tag:blogger.com,1999:blog-46557869153196664652024-03-05T18:49:54.507-08:00Our Family KitchenAmandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.comBlogger160125tag:blogger.com,1999:blog-4655786915319666465.post-58909461562376976872012-07-02T14:19:00.000-07:002012-07-02T14:19:23.423-07:00Cucumber and Tomato Salad<br />
<ul style="background-color: transparent; border: 0px; color: #555555; font-family: Georgia, serif; font-size: 16px; line-height: 23px; list-style: none; margin: 0px 0px 15px; outline: 0px; padding: 0px 0px 0px 30px; vertical-align: baseline;">
<li style="background-color: transparent; border: 0px; list-style-type: disc; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3 medium sized cucumbers </li>
<li style="background-color: transparent; border: 0px; list-style-type: disc; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 container of grape tomatoes, halved</li>
<li style="background-color: transparent; border: 0px; list-style-type: disc; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 medium red onion, finely diced</li>
<li style="background-color: transparent; border: 0px; list-style-type: disc; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">6 sprigs of fresh dill </li>
<li style="background-color: transparent; border: 0px; list-style-type: disc; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 cup zesty Italian salad dressing</li>
<li style="background-color: transparent; border: 0px; list-style-type: disc; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Salt and pepper to taste</li>
</ul>
<ol style="background-color: transparent; border: 0px; color: #555555; font-family: Georgia, serif; font-size: 16px; line-height: 23px; list-style: none; margin: 0px 0px 15px; outline: 0px; padding: 0px 0px 0px 30px; vertical-align: baseline;">
<li style="background-color: transparent; border: 0px; list-style-type: decimal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Quarter or halve the cucumbers depending on the size used, then slice into 1/4″ pieces.</li>
<li style="background-color: transparent; border: 0px; list-style-type: decimal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Place the cucumbers in a bowl and add the grapes, onion, and dill.</li>
<li style="background-color: transparent; border: 0px; list-style-type: decimal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Toss the cucumber mixture with the Italian dressing until evenly coated with salad dressing. Add some salt and pepper to taste. </li>
<li style="background-color: transparent; border: 0px; list-style-type: decimal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent;">Refrigerate for at least one hour before serving. The longer the better!!!!</span></li>
</ol>Amandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com0tag:blogger.com,1999:blog-4655786915319666465.post-84149516966997839722012-07-01T13:35:00.000-07:002012-07-02T13:35:53.977-07:00Summer Corn Salad<br />
<div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding: 0px;">
INGREDIENTS:<br style="margin: 0px; padding: 0px;" />6 ears of fresh corn<br style="margin: 0px; padding: 0px;" />1/2 cup finely diced red onion<br style="margin: 0px; padding: 0px;" />1 cup cherry tomatoes, sliced in half<br style="margin: 0px; padding: 0px;" />3 tablespoons cider or red wine vinegar<br style="margin: 0px; padding: 0px;" />3 tablespoons extra-virgin olive oil<br style="margin: 0px; padding: 0px;" />1/2 teaspoon kosher salt<br style="margin: 0px; padding: 0px;" />1/2 teaspoon freshly ground black pepper<br style="margin: 0px; padding: 0px;" />1/2 cup julienned fresh basil leaves</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding: 0px;">
DIRECTIONS:<br style="margin: 0px; padding: 0px;" /><span style="background-color: white;">Pre-heat oven to 375 degrees.</span></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding: 0px;">
Place ear of corn in oven for 30 minutes. </div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding: 0px;">
When the corn is cool, shuck the corn and cut the kernels off the cob.</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding: 0px;">
Toss the kernels in a medium bowl with the red onions, tomatoes, vinegar, olive oil, salt, and pepper. </div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding: 0px;">
<span style="background-color: white;">Just before serving, toss in the fresh basil. Add additional salt and pepper to taste, if desired. </span></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding: 0px;">
<span style="background-color: white;">Serve cold or at room temperature.</span></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding: 0px;">
<em style="margin: 0px; padding: 0px;"><br style="margin: 0px; padding: 0px;" /><strong style="margin: 0px; padding: 0px;">Recipe Source: </strong>adapted slightly from The Barefoot Contessa Cookbook </em></div>Amandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com0tag:blogger.com,1999:blog-4655786915319666465.post-83293079429373656182012-06-24T05:53:00.000-07:002012-06-25T05:54:07.602-07:00Baked Italian Chicken<br />
