tag:blogger.com,1999:blog-16622590843738933632024-03-13T17:57:42.413-06:00It's All About The FoodChristiehttp://www.blogger.com/profile/17886277111645316287noreply@blogger.comBlogger96125tag:blogger.com,1999:blog-1662259084373893363.post-9140146872826488582015-11-22T18:17:00.002-07:002015-11-22T18:18:23.378-07:00Fay's Jello1 large pkg lemon pudding, cooked according to package instructions<br />
1 large pkg jello dissolved in 3 cups boiling water<br />
Cool whip<br />
<br />
Mix the jello and pudding together and refrigerate until set. Top with cool whip and serve. <br />
Peach or raspberry jello are my favorites, but any flavor works. Christiehttp://www.blogger.com/profile/17886277111645316287noreply@blogger.com0tag:blogger.com,1999:blog-1662259084373893363.post-6263830481461797712015-08-07T08:32:00.000-06:002016-01-05T17:34:31.817-07:00Penny's Meatballs1 pound ground beef<br />
1/2 cup breadcrumbs (I usually use crushed ritz crackers)<br />
2 eggs<br />
1/2 cup parmesan cheese<br />
1 T Italian seasoning(to taste.. I think I use less)<br />
1 t. salt<br />
1 t. pepper<br />
<br />
Mix all together until well combined(sometimes I mix by hand, or if I'm making a big batch I'll mix in my bosch). Use a spoon or cookie scoop & roll in balls. Place on cookie sheet with cooking spray or parchment paper. Bake at 400 for 10-12 minutes until done. 1 recipe makes about 24 meatballs depending on how big you make them. I like to make a double or triple batch and then freeze the leftovers for a future easy meal. <br />
<br />Christiehttp://www.blogger.com/profile/17886277111645316287noreply@blogger.com0tag:blogger.com,1999:blog-1662259084373893363.post-20135226897435129302015-06-02T14:48:00.000-06:002015-06-02T15:01:16.908-06:00Homemade Nacho Cheese<h3 id="ingredients" style="background-color: white; border: 0px; box-sizing: border-box; clear: left; margin: 0px 0px 13px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-size: small;"><span style="font-family: Source Sans Pro, Arial, Helvetica, Geneva, sans-serif;"><span style="font-weight: 300; line-height: 22px;">My kids have been loving nachos lately… I've made this nacho cheese several times and feel better about them eating this rather than the processed cheese kind.. The original recipe included cayenne pepper, but I leave that out. Also, I've gotten to where I don't really measure, I just throw everything in & it turns out well. I've also used medium cheddar instead of sharp & as long as its good quality cheese(like tillamook), it should turn out. I have reheated leftovers in the microwave & Neil told me he likes it even better reheated. You may have to add a little milk when reheating it if its too thick.</span></span></span></h3>
<h3 id="ingredients" style="background-color: white; border: 0px; box-sizing: border-box; clear: left; color: #aea4c8; font-family: 'Source Sans Pro', Arial, Helvetica, Geneva, sans-serif; font-size: 20px; font-weight: 300; line-height: 22px; margin: 0px 0px 13px; outline: 0px; padding: 0px; vertical-align: baseline;">
</h3>
<h3 id="ingredients" style="background-color: white; border: 0px; box-sizing: border-box; clear: left; color: #aea4c8; font-family: 'Source Sans Pro', Arial, Helvetica, Geneva, sans-serif; font-size: 20px; font-weight: 300; line-height: 22px; margin: 0px 0px 13px; outline: 0px; padding: 0px; vertical-align: baseline;">
Ingredients:</h3>
<div class="ingredients" style="background-color: white; border: 0px; box-sizing: border-box; color: #58585b; font-family: Arial, Helvetica, Geneva, sans-serif; font-size: 14px; line-height: 22px; margin: 0px 0px 25px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div style="background-color: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; margin-bottom: 15px; margin-top: 8px; outline: 0px; padding: 0px; vertical-align: baseline;">
2 tbsp butter<br />
2 tbsp flour<br />
1 cup whole milk (I use 1%)<br />
1/4 tsp salt<br />
8oz block sharp cheddar cheese, grated (the original recipe warned against using pre- grated cheese, as it has some additives and won't be as creamy)</div>
</div>
<h3 id="directions" style="background-color: white; border: 0px; box-sizing: border-box; clear: left; color: #aea4c8; font-family: 'Source Sans Pro', Arial, Helvetica, Geneva, sans-serif; font-size: 20px; font-weight: 300; line-height: 22px; margin: 0px 0px 13px; outline: 0px; padding: 0px; vertical-align: baseline;">
Directions:</h3>
