tag:blogger.com,1999:blog-41567951122513559452024-02-19T19:46:39.372-06:00DAILY CELEBRATIONIf the divine creator has given us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony.
–Fernand PointUnknownnoreply@blogger.comBlogger154125tag:blogger.com,1999:blog-4156795112251355945.post-84792317907915736232014-06-24T11:59:00.002-05:002014-06-24T11:59:25.234-05:00MEXICAN PULLED CHICKEN<span style="font-family: inherit;">This recipe is so good and can be used with so many different Mexican dishes: Tacos, Quesadillas, Enchiladas, Mexican Lasagna, Nachos, etc...</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I cut the recipe in half and it was enough for at least 12-14 small tacos.</span><br />
<span style="font-family: inherit;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikIu3hH76tNxp5gDjccPImgluU3HZAmHBmjwF6Ovo-MM48m_nGTOp_upelpEhS5wLchkxDqo9CL5mp2fB3eighzSlk8lNJGR9oDutep17eMphdTZRiLUg3Tv64Sj0kQTgciT-btfu3BI8/s1600/pulled_chicken_1+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikIu3hH76tNxp5gDjccPImgluU3HZAmHBmjwF6Ovo-MM48m_nGTOp_upelpEhS5wLchkxDqo9CL5mp2fB3eighzSlk8lNJGR9oDutep17eMphdTZRiLUg3Tv64Sj0kQTgciT-btfu3BI8/s1600/pulled_chicken_1+(1).jpg" height="361" width="400" /></a></div>
<h4>
<span style="font-family: inherit;">Ingredients</span></h4>
<ul id="zlrecipe-ingredients-list" style="background-color: white; border: 0px; color: #535651; line-height: 1.5em; list-style: none; margin: 1em; padding: 0px 0px 0px 2.4em; vertical-align: baseline;">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 sweet red pepper, stemmed and seeded and cut into large rings or chopped</span></li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 large onion, trimmed and cut into large rings or chopped</span></li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">4 pounds boneless skinless chicken breast halves, trimmed (or 2 lbs chicken breast & 2 lbs chicken thighs)</span></li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">4 tablespoons cider vinegar</span></li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">2 (14.5) ounce cans diced tomatoes</span></li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">4 tablespoons tomato paste</span></li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">4 tablespoons Agave Nectar</span></li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">2 tablespoons whole grain mustard</span></li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">2 teaspoons onion powder</span></li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 teaspoon cumin</span></li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 teaspoon chili powder</span></li>
<li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 teaspoon garlic powder</span></li>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 teaspoon Tabasco sauce</span></li>
<li class="ingredient" id="zlrecipe-ingredient-14" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 tablespoon oregano</span></li>
<li class="ingredient" id="zlrecipe-ingredient-15" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 tablespoon coriander</span></li>
<li class="ingredient" id="zlrecipe-ingredient-16" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">2 tablespoons hot sauce</span></li>
</ul>
<h4>
<span style="font-family: inherit;">Directions</span></h4>
<span style="background-color: white;"><ol style="color: #535651; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"><span style="font-family: inherit;">
<li><span style="font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Preheat oven to 275 degrees.</span></li>
<li><span style="font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Spray a pan or glass baking dish with non-stick cooking spray and lay pepper and onion rings on the bottom.</span></li>
<li><span style="font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Lay chicken over onions and peppers.</span></li>
<li><span style="font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">In a medium sauce pan, place all other ingredients and heat to a boil. Stir to combine ingredients and remove from heat.</span></li>
<li><span style="font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Pour the tomato mixture over the chicken. Cover with foil. </span></li>
<li><span style="font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Place in oven for three hours.</span></li>
<li><span style="font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Remove the pan from oven and peel off foil.</span></li>
<li><span style="font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Place chicken on a cutting board and shred with two forks. (It should come apart VERY easily).</span></li>
<li><span style="font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Pour remaining mixture from baking dish into a strainer and strain out most of the liquid then place back into baking dish</span></li>
<li><span style="font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Place pulled chicken meat back in with tomato mixture in baking dish and mix to combine.</span></li>
</span></ol>
<span style="color: #535651;"><br /></span></span><br />
<div>
<span style="background-color: white;"><span style="color: #535651;">Source: <a href="http://www.afamilyfeast.com/mexican-pulled-chicken/">A Family Feast</a></span></span></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4156795112251355945.post-3405936391915289952014-06-23T10:46:00.000-05:002014-06-23T10:47:08.413-05:00WHITE STRAWBERRY SANGRIA<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">My roommate is abandoning me (errr... getting married... whatever...) so we had to throw a party! Her wedding color is blush, so everything was blush colored at the shower - including this yummy white sangria! I made it mainly because the color went with the theme - but It was so refreshing, I will most definitely be making this again soon.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbNohsZOaIWCnkYcwUfS0Z42E8rNm3Pnz7iDnCRWkEHEozbSahCdRDc57g0j2puXch08FBov19tUOYUa76d9lei7xhvKplgVlXfYcNd8SeDbJY_nZtA8U6vxAI_uP0Mg1gGe-xB-MsvXA/s1600/IMG_98751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbNohsZOaIWCnkYcwUfS0Z42E8rNm3Pnz7iDnCRWkEHEozbSahCdRDc57g0j2puXch08FBov19tUOYUa76d9lei7xhvKplgVlXfYcNd8SeDbJY_nZtA8U6vxAI_uP0Mg1gGe-xB-MsvXA/s1600/IMG_98751.jpg" height="400" width="285" /></a></div>
<h4>
<span style="font-family: inherit;">INGREDIENTS:</span></h4>
<div class="ingredients" style="border: 0px; box-sizing: border-box; color: #393637; font-size: 13px; line-height: 22.100000381469727px; margin: 0px 0px 20px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit; font-style: inherit; font-weight: inherit;">2 lemons, thinly sliced</span><br />
<span style="font-family: inherit; font-style: inherit; font-weight: inherit;">1 apple, cored and sliced (any kind)</span><br />
<span style="font-family: inherit; font-style: inherit; font-weight: inherit;">1 cup strawberries, hulled and sliced lengthwise</span><br />
<span style="font-family: inherit; font-style: inherit; font-weight: inherit;">1 750 ml bottle white wine (a dry-ish white wine is best - I like Sauvignon Blanc or Chardonnay)</span><br />
<span style="font-family: inherit; font-style: inherit; font-weight: inherit;">1/2 cup light rum</span><br />
<span style="font-family: inherit; font-style: inherit; font-weight: inherit;">4 cups lemon-lime soda</span></div>
<h4>
<span style="font-family: inherit;">DIRECTIONS:</span></h4>
<div class="instructions" style="border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div class="ERIngredients" style="border: 0px; box-sizing: border-box; color: #393637; font-size: 13px; font-style: inherit; font-weight: inherit; line-height: 22.100000381469727px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
</div>
<div class="ERInstructions" style="border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="color: #393637; font-family: inherit; font-size: 13px; font-style: inherit; font-weight: inherit; line-height: 22.100000381469727px;">Add lemon slices to a large pitcher, then the apples, then the strawberries. </span><span style="color: #393637; font-family: inherit; font-size: 13px; font-style: inherit; font-weight: inherit; line-height: 22.100000381469727px;">Pour the wine and rum over the top. </span><span style="color: #393637; font-family: inherit; font-size: 13px; font-style: inherit; font-weight: inherit; line-height: 22.100000381469727px;">Cover and place in the refrigerator for 4 - 5 hours.</span><br />
<span style="color: #393637;"><span style="line-height: 22.100000381469727px;"><span style="font-size: x-small;"><br /></span></span></span><span style="color: #393637; font-family: inherit; font-size: 13px; font-style: inherit; font-weight: inherit; line-height: 22.100000381469727px;">Remove from refrigerator and add the lemon lime soda. Add a few pieces of the fruit to your glass and pour sangria over to serve.</span><br />
<span style="color: #393637; font-family: inherit;"><span style="line-height: 22.100000381469727px;"><span style="font-size: x-small;"><br /></span></span></span><span style="color: #393637; font-family: inherit; font-size: x-small;"><span style="line-height: 22.100000381469727px;">Source: <a href="http://www.kitchentreaty.com/white-strawberry-lemon-sangria/">Kitchen Treaty</a></span></span></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4156795112251355945.post-26206583015649666062014-06-20T16:23:00.001-05:002014-06-20T16:23:43.819-05:00SUGAR COOKIES<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvioA_676GulpioGWM4Rtmd7qghNo9lAkSfugOSwymwpeDmZ7LWmWamg9xXOLgvUZ37fnP8EVNJcPDXTjLLRGiZso4iptSGHPS69fHzVXZ3avF-y2VzYcY4M8qKIJlnOzx2hBsRiG3Cv8/s1600/sugarcookies-stars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvioA_676GulpioGWM4Rtmd7qghNo9lAkSfugOSwymwpeDmZ7LWmWamg9xXOLgvUZ37fnP8EVNJcPDXTjLLRGiZso4iptSGHPS69fHzVXZ3avF-y2VzYcY4M8qKIJlnOzx2hBsRiG3Cv8/s1600/sugarcookies-stars.jpg" height="265" width="400" /></a></div>
