tag:blogger.com,1999:blog-5432402755111553682024-03-13T06:07:13.559-07:00Some Marvelous MunchiesFavorite Recipes from my stash; these are tried and true favorites of mine with "Many thumbs way up!" from family and friendsKelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-543240275511155368.post-72822796898007856742014-06-28T18:58:00.000-07:002014-06-29T16:34:54.875-07:00Cafe Rio Pulled Pork<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-xZc0jb-jhvQ/U7Cg7cicZOI/AAAAAAAAGtc/tgmtFBjOaEo/s1600/Our-Version-of-Cafe-Rios-Sweet-Pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-xZc0jb-jhvQ/U7Cg7cicZOI/AAAAAAAAGtc/tgmtFBjOaEo/s1600/Our-Version-of-Cafe-Rios-Sweet-Pork.jpg" height="320" width="213" /></a></div>
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This is THE recipe folks, I have found it!!<br />
(Thank you, <a href="http://www.ohsweetbasil.com/2013/09/cafe-rio-sweet-pork.html" target="_blank">oh, Sweet Basil</a> for this recipe and picture credit to Favorite Family Recipes)<br />
Never fear, you can now enjoy that pulled pork salad or quesadilla or burrito in your own home and of your own talents and patience - much less patience than is required at the take out line in Cafe Rio - am I right??<br />
Impress your friends!<br />
This recipe is sweet, tender, and irresistible, i keep going back to the fridge for a fork full.<br />
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3 to 4 lb pork shoulder/butt roast<br />
Olde El Paso sauce packet - garlic<br />
I cup A&W Root Beer<br />
2 Cups Brown Sugar<br />
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In a large crock pot whisk the ingredients together and pour over pork<br />
Cook on low for 6 hours then pull out, shred the meat, removing fat from meat, (and discard -Ew)<br />
place meat back in sauce (this is where the magic happens) and cook for another hour or two.<br />
Move the meat into another dish and save about 1/4 of the sauce with it to keep it moist and flavorful - this also acts as the sauce base or wet portion of whatever dish you choose.<br />
Serve!<br />
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Of course you could find the recipes for their<a href="http://www.favfamilyrecipes.com/2008/09/cafe-rio-cilantro-lime-rice-and-black.html" target="_blank">Cilantro Lime Rice</a> rice or their <a href="http://www.favfamilyrecipes.com/2008/09/cafe-rio-cilantro-ranch-dressing.html" target="_blank">Cilantro Lime Dressing</a> to get it perfect, but I just added some Korr's Spanish rice, back beans from a can, fresh cilantro from my garden, a squeeze of lime and voila!Kelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com2tag:blogger.com,1999:blog-543240275511155368.post-63793303721356897352014-06-28T13:54:00.000-07:002014-06-28T13:54:23.092-07:00Pineapple Cheesecake Bars<div align="center">
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<a href="http://2.bp.blogspot.com/-rMRM1BdZfk0/Tcw7iBUPsTI/AAAAAAAABlU/ngG8LHNSaos/s1600/Pineapple+bars+.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-rMRM1BdZfk0/Tcw7iBUPsTI/AAAAAAAABlU/ngG8LHNSaos/s320/Pineapple+bars+.JPG" height="214" j8="true" width="320" /></a></div>
This is my new favorite recipe! I have made these three times now and they keep getting better and better....<br />
Amazingly chewy shortbread crust, creamy pineapple filling and tons of coconut. If pineapple and coconut are your thing; this recipe is for you!<br />
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Preheat oven to 350:<br />
<strong>Crust:</strong><br />
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3 cups flour<br />
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1 1/2 cups sugar<br />
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1 1/2 cups butter, room temperature<br />
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In a medium bowl combine flour, sugar and butter. Mix until crumbs. Press into large cookie sheet (12x17x1) and poke holes in the crust with a fork. Bake at 350 degrees 15-20 minutes or until lightly browned. While the crust is baking, prepare the coconut topping and cream cheese filling.<br />
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<strong>Coconut Topping:</strong><br />
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2 Tablespoons butter, melted<br />
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3 cups sweetened coconut, grated<br />
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In a small bowl, mix together melted butter and coconut. Set aside.<br />
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<strong>Cream Cheese Filling:</strong><br />
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16 ounces cream cheese<br />
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2 eggs<br />
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4 Tablespoons sugar<br />
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4 Tablespoons milk<br />
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2 teaspoons almond extract<br />
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2 teaspoons vanilla<br />
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1 20 oz can crushed pineapple undrained<br />
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Combine cream cheese, eggs, sugar, milk, almond extract and vanilla in a large bowl. Beat with electric mixer until smooth. Add crushed pineapple and mix. Pour cream cheese filling over baked crust. (Will be runny) Sprinkle coconut topping over cream cheese filling. Bake at 350 degrees 18-20 minutes or until coconut has browned and middle is set. Chill for at least one hour before serving.<br />
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I topped these with strawberries and whipped cream for Easter.....yes I did! They were so pretty!<br />
<em><span style="font-size: x-small;">Picture and recipe from "The Sisters Cafe" </span></em>Kelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com1tag:blogger.com,1999:blog-543240275511155368.post-54015249104000977672014-06-19T11:52:00.000-07:002014-06-29T17:18:31.627-07:00Vanilla-Raspberry Cream French Toast<a href="http://1.bp.blogspot.com/_PcyQpEj-fq4/STLuqvZCp2I/AAAAAAAAAJc/WRvHJL3dX9g/s1600-h/croissant+french+toast.jpg"><img alt="" border="0" src="http://1.bp.blogspot.com/_PcyQpEj-fq4/STLuqvZCp2I/AAAAAAAAAJc/WRvHJL3dX9g/s200/croissant+french+toast.jpg" id="BLOGGER_PHOTO_ID_5274540531647686498" style="cursor: hand; float: right; height: 200px; margin: 0px 0px 10px 10px; width: 224px;" /></a><strong>With Croissants!</strong><br />
<strong>I love brunch and this is the creamiest, dreamiest french toast ever! Croissants are great for a different texture than boring old bread</strong><br />
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<span style="font-size: 78%;">(recipe and picture from Taste of Home)</span></div>
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SERVINGS: 4<br />
CATEGORY: Breakfast/Brunch <a href="http://feeds.tasteofhome.com/taste-of-home/breakfast-brunch-recipes/"></a><br />
METHOD:<br />
TIME: Prep/Total Time: 30 min.</div>
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Ingredients:<br />
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VANILLA SAUCE:</div>
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1/4 cup sugar<br />
1/2 tablespoon all-purpose flour<br />
1 cup heavy whipping cream<br />
2 egg yolks<br />
1/2 tablespoon vanilla extract</div>
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1 cup vanilla ice cream</div>
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BERRY SAUCE:<br />
2 cups fresh or frozen raspberries (or any berries)</div>
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2 tablespoons sugar </div>
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FRENCH TOAST:<br />
3 eggs<br />
4 croissants, split in half<br />
2 tablespoons butter </div>
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Directions: </div>
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In a large saucepan, combine the sugar and flour. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Remove from the heat. Stir a small amount of hot filling into egg yolks; then return all to the hot pan, stirring constantly. Cook and stir until mixture reaches 160°. Remove from the heat. </div>
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Gently stir in vanilla and ice cream until the ice cream is melted. Place in serving bowl. Place plastic wrap over the surface of the sauce; cool. </div>
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For berry sauce, combine raspberries and sugar in a saucepan. Simmer, uncovered, for 1 minute. Remove from the heat; set aside. </div>
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In a shallow bowl, beat eggs. Dip both sides of croissants in egg mixture. On a griddle, brown croissants on both sides in butter. Serve with vanilla and berry sauces. </div>
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Yield: 4 servings. </div>
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This is SO good. More like a desert then a breakfast dish. The original recipe made a lot of vanilla sauce so if you double this you'll have a lot left over. The sauce is great on apple pie,or french toast souffle.<br />
AND I just tried this vanilla sauce WITH the raspberry sauce on my <a href="http://somemarvelousmunchies.blogspot.com/2008/12/peach-cobbler.html" target="_blank">Peach Cobbler Recipe</a> and it ROCKED.<br />
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Kelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com1tag:blogger.com,1999:blog-543240275511155368.post-13323827410897679472013-10-30T10:40:00.002-07:002014-06-29T16:55:33.959-07:00Chocolate Chip Cream Cheese Cookies<div class="separator" style="clear: both; text-align: center;">
