tag:blogger.com,1999:blog-61414893862658469662024-03-04T23:05:58.655-05:00Keeper Worthy RecipesDenisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-6141489386265846966.post-63946545359246796622011-03-14T18:38:00.003-04:002011-03-14T20:34:04.644-04:00New blogHey everyone. I have been so absent, there are no excuses, but I am starting fresh with a new blog. I will try and keep up with this one better. So if you want to take a peek, I hope you will, it is <a href="http://gatheredaroundthetable.blogspot.com/">http://gatheredaroundthetable.blogspot.com</a>.Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com0tag:blogger.com,1999:blog-6141489386265846966.post-6349215349822814542009-11-21T06:17:00.002-05:002009-11-21T06:21:54.784-05:00Quick Cinnamon Biscuits- Have no Fear- No Yeast involved!!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh74QiSapN5iCuDE_XcpmeZdZDooBqyqAGflO_3d3C1XKlhbH2f5y4EnQYngEb_XtsPJZu421dfkphE3k4kwdJK2dhGPRmKTO0jDDH5XzsqpgnD9eeMd8HldyIUap3b_h_VCfNig6ilSiY/s1600/022.JPG"><img id="BLOGGER_PHOTO_ID_5404650089751994610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh74QiSapN5iCuDE_XcpmeZdZDooBqyqAGflO_3d3C1XKlhbH2f5y4EnQYngEb_XtsPJZu421dfkphE3k4kwdJK2dhGPRmKTO0jDDH5XzsqpgnD9eeMd8HldyIUap3b_h_VCfNig6ilSiY/s400/022.JPG" border="0" /></a> I am a huge fan of Cinnabon. Oh, come on you all know who they are. If you have ever been to a mall, you have probably walked by one or tried to walk by one, but inevitably you get sucked in by the smell and you give in and buy this humongous creation of butter and dough and cinnamon sugar and then curse yourself the rest of the day for having no willpower at all...I have done it, I am not ashamed to admit it. My sister and I have made cinnamon rolls with yeast and they were good, but they were time consuming and I don't have alot of time to spend waiting for dough to rise. These are more a biscuit type cinnamon roll. so easy and they are so gooey and soft, they are a great fake out to the all time consuming yeast cinnamon roll. The original recipe can be found <a href="http://www.ezrapoundcake.com/archives/4205">here</a>, at <a href="http://www.ezrapoundcake.com/archives/4205">Ezrapoundcake.</a> All you have to do is check out the recipe index and you will know why I visit there so often.<br /><br /><br /><br /><p><br />Quick Cinnamon Biscuits</p><p></p><p>Filling:</p><p>1/4 cup brown sugar</p><p>2 tsp cinnamon</p><p>1 tsp nutmeg</p><p>Mix together in small bowl and set aside.</p><p> </p><p></p><p>Biscuit Dough</p><p>2 1/2 cups flour</p><p>2tbsp packed, brown sugar</p><p>2 tsp baking powfer</p><p>1/2 tsp salt</p><p>1 1/2 cups plus 1 tbso heavy cream</p><p> </p><p></p><p>Icing:</p><p>6 tbsp powdered sugar</p><p>6 tsp heavy cream</p><p></p><p>Directions:</p><p>Preheat oven to 400.</p><p>For the Dough:</p><p>In a large bowl, stir together the flour,brown sugar,baking powder and salt.</p><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQeMtf5eOGjcFFggARzZ7qxklpMv8RLvXibnNWLkT2MCh8pPpY86NwYmu9uktSPB0-E-PVq1YOm_T3pH5HwEPn_iAnIyiszD9Vr3yENjv-Q2tFVKHmJGxYHQZf8Zm4UkocmKukLE_tmiI/s1600/008.JPG"><img id="BLOGGER_PHOTO_ID_5404649894922935938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQeMtf5eOGjcFFggARzZ7qxklpMv8RLvXibnNWLkT2MCh8pPpY86NwYmu9uktSPB0-E-PVq1YOm_T3pH5HwEPn_iAnIyiszD9Vr3yENjv-Q2tFVKHmJGxYHQZf8Zm4UkocmKukLE_tmiI/s400/008.JPG" border="0" /></a><br />You do not need to use your stand mixer for this recipe, just a bowl and a good wooden spoon.</div><div>Add 1 1/2 cups of heavy cream( yes, this is fattening), and stir until dough forms a ball, about 1 minute. With your hands, fold dough over a few times in the bowl, until dough is smooth.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdKlhUQd0CLHaWglt2lRlfrnb-vYaiGLensY1PnYcmMpO8XbayZFEU83O00FuGcTj56xA_y5BUIMcYucZ9xb5soaWYWiy0LrXEJB9yUKj4SzeYrQh53DYEgCz8IlqOtSF8k1xryLu8AA/s1600/009.JPG"><img id="BLOGGER_PHOTO_ID_5404649887982179778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdKlhUQd0CLHaWglt2lRlfrnb-vYaiGLensY1PnYcmMpO8XbayZFEU83O00FuGcTj56xA_y5BUIMcYucZ9xb5soaWYWiy0LrXEJB9yUKj4SzeYrQh53DYEgCz8IlqOtSF8k1xryLu8AA/s400/009.JPG" border="0" /></a><br /><br />Turn the dough out onto a lightly floured surface. Lightly flour your hands, and pat the dough into a 1/2 inch thick rectangle, about 9x13 inches. Brush the surface of the dough with the remaining tbsp of heavy cream.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5aLA7-ofYuuLdS3ousOuSo9c3iCjArbdzrRZy5JJHOm5U0Sq0lopv8hW6c1VDQUFPgPoStnol3LgKhN_ra-UfiBgvMrxreR-kgoLLRTAhnq3h2_dBYjjYL1ONoao_GHJ3JnI3AfeOCFM/s1600/010.JPG"><img id="BLOGGER_PHOTO_ID_5404649886488449122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5aLA7-ofYuuLdS3ousOuSo9c3iCjArbdzrRZy5JJHOm5U0Sq0lopv8hW6c1VDQUFPgPoStnol3LgKhN_ra-UfiBgvMrxreR-kgoLLRTAhnq3h2_dBYjjYL1ONoao_GHJ3JnI3AfeOCFM/s400/010.JPG" border="0" /></a><br />Sprinkle evenly with the cinnamon sugar topping.<br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86tuJwdQkmOsqq9b6OfLZbDQbv1hyphenhyphenjW-slTCYUn3ot8ahFQOdA0EKT3tJ0H-g36nMQ25Zr_KcjOoSs_cQHolPVPisdRsfkjSCpFkfGNagSQY6f4Him0JfRoHFrhEnoTIgWDwqYdjYMQQ/s1600/011.JPG"><img id="BLOGGER_PHOTO_ID_5404649879383852226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86tuJwdQkmOsqq9b6OfLZbDQbv1hyphenhyphenjW-slTCYUn3ot8ahFQOdA0EKT3tJ0H-g36nMQ25Zr_KcjOoSs_cQHolPVPisdRsfkjSCpFkfGNagSQY6f4Him0JfRoHFrhEnoTIgWDwqYdjYMQQ/s400/011.JPG" border="0" /></a><br /><br />Starting from the long side, roll dough into a cylinder.<br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJZ4JW4ZdNfoJLCNMfpN7TlXMxExp0rj4o35VmWSV2SptBrgY4sryM6Y4mfPBe13xf6lA_pLCcpFknqDoPNNDPGqi1T-peCihnOZcYohATOF4-PCtngazJv_gEx22ikg2zJOzpJ0F0DA/s1600/012.JPG"><img id="BLOGGER_PHOTO_ID_5404649878478426114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJZ4JW4ZdNfoJLCNMfpN7TlXMxExp0rj4o35VmWSV2SptBrgY4sryM6Y4mfPBe13xf6lA_pLCcpFknqDoPNNDPGqi1T-peCihnOZcYohATOF4-PCtngazJv_gEx22ikg2zJOzpJ0F0DA/s400/012.JPG" border="0" /></a><br /><br />Slice into 9 equal rounds.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ICczUH-VpGW-A8tyYzR-2ecXGa7WMZZh5T-ORDnA3Nu8ap2wwQ63ryqdzHBOW0Gk5D90MoyFepa-s5jAAg8FrWKotynbLeZyLIee747cfFglS73N2n1ENhp91r8R7c4hnlWI3W_jvDQ/s1600/013.JPG"><img id="BLOGGER_PHOTO_ID_5404649615204372130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ICczUH-VpGW-A8tyYzR-2ecXGa7WMZZh5T-ORDnA3Nu8ap2wwQ63ryqdzHBOW0Gk5D90MoyFepa-s5jAAg8FrWKotynbLeZyLIee747cfFglS73N2n1ENhp91r8R7c4hnlWI3W_jvDQ/s400/013.JPG" border="0" /></a><br /><br />Place the rounds, cut side down, into an ungreased 8 inch square baking dish or a pie plate.<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib7zQsW4RfKLLJec8iTvrv2Ys4k9CZZoyXruWZeDXqkU0miXnfnb891xjkpBCUtALLjKGDKvVJqq3DAXYbe1tsMVRZ85spqyfzq5IbA_Q_jAm59rjiLAmD3rALe6xp2fjibKm_IAr0nLU/s1600/016.JPG"><img id="BLOGGER_PHOTO_ID_5404649604365995954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib7zQsW4RfKLLJec8iTvrv2Ys4k9CZZoyXruWZeDXqkU0miXnfnb891xjkpBCUtALLjKGDKvVJqq3DAXYbe1tsMVRZ85spqyfzq5IbA_Q_jAm59rjiLAmD3rALe6xp2fjibKm_IAr0nLU/s400/016.JPG" border="0" /></a><br />Bake about 30 minutes, until biscuits are lightly browned.<br /><br /><br />For the Icing:</div><div></div><div>While the biscuits bake, mix together confectioner sugar with the heavy cream until smooth.<br />When you remove the biscuite from the oven,immediately drizzle with icing. Serve warm or I am sure they would be fine the next day or later on if you have to microwave them for a few seconds or do what I did and eat them cold.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA36Q7kv04XngulpyNq8o29h0BoPkUWgI6yNFdi_uqAhDpty-MTRKIMmcYwqKrbQuFc5HX9rNK0L3Rxk8JHfZM0uOGpNS8yNMU8M0GN_tbZmD9jvydzVkR5VL_umOIuQgfRqIPW322XI4/s1600/019.JPG"><img id="BLOGGER_PHOTO_ID_5404649602045915778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA36Q7kv04XngulpyNq8o29h0BoPkUWgI6yNFdi_uqAhDpty-MTRKIMmcYwqKrbQuFc5HX9rNK0L3Rxk8JHfZM0uOGpNS8yNMU8M0GN_tbZmD9jvydzVkR5VL_umOIuQgfRqIPW322XI4/s400/019.JPG" border="0" /></a><br /><br />These were so quick and easy and they really were good. A great treat to serve if you are having company stay for the holidays and what a great way for them to wake up, to a house that smells like Cinnabon.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheYtKf0IslKC0MvyYsC2dHZ6bbw1xRhWwA-TUr6SHZjjSDMbEHPXXo9qylOFRmIwdSxYGZeTdTwI1GcF7_5VAsTD8n2Nce4gIpA2aLJ95syvDzC65TtTUQ6qQ1B9VtpUoSHJBr75HrEao/s1600/024.JPG"><img id="BLOGGER_PHOTO_ID_5404649597514906178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheYtKf0IslKC0MvyYsC2dHZ6bbw1xRhWwA-TUr6SHZjjSDMbEHPXXo9qylOFRmIwdSxYGZeTdTwI1GcF7_5VAsTD8n2Nce4gIpA2aLJ95syvDzC65TtTUQ6qQ1B9VtpUoSHJBr75HrEao/s400/024.JPG" border="0" /></a><br /><br />I will eventually try a yeast recipe, but for now these cinnamon biscuits will do the trick.<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5lHSaIbWUeNQt6ARh8fQEXbA1HjNqrFEg0NeZofIfrWXlXz270R7RMver7f1wvM9oREgodSirbVRF0GcacY-ELSo57Ss9uh8W-lWrCFMvgoku-i_oR_7Ccn7ADxG0SDEGw4l4PNdDGHE/s1600/025.JPG"><img id="BLOGGER_PHOTO_ID_5404649593057929714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5lHSaIbWUeNQt6ARh8fQEXbA1HjNqrFEg0NeZofIfrWXlXz270R7RMver7f1wvM9oREgodSirbVRF0GcacY-ELSo57Ss9uh8W-lWrCFMvgoku-i_oR_7Ccn7ADxG0SDEGw4l4PNdDGHE/s400/025.JPG" border="0" /></a> Come on, who wouldn't want one of these with a nice cup of tea, coffee or hot chocolate while you are decorating your tree this year? Or have a batch ready Xmas morning and enjoy them while the kids are tearing through their presents. I would, I'll have two, thanks....lol<br /><br /><div></div></div></div></div></div></div></div></div></div></div>Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com35tag:blogger.com,1999:blog-6141489386265846966.post-25739414476788644942009-11-20T06:00:00.001-05:002009-11-20T06:37:34.547-05:0012 Weeks of Christmas Cookies-Week 7-Mini-Linzer Torte Cups<img id="BLOGGER_PHOTO_ID_5405950672011664850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbgMy9sEwlKRIvbdI4qK6Ihn4e_-jKA1piqkoPwvHYcVuaPFBXznsBsFMKnlJieOq-6X_1s2Di2s4DKzp06KDCQRpkwITSZtpiB5azeFCN15XN0VgJH4xb5Xqi3Zb2PbYic3bslx10OR0/s400/chocolate+chip+cheesecake,linzercups+020.JPG" border="0" /> Week 7 of Christmas Cookies and do I have a treat for you, I have found a new favorite holiday cookie and it comes from <a href="http://coleensrecipes.blogspot.com/2009/11/linzer-torte-cups-for-your-christmas.html">Coleens Recipes</a>. I love her blog and she posts new recipes 5 days a week. I am lucky if I get one on. I have made a few of her recipes and have a dozen more printed out and waiting for me but these are awesome. Everyone knows Linzer cookies, the cookies with the jelly in them, right, but Coleen did a little twist which I absolutely love, she made little linzer torte cups. They were so good, I say were because they are gone already and I am a little bit sad about it, but they will be front and center on my holiday tray this year and for years to come.<br /><br /><br /><br />Mini Linzer Torte Cups<br /><br /><br />1 1/2 cups unsalted butter, room temperature<br />1 cup confectioners sugar<br />2 tsp vanilla<br />1/2 tsp salt<br />3 cups plus 2 tbsp flour<br />1 1/2 cups toasted pecans (ground finely in food processor)<br />red raspberry jam with seeds<br /><br /><br />Directions:<br /><br />Finely grind/chop toasted pecans in your food processor. Please take a few minutes to toast them, it does make a difference. Beat butter and pecans on medium speed, in your mixer, until very soft and light, about 3 minutes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEs2bxMsCF_F1mjyWgkIH4r-DMgZHyt8oHFke5hNJd7kyIq07diRgYxP2YPeCBloN3jy6g3IDwCr4_XZM3jOmmnute5_GJlSOnHgVUtgQxUgepMOoLHDStbcOK0RijGUCGM59bX9D1_7g/s1600/chocolate+chip+cheesecake,linzercups+002.JPG"><img id="BLOGGER_PHOTO_ID_5405951004517355570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEs2bxMsCF_F1mjyWgkIH4r-DMgZHyt8oHFke5hNJd7kyIq07diRgYxP2YPeCBloN3jy6g3IDwCr4_XZM3jOmmnute5_GJlSOnHgVUtgQxUgepMOoLHDStbcOK0RijGUCGM59bX9D1_7g/s400/chocolate+chip+cheesecake,linzercups+002.JPG" border="0" /></a> Beat in confectioners sugar and vanilla until well combined. Scrape down the sides of your bowl and add dry ingredients. Beat about 30 seconds, or until well combined. (dough will pull away from the sides of the bowl)<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh30iDRBnOnHaHtATARRIXQp4tLJvu6PL34wt1DT_e4g1P022OTYhY0sM3QmgjPMDAuLizUf8KD4xcs5ew7WPAZ9xcpbsVymcu4Y0qUrhm4u9fLYvqPDJADVnGVEeHZFR70wTjQEsyAZi0/s1600/chocolate+chip+cheesecake,linzercups+003.JPG"><img id="BLOGGER_PHOTO_ID_5405950999401217042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh30iDRBnOnHaHtATARRIXQp4tLJvu6PL34wt1DT_e4g1P022OTYhY0sM3QmgjPMDAuLizUf8KD4xcs5ew7WPAZ9xcpbsVymcu4Y0qUrhm4u9fLYvqPDJADVnGVEeHZFR70wTjQEsyAZi0/s400/chocolate+chip+cheesecake,linzercups+003.JPG" border="0" /></a> Roll dough into 1 inch balls and place in an UNgreased miniature cupcake pan. Find something in your kitchen that is the same diameter as the cupcake hole, and press gently down on each ball to make an indentation like this:<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVeaL721zVeHJxR1zxMYeC-JhZyl6u4_B_BwJ1zDTRh_-EjHW9q7zhqCA5ZjFAUVGZ9qRqf7Adfb2IIhjQwqijAii0ITobBdhKhf9WlZurKjCEFnA3TM3BJa3TRyP1l1I5tizgxmaOezc/s1600/chocolate+chip+cheesecake,linzercups+004.JPG"><img id="BLOGGER_PHOTO_ID_5405950992474041538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVeaL721zVeHJxR1zxMYeC-JhZyl6u4_B_BwJ1zDTRh_-EjHW9q7zhqCA5ZjFAUVGZ9qRqf7Adfb2IIhjQwqijAii0ITobBdhKhf9WlZurKjCEFnA3TM3BJa3TRyP1l1I5tizgxmaOezc/s400/chocolate+chip+cheesecake,linzercups+004.JPG" border="0" /></a> This is where I had a slight problem, I didn't have anything the same exact size, so I used the end of my rolling pin, so I felt my crust wasn't thin enough, but it turned out ok because the crust is sooooo good, anyway. Place a rounded half teaspoon of raspberry jam in each depression and bake at 350 for 20 minutes. The jam will melt and spread out evenly.<br /><br /><br />Before:<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUr_-hoixiNanSodkCFfHT2KXK26m_vdCDjaK683ZBFFvxtfiDboXiYF2nRtnO9qCfh7QyrU0J1gwTEQHEAKqiT3VALPuHBKPJ-6UzfIWiTMt18cNLOW-zxH-161YDrS02icudM3-2FKk/s1600/chocolate+chip+cheesecake,linzercups+005.JPG"><img id="BLOGGER_PHOTO_ID_5405950984727161138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUr_-hoixiNanSodkCFfHT2KXK26m_vdCDjaK683ZBFFvxtfiDboXiYF2nRtnO9qCfh7QyrU0J1gwTEQHEAKqiT3VALPuHBKPJ-6UzfIWiTMt18cNLOW-zxH-161YDrS02icudM3-2FKk/s400/chocolate+chip+cheesecake,linzercups+005.JPG" border="0" /></a><br /><br /><br />After:<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtF2H1HuDOEczOBtcUfXzyKUL-T5bTcAmsa4R37G4VfiPs9wTmzcvcnv0f3uNOZK88z_uWXz1GLtvphhvsONYgoOzlT2klRd8UlEJGo0RJg553J3tkR1aFQFB0qjRdnWywEXWuoiMBYbE/s1600/chocolate+chip+cheesecake,linzercups+008.JPG"><img id="BLOGGER_PHOTO_ID_5405950981390918066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtF2H1HuDOEczOBtcUfXzyKUL-T5bTcAmsa4R37G4VfiPs9wTmzcvcnv0f3uNOZK88z_uWXz1GLtvphhvsONYgoOzlT2klRd8UlEJGo0RJg553J3tkR1aFQFB0qjRdnWywEXWuoiMBYbE/s400/chocolate+chip+cheesecake,linzercups+008.JPG" border="0" /></a> Keep the baked cookies IN the pan, but on a cooling rack for 10 MINUTES. After 10 minutes, you will be able to VERY gently lift the cookies out of the pan. You can use the tip of a knife to help, but you shouldn'y have to...just lift with a steady, gentle pressure and they will pop out.<br /><br /><br />I sprinkled them with a bit of powdered sugar and they are so festive and pretty and honestly, the taste is out of this world. If you are going to try any new cookies this Christmas, this should be one of them.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22EyXmLiWqVAdD3ArHqkPJBqS1IgVlFatpi_bvUf4fkqqMsZevbe_Zr5CwHpR7safwscFFN6tnBO7SyiJVIlQMDGZY6gmHKBa-Sbs8xFttL46_KzTburUMuHmaOHaDvGJCmUt0ogkyNo/s1600/chocolate+chip+cheesecake,linzercups+022.JPG"><img id="BLOGGER_PHOTO_ID_5405950679090214210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22EyXmLiWqVAdD3ArHqkPJBqS1IgVlFatpi_bvUf4fkqqMsZevbe_Zr5CwHpR7safwscFFN6tnBO7SyiJVIlQMDGZY6gmHKBa-Sbs8xFttL46_KzTburUMuHmaOHaDvGJCmUt0ogkyNo/s400/chocolate+chip+cheesecake,linzercups+022.JPG" border="0" /></a><br /><br /><br />My daughter, Justine, loved them.<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhwmkdtQjnOSeAAbDj77dyHvo5a6Y4f5JnnXv_SHok10m5JnY0d6jBLJpfTL2iQ0GEC_S2R-SqizwhrxucnCG2RcR3-mpnjk_8OqeB0tG9pbGXESiu1xq1294fK8TrEqfR4BLYpZsPYc0/s1600/chocolate+chip+cheesecake,linzercups+019.JPG"><img id="BLOGGER_PHOTO_ID_5405950675861020834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhwmkdtQjnOSeAAbDj77dyHvo5a6Y4f5JnnXv_SHok10m5JnY0d6jBLJpfTL2iQ0GEC_S2R-SqizwhrxucnCG2RcR3-mpnjk_8OqeB0tG9pbGXESiu1xq1294fK8TrEqfR4BLYpZsPYc0/s400/chocolate+chip+cheesecake,linzercups+019.JPG" border="0" /></a><br /><br /><div>The pictures don't do them justice, you really can't seee the jewel tone color of the jam. Trust me, you will impress people with these.<br /><br /><img id="BLOGGER_PHOTO_ID_5405951533915204802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjstH3fKgg1O8XBFp8cIItnAwqUkJPpan8PsfexMXB1hTzEhRMw4330LomtlepBdfsdjj1QMLlP5Mhd5adAGx5cRocwIppjorVK970sofjQy3NGKHNX7A33BLEE9xdiM8Pmx_Rc9QU2JiI/s400/chocolate+chip+cheesecake,linzercups+025.JPG" border="0" /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Ql6-GpWAM9cadf8LzVdnbibU-EjTmpbDZiNu0-1xxnAVBZka83kLijf-6lMQzk9j4rnQNzDoNaytFOhfNslZM3LggQ-WiIrTvi05PkO-SNzvq9KnikTFj5clB743l4h_eUp1gt7bbXI/s1600/chocolate+chip+cheesecake,linzercups+024.JPG"><img id="BLOGGER_PHOTO_ID_5405950666432615602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Ql6-GpWAM9cadf8LzVdnbibU-EjTmpbDZiNu0-1xxnAVBZka83kLijf-6lMQzk9j4rnQNzDoNaytFOhfNslZM3LggQ-WiIrTvi05PkO-SNzvq9KnikTFj5clB743l4h_eUp1gt7bbXI/s400/chocolate+chip+cheesecake,linzercups+024.JPG" border="0" /></a><br /><br />And don't be sad when they are gone, like I was. Just make more, like I will...lol<br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthZUjeatRXaADLT0TbLc4MiK4GWQSp6rPezx38dODLdTVVH4hOKbupUV69aks2tD7IqnKngM3NL-nwLilfKyya9aali20cKFp0s9vKHGYpk9LC3AsaqUGjuMJHcmK9yoGqn6bFlbdjNc/s1600/chocolate+chip+cheesecake,linzercups+027.JPG"><img id="BLOGGER_PHOTO_ID_5405950662343999042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthZUjeatRXaADLT0TbLc4MiK4GWQSp6rPezx38dODLdTVVH4hOKbupUV69aks2tD7IqnKngM3NL-nwLilfKyya9aali20cKFp0s9vKHGYpk9LC3AsaqUGjuMJHcmK9yoGqn6bFlbdjNc/s400/chocolate+chip+cheesecake,linzercups+027.JPG" border="0" /></a><br /><br /><br />Please make sure you check out <a href="http://abbysweets.blogspot.com/2009/11/cinnamon-bun-scones.html">April</a>,<a href="http://mykentuckyhome-kim.blogspot.com/">Kim</a>,<a href="http://mybakingadventures.com/">Megan</a>,<a href="http://www.barbarabakes.com/">Barbara</a> and <a href="http://www.meganscookin.blogspot.com/">Megan</a> to see what they are offering up .<br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div></div></div></div>Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com13tag:blogger.com,1999:blog-6141489386265846966.post-12894766508672821242009-11-13T06:00:00.001-05:002009-11-13T06:00:01.922-05:0012 weeks of Christmas Cookies #6-Oatmeal Chocolate Fudge Bars<img id="BLOGGER_PHOTO_ID_5403397512144597186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_RZE7YB8mSrmPzEqZTf_ODVnzA6364uFJLw4k5S-J0WrfmPT_nBqENVfaHUpQyCkeSiRDNPLmoxekvIQOGaxQJmKhUTSci0zN8PW1oyWrw5gyyoQDOARcg7H9GC66D58k5JeJ3cIlNSU/s400/001.JPG" border="0" />Ok, we are into Week # 6 of the 12 Cookies of Christmas and this is a new one for me. I found it over at Valerie's blog, <a href="http://valeriepondering.blogspot.com/2009/07/oatmeal-chocolate-fudge-bars.html">Valerie's Attempt at Pondering</a>. This is my second cookie recipe of hers that I have tried and she hasn't let me down yet. Even my sister, Donna, has tried one of her <a href="http://mytastytreasures.blogspot.com/2009/10/skillet-chili-mac-with-corn-and-green.html">cookies</a> and they looked awesome. You have to take a peek at her blog, there are so many good things on it. Just look at the desserts alone and you will bookmark quite a few, trust me. So, this is a bar cookie and it is easy and fudgy with a bit of a crunch from the oatmeal topping. If there is any drawback at all to this cookie it would be that when left out, the chocolate gets soft and they get a bit messy. I kept mine in the fridge and they were so good. I am not a big chocolate fan, but my husband, who is, loved them. And it is the holidays, a little bit of mess never hurt anyone, right?<br /><br /><br /><br /><br />Oatmeal Chocolate Fudge Bars<br /><br /><br />Dough:<br /><br />3/4 cup butter<br />1 cup light brown sugar<br />1/2 tsp salt<br />1 1/2 cups flour<br />1 cup quick cooking oats<br /><br /><br />Filling:<br /><br />1 cup semi sweet choc chips<br />1 (14) oz can sweetened condensed milk<br /><br /><br /><br />Directions:<br /><br /><br />Preheat oven to 350.<br />Cream butter,sugar and salt in a mixer.<br /><br /> <img id="BLOGGER_PHOTO_ID_5403397788606279650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxSyysUDfXLk2jle6FSKHWEnARTTDPLGeYdpf3HVVN9htaeuXZyDXh0_pRTk9sUhUxzJDn-ZNLTyqPWznOkUMY-ya_PfgdiY-FTO3QeB4kuycodrJeojEZSCixWpRv9JJo3oT5GXades/s400/001.JPG" border="0" />Add flour and oatmeal, blend until it holds together. Heat milk in saucepan and add chocolate chips.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4nsb3t_w6mJtFDXHe0Q6t_aNz_YEK8fV4te_UTOYSFOCjY3nuSXSt1f7rIdG6Z_rrl8KWWt67z0tj55faGuLo-WyRsDIj2Qyo_og7KF394RDha7gkLyup667ygHoo-tTR_D9ZxBKqMo/s1600-h/004.JPG"><img id="BLOGGER_PHOTO_ID_5403397782668128802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4nsb3t_w6mJtFDXHe0Q6t_aNz_YEK8fV4te_UTOYSFOCjY3nuSXSt1f7rIdG6Z_rrl8KWWt67z0tj55faGuLo-WyRsDIj2Qyo_og7KF394RDha7gkLyup667ygHoo-tTR_D9ZxBKqMo/s400/004.JPG" border="0" /></a> Use low heat and stir until chips are melted and you have a smooth chocolate cream.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVy5V5MGqUZtbzda39VAFkON6wWkpPBBm-TBw1GbySbbFianrZw94yxBvC2RJibQUCsXNWoYjCW8SUuR4wpa1plddXJUAOwyq9GeMxXSFTlR3-LUWOLVd2miu20pk5cRKO0m5JBq0Vpy4/s1600-h/005.JPG"><img id="BLOGGER_PHOTO_ID_5403397777703973106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVy5V5MGqUZtbzda39VAFkON6wWkpPBBm-TBw1GbySbbFianrZw94yxBvC2RJibQUCsXNWoYjCW8SUuR4wpa1plddXJUAOwyq9GeMxXSFTlR3-LUWOLVd2miu20pk5cRKO0m5JBq0Vpy4/s400/005.JPG" border="0" /></a> Using a 9x13 pan, press 3/4 of the dough mixture in the greased pan, spreading and patting it to cover the whole surface.