our kids have gotten older, their taste palates have grown and they are more apt to try new dishes...thank goodness! This meal is one that I don't think they would have eaten not long ago. But when I served this a few months ago, they devoured every bite and went back for more. We all couldn't believe how moist and tender the stew meat was, it just melted in our mouths! I think one of the things they liked most about it was the "kick" the stew has from the green chili's and taco seasoning. It takes the every day beef stew and brings it up a notch. </span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">I actually took bits and pieces from two separate recipes from the same cookbook to prepare this the way I thought my family would like it. If you decide to try this for your loved ones, I hope they enjoy it as much as we did!</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">From the heart of my kitchen to yours, may your experience be fun and the food always flavorful! Enjoy!</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><u><b>Santa Fe Beef Stew</b></u></span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><u><b><br />
</b></u></span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">2 lbs. stewing meat, cubed</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">2 Tbsp. oil</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 large onion, diced</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">2 garlic cloves, minced</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 1/2 cups water</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 Tbsp. dried parsley flakes</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">2 beef bouillon cubes (I used beef base)</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 tsp. ground cumin</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1/2 tsp. salt</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">3 carrots, sliced</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">4 potatoes, peeled and cubed </span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">14 1/2-oz. can diced tomatoes</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">14 1/2-oz. can green beans, drained, or 1 lb. frozen green beans (I used 1 quart home canned bean)</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">14 1/2-oz. can corn, drained, or 1 lb. frozen corn</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">4-oz. can diced green chilies</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 pkg. dry taco seasoning mix</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1. Brown meat, onion, and garlic in oil in saucepan until meat is no longer pink. Place in slow cooker.</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">2.Stir in remaining ingredients.</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">3. Cover. Cook on High 30 minutes. Reduce heat to Low and cook 4-6 hours.</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Source: Fix-It and Forget-It Big Cookbook</span></span></div>Christyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com3tag:blogger.com,1999:blog-3048237519737540990.post-75172785266386673272011-01-28T08:18:00.000-08:002011-01-28T08:20:09.554-08:00Chocolate Peanut Butter Revel Bars<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik0elgQWg4QSeJPBWoAHooHBASOL9p3-VYUe-NEobLPl3-hMMp3BnMw1jV4nEmtSv2wrP4cmDPk7ppAedZbPI6jqklxpllCtT8JjdScnxpbG9YLgL3V1zN4SGCe0ZAi-qhjrAfRKIrN84/s1600/IMG_2420b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik0elgQWg4QSeJPBWoAHooHBASOL9p3-VYUe-NEobLPl3-hMMp3BnMw1jV4nEmtSv2wrP4cmDPk7ppAedZbPI6jqklxpllCtT8JjdScnxpbG9YLgL3V1zN4SGCe0ZAi-qhjrAfRKIrN84/s400/IMG_2420b.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Hello there foodie friends! I can't believe that it's been nearly a year since I last posted. Goodness! Let me share with you a brief explanation to my absence the last twelve months. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Not long after my last post, my beloved Granny was not feeling well. She was taken to the hospital where we were informed that she was riddled with cancer in her abdomen. Granny was a tiny, little thing standing at her full height of 4'10" on a good day and MAYBE weighed 85 pounds. The cancer made her stomach protrude like she was 5 month's pregnant and with every passing day, she grew a little more. The good Lord gave us six beautiful days from her diagnosis to her passing to share lots of tears, heart-felt laughter, precious memories and the opportunity to say good-bye. Granny told my kids every night that she had no regrets and was ready to go home to be with her Savior. Not many people have the chance for this kind of closure and we are so incredibly thankful for this amazing gift.</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">After Granny's passing, I lost my passion for baking. I've shared with you before that Granny was an incredible cook/baker and, as a child, I spent many hours at her apron strings just trying to absorb hints, tricks and her talent in the kitchen. I thought that my desire to bake had died right along with her and even thinking of blogging anything made my want to cry. The few times she looked at my blog, she oohed and ahhhed over the pictures and recipes and seemed so proud of this little blog. </span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Just after Christmas, I came to the conclusion that the best way to honor Granny's memory and legacy was to get back into the saddle and begin blogging again. I can't promise regular postings, thanks to the crazy schedule with four kids' activities. But, I can tell you that I am excited to return to blogging about food and look forward to build new friendships through this little thing I call "Christy's Kitchen Creations". I hope you'll have a seat at my kitchen table, enjoy a cup of coffee with me and let's share a recipe or two. :)</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">This first recipe I'm sharing with you I baked when our family was visiting from Atlanta after Christmas. Everyone in our family loves the chocolate-peanut butter combination and these bars sounded perfect to prepare for company. I have no idea why they're called "revel" bars. Maybe it's because the amazing taste of the fudgy, chocolaty middle is sandwiched between yummy oatmeal layers that leave you wanting to take just one. more. bite. ? All I do know is that the entire batch of bars was devoured in less than one day! That's a definite stamp of approval around our house.</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">From the heart of my kitchen to yours, may your experience be fun and the food always flavorful! Enjoy!</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><u><b>Chocolate Peanut Butter Revel Bars</b></u></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Yield: 20 large <b class="highlighted4">bars</b></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">14 tablespoons <b class="highlighted2">butter</b>, at room temperature<br />
2 cups packed brown sugar<br />
1 teaspoon baking soda<br />
2 eggs<br />
2 teaspoons vanilla<br />
2 1/2 cups flour<br />
3 cups quick cooking oats</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i>For Filling:</i><br />
1 1/2 cups semisweet <b class="highlighted0">chocolate</b> chips<br />
1 14-ounce can sweetened condensed milk<br />
1/2 cup <b class="highlighted1">peanut</b> <b class="highlighted2">butter</b><br />
1/2 cup peanuts, chopped<br />
2 teaspoons vanilla</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Preheat oven to 350˚F. <b class="highlighted2">Butter</b> the bottom and sides of a 9- x 13- inch baking pan and line with parchment paper. Set aside.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">In the bowl of a stand mixer fitted with the paddle attachment, beat the <b class="highlighted2">butter</b>, brown sugar and baking soda until creamy. Beat in the eggs one at a time, then add 2 teaspoons of vanilla.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">With the mixer on low, slowly add in the flour and mix until completely incorporated, scraping down the sides of bowl as you go. Stir in the rolled oats (you may need to use a little elbow grease to mix them in). Set dough aside.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Using your hands, evenly press about two-thirds of the oat mixture into the bottom of the baking pan. Set the rest of the dough aside.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">For the filling, combine the <b class="highlighted1">peanut</b> <b class="highlighted2">butter</b>, <b class="highlighted0">chocolate</b> and sweetened condensed milk in a medium sized microwave safe bowl. Heat in the microwave for 1 minute, stirring every 20 seconds, or until <b class="highlighted0">chocolate</b> is melted. Stir to make the mixture smooth, then add peanuts and 2 teaspoons vanilla.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Spread the <b class="highlighted0">chocolate</b> filling evenly over the oats mixture with a rubber spatula. Dot the remaining oat (dough) mixture over the top of the <b class="highlighted0">chocolate</b>.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Bake for 22-25 minutes, until top is lightly browned. The <b class="highlighted0">chocolate</b> may still look moist. Allow <b class="highlighted4">bars</b> to cool completely on a wire rack before cutting into individual <b class="highlighted4">bars</b>.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Source: Pennies on a Platter </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Christyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com9tag:blogger.com,1999:blog-3048237519737540990.post-31812911000114208822010-02-03T09:50:00.000-08:002010-02-03T09:50:02.263-08:00Easy Cinnamon Bread<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKiVFmogWi7LlfSDPw1vPj0t9NEC46HiChmT-NuvqnJexUsdo1zocuuFJHI7E8H68_2KjixzJHuDpqqTM5tBJ483GvdFmRb34cLOJq7s2fO0N8S006o77Tl79eG2FvBk425GqanF4jP70/s1600-h/IMG_9023.b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKiVFmogWi7LlfSDPw1vPj0t9NEC46HiChmT-NuvqnJexUsdo1zocuuFJHI7E8H68_2KjixzJHuDpqqTM5tBJ483GvdFmRb34cLOJq7s2fO0N8S006o77Tl79eG2FvBk425GqanF4jP70/s400/IMG_9023.b.jpg" width="271" /></a></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Do you love cinnamon rolls? Do you wake up and crave the cinnamony goodness that oozes out of the hot, iced roll? Do you lack the time and effort it takes to prepare homemade yeast rolls first thing in the morning? If you're like me, you answered yes to all of the questions above. Added to that is the fact that my kids could eat sugary, yeasty goodies every morning of the week (sorry teachers!) and beg me to bake something of that nature daily. I have to admit that one of our favorites is Pillsbury's Orange Rolls that you purchase in the can in the dairy section. Gasp! :) Seriously, don't knock it until you have to get two kids on the bus at 6:45 in the morning! Who sets these time schedules anyway? Goodness, but I'm barely coherant that early in the morning.</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Oh, but I digress! In the evenings, after the kids are tucked snugly in their beds, I often grab a cookbook off the shelf and sit and read through it. There's nothing more relaxing than perusing through cookbook after cookbook picking up hints and tricks for cooking and baking as well as bookmarking tasty recipes to try on my gullible (I mean-willing) family. One book that I pick up often is "The King Arthur Flour Baker's Companion". If you don't have this one in your library yet, add it to your wish list, beg and plead for it or make up a special occassion that will give you a reason to run out right now and buy it. Seriously, it's a must have.</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">The other night while reading through the "yeast" section of the cookbook, this recipe leaped off the page at me. "Easy Cinnamon Bread". Hmmm? Yeast. Cinnamon. Sugar. AND...cinnamon chips!! Holy Yum! Delicious cinnamon roll taste in bread form. I HAD to make this bread! I set aside some time the next night and whipped up this very simple to make bread. Oh the smells that lofted through our house as this was baking. The kids and I were practically drooling just waiting for it to finish, but once we did get a nibble of the fresh baked yumminess...it was well worth the wait! The bread was wonderful the day of baking and the following day. After that, it was a tad stale, but we toasted it up, smoothed it with butter and enjoyed the remainder of the loaf. I'm thinking that I'll try baking up a loaf on a Wednesday or Thursday, slice it up into large slices and plan to fix Cinnamon-French Toast on a Saturday morning. Doesn't that sound divine?</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: red; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: large;">Easy Cinnamon Bread</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">3 cups (12 3/4 ounces) unbleached all-purpose flour</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1/2 (3 1/2 ounces) sugar</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">2 teaspoons instant yeast</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 teaspoon cinnamon</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 teaspoon salt</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 cup (8 ounces) warm milk</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1/4 cup (2 ounces) butter, melted</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 large egg</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 teaspoon baking powder</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 cup (6 ounces) cinnamon chips</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Cinnamon-sugar, for topping</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">In a large bowl, mix together the flour, sugar, yeast, cinnamon and salt. In a separate bowl, whisk together the milk, butter, and egg. Combine the wet and dry ingredients, beating until smooth. Cover and let the batter rest at room temperature for 1 hour, then stir in the baking powder and cinnamon chips.