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These little beauties are my new favorite cookie. They are easy to make, moist, chewy, perfectly chocolaty, and just plain awesome, the texture and richness of this cookie is wonderful. You don't taste the cream cheese but it does make it very rich and moist; Cornstarch does the same thing pudding mix in a cookie does to keep it moist. <br />
You DO need to plan ahead because these need to be refridgerated before baking so they do not spread and thin out.<br />
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Yield: 2 dozen<br />
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Prep Time: 10 minutes<br />
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Cook Time: 8 minutes<br />
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Total Time: 2.5 hours, for dough chilling<br />
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Ingredients:<br />
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1/2 cup (1 stick) butter softened<br />
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1/4 cup cream cheese, softened <br />
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3/4 cup light brown sugar, packed<br />
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1/4 cup granulated sugar<br />
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1 large egg<br />
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2 teaspoons vanilla extract<br />
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2 1/4 cups all-purpose flour<br />
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2 teaspoons cornstarch<br />
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1 teaspoon baking soda<br />
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1/4 tsp salt<br />
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2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)<br />
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1. Combine butter, cream cheese, sugars, egg, vanilla, and beat on medium-high speed until fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).<br />
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2.Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.<br />
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3.Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.<br />
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4.Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly, cover and refrigerate for at least 2 hours or up to 5 days to avoid the cookies spreading too thin..<br />
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5.Preheat oven to 350F, place cookies on baking sheet, spaced at least 2 inches apart.. Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, Do not bake longer than 10 minutes as cookies will firm up as they cool. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.Kelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com0tag:blogger.com,1999:blog-543240275511155368.post-66211823528759657602013-01-14T21:15:00.001-08:002013-10-29T12:35:02.453-07:00Dark Chocolate Peppermint Bundt Cake<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-fPes6q_zEBg/UNAOGcbJ1GI/AAAAAAAAELg/bCrKQIfwxPE/s1600/IMAG0650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: white;"><img border="0" height="640" src="http://4.bp.blogspot.com/-fPes6q_zEBg/UNAOGcbJ1GI/AAAAAAAAELg/bCrKQIfwxPE/s640/IMAG0650.jpg" width="360" /></span></a></div>
<div style="background-color: white; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; color: #8b8a7e; font-family: HouschkaAltPro-Medium, helvetica, arial, sans-serif; line-height: 20px; margin-bottom: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; vertical-align: baseline;">
<span style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; font-family: HouschkaAltPro-Bold, helvetica, arial, sans-serif; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><b><span style="background-color: white; font-size: large;">Dark Chocolate Peppermint Bundt Cake</span></b></span></div>
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<strong style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; font-family: HouschkaAltPro-Bold, helvetica, arial, sans-serif; font-size: 16px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="background-color: white;">This cake is dark and moist and very festive! Its subtle mint flavor is reminiscent of the holidays but could be enjoyed any time of the year.</span></strong></div>
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<span style="background-color: white;">2 ounces dark chocolate, chopped</span><br />
<span style="background-color: white;">3/4 cup boiling water</span><br />
<span style="background-color: white;">1 cup sugar</span><br />
<span style="background-color: white;">1 cup dark brown sugar, firmly packed</span><br />
<span style="background-color: white;">1 3/4 cups flour</span><br />
<span style="background-color: white;">3/4 cup cocoa powder</span><br />
<span style="background-color: white;">2 teaspoons baking soda</span><br />
<span style="background-color: white;">1 teaspoon baking powder</span><br />
<span style="background-color: white;">3/4 teaspoon salt</span><br />
<span style="background-color: white;">1 cup buttermilk</span><br />
<span style="background-color: white;">2 eggs</span><br />
<span style="background-color: white;">1 teaspoon vanilla extract</span><br />
<span style="background-color: white;">1/4 +1/8 teaspoons peppermint extract</span><br />
<span style="background-color: white;">1/2 cup canola oil</span></div>
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<span style="background-color: white;">Preheat oven to 350 degrees. Brush a 10 cup Bundt pan with some melted butter and dust with cocoa powder (I use a paper towel for the butter then tap the cocoal powder around the pan and use a pastry brush to help coat if needed)</span></div>
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<span style="background-color: white;">Put chocolate in a bowl, add boiling water and whisk until chocolate is melted and mixture is blended well.</span></div>
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<span style="background-color: white;">Whisk both sugars in a medium bowl. Sift flour, cocoa powder, baking soda, baking powder, and salt over the sugars. Stir mixture to combine (break up any brown sugar clumps with your fingers).</span></div>
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<span style="background-color: white;">Using the whisk attachment, beat buttermilk, eggs, both extracts, oil and melted chocolate on low speed until combined. Add the dry ingredients in two parts and beat until each part is incorporated. Scrape down the sides and bottom of the bowl and beat on medium low speed for 3 minutes. Pour into the prepared pan and bake for 45 minutes or until center of the cake comes out clean. Cool for 15 minutes then invert onto wire rack. Cool completely.</span></div>
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<span style="background-color: white;">The Ganache should be added just before serving :)</span></div>
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<strong style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; font-family: HouschkaAltPro-Bold, helvetica, arial, sans-serif; font-size: 16px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="background-color: white;">Dark Chocolate Ganache</span></strong></div>
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<span style="background-color: white;">Place 5 ounces of good quality dark chocolate (chopped) in a heat proof bowl. In a small saucepan bring a 1/4 cup of heavy cream and 2 Tablespoons of light corn syrup just to a boil. Remove from heat and pour over the chocolate. Stir until mixture is smooth/chocolate is completely melted. </span></div>
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<strong style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; font-family: HouschkaAltPro-Bold, helvetica, arial, sans-serif; font-size: 16px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="background-color: white;">Glaze the Bundt</span></strong></div>
<div style="background-color: white; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; color: #8b8a7e; font-family: HouschkaAltPro-Medium, helvetica, arial, sans-serif; font-size: 16px; line-height: 20px; margin-bottom: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<strong style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; font-family: HouschkaAltPro-Bold, helvetica, arial, sans-serif; font-size: 16px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"></strong><span style="background-color: white;">Drip about half the ganache onto the top of the cake. Chill the cake for 5 minutes in the fridge, then add the rest of the ganache. Sprinkle with crushed candy canes. Serve immediately (with peppermint or vanilla ice cream).</span></div>
Kelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com0tag:blogger.com,1999:blog-543240275511155368.post-78838358534641452072012-04-23T08:43:00.000-07:002012-04-22T08:46:50.485-07:00Sugar Cookie Bars<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-MoNS0E0-MG4/T5QnWpQXR3I/AAAAAAAAB1U/6LmBJWIYXZI/s1600/IMG_1254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qda="true" src="http://2.bp.blogspot.com/-MoNS0E0-MG4/T5QnWpQXR3I/AAAAAAAAB1U/6LmBJWIYXZI/s320/IMG_1254.JPG" width="320" /></a></div>
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This little beauty is our favorite! I'm bringing this recipe to the forefront again due to it's popularity. AND It's all I can do to stop myself from making more.....</div>