</div><div><br /><img id="BLOGGER_PHOTO_ID_5403397787398976370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgciYMNkDUMIPJVOpgg0OUzs9kagL4FalXh27oUJyZQL1to28MPyLLltwNHkc9WEGle5TBbQTD8miP9WhaFj_aTnd6lDYvXO6eC5j4WPV1iR2bqXoYl6rfr5qaNJOSxO3kgXlqLmhsUt94/s400/002.JPG" border="0" /><br />Pour chocolate cream over crust. Crumble last bit of the dough over the chocolate, creating a third spotty layer.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4-jWVabdlaosk2mjAHwwaFxXzPCRW_FIiaJzvYmUygFsq_dnAE1bFioVee91OO5aCgaaQDzmpfqPsFzLdDop5qxas52aQMkvlxQ-2IsmlOp_vYddA4gJFfXcntOCwLuDNmCGMZeSlrT0/s1600-h/006.JPG"><img id="BLOGGER_PHOTO_ID_5403397772889668802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4-jWVabdlaosk2mjAHwwaFxXzPCRW_FIiaJzvYmUygFsq_dnAE1bFioVee91OO5aCgaaQDzmpfqPsFzLdDop5qxas52aQMkvlxQ-2IsmlOp_vYddA4gJFfXcntOCwLuDNmCGMZeSlrT0/s400/006.JPG" border="0" /></a> <img id="BLOGGER_PHOTO_ID_5403397517134103442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_mVrhTKqT8ypgaVcjTjlYhRUgialCor9RtlNdOG9kB8YBxo0G6V-cT_Ms1L5Z_u-wYCssmprcK27BbJYbM0wtwjAh-Pb0jrgg7hPynHBrknxedF0rLtVG0XkPbnpROnDmVh_cmCc_oMA/s400/007.JPG" border="0" /><br />Bake at 350 for 30 minutes or until lightly browned. Let cool a long time before cutting or do what I did and refrigerate overnight. Made it much easier to cut.<br /><br /><br /><div><div>Here they are. They look good, they taste good and would be a great addition to a holiday tray or great as a hostess gift.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFn1IpICf-Ame9ZT4zObddCiJI439xkKbG8k1ob4N3VCTCeImv-HM1jWa5G2GOPL1wYkeiGRePLtwdFVM-AbZj8_IdtaPxPxU4FxIoTquIP4X3f8wfF2tTW9SDO0DhlrQuHOJBwynzCG8/s1600-h/002.JPG"><img id="BLOGGER_PHOTO_ID_5403397508316000930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFn1IpICf-Ame9ZT4zObddCiJI439xkKbG8k1ob4N3VCTCeImv-HM1jWa5G2GOPL1wYkeiGRePLtwdFVM-AbZj8_IdtaPxPxU4FxIoTquIP4X3f8wfF2tTW9SDO0DhlrQuHOJBwynzCG8/s400/002.JPG" border="0" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQAL-aJcPpH3hdSURLi2-GPRkIuKABCD__6-ZJfMwiIhTCxEvTorlczMRexk0VP2IvbFjXIIOM8yF8MhRqxLPNrBusSwSTdeqKpD4t03ic3953OC2pbBsIfzoyz_HQ3Xye5XMmjcTNsr8/s1600-h/005.JPG"><img id="BLOGGER_PHOTO_ID_5403397497856558610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQAL-aJcPpH3hdSURLi2-GPRkIuKABCD__6-ZJfMwiIhTCxEvTorlczMRexk0VP2IvbFjXIIOM8yF8MhRqxLPNrBusSwSTdeqKpD4t03ic3953OC2pbBsIfzoyz_HQ3Xye5XMmjcTNsr8/s400/005.JPG" border="0" /></a><br />The crust is so good, it is like an oatmeal shortbread with a layer of chocolate fudge on top. As my girl, Ina, would say, How bad could that be?<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVq9onXI5RkTsv6bXfCK8RXYKR_AlTnl5pFpYCntxIG4WeiBwBgoLtGpz3i6sTUBrO2zcC0brPFAqSLuCE4S6j8f3LIgJdtUYzgYLU8oZbHcfiM4osdbX6NbkKNzz5E6-J6dXkDSGm6Cw/s1600-h/006.JPG"><img id="BLOGGER_PHOTO_ID_5403397488389923010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVq9onXI5RkTsv6bXfCK8RXYKR_AlTnl5pFpYCntxIG4WeiBwBgoLtGpz3i6sTUBrO2zcC0brPFAqSLuCE4S6j8f3LIgJdtUYzgYLU8oZbHcfiM4osdbX6NbkKNzz5E6-J6dXkDSGm6Cw/s400/006.JPG" border="0" /></a><br />Take a look at what the other elves have made:</div><div> </div><div>April @ <a href="http://abbysweets.blogspot.com/">Abbey Sweets</a><br />Kim @ <a href="http://mykentuckyhome-kim.blogspot.com/">My Kentucky Home</a><br />Megan @ <a href="http://www.meganscookin.blogspot.com/">Megan's Cookin</a><br />Barbara @ <a href="http://www.barbarabakes.com/">Barbara Bakes</a><br />Megan @ <a href="http://mybakingadventures.com/">My Baking Adventures</a><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div></div></div>Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com24tag:blogger.com,1999:blog-6141489386265846966.post-66104803692218204542009-11-06T06:00:00.000-05:002009-11-06T06:00:02.428-05:0012 Cookies of Christmas Cookie #5 :Sparkling Toffee Butter Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9Suq8MJ6OMYQZCAnKfhdmdGXb3EDru1-lFWzQs95TLoRf_KnWtJSun1WUKzzfLBEC3SWNXqReRIaa9rIr03s5YMgqZbCOAwISZpbejs-KnRRhkRRdpxGppPOkk0dTDXwQbY3bu4_Dnc/s1600-h/chx+stuffed+shells,lemon+snowcaps,emily+farm+050.JPG"><img id="BLOGGER_PHOTO_ID_5400768205916232178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9Suq8MJ6OMYQZCAnKfhdmdGXb3EDru1-lFWzQs95TLoRf_KnWtJSun1WUKzzfLBEC3SWNXqReRIaa9rIr03s5YMgqZbCOAwISZpbejs-KnRRhkRRdpxGppPOkk0dTDXwQbY3bu4_Dnc/s400/chx+stuffed+shells,lemon+snowcaps,emily+farm+050.JPG" border="0" /></a> I am telling you right now before you go any further, these are addicting, and rich and buttery and so pretty and festive to look at. So if you are not looking for something like that, please move on to someone else, but if they sound good to you then pull up and read all about these sparkly little gems. I originally found this recipe on <a href="http://www.recipegirl.com/2008/08/10/sparkling-butter-toffee-cookies/">Recipe Girl</a>, then my sister Donna made them <a href="http://mytastytreasures.blogspot.com/2009/10/sparkling-butter-toffee-cookies-and.html">here</a>. It has come full circle, I have made them numerous times and they are fantastic. So easy to make and they just make you happy just looking at them.<br /><br /><br /><br /><br />Sparkling Toffee Butter Cookies<br /><br /><br /><br /><br /><br />1 cup sugar<br /><br />3/4 cup butter, softened<br /><br />1 egg<br /><br />1 tsp vanilla<br /><br />2 cups flour<br /><br />1 1/2 tsp baking powder<br /><br />1/4 tsp baking soda<br /><br />1/2 cup toffee bits, I used milk chocolate toffee bits<br /><br />sugar<br /><br /><br /><br /><br /><br />Directions:<br /><br /><br /><br />Preheat oven to 350.<br /><br />Put some sugar in a bowl and set aside for later.<br /><br />Combine butter,1 cup sugar,egg and vanilla in a large bowl.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzFvZwDIX6l0VGAGOAXts9fatHaTEKQAxa9tKeT6iZfy2iJjJinkTwgjXz5ncT_TvInXm3MkspX8etYrL2pYTiW30eesaJ4G255VtQPTcSD0bV8OHjtTgsfkYDnKs-bdE8uXoGqw7TSk/s1600-h/chx+stuffed+shells,lemon+snowcaps,emily+farm+043.JPG"><img id="BLOGGER_PHOTO_ID_5400768031023087586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzFvZwDIX6l0VGAGOAXts9fatHaTEKQAxa9tKeT6iZfy2iJjJinkTwgjXz5ncT_TvInXm3MkspX8etYrL2pYTiW30eesaJ4G255VtQPTcSD0bV8OHjtTgsfkYDnKs-bdE8uXoGqw7TSk/s400/chx+stuffed+shells,lemon+snowcaps,emily+farm+043.JPG" border="0" /></a><br />Beat at medium speed,scraping down the sides often, until creamy. Add flour,baking powder and baking soda. Reduce speed to low. Beat until well mixed. Stir toffee bits in by hand.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-MMZr3u88TeTdkZok1QjQ_fEWCkZ5MxBREB38orUQJEan0DssDhlej82yE7RYOvBy6kQbI7RkLRqHE4MudeUM4qYjej18dtBGB3Wx-nmmMHXMQLKSza95DctHe-Se3McgC00mx9m50Q/s1600-h/chx+stuffed+shells,lemon+snowcaps,emily+farm+044.JPG"><img id="BLOGGER_PHOTO_ID_5400768026679985442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-MMZr3u88TeTdkZok1QjQ_fEWCkZ5MxBREB38orUQJEan0DssDhlej82yE7RYOvBy6kQbI7RkLRqHE4MudeUM4qYjej18dtBGB3Wx-nmmMHXMQLKSza95DctHe-Se3McgC00mx9m50Q/s400/chx+stuffed+shells,lemon+snowcaps,emily+farm+044.JPG" border="0" /></a><br /><br />Should look something like this:<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2v8h3yKvULibtk2pnEsnHZVo7Rqj0-sEi63IUAGt3UBrMcYeBODrVOxuHJR9vZYUekAhdTWdFSMFdGjxeaTb1pt334NJPo0oHglS5bOSY3uorHV8vdYQGN2xg8W7yHnK10DjAhDW8G6g/s1600-h/chx+stuffed+shells,lemon+snowcaps,emily+farm+045.JPG"><img id="BLOGGER_PHOTO_ID_5400767864083720834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2v8h3yKvULibtk2pnEsnHZVo7Rqj0-sEi63IUAGt3UBrMcYeBODrVOxuHJR9vZYUekAhdTWdFSMFdGjxeaTb1pt334NJPo0oHglS5bOSY3uorHV8vdYQGN2xg8W7yHnK10DjAhDW8G6g/s400/chx+stuffed+shells,lemon+snowcaps,emily+farm+045.JPG" border="0" /></a><br /><br /><br />Shape dough into 1 inch balls. Roll into sugar you have set aside.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPqrpl0-zUpNaQuCD9n7t_OaMOgxbxu4H7LLkylhfzzr18pim-HQd90mRmNIvhkuxgFTZfl0cZ0DX0TsTAYjp5b9jFaYP7CTc2L6Js6D8Z0EhxXEw4Q0dmUbYCa6yAwOyOQngR-KdL_w/s1600-h/chx+stuffed+shells,lemon+snowcaps,emily+farm+048.JPG"><img id="BLOGGER_PHOTO_ID_5400767860289501826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPqrpl0-zUpNaQuCD9n7t_OaMOgxbxu4H7LLkylhfzzr18pim-HQd90mRmNIvhkuxgFTZfl0cZ0DX0TsTAYjp5b9jFaYP7CTc2L6Js6D8Z0EhxXEw4Q0dmUbYCa6yAwOyOQngR-KdL_w/s400/chx+stuffed+shells,lemon+snowcaps,emily+farm+048.JPG" border="0" /></a><br />Place 2 inches apart on parchmant lined baking sheet. Bake 9-11 minutes. I take mine out at 10 and they are perfect. DO NOT OVERBAKE!!!! Sprinkle with some more sugar while they are still warm. Let cool a minute or two before removing to cooling rack.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdJNKMNzOrq_wqQD_0sog8L0R1nu4qbG6ghcoPka_xL8NKJWpn18aKijatnThQ2Ur5mKgOx6uM0iXwNJtG9gDwnpVWgW8D_kDRGajqzBxnrJMxr8OTix7Ln-7w6dLqs1xCqtKMvQmytfs/s1600-h/chx+stuffed+shells,lemon+snowcaps,emily+farm+049.JPG"><img id="BLOGGER_PHOTO_ID_5400767854235305570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdJNKMNzOrq_wqQD_0sog8L0R1nu4qbG6ghcoPka_xL8NKJWpn18aKijatnThQ2Ur5mKgOx6uM0iXwNJtG9gDwnpVWgW8D_kDRGajqzBxnrJMxr8OTix7Ln-7w6dLqs1xCqtKMvQmytfs/s400/chx+stuffed+shells,lemon+snowcaps,emily+farm+049.JPG" border="0" /></a><br />See that sparkle. This makes about 36 cookies. Store in airtight container.<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEido5dIfjXY42oWCaUi1SEdyoIVa8wMn2019VUDAsWfzynOo9oMd0mcGVHXvTMMLZ1mlx0E3rU1ODVKZaJcAxzH-ouh2iVLib_BrGT0zrzwWg-Q26y0id9YdYaCCrRvlQ2y9ElUIpOUhkU/s1600-h/chx+stuffed+shells,lemon+snowcaps,emily+farm+052.JPG"><img id="BLOGGER_PHOTO_ID_5400767851110634258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEido5dIfjXY42oWCaUi1SEdyoIVa8wMn2019VUDAsWfzynOo9oMd0mcGVHXvTMMLZ1mlx0E3rU1ODVKZaJcAxzH-ouh2iVLib_BrGT0zrzwWg-Q26y0id9YdYaCCrRvlQ2y9ElUIpOUhkU/s400/chx+stuffed+shells,lemon+snowcaps,emily+farm+052.JPG" border="0" /></a><br />I am warning you, these are rich and buttery and oh so good. They will add some shine to any holiday tray.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9dbhLhIb3vUjxf_c3x3Gk50ZBWFolQYEhu4JJ7lVdApM_jsEV76dTUC8NjJ5eZDh5JfXgzTdzDhTIbNAgJOmW1BE3L4IH8ZhhoJLVoAZbA-HrV9xl-ibKCacjyAO37ekER548usoDh2o/s1600-h/chx+stuffed+shells,lemon+snowcaps,emily+farm+053.JPG"><img id="BLOGGER_PHOTO_ID_5400767846100113218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9dbhLhIb3vUjxf_c3x3Gk50ZBWFolQYEhu4JJ7lVdApM_jsEV76dTUC8NjJ5eZDh5JfXgzTdzDhTIbNAgJOmW1BE3L4IH8ZhhoJLVoAZbA-HrV9xl-ibKCacjyAO37ekER548usoDh2o/s400/chx+stuffed+shells,lemon+snowcaps,emily+farm+053.JPG" border="0" /></a><br />Happy Cookie Making!!!!<br /><br /><br /><br /><br />Let's see what the other girls are up to, shall we:</div><div> </div><div><a href="http://abbysweets.blogspot.com/">April</a>, <a href="http://mykentuckyhome-kim.blogspot.com/">Kim</a>, <a href="http://www.meganscookin.blogspot.com/">Megan</a>, <a href="http://www.barbarabakes.com/">Barbara</a> and <a href="http://mybakingadventures.com/">Megan<br /></a><br /><br /><br /><div></div></div></div></div></div></div></div>Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com27tag:blogger.com,1999:blog-6141489386265846966.post-27339372625772301142009-11-02T17:00:00.002-05:002009-11-02T17:07:19.459-05:00Zucchini Pie<img id="BLOGGER_PHOTO_ID_5399620890395453890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFwp3Ies6BV8-7QuIBQHnQ-0xlWjmEWTsWRV5l1_c9EkLRAwUSS_TTP3AzPJ0w8SJR53BarZh_oF3d10gxO0Xhjgs8L95VjenV3dGVwkubsQY3GreCh2SQ20plblkNJGb_SwsusGwlXI/s400/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+068.JPG" border="0" /> I love this recipe. It is easy and so, so flavorful. It is good for a brunch or if you cut it into small enough pieces, it would work as an appetizer. It is great for vegetarians and just if you are looking for something lighter to eat. This recipe comes from Amy over at<a href="http://dinnersforayear.blogspot.com/2008/07/zucchini-pie.html"> Dinners for a year and beyond</a>, her food is incredible looking and tastes just as good. If you use store bought pie crust, which I did, this can be ready in about 45 minutes. It comes together very quickly.<br /><br /><br /><br />Zucchini Pie<br /><br />1 pie crust, unbaked<br />Dijon mustard<br />1/4 cup butter<br />4 cups slice zucchini<br />1 cup diced onion<br />1/2 cup fresh parsley, choppes<br />1/2 tsp salt<br />1/2 tsp pepper<br />1/2 tsp oregano, dried<br />1/4 tsp garlic salt<br />2 cups shredded mozzarella, or a combo of sharp cheddar and mozzarella works great<br />2 extra large eggs, beaten<br /><br /><br />Directions:<br /><br />Preheat oven to 375.<br /><br /><div>Line a pie plate with the pie crust.</div><div></div><div></div><div><img id="BLOGGER_PHOTO_ID_5399622087798944418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh220TAIYjILyxUypkvBGl-5RyxYwstf_1Tgd6X9U3KuHoLYsFWDb2Fv8m3GIEcW7ZdRq_x2wtFuXDaL2LjWaOjoGKYY4qqkhz2sqpVbuV9ap2AXr548a5QYqXZ7hna7R2wfBknRRzH0o-6/s400/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+048.JPG" border="0" />I lined nothing, this is a thawed out frozen pie crust. Brush the crust with Dijon mustard.</div><div><br /></div><img id="BLOGGER_PHOTO_ID_5399622094773710930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVc9v9sSz6n-N3NinPxFWtNQlVCo7gs7u53FdXMdr_hL7k2OqxTPvH97HzzblPJ3X1Kw9LwavxjgXex301HhNDf2eWNAdcsGohI-Pd8P6afbDYgtbyijOxHL9blT-P2xpVj6noxzD3jYs/s400/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+049.JPG" border="0" />Melt butter in large saute pan and add Zucchini and onion.<br /><br /><img id="BLOGGER_PHOTO_ID_5399622080597647682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhuPI6xr5Qd9ZPujFkTPV1xmv_jjSDLpuAR5l_06hujD8sotyXHmxNaCL07IcnWXJwi0BVOhhP-gvAKoI1xA7XuftMCxjXduYF8-ejKgz5UMsQxnnQmQJjOh-_1MM4IkQ7DjcpTrq5uDs/s400/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+045.JPG" border="0" /><br /><div><br /><br />Saute for about 8 minutes. Add parsley,salt,pepper,oregano, and garlic salt. Toss to coat.<br /><br /><div><br /><img id="BLOGGER_PHOTO_ID_5399620917662412642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9UOUdrVE13Clk9WVBupbOgFVxaSIFNLsAlMrK6lWRu-SevT_NPtMJk2elk5sqHW2OE6-_u-2quv7JVjEWv3lRKJ_FS8qCbk6CakmzTAnrDu_WiufYh_Y3H68aE3PbqICSdQ-AAU9s3Q/s400/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+051.JPG" border="0" /><br /><br />Cool slightly and then add cheese and eggs and mix. Pour into pie crust.<br /><br /><div><br /><img id="BLOGGER_PHOTO_ID_5399620909794817842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsR100ZlEQ0cq24rPjexr9W7HvnOocePmsCR-fJT40aTuHX-wyY6O8KXr3N3IxNgAdB81a1cLCI0FgdTNZT11R2XzO0G8Rv7Nr7Rmr88bCt6vmiK0Y8uWXtFkHRIpsDigSyl7x80o8-XA/s400/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+053.JPG" border="0" /><br /><br />Bale 25-30 minutes. Cool slightly before serving.<br /><br /><br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOEKyvsXb-QZUeBzo4Ng-oTXv8FMBn7C377gHqD9THcJRuWEjlTemr_14-c-2k438KS4wBGk35sIijZBeXMD_kkgKxxJE37i3SazhNnKcuS4s8HB4OSkSRRNurhjcXyxy1IZVGP-tk66Y/s1600-h/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+064.JPG"><img id="BLOGGER_PHOTO_ID_5399620897511408946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOEKyvsXb-QZUeBzo4Ng-oTXv8FMBn7C377gHqD9THcJRuWEjlTemr_14-c-2k438KS4wBGk35sIijZBeXMD_kkgKxxJE37i3SazhNnKcuS4s8HB4OSkSRRNurhjcXyxy1IZVGP-tk66Y/s400/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+064.JPG" border="0" /></a><br /><br />This is super yummy and the mustard gives it such a nice tang. It will make everyone wonder what is in there.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPs_C5LmnwJMRcaQMgwDzwtt25frP-HkrL3BsoR2NfcDKB0ufziFG0X-uW49aMvvATlBFeJgz1v8EHCRPBoXCjsu86_bYSAw-ENUO49phQY8fdVdx6RKIuAnb1qKANLC8CYnuf1NNln4/s1600-h/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+066.JPG"><img id="BLOGGER_PHOTO_ID_5399620897221201202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPs_C5LmnwJMRcaQMgwDzwtt25frP-HkrL3BsoR2NfcDKB0ufziFG0X-uW49aMvvATlBFeJgz1v8EHCRPBoXCjsu86_bYSAw-ENUO49phQY8fdVdx6RKIuAnb1qKANLC8CYnuf1NNln4/s400/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+066.JPG" border="0" /></a><br /><br /><br />So, please give this a try and you won't be disappointed. It is so delicious and so perfect for many occasions.<br /><br /><br /><br /><div><img id="BLOGGER_PHOTO_ID_5399622992217231666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAyf3DdYRiXte3PsJ4dL2tGbExHkWIUlaZbHuauJznZCJUC4l158CMvVALcwWq_lFz_-C_k1cSovtKFJeQDIibei_WoDFYEYx9RRFRqOt2P3VyrrAUC03w7kvZqYis-JsaAxty86FtzIU/s400/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+067.JPG" border="0" /> </div><div>Come on, it is waiting for you !!!!<br /></div></div></div></div></div></div></div>Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com17tag:blogger.com,1999:blog-6141489386265846966.post-20019467175384921482009-10-30T06:00:00.000-04:002009-10-30T06:00:01.234-04:00Christmas Orange and Cinnamon Cookie-Cookie # 4 of 12 weeks of cookies<img id="BLOGGER_PHOTO_ID_5398192163720716194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo75QR1PG6g5-UtyONPSfxKBkAsTEUulURrw44-P7aBb1Jx0RVgtcEIX4TBqciOQKCMQgnz3KtTmpyJoqQnarlLY__61YnoAgupfA1_DzCrdUwDxxgEOGGZTOJ18bdGDsRDwBmYeXH1_E/s400/Xmas+orange+and+Cinnamon+cookies+011.JPG" border="0" /> Ok, this is going to be a short one, just because honestly I'm tired and have been fighting with my 5 year old and it has upset me. If it is like this now, what the hell am I going to do when she is 12???? UGH!! Anyway on to this weeks cookie. This is my fourth cookie of the 12 cookies of Christmas and it is pretty simple but the aroma it gives off is extraordinary. It smells like Christmas Potpurri in your house, like one of those Yankee candles we all buy this time of year...the cinnamon and the orange make this an irresistable cookie. The recipe comes from <a href="http://canarygirl.com/?p=122">Canary Girl</a>, I'm not sure how much she still blogs, but it is worth a trip to check out her older posts, they look so good. On to the recipe:<br /><div><br /><br /></div><div> Christmas Cinnamon and Orange Cookies</div><div> </div><div> </div><div>1 cup sugar</div><div>1 cup shortening</div><div>1 large egg</div><div>2 tsp vanilla</div><div>zest from 1 orange</div><div>1/4 cup orange juice ( from the orange I zested)</div><div>2 1/2 cups flour</div><div>1/2 tsp baking soda</div><div>1/2 tsp salt</div><div>1/3 cup sugar</div><div>1 tbsp cinnamon</div><div> </div><div>Directions:</div><div> </div><div> </div><div>Preheat oven to 350.</div><div>Combine 1/3 cup of sugar and 1 tbsp cinnamon in a bowl and set aside.</div><div>Line baking sheets with parchmant paper.</div><div>Baet 1 cup sugar with the shortening,egg,vanilla and orange zest.</div><div>Add Orange juice, flour,salt and baking soda. It will look like this. Can you see the zest?</div><div> </div><div><br /> </div><img id="BLOGGER_PHOTO_ID_5398192636679148594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZZL-eJr1WUiQEqtFCfE2kWY0fJ2-Xz3APUoxbGpKIU77U1Q0aBaU5pOPP0qvtw6G6T2RQ9SpMYWDEN7X9VUK6_nW2Ou_X1SumifzFbvUARzmd2hxp4uaumnZXqiGl-pfM1fBS_WCEy-s/s400/Xmas+orange+and+Cinnamon+cookies+001.JPG" border="0" /><br />Shape dough into walnut sized balls.<br />Roll into reserved cinnamon sugar and press onto prepared cookie sheets with a glass dipped in cinnamon sugar.<br /><div><br /><br /></div><img id="BLOGGER_PHOTO_ID_5398192628362733042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9fK7_oHlnrQnUQa_iZ1B8U-3zB4weKRiM0a6OvxtD8N_7sSme6EF753MEBSoOwidfiI3jX_mbMP3N2F15pgdVZgS9KSjUNDQlTRHIl46xArW7J9IffMtHifXseu1uJYwSWxDsCu90mg/s400/Xmas+orange+and+Cinnamon+cookies+002.JPG" border="0" /><br />Bake 10-15 minutes- until lightly golden.<br /><br />Makes about 4 dozen cookies<br /><div><br /><br /><img id="BLOGGER_PHOTO_ID_5398192164882209330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5Od-h3SYuS63vRxGqsZRI6RhdbdXryBTrL5y4ZRl0TNx4ezsnrJxQDWr3K73XLL2vn7yy7WcNiIaMr2_H5PVRSCZGemsqkhefD25xNNKnx2oYZWX8qkzr44Rx_CZAqZYZZ60AYo8GaI/s400/Xmas+orange+and+Cinnamon+cookies+010.JPG" border="0" /><br />I wish you all could smell these. They smell like the holidays and it is something a little different from the regular Cookie tray cookie.<br /><br /><div><br /><div> <img id="BLOGGER_PHOTO_ID_5398192158863119058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiign6OWUF2yrVvCnlvxrAYZ1Mazu9_eGKedqGrvIO7GsgUqn-Kf-6fY33EHmxo1t93OxRpQYQm2YuuFSYp1zRwplPE8Vd1XVo7CnyYEjlsuKjZPbj9qY9Yl1Uln1TmhTl8UL4keFKAjKk/s400/Xmas+orange+and+Cinnamon+cookies+012.JPG" border="0" /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5398192154866104706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_zapnqanoalJDIPmpM9rltjtEL4XrQ0irOUkrG9DoyDFdfwNfBhcMhZZREGltbGZ1Vp8EDgpchP98MVJVL3Rp_XKMQEL_8xn4mw5uu2QlI3Tv8SYZB6ifrb-S1oPlOzDHsWK-w5Y4BL4/s400/Xmas+orange+and+Cinnamon+cookies+008.JPG" border="0" /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5398192150083772738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bvf75WR8RpYjzwxUDx2G3Q8QmCLv96mSE3cgmTLwrzuOgyzlUGZDT7LEUxKxB5R7mpFku1Cm2Tw_rD_cCx-iBgzA3zZKA-V1ZvjGS5z750d44gBUGcUKbB6eXCK1B4e6uOO-gI_XGsE/s400/Xmas+orange+and+Cinnamon+cookies+003.JPG" border="0" /><br /><div>So if you are looking for something new, something a little out of the ordinary, look no further, they are right here. Make them and take deep breaths, and smell the holidays.....</div><div> </div><div> </div><div>Please check out <a href="http://abbysweets.blogspot.com/">April</a>, <a href="http://www.barbarabakes.com/">Barbara</a>, <a href="http://meganscookin.blogspot.com/">Megan</a>,<a href="http://mykentuckyhome-kim.blogspot.com/">Kim</a> and <a href="http://mybakingadventures.com///mybakingadventures.com/">Megan</a> to see what they have in store for you....</div><div> </div><div> </div></div></div></div>Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com21tag:blogger.com,1999:blog-6141489386265846966.post-13545686691174846192009-10-28T15:30:00.001-04:002009-10-28T15:32:37.659-04:00Chicken Stuffed Shells and an award<img id="BLOGGER_PHOTO_ID_5395596047904063282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcFMGjNszcExCVwAkarzhYlXkGuZM46QC1RX2k8ipyRMpyjmmG5SUSHP92qFVYNILMPfqSGQ8tdmVz77BBA___h2YswISfq2MGF-qzdwOc8Pgw0LOIG-3EfQ4KMYHCrJjDP9ehpJdla_Q/s400/chx+stuffed+shells,lemon+snowcaps,emily+farm+012.JPG" border="0" /> This is a great, quick and easy weeknight meal.I found this recipe over at Pioneer Woman. It was the response to one of her contest questions, just like my last post. This is a big hit in my house and you really only need to add a salad and you have a satisfying dinner. It can be put together fast and you can use store bought Rotissere chicken, if you don't want to roast your own.