<div class="instructions" style="background-color: white; border: 0px; box-sizing: border-box; color: #58585b; font-family: Arial, Helvetica, Geneva, sans-serif; font-size: 14px; line-height: 22px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div style="background-color: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; margin-bottom: 15px; margin-top: 8px; outline: 0px; padding: 0px; vertical-align: baseline;">
Melt the butter in a medium size skillet over medium flame. Once the butter is melted add the flour. Whisk until it combines into a smooth blond paste and starts to bubble around the edges.</div>
<div style="background-color: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; margin-bottom: 15px; margin-top: 8px; outline: 0px; padding: 0px; vertical-align: baseline;">
Add the milk to the skillet and continue whisking. Once the milk is incorporated, raise the heat to high and bring to a boil. Once the milk has reached a boil, quickly lower the heat and reduce to a simmer. Allow the sauce to thicken slightly.</div>
<div style="background-color: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; margin-bottom: 15px; margin-top: 8px; outline: 0px; padding: 0px; vertical-align: baseline;">
Add the salt and whisk to combine.</div>
<div style="background-color: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; margin-bottom: 15px; margin-top: 8px; outline: 0px; padding: 0px; vertical-align: baseline;">
Add the cheese and gently stir, allowing the cheese to melt. When the cheese is completely melted and the mixture smooth in consistency, the nacho cheese sauce is ready to serve. Enjoy immediately, as the sauce will get firm as it sits.</div>
</div>
Christiehttp://www.blogger.com/profile/17886277111645316287noreply@blogger.com0tag:blogger.com,1999:blog-1662259084373893363.post-68517985619096987482015-05-31T12:50:00.003-06:002015-05-31T12:53:21.454-06:00Citrus Soy Pork Tenderloin<div class="item b-b" style="background-color: white; border-bottom-style: none !important; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 21px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div class="b-b h-1 strong" id="zlrecipe-title" itemprop="name" style="background-color: transparent; border-bottom-style: none !important; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; font-style: inherit; font-variant: inherit; line-height: 1.3em; margin: 0px; outline: 0px; padding-bottom: 0px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif;">The pork tenderloin that we served at the family Christmas party.. </span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.melskitchencafe.com/citrus-and-soy-marinated-grilled-pork-tenderloin/">From Mel's Kitchen Cafe</a></span><br />
<div class="b-b h-1 strong" id="zlrecipe-title" itemprop="name" style="background-color: transparent; border-bottom-style: none !important; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; color: #52a1aa; font-family: Bitter, serif; font-size: 22px !important; font-style: inherit; font-variant: inherit; line-height: 1.3em; margin: 0px; outline: 0px; padding-bottom: 0px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
</div>
<ul id="zlrecipe-ingredients-list" style="background-color: white; border: 0px; color: #414042; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; list-style: none; margin: 0px !important; outline: 0px; padding: 0px !important; vertical-align: baseline;">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="background-color: transparent; border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">2-3 pounds pork tenderloin</span></li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients" style="background-color: transparent; border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup olive oil</span></li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="background-color: transparent; border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup soy sauce</span></li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients" style="background-color: transparent; border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons Worcestershire sauce</span></li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="background-color: transparent; border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon dry mustard</span></li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients" style="background-color: transparent; border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon salt</span></li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients" style="background-color: transparent; border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon black pepper</span></li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients" style="background-color: transparent; border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons red wine vinegar</span></li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="background-color: transparent; border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon dried parsley flakes</span></li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients" style="background-color: transparent; border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic, finely minced</span></li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients" style="background-color: transparent; border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons freshly squeezed lemon juice (from about 1 lemon)</span></li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions" style="background-color: white; border: 0px; color: #52a1aa; font-family: 'Noto Sans', sans-serif; font-size: 12px !important; font-weight: bold; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; orphans: 4; outline: 0px; padding: 10px 0px 0px; text-transform: uppercase; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif;">DIRECTIONS</span></div>
<ol class="instructions" id="zlrecipe-instructions-list" style="background-color: white; border: 0px; color: #414042; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; list-style-image: initial; list-style-position: initial; margin: 0px !important; outline: 0px; padding: 0px 0px 0px 1.5em !important; vertical-align: baseline;">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Combine all the ingredients except the pork and mix well. Pour the marinade into a ziploc bag or baking dish and add the pork tenderloin, making sure the marinade completely covers the pork. Marinade for 8-10 hours.</span></li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat an outdoor grill (charcoal or gas). Grill the pork tenderloin about 3-4 minutes on each of its four sides (the exact time will depend on the temperature of your grill) or the internal temperature is about 150 to 155 degrees. Remove from the grill, tent with foil, and allow to rest 10 minutes before slicing and serving.</span></li>
</ol>
Christiehttp://www.blogger.com/profile/17886277111645316287noreply@blogger.com0tag:blogger.com,1999:blog-1662259084373893363.post-44947430106211233972015-01-31T14:08:00.000-07:002015-01-31T14:08:41.223-07:00Doctored Cake Mix1 box of cake mix<br />
1 large box of pudding mix<br />
4 eggs<br />
1 cup oil<br />
1/2 cup water<br />
1 cup sour cream<br />
<br />
Cook as a cake or cupcakes or whatever form you choose according to the cake mix directions on the box. It will be much more moist and taste less like a cake mix.robmbahttp://www.blogger.com/profile/07483459468274711568noreply@blogger.com1tag:blogger.com,1999:blog-1662259084373893363.post-73565971631299461262014-11-25T07:55:00.001-07:002014-11-25T07:55:37.977-07:00Pecan PieThis is the recipe that I always use for pecan pie. It was from my boss during my health department days. <br />
<br />
<br />
~3/4 cup pecans<br />
3 eggs, well beaten<br />
1 c. dark corn syrup<br />
1/2 cup sugar<br />
1/2 t. salt<br />
1/2 t. cinnamon<br />
1 t. vanilla<br />
1 t. flour<br />
1/4 c. melted butter<br />
<br />
Combine ingredients(except pecans), mix well and pour into a pie shell. Top with pecans(whole pecans look better).<br />
<br />
Bake at 375 for 35 to 40 minutes or until the center is set.Christiehttp://www.blogger.com/profile/17886277111645316287noreply@blogger.com0tag:blogger.com,1999:blog-1662259084373893363.post-74406316574025157472014-08-30T14:01:00.001-06:002014-08-30T14:01:39.793-06:00Quinoa Burgers<a href="http://runningintolife.com/2013/01/29/pinterest-challenge-quinoa-burger/">Original Recipe</a><br />
<div style="background-color: white; color: #222222; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Verdana, sans-serif; font-size: 12px; line-height: 22.7999992370605px; margin-bottom: 2em; margin-top: 0.7em;">
<strong style="line-height: 22.7999992370605px;"><span style="color: magenta;">Ingredients</span></strong></div>
<div style="background-color: white; color: #222222; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Verdana, sans-serif; font-size: 12px; line-height: 22.7999992370605px; margin-bottom: 2em; margin-top: 0.7em;">
2 rounded cups cooked quinoa<br />
3/4 cup shredded cheddar cheese (or other variety, if you prefer)<br />
1/2 cup low-fat cottage cheese<br />
1 medium carrot, grated<br />
3 eggs<br />
3 tablespoons all purpose flour<br />
2 green onions, including white parts<br />
1 /2 teaspoon Splenda or sugar<br />
1/4 teaspoon black pepper<br />
1/4 teaspoon ground cumin<br />