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This <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">scrumptious</span> delight combines all I love and try to duplicate in a sugar cookie; thick cookie, moist and chewy and a great tasting dough - Pair this with your favorite frosting and it's perfection!<br />
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Recipe:</div>
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1 cup shortening or butter</div>
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2 c sugar</div>
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4 eggs</div>
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4 tsp baking powder</div>
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1 tsp salt</div>
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2 T vanilla</div>
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2 tsp almond extract</div>
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4 c flour</div>
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Grease jelly roll pan, preheat oven to 375. Mix all ingredients and spread evenly in pan. Bake for 15-16 minutes until slightly browned</div>
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Wait till mostly cooled and spread with your favorite frosting.</div>
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I was in a hurry so used a can of whipped cream cheese frosting, added a tsp of almond flavoring, and colored it to my son's request. (blue!) and added sprinkles.</div>
<br />
<div>
I like shortening better than butter for a more "chewy" texture instead of "cakey" These are fast and easy, and always popular! Yum!</div>
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</div>Kelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com2tag:blogger.com,1999:blog-543240275511155368.post-11379812019072383422012-04-15T14:46:00.000-07:002015-10-23T10:30:45.847-07:00Chocolate Marshmallow Pudding Cake<br />
<br />
<div style="text-align: center;">
<strong>Chocolate Marshmallow Crock Pot Pudding Cake</strong></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Okay folks, I've made this twice now with rave reviews! Warm, gooey pudding cake with just the right ammount of sweetness. Enjoy!!</div>
<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5536977041045902306" src="http://2.bp.blogspot.com/_S5LZi6D2JaA/TNdLSF0I0-I/AAAAAAAAD2M/oT7rXWxmUqA/s400/DSC_0016-2.jpg" style="cursor: hand; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" />Pic fro,m and recipe adapted from <a href="http://blessthisfood.blogspot.com/2010/11/rocky-road-crock-pot-cake.html">Bless this Food</a><br />
<br />
You Need:<br />
<br />
<br />
1 package chocolate cake mix<br />
1 small package chocolate instant pudding mix<br />
3 large eggs, lightly beaten<br />
1 cup sour cream<br />
1/3 cup butter, melted<br />
1 teaspoon vanilla extract<br />
3 1/4 cups milk, divided<br />
1 small package chocolate cook-and-serve pudding mix <br />
<br />
1 1/2 cups miniature marshmallows<br />
1 cup semisweet mini chocolate morsels<br />
<br />
<br />
Directions:<br />
<br />
1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.<br />
<br />
2. Cook 2 cups milk and pudding mix in a saucepan over medium heat, stirring often untill boiling.<br />
3. Pour cook-and-serve pudding over batter.<br />
<br />
4. Cover and cook on LOW 2 1/2 hours. Check for cake like texture on top; Then it it done.<br />
5. Turn off slow cooker. Sprinkle cake with marshmallows and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.<br />
<br />
Serve warm with ice cream if desired<br />
<br />
<br />
<br />
<br />
<br />Kelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com0tag:blogger.com,1999:blog-543240275511155368.post-21844280646200743902012-03-02T13:44:00.000-08:002012-03-11T21:34:31.647-07:00Macaroni and Cheese<a href="http://4.bp.blogspot.com/_PcyQpEj-fq4/Sfyx1hDfrcI/AAAAAAAAAZQ/duF2FgwW7BY/s1600-h/mac+and+cheese.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5331331591864036802" src="http://4.bp.blogspot.com/_PcyQpEj-fq4/Sfyx1hDfrcI/AAAAAAAAAZQ/duF2FgwW7BY/s320/mac+and+cheese.jpg" style="cursor: hand; float: right; height: 186px; margin: 0px 0px 10px 10px; width: 215px;" /></a> Recipe from <a href="http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/">Pioneer Woman</a><br />
<br />
<div></div><div>Preheat oven to 350 degrees</div><div>4 cups dried macaroni</div><div>1/4 cup (1/2 stick or 4 tablespoons) butter</div><div>1/4 cup all-purpose flour</div><div>2 1/2 cups whole milk</div><div>2 heaping teaspoons dry mustard (more if desired)</div><div>1 egg, beaten</div><div>1 pound cheese, grated</div><div>1/2 teaspoon salt (more to taste)</div><div>1/2 teaspoon seasoned salt (more to taste)</div><div>1/2 teaspoon ground black pepper</div><br />
<div>*Optional spices: cayenne pepper, paprika, thyme</div><br />
<div>Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.</div><div>In a small bowl, beat egg.</div><div>In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.</div><div>Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.</div><div>Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth. </div><div>Pour egg mixture into sauce, whisking constantly. Stir until smooth.</div><div>Add in cheese and stir to melt.</div><div>Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">UNDERSALT</span></span>.</div><div>Pour in drained, cooked macaroni and stir to combine.<br />
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.</div><div></div><div>Serves 6</div><div></div><div>YUM YUM YUM!! I was never a big fan of homemade mac&cheese, I've never liked any kind I've had that's <span class="blsp-spelling-error" id="SPELLING_ERROR_1">homeade</span>.</div><div></div><div>My favorites were Kraft (of course!! BUT have you SEEN the calories in that mix???) <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Velveta</span> Shells and Cheese (Same Problem), and Boston Market (Didn't check the Nutrition Analysis on that one....), but this is WAY creamier than all the rest. And probably way healthier too because I know what's in it! I used all Medium Cheddar but will try it with some <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Motz</span> or Colby next time just for fun.</div>Kelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com1tag:blogger.com,1999:blog-543240275511155368.post-46432899195779763512011-08-22T09:48:00.001-07:002011-08-22T10:06:36.781-07:00Slow Cooker Curry Chicken<img alt="Slow-Cooker Chicken Curry recipe" id="ctl00_SPWebPartManager1_g_e10b8cd2_48ed_4a8a_bdbf_2aacc0ed7d10_ctl01_GWSRecipePhoto1_imgRecipeHeaderImage" rel="v:photo" src="http://www.kraftrecipes.com/assets/recipe_images/Slow_Cooker_Chicken_Curry.jpg" style="height: 199px; width: 300px;" title="Slow-Cooker Chicken Curry recipe" /><br />
<br />
Adapted from:<br />
<br />
<a href="http://www.kraftrecipes.com/recipes/slow-cooker-chicken-curry-76229.aspx">http://www.kraftrecipes.com/recipes/slow-cooker-chicken-curry-76229.aspx</a><br />
<br />
4-6 large Chicken Breasts<br />
2 small jars chunky salsa (one medium, one mild)<br />
1/2 diced onion<br />
3-4 T Curry<br />
1-2 cups sour cream<br />
<br />
Place Chicken, salsa, onion, and curry into a slow cooker; cook until chicken is cooked through and tender (about 3-4 hours) Be careful; my cooker does this in 2 hours!<br />
Remove chicken to a platter; mix sour cream into remaining sauce and serve separately.<br />
<br />
Serve chicken over rice and pour sauce on top.<br />
<br />
Best Recipe Ever!! Simple; yummy, crowd pleaser, wow!Kelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com1tag:blogger.com,1999:blog-543240275511155368.post-89088311157788672312011-08-22T09:35:00.000-07:002011-08-22T09:44:20.193-07:00Double Rainbow Cupcakes<div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="color: red;">RA</span><span style="color: orange;">IN</span><span style="color: yellow;">BO</span><span style="color: cyan;">W C</span><span style="color: lime;">UP</span><span style="color: blue;">CA</span><span style="color: purple;">KE</span><span style="color: magenta;">S!</span></span></div><div class="separator" style="clear: both; text-align: center;">These were really fun to make! </div><div class="separator" style="clear: both; text-align: center;">You need:</div><ul><li><div class="separator" style="clear: both; text-align: center;">A white cake mix - any kind is fine; as long as it's white</div></li>
<li><div class="separator" style="clear: both; text-align: center;">6 different food colors (splurge for the fancy stuff that Wilton has; you'll thank me; mixing colors is not easy)</div></li>
<li><div class="separator" style="clear: both; text-align: center;">5 different colors of chocolate candy melts - or you can color white candy melts the colors you want with the above food colors.</div></li>
<li><div class="separator" style="clear: both; text-align: center;">Wax paper and tape</div></li>
<li><div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/fileview?id=0BwsIJiJPw4W-MGQxYjA5NTktOTNhMC00YjRkLThlYTQtOWE0NTlhYWZhNWY0&hl=en&pli=1">Rainbow template</a></div></li>
<li><div class="separator" style="clear: both; text-align: center;">11 plastic baggies.</div></li>
<li><div class="separator" style="clear: both; text-align: center;">White fluffy frosting for the cloud effect</div></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-51xxcomrWTw/TlJ-nfDocTI/AAAAAAAABs0/D-giplujB7g/s1600/IMG_0583.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" qaa="true" src="http://4.bp.blogspot.com/-51xxcomrWTw/TlJ-nfDocTI/AAAAAAAABs0/D-giplujB7g/s400/IMG_0583.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Here's where the double rainbow comes in......</div><br />