<h4>
Ingredients:</h4>
<div>
3 cups flour</div>
<div>
3/4 tsp baking powder</div>
<div>
1/2 tsp salt</div>
<div>
1 cup unsalted butter, softened</div>
<div>
1 cup sugar</div>
<div>
1 egg, beaten</div>
<div>
1 Tbsp milk</div>
<div>
Powdered sugar, for rolling out dough<br /><div>
<br />
<h4>
Directions:</h4>
Sift together flour, baking powder and salt. Set aside. Place butter and sugar in a large bowl of an electric stand mixer and beat until smooth and light in color. Add the egg and milk and beat to combine.<br />
<br />
Put mixer on low speed and gradually add flour. Beat until mixture pulls away from the side of the bowl. Divide the dough in half and wrap in wax paper. Refrigerate for 2 hours.<br />
<br />
Preheat oven to 375 degrees.<br />
<br />
Sprinkle surface where you will roll out the dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time. Sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. Try to roll out quickly to keep the dough cold.<br />
<br />
Cut dough into desired shapes. Place on a greased baking sheet and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges. Rotate the cookie sheet halfway through baking time. <br />
<br />
Let sit on baking sheet for 2 minutes after removal from oven, and the move to complete cooling on wire rack. <br />
<br />
Serve as is, or ice as desired. Store in airtight container for up to 1 week.<br />
<br />
Source: <a href="http://www.foodnetwork.com/recipes/alton-brown/sugar-cookies-recipe.html">Alton Brown</a></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4156795112251355945.post-83333557754517839552014-06-17T14:00:00.001-05:002014-06-17T14:00:34.148-05:00STRAWBERRY SCONE SHORTCAKE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhChS3iB9qMe5Vtix6g2VwbqM_j0nDTwgbd-89NqyzMVYsaEU8XCPor9nD7dflXNjM_7LnWEvtJkyPvos4hhkJcICFsBSq3NgR8h9CL3K9swyUW8B0262gNd_jLB92U_WeZNHo9X1ADP9I/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhChS3iB9qMe5Vtix6g2VwbqM_j0nDTwgbd-89NqyzMVYsaEU8XCPor9nD7dflXNjM_7LnWEvtJkyPvos4hhkJcICFsBSq3NgR8h9CL3K9swyUW8B0262gNd_jLB92U_WeZNHo9X1ADP9I/s1600/photo+2.JPG" height="300" width="400" /></a></div>
<div>
<br /></div>
<h4>
INGREDIENTS:</h4>
<div>
SCONES</div>
<div>
For the "Shortcake" part you can use this <a href="http://daily-celebration.blogspot.com/2011/04/basic-scones.html?showComment=1395203143016#c1590180013143332533">Basic Scone</a> recipe. <div>
<br /></div>
<div>
SWEET STRAWBERRIES</div>
<div>
1 container of strawberries<div>
<div>
1/2 cup of sugar</div>
<div>
<br /></div>
<div>
WHIPPED CREAM</div>
<div>
Whipping cream</div>
</div>
</div>
</div>
<div>
sugar to taste</div>
<div>
<br /></div>
<h4>
METHOD:</h4>
<div>
Wash and cut up the strawberries. Add the sugar on top and set in the refrigerator for at least an hour and up to overnight. The strawberries and sugar will create a sweet syrup, so be sure to mix the strawberries before serving to get the yummy syrup.</div>
<div>
<br /></div>
<div>
Make the scones according to the recipe found <a href="http://daily-celebration.blogspot.com/2011/04/basic-scones.html?showComment=1395203143016#c1590180013143332533">here</a>. The only edit to this recipe would be to add sugar to the top of the scones before baking after you brush the top with egg. I would also add more sugar to the top as soon as they come out of the oven, while they are still hot. Instead of small circles, you can cut the scones in any shape and size you want.</div>
<div>
<br /></div>
<div>
In a mixer, add the whipping cream and sugar to taste. One cup cream would use about 2-3 TBSP of sugar - but some like it sweeter, some like it less sweet. Whip the cream and sugar together until soft peaks form. You can also use a whisk or a handheld mixer. (Watch <a href="http://www.realsimple.com/food-recipes/cooking-tips-techniques/baking/whip-cream-00000000002253/">this video</a> to learn to make perfect whipped cream.) </div>
<div>
<br /></div>
<div>
Cut the scones in half (can be warm or cooled). Add the strawberries and syrup and whipped cream. Top with the top of the scone.</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4156795112251355945.post-52418969778533789722014-02-27T13:49:00.001-06:002014-02-27T13:49:38.999-06:00AGUA DE SANDIA (WATERMELON WATER) <div class="separator" style="clear: both; text-align: center;">
</div>
<div style="margin-left: 1em; margin-right: 1em;">
<img height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5pCP6PB38QMkyVHGFvKXSFtptz8mWLYij4fgN7sqSbrkEednHK7Wy2SAGcWyu8vcJDDuz5dety0vvhcXXG2KKXsEMTZXVVckHSzVQ0saVgClegFczwFrq1sIc967VL6PSPXE_R1phz20/s400/pitcher-watermelon-agua-fresca.jpg" width="266" /></div>
<br />
<br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Ingredients:</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><br />
<ul style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">6 cups seedless watermelon cubes</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">3/4 cup water</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">4 thin lime slices, for garnish</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">a few sprigs mint, for garnish</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">ice</li>
</ul>
<br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Directions:</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">In the blender combine the watermelon and water and puree until smooth. Pour into a pitcher and garnish with sliced limes and a spring of mint.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">To serve, place the ice in each glass and pour the watermelon agua fresca. Garnish each glass with a lime wedge and serve.</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><br /></span>
<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 14px; line-height: 19px;">Can I add a little vodka to this? I think so!</span></span><br />
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<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 14px; line-height: 19px;">Source: <a href="http://www.skinnytaste.com/2013/08/agua-de-sandia-watermelon-water.html#more">SkinnyTaste.com</a></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4156795112251355945.post-60287911674498234232014-01-03T14:58:00.001-06:002014-01-03T14:58:19.820-06:00BAKED BEANS<div style="background-color: white; border: 0px; color: #5f6161; line-height: 19px; outline: 0px; padding: 15px 20px 0px; vertical-align: baseline;">
<span style="font-family: inherit;">oh-muh-gah these are the most amazing baked beans ever! Summer can't get here fast enough...</span><br />
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<span style="font-family: inherit;">8 thick slices bacon, halved</span><br />
<span style="font-family: inherit;">1 medium onion, cut into small dice</span><br />
<span style="font-family: inherit;">1/2 medium green pepper, cut into small dice</span><br />
<span style="font-family: inherit;">3 large cans (28 ounces each) pork and beans</span><br />
<span style="font-family: inherit;">3/4 cup barbecue sauce</span><br />
<span style="font-family: inherit;">1/2 cup brown sugar</span><br />
<span style="font-family: inherit;">1/4 cup distilled or cider vinegar</span><br />
<span style="font-family: inherit;">2 teaspoons dry mustard or 2 tablespoons Dijon</span></div>
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<span style="font-family: inherit;">Adjust oven rack to lower-middle position and heat oven to 325 degrees. </span><br />
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<span style="font-family: inherit;">Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). </span><br />
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<span style="font-family: inherit;">Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 - 2 1/2 hours. Let stand to thicken slightly and serve.</span><br />
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<span style="font-family: inherit;">Serves up to 18</span><br />
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<span style="font-family: inherit;">Recipe from <a href="http://thepioneerwoman.com/cooking/2009/08/the-best-baked-beans-ever/">The Pioneer Woman</a></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4156795112251355945.post-54569740748526887302013-11-04T01:48:00.001-06:002013-12-25T01:20:48.988-06:00God ALWAYS promises His nearnessTonight my roommate walked in the door and said she had a lot to get done before she went to bed. So naturally she sat down in our living room and we proceeded to talk for 3 1/2 hours... <div><br></div><div>This blog was intended to house my recipes so that when I'm at the grocery store I can pull them up on my phone for easy access. That was it. I never planned on anyone else seeing these posts. But tonight was a special sort of night, and I just felt like sharing. </div><div><br></div><div>I have been struggling with loneliness for a while. Not the loneliness of being single, but just of being alone. Singleness for me is hard not just for the lack of a guy, but the constant lack of constants in life that go along with singleness. The constant changing of roommates, friend groups, places to live, etc. And when I'm honest, I'll admit I bought my condo not because it was a wise financial decision, but because it was something I could control and could make a constant. If I was going to have a revolving door of roommates at least I could stay in one place to call my home. I'm not sure that my theory is entirely healthy, but it has provided a sence of peace. </div><div><br></div><div>As I was "talking" to my roommate (read: laying on the couch giving my roomate some counseling practice) we just kept coming back to the "core" people in your life. I have my parents, but that's it. But the reality is my parents