1/8 teaspoon salt<br />
1/8 teaspoon garlic powder<br />
Olive oil for frying</div>
<div style="background-color: white; color: #222222; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Verdana, sans-serif; font-size: 12px; line-height: 22.7999992370605px; margin-bottom: 2em; margin-top: 0.7em;">
<span style="color: magenta;"><strong>Directions</strong></span><br />
In a large bowl combine the 2 rounded cups of cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper, cumin, salt, and garlic powder.<br />
<span style="text-align: center;"><br />Heat a frying pan and a couple teaspoons olive oil over medium-low heat. (To help them stay in patty form and not fall apart, it’s best to cook the patties on medium-low heat so they have longer to set-up without burning. This makes them easier to flip, too.) The mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4-6 minutes each side. When done cooking, place patties on a plate lined with a paper towel to drain off any excess oil and serve warm.</span></div>
robmbahttp://www.blogger.com/profile/07483459468274711568noreply@blogger.com0tag:blogger.com,1999:blog-1662259084373893363.post-5505250132985731292013-10-27T16:40:00.000-06:002013-10-27T17:32:10.799-06:00Pretzel RollsThese pretzel rolls (or pretzel buns) have a definite pretzelish flavor. I assume you could roll them into a snake and cook as a soft pretzel, although I think you could actually make a pretty decent bagel this way as well. I made these as hamburger buns, so I shaped them more flat, but for an actual roll, you'd shape them more spherical. In the blog post, Mel's husband asked if she bought them from a fancy store; Kirsten also asked if I had bought them somewhere. I made half the recipe and ended up with 8 well-sized hamburger buns. Also, I cooked them on our pizza stone with a little cornmeal under each.<br />
<div>
<br /></div>
<div>
<a href="http://www.melskitchencafe.com/2013/10/amazing-soft-pretzel-rolls.html">Mel's Kitchen Cafe: Pretzel Rolls</a></div>
<div>
<br /></div>
<div>
<div class="h-4 strong" id="zlrecipe-ingredients" style="background-color: white; border: 0px; color: #52a1aa; font-family: 'Noto Sans', sans-serif; font-size: 1.25em; font-weight: bold; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; orphans: 4; outline: 0px; padding: 10px 0px 0px; text-transform: uppercase; vertical-align: baseline;">
INGREDIENTS</div>
<ul id="zlrecipe-ingredients-list" style="background-color: white; border: 0px; color: #414042; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; list-style: none; margin: 1em; outline: 0px; padding: 0px 0px 0px 2.4em; vertical-align: baseline;"><div class="ingredient-label" id="zlrecipe-ingredient-0" style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; left: -10px; line-height: inherit; margin: 5px 0px 0px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;">
<span class="italic" style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; font-family: inherit; font-size: 12px; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding-bottom: 0px; padding-left: 12px !important; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Dough:</span></div>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients" style="background-color: transparent; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tablespoon instant yeast</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="background-color: transparent; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 tablespoons canola or vegetable oil</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients" style="background-color: transparent; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 cups warm milk (about 100-110 degrees F)</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="background-color: transparent; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 1/2 cups warm water (about 100-110 degrees F)</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients" style="background-color: transparent; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 teaspoons salt</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients" style="background-color: transparent; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">6 1/2 - 8 cups unbleached all-purpose flour</li>
<div class="ingredient-label" id="zlrecipe-ingredient-7" style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; left: -10px; line-height: inherit; margin: 5px 0px 0px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;">