<br /><br /><br />Chicken Stuffed Shells<br /><br />1 package Jumbo shells, I used Ronzoni<br />2 cups cooked, shredded chicken<br />1/2 cup mayonaise<br />1 box stove top stuffing<br />1 large jar beef or chicken gravy, I used Franco American<br /><br /><br />Instructions:<br /><br />I roasted my own chicken, so basically took 2 chicken breasts on the bone, salted and peppered them, drizzled with olive oil and baked for 45-50 minutes, until they looked like this:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXriMwQ1pU1-QEo4p1yuz1QaBQH6mZraXdnb5N-ytpvGwdro7YIMqvSXphj4zzP7kg76ONFhPgpwm7Yu5PQrZeb9h9pDQILU6mxyazCv7dzAflQQsVZcr2o7xI-ZKcBN7LJUKRExOPfk/s1600-h/chx+stuffed+shells,lemon+snowcaps,emily+farm+001.JPG"><img id="BLOGGER_PHOTO_ID_5395596235147669986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXriMwQ1pU1-QEo4p1yuz1QaBQH6mZraXdnb5N-ytpvGwdro7YIMqvSXphj4zzP7kg76ONFhPgpwm7Yu5PQrZeb9h9pDQILU6mxyazCv7dzAflQQsVZcr2o7xI-ZKcBN7LJUKRExOPfk/s400/chx+stuffed+shells,lemon+snowcaps,emily+farm+001.JPG" border="0" /></a><br />Let them cool and then shred them and put in a bowl to the side.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSS-nqcs-cnUYVdpJlmPtAaGvjmNIqXfrwIrgs9uSDAxMz2Nm_k0PwLynowv0ouDeBr8czZp5KAuyzKCV4bdd48Ns7Ema2y4LGcHU2vbE18El9nfmB6vmxG_R9SXPsY2RrT3NbM4N20_A/s1600-h/chx+stuffed+shells,lemon+snowcaps,emily+farm+004.JPG"><img id="BLOGGER_PHOTO_ID_5395596231096126930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSS-nqcs-cnUYVdpJlmPtAaGvjmNIqXfrwIrgs9uSDAxMz2Nm_k0PwLynowv0ouDeBr8czZp5KAuyzKCV4bdd48Ns7Ema2y4LGcHU2vbE18El9nfmB6vmxG_R9SXPsY2RrT3NbM4N20_A/s400/chx+stuffed+shells,lemon+snowcaps,emily+farm+004.JPG" border="0" /></a><br /><br />Cook shells according to package and drain. Make stuffing according to directions, using the butter and water. Cool and add in chicken and the mayo:<br />Right here I could stop and just take a fork and go to town, the filling is soooo good.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcggDmumtciI48U8uv6v0f9sOgdmfXrhxkVXJNTWaauQdkhvmf_gnTDsYGXnzSSgkgFi6g5JvtVht5p7-WJQUhXJ8B1B21yOZgZiwQC5guvj5IM8FaA2FNPTTkLAKjIBDhXHvLQd6ng6Q/s1600-h/chx+stuffed+shells,lemon+snowcaps,emily+farm+005.JPG"><img id="BLOGGER_PHOTO_ID_5395596060346738562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcggDmumtciI48U8uv6v0f9sOgdmfXrhxkVXJNTWaauQdkhvmf_gnTDsYGXnzSSgkgFi6g5JvtVht5p7-WJQUhXJ8B1B21yOZgZiwQC5guvj5IM8FaA2FNPTTkLAKjIBDhXHvLQd6ng6Q/s400/chx+stuffed+shells,lemon+snowcaps,emily+farm+005.JPG" border="0" /></a><br /><br />Fill shells with the chicken mixture and place in a 9x13 pan, that already has a thin layer of gravy spread on the bottom of it.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSErgE8MWm6wEu_HGTYT1J-JgyOt2fF9FSFPMD4iEueYCLj-wbTnDg8EHHU0EI23wPtfvHktYSAQ7JVhMLDxjgHTFQ2BTFEkQTgwmIuGlk-xm9wEkggEWSP62zuWwLEq6wbUy4PChm1OQ/s1600-h/chx+stuffed+shells,lemon+snowcaps,emily+farm+007.JPG"><img id="BLOGGER_PHOTO_ID_5395596055168639634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSErgE8MWm6wEu_HGTYT1J-JgyOt2fF9FSFPMD4iEueYCLj-wbTnDg8EHHU0EI23wPtfvHktYSAQ7JVhMLDxjgHTFQ2BTFEkQTgwmIuGlk-xm9wEkggEWSP62zuWwLEq6wbUy4PChm1OQ/s400/chx+stuffed+shells,lemon+snowcaps,emily+farm+007.JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7-TE89DxamqZhkoJ0Ez4oXs2KtxoKbLVrmkqf0EgzlPsuZwuMuCXdV0hkU_DCJ1UZ-CUBsDu88MGTeaVQDpHInqhpuQGPcBC0PX3Srt0XJ57rMj_4AtAFlljSzBcLF029PBPdDUOQkL8/s1600-h/chx+stuffed+shells,lemon+snowcaps,emily+farm+008.JPG"><img id="BLOGGER_PHOTO_ID_5395596053142982226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7-TE89DxamqZhkoJ0Ez4oXs2KtxoKbLVrmkqf0EgzlPsuZwuMuCXdV0hkU_DCJ1UZ-CUBsDu88MGTeaVQDpHInqhpuQGPcBC0PX3Srt0XJ57rMj_4AtAFlljSzBcLF029PBPdDUOQkL8/s400/chx+stuffed+shells,lemon+snowcaps,emily+farm+008.JPG" border="0" /></a><br /><br />Pour remaining gravy over the shells.<br /><div><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq8_yTevcS8kWRUZlHEzlB7oVO5i-_2LUyQtieT1HmoGhuPQcvbLCdd4smtVGlTz8oJskYvrVEsf7WTduqw1SkhP2DHjNdHnSRBJ_mlucn8oYPhp9sxWBN97WPtmB0MByFV_CSqlcSF2E/s1600-h/chx+stuffed+shells,lemon+snowcaps,emily+farm+010.JPG"><img id="BLOGGER_PHOTO_ID_5395596038483162402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq8_yTevcS8kWRUZlHEzlB7oVO5i-_2LUyQtieT1HmoGhuPQcvbLCdd4smtVGlTz8oJskYvrVEsf7WTduqw1SkhP2DHjNdHnSRBJ_mlucn8oYPhp9sxWBN97WPtmB0MByFV_CSqlcSF2E/s400/chx+stuffed+shells,lemon+snowcaps,emily+farm+010.JPG" border="0" /></a> Cover and bake 30 minutes. That's it, that is all there is to it. It is really yummy and so easy and so perfect for weeknight dinner. Aren't we all looking for easy weeknight dinners right now? I know I am.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5395596410019431522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI1dYbbl8YG-CcTJoW9tEtj2Q-LOvsN6Pf59LzfFkQtmUf7ZnPezvW6rjSa0Hy2mbHHa00F2fMbkpUJNFRLugseBgNcztHrRQA0B_xMoZkM8STEeDYTPyHbKkIhKERnl5wZJHQn_f89O0/s400/chx+stuffed+shells,lemon+snowcaps,emily+farm+011.JPG" border="0" /> </div><div>I would also like to take a minute to thank Spryte, over at <a href="http://sprytesplace.blogspot.com/">Sprytes place</a> for this awesome award. Go visit her if you haven't already. She has lots of good things to try. I tried to answer the questions but couldn't figure out how to copy and paste them....sigh....oh well</div><div></div><div></div></div></div></div></div></div><br /><br /><img id="BLOGGER_PHOTO_ID_5397728536499375250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 168px; CURSOR: hand; HEIGHT: 160px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJDPkOIyy8ivJMIgrW05wDDDcUppe1K6ukfjqNTMyQGOA3qugzZdX6ZBiovHdpjpFeeIc1yglNkxFDBCGwOBpeciHGPAYtxjLXnUJVHMiv7DpMASJk7BlupLyoJlCI5gJgUY-IxnIxdg/s400/blogaward-overthetop.png" border="0" />Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com16tag:blogger.com,1999:blog-6141489386265846966.post-3657676197196483712009-10-26T15:20:00.002-04:002009-10-26T15:22:09.318-04:003 packet Pot Roast<img id="BLOGGER_PHOTO_ID_5396849182455935298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik5c99YkSMNLXWtcdwTecupPBItifNlPq885vJljcaXoU1ZQENwzmPR9AOd3KDwxQ02VTjXjIJqHrC06-XZl7hB6Ot6Kvj4JWGAHAuGl9ZaAK18F2nJngtirYmlWBGKYMYTttnyvezMs8/s400/pot+roast+014.JPG" border="0" /><br />I love my crockpot. It is so great to be able to cook something without turning your oven on . My husband is typical Irish, loves his meat and potatoes and not much else, so you can see how my hands are somewhat tied when it comes to making new things in our house. I found this recipe over at Pioneer Woman, no, it is not her recipe, but she had a contest last year and it is one of the responses that I thought my husband would like. I finally got aroiund to making it and it is to die for. He loved it soooo much. The meat is fork tender and it makes a wonderful gravy and embarassingly enough it only contains 5 ingredients. Here are 4 of them...<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5396849541352551554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvb6jWztE6RnPSQNMXJNK6a9fhYhxYmrM0PbQh6TCJzwKCzgcr1rKkDI85PNkDV269a9imgd6-iTcA2yiMsbk96T3T9gLHLrMIWJy3gqhMwpuAn-YVSw1vh1bD2Mm6Z1dyHaWeuo5PH7s/s400/pot+roast+001.JPG" border="0" /><br /><br />3 Packet Crockpot Pot Roast<br /><br /><br />1 beef roast, any kind, sized to fit your crockpot<br />1 package Hidden Valley Ranch Dressing mix<br />1 package brown gravy mix, I used Lawrys<br />1 package Italian dressing mix, I used Good Seasons<br />1/2 cup very warm water<br /><br /><br /><br />Directions:<br /><br />Place roast in crockpot. In a bowl combine the envelopes of mixes together.<br /><br /><div><img id="BLOGGER_PHOTO_ID_5396849545123972082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4epbJNk2jrZyQ7Njp3s7Q7HohyphenhyphenlTJkhbUlziJ-gQTh8dFcVUqYz0OwAwQ6VjQGkFN3HExOgaVaRqlePPffNM4S04bmAHNl89wyb83N8_w4Z_SErRITHA-IOA-7nyJNpeiY_vJ-Yr2UI/s400/pot+roast+002.JPG" border="0" /><br />Sprinkle on top of the roast, I rubbed it in all over. Donna, you would have been so proud.<br /><br /><div><br /><img id="BLOGGER_PHOTO_ID_5396849552672725810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQGSMFQbwJgiODyDvBk9xbWt-kv8X7n7ZF6ZFIztfzuAyt-RP2jXBXIu03oqOAZ3AFEpAcI8EJwLxquCoQwC8H2f4pVs5LoHQAZ36ojAR1LUlIi4OBFEqpVfa6KXbThiF0-2TsRvsKvI/s400/pot+roast+003.JPG" border="0" /><br />Pour in 1/2 cup warm water. Cook on low for 6-7 hours.<br /><br /><div><img id="BLOGGER_PHOTO_ID_5396849557427060098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFCk4EFjdsJfOXbGJMwwFuQuI-DoRR2s-J1qAU7m6QVxYCwoOl7Uewpx2nFw50-_0F2Q2pMk7Mwpge5V62OvCF2Hwt25KX8HIlpVkRytHO2hldCGsTsx4lX2d4B5dIV7lJf-FN5je0RM/s400/pot+roast+004.JPG" border="0" /> </div><div>I broke the cardinal rule, I opened the crockpot to get a picture for you guys. This had about 2 1/2 hours left to go. Some rules are made to be broken!!!!!<br /><br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjheoRBTmffwIBhXBWjkAyURkEJ7kvaF7LOgTfx3mbrCIt5MVLBFxKj7yX8GBqx8XZzh0zQe_ho8ooojNIsrfhUv3f7TlrEaJLzfj59WAyWM4eSy-zqZ2NDPZfIcgL4Ga3SMk_pUvvwYto/s1600-h/pot+roast+005.JPG"><img id="BLOGGER_PHOTO_ID_5396849197865449202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjheoRBTmffwIBhXBWjkAyURkEJ7kvaF7LOgTfx3mbrCIt5MVLBFxKj7yX8GBqx8XZzh0zQe_ho8ooojNIsrfhUv3f7TlrEaJLzfj59WAyWM4eSy-zqZ2NDPZfIcgL4Ga3SMk_pUvvwYto/s400/pot+roast+005.JPG" border="0" /></a> Here it is after 7 hours, it smelled so good. My husband was practically drooling, but honestly, it doesnt take much to have that happen. Sorry, honey, the truth is the truth.<br /><br /><br />The meat is so tender.</div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjde05VqbHIZn3aRKh7Gg0KSQIgiEJk2wNKaACjEwEEDXIhEwhc_RhS98RQUMVhNXu_x6lGkP23vd8zANpMuAOXXsKqEPJVerCQH9hsbxDR7JKvV4La3B6voIbHNqiMxtpBuBEvEDkshc4/s1600-h/pot+roast+007.JPG"><img id="BLOGGER_PHOTO_ID_5396849192776116562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjde05VqbHIZn3aRKh7Gg0KSQIgiEJk2wNKaACjEwEEDXIhEwhc_RhS98RQUMVhNXu_x6lGkP23vd8zANpMuAOXXsKqEPJVerCQH9hsbxDR7JKvV4La3B6voIbHNqiMxtpBuBEvEDkshc4/s400/pot+roast+007.JPG" border="0" /></a> <img id="BLOGGER_PHOTO_ID_5396849564566646162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQiKwJh2TtV-GBRv7QHSs7a9jx72Hx2o3siY_j47_n5wN5Oc8Zs5OPMpI00J2NhaDz93MOHxD8SbFXy-mxJj-im8YP92UuSWq3F7b8w3VAaRlE0PdjU-Jv5fa6tWAT0y0cTYHULO9VVc/s400/pot+roast+009.JPG" border="0" /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYoddK-drWX0ZkLFeu-pmgi1GPnzSmxWVxFD712xMn49kEE4ksX3ypttRJgOF5Oy0jxRKhyphenhyphenFRYeRY5C1nTnJhvFC6H1sMtOHa06WupRCSLgp9PFokxDCEe3Nce9Zd76n6NXGG_Kro-FY/s1600-h/pot+roast+010.JPG"><img id="BLOGGER_PHOTO_ID_5396849187564380178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYoddK-drWX0ZkLFeu-pmgi1GPnzSmxWVxFD712xMn49kEE4ksX3ypttRJgOF5Oy0jxRKhyphenhyphenFRYeRY5C1nTnJhvFC6H1sMtOHa06WupRCSLgp9PFokxDCEe3Nce9Zd76n6NXGG_Kro-FY/s400/pot+roast+010.JPG" border="0" /></a><br /><br /><br />For the gravy, just pour the liquid from your crockpot into a sauce pan and bring to a boil. I usually thicken with a cornsatrch slurry. Some cornstarch mixed with cold water. Make sure the drippings are boiling before you add the cold water mix. Makes a delicious gravy. I usually always serve this with buttered noodles. It is a favorite in my house and its great to pour the gravy over everything. Mashed potatoes would be awesome with this. I would defiantely serve this for company as well. It's that good. It's nice to have a recipe that doesnt call for the most expensive cut of meat, either.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMr2CbxSthNEj5uQ3oGfuA62kjEwY7oZqW2uSCemugRTCG0GydP-eDyeYPOiuONtdAQqEn7UY4TwTes6wLOC5dvYsLSOfij4CjlJQguFjjL4hnZegZN61mjwDc5Rpn6T55m2MgfBAVjQ8/s1600-h/pot+roast+013.JPG"><img id="BLOGGER_PHOTO_ID_5396849183352048386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMr2CbxSthNEj5uQ3oGfuA62kjEwY7oZqW2uSCemugRTCG0GydP-eDyeYPOiuONtdAQqEn7UY4TwTes6wLOC5dvYsLSOfij4CjlJQguFjjL4hnZegZN61mjwDc5Rpn6T55m2MgfBAVjQ8/s400/pot+roast+013.JPG" border="0" /></a><br /><div>Enjoy, and sop up that gravy....you won't be sorry.<br /><div></div></div></div></div></div></div></div></div></div></div>Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com24tag:blogger.com,1999:blog-6141489386265846966.post-78992084881481101302009-10-23T06:00:00.008-04:002009-10-23T06:00:07.011-04:0012 Cookies of Christmas- Cookie# 3 Lemon Luscious Snow Cap Cookies<img id="BLOGGER_PHOTO_ID_5395587347849652450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkgP5S-CMHP_dJ1pa5XgmTk7fagHV08hRFI157hUrWXr1c2hJ0K0bdBMg1oLfWMA1nI7QrFNO2qHsbGdTCbZByMy0XawjfnQps3qAgwK2BcrmHWuHzEhyTAu83rJhs2EBlzlT6W0kvljI/s400/chx+stuffed+shells,lemon+snowcaps,emily+farm+037.JPG" border="0" /><br /><div><br />Ok, so I am up to week #3 of the 12 cookies of Christmas, and do I have a good one for you this week. This cookie has some of my favorite things in it, coconut, macadamia nuts and lemon flavor. This recipe comes from Recipezaar. The original can be found <a href="http://www.recipezaar.com/Lemon-Luscious-Snow-Cap-Cookies-112487">here</a>. I follow it completely, no changes for me. I think most of us have heard of chocolate snowcap cookies, but this goes totally the other way, and it produces a chewy cookie loaded with flavor, and it is pretty to look at, as well. How bad can it be when these are the main ingredients? </div><div><br /> </div><div><img id="BLOGGER_PHOTO_ID_5395588241368838786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNrIEqEBxPmLfsG4UfbZNuV4K9bIZjH6liDidHxWRfdrGvKjrTmByBzx3iJrjFAmLe1lYhbgzOUyW5ZpS8oEyo5VxVHy7o76dEGiORfLeJLRw8k-d6aJt6RYQtUOEGP-8lPVdgZlLkQWU/s400/chx+stuffed+shells,lemon+snowcaps,emily+farm+026.JPG" border="0" />Lemon Luscious Snowcap Cookies</div><div> </div><div></div><div></div><div>Ingredients:</div><div> </div><div></div><div>1 cup sugar</div><div>1 tsp lemon extract</div><div>1 tbsp freshly grated lemon zest</div><div>1 3/4 cup flour</div><div>2 tsp baking powder</div><div>1 cup coconut</div><div>1 cup macadamia nut pieces</div><div>2 large eggs</div><div>1/2 cup powdered sugar, to roll cookies in</div><div> </div><div></div><div></div><div>Directions:</div><div> </div><div></div><div>Preheat oven to 350.</div><div></div><div>Cream sugar and butter together in mixer.</div><div></div><div>Add Lemon zest,eggs and lemon extract.<br /><br /></div><img id="BLOGGER_PHOTO_ID_5395588239936804098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_56jWTijUMm0kGEi57eGpx6qTIqq2DRjrwpTuxSjZ5TilBTpXAfbcbktZ7VZAU2RSXs27HUVa_3tw3sXTlawK8OXOI2DmSanh9Qs2gMMvnhAYwKFxPKaNmvOtN9QYK5_tbdEkWeBjEVI/s400/chx+stuffed+shells,lemon+snowcaps,emily+farm+028.JPG" border="0" />I always use my microplane to zest, it is one of my fave kitchen gadgets. Just thought I would share that random thought. Moving on.<br /><br /><div></div><div>Stir in flour and baking powder.</div><div></div><div>Add nuts and coconut. It should look like this: </div><div><br /> </div><div><div><img id="BLOGGER_PHOTO_ID_5395588233286074226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlhtHlmVN9Wa8tgm5cl0XfJF9DinF8iFke7nla6hPUXfS8f_nNZuI2ifz8389u-Jajdww9ODN_MTzi41OSuicVNWhd69k9AyWiL5yFyeDEQzWPEndgH-3u279DdIhGuYos2dnCARyIU2Q/s400/chx+stuffed+shells,lemon+snowcaps,emily+farm+032.JPG" border="0" />Shape dough into 1 1/2 inch balls. Roll in powdered sugar.<br /><br /><img id="BLOGGER_PHOTO_ID_5395587368586977378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwmNnNDfol_FDm6YeXQbZlsR43jJwqD9TX6gGgh4woCzgAQ_fPVYw8Mu0Ea_wIHDppcsDtEu6giKVfG9sj-cM-VtBdeQ6s5UCmLwdDITGk4H6iHgKWLEj-ewfxSFLdPvqmOcBzSnp4b44/s400/chx+stuffed+shells,lemon+snowcaps,emily+farm+033.JPG" border="0" />Place on parchmant lined cookie sheet.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj00nPBtMS6IBTPR7y1T2KHqaV0tHCRAk75_GXTd-bJHbiILjJFN2PYiy3M5EozeUcO2uTcaJWZWVRYawzNxmW7QZLkail_8_21jD_IbC6kaWyQ5iumcemCy5nQqmE0LwXTuKpxiQDrJ20/s1600-h/chx+stuffed+shells,lemon+snowcaps,emily+farm+034.JPG"><img id="BLOGGER_PHOTO_ID_5395587360740539954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj00nPBtMS6IBTPR7y1T2KHqaV0tHCRAk75_GXTd-bJHbiILjJFN2PYiy3M5EozeUcO2uTcaJWZWVRYawzNxmW7QZLkail_8_21jD_IbC6kaWyQ5iumcemCy5nQqmE0LwXTuKpxiQDrJ20/s400/chx+stuffed+shells,lemon+snowcaps,emily+farm+034.JPG" border="0" /></a><br />Did you notice something missing? I ran out of parchmant paper. I hate not having it but life goes on and I sprayed the hell out of my sheets.</div><div> </div><div></div><div></div><div>Bake for 18 minutes or until the edges are set. I always underbake my cookies, its just personal preference.</div><div> </div><div></div><div></div><div>Cool a minute or two on the cookie sheets, and remove to wire racks and sprinkle with more powdered sugar over the tops of the cookies, as they continue to cool.<br /><br /><br /></div><img id="BLOGGER_PHOTO_ID_5395587352543621378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwJ-z2CexORKO65e116XkmRGq9QZpQdYzhQB4pWippukH-xuqMWK_J4vGF1dXTVMY7-yyP9DU716vrSXc3m7SXDoP2049WZUvNjtR8sUBw7I1eC5XJI8oeKUtbfkwhyphenhypheneg6Vez_IIYzbto/s400/chx+stuffed+shells,lemon+snowcaps,emily+farm+036.JPG" border="0" /></div><div></div><div></div><div></div><div>The smell this cookie gives off as it is baking is incredible. It is so simple and quick to put together. The only issue is that the dough is a bit sticky to roll, but it is definately worth the extra effort to have these babies on your holiday tray. They are so pretty to look at and I think they are something a little different. They have great chewy texture . I hope some of you will give them a try.</div><div> </div><div></div><div></div><div>Please also check out what the other ladies will be offering up today:</div><div> </div><div></div><div><a href="http://abbysweets.blogspot.com/">http://abbysweets.blogspot.com/</a></div><div><a href="http://www.barbarabakes.com/">http://www.barbarabakes.com/</a></div><div><a href="http://meganscookin.blogspot.com/">http://meganscookin.blogspot.com/</a></div><div><a href="http://mykentuckyhome-kim.blogspot.com/">http://mykentuckyhome-kim.blogspot.com/</a></div><div><a href="http://mybakingadventures.com/">http://mybakingadventures.com/</a> ( Megan just lost her dog, so excuse her if she doesn't have something to add this week. It is a hard thing to deal with, the loss of a family pet. Take your time and come back when you are ready, Megan)<br /></div><div><br />These ladies know their cookies....</div><div><br /></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdUk86Sh8s7nEcvfnpOpbCRCCLcTGd2wt7ba-BxZ0TS6Xy_0AO0FB6nSa9GaFetre7ynUlUF-gVhBsDPXmnMsibLV1lni_R65f3-wbAfW1leUpUSZ_CdLPzzPk-W3fQ56pZ-yYZCrXj8/s1600-h/chx+stuffed+shells,lemon+snowcaps,emily+farm+040.JPG"><img id="BLOGGER_PHOTO_ID_5395587341827235650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdUk86Sh8s7nEcvfnpOpbCRCCLcTGd2wt7ba-BxZ0TS6Xy_0AO0FB6nSa9GaFetre7ynUlUF-gVhBsDPXmnMsibLV1lni_R65f3-wbAfW1leUpUSZ_CdLPzzPk-W3fQ56pZ-yYZCrXj8/s400/chx+stuffed+shells,lemon+snowcaps,emily+farm+040.JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div>Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com23tag:blogger.com,1999:blog-6141489386265846966.post-90156065528330040552009-10-16T06:00:00.004-04:002009-10-16T06:00:02.214-04:0012 Weeks of Christmas Cookies #2 and a change<img id="BLOGGER_PHOTO_ID_5392971870120092578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkgrK1ndBJUhKZG9sTR8G8OYvQ6dUcZo5qHUaIa_nYPeXlovkWY8j2PrlhwJu8QIGZj9TZBQMKWoc6SKAF7DX4QfNSR1dHNqNfjCk7SNgUZvO3fnozerWAQgkt7Vd0KYrNKr-cfQVWDqs/s400/Baby+Shortbread+Bites+005.JPG" border="0" /><br />I am not a big fan of change. I like my routines and I thrive on them. My kids need their routine, as boring as it may be, it is what keeps me sane and makes my life work. So, that being said, I was all set, I was ready with my xmas cookie tray list. I had thought it through, I added and subtracted and tried to figure out what was best and then I got thrown 2 curveballs. The first one being asked to join The 12 weeks of Christmas Cookies bake along, April over at <a href="http://abbysweets.blogspot.com/">Abbey Sweets,</a> invited me to join her and other ladies in posting a Christmas cookie every Friday from now until Xmas. I am thrilled. I quickly accepted, and thought to myself, I got this, I am so anal and so prepared, that this will be easy. Then my 2nd curveball struck.<br /><br /><img id="BLOGGER_PHOTO_ID_5392978064260279298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 198px; CURSOR: hand; HEIGHT: 138px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlSmBr3nrjUOHKVZiI_mYLMUJQXH0MEa8ZsvuWRURGfsv4bRZ1mGUQ-SWcLgD3gpsOIR3fX7KRe2HTez7fRWf8bImR_PAL2TdsVyKTmlBI7gWnNjfIXmCg6ZghZ0DvkndrG9IxnfmbKc/s400/12+weeks.png" border="0" />I got a comment on my last post from Valerie, she is at <a href="http://valeriepondering.blogspot.com/2009/10/baby-shortbread-bites-with-mini.html">Valerie's attempt at pondering</a>. She was new to me, so I immediately checked out her blog, and I was blown away. It is full of so many things that I cannot wait to try. Please, guys, for me, check it out, you will be so happy you did. The first thing I see when I get there is these. Well, these are mine, but you get the picture. These are Baby Shortbread Bites with Mini Chocolate Chips and Toffee. Are you kidding me?<br /><div><br /></div><img id="BLOGGER_PHOTO_ID_5392971854518456658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqf2gOe_d8cyCxGNdNSP-PXnI_010z4xcXaSlP4GDc5PO8-_tPgttiDKmPghi_SWxGIl2pnmgptdYouU3_A-7FW_xsGO4KYtJdno5jKcIlv6TYV0sWnhwtR659e1kpyz2D9LRE0i3S3o/s400/Baby+Shortbread+Bites+004.JPG" border="0" />I made them that night and they are incredible. They are little buttery pieces of heaven with choc chips and toffee added in just for the hell of it. My whole gameplan has now changed and I am posting these as my Week 2 cookie because that's how good they are. You have the option of melting chocolate and dipping half the cookie into it, but I believe they stand up well enough on their own. These will now be on my holiday cookie tray. You have to try them, you will thank me later.