aren't promised to me. A phrase that is on replay in my mind some days came from a former pastor at my church who said "God doesn't promise good things always, but he ALWAYS promises his nearness" - and isn't his nearness all that matters, really? </div><div><br></div><div>As a society, we run to all sorts of things during times of struggle - we run to busyness (just keep your mind off it - go shopping, bake a cake, work more, join kickball), we hide and isolate ourselves, or my personal go-to: people. I value relationships above anything else. Above my relationship with my savior. </div><div><br></div><div>God revealed this about a year ago on a 3-day weekend. I had every minute planned out - going to the lake on Saturday, brunch on Sunday, coffee with a friend in the afternoon, church then dinner - and then something else clearly very important on Monday (I can't remember what) - all with different people. And starting on Thursday, one by one, my plans got cancelled for various reasons - not one thing remained on my calendar. (Clearly a God thing.) Just the thought of 3 days sitting at home alone made me so lonely I almost felt sick to my stomach. But God didn't let me just be sad - I podcasted 2 whole series and spent the entire weekend in the word. It was the least lonely I had felt in years. That was the weekend God said "love and value your friends, but NEED me." </div><div><br></div><div>Maybe one day I will only have to learn a lesson once... That day hasn't come yet and I still struggle with this. </div><div><br></div><div>I feel like society treats relationships like a movie - we spend a few hours and are entertained, and as soon as another movie is released we move on to the next. But I don't like that! I know relationships are constantly changing. But I want to build relationships and invest in people and feel invested in. And while this may be a good thing - it has become the primary thing in my life that takes the place of Christ. I run to relationships to feel needed and loved, to feel useful and desired as a person. And if I go a night without someone texting me - well then I'm all alone and have no friends. Obvi. </div><div><br></div><div>I don't really know what all of this means, but I am grateful for a God who lovingly reveals our idols, whether they are "typical" idols or not. And what is a "typical" idol anyway? I'm grateful for good biblical teaching that warns against the "morally neutral" things in our lives that we can place as idols. I'm praying that I (and we as a society and community) will find our rest and hope solely in The Lord, and that the people He puts in my life will be used to draw us nearer to Himself, and not to fill a void only a relationship with Christ can fill. </div><div><br></div><div>So that's all I got... Good night! </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4156795112251355945.post-53135778944031071532013-11-02T16:28:00.001-05:002013-11-02T16:28:43.135-05:00PULLED PORK<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLtdaIQBdwtXhCOjpC6e4nbnU8XCpInBJ8hUpqH499ErQjk0PAglrjo8ph4G_zQSkhur7HYHVGLq9G8Re89swDgEL2xyetCEZVqxLTl2W1Rb93ndJnGqf22-dx2G5-Yg3HPtlKN0rIEYU/s640/blogger-image-1925087918.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLtdaIQBdwtXhCOjpC6e4nbnU8XCpInBJ8hUpqH499ErQjk0PAglrjo8ph4G_zQSkhur7HYHVGLq9G8Re89swDgEL2xyetCEZVqxLTl2W1Rb93ndJnGqf22-dx2G5-Yg3HPtlKN0rIEYU/s640/blogger-image-1925087918.jpg"></a></div><br></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">One of the easiest meals I've ever made! 3 ingredients is all you need for this pulled pork and you can make sandwiched, tacos, quesadillas and more. Yum!!!</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Pork shoulder (2 - 3 lbs)</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1 can of Root Beer (or Dr. Pepper)</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">BBQ sauce</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Cook pork shoulder and Root Beer together in slow cooker on low for 8 hours. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">After pork shoulder is cooked, shred using 2 forks. Add a whole bottle of BBQ sauce and mix together. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"> Eat as a sandwich, taco or quesadilla topped with slaw (I use bagged close slaw mixed with a little ranch dressing). </font></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4156795112251355945.post-38286899742037210832013-10-21T12:16:00.000-05:002013-10-21T12:16:16.301-05:00STAMPEDE 66 BUTTERSCOTCH PUDDING WITH SALTED CARAMEL<br />
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One of the MOST amazing desserts I have EVER put into my mouth. <br />
<span style="font-family: inherit;">Stampede 66 Butterscotch Pudding with Salted Caramel</span><br />
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<b>For the butterscotch pudding:</b><br />
9 sheets gelatin<br />
9 cups heavy cream<br />
20 ounces butterscotch candies, crushed<br />
8 egg yolks<br />
1 vanilla bean, split and scraped<br />
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<b>For the Caramel:</b><br />
1/3 cup granulated sugar<br />
1 cup light brown sugar<br />
1/4 cup pure maple syrup<br />
1/4 cup dark corn syrup<br />
1 cup heavy cream<br />
1 teaspoon sea salt<br />
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Unwrap the candies. Place candies in a ziplock bag and crush them with the bottom of a pot or rolling pin until they resemble small pebbles. This will facilitate the melting process. <br />
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Place crushed candies into a pot with 9 cups heavy cream and vanilla bean. Slowly bring to a boil over a low flame, insuring that the candies are completely melted.<br />
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Soak the sheets of gelatin in cold water until they become soft. Remove softened sheets from water and squeeze out the excess water. Place gelatin leaves in hot cream base and stir until the leaves have dissolved. <br />
In a mixing bowl, beat the egg yolks for one minute, then graually add the cream mixture. Stir to thoroughly combine then strain the mix through mesh strainer. Let the mixture cool slightly.<br />
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Meanwhile, prepare the caramel.<br />
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Mix all the ingredients, except the salt, in a heavy-bottomed saucepan. Cool over high heat until the mixture reaches 200 degrees on a candy thermometer. <br />
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Let cool for 20 minutes and skim the surface if neccesary/ When caramel has cooled, pour about 2 tablespoons into the desired containers. Sprinkle a little of the salt on top, then refrigerate for 20 minutes.<br />
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Remove the containers with caramel from the refrigerator and pour the pudding 3/4 of the way up the side. Refrigerate overnight and serve with a little whipped cream and a cookie.<br />
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<br />Source: <a href="http://www.texasmonthly.com/story/butterscotch-pudding-salted-caramel">Texas Monthly</a><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4156795112251355945.post-1805775215132138592013-09-03T19:22:00.001-05:002013-09-04T09:23:28.273-05:00BERRY MOJITO<div class="separator" style="clear: both;">
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<span style="color: #444444; font-family: inherit;">While I was in Vegas this summer for work, I was able to stay an extra day and lay out by the pool at Caesars Palace (not a terrible way to spend the day!) I ordered a large cocktail - and $28 dollars later (what!?), a giant Blackberry Mojito arrived. It was pretty amazing! </span></div>
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<span style="font-family: inherit; font-weight: normal;">BERRY MOJITO</span></h4>
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<span style="color: #666666; font-family: inherit;">Fresh Blackberries or Blueberries</span></div>
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<span style="color: #666666;">Fresh mint</span></div>
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<span style="color: #666666;">1/2 Lime</span></div>
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<span style="color: #666666; font-family: inherit;">1 Part Rum</span></div>
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<span style="color: #666666; font-family: inherit;">1/2 Part Simple syrup or agave</span></div>
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<span style="color: #666666; font-family: inherit;">3 Parts Club Soda</span></div>
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<span style="color: #666666;">Cut the lime into wedges. Muddle the lime wedges, berries and mint. Add the remaining ingredients and stir. </span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4156795112251355945.post-57385659584531633422013-09-03T12:45:00.001-05:002013-09-04T10:55:32.746-05:00WINE: Metairie Sauvignon<div class="separator" style="clear: both;">
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<span style="color: #666666;">Perfect wine for a summer patio night!</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4156795112251355945.post-35278399293066509922013-09-03T12:23:00.000-05:002013-09-04T10:57:00.467-05:00BUTTER PECAN ICE CREAM<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqf6EMbhUHkOIhk8mQdR0W8469SwWp_5SujoOP3q5nmRHeWabb2u_nwrti7ZQ3bxFQz1EG7EEchLFQg7h6BqjIg2GQemNdqoWf3fZXWrZRKDnUpXNTCIZr99F5eK0DRsLCaMYDrOEJ7Vk/s1600/butter-pecan-ice-cream-closeup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqf6EMbhUHkOIhk8mQdR0W8469SwWp_5SujoOP3q5nmRHeWabb2u_nwrti7ZQ3bxFQz1EG7EEchLFQg7h6BqjIg2GQemNdqoWf3fZXWrZRKDnUpXNTCIZr99F5eK0DRsLCaMYDrOEJ7Vk/s400/butter-pecan-ice-cream-closeup.jpg" width="400" /></a></div>