<span class="italic" style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; font-family: inherit; font-size: 12px; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding-bottom: 0px; padding-left: 12px !important; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Water Bath and Extras:</span></div>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="background-color: transparent; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3 quarts water</li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients" style="background-color: transparent; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tablespoon sugar</li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients" style="background-color: transparent; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 cup baking soda</li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients" style="background-color: transparent; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Coarse salt for sprinkling</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions" style="background-color: white; border: 0px; color: #52a1aa; font-family: 'Noto Sans', sans-serif; font-size: 1.25em; font-weight: bold; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; orphans: 4; outline: 0px; padding: 10px 0px 0px; text-transform: uppercase; vertical-align: baseline;">
DIRECTIONS</div>
<ol class="instructions" id="zlrecipe-instructions-list" style="background-color: white; border: 0px; color: #414042; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px; list-style-image: initial; list-style-position: initial; margin: 0px 0.5em; outline: 0px; padding: 0px 0px 0px 3em; vertical-align: baseline;">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">In the bowl of an electric mixer (or you can do this by hand in a large bowl), stir together the yeast, oil, milk and water. Add the salt and two cups of the flour. Add the rest of the flour gradually until a soft dough is formed and knead for 3-4 minutes. You may not need to use all the flour depending on many different factors - add the flour until a soft dough is formed that clears the sides of the bowl. It is similar in texture to bagel dough and should be slightly more stiff and less sticky than, say, roll dough, but definitely still soft and not overfloured.</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Transfer the dough to a lightly greased bowl, cover it with greased plastic wrap and let it rise until doubled in size (1-2 hours).</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Portion the dough into 16 pieces and roll each piece of dough into a lovely little round ball. <a class="instruction-link" href="http://www.melskitchencafe.com/2009/12/tutorial-shaping-perfect-rolls.html" style="background-color: transparent; border: 0px; color: #52a1aa; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank">Here's a great tutorial</a> on how to do that quickly and efficiently.</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Lay out the rolls on lightly greased parchment or a lightly floured counter. Make sure the dough balls won't stick! Let them rest for 15-20 minutes.</li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">While the dough rests, bring the water, sugar and baking soda to a boil in a large 5-6 quart saucepan.</li>
<li class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Working with one piece of dough at a time, carefully take it off the parchment or counter, flip it over in your hand and pinch the bottom to form a little pucker and help the dough form a nice, taut ball. Take care not to deflate the dough; you should pinch just the very edge of the dough.</li>
<li class="instruction" id="zlrecipe-instruction-6" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Place 3-4 dough balls in the boiling water and boil for 30 seconds to 1 minute on each side (the longer you boil, the chewier the baked pretzel roll will be).</li>
<li class="instruction" id="zlrecipe-instruction-7" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">With a spatula, remove the dough from the boiling water and let the excess water drip off into the pan. Place the boiled dough balls onto lined baking sheets (lined with parchment or a silpat liner).</li>
<li class="instruction" id="zlrecipe-instruction-8" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Preheat the oven to 425 degrees F.</li>
<li class="instruction" id="zlrecipe-instruction-9" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Using a very sharp knife or razor, slice 2-3 cuts into the top of each unbaked roll about 1/4-inch deep or so. It's important to use a very sharp blade so that it cuts the dough without deflating it. It's ok if the dough looks wrinkly and kind of funny. It will work itself out during baking. Lightly sprinkle each dough ball with coarse salt.</li>