<br /><br />Baby Shortbread Bites with Mini Choc Chips and Toffee<br /><br /><br />1 Cup unsalted butter, softened<br />1/2 cup powdered sugar, sifted<br />1 tsp vanilla<br />2 cups flour<br />3/4 cup mini choc chips<br />3/4 cup heath toffee bits<br />1 tbsp vegetable shortening, optional<br />1 cup mini choc chips, optional<br /><br />Directions:<br /><br /><br />Preheat oven to 350.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7R4gqd8QEQCrt6KYjHcmLvdvDDg3OcaCndRSBUefisIkJZfUfk4YtgAPT1_NOayCa_e5RkoFQ7m9U6mE4xkLTJkE3710iMmtdQ0PDLJZ5tYHpMSf4LS2vUqGcjsGsNR1jCew3Krv4u18/s1600-h/Baby+Shortbread+Bites+001.JPG"><img id="BLOGGER_PHOTO_ID_5392972208370164146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7R4gqd8QEQCrt6KYjHcmLvdvDDg3OcaCndRSBUefisIkJZfUfk4YtgAPT1_NOayCa_e5RkoFQ7m9U6mE4xkLTJkE3710iMmtdQ0PDLJZ5tYHpMSf4LS2vUqGcjsGsNR1jCew3Krv4u18/s400/Baby+Shortbread+Bites+001.JPG" border="0" /></a><br />Cream together the butter and powdered sugar until smooth. Stir in the vanilla. Mix in the flour until combined, then stir in ( or add with the mixer on the slowest speed) 3/4 cup min choc chips and the 3/4 cup Heath bits. It should look like this.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5392972196201426610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiyERydBIzssVGJw-KoLCYDhcSi8TMu4jBmw0b3432xrPhuAZ67OVmw3qpibQhb-ioc5wBq9xvN7wUhqscy4lAhQQKlrjmfZLibox4KTRjbAw3qlkYn3L4gXu40SBXjBmEom3v7oUAqVg/s400/Baby+Shortbread+Bites+002.JPG" border="0" />And like this. You can definately try the dough, there are no eggs. Yes, you will try it. I did!!!<br /><br /><div><br /></div><img id="BLOGGER_PHOTO_ID_5392971861986090450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKuGpwmsAYgqIXb5ZpG6k9pN4ybHEX-JPYWsR4CsACsHuDMlcLg0M64wd0yOGhVLE-3zEoq3Svq6zeZ_X784yzfV3wu9CNhikM6y9IJPtP1DBSQ3XUtSn6oVX2xDl8su8Ys3982Kaojw/s400/Baby+Shortbread+Bites+003.JPG" border="0" /><br /><br />Shape spoonfuls of dough into small balls(Donna, behave), about one inch wide. I used my hands, but I'm sure you can use a very small cookie scoop. Place 2 inches apart on parchmant lined cookie sheet. Press down lightly to give each cookie a slightly flat surface to rest on.<br />Bake for 12-14 minutes, until fairly firm to the touch. Let the cookies cool completely before removing them from the pan, shortbread can be delicate and is very brittle. If you choose to, you can melt the remaining 1 cup of mini choc chipsand shortening in a double boiler, stirring frequently until smooth. Dip one end of each cookie into the chocolate, then place them on wax paper until set. Store in air tight container at room temperature and try, just try to control yourself. These are amazing cookies.<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOmb-mJAk_XsLJ8FKpk48IQ5S0i50BZs0SD4yFWOmV1R_sYiOq0u_FlcgNK2Uh0xiPBNyxCXWHVPDrGC_vZSyO21AZJQXYl56TWrdUuqoYyBCyRVthhkVscEqW8CwxxfF2jZTlF9LvL7Y/s1600-h/Baby+Shortbread+Bites+006.JPG"><img id="BLOGGER_PHOTO_ID_5392971877778865714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOmb-mJAk_XsLJ8FKpk48IQ5S0i50BZs0SD4yFWOmV1R_sYiOq0u_FlcgNK2Uh0xiPBNyxCXWHVPDrGC_vZSyO21AZJQXYl56TWrdUuqoYyBCyRVthhkVscEqW8CwxxfF2jZTlF9LvL7Y/s400/Baby+Shortbread+Bites+006.JPG" border="0" /></a><br />Makes 4 dozen Baby Shortbread Bites, love the name.<br /><br /><br /><div><br /><img id="BLOGGER_PHOTO_ID_5392972210966658386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxN-ZgEUCs6MFlc45UknjZ-0L0WcGcw6zHkd1izstZdmEe19IyN-GneRAp6YTsZXyUoZXfRya9dmIzbrsrmxJEObMn_2piJk4eIbp_cjTyVJy6FJB4u2z2aAwXWQYbxCpjU-8VitFNuB0/s400/Baby+Shortbread+Bites+009.JPG" border="0" /><br /><br />As shortbread normally does, these taste better as the days go on. They taste better today than yesterday.<br /><br /><div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigh324Vj8rb6jPLo9ZJ9__rxD6b0XjmfSFIGf5dNK3bc13g05nlSqzeGz4b2rmW8VAiSuUAAnHOO21T4OOvV_0-MQ9SMztC4gKJKNzs46n-VnCbpJJO7gnPG_eAZy1jQh5xpKicnTWHfM/s1600-h/Baby+Shortbread+Bites+007.JPG"><img id="BLOGGER_PHOTO_ID_5392971847257684818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigh324Vj8rb6jPLo9ZJ9__rxD6b0XjmfSFIGf5dNK3bc13g05nlSqzeGz4b2rmW8VAiSuUAAnHOO21T4OOvV_0-MQ9SMztC4gKJKNzs46n-VnCbpJJO7gnPG_eAZy1jQh5xpKicnTWHfM/s400/Baby+Shortbread+Bites+007.JPG" border="0" /></a><br /><br /><img id="BLOGGER_PHOTO_ID_5392972220486662178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeQKVmnzQSlhRso_OAZFASGmgemDF3ci1CgJvOKodVxMa2T5ptLhJmldUzDITKK9V6Ezom-70yCZpChJUsoJFZjHJUXnHCzRNkzCmSocGmjQhyphenhyphen3ULtoW5d_FEJNWc_QYgJmnTna7OVNic/s400/Baby+Shortbread+Bites+010.JPG" border="0" /><br /><br />I guess sometimes change is good. lol<br /><br /><div></div></div></div></div></div></div>Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com33tag:blogger.com,1999:blog-6141489386265846966.post-53804483833307470772009-10-12T16:29:00.011-04:002009-10-12T18:56:57.000-04:00Back...with my 12 cookies of Christmas<img id="BLOGGER_PHOTO_ID_5391841485875848866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPPDNBdtqWdXljmrBRDMqr4rS93KTYVO0EBygck4d7mCugZ0Q6CdfXW8A4OPad0tRIAL2ylKmopMvUiEntE3_GcIYZO4q6be0yTxaIjxpxGs5vCM0v-PxSDNjExO5z5Qji1CpTWwLPSQ4/s400/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+012.JPG" border="0" /><br /><div>Hello all. Yes, I have been away for awhile and I really have no excuse except I was overwhelmed with the start of kindergarten, and pre- K, a new work schedule, my husband got very busy at work and was working 18 hour days, 7 days a week and I felt like a single parent for a while. We also had my Brother -in-laws wedding, in which my daughter was the flower girl,<br /><br /><div><br /><img id="BLOGGER_PHOTO_ID_5391843338360874162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNV7hIthjsgE26R79LrohfeSoN_c0Xp0uuSusHF64LC27oSQprcDE-AWKUq_T6IqrR_Y9pTMI0_KnxsQA-F8bZR3mwMhziiKcKxXaStAo0M-jfXEjCXoNZgcRDdQlsP2XcMMPylYklXYg/s400/patrick+wedding+038.JPG" border="0" />and we were busy picking pumpkins and getting ready for fall.<br /><br /><div><img id="BLOGGER_PHOTO_ID_5391843327413057506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2VxxtmqJboF7fDLr8Xp8nnvxINyEHR38KWNKup8-uaMpvSRvYAFhIDLXhKGKhyphenhyphenllHelVYGRKELYk2kzDcpdi3Hl1DiEgdhqcFzQi27ooPF5dwDFcXB3E2s3EIyle1fLWeY1Tm5jCizGY/s400/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+095.JPG" border="0" />I have missed you all and hope you will still follow along as I get back into the swing of things. I have loved looking at all the delish things that have been made while I was away. I cannot wait to be inspired by you all again and hope I can do the same for you.</div><div>I am back with a cookie, not just a cookie, but a cookie tray cookie. I am going to give you, over the next few weeks, the 12 favorite cookies that go on my cookie tray for the holidays. These cookies are so pretty to look at and so delicious to eat. This recipe comes from <a href="http://sticktoyourhips.blogspot.com/">Stick to your hips</a>, her blog is full of tempting recipes that will definately catch your eye, so check it out, when you get a chance. This cookie is flaky and tender, from the addition of cream cheese and they are so good with a nice cup of tea or coffee, so here it is Cookie #1 on my cookie tray:</div><div> </div><div> </div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>Cream Cheese Cinnamon Swirls </div><div><br /></div><div></div><div>1 cup butter, softened</div><div>1-8 ounce package cream cheese, room temp</div><div>1 tsp vanilla</div><div>2 cups flour</div><div>1/4 tsp salt</div><div>1 cup sugar</div><div>2 tsp cinnamon</div><div> </div><div> </div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>Directions:</div><div> </div><div></div><div></div><div></div><div></div><div></div><div>In a large bowl beat butter, cream cheese, and vanilla until fluffy. </div><div><br /></div><img id="BLOGGER_PHOTO_ID_5391843322058426674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-zm9_MimGbETyn2z5FIzZCW087ZEtbze9WYA1e4oYCPAgQG0-ZmW7P5MrOZEGGkstjki0iWytFRn2sHNMINQYAQpCVXax_FG5dov1FwmBwagZffW9W6XJlV8kG5MVhUFOJVwGZ849ISc/s400/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+109.JPG" border="0" /><br />Combine the flour and salt and gradually beat it into the butter mixture. Divide dough in two and wrap each tightly with plastic wrap. Chill for 1 hour. Combine sugar and cinnamon and set aside.<br /><div><br /><img id="BLOGGER_PHOTO_ID_5391842788177666034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNiZwMBlec-bS3woYNbYMmG7qVnhDbfn9Rv-f0uKn1q91_nRlv16owVIexDQ5jdAe3hr6k6-f21_sRsRHrGyDMdP9QzXZOUfvIrrHJqzsrcwTbzbpPSE-c11v0jEtoTL6eOY5z6a7iJPs/s400/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+001.JPG" border="0" /><br />On a lightly floured surface, roll each portion into a rectangle- about 1/4 inch thick.<br /><br /><br /><div><div><img id="BLOGGER_PHOTO_ID_5391842781990168482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjocdk4Ul2-NK7bJL22C3tKBl6uz9hcQP96VxsyfgMJ95QhajGgOYOSMwYHN4K-pyf9qiLcXQ1qNAwOBYVe6FXqsWLJKUgNS-J-YiqsLIeV-9L_aBbEuJjFlYG82eh8p5Sgu7hNO-R7wNE/s400/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+002.JPG" border="0" />Spread 1/2 the cinnamon sugar mixture to within 1/2 inch of the edge. Don't be afraid that it is too much, it's not. Repeat with other half of dough.</div><div><br /><img id="BLOGGER_PHOTO_ID_5391842774081503906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidTwrMtn2k76vLITbhRg0ZzW0bspzHBXyoMNRLQjjeR9FjYQa5FNp5M_HDzOioZNFGN8k3U6mttTAajdNaPWSrDQE65cgqu-OGsqdzgCiyGXrYUKCAPo5FRG7FJ33v9781VEC3FcZEg6w/s400/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+003.JPG" border="0" /><br /><br />Roll up tightly- starting at either the short or long edge, I did long edge, using the shorter edge will give you a fatter log and bigger cookies.<br /><br /><div><img id="BLOGGER_PHOTO_ID_5391842761767822306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzCiYkNebbKDNGrCVtXMejCbRPI-37EkhyphenhyphenOaXOPNwEQSw0SWB3INdekQi3HoPtnjOHnO-8WC-jmU03sSx6sa20EyYamBpQ8QD7KzjTlk061iCIXKrHslSYXNVq85b7J8yx5qcN0zSF7F4/s400/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+004.JPG" border="0" />Wrap log tightly in plastic wrap and chill 30 minutes. Preheat oven to 375, I use 350, but that's just my oven. Slice logs into 3/8 inch slices and place 2 inches apart on a parchmant lined cookie sheet pan.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5391842758088475458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrPm7RYnSOQ60IHjnODumCWU8_p2_Rkig1mMjv1HxIl9pGj_zYXgKYh_cqdqabZj8Eg_pYFC782smHh0a1BIkHf52WbA2BdQb0A7P3BXPXmbZ8hGM1r89verWqbFHQAETeOSB5SRHC9E/s400/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+006.JPG" border="0" /><br /><br />Bake 14-16 minutes, or until lightly browned. Cool on a wire rack.<br /><br /><br /><div>This is what you get. A tender, flaky, cinnamon sugar cookie that will knock your socks off. They sparkle and are so perfect for your holiday tray.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGAY97p2ONl3lUkwgU2z02xYNnx7frupNY4BxeKnwuxoW9Yi8_8oU_9Q3L3nmrhBK1QLTtgtuqlhDNJxXv55gvHHRP4BgUpOFsp5bsoyitqJ57wFdYSToYK74eKOATWxPBqvsIGFIPtYE/s1600-h/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+009.JPG"><img id="BLOGGER_PHOTO_ID_5391841517224308178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGAY97p2ONl3lUkwgU2z02xYNnx7frupNY4BxeKnwuxoW9Yi8_8oU_9Q3L3nmrhBK1QLTtgtuqlhDNJxXv55gvHHRP4BgUpOFsp5bsoyitqJ57wFdYSToYK74eKOATWxPBqvsIGFIPtYE/s400/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+009.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdz4WmPi7ciIiSStkbN-E4Ay1xYJSMQ10sLRbAtYGDIZAaxT0SNhtGF8sCqLaZ1eFKaUOMquXxB8dyIw-cRvW8wAjrRTDU8LmEFD5dN_H5tywdJl2Uv0h634Fjv8LO8gMcZyWK0B7K7OA/s1600-h/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+008.JPG"><img id="BLOGGER_PHOTO_ID_5391841503610341922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdz4WmPi7ciIiSStkbN-E4Ay1xYJSMQ10sLRbAtYGDIZAaxT0SNhtGF8sCqLaZ1eFKaUOMquXxB8dyIw-cRvW8wAjrRTDU8LmEFD5dN_H5tywdJl2Uv0h634Fjv8LO8gMcZyWK0B7K7OA/s400/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+008.JPG" border="0" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRuQjgTuxOqLCMERclGilpzpfcpvpqDTKXc5hFpWpkZyghEvPeDeLsitLdZ8tAnRQ2nLf2hd1b3AqqVVJHPeO-qkv1-MlUuA073OC4u7g7d3E0rndWcf4xKGEQGd3OUdvw_4YM3PVnnL0/s1600-h/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+011.JPG"><img id="BLOGGER_PHOTO_ID_5391841497311202690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRuQjgTuxOqLCMERclGilpzpfcpvpqDTKXc5hFpWpkZyghEvPeDeLsitLdZ8tAnRQ2nLf2hd1b3AqqVVJHPeO-qkv1-MlUuA073OC4u7g7d3E0rndWcf4xKGEQGd3OUdvw_4YM3PVnnL0/s400/cinnamon+cook,pumpkin+pick,zucch+pie,sausage+roll+011.JPG" border="0" /></a> '<br />I cannot wait to see what everyone else is putting on their holiday trays, I'm sure I will find some additions to make to mine and I hope mine make you make some additions to yours.</div><div></div><div></div><div>It's good to be back!!!!!!!<br /><br /><br /><br /><div><br /><div></div></div></div></div></div></div></div></div></div></div></div></div>Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com28tag:blogger.com,1999:blog-6141489386265846966.post-85890578135472508992009-08-31T08:30:00.000-04:002009-08-31T12:35:08.572-04:00Peppers and eggs, Donna's way<img id="BLOGGER_PHOTO_ID_5374071153065209714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2nGift1U4vZUFvZiBIbojeHxzJsX35jlAPAsDXIGYiMqa5Wt3p7owNlQZMi0yWzc7tA-fC8ZkiGd6Eb9zpUETLlXIwOGIGkGxJ9Qzcdxdr-if8vwc-4cUm5ANSmrZ1XWt1bzngYowH8/s400/chx+teriayki,peppers+and+eggs+003.JPG" border="0" /> This recipe comes straight from my sister, Donna, over at, <a href="http://mytastytreasures.blogspot.com/">My tasty treasures</a>, you all know her from her bodacious blog, so funny, so offensive to those who have NO sense of humor and so delicious with all her food. She is not only a great cook, she is a great sister. She has always been there when I needed her, she would do anything for us(and often has), I call her 3-4 times a day, sometimes just to ask a question about something, usually food related, or to chit chat. We are usually on the same page about everything. My kids adore her, my husband loves to bust her chops and she gives back just as good. So think what you will from her blog, but know she is the best person I know!<br /><br />On to the recipe, this is comfort food at its best and in the most simple form. All you need are the above few ingredients and a skillet and you can have a good for you, creamy and easy to adapt to different things, dinner, lunch or even breakfast.<br /><br /><br /><br /><br /><br />Peppers and eggs, Donna's way<br /><br /><br /><br /><br /><br /><br /><br />1 red bell pepper,seeded,sliced, cut in half<br /><br />1 green bell pepper, seeded,sliced and cut in half<br /><br />1 onion, sliced<br /><br />olive oil<br /><br />salt and pepper<br /><br />4 eggs<br /><br />1 tbsp butter<br /><br />american cheese, 2-3 slices, rippes in thirds, vertically<br /><br /><br /><br /><br /><br /><br /><br />Directions:<br /><br /><br /><br />Preheat oven to 375.<br /><br /><br /><br />Place peppers, onions and olive oil in pyrex dish. Sprinkle with salt and pepper. Mix together. Toss with hands, they are your best kitchen tool.<br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5374071144158646866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4x5BmB58VLCRrVvOv_TnOoOmuNfIXqnOOUxJHwAqEvFlNczHy4LY0S1P9Ocg2e9YP1ptkWU5GlLQQMw8bJVW6J4HDpcbIES-ripIyAzHhkXj392Wi17kEPgY7wgpE9JOYBpmiGesWVMI/s400/chx+teriayki,peppers+and+eggs+004.JPG" border="0" /><br />Bake till peppers are softened slightly, but still hold shape. This can be done day before, hours before etc.<img id="BLOGGER_PHOTO_ID_5374071335788648466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8JdX7Sy_cfph_B3Xu2h1IOFUMorga9OQH1ynIglyQLCsHQWL_KPQx9l3LoY-FN-wqiRRiz3l27TzNqFjYqDwQkaPECjyN9IY5mV12CTFNHIg_-rkOefMk6p3zg4qWHUoQKzV2SYeVL0/s400/chx+teriayki,peppers+and+eggs+013.JPG" border="0" />Heat a large non stick skillet. Throw in 1 tbsp butter. Melt.<br /><img id="BLOGGER_PHOTO_ID_5374070596812720290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU3LtdXtfw4SaXw95Ra8b6bZCbg_0d5RooBd88pgRz_MWhjNDBXdV2WZC3JgudsobzAHJy4aZozdkOjCV_5CC-p_FaHAZ5H15QFKLaYxpzXb7B6TM1mxI4BtxGvQSPuRs5UntBK4rfZOs/s400/chx+teriayki,peppers+and+eggs+014.JPG" border="0" /><br /><br /><br /><div><br />Add peppers, onion, and oil mixture. Heat through a little.<br /><br /><div><br /><div><br /><div><br /><br /><img id="BLOGGER_PHOTO_ID_5374070588836337090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioa40rPv3gGH-835oaMtaEqCpypbXHd7hbig3LAVjw8zlS4zdhigk5jnM-8hrW77gp5Y2XCcaFlNSRmG6F4HZEVFSmqNfUxWRVy6gtIUGDtilI4Ld-hqEA4KtrJdd-Exz90jVByfPoBxM/s400/chx+teriayki,peppers+and+eggs+015.JPG" border="0" />In a small bowl, whisk the eggs to a nice consistency. Add some more black pepper. Little milk or cream. Pour directly onto the peppers in the pan. Immediately, scatter cheese thirds all over the eggs. Let sit 1 minute or 2, then begin to toss gently in the pan.<br /><br /><br /><div><img id="BLOGGER_PHOTO_ID_5374070587682043858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1uAumf1VNoom7rDcwIcVJeUw8aOAlTysmHLsIhCZFefqorHqbX8EtWsWwxhzNBRDZN4A-mNbot-nySqpyTqs5t-QofIAEBeBIDdVpr74EYj8i9MAVJy70u4KV_4aHmLewVwNxp4gKqCQ/s400/chx+teriayki,peppers+and+eggs+016.JPG" border="0" /><br /><br />Cook the scrambled eggs to your liking, I like mine on the well done side. Plate it up, sigh and dig in, you have come home. If this doesn't make you feel warm and cozy, then there is no hope for you. lol<br /><br /><div><br /></div><img id="BLOGGER_PHOTO_ID_5374070576531986498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxROy6xLJeSieGGIxnlp1AFnX-DnSoE1d6xsH3Q_mohYu20za1Of7Mu5lE8_dbNhhZWLo8WDRTf0M5JAykoqV3bEH2pA2wxW1v4IUiMcNICamjPv8uAc67n2JfEbHHlDfNwHQZspLxd40/s400/chx+teriayki,peppers+and+eggs+017.JPG" border="0" /><br />Even better, you can serve this dish solo, or you can serve on sub, or with hash browns, bacon, etc. Can easliy double, triple recipe. Add more peppers if you like. Maybe at your next brunch make these with a side of salsa instead of plain ole scrambled eggs. People will love it, and you can thank Donna for it. </div><div><br /><img id="BLOGGER_PHOTO_ID_5374070570849582114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gtHZC1XTXrEZd_8vUIWlDAkNB52Whz-pvCuav-L98M0ThX_UbBkVP2ZtcAnhVLB9wXn8HU93Z-NmIvBQxOGFWHDOUwBfTHdGokKF3fP3KYtVNAEgcnr2wNlhlKRus_oNuNrmGO3Ts24/s400/chx+teriayki,peppers+and+eggs+018.JPG" border="0" /><br />Here we are back in the day, in our nice Catholic school girl uniforms, anxiously awaiting our Dad's promotion . Weren't we cute? It's the uniform. It does wonders. I hope she is not too angry that I showed you all what nice Catholic school girls we were. Catholic School girls, if they only knew......<br /><div></div></div></div></div></div></div><br /><br /><img id="BLOGGER_PHOTO_ID_5376101093041437250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 398px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJn9vSD5hcopTYih9n90p-ujHOBpCUCHCrisgwKgG8rYIGUYx0LNblrH2Ty9HvZJ9DyaZqk3Hss0kcxbyFBJJDVPWxFXVIFW7n9IfUD0W-o9F2fh17SP2_C6AtGLJv91qFQh5q5Pr3fJA/s400/img003.jpg" border="0" />Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com31tag:blogger.com,1999:blog-6141489386265846966.post-77186999535464494452009-08-25T17:14:00.006-04:002009-08-25T20:54:56.410-04:00Easy weeknight Chicken Teriayki<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2NjgBWQ2qWEOc8yJBqyFPSc1_6BwwC0899TZwrhCdajq2bonlbx13LmJRp0E2EhAW9l0w94J8zY0z_43-vjViONcAS6iA01sfOeR6zCHNTEoQw8bgiLLqg5g9iA-UgnEnXSIN0sRWgg/s1600-h/chx+teriayki,peppers+and+eggs+010.JPG"><img id="BLOGGER_PHOTO_ID_5374064744608295026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2NjgBWQ2qWEOc8yJBqyFPSc1_6BwwC0899TZwrhCdajq2bonlbx13LmJRp0E2EhAW9l0w94J8zY0z_43-vjViONcAS6iA01sfOeR6zCHNTEoQw8bgiLLqg5g9iA-UgnEnXSIN0sRWgg/s400/chx+teriayki,peppers+and+eggs+010.JPG" border="0" /></a> Weeknights are so difficult. I get out of work at 3:00, I come home and then my husband goes to work and I then start my second job as "mom". I have to clean up after the 3 of them, do laundry,dishes, be a referee and on top of that make dinner. I don't know how we moms do it, but we do. Recipes like this help. I got this recipe from a woman who lived in our apartment complex years ago. It is a quick , go to meal. I usually have everything I need for it on hand, and it is made on top of the stove. It is really good, I don't know if it has true teriayki flavor but I like it better than what I get at Shen Wangs for 10.00. Let's get started.<br /><br /><br />Chicken Teriayki<br /><br /><br />1 lb chicken cutlets, cut thin and in strips<br />2 tbsp vegetable oil<br />1 garlic clove ( I used 2)<br />1 med onion, sliced into thin rings<br />1/4 cup low sodium soy sauce<br />3 tbsp Guldens spicy brown mustard<br />1-2 tbsp brown sugar ( I used 2)<br />1/2 tsp ground ginger<br /><br /><br /><br />Directions:<br /><br /><br />Mix soy sauce,mustard,brown sugar, and ginger in a small bowl.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SeH6zZVY8IgXxHfUOdg7qbJixMW0BqOoUtjcUohD7eC8r5hWEewyTrhj_kMsQLFZc4OG8V4sW-cL4MlkUNmHbdNzKMukgOnnV0i9gNpZ6_HW05OGuArZqP1vCKNMMFVB23PzfrthiSw/s1600-h/chx+teriayki,peppers+and+eggs+001.JPG"><img id="BLOGGER_PHOTO_ID_5374064312959436082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SeH6zZVY8IgXxHfUOdg7qbJixMW0BqOoUtjcUohD7eC8r5hWEewyTrhj_kMsQLFZc4OG8V4sW-cL4MlkUNmHbdNzKMukgOnnV0i9gNpZ6_HW05OGuArZqP1vCKNMMFVB23PzfrthiSw/s400/chx+teriayki,peppers+and+eggs+001.JPG" border="0" /></a> Whisk together and set aside.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfevcNXip6KLCOe2gLLHiAgTX6jEE4NAlHla6nO-ZCY4FgvVVqqfSUe-0nY_e60XvPTAgaxsy3qjIcde6lFUhQBIPz0kAdMhxu4X9QzsoZ-CD0ikWZFbx18yxcYH5KlnvbxzmaWurPIdg/s1600-h/chx+teriayki,peppers+and+eggs+002.JPG"><img id="BLOGGER_PHOTO_ID_5374064311445586082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfevcNXip6KLCOe2gLLHiAgTX6jEE4NAlHla6nO-ZCY4FgvVVqqfSUe-0nY_e60XvPTAgaxsy3qjIcde6lFUhQBIPz0kAdMhxu4X9QzsoZ-CD0ikWZFbx18yxcYH5KlnvbxzmaWurPIdg/s400/chx+teriayki,peppers+and+eggs+002.JPG" border="0" /></a><br /><br />Cut your chicken into thin strips<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpjyJ6kJ7u_b4SqWDz1vxYzFO8_RXpJ34kmVnsGMMWdFJy1NgmylhxcTbfdLw5rLl3u8QOUUYesObhkCoDtX1tj9jxcsOPacgLYeGebGfBYQFg51us2pZ14ylcl-tNux3o0cMvyxU6ao/s1600-h/chx+teriayki,peppers+and+eggs+005.JPG"><img id="BLOGGER_PHOTO_ID_5374064297196589394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpjyJ6kJ7u_b4SqWDz1vxYzFO8_RXpJ34kmVnsGMMWdFJy1NgmylhxcTbfdLw5rLl3u8QOUUYesObhkCoDtX1tj9jxcsOPacgLYeGebGfBYQFg51us2pZ14ylcl-tNux3o0cMvyxU6ao/s400/chx+teriayki,peppers+and+eggs+005.JPG" border="0" /></a><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7yMe7vXzEQwIGMLd6QdINey0Spa0PxhU2NftCXTLhyphenhyphenUc-ny6_O4knjICo7lcPiRt_M-SjMx8WrdxAYgnyR7rVkveKHus1tij6kebnO-1wvHrCLBzBpKiZYUaMIZPDJke1G8xDrJiITHQ/s1600-h/chx+teriayki,peppers+and+eggs+006.JPG"><img id="BLOGGER_PHOTO_ID_5374064290382285490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7yMe7vXzEQwIGMLd6QdINey0Spa0PxhU2NftCXTLhyphenhyphenUc-ny6_O4knjICo7lcPiRt_M-SjMx8WrdxAYgnyR7rVkveKHus1tij6kebnO-1wvHrCLBzBpKiZYUaMIZPDJke1G8xDrJiITHQ/s400/chx+teriayki,peppers+and+eggs+006.JPG" border="0" /></a> Set aside, until ready to use.