</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Preheat the oven to 350 degrees.</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Spoon the batter into a greased 8 1/2 X 4 1/2-inch loaf pan. Sprinkle the top with the connamon sugar.</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Bake the bread for 35 to 40 minutes, until a cake tester inserted into the center comes out clean. Remove the bread from the oven, let it rest in the pan for 5 minutes, then transfer it from the pan to a rack to cool completely. Don't slice the bread while it's hot; it will slice much better when it's completely cool.</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Source: The King Arthur Flour Baker's Companion</span></span></div>Christyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com47tag:blogger.com,1999:blog-3048237519737540990.post-42597577496634305222010-02-01T10:24:00.000-08:002010-02-01T11:45:28.509-08:00Garlic-Herb Braid<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimV-s9AKJwHZwVrqlAh6Ir8u0lWQR6FhZ9vdlllSi0ovsHIKmP308IsDexVGmoby9ZRr-TB2tqntQ7ILkq-Z463DgQvohDqrpLSAIMf4eLTySZvisgNIZz9j43Ts6esod-4DEcPohYCmc/s1600-h/IMG_9018.b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimV-s9AKJwHZwVrqlAh6Ir8u0lWQR6FhZ9vdlllSi0ovsHIKmP308IsDexVGmoby9ZRr-TB2tqntQ7ILkq-Z463DgQvohDqrpLSAIMf4eLTySZvisgNIZz9j43Ts6esod-4DEcPohYCmc/s400/IMG_9018.b.jpg" width="302" /></a> </div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">I have always loved baking homemade bread but haven't always had the best of luck with yeast. Baking, for me, is an exact science; follow directions precisely and the end result should be a perfect creation of my detailed efforts. However, yeast is entirely different and can seem extremely tempermental. When proofing the yeast, if the temperature of the liquid is too hot, you can "kill" the yeast. If it's too cool, the yeast won't activate. Add too much flour, your crumb may be too dense. Not enough? Too sticky. This can be a daunting task for the home baker like me. I've come to the conclusion that working with yeast and bread baking is one of those tasks that you just have to pull yourself up by your boot straps, jump in with both feet and bake, bake, bake. As I consistently tell my children, "If you want to be good at anything, it takes effort, lots of time and practice". :)</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">This bread recipe came from my latest "Simple & Delicious" food magazine. Staying true to its cover title, this bread recipe was a cinch to throw together, took no time at all to rise and had a deliciously moist crumb that suited our Italian meal perfectly. The combination of herbs and garlic would compliment many varieties of main dishes. Not to mention, it makes a beautiful presentation for the everyday meal or would impress your dinner guests for a lovely, more formal evening.</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">If you're like me and are little wary of working with yeast, this would be a perfect recipe for you to throw into the ring as a practice bread. The yeast is not proofed in any liquid but is added in with the dry ingredients and then the wet ingredients are mixed in. Simple! The dough is needed by hand, which can be very theraputic and then braided and rests for 25 minutes. Short, sweet and perfect for any night of your week.</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: red; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: large;">Garlic-Herb Braid</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">4 to 4 1/2 cups all-purpose flour</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">3 Tbsp. sugar</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">2 pkg. (1/4 oz. each) quick-rise yeast</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">2 tsp. dried basil</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1-3/4 tsp. dill weed</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1-1/2 tsp. salt</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">3/4 tsp. garlic powder</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">3/4 tsp. dried rosemary, crushed</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">3/4 cup 2% milk</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1/2 cup water</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1/4 cup butter, cubed</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 egg</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 Tbsp. butter melted</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and cubed butter to 120-130 degrees. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Divide dough into thirds. Shape each into a 15-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise in a warm place until doubled, about 25 minutes.</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Bake at 375 degrees for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool.</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Source: Taste of Home's "Simple & Delicious" Jan/Feb 2010</span></span></div>Christyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com15tag:blogger.com,1999:blog-3048237519737540990.post-32723278059475661522010-01-28T07:33:00.000-08:002010-01-28T07:34:58.428-08:00Saucy Italian Orzo<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfisTEn54b6isKiA6na_V4Cw5pIDRNZ6C4GfUYBKakTMZfInAkY0HmgdIrAMHcADfMBJVqv-f-9hguDxODuqqsR6ntCHJYy3Gsb01MXiK9NRSXNFutq0TsvtmbP0Si-APsZ5ZZy_-Auto/s1600-h/IMG_9032.b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfisTEn54b6isKiA6na_V4Cw5pIDRNZ6C4GfUYBKakTMZfInAkY0HmgdIrAMHcADfMBJVqv-f-9hguDxODuqqsR6ntCHJYy3Gsb01MXiK9NRSXNFutq0TsvtmbP0Si-APsZ5ZZy_-Auto/s400/IMG_9032.b.jpg" width="327" /></a><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">A new favorite cooking magazine of mine is Taste of Home's "Simple & Delicious". It's packed full of wonderfully tasty recipes that are perfect for those busy weeknights when I don't have much time to spend in the kitchen but want to put something hearty and nutritious on the table for dinner. (Hence, the title "Simple & Delicious"...duh!!) During my last menu planning session I chose several recipes from the Jan/Feb issue and I can't wait to share them all with you in upcoming posts! This first dinner recipe was so incredibly quick and easy to prepare. I actually over estimated the time it would take to cook that I had time to choose and bake up a loaf of garlic-herb bread (look for in my next post) to serve alongside our meal. WOW! The original recipe called for 1 lb. of hamburger but since I was doubling this recipe to share with <a href="http://www.delectabledining09.blogspot.com/">Sarah</a> for our meal co-op, I added 1 lb. of Italian sausage to boost the flavors a little. I would highly recommend that you consider doing this if you decide to try this meal for your family, the sausage was a perfect addition and really vamped up the taste of the entire dish. Another huge added plus for me was the addition of spinach at the end of the cooking time! It not only added a beautiful color to the entire dish, but was also a major nutritional and healthy addition. Major points in my book! The little food critics in my home gave this two-thumbs up each as they raved over the "cute little pasta thingies" (orzo). Oh-the phrases of children. I love being their Mom!</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: red; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: large;"><b>Saucy Italian Orzo</b></span><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 1b. ground beef (or 1/2 lb. beef and 1/2 lb. Italian sausage)</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 large onion, chopped</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">3 garlic cloves, minced</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">2 cans (14.5 oz. each) diced tomatoes with basil, oregano and garlic</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 can (14.5 oz.) beef broth</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 can (6 oz.) tomato paste</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">3/4 cup uncooked orzo pasta</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 tsp. Italian seasoning</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">2 cups fresh baby spinach</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">In a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"> </span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Stir in the tomatoes, broth, tomato paste, orzo and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until orzo is tender. Add spinach; cook and stir until spinach is wilted.</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><br />
</span><br />
</div><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Source: Taste of Home's "Simple & Delicious" Jan/Feb 2010</span>Christyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com9tag:blogger.com,1999:blog-3048237519737540990.post-74533567824607461572010-01-25T10:36:00.000-08:002010-01-27T18:48:29.765-08:00Cheesy BBQ Chicken - Copy cat Chili's Monterey Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaeYdZCdLGPleCDXR9RDXiO9nyjRj3BLNH8ISvv8KR8RgsDUkh50h017dEE9s1RHAOVkY8WPbuEQcOFYO3745COYikLHVlGb5b8-MWmRKoHlYQEyDmKnle2uJQfB0rRBBK0Qi7KXqebG4/s1600-h/IMG_8710.b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaeYdZCdLGPleCDXR9RDXiO9nyjRj3BLNH8ISvv8KR8RgsDUkh50h017dEE9s1RHAOVkY8WPbuEQcOFYO3745COYikLHVlGb5b8-MWmRKoHlYQEyDmKnle2uJQfB0rRBBK0Qi7KXqebG4/s400/IMG_8710.b.jpg" width="400" /></a><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">If you're looking for a light dinner recipe, this little baby is not for you. However, if you'd like to prepare a wonderful, flavorful, "just-like-Grandma-used-to-make" meal, then stick with me for a few moments. I prepared this meal back in November (I know-sad huh?) when I was excited to use my new iron skillet. Ah, the silly things that cause me to be giddy lately. :) I found the recipe on "<a href="http://www.mommyskitchen.net/">Mommy's Kitchen</a>" when I was menu planning late one evening. The combination of bacon, chicken and barbeque sauce had me salivating over my coupons and I couldn't wait for the opportunity to fix this for the fam. This was a definite success with all (a couple of my kids took the bacon off) and made for a fantastic sandwich for Marty's lunch the next day. </span><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">If you're counting the calories and fat but would still like to prepare this for dinner, try using Canadia bacon for the top. It offers just as much flavor as regular bacon with half the fat and calories. Yum!</span><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!</span><br />
</div><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: small;">Cheesy BBQ Chicken</span></b><br />
</div><span id="fullpost" style="display: inline;"><b><span style="color: #ffcc66; font-size: 130%;"></span><span style="font-size: small;"><span style="color: #cc0000; font-family: Georgia,"Times New Roman",serif;">(Copy Cat Chili's Monterey Chicken)<br />
</span></span></b><span style="font-size: small;"><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">4 boneless, skinless chicken breasts</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">8 slices of bacon, cut in half</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">1 onion, caramelized (I omitted)</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">1 bottle of BBQ sauce (or homemade)</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">Shredded Cheese</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">(cheddar or colby jack shredded cheese blend)</span><br style="font-family: Georgia,"Times New Roman",serif;" /><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">Place chicken breasts in large zip lock bag and pour enough BBQ sauce in bag to cover the chicken. Marinate them in the fridge from about 30 minutes. Preheat oven to broil HI, with rack 4 inches from heat In a large oven proof skillet( I used my trusty cast iron skillet), over medium heat, saute chicken until mostly done, about 4 minutes per side. Pour some BBQ sauce over chicken. Place desired amount of onions on the chicken. Cover with cheese (how ever much you want) Place bacon on top. I stuck a toothpick or two through the bacon to keep it from curling while broiling. Place pan in the oven and broil until the bacon has crisped up, about 5 minutes. Or until the chicken reads 165 on a instant read thermometer. If after you have broiled th chicken it still isnt cooked through, lower the temp to 450 and cook till juices run clear.</span></span></span><br />
