tag:blogger.com,1999:blog-23243188221283312942024-03-27T00:19:35.139-07:00What's For Dinner?Lisa Marie Trenthttp://www.blogger.com/profile/17908162137253786020noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-2324318822128331294.post-81816370935032265452018-05-22T09:42:00.004-07:002018-05-22T09:42:54.340-07:00Best Oven Baked Drummers<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-dUPAeb1jL9I/WtZQvqgc69I/AAAAAAAAHy0/pux6W4n3ir8c1GkbTHzPfxvDnrOg8RsrgCLcBGAs/s1600/image_01%2B%25285%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="221" data-original-width="290" src="https://4.bp.blogspot.com/-dUPAeb1jL9I/WtZQvqgc69I/AAAAAAAAHy0/pux6W4n3ir8c1GkbTHzPfxvDnrOg8RsrgCLcBGAs/s1600/image_01%2B%25285%2529.png" /></a></div>
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FAVORITE SO FAR. I'm serious. </div>
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All of us loved this and agreed that we could maybe have eaten three of them. Jack loves drumsticks. I've never known how to cook them because each time I have them they are KFC style- or in buffalo wing form. So I found this great recipe and it is a new family favorite. Good with ANY vegetable. </div>
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<div class="zlmeta zlclear" style="background-color: white; border: 0px; box-sizing: inherit; clear: both; color: #464646; font-family: "open sans"; font-size: 0.85em; font-stretch: inherit; font-weight: bold; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">
<div class="fl-l width-50" style="border: 0px; box-sizing: inherit; float: left; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px !important; padding: 0px; vertical-align: baseline; width: 376.5px;">
<div id="zlrecipe-yield" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; outline: 0px !important; padding: 0px; vertical-align: baseline;">
Yield: <span itemprop="recipeYield" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">4</span></div>
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<div class="h-4 strong" id="zlrecipe-ingredients" style="background-color: white; border: 0px; box-sizing: inherit; color: #464646; font-family: "open sans"; font-size: 1.25em; font-stretch: inherit; font-weight: bold; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">
Ingredients</div>
<ul id="zlrecipe-ingredients-list" style="background-color: white; border: 0px; box-sizing: inherit; color: #464646; font-family: "open sans"; font-size: 15px; font-stretch: inherit; line-height: 1.5em; list-style-position: inside; margin: 1em; outline: 0px; padding: 0px 0px 0px 2.4em; text-align: justify; vertical-align: baseline;">
<li class="ingredient no-bullet" itemprop="recipeIngredient" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px !important; padding: 0px; vertical-align: baseline;">2lbs Raw chicken drumsticks</li>
<li class="ingredient no-bullet" itemprop="recipeIngredient" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px !important; padding: 0px; vertical-align: baseline;">¼ cup avocado oil</li>
<li class="ingredient no-bullet" itemprop="recipeIngredient" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px !important; padding: 0px; vertical-align: baseline;">½ tbsp. salt</li>
<li class="ingredient no-bullet" itemprop="recipeIngredient" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px !important; padding: 0px; vertical-align: baseline;">1 tbsp black pepper</li>
<li class="ingredient no-bullet" itemprop="recipeIngredient" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px !important; padding: 0px; vertical-align: baseline;">1 tbsp garlic powder</li>
<li class="ingredient no-bullet" itemprop="recipeIngredient" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px !important; padding: 0px; vertical-align: baseline;">1 tbsp paprika</li>
<li class="ingredient no-bullet" itemprop="recipeIngredient" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px !important; padding: 0px; vertical-align: baseline;">1 tbsp cinnamon</li>
<li class="ingredient no-bullet" itemprop="recipeIngredient" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px !important; padding: 0px; vertical-align: baseline;">½ tbsp. red pepper flakes (optional)</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions" style="background-color: white; border: 0px; box-sizing: inherit; color: #464646; font-family: "open sans"; font-size: 1.25em; font-stretch: inherit; font-weight: bold; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">
Instructions</div>
<ol class="instructions" id="zlrecipe-instructions-list" style="background-color: white; border: 0px; box-sizing: inherit; color: #464646; font-family: "open sans"; font-size: 15px; font-stretch: inherit; line-height: 1.5em; list-style-position: inside; margin: 1em; outline: 0px; padding: 0px 0px 0px 3em; text-align: justify; vertical-align: baseline;">
<li class="instruction " itemprop="recipeInstructions" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px !important; padding: 0px; vertical-align: baseline;">Preheat the oven to 400 degrees</li>
<li class="instruction " itemprop="recipeInstructions" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px !important; padding: 0px; vertical-align: baseline;">Line cookie sheet with aluminum foil</li>
<li class="instruction " itemprop="recipeInstructions" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px !important; padding: 0px; vertical-align: baseline;">Brush chicken with oil on both sides</li>
<li class="instruction " itemprop="recipeInstructions" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px !important; padding: 0px; vertical-align: baseline;">Sprinkle with sea salt both sides</li>
<li class="instruction " itemprop="recipeInstructions" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px !important; padding: 0px; vertical-align: baseline;">Sprinkle all other ingredients on both sides (I shoved some under the skin.)</li>
<li class="instruction " itemprop="recipeInstructions" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px !important; padding: 0px; vertical-align: baseline;">Bake 30 mins, turn over</li>
<li class="instruction " itemprop="recipeInstructions" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px !important; padding: 0px; vertical-align: baseline;">Bake another 30 mins.</li>
</ol>
Lisa Marie Trenthttp://www.blogger.com/profile/17908162137253786020noreply@blogger.com0tag:blogger.com,1999:blog-2324318822128331294.post-54408657231378685072018-05-22T09:42:00.000-07:002018-05-22T09:42:15.482-07:00Sheet Pan Flank Steak<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-pGgXD2eprPU/WtZQkhQ1uiI/AAAAAAAAHyw/Jxc0a-SZe9Apkk83ObnX_jDItZquaU7PACLcBGAs/s1600/image_01%2B%25284%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="366" data-original-width="290" height="320" src="https://2.bp.blogspot.com/-pGgXD2eprPU/WtZQkhQ1uiI/AAAAAAAAHyw/Jxc0a-SZe9Apkk83ObnX_jDItZquaU7PACLcBGAs/s320/image_01%2B%25284%2529.png" width="253" /></a></div>
This is a very simple, inexpensive meal. The whole family enjoyed it. YAY! Success.<br />
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<div class="h-4 strong" id="mpprecipe-ingredients" style="background-color: white; box-sizing: border-box; clear: both; color: #5bd982; font-family: roboto, sans-serif; font-size: 1.25em; font-stretch: inherit; font-weight: bold; letter-spacing: 0.4px; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
Ingredients</div>
<ul id="mpprecipe-ingredients-list" style="background-color: white; box-sizing: border-box; color: #444444; font-family: roboto, sans-serif; font-size: 15px; font-stretch: inherit; letter-spacing: 0.4px; line-height: 1.5em; list-style-image: none; margin: 0px; padding: 0px 0px 0px 0em; vertical-align: baseline;">
<li class="ingredient" id="mpprecipe-ingredient-0" itemprop="ingredients" style="box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px 0px 0.4em 1.5em; padding: 0px; vertical-align: baseline;">2 Pounds of Flank Steak</li>
<li class="ingredient" id="mpprecipe-ingredient-1" itemprop="ingredients" style="box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px 0px 0.4em 1.5em; padding: 0px; vertical-align: baseline;">2 Pounds of Small Red or dutch Potatoes</li>
<li class="ingredient" id="mpprecipe-ingredient-2" itemprop="ingredients" style="box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px 0px 0.4em 1.5em; padding: 0px; vertical-align: baseline;">2 Cups of Broccoli/Cauli</li>
<li class="ingredient" id="mpprecipe-ingredient-3" itemprop="ingredients" style="box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px 0px 0.4em 1.5em; padding: 0px; vertical-align: baseline;">1 Medium Onion, sliced</li>
<li class="ingredient" id="mpprecipe-ingredient-5" itemprop="ingredients" style="box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px 0px 0.4em 1.5em; padding: 0px; vertical-align: baseline;">4 Cloves of Garlic, finely chopped</li>
<li class="ingredient" id="mpprecipe-ingredient-6" itemprop="ingredients" style="box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px 0px 0.4em 1.5em; padding: 0px; vertical-align: baseline;">1/4 cup of Olive Oil</li>
<li class="ingredient" id="mpprecipe-ingredient-7" itemprop="ingredients" style="box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px 0px 0.4em 1.5em; padding: 0px; vertical-align: baseline;">2 Tablespoons of ground cumin</li>
<li class="ingredient" id="mpprecipe-ingredient-8" itemprop="ingredients" style="box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px 0px 0.4em 1.5em; padding: 0px; vertical-align: baseline;">1 Tablespoon of dried oregano</li>
<li class="ingredient" id="mpprecipe-ingredient-9" itemprop="ingredients" style="box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px 0px 0.4em 1.5em; padding: 0px; vertical-align: baseline;">Salt and Pepper to taste</li>
</ul>
<div>
<div class="h-4 strong" id="mpprecipe-instructions" style="background-color: white; box-sizing: border-box; color: #5bd982; font-family: roboto, sans-serif; font-size: 1.25em; font-stretch: inherit; font-weight: bold; letter-spacing: 0.4px; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
Instructions</div>
<div id="recipe_btf_waypoint" style="background-color: white; box-sizing: border-box; color: #444444; font-family: roboto, sans-serif; font-size: 15px; font-stretch: inherit; letter-spacing: 0.4px; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">
</div>
<ul class="instructions" id="mpprecipe-instructions-list" style="background-color: white; box-sizing: border-box; color: #444444; font-family: roboto, sans-serif; font-size: 15px; font-stretch: inherit; letter-spacing: 0.4px; line-height: 1.5em; list-style-image: none; margin: 0px; padding: 0px 0px 0px 0em; vertical-align: baseline;">
<li class="instruction" id="mpprecipe-instruction-0" itemprop="recipeInstructions" style="box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px 0px 0.4em 1.5em; padding: 0px; vertical-align: baseline;">Preheat your oven to "high" in broil mode.</li>
<li class="instruction" id="mpprecipe-instruction-1" itemprop="recipeInstructions" style="box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px 0px 0.4em 1.5em; padding: 0px; vertical-align: baseline;">Add cooking spray (or olive oil) to sheet pan.</li>
<li class="instruction" id="mpprecipe-instruction-2" itemprop="recipeInstructions" style="box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px 0px 0.4em 1.5em; padding: 0px; vertical-align: baseline;">Separately boil the potatoes with salt for 20 minutes.</li>
<li class="instruction" id="mpprecipe-instruction-3" itemprop="recipeInstructions" style="box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px 0px 0.4em 1.5em; padding: 0px; vertical-align: baseline;">In a large bowl, combine 2 cloves of garlic, the olive oil, the cumin, the oregano, and salt and pepper. Mix well and add the broccoli, the onions, and boiled potatoes and then add to the sheet pan.</li>
<li class="instruction" id="mpprecipe-instruction-4" itemprop="recipeInstructions" style="box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px 0px 0.4em 1.5em; padding: 0px; vertical-align: baseline;">Season the flank steak with pepper, salt, and the rest of the garlic, and cut into thin slices and add to the sheet pan.</li>
