tag:blogger.com,1999:blog-37278065589930765172024-03-16T17:34:11.978-07:00Recipe RequestsThe greatest form of fattery is plagerism...Nicolehttp://www.blogger.com/profile/11405432986253509969noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-3727806558993076517.post-23152690214157385852020-01-30T19:19:00.001-08:002020-01-30T19:19:15.599-08:00Boiled Raisin CookiesYears ago I was serving in a Relief Society presidency and the other counselor (Kathleen Francom) served these at one of our meetings. I had never had anything like them and I LOVED them. I asked for the recipe and have made them a few times. Teich discovered the recipe and gave it a try. Our friend, Marcela asked for the recipe saying they remind her of cookies she had as a child in Chile.<br />
<br />
2 c Sugar<br />
2 c Raisins<br />
1 1/2 c water<br />
1 c oil<br />
1 tsp soda<br />
<br />
3 c flour<br />
3 c rolled oats<br />
1 c nuts<br />
1 tsp cinnamon<br />
1 tsp nutmeg<br />
1 tsp ground cloves<br />
1 tsp salt<br />
<br />
Bring first 5 ingredients to a boil and boil for 4 minutes. Remove from heat. Mix together the remaining ingredients. Add the two combinations. Bake for 10 minutes at 375.Nicolehttp://www.blogger.com/profile/11405432986253509969noreply@blogger.com0tag:blogger.com,1999:blog-3727806558993076517.post-42239675064679299062019-01-15T07:05:00.001-08:002019-01-15T07:05:33.493-08:00Old Fashioned English Muffins<br />
<div class="MsoNormal" style="margin-left: .25in; mso-pagination: none; text-indent: -.25in;">
<span style="font-size: 10pt; text-indent: -0.25in;">1 tbsp yeast</span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-pagination: none; text-indent: -.25in;">
<span style="font-size: 10.0pt; line-height: 107%;">1 cup warm water<o:p></o:p></span></div>
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<span style="font-size: 10.0pt; line-height: 107%;">4 cups flour<o:p></o:p></span></div>
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<span style="font-size: 10.0pt; line-height: 107%;">½ cup toasted wheat germ<o:p></o:p></span></div>
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<span style="font-size: 10.0pt; line-height: 107%;">2 tsp salt<o:p></o:p></span></div>
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<span style="font-size: 10.0pt; line-height: 107%;">1 egg<o:p></o:p></span></div>
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<span style="font-size: 10.0pt; line-height: 107%;">1 ½ cups warm milk<o:p></o:p></span></div>
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<span style="font-size: 10.0pt; line-height: 107%;">2 tbsp butter, melted<o:p></o:p></span></div>
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<span style="font-size: 10.0pt; line-height: 107%;">½ cornmeal</span></div>
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<span style="font-size: 10pt; text-indent: -0.25in;">1.In
a small bowl stir together yeast, warm water, and honey. Set for 10 minutes</span></div>
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<!--[if !supportLists]--><span style="font-size: 10.0pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2</span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "Times New Roman"; font-size: 13.3333px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span><span style="font: 7pt "Times New Roman";"> 2. </span></span><!--[endif]--><span style="font-size: 10.0pt; line-height: 107%;">In
a large mixing bowl combine 2 cups flour, wheat germ, and salt. Make a well and
add egg, milk, butter, and yeast mixture. Beat until creamy, about 2 minutes.
Add remaining flour ½ cup at a time to form a soft dough that just clears sides
of the bowl.</span></div>
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<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-indent: -0.25in;"> </span></div>
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<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-indent: -0.25in;"> 3. </span><span style="font-size: 10pt; line-height: 107%; text-indent: -0.25in;">On
lightly floured surface knead dough until smooth and springy, 1-2 minutes. Add
1 tbsp of flour at a time, as necessary to prevent sticking. The softer you can
leave this dough, the lighter the muffin will be. Place dough in a deep,
lightly oiled bowl, turn once to coat. Cover and let rise until double about 1 ½
hours.</span></div>
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<span style="font-size: 10.0pt; line-height: 107%;"><br /></span></div>
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<span style="font-size: 10.0pt; line-height: 107%;"> 4. Sprinkle
work surface with corn meal. Turn dough out onto surface and roll into a
rectangle about about ½ inch thick. Sprinkle top lightly with corn meal to
prevent sticking. Cut in 3 inch circles. Re roll scraps using al the dough. Cover
cut circle and rest 30 minutes. <o:p></o:p></span></div>
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<span style="font-size: 10.0pt; line-height: 107%;"> </span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; mso-pagination: none; text-indent: -.25in;">
<span style="font-size: 10.0pt; line-height: 107%;"><br /></span></div>
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<span style="font-size: 10.0pt; line-height: 107%;"> 5. Preheat
a large skillet over medium heat. Place several muffins on hot griddle. Cook
for 10 minutes on eac side. Muffins will be quite brown. They take time to cook
all the way through so don’t rush. If they are rising too fast, refrigerate
while the others are baking. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-pagination: none;">
<span style="font-size: 10.0pt; line-height: 107%;">Notes: Can substitute wheat flour if
wheat muffins are desired. <o:p></o:p></span></div>
<br />Nicolehttp://www.blogger.com/profile/11405432986253509969noreply@blogger.com0tag:blogger.com,1999:blog-3727806558993076517.post-16108094278483898772018-02-16T08:48:00.002-08:002018-02-16T08:48:59.611-08:00Lemon CurdI 10 times mine to can about 20 1/2 pints. I would not 20 times (learned from experience, 20 times is just too much :) I am assuming that you have canned other things before so you know how to prepare and process the jars. Let me know if you need any info about these steps. Good Luck and Happy New Year!<br />