Preheat oven to 425 degrees<br />
<br />
Ingredients:<br />
1/2 cup Mayonnaise or plain Greek Yogurt<br />
1/4 cup shredded Parmesan cheese<br />
4 boneless skinless chicken breasts<br />
4 teaspoons Italian seasoned dry bread crumbs<br />
<br />
Mi together mayo (or yogurt) and cheese. <span style="background-color: white;">Lay chicken breasts on baking sheet and spread mixture evenly over each piece of chicken. Then </span><span style="background-color: white;">evenly sprinkle bread crumbs on top. (I did this for both sides of the chicken although the original recipe did not call for that</span><span style="background-color: white;">.)</span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Place in oven and bake for 20 minutes or until chicken is cooked thoroughly and juices run clear. Tops will be browned and chicken will be incredibly juicy. Season with a dash of salt and pepper.</span><br />Amandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com0tag:blogger.com,1999:blog-4655786915319666465.post-47775134621436741442012-06-22T14:30:00.000-07:002012-06-25T14:31:15.681-07:00Basic Buttercream Frosting<br />
<div class="ingredient" style="color: #54514f; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 13px; line-height: 19px; margin: 0px; padding: 0px;">
<div style="margin-bottom: 10px; margin-top: 5px; padding: 0px;">
<span class="ingredient"><span class="amount">3 cups</span> <span class="name">powdered sugar</span></span><br /><span class="ingredient"><span class="amount">1 cup</span> <span class="name">butter</span>, at room temperature</span><br /><span class="ingredient"><span class="amount">1 teaspoon</span> <span class="name">vanilla extract</span></span><br /><span class="ingredient"><span class="amount">1 to 2 Tablespoons</span> <span class="name">whipping cream</span></span></div>
</div>
<h3 style="border-bottom-color: rgb(221, 217, 206); border-bottom-style: solid; border-bottom-width: 1px; clear: both; color: #9d9690; font-family: AllerRegular, 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 15px; font-weight: normal; line-height: 15px; margin: 15px 0px 0px; padding: 0px 0px 5px;">
Directions:</h3>
<div class="instructions" style="color: #54514f; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 13px; line-height: 19px; margin: 0px; padding: 0px;">
<div style="margin-bottom: 10px; margin-top: 5px; padding: 0px;">
1. In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.</div>
<div style="margin-bottom: 10px; margin-top: 5px; padding: 0px;">
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.</div>
<div style="margin-bottom: 10px; margin-top: 5px; padding: 0px;">
3. Decorate cupcakes as desired.</div>
</div>Amandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com0tag:blogger.com,1999:blog-4655786915319666465.post-88113375159379628542012-06-19T14:39:00.000-07:002012-06-23T14:39:37.592-07:00Strawberry Bars<br />
<ul class="kv-ingred-list1" style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin: 0px 0px 14px; outline: none; padding: 0px;">
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">1 1/2 cups all-purpose flour</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">1 1/2 cup oats</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">1 cup packed brown sugar</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">1 teaspoon baking powder</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">1/2 teaspoon salt</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">One 10 to 12-ounce jar strawberry preserves</li>
</ul>
<h2 style="color: #3d3d3d; font-family: 'trebuchet ms', sans-serif; font-size: 18px; margin: 0px 0px 7px; outline: none; padding: 0px;">
Directions</h2>
<div class="instructions" style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin: 0px; outline: none; padding: 0px;">
<div class="instruction" style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.</div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.</div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<br /></div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<a href="http://www.foodnetwork.com/recipes/ree-drummond/strawberry-oatmeal-bars-recipe/index.html">Recipe found here</a></div>
</div>Amandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com0tag:blogger.com,1999:blog-4655786915319666465.post-91628933082041789102012-06-11T06:54:00.000-07:002012-06-18T13:12:19.833-07:00Blueberry Breakfast Cake<br />
<ul id="zlrecipe-ingredients-list" style="background-color: white; border: 0px; color: #555555; font-family: 'Century Gothic', AppleGothic, Arial, sans-serif; font: inherit; line-height: 1.5em; list-style: none; margin: 1em; padding: 0px 0px 0px 2.4em; vertical-align: baseline;">
<li class="ingredient" id="zlrecipe-ingredient-0" style="border: 0px; font-size: 13px; font: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">1/2 cup butter, room temperature</li>
<li class="ingredient" id="zlrecipe-ingredient-1" style="border: 0px; font-size: 13px; font: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">2 teaspoon lemon zest</li>