<li class="instruction" id="zlrecipe-instruction-10" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Bake for 20-22 minutes until the rolls are deep golden brown. These rolls definitely taste best the same day they are made; however, lightly warmed in the microwave for a few seconds will do wonders for pretzel rolls 1-2 days old.</li>
</ol>
</div>
robmbahttp://www.blogger.com/profile/07483459468274711568noreply@blogger.com0tag:blogger.com,1999:blog-1662259084373893363.post-68403522033973996452013-06-05T07:47:00.001-06:002013-10-27T17:32:40.865-06:00Coconut syrupChristie and I are on a coconut kick right now. My neighbor gave me this recipe for coconut syrup and brought me some over, it is delicious. Here is the recipe
2 cubes of butter
2 cups of sugar
1 cup buttermilk
add to medium saucepan and heat on medium heat until boiling. Boil for 2-3 minutes then remove from heat. Add t teaspoon of baking soda and 2 t coconut extract.Cherylhttp://www.blogger.com/profile/13789370450216002779noreply@blogger.com1tag:blogger.com,1999:blog-1662259084373893363.post-34569603513615497702013-04-25T13:42:00.001-06:002013-05-02T21:15:40.590-06:00Feeding 11 year old boysSo Caleb had a small gathering for his birthday with 16 of his closest friends. He actually invited 21, but ONLY 16 came. I will say I was pleasantly surprised at how well behaved they all were, they said please and thank you and complimented me on the mint brownies. So anyway, I wanted to write down how much pizza etc, I bought so I could remember. No comments on having Little Caesars, but hey they are 11 and they don't care about gourmet pizza. So I bought 6 pizzas, 3 pepperoni and 3 cheese, 5 crazy bread and 4 liters of soda. There was 1 pizza left and 2 pieces of crazy bread. I bought 2 orange soda, 1 root beer and 1 cream soda. Cream soda was the favorite. The rest of my family was eating too and one of Zach's friends. In case you want a stomachache, they also ate 5 batches of popcorn and who knows how much candy. I also made a cookie sheet sized batch of mint brownies and there was 1/3 of those left.Cherylhttp://www.blogger.com/profile/13789370450216002779noreply@blogger.com0tag:blogger.com,1999:blog-1662259084373893363.post-79821313603823428902013-04-03T13:03:00.001-06:002013-04-03T13:03:34.644-06:00Lemonade1 C. Sugar<br />
1 C. Water<br />
<br />
Bring just to a boil, so the sugar is completely dissolved in the water. Remove from heat.<br />
<br />
1 C. Lemon Juice (from freshly squeezed lemons or from the bottle, may substitute all or part with lime juice)<br />
4-5 C. Cold Water and Ice<br />
<br />
Combine additional water and lemon juice with syrup. Most of the ice will melt fairly quickly. Taste and add additional water if it's too strong still or a little more lemon juice if it's too sweet. Refrigerate and serve.<br />
<br />
You can blend up and add fresh strawberries, mango, or other fruit or some sprigs of mint for a flavored lemonade.robmbahttp://www.blogger.com/profile/07483459468274711568noreply@blogger.com0tag:blogger.com,1999:blog-1662259084373893363.post-1274152528677456302013-03-25T12:50:00.002-06:002016-02-16T13:38:55.094-07:00Chicken Pot PieThis recipe is adapted from a recipe from a friend of mine. She makes her own crust and steams her veggies, I made it simpler with frozen veggies and a store bought crust. My kids love it.
Filling:
2 cups of frozen peas and carrots
onion
1 potato, peeled and chopped
4 boneless, skinless chicken breast halves, boiled in salted water, then cubed
4 Tbsp. butter
5 Tbsp. flour
2 1/2 c. chicken broth
2/3 c. milk
1/2 tsp. salt
dash pepper
1 egg, beaten
I use dehydrated onions, but if using fresh you would probably want saute them in some butter in a pan.
Cook potatoes in boiling water til tender. In a separate large saucepan, melt the butter over medium heat, remove from heat and add flour and whisk together until smooth. Add chicken broth and milk and continue stirring over high heat until mixture comes to a boil. Boil for an additional minute or so until thick, then reduce heat to low. Add cooked chicken, frozen peas and carrots, salt, and pepper. Simmer for 5 minutes.
Lay dough in dish of choice. Spoon filling into dish. Cover with another layer of pie dough. Press edges together. Brush beaten egg on the dough of each pie.
Bake at 425 degrees for 30-45 minutes or until the top crust is light brown.
For some reason this all ran together, but I don't have time to deal with it right now, so I will later.
