tag:blogger.com,1999:blog-12369389264398885362024-03-14T10:23:52.524-05:00Pimp My DinnerThis is a way for us to share our yummy recipes. When you find a good one, go ahead and post it here, so all of us can enjoy it.Kendeehttp://www.blogger.com/profile/06017689092800003290noreply@blogger.comBlogger245125tag:blogger.com,1999:blog-1236938926439888536.post-45027893744387724382019-07-30T18:19:00.001-05:002019-07-30T18:19:29.154-05:00Cowboy Mustard 2.0<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDSsQo14LCKVOc-1e1RZ6ZcME2rHtoj805AaeBvRNm4ZsMuK3GAvLA3kgq5hyphenhyphenCPcqtisEqntRYRH8f0wz5FnpIV03Dp7QUi5__v_AfX2IDymMShdmDaFKvwbFv04gT4_LoGNxOM9QVxuHa/s1600/Homemade-Honey-Mustard-Sauce-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDSsQo14LCKVOc-1e1RZ6ZcME2rHtoj805AaeBvRNm4ZsMuK3GAvLA3kgq5hyphenhyphenCPcqtisEqntRYRH8f0wz5FnpIV03Dp7QUi5__v_AfX2IDymMShdmDaFKvwbFv04gT4_LoGNxOM9QVxuHa/s320/Homemade-Honey-Mustard-Sauce-2.jpg" width="213" /></a></div>
<br />
If you're looking for a sweet nasal nuke that goes great on grilled cheese... This is your mustard!<br />
Sweet.<br />
Strong.<br />
Spicy.<br />
No finesse needed, just ingredients:<br />
<br />
First-<br />
Mix the following together in a microwaveable bowl (ex:Pyrex)...<br />
1C Apple Cider Vinegar<br />
1C White Vinegar<br />
1/4C Cock N' Bull Ginger Beer<br />
3T Frank's Red Hot<br />
<br />
Then-<br />
Microwave on high for 4-5Min (Should be quite hot). You can heat on stovetop as well, but it doesn't enhance anything and is slower.<br />
<br />
Next-<br />
Add in...<br />
1 1/2C Dry Mustard<br />
3/4C Dark Brown Sugar<br />
1C Sugar<br />
1T Chili Powder<br />
1T Coarse Ground Black Pepper<br />
1 1/2T Kosher Salt<br />
1T Wasabi Powder<br />
(Mix briskly until smooth)<br />
<br />
Next-<br />
Add in...<br />
1/2C Honey (Mesquite Honey is Best)<br />
1/4C Bourbon Barrel Maple Syrup<br />
(Mix briskly until smooth again)<br />
<br />
Finally-<br />
Sift in...<br />
1 1/4C Flour<br />
(Mix briskly until smooth and thickened)<br />
<br />
Can or Bottle.<br />
<br />
If you want to increase or decrease heat you can adjust wasabi and dry mustard ratios.<br />
If you want a thicker paste for spreading, add 1/4C more Flour.<br />
<br />
This is not your average French's mustard. This could clean barnacles off of a battleship... From the Civil War... Deliciously.<br />
Enjoy!<br />
QQ-Moneyhttp://www.blogger.com/profile/12668100276483739303noreply@blogger.com12tag:blogger.com,1999:blog-1236938926439888536.post-70567484355006780752015-08-27T15:25:00.002-05:002015-08-27T15:25:45.468-05:00Peaches and Cream Pie<div class="separator" style="clear: both; text-align: center;">
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<br />
I've combined my favorite things and now I have a new favorite summertime pie!<br />
<br />
1 baked <a href="http://pimpmydinner.blogspot.com/2007/06/never-fail-pie-crust.html">pie crust</a> shell<br />
1 recipe of <a href="http://pimpmydinner.blogspot.com/2009/12/best-fruit-dip.html">fruit dip</a> (only need part)<br />
peaches<br />
sugar<br />
lemon juice<br />
<br />
Make pie crust shell and bake according to instructions. Let cool.<br />
<br />
Make fruit dip and allow to set in the fridge.<br />
<br />
Peel and slice peaches. Sprinkle with sugar to taste. Add a little lemon juice to keep them looking fresh. Set aside. Stir every so often to be sure the sugar is dissolving. I prefer my peaches at room temperature, because I think it makes them sweeter, so I prepare my peaches about 30 minutes before serving and let them sit out.<br />
<br />
I like my crust crisp, my fruit dip cold and my peaches room temperature so this is what I do...<br />
<br />
Just before serving, assemble your pie. Fill the pie shell about half way with fruit dip - or according to your taste - and then top with fresh sweetened peaches. I spoon the peaches on to the pie so all the liquid is left behind and won’t make my pie soggy. Serve immediately.<br />
<br />
If using the <a href="http://pimpmydinner.blogspot.com/2007/06/never-fail-pie-crust.html">pie crust</a> and <a href="http://pimpmydinner.blogspot.com/2009/12/best-fruit-dip.html">fruit dip</a> recipes listed above, it would be easiest to make 2 pies.Kendeehttp://www.blogger.com/profile/06017689092800003290noreply@blogger.com49tag:blogger.com,1999:blog-1236938926439888536.post-54431325088860419192015-04-26T22:26:00.002-05:002015-04-26T22:30:02.718-05:00Southwest Sweet Potato Hash<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbMuy0Af3m813dx33sURxN3cHPm5WXUz7X9SHlEC_xxN-_boXrjkaSSptAfxm1cdA79A7M6r7upym5gjyLTPDrobb7XYCoXXZMhIINmiF8EtitPvPrXEPZw0-z942ff1djDsprWfJd4_8/s1600/IMAG0611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbMuy0Af3m813dx33sURxN3cHPm5WXUz7X9SHlEC_xxN-_boXrjkaSSptAfxm1cdA79A7M6r7upym5gjyLTPDrobb7XYCoXXZMhIINmiF8EtitPvPrXEPZw0-z942ff1djDsprWfJd4_8/s1600/IMAG0611.jpg" height="180" width="320" /></a></div>
This is a great as a side dish or an additive to a Mexican Entrée (ex: Breakfast Burrito, Carne Asada Plate, etc).<br />
<br />
Simple to make, but it is all about timing to get it right.<br />
Ingredients :<br />
- 2 Sweet Potatoes (diced into 1/4" cubes)<br />
- 1/2 Finely Diced Onion (Red or White)<br />
- 1/3 Cup Medium-Spicy Green Chiles (chopped)<br />
- Seasoned Salt, Black Pepper, Smoked Paprika<br />
- Jalapeño Salt (Optional, but Awesome!!!)<br />
- 3T Avocado Oil<br />
<br />
Instructions:<br />
Oil a large pan (cast iron if available) and set to medium heat. Place sweet potatoes in pan. Season with spices as desired. <br />
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<br />
Cook for 10 minutes turning occasionally.<br />
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<br />
Add in green chiles and cook and turn for 5 minutes more. Add in onions and turn for 5 minutes more or until the onions have sweat.<br />
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<br />
Remove from heat. Sweet potatoes should be soft, but firm enough to hold their shape.<br />
<br />
Enjoy.<br />
QQ-Moneyhttp://www.blogger.com/profile/12668100276483739303noreply@blogger.com14tag:blogger.com,1999:blog-1236938926439888536.post-87357326268315567252015-04-09T09:47:00.001-05:002015-04-09T09:47:12.019-05:00Black Bean and Sweet Potato EnchiladasI was nervous about serving these to my very picky kids but they sounded so yummy to me I decided to make them anyway. THEY WERE A HIT. I had to adjust the original recipe to make them more mild and use what we had on hand, but it was glorious. The 5 year old asked for seconds and is looking forward to eating leftovers for lunch today. I'll start with my recipe modifications and include the original recipe and link below. We made them restaurant style rather than casserole style. It's how my husband prefers them and it helped keep them very mild and gave the option to serve them un-"smothered" since my daughter usually has an aversion to any kind of sauce.<br />
<br />
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<div style="text-align: center;">
<i>photo credit: budgetbytes.com</i></div>
<b>SAUCE</b><br />
4 Tbsp vegetable oil<br />
4 Tbsp all-purpose flour<br />
4 Tbsp chili powder<br />
4 cups water<br />
6 oz. can tomato paste<br />
t tsp cumin<br />
1 tsp ground coriander<br />
t tsp garlic powder (or 2-3 cloves fresh garlic)<br />
1/2 tsp cayenne pepper<br />
4 tsp unsweetened cocoa powder<br />
2 tsp salt<br />
<b><br /></b>
<b>*to make more mild, add:</b><br />
up to 1 additional can of tomato paste<br />
about 1/2 can coconut milk<br />
1-2 Tbl sugar<br />
OMIT CAYENNE PEPPER<br />
<br />
<b>ENCHILADAS</b><br />
2 (15 oz.) cans black beans, drained a rinsed<br />
1 medium sweet potato, finely chopped and microwaved in 30-second increments to soften<br />
2 C. Shredded Cheese, divided<br />
handful cilantro<br />
Garlic Powder, Onion Powder, Cumin, Coriander, Salt, to taste<br />
<i>Optional: frozen corn, diced avocado, green onion</i><br />
16 small flour tortillas (fajita size)<br />
<br />
<b>Instructions</b><br />
First prepare the enchilada sauce. In a medium sauce pot combine the vegetable oil, flour, and chili powder. Heat the mixture over a medium flame until it begins to bubble. <i>Add fresh minced garlic, if using. </i>Whisk and cook the bubbling paste for 1-2 minutes. Slowly pour in the water while whisking. Add the tomato paste, cumin, garlic powder, cayenne pepper, cocoa powder, and salt. Whisk until smooth and continue to heat over a medium flame. Let the sauce come up to a gentle simmer, at which point the sauce will thicken. Once thickened, turn off the heat and set the sauce aside until you’re ready to use it. This makes a lot so FREEZE THE EXTRA SAUCE :-)<br />