<div> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-fUnd0IxqqTc/TlJ-rCUOdAI/AAAAAAAABs4/awWoMmBz2Wg/s1600/IMG_0590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" qaa="true" src="http://3.bp.blogspot.com/-fUnd0IxqqTc/TlJ-rCUOdAI/AAAAAAAABs4/awWoMmBz2Wg/s400/IMG_0590.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Ta Daaaaaaaaa!</div><div class="separator" style="clear: both; text-align: center;">Mix your white cake mix according to package directions; divide into 6 bags evenly (or however many colors you want. Drop the corresponding food colors into each back and start mixin!</div><br />
<div> </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-hgO3ZatOnlI/TlJ_ZFs23wI/AAAAAAAABtE/FPOQAqUmk9g/s1600/IMG_0521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="http://2.bp.blogspot.com/-hgO3ZatOnlI/TlJ_ZFs23wI/AAAAAAAABtE/FPOQAqUmk9g/s320/IMG_0521.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Get some helpers (aren't mine cute!) Cause this takes awhile.... </div> <br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-RZxA0OtRSRs/TlJ_c5hVZ8I/AAAAAAAABtI/khuZMSRM_DE/s1600/IMG_0520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="http://2.bp.blogspot.com/-RZxA0OtRSRs/TlJ_c5hVZ8I/AAAAAAAABtI/khuZMSRM_DE/s320/IMG_0520.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">All done?</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kE7fRSB_BR8/TlJ_WGooORI/AAAAAAAABtA/KtT5ZWzidGI/s1600/IMG_0524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" qaa="true" src="http://1.bp.blogspot.com/-kE7fRSB_BR8/TlJ_WGooORI/AAAAAAAABtA/KtT5ZWzidGI/s400/IMG_0524.JPG" width="221" /></a></div><div class="separator" style="clear: both; text-align: center;">Ready your cupcake liners and in backwards rainbow order take one baggie at a time, cut a small hole in the bottom, and start squeezing out batter in the cupcakes like so.....</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<div> </div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FWGHT1dLsLY/TlKAPdVfLgI/AAAAAAAABtM/4RbEqU78Zek/s1600/IMG_0530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="http://3.bp.blogspot.com/-FWGHT1dLsLY/TlKAPdVfLgI/AAAAAAAABtM/4RbEqU78Zek/s320/IMG_0530.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Until your liners are 1/2 full </div><br />
<div> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9WdqEHz0r_o/TlKAWPRnPkI/AAAAAAAABtQ/NLqn1sPy3Lw/s1600/IMG_0536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="http://2.bp.blogspot.com/-9WdqEHz0r_o/TlKAWPRnPkI/AAAAAAAABtQ/NLqn1sPy3Lw/s320/IMG_0536.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Then bake and cool.</div><div class="separator" style="clear: both; text-align: center;">During the baking process you can start on your chocolate rainbows. (Doesn't that sound just perfect! One of the most beautiful things on earth paired with one of the most beautiful things on earth?!)</div><div class="separator" style="clear: both; text-align: center;"></div><div> </div><div class="separator" style="clear: both; text-align: center;">Get your <a href="https://docs.google.com/fileview?id=0BwsIJiJPw4W-MGQxYjA5NTktOTNhMC00YjRkLThlYTQtOWE0NTlhYWZhNWY0&hl=en&pli=1">template</a>, cover it with wax paper and tape it down to your work surface.</div><div class="separator" style="clear: both; text-align: center;">Melt one color of chocolate at a time in a sandwich bag; sealed; in the microwave at 50% power for about a minute.</div><div class="separator" style="clear: both; text-align: center;">Then cut a small hole in the bottom and begin!</div><div class="separator" style="clear: both; text-align: center;">It doesn't have to be perfect (as you can see)</div><br />
<div> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-D--a_Ie8R6c/TlKAbKPE0lI/AAAAAAAABtU/FcpnE4pG_K4/s1600/IMG_0542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="http://2.bp.blogspot.com/-D--a_Ie8R6c/TlKAbKPE0lI/AAAAAAAABtU/FcpnE4pG_K4/s320/IMG_0542.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Then continue with your next colors; I alternated mine so the earlier color had time to set and to help keep myself in the lines; but color order would work fine too if you're disciplined.</div><br />
<div> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1l0Kk1F8ahA/TlKAdmV0iDI/AAAAAAAABtY/-2aMNJgBD_c/s1600/IMG_0546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="http://4.bp.blogspot.com/-1l0Kk1F8ahA/TlKAdmV0iDI/AAAAAAAABtY/-2aMNJgBD_c/s320/IMG_0546.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">I filled in with blue then yellow and let them set for about an hour</div><br />
<div> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Xb2IH5Gd9uk/TlKAgtn8rgI/AAAAAAAABtc/3Ek2vS5-UF8/s1600/IMG_0552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="http://2.bp.blogspot.com/-Xb2IH5Gd9uk/TlKAgtn8rgI/AAAAAAAABtc/3Ek2vS5-UF8/s320/IMG_0552.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Then frost your cupcakes and carefully peel your rainbows off the wax paper and set them on top! Refrigerate until ready to serve or the rainbows will fall over. :)</div><div class="separator" style="clear: both; text-align: center;">Enjoy!</div><br />
<div> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ScwnTw8TDyE/TlKAvY3F_XI/AAAAAAAABtk/IlgsPXJQxfA/s1600/IMG_0581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" qaa="true" src="http://3.bp.blogspot.com/-ScwnTw8TDyE/TlKAvY3F_XI/AAAAAAAABtk/IlgsPXJQxfA/s400/IMG_0581.JPG" width="400" /></a></div>Kelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com0tag:blogger.com,1999:blog-543240275511155368.post-48372530650107804122011-08-22T09:02:00.000-07:002011-08-22T09:04:31.256-07:00Oreo Cream Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-oEqMBXTx_VU/TlJ5ZGIpOKI/AAAAAAAABsg/IT--9Ia3tTo/s1600/IMG_0492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" qaa="true" src="http://1.bp.blogspot.com/-oEqMBXTx_VU/TlJ5ZGIpOKI/AAAAAAAABsg/IT--9Ia3tTo/s400/IMG_0492.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Lets unwrap this baby layer by layer shall we?</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-glhWT4zUlBk/TlJ5b_ghPVI/AAAAAAAABsk/ppVW947Hpyo/s1600/IMG_0488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" qaa="true" src="http://4.bp.blogspot.com/-glhWT4zUlBk/TlJ5b_ghPVI/AAAAAAAABsk/ppVW947Hpyo/s400/IMG_0488.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">This is the whipped Cream Layer</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--kCl8BGJs1Q/TlJ5e7-fbDI/AAAAAAAABso/FJMvWecwtus/s1600/IMG_0486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" qaa="true" src="http://2.bp.blogspot.com/--kCl8BGJs1Q/TlJ5e7-fbDI/AAAAAAAABso/FJMvWecwtus/s400/IMG_0486.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">This is the layered cake with oreo creme filling</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ElMCNF-4E_Q/TlJ5hvE6ogI/AAAAAAAABss/rTbyEpzr-5g/s1600/IMG_0485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" qaa="true" src="http://1.bp.blogspot.com/-ElMCNF-4E_Q/TlJ5hvE6ogI/AAAAAAAABss/rTbyEpzr-5g/s400/IMG_0485.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">This is the filling</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-jHfPUiGv9M0/TlJ5lCY8IFI/AAAAAAAABsw/oVoaffMPbns/s1600/IMG_0483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" qaa="true" src="http://1.bp.blogspot.com/-jHfPUiGv9M0/TlJ5lCY8IFI/AAAAAAAABsw/oVoaffMPbns/s400/IMG_0483.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">This is the cake, from scratch; no box mixes here my pretties! </div><div class="separator" style="clear: both; text-align: center;">(Although a box mix is totally within the boundaries of exceptional behavior in my kitchen)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>It was a moist, delicious cake and it came together very well. Serve Immediately.<br />
Cake: <br />
<br />
<br />
1¾ cup flour <br />
⅔ cup cocoa powder <br />
1½ teaspoons baking soda <br />
½ teaspoon baking powder <br />
½ teaspoon salt <br />
¾ cup butter <br />
1½ cups granulated sugar <br />
1 teaspoon vanilla <br />
3 large eggs, room temperature <br />
1¼ cups buttermilk <br />
<br />
Filling: <br />
<br />
4 ounces cream cheese, softened <br />
½ cup butter, softened <br />
1 box (16 oz) confectioners sugar <br />
3 to 4 tablespoons milk <br />
3-4 Crushed Oreos for mixing in at the end<br />
<br />
Frosting: <br />
<br />
1½ cups heavy cream <br />
¼ cup granulated sugar <br />
1 teaspoon vanilla extract <br />
<br />
Decor; <br />
<br />
3 cups crushed oreos <br />
8 or so whole oreos<br />
Directions<br />
<br />
1. Heat oven to 350. Coat two 8 inch round cake pans with nonstick spray and dust with flour. Shake out excess flour and set aside.<br />
<br />
2. Cake: In medium bowl, mix flour, cocoa powder, baking powder, baking soda, and salt until well-combined. Set aside.<br />
3.In a large bowl, with mixer on medium speed, beat butter, sugar, and vanilla for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition.<br />
4.On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour. Beat for 1 minute. Divide batter evenly between prepared pans. Bake at 350 for about 36 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans on wire rack for about 10 minutes. Turn cakes out on racks, and cool completely - After an hour I cooled it in the fridge so the filling would spread easier....<br />
5. Filling: In a large bowl, beat cream cheese and butter until smooth. Gradually add confectioners sugar then milk. Beat for 2 minutes or until light and fluffy.<br />
6. When layers have cooled, trim off any crowned cake from the tops and discard. Cut each layer in half horizontally. Place one cut layer on a plate and top with ⅓ of the filling. Repeat with two more cake layers. Place last layer on top, cut side down. Refrigerate for 20 minutes until set. <br />