<li class="instruction" id="mpprecipe-instruction-5" itemprop="recipeInstructions" style="box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px 0px 0.4em 1.5em; padding: 0px; vertical-align: baseline;">Cook in the broiler for 5 - 7 minutes and then flip the meat and continue cooking on broil for 5 - 7 more minutes until cooked to your desired level of doneness.</li>
</ul>
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Lisa Marie Trenthttp://www.blogger.com/profile/17908162137253786020noreply@blogger.com0tag:blogger.com,1999:blog-2324318822128331294.post-67378033267779207242018-05-22T09:41:00.004-07:002018-05-22T09:41:29.962-07:00Chick-fil-A chicken!!<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-xAk18lbcvu8/WtDR2WP1CtI/AAAAAAAAHyc/Vropj9aecioVCSi3ZKEqs8d0_A2cqI7hwCLcBGAs/s1600/chickfila.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-xAk18lbcvu8/WtDR2WP1CtI/AAAAAAAAHyc/Vropj9aecioVCSi3ZKEqs8d0_A2cqI7hwCLcBGAs/s320/chickfila.jpg" width="240" /></a></div>
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Can it be done? Yes, yes it can. And it's delicious.<br />
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<u>Ingredients:</u><br />
<br />
2-3 large organic chicken breasts (cubed)<br />
<br />
PICKLE JUICE FROM A JAR.<br />
(About 1 cup.)<br />
<br />
1/2 C. Milk<br />
1 egg, beaten<br />
<br />
1/2 C. flour<br />
1/2 C. Almond flour<br />
1 tsp. Paprika<br />
1/2 tsp. salt<br />
1/2 tsp. pepper<br />
1/2 tsp. Onion powder<br />
1/2 tsp. garlic powder<br />
<br />
Avocado Oil for frying the chicken in.<br />
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<u>Directions: </u><br />
<u><br /></u>Marinate your chicken in the pickle juice in the fridge for at least 2 hours. When read to prepare, mix the wet ingredients (egg, cashew milk) in one bowl, and mix all the dry ingredients in another. Set bowls next to the stove so you can transfer chicken easily.<br />
<br />
Drain chicken, then dip in the egg, then the flour and start frying. I fried on a medium heat, then transferred them to a rack to drip and cool.<br />
<br />
Serve with sweet potato fries!!Lisa Marie Trenthttp://www.blogger.com/profile/17908162137253786020noreply@blogger.com1tag:blogger.com,1999:blog-2324318822128331294.post-72123017964893759172017-12-22T07:53:00.001-08:002017-12-22T07:59:24.890-08:00Christmas StollenChristmas Stollen is a german treat that I made in 2014 on a whim. It was so delicious, and such a hit at my family Christmas party, that I make it every year now. I'm tired of tracking down my recipe through files on my computer so I've decided to put it here and share it with everyone.<br />
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<div class="MsoNormal">
<span style="font-family: "century gothic"; font-size: 14.0pt;">Recipe adapted from various internet findings and
developed by Lisa.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "century gothic"; font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "century gothic";">READ THROUGH ENTIRE RECIPE BEFORE
BEGINNING<o:p></o:p></span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="background: white; mso-outline-level: 3;">
<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "helvetica neue"; font-size: 13.5pt;"> Dough<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: "helvetica neue"; font-size: 9.5pt;">2 1/4 cups flour
(I did half all-purpose flour and half almond flour)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: "helvetica neue"; font-size: 9.5pt;">1/2 cup
granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: "helvetica neue"; font-size: 9.5pt;">1 1/2
teaspoons baking powder<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: "helvetica neue"; font-size: 9.5pt;">1/2 teaspoon
salt*<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: "helvetica neue"; font-size: 9.5pt;">1/2 cup (8
tablespoons) cold butter<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: "helvetica neue"; font-size: 9.5pt;">1 cup ricotta
cheese, part-skim milk type<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: "helvetica neue"; font-size: 9.5pt;">1 large egg<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: "helvetica neue"; font-size: 9.5pt;">1 teaspoon
vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: "helvetica neue"; font-size: 9.5pt;">1 1/2
teaspoons Buttery Sweet Dough Flavor*<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: "helvetica neue"; font-size: 9.5pt;">3-4 drops of
(doTerra) lemon oil <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: "helvetica neue"; font-size: 9.5pt;">¾ C dried
cherries, chopped up<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: "helvetica neue"; font-size: 9.5pt;">1/3 cup
slivered almonds, toasted and cooled ( I also chopped these a bit)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: "helvetica neue"; font-size: 9.5pt;">Candied orange
peel (I made these, didn’t let them dry, chopped them while warm and threw them
in.)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: "helvetica neue"; font-size: 9.5pt;">Almond Paste
to line the inside (I got mine at Fresh Market)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: "helvetica neue"; font-size: 9.5pt;">*Truly- this
stuff is amazing and I’ve never heard of it, but I found my buttery sweet dough
flavoring at Orson Gygi, I also got my almond butter there.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-outline-level: 3;">
<br /></div>
<div class="MsoNormal" style="background: white; mso-outline-level: 3;">
<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "helvetica neue"; font-size: 13.5pt;"> Topping<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l2 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: "helvetica neue"; font-size: 9.5pt;">6 tablespoons
butter, melted (to spread on top after baking)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l2 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: black; font-family: "helvetica neue"; font-size: 9.5pt;">3/4 cup
confectioners' sugar (I did half powdered and half granulated)<o:p></o:p></span></div>
<h2 style="background: white; margin-top: 0in;">
<span style="color: black; font-family: "helvetica neue";"><o:p> </o:p></span></h2>
<h2 style="background: white; margin-top: 0in;">
<span style="color: black; font-family: "helvetica neue"; font-size: small;">Directions<o:p></o:p></span></h2>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l1 level1 lfo3; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "helvetica neue";"><span style="mso-list: Ignore;"> 1.<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="color: black; font-family: "helvetica neue";">Preheat your oven to 325°F. Lightly grease a baking sheet, or line
it with parchment.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l1 level1 lfo3; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "helvetica neue";"><span style="mso-list: Ignore;"> 2.<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="color: black; font-family: "helvetica neue";">Whisk together the flour, sugar, baking powder, and salt in a
mixing bowl. </span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l1 level1 lfo3; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "helvetica neue";"><span style="mso-list: Ignore;"> 3.<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="color: black; font-family: "helvetica neue";">Cut the cold butter into small chunks, then blend it into the
flour mixture to form uneven crumbs.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l1 level1 lfo3; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "helvetica neue";"><span style="mso-list: Ignore;"> 4.<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="color: black; font-family: "helvetica neue";">In a separate bowl, mix together the cheese, egg, vanilla, and
flavors.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l1 level1 lfo3; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black;"><span style="mso-list: Ignore;"><span style="font-family: "helvetica neue";"> 5.</span><span style="font-family: "times new roman";"> </span></span></span><span style="color: black; font-family: "helvetica neue";">Toss the fruit and almonds with the flour mixture until evenly
distributed. Then combine the wet and dry ingredients, mixing until most of the
flour is moistened.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l1 level1 lfo3; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "helvetica neue";"><span style="mso-list: Ignore;"> 6.<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="color: black; font-family: "helvetica neue";">Lightly flour your hands and separate dough into two balls.**<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l1 level1 lfo3; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "helvetica neue";"><span style="mso-list: Ignore;"> 7.<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="color: black; font-family: "helvetica neue";">Roll each piece of dough into an 8" x 7" oval about
1/2" thick. Line the inside with almond paste. <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l1 level1 lfo3; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "helvetica neue";"><span style="mso-list: Ignore;"> 8.<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="color: black; font-family: "helvetica neue";">Fold each piece of dough roughly in half**, leaving the edge of
the top half about 1/2" short of the edge of the bottom half. Use the edge
of your hand to press the dough to seal about 1" in back of the open edge;
this will make the traditional stollen shape. It's also the familiar Parker
House roll shape, if you've ever made them.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l1 level1 lfo3; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "helvetica neue";"><span style="mso-list: Ignore;"> 9.<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="color: black; font-family: "helvetica neue";">Place the shaped stollen on the prepared baking sheet.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l1 level1 lfo3; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "helvetica neue";"><span style="mso-list: Ignore;"> 10.<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="color: black; font-family: "helvetica neue";">Bake the stollen till they're very lightly browned around the
edges, about 40 minutes. A cake tester inserted into the center should come out
clean.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l1 level1 lfo3; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "helvetica neue";"><span style="mso-list: Ignore;"> 11.<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="color: black; font-family: "helvetica neue";">Remove the stollen from the oven, and transfer to a rack. Brush
them each with 2 to 3 tablespoons melted butter. Sprinkle heavily with
confectioners' or non-melting white sugar.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l1 level1 lfo3; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "helvetica neue";"><span style="mso-list: Ignore;"> 12.<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="color: black; font-family: "helvetica neue";">Plastic-wrapped stollen will keep well for 2 weeks or so at room
temperature.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; mso-list: l1 level1 lfo3; tab-stops: list .25in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: black; font-family: "helvetica neue";"><span style="mso-list: Ignore;"> 13.<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="color: black; font-family: "helvetica neue";">Yield: two
1-lb. stollen loaves.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<br /></div>
<div class="MsoNormal" style="background: white;">
<i style="mso-bidi-font-style: normal;"><span style="color: black; font-family: "helvetica neue";">**MY dough was sticky, and they suggested “kneading it on a
floured surface”- however mine would have stuck to everything. So I floured my
hands and dumped a bit of flour over the dough in the bowl, then scooped out
half and formed it into the rectangle on the parchment on the cookie sheet.