<br />
Combine all enchilada filling, including about 1/2 of the cheese. Add in about 1/4 to 1/2 cup of the enchilada sauce and adjust seasonings to your taste.<br />
<br />
<i>For restaurant style enchiladas...</i><br />
Line a baking sheet with parchment paper. Dip tortillas in enchilada sauce and squeeze off excess. (Or brush a layer of enchilada sauce on the parchment, then brush it on the tops after stuffing) Stuff and roll your tortillas and place them close together to fill the pan. Top with remaining cheese, cover with foil and bake at 375 for about 25 minutes. Serve with more enchilada sauce, sour cream and guacamole.<br />
<br />
<i>For casserole style enchiladas...</i><br />
Spray a large casserole dish with cooking spray. Pour a thin layer of enchilada sauce on the bottom of the dish. Stuff and roll your tortillas and place them close together to fill the pan. Pour more enchilada sauce to cover the tortillas. Top with remaining cheese, cover with foil and bake at 375 for about 25 minutes. Serve with sour cream and guacamole.<br />
<br />
--------------------------------------------------------------------------------------------------------------------------<br />
<u><i><br /></i></u>
<u><i>Original Recipe (found at <a href="http://www.budgetbytes.com/2013/04/black-bean-avocado-enchiladas/" target="_blank">budgetbytes.com</a>)</i></u><br />
<i>SAUCE</i><br />
<i>2 Tbsp vegetable oil </i><br />
<i>2 Tbsp all-purpose flour </i><br />
<i>2 Tbsp chili powder </i><br />
<i>2 cups water </i><br />
<i>3 oz. tomato paste (1/2 6 oz. can)</i><br />
<i>½ tsp cumin </i><br />
<i>½ tsp garlic powder </i><br />
<i>¼ tsp cayenne pepper </i><br />
<i>2 tsp unsweetened cocoa powder </i><br />
<i>1 tsp salt </i><br />
<i><br /></i>
<i>ENCHILADAS</i><br />
<i>1 (15 oz.) can black beans </i><br />
<i>1 medium avocado </i><br />
<i>1 small tomato </i><br />
<i>1-2 whole green onions </i><br />
<i>½ cup frozen corn kernels</i><br />
<i>handful cilantro</i><br />
<i>¼ tsp garlic powder </i><br />
<i>½ tsp salt </i><br />
<i>8 small tortillas (fajita size) </i><br />
<i><br /></i>
<i>Instructions</i><br />
<i>First prepare the enchilada sauce. In a medium sauce pot combine the vegetable oil, flour, and chili powder. Heat the mixture over a medium flame until it begins to bubble. Whisk and cook the bubbling paste for 1-2 minutes. Slowly pour in the water while whisking. Add the tomato paste, cumin, garlic powder, cayenne pepper, cocoa powder, and salt. Whisk until smooth and continue to heat over a medium flame. Let the sauce come up to a gentle simmer, at which point the sauce will thicken. Once thickened, turn off the heat and set the sauce aside until you’re ready to use it.</i><br />
<i>Preheat the oven to 350 degrees. Drain and rinse the can of beans, then add them to a large bowl. Cube the avocado, dice the tomato, slice the green onion, and pull a handful of cilantro leaves from their stems. Add them all to the bowl, along with the frozen corn kernels. Stir everything together. Season with a little salt and garlic powder (recommended amounts above, or use fresh minced garlic).</i><br />
<i>Coat an 8×8 casserole dish with non-stick spray. Warm the tortillas briefly in the microwave to make them soft and pliable. Fill each tortilla with about ⅓ cup of filling and roll tightly. Place the filled tortillas in the casserole dish, seam side down. Once all of the filled enchiladas are in the dish, pour the enchilada sauce over top.</i><br />
<i>Bake the enchiladas in the preheated oven for about 25 minutes, or until they’re heated through and the sauce is bubbly along the edges. Then devour!</i>Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-1236938926439888536.post-80051177760514290372015-04-09T09:00:00.002-05:002015-04-09T09:00:53.139-05:00Wheat Berry Pancakes or Waffles in the BlenderThis has been a beloved recipe since I first tried it about 3 years ago but I'm just now getting around to sharing it. It's wonderful as is but I made a few adjustments today that made it even more scrumptious and share-worthy.<br />
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<b><u>Pancakes </u></b><br />
1 C. Raw wheat kernels<br />
1 C. Milk<br />
1/4 - 1/2 C. Milk*<br />
1 T. Lemon Juice<br />
3 Eggs<br />
2 T. Brown Sugar<br />
4 tsp. baking powder<br />
1/2 tsp. salt<br />
1/2 C. Oil (or part almond butter and part veg. oil)<br />
1 tsp. vanilla<br />
1/2 tsp. almond extract<br />
<br />
Blend the first two ingredients in a heavy duty blender for 2-3 minutes, minimum. Add the rest of the ingredients and blend only until smooth. Fry about 1/4 C. at a time on a hot griddle. Serve as desired, but we prefer butter, powdered sugar and frozen berries.<br />
*after the initial blending the batter will be very warm. Dividing the milk helps to cool it down and not activate your baking powder too quickly.
<br />
<br />
<b><u><br /></u></b>
<b><u>Waffles (original recipe) </u></b><br />
1 C. Raw wheat kernels<br />
1 C. Milk<br />
1/4 C. Milk*<br />
3 Eggs<br />
1 T. Honey or Brown Sugar<br />
4 tsp. baking powder<br />
1/2 tsp. salt<br />
1/2 C. Oil<br />
<br />
Blend the first two ingredients in a heavy duty blender for 2-3 minutes, minimum. Add the rest of the ingredients and blend only until smooth. Cook in batches in your waffle iron as directed.<br />
*after the initial blending the batter will be very warm. Dividing the milk helps to cool it down and not activate your baking powder too quickly.Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-1236938926439888536.post-7676414304192329342014-01-27T11:48:00.001-06:002014-01-27T12:21:02.845-06:00Real Key Lime PieKey Lime Pie is one of my most favorite desserts. Real key lime pie is made with key limes, not regular limes. They are the small round limes. Another thing, key lime pie is YELLOW, not green. There are a lot of okay recipes out there, but this one is the best. Trust me, I have tasted a lot of pie. I literally ate key lime pie in all forms at every chance I got on a road trip to and from Key West. I had deep fried, frozen, chocolate dipped on a stick, etc... So, I'm practically an expert. Haha. I was pregnant, so, no judging.<br />
<br />
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Preheat the oven to 375 degrees.<br />
<br />
Crust<br />
1 1/2 sleeves graham crackers<br />
1/3 c. butter<br />
<br />
Put the graham cracker in a Ziploc bag. Use a rolling pin to crush to the desired texture. I like a bit of texture to my crust so I don't crush them all the way to powder. Melt butter. Add graham cracker crumbs and combine. Press into a glass pie pan or round casserole dish. I actually prefer the casserole dish because it gives you a smaller deeper pie, but it doesn't matter either way.<br />
<br />
Filling<br />
1/2 c. key lime juice<br />
14 oz. can sweetened condensed milk<br />
5 egg yolks<br />
<br />
I use real key limes and squeeze them to make the juice. This is what makes the pie so yummy. If you squeeze the limes yourself, be sure to use a fine strainer so you don't add any pulp or seeds. You can also use bottled key lime juice. Nellie & Joe makes a pretty good bottled key lime juice. Combine lime juice, sweetened condensed milk and the egg yolks.<br />
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Bake the empty crust for 5 minutes. Remove from the oven and pour the filling into the pie. Return the oven and bake for 15 more minutes. Your pie shouldn't be runny at all. The crust will be golden brown. Every time I make this pie, I first think, oh no! my crust is overdone! But it never is. Don't panic.<br />
<br />
Remove from the oven and allow to cool completely before serving. I prefer my pie very cold so I usually make it early and keep it in the fridge until dessert time. You can serve with a little whipped cream or Cool Whip.<br />
Kendeehttp://www.blogger.com/profile/06017689092800003290noreply@blogger.com5tag:blogger.com,1999:blog-1236938926439888536.post-59848096547547892692013-11-18T10:01:00.000-06:002013-11-18T10:04:58.717-06:00Buttery Soft Pretzels<div class="MsoNormal" style="margin-bottom: 0pt; text-align: center;">
<span style="color: black; font-family: "Arial","sans-serif";"><strong>BUTTERY SOFT PRETZELS</strong></span></div>