</div><div> </div><div>Cut garlic in half and the onion into thin rings. Heat oil in skillet and add garlic and onions and cook for 5 minutes.</div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxlhdRkMXKwkeO2LGqVVytS2zrV52XfVXOnpXJSfz9ApqiBYf_Ek5o4WANHev1QXAJQA3qETC4sKzduJpM5RTDXtALeB1KiBpv98qkegvFXYEh1UCplnprgaBEfRgwKDOAOM5aLHtpSK0/s1600-h/chx+teriayki,peppers+and+eggs+007.JPG"><img id="BLOGGER_PHOTO_ID_5374063811982341458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxlhdRkMXKwkeO2LGqVVytS2zrV52XfVXOnpXJSfz9ApqiBYf_Ek5o4WANHev1QXAJQA3qETC4sKzduJpM5RTDXtALeB1KiBpv98qkegvFXYEh1UCplnprgaBEfRgwKDOAOM5aLHtpSK0/s400/chx+teriayki,peppers+and+eggs+007.JPG" border="0" /></a><br /><br /><br />Add chicken to the pan. Cook chicken for a little bit.</div><div><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFqdUs63R0GvPBEuFCQXM63oX86ZLYfugbY2LMH84D-ukcDe5gn72Go5JfstxU3I-Wc9BxQtYEevaeL03tx1VhlMm4BCoCYF44beRPWCNSqQCcWoYcLTo0p2XqUbptudMRWRmFwUaLSc/s1600-h/chx+teriayki,peppers+and+eggs+008.JPG"><img id="BLOGGER_PHOTO_ID_5374063807940468082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFqdUs63R0GvPBEuFCQXM63oX86ZLYfugbY2LMH84D-ukcDe5gn72Go5JfstxU3I-Wc9BxQtYEevaeL03tx1VhlMm4BCoCYF44beRPWCNSqQCcWoYcLTo0p2XqUbptudMRWRmFwUaLSc/s400/chx+teriayki,peppers+and+eggs+008.JPG" border="0" /></a><br /><br />Add the soy sauce mixture, cover and simmer until sauce thickens and juices run clear, about 15 minutes.</div><div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_VLanb7DoeC_yUzanURUIiYViETkgHqG61Y10-_o22gedHR0O6RJjEI7V8JfPqUIM2HMFaqxzoXLuVKsbahGXS7alhSpLsnhHf9lK_WYAh4x38ns2rms462og7QvBtPOp7hjX8Tphp2w/s1600-h/chx+teriayki,peppers+and+eggs+009.JPG"><img id="BLOGGER_PHOTO_ID_5374063800108404018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_VLanb7DoeC_yUzanURUIiYViETkgHqG61Y10-_o22gedHR0O6RJjEI7V8JfPqUIM2HMFaqxzoXLuVKsbahGXS7alhSpLsnhHf9lK_WYAh4x38ns2rms462og7QvBtPOp7hjX8Tphp2w/s400/chx+teriayki,peppers+and+eggs+009.JPG" border="0" /></a><br />***Double the sauce ingredients, remove cover after 10 minutes to help thicken quicker. Sometimes I use a cornstarch slurry. Remove chicken and keep warm if done before the sauce thickens to your liking.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSmQwSpS21-N7aV4Oi8MKLGPUS7CdR5LbQT_PAMhfkfxcd2GPMbsXVzzr5dtI_Cbgy3lZdH50pfTYkpqs8vbSPXK55FVKTm-oTt4_bAQgFg15Isdm9uvX2kUIRNnBzHb8UdTp6j4PqXiM/s1600-h/chx+teriayki,peppers+and+eggs+011.JPG"><img id="BLOGGER_PHOTO_ID_5374063793072337090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSmQwSpS21-N7aV4Oi8MKLGPUS7CdR5LbQT_PAMhfkfxcd2GPMbsXVzzr5dtI_Cbgy3lZdH50pfTYkpqs8vbSPXK55FVKTm-oTt4_bAQgFg15Isdm9uvX2kUIRNnBzHb8UdTp6j4PqXiM/s400/chx+teriayki,peppers+and+eggs+011.JPG" border="0" /></a> That's the whole thing, done, finished. Serve over white rice or even better serve it with Donna's <a href="http://mytastytreasures.blogspot.com/2009/06/special-fried-rice-and-enjolihuh.html">special fried rice</a>, this takes it to a whole other level and you know exactly what you are eating and you can control the ingredients. Even my kids like this. So when you are stuck , at home, kids are screaming, the laundry needs to get done, the dishes need to get washed and you are trying to keep the kids from killing each other, give yourself a break and try this quick, easy, delish weeknight meal.<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLmd8Vc99ELw5mZbOCqB5IN9S_1xgFn9qE8Zo4yN_wdaVATspC7Q3CGG9n2hqLhv_dqG0SveOYxRiLAZ1XGvqGhtynxgUDrsfyRRwXYI_LEnP0MqfzXVQ0eu-aPZtzK4Zeiw-Jja7Rh2E/s1600-h/chx+teriayki,peppers+and+eggs+012.JPG"><img id="BLOGGER_PHOTO_ID_5374063781252965266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLmd8Vc99ELw5mZbOCqB5IN9S_1xgFn9qE8Zo4yN_wdaVATspC7Q3CGG9n2hqLhv_dqG0SveOYxRiLAZ1XGvqGhtynxgUDrsfyRRwXYI_LEnP0MqfzXVQ0eu-aPZtzK4Zeiw-Jja7Rh2E/s400/chx+teriayki,peppers+and+eggs+012.JPG" border="0" /></a> Now, if you will excuse me, I have laundry to fold and put away, because just like washing the dishes, my husband forgets how. It never ends. Keep smiling everyone, keep smiling.<br /><div> </div></div></div></div></div></div></div></div>Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com30tag:blogger.com,1999:blog-6141489386265846966.post-4241952389924344582009-08-24T22:00:00.000-04:002009-08-24T22:18:04.882-04:00Coconut Cashew Crunchers<img id="BLOGGER_PHOTO_ID_5373703577006613154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93VuY5Q_ox73i90Nu_CZRLm_INNiFbtXF-GmtM8hAmK41E0eZZCqltTLpPUkoxGX21F8-Y1LzwOfuhegR3BhvlXzLgaANceck3Fdt-qxGtE850zly9tzyRkqFT9kWAMyU_zU5j5fYKkc/s400/2nd+tooth,+coconut+cashew+cookies+018.JPG" border="0" /><br /><br /><br /><div><br />I have to admit, I am a little biased. I love this cookie. I love the texture, the flavor, the aroma that goes through the whole house as they are baking, and I forgot just how much I loved them because I haven't made them in a long time. My sister, Donna, over at <a href="http://mytastytreasures.blogspot.com/">My tasty treasures</a>, mentioned to me the other day that she had mentioned to Cheryl, over at <a href="http://cookingdunkinstyle.blogspot.com/">Cookin Dunkin Style</a>, whose blog I adore, that she was telling Cheryl about theses cookies because Cheryl loves cashews.Are you with me so far? So I pulled out the recipe, which comes from <a href="http://www.bettycrocker.com/recipes.aspx/coconut-cashew-crunchers">Betty Crocker</a>, you all know her, right, and I made them. So good,so chewy, with some cashew crunch in it and on top of that, coconut. I cannot think of a better combo, so Cheryl, this ones for you and that freakin cute dog of yours.</div><br /><br /><div></div><br /><div></div><div></div><br /><div>Coconut Cashew Cookies</div><br /><div></div><div></div><br /><br /><div>1 cup packed brown sugar</div><br /><br /><div>1 cup sugar</div><br /><br /><div>1 cup butter or margarine, softened</div><br /><br /><div>1 tsp vanilla</div><br /><br /><div>1 egg</div><br /><br /><div>2 1/2 cups flour</div><br /><br /><div>1 tsp baking soda</div><br /><br /><div>1/2 tsp salt</div><br /><br /><div>2 cups flaked coconut</div><br /><br /><div>1 1/2 cups chopped cashews</div><br /><div></div><div></div><div></div><br /><br /><div>Directions:</div><br /><div></div><div></div><div></div><br /><div>Heat oven to 350.</div><br /><div></div><br /><div>In a large bowl, beat sugars,egg,butter and vanilla with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour,baking soda and salt. Stir in coconut and cashews. Usually right about here I would have a picture of the mixture, but for some reason I don't have one. Just use your imagination, thanks.</div><br /><br /><div></div><br /><div>Drop dough by 1/4 cupfuls about 3 inches apart onto parchmant lined baking sheet. I used my ice cream scoop.<img id="BLOGGER_PHOTO_ID_5373707043419683810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnOyO8-_5MVVOQShdWofyvqN77X6lyQ0AqI0iA2DdM0B6jf1lbSJY5wviOMY5tmOZFiN3wjoxRhuR-X1lURGazca5aHlMYnujde7UVyJmY4zf9DwOtAQJt31PUl5s_dPHpwBnQUnmOlq8/s400/2nd+tooth,+coconut+cashew+cookies+010.JPG" border="0" /><br />Flatten slightly. I tried 3x to rotate this dam picture and then I gave up. You get the idea.<br /><br /><br /></div><img id="BLOGGER_PHOTO_ID_5373707038501107442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ7j8jo0HqB_LP3ZPjNbZ6n5f-LK3oIVTRTmyOAa7_Vlod9x3JxU28sRf7AYyz8LUTSulEmLCHMo2gK_g0RzYYdiR6slemAnFCkKa4s2Ke78IYikSi_M8ybsgqn_hhyphenhyphenf-nxWrGp_FrY2g/s400/2nd+tooth,+coconut+cashew+cookies+012.JPG" border="0" /><br /><br /><div>Bake 12-16 minutes or until edges are golden brown and your house smells heavenly. Cool 2 minutes; remove from cookie sheet to rack to cool completely.<br /><br /><div><div><br /><br /><img id="BLOGGER_PHOTO_ID_5373703573064372946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ceQw2UjvzWlH_AvQmC4nZvab8wHxBMWKnMBNmdJeMCaR2dhe5AOfpHmcrVxy4GBfvu8PqIJz8RMY3IYRKB0P45toWQSduNhSWtVvAbR4yoTcwY4gE70JbhrYHUTnKfNCIbz-K4PmMLQ/s400/2nd+tooth,+coconut+cashew+cookies+016.JPG" border="0" />Did I forget to mention how huge theses cookies are. They are big. I have also done them with a regular cookie scoop, you just have to adjust the baking time, probably to 8-10 minutes, but keep an eye on them. I think I got about 21 cookies out of this.<br /><br /><br /><br /><div><img id="BLOGGER_PHOTO_ID_5373703565217914482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiteuaH2lzTuk-iJwq-M55TVMj73zoHMqyO_HqYP8AV1GR_m-nSaHBaHNMFdbpZ-fFGpPTv2CcQOiDy-goYwbU3j7Z5zj9a07VqUThuDwLBRmp-vIz3PGQvkGBI5TEh3qsn-2UXgE2-mJ4/s400/2nd+tooth,+coconut+cashew+cookies+015.JPG" border="0" /></div></div></div></div><br /><br /><br /><p>So here they are in all their glory. Cheryl, I hope you try them and love them .Oooh they really are good. Try them, you won't be sorry. I am running around getting my oldest daughter ready for kindergarten and the bus for the first time, she just started soccer practice, my little one is starting pre-k and is turning 4 soon, so there is a party to plan, and on top of that my house is a mess, so forgive me for this short post. I promise it will get better, just hang in there with me.</p><p></p>Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com23tag:blogger.com,1999:blog-6141489386265846966.post-8935821012037915912009-08-17T20:44:00.010-04:002009-08-17T21:30:57.490-04:00Lemon Garlic Sirloin Tips and Red White Beans<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf9DYiyrUTIoXkxGiUYRSBjN0TGF0Q450v2SU6VczPOoR0Lb22c32xfgC6uxiYYFWpaf9nJJoDKj8rRZU4TaBrUJumFC59kKqu32MaFZItDFedEjPeERW1-PuEQeqq228X8xEq2CC4txI/s1600-h/coconut+cashews,lemon+garlic+sirloin+tips,redwhite+beans,+choc+c+016.JPG"><img id="BLOGGER_PHOTO_ID_5371099872031615394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf9DYiyrUTIoXkxGiUYRSBjN0TGF0Q450v2SU6VczPOoR0Lb22c32xfgC6uxiYYFWpaf9nJJoDKj8rRZU4TaBrUJumFC59kKqu32MaFZItDFedEjPeERW1-PuEQeqq228X8xEq2CC4txI/s400/coconut+cashews,lemon+garlic+sirloin+tips,redwhite+beans,+choc+c+016.JPG" border="0" /></a> This is another one of those" I just saw it and I have to make it" recipes. Both of them. I saw your friend and mine, Rachael Ray, make these dishes on her 30 minute meal show, this past Saturday and I knew immediately I would have to make them. It is definately a 30 minute meal. It was fast and easy and the flavor combos were great. I, myself , would never think to combine lemon and beef together, but it works. She also made a side dish using cannellini beans and I have to tell you, it was amazing. Simple ingredients lends itself to layers of flavor in these dishes. Let me share them with you. Up first, is the Red White Beans, original recipe <a href="http://www.foodnetwork.com/recipes/rachael-ray/red-white-beans-recipe/index.html">here</a>. I didn't stray from her recipe at all. This is it, this is all it takes to make a great side dish.<br /><div><br /></div><img id="BLOGGER_PHOTO_ID_5371099407186381650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5zINnEO00GjxGeLwL6_9A3WbM-yA5Jw_di4a3Oks_YpZc0NlVFrqWs75opdOvavy1qt8ZyfLkWEMb1aHeA-ig_W3DgGdcOgpiL7mik0WspM08VPPjZeeQUNH8nzcYUu7IBJGYxIwt5Kk/s400/coconut+cashews,lemon+garlic+sirloin+tips,redwhite+beans,+choc+c+008.JPG" border="0" />Red White Beans<br /><br /><br />2 tbsp olive oil<br />1 medium onion, chopped<br />2 sprigs rosemary, leaves finely chopped<br />salt and pepper<br />1/4 cup tomato paste<br />1 cup chicken stock<br />2(15 ounce) cans cannellini beans, drained<br /><br /><br /><br />Directions:<br /><br /><br />Heat the olive oil in a skillet or saucepan over medium heat. Add onions, rosemary and salt and pepper.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1977TfG4l-p-alOts1QEnAoBp3DHHCGf0ZTzStETgDeU2utAr-a1P-Loa0Cy3clJu-vUWWCdMPSe6B0uFSnscixhbcr2QPtBKV73jIVnDJKrmSytL7vv6m6AX6gMOETYu1pSHtI4gELo/s1600-h/coconut+cashews,lemon+garlic+sirloin+tips,redwhite+beans,+choc+c+009.JPG"><img id="BLOGGER_PHOTO_ID_5371099239679014226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1977TfG4l-p-alOts1QEnAoBp3DHHCGf0ZTzStETgDeU2utAr-a1P-Loa0Cy3clJu-vUWWCdMPSe6B0uFSnscixhbcr2QPtBKV73jIVnDJKrmSytL7vv6m6AX6gMOETYu1pSHtI4gELo/s400/coconut+cashews,lemon+garlic+sirloin+tips,redwhite+beans,+choc+c+009.JPG" border="0" /></a><br /><br /><br /><div>Cook the onions until sweet and soft, 8-10 minutes.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpvH_253neoCEkSAxrHJ8YFqM_yjEzfQnTIXoKVEvVAJDShtp9fWYVh9GevZGx7Cy1OxSjhbKidVCl6zabMUrXtAPhKtZjM9srnf591w5Su7eTg-KGcwhj0kBwCfuU9XXdGVJyfMYIPc/s1600-h/coconut+cashews,lemon+garlic+sirloin+tips,redwhite+beans,+choc+c+011.JPG"><img id="BLOGGER_PHOTO_ID_5371099228061059058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpvH_253neoCEkSAxrHJ8YFqM_yjEzfQnTIXoKVEvVAJDShtp9fWYVh9GevZGx7Cy1OxSjhbKidVCl6zabMUrXtAPhKtZjM9srnf591w5Su7eTg-KGcwhj0kBwCfuU9XXdGVJyfMYIPc/s400/coconut+cashews,lemon+garlic+sirloin+tips,redwhite+beans,+choc+c+011.JPG" border="0" /></a> Stir in tomato paste for 1 minute. I looove the tomato paste in a tube. So much easier than scraping it out of that abnormally small can.</div><div><img id="BLOGGER_PHOTO_ID_5371099234721151810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv4BYvtB_7oFQ3IUIk_oXplGQ4ICT-Bz85eFOP0Uq2JBa1dUIOEQ8mcvzO0hHpIcH6Yv9LSR-bH6gvVCeswL6bpRbeT1gjhfKTowUrfA6ma5J0Dfy6MMZXLdlTYZqncg8oj5Vi3zS1PsA/s400/coconut+cashews,lemon+garlic+sirloin+tips,redwhite+beans,+choc+c+010.JPG" border="0" />Add the stock, then stir in beans and reduce heat to low. Adjust seasoning and turn out into a serving bowl. Keep warm until ready to serve. I just kept it on low until the meat was done.<br /><br /><img id="BLOGGER_PHOTO_ID_5371098782981019938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBEdClF6v0Hw7YDYVSZsCM5jt1W4TTg91ekJCVSK5vLU0K_pL1_7Ah4IK_Mb2g781s8kQHFTVqx1hNNMB45FnMG69AcGiD4O7ZRl199eqrWA7ywFcOsT70lN6yXOhOex0q43fFRG6DELg/s400/coconut+cashews,lemon+garlic+sirloin+tips,redwhite+beans,+choc+c+021.JPG" border="0" />I cannot begin to tell you how much I enjoyed these. The rosemary and the beans are such a great combination of flavors. I could have just ate these with a big loaf of crusty bread. These are a definate keeper for me. If you try either one of these recipes and I hope you try both, try this dish. You will love it.<br /><br />Up next is the main dish, Lemon Garlic Sirloin Tips, recipe can be found <a href="http://www.foodnetwork.com/recipes/rachael-ray/lemon-garlic-sirloin-tips-recipe/index.html">here</a>. While Rachael was making this, I kept saying to my husband, I am making these tomorrow, it looked that good. Another plus was that it was cooked on top of the stove. It has been so humid here in New York, I was so happy to make something that didn't require me to turn the dam oven on. Here it is:</div><div> </div><div> </div><div> </div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>Lemon Garlic Sirloin Tips</div><div> </div><div> </div><div></div><div></div><div></div><div></div><div>2 lbs sirloin tips ( I had to ask the butcher in the supermarket for these)</div><div>3 tbsp olive oil</div><div>salt and pepper</div><div>4-5 large cloves garlic, finely chopped ( I used 5)</div><div>1 lemon, zested and juiced</div><div>1/2 cup white wine</div><div>1/2 cup finely chopped flat-leaf parsley, a couple of handfuls</div><div> </div><div> </div><div></div><div></div><div></div><div></div><div></div><div>Directions:</div><div></div><div></div><div>Bring meat to room temperature and pat dry. I left mine on the counter for 1/2 hour and I actually did pat them dry. It is an important step. Also, if you have some pieces that are larger than the others, cut them so they are uniform in size.<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzi6iarDErhHhPT7-lY8a4sEs-FqxbIc4TK48ONvI6_CZSGeYwU4yNUTrXkrls0pNw6e98n7gO3qKLtafYidPFS8rZqHKraTzNew0ccw6iXHgPwzKUM910ikm7QjtTpUhqqvxmbWoVhR8/s1600-h/coconut+cashews,lemon+garlic+sirloin+tips,redwhite+beans,+choc+c+012.JPG"><img id="BLOGGER_PHOTO_ID_5371099221198051650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzi6iarDErhHhPT7-lY8a4sEs-FqxbIc4TK48ONvI6_CZSGeYwU4yNUTrXkrls0pNw6e98n7gO3qKLtafYidPFS8rZqHKraTzNew0ccw6iXHgPwzKUM910ikm7QjtTpUhqqvxmbWoVhR8/s400/coconut+cashews,lemon+garlic+sirloin+tips,redwhite+beans,+choc+c+012.JPG" border="0" /></a><br />Heat oil in large, heavy skillet or cast iron skillet over medium high heat. When the oil smokes, add the meat and DON'T MOVE IT for 5 minutes. Let it develop that nice crust or caramelization, before turning. Once browned, it should look like this:<br /><br /><div><div><div><img id="BLOGGER_PHOTO_ID_5371098807925556242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjayRf88zSu3Wja9JxNIZiRQ1unmtaYqRyzrdObj4kFdoMF9V3xlGaXeIByaK6lCeSGYcRTTTVXH-8uBi3saWLxC3UA7OqJ6Pyaq055OZH5NXFMUPRdUNEz7fn-DJ-6nHLtDZvNZh97f9M/s400/coconut+cashews,lemon+garlic+sirloin+tips,redwhite+beans,+choc+c+014.JPG" border="0" /><br />Season meat liberally with salt and pepper, add the garlic and toss with the meat for 2 minutes. Stir in the parsley and the lemon zest and cook for another minute. Add the white wine, this is one of my favorites:<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5371099209291314082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0EOu4d3c6N3PwUk5UtB5gDti9olmQ5ORVuPdI1Xmz75vECPnZSww9MXaolvvnBVH4ukACkTxThtuRmvAncbq8vgMQo__lf4nM4BsUM8XoyWVRNA75fNXIXJYZafv6At317tA80rNgCjQ/s400/coconut+cashews,lemon+garlic+sirloin+tips,redwhite+beans,+choc+c+013.JPG" border="0" /><br />Deglaze the pan. Turn off the heat, add the lemon juice and toss to coat. Transfer to a serving platter and serve immediately.<br /><br /><img id="BLOGGER_PHOTO_ID_5371098798227024402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0BMIODMEmDCSgyV26WkPwgjFXQCS7xaFNR8clHWc0luA4PpmsEqmFFgr98eaEsUpiQxQArhB08Pa09Z4ipn44kNzIkuf2Cs8qab38-cPpY-oBvd4mX5mK6gCRFEVBbBXFeiMTgbmntbs/s400/coconut+cashews,lemon+garlic+sirloin+tips,redwhite+beans,+choc+c+018.JPG" border="0" /><br />It makes a nice little sauce.<br /><div><img id="BLOGGER_PHOTO_ID_5371098779382448882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjptPctnGANbHBdkdN5EFkZkYYOmWEVikC9hh1Gagcyf4w2YGfkULfva2t74EnAEs9Ab3pu0eZP-FxYm8fG19W8x4UYfUzbmK_KN_SncBml2-MiLHhQYsy_PAYR9g7ppmJZCEdIweNZn60/s400/coconut+cashews,lemon+garlic+sirloin+tips,redwhite+beans,+choc+c+015.JPG" border="0" /><br /><br />I have to tell you the flavor of the lemon and the garlic, mixed with the beef was such a hit with me. I absolutely loved this. I only wished I had bread to sop up the juices from both dishes.<br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5371098790677268546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wlpeucuewXk4DyErM12b1bM9NTsPRirnNTj2c7Dqh4Ji4k9ZfnkndlSeS1BSJZFTeiFHHGgaaetanWFu4v7Esa0MPyatgyE6nV4Znbkap-xFkFGnn-XUxNbo1JJaznPfF8H4uT-IwyU/s400/coconut+cashews,lemon+garlic+sirloin+tips,redwhite+beans,+choc+c+019.JPG" border="0" /><br />What a messy plating, but it tasted great. I'm sure Racheal won't mind. Whether you like her or not , you will love these two dishes.<br /><br /><div><br /><br /><div><div> </div></div></div></div></div></div></div></div></div>Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com31tag:blogger.com,1999:blog-6141489386265846966.post-76073913891732606932009-08-11T19:36:00.011-04:002009-08-11T20:51:43.949-04:00Almond- Orange Shortbread and Basil Grilled Chicken<img id="BLOGGER_PHOTO_ID_5368855158453172194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY9Ql18x4t-egkVxqo6B_efKv-tAjK8fjxmVPP8kBR7yaD1Ch-Jhr1jJ6PHXgIgjtUAQFpKz1IzYOcsHL135toFQUtT4P0PdDeRN_gQGd3g8jnunM-57CQRZEmD_Pbn8-vShDVLYDxvDA/s400/almond+shortbread,+basil+chx,paprika+flank+038.JPG" border="0" /><br /><div><br /><div>It is so hot. It is so humid. It is so sticky and muggy out and I have just about had it with the constant threat of thunderstorms, so I am going to think of Chrsitmas. Christmas means cold weather and snow. It means hot chocolate and presents, but most importantly it means Christmas cookies. This recipe comes from <a href="http://www.pbs.org/everydayfood/recipes/almond_orange_shortbread.html">everyday food</a> and I discovered it, I believe, about 2 years ago and it is a definate keeper to my holiday trays. The orange flavor really shines through and the almonds make them look so pretty, and it is a true buttery, shortbread. It hits on all cylinders in my book.<br /><div><br /><div><div><div><div>Let's get started, shall we:<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHF7DDtSBQcbnQyP6cb9f0ZZqVO2e6eYJtxP84JRIzrHvt8guLeysC5WYPWHRsSzLLH5lu82J4awzBpwW15CwhH3mDZ5YM0Z77Rpeb3sCijvLPg0AuTXRTzLOvLeQ2OLINdgr94QjWJ3s/s1600-h/almond+shortbread,+basil+chx,paprika+flank+025.JPG"><img id="BLOGGER_PHOTO_ID_5368855167833689250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHF7DDtSBQcbnQyP6cb9f0ZZqVO2e6eYJtxP84JRIzrHvt8guLeysC5WYPWHRsSzLLH5lu82J4awzBpwW15CwhH3mDZ5YM0Z77Rpeb3sCijvLPg0AuTXRTzLOvLeQ2OLINdgr94QjWJ3s/s400/almond+shortbread,+basil+chx,paprika+flank+025.JPG" border="0" /></a><br />Almond -Orange Shortbread</div><div></div><div></div><div>2 sticks butter, room temperature</div><div>1 cup confectioners sugar</div><div>3/4 tsp almond extract</div><div>2 cups flour</div><div>grated zest of 1 orange</div><div>3/4 cup sliced almonds</div><div></div><div></div><div></div><div></div><div></div><div>Directions:</div><div></div><div></div><div>In mixer, beat butter, sugar almond extract until smooth. With mixer on low add flour and zest, until a dough forms.<br /><br />Gently mix in almonds, by hand.