<li class="ingredient" id="zlrecipe-ingredient-2" style="border: 0px; font-size: 13px; font: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">3/4 cup sugar</li>
<li class="ingredient" id="zlrecipe-ingredient-3" style="border: 0px; font-size: 13px; font: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">1 egg</li>
<li class="ingredient" id="zlrecipe-ingredient-4" style="border: 0px; font-size: 13px; font: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon vanilla</li>
<li class="ingredient" id="zlrecipe-ingredient-5" style="border: 0px; font-size: 13px; font: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">2 cups flour</li>
<li class="ingredient" id="zlrecipe-ingredient-6" style="border: 0px; font-size: 13px; font: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">2 teaspoons baking powder</li>
<li class="ingredient" id="zlrecipe-ingredient-7" style="border: 0px; font-size: 13px; font: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon kosher salt</li>
<li class="ingredient" id="zlrecipe-ingredient-8" style="border: 0px; font-size: 13px; font: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">1/2 cup buttermilk</li>
<li class="ingredient" id="zlrecipe-ingredient-9" style="border: 0px; font-size: 13px; font: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">2 cups fresh blueberries</li>
<li class="ingredient" id="zlrecipe-ingredient-10" style="border: 0px; font-size: 13px; font: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">1 tablespoon sugar, for sprinkling</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions" style="background-color: white; border: 0px; color: #555555; font: inherit; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
Instructions</div>
<ol class="instructions" id="zlrecipe-instructions-list" style="background-color: white; border: 0px; color: #555555; font-family: 'Century Gothic', AppleGothic, Arial, sans-serif; font: inherit; line-height: 1.5em; list-style-image: initial; list-style-position: initial; margin: 0px 0.5em; padding: 0px 0px 0px 3em; vertical-align: baseline;">
<li class="instruction" id="zlrecipe-instruction-0" style="border: 0px; font-size: 13px; font: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Preheat the oven to 350 degrees. Grease a 9x9 or 7x11 baking dish.</li>
<li class="instruction" id="zlrecipe-instruction-1" style="border: 0px; font-size: 13px; font: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">In the bowl of a stand mixer, cream together the butter, lemon zest, and sugar until light and fluffy. Beat in the egg and vanilla until well combined.</li>
<li class="instruction" id="zlrecipe-instruction-2" style="border: 0px; font-size: 13px; font: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Combine the flour, baking powder, and salt in a small bowl.</li>
<li class="instruction" id="zlrecipe-instruction-3" style="border: 0px; font-size: 13px; font: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Add the flour mixture a little at a time to the butter mixture, alternating with the buttermilk.</li>
<li class="instruction" id="zlrecipe-instruction-4" style="border: 0px; font-size: 13px; font: inherit; list-style-type: decimal; margin: 0px; padding: 0px; position: static; vertical-align: baseline;">Fold in the blueberries.</li>
<li class="instruction" id="zlrecipe-instruction-5" style="border: 0px; font-size: 13px; font: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Spread the batter in the prepared baking dish and sprinkle with the 1 tablespoon of sugar.</li>
<li class="instruction" id="zlrecipe-instruction-6" style="border: 0px; font-size: 13px; font: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Bake for 30 to 40 minutes, testing after 30 minutes.</li>
<li class="instruction" id="zlrecipe-instruction-7" style="border: 0px; font-size: 13px; font: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Cool before serving.</li>
</ol>Amandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com1tag:blogger.com,1999:blog-4655786915319666465.post-63569305089915908242012-06-08T13:10:00.000-07:002012-06-18T13:11:36.390-07:00Quick Lemon Bars<span style="background-color: white; color: #444444; font-family: Puritan; font-size: 13px; line-height: 18px;">I saw this easy recipe on Pinterest and just had to try it.</span><br />
<span style="background-color: white; color: #444444; font-family: Puritan; font-size: 13px; line-height: 18px;"><br /></span><br />
<span style="background-color: white; color: #444444; font-family: Puritan; font-size: 13px; line-height: 18px;">1 box of Angel Food Cake mix</span><br />
<span style="background-color: white; color: #444444; font-family: Puritan; font-size: 13px; line-height: 18px;">15 oz can of lemon pie filling</span><br />
<span style="background-color: white; color: #444444; font-family: Puritan; font-size: 13px; line-height: 18px;"><br /></span><br />
<span style="background-color: white; color: #444444; font-family: Puritan; font-size: 13px; line-height: 18px;">Mix them together by hand just until moist. Be sure not to over mix! </span><br />