After lining the inside with the almond paste, I picked up the side of the
parchment paper closest to me and used it to fold the dough over the paste on
top of itself. Then, I did the same with the other half, only formed it on a
piece of parchment on the counter. After folding it over, I cut the extra
parchment and placed the second stolen next to the one already on the cookie
sheet so I could bake them together. </span></i><i style="mso-bidi-font-style: normal;"><span style="color: black; font-family: "wingdings";"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span></i><i style="mso-bidi-font-style: normal;"><span style="color: black; font-family: "helvetica neue"; font-size: 10.0pt;"><o:p></o:p></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span style="color: black; font-family: "helvetica neue"; font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></i></div>
<div class="MsoNormal" style="background: white;">
<i style="mso-bidi-font-style: normal;"><span style="color: black; font-family: "helvetica neue"; font-size: 9.5pt;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></i></div>
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Lisa Marie Trenthttp://www.blogger.com/profile/17908162137253786020noreply@blogger.com2tag:blogger.com,1999:blog-2324318822128331294.post-81733383604349234172017-10-19T20:31:00.003-07:002017-10-19T20:31:49.361-07:00Turtle Bay for Life<span style="font-family: Courier New, Courier, monospace;">Welcome, Deborah and Kim.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">Yes, this post is for you, because no one looks at this blog unless I send them here :)</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">I'm going to put my latest Chili recipe on this post because it's fresh in my mind and the "old" chili recipe isn't what I made. Maybe go buy some Beano, and make this chili.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">But other favorites on this site are my Chicken Picatta, Jaime Oliver's Chicken and Leek Stroganoff, and I always come here to get my chicken and dumplings recipe because it's soooo dang good and especially at this time of year.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">Anyway. Have fun.</span><br />
<br />
CHILI<br />
<br />
<div id="m_3068474329772569695edo-message" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1/2 lb ground beef (because that’s all I had)</div>
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Half an onion diced </div>
<div id="m_3068474329772569695edo-message" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
Half green pepper</div>
<div id="m_3068474329772569695edo-message" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
Clove of garlic</div>
<div id="m_3068474329772569695edo-message" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1/2tsp of chili powder </div>
<div id="m_3068474329772569695edo-message" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<br /></div>
<div id="m_3068474329772569695edo-message" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
Sauté all that stuff with olive oil I til the beef is cooked. Then add:</div>
<div id="m_3068474329772569695edo-message" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<br /></div>
<div id="m_3068474329772569695edo-message" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 can of diced tomatoes</div>
<div id="m_3068474329772569695edo-message" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 can of kidney beans</div>
<div id="m_3068474329772569695edo-message" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 can of black beans</div>
<div id="m_3068474329772569695edo-message" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 can of garbanzo beans</div>
<div id="m_3068474329772569695edo-message" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 can corn</div>
<div id="m_3068474329772569695edo-message" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 “little can” of tomato sauce</div>
<div id="m_3068474329772569695edo-message" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 can of tomato paste</div>
<div id="m_3068474329772569695edo-message" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 TB of worstershire sauce </div>
<div id="m_3068474329772569695edo-message" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 TB of white wine vinegar</div>
<div id="m_3068474329772569695edo-message" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 TB of balsamic vinegar</div>
<div id="m_3068474329772569695edo-message" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
Another 1/2 tsp of chili powder</div>
<div id="m_3068474329772569695edo-message" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
DASH of Cayenne pepper for heat</div>
<div id="m_3068474329772569695edo-message" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
Salt and pepper to taste </div>
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<br /></div>
<div id="m_3068474329772569695edo-message" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
Simmer for 10 min </div>
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<br /></div>
<div id="m_3068474329772569695edo-message" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
Then I added a half cup of chicken broth because it was thick- and I wanted to loosen it up to simmer it more. </div>
<div id="m_3068474329772569695edo-message" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<br /></div>
<div id="m_3068474329772569695edo-message" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
Then serve with yummy sharp white cheddar. <img alt="☺" class="CToWUd" data-goomoji="263a" goomoji="263a" src="https://mail.google.com/mail/e/263a" style="margin: 0px 0.2ex; max-height: 24px; vertical-align: middle;" /></div>
<br />Lisa Marie Trenthttp://www.blogger.com/profile/17908162137253786020noreply@blogger.com1tag:blogger.com,1999:blog-2324318822128331294.post-60034289705151259292013-03-08T15:39:00.001-08:002013-03-08T15:52:40.812-08:00Spring Pea Soup<div class="separator" style="clear: both; text-align: left;">
I got this recipe from my <a href="http://www.landoflauralot.blogspot.com/" target="_blank">sister</a>, who got it from.... I'm not sure. Maybe Food For Thought? Who knows. It doesn't matter. I love it and make it all the time, our whole family eats it up. I don't have a picture of the final, pureed product because I ended up rushing it over to a friend in need. But it's still green. GREAT for St. Patrick's Day..</div>
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<a href="http://3.bp.blogspot.com/-mStkCqs7Vj4/UTp5wyIr7HI/AAAAAAAAFfY/2a2bQkjFmA0/s1600/peasoupsamll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-mStkCqs7Vj4/UTp5wyIr7HI/AAAAAAAAFfY/2a2bQkjFmA0/s320/peasoupsamll.jpg" width="239" /></a></div>
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<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Spring Pea Soup</span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Cans of chicken broth</span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 white onion, chopped</span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 package frozen peas</span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup spinach leaves (I usually do two handfuls.)</span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup heavy cream</span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">White Pepper</span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Salt</span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Curry powder</span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In a pot, bring onions, broth and peas to a boil. Add spinach and cook till the spinach has wilted. Let cool for a minute then puree in a blender. Return to pot over medium heat and add cream, and seasonings to taste. If you want it thicker, you can add a small combination of water and flour- but it may slightly reduce flavor.</span></div>
Lisa Marie Trenthttp://www.blogger.com/profile/17908162137253786020noreply@blogger.com0tag:blogger.com,1999:blog-2324318822128331294.post-1659681839644802142013-03-08T09:34:00.000-08:002013-03-08T09:34:26.730-08:00Aunt Linda's Mushroom SoupI'm well aware that my aunt found this recipe somewhere and didn't invent it herself, but it will forever remind me of our cozy, Christmas party at her house where I fell in love with this soup.<br />
<br />
I don't have an actual picture- it doesn't matter. It's not what it looks like that makes it appetizing. But here are some cutie mushrooms that will soon be soup:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-JP4rAu1Mj9c/UTofb-PBDOI/AAAAAAAAFfA/ugKFvnHuKa8/s1600/mushrooms_white.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-JP4rAu1Mj9c/UTofb-PBDOI/AAAAAAAAFfA/ugKFvnHuKa8/s320/mushrooms_white.jpg" width="320" /></a></div>
<br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Mushroom Soup</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5 TB butter, divided</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 leeks, rinsed and chopped</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 large carrots, chopped</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6 C chicken broth</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tsp dill (dried is perfect)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tsp salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/8 tsp black pepper</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 bay leaf</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 lbs of potatoes, peeled, rinsed and cubed</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 lb fresh mushrooms rinsed and sliced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 C heavy cream</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 C flour</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Melt 3 TB of the butter in a large sauce pan over med heat. Mix in leeks and carrots, cook for 5 minutes or until softened. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pour in the broth and season with dill, salt and pepper. Add bay leaf and potatoes and cover, cook for 20 minutes, or until potatoes are soft. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">While that is cooking, saute the mushrooms in the rest of the butter and season with a bit of salt. Add the mushrooms to the soup and cook for another 5 minutes. In a small bowl mix the cream and the flour till smooth, stir it into the soup and serve very warm. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Garnish with dill.</span><br />
<br />Lisa Marie Trenthttp://www.blogger.com/profile/17908162137253786020noreply@blogger.com0tag:blogger.com,1999:blog-2324318822128331294.post-50837856975647838902013-03-08T09:18:00.001-08:002013-03-08T09:20:59.350-08:00Chicken Pot Pie<div class="separator" style="clear: both; text-align: left;">
My affection for chicken pot pie really made an appearance when I had a bite of Josh's when he ordered it at "Good Thymes Bistro" in Park City. The top was super flakey and the mess inside was different than most pot pies. They are usually yellowy, soupy and seem like a can of condensed soup. Now, that being said, this recipe has condensed soup in it, but it is the WHITE, CREAMY consistency that I was looking for, and achieved. Like so:</div>
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<a href="http://4.bp.blogspot.com/-k5LIKkDlo0I/UToX8TeX1-I/AAAAAAAAFew/fBci3uUqyf4/s1600/IMG_2698.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-k5LIKkDlo0I/UToX8TeX1-I/AAAAAAAAFew/fBci3uUqyf4/s320/IMG_2698.JPG" width="320" /></a></div>