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<span id="fullpost" style="display: inline;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Source: <a href="http://www.mommyskitchen.net/">Mommy's Kitchen</a></span></span></span>Christyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com13tag:blogger.com,1999:blog-3048237519737540990.post-37731631447212045972009-12-20T18:58:00.000-08:002009-12-20T19:01:04.147-08:00Christmas Cookie Bouquets 2009<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/AVvXsEhs6J-J9KsmJ7hgfESzPJ9h_k8n8TQo8AVmWfjUXBCw_GDcIfDRQJ63HcwlTVrP-wpuUS8p0eJUg8Nb0-Ss4MHot1vFJEju5UuA04MwVX-0zamBgadfYRKMgXsMb9fusBH_Gyv5Ot9ijI0/s1600-h/IMG_8817b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6J-J9KsmJ7hgfESzPJ9h_k8n8TQo8AVmWfjUXBCw_GDcIfDRQJ63HcwlTVrP-wpuUS8p0eJUg8Nb0-Ss4MHot1vFJEju5UuA04MwVX-0zamBgadfYRKMgXsMb9fusBH_Gyv5Ot9ijI0/s400/IMG_8817b.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Round one of sugar cookie baking, decorating, packaging and giving was completed this past week. Looking back at last year's </span><a href="http://christyskitchencreations.blogspot.com/2008/12/christmas-cookie-bouquets.html" style="font-family: Georgia,"Times New Roman",serif;">cookies</a><span style="font-family: Georgia,"Times New Roman",serif;"> proves the old theory true, "everything gets better with practice". Last Christmas was my first attempt with royal icing and sugar cookies and while they turned out pretty cute and were appreciated by all who received one, I am much more pleased with this year's version. Plus, I had WAY more fun planning and decorating these cute little goodies!</span></span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRicxRn3FXsUqmgX6k06l8DtnT8rUuhHdy2kWVFcw0emb9p7HVPhfW0aISsZtoewpel3Ub4EvC9ihVJAygHc0qjyu71ZrZkIqD4yXT5ujwM3YtthU1xnRxvyDCBnoH1VBCcu5aNUnZdik/s1600-h/IMG_8798b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRicxRn3FXsUqmgX6k06l8DtnT8rUuhHdy2kWVFcw0emb9p7HVPhfW0aISsZtoewpel3Ub4EvC9ihVJAygHc0qjyu71ZrZkIqD4yXT5ujwM3YtthU1xnRxvyDCBnoH1VBCcu5aNUnZdik/s400/IMG_8798b.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"> <span style="font-family: Georgia,"Times New Roman",serif;">The gingerbread house was the "centerpiece" of each of the bouquets. I loved the simplicity of the gingerbread boy and girl. Cute!! </span><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCYd8P7JMNTVAyXrYfDCl8R_WLeO-gvzx8k6dPu7sfk4QonddgUQ28Zm8s2pQRhhfn6_6Ir7CE7d-F2uK2JIg1UMxpJWrZqvipQ992BYEnzWYjgpCEhUzXHIQauqVlmy7jirTI_meOFA/s1600-h/IMG_8804b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCYd8P7JMNTVAyXrYfDCl8R_WLeO-gvzx8k6dPu7sfk4QonddgUQ28Zm8s2pQRhhfn6_6Ir7CE7d-F2uK2JIg1UMxpJWrZqvipQ992BYEnzWYjgpCEhUzXHIQauqVlmy7jirTI_meOFA/s400/IMG_8804b.jpg" /></a><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"> These three turned out to be my favorites of the bunch. I was so incredibly pleased with Santa and wanted to curl up and snuggle with Frosty! <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTrB13hwIdt0HUmaSdhGcARh1amozP2S7KB0_-u3VzWVmPcdCVCP2q-YbwB1iZULv5jbaiXDh8UBn6-CyFW0ZjNTqFuCFMoWv7Efb2WGuQszDy13yBWVokq-k_Ml1atVLUm_wz9vpGGhw/s1600-h/IMG_8808b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTrB13hwIdt0HUmaSdhGcARh1amozP2S7KB0_-u3VzWVmPcdCVCP2q-YbwB1iZULv5jbaiXDh8UBn6-CyFW0ZjNTqFuCFMoWv7Efb2WGuQszDy13yBWVokq-k_Ml1atVLUm_wz9vpGGhw/s400/IMG_8808b.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;">The holly on the stocking was such a sweet addition. The peppermint candy and candy cane went perfectly with the gingerbread house.</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Ek5UarW9gCP3RR7df_CZyluCtorzm0JC58epxol7HwAvvqg5kvKqihHkswRBGoMpOVBpB_bTP9IUFGmcIafz7mMi_Dxm1J1bLkEGKJ8Wc4ClRRCsyA40Uw2rz7GXcIb8RBVHA-vmYa8/s1600-h/IMG_8796b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Ek5UarW9gCP3RR7df_CZyluCtorzm0JC58epxol7HwAvvqg5kvKqihHkswRBGoMpOVBpB_bTP9IUFGmcIafz7mMi_Dxm1J1bLkEGKJ8Wc4ClRRCsyA40Uw2rz7GXcIb8RBVHA-vmYa8/s320/IMG_8796b.jpg" /></a><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">The entire batch of 76 cookies that were completed very "early" in the morning. Some were for gifts and THANKFULLY there were several orders in there too which made the lack of sleep worthwhile. :)<br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;">From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!</span> <br />
</div>Christyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com11tag:blogger.com,1999:blog-3048237519737540990.post-4690955420171890392009-12-08T08:44:00.000-08:002009-12-08T08:44:11.401-08:00Cheddar Topped Shepherd's Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0CFetCx11iCODPMwn5066Ldyzczw6xIC_AxDCInxofRk6EiZDeOe8D9crwr8rsbHZ4Q6InF966P2cLm-roi9_vSObD6e4ha3-wkJjq9pXQDkIdtUUYqCmYalPF2cEISCDI4Jb-kat4Fc/s1600-h/IMG_8779.edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0CFetCx11iCODPMwn5066Ldyzczw6xIC_AxDCInxofRk6EiZDeOe8D9crwr8rsbHZ4Q6InF966P2cLm-roi9_vSObD6e4ha3-wkJjq9pXQDkIdtUUYqCmYalPF2cEISCDI4Jb-kat4Fc/s400/IMG_8779.edit.jpg" /></a><br />
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</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">I love one-dish meals! They are so versatile. Often, they are time saving, they offer less clean-up for the cook and they're great for busy weeknights. I won't lie, it has taken my kids some time and maturation to learn to like or at least try these types of meals, but more often than not, they end up really liking it.<br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">I have always loved shepherd's pie. To me, it's one of the ultimate comfort foods. But, I've never fixed it for my family because only a few of us are mashed potato fans. When I saw this recipe that added sharp cheddar cheese to the potatoes, I knew I had to give it a try. The kids LOVE anything drowned in cheese. This did not disappoint! There is cheese stirred into the potatoes and then the entire dish is covered with more cheese that becomes a beautiful, delicious crisp topping to an already wonderful meal! Yum!<br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">This would be a great dish to serve if you're planning on hosting family and friends over the holiday season because it can be made up to a day ahead of time and refrigerated separately. What a great time-saver for the busy hostess! This was also one of our "co-op" meals that was shared with my friend <a href="http://www.delectabledining09.blogspot.com/">Sarah </a>and her family. :)<br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><b><span style="font-size: small;">Cheddar Topped Shepherd's Pie</span></b><br />
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</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">2 pounds baking potatoes (about 4), peeled and thinly sliced or cubed<br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">coarse salt and ground pepper<br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">1 tablespoon vegetable oil<br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">6 medium carrots, halved lengthwise, and thinly sliced<br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">6 celery stalks, thinly sliced<br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">1 large onion, chopped<br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">1/2 teaspoon dried thyme<br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">1/4 cup all-purpose flour<br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">1/4 cup tomato paste<br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">2 pounds ground beef chuck<br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">1 cup whole milk<br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">1 1/2 cups shredded sharp cheddar cheese (6 ounces)<br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">1. Preheat oven to 450 degrees. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil, reduce to a simmer. Cook until potatoes are easily pierced with a fork, 15-20 minutes.<br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">2. Meanwhile heat oil in a 5-quart Dutch oven or heavy pot over medium-high heat. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.<br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">3. Drain potatoes; return to pan. Cook over medium heat, stirring until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1cup of cheese. Mash until smooth; season with salt and pepper.<br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">4. Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Sprinkle remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes. (If topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.<br />
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</div><span style="font-family: Georgia,"Times New Roman",serif;">Source: I can't remember where I copied this recipe from.</span>Christyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com10tag:blogger.com,1999:blog-3048237519737540990.post-5041467394825686452009-11-13T07:29:00.000-08:002009-11-13T07:29:25.872-08:00Chicken Corn Chowder<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3-Sw8qgZG0VO6y2ZU988MwO-1yLfRgSOkU5UtoG9VIEWefuk9TNTxAySlx6DwVGnbNvyZEwfnYbyCKwc8qt6sP2ffCPo2ap5F5VoRQAGO15N1rbCDqHsPt0qKKv1o7z70ziXBjXzJ8Q/s1600-h/Chicken-Corn+Chowder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3-Sw8qgZG0VO6y2ZU988MwO-1yLfRgSOkU5UtoG9VIEWefuk9TNTxAySlx6DwVGnbNvyZEwfnYbyCKwc8qt6sP2ffCPo2ap5F5VoRQAGO15N1rbCDqHsPt0qKKv1o7z70ziXBjXzJ8Q/s400/Chicken-Corn+Chowder.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;">I've said it before, but it bears repeating, I love the Autumn season. I enjoy all the beautiful Fall colors, the crisp chill in the air, the beginning of Colts football and, of course, I love that the seasonal changes influence my cooking and baking. Fewer meals are planned for the grill while dinners become heartier, comfier soups and stews cooked on the stove-top or slow cookers. Fruity, leafy salads begin taking the backseat as squash casseroles and potatoes jump into the drivers seat and park on our dinner tables. Oh, Fall is such a beautiful and wonderful "experience" all around!<br />
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</div><div class="separator" style="clear: both; text-align: left;">This chowder was perfect to serve my family after an evening of soccer and cheer practices. Both boys were cold from the damp, chilly weather and the girls were simply famished after a long day of school and practice. The chowder has so many wonderful flavors that come from the addition of celery, onion, red pepper and jalapeno pepper. Yes, jalapeno. I was so thankful that I followed Melanie's advice and added this. She shared that the pepper didn't add "heat" to the chowder, but gave it a delicious flavor, and she was so right. We LOVED this recipe so much that I'm already planning to prepare this with some leftover turkey the day after Thanksgiving. This will be perfect to return home to after a busy day of Christmas shopping. :)<br />
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</div><div class="separator" style="clear: both; text-align: left;"><b>Chicken Corn Chowder</b><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">**Plan Ahead: This recipe calls for cooked chicken. (Thanks Mel!)<br />
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</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons extra virgin olive oil<br />
</div><div class="separator" style="clear: both; text-align: left;">2 stalks of celery, finely chopped<br />
</div><div class="separator" style="clear: both; text-align: left;">1 red bell pepper, finely chopped<br />
</div><div class="separator" style="clear: both; text-align: left;">1 medium onion, finely chopped<br />
</div><div class="separator" style="clear: both; text-align: left;">1 jalapeno, finely chopped, seeds and membrane removed (DON'T omit this!!)<br />
</div><div class="separator" style="clear: both; text-align: left;">1/4 cup thinly sliced or cooked chopped ham<br />
</div><div class="separator" style="clear: both; text-align: left;">3 cloves garlic, minced<br />
</div><div class="separator" style="clear: both; text-align: left;">2 (14-oz.) cans chicken broth<br />
</div><div class="separator" style="clear: both; text-align: left;">3 tablespoons flour<br />
</div><div class="separator" style="clear: both; text-align: left;">3 ears of fresh corn kernels or 1 1/2 cups frozen corn kernals<br />
</div><div class="separator" style="clear: both; text-align: left;">2 large chicken breasts, cooked and shredded<br />
</div><div class="separator" style="clear: both; text-align: left;">4 oz. softened cream cheese<br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup milk<br />
</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon salt<br />
</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon pepper<br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup shredded cheddar cheese<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth. (Make sure your cream cheese is really soft or you'll have lumps in the mixture!) Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve.<br />
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</div><div class="separator" style="clear: both; text-align: left;">Source: <a href="http://www.mykitchencafe.blogspot.com/">My Kitchen Cafe</a><br />
</div>Christyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com17tag:blogger.com,1999:blog-3048237519737540990.post-68555761300328994862009-11-12T07:10:00.000-08:002009-11-12T12:11:12.413-08:00Menu Planning, Meal Sharing and Meaty Lasagna Stoup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCO7dI4y96q3lN7aiQmpeQcQ2aiTGyKHbTnX7vdrfzisc2A9sxM77K8TAw0u9vVBY6WChVKely-xJLrftJ6qYv6atc2FuozCMpiv672BQWScYvi8_mZBVCuRPkDmNl0Auf2iW6_kHA2EE/s1600-h/IMG_8515.b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCO7dI4y96q3lN7aiQmpeQcQ2aiTGyKHbTnX7vdrfzisc2A9sxM77K8TAw0u9vVBY6WChVKely-xJLrftJ6qYv6atc2FuozCMpiv672BQWScYvi8_mZBVCuRPkDmNl0Auf2iW6_kHA2EE/s400/IMG_8515.b.jpg" /> </a><br />