7. Frosting: In a large bowl, with mixer on high speed, beat together the heavy cream, the granulated sugar, and the vanilla until soft peaks form. Generously spread whipped cream all over cake. Place your crushed or chopped cookies all around the sides of the cake. Store in refrigerator. <br />
<a href="http://mytastytreasures.blogspot.com/2009/02/oreos-n-cream-cake.html">http://mytastytreasures.blogspot.com/2009/02/oreos-n-cream-cake.html</a>Kelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com0tag:blogger.com,1999:blog-543240275511155368.post-79561528564950489152011-07-06T13:43:00.000-07:002014-06-29T16:33:59.825-07:004th of July Cake Bites, Dipped Strawberries & Layered Drinks<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
<a href="http://3.bp.blogspot.com/-ybP1IMLJbcE/ThTHfMmIBmI/AAAAAAAABo4/qDmdFT3qh6k/s1600/IMG_0120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ybP1IMLJbcE/ThTHfMmIBmI/AAAAAAAABo4/qDmdFT3qh6k/s640/IMG_0120.JPG" height="640" i="" true="" width="460" /></a></div>
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<span style="color: red; font-size: large;">Check out these fun things I made for my mom's 4th of July Retirement Party! </span></div>
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<span style="color: red; font-size: large;"><span style="font-size: small;"><a href="http://kelleybroadbent.blogspot.com/2011/07/happy-retirement-mom.html">(More Details on my personal blog Here)</a></span></span></div>
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<br /></div>
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<a href="http://1.bp.blogspot.com/-FNGTfHoAYhY/ThTHTWrYaiI/AAAAAAAABow/Ji7k8qLbeuw/s1600/IMG_0101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FNGTfHoAYhY/ThTHTWrYaiI/AAAAAAAABow/Ji7k8qLbeuw/s320/IMG_0101.JPG" height="320" i="" true="" width="293" /></a></div>
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<span style="color: blue; font-size: large;"> Love these!</span><br />
<span style="color: blue; font-size: large;">Red, White, and Blue Strawberries:</span><br />
<span style="color: blue;">Patriotic Cake Bites!</span><br />
<br />
White chocolate and blue sugar sprinkles. Simple, easy and adorable!</div>
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<img border="0" src="http://2.bp.blogspot.com/-r6EDGti_Rx4/ThTHxUEJJLI/AAAAAAAABpA/7roAli67vTo/s320/IMG_0089.JPG" height="240" i="" true="" width="320" /></div>
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<span style="color: #660000; font-size: large;"><strong>Surprise!</strong></span><br />
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<a href="http://2.bp.blogspot.com/-UR_MCeqRNMo/ThTUehPkq-I/AAAAAAAABp4/DYi2Pyt1phs/s1600/IMG_0095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-UR_MCeqRNMo/ThTUehPkq-I/AAAAAAAABp4/DYi2Pyt1phs/s320/IMG_0095.JPG" height="240" i="" true="" width="320" /></a></div>
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<span style="color: #cc0000; font-size: large;">Patriotic Cake Bites</span></div>
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Basic Cake Bite Recipe:</div>
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One Cake Mix: <br />
(Any flavor baked in a 9X13 pan<br />
according to package directions and then cooled)</div>
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Dump the baked cake into a large bowl <br />
and mix in 3/4 of a tub of any flavor frosting</div>
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Mix it all up with your hands<br />
(To the consistancy it all sticks together well)<br />
Roll the mixture into little truffle sized balls</div>
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Refrigerate or freeze these until firm <br />
Then dip them into any kind of melted chocolate;<br />
Decorate!</div>
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You can also make Cake Pops this way; <br />
have you seen <a href="http://www.bakerella.com/">this site</a>?? <br />
Wow!<br />
<br />
Anyway.....</div>
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I used a white cake mix and white frosting <br />
then I divided the frosting/cake mixture up <br />
and tinted each one with non-tasting food gel:<br />
1/4 of it red and 3/4 of it blue:<br />
(Remember to refrigerate between each step) <br />
<br />
I rolled the red up into small marble size balls<br />
and then flattened out blue cake to a disk in my palm<br />
and wrapped it around the red ball and rolled then both up:<br />
<br /></div>
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<a href="http://4.bp.blogspot.com/-fcp3oYwcC_M/ThTNI3AvTYI/AAAAAAAABpo/XVdkjCCP4DI/s1600/IMG_0082.JPG" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-fcp3oYwcC_M/ThTNI3AvTYI/AAAAAAAABpo/XVdkjCCP4DI/s200/IMG_0082.JPG" height="168" i="" true="" width="200" /></a><a href="http://4.bp.blogspot.com/-IE0KtMbmEvk/ThTV8cL-AzI/AAAAAAAABp8/Wi3gUHY8q_w/s1600/IMG_0084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-IE0KtMbmEvk/ThTV8cL-AzI/AAAAAAAABp8/Wi3gUHY8q_w/s200/IMG_0084.JPG" height="150" i="" true="" width="200" /></a></div>
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Then I dipped them and added sprinkles....</div>
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<a href="http://2.bp.blogspot.com/-j8N5dUqDvlk/ThTNjVc2ilI/AAAAAAAABpw/7bTsAJRo6EM/s1600/IMG_0086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-j8N5dUqDvlk/ThTNjVc2ilI/AAAAAAAABpw/7bTsAJRo6EM/s320/IMG_0086.JPG" height="265" i="" true="" width="320" /></a></div>
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<span style="color: #cc0000; font-size: large;">Here is the table all done up purty....</span></div>
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<a href="http://3.bp.blogspot.com/-RQhcTnZtyig/ThTIkC6BYuI/AAAAAAAABpI/3L32V0Lui2M/s1600/IMG_0109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-RQhcTnZtyig/ThTIkC6BYuI/AAAAAAAABpI/3L32V0Lui2M/s400/IMG_0109.JPG" height="335" i="" true="" width="400" /></a></div>
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<a href="http://2.bp.blogspot.com/-r6EDGti_Rx4/ThTHxUEJJLI/AAAAAAAABpA/7roAli67vTo/s1600/IMG_0089.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: #0b5394; font-size: large;"></span></a><span style="color: #0b5394; font-size: large;"> Even the drink got all festive! </span></div>
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<br /></div>
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<span style="color: black;"><strong>Layered Drinks: </strong></span></div>
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<span style="color: black;">This was done with three different kinds of beverages</span></div>
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<span style="color: black;">(doesn't matter what kind, just that they have to be the color you want; </span></div>
<div align="center" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="color: black;">and have three <u>different</u> sugar contents.</span></div>
<div align="center" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="color: black;">First: you fill your container up all the way with Ice - </span><br />
<span style="color: black;">Ice is a buffer; it helps keep the colors separate. </span></div>
<div align="center" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="color: black;">(This works in individual glasses too) </span></div>
<div align="center" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="color: black;">Then add the drink for the bottom layer </span><br />
<span style="color: black;">(It should contain the MOST sugar) </span></div>
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<br /></div>
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<a href="http://2.bp.blogspot.com/-Jqwb4O5EPu4/ThTQnDaz0TI/AAAAAAAABp0/KAp6YPv4IoI/s1600/IMG_0104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Jqwb4O5EPu4/ThTQnDaz0TI/AAAAAAAABp0/KAp6YPv4IoI/s320/IMG_0104.JPG" height="240" i="" true="" width="320" /></a></div>
<div align="center" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="color: black;">30 grams of sugar - Pina Colada SoBe in this case, </span></div>
<div align="center" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="color: black;">then add a 15 grams of sugar drink (I used Powerade Fruit Punch) , </span></div>
<div align="center" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="color: black;">then 0 grams of sugar drink (Powerade Zero Mixed Berry)</span></div>
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Cool Huh?<br />
<br /></div>
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<span style="color: #cc0000; font-size: large;"> Hope your 4th is a great one!</span></div>
Kelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com2tag:blogger.com,1999:blog-543240275511155368.post-85163429273626058652011-06-21T14:15:00.000-07:002011-07-06T13:24:47.527-07:00Almond Joy Brownies<div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-jKHcm-Sk_6o/TgEJUBm9-GI/AAAAAAAABog/KD4gYqx4szg/s1600/chocolate-drizzled-macaroons-21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" i$="true" src="http://4.bp.blogspot.com/-jKHcm-Sk_6o/TgEJUBm9-GI/AAAAAAAABog/KD4gYqx4szg/s320/chocolate-drizzled-macaroons-21.jpg" width="320" /></a></div>This baby is something I made on a whim when all I had was a brownie mix on my brain and a table full of guests sitting around after dinner on father's day. (I had planned dessert but ran out of time) So I got creative and improvised; and it worked!<br />
<br />
I used:<br />