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Now I have NEVER made pot pie before. So this was a risk altogether. And what I learned is this: dough does not rise when it is sitting on top of a moist, dense mixture. So although this puff pastry had the potential of being tall and flakey, it did not make it there for whatever reason. So if I were to make a change, it would be to bake the puff pastry SEPARATELY and then place it on top of the pie when the pie has about 5 min left. I had to turn the broiler on to get it crispy and even then, it was kind of the consistency of dumplings. Still good- but not what I was looking for. If anyone has suggestions on this, I'd love to hear them.</div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Chicken Pot Pie</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/2 lbs of skinless chicken breasts cut into cubes</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 medium yellow onion, chopped</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 can cream of chicken soup</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup sour cream</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup heavy cream</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 pkg frozen peas</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 carrots thinly chopped</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp salt</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp Garlic salt*</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp black pepper</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 package of puff pastry dough, (from the frozen section of the grocery store)**</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Preheat oven to 400.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Unwrap the dough and let it defrost (about an hour will do.) While it is resting, put the sour cream, heavy cream, peas, corn and carrots into a bowl. Add the seasonings.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Spray a large skillet with non-stick spray or throw a pat of butter in. Stir in the chicken and the chopped onion, salt and pepper it a bit and cook through. Add the chicken mixture to the bowl of creamy vegetable mixture. Mix thoroughly. Spoon into a small casserole dish, 13X9 is fine..</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">*I added a clove of garlic to the chopped onions in replacement of the garlic salt.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">OKAY- now this is what I did from this point, I cut stars out of the defrosted puff pastry and lined the dish with over-lapping layers and egg washed the pastry, and baked for 25-30 min. Again, it turned out fine, after broiling it a bit to get it cooked more, but here is what I would do instead...</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">**Follow the directions on the pastry box to cook the pastry BEFORE you cook the pot pie, cook it till it is ALMOST done, take it out and set aside. Put the pie in the oven and begin baking- when the pie is 5-10 mins before being done, take it out and add the pastry and finish baking.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I shouldn't give directions that I have not yet tried, but you better bet that this is the way I'll do it next time.</span></div>
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<a href="http://4.bp.blogspot.com/-pplW96QVN6I/UToX8zU4feI/AAAAAAAAFe4/j2BT-k2np5o/s1600/IMG_2701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-pplW96QVN6I/UToX8zU4feI/AAAAAAAAFe4/j2BT-k2np5o/s320/IMG_2701.JPG" width="320" /></a></div>
<br />Lisa Marie Trenthttp://www.blogger.com/profile/17908162137253786020noreply@blogger.com0tag:blogger.com,1999:blog-2324318822128331294.post-57123892229135320572012-12-21T16:03:00.001-08:002012-12-22T14:50:36.781-08:00"Chocolate" Pumpkin Chocolate Chip BreadSo I had my usual recipe for Pumpkin Bread lying around and gave it to a neighbor. Then, that neighbor posted on her facebook saying "Thank you Lisa for the Chocolate Pumpkin Bread recipe!"<br />
<br />
Immediately following were many comments asking for the "Chocolate" pumpkin bread recipe, so I thought I should deliver.<br />
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">"Chocolate" Pumpkin Bread</span><br />
<br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">5 eggs</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1 Big can of pumpkin</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">3 1/2 C. sugar</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1 C. oil</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1 C. applesauce</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">4 1/2 C. Flour</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1 1/2 tsp. salt</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1 1/2 tsp. soda<br />4 1/2 tsp. cinnamon<br />1 1/2 tsp. cloves<br />1 1/2 tsp. nutmeg<br />1 tsp. ginger<br />12 oz. chocolate chips<br /><br />ADAPTATION to make it CHOCOLATE PUMPKIN BREAD:<br />12 MORE oz chocolate chips and 1/2 C. heavy cream.<br /><br />Mix all wet ingredients, then in a saucepan over a warm heat, melt the chocolate chips* and cream together till smooth. SLOWLY pour into the pumpkin mixture and incorporate quickly as to temper the eggs... now your batter is chocolate pumpkin!<br /><br />Then mix in all dry ingredients then the OTHER bag of chocolate chips and bake at 350. Small loaf pans call for 45-50min, and large loaf pans call for 60-70 min. Fill about 2/3 full. It's trial and error, as everyone's ovens are different and they fill the pans up different amounts. So use the "knife in the middle" method and when it comes out dry they should be done. DO NOT OVER BAKE!!<br /><br />Good luck.</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">*you could use 3/4 of the the bag of the chips to melt and mix into the batter, and use the rest to sprinkle on top of a couple of loaves....</span>Lisa Marie Trenthttp://www.blogger.com/profile/17908162137253786020noreply@blogger.com6tag:blogger.com,1999:blog-2324318822128331294.post-47069449132820937992011-11-14T08:54:00.000-08:002011-11-14T09:04:43.821-08:00Chicken and Dumplings<a href="http://2.bp.blogspot.com/-zZGbuu8S6_E/TsFIKRWJ2FI/AAAAAAAAECA/7yWysqk-fXM/s1600/IMG_8823.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-zZGbuu8S6_E/TsFIKRWJ2FI/AAAAAAAAECA/7yWysqk-fXM/s320/IMG_8823.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5674896346755749970" /></a><br />Oh man. There is no better time of year for this. I've made this a few times, I'm just so busy scarfing it down, I always forget to take pictures. So finally- here is the recipe.<div><br /><div>Ingredients:</div><div><br /></div><div>1 Rotisserie chicken (you can opt out of this and use cooked chicken breasts, but the roasted chicken flavor is SO MUCH BETTER.)</div><div>2 carrots</div><div>2 stalks of celery</div></div><div>3 small yukon gold potatoes</div><div>1/2 yellow onion</div><div>1 clove garlic</div><div>2 T olive oil</div><div>2 boxes of Chicken Broth</div><div>Salt & Pepper for seasoning</div><div>(optional) 1 Chicken boullion cube</div><div><br /></div><div>For Dumplings:</div><div>2 C. flour</div><div>1 tsp. salt</div><div>3/4c-1 cup of ice water</div><div><br /></div><div>Chop your vegetables into bite sized cubes and chop the onion finely. In a large dutch oven pot or soup pot, heat the olive oil over med-high heat and saute the onion and garlic till fragrant. Add the carrots, celery and potatoes and stir around for a few minutes. Don't them burn..</div><div>Pour in the broth and bring to a subtle boil, then simmer for about 10-15 minutes, till the vegetables have softened. Then add the shredded chicken and simmer for another 5-7 minutes. Flavor with salt and pepper, and check to see if you want the boullion cube. I added because my family likes lots of flavor and though it was fine, I know Josh would have asked for the salt. So I added the cube, and it was fine. No requesting the salt shaker.</div><div><br /></div><div>While that all simmers on LOW, make your dumplings. Mix the flour and salt and start adding the water while stirring with your fingers. As soon as it is wet enough to form a solid ball, you are done adding water. Flour a clean surface and roll out the dough to about 1/8" thick. Use a knife or pizza cutter to cut strips 1-1.5 inches thick, then again across to make little square dumplings. Once cut, turn the heat up to med-high to get it boiling again and add the dumplings. Shove them all down to the bottom with a wooden spoon, and once they are all floating again, they are cooked.</div><div><br /></div><div>This makes great leftovers. And I hate leftovers. </div><div><br /></div>Lisa Marie Trenthttp://www.blogger.com/profile/17908162137253786020noreply@blogger.com2tag:blogger.com,1999:blog-2324318822128331294.post-79517096488139661042011-11-10T18:38:00.000-08:002011-11-19T17:26:48.902-08:00Back to Business: Quinoa Burgers<a href="http://4.bp.blogspot.com/-odAzTBylSEM/TryMjNetgCI/AAAAAAAAEBo/-y4f5xfr_zs/s1600/quinoa%2Bburgers.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-odAzTBylSEM/TryMjNetgCI/AAAAAAAAEBo/-y4f5xfr_zs/s320/quinoa%2Bburgers.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5673564167121764386" /></a><br />I finally buckled down, well- I shouldn't say "buckled down" cause I've been wanting to jump on the quinoa bandwagon for awhile. I just finally did it. I'm not one for salads.. so I opted to make a main dish with my quinoa and found these burgers. It was SO SO good, Jack gobbled them up. Though rough at first, I got the hang of it and they ended up really good. They sound super healthy- but after the cheeses and the frying... who knows. But hey- all that fiber and iron can't be a bad thing, right?<div><br /></div><div>Quinoa Burgers</div><div><i>(adapted from the website: www.eatingwelllivingthin.wordpress.com, just fattied it up a bit..)</i></div><div><i><br /></i></div><div><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; line-height: 19px; color: rgb(51, 51, 51); font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; background-color: rgb(255, 255, 255); ">1 cup uncooked quinoa</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; line-height: 19px; color: rgb(51, 51, 51); font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; background-color: rgb(255, 255, 255); ">2 cups water</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; line-height: 19px; color: rgb(51, 51, 51); font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; background-color: rgb(255, 255, 255); ">1/2 teaspoon salt*</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; line-height: 19px; color: rgb(51, 51, 51); font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; background-color: rgb(255, 255, 255); ">To cook quinoa:</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; line-height: 19px; color: rgb(51, 51, 51); font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; background-color: rgb(255, 255, 255); ">In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; line-height: 19px; color: rgb(51, 51, 51); font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; background-color: rgb(255, 255, 255); ">*I'm a carnivore. I added half a teaspoon of chicken boullion. Yep.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; line-height: 19px; color: rgb(51, 51, 51); font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; background-color: rgb(255, 255, 255); "><br /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; line-height: 19px; color: rgb(51, 51, 51); font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; background-color: rgb(255, 255, 255); "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; ">3/4 cup shredded cheddar cheese (or other variety, if you prefer)</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; ">1/2 cup cottage cheese</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; ">1/2 small zuchinni, finely grated and <b>squeezed</b></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; ">3 eggs</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; ">3 tablespoons all purpose flour</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; ">2 green onions, including white parts</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; ">1 /2 teaspoon sugar</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; ">1/4 teaspoon black pepper</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; ">1/4 teaspoon ground cumin</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; ">1/8 teaspoon salt</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; ">1/8 teaspoon garlic powder</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; ">Veggie oil (or olive oil) for frying</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; "><br /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; ">In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, zuchinni, eggs, flour, green onions, sugar, pepper, cumin, salt, and garlic powder.