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<span style="color: black; font-family: "Arial","sans-serif";"><o:p> </o:p></span><span style="color: black; font-family: "Arial","sans-serif";">1 cup water (110 deg)<o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial","sans-serif";">1 pkt dry yeast<o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial","sans-serif";">2-1/2 cups all-purpose flour<o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial","sans-serif";">½ tsp salt<o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial","sans-serif";">1 tsp sugar<o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial","sans-serif";">½ cup water to boil, (I used 2+ cups)</span></div>
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<span style="color: black; font-family: "Arial","sans-serif";">2 Tbsp baking soda<o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial","sans-serif";">Coarse or kosher salt<o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial","sans-serif";">Melted butter<o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial","sans-serif";">Dissolve 1 pkt (2-1/4 tsp) of dry yeast in 1 cup warm (110 deg.) water. Let sit for 5 minutes to make sure yeast blooms. Add flour, salt and sugar. Mix to combine for 2 minutes, then knead with mixer or by hand for 5 minutes.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIzOqoOEVFsuCFwNDx_J_riZ-3zWKMG6jhErgfv509GzNOaI7zWWIwYylcjwc54oxM5RY0Bsl5YIEnuTFbsFgZRKVL_NEl9uObUngUtgoUx5C5I2NZV_PoNT1ph6S0CthBEGYWGeGLBs8/s1600/20131111_101004_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIzOqoOEVFsuCFwNDx_J_riZ-3zWKMG6jhErgfv509GzNOaI7zWWIwYylcjwc54oxM5RY0Bsl5YIEnuTFbsFgZRKVL_NEl9uObUngUtgoUx5C5I2NZV_PoNT1ph6S0CthBEGYWGeGLBs8/s320/20131111_101004_resized.jpg" width="180" /></a></div>
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<span style="color: black; font-family: "Arial","sans-serif";">Dough will be soft, but not sticky. Lightly flour dough and place in a gallon zip-top bag. Zip closed and set aside for 30 minutes (I didn't wait this long). While dough is rising, dissolve baking soda in water and bring just to a boil, then simmer. <o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial","sans-serif";">Preheat oven to 450 deg. Cut dough into 8 pieces. Roll each into a long rope on a lightly floured surface. Twist into a pretzel shape. Drop or dip into the simmering soda water for 30-45 seconds. Drain, then place on lightly greased cookie sheet. Sprinkle with kosher salt, or leave plain if you want to put cinnamon sugar on later. <o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial","sans-serif";">Bake at 450 degrees, for about 9-10 minutes, until golden brown. Remove from oven and brush with melted butter. If you want sweet pretzels, dust with cinnamon sugar right after brushing with butter. (If you have a convection setting, I baked them on convection bake at 425 degrees for 6-7 minutes)</span></div>
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<span style="color: black; font-family: "Arial","sans-serif";">Store at room temp. Do not cover or seal or they will get soggy.</span><br />
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<span style="font-family: Arial;"><em>I love these, this recipe was from my friend Melissa, who got it from her friend Teresa! My kids and I can't get enough. We even had 'pretzel movie night' last weekend. They are fast and yummy, Enjoy!</em></span><br />
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<br />Aimeehttp://www.blogger.com/profile/13276775431388065780noreply@blogger.com3tag:blogger.com,1999:blog-1236938926439888536.post-35241244837697430962013-10-15T13:04:00.002-05:002013-10-15T13:04:48.317-05:00German Chocolate Cake Topping<div class="separator" style="clear: both; text-align: center;">
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This Recipe is from allrecipes.com and makes enough frosting/filling for one cake mix (2 layered cake). However, I usually use 2 cake mixes make a 3 layered cake and extra cupcakes. So, you may want to double or do a one and a half batch. </div>
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INGREDIENTS: <br />
1 C evaporated milk<br />
1 C white sugar <br />
3 egg yolks beaten with 1 T water<br />
1/2 C margarine<br />
1 t. vanilla extract<br />
1 C chopped pecans<br />
1 C flaked coconut<br />
<br />
DIRECTIONS: <br />
In a large saucepan, combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm. <br />
Aimeehttp://www.blogger.com/profile/13276775431388065780noreply@blogger.com8tag:blogger.com,1999:blog-1236938926439888536.post-54158845338602457492013-08-20T11:17:00.001-05:002013-11-13T10:04:36.201-06:00Navajo Tacos (aka Fry Bread)Anyone who has ever attended the Arizona State Fair has eaten a Navajo Taco. They're amazing. Fry bread, Indian fry bread, Navajo tacos, elephant ears...a rose by any other name would still smell as sweet.<br />
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They're huge sopapillas you can eat savory or sweet. <u>For dinner</u> we like them topped with beans, cheese, lettuce, diced tomatoes, sour cream and salsa (basically a delicious and filling tostada). <u>For dessert </u>you treat it like a funnel cake and top it with butter (duh, right?) and powdered sugar or honey or a fruit sauce.<br />
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They're easy and quick to make, took me about 30 min start to finish<br />
<br />
4 C. Flour<br />
2 T. Baking Powder<br />
1 t. Salt<br />
2 1/2 C. Warm Milk (possibly less)<br />
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2 C. oil for frying<br />
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<ul>
<li>Mix the dry ingredients then add in milk a little at a time until you have a soft but manageable dough. *you may not need all the milk called for*</li>
<li>Cover the dough with a moist cloth or plastic wrap when not in use</li>
<li>Heat oil in a skillet to 365*F</li>
<li>Take out a small ball of dough and roll it thin and flat on a floured surface. Fry in the oil until golden brown on the bottom then flip it over and fry the top. Cool on paper towels</li>
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Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-1236938926439888536.post-25311412162663140062013-05-21T11:09:00.000-05:002013-05-21T11:09:34.103-05:00Green Smoothies SimplifiedI just wanted to share my latest and greatest green smoothie trick. All the credit goes here:<br />
<a href="http://www.whatvegankidseat.com/2013/04/green-smoothie-takeover.html">http://www.whatvegankidseat.com/2013/04/green-smoothie-takeover.html</a><br />
<br />
Basically, you assemble your green smoothies in a ziploc in reverse order and freeze it.<br />
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Fruit (fresh or frozen) on bottom<br />
Greens on top.<br />
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You can make tons of Ready-to-Blend smoothies and keep them in the freezer. I don't have a fancy-pants blender so I blend my greens first (conveniently located at the TOP of my ziploc bag). Add a fresh banana or two (you can use frozen as well but since my blender isn't as tough I try to baby it with something room temperature in between). Then I add the frozen fruit from the bottom of the bag. No chopping. No dirty knives or cutting boards. No slimy spinach in the fridge that you didn't have time to use. And, perhaps more importantly, more room in the fridge that's NOT being occupied by a giant Costco bag of spinach.Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-1236938926439888536.post-18826499523644023012013-04-27T17:18:00.000-05:002013-04-27T17:21:00.345-05:00Jacquee's Whole Wheat Bagels<div class="separator" style="clear: both; text-align: center;">
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I'm not going to lie. I'm feeling very proud of these babies. Hence, my name in the title. Not only was it a first-ever attempt at bagels but it was also a self-adapted recipe which turned into a home run They turned out perfectly chewy on the outside, soft but dense on the inside and made a generous dozen. I went for an authentic hand-rolled shape with these ones but I may make them doughnut style for uniformity in the future.</div>
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I adapted it from <a href="https://www.youtube.com/watch?v=8xDAk-ldMBY">this method</a> to be whole wheat. I picked this version because it used a sponge method similar to <a href="http://www.superhealthykids.com/healthy-kids-recipes/more-bread.php">my all-time favorite whole wheat bread recipe</a>. It's a favorite because it's healthy, slices like store-bought sandwich bread and stays fresh MUCH longer than any other homemade breads I've tried. I only made these today, but I hope they last long enough for me to see if they stay soft and tender like my sandwich bread.</div>