<br />
<span style="color: #666666;">Some friends of mine moved to China recently for 2 years as missionaries. While most of their stuff is in storage, their fabulous KitchenAid Ice Cream Maker is safely on loan to me! I have been so ready for fall to come I can hardly stand it. So this weekend I made homemade Butter Pecan Ice Cream. It. Was. Amazing.</span><br />
<br />
<h3>
<span style="font-weight: normal;">BUTTER PECAN ICE CREAM</span></h3>
<span style="color: #666666;">1 cup packed light brown sugar</span><br />
<span style="color: #666666;">1/2 cup water</span><br />
<span style="color: #666666;">1/8 teaspoon salt</span><br />
<span style="color: #666666;">2 large eggs</span><br />
<span style="color: #666666;">2 tablespoons unsalted butter</span><br />
<span style="color: #666666;">1 cup whole milk</span><br />
<span style="color: #666666;">1 teaspoon vanilla extract</span><br />
<span style="color: #666666;">1 cup heavy cream</span><br />
<span style="color: #666666;">1 cup toasted pecans, chopped</span><br />
<span style="color: #666666;"><br /></span>
<div>
<span style="color: #666666;">Combine the brown sugar, water and salt in a saucepan and bring to a boil, stirring to disolve the sugar. Boil the syrup for 2 minutes.</span></div>
<div>
<span style="color: #666666;"><br /></span></div>
<div>
<span style="color: #666666;">Meanwhile, beat the eggs together in a medium bowl. Slowly beat in the syrup. (Beat constantly and add the syrup slowly so you dont scramble the eggs.)</span></div>
<div>
<span style="color: #666666;"><br /></span></div>
<div>
<span style="color: #666666;">Cook in a double boiler (not directly on the stovetop) stirring constantly, until the mixture reached 175 degrees and coats the back of the spoon. Do not allow the mixture to boil. Add the unsalted butter and stir until melted. Strain into a medium bowl and refrigerate until very cold. (Very important - don't get impatient! If you can, leave this in the refrigerator overnight).</span></div>
<div>
<span style="color: #666666;"><br /></span></div>
<div>
<span style="color: #666666;">Add the whole milk and vanilla extract and mix well to combine.</span></div>
<div>
<span style="color: #666666;"><br /></span></div>
<div>
<span style="color: #666666;">Beat the heavy cream until soft peaks form. Fold into the egg mixture. </span></div>
<div>
<span style="color: #666666;"><br /></span></div>
<div>
<span style="color: #666666;">Pour into and ice cream maker and freeze according to directions (30 minutes in the kitchenaid pre-frozen bowl). Fold the pecans in the last 5 minutes.</span></div>
<div>
<span style="color: #666666;"><br /></span></div>
<div>
<span style="color: #666666;">Serve right away for "soft serve" ice cream, or pour into an air-tight container and freeze to serve at a later date.</span></div>
<div>
<span style="color: #666666;"><br /></span></div>
<div>
<span style="color: #666666;">Since there are eggs in the ice cream, make sure to eat it all within 5 days. (Like that will be a problem...)</span></div>
<div>
<span style="color: #666666;"><br /></span></div>
<div>
<span style="color: #666666;">Source: </span><a href="http://www.browneyedbaker.com/2009/07/24/butter-pecan-ice-cream/">BrownEyedBaker</a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4156795112251355945.post-86269493317670377992013-08-28T09:47:00.000-05:002013-09-06T12:36:20.363-05:00RHUBARB PIE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOV9icohYzQib99PROFwZ_R55KkicwH7r6nzkLZaB4mQ6w7JUlTLcv6QFxv913comzq1rFA8nKlNcy1-nh0PTsC4dHfACJR9ZPpB7ip3TbfVYN1HRH5JIBrrswcpJ9KBUoGRtyG8001hA/s1600/385001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOV9icohYzQib99PROFwZ_R55KkicwH7r6nzkLZaB4mQ6w7JUlTLcv6QFxv913comzq1rFA8nKlNcy1-nh0PTsC4dHfACJR9ZPpB7ip3TbfVYN1HRH5JIBrrswcpJ9KBUoGRtyG8001hA/s400/385001.jpg" width="400" /></a></div>
<h4>
</h4>
<span style="color: #666666; font-weight: normal;">My cute British grandparents used to make strawberry rhubarb pie (and when I say 'make' I really mean bought and put in the oven.) So when I found frozen rhubarb at Central Market I grabbed a bag, not sure what I would do with it. I didn't have any strawberries but did a little research and found that rhubarb can be a pie filling all on its own! If you've never had rhubarb, it's kind of a mix between a cherry and a strawberry... Kind of. </span><br />
<span style="font-weight: normal;"><br /></span>
<h3>
<span style="font-weight: normal;">RHUBARB PIE</span></h3>
<div>
<span style="color: #666666;">4 cups chopped rhubard</span></div>
<div>
<span style="color: #666666; font-weight: normal;">1 1/3 cups white sugar</span></div>
<div>
<span style="color: #666666; font-weight: normal;">6 Tbsp all-purpose flour</span></div>
<div>
<span style="color: #666666; font-weight: normal;">1 Tbsp butter</span></div>
<div>
<span style="color: #666666;">1 pastry for 9" double crust pie </span><br />
<span style="color: #666666;"><br /></span></div>
<div>
<span style="color: #666666;">Preheat oven to 450 degrees.</span></div>
<div>
<span style="color: #666666;"><br /></span></div>
<div>
<span style="color: #666666;">Spray non-stick spray on pie plate. Lay bottom pie pastry over pie plate. </span></div>
<div>
<span style="color: #666666;"><br /></span></div>
<div>
<span style="color: #666666;">Combine sugar and flour. Splrinkle 1/4 of it over pastry in pie plate. heap rhubarb over this mixture. Sprinkle remaining sugar and flour over top. Dot with small pieces of butter. Cover with top crust. </span></div>
<div>
<span style="color: #666666;"><br /></span></div>
<div>
<span style="color: #666666;">Pinch the edges of the pastries together to seal the edge of the pie. </span></div>
<div>
<span style="color: #666666;"><br /></span></div>
<div>
<span style="color: #666666;">Place pie on lowest rack in over. Bake for 15 minutes. Reduce temperature to 350 degrees, and continue to bake for 40 to 45 minutes.</span></div>
<div>
<span style="color: #666666;"><br /></span></div>
<div>
<span style="color: #666666;">Serve warm or cold. (And ice cream is always a nice addition!)</span></div>
<div>
<span style="color: #666666;"><br /></span></div>
<div>
<span style="color: #666666;">Serves: One 9" Pie</span></div>
<div>
<br /></div>
<h4>
<span style="font-weight: normal;">Enjoy!</span></h4>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4156795112251355945.post-61228179983046196582013-08-15T09:54:00.000-05:002014-01-03T15:08:39.033-06:00BAKED SPAGHETTI SQUASH LASAGNA <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGbLgDsW99QNsCH9hjB62qwSkDOBrqxFQ-4LR-TlYNPtyjh-GHqAlfb3xUxMxMG5L2U-MrelHMjV_ACEiEtq4Ewo-FPEBPt1UC-onjvbA6sw02kGgcnYxwamX7fVDbqZTj9H5ot1le-Y/s1600/Spaghetti+Squash+Gratin_Top+View+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGbLgDsW99QNsCH9hjB62qwSkDOBrqxFQ-4LR-TlYNPtyjh-GHqAlfb3xUxMxMG5L2U-MrelHMjV_ACEiEtq4Ewo-FPEBPt1UC-onjvbA6sw02kGgcnYxwamX7fVDbqZTj9H5ot1le-Y/s640/Spaghetti+Squash+Gratin_Top+View+2.JPG" width="640" /></a></div>
<b style="background-color: white; font-family: inherit;">INGREDIENTS: </b><br />
<span style="background-color: white;"><span style="font-family: inherit; font-size: small;"><b><br /></b></span></span>
<br />
<div>
<span style="background-color: white;"><span style="font-family: inherit;">1 (4 lb.) spaghetti squash </span></span></div>
<span style="background-color: white;"><b><span style="font-family: inherit;">Sauce: </span></b></span><br />
<div>
<span style="background-color: white;"><span style="font-family: inherit;">1 T. olive oil </span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: inherit;">2 garlic cloves, minced </span></span></div>
<div>
<span style="font-family: inherit;"><span style="background-color: white;">1</span><span style="background-color: white;"> tsp. salt </span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: inherit;">1/4 tsp. ground black pepper </span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: inherit;">1/8 tsp. crushed red pepper </span></span></div>
<div>
<span style="font-family: inherit;"><span style="background-color: white;">2 (28 oz.) cans whole tomatoes, drained and c</span><span style="background-color: white;">oarsely chopped </span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: inherit;">1 tsp. dried oregano </span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: inherit;">1 tsp. dried thyme </span></span></div>
<span style="background-color: white;"><b><span style="font-family: inherit;">Gratin Topping: </span></b></span><br />
<div>
<span style="background-color: white;"><span style="font-family: inherit;">1 (15 oz.) container part-skim ricotta cheese </span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: inherit;">1/2 c. freshly grated Parmesan cheese </span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: inherit;">1 tsp. dried oregano </span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: inherit;">1 tsp. dried thyme </span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: inherit;">1/2 tsp. salt </span></span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit; font-size: small;"><b>DIRECTIONS:</b></span><br />
<span style="font-family: inherit; font-size: small;"><b><br /></b></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggaxLCutBu699tKYGzC0zukStqAzpbG3vkc7_VVnr9U0dEL77HNSfhOTZ1YZrGEOJiqJTt0BvZDVPI_iX4SW7viMtzCLwsa1Bsbi6xOErDRKqtQcGauqLw-c06A89nnzR8SLB8r1rCSE/s1600/Cut+Squash+(1).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggaxLCutBu699tKYGzC0zukStqAzpbG3vkc7_VVnr9U0dEL77HNSfhOTZ1YZrGEOJiqJTt0BvZDVPI_iX4SW7viMtzCLwsa1Bsbi6xOErDRKqtQcGauqLw-c06A89nnzR8SLB8r1rCSE/s200/Cut+Squash+(1).JPG" width="200" /></a><span style="font-family: inherit;"><span style="font-size: small;"><br /></span><span style="background-color: white;">For the Squash: </span></span><br />