<div>
<br /><div>
Recipe:</div>
<div>
6 egg yolks</div>
<div>
1 c. sugar</div>
<div>
1/2 c. <span class="il">lemon</span> juice</div>
<div>
1/2 c. butter</div>
<div>
<br /></div>
<div>
In a heavy bottom pot over medium heat whisk together the egg yolks and sugar. Add <span class="il">lemon</span> juice and switch to stirring with a wooden spoon, so as to not aerate the <span class="il">curd</span>. Stir continually for 10-15 minutes(longer for larger batches), adjusting the heat as you go to ensure that is does not boil. Your <span class="il">curd</span> is done when it has thickened and heavily coats the back of the spoon. Drop in the butter and stir until melted. </div>
<div>
Position a fine mes sieve over a glass or stainless steel bowl and pour the <span class="il">curd</span> through it, to remove any bits of cooked egg. </div>
<div>
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">Pour the </span><span class="il" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">curd</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;"> ( a single batch will make one pint of </span><span class="il" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">curd</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">) into your prepared jars, leaving 1/2 inch of head space. If you want to process them for shelf stability, process them in a boiling water canner for 20 minutes(start time when the water returns to a boil). It is best to process only in half-pint jars or smaller, as they allow better heat infiltration. I have also frozen in freezer ziplock bags with success. </span><div class="yj6qo" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
</div>
</div>
</div>
<div>
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;"><br /></span></div>
Nicolehttp://www.blogger.com/profile/11405432986253509969noreply@blogger.com0tag:blogger.com,1999:blog-3727806558993076517.post-77728418477401541092018-02-16T08:40:00.003-08:002018-02-16T08:40:34.722-08:00Whole Wheat Bread<div class="MsoNormal">
<span lang="en-US" style="font-family: "Arial Black"; font-size: 9.2pt; language: en-US; line-height: 119%; mso-ansi-language: en-US; mso-armenian-font-family: "Arial Black"; mso-ascii-font-family: "Arial Black"; mso-currency-font-family: "Arial Black"; mso-cyrillic-font-family: "Arial Black"; mso-default-font-family: "Arial Black"; mso-greek-font-family: "Arial Black"; mso-hebrew-font-family: "Arial Black"; mso-latin-font-family: "Arial Black"; mso-latinext-font-family: "Arial Black"; mso-ligatures: none;">Betty Houston Wheat Bread</span></div>
<div class="MsoNormal">
<span lang="en-US" style="font-family: "Arial Black"; font-size: 9.2pt; language: en-US; line-height: 119%; mso-ansi-language: en-US; mso-armenian-font-family: "Arial Black"; mso-ascii-font-family: "Arial Black"; mso-currency-font-family: "Arial Black"; mso-cyrillic-font-family: "Arial Black"; mso-default-font-family: "Arial Black"; mso-greek-font-family: "Arial Black"; mso-hebrew-font-family: "Arial Black"; mso-latin-font-family: "Arial Black"; mso-latinext-font-family: "Arial Black"; mso-ligatures: none;">Years ago a friend gave me a family cookbook that her family publishes to help fund their family reunions. I have fallen in love with most of the recipes from Betty Houston, her grandma. This is one I keep going back to. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="en-US" style="font-family: Calibri; font-size: 9.2pt; font-weight: bold; language: en-US; line-height: 119%; mso-ansi-language: en-US; mso-ligatures: none;">Mix together and set aside:<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="en-US" style="font-family: Calibri; font-size: 9.2pt; language: en-US; line-height: 119%; mso-ansi-language: en-US; mso-ligatures: none;">1 1/2 c. warm water<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="en-US" style="font-family: Calibri; font-size: 9.2pt; language: en-US; line-height: 119%; mso-ansi-language: en-US; mso-ligatures: none;">1 1/2 package yeast<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="en-US" style="font-family: Calibri; font-size: 9.2pt; language: en-US; line-height: 119%; mso-ansi-language: en-US; mso-ligatures: none;">1 tbsp. honey<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="en-US" style="font-family: Calibri; font-size: 9.2pt; font-weight: bold; language: en-US; line-height: 119%; mso-ansi-language: en-US; mso-ligatures: none;">Mix and cook the following until thick and smooth:<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="en-US" style="font-family: Calibri; font-size: 9.2pt; language: en-US; line-height: 119%; mso-ansi-language: en-US; mso-ligatures: none;">1 1/2 c. water<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="en-US" style="font-family: Calibri; font-size: 9.2pt; language: en-US; line-height: 119%; mso-ansi-language: en-US; mso-ligatures: none;">1 c. whole wheat flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="en-US" style="font-family: Calibri; font-size: 9.2pt; language: en-US; line-height: 119%; mso-ansi-language: en-US; mso-ligatures: none;">Stir constantly: put in large bowl. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="en-US" style="font-family: Calibri; font-size: 9.2pt; font-weight: bold; language: en-US; line-height: 119%; mso-ansi-language: en-US; mso-ligatures: none;">Add to cooked flour in order (mixing well by hand):<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="en-US" style="font-family: Calibri; font-size: 9.2pt; language: en-US; line-height: 119%; mso-ansi-language: en-US; mso-ligatures: none;">1/3 c. oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="en-US" style="font-family: Calibri; font-size: 9.2pt; language: en-US; line-height: 119%; mso-ansi-language: en-US; mso-ligatures: none;">1/3 c. honey<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="en-US" style="font-family: Calibri; font-size: 9.2pt; language: en-US; line-height: 119%; mso-ansi-language: en-US; mso-ligatures: none;">1/3 c. powdered milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="en-US" style="font-family: Calibri; font-size: 9.2pt; language: en-US; line-height: 119%; mso-ansi-language: en-US; mso-ligatures: none;">2 eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="en-US" style="font-family: Calibri; font-size: 9.2pt; language: en-US; line-height: 119%; mso-ansi-language: en-US; mso-ligatures: none;">1 tsp salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="en-US" style="font-family: Calibri; font-size: 9.2pt; language: en-US; line-height: 119%; mso-ansi-language: en-US; mso-ligatures: none;">1 c. whole wheat flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="en-US" style="font-family: Calibri; font-size: 9.2pt; language: en-US; line-height: 119%; mso-ansi-language: en-US; mso-ligatures: none;">Add yeast mixture Add gradually approximately 4 cups flour (any desired mix between whole wheat and white flour) mixing well. Rise one hour. Kneed 3 minutes. Let rest 15 minutes. Divide into 2 loaves and bake at 375 degrees for 30-35 minutes. </span><span lang="en-US" style="font-family: Calibri; font-size: 9.2pt; language: en-US; line-height: 119%; mso-ligatures: none;"><o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<br /></div>
Nicolehttp://www.blogger.com/profile/11405432986253509969noreply@blogger.com0tag:blogger.com,1999:blog-3727806558993076517.post-12069260585280277822018-02-16T08:37:00.001-08:002018-02-16T08:37:15.944-08:00Lemon Chicken Vegetable Soup Recipe<div align="center" class="MsoNormal" style="background: white; line-height: 35.25pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt; mso-outline-level: 1; text-align: center;">
<span style="color: #282f2f; font-family: Times, serif;"><span style="font-size: 39.3333px; letter-spacing: 0.333333px;"><b><a href="https://www.southernliving.com/recipes/lemon-chicken-vegetable-soup-recipe">From Southern Living</a></b></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 3.0pt;">
<b><span style="color: #282f2f; font-family: "Helvetica",sans-serif; font-size: 12.0pt; letter-spacing: .4pt; mso-fareast-font-family: "Times New Roman";">I made one small change to this soup before making for a birthday lunch I made for work. I deleted the lima beans for garbanzo beans because well, lima beans are kind of gross!</span></b></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 3.0pt;">
<b><span style="color: #282f2f; font-family: "Helvetica",sans-serif; font-size: 12.0pt; letter-spacing: .4pt; mso-fareast-font-family: "Times New Roman";">Active
Time<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #282f2f; font-family: "Helvetica",sans-serif; font-size: 12.0pt; letter-spacing: .4pt; mso-fareast-font-family: "Times New Roman";">20
Mins<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 3.0pt;">
<b><span style="color: #282f2f; font-family: "Helvetica",sans-serif; font-size: 12.0pt; letter-spacing: .4pt; mso-fareast-font-family: "Times New Roman";">Total
Time<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: 16.5pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #282f2f; font-family: "Helvetica",sans-serif; font-size: 12.0pt; letter-spacing: .4pt; mso-fareast-font-family: "Times New Roman";">7
Hours 20 Mins<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 3.0pt;">
<b><span style="color: #282f2f; font-family: "Helvetica",sans-serif; font-size: 12.0pt; letter-spacing: .4pt; mso-fareast-font-family: "Times New Roman";">Yield<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: 16.5pt;">
<span style="color: #282f2f; font-family: "Helvetica",sans-serif; font-size: 12.0pt; letter-spacing: .4pt; mso-fareast-font-family: "Times New Roman";">Serves 6 to 8</span><span style="color: #282f2f; font-family: "Helvetica",sans-serif; font-size: 13.0pt; letter-spacing: .25pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 21.0pt; mso-outline-level: 2;">
<b><span style="color: #282f2f; font-family: "Times",serif; font-size: 18.0pt; letter-spacing: .25pt; mso-fareast-font-family: "Times New Roman";"><br /></span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 21.0pt; mso-outline-level: 2;">
<span style="color: #282f2f; font-family: Times, serif; font-size: 18pt; letter-spacing: 0.25pt;"><b>Directions: </b>Start </span><span style="color: #282f2f; font-family: Lato, HelveticaNeue, Helvetica, sans-serif; font-size: 17px; letter-spacing: 0.3px;">with a layer of onions in a 6-quart slow cooker, place the chicken over onions, and top that layer with garbanzo beans and the remaining ingredients through tomatoes.</span><span style="color: #282f2f; font-family: Lato, HelveticaNeue, Helvetica, sans-serif; font-size: 17px; letter-spacing: 0.3px;"> Cook on high for 4 hours or low for 7. </span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 21.0pt; mso-outline-level: 2;">
<b><span style="color: #282f2f; font-family: "Times",serif; font-size: 18.0pt; letter-spacing: .25pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div>
<br />
<div style="background: white; border-bottom: solid #D7D7D9 1.0pt; border: none; margin-left: .25in; margin-right: 0in; mso-border-bottom-alt: solid #D7D7D9 .75pt; mso-element: para-border-div; padding: 0in 0in 9.0pt 0in;">
<ul type="disc">
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; color: #282f2f; line-height: 21pt; margin-left: 0.25in; padding: 0in;"><span style="font-family: "Helvetica",sans-serif; font-size: 12.0pt; letter-spacing: .25pt; mso-fareast-font-family: "Times New Roman";">2 large sweet onions, chopped<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; color: #282f2f; line-height: 21pt; margin-left: 0.25in; padding: 0in;"><span style="font-family: "Helvetica",sans-serif; font-size: 12.0pt; letter-spacing: .25pt; mso-fareast-font-family: "Times New Roman";">6 skinned and boned chicken thighs<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; color: #282f2f; line-height: 21pt; margin-left: 0.25in; padding: 0in;"><span style="font-family: "Helvetica",sans-serif; font-size: 12.0pt; letter-spacing: .25pt; mso-fareast-font-family: "Times New Roman";">2 skinned and boned chicken breast