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<b>Ingredients</b></div>
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3 1/2 C. Whole Wheat Flour (1 pound)</div>
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1 Tbl Active Dry Yeast</div>
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3 C. very warm water</div>
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1 Tbl Maple Syrup</div>
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2 3/4 C. Whole Wheat Flour (more as needed, plus dusting)</div>
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1/4 C. Vital Wheat Gluten (this is necessary for elasticity, especially when using whole wheat)</div>
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1 T. Salt</div>
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1/8 t. Citric Acid/Sour Salt (makes for a lighter texture and a preservative. Can probably substitute 1 T. lemon juice if needed)</div>
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<b>Also needed:</b></div>
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cornmeal</div>
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wok or wide skillet with 3" of boiling water, plus salt and baking soda added</div>
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baking stone</div>
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any toppings you want to add</div>
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In a stand mixer combine the first 4 ingredients into a sponge mix. Mix for a minute then cover and let rise for 10-20 minutes until doubled. While you're waiting, combine the rest of the dry ingredients in a bowl. </div>
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Once the sponge mix has doubled, add in the rest of the dry ingredients and mix/knead for several minutes. The dough should form a ball and be sturdy but not stiff. Add more flour or warm water if necessary. Cover and let rise until doubled. You'll know its ready if you poke your finger into it and the impression stays. </div>
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Stir/punch it down and roll it onto a lightly floured surface. Keep the dough covered while you work. Roll a piece into a log, wrap it around your hand and pinch it off to make a circle. With the dough-bracelet around your palm, roll over the seam to seal it together then set the "donut" on a cornmeal dusted surface. Continue until you've done this with all of the dough. Keep them covered and allow to rise a bit more while your water boils.</div>
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Preheat your oven with the baking stone inside to 400F</div>
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Boil the bagels in batches for 2 min per side then remove with a slotted spatula back to a cornmeal dusted surface. Top if desired (sesame seeds, poppy seeds, dehydrated onion, etc). Slide them carefully onto the hot stone and bake for approximately 25 min (will vary depending on bagel size). </div>
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Enjoy!</div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1236938926439888536.post-50352891673465212952013-04-26T08:35:00.004-05:002013-04-26T08:35:52.453-05:00Whole Wheat Banana Muffins [Vegan]<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigjQS5gt-Udyv_kr1t1JPSP63qXTRhyphenhyphenCAVC-XVE4YtxUH0CfJnTVsU_7Mdxz5h57MUg4eDflawbKCYLV9jRXZJ2raP2pvd12HL8kDv-2kczN70JcKyeg9NRjk3tBGm3wmVOuI49wDk06A/s1600/IMG_1888.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigjQS5gt-Udyv_kr1t1JPSP63qXTRhyphenhyphenCAVC-XVE4YtxUH0CfJnTVsU_7Mdxz5h57MUg4eDflawbKCYLV9jRXZJ2raP2pvd12HL8kDv-2kczN70JcKyeg9NRjk3tBGm3wmVOuI49wDk06A/s320/IMG_1888.JPG" width="240" /></a></div>
Sift<br />
<br />
<ul>
<li>4 C. Whole Wheat Flour</li>
<li>2 C. Coconut Sugar</li>
<li>1 1/2 t. baking soda</li>
<li>1 1/2 t. salt</li>
<li>1 1/2 t. cinnamon (I did some cinnamon, some pumpkin pie spice)</li>
</ul>
<br />
Whisk separately, then let rest and "sour" for a few minutes<br />
<br />
<ul>
<li>1 C. Coconut Milk</li>
<li>2 t. apple cider vinegar</li>
</ul>
<br />
Combine dry ingredients, milk mixture and<br />
<br />
<ul>
<li>8 ripe bananas, mashed</li>
<li>1/2 C. coconut oil</li>
<li>1/3 C. maple syrup</li>
<li>2 t. vanilla extract</li>
<li>1 t. almond extract</li>
<li>Walnuts, Chocolate Chips (optional)</li>
</ul>
<div>
Beat until smooth.</div>
<div>
<br /></div>
<br />
Pipe or scoop the batter into grease muffin tins filling each 2/3 full and bake at 350F for approx 18+ minutes depending on muffin size (less for mini muffins). Check with toothpick. Immediately remove to wire racks to cool.<br />
<br />
This made exactly 2 dozen regular size muffins plus 2 dozen mini muffins.<br />
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1236938926439888536.post-21254619390674825172013-03-28T07:12:00.003-06:002013-03-28T07:12:58.079-06:00Green Chile Chick'n Salad [Vegan]Well, it happened. We've done too much research and watched a one or two documentaries too many. We've become casual vegans at our house. It's for health reasons: focusing on a more plant-based diet. But I've been pleasantly surprised by how smooth its been going. We're still in transition but my 3 year old really doesn't seem to care. Now, I say "casual" vegans because not only do I believe that we can and should eat all things in moderation, but I'm also human and I don't want to make my life ridiculously difficult when we leave the house, which is pretty often and in a hurry. Therefore, my goal is to be completely vegan at home and more relaxed elsewhere. For now :-)<br />
<br />
Not all the recipes I've tried have been a hit, but I invented this one this afternoon to resemble the green chili, mayo and shredded cheese goo I remember having a few time as a kid. This totally hit the spot. Nothing lacking in the flavor or texture departments. It could certainly be healthier (on a green salad maybe?) and less processed (I'm looking at you Vegannaise). But still, it's my new fav:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh97RLpyiKTDe7WtrSVL9dA9yCvohzoitAwCDpOOnnYvotdNml1QaOY4qD8yZGbPXImwem51t19kC2Rck88gBH3C3SSOUzE8upGIYYoiFTqp5kdOmQLT18oe4dNbm5rXjO0ec72kQXzLzY/s1600/IMG_1569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh97RLpyiKTDe7WtrSVL9dA9yCvohzoitAwCDpOOnnYvotdNml1QaOY4qD8yZGbPXImwem51t19kC2Rck88gBH3C3SSOUzE8upGIYYoiFTqp5kdOmQLT18oe4dNbm5rXjO0ec72kQXzLzY/s320/IMG_1569.JPG" width="240" /></a></div>
<br />
<u><span style="font-size: large;">Green Chile Chick'n Salad</span></u><br />
1 can Chickpeas, drained and rinsed<br />
1 large can diced green chilies<br />
1/2 tsp cumin<br />
1/4 tsp chipotle chili powder<br />
2 Tbl Nutritional Yeast (optional, for cheesy flavor)<br />
2-3 Tbl Vegannaise<br />
Liquid smoke, black pepper & garlic salt to taste<br />
<br />
Instructions (it's pretty difficult so try to keep up):<br />
Combine it all in a bowl. Hurry and find a piece of bread or a tortilla to slop it on!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1236938926439888536.post-64842177632898302272013-02-20T16:41:00.001-06:002013-02-20T16:42:28.528-06:00Chocolate Granola<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1k_jYyLBxGRIMcnfnRS1dG2DzLsxewzjAnSnpl35Sblk5RZJF6RpRjXBoKraeHYwqlJXn8AQ9nWWa38-57Lrt7mLxz5yZDrRZnypfrU1dkgdP6RIcYkcIH-DqITpxV9P4g6yADuXem10/s1600/photo+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1k_jYyLBxGRIMcnfnRS1dG2DzLsxewzjAnSnpl35Sblk5RZJF6RpRjXBoKraeHYwqlJXn8AQ9nWWa38-57Lrt7mLxz5yZDrRZnypfrU1dkgdP6RIcYkcIH-DqITpxV9P4g6yADuXem10/s320/photo+(1).jpg" width="240" /></a></div>
<span style="font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 12px;">This granola is delicious. I'm not going to pretend that I store it in mason jars tied with twine for everyday use so I didn't stage a photo shoot to that effect. However, I did manage to snap a quick pick of this handful on its way to my mouth. Go me.</span><br />
<span style="font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 12px;"><br /></span>