<div>
<span style="background-color: white;"><span style="font-family: inherit;">1. Pierce squash several times with a fork and place on a baking sheet. Bake at 400 degrees for about 1 1/2 hours, or until tender. Cool. </span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: inherit;">2. Cut squash in half lengthwise and scrape out seeds. Use a fork to scrape the inside flesh of the squash into spaghetti-like strands. You should end up with about 6 cups of strands. For the Sauce: </span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXFjY2xHBMX2mf5CHtcsTcjOl0Fn3N7t2OoPM-36IqgVS3_IN3KFeQnXGjn-uFM_PbXa-yHgJaSkuDbjRHk_x4b9qfIYG_dWNZeq3Q_wbUWH2sNoqfYJxBJYgFJCB3ddV6s8EV2modheY/s1600/Pouring+Sauce.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXFjY2xHBMX2mf5CHtcsTcjOl0Fn3N7t2OoPM-36IqgVS3_IN3KFeQnXGjn-uFM_PbXa-yHgJaSkuDbjRHk_x4b9qfIYG_dWNZeq3Q_wbUWH2sNoqfYJxBJYgFJCB3ddV6s8EV2modheY/s200/Pouring+Sauce.JPG" width="200" /></a><span style="background-color: white;"><span style="font-family: inherit;">3. Heat olive oil in a large saucepan over medium heat. Add garlic and cook for about 2 minutes, stirring frequently. Add salt, black pepper, crushed red pepper, tomatoes, oregano, and thyme. Bring to a boil. Then reduce heat and simmer for 20 minutes, or until thickened, stirring occasionally. For the Gratin Topping: </span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: inherit;">4. Place all gratin topping ingredients in a mixing bowl; stir to combine. For Assembly and Baking: </span></span></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2FA9hjrTdtHqFw0l6grYho1uNqBjc6dkp4NiTiVX4lxAuQ1zqHKMx8HM1_7AfzOHU-h4wXe4O-UK4StLthmKHbFQyjaW-L0hyphenhyphenV4yPOhTMbFbPoqQyTeOVpSMhOkQS2qPdTNT6gylu-w8/s1600/Spaghetti+Squash+Gratin+5.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2FA9hjrTdtHqFw0l6grYho1uNqBjc6dkp4NiTiVX4lxAuQ1zqHKMx8HM1_7AfzOHU-h4wXe4O-UK4StLthmKHbFQyjaW-L0hyphenhyphenV4yPOhTMbFbPoqQyTeOVpSMhOkQS2qPdTNT6gylu-w8/s200/Spaghetti+Squash+Gratin+5.JPG" width="200" /></a><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: inherit;">5. Place spaghetti squash 'noodles' in a baking dish sprayed with cooking spray. Pour sauce evenly over squash. Place cheese mixture on top of sauce and spread it with the back of a spoon to evenly cover the sauce. </span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div>
<div>
<span style="font-family: inherit;"><span style="background-color: white;">6. Bake at 400 degrees for 40 to 45 minutes, or until heated through, bubbly, and lightly browned. </span></span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<h4>
<span style="font-family: inherit;">ENJOY!</span></h4>
<div>
<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;">Source: <a href="http://www.thekitchenismyplayground.com/2012/04/baked-spaghetti-squash-gratin.html">The Kitchen is my Playground</a></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4156795112251355945.post-41737136056499939572013-08-15T09:35:00.000-05:002013-09-03T18:18:10.349-05:00BLACKBERRY & GINGER TRIFLE<h4><span style="color: #444444;">Oh help me... This is one of the yummiest desserts I have had in a while. Some friends came over for a dinner party and brought this dessert. It looks, tastes and sounds super fancy but it's oh-so easy!</span></h4><h4><span style="color: #444444;"><br></span></h4><h4>
<span style="color: #444444;">BLACKBERRY & GINGER TRIFLE</span></h4>
<span style="color: #444444;"><br></span>
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<span style="color: #444444;">1 piece fresh ginger (3 inches long), peeled and roughly chopped</span><br>
<span style="color: #444444;">3/4 cup sugar</span><br>
<span style="color: #444444;">1 store-bought pound cake (12 to 16 ounces)</span><br>
<span style="color: #444444;">2 cups cold heavy cream</span><br>
<span style="color: #444444;">2 packages (6 ounces each) fresh blackberries</span><br>
<span style="color: #444444;"><br></span>
<span style="color: #444444;">In a small saucepan, combine ginger, 1/2 cup sugar, and 1/2 cup water. Bring to a boil, and stirl until sugar disolves. Cover pan and remove from heat; set aside to steep, at least 20 minutes and up to 1 hour. (The longer the syrup steeps, the stronger the ginger flavor will be. I allowed to steep for 45 minutes.)</span><br>
<span style="color: #444444;"><br></span>
<span style="color: #444444;">With a serated knife, cut pound cake into 1-inch thick slices; lay slices on a piece of waxed paper (for easy cleanup.) With a brush, dab slices on both sides with syrus, leaving chopped ginger behind; use all the syrup. Cut slices into cubes.</span><br>
<span style="color: #444444;"><br></span>
<span style="color: #444444;">Whip the cream with the remaining 1/4 cup sugae until soft peaks form. In alternating layers, arrange cake cubes, whipped cream, and blackberries in 8 serving glasses or dishes (or one large, deep serving ish, preferably glass). Chill until ready to serve, at least 30 minutes and up to overnight.</span><br>
<span style="color: #444444;"><br></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzwl_LxUGamDpzIFk6xq9fvMDXQqPDmk-rVW-6DcdSB_JlwMJq14ESDNrOW1g1XhY-E9BPp5MPMvgXCRStIImv07VPvrWgWw9PDwIe76Kmbg1yjMZyyvtWZFRedXWl1_TTB3eW3Q3P_0c/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzwl_LxUGamDpzIFk6xq9fvMDXQqPDmk-rVW-6DcdSB_JlwMJq14ESDNrOW1g1XhY-E9BPp5MPMvgXCRStIImv07VPvrWgWw9PDwIe76Kmbg1yjMZyyvtWZFRedXWl1_TTB3eW3Q3P_0c/s400/photo+2.JPG" width="297"></a></div>
<br>
Source: <a href="http://www.marthastewart.com/332765/blackberry-and-ginger-trifle">Martha Stewart</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4156795112251355945.post-60409617719281595022013-04-09T11:23:00.002-05:002013-05-13T11:05:01.218-05:00WILD RICE<br />
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<h4>
<span style="font-family: inherit;">WILD RICE</span></h4>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">3 boxes of Rice-a-Roni long grain wild rice</span><br />
<span style="font-family: inherit;">2 sticks of butter</span><br />
<span style="font-family: inherit;">4 TBspns of chopped onion</span><br />
<span style="font-family: inherit;">1 cup slivered almonds</span><br />
<span style="font-family: inherit;">1 lb sliced mushrooms</span><br />
<span style="font-family: inherit;">6 TBspns of Sherry (not cooking)</span><br />
<span style="font-family: inherit;">2 Tspns salt</span><br />
<span style="font-family: inherit;">6 cups (I used 4) chicken broth </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Combine everything but broth and seasoning packets. </span><span style="font-family: inherit;">Cook for 20 minutes on the stovetop stirring frequently.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Put in 9x13 pan. Add broth and seasoning packets, and stir.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Bake at 325 for 1 hour uncovered </span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<h4>
<span style="font-family: inherit;">ENJOY!</span></h4>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4156795112251355945.post-34214004099269865692012-12-28T14:49:00.000-06:002013-08-15T09:37:10.752-05:00MUSHROOM & PAPPARDELLE SOUP WITH GREMOLATA <br />
<div class="entry-content full-content" itemscope="" itemtype="http://data-vocabulary.org/Recipe" style="background-color: white; border: 0px; clear: both; font: inherit; line-height: 18px; margin: 0px; padding: 0px; vertical-align: baseline;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrINDrfEg4OlOK6St9AQQoTaD3ZEfCeQVTCjiqbINnGm639OkWQnpHLKccshPlOaJ3mhBKx4BmQwnYWiGezU0FSgPN_AQJD-1K5dPukmS52R3QLNHidvjLV-WTKdiCXNIxNjTdlBPmpcY/s1600/0102_12_30mn_PappardelleSoup_MED-458x326+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrINDrfEg4OlOK6St9AQQoTaD3ZEfCeQVTCjiqbINnGm639OkWQnpHLKccshPlOaJ3mhBKx4BmQwnYWiGezU0FSgPN_AQJD-1K5dPukmS52R3QLNHidvjLV-WTKdiCXNIxNjTdlBPmpcY/s400/0102_12_30mn_PappardelleSoup_MED-458x326+(1).jpg" width="400" /></span></a></div>
<h4>
<span style="font-family: inherit; font-weight: normal;"><br /></span></h4>
<h4>
<span style="font-family: inherit; font-weight: normal;">MUSHROOM & PAPPARDELLE SOUP WITH GREMOLATA</span></h4>
<span style="font-family: inherit;"><span style="font-weight: normal;">2 Tbsp olive oil</span></span><br />
<span style="font-family: inherit;"><span style="font-weight: normal;">4 oz. cremini mushrooms, sliced 1/4-in thick </span></span><br />
<span style="font-family: inherit;"><span style="font-weight: normal;">(2 cups)</span><span style="font-weight: normal;">1 large onion, diced (1 1/2 cups)</span></span><br />
<span style="font-family: inherit;"><span style="font-weight: normal;">3/4 tsp. dried Italian seasoning</span></span><br />
<span style="font-family: inherit;"><span style="font-weight: normal;">7 cups low-sodium vegetable broth</span></span><br />
<span style="font-family: inherit;"><span style="font-weight: normal;">4 oz. pappardelle noodles</span></span><br />
<span style="font-family: inherit;"><span style="font-weight: normal;">1 1/2 cups green beans, cut into 1-in pieces</span></span><br />
<span style="font-family: inherit;"><span style="font-weight: normal;">1/3 cup masarpone cheese</span></span><br />
<span style="font-family: inherit;"><span style="font-weight: normal;">1/4 cup fresh italian parsley</span></span><br />
<span style="font-family: inherit;"><span style="font-weight: normal;">1 clove garlic, peeled, </span></span><br />
<span style="font-family: inherit;"><span style="font-weight: normal;">2 tsp grated lemon zest</span></span><br />
<div>
<br /></div>
</div>
<div id="post_content" style="background-color: white; border: 0px; color: #222222; font: inherit; line-height: 18px; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;">
<h4>
<span style="font-family: inherit; font-weight: normal;">To make Soup: </span></h4>