<span style="background-color: white; color: #444444; font-family: Puritan; font-size: 13px; line-height: 18px;"><br /></span><br />
<span style="background-color: white; color: #444444; font-family: Puritan; font-size: 13px; line-height: 18px;">Bake in a 9x13 cake pan at 350 degrees until golden brown for about 20 minutes. </span><br />
<span style="background-color: white; color: #444444; font-family: Puritan; font-size: 13px; line-height: 18px;"><br /></span><br />
<span style="background-color: white; color: #444444; font-family: Puritan; font-size: 13px; line-height: 18px;">Cool completely. </span><br />
<span style="background-color: white; color: #444444; font-family: Puritan; font-size: 13px; line-height: 18px;"><br /></span><br />
<span style="background-color: white; color: #444444; font-family: Puritan; font-size: 13px; line-height: 18px;">Optional: sprinkle with powder sugar. </span>Amandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com0tag:blogger.com,1999:blog-4655786915319666465.post-5284236098652062162012-06-05T13:08:00.000-07:002012-06-18T13:09:40.054-07:00Blueberry Delight<span style="background-color: white;"><span style="text-align: left;"><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span style="font-size: 11px; line-height: 15px;">My aunt makes this delicious dish when our family gets-together. It is super simple to make.</span></span></span></span><br />
<span style="background-color: white;"><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 15px; text-align: left;"><br /></span></span><br />
<span style="background-color: white;"><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 15px; text-align: left;">For the crust, mix together:</span></span><br />
<span style="background-color: white;"><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 15px; text-align: left;"><br /></span></span><br />
<span style="background-color: white;"><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 15px; text-align: left;">2 cups all purpose flour</span><br style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 15px; text-align: left;" /><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 15px; text-align: left;">2 sticks butter melted</span><br style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 15px; text-align: left;" /><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 15px; text-align: left;">1 cup pecans ( chopped )</span><br style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 15px; text-align: left;" /><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 15px; text-align: left;"><br /></span></span><br />
<span style="background-color: white;"><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 15px; text-align: left;">Place in the bottom of pan and bake at 325 for 25 mins.</span></span><br />
<span style="background-color: white;"><br style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 15px; text-align: left;" /><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 15px; text-align: left;">Let cool.</span></span><br />
<span style="background-color: white;"><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 15px; text-align: left;"><br /></span></span><br />
<span style="background-color: white;"><span class="text_exposed_show" style="color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 15px; text-align: left;">Mix together 1 cream cheese, 1 box conf. sugar, and 1 sm cool whip.</span></span><br />
<span style="background-color: white;"><span class="text_exposed_show" style="color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 15px; text-align: left;"><br />Spread on cooled crust and top with blueberry pie filling or you can fresh berries that have been cooked, sugared and thickened.</span></span>Amandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com0tag:blogger.com,1999:blog-4655786915319666465.post-23265573194511360232012-01-28T13:12:00.000-08:002012-06-18T13:13:52.979-07:00Healthy Version of Peanut Butter Balls<span class="Apple-style-span" style="background-color: white;"><span style="line-height: 22px; text-align: -webkit-center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A friend of mine sent me the link to this recipe. I am glad I tried it! The kids loved them! Thanks <a href="http://leahbellesrecipes.blogspot.com/">Leah</a>, for the link!</span></span></span><br />