halves<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; color: #282f2f; line-height: 21pt; margin-left: 0.25in; padding: 0in;"><span style="font-family: "Helvetica",sans-serif; font-size: 12.0pt; letter-spacing: .25pt; mso-fareast-font-family: "Times New Roman";">2 cans garbanzo beans<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; color: #282f2f; line-height: 21pt; margin-left: 0.25in; padding: 0in;"><span style="font-family: "Helvetica",sans-serif; font-size: 12.0pt; letter-spacing: .25pt; mso-fareast-font-family: "Times New Roman";">1 (9-oz.) package frozen corn,
thawed<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; color: #282f2f; line-height: 21pt; margin-left: 0.25in; padding: 0in;"><span style="font-family: "Helvetica",sans-serif; font-size: 12.0pt; letter-spacing: .25pt; mso-fareast-font-family: "Times New Roman";">1 cup chopped celery<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; color: #282f2f; line-height: 21pt; margin-left: 0.25in; padding: 0in;"><span style="font-family: "Helvetica",sans-serif; font-size: 12.0pt; letter-spacing: .25pt; mso-fareast-font-family: "Times New Roman";">1 lemon, sliced<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; color: #282f2f; line-height: 21pt; margin-left: 0.25in; padding: 0in;"><span style="font-family: "Helvetica",sans-serif; font-size: 12.0pt; letter-spacing: .25pt; mso-fareast-font-family: "Times New Roman";">6 garlic cloves, sliced<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; color: #282f2f; line-height: 21pt; margin-left: 0.25in; padding: 0in;"><span style="font-family: "Helvetica",sans-serif; font-size: 12.0pt; letter-spacing: .25pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon kosher salt<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; color: #282f2f; line-height: 21pt; margin-left: 0.25in; padding: 0in;"><span style="font-family: "Helvetica",sans-serif; font-size: 12.0pt; letter-spacing: .25pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon dried Italian seasoning<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; color: #282f2f; line-height: 21pt; margin-left: 0.25in; padding: 0in;"><span style="font-family: "Helvetica",sans-serif; font-size: 12.0pt; letter-spacing: .25pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon dried oregano<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; color: #282f2f; line-height: 21pt; margin-left: 0.25in; padding: 0in;"><span style="font-family: "Helvetica",sans-serif; font-size: 12.0pt; letter-spacing: .25pt; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon freshly ground black
pepper<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; color: #282f2f; line-height: 21pt; margin-left: 0.25in; padding: 0in;"><span style="font-family: "Helvetica",sans-serif; font-size: 12.0pt; letter-spacing: .25pt; mso-fareast-font-family: "Times New Roman";">3 (14 1/2-oz.) can chicken broth<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; color: #282f2f; line-height: 21pt; margin-left: 0.25in; padding: 0in;"><span style="font-family: "Helvetica",sans-serif; font-size: 12.0pt; letter-spacing: .25pt; mso-fareast-font-family: "Times New Roman";">1 (28-oz.) can diced tomatoes<o:p></o:p></span></li>
<li class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; color: #282f2f; line-height: 21pt; margin-left: 0.25in; padding: 0in;"><span style="font-family: "Helvetica",sans-serif; font-size: 12.0pt; letter-spacing: .25pt; mso-fareast-font-family: "Times New Roman";">Garnishes: lemon slices and fresh
flat-leaf parsley leaves</span></li>
</ul>
</div>
Nicolehttp://www.blogger.com/profile/11405432986253509969noreply@blogger.com0tag:blogger.com,1999:blog-3727806558993076517.post-10767181950821320242016-04-03T22:01:00.002-07:002018-03-05T06:38:52.919-08:00Graham Cracker/Peanut Butter BarsFrom Sis. Palmer-she served these at a Relief Society Meeting. They are delicious and remind me of the peanut butter bars we used to get in our school lunch on Fridays.<br />
<br />
1 c. butter melted<br />
2 c. graham cracker crumbs<br />
1 c. powdered sugar<br />
1 c. peanut butter<br />
Mix together until well blended then press into 9x13 pan. (I used a slightly smaller pans so bars were thicker)<br />
Mix 1 1/2 c. chocolate chips with 1/4 c. peanut butter. Cook stirring frequently until smooth. Spread over cookie layer. chill at lease 1 hour then cut into squares. Nicolehttp://www.blogger.com/profile/11405432986253509969noreply@blogger.com0tag:blogger.com,1999:blog-3727806558993076517.post-26091431934782616732015-12-01T19:10:00.000-08:002020-01-30T19:11:00.731-08:00Mexican RiceOne of the wrestling moms who's son who graduated last year offered this recipe to me when I commented how good her it was. She had made it every year that her son (Josh Criollos) wrestled for the annual wrestle lock in. <br />
Ingredients<br />
1/2 c. uncooked long grain white rice (4.5 c)<br />
1 tbsp. vegetable oil (3 tbsp.)<br />
2 tbsp. margarine (6 tbsp.)<br />
1 tbsp. fresh garlic, chipped fine (3 tbsp.)<br />
1/2 c. yellow onion, chopped 1/4" or less (1 c)<br />
1/2 c. green bell pepper 1/4" or less (1 c.)<br />
14.5 oz can whole tomatoes with juice (3 cans)<br />
14.5 oz can water or chicken stock (3 cans)<br />
1 tbsp. salt (3 tbsp.)<br />
1 tbsp. coarse ground black pepper (3 tbsp.)<br />
1 tbsp. cumin (3tbsp) <br />
1 tbsp. chili power (3 tbsp.)<br />
Directions:<br />
Heat the oil and margarine in a large skillet. Add the rice and cook, stirring occasionally, until the rice is "browned" about 10 minutes. Add the onion, bell pepper, garlic, spices and cook for 2 minutes. Add the tomatoes that have been cut into 1/2" pieces, the tomato juice and the water. Bring to a boil, then reduce the heat and cover. Simmer for 15 minutes, stir the rice mixture, cover , and cook another 10 minutes. Remove from heat and let sit for 10 minutes before serving. Fluff with a fork. <br />
If the cooked rice seems "dry" add 1/2 to 1 c of water , stir and heat on low until hot. This rice is also great when mixed into a bowl of borracho beans. Nicolehttp://www.blogger.com/profile/11405432986253509969noreply@blogger.com0tag:blogger.com,1999:blog-3727806558993076517.post-272569865380417902015-10-21T08:16:00.000-07:002015-10-21T08:16:22.414-07:00Snoqualmie Loadge Oatmeal Cookies<div class="prep_box">