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</div><div class="separator" style="clear: both; text-align: left;">I've shared with you before that I am blessed to have the opportunity to work from home caring for my friend, <a href="http://www.delectabledining09.blogspot.com/">Sarah's</a> two precious little ones while she teaches first grade in our school district. When school resumed this fall, both of our households endured many major adjustments. For us, this marked the first year all four of our children would be in school all day. That probably doesn't sound like an earth shattering adjustment, but when you throw in homework, piano lessons, soccer, school cheer, competition cheer, youth group and daily responsibilities at home, I was struggling to keep our household afloat. For Mike and Sarah; she was returning to teaching after three long months of bed rest and six months of maternity leave with the birth of their second child. She is also continuing her education by pursuing her Masters Degree. Balancing a full time career, continuing education, family and household responsibilities were wearing on Sarah too. Several times during the first couple of weeks of school, we shared with one another our "leftovers" from a previous meal to help each other out on particularly busy nights. This worked so well that we decided to create a meal sharing schedule.<br />
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</div><div class="separator" style="clear: both; text-align: left;">Here's how we've worked it out:<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1.) We plan our menus two weeks at a time.<br />
</div><div class="separator" style="clear: both; text-align: left;">2.) We create our menus separately but communicate our ideas for the four meals that we will be sharing with one another.<br />
</div><div class="separator" style="clear: both; text-align: left;">3.) I am scheduled for Monday and Wednesday nights' dinners and Sarah is scheduled for Tuesday and Thursday. For our family, Friday is typically left over night and our weekend meals are planned according to whatever commitments we have.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I can't share with you how much of an INCREDIBLE blessing this has been for my family. On the two busiest nights of the week, when we're literally running in six different directions, I can relax knowing that there is a home cooked dinner waiting at home for us because Sarah brought it to me that morning when she dropped the kids off for the day. All I do is warm it up for the family and everyone eats according to their schedule for the evening. Whew-what a relief for me! On the nights that I send dinner to Sarah's, it offers her more valuable time to spend enjoying her kiddos without worrying about dinner preparations etc. :) <br />
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</div><div class="separator" style="clear: both; text-align: left;">We'll be sharing more tips and meal sharing ideas soon and I hope to begin listing our menus on the sidebar of my blog to share with you too. You can also check out the wonderful meal ideas that she has been sharing with us over at her blog; <a href="http://www.delectabledining09.blogspot.com/">www.delectabledining09.blogspot.com.</a><br />
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</div><div class="separator" style="clear: both; text-align: left;">This meal that I'm sharing with you today was a huge success for both families and made a large quantity of yummy goodness. This is basically lasagna in thick soup form. The noodles are broken up into the soup and they thicken the soup quite nicely. I loved that there were fresh veggies thrown into this too-always a great way to sneak nutrition into the kids' diet without them knowing. :) What's also wonderful about this recipe is that it's a Rachel Ray 30 minute meal, so you know it comes together quickly yet is full of wonderful flavors.<br />
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</div><div class="separator" style="clear: both; text-align: left;">From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Lasagna Stoup</b><br />
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</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons EVOO<br />
</div><div class="separator" style="clear: both; text-align: left;">1 lb. ground beef sirloin<br />
</div><div class="separator" style="clear: both; text-align: left;">Salt and Pepper<br />
</div><div class="separator" style="clear: both; text-align: left;">1 large onion, finely chopped<br />
</div><div class="separator" style="clear: both; text-align: left;">2 carrots, peeled and grated<br />
</div><div class="separator" style="clear: both; text-align: left;">3 to 4 cloves garlic, finely chopped<br />
</div><div class="separator" style="clear: both; text-align: left;">One 32-ounce container (4 cups) chicken broth<br />
</div><div class="separator" style="clear: both; text-align: left;">One 28-ounce can Italian crushed tomatoes<br />
</div><div class="separator" style="clear: both; text-align: left;">1 lb. lasagna noodles, broken into jagged pieces<br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup basil leaves, torn<br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup whole-milk ricotta<br />
</div><div class="separator" style="clear: both; text-align: left;">Grated parmigiano-reggiano cheese, to pass around the table<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. In a soup pot, heat the EVOO over medium-high heat. Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes. Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes. Stir in 2 cups water, the chicken broth and tomatoes; cover and bring to a boil. Add the pasta and cook until al dente, about 15 minutes. Stir in the basil and season with salt and pepper.<br />
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</div><div class="separator" style="clear: both; text-align: left;">2. Serve the stoup in bowls and dollop with the ricotta. Pass the parmigiano-reggiano at the table.<br />
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</div><div class="separator" style="clear: both; text-align: left;">Source: Everyday with Rachel Ray-March 2009 <br />
</div>Christyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com10tag:blogger.com,1999:blog-3048237519737540990.post-61397912243662570812009-11-10T06:38:00.000-08:002009-11-10T06:43:04.916-08:00Pumpkin Spice Scones<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtRkecLXyh5FjOctRCbI0STl96f3i0ftL15meZGzHaKhxg8aFHVB5VqWAGwFc7vkP-acRW1HMmTuqnxC4DbUSnmKHU1JQ-s0jsObs3MAHSdMMjEVYI777rL3ijIDEQ2hyphenhyphencYuEjsxRYlQ/s1600-h/IMG_8627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtRkecLXyh5FjOctRCbI0STl96f3i0ftL15meZGzHaKhxg8aFHVB5VqWAGwFc7vkP-acRW1HMmTuqnxC4DbUSnmKHU1JQ-s0jsObs3MAHSdMMjEVYI777rL3ijIDEQ2hyphenhyphencYuEjsxRYlQ/s400/IMG_8627.JPG" /></a><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Everything's coming up pumpkin!! We've been on a pumpkin eating spurt lately. I'm so thankful that my kids love the delicious taste of this versatile puree!! Last week I made my first batch of pumpkin scones and everyone was so captivated by their scrumptious taste and texture that the entire batch was gone in less than two days. I've made an additional two batches since then, adding dried cranberries and a little more pie spice both times (changes are noted in red), and they have been devoured quickly. Obviously, this has become a new favorite at our breakfast table!</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"> </span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy! </span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><b>Pumpkin Spice Scones</b><br />
</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">2 cups flour</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1/3 cups Brown Sugar, Tightly Packed</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">2 teaspoons baking powder</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1/2 teaspoon salt</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 teaspoon Cinnamon</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1/2 teaspoon Ginger </span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1/2 teaspoon Nutmeg</span><br />
</div><div class="separator" style="clear: both; color: red; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1/2 teaspoon Pumpkin Pie Spice</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 teaspoon Orange Zest, or Lemon, Optional</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 stick Unsalted Butter, frozen</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1/2 cup pumpkin puree</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1/2 cup heavy cream</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1/2 cup dried cranberries </span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><b>For the Glaze (Optional)</b><br />
</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 cup powdered sugar</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1/2 teaspoon Cinnamon</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1/4 teaspoon Ginger</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">2 teaspoons corn syrup</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1 teaspoon vanilla</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Heavy cream (enough to let icing reach consistency of honey)</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">1/2 cup toasted, chopped walnuts (I omitted) </span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Mix first 8 ingredients with a fork and add the frozen butter stick by grating it on a cheese grater over the flour mixture. (Note: work quickly, holding the frozen butter in its wrapper and a paper towel to keep it from melting.) </span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Mix butter curls into the flour mixture with a fork. In a small bowl, mix the pumpkin and cream and pour into the flour/butter mixture. Add cranberries. Fold with a wooden spoon just until flour is moistened, then turn out onto a lightly floured board and gently knead over a couple of times. </span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Pat into a circle about 1 inch thick and cut into 8 sections like pie slices. Separate scones onto a cookie sheet and place them in the freezer for 30 minutes. (Or make these ahead and place them in the fridge overnight.) </span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Bake at 400 degrees for about 25 minutes till just firm and golden around the edges. Let cool to room temperature. </span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"><b>Icing:</b></span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">Mix the first 5 ingredients (powdered sugar, cinnamon, ginger, corn syrup and vanilla). Add heavy cream in small amounts at a time, stirring often, until icing reaches the consistency of honey.</span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;"> </span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: small;">With a lare soup spoon, spoon icing over the cooled scones. (I poured the glaze into a sandwich baggie, cut the tip off and drizzled the scones.) Sprinkle toasted walnuts over the top. Let the icing set a bit before putting the scones away in an airtight container. </span><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Source: Tasty Kitchen</span></span><br />
</div>Christyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com15tag:blogger.com,1999:blog-3048237519737540990.post-82301943552814096302009-11-04T17:55:00.000-08:002009-11-04T17:57:07.388-08:00I Want S'More Muffins!<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/AVvXsEglWoWmE5diOUtUWbYw-OfOXmjxL9BcqG5BC89nvH5fmFs57E8g98jRsWWBISyQ-MSLZybKVAPRLMYLtJrQhA77GidxMwKStSIbizvituBPmpoecSdB17ldMBoPR7cFeng-WJI3aPGfJ70/s1600-h/IMG_8543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglWoWmE5diOUtUWbYw-OfOXmjxL9BcqG5BC89nvH5fmFs57E8g98jRsWWBISyQ-MSLZybKVAPRLMYLtJrQhA77GidxMwKStSIbizvituBPmpoecSdB17ldMBoPR7cFeng-WJI3aPGfJ70/s400/IMG_8543.JPG" /> </a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Would a s'more still be a s'more if it didn't LOOK like a s'more? Huh? Whadya say? Did you ever wonder if you could enjoy the wonderful, chocolate-y, marshmallow-y goodness without a roaring fire and roasting fork? Have your kids ever begged and pleaded to have chocolate for breakfast? Have YOU ever had a craving for some rich, chocolate goodness before 9 a.m.? duh!! If you answered yes to any of the afore mentioned questions, please continue reading my post for the solution to your problems! :)<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">These little babies catapulted me right up to "Super Mom" status in my children's eyes when they realized that I was seriously offering them chocolate for breakfast before school. Every bite is bursting with yummy marshmallows, chocolate chips and graham cracker crumbs, and they taste JUST LIKE their namesake, the s'more!! The kids really enjoyed these with a large glass of milk for breakfast and as an after school snack. Needless to say, they didn't last long!<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>I Want S'More Muffins</b><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3 tablespoons butter, softened<br />
</div><div class="separator" style="clear: both; text-align: left;">1/4 cup packed brown sugar<br />
</div><div class="separator" style="clear: both; text-align: left;">4 teaspoons sugar<br />
</div><div class="separator" style="clear: both; text-align: left;">1 egg<br />
</div><div class="separator" style="clear: both; text-align: left;">1/3 cup sour cream<br />
</div><div class="separator" style="clear: both; text-align: left;">2/3 cup all-purpose flour<br />
</div><div class="separator" style="clear: both; text-align: left;">1/2 cup graham cracker crumbs<br />
</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon salt<br />
</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon baking powder<br />