<span class="Apple-style-span" style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><br style="line-height: 22px; text-align: -webkit-center;" /></span><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px;">1 - cup honey </span><br style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;" /><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;">1 1/2 - cups creamy peanut butter </span><br style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;" /><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;">2 - cups dry powdered milk </span><br style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;" /><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;">3 - cups quick or old fashioned oatmeal, uncooked </span><br style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;" /><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;">1 - 2 - tablespoons wheat germ </span><br style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;" /><span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; text-align: -webkit-center;">(I used a wheat germ flax seed mix)</span><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;"> </span><br style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;" /><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;">1/2 cup mini chocolate chips </span><span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; font-weight: bold; line-height: 22px; text-align: -webkit-center;">(optional)</span><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;"> or </span><br style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;" /><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;">graham cracker crumbs </span><span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; font-weight: bold; line-height: 22px; text-align: -webkit-center;">(optional)</span><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;"> </span><br style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;" /><br style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;" /><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;">Mix all together with hand mixer. Form into balls with hands and freeze on a baking sheet lined with waxed paper until firm. Remove from freezer and store in a large zip lock bag in the refrigerator. </span></span><br />
<div style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: left;">
<span class="Apple-style-span" style="background-color: white;"><br />
</span></div>
<span class="Apple-style-span" style="background-color: white;"><br style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;" /><strong style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;"><em>Optional:</em></strong><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;"> If using chocolate chips add them with all the ingredients and roll into balls. If using graham cracker crumbs. After rolling into balls , roll into graham cracker crumbs and then freeze. I have always used either or but not both, my little guy loves the chocolate chips and my dd doesn't. </span></span><span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;"><span class="Apple-style-span" style="background-color: white;">You can also leave out the wheat germ if you do not have any one hand. It wont alter the texture or taste. It was just a perk I added to sneak in some goodness. </span></span><br />
<strong style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;"><span class="Apple-style-span" style="background-color: white;"><br />
</span></strong><br />
<strong style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 22px; text-align: -webkit-center;"><span class="Apple-style-span" style="background-color: white;">Recipe from: <a href="http://www.mommyskitchen.net/2010/03/cafeteria-peanut-butter-balls-healthy.html">Mommy's Kitchen</a></span></strong>Amandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com0tag:blogger.com,1999:blog-4655786915319666465.post-34880577991334206732012-01-15T12:21:00.000-08:002012-01-17T12:39:42.919-08:00Spinach Tomato SoupI am not sure where I originally saw this recipe, but after trying it, I knew it was a keeper! The problem is I do not have the exact recipe! I have searched the internet and have found different versions (some with pasta added), but I loved the original so much I knew I had to try to duplicate it. This is how I make it to my liking, you can adjust the herbs and seasonings to your taste as well.<br />
<br />
It is so quick and delicious...not to mention healthy!<br />
<br />
1 can great northern beans<br />
1 can diced tomatoes<br />
16 oz chicken broth<br />
3 or 4 oz of frozen spinach<br />
chicken breast, cooked and shredded (optional: I have eaten it both ways and loved them both!)<br />
small onion, diced<br />
1/2 tsp basil<br />
1/4 tsp oregano<br />
1/2 tsp garlic powder<br />
salt and pepper to taste<br />
<br />
Combine in sauce pan, simmer for 10 - 15 minutes.<br />
<br />
Quick and delicious!Amandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com0tag:blogger.com,1999:blog-4655786915319666465.post-52778142487124050402011-12-17T20:21:00.000-08:002012-01-17T12:41:55.480-08:00Reindeer TreatsI saw these on Pinterest and will be doing these with the kids. Aren't they adorable?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHHUk1vWX_6THMhbT6qKUKMI1dFF2xSG4LsEVCcP_6Xmu5ZlG_KvOwvB4vC2taIDZuo1TnM6yv5bjTg1VJXxVwOsHJop2cJ0a87HTMbgJ15i3-b8KvVnk19PSUr0eCtZOBfCqfG-X785Cl/s1600/reindeer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHHUk1vWX_6THMhbT6qKUKMI1dFF2xSG4LsEVCcP_6Xmu5ZlG_KvOwvB4vC2taIDZuo1TnM6yv5bjTg1VJXxVwOsHJop2cJ0a87HTMbgJ15i3-b8KvVnk19PSUr0eCtZOBfCqfG-X785Cl/s400/reindeer.jpg" width="295" /></a></div><br />