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; ">Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Measure 1/4 cup and form into patties about 1/2 inch thick - mixture will be more like a batter. <span style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; color: rgb(0, 128, 0); "><em style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">(I find it’s easiest to just drop the mixture from the measuring cup into the pan and slightly flatten it out.)</em></span> Fry until golden-brown, about 4 minutes on each side. Makes approx. 10 burgers. (for real... I should have halved this recipe...)</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; "><br /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; ">I served them warm, with sour cream that had a little garlic salt and onion powder mixed in. It was mouth watering.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; "><br /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; "><i>*follow up note: I made these again and it was a total disaster. They wouldn't stay together, they spread too much when put in the pan, the oil was FOAMING and it was a total mess. I'm not sure what was different; maybe I didn't squeeze the zucchini enough, maybe I didn't drain the quinoa, I forgot the sugar... I don't know. But it was rough. So my advice on avoiding this fiasco, is to not make them too big, or they'll be hard to turn. And DON'T turn them, till you are able to, and what I mean by that is only turn when they are stiff enough to handle it, which means they may need a good 4 minutes at med heat to cook through enough to stiffen them, without burning them.....</i></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; "><i><br /></i></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; "><i>Tricky business. Don't be intimidated though, cause they are SO good..</i></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; "><a href="http://1.bp.blogspot.com/-gR0vkTeQs20/TryMjpo4UUI/AAAAAAAAEB0/4yfPcOSK1Mg/s1600/IMG_8814.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://1.bp.blogspot.com/-gR0vkTeQs20/TryMjpo4UUI/AAAAAAAAEB0/4yfPcOSK1Mg/s320/IMG_8814.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5673564174680609090" style="cursor: pointer; width: 320px; height: 214px; " /></a></p><p></p></div>Lisa Marie Trenthttp://www.blogger.com/profile/17908162137253786020noreply@blogger.com0tag:blogger.com,1999:blog-2324318822128331294.post-2105464278602166672011-10-22T07:52:00.000-07:002011-10-22T07:54:33.195-07:00Muffin Day<div class="post-header"> </div> These days when the light never seems to come, I wake up and it feels like it is 7am- ALL DAY LONG, the rain outside turns to a slushy snow and I can barely find any reason to get dressed....<div><br /></div><div>I like to make<a href="http://bradleykitchen.blogspot.com/2009/10/man-shall-not-live-by-bread-alone.html"><span class="Apple-style-span" style="color:#CC33CC;"> these</span></a> <a href="http://bradleykitchen.blogspot.com/2009/10/man-shall-not-live-by-bread-alone.html">muffins</a>.</div><div><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_NyDRR07BD4U/TNg7o7nSwiI/AAAAAAAADSA/eqpBySNPWG8/s400/IMG_1170.JPG" alt="" id="BLOGGER_PHOTO_ID_5537241316235330082" border="0" /></div><div><br /></div><div>What is YOUR "it's raining and gloomy outside, but warm and cozy inside" food?<br /><br />(*No, it's not raining today. I copied this post from my other blog, and it was raining on THAT day. But- I did make these today. They are still just as good.)<br /></div>Lisa Marie Trenthttp://www.blogger.com/profile/17908162137253786020noreply@blogger.com1tag:blogger.com,1999:blog-2324318822128331294.post-90887666919038346772011-09-29T12:58:00.000-07:002011-09-29T18:37:18.780-07:00Peanut Butter Chocolate Chip Buttons<div style="text-align: center;"><br /></div><a href="http://3.bp.blogspot.com/-5FGqBgr6R1M/ToUdPzy0tXI/AAAAAAAAD68/JrTVW2oSgJU/s1600/IMG_1190.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="text-align: center;"><br /></div><a href="http://2.bp.blogspot.com/-c-T_-8Mt6dY/ToTmOrO9PwI/AAAAAAAAD60/uhKJyKA9ULs/s1600/cookie.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="http://1.bp.blogspot.com/-f6oIyPjr7SA/ToTRY5M3OLI/AAAAAAAAD6k/58ITB-rvhx0/s400/cookie.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5657877257486022834" /><div><div style="text-align: left;"><br /></div><div style="text-align: center;"><div style="text-align: left;">The evil these bring. The sweet, sweet evil. They are small and cute and delicious. I was to bring 2/doz cookies to a funeral and thought this would be a good recipe to try. Boy was wrong. But if this is how these cookies are gonna taste, then baby I don't wanna be right.</div><div style="text-align: left;">I found these via a google search for PB cookies. Way to go<a href="http://17andbaking.com/"> 17 year old</a>.</div></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:arial, sans-serif;font-size:medium;"><table class="Bs nH iY" cellpadding="0" style="background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); width: 1338px; position: relative; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-collapse: collapse; background-position: initial initial; background-repeat: initial initial; "><tbody><tr><td class="Bu" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-family:arial, sans-serif;"><div class="nH if" style="padding-top: 0px; padding-right: 0px; padding-bottom: 1px; padding-left: 0px; "><div class="nH"><div class="nH hx" style="color: rgb(0, 0, 0); padding-top: 4px; padding-right: 8px; padding-bottom: 4px; padding-left: 8px; "><div class="nH"><div class="h7 ie nH oy8Mbf" style="padding-bottom: 0px; clear: both; "><div class="Bk" style="position: relative; margin-bottom: 10px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(239, 239, 239); border-right-color: rgb(239, 239, 239); border-left-color: rgb(239, 239, 239); border-bottom-color: rgb(226, 226, 226); border-top-width: 0px; border-top-left-radius: 7px 7px; border-top-right-radius: 7px 7px; border-bottom-right-radius: 7px 7px; border-bottom-left-radius: 7px 7px; width: 1089px; "><div class="G3 G2" style="padding-top: 3px; background-color: rgb(255, 255, 255); border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-right-color: rgb(188, 188, 188); border-bottom-color: rgb(188, 188, 188); border-left-color: rgb(188, 188, 188); border-top-width: 1px; border-top-style: solid; border-top-color: rgb(188, 188, 188); border-top-left-radius: 7px 7px; border-top-right-radius: 7px 7px; border-bottom-right-radius: 7px 7px; border-bottom-left-radius: 7px 7px; "><div><div id=":51"><div class="HprMsc mNrSre"><div class="gs"><div id=":4z" class="ii gt" style=" margin-top: 5px; margin-right: 15px; margin-bottom: 5px; margin-left: 15px; padding-bottom: 20px; position: relative; z-index: 2; font-size:13px;"><div id=":50"><span style="color: rgb(65, 65, 65); line-height: 19px; font-family:Arial, Helvetica, sans-serif;font-size:12px;"><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 18px; padding-left: 0px; text-align: left; ">Ingredients:</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 18px; padding-left: 0px; text-align: left; ">3/4 cup creamy peanut butter<br />1/2 cup shortening<br />1/3 cup granulated sugar<br />1/3 cup packed light brown sugar<br />1 egg<br />3 tbsp milk<br />1 tsp vanilla extract<br />1 1/2 cups all purpose flour<br />1/2 tsp baking soda<br />1/2 tsp salt<br />Granulated sugar for rolling<br />Chocolate chips (any type)</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 18px; padding-left: 0px; text-align: left; ">Preheat oven to 350.</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 18px; padding-left: 0px; text-align: left; ">Mix the shortening and peanut butter till combined. </p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 18px; padding-left: 0px; text-align: left; ">Add the two sugars and mix well. Add vanilla, milk </p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 18px; padding-left: 0px; text-align: left; ">and egg. Combine. In another bowl, whisk together</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 18px; padding-left: 0px; text-align: left; ">the dry ingredients then add slowly to the PB mix. </p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 18px; padding-left: 0px; text-align: left; "><span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Refrigerate</span> for 10 min, then roll into 1/2" balls and </p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 18px; padding-left: 0px; text-align: left; ">roll in the sugar. Place cookies a couple inches apart</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 18px; padding-left: 0px; text-align: left; ">so they'll cook evenly. Bake for 5-7 minutes (my happy place</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 18px; padding-left: 0px; text-align: left; ">was 6.5 minutes...) then let cool for a minute before putting the</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 18px; padding-left: 0px; text-align: left; ">chocolate on them. (Guittard is the best, cause their chips are</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 18px; padding-left: 0px; text-align: left; ">HUGE and creamy.) Let cool completely before storing.</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 18px; padding-left: 0px; text-align: left; ">Try not to eat them all. Sheesh.</p></span></div></div></div></div></div></div></div></div></div></div></div></div></div></td></tr></tbody></table></span></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-UTRPOW1wZks/ToTRZt1YG0I/AAAAAAAAD6s/ck15y49zwS0/s400/IMG_8332.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5657877271614593858" /><br /><div style="text-align: center;"><br /></div><div><i>Post note: Perspective- these are chocolate chips, not Hershey's Kisses. I realized after review, that you can't tell how small they are. And that is important, because when something is cuter, it's fun to eat, and when something is delicious and small- it makes it OK to eat a lot of them. So here's a picture of one in my hand:</i></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-5FGqBgr6R1M/ToUdPzy0tXI/AAAAAAAAD68/JrTVW2oSgJU/s400/IMG_1190.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5657960664299517298" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 400px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><i><br /></i></div><div><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-style: normal; "><img src="http://2.bp.blogspot.com/-c-T_-8Mt6dY/ToTmOrO9PwI/AAAAAAAAD60/uhKJyKA9ULs/s400/cookie.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5657900171682201346" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 400px; " /></span></i></div><div><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-style: normal; "><br /></span></i></div>Lisa Marie Trenthttp://www.blogger.com/profile/17908162137253786020noreply@blogger.com0tag:blogger.com,1999:blog-2324318822128331294.post-74175233260900729312011-08-08T16:36:00.000-07:002011-11-20T09:58:45.925-08:00Lemon Chicken Picatta<a href="http://1.bp.blogspot.com/-8y1aoxhNc1A/TkBzt8kfF6I/AAAAAAAAD3c/TTfT9tdt5M4/s1600/lemon%2Bchicken%2Bpicatta.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 344px; height: 400px;" src="http://1.bp.blogspot.com/-8y1aoxhNc1A/TkBzt8kfF6I/AAAAAAAAD3c/TTfT9tdt5M4/s400/lemon%2Bchicken%2Bpicatta.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5638633966658328482" /></a><br /><br />This was, as my husband put it, "the best meal I ever made." It was on our plates for less than 5 minutes. Jack's too- he loved it. I got this recipe from my cute neighbor, but only changed a couple of things.<div><br /></div><div><span class="Apple-style-span" style="font-family:arial;">Lemon Chicken Picatta</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">3 Large Boneless Chicken Breast Halves, cut into medallions</span></div><div><span class="Apple-style-span" style="font-family:arial;">salt and pepper to taste</span></div><div><span class="Apple-style-span" style="font-family:arial;">1/2 C. flour</span></div><div><span class="Apple-style-span" style="font-family:arial;">2 T. vegetable oil, (more as needed)</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 clove garlic, minced</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 C. Chicken Broth</span></div><div><span class="Apple-style-span" style="font-family:arial;">1/2 lemon, thinly sliced</span></div><div><span class="Apple-style-span" style="font-family:arial;">1/3 C. freshly squeezed lemon juice</span></div><div><span class="Apple-style-span" style="font-family:arial;">2 T. capers, drained</span></div><div><span class="Apple-style-span" style="font-family:arial;">3 T. butter</span></div><div><span class="Apple-style-span" style="font-family:arial;">2 T. minced italian flat-leaf parsley</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">Preheat oven to 200 degrees, and place a serving platter inside to keep warm.