I served these cookies for a Relief Society night. It was a "hack" night and I was asked to talk about kitchen hacks. One of the hacks I shared was substituting fruit for oil. In these cookies I used 1/2 c. butter and 1/2 c pureed prunes. I made the puree by putting 1/2c prunes and enough water that they will blend in the blender. I pulsed them until they were a thick liquid. You could use apple sauce as well but I like the prunes in this one because I think they add some flavor to this type of cookies. </div>
<div class="prep_box">
Originally, I got this recipe from Rachel Schaffer a dear friend I met in our branch while living in Minnesota. I later when I lost the original paper she had given me I learned it is easily searched online. </div>
<div class="prep_box">
</div>
<div class="prep_box">
</div>
<div class="prep_box">
</div>
<div class="prep_box">
Number of Servings: <em>42</em></div>
<div class="prep_box">
Ingredients</div>
<div id="ingredients">
<ul data-spx-slot="1"><ul data-spx-slot="1"><span itemprop="ingredients">1 cup (2 sticks) butter, softened (cal w/smart balance)</span><br /><span itemprop="ingredients">1 cup packed brown sugar</span><br /><span itemprop="ingredients">3/4 cup sugar</span><br /><span itemprop="ingredients">2 eggs</span><br /><span itemprop="ingredients">1 1/2 teaspoons vanilla</span><br /><span itemprop="ingredients">2 cups all-purpose flour (used White Whole Wheat)</span><br /><span itemprop="ingredients">1 tablespoon cinnamon</span><br /><span itemprop="ingredients">1 teaspoon baking soda</span><br /><span itemprop="ingredients">1/2 teaspoon baking powder</span><br /><span itemprop="ingredients">3 cups Snoqualmie Falls Lodge® Oatmeal</span><br /><span itemprop="ingredients">1 cup raisins (optional</span><ul data-spx-slot="1"></ul>
<span itemprop="ingredients"><ul data-spx-slot="1"></ul>
</span><span itemprop="ingredients"></span></ul>
<span itemprop="ingredients"><h2>
Directions</h2>
<h2>
Preheat oven to 350°F. Using an electric mixer, cream together butter, sugars, eggs and vanilla on low speed until smooth. Stir in flour, cinnamon, baking soda and baking powder until blended. Add oatmeal and raisins (orange peel) and continue to stir until blended. Drop by rounded tablespoons onto ungreased baking sheet. Bake for 8-10 minutes.<br />Makes 3 1/2 dozen cookies. </h2>
</span></ul>
</div>
Nicolehttp://www.blogger.com/profile/11405432986253509969noreply@blogger.com0tag:blogger.com,1999:blog-3727806558993076517.post-43738817736808289972013-11-12T09:28:00.001-08:002013-11-12T09:28:53.261-08:00Low-Maintenance Lasagna<div>
<strong>A friend offered this to me when I was complaining about pasta dishes in the slow cooker. I tried it and was pleasantly surprised. </strong></div>
<div>
</div>
<table cellpadding="0" cellspacing="0"><tbody>
<tr><td valign="top"><div>
Nonstick cooking spray</div>
<div>
<strong>1</strong> 26-oz. jar pasta sauce</div>
<div>
<strong>3/4</strong> cup water</div>
<div>
<strong>1</strong> 15-oz. carton light ricotta cheese</div>
<div>
<strong>1/2</strong> cup shredded carrot</div>
<div>
<strong>6</strong> lasagna noodles</div>
<div>
<strong>1-1/2</strong> cups shredded mozzarella cheese (6 oz.) Directions</div>
<div>
Coat a 4-quart slow cooker with cooking spray. In a large microwave-safe bowl stir together pasta sauce and water. Cover bowl with waxed paper and microwave on high for 3 minutes. Meanwhile, in a medium bowl stir together ricotta cheese and carrot; set aside.</div>
<div>
Spoon 1/2 cup of the sauce mixture in the bottom of prepared slow cooker. Break half of the noodles to fit the bottom of the slow cooker and arrange over the sauce in the slow cooker. Spoon mounds of half of the ricotta mixture over the noodles. Top with 1/2 cup of the mozzarella. Spoon half of the remaining sauce over the layers. Top with remaining noodles, breaking to fit, remaining ricotta mixture, and 1/2 cup mozzarella. Spoon remaining sauce over and top with remaining mozzarella.</div>
<div>
Cover; cook on low heat setting for 3 hours (noodles should be tender). Remove crockpot from liner and let stand covered for 20 minutes. Makes 6 servings.</div>
</td></tr>
</tbody></table>
<div>
</div>
Nicolehttp://www.blogger.com/profile/11405432986253509969noreply@blogger.com0tag:blogger.com,1999:blog-3727806558993076517.post-35026000587484117232013-08-16T06:49:00.004-07:002013-08-16T06:49:55.152-07:00Tex-Mex SaladI got this from Daphne years ago. <br />
10 medium sized fresh tomato <br />
10 tortillas or a bag of tortilla chips (if you choose tortillas bake in oven @ 350 until crisp)<br />
20 c. fresh spinach (rinsed and spun or patted dry and then chopped)<br />
10 green onions<br />
2 1/2 c. black beans, rinsed and drained<br />
15 oz. shredded cheddar cheese<br />
1/2 c. cilantro (I use parsley)<br />
10 oz crumbled feta cheese <br />
5 jalapeno pepper<br />
5 red bell pepper<br />
<br />
Chop veggies. . Bake tortillas 2-3 minutes in 350 oven (I use tortilla chips but the recipe is from "healthy" cooking group so it called for baked tortillas) . In bowl mix beans w/ cheeses, and all the veggies. Crumble chips or put tortilla on plate. Top with salad and enjoy.<br />
<br />
Nicolehttp://www.blogger.com/profile/11405432986253509969noreply@blogger.com0tag:blogger.com,1999:blog-3727806558993076517.post-90066121690542860622013-01-13T21:12:00.005-08:002013-01-13T21:12:53.539-08:00Potluck Salad<div>
I needed a recipe for a potluck and Daph sent me this one. It's delicious!</div>
<div>
Toss ahead of time, or whenever:</div>
<div>
1 bag spinach greens</div>
<div>
1 bag or head Romaine lettuce</div>
<div>
1 bag European blend salad mix</div>
<div>
1/2-1 cup craisins</div>
<div>
2 apples, chopped with skin on (I cube them)</div>
<div>
1/2 cup green onions, chopped</div>
<div>
2 cans Mandarin oranges (I use fresh Clementines)</div>
<div>
</div>
<div>
Add just before serving and toss:</div>
<div>
1 - 1 1/2 cups Parmesan cheese</div>
<div>
1 cup almonds, slivered, caramelized or plain</div>
<div>
Dressing</div>
<div>
</div>
<div>
Carmelized Almonds:</div>
<div>