I was not able to link to the original source, but you should be able to get the idea by just looking at the picture! Nutter butter cookies dipped in chocolate on a stick...simple and yummy!Amandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com0tag:blogger.com,1999:blog-4655786915319666465.post-65923010691358013072011-12-01T20:44:00.000-08:002011-12-21T20:47:30.042-08:00Black-eyed Pea StewWe recently went to a finger food supper and someone brought this delicious soup! I knew I had to get this receipe from the man who brought it....it is definitely a keeper!<br />
<br />
1 package (16 ounces) smoked sausage links, halved lengthwise and sliced<br />
1 small onion, chopped<br />
2 cans (15 ounces each) black-eyed peas, rinsed and drained<br />
1 can (14-1/2 ounces) diced tomatoes, drained<br />
1 can (8 ounces) tomato sauce<br />
1 cup beef broth<br />
1/4 teaspoon garlic powder<br />
1/4 teaspoon Cajun seasoning<br />
1/4 teaspoon pepper<br />
1/8 teaspoon salt<br />
1/8 teaspoon cayenne pepper<br />
1/8 teaspoon hot pepper sauce<br />
1-1/2 cups frozen corn, thawed<br />
<br />
In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain.<br />
<br />
Stir in the peas, tomatoes, tomato sauce, broth and seasonings.<br />
<br />
Cook and stir for 10-12 minutes or until hot and bubbly. Stir in corn; cook 5 minutes longer or until heated through.Amandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com0tag:blogger.com,1999:blog-4655786915319666465.post-17734606815226840642011-11-19T20:24:00.000-08:002011-11-29T20:27:30.911-08:00Peanut Butter CrispiesI found this recipe on <a href="http://www.flythroughourwindow.com/2011/07/peanut-butter-crispies-curry-chicken-salad/">this blog</a> several months ago. My kids love them and they are somewhat guilt-free!<br />
<br />
1 1/2 tablespoons coconut oil<br />
2 cups peanut butter <br />
1/2 cup honey<br />
4 cups Brown Rice cereal<br />
1 good handful (about a 1/2 cup) of mini-chocolate chips <br />
<br />
In a large pot on the stove top, melt the coconut oil and peanut butter on low heat. Then, add in the honey and stir well.<br />
<br />
Remove from heat and fold in rice crispy cereal.<br />
<br />
Once everything is well-incorporated, place in a parchment lined or greased 9×13 pan. While it is still warm I added the chocolate chips and pressed them down a little so they stick.Amandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com1tag:blogger.com,1999:blog-4655786915319666465.post-92017749446296058132011-11-17T20:18:00.000-08:002011-11-29T20:20:36.660-08:00Southwest Chicken WrapThis is a family favorite. They are so yummy!<br />
<br />
1 cup cooked rice, warm or at room temperature<br />
1 cup cooked, shredded chicken<br />
1 can black beans, rinsed and drained<br />
1 green onion, finely sliced (white and green parts)<br />
1/2 red or green pepper, diced<br />
1/4 cup fresh cilantro, chopped<br />
juice of 1 lime<br />
1/2 tablespoon chili powder<br />
1 teaspoon ground cumin<br />
1/2 teaspoon garlic salt<br />
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)<br />
Sour cream (optional)<br />
<br />
6 burrito-sized flour tortillas<br />
<br />
DIRECTIONS:<br />
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.<br />
<br />
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.Amandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com0tag:blogger.com,1999:blog-4655786915319666465.post-27783568386672795712011-11-02T20:09:00.000-07:002011-11-29T20:11:49.651-08:00Strawberry Mango Salsa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiymOGFUYroV_T99pvdY7VTyR3p5i1FRMyNkHlCrjJ2M3WePEBruy9MTm_BkqC9FPcnmKoNeQ4GpkayScXw6ChCZKB4IUnVxblrN5YdYGr1flJKte1R05u5GHi_EH1Vph5worg3AcYjlMSG/s1600/strawberry+mango+salasa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiymOGFUYroV_T99pvdY7VTyR3p5i1FRMyNkHlCrjJ2M3WePEBruy9MTm_BkqC9FPcnmKoNeQ4GpkayScXw6ChCZKB4IUnVxblrN5YdYGr1flJKte1R05u5GHi_EH1Vph5worg3AcYjlMSG/s400/strawberry+mango+salasa.jpg" width="266" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">photo and recipe courtesy of <a href="http://mcconkiemenu.blogspot.com/2011/04/strawberry-mango-salsa.html">McConkie Menu</a></span></div><br />
<br />
3/4 Cup Strawberries, finely diced<br />
3/4 Cup Mangos, finely diced<br />
1/4 Cup Red Onion, finely chopped<br />
6 Basil Leaves, finely chopped<br />
1 TBSP Fresh Lemon Juice<br />
1/4 tsp. Sea Salt<br />
1/4 tsp. Black Pepper<br />
<br />
Combine all ingredients and allow to sit in the refrigerator for a few hours, covered.Amandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com0tag:blogger.com,1999:blog-4655786915319666465.post-35462058586601770582011-10-20T10:03:00.000-07:002011-10-21T10:04:15.384-07:00Pumpkin Pancakes2 cups white whole wheat flour <br />
3 tbsp brown sugar <br />
2 tsp baking powder <br />
1 tsp baking soda <br />
2 tsp cinnamon <br />
1/2 tsp nutmeg <br />
1/2 tsp ground ginger <br />
1/4 tsp cloves <br />
1/2 tsp salt <br />
1 1/2 cups buttermilk (or 1 1/2 cups milk + 1 tbsp vinegar) <br />
1 cup canned or fresh pumpkin puree <br />
1 egg <br />
2 tbsp canola oil <br />
<br />