Ghirardelli Ultimate Fudge brownie mix<img class="prod_image_selector" height="200" id="prodImage" src="http://ecx.images-amazon.com/images/I/51QBeBxNkBL._SL500_AA300_PIbundle-12,TopRight,0,0_AA300_SH20_.jpg" width="200" /><br />
<br />
Prepare and bake in 8X8 pan per package directions; let cool. (or don't if there's no time, in my case)<br />
reserve the frosting for later<br />
<br />
In a sauce pan combine:<br />
3/4 cup cream<br />
3/4 cup sugar<br />
Stir on medium heat 3 minutes or so until sugar is dissolved<br />
<br />
Take off heat and add <br />
2 tsp of vanilla<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-gm7-rw_aQPk/TgEJmUOrcYI/AAAAAAAABok/V0-iCm-YvGM/s1600/coconut+flakes.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="122" i$="true" src="http://3.bp.blogspot.com/-gm7-rw_aQPk/TgEJmUOrcYI/AAAAAAAABok/V0-iCm-YvGM/s200/coconut+flakes.jpg" width="200" /></a></div>Stir in:<br />
2 cups flaked coconut (like this! the big flaky kind the size of pieces of gum - I get mine from Nuttyguys.com - or the old standby shredded will work)<br />
and 1/2 cup chopped almonds<br />
Spread over brownies.<br />
<br />
<div style="text-align: right;"><br />
</div><div style="text-align: left;">Melt your frosting packet in the microwave and drizzle over coconut mixture.</div><div style="text-align: left;">Serve!</div>Kelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com1tag:blogger.com,1999:blog-543240275511155368.post-14242821074252669412011-06-03T13:06:00.000-07:002011-06-10T14:58:39.540-07:00Cooking Weekend<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ORYBIp5M3k0/Tek-axsfKDI/AAAAAAAABn8/7wuPqJVLvkQ/s1600/Bryce31.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-ORYBIp5M3k0/Tek-axsfKDI/AAAAAAAABn8/7wuPqJVLvkQ/s400/Bryce31.JPG" t8="true" width="400" /></a></div>We went to Cedar City and enjoyed some relaxing time there and at Bryce Canyon during Memorial Day Weekend with Kevin's parents. <br />
As you know I love to cook but I love to cook there more! <br />
Kevin's mom has an amazing kitchen with all the gadgets and tons of space (including a very large granite-topped island)<br />
She loves the break from cooking, and I love cooking for vacation; so we're a perfect match.<br />
The best part is that Carol graciously buys all the ingredients for me (and I can get kinda nuts with the ingredients for the new recipes - fresh ginger, fresh basil, snow peas, flank steak this time plus 50 more...) <br />
<br />
The other best part is that she just cleans up after me as I move around the kitchen creating new and exciting things to eat while making new and exciting messes along with it. <br />
Carol will quietly clean up right behind me so when my tornado self destroys the kitchen, she becomes Utah Disaster Kleen-up... and round and round we go, happily (I hope) all weekend.<br />
<br />
So all I get to do is create! No shopping, No Cleaning! (YES!)<br />
<br />
This weekend I made:<br />
<br />
<br />
<strong><a href="http://somemarvelousmunchies.blogspot.com/2011/06/lemon-blueberry-yogurt-loaf.html">Lemon Blueberry Yogurt Loaf</a> -</strong> a sweet AND tangy moist bread made with yogurt and fresh lemon juice and zest, make sure you use a LARGE loaf pan or two smaller ones.<br />
<br />
<strong><a href="http://somemarvelousmunchies.blogspot.com/2011/06/grilled-chicken-and-lemon-basil-pasta.html">Grilled Chicken with Lemon Basil Pasta</a></strong> - this needed some tweaking but it was okay; next time I will use shredded parmesan not grated. - So the texture was off, but it tasted great!<br />
<br />
<strong><a href="http://somemarvelousmunchies.blogspot.com/2011/06/chocolate-silk-mousse-pie.html">Chocolate Silk (Mousse) Pie</a></strong> - cookie crust piled high with fluffy creamy mousse; it was so good and Kevin's new favorite<br />
<br />
Nathan made <strong>Crepes</strong> for breakfast with fresh fruit - he did a great job!<br />
<br />
<a href="http://somemarvelousmunchies.blogspot.com/2011/05/easy-monte-cristo.html"><strong>Monte Cristo</strong></a> - We made this for Brunch and it was a hit!<br />
<br />
<strong><a href="http://somemarvelousmunchies.blogspot.com/2011/06/orange-rolls.html">Fresh Orange Rolls</a></strong> - again with real fresh squeezed orange juice and zest - the whole batch went in one meal!<br />
<br />
<strong><a href="http://thepioneerwoman.com/cooking/2008/01/2008_the_year_of_the_pot_roast/">Pot Roast</a></strong> - tender, juicy, pull apart with your fork<br />
<br />
<a href="http://somemarvelousmunchies.blogspot.com/2011/06/raspberry-cream-pie.html"><strong>Raspberry Cream Pie</strong></a><strong> -</strong> so sweet and creamy - it can be served frozen or chilled<br />
<br />
<a href="http://somemarvelousmunchies.blogspot.com/2011/06/cherry-chocolate-cake.html"><strong>Cherry Chocolate Cake</strong></a><strong> -</strong> moist and chocolatey with the perfect fudge frosting<br />
<br />
The recipe's are linked; I got them from <a href="http://thepioneerwoman.com/cooking/">Pioneer Woman Cooks</a>, or <a href="http://www.thesisterscafe.com/">The Sisters Cafe</a><br />
<br />
I also got inspired by <a href="http://iheartorganizing.blogspot.com/2011/05/reader-space-rad-recipe-binder-and_11.html">this blog post</a> from IHeart Organizing to start a project this same weekend and move and re-organize all my recipes from my old smaller binders, which are 6x8 all inclusive with 15-year old food smears; all over them - to my new and bigger 81/2 x 11 binders; I'll be able to have new tabs that work and are custom to me! New sheet protectors with 4X6 pockets and bigger ones for larger recipes too etc; and a place to store my weekly menu plans and recipes I want to try; I'll show you the finished product soon as well; but here's the old binders.....<br />
<br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BJl9hRMeZZ0/Tek5SC1t0eI/AAAAAAAABn0/S_H4eFLe51I/s1600/recipies2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-BJl9hRMeZZ0/Tek5SC1t0eI/AAAAAAAABn0/S_H4eFLe51I/s320/recipies2.JPG" t8="true" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0gE3CIjtwSM/Tek5cu4p6yI/AAAAAAAABn4/54Tan2ch44Q/s1600/recipes3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-0gE3CIjtwSM/Tek5cu4p6yI/AAAAAAAABn4/54Tan2ch44Q/s320/recipes3.JPG" t8="true" width="240" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Complete with fingerprints and food particles</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">And the new!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">(Wipe able surfaces too)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-UfhVpKUhdbo/Tek5JXvU-dI/AAAAAAAABnw/FKb3ojAynno/s1600/recipe1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-UfhVpKUhdbo/Tek5JXvU-dI/AAAAAAAABnw/FKb3ojAynno/s320/recipe1.JPG" t8="true" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">With way cute designs to match my kitchen!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">I'll have 3 recipe binders; one for Breakfasts and Main Dishes,</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">one for Breads, Veggies, Sides, & Salads, </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">and one for Snacks & Desserts.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"> (If you're wondering why 3 binders...it's because I'm usually making 2-3 things at a time </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">and don't want to flip back and forth in one book for 3 recipes.)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"> This way; I'll have three books open and ready for me to cook; </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">unless my recipe is on this blog, then I'll have my IPad open too!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Wish me luck!</div>Kelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com2tag:blogger.com,1999:blog-543240275511155368.post-59778019066643053262011-06-03T08:00:00.000-07:002011-06-03T14:38:54.525-07:00Lemon-Blueberry Yogurt Loaf<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-NV2sZWuDxlg/TelT6hKt9xI/AAAAAAAABoQ/CV4h5U1mg44/s1600/Food%252C+July%252708+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-NV2sZWuDxlg/TelT6hKt9xI/AAAAAAAABoQ/CV4h5U1mg44/s320/Food%252C+July%252708+005.jpg" t8="true" width="320" /></a></div><br />
This bread is sweet and tangy and moist and amazing! It didn't last the day at my parents' house and it wont last long at yours either. Be sure to use a LARGE loaf pan.<br />
Picture and Recipe from <a href="http://www.thesisterscafe.com/2008/08/lemon-blueberry-yogurt-loaf-2.html">The Sisters Cafe</a><br />
<br />
1 1/2 cups + 1 tablespoon all-purpose flour <br />
<br />
2 teaspoons baking powder<br />
<br />
1/2 teaspoon kosher salt<br />
<br />
1 cup plain whole-milk yogurt<br />
<br />
1 cup plus 1 tablespoon sugar<br />
<br />
3 extra-large eggs<br />
<br />
2 teaspoons grated lemon zest (approximately 1 lemon)<br />
<br />
1/2 teaspoon pure vanilla extract<br />
<br />
1/2 cup vegetable oil<br />
<br />
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (“miniature wild blueberries are great for this, and pose the least risk of sinking”)<br />
<br />
1/3 cup freshly squeezed lemon juice <br />
<br />
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.<br />
<br />
Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean. (I use DoughMakers pebbled loaf pans when I make sweet breads, and they always take about 25% longer to bake, but it bakes evenly – no burned edges! Hallelujah!)<br />
<br />
Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.<br />
<br />