<br /><br /><br /><br /></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht0NSZZg8IMpJlE8zOgO3u8FeccJjeIs0RdKdrAdkE5txo-tNU3-OjRz5L5gAdys4b1pF5e4mqCoO-DgxgB080h8NYaEwI2J3uDm0EcHo6xWjU8Sfqy8pnstUV1WmJexpW1N3wq5Os_a0/s1600-h/almond+shortbread,+basil+chx,paprika+flank+026.JPG"><img id="BLOGGER_PHOTO_ID_5368855154235796258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht0NSZZg8IMpJlE8zOgO3u8FeccJjeIs0RdKdrAdkE5txo-tNU3-OjRz5L5gAdys4b1pF5e4mqCoO-DgxgB080h8NYaEwI2J3uDm0EcHo6xWjU8Sfqy8pnstUV1WmJexpW1N3wq5Os_a0/s400/almond+shortbread,+basil+chx,paprika+flank+026.JPG" border="0" /></a><br /><br /><br />It should look like this:<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNOr9K9wnJs0PaW6bdiIzB8jnekFK8yc7qeS4pDaBRsHznTNsRVb_vZO6n_j8vDwyND1rYBjbGvXeRUSiAyYGkLoqonvWBWyYSz5wy27OlZ-l1S4_l1aQ6jpFpmh7A0sCgi2dcuAJkF8Y/s1600-h/almond+shortbread,+basil+chx,paprika+flank+027.JPG"><img id="BLOGGER_PHOTO_ID_5368855145835270338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNOr9K9wnJs0PaW6bdiIzB8jnekFK8yc7qeS4pDaBRsHznTNsRVb_vZO6n_j8vDwyND1rYBjbGvXeRUSiAyYGkLoqonvWBWyYSz5wy27OlZ-l1S4_l1aQ6jpFpmh7A0sCgi2dcuAJkF8Y/s400/almond+shortbread,+basil+chx,paprika+flank+027.JPG" border="0" /></a><br /><br /><br /><br />Form dough into rectangular log. 12 inches long, 2 1/2 inches wide and 1 inch thick. ( keep it clean people, keep it clean. We are talking dough here. lol)<br /><br />Wrap log in wax paper, I used plastic wrap and freeze.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeS2AEAwpMpRgKonn2b8vMSg1ymOKGjDZCc0rpNZpn_x6DefdAUdApUzhlZCZ_6Ubl84Mmfv9qhEhVtnxmuEM2OC3kZFj8_tJzpGXx4m652JdNCsMtzoSdobSx5mN5YUUFX1gtY9wTmDc/s1600-h/almond+shortbread,+basil+chx,paprika+flank+028.JPG"><img id="BLOGGER_PHOTO_ID_5368854817875051922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeS2AEAwpMpRgKonn2b8vMSg1ymOKGjDZCc0rpNZpn_x6DefdAUdApUzhlZCZ_6Ubl84Mmfv9qhEhVtnxmuEM2OC3kZFj8_tJzpGXx4m652JdNCsMtzoSdobSx5mN5YUUFX1gtY9wTmDc/s400/almond+shortbread,+basil+chx,paprika+flank+028.JPG" border="0" /></a><br /><br /><br />When you are ready to bake, remove from freezer and let sit for 30 minutes.</div><div></div><div>Cut dough into 1/4 inch slices. Place on parchmant lined baking sheet and bake 20-25 minutes.<br /><br /><br /><div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzyg_T-stPWW0I62xmkvoll_G8Aq4W-FK2F0fSrtYnYWNGtAnNK7kqABOG3mUJee7LH3Q3X6UA12Cj_8jO_WT3yrvWlaKSZ39kbqiY4zTzXnSGHVoW9cHU5w6a394WDrEv4rhDoLB1Dn0/s1600-h/almond+shortbread,+basil+chx,paprika+flank+035.JPG"><img id="BLOGGER_PHOTO_ID_5368854798861918002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzyg_T-stPWW0I62xmkvoll_G8Aq4W-FK2F0fSrtYnYWNGtAnNK7kqABOG3mUJee7LH3Q3X6UA12Cj_8jO_WT3yrvWlaKSZ39kbqiY4zTzXnSGHVoW9cHU5w6a394WDrEv4rhDoLB1Dn0/s400/almond+shortbread,+basil+chx,paprika+flank+035.JPG" border="0" /></a><br /><br /><br />Cool 5 minutes, before transferring to rack to cool completely.<br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIp5Zq_AChNnYq8cKs3YFb1f_XTiNuxG6sykIrfxy_DTJD6Y3XXUI9wRnrBaPkV2cNuD6YFAro0LpXzMighSoqlDGKWpwtIxlnpCdmaJmOMhX9aSbkCsOXXecxnSNXZS8sEDA_WKFJUAY/s1600-h/almond+shortbread,+basil+chx,paprika+flank+037.JPG"><img id="BLOGGER_PHOTO_ID_5368854793760626818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIp5Zq_AChNnYq8cKs3YFb1f_XTiNuxG6sykIrfxy_DTJD6Y3XXUI9wRnrBaPkV2cNuD6YFAro0LpXzMighSoqlDGKWpwtIxlnpCdmaJmOMhX9aSbkCsOXXecxnSNXZS8sEDA_WKFJUAY/s400/almond+shortbread,+basil+chx,paprika+flank+037.JPG" border="0" /></a> They are just gorgeous and I love that the almonds show through so nicely and when you make them, and I know you will, you will see the little bits of zest show through.<br /><br />A fantastic addition to any holiday tray, or simply wrap some in cellophane with a pretty ribbon and you have a great little gift for someone special, they better be someone special if you make them these babies.<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi33E0q-Wl9FJXmKyVHb__zrCvKtiJDwYJwPQa3wnGXHL5-z3co0wPoncdMzWvEVupgFsoYwajSrLLwH_HQmuxS7KDSU3kPbGafimQwmh0Tp2ZR_7JGUNLVWRsTWZDFZ_xQ99ZfSZGm4e0/s1600-h/almond+shortbread,+basil+chx,paprika+flank+039.JPG"><img id="BLOGGER_PHOTO_ID_5368854789983261842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi33E0q-Wl9FJXmKyVHb__zrCvKtiJDwYJwPQa3wnGXHL5-z3co0wPoncdMzWvEVupgFsoYwajSrLLwH_HQmuxS7KDSU3kPbGafimQwmh0Tp2ZR_7JGUNLVWRsTWZDFZ_xQ99ZfSZGm4e0/s400/almond+shortbread,+basil+chx,paprika+flank+039.JPG" border="0" /></a><br />Up next is a recipe my sister Donna, of <a href="http://mytastytreasures.blogspot.com/2009/08/imitators-x-4-people-imitators-x-4.html">My Tasty Treasures</a>, just posted the other day, Basil Grilled Chicken. I was looking for something easy for the grill and this is both easy and tasty. I think this is a Paula Deen recipe, so prepare for butter, lots of butter.</div><div><br /><br /></div><img id="BLOGGER_PHOTO_ID_5368856637602931106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPrcC1CXYFcnPnlsfwIdaMeev7lNivWauIdZx9MBf8MZ7WmDXRnur9MjFosZ9hyphenhyphenWk0GH6TBA_16-GGyrwEvV4TIiedhw06bV4kaQfF5ady8uIGJ-xbHFsAhboVtnEfgg4Cl0vkK9sC2gI/s400/almond+shortbread,+basil+chx,paprika+flank+049.JPG" border="0" /> Basil Grilled Chicken</div><div></div><div>3/4 tsp coarsley ground black pepper</div><div>4 skinned chicken breast halves</div><div>1/4 cup freshly chopped basil leaves, plus 2 tbsp freshly minced basil leaves</div><div>5 tbsp butter, melted, plus 1/2 cup butter at room temperature</div><div>1 tbsp grated Parmesan cheese</div><div>1/4 tsp garlic powder</div><div>1/8 tsp salt</div><div>1/8 tsp pepper</div><div>fresh basil sprigs, optional</div><div> </div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>Directions:</div><div></div><div></div><div></div><div></div><div>Prepare your grill</div><div></div><div></div><div></div><div></div><div>Get out your fresh basil.</div><div></div><div></div><div></div><div></div><div></div><div><img id="BLOGGER_PHOTO_ID_5368855706723735970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLocZ454PsZb4EEKt2sophxjxJFeJvnGiVrXN8asEIg_jaKdAsWFl4rW6fMiHuZH55zKCz6REL0QWNCGn6lnljyZmJZ45Q2M5o7sS1ybVCexG3AI7p4XhVPaZz8k-XRGbBGGv4uEXhM6k/s400/almond+shortbread,+basil+chx,paprika+flank+040.JPG" border="0" /> Press the coarsley ground pepper into the meaty side of the chicken breast halves. Stir the chopped basil into the melted butter.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5368855710613304898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqtm59sTSMJWkO0KQPvJyLCOh-CiB9CEp-ZO-kL5Ny07YbhoRHBGQQ_Mi5badBnZhnZ06lDyNwB1l0oZY4BvnUANL1I5DNyF5c8uCXh08TcgoQdTb4t_hBFfmCec9CZuO7Vy2mUFELr8Y/s400/almond+shortbread,+basil+chx,paprika+flank+041.JPG" border="0" /> Brush the chicken lightly with this mixture.</div><div></div><div><br /><img id="BLOGGER_PHOTO_ID_5368855719031093474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpJIPNA4IGQJiVi0XNSPCSBt2a_N7v-bLu_gGcTVGa1tYOEPejClq0ZLMDm2Pn-Zt7FVts25uBE2YqX7OBD8bn7ksmoncViN_y_xR3etY5dLmfORtJKF-tUva3BlVoNVyNZe9CsOCSNK8/s400/almond+shortbread,+basil+chx,paprika+flank+042.JPG" border="0" /><br />In a small bowl, combine the softened butter,minced basil,parmesan cheese, garlic powder, salt and pepper. Mix together until smoothly blended. Transfer to a small serving bowl and set aside.<br /><img id="BLOGGER_PHOTO_ID_5368855721866662578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxxRp-5mkRnuHL_wX6rJffy5PIGPR0hBhpHRqNRoDJgQP_jGWpFS9EhA9uCHy1-W1xcGWBaUyPULs9cbkmp6zYakl-lRxsyE3KgjjpPaYkZ66QALC_4oJmEW4ixEq613b-4lF9cZF4Kp8/s400/almond+shortbread,+basil+chx,paprika+flank+043.JPG" border="0" /><br /><br />Grill the chicken 8 to 10 minutes on each side, basting frequently with remaining butter mixture.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5368855730770419394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQvqmPz9chdCT4pXthDCBzYZn05ibzt3_jVzornXq5tGQ8WuYSLwIboSmJY7oWqiCSkWa9OyvEC_U0dodJ-gDE3ndALJPhpADxe7lAMD1cU2U8OwdaPNKExwm13n4fM-YBSpRatE27qQ/s400/almond+shortbread,+basil+chx,paprika+flank+047.JPG" border="0" />Easy with the flames, Babe, you are not Donna's FFH, who puts out flames for a living and unfortunately, you cannot arrest a flame for burning your eyebrows off.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5368856633027659634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXkydRxAUofhH2jmtF805yZVmBSX_RB5PWntXksxVuyKcjz4dRG0J3g6Tef8V0UvoLkokU6QCe1Q00eiB2Qp1UpOh5VH2D-776oBmMzTHcF8cmklKVD0yJw75c0Lq37M0PPZ3QYXeo0Ik/s400/almond+shortbread,+basil+chx,paprika+flank+048.JPG" border="0" /></div><div>Serve the chicken with the basil- butter mixture. Garnish with fresh basil, if you choose.</div><div></div><div>And I would definately take Donna's suggestion and add a squeeze of lemon or lime over the top, just brightens everything up.</div><div>Great summer BBQ dish.</div><div></div></div></div></div></div></div></div></div></div></div></div></div></div></div><br /><p><img id="BLOGGER_PHOTO_ID_5368856643977002690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqP39vTl0jJTjBuHwLMIdtDuurr-iNGtyzTLFYXM8Rcymq9xVwcMoY1vVCuKWuOs5sy3txGYx9JZgYNQ2pNdMu-tZ3vx1WZTtYwBAPmlYLVVuqjhK0OpLiKXEaPh2duJbAFN0hJMF0z8/s400/almond+shortbread,+basil+chx,paprika+flank+050.JPG" border="0" />135 days until christmas, but who's counting?</p><p></p><p></p>Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com36tag:blogger.com,1999:blog-6141489386265846966.post-60203118935313307052009-08-05T06:34:00.012-04:002009-08-05T17:35:47.076-04:00Cookies and Cream Cheesecake Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqTR3P_dqi3pPTPbHFUNXwi242gisB25nSc6A7A5wV9Ru9kZNZBjbyc65oO-661AIXq1SyYU1ub5oMDgMpxn7XlMgAPaDKhKX2s0xpLpxM8H9AQcuI76-Zla44jCbYmZsD23s2Nigw8bM/s1600-h/cheesecake+cupcakes+016.JPG"><img id="BLOGGER_PHOTO_ID_5366427176887433986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqTR3P_dqi3pPTPbHFUNXwi242gisB25nSc6A7A5wV9Ru9kZNZBjbyc65oO-661AIXq1SyYU1ub5oMDgMpxn7XlMgAPaDKhKX2s0xpLpxM8H9AQcuI76-Zla44jCbYmZsD23s2Nigw8bM/s400/cheesecake+cupcakes+016.JPG" border="0" /></a><br />If you have come here looking for light and fluffy, you will have to move on. If you have come here looking for a healthy recipe, please move on. If you have come here looking for "these will be good for me", you definately have to move on. But if you have come here looking for a pretty decadent, extremely rich and delicious cupcake, then please stay and read on. You are in for a treat. I just got a new cookbook. Martha Stewart's Cupcakes.. It is a great cookbook. It has the basics as well as so many different kinds of cupcakes ,this will be keeping me busy for awhile. These cheesecake cupcakes are out of this world. They are surprisingly easy and don't require anything that is probably not already in your house. I think the thing I love most about them is that instead of making a crust, one whole oreo serves as the base of each cheescake cupcake. Nice.<br /><img id="BLOGGER_PHOTO_ID_5366428739173930674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKEyb-n_2-6z3KfHmb5QjFfoR2VwiwkAjdtpjtyeSCV8FPydhoabY-vmyphXDrOkKJfrWIr0u7SXvTNF8mDuxgEkGbq711-n0Tyqs93bTSDEjutVn6b2Gm6kBReTPr-67zhSY0SDvzCk/s400/cheesecake+cupcakes+001.JPG" border="0" /><br /><br /><br />These little beauties start with these: How bad could they really be?<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5366427700389862306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhETClM4FP9YtQjkaXgVP_r1gItxB7iJFKnD3raCuHUDN50MSKFlX_WOnXeyKMUfBo7JWmisCvZ3aa5lYvwE6oz0_lOKyJeCgflnKjjErf0HzzNyxtrY417eixXhlJtR4HBXIlxuKdBgoU/s400/cheesecake+cupcakes+004.JPG" border="0" /><br /><br /><br />Cookies and Cream Cheescake Cupcakes<br /><br /><br /><p>42 Oreos, 30 left whole, 12 coarsely chopped</p><p>2 lbs cream cheese, room temperature ( yes, 2 lbs)</p><p>1 cup sugar</p><p>1 tsp vanilla</p><p>4 large eggs, room temperature,lightly beaten</p><p>1 cup sour cream</p><p>pinch of salt</p><p></p><p>Preheat oven to 275.</p><br /><p>Line standard muffin tins with paper liners. I found these really cool eco-freindly ones at the supermarket ( any little bit helps right?) They have a whole line of baking products, you can check it out <a href="http://www.ifyoucare.com/">here</a>. The company is called "if you care". Check it out.<br /></p><br /><img id="BLOGGER_PHOTO_ID_5366427547008994738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiptevCMqs4xkETxtc2BVRpUzjidyHRzaD1DgMY67WDioVds1THyHoq2KLwDtU9Sp-lnjsmMuKQ3XIsoiPwIFvO_fhM-8vaxlRPLTwmAWw1Wx6Pmxixx80uf98nGD0MouJ91OdF7QlePXg/s400/cheesecake+cupcakes+007.JPG" border="0" /><br /><br />Place 1 whole cookie in the bottom of each lined cup.<br /><br /><img id="BLOGGER_PHOTO_ID_5366427697325180178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTf9ePgEdoonzxz3yPIN9YzI5oogQkXSCcizKJ3eEG2tRLuzGR_Dg7zSDCRRtPrXqdwhqM1COkztoiicQm2xdNCThxrEp43s6ZoPs2pJ0Rh93Y4e_HyJK8-Bl-BBE0KHlY0HoaVUJGVOI/s400/cheesecake+cupcakes+006.JPG" border="0" /><br /><div>Withan electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Add eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt . Stir in chopped cookies, by hand.</div><br /><br /><p><img id="BLOGGER_PHOTO_ID_5366427538366236434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkPvBVMUBug52x98k2EUiWle3kUjAYMrHGqOV6KxAdQJIo4IqLErXzkd-ANqnw6uRgA3-KFOcUoNDsjZn9ih98JD0-7e-FeNMEHHJmBQLzt-9xogCp7jgC_9hJDkpk1P0F60g1Z-Mgyk/s400/cheesecake+cupcakes+008.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5366427528425094754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTvyPlbRooXLV5ifvTTpYgDXHO6NHPyDKZjAA4q86ungxb6Oc67SzeNGqaO-bI118suva4350OtRRinVbqenuf0FwM7M59cmR60BZeFKz08jAY407uG1NphRHRh-0jdXwTw-jrIZ7WuPY/s400/cheesecake+cupcakes+009.JPG" border="0" /></p><br /><p>Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes.</p><p><img id="BLOGGER_PHOTO_ID_5366427521746908594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKs8n2el_Vf9Tvlh-5KZpkQfFLP_Tq-ubQcXeepPSk79WeBWTM-CUYvnnkgfOw_grKZ0O-R88Ly92dr-c5VUVtWNHUc7dFsr3UBHdZj1g-iBECF6Egp14ELQLT0hbyE3vBrR6oeh1o1BY/s400/cheesecake+cupcakes+011.JPG" border="0" /></p>Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours or up to overnight. Remove from tins just before serving.<br /><p><img id="BLOGGER_PHOTO_ID_5366427520058194002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1rcE6Kc9xXocfPsQNjIfTqugl4jeHcwKVert1P9Ru-a3zMdzdiIChW4Ed24A3Ve6DN0pwLdmhHJOwbe-Zw5o7fYDLJuWHwAVY1IPOPnf1LFm9iQ0z8V5S21Pu6qQgbi_lGhSjSARDWXs/s400/cheesecake+cupcakes+013.JPG" border="0" /></p>How cool do the bottom of these look. I love that you can see the oreo thru the liner.<img id="BLOGGER_PHOTO_ID_5366427186674377394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbRoiGf3smDnmHD_duuNPuxhnv3iqyqOGDepb9vjjJYEJi_Vzjt2LzNaRVU2U-TSwdQscXFT-nxHcelp7m49w0xX3iz_IsDbDlhoDnADuBj3ZTQJyPbsizE6616w9NdmPfdbKVbCJsms/s400/cheesecake+cupcakes+017.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5366427201398106258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFKHX9wAHO3Z62EYBLKtqBMGOYKpZz08nhC_tKQCmmqkC5P3OU33RQyIUO-gVKKzX7jtnngmept9G4O_MP6zLkphmcqZP14FW-A-JAB2vCq_nMZonSJrK2RA_OXeSBkldt1nK6DBF4K0/s400/cheesecake+cupcakes+015.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5366427188921404514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5ZDNLmC-VKBtiIVchHZeijW2xdaVxN79eRvqGfzXVw71_Iepw0Kb2lDCCrvIVeIJ609ePkWo6Efrdc81fgm9JF2DXFrtXi8Fq8HQxyPFTtX8FAxo8fKgRrty1CmI2ghks8TfOF5OMII/s400/cheesecake+cupcakes+018.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5366427191440531186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKa_Ujzt5hM6z43CcFbzIzILXtfNFMUEtDWSHpseQ7I-8tNPgeu3BTedqalB9ejatE8_6oeA3KDZo5x48_Jdw3vEk_pprCn9y8W7b59bBNhw9FSeMPN2qwI1ZnSZlhWxuJeFpn0MiQtT8/s400/cheesecake+cupcakes+019.JPG" border="0" />These are wicked good and very rich. They were gone before I knew it. They were creamy and oh so good. These are as keeper worthy as anything I have ever made and the kicker is they were really easy to make. So if you are looking for something a little different for your next party or just want a little something something that will blow you away and make you feel like hitting the treadmill for a 1/2 hour after you are done, look no further, you have arrived. ENJOY!!!Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com47tag:blogger.com,1999:blog-6141489386265846966.post-76847409748538420642009-08-02T06:49:00.004-04:002009-08-02T07:29:56.210-04:00I want to be Ina for a day and her Homemade Granola BarsI want to be Ina Garten. Just for one day, I want to be The Barefoot Contessa. I want to live in a huge house in The Hamptons, have a brand new barn built as my new kitchen, I want to flit around town and go the the coolest food stores, where everyone knows my name. I want all my food to always look and taste as fabulous as hers does. I want to have fab friends who are always having parties and need my help to make it perfect. I want her collection of white dishes. It also wouldn't be bad to have a husband who works in another state during the week and only comes home on weekends. Oh, what a perfect wife I would be then. (just kidding, honey!!) I want her collection of pots and pans and her beautiful herbs that are waiting so patiently on her counter for her to use. I love Ina and how idyllic her life seems, but I would only trade it for one day, because I would miss my own disorganized, chaotic and kid filled life too much. A girl is allowed to dream. Now that I got that off my chest, I can move on to her Homemade Granola Bars, the original recipe can be found <a href="http://www.foodnetwork.com/recipes/ina-garten/homemade-granola-bars-recipe/index.html">here</a>. I saw her make these last week on TV and had to make them immediately. They were easy and so good and the ingredients can be interchangeable, I think, so if you don't like something, change it to something else. A Barefoot Contessa recipe has never let me down, and this one is no different.<br /><br /><br /><br />Homemade Granola Bars<br /><br /><br />2 cups old fashioned oatmeal<br />1 cup sliced almonds<br />1 cup shredded coconut, loosely packed<br />1/2 cup wheat germ ( I did not use, because I didn't have any)<br />3 tbsp unsalted butter<br />2/3 cup honey<br />1/4 cup light brown sugar, lightly packed<br />1 1/2 tsp vanilla<br />1/4 tsp salt<br />1/2 cup chopped,pitted dates<br />1/2 cup chopped, dried apricots<br />1/2 cup dried cranberries<br /><br /><br />Directions:<br /><br />Preheat oven to 350.<br /><br />Butter an 8x12 inch baking dish and line it with parchmant. I used a 9x13 and it was perfect. Do not skip on the parchmant paper, it will help you remove these later.<br /><br /><br />Toss oatmeal,coconut and almonds together on a sheet pan and bake 10-12 minutes, stirring occasionally, until lightly browned.<br /><br /><img id="BLOGGER_PHOTO_ID_5365319168889297570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoUvIIPFtEusg__eeeU_ltjPvl6WdlGpX-aRI6amkIdF0siw7JCXaU4twAZE-MtPsglTOh8c-4leCuf5w8D__QoCKlDbkIGcZ8MqIbnQiuz5UFwErMJm8mGa_t0Lz6BEVbkEIVdoxImeQ/s400/patio,flank,lomein,granolabars+134.JPG" border="0" />Transfer to a large bowland stir in wheat germ. Reduce oven to 300.<br /><br />Place butter,honey,brownsugar, vanilla and salt in a small saucepan and bring to a boil over medium heat.<br /><br /><img id="BLOGGER_PHOTO_ID_5365319158891172930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXrVM3YLfWUfwx8jqikqU9QyxLvfTPkAfnhudzGdhEFj_bmEvDMgUBIoT89Wip55t_zcSOEYOjClmg03Z-SKF-058wqKfIfDfcjVYzHBbrwi9BWvjox-KHzGlBM4FgUYfiBFU7Ap25sJw/s400/patio,flank,lomein,granolabars+136.JPG" border="0" /><br />Cook and stir for a minute, then pour over oatmeal mixture. Add the dates, apricots and cranberries.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbNTgs8rr_KpZ6nl9L1Dm4x9W5ZluSr8UHWX7spJCG3e3Av-EyUFkuERZNxWwHoy13QLRuhq63UlfesEzBsFGRtEuSkrRWU08jozqy43MCE6-cxq6Y36Cauxs_BWfOs5jpKO9OzShXVAs/s1600-h/patio,flank,lomein,granolabars+135.JPG"><img id="BLOGGER_PHOTO_ID_5365319165987911586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbNTgs8rr_KpZ6nl9L1Dm4x9W5ZluSr8UHWX7spJCG3e3Av-EyUFkuERZNxWwHoy13QLRuhq63UlfesEzBsFGRtEuSkrRWU08jozqy43MCE6-cxq6Y36Cauxs_BWfOs5jpKO9OzShXVAs/s400/patio,flank,lomein,granolabars+135.JPG" border="0" /></a><br /><br /><div><br />Stir very well.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNOK-5ROXGy-DTy74hhyphenhyphen1akEnwgyLXFefcb_QZ_1ieosSD_1Q4k9fiQ3cN2_munJf5TBSbS0BhBWfVwcauF9kARTBdFnfbMizFvuAWO1QJ4MMZVa_itVqY59iUrLAj97CI3kDArgiym8/s1600-h/patio,flank,lomein,granolabars+137.JPG"><img id="BLOGGER_PHOTO_ID_5365318864228914802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNOK-5ROXGy-DTy74hhyphenhyphen1akEnwgyLXFefcb_QZ_1ieosSD_1Q4k9fiQ3cN2_munJf5TBSbS0BhBWfVwcauF9kARTBdFnfbMizFvuAWO1QJ4MMZVa_itVqY59iUrLAj97CI3kDArgiym8/s400/patio,flank,lomein,granolabars+137.JPG" border="0" /></a><br />Pour the mixture into prepared pan, please use the parchmant paper. Wet your fingers and lightly press the mixture evenly into pan.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-q_l_AEgbBc94hryP-1zPHbQwheafQKZiAwBkcDgPOmwkjkaT1UjJWF1uO4OmAX3APzCay2gRQ_8UVIjsohgvBHOWgl878qVfEFIkIfd-Hdp_NC4IfZbO4FoVDkgpOqZBYIAfX2xRyCA/s1600-h/patio,flank,lomein,granolabars+139.JPG"><img id="BLOGGER_PHOTO_ID_5365318852879062162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-q_l_AEgbBc94hryP-1zPHbQwheafQKZiAwBkcDgPOmwkjkaT1UjJWF1uO4OmAX3APzCay2gRQ_8UVIjsohgvBHOWgl878qVfEFIkIfd-Hdp_NC4IfZbO4FoVDkgpOqZBYIAfX2xRyCA/s400/patio,flank,lomein,granolabars+139.JPG" border="0" /></a><br />Looks good, no? Bake 25-30 minutes, until lightly browned. Cool at least 2-3 hours before cutting into squares. Serve at room temperature.<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOAU8lrswIxusjjXYpvYoflYubUsHqy6OFdy_SFfgEgs5hRFJSqzL0KHaucBtPYlL3YjZP0uIzg7cbXw1z4QeTTvHLbL9JiPmAPSXnKWabtegJZZwBp6jZNV4un8gmdjAKuR2GuPPctYw/s1600-h/patio,flank,lomein,granolabars+140.JPG"><img id="BLOGGER_PHOTO_ID_5365318840803763442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOAU8lrswIxusjjXYpvYoflYubUsHqy6OFdy_SFfgEgs5hRFJSqzL0KHaucBtPYlL3YjZP0uIzg7cbXw1z4QeTTvHLbL9JiPmAPSXnKWabtegJZZwBp6jZNV4un8gmdjAKuR2GuPPctYw/s400/patio,flank,lomein,granolabars+140.JPG" border="0" /></a><br />The parchmant paper made this so much easier for the whole thing to come out when I flipped it over.