Mix together the dry ingredients in a large bowl. In a smaller bowl combine the wet ingredients. Add the wet ingredients to the dry and stir just until everything is incorporated.<br />
<br />
Heat a lightly greased griddle or frying pan over medium heat. When hot, pour on the pancake batter and brown on both sides. The batter comes out rather thick, but don’t thin it with more milk. Just spread the batter on the griddle a bit to thin it. Serve with butter and real maple syrup.Amandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com0tag:blogger.com,1999:blog-4655786915319666465.post-70282611573261048492011-10-18T09:37:00.000-07:002011-10-21T09:37:54.051-07:00Pumpkin Crunch Cake1 can (15 ounces) pumpkin puree <br />
1 can (12 ounces) evaporated milk <br />
4 eggs <br />
1 1/2 cups sugar <br />
1 teaspoon cinnamon <br />
1/4 teaspoon nutmeg <br />
1/4 teaspoon ground ginger <br />
pinch of cloves <br />
1 teaspoon salt <br />
1/2-ish box yellow cake mix <br />
1 cup chopped pecans <br />
1 cup butter, melted<br />
Instructions<br />
<br />
Line a 9x13 pan with parchment paper. Preheat oven to 350 degrees. <br />
In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined. <br />
Pour into the prepared baking dish. <br />
Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey. <br />
Sprinkle with the chopped pecans. <br />
Pour the melted butter evenly over the top of the cake. <br />
Bake for 60-70 minutes or until the top is lightly browned and the custard is set. <br />
Serve warm or cold. Store in the refrigerator.Amandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com0tag:blogger.com,1999:blog-4655786915319666465.post-44305646357584441802011-10-09T20:11:00.000-07:002011-11-29T20:16:57.977-08:00Buffalo Chicken Cheese BallWe are huge fans of <a href="http://inthekitchenoncountyroad39.blogspot.com/2009/01/buffalo-chicken-dip.html">Buffalo Chicken Dip</a> so when I saw this recipe recently I knew I had to give it a try. I am glad I did. It is so good!<br />
<br />
1 cup chicken, cooked and shredded<br />
1/4 cup crumbled blue cheese<br />
1/4 cup shredded mozzarella cheese<br />
1/2 jalapeno pepper, finely diced<br />
2-3 Tbsp hot sauce (I like Frank’s)<br />
1 package (8oz) cream cheese, softened<br />
1 cup shredded cheddar cheese, for rolling in<br />
<br />
In a medium bowl, combine all of the ingredients except the cheddar and gouda cheeses.<br />
<br />
Form into a ball, and then roll in the cheeses to coat.<br />
<br />
Wrap in plastic wrap and chill at least an hour before serving. Serve with tortilla chips, pretzels, crackers, or chopped vegetables.Amandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com0tag:blogger.com,1999:blog-4655786915319666465.post-78656435551270911042011-10-05T09:59:00.000-07:002011-10-10T10:04:12.613-07:00Carmel Pumpkin Cheesecake Bites<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7uTl4x1-MsF4k4fCunGTTOlSk6e5KunXrq-5pva69KVpNUmulh33xq8iq5UgBgNK8jQ6QUGAEX-eS6d0sIQwiWjF5smNFTUk9W3jz4QVgAihJmGgXDMBW2Vqqhi1pA0MyLy0wWjJzT0s/s1600/IMG_4037picnik_jpeg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7uTl4x1-MsF4k4fCunGTTOlSk6e5KunXrq-5pva69KVpNUmulh33xq8iq5UgBgNK8jQ6QUGAEX-eS6d0sIQwiWjF5smNFTUk9W3jz4QVgAihJmGgXDMBW2Vqqhi1pA0MyLy0wWjJzT0s/s320/IMG_4037picnik_jpeg.jpg" width="311px" /></a></div><br />
<br />
I saw this yummy recipe over at <a href="http://picky-palate.com/2009/09/17/black-bottomed-mini-caramel-pumpkin-cheesecake-bites/">Picky Palate</a> and knew I had to try it. It is fall in every bite!Amandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com1tag:blogger.com,1999:blog-4655786915319666465.post-34292368321203409352011-09-28T06:14:00.000-07:002011-09-29T19:03:49.130-07:00Camp Fire CookiesI saw this cookie recipe on a great blog called <a href="http://www.keepitsimplefoods.com/desserts/campfire-cookies/">Keep it Simple Foods</a>...so yummy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggqRzyusgQDvWisA_IIfheqsqJ0u44qM1-2MjMQddqMLR9omEogEUuWXebEhzXYFaAuT2rxkY623RZ20hvuC656yA_s3KtpK_WbCVofPfAV92DodJYpapgptF5-d0YVZ9eEBzx8YAkD8yE/s1600/campfire+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggqRzyusgQDvWisA_IIfheqsqJ0u44qM1-2MjMQddqMLR9omEogEUuWXebEhzXYFaAuT2rxkY623RZ20hvuC656yA_s3KtpK_WbCVofPfAV92DodJYpapgptF5-d0YVZ9eEBzx8YAkD8yE/s400/campfire+cookies.jpg" width="400px" /></a></div><br />
2 sticks butter<br />
1 cup sugar<br />
2 eggs<br />
1 teaspoon vanilla<br />
2 cups flour<br />
1/2 cup cocoa powder<br />
1 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1/2 cup marshmallow fluff (or mini marshmallows)<br />
1/2 cup chocolate chips<br />
1/2 cup crushed graham crackers<br />
<br />
Directions: Preheat oven to 350. <br />
<br />
Cream butter, sugar, eggs and vanilla until fluffy. <br />
<br />
Add flour, cocoa powder, baking soda and salt. Mix until combined.<br />
<br />
Gently fold in the marshmallow fluff, chocolate chips and graham crackers. <br />
<br />
Cover dough with plastic wrap and refrigerate until chilled. Scoop the dough into 2 inch balls and bake on a cookie sheet for 12 minutes. <br />