<span style="font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 12px;">I've got a rockin chocolate granola recipe from a friend which calls for lots of butter and more sugar and honey. It's basically no-bake cookie clusters that I eat with yogurt and call a "healthy breakfast." I've made it several times but I was looking to lighten it up and make it on the stove. I really don't like stirring and turning things in the oven since its low to the ground, its hot and I have a kiddo who runs right through my narrow kitchen without looking where she's going. I know there are ways around that, but what can you do. I'm a whiner. Hence, this non-oven recipe:</span><br />
<span style="font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 12px;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;"><u>Chocolate Granola</u></span><br />
<br />
<ul style="background-color: white; font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 13px; margin: 4px; padding: 10px;">
<li style="font-size: 12px; list-style-image: url(http://recipes.sparkpeople.com/images/rcpbullet.gif);">2-3 T. Olive or Coconut Oil (can be toasted without oil as well)</li>
<li style="font-size: 12px; list-style-image: url(http://recipes.sparkpeople.com/images/rcpbullet.gif);">5 C Rolled Oats</li>
<li style="font-size: 12px; list-style-image: url(http://recipes.sparkpeople.com/images/rcpbullet.gif);">1/2 t. salt</li>
<li style="font-size: 12px; list-style-image: url(http://recipes.sparkpeople.com/images/rcpbullet.gif);">1/4 C Coconut Oil</li>
<li style="font-size: 12px; list-style-image: url(http://recipes.sparkpeople.com/images/rcpbullet.gif);">1/4 C Honey</li>
<li style="font-size: 12px; list-style-image: url(http://recipes.sparkpeople.com/images/rcpbullet.gif);">2 T. Brown Sugar</li>
<li style="font-size: 12px; list-style-image: url(http://recipes.sparkpeople.com/images/rcpbullet.gif);">Vanilla, Almond and Butter extracts (1/2 to 1 tsp each), optional</li>
<li style="font-size: 12px; list-style-image: url(http://recipes.sparkpeople.com/images/rcpbullet.gif);">1/4 C Peanut Butter</li>
<li style="font-size: 12px; list-style-image: url(http://recipes.sparkpeople.com/images/rcpbullet.gif);">1 C Semi-Sweet Chocolate Chips</li>
<li style="font-size: 12px; list-style-image: url(http://recipes.sparkpeople.com/images/rcpbullet.gif);">1 C Pecans, toasted</li>
<li style="font-size: 12px; list-style-image: url(http://recipes.sparkpeople.com/images/rcpbullet.gif);">1/2 C Sunflower seeds, roasted and salted</li>
<li style="font-size: 12px; list-style-image: url(http://recipes.sparkpeople.com/images/rcpbullet.gif);">1 C Date pieces/nuggets (Cranberries or Cherries work great, too)</li>
</ul>
<div>
<span style="font-family: Trebuchet MS, Arial, Verdana, Helvetica, sans-serif;"><span style="font-size: 12px;">Use the biggest skillet you've got. </span></span></div>
<div>
<span style="font-family: Trebuchet MS, Arial, Verdana, Helvetica, sans-serif;"><span style="font-size: 12px;"><br /></span></span></div>
<div>
<span style="font-family: Trebuchet MS, Arial, Verdana, Helvetica, sans-serif;"><span style="font-size: 12px;">Toast your Oats and Salt in Oil over medium heat, stirring constantly. When sufficiently toasted and fragrant remove them to a large pan or baking dish.</span></span></div>
<div>
<span style="font-family: Trebuchet MS, Arial, Verdana, Helvetica, sans-serif;"><span style="font-size: 12px;"><br /></span></span></div>
<div>
<span style="font-family: Trebuchet MS, Arial, Verdana, Helvetica, sans-serif;"><span style="font-size: 12px;">In the skillet combine Coconut Oil, Honey, Brown Sugar and extracts on low to medium heat. When its dissolved and just starting to bubble add Peanut Butter then Chocolate Chips. Stir constantly so you don't burn the chocolate. When it's smooth and just starting to thicken (about 1-2 min) return the Oats to the pan and add Pecans and Sunflower Seeds. Stir it well for about 2-3 minutes. Stir in the Dates and return it to your baking dish to cool. </span></span></div>
<div>
<span style="font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 12px;"><br /></span></div>
<div>
<span style="font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 12px;">Eat by the sloppy fistful or in a bowl with cold almond milk or yogurt.</span></div>
<div>
<span style="font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 12px;"><br /></span></div>
<div>
<span style="font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 12px;">Store the rest in an airtight container.</span></div>
<div>
<span style="font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 12px;"><br /></span></div>
<div>
<span style="font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 12px;">[I made this granola on the stove top, but it could easily be converted to an oven-cooked recipe.]</span></div>
<div>
<span style="font-family: Trebuchet MS, Arial, Verdana, Helvetica, sans-serif;"><span style="font-size: 12px;"><br /></span></span></div>
<div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1236938926439888536.post-91195958551559204662012-09-29T05:00:00.000-05:002019-10-06T18:21:18.411-05:00Caramel for Apples<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwQrxbYxrc4xuzjWS-a5G2VCFZZ2rSODJ4S1vVmXVJqUFzdQinAawcAXIlYuhRRz1C85G6if4tSU7ZwGV4elx_iN-vodHFjZ6DvounrLw9-_j5in8S1ZPee7yB0yqmP1OUsy-D6_si6U/s1600/DSC_0332.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwQrxbYxrc4xuzjWS-a5G2VCFZZ2rSODJ4S1vVmXVJqUFzdQinAawcAXIlYuhRRz1C85G6if4tSU7ZwGV4elx_iN-vodHFjZ6DvounrLw9-_j5in8S1ZPee7yB0yqmP1OUsy-D6_si6U/s400/DSC_0332.jpg" /></a><br />
Green and red apples with caramel for dipping.</div>
<br />
I LOVE the fall! I just got out all my fall decorations and that put me in the mood for some caramel for apples. Making caramel apples is always fun, but I prefer to slice my apples and dip each bite myself! So, I made some caramel for apple dipping. Here is the recipe, I got it from my friend Jana Holmes, but I think it is a very common recipe.<br />
<br />
1 c. karo syrup<br />
1 lb. package brown sugar<br />
1/2 lb. butter (or margarine)<br />
2 tsp. vanilla<br />
1 can sweetened condensed milk<br />
<br />
In a medium saucepan, combine corn syrup and brown sugar. Heat of medium high heat, stirring constantly. Bring mixture to a boil and boil together for 3 minutes. Take saucepan off the stove and add margarine, vanilla and sweetened condensed milk. Place back on the stove and bring back to a boil while continuing to stir.<br />
<br />
Serve with sliced apples.<br />
<br />
You can also try serving this caramel dip along side this <a href="http://pimpmydinner.blogspot.com/2009/12/best-fruit-dip.html">fruit dip</a> and chopped walnuts or pecans. It is an amazing combination for making apple sundaes.<br />
<br />
Here are some pictures I took along the way, in case they help.<br />
<br />
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqmfiy4xfezXWbiYr_jUKhiRUtHwPBXSs3fjgnyPbsen-_Vmr0HnUicAiHACHve41sfQ35wRN-SQ-W0cG7S8PukI_buI5q7NHNqJahpgbkKQ6SdGQ7Z574cLSSseQJ9db0xj5_fy5TFJw/s1600/DSC_0315.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqmfiy4xfezXWbiYr_jUKhiRUtHwPBXSs3fjgnyPbsen-_Vmr0HnUicAiHACHve41sfQ35wRN-SQ-W0cG7S8PukI_buI5q7NHNqJahpgbkKQ6SdGQ7Z574cLSSseQJ9db0xj5_fy5TFJw/s400/DSC_0315.jpg" /></a><br />
Ingredients.</div>
<br />
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG59o5B9PNmHXehFxAamc37WNd6iWNNHrDIuTokNryMIPeVfiZMhSPY_IDKmwc2pxTb2cgjUKeOIAyHwY2Qdmt1c9kXEioM5jceZXOuoI7okmRLryfEF5GkJtBdMYQQU7GUVW2YkrfBCA/s1600/DSC_0317.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG59o5B9PNmHXehFxAamc37WNd6iWNNHrDIuTokNryMIPeVfiZMhSPY_IDKmwc2pxTb2cgjUKeOIAyHwY2Qdmt1c9kXEioM5jceZXOuoI7okmRLryfEF5GkJtBdMYQQU7GUVW2YkrfBCA/s400/DSC_0317.jpg" /></a><br />
Boil sugar and syrup for 3 minutes.</div>
<br />
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvg6qjPA14Bh0cAaf2wy2Hwg0iOcqrZox9yWYGVRmGSeQAgRjM5wizQpsCQZ3IsW8T9KyfUmIgnJMVVNtfGwhEnggctoTpvkFrgqDfFVBv1SKqdG8zs4orHzJJA4kFipvITu6xScCpYuo/s1600/DSC_0318.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvg6qjPA14Bh0cAaf2wy2Hwg0iOcqrZox9yWYGVRmGSeQAgRjM5wizQpsCQZ3IsW8T9KyfUmIgnJMVVNtfGwhEnggctoTpvkFrgqDfFVBv1SKqdG8zs4orHzJJA4kFipvITu6xScCpYuo/s400/DSC_0318.jpg" /></a><br />
Boiling sugar and syrup.</div>
<br />
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikX0iCbB7sF_EBHpZMJhjxr3QXqrTj_gRS5A7L35ki3ZddXIuVBDSAyfEh8xYAM2MAx7mZQycCFNyrjKRG-a6_fMJKnF5ciowPhVmXTltvkamYwN2_8W1MR39CtM0-gGj5Pak23EZZJu8/s1600/DSC_0319.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikX0iCbB7sF_EBHpZMJhjxr3QXqrTj_gRS5A7L35ki3ZddXIuVBDSAyfEh8xYAM2MAx7mZQycCFNyrjKRG-a6_fMJKnF5ciowPhVmXTltvkamYwN2_8W1MR39CtM0-gGj5Pak23EZZJu8/s400/DSC_0319.jpg" /></a><br />
Add sweetened condensed milk, margarine and vanilla.</div>