</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon ground cinnamon<br />
</div><div class="separator" style="clear: both; text-align: left;">1/8 teaspoon baking soda<br />
</div><div class="separator" style="clear: both; text-align: left;">3 tablespoons 2% milk<br />
</div><div class="separator" style="clear: both; text-align: left;">1/3 cup milk chocolate chips<br />
</div><div class="separator" style="clear: both; text-align: left;">6 tablespoons marshmallow creme<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a small bowl, cream butter and sugars until light and fluffy. Beat in egg. Stir in sour cream. Combine the flour, graham cracker crumbs, salt, baking powder, cinnamon and baking soda; add to creamed mixture alternately with milk just until moistened. Fold in chocolate chips.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Coat six muffin cups with cooking spray; fill one-fourth full with batter. Spoon 1 tablespoon marshmallow creme into each muffin cup. Top with remaining batter.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bake at 400 degrees for 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Source: Taste of Home Fall 2009<br />
</div>Christyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com25tag:blogger.com,1999:blog-3048237519737540990.post-45467727865274752742009-11-03T07:56:00.000-08:002009-11-03T17:01:13.728-08:00Cinnamon Caramel Corn with Pecans and White Chocolate<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcKq_mNIgzpOJFH_f7XOuddfVvqnWYRgp-JaXQstvOJbr-ss2gS2pFyIdSBOWMIe2suq4SD7aYcxwONMsQw65chcEN9EPAXX0OqvTOQwkEEGKnZhaVSTxpyDuxQ8JoMz0TFxH_fLWbbqk/s1600-h/IMG_8520.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5398186541539885826" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcKq_mNIgzpOJFH_f7XOuddfVvqnWYRgp-JaXQstvOJbr-ss2gS2pFyIdSBOWMIe2suq4SD7aYcxwONMsQw65chcEN9EPAXX0OqvTOQwkEEGKnZhaVSTxpyDuxQ8JoMz0TFxH_fLWbbqk/s400/IMG_8520.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<br />
Who doesn't love the seasonal snack of popcorn coated in "stick-to-your-teeth" carmel? Every Autumn I begin making my <a href="http://christyskitchencreations.blogspot.com/2008/11/caramel-corn.html">Grannys recipe</a> for carmel corn and we enjoy nibbling on many, many batches of the gooey snack all through the holidays. Lately, I've seen so many wonderful variations and additions to this traditional snack that I thought it would be fun to try a few different kinds this year.<br />
<br />
My first recipe that I wanted to try I found on <a href="http://www.ourbestbites.com/">Our Best Bites</a>. I was intrigued with the addition of cinnamon to the caramel and I knew the kids would flip over having the white chocolate drizzled over one of their favorite snacks. I followed my <a href="http://christyskitchencreations.blogspot.com/2008/11/caramel-corn.html">Granny's recipe</a> for her caramel and then continued with the directions on <a href="http://www.ourbestbites.com/">Our Best Bites</a>. I have to say that this variation was DELISH!! The cinnamon was a perfect addition, the chocolate enhanced the sweetness of the snack and the pecan halves added a wonderful crunch. Yummy!!<br />
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From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!<br />
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<b>Cinnamon Caramel Corn with Pecans and White Chocolate</b><br />
<br />
12 C popped popcorn (about 1/2 C kernels)<br />
1 C pecan halves, roughly chopped<br />
1 C brown sugar<br />
3/4 t cinnamon<br />
1/4 C karo syrup (or honey makes a good substitution)<br />
1 stick real butter (1/2 C)<br />
1 t vanilla<br />
1/2 t baking soda<br />
<br />
3 squares almond bark (about 4 oz)<br />
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Preheat oven to 250 degrees<br />
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Place popcorn and chopped pecans in a large bowl and set aside.<br />
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Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.<br />
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Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.<br />
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Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.<br />
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Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.<br />
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Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!<br />
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Source: <a href="http://www.ourbestbites.com/">Our Best Bites</a>Christyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com16tag:blogger.com,1999:blog-3048237519737540990.post-10941126915706097462009-11-01T17:18:00.000-08:002009-11-01T17:28:47.494-08:00Happy Birthday!<div style="text-align: left;"></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7K-bQrR-h58oi5l7_owOn1-ac4kyw1MOMlDJNA7jGVtUmtPLQvRa5gk9LjBAbHfqnR04UR0OPEUflvXY4NjKrKG76pUWb7CqWfg2qhJVnS4qIGd3qES7CM-iirxQ7F4JwjUpnbH7kdo/s1600-h/IMG_8556.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5399264981826215762" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7K-bQrR-h58oi5l7_owOn1-ac4kyw1MOMlDJNA7jGVtUmtPLQvRa5gk9LjBAbHfqnR04UR0OPEUflvXY4NjKrKG76pUWb7CqWfg2qhJVnS4qIGd3qES7CM-iirxQ7F4JwjUpnbH7kdo/s400/IMG_8556.JPG" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 267px;" /></a>This past weekend we celebrated our youngest's 7th birthday. Shamefully, her birthday was earlier this month, but this was the first opportunity we have had to host a party for her. She was very excited to celebrate her birthday on Halloween afternoon and the possibilities that that offered for her party theme. Her only request for her cake was that it not be "spooky". Cuz "Mommy, spooky is no fun and it's my birthday. So it should be a happy cake with all the colors but no ghosts or spooky stuff." Her simple request made my heart swell and gave me even more determination to make her a beautiful and fun, Halloween themed birthday cake.<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The bottom layer of her cake was chocolate fudge with buttercream filling. Very simple flavors, but we're talking about young girls taste pallats here. I didn't think they would appreciate some extravagent flavored cake with a fruit or fanciful filling. Simple is often times better, especially with youngins'. We decided that this layer would be wrapped with purple fondant and decorated with moons, pumpkins and witch's hats. This year Lauren chose an adorable little witch costume and when I told her that the hats on the cake represented her costume she thought that was pretty cool! :)<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The top layer was milk chocolate with buttercream filling. One of Lauren's favorite Fall candy is Candy Corn. So I wrapped the layer with orange fondant and draped it with yellow and white "ribbons" of fondant and then rolled the ribbons to make a large bow for the top. She LOVED it!!<br />
</div><div style="text-align: center;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5399264966039026338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwqt8xjG3e1xqXwe9ivGcR5OCfGln2VRQ4Q5rgTAuXeZPCAKEfJ1foNsWD-lzJqCdVmuXFmI-LY-6DwwbEEJzoTF7Sh4VWEey5SZOhZErH_ytKqOqPlbdbwkBKfHomDU8J25y270R58OY/s400/IMG_8583.JPG" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 267px;" /><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-small;"><span style="color: black;"></span></span>The birthday girl with her cake. <br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkoLbeGv0r_OTsr-neGslTw4Rq82VHZmwEntvavsU11FfDmzLuj52c0ddxmKNqk1JhF9rZ9Kgl9HRKxOmm0MReiWMs7muf_9mZxeNiMwFvKlk5BOEOIe95wXmIQvo32AwJ0bwc8BpQcc/s1600-h/IMG_8553.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5399264976999365010" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkoLbeGv0r_OTsr-neGslTw4Rq82VHZmwEntvavsU11FfDmzLuj52c0ddxmKNqk1JhF9rZ9Kgl9HRKxOmm0MReiWMs7muf_9mZxeNiMwFvKlk5BOEOIe95wXmIQvo32AwJ0bwc8BpQcc/s400/IMG_8553.JPG" style="display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 349px;" /> </a><br />
</div><div style="text-align: center;">Another view of Lauren's cake<br />
</div><br />
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<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5399264961405632114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzXfTfr56pyx8xSYZmKEcxYrDlyxv8rzRSoXeDzexMQbgLhoygwbGlRc8fqrwyhTEgxvz3Qepuwh6fkjUUsdulH-opw2CUZNp8gfgELJ8F4a8NXHKT8DruxKWJhfiAzuhlPNVEL2oKn_k/s400/IMG_8559.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" />We also wanted to have special party favors for all of her friends and Lauren asked if I could make Halloween cookies for everyone. Well, when I bake cookies for everyone else who asks, and my husband and kids always come first, this was a no brainer....I geared up and baked and decorated 5 dozen cookies. The birthday cake cookies are inspired by, and a direct copy of, cookies I saw on<a href="http://www.bakeat350.blogspot.com/"> Bridget's</a> blog. If you enjoy decorating sugar cookies, you MUST check out her amazing blog!! She is so inspirational and offers so many "how-to's" for decorating. Thanks Bridget for sharing your talent and inspiration with all of us!! The birthday cookie was Lauren's favorite and she thought it was so cool that each one had 7 candles on them. :)<br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5399264954573290978" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGRqCO4wJ-glbQWQcK8zVFjUOgT8AMV7V-egPDaAE_RILYHpoXYeY3mY1HNraUTg2pqL3H3ydR2k5yy6GWTG4ACAbqNHBihwExVDV510si4s1HhLQ6xOlfzm09ferB8IjQZcAUbc1BjbU/s400/IMG_8562.JPG" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 267px;" />I think this little bucket of goodies turned out to be my favorite treat for all the girls! Why? Well, as I was rolling fondant and decorating the cake Lauren came to me and asked if she could do anything to help. One of the best advise I've ever received has been to embrace and accept help from my children as often as possible. To learn to let go of my desire to have things perfect and cherish the opporunities of working alongside my kids. So..I melted the chocolates for the pretzals, stood Lauren on a chair at the stovetop, showed her how to cover half the pretzals with the chocolate and sprinkles and......stepped away. I wish I had taken a picture of her as she worked diligently at her task. She was so precious to watch with her serious little face as she worked on her task and I loved watching her tiny fingers twirl the pretzals in the colorful chocolate. But the best moment was when she turned to me with a HUGE smile of success after filling two baking sheets with cooling chocolate covered pretzals and said, "Mommy, I'm all done with my job. Is there anything else I can do?" Priceless!!!<br />
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I hope you've enjoyed this tutorial of our precious daughter's birthday celebration. I know she'll be beyond excited when she sees her pictures on the blog and any responses that you may write. :) <br />
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From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!Christyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com17tag:blogger.com,1999:blog-3048237519737540990.post-7867077240379605932009-10-27T06:19:00.000-07:002009-10-27T07:07:33.739-07:00Chocolate Surprise Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHZ5mwRyU8g5DdKIHDrCPRk3mLPQtxwsCvZ3i5AMNYUYhEwNC0E2KYt0g8PnyyauI_dHqbhMHsjM7u74sP5d0WitKV4N8Wh-eP-MwH2auAChq7W4v-cOal41BE3LvVdIQeYbtZtisNRI/s1600-h/IMG_8551.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHZ5mwRyU8g5DdKIHDrCPRk3mLPQtxwsCvZ3i5AMNYUYhEwNC0E2KYt0g8PnyyauI_dHqbhMHsjM7u74sP5d0WitKV4N8Wh-eP-MwH2auAChq7W4v-cOal41BE3LvVdIQeYbtZtisNRI/s400/IMG_8551.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5397269109471878562" /></a><br /><br /><br />When I saw these cookies on <a href="http://www.familyfriendsandfood.blogspot.com">Patsy's</a> blog, I knew these would be perfect to bake up for a cookout we were attending a couple of weeks ago. Our friends were planning to have a bon-fire and we were looking forward to enjoying the evening roasting hot dogs for dinner and then letting the kids toast marshmallows for smores. A couple of my kiddos love the taste of ooey-gooey toasted marshmallow with melted chocolate, but aren't too fond of the graham cracker outside. These cookies looked to be the perfect solution, a chocolate cookie with a marshmallow-y center topped with a fudgy chocolate frosting. Holy yum!! The kids loved the "portability" of these as they ran by the table, grabbed a cookie and continued playing with their friends. The "big" kids (read, our husbands) thought up the brilliant idea of balancing the cookies on the roasting forks and slightly warming the cookies over the fire....oh my..they were so good. Leave it to the men to concoct such a great idea like that! Gotta love em'!<br /><br />From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!<br /><br /><span style="font-weight:bold;">Chocolate Surprise Cookies<br /></span><br />1 3/4 cups all-purpose flour<br />3/4 cup cocoa powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />1/2 cup (1 stick)unsalted butter, softened<br />1 cup sugar<br />1 large egg<br />1/2 cup milk<br />1 teaspoon pure vanilla extract<br />12 large marshmallows, cut in half horizontally<br /><br />1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.<br /><br />2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.<br /><br />3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.