<br />
Allow to cool slightly before taking off the baking sheet. Cookies will be very moist and slightly sticky. Please handle with care.<br />
<br />
Photo and Recipe courtesy of: <a href="http://www.keepitsimplefoods.com/desserts/campfire-cookies/">Keep It Simple Foods</a>Amandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com0tag:blogger.com,1999:blog-4655786915319666465.post-84420864978292655782011-09-24T05:59:00.000-07:002011-09-26T06:00:43.944-07:00Caramel Apple SpiceIt is that time of year...time for apple cider! Here is a great twist on a fall staple.<br />
<br />
4 c. apple cider<br />
1/2 TBS cinnamon<br />
1/4 tsp ground cloves<br />
3 TBS caramel syrup (ice cream topping)<br />
Whipped Cream (optional)<br />
<br />
Place cider, cinnamon, cloves and syrup in crock pot. Stir well. Cook on low 4 hours. Refrigerate leftovers and reheat in microwave.Amandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com0tag:blogger.com,1999:blog-4655786915319666465.post-66291022986581800782011-09-12T04:11:00.000-07:002011-09-12T06:11:43.074-07:00Bloomin’ Onion Bread1 loaf sourdough bread, unsliced <br />
12-16 ounces thinly sliced Monterey Jack cheese <br />
1/2 cup butter, melted <br />
1/2 cup finely diced green onions <br />
1 teaspoon garlic powder <br />
4 tablespoons grated Parmesan cheese <br />
Preheat the oven to 350 degrees.<br />
<br />
Cut the bread lengthwise and then widthwise without cutting into the bottom of the bread. This is pretty simple going one direction, but when you switch directions it gets a bit tougher. Just hold the bread tightly and do your best.<br />
<br />
Place on a parchment lined baking sheet. Place the cheese slices between the cuts of bread. Really fill in the bread with as much cheese as you can fit.<br />
<br />
Combine butter, green onions, garlic powder, and Parmesan cheese. Pour evenly over the bread.<br />
<br />
Cover the bread with foil and bake for 15 minutes. Uncover the bread and bake for 10 minutes longer. Serve warm! <br />
<br />
<span style="font-size: xx-small;">lightly adapted from The Girl Who Ate Everything</span>Amandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com0tag:blogger.com,1999:blog-4655786915319666465.post-53761093747983257012011-09-10T05:28:00.000-07:002011-09-12T06:09:31.893-07:00Cinnamon Crisp<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGvkxIQ6A-z2-6hcR-1vBqvWMdr5XiAPzC3cwCrkoaYdzwCb14f9yllmc9FZLx88BQ3J9BZRKgcfxRjq4OhIXjLjMPpYrSC-y5bPd5I9gs_gxczWQTTzvcAn4hpkoDX18XpgkpcwFDvR6C/s1600/cinn+crisp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400px" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGvkxIQ6A-z2-6hcR-1vBqvWMdr5XiAPzC3cwCrkoaYdzwCb14f9yllmc9FZLx88BQ3J9BZRKgcfxRjq4OhIXjLjMPpYrSC-y5bPd5I9gs_gxczWQTTzvcAn4hpkoDX18XpgkpcwFDvR6C/s400/cinn+crisp" width="385px" /></a></div><br />
Flour tortillas<br />
vegetable cooking spray<br />
1 tbsp. sugar<br />
1/4 tsp. ground cinnamon<br />
<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
Stir together the sugar and cinnamon in a small bowl. Firmly press mini-cookie cutters into the tortillas and place the tortilla cut-outs onto a foil lined baking sheet. Lightly spray with the cooking spray, then sprinkle cinnamon sugar over the tortilla cut-outs. Bake for 6-8 min or until lightly browned. Cool and serve with the fruit salsa.Amandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com0tag:blogger.com,1999:blog-4655786915319666465.post-42731034498204463202011-09-09T05:45:00.000-07:002011-09-09T19:46:21.855-07:00Salsa Chicken1 pound boneless skinless chicken breasts <br />
1 can cream of mushroom or cream of chicken soup <br />
1 cup salsa <br />
1 package taco seasoning <br />
1 cup sour cream <br />
<br />
Before serving add: cilantro, a little shredded cheddar-jack, black beans and scallion on top<br />
<br />
<br />
Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combinedAmandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com0tag:blogger.com,1999:blog-4655786915319666465.post-8424379761706569842011-09-08T06:24:00.000-07:002011-09-08T13:09:34.300-07:00Cilantro Lime Rice1 cup long grain rice<br />
2 cups plus 2 tablespoons water, divided<br />
½ tsp. salt<br />
½ cup fresh cilantro<br />
2 tbsp. freshly squeezed lime juice<br />
1 tbsp. olive oil<br />
1 clove garlic, chopped<br />
<br />
Directions:<br />
Combine the rice, 2 cups water and salt in a medium saucepan set over medium-high heat. Bring to a boil, stir briefly, cover and reduce the heat to low. Let cook, covered, until the water is absorbed and rice is fluffy and tender, 16-18 minutes. (Cooking time can vary depending on the brand of rice. Check the package directions.)<br />
<br />
While the rice is cooking, combine the cilantro, lime juice, olive oil, garlic and 2 tablespoons water in a blender or food processor. Blend until smooth. Stir the mixture into the cooked rice and fluff with a fork.<br />
<br />
Source: adapted from My Baking Heart, originally from Everyday Food, April 2008Amandahttp://www.blogger.com/profile/18063236636166402456noreply@blogger.com0