<div style="border: 0px; font: inherit; line-height: 17px; margin-bottom: 12px; margin-top: 12px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit;">Heat oil in pot over medium-high heat. Add mushrooms and onion, and sauté 5 minutes. Stir in Italian seasoning, then broth. Cover, and bring to a boil. Set aside 1/2 cup broth, then add noodles; simmer 3 minutes, stirring occasionally. Add green beans, and simmer 3 minutes. Remove from heat.</span></div>
<div style="border: 0px; font: inherit; line-height: 17px; margin-bottom: 12px; margin-top: 12px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit;">Whisk reserved 1/2 cup broth into mascarpone in bowl. Slowly stir mascarpone mixture into Soup.</span></div>
<h4>
<span style="font-family: inherit; font-weight: normal;">To make Gremolata: </span></h4>
<div style="border: 0px; font: inherit; line-height: 17px; margin-bottom: 12px; margin-top: 12px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit;">pulse parsley, garlic, and lemon zest in food processor until finely chopped.</span></div>
<span style="font-family: inherit;"><span style="font-weight: normal;">Ladle Soup into bowls. Garnish each with 2 tsp. Gremolata.</span></span><br />
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Serves 6</span></div>
<h4>
<span style="font-family: inherit; font-weight: normal;">ENJOY!</span></h4>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4156795112251355945.post-38381228287563763222012-12-11T15:25:00.001-06:002013-08-15T09:37:34.325-05:00HOT HAM & CHEESE DIP<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVNoGlA1o9kd10NPzNAhspD36AisiEVPv2-cZPCUPdEfysLeWOqPqiNDRY8OcVjNES4DFgbT9z8d08T_GauzQ1XbGIk09cOkeaF6lOF19MTDYiGG7eiM9S5Q96yRJTEcn7lyhixSpPDZU/s1600/2012-04-02-hamdip-p8-580w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><br /><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVNoGlA1o9kd10NPzNAhspD36AisiEVPv2-cZPCUPdEfysLeWOqPqiNDRY8OcVjNES4DFgbT9z8d08T_GauzQ1XbGIk09cOkeaF6lOF19MTDYiGG7eiM9S5Q96yRJTEcn7lyhixSpPDZU/s640/2012-04-02-hamdip-p8-580w.jpg" width="640" /></span></a></div>
<span style="color: #555555;"><span style="font-size: 14px; font-weight: normal; line-height: 18px;">I recently had my 3rd annual Christmas party (Ho Ho Ho) and made this dip. A friend of mine came over to help me get ready beforehand (and to open the wine for me... I mean really, that's what friends are for!) And I do believe that in the short time between the oven and the table, half of the dip disappeared... I'm not sure what happened...</span></span><br />
<h4>
<span style="color: #555555; font-family: inherit;"><span style="font-size: 14px; font-weight: normal; line-height: 18px;"><br /></span></span></h4>
<h4>
<span style="color: #555555; font-family: inherit;"><span style="font-size: 14px; font-weight: normal; line-height: 18px;">HOT HAM & CHEESE DIP</span></span></h4>
<div>
<span style="color: #555555; font-family: inherit; font-size: 14px; line-height: 18px;">8 thick slices smoked ham, finely chopped</span></div>
<div>
<span style="color: #555555;"><span style="font-family: inherit; font-size: 14px; line-height: 18px;">1 (8 oz.) block of cream cheese, softened</span></span></div>
<div>
<span style="color: #555555;"><span style="font-family: inherit; font-size: 14px; line-height: 18px;">1 cup shredded cheddar cheese</span></span></div>
<div>
<span style="color: #555555;"><span style="font-family: inherit; font-size: 14px; line-height: 18px;">1 cup shredded swiss cheese</span></span></div>
<div>
<span style="color: #555555;"><span style="font-family: inherit; font-size: 14px; line-height: 18px;">1 pinch cayenne pepper</span></span></div>
<div>
<span style="color: #555555;"><span style="font-family: inherit; font-size: 14px; line-height: 18px;">2 Tbsp freshly chopped parsley</span></span></div>
<div>
<span style="color: #555555;"><span style="font-family: inherit; font-size: 14px; line-height: 18px;">1 bag mini toasts, crackers, or freshly sliced bread</span></span></div>
<div>
<span style="color: #555555;"><span style="font-family: inherit; font-size: 14px; line-height: 18px;"><br /></span></span></div>
<div>
<span style="color: #555555;"><span style="font-family: inherit; font-size: 14px; line-height: 18px;">Combine the ham, cream cheese, 3/4 cup each of the swiss and cheddar cheeses, and the pinch of cayenne pepper in a glass bowl.</span></span></div>
<div>
<span style="color: #555555;"><span style="font-family: inherit; font-size: 14px; line-height: 18px;"><br /></span></span></div>
<div>
<span style="color: #555555;"><span style="font-family: inherit; font-size: 14px; line-height: 18px;">Stick the bowl in the microwave for about 45 seconds to soften the cheeses.</span></span></div>
<div>
<span style="color: #555555;"><span style="font-family: inherit; font-size: 14px; line-height: 18px;"><br /></span></span></div>
<div>
<span style="color: #555555;"><span style="font-family: inherit; font-size: 14px; line-height: 18px;">Mix it all together until smooth. Transfer to a baking dish. Sprinkle with remaining cheese over the top.</span></span></div>
<div>
<span style="color: #555555;"><span style="font-family: inherit; font-size: 14px; line-height: 18px;"><br /></span></span></div>
<div>
<span style="color: #555555;"><span style="font-family: inherit; font-size: 14px; line-height: 18px;">Bake for 10 minutes at 350 degrees. Switch the oven to broil and cook 2 to 5 more minutes, or until the cheese is browned and bubbly.</span></span></div>
<div>
<span style="color: #555555;"><span style="font-family: inherit; font-size: 14px; line-height: 18px;"><br /></span></span></div>
<div>
<span style="color: #555555;"><span style="font-family: inherit; font-size: 14px; line-height: 18px;">Garnish with parsley and serve with toasts, crackers or bread.</span></span></div>
<div>
<span style="color: #555555;"><span style="font-family: inherit; font-size: 14px; line-height: 18px;"><br /></span></span></div>
<div>
<span style="color: #555555;"><span style="font-family: inherit; font-size: 14px; line-height: 18px;">Source: <a href="http://taste-for-adventure.tablespoon.com/2012/04/02/hot-ham-and-cheese-dip/?nicam4=SocialMedia&nichn4=Facebook&niseg4=Tablespoon&creatID4=Post">Taste for Adventure</a></span></span></div>
<div>
<span style="color: #555555; font-family: inherit;"><span style="font-size: 14px; line-height: 18px;"><br /></span></span></div>
<h4>
<span style="color: #555555; font-family: inherit;"><span style="font-size: 14px; font-weight: normal; line-height: 18px;">ENJOY!</span></span></h4>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4156795112251355945.post-82742594862285610932012-12-11T13:35:00.000-06:002013-08-15T09:37:49.483-05:00GHIRARDELLI SALTY CHOCOLATE-PECAN CANDY<span style="font-family: inherit;"><br /></span>
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<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span itemprop="amount"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMQMDt44cFv36ttLESGgwPsdjDkdQEXF7kbg8uwLKA66Wh74u_GUXu1wOpG8ddyjma2ZAFS-cClo_NPM_eBOYXmeFFMLcwGWxxJ_8B4H55E-WZwAADpUv8vqxUfRw9EKpa66sb3poctMU/s1600/chocolate-candy-sl-1665331-l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMQMDt44cFv36ttLESGgwPsdjDkdQEXF7kbg8uwLKA66Wh74u_GUXu1wOpG8ddyjma2ZAFS-cClo_NPM_eBOYXmeFFMLcwGWxxJ_8B4H55E-WZwAADpUv8vqxUfRw9EKpa66sb3poctMU/s400/chocolate-candy-sl-1665331-l.jpg" width="400" /></span></a></div>
<h4 style="font-size: 12px;">
<span style="font-family: inherit;"><br /></span></h4>
<h4 style="font-size: 12px;">
<span style="font-family: inherit; font-weight: normal;">
GHIRARDELLI SALTY CHOCOLATE-PECAN CANDY</span></h4>
<div style="font-size: 12px;">
<span style="font-family: inherit;">1 cup pecans, chopped</span></div>
<div style="font-size: 12px;">
<span style="font-family: inherit;">3 (4 oz.) bars bittersweet chocolate baking bars (I use Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars)</span></div>
<div style="font-size: 12px;">
<span style="font-family: inherit;">3 (4 oz.) white chocolate baking bars (I use Ghirardelli White Chocolate Baking Bars)</span></div>
<div style="font-size: 12px;">
<span style="font-family: inherit;">1 teaspoon coarse sea salt*</span></div>
<div style="font-size: 12px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: inherit;">Place the pecans in a single layer on a baking sheet.</span></div>
<div style="font-size: 12px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: inherit;">Bake at 350° for 8 to 10 minutes or until toasted.</span></div>
<div style="font-size: 12px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: inherit;">Line a 17 X 12" jelly-roll pan with parchment paper. Break each chocolate bar into 8 equal pieces. (You will have 48 pieces total). Arrange in a checkerboard patter on the pan, alternating white and dark chocolate. The pieces should touch each other.</span></div>
<div style="font-size: 12px;">
<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;"><span style="font-size: 12px;">Bake at 225° for 5 minutes or just until chocolate is melted. Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden toothpick. Sprinkle evenly with pecans and sea salt.</span><br />
<span style="font-size: 12px;"><br /></span>
<span style="font-size: 12px;">Chill up to 1 hour or until firm. Break into pieces. Store in an airtight container in refrigerator for up to 1 month.</span><br />
<span style="font-size: 12px;"><br /></span>
<span style="font-size: 12px;">* Coarse sea salt is the best and really makes a difference. Though, if you must substitute, you can use 3/4 teaspoon kosher salt.</span><br />
<span style="font-size: 12px;"><br /></span>
</span><h4>
<span style="font-family: inherit; font-size: 12px; font-weight: normal;">ENJOY!</span></h4>
</span></li>