<br /><br />4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.<br /><br />5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.<br /><br /><span style="font-weight:bold;">Chocolate Frosting for Surprise Cookies</span><br /><br />2 cups confectioners' sugar<br />4 tablespoons (1/2 stick) unsalted butter, melted and cooled<br />1/4 cup cocoa powder<br />1/4 cup milk<br />1/4 teaspoon pure vanilla extract<br /><br />1. Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.<br /><br />Source: <a href="http://www.familyfriendsandfood.blogspot.com">Family Friends and Food</a> originally from Martha Stewart OnlineChristyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com21tag:blogger.com,1999:blog-3048237519737540990.post-83377462049339125602009-10-23T10:15:00.000-07:002009-10-23T19:00:45.634-07:00Pumpkin-Cranberry Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHm1evO92QhNbrt2mPjROSzMzahphmGn1ayvvLXYwZhNmTpv_YmHSRzo-qDelvsAPGbxAj_LLSOwk-YFfuBKjo-iB0ekEdOcW9abzYKntgZP5ybNxxE6mIlNpzvfR2lwyEa_txKV22Cmw/s1600-h/IMG_8481.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHm1evO92QhNbrt2mPjROSzMzahphmGn1ayvvLXYwZhNmTpv_YmHSRzo-qDelvsAPGbxAj_LLSOwk-YFfuBKjo-iB0ekEdOcW9abzYKntgZP5ybNxxE6mIlNpzvfR2lwyEa_txKV22Cmw/s400/IMG_8481.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5395978257490588386" /></a><br /><br />Unless you've lived in a hole over the last several weeks, you've noticed that there are a plethora of pumpkin recipes all over the foodie world. I have bookmarked more than my share and wish I had the time to bake every one of them. However, it would take me forever to bake and blog them all this Autumn season, so I'll try my darndest to get to as many as I can. *wink* <br /><br />You all know that I have four kiddos that are incredibly crazy about anything muffin-y. Well, when you tell them that their favorite breakfast item has been baked up with pumpkin, they flip. Who knew that all I have to do to enjoy a few minutes of blissful peace is to serve up some pumpkin-y treats? So, when I was browsing through some of my fall baking magazines and saw these little treasures, I began fantasizing about what to do with my brief enjoyment of silence as my little wolves devoured their first taste of autumn. <br /><br />These muffins were fantastically moist and flavorful and the addition of cranberries offers a nice tartness that offsets the sweetness of the pumpkin perfectly. I also chose to top each muffin with decorator sugar crystals that gave a nice added crunch to the tops.<br /><br />If you've not jumped off the pumpkin baking wagon yet, you might want to consider baking these little gems for your breakfast table. Your family will definitely thank you!<br /><br />From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!<br /><br /><br /><span style="font-weight:bold;">Pumpkin-Cranberry Muffins</span><br /><br />2 cups all-purpose flour<br />3/4 cup granulated sugar<br />3 teaspoons baking powder<br />1 teaspoon ground cinnamon<br />1/2 teaspoon ground ginger<br />1/4 teaspoon salt<br />1 cup canned pumpkin (not pumpkin pie filling)<br />1/2 cup vegetable oil<br />1 cup sweetened dried cranberries<br />1/2 cup chopped pecans (I omitted)<br />Decorator sugar crystals<br /><br />1. Heat oven to 400 degrees. Grease 12 regular-size muffin cups with shortening or cooking spray or line with paper baking cups.<br /><br />2. In large bowl, mix flour, granulated sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until dry ingredients are moistened. Divide batter evenly among muffin cups. Sprinkle sugar crystals evenly over batter in each cup.<br /><br />3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. <br /><br />Source: Betty Crocker Fall baking 2008<br /><br />Success Hint: Take care not to overmix the batter. Overmixing can result in tough muffins with peaked tops and tunnels inside.Christyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com18tag:blogger.com,1999:blog-3048237519737540990.post-12696636636036553902009-10-19T04:17:00.000-07:002009-10-21T09:34:44.672-07:00Ham and Sun-Dried Tomato Alfredo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZcTREjmcyl1MC41uhZkg0OpG9vCIBYFWD7g6zN8fcppk6oYwGhQU5Iv-ObbEv17-5DK2jcR9_WzZTcvsyoKuO9-hSFG8BZYqhv6g6b4fuFLqC4weMWer_DVdWH7od9pl4iaM2NInLnNo/s1600-h/IMG_8226.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZcTREjmcyl1MC41uhZkg0OpG9vCIBYFWD7g6zN8fcppk6oYwGhQU5Iv-ObbEv17-5DK2jcR9_WzZTcvsyoKuO9-hSFG8BZYqhv6g6b4fuFLqC4weMWer_DVdWH7od9pl4iaM2NInLnNo/s400/IMG_8226.JPG" alt="" id="BLOGGER_PHOTO_ID_5394268829047719778" border="0" /></a><span style="font-size:85%;"><span style="font-family:georgia;">Have you been looking for a quick and easy weeknight dinner recipe? This dish is super easy and perfect for a busy family, yet looks and tastes special enough to prepare for dinner guests too. And to top it all off; it's prepared with just FIVE ingredients!! Perfection!! Don't let the lack of time and ingredients turn you off from trying this dish. Nearly every delicious bite is full of cheesy goodness and the sun-dried tomatoes offer an added "wow" factor that my family absolutely loved. Be sure to give this one a try!<br /></span> <span style="font-family:georgia;"><br /></span></span><span style="font-size:85%;"><span style="font-family:georgia;">From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!</span></span><br /><span style="font-size:85%;"><span style="font-family:georgia;"><br />On a side note; my friend </span><a style="font-family: georgia;" href="http://www.delectabledining09.blogspot.com/">Sarah</a><span style="font-family:georgia;"> is tomorrow's (Thursday 10/22) featured blogger for SITS and is hosting a fantastic giveaway. Please check out her wonderful food blog and leave a comment to enter!! </span><br /><br /></span><br /><span style="font-weight: bold;"><span style="font-size:85%;"><span style="font-family:georgia;">Ham and Sun-Dried Tomato Alfredo</span></span><br /><br /></span><span style="font-size:85%;">8 oz. uncooked linguine<br />1/4 cup chopped oil-packed sun-dried tomatoes<br />1 cup heavy whipping cream<br />1/2 cup grated Parmesan cheese<br />1 cup cubed fully cooked ham<br /><br />Cook linguine according to package directions.<br /><br />Meanwhile, in a large skillet coated with cooking spray, saute tomatoes for 1 minute. Reduce heat; stir in cream and cheese. Bring to a gentle boil over medium heat. Simmer, uncovered , for 5-7 minutes or until thickened.<br /><br />Drain linguine; stir into sauce mixture. Add ham; heat through.<br /><br />Source: Taste of Home's Simple & Delicious Sep/Oct 2009</span><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span>Christyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com10tag:blogger.com,1999:blog-3048237519737540990.post-73959936646132591722009-10-14T06:32:00.000-07:002009-10-15T13:46:19.325-07:00Autumn Cookie Bouquet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGIJSBwxtYkw9n0aQ9sxYW1HLLjBHMR5PMp8xusEx6tQ-gjyq3pvueVQdT4y4_4yw3_V2EOHY3kx39xh2xv3ZVfGeh_zba1V3IGGdjrld31pfex0wD47QUFYwZMOvJ4oRLiOOHzmaH8MI/s1600-h/IMG_8467.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGIJSBwxtYkw9n0aQ9sxYW1HLLjBHMR5PMp8xusEx6tQ-gjyq3pvueVQdT4y4_4yw3_V2EOHY3kx39xh2xv3ZVfGeh_zba1V3IGGdjrld31pfex0wD47QUFYwZMOvJ4oRLiOOHzmaH8MI/s400/IMG_8467.JPG" alt="" id="BLOGGER_PHOTO_ID_5392450472695979906" border="0" /></a><span style="font-size:85%;"><span style="font-family:georgia;">Oh my dear blogger friends; are you terribly disappointed in me and my lack of posting over the last month? Goodness, I've been incredibly sporadic with keeping you informed on the happenings in my kitchen! Just when I think that life will calm down a bit and I will have ample time to spend on doing things for me; such as blogging; my kids' activities, homework and obligations grab me by the shoestrings and we're off and running again and again. This first nine weeks of school has been quite an adjustment for our family and just thinking of all that has gone on around here tends to wear me out all over again...whew!! I have so many fun and fantastic recipes to share with you and I'm hoping (crossing my fingers) to catch up over the next few weeks.</span><br /><br /><span style="font-family:georgia;">This past week our bakery was busy with several bouquet orders and they turned out so incredibly cute that I had to share these with you first. The Fall cookie bouquet was a "Get Well" bouquet and our client was thrilled with the idea of using an Autumn theme. Check out the cookies below to see how each cookie turned out. We baked each shape with our regular sugar cookie dough and also in our chocolate sugar dough. Both were delicious!!</span></span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjEbVuJu1w_BeOCX9jFJfhfP6f7B-GDKR_t4WNY40CxaSUi7jVCUJ3fDwdAWtcuv2Z1xO7tR8HX0B9YEhMonNCcJi8KLemMfBbimNW3O8mZYPjGeMVySC1TketsPm7vQWMsaNBmiF4UNU/s1600-h/IMG_8451.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjEbVuJu1w_BeOCX9jFJfhfP6f7B-GDKR_t4WNY40CxaSUi7jVCUJ3fDwdAWtcuv2Z1xO7tR8HX0B9YEhMonNCcJi8KLemMfBbimNW3O8mZYPjGeMVySC1TketsPm7vQWMsaNBmiF4UNU/s400/IMG_8451.JPG" alt="" id="BLOGGER_PHOTO_ID_5392450464218971106" border="0" /></a><span style="font-size:85%;"><span style="font-family:georgia;">Autumn leaves filled with orange royal icing and sprinkled with a combination of red, orange and yellow sprinkles.</span></span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEynN3zEM-pOUl9kcG2JbbuFwiIWNG44MPu7ewIV47ekta64npGxJtRLMa3Ly-Jsx3Rtau2GsB6bKmSS-ZQl9prhep6zq4JH8xlZ36ZEBavT-NXvrANY1ecXO4pgXWCtRg471fG3AEvYY/s1600-h/IMG_8453.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 207px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEynN3zEM-pOUl9kcG2JbbuFwiIWNG44MPu7ewIV47ekta64npGxJtRLMa3Ly-Jsx3Rtau2GsB6bKmSS-ZQl9prhep6zq4JH8xlZ36ZEBavT-NXvrANY1ecXO4pgXWCtRg471fG3AEvYY/s400/IMG_8453.JPG" alt="" id="BLOGGER_PHOTO_ID_5392461449751260210" border="0" /></a><span style="font-size:85%;"><span style="font-family:georgia;">Autumn leaves filled with yellow royal icing and piped with brown and orange. We then pulled a toothpick through the wet piping to blend the colors.</span><br /></span></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYSfkBZOacYamtUGEssVQZssA0iXBst9zh9N2-G5WrT1Tr3nGKNmP9wMtpkfWrHSLUDv3atQNoe40X5e6_owhFIpbRkgAPpHAkQBYrQipJUZSiLBbqSoykF-2FRZ-X6sFSBAEC-8PGY1s/s1600-h/IMG_8454.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 355px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYSfkBZOacYamtUGEssVQZssA0iXBst9zh9N2-G5WrT1Tr3nGKNmP9wMtpkfWrHSLUDv3atQNoe40X5e6_owhFIpbRkgAPpHAkQBYrQipJUZSiLBbqSoykF-2FRZ-X6sFSBAEC-8PGY1s/s400/IMG_8454.JPG" alt="" id="BLOGGER_PHOTO_ID_5392450452266063122" border="0" /></a> <span style="font-size:85%;"><span style="font-family:georgia;"> Fall isn't complete without Candy Corn! These were so much fun to create!</span></span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqFfXMnZGmlHpZhzIq4s6aruiqKwX8ZVGzNHoDjIGkZP8hyphenhyphenWsi-BzPJBBAT1tOmLoNuuri1xmeGq7_q1z2nyMn9CnzOSasKgU-wWXIAjpo6GzBv3yEaoeBVXWsI5RLgeQlzEGTV-0h6ac/s1600-h/IMG_8456.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqFfXMnZGmlHpZhzIq4s6aruiqKwX8ZVGzNHoDjIGkZP8hyphenhyphenWsi-BzPJBBAT1tOmLoNuuri1xmeGq7_q1z2nyMn9CnzOSasKgU-wWXIAjpo6GzBv3yEaoeBVXWsI5RLgeQlzEGTV-0h6ac/s400/IMG_8456.JPG" alt="" id="BLOGGER_PHOTO_ID_5392450444927210818" border="0" /></a> <span style="font-size:85%;">Every squirrel's favorite, Acorns!! I think this was my favorite of the bunch.<br /></span></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV6LR4PZVJj_6noGodGrrXWGMVooFjKUZ4ZiOnrGX7m31bOEPf2HV9SUjQBW0tcZNyG72lOhI1Bv_DTtJ9JZx1ecaWk5TEl9Mjw0kUwfw48Z6AhElcpW6Lb5e4QkA59WVcb_kSehTqUq8/s1600-h/IMG_8463.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 347px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV6LR4PZVJj_6noGodGrrXWGMVooFjKUZ4ZiOnrGX7m31bOEPf2HV9SUjQBW0tcZNyG72lOhI1Bv_DTtJ9JZx1ecaWk5TEl9Mjw0kUwfw48Z6AhElcpW6Lb5e4QkA59WVcb_kSehTqUq8/s400/IMG_8463.JPG" alt="" id="BLOGGER_PHOTO_ID_5392449241144744850" border="0" /></a><span style="font-size:85%;"><span style="font-family:georgia;">All of our cookie bouquets are potted in our signature, customizable, clay pots. How can you not love all the colors of Fall? Cute!!</span></span><br /><br /><div style="text-align: left;"><span style="font-size:85%;"><span style="font-family:georgia;">Wouldn't these make a great Thanksgiving gift for your dinner hostess? Or a cute centerpiece for the kids' table? Adorable and edible! Or, maybe, a special "Thank You" gift for your kiddos' teachers. If you're interested in ordering for Thanksgiving, please contact us and we can customize your bouquet.</span></span> <span style="font-size:85%;"><span style="font-family:georgia;">Watch for our Christmas themed pots too; coming soon!</span></span><br /></div></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDt8DNFPTiWrP0uiNvP4euRN1ebYtjaHy459QCNTdOS2KZN_lGoPNP4nqMKVACC6apcVo7aGNMBn0KpDMsRiBEbMjChXXq1PCXci0rtNyDumgCXtcdxjQ828ymjUZNXqJNw8LMA4ijmGc/s1600-h/IMG_8469.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDt8DNFPTiWrP0uiNvP4euRN1ebYtjaHy459QCNTdOS2KZN_lGoPNP4nqMKVACC6apcVo7aGNMBn0KpDMsRiBEbMjChXXq1PCXci0rtNyDumgCXtcdxjQ828ymjUZNXqJNw8LMA4ijmGc/s400/IMG_8469.JPG" alt="" id="BLOGGER_PHOTO_ID_5392449231470201394" border="0" /></a><span style="font-size:85%;"><span style="font-family:georgia;">We also completed another adorable baby bouquet last week. This was to be the centerpiece for a baby shower for a precious little girl due to arrive next month. Yes, you are reading the rattle correctly, her name is to be Poet Scout. Very artistic!</span><br /></span><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVnZNyyDcHRSh61nQMfnfii4vNwwPF1MjOOP5xBXJqNtZZJGn5WcKjIJGK2gW6M4bWS_yD-ySSwraZLlc1rR2bwHu36NTMJzHoPw4WbldQLy1KT6jwA-gkqAyLh4EEozN46_5wQ8qess/s1600-h/IMG_8470.