<br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFYfn1vCkC5Llp4S9e7y2_xlxGH1OY5N5GdT5A7nSIm5_9l2X3oEgfFhLySuEMojZHbek-9XUdv_uorcsvZlRG78klR1Sm7cZWv95AhxZ64hVdU_FKaPQ2dREdM_B2WWaHB5xD0wI0ew/s1600-h/patio,flank,lomein,granolabars+144.JPG"><img id="BLOGGER_PHOTO_ID_5365318837698166786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFYfn1vCkC5Llp4S9e7y2_xlxGH1OY5N5GdT5A7nSIm5_9l2X3oEgfFhLySuEMojZHbek-9XUdv_uorcsvZlRG78klR1Sm7cZWv95AhxZ64hVdU_FKaPQ2dREdM_B2WWaHB5xD0wI0ew/s400/patio,flank,lomein,granolabars+144.JPG" border="0" /></a><br /><br />These were so good and my coworkers inhaled them. I was really impressed. They were so easy to make and they made alot and I think for the upcoming school year they would make a great snack or quick breakfast. I think you could substitute any dried fruit or nuts you like to make it work for you, but definately try them. They are a keeper.<br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXgOLtoA2jLFH5I8Wc1wc9GGyLGhAg_BmLbGTRKjgBK7HmjEYGheuVu14fzZZlLSdOgVs3UUTJw2nQK2sDWG8pkB8MhHj5XsvNR_-saihEHRsQo_BA01SEO68oyxD6PDdKvIvQ7p2C_6I/s1600-h/patio,flank,lomein,granolabars+142.JPG"><img id="BLOGGER_PHOTO_ID_5365318832404157650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXgOLtoA2jLFH5I8Wc1wc9GGyLGhAg_BmLbGTRKjgBK7HmjEYGheuVu14fzZZlLSdOgVs3UUTJw2nQK2sDWG8pkB8MhHj5XsvNR_-saihEHRsQo_BA01SEO68oyxD6PDdKvIvQ7p2C_6I/s400/patio,flank,lomein,granolabars+142.JPG" border="0" /></a><br /><br /><br /><br />As you can tell by my picture, I did not let them sit for 2-3 hours, so they drooped a little for this shot. Ina would have never done that, she would have known better. Oh well.<br /><br /><br /><br /><div></div></div></div></div></div></div></div></div>Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com30tag:blogger.com,1999:blog-6141489386265846966.post-41353479036564732042009-07-31T07:05:00.007-04:002009-07-31T07:42:05.266-04:00Chocolate Peanut Butter Cookie DuoI had to do it, I just had to. I just saw these cookies yesterday over at Jenny's blog, <a href="http://www.picky-palate.com/2009/07/when-chocolate-cookie-went-rolling-with.html">Picky Palate</a>, I just knew I would have to make these ASAP. I am sure you are all familiar with Picky Palate, she has the most amazing things and her pictures are always awesome, so please go visit her, if you don't already. You will be sorry if you don't. You will be missing out on things like these cookies.The combo of chocolate and peanut butter is a big hit in our house and I love that I had everything on hand to make them. The Peanut Butter cookie dough has only 3 ingredients, 3 people, does it get easier than that. Here we go.<br /><br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5364581173456835058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZdhLtly-gTsbc1R_w9IyDiZW4MPqyB25AjrErz_1QA268IqcJArpYWMov0tEHndOM7Bveu4oBGIj656IT6fAydWHyM0Yh-rIHObqn2iJza62tnhNnQgd-u9waJktj28AWutvorerlz8/s400/cookies+003.JPG" border="0" />Chocolate Peanut Butter Cookie Duo<br /><br /><br />Peanut Butter Cookie dough<br /><br />1 cup creamy peanut butter<br />1 cup sugar<br />1 egg<br /><br /><br />Mix all together in a bowl until well combined, set aside<br /><br /><br />Seriously, how hard is that?<br /><br /><br />Chocolate chocolate chip Cookie<br /><br /><br />1 cup butter, softened<br />1 cup sugar<br />3/4 cup brown sugar<br />2 eggs<br />1 tsp vanilla<br />1 3/4 cup flour<br />1 1/4 cup hersheys cocoa<br />2 tsp baking soda<br />1/2 tsp salt<br />1 cup chocolate chips<br /><br /><br />Preheat oven to 350.<br /><br />Cream butter and sugars until well combined. slowly beat in eggs and vanila until well combined.<br /><br />Place flour,cocoa,baking soda and salt into a bowl, mix with fork .<br /><br />Add to wet ingredients along with chocolate chips, until just combined. </p><p></p><p>You will end up with these two doughs, yummy.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-y_6ZyrVDyxAYZ6IPavVIbzgbQ3F9RLMfCQPqZcSCu-p8FojkbG2pJYRGyEXYafKBi3TXYrbhJCdhdHLEi1I9pe64dzyidex2a-z8w48Oisx__AYq-R4dzJ2tMqzJOUZ5Zjkwd2K4ab0/s1600-h/cho+chip+peanut+butter+cookie+duo+002.JPG"><img id="BLOGGER_PHOTO_ID_5364581166547736514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-y_6ZyrVDyxAYZ6IPavVIbzgbQ3F9RLMfCQPqZcSCu-p8FojkbG2pJYRGyEXYafKBi3TXYrbhJCdhdHLEi1I9pe64dzyidex2a-z8w48Oisx__AYq-R4dzJ2tMqzJOUZ5Zjkwd2K4ab0/s400/cho+chip+peanut+butter+cookie+duo+002.JPG" border="0" /></a><br /><br />To Form Cookies:</p><p>Take 1 tablespoon of peanut butter dough and a tablespoon of choc cookie dough and gently press them together, forming a " not so perfect ball". Don't press too much, just stick them together and place on silpat or parchmant paper lined baking sheet.</p><p></p><p><img id="BLOGGER_PHOTO_ID_5364581158215178242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosjVhqxU4fUVxwgf0ENSkKYz9vV15PD24omGYN3NNkgG6V1IsHCT-UujAS59jKHFUJ4lWxJrigTBtk4VqE-QmgS2u907Kzj31-59KNAVjyOJdQxlKsrCZ8uzoz2QZ7pM4K8zOWG__l_Y/s400/cho+chip+peanut+butter+cookie+duo+008.JPG" border="0" /></p><p></p><p>Bake for 9-11 minutes or until cookies are cooked how you like them. Let cool 5 minutes before removing them to cooling rack. Enjoy, with a big, ice cold glass of milk.</p><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiizW7vqr2BDn8gVFnyncBEKU0TYzZ-lUhjlvPqzfHzgrv1UGina0FyqPjkggnuah3K0aBbTR5Ph8XKGszNrzIwuZJ1Da-MKY0GTvnFJldpvTYscx8AnOmj9XF2OvLiRw_B2_rnnfXbyUw/s1600-h/cho+chip+peanut+butter+cookie+duo+010.JPG"><img id="BLOGGER_PHOTO_ID_5364581149698541250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiizW7vqr2BDn8gVFnyncBEKU0TYzZ-lUhjlvPqzfHzgrv1UGina0FyqPjkggnuah3K0aBbTR5Ph8XKGszNrzIwuZJ1Da-MKY0GTvnFJldpvTYscx8AnOmj9XF2OvLiRw_B2_rnnfXbyUw/s400/cho+chip+peanut+butter+cookie+duo+010.JPG" border="0" /></a><br /><br />These cookies are so cool. They look great. They were big and chewy and you could definately taste both flavors. These will become a regular in my house.<br /><br /><div></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0MOElvjyvcJzzRy4rfi6idNW8SyvLoEVMnrt63uiHfypuD4-TDgmjBzw4zkav7XXiAb6tfdsYO7-a1dKEOsZ4TcMPRMzLpY1g-7h7KQm0o0EeF8ZiZ7IjU56FVjozGTLhdMIVmhMM9NY/s1600-h/cho+chip+peanut+butter+cookie+duo+011.JPG"><img id="BLOGGER_PHOTO_ID_5364581147768797730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0MOElvjyvcJzzRy4rfi6idNW8SyvLoEVMnrt63uiHfypuD4-TDgmjBzw4zkav7XXiAb6tfdsYO7-a1dKEOsZ4TcMPRMzLpY1g-7h7KQm0o0EeF8ZiZ7IjU56FVjozGTLhdMIVmhMM9NY/s400/cho+chip+peanut+butter+cookie+duo+011.JPG" border="0" /></a> I think the next time I will double the peanut butter dough, because it didn't make as much as the chocolate cookie dough. It worked out ok though, I just used the leftover chocolate dough to make delish chocolate chocolate chip cookies, that were awesome as well.<br /><br /><br /><br /><br /><div></div></div></div>Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com25tag:blogger.com,1999:blog-6141489386265846966.post-75209491724423329032009-07-27T17:15:00.006-04:002009-07-27T19:01:26.913-04:00I'm back...with Everything LoMeinHey everybody. I am back from the Jersey Shore,vacation was great, good weather,good friends and lots of sun at the beach but I swear it's like I never left. The kids are fighting, I am swamped at work and I am so far behind on commenting that I feel as if I am drowning. But never fear, I will catch up and I am sharing a really good recipe with you. This is a Rachael Ray recipe, I know, I know, some of you love her and some of you hate her, just deal with it and you will get something really good when it's done.The original recipe can be found <a href="http://www.foodnetwork.com/recipes/rachael-ray/everything-lo-mein-recipe/index.html">here.</a> I don't know why there are such RR haters out there. If you really look at her recipes, they are full of veggies and good stuff. So, for me, do me a favor, don't turn away , just read through and you might be surprised. My sister has made this recipe and I really was scared to try it. The ingredient list is long, and there is alot of prep work. There were a few things I did have to pick up at the store, but if you prep everything ahead of time, it comes together really quick.<br /><br /><br /><br /><br /><br />Everything Lo Mein<br /><br /><br /><br /><br /><br />Sauce:<br /><br />3 rounded tbsp hoisin sauce<br /><br />3 tbsp dark soy sauce(tamari)<br /><br />3 tbsp water<br /><br />2 tsp hot sauce( I used red hot)<br /><br /><br /><br />* I doubled the sauce<br /><br /><br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5363268083903521874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQGF6pl7Mi36UYOK6SI2OSqsPLyyYevAHLqUhvR9SjTun2vb3kKJsaUfIihBl42wPgVpiCuzyKATfsYzeKHy01SBQFA3z3XhA8nDG9SVA27QzRNl1Sz9hcwxY47cTR5GlkTXNMUecCVQ/s400/patio,flank,lomein,granolabars+126.JPG" border="0" />Everything Lo Mein<br /><br /><br /><br />3/4 pound spaghetti<br /><br />salt<br /><br />1/4 cup vegetable oil, divided<br /><br />2 large eggs, beaten ( I used 4)<br /><br />3 chicken cutlets, thinly sliced into strips<br /><br />3 thin cut pork chops, thinly sliced into strips<br /><br />black pepper<br /><br />2 tsp ground coriander<br /><br />2 inches fresh ginger, peeled and chopped or grated<br /><br />4 garlic cloves, minced<br /><br />6 scallions, cut into 3 inch lengths, then sliced lengthwise<br /><br />1/2 pound shitake mushrooms, chopped<br /><br />1 red bell pepper, cut into quarters,seeded,and sliced into strips<br /><br />1 small can sliced water chestnuts,drained<br /><br />1/2 pound shredded cabbage ( i used Napa)<br /><br /><br /><br /><br /><br /><br /><br />Mix together sauce ingredients and reserve.<br /><br />Bring pasta water to a boil, salt water, and cook spaghetti to al dente. I used this brand pasta.<br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5363268076781139554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh14f4-EkGK9gC5Lxi8B8KDnG814SGKgnFfnfLkH_jb1onZgIx-qcVYhwEu2-tB5msU2d3S2CBSWXduUsFoPJ9Fbt5456hIKbW80m-oj4n3dTDveljRhrcQBmB6TWgCzNHKyRNKfZlOfs0/s400/patio,flank,lomein,granolabars+128.JPG" border="0" /><br /><br />It is a little more expensive, but it is better than whole wheat pasta and has a low glycemic index and honestly I couldn't taste the difference and I felt better for eating it.<br /><br /><br /><br />Heat 1 tbsp vegetable oil in large non stick skillet. Scramble the eggs, remove and reserve.<br /><br />Season the meat with salt,pepper and coriander.<br /><br /><br /><br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5363268081162308514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiByASoaBAZgJ-L0YWXSTzyrMzoQ3Widm7Z796rl4dMe8Xvy7wfsZownbXCmwE3857TioSzVim1inpIZIkEN8ewKIMVX7TXwHDQWoxdSFBP1qEmMYQySBiwwS0vIavAO-MR3DJ9Q2VRGKM/s400/patio,flank,lomein,granolabars+127.JPG" border="0" />Heat remaining oil to a ripple, then add meat and stir fry for 4 minutes. Remove to a plate and keep warm. Add ginger,garlic, and veggies to pan. </p><br /><p><br /></p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPaA4RYqPuSkSZEiSC_-3ddy-allBPDFb6lvQG5HzwzWDYeRE3w2Gs6g08MvsWO3Tr5f93i-KJ4wXFQafjKf2PVGfp_UAGKtbgF54budgyj6w_p9eAlBn19HCUL6x24AVoWpdClqxfneY/s1600-h/patio,flank,lomein,granolabars+129.JPG"><img id="BLOGGER_PHOTO_ID_5363268068564045762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPaA4RYqPuSkSZEiSC_-3ddy-allBPDFb6lvQG5HzwzWDYeRE3w2Gs6g08MvsWO3Tr5f93i-KJ4wXFQafjKf2PVGfp_UAGKtbgF54budgyj6w_p9eAlBn19HCUL6x24AVoWpdClqxfneY/s400/patio,flank,lomein,granolabars+129.JPG" border="0" /></a><br />Stir fry veggies for 2 minutes, or to your liking, then drain and add pasta and eggs back to skillet. Return meat to the pan. Pour sauce over all and toss to combine. Remove from heat and let the liquids absorb a little.<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLxpeue7ctrDASLrZ9IJV_ccRM-zk0i1Cruq45ShL-7DOCA7E-mM2obIi_0LenXPxbgbnd2o98Sk8BgKBFOzBlzZP9_N9taK_Cm7OH8reGusJvu1pxAVMdIdAYgpARN66RqPwZ-fGUHCk/s1600-h/patio,flank,lomein,granolabars+131.JPG"><img id="BLOGGER_PHOTO_ID_5363267582031752434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLxpeue7ctrDASLrZ9IJV_ccRM-zk0i1Cruq45ShL-7DOCA7E-mM2obIi_0LenXPxbgbnd2o98Sk8BgKBFOzBlzZP9_N9taK_Cm7OH8reGusJvu1pxAVMdIdAYgpARN66RqPwZ-fGUHCk/s400/patio,flank,lomein,granolabars+131.JPG" border="0" /></a><br /><br />This makes enough to feed a small army and it tastes so much better the next day. I love chinese food but making your own will make you feel better about what you are feeding everyone. So let go of your misconceptions or just your annoyance with Rachael Ray and just give it a try, Please. For me.<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjiDpdA5VphqUSi6SLiRr5XX2fQ-r5I4wefffkbQyuhChJZOmwMWNHit8niKX-KKKYff97YTVsR9Tq0iOG_pp1hUp_eGoW_bmmXDFKT_PoYq45MiaQEez046PYBczhOc_Pl5yfH2q9fg8/s1600-h/patio,flank,lomein,granolabars+132.JPG"><img id="BLOGGER_PHOTO_ID_5363267578127805154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjiDpdA5VphqUSi6SLiRr5XX2fQ-r5I4wefffkbQyuhChJZOmwMWNHit8niKX-KKKYff97YTVsR9Tq0iOG_pp1hUp_eGoW_bmmXDFKT_PoYq45MiaQEez046PYBczhOc_Pl5yfH2q9fg8/s400/patio,flank,lomein,granolabars+132.JPG" border="0" /></a><br />Just for fun I am adding in some random pics. Here is our brand new stone patio, we just had put in on Saturday. I love it. Now I need patio furniture.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5363267569674974738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNm5hkh2vjX2TD9q_F3fV1JrD7g4xln0bSSmj-bVHQoFynHmrPSuvFzYHPLyhS_DMHHL-4R_4cFOWkCZVp9hcXf_48wJCxrCS5pIYA8zrKYarBVRQ3ivTmiNrd0wUkGfPnw4Nf4TAfb-4/s400/patio,flank,lomein,granolabars+121.JPG" border="0" /><br /><br /><br /><div><br />Here we are at the beach. The girls had an awesome time. I hope they remember these vacations, because they mean so much to me. Especially this one, my oldest lost her first tooth while we were away. I still cannot believe she is old enough for that to have happened.<br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5363267564850185618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUBUX1NkBba-0oBiX5MAhDY52HLS5aEjwAkZooVF_r8YBbgf-EMXoN_VKGYtzUe2HKItlwdzMGd8AlDu3mp7uC0fdvV5KDt0eT6TCYqpDov5lBoBcedHfenKBJffI-A54ORDSH-6vSZk/s400/ocean+beach+2009+160.JPG" border="0" /><br /><br />And of course, here is my sister, Donna, of <a href="http://mytastytreasures.blogspot.com/">My Tasty Treasures</a> and her FFH, who joined us for a day at the beach. Aren't they cute?<br /><div><br /><img id="BLOGGER_PHOTO_ID_5363277558634995346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMaFdHCNyD9BxYoXkriNRCrf38Qmc6yjrGtefjvpd06aPo_234PDMqHRqSh7Eu0lhS2xtbIQQoyb9hn_t1pMUVdmDQgBxcfW4oVgxWl8k9Dv6dOEmCiJOcnDiMor-XyWLrCK0MvzWfnCY/s400/ocean+beach+2009+172.JPG" border="0" /><br /><br /><br /><br />And finally, here I am , with my girls.<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOzQzIK1UY_Dx1uiJUtDhvk5AjyopjizlQ9-d-eLNED9HDu90E_bmVxkPY_oficiwdQLGir6TAsZwIfb28_gStkqzd-VeoXgNhPixKfXivezYqLyJOuLmMXA02CFcrstPK_VNdILQaJ-A/s1600-h/ocean+beach+2009+132.JPG"><img id="BLOGGER_PHOTO_ID_5363267563261535586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOzQzIK1UY_Dx1uiJUtDhvk5AjyopjizlQ9-d-eLNED9HDu90E_bmVxkPY_oficiwdQLGir6TAsZwIfb28_gStkqzd-VeoXgNhPixKfXivezYqLyJOuLmMXA02CFcrstPK_VNdILQaJ-A/s400/ocean+beach+2009+132.JPG" border="0" /></a><br />It was a great trip, but I am happy to be home. I missed all your posts and am anxious to catch up on all the good things that were made while I was gone.<br /><br /><br /><div></div></div></div></div></div></div>Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com30tag:blogger.com,1999:blog-6141489386265846966.post-32744654222661577582009-07-16T05:49:00.007-04:002009-07-16T06:31:07.374-04:00Vacation and Orange-Cranberry Walnut LoafWell it is that time of Summer. We are going off on vacation. We rent a beach house every year down the Jersey Shore. The girls are at a perfect age to enjoy the beach, the boardwalk and all the goodtimes we hope to have. I will be back in a wekk or so, so I am leaving you with one of my favorite breads, Orange- Cranberry Walnut Bread. Is it a bread or a poundcake, I don't know, I don't care, all I know is that is is really good and the smell it makes in your home while baking, well you will just have to see for yourself. How could anything that starts with these ingredients be bad? This recipe comes from <a href="http://goodthingscatered.blogspot.com/2008/10/orange-cranberry-walnut-loaf.html">Good Things Catered</a>. Her blog is really good, full of tons of great recipes. Check her out if you haven't already. There are so many things on there that I want to make and if they are all as good as this bread, I am hooked. The recipe is for 2 loaves, so cut it in half if you only want one. Or do what I did. You'll see. Be patient.<br /><br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5358993936054734946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnUedHaG6CHyAyDxDVDdzC0roOU2U2nTOPk98PDsRE1dVdo8i7aAkhmh1ZnPRt-tJMaMz37TrjVcjG7eRm4trYm2dvbFSdKrQROhukZUhj7j7hw_oovHKjMoTCSusaAPYuF_SZnFvjKY/s400/bbq+ribs,orange+cranberry+bread+003.JPG" border="0" />Orange- Cranberry Walnut Loaf<br /><br />3 cups flour<br />2 tsp baking powder<br />1/2 tsp salt<br />zest of 2 large oranges<br />zest of 1 large lemon<br />1/2 cup milk<br />1/2 cup freshly squeezed orange juice<br />12 tbsp unsalted butter,softened<br />1 1/3 cup sugar<br />4 large eggs, slightly beaten<br />1 tsp vanilla</p><p>1 1/3 cup chopped walnts</p><p>2/3 cup finely chopped dried cranberries</p><p></p><p></p><p>Directions:</p><p>Preheat oven to 350 and prepare loaf pans, spray with baking spray</p><p>In a large bowl,combine flour,baking powder and salt and whisk to combine; set aside</p><p>In medium bowl, combine milk,orange juice,zests,a nd whisk to combine; set aside</p><p>In bowl of stand mixer, combine butter and sugar and beat on high speed until light and fluffy in texture, about 3 minutes</p><p>Reduce speed to medium and incorporate eggs, one at a time,beating each until fully combined before adding another</p><p>Add vanilla and beat to combine</p><p>Reduce speed to low and add flour mixture in three parts, alternating with milk mixture, starting and ending with flour and mixing until incorporated.</p><p>Remove bowl from mixer and fold in walnuts and cranberries. Doesn't it look good so far?</p><p><img id="BLOGGER_PHOTO_ID_5358993931368386930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiSH8oDUfi8tryuEbLub5G_ZaNaxyD7Wr7fys6QQGe2y5ncuBv0JFbYLDMaV8KZayjsF5vX4Gm0LjZiRja7DZUT1X1ImWa-70PZlwsmmIsINluOwBJMKHlMZuiVp61sSOcP2JdtlC7mjg/s400/bbq+ribs,orange+cranberry+bread+004.JPG" border="0" /></p><p></p><p>Scrape batter into prepared pans and spread evenly.</p><p>Place in oven and bake until golden brown and toothpick inserted comes out clean, 35- 40 minutes, for mini loaves and 45-50 minutes for full sized loaves. Or if you don't want 2 loaves, do what I did, make 1 loaf and 12 muffins.<br /><br /><img id="BLOGGER_PHOTO_ID_5358993926990074498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilu9WqDz26bkKPPD8WBIbLm1lcU6d6QBxg7e0rX6QBHGi9ZEl1zb1VG5Kb1BPdSdCBKsLx79Z8ZttqQwTox_4kozOnWmO59fNATdfvbP-q_MORkyPmYgD1iwcIFCSm6n9Gb_FeY_Mn47U/s400/bbq+ribs,orange+cranberry+bread+005.JPG" border="0" /></p>If you make muffins, only bake 12-15 minutes, keep an eye on them. Let cool in pan for 10 minutes and remove and cool on rack. Cool completely before serving.<br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5358993683328273026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0RtwMjscSKC7serWjzqeehYmMvpWlBupTCI8CgDw9fy3XdEm7GvF862oVPTby8rWZTp2CUQWGnujkx9_MaZnsbfQjvLwyBnN6j0diAfGmiuhNdFUswHiA0SSnbBLuX-tkp2KGsVvm1ew/s400/bbq+ribs,orange+cranberry+bread+009.JPG" border="0" /><br /><div>I couldn't cut open the bread to show you because it was a thank you gift for someone I work with. But trust me the smell is amazing and it is so pretty when cut open.<br /><br /><img id="BLOGGER_PHOTO_ID_5358993668948620690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgByonvYtzGvrGsA-gPImxMJOxYprAsdX3oojEzE6ETURB_q8anEK00Ps0IvLrX9p9dL2BFvrX7-ADbJWkuypuGpmxvVgK2gRgoBU1wpOOsxFHjq8h_q6InpzOov5CzhZQeDXqZRHUMXY0/s400/bbq+ribs,orange+cranberry+bread+020.JPG" border="0" /><br /><br /><div><br />You know what I can show you, here are the muffins. Aren't they pretty?<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5358993685403231858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPHUowejHRq9PNoAU2yxgNCqX7RNMflZljHohQ9cTPw-SCUbSYffvs1srKbz-dsXYTpRNU1aGGTXy73f2r6Repqo9ATJ64_sYwKMFKgL9i6LHsoEXDFMrpVNY-ihASk6dATulMmbAqrPc/s400/bbq+ribs,orange+cranberry+bread+010.JPG" border="0" /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGbKHl3_ENGoz-_fIrEejA9-XSncmA8evuJEC53HPh8_wVFcN3k7pxol5nxbw4j0znL2PeNimDp2SZaCY2b-jmrWdBQynqSVY0o55QyqRq446Jo_B4g1Nd4o7R9az2iyEobzabOAVN2e4/s1600-h/bbq+ribs,orange+cranberry+bread+011.JPG"><img id="BLOGGER_PHOTO_ID_5358993677971471938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGbKHl3_ENGoz-_fIrEejA9-XSncmA8evuJEC53HPh8_wVFcN3k7pxol5nxbw4j0znL2PeNimDp2SZaCY2b-jmrWdBQynqSVY0o55QyqRq446Jo_B4g1Nd4o7R9az2iyEobzabOAVN2e4/s400/bbq+ribs,orange+cranberry+bread+011.JPG" border="0" /></a><br />This recipe comes out very moist and would be great for brunch or as a gift for the holidays, especially Christmas, with those festive red cranberries. So everyone have a great week and I cant't wait to see what you all will have done when I was gone.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5358993674580815586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Lvj8VB1GnErDLEri_Fgj1zOlUtqTMQOsr7FhzsdBmF_ZTlc52kCrfwwhyphenhyphenhrsVjWesbYbdkqbYL5O8JpgMkWl2X0Oy-epF8oi6FgEx65xvkyqgTf3Eo4lYSR9A9TqSPrUh3i0xk0xVOo/s400/bbq+ribs,orange+cranberry+bread+021.JPG" border="0" /><br /><br /><div><br />Here is the top of my bread. What, I told you I couldn't cut it.....lol. </div><div></div><div><br /></div><div><div></div></div></div></div></div>Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com30tag:blogger.com,1999:blog-6141489386265846966.post-16936522078654810112009-07-13T19:27:00.008-04:002009-07-13T22:05:07.345-04:00Melt in your mouth BBQ ribsI cannot lie. I have always been intimidated, let's be honest, just plain scared to try and make BBQ ribs. Let's face it, I live in New York and we are not known for our bbq ribs. But I love them so much and was determined to find a way to make them, and did I ever. These ribs are as advertised, melt in your mouth. I don't think it is so much the recipe but the method. Let me share with you. The original recipe comes from <a href="http://www.recipezaar.com/Beths-Melt-in-Your-Mouth-Barbecue-Ribs-Oven-107786">Recipezaar,</a> I have adjusted a few things and my changes are in parenthesis.