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.Kelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com0tag:blogger.com,1999:blog-543240275511155368.post-58463021771829498392011-06-03T07:53:00.000-07:002011-06-03T14:57:37.958-07:00Grilled Chicken and Lemon Basil Pasta<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BU0yLJeFJbE/TelX_f9zqPI/AAAAAAAABoY/9h2TpdRX9F0/s1600/grilled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-BU0yLJeFJbE/TelX_f9zqPI/AAAAAAAABoY/9h2TpdRX9F0/s320/grilled.jpg" t8="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Picture from and Recipe Adapted from <a href="http://thepioneerwoman.com/cooking/2010/07/grilled-chicken-with-lemon-basil-pasta/">Pioneer Woman</a></div>Ingredients<br />
<br />
<br />
■4 whole Grilled Chicken Breasts, Sliced<br />
<br />
■1 pound Penne Pasta, Cooked Until Al Dente<br />
<br />
■½ sticks Butter<br />
<br />
■3 whole Lemons, Juiced<br />
<br />
■¾ cups Heavy Cream<br />
<br />
■¼ cup Milk<br />
<br />
■1-½ cup Grated Parmesan Cheese (or Romano)<br />
<br />
■Salt And Freshly Ground Black Pepper, To Taste<br />
<br />
■10 fresh whole Basil Leaves, Chopped into strips<br />
<br />
Preparation Instructions<br />
<br />
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.<br />
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 lemons. Whisk together. Pour in cream and half-and half and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed. <br />
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately! <br />
<br />
Serves 4Kelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com1tag:blogger.com,1999:blog-543240275511155368.post-33841838655230271712011-06-03T07:00:00.000-07:002011-06-03T14:50:54.817-07:00Orange Rolls<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YvJfMW4ivT0/TelWy3dLFsI/AAAAAAAABoU/byXWFkCPrCQ/s1600/orange+rolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-YvJfMW4ivT0/TelWy3dLFsI/AAAAAAAABoU/byXWFkCPrCQ/s320/orange+rolls.jpg" t8="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Picture and Recipe Adapted from <a href="http://www.thesisterscafe.com/2008/03/orange-rolls-2.html">The Sister's Cafe</a></div>These will make a lot of fresh yummy, gooey, sweet rolls, you will love them!<br />
<br />
1 recipe dinner rolls (below)<br />
<br />
1/2 cup softened butter<br />
<br />
1 cup sugar<br />
<br />
2 T. freshly squeezed orange juice<br />
<br />
Grated orange rind from two large oranges<br />
<br />
Orange Glaze:<br />
<br />
Mix together 1 ½ cups powdered sugar, 3 T. freshly squeezed orange juice and ½ tsp. grated orange rind.<br />
Follow directions below for dinner rolls. Combine butter, sugar, orange juice and orange rind in a small bowl and mix well.<br />
<br />
When dough is ready to shape into rolls, punch down and divide in thirds. Roll each portion into large rectangle about 9×13 inches, ¼ inch thick. Spread each rectangle with one-third of the butter/orange/sugar mixture. Starting with the long side, roll up jelly roll style. Seal edges well, then cut with dental floss into 1-inch slices.<br />
<br />
Place on a greased baking sheet (I fit 15 on a sheet – three rows of five). Let rise away from draft until dough doubles. (Today that took about 1 hour.) Bake at 350° for about 20 minutes. (Mine were done at about 16 minutes, so check early.) Remove rolls from pans and cool on wire rack. When rolls are cool, drizzle with orange glaze.<br />
<br />
<br />
<br />
The BEST Rolls (adapted from Lion House Rolls)<br />
<br />
2 T. dry yeast<br />
<br />
2 cups warm water<br />
<br />
1/3 cup sugar<br />
<br />
1/3 cup softened butter<br />
2 1/2 tsp. Salt<br />
<br />
2/3 cup nonfat dry milk<br />
<br />
5-6 cups flour<br />
<br />
1 egg<br />
<br />
<br />
In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth. Add about 1 to 1 1/2 more cups flour, 1/2 cup at a time until well mixed. Turn dough onto a lightly floured board and knead until it is smooth and satiny.<br />
Return dough to an oiled bowl and cover with greased plastic wrap; let rise until about triple in size about 1 1/2 hours.<br />
<br />
Use last of the flour as needed on the board for rolling and shaping the dough. Let dough rest on board for 10 minutes so it will be easier to manage if you roll it. <br />
<br />
For Cinnamon or Orange Rolls: roll dough out in one large rectangle ; spread filling; roll up long ways; jelly-roll style and slice into 2 inch thick rolls; set individual rolls to rise.<br />
<br />
For regular rolls - separate dough into three portions. Roll out each portion into a circle and cut into 8 pie-shaped pieces. Roll up crescent-style and place on baking sheet. Let rise.<br />
<br />
Bake at 350° for 12 minutes. Makes between 3-4 dozen rolls.Kelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com0tag:blogger.com,1999:blog-543240275511155368.post-124774561819118872011-06-02T12:13:00.000-07:002011-06-03T15:00:27.218-07:00Raspberry Cream Pie<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-u-WTGPCxWVQ/TelBQLvsOZI/AAAAAAAABoE/r5XT5sLGk-w/s1600/rasp+cream+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-u-WTGPCxWVQ/TelBQLvsOZI/AAAAAAAABoE/r5XT5sLGk-w/s400/rasp+cream+pie.jpg" t8="true" width="400" /></a></div>From <a href="http://thepioneerwoman.com/cooking/2010/08/raspberry-cream-pie/">Pioneer Woman</a> (LOVE HER!)<br />
<br />
Ingredients:<br />
<br />
<br />
■25 whole Oreo Chocolate Sandwich Cookies<br />
<br />
■4 Tablespoons Butter, Melted<br />
<br />
(Or I used Graham Cracker Crust this or Oreo - Store bought are awesome!)<br />
<br />
■1 cup (generous) Raspberries<br />
<br />
■3 Tablespoons Sugar<br />
<br />
■2 containers (6 Ounce Each) Raspberry Yogurt<br />
<br />
■1 package (3.4 Ounch) Instant Vanilla Pudding Mix<br />
<br />
■1 cup Heavy Whipping Cream<br />
<br />
■Extra Raspberries For Garnish<br />
<br />
Preparation Instructions<br />
<br />
To make the crust, preheat oven to 350 degrees. Crust cookies in a food processor (or smash in a Ziploc bag with a rolling pin). Stir in melted butter until all combined. Pour into a regular pie pan and press crumbs all over the pan and up the sides. Bake for 3 to 4 minutes—just long enough for it to set. Cool crust completely.<br />
<br />
Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on 3 tablespoons of sugar. Stir together and allow to sit for 15 minutes.<br />
<br />
In the bowl of an electric mixer, combine raspberry yogurt with the instant vanilla pudding mix (just the powder itself.) Beat on low until combined, about 1 minute. Pour in heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn mixer on medium-high speed and beat for two minutes, or until mixture is thick. <br />
Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie pan and spread evenly. Freeze for two hours, or until very firm. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream, and extra raspberries. Keep in freezer, allowing time to thaw before serving.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-k0p3UAvRsU0/TelBOvDkXxI/AAAAAAAABoA/5c_JOdTGVMs/s1600/rasp+cream+pie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-k0p3UAvRsU0/TelBOvDkXxI/AAAAAAAABoA/5c_JOdTGVMs/s400/rasp+cream+pie2.jpg" t8="true" width="400" /></a></div>Kelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com0tag:blogger.com,1999:blog-543240275511155368.post-50982622678866678912011-06-01T11:40:00.000-07:002011-06-22T14:34:21.414-07:00Cherry Chocolate Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9PEdybMD24c/TelSt2pOz_I/AAAAAAAABoM/7IiViFi6ulU/s1600/Sisters+Cafe+Cherry+Chocolate+Cake+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="http://2.bp.blogspot.com/-9PEdybMD24c/TelSt2pOz_I/AAAAAAAABoM/7IiViFi6ulU/s320/Sisters+Cafe+Cherry+Chocolate+Cake+2.JPG" t8="true" width="320" /></a></div>This is SO easy! I got this recipe from <a href="http://www.thesisterscafe.com/2010/05/cherry-chocolate-cake-2.html">The Sisters Cafe</a><br />
<br />
Cake:<br />
1 box of devil’s food cake mix<br />
1 (21 oz) can cherry pie filling<br />
1 tsp almond extract<br />
2 eggs<br />
<br />
Heat oven to 350 degrees. Grease a 9×13 inch pan. In a large bowl, combine dry cake mix, cherry pie filling, eggs, and almond extract. Stir by hand until well blended. (Using an electric mixer will break up the cherries.) Pour batter into prepared pan. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool.<br />
Fudge frosting:<br />
1 cup white sugar<br />
5 Tb butter<br />
1/3 cup milk<br />
1 cup semi-sweet chocolate chips<br />
In a small saucepan, combine sugar, butter, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.Kelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com0tag:blogger.com,1999:blog-543240275511155368.post-33198902717782454352011-05-30T11:24:00.000-07:002011-06-22T14:45:28.806-07:00Chocolate Silk Mousse Pie<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-z5I_yJ-v-YM/TelDJG_rw6I/AAAAAAAABoI/2fMAfcrse6o/s1600/Mocha+Silk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-z5I_yJ-v-YM/TelDJG_rw6I/AAAAAAAABoI/2fMAfcrse6o/s320/Mocha+Silk.jpg" t8="true" width="320" /></a></div><br />
Picture and recipe adapted From <a href="http://thepioneerwoman.com/cooking/2010/01/mocha-silk-pie/">Pioneer Woman</a><br />
Hers is 'Mocha Silk Pie' but us mormons don't do coffee or Kaluha - so I adapted it with more chocolate and a (heh-hem) simpler crust<br />
<br />
Ingredients<br />
<br />
<br />
Chocolate or Oreo Pie Crust<br />
<br />
Filling:<br />
2 sticks Butter (salted)<br />
1-½ cup Sugar<br />
2 teaspoons Cocoa<br />
2 T Hot Fudge Topping<br />
3 ounces, weight Semi-sweet (or Bittersweet) Chocolate<br />
1 teaspoon Vanilla Extract<br />
4 whole Large Eggs<br />
<br />
Preparation Instructions<br />
<br />
In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.<br />
In a large bowl of an electric mixer fitted with the whisk attachment, beat butter, sugar, 2 t Cocoa and 2 T Hot Fudge until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.<br />