Combine 2 T brown sugar and 3 T white sugar in a non-stick frying pan. Add almonds and cook on a rather high heat stirring constantly until nuts are coated and caramelized. Do not add liquid. It will caramelize given time. Adjust heat as necessary not to burn. Cool, break apart (do not leave in pan for very long. . . .think big rock o' nuts).</div>
<div>
</div>
<div>
Dressing:</div>
<div>
3/4 cup sugar</div>
<div>
1/3 cup apple cider vinegar</div>
<div>
1 tsp. dry mustard</div>
<div>
3/4 cup salad oil</div>
<div>
1 T onion flakes or powder</div>
<div>
1 T poppy seeds (add just before serving)</div>
<div>
</div>
Nicolehttp://www.blogger.com/profile/11405432986253509969noreply@blogger.com0tag:blogger.com,1999:blog-3727806558993076517.post-11754311181652237652013-01-13T21:02:00.002-08:002013-01-13T21:02:47.021-08:00Chocolate Gingerbread CookiesDivine! From Betsy via another lady from church.<br />
<br />
<a href="http://www.marthastewart.com/339353/chewy-chocolate-gingerbread-cookies">http://www.marthastewart.com/339353/chewy-chocolate-gingerbread-cookies</a>Nicolehttp://www.blogger.com/profile/11405432986253509969noreply@blogger.com0tag:blogger.com,1999:blog-3727806558993076517.post-551672405533931532013-01-13T20:48:00.000-08:002013-01-13T20:48:14.513-08:00Pumpkin MuffinsMy kids loved these pumpkin muffins recommended by my friend Betsy. Here is the link:<br />
<a href="http://allrecipes.com/recipe/pumpkin-wheat-honey-muffins/detail.aspx?event8=1&prop24=SR_Title&e11=whole%20wheat%20pumpkin%20muffins&e8=Quick%20Search&event10=1&e7=Home%20Page">http://allrecipes.com/recipe/pumpkin-wheat-honey-muffins/detail.aspx?event8=1&prop24=SR_Title&e11=whole%20wheat%20pumpkin%20muffins&e8=Quick%20Search&event10=1&e7=Home%20Page</a>Nicolehttp://www.blogger.com/profile/11405432986253509969noreply@blogger.com0tag:blogger.com,1999:blog-3727806558993076517.post-74967326343063552832013-01-13T20:47:00.000-08:002013-01-13T20:47:07.202-08:00Meatless Mexican Lasagna<span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">I requested this from my friend Betsy. It works great for a freezer meal too:</span><br />
<span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">2 c. frozen corn, thawed</span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">2 cans (15 oz.) black beans, rinsed and drained</span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">1 can (14.5 oz.) diced tomatoes with basil, oregano, and garlic- undrained</span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">1 can chopped green chilies</span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">3 green onions, sliced</span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">2 tsp. dried oregano</span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">2 tsp. ground cumin</span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">6 corn tortillas (6 inch or larger)</span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">1 ½ cups colby jack cheese</span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">sour cream for topping</span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Heat oven to 350.</span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Combine first 7 ingredients in a bowl.</span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">place three corn tortillas in a greased (with butter or spray) 13 x 9 pan. Place half of filling on top of tortillas and repeat the steps. Top with cheese and bake for 25-30 minutes. Garnish with sour cream.</span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span>Nicolehttp://www.blogger.com/profile/11405432986253509969noreply@blogger.com0tag:blogger.com,1999:blog-3727806558993076517.post-18621859444403071312012-09-13T22:38:00.004-07:002012-09-13T22:41:25.712-07:00Spinach Lasagna Freezer Meals (Makes 14)<br />
Yield 14 (6-8 servings) lasagna dishes<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
3/4 c. vegetable oil</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
14 c. chopped onion</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 #10 cans tomato sauce</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2 #10 cans crushed tomatoes</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1/4 c. dried basil</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1/4 c. dried oregano</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2 Tbsp sugar</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
4 Tbsp salt</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
pepper</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<o:p> </o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
120 oz fresh spinach (3 Costco or Cash and Carry <span style="mso-spacerun: yes;"> </span>bags)</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
15 lbs cottage cheese (Cash and Carry sells these in 5 lb
tubs)</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
10 lbs mozzarella cheese (reserve 7 cups for topping at the
end)</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
60 oz sour cream</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
14 boxes of oven ready lasagna noodles</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<o:p> </o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
In a large skillet over medium heat, warm oil. Add onions
and sauté until tender. Add garlic, basil, oregano, sugar, salt, and pepper. Add
all cans of tomatoes. Bring to a boil. Reduce temperature to low and simmer,
uncovered, for about 10 minutes. Remove from heat.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<o:p> </o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
While the sauce is simmering, prepare spinach: In a large
steamer steam the spinach until leaves are wilted (about 3 minutes). Squeeze as
much water out of the spinach and then chop. Mix together the sour cream, cheeses,
and spinach. Spread 1 ladle of the tomato sauce on the bottom of each 9x13 pan(about
1 cup). In layers, add 3 noodles (no boil noodles expand so don’t worry if they
don't touch), 1 heaping, large serving spoon of cheese (it will not completely
cover the noodles), 1 ladle of tomato sauce. Repeat until you have 3 layers of
noodles ending with cheese/sauce on top (total of 9 noodles). <span style="mso-spacerun: yes;"> </span>Top each lasagna with 1/2 cup mozzarella.