</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">Season the chicken pieces with salt and pepper, then dredge in flour. Shake off excess flour. Heat a skillet with the oil in it and pan-fry the chicken pieces till slightly golden. (A few minutes on each side.) Do not crowd skillet, work in batches if needed. Place the browned chicken into the warm platter and keep in oven to hold heat. Drain most of the oil in the skillet leaving a thin layer, you will be using this same skillet to make your sauce.</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">-Cut and stir in the minced garlic in the skillet, till fragrant. </span></div><div><span class="Apple-style-span" style="font-family:arial;">-Carefully- pour in chicken broth and stir in lemon slices. Scrape down any brown bits that may be on the side of the pan. </span></div><div><span class="Apple-style-span" style="font-family:arial;">-Let sauce come to a boil, then reduce heat slightly and cook till it reduces to about 2/3-1 Cup, then add the lemon juice and capers. </span></div><div><span class="Apple-style-span" style="font-family:arial;">-Let it cook till it thickens slightly, about 5 min more. Then add the butter and swirl it in letting it melt slowly. </span></div><div><span class="Apple-style-span" style="font-family:arial;">-Once incorporated, remove from heat then add parsley and stir it in completely.</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">Pull your chicken out of the oven, then pour all the sauce over* and slightly toss the chicken till the sauce is evenly distributed. Serve immediately.</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">*(if serving with noodles, after pouring sauce over chicken, leave the pan with a coating of the sauce, add a tablespoon more of butter, and toss the cooked noodles in the pan. Serve chicken over noodles.)</span></div><div><br /></div><div>We were all left wanting more...</div><div><br /></div>Lisa Marie Trenthttp://www.blogger.com/profile/17908162137253786020noreply@blogger.com0tag:blogger.com,1999:blog-2324318822128331294.post-86822927007530795372011-07-28T20:30:00.001-07:002011-07-28T20:45:13.568-07:00Beef it Up.<a href="http://2.bp.blogspot.com/-NFIKpgq8TgE/TjIpnBQNXGI/AAAAAAAADxc/6XWMDhc__7E/s1600/IMG_0903.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="http://2.bp.blogspot.com/-NFIKpgq8TgE/TjIpnBQNXGI/AAAAAAAADxc/6XWMDhc__7E/s400/IMG_0903.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5634611834121968738" /></a><br />So this is the traditional beef stew... it is a <span class="Apple-style-span" style="font-size: large;">husband pleaser</span>. I'm not a stew fanatic, but it is a hearty meal. Not to mention- <i>super</i> easy (if you have a crock pot.)<div>I don't have a "result" photo, but I bet you guys can use your I M A G I N A T I ON to picture what it looks like.</div><div><br /></div><div>Beef Stew</div><div><br /></div><div>2 lbs Beef Round cut into 1" cubes (salt and pepper)</div><div>1 lb small round potatoes (the itty bitty ones, so you only have to halve them)</div><div>16 oz baby carrots</div><div>16 oz chopped celery</div><div>1 can of Condensed French Onion Soup (Campbell's)</div><div>1/2 cup water</div><div>1 1/2 T. Worcestershire sauce</div><div><br /></div><div>2 T. of corn starch whisked in with 4 T. water (for LATER)</div><div><br /></div><div>Mix all the meats and vegetables with the soup, 1/2 C. of water, and worcestershire sauce. Cook in crock pot on LOW for 5 hours, then add the cornstarch mixture and cook on high for another half hour.</div><div><br /></div><div>Season with salt and pepper, as desired. Tasty, tasty.</div><div><br /></div>Lisa Marie Trenthttp://www.blogger.com/profile/17908162137253786020noreply@blogger.com0tag:blogger.com,1999:blog-2324318822128331294.post-33253477927830654982011-07-23T10:22:00.000-07:002011-07-23T10:23:08.126-07:00Go Bananas.<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; color: rgb(102, 102, 102); line-height: 18px; ">I'm sure many of you have heard of the "One Ingredient Ice Cream." I can't even link that title because there are so many places to find it. But it is really a phenomena. Frozen bananas, blended up in whatever you have, be it a Magic Bullet or a GLORIOUS Vitamix...(<a href="http://landoflauralot.blogspot.com/" style="text-decoration: none; color: rgb(34, 136, 187); ">Laura</a>..) this treat will ALWAYS leave you wondering if ALL ice cream is made out of banana's. The texture is SO creamy and bananas melt in your mouth just as well as any other soft serve you've had.<div><br /></div><div>Now, not to discredit my Magic Bullet, because I do love it- but it takes quite a bit of knocking around to get it to blend up frozen bananas so smoothly. So this morning, to spare my bullet a brutal beating, I whipped out my <a href="http://i599.photobucket.com/albums/tt79/rwnh/10%201-3/Horizon-Chocolate-DHA.jpg" style="text-decoration: none; color: rgb(34, 136, 187); ">Horizon Chocolate Milk</a>. I love this chocolate milk, it tastes rich yet not too sweet. I figured the cool temperature of the milk and the frozen banana's would find a happy place in the bullet and be able to blend smoothly. Not only was I right- but it tastes SO GOOD. Holy cow.</div><div><br /></div><div>Please try this, and if you don't have the means, come here and we'll freeze some chopped up banana's together and have an exquisite summer treat..</div><div><a href="http://1.bp.blogspot.com/-xcZZuY452Lc/TisCqWba9PI/AAAAAAAADxM/Pa4h0RwxBLI/s1600/banana%2Bice%2Bcream.jpg" style="text-decoration: none; color: rgb(34, 136, 187); "><img src="http://1.bp.blogspot.com/-xcZZuY452Lc/TisCqWba9PI/AAAAAAAADxM/Pa4h0RwxBLI/s400/banana%2Bice%2Bcream.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5632598685555291378" style="border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-width: initial; border-color: initial; position: relative; padding-top: 5px; padding-right: 5px; padding-bottom: 5px; padding-left: 5px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-color: rgb(238, 238, 238); border-right-color: rgb(238, 238, 238); border-bottom-color: rgb(238, 238, 238); border-left-color: rgb(238, 238, 238); -webkit-box-shadow: rgba(0, 0, 0, 0.0976562) 1px 1px 5px; cursor: pointer; width: 400px; height: 400px; background-position: initial initial; background-repeat: initial initial; " /></a></div></span>Lisa Marie Trenthttp://www.blogger.com/profile/17908162137253786020noreply@blogger.com1tag:blogger.com,1999:blog-2324318822128331294.post-73067414052859178322011-05-30T11:47:00.000-07:002011-05-30T12:00:24.305-07:00Vaffle Waffles<a href="http://2.bp.blogspot.com/-X2MmKiEUBNg/TePouOccl8I/AAAAAAAADoE/WutBUHD47nI/s1600/IMG_0060.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-X2MmKiEUBNg/TePouOccl8I/AAAAAAAADoE/WutBUHD47nI/s400/IMG_0060.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612585441482807234" /></a><br />My mom made us these waffles on Christmas morning, during the "Scandinavian Christmas Extravaganza." I'm not a big waffle person, but these ones were really good. I'm not sure if you HAVE to have a <a href="http://www.amazon.com/International-WafflePro-Texture-Traditional-Hearts/dp/B00196QOHM">Vaffler Waffle Iron</a>, but you can certainly try the recipe.<div><br /></div><div>Vaffler Waffles</div><div><br /></div><div>4 eggs</div><div>1/3 C. sugar</div><div>1 1/2 C. flour</div><div>1/2 tsp. baking powder</div><div>1 C. sour cream</div><div>2 C. milk</div><div>1/2 C. melted butter</div><div>1/2 tsp vanilla</div><div>touch of cardamom or lemon rind</div><div>1 tsp salt</div><div><br /></div><div>Mix the eggs and sugar till well blended. Then slowly stir in the flour and baking powder. Add sour cream then slowly add milk till it smoothes out. Whisk in the melted butter and then add last 3 ingredients. Let chill for an hour, then follow instructions on your waffle iron.</div><div><br /></div><div>I served mine with 1:1 ratio of sour cream and whip cream, then topped them with fresh berries. I also had one with the <a href="http://instagr.am/p/EreTO/?ref=nf">Coconut Pineapple</a> syrup my best friend sent me from Hawaii... it was luxurious. But really, anything works well on these yummy waffles. Enjoy!</div>Lisa Marie Trenthttp://www.blogger.com/profile/17908162137253786020noreply@blogger.com0tag:blogger.com,1999:blog-2324318822128331294.post-19308214248672383052011-05-22T11:40:00.000-07:002011-05-22T12:11:17.216-07:00Char's Garden Chowder<a href="http://4.bp.blogspot.com/-LwSqXd_VhKg/TdldcnhypYI/AAAAAAAAAAM/u4mA6dBVf4c/s1600/Garden%2BChowder.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5609617557095097730" border="0" alt="" src="http://4.bp.blogspot.com/-LwSqXd_VhKg/TdldcnhypYI/AAAAAAAAAAM/u4mA6dBVf4c/s320/Garden%2BChowder.jpg" /></a> A friend of <span id="SPELLING_ERROR_0" class="blsp-spelling-error">mine's</span> Aunt entered this recipe into a contest at <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Zupas</span> and won. They served this soup at <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Zupas</span> for a little while so if you have had it there you'll know how delicious it is. It's pretty easy to make and is vegetarian if you want it to be.<br /><br /><div></div><br /><br /><div><u><span id="SPELLING_ERROR_3" class="blsp-spelling-error">Char's</span> Garden Chowder</u><br /></div><br /><br /><div>2 Medium Zucchinis<br />1 Medium Onion, Chopped<br />2 T Fresh Parsley, Minced<br />1 tsp Dried Basil<br />1/3 c Butter<br />1/3 c Flour<br />1 tsp Salt<br />1/4 tsp Pepper<br />3 c Vegetable Broth<br />1 tsp lemon juice<br />2-3 Tomatoes, Diced<br />1 12oz can Evaporated Milk<br />1 can Corn<br />1/3 c Parmesan Cheese, grated<br />2 c Cheddar Cheese<br />1/2 lb cooked diced Chicken (optional, I originally added this thinking the soup would need more substance but I was wrong. It holds it's own without meat)</div><br /><div></div><br /><br /><div>Over medium heat saute the onion, zucchini, parsley, and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in vegetable broth. Add lemon juice; mix well. Bring to a boil; cook and stir for two minutes. Add tomatoes, milk, and corn; bring to a boil. Reduce heat; cover and simmer for five minutes or until corn is tender. Just before serving, stir in cheese just until melted. Serve. </div><br /><br /><div></div>Anonymousnoreply@blogger.com9tag:blogger.com,1999:blog-2324318822128331294.post-58796916313022607192011-04-08T18:43:00.001-07:002022-05-22T15:00:00.776-07:00Lemon Frozen Dessert<a href="http://1.bp.blogspot.com/-MqxvHZE4YcU/TZ-6h-N0wCI/AAAAAAAADiU/hy6hXIGQUik/s1600/Lemon%2BFrozen%2BDessert.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5593394355016876066" src="http://1.bp.blogspot.com/-MqxvHZE4YcU/TZ-6h-N0wCI/AAAAAAAADiU/hy6hXIGQUik/s320/Lemon%2BFrozen%2BDessert.jpg" style="cursor: pointer; height: 320px; width: 267px;" /></a>
<div>
</div><div>It seems like it should be called "Frozen Lemon Dessert".. but being that this dessert is one of my dad's favorites, he believes the word "lemon" should come first.</div><div>
</div><div>Lemon Frozen Dessert</div><div>
</div><div>Ingredients:</div><div>
</div><div>1 Lemon, juice and zest</div><div>3 eggs, beaten</div><div>3/4 cups of sugar</div><div>1/2 cup heavy whipping cream</div><div>Graham crackers (crushed)</div><div>
</div><div>Combine the first 3 ingredients in a double boiler at medium heat. Stir with a whisk for 8-10 minutes, until it thickens.. to the point where it coats a spoon. Pour into bowl and LET COOL (or refridgerate.) While it cools, whip the cream and once the lemon concoction is cooled, fold in the whipped cream. Line the bottom of an 8x8 pan with crushed graham crackers, pour in mixture and top with remaining graham crackers, freeze.</div><div>