Cherylhttp://www.blogger.com/profile/13789370450216002779noreply@blogger.com0tag:blogger.com,1999:blog-1662259084373893363.post-35988728597206694492013-03-24T19:11:00.000-06:002013-03-24T19:11:29.178-06:00Facebook Brownies<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">This recipe was making the rounds on Facebook.</span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"> </span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"> I'm posting it here mainly so I can find it again easily rather than having to search through the Facebook archives for it.</span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"> I didn't make it as a mix. I just mixed it all up at the same time. It's a pretty thick batter, so if you sprinkle chocolate chips on top, they stay on top, unlike most box mixes where the chocolate (or, even better...mint) chips all sink to the bottom. I did it in a pie pan, and it worked well in that.</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><b>Facebook Brownies</b></span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Never buy boxed brownie mix again! Follow the recipe below and make brownies for approximately .30 a mix! </span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">So simple, so easy. Not just fru</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">gal but cuts out the unknown ingredients.</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1 cup Sugar</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1/2 cup All-Purpose Flour</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1/3 cup Cocoa</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1/4 tsp Salt</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1/4 tsp Baking Powder</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Put mix in plastic bags or mason jars.</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br />At baking time add:</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">2 Eggs</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1/2 cup Vegetable Oil</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1 tsp Vanilla</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br />Bake @ 350 degrees for 20-25 minutes in an 8x8 or 9x9 pan.</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">It was a Pampered Chef rep who was circulating the recipe, so she recommended using the Pampered Chef brownie pan, which supposedly cooks faster.</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Check after 12-15 minutes of baking and remove when brownies are done!</span>robmbahttp://www.blogger.com/profile/07483459468274711568noreply@blogger.com0tag:blogger.com,1999:blog-1662259084373893363.post-66765168407424056782013-03-05T12:50:00.001-07:002013-03-05T12:59:20.973-07:00Dinner for 200I was in charge of dinner for our ward Christmas party & need to record my notes on feeding dinner to 200 people in case I ever have to do it again.. Or in case this could be useful to someone else at some point.<br />
<br />
The menu:<br />
Roast beef<br />
Mashed potatoes & gravy<br />
Green beans<br />
Salad<br />
Rolls<br />
Jello<br />
Cookies & punch<br />
<br />
My notes:<br />
Roast beef: We ordered 4 cases (20lbs each) of precooked roast beef, figuring 1/3 lb of meat per person. This amount was good. We did have one foil pan of meat left, but I felt like we got this amount right. The meat came frozen & we took it out and let it thaw the night before, put it in roaster pans (3 roasts per pan) & let it heat for 2 1/2 - 3 hours, sliced it with an electric knife & served in foil pans.<br />
<br />
Mashed potatoes: bought 3 cases of premade mashed potatoes, spread them in foil pans covered with foil & heated in the oven for 1 1/2 to 2 hours & served them from the pans. We had 1 pan left over.<br />
<br />
Gravy: bought 2 containers of brown gravy mix from Costco. Each had 99 servings. I only ended up making 1, but should have done both. We came close to running out, but I mixed some of it with the juice from the roast beef so it would go farther. This worked fine and there was enough.<br />
<br />
Green beans: bought bags of organic frozen green beans from Costco. According to the package, each bag contained 25 servings. I bought 7 bags. We would have been fine with 5 or 6. We boiled them and served them from foil pans. <br />
<br />
Rolls: ordered from the lion house. 18 dozen & we had a few dozen left over. I would stick to this amount.<br />
<br />
Salad: the salad was made with spring greens, sliced pears, gorgonzola cheese, toasted pecans & a homemade vinegarette. We plated & served the salads. For 200 salads, we used nine 1 lb boxes of spring greens from Costco, 3 dozen pears ( they were big, so we only used 2 dozen), 2 lbs of pecans, toasted in the oven, and two 1.5 lb containers of crumbled Gorgonzola cheese. The dressing was as follows:<br />