Cover and freeze. </div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Cooking Directions: Bake, uncovered 45 minutes at 350. Let
stand 10 minutes, cut into squares and serve. </div>
Nicolehttp://www.blogger.com/profile/11405432986253509969noreply@blogger.com0tag:blogger.com,1999:blog-3727806558993076517.post-55139353982865502852012-06-04T14:24:00.000-07:002012-08-31T18:44:04.947-07:00My Old Pizza Crust StandbyWhen we were first married we went to dinner at Jen and Brian Gardner's house. They served pizza and we have been using this recipe ever since. <br />
<br />
1 1/2 Tbsp Yeast<br />
1 1/2 C Warm Water<br />
1 1/2 Tsp Sugar<br />
1 1/2 Tsp Salt<br />
4 1/2 Tbsp Oil<br />
3-4 C Flour<br />
Dissolve yeast in warm water. Stir in Sugar, salt oil and 2 1/2 C flour. Beat until smooth. Add remaining flour until dough is easy to handle. Divide in half and place on 2 greased pizza pans or cookie sheets. Roll out and make pizza to your liking. If you want to make it early in the day you can "par bake it" by cooking it 400 degrees for about 8 minutes. If you par bake it you can "dress them up" later in the day. I do this when I am feeding a group and I want to get a lot of pizza out of the oven fast.Nicolehttp://www.blogger.com/profile/11405432986253509969noreply@blogger.com0tag:blogger.com,1999:blog-3727806558993076517.post-22574853240265372412011-12-07T12:23:00.000-08:002011-12-07T12:36:45.343-08:00Double Chocolate BrowniesBaloney wanted to make this for a friend's birthday. I was surprised that his mom asked for the recipe because I don't consider myself much of a brownie maker but I am not much of a brownie eater so I don't know if I am the best judge of a great brownie recipe.<br />It is from the Mrs. Fields cookie book but I altered it. Originally it was called Carmel-Filled Brownies. It has a caramel center but Baloney did not know if his friend liked caramel so we played it safe with the chocolate chip substitute.<br />3 oz. unsweetened chocolate<br />1/2 c. butter<br />4 eggs<br />1 1/2 c. white sugar<br />1 tbsp vanilla<br />1 1/2 c. flour<br />1 c. chocolate chips<br />Preheat oven 350 degrees. Oil 8x8 baking pan.<br />Melt chocolate and butter in microwave. <br />In a mixing bowl beat eggs with electric mixer on high until the thicken slightly. Add sugar slowly. Add vanilla and mix well. Add chocolate/butter mixture and beat on medium until uniformly brown. Add flour and blend at low speed until just combined. Do not over mix. Pour half the brownie batter into pan. Sprinkle chocolate chips evenly over the brownie batter. Add the last half of brownie batter to the top. Bake for about 40 minutes or until a toothpick inserted in center comes out clean (there will be a little chocolate on the toothpick but there should be no batter.Nicolehttp://www.blogger.com/profile/11405432986253509969noreply@blogger.com0tag:blogger.com,1999:blog-3727806558993076517.post-55445789356839162072011-07-18T06:50:00.000-07:002011-07-18T06:53:21.338-07:00Canned Salsa<p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">This is a recipe <em>I</em> requested from my good friend Julie. I am going to make some this summer because with the weather the way it has been for the last 2 years I will never get enough tomatoes from our garden to make salsa. I figure why not make it easy with tomatoes already processed. Thanks Julie!</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p><span style="font-family:Times New Roman;"></span></o:p></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">1 #10 can diced tomatoes</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">1/2 #10 can crushed tomatoes</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">1/8 #10 can tomato paste</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">2 onions, diced</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">2-4 cans green chilies</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">2 green peppers-diced</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">3 heaping tbsp minced garlic</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">1 bunch cilantro-chopped</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;"><span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">jalapenos</span> to taste (I usually use 3-4 per batch) minced</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">1/4 c lemon juice or vinegar</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">1 tbsp pepper</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">1 1/2 tbsp sea salt</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">1 1/2 tsp cumin</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">To spread the <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">jalapeno</span> around, I usually take about 1 cup of crushed tomatoes and the <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">jalapenos</span> and blend them all together in the blender, then pour into the rest of the salsa. That way no one gets a big chunk of jalapeno in their bite of salsa</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">Bottle in pints or quarts, process for 20 minutes.</span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3727806558993076517.post-31506285206198243142011-04-20T07:07:00.000-07:002011-04-20T07:12:57.010-07:00Slow Cooker Chicken Tortiall SoupI found this:<br /><a href="http://allrecipes.com/CustomRecipe/61559653/Healthier-Slow-Cooker-Chicken-Tortilla-Soup/Detail.aspx">http://allrecipes.com/CustomRecipe/61559653/Healthier-Slow-Cooker-Chicken-Tortilla-Soup/Detail.aspx</a><br />recipe on allrecipes.com and it is healthy, inexpensive, yummy, and done in the slow cooker. It is a perfect addition to our family menu plan. Well, at lease it was until my slow cooker lid got bumped onto the floor and shattered on the floor.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3727806558993076517.post-87854046793271691812011-04-20T07:03:00.001-07:002011-04-20T07:03:50.980-07:00Skillet Lasagna<p style="MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="FONT-FAMILY: Arial; COLOR: #333333; FONT-SIZE: 10pt">I got this recipe from my friend Betsy. She is seriously a GREAT cook. If I am in a hurry I will use quick cook noodles and cut the cooking time by 10+ minutes.