<br />
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXwRiV2KgWAgnCZEybezbpKzMQ3oFEwiLowuxHgkqFVW_CX4e6BsbndL39ir9hKghU5ohVownIaX_Nv29Eg1prdvab8yUxUtbL-jUEVRil0AasP2scfp8lR9DV_SNPcFEbniK1HJ9Ru14/s1600/DSC_0324.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXwRiV2KgWAgnCZEybezbpKzMQ3oFEwiLowuxHgkqFVW_CX4e6BsbndL39ir9hKghU5ohVownIaX_Nv29Eg1prdvab8yUxUtbL-jUEVRil0AasP2scfp8lR9DV_SNPcFEbniK1HJ9Ru14/s400/DSC_0324.jpg" /></a><br />
Bring back to a boil.</div>
<br />
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyxJn3sOukOZ3srdnqkk8aYBxKd7Ihe-HgHLQqnuRcFojT5fk7Vxf0fZYY-cRjNosbToc-DZMySc1hlBUZSXDo5KtBHeSG4N7BPA3gewNQsC2l1N9BycmpQq9OQx9ttKFHNiFUaGns-TE/s1600/DSC_0335.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyxJn3sOukOZ3srdnqkk8aYBxKd7Ihe-HgHLQqnuRcFojT5fk7Vxf0fZYY-cRjNosbToc-DZMySc1hlBUZSXDo5KtBHeSG4N7BPA3gewNQsC2l1N9BycmpQq9OQx9ttKFHNiFUaGns-TE/s400/DSC_0335.jpg" /></a><br />
Let those kids get to dipping.</div>
<br />
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87aNqkShWyZ8zKpq717TtHStyOq_K6A6pCpZjKDIYz0acZkycVzfE7OIq8fc4_hclFqVmpuIC4qhegp7ejlSZvXmc0yS2A4SraukiX6Zss9Bdkat3P6ioqeEHoYzxYD148NbmkJ-a2Vo/s1600/DSC_0339.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87aNqkShWyZ8zKpq717TtHStyOq_K6A6pCpZjKDIYz0acZkycVzfE7OIq8fc4_hclFqVmpuIC4qhegp7ejlSZvXmc0yS2A4SraukiX6Zss9Bdkat3P6ioqeEHoYzxYD148NbmkJ-a2Vo/s400/DSC_0339.jpg" /></a><br />
Happy snacking.</div>
<br />
I was going <a href="http://www.lds.org/pa/display/0,17884,4691-1,00.html">Visiting Teaching</a> that day and to our school open house, so I decided to package some up to give away. My little one helped me! We filled half-pint jars with carmel, topped them with an apples and bagged them with a bow. So easy!<br />
<br />
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmlHCs9iY5JeJlLgLR2v_0xGEzH2_pkp6uI4qpOJf9L96UL2kgSt3WSnNca-GF_lrrT5cV3VpabhM5UF0qgg0UFfJij2uwg2BA3t9dL6djwREkqsaiG6q9dZYPpMMBphZopUl9yPQz_WE/s1600/DSC_0312.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmlHCs9iY5JeJlLgLR2v_0xGEzH2_pkp6uI4qpOJf9L96UL2kgSt3WSnNca-GF_lrrT5cV3VpabhM5UF0qgg0UFfJij2uwg2BA3t9dL6djwREkqsaiG6q9dZYPpMMBphZopUl9yPQz_WE/s400/DSC_0312.jpg" /></a><br />
Washing jars for the caramel dip.</div>
<br />
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHDoO1TuZc2AUvAw9HUavPQoqiJOWa4qZImaLxDyFPnuH8n67WvJKHSPiP44EcnFj7hYAsppiNj11FaUQM_3bnXUlyNENo9A_fegAEf5XPKR89lmY2FuwdpSoucP2fdYCh1D54ulGsDQQ/s1600/DSC_0341.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHDoO1TuZc2AUvAw9HUavPQoqiJOWa4qZImaLxDyFPnuH8n67WvJKHSPiP44EcnFj7hYAsppiNj11FaUQM_3bnXUlyNENo9A_fegAEf5XPKR89lmY2FuwdpSoucP2fdYCh1D54ulGsDQQ/s400/DSC_0341.jpg" /></a><br />
Green apple with caramel.</div>
<br />
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggTN_5DkMeTIyJchFwR1Ffvfj0ZBean7kegs0dvJupIgiXEoUTnt767jHRko16sIW-rhr4hUGn9ZpakTKdycDjFqZZChxMXzMactoKxlgFkLrdvg0P7Sp-vy5rjwsg_1i1Z7psKOWgX0/s1600/DSC_0342.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggTN_5DkMeTIyJchFwR1Ffvfj0ZBean7kegs0dvJupIgiXEoUTnt767jHRko16sIW-rhr4hUGn9ZpakTKdycDjFqZZChxMXzMactoKxlgFkLrdvg0P7Sp-vy5rjwsg_1i1Z7psKOWgX0/s400/DSC_0342.jpg" /></a><br />
Red apple with caramel.</div>
<br />Kendeehttp://www.blogger.com/profile/06017689092800003290noreply@blogger.com6tag:blogger.com,1999:blog-1236938926439888536.post-73221338069862718592012-09-13T13:02:00.000-05:002012-09-08T13:13:32.771-05:00Snickerdoodles<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyaRxh9Xo8dXWtP50AwlWW2P3ynEkEStE4UJcCaVayjQQdL_sYqGSffrh2AeblFyiJy0hRAlfdkDbEyG5P51xXpelxL2grzGybaKBzjLJ6x714BMXrtVKcUW2x2h-7Wh-BVlE1cPnF6Ao/s1600/Recipes+%25282012-02%2529+-+06.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyaRxh9Xo8dXWtP50AwlWW2P3ynEkEStE4UJcCaVayjQQdL_sYqGSffrh2AeblFyiJy0hRAlfdkDbEyG5P51xXpelxL2grzGybaKBzjLJ6x714BMXrtVKcUW2x2h-7Wh-BVlE1cPnF6Ao/s400/Recipes+%25282012-02%2529+-+06.jpg" /></a> </div>
<br />
<br />
1/2 c. shortening<br />
1/2 c. butter or margarine<br />
1 1/2 c. sugar<br />
2 eggs<br />
2 3/4 c. flour<br />
1 1/2 t. cream of tartar<br />
1 t. baking soda<br />
1/2 t. salt<br />
Cinnamon and sugar mixture<br />
<br />
Mix all ingredients together. Scoop into balls and roll into cinnamon sugar mixture. Bake at 350 degrees for 9-10 minutes or until edges are just golden.Kendeehttp://www.blogger.com/profile/06017689092800003290noreply@blogger.com1tag:blogger.com,1999:blog-1236938926439888536.post-64739130078279236492012-09-08T12:53:00.000-05:002012-09-08T12:58:47.421-05:00Caramel Corn<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbY7JlQukqFObKBKfrXq2aNbmtA8KvwnzOaEFOK5ZW1FSmhRgow6cMLIMgAH1J5_DjjPtt4Sp7p4e15i7Y3nMobxwfeUqOoYmjPqvtG2NHD8TKoqU-OsE5usbgA-4O6fzUVzTsvZIeZoI/s1600/DSC_0015.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbY7JlQukqFObKBKfrXq2aNbmtA8KvwnzOaEFOK5ZW1FSmhRgow6cMLIMgAH1J5_DjjPtt4Sp7p4e15i7Y3nMobxwfeUqOoYmjPqvtG2NHD8TKoqU-OsE5usbgA-4O6fzUVzTsvZIeZoI/s400/DSC_0015.jpg" /></a> </div>
<br />
<br />
Source: Kimberly Dykhouse<br />
<br />
4 bags of popcorn<br />
1 c. brown sugar<br />
1 c. light corn syrup<br />
2 sticks of butter, cut into small pieces.<br />
1 can (14 oz) sweetened condensed milk<br />
1 t. real vanilla<br />
cinnamon<br />
<br />
Pop bags of popcorn and remove all unpopped kernals. Divide between 2 large bowls. Set aside.<br />
<br />
In a heavy saucepan combine brown sugar and corn syrup. Stir over medium heat until it bubbles rapidly and you can see the bottom of the pan when you drag the spoon across the bottom. Add butter bit by bit, stirring constantly. Let it bubble until you can see the bottom of the pan again. Slowly stir in sweetened condensed milk. Let it come to a boil. Boil and stir for 2 minutes. This is the time to really watch the caramel so that it doesn't burn.<br />
<br />
Remove from heat. Stir in vanilla and good dash of roasted cinnamon. Stir.<br />
<br />
Pour about a quarter of the caramel over each bowl of popcorn. Stir till coated. Add another quarter of caramel over each popcorn bowl again. Stir. <br />
<br />
It makes a ton but we've always made it for a crowd and it always seems to disappear.Kendeehttp://www.blogger.com/profile/06017689092800003290noreply@blogger.com0tag:blogger.com,1999:blog-1236938926439888536.post-58216713870842171452012-07-30T18:44:00.002-05:002012-09-08T13:11:27.534-05:00Oatmeal Wheat Pancake Mix<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxfOjgSnBsAJQ3O3mRUzbUvwxZuKO68eomi8jo7BJas2ofYNyJAfNSqijNFcT1geIE5iEmf5_JFL7YLmmd2gprYRtIRs95BVmaN4eCvxXuCmeo3eKXyHqFe3JVqb5izF2ownteM5FpLQ/s1600/IMG_1572%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxfOjgSnBsAJQ3O3mRUzbUvwxZuKO68eomi8jo7BJas2ofYNyJAfNSqijNFcT1geIE5iEmf5_JFL7YLmmd2gprYRtIRs95BVmaN4eCvxXuCmeo3eKXyHqFe3JVqb5izF2ownteM5FpLQ/s320/IMG_1572%5B1%5D.JPG" width="240" /></a></div>
<br />
MAKES 10 CUPS OF DRY MIX<br />
<br />
5 CUPS WHOLE WHEAT<br />
3 1/2 CUPS ROLLED QUICK OATS<br />
3 T. SUGAR<br />
3 T. BAKING POWDER<br />
1 T. SALT<br />
1 T. BAKING SODA<br />
1 CUP VEGETABLE OIL<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVu7Ka6liJwtlroPSwpgWe_VQ__15hhgz4jmO773mZY8sn9r4hFqJpLItCrUTn5Qm4n7G_4WpyykMD_k65kHIrPEC4Puf_L5D_i6a3c0b_SBtwvnd1xx6U_tNlkAbYAt8KvwyD57iHKg/s1600/IMG_1570%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVu7Ka6liJwtlroPSwpgWe_VQ__15hhgz4jmO773mZY8sn9r4hFqJpLItCrUTn5Qm4n7G_4WpyykMD_k65kHIrPEC4Puf_L5D_i6a3c0b_SBtwvnd1xx6U_tNlkAbYAt8KvwyD57iHKg/s320/IMG_1570%5B1%5D.JPG" width="240" /></a></div>
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<br /></div>
MIX DRY INGREDIENTS, THEN ADD THE OIL AND MIX. <br />
IT SHOULD BE SLIGHTLY CLUMPY. <br />
STORE IN ZIPLOCK OR CONTAINER ON COUNTER, FOR UP TO A WEEK <br />
(OR IN THE FRIDGE FOR A LONGER SHELF LIFE) <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwb2eg2QI8OBdmlHsOHZ9G3z4dSR2hdsnD21FUrUIiYjc439f4dshh5hL3WRCzqzGapTL_8eBZZMOKrwwkLFtvUOOJDuZNWHjoAayVD1R8RQnU6P1akm2Bo2aY6eJoJzZAW6ufLjz7dfU/s1600/IMG_1569%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwb2eg2QI8OBdmlHsOHZ9G3z4dSR2hdsnD21FUrUIiYjc439f4dshh5hL3WRCzqzGapTL_8eBZZMOKrwwkLFtvUOOJDuZNWHjoAayVD1R8RQnU6P1akm2Bo2aY6eJoJzZAW6ufLjz7dfU/s320/IMG_1569%5B1%5D.JPG" width="240" /></a></div>
<br />
WHEN YOU'RE READY TO MAKE PANCAKES: <br />
<br />
2 CUPS MIX<br />
2 CUPS BUTTERMILK<br />
2 EGGS<br />
<br />
MIX TOGETHER AND COOK ON A GRIDDLE OR PAN.<br />
<br />
I MADE THEM TODAY WITH PEACHES OFF MY TREE AND BUTTERMILK SYRUP.<br />
<br />