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVnZNyyDcHRSh61nQMfnfii4vNwwPF1MjOOP5xBXJqNtZZJGn5WcKjIJGK2gW6M4bWS_yD-ySSwraZLlc1rR2bwHu36NTMJzHoPw4WbldQLy1KT6jwA-gkqAyLh4EEozN46_5wQ8qess/s400/IMG_8470.JPG" alt="" id="BLOGGER_PHOTO_ID_5392449221476760674" border="0" /></a><span style="font-size:85%;"><span style="font-family:georgia;">This time our little duckie didn't want to darn the standard "duck" yellow, so we dressed her up in light lavender and gave her tiny pink beads at her neckline. Very chic and stylish don't you think?</span></span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKzFXrfBDwtLeFYvfHpdUOQXDdh2Q29ctDEFk2gEO4NvqzgFp5Qcb4sEmB3oiGGrsymX9qAkjuh0VcziI1TH7twWVZtvSptM-Xxjgq8M2MI586zA9OJNNuVKmaQ4qEEn_V6AQukCtkCo/s1600-h/IMG_8475.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKzFXrfBDwtLeFYvfHpdUOQXDdh2Q29ctDEFk2gEO4NvqzgFp5Qcb4sEmB3oiGGrsymX9qAkjuh0VcziI1TH7twWVZtvSptM-Xxjgq8M2MI586zA9OJNNuVKmaQ4qEEn_V6AQukCtkCo/s400/IMG_8475.JPG" alt="" id="BLOGGER_PHOTO_ID_5392449214372360866" border="0" /></a> <span style="font-size:85%;">I just love little baby bottles!!</span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_XuzNphoi78-q9oayCsRqr7vgo53dJi0bqbRq-2i-lWExnvReUalFmzYcXagOWJFOzgbHjQjab2fToOPfb9FyDkpnrfrIt9D8HgmQRahko5Tsl7QVBW8GgFPWRJ6vCJ_hd6s4jalu-k/s1600-h/IMG_8471.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_XuzNphoi78-q9oayCsRqr7vgo53dJi0bqbRq-2i-lWExnvReUalFmzYcXagOWJFOzgbHjQjab2fToOPfb9FyDkpnrfrIt9D8HgmQRahko5Tsl7QVBW8GgFPWRJ6vCJ_hd6s4jalu-k/s400/IMG_8471.JPG" alt="" id="BLOGGER_PHOTO_ID_5392449204666158818" border="0" /></a><span style="font-size:85%;">When a baby gets a bottle, she also needs a cute little bib too. Less mess for Mom. :-)<br /><br /></span><div style="text-align: left;font-family:georgia;"><span style="font-size:85%;">I hope you've enjoyed my little tutorial of last week's kitchen happenings! I promise to catch you up on all the yummy sweet and savory recipes we've enjoyed lately.<br /><br />From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!<br /><br />Source: Decadent Dreams Bakery Originals<br /></span></div><span style=";font-family:georgia;font-size:85%;" ><br /></span><div style="text-align: left;font-family:georgia;"><span style="font-size:85%;"><br /></span></div></div>Christyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com12tag:blogger.com,1999:blog-3048237519737540990.post-31535471649334362792009-09-13T08:04:00.001-07:002009-09-13T08:33:29.470-07:00Double-Decker Confetti Brownies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTkFhgk8kVLhbGxBznlX33ReecDNBBDOSuowfxTG4e8Cy7eUPqsyyV9a5EeTLGSUTcB4ro-ONzz8cN_Dogfr1yrjlmqJzEJpwAszHpqpGam1s1cGcOYJQKIH9qSL0oIpAk9RbvQKy_DfY/s1600-h/IMG_8082.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTkFhgk8kVLhbGxBznlX33ReecDNBBDOSuowfxTG4e8Cy7eUPqsyyV9a5EeTLGSUTcB4ro-ONzz8cN_Dogfr1yrjlmqJzEJpwAszHpqpGam1s1cGcOYJQKIH9qSL0oIpAk9RbvQKy_DfY/s400/IMG_8082.JPG" alt="" id="BLOGGER_PHOTO_ID_5380968333561718754" border="0" /></a><span style="font-size:85%;"><span style="font-family:georgia;">I know it seems that I've been posting a lot of sweets lately, but with all four kids in school and packing lunches, I've been baking a lot of sweets and love sharing each of them with you! :) I promise to post some great new dinner recipes that are quick and delicious and perfect for your busy weeknight meals.</span><br /><br /><span style="font-family:georgia;">These double layer brownies were fantastic and pleased both the brownie lovers and cookie lovers in our family. My "confetti" (the mini M&M's) in the cookie layer sunk, so the bars weren't as cute as I was hoping for but they were still a huge hit with my little critics. The entire pan was devoured in one day between lunches, after school snacks and my 42 year old cookie monster. </span><br /><br /><span style="font-family:georgia;">From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!</span><br /><br /><span style="font-weight: bold;font-family:georgia;" >Double-Decker Confetti Brownies</span><br /><br /><span style="font-family:georgia;">3/4 cup butter or margarine, softened</span><br /><span style="font-family:georgia;">1 cup granulated sugar</span><br /><span style="font-family:georgia;">1 cup firmly packed light brown sugar</span><br /><span style="font-family:georgia;">3 large eggs</span><br /><span style="font-family:georgia;">1 teaspoon vanilla extract</span><br /><span style="font-family:georgia;">2 1/2 cups all-purpose flour, divided</span><br /><span style="font-family:georgia;">2 1/2 teaspoons baking powder</span><br /><span style="font-family:georgia;">1/2 teaspoon salt</span><br /><span style="font-family:georgia;">1/3 cup unsweetened cocoa powder</span><br /><span style="font-family:georgia;">1 tablespoon butter or margarine, melted</span><br /><span style="font-family:georgia;">1 cup M&M's Semi-Sweet Chocolate Mini Baking Bits, divided</span><br /><br /><span style="font-family:georgia;">Preheat oven to 350 degrees. Lightly grease 13x9x2 inch baking pan; set aside.</span><br /><br /><span style="font-family:georgia;">In large bowl cream 3/4 cup butter and </span>sugars<span style="font-family:georgia;"> until light and fluffy; beat in eggs and vanilla.</span><br /><br /><span style="font-family:georgia;">In medium bowl combine 2 1/4 cups flour, baking powder and </span>salt<span style="font-family:georgia;">; blend into creamed mixture.</span><br /><br /><span style="font-family:georgia;">Divide batter in half. Blend together cocoa powder and melted butter; stir into one half of the dough. Spread cocoa dough evenly into prepared baking pan. </span><br /><br /><span style="font-family:georgia;">Stir remaining 1/4 cup flour and 1/2 cup "M&M's" into remaining dough; spread evenly over cocoa dough in pan. Sprinkle with remaining 1/2 cup "M&M's".</span><br /><br /><span style="font-family:georgia;">Bake 25 to 30 minutes or until edges start to pull away from sides of pan. Cool completely. Cut into bars. Store in tightly covered container.</span><br /><br /><span style="font-family:georgia;">Source: The Great American Cookie Cookbook</span></span>Christyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com25tag:blogger.com,1999:blog-3048237519737540990.post-72913001968432645672009-09-11T18:41:00.001-07:002009-11-01T14:59:34.783-08:00Mickey Mouse Clubhouse Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEievDDqSix3Q0QS_mMiUucNBC4Hk8PYoE7YeRTBGZgvGv4Ntdt3BqUQF0FTT1hww61wM0eWqhpRcTfsUhgpTUibUVIrSWEoUrIjscm4jFaFAJAR6uXt1W1geacLtQocG3ITyvApLF_Os_k/s1600-h/IMG_8084.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 380px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEievDDqSix3Q0QS_mMiUucNBC4Hk8PYoE7YeRTBGZgvGv4Ntdt3BqUQF0FTT1hww61wM0eWqhpRcTfsUhgpTUibUVIrSWEoUrIjscm4jFaFAJAR6uXt1W1geacLtQocG3ITyvApLF_Os_k/s400/IMG_8084.JPG" alt="" id="BLOGGER_PHOTO_ID_5380390390631868002" border="0" /></a><span style="font-size:85%;"><span style="font-family: georgia;">This past weekend my friend </span><a style="font-family: georgia;" href="www.delectabledining09.blogspot.com">Sarah's</a><span style="font-family: georgia;"> son (Josh) celebrated his 3rd birthday. Josh is a huge fan of Mickey Mouse Clubhouse. I mean, the boy LOVES Mickey Mouse Clubhouse! Did I mention that Josh Loves Mickey Mouse Clubhouse? I did? Oh...okay. Sorry. Can you guess what the theme of Josh's big party was? Here it comes.....wait for it....almost...there....Mickey Mouse Clubhouse! Yay-you guessed correctly! You're SO smart! </span><br /><br /><span style="font-family: georgia;">Well, anyway, I was thrilled when Sarah asked me to help her with creating Josh's birthday cake. When she showed me her plan for the cake I knew we would have so much fun baking and decorating together. She baked the cakes, I prepared the fondant and we got together Friday night for the fun. Between giggles, pizza, six kids and two husbands we completed Josh's cake. I must say that we were pretty pleased with how it turned out. But, more importantly, the very special birthday boy LOVED it and that's all that counted!! </span><br /><br /><span style="font-family: georgia;">From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!</span></span>Christyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com11tag:blogger.com,1999:blog-3048237519737540990.post-18993268816564989582009-09-09T07:28:00.001-07:002009-09-09T07:56:11.540-07:00Black and White Cookie Ripple Coffee Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFwJN6T7PGUmkEeq6Tbz1iVAaWA3H__jThNAHmLk4Z4RfGtkGTvYTr0UIdZnHpe7tsaldE_4saP345s91UcGDuntO3eZkLUyMhCVwYdoigUO7L36bivObiBOlfWVIG6TRE0K7vuD3CAE/s1600-h/IMG_8062.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFwJN6T7PGUmkEeq6Tbz1iVAaWA3H__jThNAHmLk4Z4RfGtkGTvYTr0UIdZnHpe7tsaldE_4saP345s91UcGDuntO3eZkLUyMhCVwYdoigUO7L36bivObiBOlfWVIG6TRE0K7vuD3CAE/s400/IMG_8062.JPG" alt="" id="BLOGGER_PHOTO_ID_5379474861815605266" border="0" /></a><span style="font-size:85%;"><span style="font-family:georgia;">When I saw this cake on </span><a style="font-family: georgia;" href="http://mytastytreasures.blogspot.com/search?q=Black+and+White+Cookie+Ripple+Coffee+Cake">Donna's (My Tasty Treasures)</a><span style="font-family:georgia;"> blog I nearly drooled and knew instantly that I would be making this cake SOON!! I mean, seriously, who could resist eating a coffee cake loaded with Oreo cookies? This is my kids' definition of breakfast perfection! Have your precious little ones ever asked if they could have cookies for breakfast? Just this once, Mom...PLEASE?? Well, now you can say "Yes, you can!" You'll immediately become "World's Best Mom" in their eyes when you serve them a generous slice of this delicious coffee cake. :)</span><br /><br /><span style="font-family:georgia;">The cake itself is pretty much a standard coffee cake recipe, nothing too sweet. The sweetness and goodness is added with the cookies, and for our cake I used Double Stuff </span>Oreos<span style="font-family:georgia;">. To me, there is no other Oreo comparison. If it's not Double Stuff, leave it on the store shelf. I thought the double cream would be wonderful in the cake and it certainly did not disappoint! The kids loved, loved, loved this cake and ate it for their after school snack as well as breakfast. This cake will certainly be making future appearances at our table!</span><br /><br /><span style="font-family:georgia;">From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!</span><br /><span style="font-weight: bold;font-family:georgia;" ></span><br /><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvlwbtLuQISpyLAtBO-HrmgKHPPqzM0x2chvnOFikCDGr7YiivxhBqHsaEluLt3hX4zA6e8jR9gi1_EH1jOJnAvZXvoHI_t1XxwvajH7v_1C4CwtmqWKeGkITiU9jJmlDdyhyphenhyphenzHH6qXU/s1600-h/IMG_8067.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvlwbtLuQISpyLAtBO-HrmgKHPPqzM0x2chvnOFikCDGr7YiivxhBqHsaEluLt3hX4zA6e8jR9gi1_EH1jOJnAvZXvoHI_t1XxwvajH7v_1C4CwtmqWKeGkITiU9jJmlDdyhyphenhyphenzHH6qXU/s400/IMG_8067.JPG" alt="" id="BLOGGER_PHOTO_ID_5379474853587976258" border="0" /></a><span style="font-weight: bold;font-family:georgia;" >Black and White Cookie Ripple Coffee Cake</span><br /><br /><span style="font-family:georgia;"> 1 cup unsalted butter, softened</span></span> <span style="font-size:85%;"><br /><span style="font-family:georgia;"> 2 cups sugar</span><br /><span style="font-family:georgia;"> 6 large eggs</span><br /><span style="font-family:georgia;"> 1 tablespoon vanilla extract</span><br /><span style="font-family:georgia;"> 1 3/4 cups buttermilk</span><br /><span style="font-family:georgia;"> 4 cups all-purpose flour</span><br /><span style="font-family:georgia;"> 4 teaspoons baking powder</span><br /><span style="font-family:georgia;"> 1/4 teaspoon baking soda</span><br /><span style="font-family:georgia;"> 1/2 teaspoon salt</span><br /><span style="font-family:georgia;"> 30 + coarsely chopped sandwich cookies (</span>OREOS<span style="font-family:georgia;">!)</span><br /><br /><span style="font-family:georgia;"> Soften butter by letting it stand for 30-45 minutes at room temperature or cut into chunks and allow to stand for 15 minutes at room temperature.</span></span> <span style="font-size:85%;"><br /><br /><span style="font-family:georgia;"> Coarsely chop the </span></span> <span style="font-size:85%;">Oreos<span style="font-family:georgia;"> (I followed Donna's suggestion and put 20 chopped cookies in one bowl for the filling and the remainder in another bowl for the topping)</span><br /><br /><span style="font-family:georgia;"> Preheat oven to 350 degrees. Spray a tube pan with nonstick cooking spray.</span></span> <span style="font-size:85%;"><br /><br /><span style="font-family:georgia;"> In bowl, mix together the flour, baking powder, baking soda, and salt.</span></span> <span style="font-size:85%;"><br /><br /><span style="font-family:georgia;"> In a mixer bowl, cream softened butter and sugar on medium speed until well blended. Add eggs 2 at a time, and blend on medium speed until blended, scraping bowl often to make sure no butter or sugar sticks to the bottom. Add vanilla </span></span> <span style="font-size:85%;">and<span style="font-family:georgia;"> buttermilk and blend well. Fold in the dry ingredients and blend until batter is smooth, about 2 to 4 minutes. Pour 2/3 of the batter into prepared pan. Sprinkle 2/3 of cookie pieces over batter (the 20 cookies), putting more on </span>perimeter<span style="font-family:georgia;"> than directly in the middle (cookie pieces are less likely to sink when dispersed this way). </span><br /><br /><span style="font-family:georgia;"> Top with remaining batter and top batter evenly with remaining cookie pieces.