<br />
On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process. Pour filling into the pie crust. You might have a little filling leftover. If you do, I’ll trust you to do the right thing.<br />
Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).<br />
<br />
Serve with whipped cream and more grated chocolate or whole raspberries to garnishKelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com0tag:blogger.com,1999:blog-543240275511155368.post-52116883053109719532011-05-29T14:50:00.000-07:002011-06-10T14:56:52.238-07:00Easy Monte Cristo<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-skuNPb3z_Ww/TfKR8sbFpeI/AAAAAAAABoc/cNXhFj5hzlM/s1600/monte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-skuNPb3z_Ww/TfKR8sbFpeI/AAAAAAAABoc/cNXhFj5hzlM/s320/monte.jpg" t8="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">picture from My Sister's Cafe</span></div>1 loaf of french bread (or any other bread you prefer) sliced 1-2 inches thick<br />
<br />
<br />
6 eggs<br />
1 1/4 c. milk<br />
1/4 tsp plus a pinch salt<br />
2 tsp vanilla<br />
7 T. flour<br />
deli sliced ham<br />
deli sliced swiss cheese<br />
Beat eggs, then add milk, salt, vanilla, and flour. Dip both sides of bread in the egg mixture quickly (no need to soak if your bread is thick) and place in hot buttered pan. When the first side is browned, flip one bread slice over and stack ham and swiss on top. Then top with browned side of a second piece of bread. When the bottom of the french toast “sandwich” is browned, flip again and brown the top piece of bread. This will allow the cheese to melt and the ham to warm up. Serve with butter and maple syrup or any jam thinned out a bit for dipping.<br />
<br />
Serves 4-6<br />
<br />
Yum!!Kelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com0tag:blogger.com,1999:blog-543240275511155368.post-28673148484003047042011-05-16T08:36:00.000-07:002011-06-22T14:45:48.387-07:00Caramel Brownies<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-DsNpryLmg6k/TdFEQtbqD0I/AAAAAAAABlY/TUDQmxt13OI/s1600/caramel+brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" j8="true" src="http://2.bp.blogspot.com/-DsNpryLmg6k/TdFEQtbqD0I/AAAAAAAABlY/TUDQmxt13OI/s1600/caramel+brownies.jpg" /></a></div>These babies will knock your socks off! They are a party fave and requested all the time by my besties. The greatest thing is how easy they are to make. I've been making these since highschool (Geez!) I thought I had this baby posted already but alas....well, here they are!<br />
Ingredients<br />
<br />
• 1 box German Chocolate Cake Mix <br />
<br />
• 1/3 cup Evaporated Milk<br />
<br />
• 3/4 cups Butter, Melted<br />
<br />
• 1/3 cup plus 1T Evaporated Milk (additional)<br />
<br />
• ¾ Bag of Caramels, Unwrapped – about 40<br />
<br />
• 1/2 cups Semi-Sweet Chocolate Chips<br />
<br />
Preparation Instructions<br />
<br />
Preheat oven to 350 degrees. <br />
<br />
In a large bowl, mix together cake mix, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.<br />
<br />
Press ¾ of the mixture into a well-greased 8 ½ X 13 inch baking pan. Bake for 6 minutes. Remove pan from oven and set aside. <br />
<br />
In a double boiler (or microwave) melt caramels with additional 1/3 cup plus 1T evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.<br />
<br />
Take remaining brownie batter and flatten a piece at a time and set it on top of the caramel and chocolate chips so some caramel is exposed and some is covered by batter.<br />
<br />
Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours –or eat hot but you’ll need a spoon!<br />
<span style="font-size: xx-small;">(picture borrowed from flicker)</span>Kelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com1tag:blogger.com,1999:blog-543240275511155368.post-61937515513884185132011-04-20T19:03:00.000-07:002011-06-03T15:02:40.922-07:00Chicken Cordon Blue Casserole<a href="http://4.bp.blogspot.com/_PcyQpEj-fq4/SxCb4eu0KnI/AAAAAAAABSc/AqCkY_1D6Sw/s1600/ccb+casserole.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5408994547096365682" src="http://4.bp.blogspot.com/_PcyQpEj-fq4/SxCb4eu0KnI/AAAAAAAABSc/AqCkY_1D6Sw/s320/ccb+casserole.jpg" style="cursor: hand; float: right; height: 220px; margin: 0px 0px 10px 10px; width: 224px;" /></a> <strong><span style="font-size: 180%;">Chicken Cordon Bleu Casserole</span></strong><br />
<br />
This little number I threw together last week and it was loved by all; I made two Casseroles they were big and would feed 10 each. So really I made 4 meals for us with this one; I've written enough for one Casserole but double it to have some for next month too!<br />
<br />
1 can cream of chicken soup<br />
1 can cheddar cheese soup<br />
1 cup milk<br />
1 tsp dried mustard<br />
1/4 tsp pepper<br />
2 cups grated Swiss cheese (1/2 cup reserved)<br />
1 cup grated cheddar cheese (1/4 cup reserved)<br />
3 cups cubed cooked chicken<br />
2 cups cubed cooked (fried) ham steak<br />
1 Box Rotini noodles cooked and drained<br />
<br />
Cook chicken, ham, and noodles separately; set aside<br />
Preheat oven at 350.<br />
Stir soups, milk, mustard and pepper in a saucepan, cook on medium heat; until blended and hot; add cheeses but reserved and stir until melted.<br />
Combine mixture with chicken, ham and noodles; spread in a 9 X13 pan, sprinkle remaining cheeses and bake for 15 minutes.<br />
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Sprinkle Crushed Ritz Crackers on top (optional) and serveKelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com1tag:blogger.com,1999:blog-543240275511155368.post-21497459275586679392011-01-03T18:54:00.000-08:002017-12-23T10:32:43.128-08:00Oreo Truffles<div class="separator" style="clear: both; text-align: center;">
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<img src="https://s-media-cache-ak0.pinimg.com/did-it/750x/a1/fe/8a/a1fe8ac60f98723872217aadbf4053fa.jpg" /><br />
<strong><span style="font-size: large;">OREO TRUFFLES</span></strong><br />
A new Christmas Tradition at my house, these are RICH but so yummy...<br />
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1 package Oreo's<br />
8 oz Cream Cheese<br />
1/4 to 1/2 cup Powdered Sugar<br />
<br />
Chocolate for dipping (White, Dark, Milk etc)<br />
Sprinkles etc for decorating<br />
<br />
Take Oreo's and crush up in a food processor or blender to fine crumbs<br />
Mix that with 1 package of cream cheese by hand or with a mixer<br />
Add powdered sugar if much too wet to handle (should be somewhat sticky but not overly so)<br />
<br />
Roll by hand (or use cookie scoop) into one inch balls and refridgerate/freeze on cookie sheet until firm<br />
<br />
Melt chocolate and dip Oreo balls into chocolate and set on wax paper to dry<br />
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When set, drizzle melted chocolate<br />
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Makes about 24 truffles<br />
Enjoy!!Kelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com1tag:blogger.com,1999:blog-543240275511155368.post-53167760157975019862010-11-24T08:19:00.000-08:002010-11-24T08:19:15.039-08:00Coconut Banana Coffee Cake<div style="font-family: Georgia,"Times New Roman",serif;">This little beauty was given to me from a sweet lady at work; and it is YUMMY!</div><div style="font-family: Georgia,"Times New Roman",serif;">And I'm not a big banana bread fan - this baby changed my mind!</div><div style="font-family: Georgia,"Times New Roman",serif;">It's banana bread texture with caramelized coconut on top! </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PcyQpEj-fq4/TO06iJsOZiI/AAAAAAAABfA/YoFIo9HK9_I/s1600/IMG_9476.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_PcyQpEj-fq4/TO06iJsOZiI/AAAAAAAABfA/YoFIo9HK9_I/s400/IMG_9476.JPG" width="400" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 375</div><div style="font-family: Georgia,"Times New Roman",serif;">Grease 9X 13 pan</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Cream together:</div><div style="font-family: Georgia,"Times New Roman",serif;">1/2 cup butter</div><div style="font-family: Georgia,"Times New Roman",serif;">1/2 cup shortening (butter flavor Crisco sticks anyone?)</div><div style="font-family: Georgia,"Times New Roman",serif;">1 1/2 cups sugar </div><div style="font-family: Georgia,"Times New Roman",serif;">Mix in:</div><div style="font-family: Georgia,"Times New Roman",serif;">2 eggs<br />
3 mashed ripe speckled but not brown bananas</div><div style="font-family: Georgia,"Times New Roman",serif;">1 tsp vanilla</div><div style="font-family: Georgia,"Times New Roman",serif;">5 T milk </div><div style="font-family: Georgia,"Times New Roman",serif;">2 cups flour </div><div style="font-family: Georgia,"Times New Roman",serif;">1 tsp baking soda </div><br />
On stovetop on med heat :<br />
<div style="font-family: Georgia,"Times New Roman",serif;">1/2 cup margarine</div><div style="font-family: Georgia,"Times New Roman",serif;">3/4 cup brown sugar</div><div style="font-family: Georgia,"Times New Roman",serif;"> stir till melted</div><div style="font-family: Georgia,"Times New Roman",serif;">fold in 7 ounces of large flaked coconut - called coconut chips</div><div style="font-family: Georgia,"Times New Roman",serif;">Add nuts if desired (I never do)</div><div style="font-family: Georgia,"Times New Roman",serif;">Pour over cake batter evenly</div><div style="font-family: Georgia,"Times New Roman",serif;"> </div><div style="font-family: Georgia,"Times New Roman",serif;">Bake at 375 for 30-35 min</div><div style="font-family: Georgia,"Times New Roman",serif;">Check cake for done-ness</div>Kelleyhttp://www.blogger.com/profile/11346100285278754497noreply@blogger.com0