<br />1/2 lb ground beef<br />1/ c. chopped onion<br />2 minced garlic cloves<br />6-12 uncooked mini noodles<br />26-28 oz tomato+basil spaghetti sauce<br />1 1/2 c. water<br />12 oz cottage cheese<br />4 oz cream cheese<br />1/3 c. parmesan cheese<br />1/4 c. sliced green onions<br />1 tbsp parsley flakes<br />1 c. shredded Italian cheese blend<br /><br />-Brown meat and drain off fat. Add onion and garlic and cook until tender. Add noodles, sauce, and water. Mix well. bring to a boil then reduce heat and cook covered about 15 minutes until noodles are done.<br />-Combine cream parmesan, and cottage, cheeses green onion, and parsley. Mix well<br />-Spoon cheese mixture over pasta. Sprinkle with Italian cheese. Cover and cook until cheese is melted. <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3727806558993076517.post-29843830096208301352011-02-11T09:52:00.000-08:002011-02-11T10:01:38.593-08:00Oatmeal BreadMy cousin Roxanne submitted this to the family cookbook. I have adapted it a little. I love it because it uses leftover oatmeal. I will make a few loafs and freeze when I have a bunch of left over oatmeal. DB took some to work and this coworkers wanted the recipe. Here it is:<br />Mix together:<br />1c leftover oatmeal<br />1c boiling water<br />1/2c oil<br />1c brown sugar<br />1c white sugar<br />2 beaten eggs<br /><br />Add:<br />1tsp baking soda<br />1 1/3c flour plus 3Tbsp<br />1 tsp cinnamon<br />1c nuts (optional)<br /><br />Bake 30 to 50 minutes in oiled loaf pan until toothpick comes out clean (time varies by size of loaf pan). Put loaf pans on a cookie sheet as once the topping is added it tends to go over the side of the pan.<br /><br />While baking mix together topping:<br />3 Tbsp butter<br />1c coconut<br />1c brown sugar<br />3Tbsp cream<br />Put topping on loaf and cook 10 minutes more.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3727806558993076517.post-13582747375684894062011-01-12T19:08:00.001-08:002011-01-12T19:23:15.686-08:00Marvelous MeatloafMy all time favorite meatloaf recipe. It's a recipe from Cristine, my BFF and supplier of all super yummy foodie recipes. My neighbor and walking friend asked for a recipe after I brought her a raw loaf to cook at her convenience. Nothing says friend like raw meat...<br /><br />1 egg<br />1 piece bread<br />1/2 c. catsup<br />3/4 c chopped fresh basil (if I don't have fresh I use dried but the fresh really does taste better)<br />1/2 c chopped onion<br />2 garlic clover, minced<br />1/2 c provolone cheese<br />1 lb ground beef<br />Mix all ingredients together. Shape into loaf. Place on a broiler pan. Cook at 350 for 1 hour. This is a great freezer meal.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3727806558993076517.post-53816240792881805492010-01-30T15:35:00.000-08:002010-01-30T15:41:06.764-08:00Sicilian Pizza CrustThis is a crust that is super bready so we use it when we are in the mood for a real carb. bomb.<br />1 1/2 c. warm water<br />4 c. flour<br />1 tbsp salt<br />4 tbsp oil<br />2 packages (or 5 tsp) yeast<br />-combine yeast, 1/2 c flour, and water. Rise 15 minutes<br />-add 2 c. flour and 1 c cool water, and oil. Mix with wooden spoon.<br />-add remaining flour<br />-kneed 15 minutes<br />-rise to double<br />-punch down and either use or store in refrigerator or freezer until ready to use. If frozen thaw before using.<br />-roll out, dress pizza and cook 450 degrees for 25 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3727806558993076517.post-4191676287837548812010-01-10T13:29:00.000-08:002011-04-20T07:19:48.566-07:00GranolaI am posting this after a trip the the Winco grocery store with my friend Leslie. We stoped there just to check it out after a shopping trip to IKEA. Nerdy I know but it was sure fun! We were talking about the bulk food and I promised I would share my favorite granola recipe. Here it is:<br /><br /><p style="MARGIN: 0in 0in 0pt 9pt" class="MsoNormal"><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p><span style="font-family:Times New Roman;"></span></o:p></p><br /><p style="MARGIN: 0in 0in 0pt 9pt" class="MsoNormal"><span style="font-family:Times New Roman;">1 c. oil (canola or olive)<o:p></o:p></span></p><br /><p style="MARGIN: 0in 0in 0pt 9pt" class="MsoNormal"><span style="font-family:Times New Roman;">1 c. honey<o:p></o:p></span></p><br /><p style="MARGIN: 0in 0in 0pt 9pt" class="MsoNormal"><span style="font-family:Times New Roman;">1 c. brown sugar<o:p></o:p></span></p><br /><p style="MARGIN: 0in 0in 0pt 9pt" class="MsoNormal"><span style="font-family:Times New Roman;">15 c. oats (one dry pack cannery)<br />1 1/2 c. powdered milk<br />2 tsp cinnamon<br />1 tsp salt<br />Put wet ingredients in the microwave for 2-3 minutes. <o:p></o:p></span></p><br /><p style="MARGIN: 0in 0in 0pt 9pt" class="MsoNormal"><span style="font-family:Times New Roman;">While wet ingredients are cooking mix dry ingredients together in a large bowl. <o:p></o:p></span></p><br /><p style="MARGIN: 0in 0in 0pt 9pt" class="MsoNormal"><span style="font-family:Times New Roman;">Stir wet ingredients into dry ingredients coating evenly. Spread the mixture over a cookie sheet and bake at 375 for 12 minutes.<br />You can add raisins, nuts, etc before baking.<br />**If you don't want to use sugar you could use 2 cups honey instead<o:p></o:p></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3727806558993076517.post-50030708908301486172010-01-03T14:36:00.000-08:002010-01-10T13:28:24.249-08:00Fay's Wheat BreadI gave this out as a christmas gift this year. One of the recipients asked for the recipe. I got it from Grandma Joan she got it from her mom. It is by far my favorite of all wheat bread recipes.<br />11 c white flour<br /><br />4 c boiling water<br /><br />4 c crackled wheat<br /><br />1 c brown sugar or honey (I like honey better)<br /><br />4 tbsp butter<br /><br />1 tbsp lecithin (description here...<a href="http://en.wikipedia.org/wiki/Lecithin">http://en.wikipedia.org/wiki/Lecithin</a>).<br /><br />1 tbsp molasses<br /><br />2 tbsp salt<br /><br />4 pkg. or 9 teaspoons dry yeast<br /><br />1 c warm water(115degrees)<br /><br />Combine boiling water and cracked wheat, honey, and salt in a large mixing bowl. Let cool to 115 degrees. Soften yeast in warm water. Then combine both mixtures and then turn in 8 cups flour. Kneed on floured surface and add flour until dough is stiff ( about 10 minutes). Place in greased bowl and cover. Let rise until double (1 hour). Punch down. Shape 5 loaves. Place in greased pans (I use Pam Spray). Spray the top as well. Let it rise until doubled. Bake at 380 degrees for 30 minutesUnknownnoreply@blogger.com0