</ul>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4156795112251355945.post-86463564212447202982012-11-18T13:50:00.000-06:002013-08-15T09:38:03.195-05:00NUTELLA CRESCENT ROLLS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL3-mRlGhWlJIapRamrXpJFvIV7xO5ZrMPeLfLdG3DpjrDnCOOu8cbMC_2G0a9zsurddCZwX70_J6PjX9ZH0_nhCLHHe0gRmwiHghzH2r8jsFhpPoSDYv1Cdmo1roPpkd3B3ZpmpllbhI/s1600/800f215d-b2f6-4d7f-8f90-39ef0d03ffeb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL3-mRlGhWlJIapRamrXpJFvIV7xO5ZrMPeLfLdG3DpjrDnCOOu8cbMC_2G0a9zsurddCZwX70_J6PjX9ZH0_nhCLHHe0gRmwiHghzH2r8jsFhpPoSDYv1Cdmo1roPpkd3B3ZpmpllbhI/s640/800f215d-b2f6-4d7f-8f90-39ef0d03ffeb.jpg" width="640" /></a></div>
<br />
It is never a good thing when I am home alone with a jar of Nutella. I have no self-control and the jar will not last long. It is even worse when crescent rolls are involved! <br />
<br />
<h4 style="font-weight: normal;">
NUTELLA CRESCENT ROLLS</h4>
1 can (8 oz) Pillsbury Crescent Rolls<br />
1/2 cup Nutella, plus more for topping<br />
1/2 cup toffee bits<br />
1/2 cup chopped pecans<br />
<br />
Heat oven to 375. Separate dough into 8 triangles; press each slightly to enlarge. Spread 1 Tbsp Nuetella evenly over each triangle. Sprinkle each with 1 Tbsp toffee bits and 1 Tbsp pecans. Press in slightly.<br />
<br />
Roll up the crescent rolls. Place on ungreased cookie sheet and curve into crescent shapes.<br />
<br />
Bake 12 to 17 minutes or until deep golden brown. Remove from cookie sheet; cool 5 minutes. If desired add additional Nutella to top of each roll.<br />
<br />
<h4>
<span style="font-weight: normal;">ENJOY!</span></h4>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4156795112251355945.post-86118555463883741182012-05-01T12:22:00.000-05:002012-05-01T12:23:40.985-05:00MINT JULEP SWEET TEA<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6PjoY_-qJv5ufiodDPNe0NjeVcwUj2Z43WxGX8bgBrVMVXYyQk1f8AsirpfF9dXOoGjC1Xc43SuGQQJTzQJyI0VkWZHOHfAWsuEqUPdH9TpOkJ3hwQe5RbfD3pr4F9rGNR-sI6DjXBw/s1600/042712_recipe_othertea.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6PjoY_-qJv5ufiodDPNe0NjeVcwUj2Z43WxGX8bgBrVMVXYyQk1f8AsirpfF9dXOoGjC1Xc43SuGQQJTzQJyI0VkWZHOHfAWsuEqUPdH9TpOkJ3hwQe5RbfD3pr4F9rGNR-sI6DjXBw/s320/042712_recipe_othertea.png" width="299" /></a></div>
<span style="font-family: inherit;">Kentucky Derby Party anyone???</span><span style="font-family: inherit;"><br /></span><br />
<h4>
<span style="font-family: inherit; font-weight: normal;">MINT JULEP SWEET TEA</span></h4>
<span style="font-family: inherit;">Combine </span><span style="font-family: inherit;">1</span><span style="font-family: inherit;">/2 cup loosely packed fresh mint leaves; 1 lemon, sliced; and 2 Tbsp. sugar </span><span style="font-family: inherit;">in a 2-qt. pitcher.</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Press mint leaves against sides of pitcher with back of spoon to </span><span style="font-family: inherit;">release flavors. </span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Stir in 3 cups cold Southern Sweet Tea (below) and 1 cup </span><span style="font-family: inherit;">bourbon. </span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Serve over crushed ice. </span><br />
<span style="font-family: inherit;"><br /></span><br />
<h4>
<span style="font-family: inherit; font-weight: normal;">SOUTHERN SWEET TEA</span></h4>
3 cups water<br />
2 family-size tea bags<br />
1/2 to 1 cup sugar<br />
7 cups cold water<br />
<br />
Bring 3 cups water to a boil in a saucepan; add tea bags. Boil 1 minute; remove from heat. Cover and steep<br />
10 minutes.<br />
<br />
Remove and discard tea bags. Add desired amount of sugar, stirring until dissolved. Pour into a 1-gal. container, and add 7 cups cold water. Serve over ice.<br />
<br />
Thanks<a href="http://www.ballardstylestudio.com/inspirations/exclusive-southern-living-recipes-2012/" target="_blank"> Ballard Designs</a> for this great recipe!<br />
<br />
<h4>
<span style="font-weight: normal;">
ENJOY!</span></h4>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4156795112251355945.post-3656621590007803832012-05-01T12:11:00.003-05:002012-12-17T14:34:00.043-06:00GOVERNOR'S MANSION SUMMER PEACH TEA PUNCH<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHJ3e86c5pXVa6Be3g9XFxFFghH7Wd73jxxjZGFSWyRDvC69VxHpjK91ZBWP4kWbUQcAOkQRzQmgd_mRUReeMeZwOy51y4roUm-KJ9KAQVVBJ0gMr2xkln79SpUiIvA763tWGkasvU70/s1600/042712_recipe_peachpunch.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHJ3e86c5pXVa6Be3g9XFxFFghH7Wd73jxxjZGFSWyRDvC69VxHpjK91ZBWP4kWbUQcAOkQRzQmgd_mRUReeMeZwOy51y4roUm-KJ9KAQVVBJ0gMr2xkln79SpUiIvA763tWGkasvU70/s320/042712_recipe_peachpunch.png" width="299" /></a></div>
<h4>
<span style="font-weight: normal;">GOVERNOR'S MANSION SUMMER PEACH TEA PUNCH</span></h4>
<span style="font-family: inherit;">Makes: 2 gal. </span><br />
<span style="font-family: inherit;">6 family-size tea bags</span><br />
<span style="font-family: inherit;">3 cups loosely packed fresh mint leaves</span><br />
<span style="font-family: inherit;">2 (33.8-oz.) bottles peach nectar</span><br />
<span style="font-family: inherit;">1 (12-oz.) can frozen lemonade concentrate, thawed</span><br />
<span style="font-family: inherit;">1 cup Simple Sugar Syrup</span><br />
<span style="font-family: inherit;">1 (2-liter) bottle ginger ale, chilled</span><br />
<span style="font-family: inherit;">1 (2-liter) bottle club soda, chilled</span><br />
<span style="font-family: inherit;">Garnishes: fresh peach wedges, kumquat slices</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Bring 8 cups water to a boil in a medium saucepan; add tea bags and mint </span><span style="font-family: inherit;">leaves. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Boil 1 minute; remove from heat. Cover and steep 10 minutes.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Discard tea bags and mint. Pour into a 1-gal. container; add peach nectar, </span><span style="font-family: inherit;">lemonade concentrate, and Simple Sugar Syrup. Cover and chill 8 to 24 hours.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Pour chilled tea mixture into Beverage Jar. Stir in ginger ale </span><span style="font-family: inherit;">and club soda just before serving. Serve over ice</span><br />
<br />
<br />
<h4>
<span style="font-weight: normal;">
Simple Sugar Syrup</span></h4>
Makes: 2 gal. <br />
<br />
2 cups sugar<br />
<br />
Bring sugar and 1 cup water to a boil in a medium saucepan over medium-high heat. Boil, stirring occasionally, 4 minutes or until sugar is dissolved and mixture is clear.<br />
<br />
Cool to room temperature (about 30 minutes). Store in an airtight container in refrigerator up to 1 week.<br />
<br />
Thanks <a href="http://www.ballardstylestudio.com/inspirations/exclusive-southern-living-recipes-2012/" target="_blank">Ballard Designs</a> for this great recipe!!! <br />
<br />
<h4>
<span style="font-weight: normal;">
ENJOY!</span></h4>
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4156795112251355945.post-66781724362448237162012-04-15T16:26:00.002-05:002012-11-18T13:53:36.325-06:00PITA PIZZAS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyM7kPn9uQ_aIndSZy7aV1GEbda0rY0kNNSFOlcdkDI4cXHsQ9RyZrlsrY2ay9TjdplkFpKJHcr_P5Io2vjRQfbBccfmKp9SsUnLen8fw4kCIu7hCk9XkbdNJLPm5x5Ekvzup0eHG6kak/s1600/photo-32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyM7kPn9uQ_aIndSZy7aV1GEbda0rY0kNNSFOlcdkDI4cXHsQ9RyZrlsrY2ay9TjdplkFpKJHcr_P5Io2vjRQfbBccfmKp9SsUnLen8fw4kCIu7hCk9XkbdNJLPm5x5Ekvzup0eHG6kak/s640/photo-32.jpg" width="476" /></a></div>
<br />
I love these individual pizzas because they are weight watchers-friendly and can be topped with tons of veggies. Plus they are ready in 10 minutes - perfect for a weeknight dinner with a side salad.<br />
<h4>
</h4>
<h4>
<span style="font-weight: normal;">INDIVIDUAL PITA PIZZAS</span></h4>
1 whole wheat pita<br />
1/4 cup spaghetti sauce, low-cal<br />
1/4 cup shredded cheese, reduced fat<br />
Italian seasoning<br />
Toppings of choice (tomatoes, onions, green bell pepper, mushrooms, etc.)<br />
<br />
Spread the sauce over the pita. top with cheese, toppings and seasoning.<br />
<br />
Bake for 10 minutes at 400 degrees.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4156795112251355945.post-69362478505307141802012-04-06T12:51:00.001-05:002012-04-10T13:33:36.772-05:00LIGHTENED UP COCNUT CAKE<span style="font-family: inherit;"><br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIjHu5KepMs6zhi5dDl0zE6WcxiNnC5cXfrEvKaBMnpMaYwje6DQM8_Bz5RZcMifV4M8l7fdPIelMglvI_ouGeZGFRpuLgMBlrMRa57KwL27jFZxmA-c2JNMWxra3p-dzfZ6yhRnBmhc/s1600/final-coconut-cake-2.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIjHu5KepMs6zhi5dDl0zE6WcxiNnC5cXfrEvKaBMnpMaYwje6DQM8_Bz5RZcMifV4M8l7fdPIelMglvI_ouGeZGFRpuLgMBlrMRa57KwL27jFZxmA-c2JNMWxra3p-dzfZ6yhRnBmhc/s640/final-coconut-cake-2.jpeg" width="640" /></a><span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: inherit;">I found this recipe from Dashin Dish and am so excited to make it for Easter this year! Thanks Katie for another great recipe! :)
</span><br />
<span style="font-family: inherit;"><br /></span><br />
<h4>
<span style="background-color: white; color: #333333; font-family: inherit; font-size: small; line-height: 24px;">LIGHTENED UP COCNUT CAKE</span></h4>
<div>
<span style="font-family: inherit;">Source: <a href="http://www.dashingdish.com/2012/04/lightened-up-coconut-cake/" target="_blank">Dashing Dish</a></span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<ul style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; line-height: 24px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: auto; margin-left: auto; margin-right: auto; margin-top: auto; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li><strong style="color: black;"><span style="font-family: inherit;">Coconut Cake</span></strong></li>
</ul>