MY SISTER-IN-LAW, BRITTNY, ALWAYS MAKES THESE AND I LOVE THEM. FROM MYKINTCHENCAFE.BLOGSPOT.COMAimeehttp://www.blogger.com/profile/13276775431388065780noreply@blogger.com5tag:blogger.com,1999:blog-1236938926439888536.post-1064915377411758152012-07-14T17:52:00.003-05:002012-09-08T13:00:04.089-05:00Peach SalsaA friend of mine, Kristen Buhler, brought this salsa to a PEACH themed get together the other night. I thought it was so good that I bought peaches on my way home. The instructions suggest to make this at least 4 hours ahead of time. I just made it tonight and we ate it right away and it was still really good. The instructions also suggest to serve it over grilled meat, but I have just had it with chips.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJHwc6NG8hhybRAK14rgLoLhZ-myLmAaB8K1GU8JPkVvZhV0dx085ZIwT1uSvERExOhq10OIb6ApQBPizPHp89FQP2i6JaWHSaLQ50NBhadlGdjA0VFiAyanXTGFIAXf-KdBvz2tHlss/s1600/DSC_0025.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJHwc6NG8hhybRAK14rgLoLhZ-myLmAaB8K1GU8JPkVvZhV0dx085ZIwT1uSvERExOhq10OIb6ApQBPizPHp89FQP2i6JaWHSaLQ50NBhadlGdjA0VFiAyanXTGFIAXf-KdBvz2tHlss/s400/DSC_0025.jpg" /></a> </div>
<br />
Source: <a href="http://southernfood.about.com/od/salsarecipes/r/r70728f.htm">About.com</a><br />
<br />
Plan to make this fruity salsa early in the day or the day before for best flavor. Serve this tasty peach salsa with grilled or pan-fried pork, fish, or chicken.<br />
<br />
4 small peaches, peeled and diced<br />
Juice of 2 limes, about 1/4 cup juice<br />
2 teaspoons honey<br />
2 to 3 tablespoons diced red bell pepper<br />
1 tablespoon finely minced jalapeno pepper, or to taste<br />
1 heaping tablespoon chopped cilantro<br />
1 small clove garlic, finely minced<br />
2 tablespoons finely chopped red onion or sweet onion<br />
Preparation:<br />
<br />
Combine all ingredients and refrigerate until serving time. The flavors are best if the salsa is refrigerated for 4 hours or overnight. Serve with grilled or broiled fish, pork, or chicken.<br />
<br />
<br />
<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTTEp0czsPsPjsVcVWPp1hO5uBekdlBrq_tN-aETadRKM4HiASshr-fzlfb62sJC4tpVc1MBDtFo9tAf9C_emCuM-Ee4g0WM6nkS1EnSCivdR7Uyhplrz7iOnBLMHxIbLWjNn6O3oydqU/s1600/DSC_0022.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTTEp0czsPsPjsVcVWPp1hO5uBekdlBrq_tN-aETadRKM4HiASshr-fzlfb62sJC4tpVc1MBDtFo9tAf9C_emCuM-Ee4g0WM6nkS1EnSCivdR7Uyhplrz7iOnBLMHxIbLWjNn6O3oydqU/s400/DSC_0022.jpg" /></a> </div>
Kendeehttp://www.blogger.com/profile/06017689092800003290noreply@blogger.com2tag:blogger.com,1999:blog-1236938926439888536.post-27908812550786223712012-07-12T18:59:00.000-05:002012-09-08T13:01:58.649-05:00Irish Chowder<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0iXjdEqQ0R1OO2Md5aW1VbZibSHqOKUsMJjyA8x9iSMxUu4ZI8-KnFQuGyPElnLwugIl-zG2D0KcoIlrIdlguriFq0CpYQfY2mgX1XgW2xLXrbMSVZltCEGLtEw-9n7RGpe25bEh2vK4/s1600/DSC_0005.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0iXjdEqQ0R1OO2Md5aW1VbZibSHqOKUsMJjyA8x9iSMxUu4ZI8-KnFQuGyPElnLwugIl-zG2D0KcoIlrIdlguriFq0CpYQfY2mgX1XgW2xLXrbMSVZltCEGLtEw-9n7RGpe25bEh2vK4/s400/DSC_0005.jpg" /></a></div>
<br />
I got this yummy little recipe while living in San Antonio. I was asked to make it for a big women's dinner. It is really a potato soup with a cheese sauce. This particular recipe also adds diced ham and creamed corn. I have made it a few times since I first followed it exactly and what I really like is how easy it is to change around depending on what I have on hand and what kind of mood I am in. But the main thing I use it for is for making a simple creamy potato soup.<br />
<br />
2 c. diced potatoes<br />
1/2 c. diced carrots<br />
1/2 c. diced celery<br />
1/4 c. diced onion<br />
2 c. boiling water<br />
<br />
Combine vegetables (large dice) and water in a pot. Simmer 10 minutes or until potatoes are properly tender. Do not drain unless you want thicker soup (I never drain). While simmering, start your cheese sauce.<br />
<br />
10 oz. pkg Velvetta cheese cubed (or 10 oz. cheddar cubed)<br />
1 1/2 t. salt<br />
1/4 t. pepper<br />
1/4 c. butter<br />
1/4 c. flour<br />
2 c. milk<br />
1 can cream corn (or 1 can corn, drained)<br />
2 c. diced ham (or some cut pieces of cooked bacon)<br />
<br />
Melt butter, add flour. Add milk, salt and pepper. Stir over medium to medium high heat. When thickened, add cheese. Stir over low until melted.<br />
<br />
Pour cheese sauce over vegetables in pot. Add corn and diced ham. Heat through.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8SYXFILQL8d2QRwDd4nh2CUHQN-IYpAoFM3xvnES-u-fekyvigsu-5GNuRwTTe9OZTRQs2-ITsq_hX5SIhieQ04EOHORttj0LKMxaq0oHdjBXZyPBEAmwnhB27lEQ4q7Rms19G69uqRU/s1600/DSC_0015.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8SYXFILQL8d2QRwDd4nh2CUHQN-IYpAoFM3xvnES-u-fekyvigsu-5GNuRwTTe9OZTRQs2-ITsq_hX5SIhieQ04EOHORttj0LKMxaq0oHdjBXZyPBEAmwnhB27lEQ4q7Rms19G69uqRU/s400/DSC_0015.jpg" /></a> </div>
Kendeehttp://www.blogger.com/profile/06017689092800003290noreply@blogger.com2tag:blogger.com,1999:blog-1236938926439888536.post-33343879632503004322012-07-07T19:32:00.003-05:002012-09-08T13:12:11.868-05:00Wheat Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbiO5X409O8pHAfOxvDv2z3mtr0JYlzNxk4f1-6b2umvQQtA0iNNq_aad3hTFEjvtQxwd0frYQHvl8oyy9CYWaRmPAGClUUVPzxxvB84vYJ3ieg208rbalN4M7D6Qb-OgQol8GpetO_R8/s1600/IMG_0925.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbiO5X409O8pHAfOxvDv2z3mtr0JYlzNxk4f1-6b2umvQQtA0iNNq_aad3hTFEjvtQxwd0frYQHvl8oyy9CYWaRmPAGClUUVPzxxvB84vYJ3ieg208rbalN4M7D6Qb-OgQol8GpetO_R8/s320/IMG_0925.JPG" width="320" /></a></div>
<br />
5 cups hot water <br />
2/3 cup honey<br />
1 Tbsp. salt<br />
1/2 cup oil<br />
5 cups whole wheat flour <br />
3 Tbsp. instant yeast<br />
7-9 cups whole wheat flour (I ususlly use almost 9 cups)<br />
<br />
Combine hot water, honey, salt, and oil in Bosch bowl with dough hook. Add first addition of flour and mix on speed one for 30 seconds. Then add yeast and mix, then let sit for 15 minutes (I'm too impatient for this, and it still works).<br />
<br />
Still using speed one, begin adding 2nd addition of flour. Add until the dough sticks to the hooks, but cleans the sides of the bowl. Lock the lid, and increase speed to three, and mix/kneed for 3-8 minutes. <br />
<br />
Divide into 4 equal parts, and form in to loaves. Put into pans, then set the pans in the cool oven. Make sure the racks are adjusted to allow the bread to raise. Close the door and turn on the oven light. <br />
Wait until the loaves have doubled in size (about 20 - 30 minutes). Then, turn on the oven to 350 degrees and bake for approximately 30 minutes, or until golden brown. <br />
<br />
For convection oven: convection bake at 325 degrees for approximately 25 minutes. This will give the bread a slightly lighter texture. <br />
<br />
I love this recipe. It combines my favorite all whole wheat recipe from my frient Stephanie and my sister Jacquee's no pre-heat recipe. Enjoy the simplicity!<br />
<br />Aimeehttp://www.blogger.com/profile/13276775431388065780noreply@blogger.com1tag:blogger.com,1999:blog-1236938926439888536.post-87155896909812945832012-04-02T16:53:00.000-05:002012-09-08T13:01:42.293-05:00Cowboy Chili and Rustic CornbreadWe're moving soon so I'm trying to live out of my canned goods stock pile (so I don't have to move it!). Here's what we came up with for dinner. It's pretty delish.<br />
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<br />
<u><b>Cowboy Chili</b></u><br />
olive oil<br />
1/2 red onion, diced<br />
2 red bell peppers, seeded and diced<br />
2 cloves garlic, minced<br />
2 cans diced tomatoes<br />
liquid smoke<br />
1/2 tsp chipotle chili powder<br />
1/2 tsp ancho chili powder<br />
1 Tbl brown sugar<br />
1-2 tsp red wine or cider vinegar<br />
2 cans kidney beans, drained<br />
1 can corn (I didn't have any...sad face)<br />
salt and pepper<br />
shredded pork, bacon crumbles (optional)<br />
<br />
Heat oil in dutch oven over low (med low) heat and saute onion, peppers and garlic for 3 minutes, then cover and continue cooking for a few minutes until tender and fragrant.<br />
<br />
**Add tomatoes (in juice) and stir in the liquid smoke, chili powders, sugar and vinegar.<br />
<br />
Add the kidney beans and meats and season to taste. You can add more chili powder for more heat and flavor, but I was catering to a 2 year old's palette.<br />
<br />
**<i>I pulsed the tomatoes and most of the cooked peppers and onions so it wouldn't be so chunky. Do whatcha want. </i><br />
<br />
<br />
<br />
<div class="MsoNormal">
<u><b>Aunt Jemima's Easy Corn Bread <span style="color: red;">(with a twist)</span></b></u></div>