<br /><br /><br />Melt in your mouth BBQ ribs<br /><br /><br />4lbs pork ribs ( I used Baby Back, from costco)<br /><br />3/4 cup brown sugar<br /><br />1 tsp hickory salt ( i used regular kosher salt)<br /><br />1 tbsp paprika<br /><br />1 tsp cumin ( my addition, not in original recipe)<br /><br />1 tbsp garlic powder<br /><br />1/2 tsp ground red pepper ( optional, I did not use)<br /><br />2 cups favorite BBQ sauce ( i use Sweet Baby Rays)<br /><br /><br />The Method:<br /><br /><br />Pre heat oven to 300.<br /><br />Peel off tough membrane that covers the bony side of the ribs.<br /><br />Mix together sugar and spices to make the dry rub.<br /><br />Apply rub to ribs on all sides.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpJwMpqfCz1crq-1U790VHuJxvwKiOXnC96MucMUCNL-zHOJOPHj1MX8Qrz532xHi1uTrS6WSWCG2sWayONIit6cZSGo6MOLewQ702h1F_owOyMH6DPOltKxCz7Eo1yS30w7-wqAXGII/s1600-h/bbq+ribs,orange+cranberry+bread+001.JPG"><img id="BLOGGER_PHOTO_ID_5358091385985699074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpJwMpqfCz1crq-1U790VHuJxvwKiOXnC96MucMUCNL-zHOJOPHj1MX8Qrz532xHi1uTrS6WSWCG2sWayONIit6cZSGo6MOLewQ702h1F_owOyMH6DPOltKxCz7Eo1yS30w7-wqAXGII/s400/bbq+ribs,orange+cranberry+bread+001.JPG" border="0" /></a><br />Lay ribs on 2 layers of foil, shiny side out and meaty side down. Lay 2 layers of foil on top of ribs and roll and crimp edges tightly, edges facing up and seal. At this point, I put them in the fridge and let them marinade in the rub for 4-6 hours.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Wvbe0-LBJpybwa_CmRJ5r3lrB1y0xPdyC9ILAIjRCWqNJ34MVQz3hX97qrr55SR9ISsftpZ7Y9oVlu8kC0C3b6vACk3712013w4PIbOSzXmD4rhL9Y-AbQ3dr0aajes3dumOjkLf9s8/s1600-h/bbq+ribs,orange+cranberry+bread+002.JPG"><img id="BLOGGER_PHOTO_ID_5358091035012616290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Wvbe0-LBJpybwa_CmRJ5r3lrB1y0xPdyC9ILAIjRCWqNJ34MVQz3hX97qrr55SR9ISsftpZ7Y9oVlu8kC0C3b6vACk3712013w4PIbOSzXmD4rhL9Y-AbQ3dr0aajes3dumOjkLf9s8/s400/bbq+ribs,orange+cranberry+bread+002.JPG" border="0" /></a><br /><br />Place on baking sheet, or as I did, use throw away aluminum pans, in case rub leaks. Bake 2-3 hours, I did 3, until meat is starting to shrink away from the ends of the bone.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEK3u667IRhdQ6CqDyI-Emaso0YoAj1B-Zj_TBUoYPN0Ge3AxSCV9oN-5BW_OaU6iErGuCjUo4DWGRNlX1Ie0i8fMHB9_5GYrbBKExsisFjB-erVMkA9g8mKPqDLYJ5CSQru3SfS5d3g/s1600-h/bbq+ribs,orange+cranberry+bread+008.JPG"><img id="BLOGGER_PHOTO_ID_5358091028715689826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEK3u667IRhdQ6CqDyI-Emaso0YoAj1B-Zj_TBUoYPN0Ge3AxSCV9oN-5BW_OaU6iErGuCjUo4DWGRNlX1Ie0i8fMHB9_5GYrbBKExsisFjB-erVMkA9g8mKPqDLYJ5CSQru3SfS5d3g/s400/bbq+ribs,orange+cranberry+bread+008.JPG" border="0" /></a><br />STOP. Right here at this point, you are good. You can eat them now, they are soooo good. But let's keep going and go for the gusto with the big finish. Remove from oven, unwrap ribs and apply BBQ sauce to both sides and carefully put on the grill. I say carefully, because at this point they are so tender they will fall apart if not handled with care. So, handle with care.<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWuAE3rmVoB9sKqm7qU82j6Hm6vVD6yYXlbsxhb3w7XGzAHmoO2on6PEah4YOzYtoA59Nq1UuFwfX36gn86cJv-Y6_cIrLfAIDrAtcXi4j66K_5NmhfWnx6mYk4p1Si8fSNFCV4jrQbSM/s1600-h/bbq+ribs,orange+cranberry+bread+014.JPG"><img id="BLOGGER_PHOTO_ID_5358091023438377282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWuAE3rmVoB9sKqm7qU82j6Hm6vVD6yYXlbsxhb3w7XGzAHmoO2on6PEah4YOzYtoA59Nq1UuFwfX36gn86cJv-Y6_cIrLfAIDrAtcXi4j66K_5NmhfWnx6mYk4p1Si8fSNFCV4jrQbSM/s400/bbq+ribs,orange+cranberry+bread+014.JPG" border="0" /></a><br /><br /><img id="BLOGGER_PHOTO_ID_5358091390815880674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAvA6ElElR9tBzmdBpt1BM_mB8rVruqvxPpadT3ugfkDBW-pcPDIAenuH2-wOOyRt1HSlRmUYiW92OSzkL_qv9mb84DHTFqKNyKKqFjdBj-LEN7ANh7Iid3t6Rfapd0IRWaKNFXKk8UcI/s400/bbq+ribs,orange+cranberry+bread+015.JPG" border="0" /><br />I was, once again, lucky enough to have my hubby man the grill, and grill those babies for 5 minutes on each side. Apply more BBQ sauce if you like. And please use a silicone brush. Dear hubby is old school and has a bristle brush and I was picking strands off my ribs all through dinner. It's time to embrace the 20th century, honey. Hurry up and join the rest of us. Good Lord. Very carefully remove ribs from the grill.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0eS0SNX81WVecZBjA_HP8DypvTLLCHDjN_KMF4ngrQoGUPSL6IbOwGnTGuBQxQlFjgnoKNaPsJ5AK1l5_6BhzBAzU1LZjvPlTEAl4ooEgl2HoJmIMh9cgrGTemNPB_0L82Jaxt_nhbpo/s1600-h/bbq+ribs,orange+cranberry+bread+017.JPG"><img id="BLOGGER_PHOTO_ID_5358091015719460226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0eS0SNX81WVecZBjA_HP8DypvTLLCHDjN_KMF4ngrQoGUPSL6IbOwGnTGuBQxQlFjgnoKNaPsJ5AK1l5_6BhzBAzU1LZjvPlTEAl4ooEgl2HoJmIMh9cgrGTemNPB_0L82Jaxt_nhbpo/s400/bbq+ribs,orange+cranberry+bread+017.JPG" border="0" /></a><br /><br />Get lots and lots of napkins and wet wipes and get to it. These are truly awesome and I love the easy clean up and the minimum effort these ribs require. So go forth and conquer your fear of BBQ ribs. I have and if a woman from New York can make Good ,old fashioned, messy,sticky ribs, you can too. Don't let me down.<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhft5fioDe9trOQZcouQEDnnZx-pLOMTcoj6uc4D3jgn70yHLHgv6-eOkhqrhU-Sw_-ZlScC1-w91eCrwzc7T-Wjkz58lkkM47zutQKEmjnX9VUTSCtt8E1SIqrqTDmlYbmweOjTUMV7ZA/s1600-h/bbq+ribs,orange+cranberry+bread+019.JPG"><img id="BLOGGER_PHOTO_ID_5358091005157100834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhft5fioDe9trOQZcouQEDnnZx-pLOMTcoj6uc4D3jgn70yHLHgv6-eOkhqrhU-Sw_-ZlScC1-w91eCrwzc7T-Wjkz58lkkM47zutQKEmjnX9VUTSCtt8E1SIqrqTDmlYbmweOjTUMV7ZA/s400/bbq+ribs,orange+cranberry+bread+019.JPG" border="0" /></a><br /><br /><br />Can you smell them?<br /><br /><br /><div></div></div></div></div></div></div>Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com29tag:blogger.com,1999:blog-6141489386265846966.post-63434152689469730182009-07-11T07:05:00.013-04:002009-07-12T14:57:13.594-04:00My favorite Chicken Salad,Sugar Cookie Bars and awardsFirst things, first. I have amazingly received another award. I never thought anyone would even look at my blog, let alone give me for an award for it and it is very rewarding for me. This Kreativ Blogger award comes from Teresa over at <a href="http://ablogaboutfood2.blogspot.com/">A blog about food. </a>Her blog is wonderful, she has great recipes, so if you haven't visited her, please do so today. You won't be disappointed.<br /><br /><br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5357170400100474162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 139px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrZ1gvu9-s52Pm8oseOeBF1_3PG84VcHf1gpl2-pjJKzLbHUrI3pgdjS2mM0STBFvQZnibDabFUUotIqIhC-kLQdk_EDD0Bwtd5ZRVQ19lWy1Gl-bRWDz32AidIi2ZK1qvtQBmZAdxls/s400/award+4.jpg" border="0" />I am giving you 2 recipes today, just because I feel like it. My kids are quiet, the husbands sleeping, so in between cutting out paper hands for the girls , I am posting my absolute favorite cranberry-walnut chicken salad and sugar cookiebars. First the chicken salad. This recipe comes from <a href="http://smittenkitchen.com/2008/10/cranberry-walnut-chicken-salad/">smitten kitchen.</a> I am sure most of you know about her blog. It is amazing. There are so many recipes and they all look so good. Go see, if you haven't already seen. You will be so happy you did. I love this salad because it has so many different textures, creamy and crunchy and just so good. I tweaked it a little to suit me. My changes will be in parenthesis.<br /><br /><br /><br /><br /><br /><br /><br />Cranberry-Walnut Chicken Salad<br /><br /><br />4 cups cubed cooked chicken<br /><br /><br />1 cup walnuts,chopped and toasted<br /><br />1 cup dried cranberries<br /><br />1 celery rib,diced into small bits<br /><br />2 tbsp chopped shallots<br /><br />2/3 -3/4 cup mayo ( i didn't measure, just put what looked right)<br /><br />3 tbsp Tarragon vinegar ( used white vinegar, its fine)<br /><br />2 tbsp finely chopped tarragon or herb of your choice( I used dill)<br /><br />1/2 tsp salt<br /><br />1/2 tsp pepper<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />The way I prepared my chicken, was The Barefoot Contessa way. I took 2 chicken breasts on the bone and drizzled them with olive oil and seasoned with salt and pepper.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5357378265985650514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAC1YmOPyZGpZcjpWLSgTHPWVRJX96q3Wz1zdec5_KjjyS74TFGHa8pQ03blhLtmB1s6hxyRGDws8nGA0KsPqXjO31ebMsMUC8EIYqqta-x__A5ZUGkajXx755t6fCG5zJ6DNxW5rnPuU/s400/kids,+chx+salad,sugar+cookies,yard+006.JPG" border="0" /><br />Roast at 425, for 40-45 minutes, or until they look like this:<br /><br /><img id="BLOGGER_PHOTO_ID_5357378255540976130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9GmcawWJzVuLyIXikrOV7l9bMvI7YUBXzlk-RoUeYhPHa17DdUy0B-dqlHmVFZkGrflZc4XtqkKLQoqryiOge-rtVN6nrQeEXbWwb3shMYZ9jUmxQtTPiK376xmArPE_bxIUiK4pPyP4/s400/kids,+chx+salad,sugar+cookies,yard+009.JPG" border="0" /><br />I know my picture is upside down. So dumb. Let the chicken rest and when it is cool enough to handle, shred it into large bowl.<br /><br /><img id="BLOGGER_PHOTO_ID_5357157406543840882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQF0tfg7yUEHWwoGT-a9uXGPyHZX4SpwpAkXVmSQfmFKqe4h7rojvphyphenhypheniyhGnZheHbPp0YDaH8tTYJi6P3Llaxi_-t3LnAuR6yYedCoZzuJf-xRy0w9NXTMyH0tuLIkBiuPk-YvkEdDPc/s400/kids,+chx+salad,sugar+cookies,yard+010.JPG" border="0" /><br />Then comes the hard part. Add all ingredients to the bowl with the chicken and mix well.<br /><br /><div><img id="BLOGGER_PHOTO_ID_5357157399239778898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh03oTVBjWVEX-rdxGRgJJokc1ADilMLIG_Ohj_58Tun8wqzL2pU_FHSZ9IvAOIXkY6eFkkVB1vD_8xBBQOV0h7O0EKZnrEPpTk1x-qEVl3ja6X2FFSYx7EyNhwaUUYlcuff4j9zU2aAAs/s400/kids,+chx+salad,sugar+cookies,yard+012.JPG" border="0" /><br />Refrigerate and enjoy on bread, english muffins, put it in wraps or enjoy it on toast. I am going to share one of my favorite appetizer s with you. Have you seen these little shells in the supermarket. When you see them, buy them. They are so versatile. Sweet or savory.<br /><br /><img id="BLOGGER_PHOTO_ID_5357157390278852994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPZeWu4tm6xB-5B5Hk3gJ5IB62j1M4yAS6UPnVCdIFiScmU7gwia8fHyz67W5XRJBgw4-jsAoQsitIe8nUnokbKBGLN2tEL5pDnG1Vn4RcNbTeDN8sx97-y_gK75_VsOipLYBeLkynFY/s400/kids,+chx+salad,sugar+cookies,yard+013.JPG" border="0" /><br /><br />I take a teasoonful of chicken salad and put it in a prepared shell and serve it as an appetizer. People love it.<br /><br /><img id="BLOGGER_PHOTO_ID_5357157387245685938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwrcsYF2RESRNcSeDyb-ALPjSQAnMQ4a9fuJSpLWkQwAyfDmgwGwyBcxIU5O3lWJX3Y7am4gmXyfeIyQPibfBBp_Jonm2SPQcSa2ligmb1LxObHrHav_kgQB6q0uCEpYaE_aXaKPmu6Kk/s400/kids,+chx+salad,sugar+cookies,yard+014.JPG" border="0" />And why wouldn't you? They are adorable and really tasty. Try it, you'll like it. </div><div></div><div><br /><div></div><div></div><div></div><div></div><div>Next up are sugar cookie bars, that's right you heard correctly. Sugar cookies as bar cookies. This recipe comes from <a href="http://stylishcuisine.com/?p=1033">stylish cuisine</a>, this blog is full of goodies you have to see to believe. So when you have a minute , go check it out. I'm sure you will like it. You will find things like this on there:</div><div></div><div></div><div><img id="BLOGGER_PHOTO_ID_5357157803689290322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijHyhvJ8gef43JsNumPvzC3U_MrRjwKPKAYlkD8OgVDKn_ILZWZJ2Ot5_PGNVoN5LwrF91kYJuHKuhUhPwzHwgLNYg3-XK5ecprHbOl6Hr7IMSkpMfbjNQhPKb56FUyzShmx-rAkydQaY/s400/kids,+chx+salad,sugar+cookies,yard+020.JPG" border="0" /><br />These sugar cookie bars are so easy and it makes a huge amount. They are perfect for a school bake sale or a big holiday party. The original version called for buttercream frosting, but I used a cream cheese frosting instead, I didn't want them overly sweet. I even cut down on the amount of sugar used. I only used 1 2/2 cups and it is just perfect to me. </div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>Sugar Cookie Bars</div><div></div><div></div><div></div><div></div><div>1 cup butter, room temperature</div><div>2 cups sugar ( i used 1 1/2)</div><div>4 eggs</div><div>2 tsp vanilla</div><div>5 cups flour</div><div>1 tsp salt</div><div>1/2 tsp baking soda</div><div></div><div></div><div></div><div>Cream butter and sugar, until fluffy.</div><div></div><div></div><div></div><div>Add eggs, one at a time, mixing after each addition.</div><div></div><div></div><div></div><div>Add vanilla and mix well.</div><div></div><div></div><div></div><div>In a separate bowl, combine flour,salt and baking soda.</div><div></div><div></div><div></div><div>Add dry ingredients to wet ingredients and mix until just combined.</div><div><br /></div></div><div><img id="BLOGGER_PHOTO_ID_5357158246301646258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsg8SwjYo3XwA-bWaxHWzLU11IvNAATl-OehfD_DhyoH7__-pvCybLhEerMJ6Tc4GLIEFFVKLB2N7bOW894-k5blT5CoPV0t82ovNCFadjlMiXOwUMcf4yRI5TvvaSBNWkpPCN5byh8yw/s400/kids,+chx+salad,sugar+cookies,yard+015.JPG" border="0" /></div><div>Spread into a greased jelly roll pan (13x18)<br /></div><div><br /><br /><br /></div><img id="BLOGGER_PHOTO_ID_5357158238156982514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTsSoo-zhf2PDekjl1edLSdpJcvRsh-WtfbKQfPOZE-cwDzRWEFERegK19RdVIjq4FdoyKcIIlpP9164ZVx1AJtbWP7Q9O6XNz0PGR8nC1OeJBnNcNDjkjPKW2WjLrriKWib6W4NmwWac/s400/kids,+chx+salad,sugar+cookies,yard+016.JPG" border="0" /><br /><br /><div><div>Bake at 375 for 10-15 minutes, or until golden and a toothpick comes out mostly clean. Cool completely and frost with your favorite icing. Cut into as many bars as you can. This makes alot!<br /><br /><br /><br /></div><img id="BLOGGER_PHOTO_ID_5357158231516959042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjufQxwnUbVteKsmM2TW2EHxG71xXUa_i5iMyKVH3bnxN-b3XRDPOCNN4RRqDZrcQlAya08fhId7xKqsAcox2mlMXSob9aYsDonjN9X0_YrzO5THeF1Rdwcv-TaFGzulKP_oaU1nGNVVh4/s400/kids,+chx+salad,sugar+cookies,yard+017.JPG" border="0" /><br /><br />I used cream cheese icing. I also doubled the icing , you can never have too much. Here is the recipe:</div><div></div><div></div><div></div><div></div><div>Cream cheese icing</div><div></div><div></div><div></div><div></div><div></div><div>1/2 cup butter ,softened</div><div>1 8oz package cream cheese, softened</div><div>1 tsp vanilla<br />3 1/2 cups powdered sugar</div><div></div><div></div><div></div><div>Beat together butter and cream cheese, add vanilla and then add powdered sugar. Beat until you reach the consistency you want.<br /><br /></div><div><br /><br /><img id="BLOGGER_PHOTO_ID_5357158222216049746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyHZ3PPC50ryWubmfMYPOJe1IRXB2Ec5YMRwtPCHmS42Xq2MCBQXr7cBGz18GFsmmFRlH5aVkAZ3icMzVSZEparNwYcF598SbFiv_9j83a4bUjbc4xhlkBINsi063fxc-vv4E1TvtDntE/s400/kids,+chx+salad,sugar+cookies,yard+019.JPG" border="0" /><br /><br /><br />Aren't they lovely? And the best thing about these cookies, think about the holidays. For Valentines day add a little red food coloring to the icing, St Patricks Day, add some green, how about Halloween add some orange food coloring and you will have a huge tray of the most festive cookies, at whatever party you are at.<br /><br /><br /><br /><br /><br /><div><br /><img id="BLOGGER_PHOTO_ID_5357157796479230738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHj_YewBEfizp9ghdJJJxlg86NiorsBcq9G3nPlZ_SqQR67x4UJQc_MbUMsQu0DjT5wf637oLx50Y7fLt1Q9Vi6X2m61jnPObS1kxDtBYyS1OyHcTkCF-9imUVYgvB6yGsxTojXIz2IvM/s400/kids,+chx+salad,sugar+cookies,yard+021.JPG" border="0" /><br /><br /><br /><br />I hope you try them, you will like them. They are a keeper.<br /><br /><br /><div><div><div><div><div><br /><br /><br /><br /><br /><div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div></div></div>Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com28tag:blogger.com,1999:blog-6141489386265846966.post-33414751960124052692009-07-07T16:46:00.007-04:002009-07-07T17:44:39.519-04:00Chocolate Meltaway Brownie BitesHey all, I hope everyone had a safe and fab 4th of July. Once again I find myself playing catch up with this blog and my comments, so please forgive me. I believe you will, once you see the beauties I made these with these brand spanking new Hersheys kisses that just came out. They are called chocolate meltaways. They have a velvety smooth center, at least thats what the bag says.<br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5355824268441206418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_YByhvaBEzqZSNFw8Rbs2pcTh0mKAu-V8yveijUplEDIqMBuVJGr_dhWmpRaJU2n4GtrTHq0r0G34xEkFAXWLtbuZEE9g_3FkWtF4s93-YnKbGz5i7hI1f3j_PM7_Ff8dq_ZhusPWAvA/s400/brownie+bites+virginia+001.JPG" border="0" />We went to my Brother-in- laws house in Virginia for the long weekend and as usual it was a great time. There was BBQ and of course, fireworks: </p><p><br /></p><img id="BLOGGER_PHOTO_ID_5355824269801541842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsn2rb6RKHkPyhG_PHY41Yui2V51I72sYKwdRhQqTHthFAgk-Xb9trPdGBwipsahNXGGTDMuecHT-r4T93bCwMEhrvZz-ZsXMzcHmYm7mglwuUjnBL7G8CmuRIiyzJGUppqsxKqiYHjic/s400/brownie+bites+virginia+046.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5355824275971596898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKa2I5bPw-Ew9lfEs_ps6nn99GPatLTNPeUj1yKKo0XsvuK9lMP8fqHqaKfxONYNMeqA8yylAbd-AlOhHg-EXL5bOXNu8CzR9fmEYUK1bql2jAnpSaZ4Gmm8CWjgzlUrSUrozGku7bWZU/s400/brownie+bites+virginia+040.JPG" border="0" />A good time was had by all, but by the end of the day, we were all tuckered out. Some of us more than others.<br /><br /><img id="BLOGGER_PHOTO_ID_5355824284366430658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyEm1IKh8bqifi17e9ikz0mQdLkVhnBVz312inwMCTcCH7t4wmnkAXkb4h5hs8qb54h_9-h_HSsZeqpa_FgNj_OLbKSkwiP1vSeeEpVUufmlKhd0Gw_Y92AcfTlhMn3u1JHtbnwbv1Ijc/s400/brownie+bites+virginia+055.JPG" border="0" />Now onto the brownie bites, I would say these definately fall somewhere between a brownie and a cookie and any recipe that calls for the use of my trusty, favorite mini muffin pan, I am all over that. This is a back of the package recipe, which I think makes life easier. Here we go:<br /><br /><br /><br /><br /><br /><br />Chocolate Meltaway Brownie Bites<br /><br /><br /><br />48 Hersheys kisses, brand Chocolate Meltaway Milk Chocolates<br />2/3 cup butter, softened<br />1-1/4 cups sugar<br />1 tbsp water<br />1 tsp vanilla<br />2 eggs<br />1-1/2 cups flour<br />1/2 cup cocoa<br />1/2 tsp salt<br />1/4 tsp baking soda<br />powdered sugar<br /><br /><br /><br />Directions:<br /><br /><br /><br />Remove wrappers from chocolate; place in freezer while preparing and baking cookies. VERY IMPORTANT!!<br /><br /><br /><br />Beat butter, sugar,water and vanilla in a large bowl on medium speed of mixer until well blended. Add eggs; beat well<br /><br /><br />Stir together flour,cocoa, salt and baking powder.<br /><br /><br />Gradually add to butter mixture, beating on low speed until well blended.<br /><br /><br />Cover and refrigerate dough about 2 hours or until firm enough to handle.<br /><br /><br />Heat oven to 350.<br /><br /><br />Line 48 small muffin cups with foil baking cups or spray well with cooking spray.<br /><br /><br />Shape dough into 1 inch balls; place in prepared muffin pan.<br /><br /><br />Bake 11-13 minutes or until cookie surface is set. I say more around 12 minute mark.<br /><br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5355824288685090370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pOrObhWHzmhCAu74rzwaZf3t9jUHUcopR2tJcR_V909ROIcUU9_lyDlS7IIjHo2twsYGDzQXcKjwMob-n22Idcrik7ZN17YnUFBdseLPRhqXy3pVuXVKiCAIuyFxyUCdRjqkNRzRPx4/s400/brownie+bites+virginia+057.JPG" border="0" /><br />The cookies will appear soft and moist. Do not overbake. Cool about 5 minutes on wire rack.<br /><br />Dust cookie tops with powdered sugar.<br /><br /><br /><br /><br />Press one frozen kiss into surface of eah cookie. Cool completely in pan on wire rack.<br /><br />Makes about 4 dozen cookies.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5355825199429632178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYA0MxbN4GjH4KWthaLp9RACg0vFOQtuPQ9WCAdXUbjOPtTwDBeyMeLh6KurXigc1xgL3_P8mV0pUbRiYj0Ifk9O0o6NHj7XKXCqHYXRkUhFA3ncO_MDJqoCo5zgT4Wdo_pz_7lw08yr0/s400/brownie+bites+virginia+059.JPG" border="0" /><br /><br /><br />I have to admit I did things a little different. I placed the kiss, about a minute after taking them out and I didn't dust them with powdered sugar until the next morning. I refrigerated them overnight. And they came out like this:<br /><br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5355825202878393522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUZwpzCVDWInCcP9LM74mX4ru4Z6OjB3i8T0nUxO_md6mskyjUE2Fy-h5MMbzsosi2Q6U2vpLVgtbYvU4zhK_oZnfuCu7xfOOxVh2Tri4DvAsz9OKeW5MvKtXl9XNsj9BEx5ZHMx0OOs/s400/brownie+bites+virginia+060.JPG" border="0" />They were a huge hit with my husband and my office co-workers. The oohs and ahhs made it all worth while. I love oohs and ahhs, don't you? Great for a party or a housewarming gift. These are a keeper in my book.<br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5355825212788603074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAWqUKatmIyQmy32KmnFCR6IkTjvl_gWpHIhfWn3Pq0Bnpq1GSwoAmOapHVOQj5w3RsRg2RqZajuyz3JmH90WbcH12ktMOYl8vMvAbX_Oy1tDMaBVHTCUI7OIw6_dVtJHXuu9AtJ6uL0/s400/brownie+bites+virginia+063.JPG" border="0" /><br /><br />Can you smell them? Can you? They are calling you, don't be afraid, they won't hurt anything but your waistline......lol......<br /><div><br /><br /><br /><br /><br /><br /><br /><div><br /><br /><br /><br /><br /><br /><br /><br /><div><br /><br /><br /><br /><br /><br /><br /><br /><br /><div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div>Denisehttp://www.blogger.com/profile/02293415570189074777noreply@blogger.com27