<span style="font-family: inherit;"><span style="background-color: initial; color: #333333; line-height: 24px;">1 Box vanilla cake mix (You could use sugar free cake mix, or gluten free if you are sensitive.)</span><br /><span style="background-color: initial; color: #333333; line-height: 24px;">1 Tbs Coconut extract</span><br /><span style="background-color: initial; color: #333333; line-height: 24px;">1 (20 oz) Can no sugar added crushed pineapple, (do not drain)</span></span><br />
<ul style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; line-height: 24px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: auto; margin-left: auto; margin-right: auto; margin-top: auto; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li><strong style="color: black;"><span style="font-family: inherit;"><br /></span></strong></li>
<li><strong style="color: black;"><span style="font-family: inherit;">Whipped Coconut Frosting</span></strong></li>
</ul>
<span style="font-family: inherit;"><span style="background-color: initial; color: #333333; line-height: 24px;">1 Cup Cold skim milk (or milk of choice)</span><br /><span style="background-color: initial; color: #333333; line-height: 24px;">1 Vanilla sugar free pudding mix (small size box)</span><br /><span style="background-color: initial; color: #333333; line-height: 24px;">1 (16oz) Container light cool whip (or Truwhip)</span><br /><span style="background-color: initial; color: #333333; line-height: 24px;">1 Tbs Coconut extract</span><br /><span style="background-color: initial; color: #333333; line-height: 24px;">Topping: Shredded coconut for garnishing (I used non-sweetened Bob Mill’s coconut)</span></span><br />
<h1 style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; clear: both; font-weight: normal; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 5px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-transform: uppercase;">
<span style="color: #ff99cc; font-family: inherit; font-size: small;"><br /></span></h1>
<div style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; line-height: 24px; margin-bottom: 18px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="color: #ff99cc;"><span style="color: black; font-family: inherit;">1. Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick spray. Set aside. In a bowl, mix together canned pineapple, vanilla cake mix, and coconut extract. Stir until batter is smooth. Divide batter between the two cake pans. Bake according to package directions, or until toothpick comes out clean.</span></span></div>
<div style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 24px; margin-bottom: 18px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-family: inherit;">2. Meanwhile, whisk together pudding mix and milk in a medium bowl until there are no lumps left. (Note: Start with milk in the bowl, and gradually add pudding mix while whisking continuously to avoid lumps forming in the pudding). Fold in cool whip. Refrigerate frosting until ready to frost cakes.</span></div>
<div style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; line-height: 24px; margin-bottom: 18px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="color: #ff99cc;"><span style="color: black; font-family: inherit;">3. When cakes are completely cooled, frost cake, one layer at a time. Place each layer on top of each other, and sprinkle with shredded coconut if desired.</span></span></div>
<em><span style="font-family: inherit;">Servings: 12 Slices of Cake (or 24 cupcakes)</span></em><br />
<div style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; line-height: 24px; margin-bottom: 18px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="color: #ff99cc;"><span style="color: black; font-family: inherit;"><em>Calories: 190 per Slice (or 94 calories per cupcake)</em></span></span></div>
<div style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; line-height: 24px; margin-bottom: 18px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="color: black; font-family: inherit;"><em>Nutritional Breakdown: 3 g Fat, 37 g Carbohydrates, 2 g Protein per Slice (will vary slightly depending on cake mix used)</em></span></div>
<div style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; line-height: 24px; margin-bottom: 18px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="color: black; font-family: inherit;"><em>Weight Watchers Points Plus: 4 PP per Slice</em></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4156795112251355945.post-33223949439694946022012-04-01T12:50:00.003-05:002012-04-10T13:24:31.860-05:00MIXED BERRY PANCAKES<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6JIsGtjn9SrqZgwxaXLG87JlZmrtDJYJ3dumXAiAeLWm0xmj7_wk3Vg3lTzpJ4oteT98phQXRSTpWmWn3FcW7hsrjFjahLJ9YV05E0evvM0F_TXeKDchVbzOLAyQt40sKvm2aiNVKD-I/s1600/MixedBerryPancakes_314_600.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6JIsGtjn9SrqZgwxaXLG87JlZmrtDJYJ3dumXAiAeLWm0xmj7_wk3Vg3lTzpJ4oteT98phQXRSTpWmWn3FcW7hsrjFjahLJ9YV05E0evvM0F_TXeKDchVbzOLAyQt40sKvm2aiNVKD-I/s640/MixedBerryPancakes_314_600.jpg" width="640" /></a></div>
<div style="color: #444444;">
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">In my "it's almost summer and I should probably start eating better" plan, I found this recipe from Weight Watchers, and it is so amazing - only 4 PTS and full of flavor! Not as small as silver dollar pancakes but still on the petite side.
Bursting with berries, they're just the right amount to satisfy. Extras
freeze and reheat well. </span></div>
<div style="color: #444444;">
<span style="font-family: inherit;"><br /></span><br />
<h4>
<span style="font-family: inherit;">
MIXED BERRY PANCAKES</span></h4>
</div>
<table border="0" cellpadding="0" cellspacing="0" class="ww-r-info" role="presentation" style="color: #444444;"><tbody>
<tr><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_0"><br />
<span class="SatisfyingFoodIcon" id="ucRecipePreparation_rptrIngrediants_lblSatisfyingFood_0"></span>
</td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_0" width="100%">3 cup(s)
mixed berries, fresh or frozen and thawed (chopped if large)
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_1"><br /></td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_1" width="100%">1 Tbsp fresh lemon juice, or more to taste
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_2"><br /></td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_2" width="100%">1 cup(s) all-purpose flour
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_3"><br /></td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_3" width="100%">2 Tbsp sugar, granulated
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_4"><br /></td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_4" width="100%">1/2 tsp baking powder
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_5"><br /></td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_5" width="100%">1/8 tsp table salt
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_6"><br /></td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_6" width="100%">1 cup(s) buttermilk
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_7"><span class="SatisfyingFoodIcon" id="ucRecipePreparation_rptrIngrediants_lblSatisfyingFood_7"> </span>
</td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_7" width="100%">1 large egg(s), separated
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_8"><span class="SatisfyingFoodIcon" id="ucRecipePreparation_rptrIngrediants_lblSatisfyingFood_8"> </span>
</td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_8" width="100%">2 large egg white(s)
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_9"><br /></td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_9" width="100%">2 tsp unsalted butter, divided
</td>
</tr>
<tr>
<td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_10"><br /></td>
<td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_10" width="100%">1 Tbsp powdered sugar, for dusting</td><td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_10" width="100%"></td><td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_10" width="100%"></td><td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_10" width="100%"></td><td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_10" width="100%"></td><td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_10" width="100%"></td></tr>
</tbody></table>
<div style="color: #444444;">
<br /></div>
<div style="color: #444444;">
In a medium bowl, gently toss berries with lemon juice; set aside. </div>
<div style="color: #444444;">
<br /></div>
<span style="color: #444444;">In another medium bowl, sift together flour, granulated sugar, baking powder and salt; set aside.</span><br />
<br />
<span style="color: #444444;">In a large mixing bowl, combine buttermilk with egg yolk. </span><br />
<br />
<span style="color: #444444;">Add flour mixture to buttermilk mixture; stir in berries and set aside. </span><br />
<br />
<span style="color: #444444;">In a medium mixing bowl, using an electric mixer, beat egg whites
until stiff peaks form; gently fold into batter until combined. </span><br />
<br />
<span style="color: #444444;">Heat a very large nonstick skillet over medium heat; add 1/2
teaspoon butter. When butter is melted, make six pancakes at a time by
pouring 2 heaping tablespoons of batter into skillet for each pancake
(make sure to leave enough space in between each). Cook until bottoms
are golden, about 2 minutes; flip and cook until centers are set, about 2
minutes more.</span><br />
<br />
<span style="color: #444444;">Remove pancakes to a plate and cover to keep warm (or place in a
warm oven); repeat with remaining ingredients, making six pancakes at a
time. When ready to serve, dust pancakes with powdered sugar. Yields 3
pancakes per serving.</span><br />
<br />
<span style="color: #444444;">4 PTS per serving.</span>Unknownnoreply@blogger.com0