</span></span> <span style="font-size:85%;"><br /><br /><span style="font-family:georgia;"> Bake 45 minutes and then reduce oven temperature to 325 degrees. Finish baking until cake tests done with a cake skewer that almost comes out clean, another 15-20 minutes. Cool 10 minutes in pan before turning cake out onto a serving plate. Let cake cool completely before adding glaze.</span></span> <span style="font-size:85%;"><br /><br /><span style="font-family:georgia;"> Glaze:</span></span> <span style="font-size:85%;"><br /><br /><span style="font-family:georgia;"> 1 cup powdered sugar</span></span> <span style="font-size:85%;"><br /><span style="font-family:georgia;"> 2 tablespoons melted butter</span><br /><span style="font-family:georgia;"> 1/2 teaspoon vanilla</span><br /><span style="font-family:georgia;"> 2-6 tablespoons buttermilk</span><br /><br /><span style="font-family:georgia;"> For glaze, whisk sugar, butter and vanilla together. Slowly add enough buttermilk to make a thin glaze. (I used about half the milk). Drizzle glaze over top of cake with a fork or whisk. Let glaze set.</span></span> <span style="font-size:85%;"><br /><br /><span style="font-family:georgia;"> Source: Donna of</span></span> <span style="font-size:85%;"><a style="font-family: georgia;" href="http://www.mytastytreasures.blogspot.com/"> My Tasty Treasures</a></span>Christyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com13tag:blogger.com,1999:blog-3048237519737540990.post-71223355933887234122009-09-07T16:33:00.000-07:002009-09-07T17:23:19.591-07:00"Pleasing His Chocolate Cravings" with Chocolate Thumbprints<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFxc7R-VA16TMQ2QFdcLlP1lvRGrCAFNK1FkcdnuYWGAyntVbQIEqDyT3D7WGhjJla_S6ntXvqlEABabUYCb-qZKzgpo2vQDhOt3n7tCyc1ZCKwFOOmU5Y1yZ6Yk7IoZTnwIRUIZJFSM/s1600-h/IMG_7946.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFxc7R-VA16TMQ2QFdcLlP1lvRGrCAFNK1FkcdnuYWGAyntVbQIEqDyT3D7WGhjJla_S6ntXvqlEABabUYCb-qZKzgpo2vQDhOt3n7tCyc1ZCKwFOOmU5Y1yZ6Yk7IoZTnwIRUIZJFSM/s400/IMG_7946.JPG" alt="" id="BLOGGER_PHOTO_ID_5378872928645812530" border="0" /></a><span style="font-size:85%;"><span style="font-family: georgia;">If you read my previous post then you understand the title to this one. As I previously stated, I've been baking special treats to put in my kids' lunches to let them know that I'm thinking of them during the day. My first "special" treat was met with a 75% approval rating, only disappointing our 9 year old son because of the lack of chocolate in the </span>blondies<span style="font-family: georgia;">. So to appease his chocolate craving, I searched and found the recipe for these remarkable, delicious cookies. Plus, Marty was headed to a meeting with some men who had requested some baked goods. I was thrilled to make two of my boys happy with one recipe. :)</span><br /><br /><span style="font-family: georgia;">These were a lot of fun to bake up and filling the centers of the cookies with the peanut butter filling gave me a little creative outlet. The only change I will make to the original recipe is to use mini-chocolate chips instead of regular sized. Using mini chips would allow making the "thumbprints" easier than maneuvering the larger chips. </span><br /><br /><span style="font-family: georgia;">Oh, did you ask how these tasted? Well, they were </span>irresistible<span style="font-family: georgia;">! If you've ever eaten a buckeye (the peanut butter ball covered in chocolate made to resemble a buckeye) then you can imagine the taste of this cookie. The filling was fluffy and creamy and complimented the chocolate cookie perfectly and tasted so </span>similar<span style="font-family: georgia;"> to the buckeyes my family loves!</span><br /><br /><span style="font-family: georgia;">From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!</span><br /><br /><span style="font-weight: bold; font-family: georgia;">Chocolate Thumbprints</span><br /><br /><span style="font-weight: bold; font-family: georgia;">Cookies</span><br /><span style="font-family: georgia;">1/2 Butter Flavor Crisco Stick or 1/2 Cup Butter Flavor Crisco all-vegetable shortening</span><br /><span style="font-family: georgia;">1/2 cup granulated sugar</span><br /><span style="font-family: georgia;">1 tablespoon milk</span><br /><span style="font-family: georgia;">1/2 teaspoon vanilla</span><br /><span style="font-family: georgia;">1 egg yolk</span><br /><span style="font-family: georgia;">1 square (1 ounce) unsweetened baking chocolate, melted and cooled</span><br /><span style="font-family: georgia;">1 cup all-purpose flour</span><br /><span style="font-family: georgia;">1/4 teaspoon salt</span><br /><span style="font-family: georgia;">1/3 cup semi-sweet chocolate chips</span><br /><br /><span style="font-weight: bold; font-family: georgia;">Peanut Butter Cream Filling</span><br /><span style="font-family: georgia;">2 tablespoons Butter flavor Crisco Stick or 2 tablespoons Butter Flavor Crisco all-vegetable shortening</span><br /><span style="font-family: georgia;">1/3 cup creamy peanut butter</span><br /><span style="font-family: georgia;">1 cup confectioners' sugar</span><br /><span style="font-family: georgia;">2 tablespoons milk</span><br /><span style="font-family: georgia;">1/2 teaspoon vanilla</span><br /><br /><span style="font-family: georgia;">Heat oven to 350 degrees. Grease baking sheet with shortening. (I used parchment paper) </span><br /><br /><span style="font-family: georgia;">For cookies, combine 1/2 cup shortening, granulated sugar, 1 tablespoon milk, vanilla and egg yolk in large bowl. Beat at medium speed of electric mixer until well blended. Add melted chocolate. Mix well.</span><br /><br /><span style="font-family: georgia;">Combine flour and salt. Add gradually to chocolate mixture at low speed. Mix until blended. Add chocolate chips. Shape dough into 1-inch balls. Place 2 inches apart on prepared baking sheet. Press thumb gently in center of each cookie.</span><br /><br /><span style="font-family: georgia;">Bake at 350 degrees for 8 minutes. </span><span style="font-weight: bold; font-family: georgia;">Do not overbake.</span><span style="font-family: georgia;"> Press centers again with small measuring </span>spoon<span style="font-family: georgia;">. Remove cookies to cooling rack and cool completely.</span><br /><br /><span style="font-family: georgia;">For peanut butter cream filling, combine 2 </span>tablespoons<span style="font-family: georgia;"> shortening and peanut butter in medium bowl. Stir with spoon until blended. (I used my hand mixer.) Add confectioners sugar. Stir well. Add 2 tablespoons milk and vanilla. Stir until smooth. Fill centers of cookies.</span><br /><br /><span style="font-family: georgia;">Source: The Great American Cookie Cookbook</span></span>Christyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com8tag:blogger.com,1999:blog-3048237519737540990.post-77881101129939078142009-09-05T08:19:00.001-07:002009-09-05T08:50:56.995-07:00Fabulous Blonde Brownies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQtMfY02rH8IjQV752MTg_42LUg_2aOysUJCjTmcXtE139rkQD19Y4poxROIR88C_H5XVP65SHDDUdryJsRJodAB575XCJK-UbgoTADBKgV70UvxwttLcJimfxCWsLv6Zx7K9aPJ5e_GY/s1600-h/IMG_7947.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQtMfY02rH8IjQV752MTg_42LUg_2aOysUJCjTmcXtE139rkQD19Y4poxROIR88C_H5XVP65SHDDUdryJsRJodAB575XCJK-UbgoTADBKgV70UvxwttLcJimfxCWsLv6Zx7K9aPJ5e_GY/s400/IMG_7947.JPG" alt="" id="BLOGGER_PHOTO_ID_5378003516583983794" border="0" /></a><span style="font-size:85%;"><span style="font-family: georgia;">School is now in full swing. There's a part of me that is glad to be back into a routine, but I have to say that I desperately miss my kids!! One of the ways I find to let them know that I'm thinking of them during the day is to send yummy, homemade treats for their lunches. :) I baked these little blondies up late one night after our youngest had perused the "treat" drawer and found that we were out of cookies. GASP! She turned to me and asked, "Mommy, what will I have in my lunch for dessert?" :( I couldn't let my baby down and send her to school without something to satisfy her sweet tooth, right?! After saying our prayers and tucking four sleepy heads into bed, I went on a search for something that would be quick and simple to bake up. These little babies fit the bill. I loved that the recipe called for toffee bits with the white chocolate, gotta love that combination. The next day three of the four kids commented on how much they liked these. My 9 year old son came to me and said, "Mom, no offense, but I didn't really like the dessert you sent. It didn't have any chocolate in it. Can you please fix something chocolatey for tomorrow?" Hmmm, don't you love his honesty and truth be told...the apple didn't fall far from the tree! I MUCH prefer desserts with chocolate too!! Check back soon to see what I baked up to satisfy our chocolate cravings!!</span><br /><br /><span style="font-family: georgia;">From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy! </span><br /></span><br /><span style="font-weight: bold;"><span style="font-size:85%;"><span style="font-family: georgia;">Fabulous Blonde Brownies</span></span><br /><br /></span><span style="font-size:85%;">1 3/4 cups all-purpose flour<br />1 teaspoon baking powder<br />1/4 teaspoon salt<br />1 cup (6 ounces) white chocolate chips<br />1 cup (4 ounces) blanched whole almonds (I omitted)<br />1 cup English toffee bits<br />2/3 cup butter, softened<br />1 1/2 cups packed light brown sugar<br />2 eggs<br />2 teaspoons vanilla<br /><br />Preheat oven to 350 degrees. Grease 13x9-inch baking pan.<br /><br />Combine flour, baking powder and salt in small bowl; mix well. Combine white chocolate chips, almonds and toffee bits in medium bowl; mix well.<br /><br />Beat butter and brown sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Add flour mixture; beat until well blended. Stir in 3/4 cup white chocolate chip mixture. Spread evenly in prepared pan.<br /><br />Bake 20 minutes. Immediately sprinkle remaining white chocolate chip mixture evenly over brownies. Press lightly. Bake 15 to 20 minutes or until toothpick inserted into center comes out clean. Cool brownies completely in pan on wire rack.<br /><br />Source: The Great American Cookie Cookbook</span>Christyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com9tag:blogger.com,1999:blog-3048237519737540990.post-29078040721323905072009-09-03T07:25:00.000-07:002009-09-03T13:34:43.389-07:00Tuna Noodle Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbxej8x0eiY7Z-SJbv2M0EQ2iSuUteYhe2HTqJiXktgf8JMHjqJ7zQgjpr0sXCvd4fruloiE8mh6VvypGiiAAPeZ9rKU_zbsIf8bzb_Y5YhGLlSdEAdKncx6GAswWT3wevZhIG0-L3Q0/s1600-h/IMG_7203.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbxej8x0eiY7Z-SJbv2M0EQ2iSuUteYhe2HTqJiXktgf8JMHjqJ7zQgjpr0sXCvd4fruloiE8mh6VvypGiiAAPeZ9rKU_zbsIf8bzb_Y5YhGLlSdEAdKncx6GAswWT3wevZhIG0-L3Q0/s400/IMG_7203.JPG" alt="" id="BLOGGER_PHOTO_ID_5373165674309603010" border="0" /></a><span style="font-size:85%;"><span style="font-family:georgia;">Last spring, when my friend Sarah was enjoying her maternity leave, I spent many an afternoon at her home while her oldest and my youngest played...I also lavished the opportunity to snuggle with a precious, new baby!! Our lunches often consisted of left overs from our dinners. On one occasion, Sarah reheated this awesome tuna casserole. It was unlike any tuna casserole I had ever tasted and I asked her to share the recipe with me.</span><br /><br /><span style="font-family:georgia;">It's taken me several months to fix this for my family but it was such a huge hit with everyone, that I'm sure it's going to be on our dinner table often. Marty and I LOVED the "grown-up" flavor that the roasted red pepper added to this dish and the kids raved about the abundance of noodles and the bread crumb topping. The original recipe is prepared in an 8x8 dish, but I doubled it and baked in a 13x9. I was planning (and hoping) that this would be a success for dinner and needed plenty of leftovers for lunches and our buffet-style leftover night. :-) If you like tuna casserole, you'll LOVE this version of the favoured dish!</span><br /><br /><span style="font-family:georgia;">From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!</span><br /><br /></span><div style="font-family:georgia;"><span style="font-size:85%;"><strong>Tuna Noodle Casserole</strong></span></div><div style="font-family:georgia;"><span style="font-size:85%;">8 ounces uncooked linguine<br />1 cup frozen broccoli florets<br />1 package (1.8 oz) leek soup mix<br />1 1/2 cups milk<br />Dash pepper<br />1 can (5 oz) albacore tuna, drained<br />2 tablespoons chopped drained roasted red bell peppers<br />1 tablespoon butter or margarine, melted<br />1/4 cup plain bread crumbs</span></div><div style="font-family:georgia;"><span style="font-size:85%;"><br />Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain linguine as directed on package, adding broccoli for last 2 minutes of cook time.<br />Meanwhile, in 1-quart saucepan, mix soup mix and milk. Heat to boiling over medium heat, stirring constantly. Stir in pepper. Add linguine, broccoli, tuna and roasted peppers to soup mixture; stir gently to mix well. Spoon into baking dish. In small bowl, mix butter and bread crumbs; sprinkle over linguine mixture. Bake uncovered 20 to 25 minutes or until top is golden brown.<br /><br /></span></div><div style="font-family:georgia;"><span style="font-size:85%;">Source: <a href="http://www.blogger.com/www.delectabledining09.blogspot.com"><span style="text-decoration: underline;">Delectable Dining<br /></span></a></span></div>Christyhttp://www.blogger.com/profile/05081917759199223628noreply@blogger.com4