</div><div>Try not to eat all of it.</div>Lisa Marie Trenthttp://www.blogger.com/profile/17908162137253786020noreply@blogger.com0tag:blogger.com,1999:blog-2324318822128331294.post-68108442915276770002011-03-26T17:50:00.000-07:002011-03-26T18:01:18.962-07:00Bacon-Wrapped Chicken and Cream Cheese Bundles<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-Duwo3LrjZLM/TY6KrYZpxnI/AAAAAAAADgU/ckX7jbPbuO0/s1600/IMG_3977.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-Duwo3LrjZLM/TY6KrYZpxnI/AAAAAAAADgU/ckX7jbPbuO0/s400/IMG_3977.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5588556665502418546" /></a></div><br /><i>This recipe made me feel like I was 12 years old, sitting on the couch in my parents family room, watching the Simpson's while mom cooked dinner. I loved it. This may not be your bag, but I sure liked it, Jack SCARFED it... which is always a plus because he needs those calories, and Josh seemed pleased.</i><div><i><br /></i></div><div>Ingredients:</div><div><br /></div><div>3 Chicken Breasts</div><div>Strips of bacon</div><div>1 block of cream cheese</div><div>Fresh chives, chopped (about 1/4 cup.)</div><div>toothpicks</div><div><br /></div><div>What You Do:</div><div><br /></div><div>Preheat oven to 400.</div><div><br /></div><div>Pound out your chicken breasts between some parchment/wax paper, to thin the meat to about 1/2" thick. (The thinner, the more evenly it will cook.) If your chicken is wet- sprinkle some flour on it. Stir the chives in with your cream cheese and divide 3 ways. Spread it onto the chicken breasts and roll them up. Wrap with bacon- my mom suggested 1 strip, I did 2, it depends on what bacon you get. I just wanted it to be wrapped well, plus the grease from the bacon moistens the chicken and makes it nice and juicy. Fasten it with a toothpick, then place in a dish that will hold all the juices and cheese that will inevitably melt out. Bake for 45 min, or until the chicken is cooked through. If your bacon isn't crispy enough for you, you can broil it for a few minutes, but keep your eye on it.</div><div><br /></div><div>Serve- and don't eat the toothpick. I served a side of yellow and green squash sauteed in butter, salt and pepper. Yum.<span class="Apple-tab-span" style="white-space:pre"> </span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="white-space: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/-nYvz5HbRltE/TY6MTBoo4qI/AAAAAAAADgc/d-HQvUbyX4g/s200/IMG_3979.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5588558446097654434" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 134px; " /></span></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="white-space: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></span></div>Lisa Marie Trenthttp://www.blogger.com/profile/17908162137253786020noreply@blogger.com1tag:blogger.com,1999:blog-2324318822128331294.post-10559212458969534562011-03-16T08:45:00.000-07:002011-03-16T08:49:21.042-07:00Lemon Asparagus Bowtie PastaI found this on my new favorite food blog, found <a href="http://everybodylikessandwiches.com/">HERE.</a> Honestly I should just quit now, 'cause this chick has it all figured out. But nevertheless, I'll pick and choose some fun things and make them. I've been pleased with everything so far. This is EASY and SO TASTY.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-iTKzr4jkpjI/TYDbmEUUhjI/AAAAAAAADfQ/D5wmjp-fcaE/s1600/IMG_3918.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-iTKzr4jkpjI/TYDbmEUUhjI/AAAAAAAADfQ/D5wmjp-fcaE/s320/IMG_3918.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5584704984979899954" /></a><br /><span class="Apple-style-span" style=" color: rgb(83, 71, 65); line-height: 19px; font-family:verdana, sans-serif;font-size:12px;"><p style="font: normal normal normal 12px/160% verdana, sans-serif; color: rgb(83, 71, 65); margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><b><br /></b></p><p style="font: normal normal normal 12px/160% verdana, sans-serif; color: rgb(83, 71, 65); margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><strong>lemon asparagus pasta</strong><br />1 large bunch of asparagus<br />250 g bow-tie pasta<br />1 t salt<br />3 T butter<br />3/4 c heavy cream<br />2 T freshly grated lemon zest (from about 2 lemons)<br />1/4 c fresh lemon juice<br />1/4 t salt (optional)<br />1/3 c finely chopped parsley<br />1/2 c grated parmesan cheese</p><p style="font: normal normal normal 12px/160% verdana, sans-serif; color: rgb(83, 71, 65); margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1. Prepare asparagus by snapping off the bottom tough ends & then snapping each stalk into 1 inch pieces.</p><p style="font: normal normal normal 12px/160% verdana, sans-serif; color: rgb(83, 71, 65); margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">2. In a large pot, boil water and add 1 heaping teaspoon of salt. Add pasta. When pot comes back to a boil again, put prepared asparagus into a large metal colander, place over the boiling pot and cover the asparagus with the pot lid. One and a half minutes into the steaming process, take tongs and gently toss asparagus, replacing lid for another one minute and a half. Remove colander and rinse asparagus under cold water until cool. The asparagus should be crisp-tender. Drain well and set aside.</p><p style="font: normal normal normal 12px/160% verdana, sans-serif; color: rgb(83, 71, 65); margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">3. In a smaller pot, combine lemon juice, butter and cream over moderately low heat. Stir in zest then remove pot from heat and stir in 1/4 cup of the pasta water into the cream sauce.</p><p style="font: normal normal normal 12px/160% verdana, sans-serif; color: rgb(83, 71, 65); margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">4. Drain pasta and return to pot. Add in the asparagus and parsley and combine well. Add the cream sauce and parmesan chees and cook over moderate heat, tossing until heated through. Taste and add remaining salt if necessary.</p><p style="font: normal normal normal 12px/160% verdana, sans-serif; color: rgb(83, 71, 65); margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><br /></p><p style="font: normal normal normal 12px/160% verdana, sans-serif; color: rgb(83, 71, 65); margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, serif; line-height: normal; font-size: 16px; "><img src="http://1.bp.blogspot.com/-xmTjxMsPkTo/TYDbmkHsNtI/AAAAAAAADfY/5rd5EfOW_CY/s320/IMG_3919.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5584704993516861138" style="cursor: pointer; width: 320px; height: 214px; " /></span></p></span>Lisa Marie Trenthttp://www.blogger.com/profile/17908162137253786020noreply@blogger.com2tag:blogger.com,1999:blog-2324318822128331294.post-42732772942835730502011-03-09T20:55:00.000-08:002011-03-09T20:59:43.146-08:00Boston Cream Pie Mini<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-y2g-exueb4U/TXhaepdgr-I/AAAAAAAAFiI/iAbIFJjIw8A/s1600/DSC_4662.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://1.bp.blogspot.com/-y2g-exueb4U/TXhaepdgr-I/AAAAAAAAFiI/iAbIFJjIw8A/s400/DSC_4662.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582311220697935842" /></a><br /><span class="Apple-style-span" style=" color: rgb(102, 102, 102); font-family:Arial, Verdana, sans-serif;font-size:12px;"><div id="recipeGradHeading" class="recipeGradHeading" style="float: left; width: 397px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; clear: both; "><div class="head" color="initial" style="float: left; width: 397px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border- "><h1 style="float: left; color: rgb(93, 161, 217); font-size: 16px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; text-transform: lowercase; "><br /></h1><h1 style="float: left; color: rgb(93, 161, 217); font-size: 16px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; text-transform: lowercase; "><br /></h1><h1 style="float: left; color: rgb(93, 161, 217); font-size: 16px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; text-transform: lowercase; "><br /></h1><h1 style="float: left; color: rgb(93, 161, 217); font-size: 16px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; text-transform: lowercase; "><br /></h1><h1 style="float: left; color: rgb(93, 161, 217); font-size: 16px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; text-transform: lowercase; "><br /></h1><h1 style="float: left; color: rgb(93, 161, 217); font-size: 16px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; text-transform: lowercase; "><br /></h1><h1 style="float: left; color: rgb(93, 161, 217); font-size: 16px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; text-transform: lowercase; "><br /></h1><h1 style="float: left; color: rgb(93, 161, 217); font-size: 16px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; text-transform: lowercase; "><br /></h1><h1 style="float: left; color: rgb(93, 161, 217); font-size: 16px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; text-transform: lowercase; "><br /></h1><h1 style="float: left; color: rgb(93, 161, 217); font-size: 16px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; text-transform: lowercase; "><br /></h1><h1 style="float: left; color: rgb(93, 161, 217); font-size: 16px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; text-transform: lowercase; "><br /></h1><h1 style="float: left; color: rgb(93, 161, 217); font-size: 16px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; text-transform: lowercase; "><br /></h1><h1 style="float: left; color: rgb(93, 161, 217); font-size: 16px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; text-transform: lowercase; "><br /></h1><h1 style="float: left; color: rgb(93, 161, 217); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; text-transform: lowercase; "><span class="Apple-style-span" style="font-size:small;">what you need</span></h1></div></div><div id="ingredients" style="float: left; width: 397px; margin-bottom: 30px; line-height: 21px; "><div class="table-row-gray" style="clear: left; float: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; width: 377px; text-align: left; "><div class="column1" style="float: left; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: top; width: 365px; border-width: initial; border- color:initial;"><div class="textarea" style="margin-bottom: 0px; "><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-size:small;">1 pkg.</span></span><span class="Apple-style-span" style="font-size:small;"> (2-layer size) yellow cake mix<span property="v:name"></span></span></span></span></div></div></div><div class="table-row" style="clear: left; float: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; width: 377px; text-align: left; "><div class="column1" style="float: left; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: top; width: 365px; border-width: initial; border- color:initial;"><div class="textarea" style="margin-bottom: 0px; "><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-size:small;">1 pkg.