<div class="MsoNormal">
1-1/4 cups all-purpose flour<o:p></o:p></div>
<div class="MsoNormal">
3/4 cup Quaker or Aunt Jemima corn meal<o:p></o:p></div>
<div class="MsoNormal">
1/4 cup <span style="color: red;">brown </span>sugar<o:p></o:p></div>
<div class="MsoNormal">
2 teaspoons baking powder<o:p></o:p></div>
<div class="MsoNormal">
1/2 teaspoon salt (optional)<o:p></o:p></div>
<div class="MsoNormal">
<span style="color: red;">1/4 dehydrated minced onion</span></div>
<div class="MsoNormal">
1 cup skim milk <span style="color: red;">(or part milk, part yogurt.)</span><o:p></o:p></div>
<div class="MsoNormal">
1/4 cup vegetable oil<o:p></o:p></div>
<div class="MsoNormal">
<span style="color: red;">1 can corn, drained and pulsed in food processor</span></div>
<div class="MsoNormal">
2 egg whites or 1 egg, beaten<o:p></o:p></div>
<div class="MsoNormal">
Preparations<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat oven to 400° F. Grease 8 or 9-inch pan. <span style="color: red;">or heat cast iron skillet in the preheated with 1-2 Tbl oil for 2-3 min.</span><o:p></o:p></div>
<div class="MsoNormal">
<span style="color: red;">Quickly</span> Combine dry ingredients. Stir in milk, oil and egg, <span style="color: red;">and corn </span>mixing just until dry ingredients are moistened.<o:p></o:p></div>
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Pour batter into prepared pan <span style="color: red;">being mindful of the hot oil</span>. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm<span style="color: red;"> with Cowboy Chili</span>.</div>
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<i>if you couldn't tell, my notes and additions are in<span style="color: red;"> red</span></i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1236938926439888536.post-71321343844128218222012-04-01T23:41:00.002-05:002012-04-19T16:16:19.686-05:00Perfect Princess Bubble Bath<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzVBIfeQsvWcoSlABKt763_GWwDIBD4lqsnTOsdG9TmWKZVv5JsU33WSrz-k4B7pzB-Mc13t_HU8PE4CU_cVYiaByzl-RsRa1kdpbS8h-NiGVefpR5l_Ii3djdiX5CTS9RxR4tKLo34yQ/s1600/Princess+Potion.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzVBIfeQsvWcoSlABKt763_GWwDIBD4lqsnTOsdG9TmWKZVv5JsU33WSrz-k4B7pzB-Mc13t_HU8PE4CU_cVYiaByzl-RsRa1kdpbS8h-NiGVefpR5l_Ii3djdiX5CTS9RxR4tKLo34yQ/s400/Princess+Potion.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I came up with this recipe tonight and was quite pleased with the results. My daughter attended a Monster birthday party last week and came home with "Monster Slime Bubble Bath." It was a big hit with her and it's already gone. I set out to make some more since I worry about her sensitive skin. And, in true foofy fashion, dubbed it "Princess Potion."</div><div class="separator" style="clear: both; text-align: center;"><br />
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<tr> <td style="padding-bottom: 0in; padding-left: 9pt; padding-right: 9pt; padding-top: 0in; text-align: left;" valign="top"><div class="MsoNormal" style="text-align: center;"><span style="font-family: Channel; font-size: 12pt; line-height: 115%;">Bubble Bath</span><span style="font-family: Channel; font-size: 26pt; line-height: 115%;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><span style="font-family: Channel; font-size: 8pt;">8 oz. warm water<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><span style="font-family: Channel; font-size: 8pt;">8 oz. liquid castile soap<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><span style="font-family: Channel; font-size: 8pt;">3 oz. glycerin<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><span style="font-family: Channel; font-size: 8pt;">3 oz. coconut oil<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><span style="font-family: Channel; font-size: 8pt;">1/4 tsp. salt<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><span style="font-family: Channel; font-size: 8pt;">1/2 tsp. baking soda<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><span style="font-family: Channel; font-size: 8pt;">Essential oil<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><span style="font-family: Channel; font-size: 8pt;">1 drop food coloring<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><span style="font-family: Channel; font-size: 8pt;">Whisk slowly then store in <b>adorable</b> bottle. Add about 1 Tbl baking soda to the tub before adding the soap. Let the bubbles begin!<o:p></o:p></span></div></td> </tr>
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</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1236938926439888536.post-46449240972702538242012-03-17T13:41:00.002-06:002012-09-08T13:12:00.923-05:00Nutty Custard PieThis recipe was adapted from several different "cheese"cake recipes. The results are delicious but, lets face it: it's not cheesecake. It serves up like a beautiful cheesecake but it tastes more like custard. I dare you to make it for company and then tell them it is egg-less, milk-less, and vegan. WARNING: They might faint with shock.<br />
<br />
Sorry if ya'll are weirded out by tofu. You really shouldn't be. I've become fascinated with it since I tasted <a href="http://pimpmydinner.blogspot.com/2012/03/oh-my-chocolate-pie.html">this pie</a>, now I'm a believer.<br />
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1/2 C. almond or soy milk<br />
1 C. Sugar (I used <a href="http://en.wikipedia.org/wiki/Natural_brown_sugar">turbinado/natural brown</a> sugar)<br />
1 14-oz package soft, <a href="http://en.wikipedia.org/wiki/Silken_tofu#Soft.2Fsilken_tofu">silken tofu</a> (drained and patted dry with a paper towel)<br />
2 C. raw cashews, soaked overnight then drained (about 1 3/4 C. prior to soaking)<br />
2 tsp vanilla<br />
1 tsp almond extract<br />
juice and zest of one lemon<br />
1/8 to 1/4 tsp sea salt<br />
2 prepared graham cracker crusts**<br />
fresh fruit or chocolate sauce (optional)<br />
<br />
Blend the almond milk and sugar in a high-speed blender until smooth. Add the tofu and cashews in batches blending until it's smooth again. Then add in the remaining ingredients and mix to combine. It will be the consistency of a runny milkshake.<br />
<br />
Pour into two prepared crusts (supported by a cookie sheet) and bake @350 for approx 30-40 min. The top should be golden brown but it will still jiggle a little when moved. Cool to room temperature then chill in refrigerator and top with fresh fruit before serving.<br />
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**<i>I used 1 large crust and 6 mini crusts. The mini cheesecakes took about 18 min to bake while my daughter and I ate the remaining batter with a spoon </i>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1236938926439888536.post-4114434898675553812012-03-08T18:50:00.000-06:002012-09-08T13:03:06.536-05:00Hollah! It's Masala<div class="separator" style="clear: both; text-align: center;">
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We went to an <span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><i>amazing </i></span>Indian restaurant in San Antonio this week. I tried to recreate the "Mater Mushroom" dish I ordered since I've been dreaming of it daily. I came up with this little delicious meal. Not quite the same, but equally good. It's vegetarian, vegan and just plain awesome.<br />
<br />
<span style="font-size: large;"><u>Masala ala Jacquee</u></span><br />
2 sweet potatoes, peeled and cubed<br />
1/2 lb mushrooms, cleaned and quartered<br />
1/2 onion, finely diced<br />
2-3 cloves garlic<br />
1/4 C. Olive oil<br />
1 15oz can diced tomatoes<br />
1 Tbl Tomato Paste<br />
1 to 2 C. Almond or Coconut Milk<br />
1/2 to 1 tsp Paprika<br />
1/4 tsp ground fennel seed<br />
1/2 tsp tumeric<br />
1/4 tsp dry, ground mustard<br />
1 tsp ground cumin<br />
1/2 tsp Chipotle Chile Powder<br />
1/8 tsp nutmeg<br />
1/2 bunch fresh cilantro, finely chopped<br />
dash of liquid smoke<br />
<br />
Boil and drain the potatoes, set aside.<br />
<br />
Saute the onions in oil, then add the garlic and mushrooms. Cook until tender and fragrant, set aside.<br />
<br />
Combine all remaining ingredients in a blender or food processor adding lots of salt to taste. You can add more almond milk, tomatoes or chipotle powder depending on your taste preference and heat sensitivity.<br />
<br />
Pour the now smooth sauce into a large pot and stir in mushrooms and sweet potatoes. Salt to taste and bring it to a simmer before removing it from the heat. Serve over rice.Unknownnoreply@blogger.com0