</span></span><span class="Apple-style-span" style="font-size:small;"> (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding<span property="v:name"></span></span></span></span></div></div></div><div class="table-row-gray" style="clear: left; float: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; width: 377px; text-align: left; "><div class="column1" style="float: left; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: top; width: 365px; border-width: initial; border- color:initial;"><div class="textarea" style="margin-bottom: 0px; "><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-size:small;">1 cup</span></span><span class="Apple-style-span" style="font-size:small;"> cold milk<span property="v:name"></span></span></span></span></div></div></div><div class="table-row" style="clear: left; float: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; width: 377px; text-align: left; "><div class="column1" style="float: left; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: top; width: 365px; border-width: initial; border- color:initial;"><div class="textarea" style="margin-bottom: 0px; "><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-size:small;">1-1/2 cups</span></span><span class="Apple-style-span" style="font-size:small;"> thawed COOL WHIP Whipped Topping, divided<span property="v:name"></span></span></span></span></div></div></div><div class="table-row-gray" style="clear: left; float: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; width: 377px; text-align: left; "><div class="column1" style="float: left; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: top; width: 365px; border-width: initial; border- color:initial;"><div class="textarea" style="margin-bottom: 0px; "><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><span class="Apple-style-span" style="font-size:small;">4 squares</span></span><span class="Apple-style-span" style="font-size:small;"> BAKER'S Semi-Sweet Chocolate<span property="v:name"></span></span></span></span></div><div class="textarea" style="margin-bottom: 0px; "><span rel="v:ingredient"><span typeof="v:Ingredient"><span class="Apple-style-span" style="font-size:small;">1 tsp. rum extract (optional)</span></span></span></div></div></div></div><div id="recipeGradHeading" class="recipeGradHeading" style="float: left; width: 397px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; clear: both; "><div class="head" style="float: left; width: 397px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; "><h1 style="float: left; color: rgb(93, 161, 217); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; text-transform: lowercase; "><span class="Apple-style-span" style="font-size:small;"><br /></span></h1><h1 style="float: left; color: rgb(93, 161, 217); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; text-transform: lowercase; "><span class="Apple-style-span" style="font-size:small;">make it</span></h1></div></div><div class="recipeMakeItText" style="float: left; clear: both; width: 397px; margin-top: -4px; margin-right: 0px; margin-bottom: 38px; margin-left: 0px; "><div class="stdContBlock" style="float: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; width: 397px; clear: both; "><div class="textarea" property="v:instructions"><p style="margin-bottom: 20px; "><strong><span class="Apple-style-span" style="font-size:small;">HEAT </span></strong><span class="Apple-style-span" style="font-size:small;">oven to 350ºF.</span></p><p style="margin-bottom: 20px; "><strong><span class="Apple-style-span" style="font-size:small;">PREPARE </span></strong><span class="Apple-style-span" style="font-size:small;">cake batter and bake as directed on package for 24 cupcakes. Cool completely.</span></p><p style="margin-bottom: 20px; "><strong><span class="Apple-style-span" style="font-size:small;">BEAT </span></strong><span class="Apple-style-span" style="font-size:small;">pudding mix and milk with whisk 2 min. (i put in some rum extract- maybe 1 tsp.) Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.</span></p><p style="margin-bottom: 20px; "><strong><span class="Apple-style-span" style="font-size:small;">MICROWAVE </span></strong><span class="Apple-style-span" style="font-size:small;">remaining COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until well blended. Let stand 15 min.; spread onto cupcakes. Refrigerate 15 min.</span></p></div></div></div></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2324318822128331294.post-85107536480766132542011-03-07T16:16:00.000-08:002011-03-07T19:41:18.407-08:00Portobello Mushroom Ravioli with Homemade Pesto (and snow pudding for dessert)I was looking forward to last night's dinner all weekend. I absolutely LOVE hosting dinner guests and planning the meal. Normally I'll have people bring something, but this time I was in the mood to plan the whole menu myself (I did end up having someone bring bread because I realized I didn't have enough).<br /><br />Tip #1, when you're hosting dinner guests and doing it all yourself, it takes a LOT of pressure off to have one of the dishes mostly pre-made whether it's dessert, a side or the main dish. In my case, it was the main dish. I bought portobello mushroom ravioli from Costco (SO good). However, I did make the pesto myself. Pesto is really easy. I made a ton last fall when I decided to just harvest all my basil once and for all. Fortunately, pesto freezes really well, and it's versatile. Here is the recipe I used:<br /><br />Spinach Basil Pesto<br /><br />1 cup spinach<br />1 cup basil<br />1/2 cup olive oil<br />1/2 cup freshly grated parmesan<br />3 garlic cloves<br />1 T lemon zest<br />1 T lemon juice<br />1/2 cup pine nuts<br />salt<br />pepper<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-S690KgGFN0c/TXWcZtcDenI/AAAAAAAACIU/eZTp9WCNqbg/s1600/IMG_0032.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 399px; height: 400px;" src="http://1.bp.blogspot.com/-S690KgGFN0c/TXWcZtcDenI/AAAAAAAACIU/eZTp9WCNqbg/s400/IMG_0032.jpg" alt="" id="BLOGGER_PHOTO_ID_5581539278703524466" border="0" /></a>There is no trick or method to this. Just throw it all in a food processor or blender. I actually ended up throwing some hazelnuts in there too because I needed to use them. So I saved the rest of the pine nuts to toss in a green salad.<br /><br />The spinach doesn't really add flavor because it's so mild. But it makes the pesto a brighter, pretty green color you wouldn't get from using basil alone. Sorry I didn't get a picture of the finished product. I was really lazy with pics and just used the camera on my phone.<br /><br />So I made the pesto the night before. I also made dessert the night before.<br /><br />I actually made a dessert that wasn't chocolate. I know! It's hard to believe, but chocolate is pretty rich and because the main dish was so rich and heavy, I wanted something light, airy and...lemony. I decided on snow pudding.<br /><br />Oh this dessert. It's so good. After everyone had one serving I just brought out the rest and let people gobble it all up. OK, not ALL of it. I actually just finished it off an hour ago. It's SO good. I actually have a lot of custard left and I might just put custard on everything for the next few days. I'm thinking of making blueberry muffins tonight. I bet custard would be good on those...<br /><br />Sorry, before I make plans for other recipes let me give you the snow pudding recipe. This was definitely the most time consuming thing I could have made, but obviously, it was worth it.<br /><br />Snow Pudding:<br /><br />1 T unflavored gelatin<br />3 T cold water<br />1 cup boiling water<br />1/4 cup lemon juice<br />1 cup sugar<br />3 egg whites, stiffly beaten (save the yolks for the custard)<br /><br />Dissolve one packet of unflavored gelatin (I used Knox) in the cold water. After ten minutes, it should gel a bit. Dissolve that into 1 cup of boiling water. Add lemon juice and sugar. Put in fridge and let cool in the fridge for a few hours (wait until it's a jelly consistency).<br /><br />Take the gelatin mixture out of the fridge and whisk until it's good and frothy. Fold in the stiffly beaten egg whites and then whisk that on high until it's well combined. Chill for a couple hours.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-b1VjwG_p9xY/TXWgNl6wsvI/AAAAAAAACIk/FbwTy3NJ4LA/s1600/IMG_0036.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 361px; height: 400px;" src="http://2.bp.blogspot.com/-b1VjwG_p9xY/TXWgNl6wsvI/AAAAAAAACIk/FbwTy3NJ4LA/s400/IMG_0036.jpg" alt="" id="BLOGGER_PHOTO_ID_5581543468572914418" border="0" /></a><br />You might want to make the custard while the gelatin mixture is gelling:<br /><br />5 T sugar<br />1/2 t salt<br />3 egg yolks<br />2 cups scaled milk<br />1/2 t vanilla<br /><br />Put the milk over medium heat until JUST before it boils. Don't burn it. While that's heating up mix the egg yolks with the sugar and salt (I've said it before and I'll say it again: never skip or skimp on the salt in a dessert recipe. It enhances the flavor and adds a nice contrast to the sugar). When the milk is good and scalded, whisk in the egg yolk mixture.<br /><br />And then you sit and stir on low heat for what seems like the rest of your life. It should eventually thicken. You don't want the eggs to curdle so you need to keep the heat low. Mix with a wooden spoon until the mixture coats the back of the spoon. It won't be a pudding consistency, it will be a sauce consistency.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-f9y7ssF1LLo/TXWf7TptUyI/AAAAAAAACIc/yC-PalmtXjk/s1600/IMG_0033.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 382px; height: 400px;" src="http://2.bp.blogspot.com/-f9y7ssF1LLo/TXWf7TptUyI/AAAAAAAACIc/yC-PalmtXjk/s400/IMG_0033.jpg" alt="" id="BLOGGER_PHOTO_ID_5581543154431906594" border="0" /></a><br />Stick it in the fridge.<br /><br />You can store it in the fridge for a day or two. The frothy lemony, gelatin mixture will stiffen and hold it's shape so you can scoop it into bowls. Drizzle custard over the snow pudding and serve!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-7p6li6cAkWA/TXV1hU08CBI/AAAAAAAACIM/DfS3nsXsjfc/s1600/snow%2Bpudding.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 352px; height: 400px;" src="http://1.bp.blogspot.com/-7p6li6cAkWA/TXV1hU08CBI/AAAAAAAACIM/DfS3nsXsjfc/s400/snow%2Bpudding.JPG" alt="" id="BLOGGER_PHOTO_ID_5581496528582477842" border="0" /></a>Anyone remember Jell-O 1-2-3? Remember the frothy top layer? That's what the "snow" part of the pudding basically is. But OH so much classier.Laura Leehttp://www.blogger.com/profile/18319906430523398139noreply@blogger.com0tag:blogger.com,1999:blog-2324318822128331294.post-72164216573027037072011-03-02T09:17:00.000-08:002011-03-02T09:21:30.389-08:00Cracker Toffee<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-zinC2T9HpWI/TW58VpXnGBI/AAAAAAAADfA/sbLy_X11L2g/s1600/IMG_0316.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="http://2.bp.blogspot.com/-zinC2T9HpWI/TW58VpXnGBI/AAAAAAAADfA/sbLy_X11L2g/s320/IMG_0316.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5579533699682605074" /></a>I got this off of my new favorite- <a href="http://everybodylikessandwiches.com/">THIS</a> website, . I can't stop perusing this site for snacks, dinners sides and ideas. It's superb. I brought these tasty treats for game night and truly, I was surprised how easy it was. And they are very, very good... I substituted the fleur du sel with regular coarse salt, and sprinkled the almonds on after mixing them with the coarse salt. It helps bring out ALL the flavors. Get recipe <a href="http://everybodylikessandwiches.com/2008/04/put-the-crack-in-cracker-chocolate-covered-caramel-crunch/">HERE</a>.Lisa Marie Trenthttp://www.blogger.com/profile/17908162137253786020noreply@blogger.com0tag:blogger.com,1999:blog-2324318822128331294.post-38839539116039989462011-02-19T14:43:00.001-08:002011-02-19T14:51:15.547-08:00Peanutbutter-Chocolate Chip Banana Bread.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-W0FzZgq1dQU/TWBH7yvS4JI/AAAAAAAADew/HKqK1S86L8I/s1600/bananapbbread.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 125px;" src="http://4.bp.blogspot.com/-W0FzZgq1dQU/TWBH7yvS4JI/AAAAAAAADew/HKqK1S86L8I/s400/bananapbbread.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575535431242670226" /></a><br /><br />This is what happens when people don't eat banana's. I take a perfectly healthy snack, and turn it into something that isn't. But dang, it sure tastes good.<div><br /></div><div>PB& Chocolate Chip Banana Bread</div><div><br /></div><div>1/2 C. Peanut butter</div><div>1/2 C. butter, softened</div><div>1/3 C. brown sugar</div><div>2/3 C. white sugar</div><div>1 egg</div><div>1 tsp. vanilla</div><div>4 ripe banana's, mashed</div><div>2 C. flour</div><div>1/3 C. cocoa powder</div><div>1 1/4 tsp. baking powder</div><div>1/4 tsp. salt</div><div>1/4 tsp. cinnamon</div><div>1/2 C. milk</div><div>1. cup chocolate chips</div><div>Coarse raw sugar (optional)</div><div><br /></div><div>Preheat oven to 350.</div><div><br /></div><div>Mix together the butter, pb, sugars and egg. Add vanilla and banana's, mix till fluffy. In a separate bowl, mix together all the dry ingredients and add to the wet ingredients. Mix till well blended. Add the milk to make the batter a good, bread batter consistency. Add chips. Pour batter into pans, and top with some coarse sugar.</div><div><br /></div><div>Grease bread pan. (or pans, I made mini loaves..)</div><div><br /></div><div>Bake for 50-60 minutes, or until knife comes out dry. (My mini loaves took 45 minutes.)</div><div><br /></div><div>Serve warm with milk no less than 2% fat. :)</div><div><br /></div><div><br /><div><br /></div></div>Lisa Marie Trenthttp://www.blogger.com/profile/17908162137253786020noreply@blogger.com1