4 cups real maple syrup<br />
2 cups vegetable oil<br />
2 cups fresh lime juice(yes, I squeezed them by hand)<br />
1 T + 1 t salt<br />
1 T + 1 t pepper<br />
Blend together. This was plenty of dressing & we didn't use it all. Just dress the salad right before serving.<br />
<br />
Jello: we assigned 10 people to bring their favorite jello. This was enough & was mildly entertaining to see the jello creations.<br />
<br />
Cookies: assigned 12 people to bring 2 dozen cookies. This was enough without having tons of excess cookies. Wished there were more homemade cookies, but greatful that people were willing to help.<br />
<br />
Punch: 2 parts cranapple juice mixed with 1 part sprite. I bought 12 64 oz bottles of cranapple and 6 bottles of sprite + ice. We were able to dump it directly int the drink dispensers, add ice & serve. This amount was good. We bought 8 bags of ice, which was also about right. We also served water. We had 2 drink dispensers with punch & 3 with water.Christiehttp://www.blogger.com/profile/17886277111645316287noreply@blogger.com0tag:blogger.com,1999:blog-1662259084373893363.post-67735259984557434682013-01-14T13:56:00.001-07:002013-01-14T14:11:09.705-07:00Lentil & Rice Pilaf with Yogurt SauceA recipe from my friend Wendy. This has become a regular at our house- healthy, meatless & tasty.<br />
<br />
<br />
Lentils & Rice<br />
<br />
1 cup small french green or brown lentils (I've used both-- the green have a little better texture, but brown is just fine too)<br />
1/4 cup olive oil<br />
2 cups chopped onion<br />
1 t minced garlic<br />
3/4 cup long grain white rice<br />
1 t salt<br />
3/4 t cumin<br />
1/2 t pepper<br />
<br />
1-In a 3 qt sauce pan, bring lentils and 2 1/2 cups water to a boil. Cover and let simmer until tender - about 20-25 minutes. Drain.<br />
<br />
2-Meanwhile, add oil, onions and garlic to a 12 inch frying pan over medium heat. Stir and cook until onions are golden. Add rice, salt, cumin & pepper. Stir until rice looks opaque- about 3 minutes.<br />
<br />
3- Stir in drained lentils & 2 more cups of water. Bring to a boil, reduce heat, cover & simmer. Stir occasionally until rice is tender and liquid is absorbed, about 15 minutes. (Sometimes i have to add a little extra liquid to get the rice tender. Serve with Yogurt Sauce<br />
<br />
<br />
Yogurt Sauce<br />
1 c plain lowfat yogurt<br />
1/3 c finely chopped, seeded cucumber<br />
1/4 t minced garlic<br />
1/4 t dried mint<br />
1/4 t pepper<br />
<br />
Mix well & serve over lentils & rice.<br />
<br />
You could serve this as a side dish with chicken or fish, but I serve it as a main dish, usually with some wheat toast and fruit. Love the leftovers for lunch.<br />
<br />
<br />Christiehttp://www.blogger.com/profile/17886277111645316287noreply@blogger.com0tag:blogger.com,1999:blog-1662259084373893363.post-46961689630405619452012-12-29T16:43:00.000-07:002012-12-29T16:43:33.901-07:00Falafel<br />
Ingredients<br />
2 16 oz cans chickpeas, rinsed<br />
1 teaspoon baking powder<br />
1 small onion, coarsely chopped<br />
3 garlic cloves, smashed<br />
2 teaspoons cumin<br />
2 teaspoons ground coriander<br />
1/4 teaspoon red pepper flakes<br />
1 teaspoon lemon juice<br />
2 handfuls fresh flat-leaf parsley, leaves coarsely chopped<br />
1 handful fresh cilantro, leaves coarsely chopped<br />
Kosher salt and freshly ground black pepper to taste<br />
<br />
2 tablespoons flour<br />
1 egg<br />
<br />
Vegetable oil, for frying<br />
<br />
Pulse chickpeas to coarsely grind in food processor, not until smooth but with no whole chickpeas remaining either. Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed. Taste and season with salt and pepper. Add flour and egg and mix well. Transfer to a bowl and refrigerate while heating the oil, this should take about 15 minutes.
<br />
<br />
Pour 3-inches of the oil in a deep fryer or deep heavy pot and heat to 375 degrees F.
Roll the falafel mixture into ping-pong size balls. Carefully slip a few at a time into the hot oil, making sure they don't stick to the bottom. Fry until the chickpea fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch. You can optionally smash slightly and pan fry in a very small amount of olive oil.<br />
<br />
Remove the falafels with a slotted spoon and drain on a platter lined with paper towels. Serve immediately with pitas and tzatziki or tahini sauce.<br />
<br />
Cucumber Sauce (Tzatziki)<br />
<br />
1 (6 ounce) container plain yogurt<br />
1/2 cucumber - peeled, seeded, and finely chopped<br />
1 teaspoon dried dill weed<br />
salt and pepper to taste<br />
1 tablespoon mayonnaise<br />
<br />
Shredded lettuce, sliced tomatoes, chopped cucumbers<br />
8 warm pitas, store bought or homemaderobmbahttp://www.blogger.com/profile/07483459468274711568noreply@blogger.com0tag:blogger.com,1999:blog-1662259084373893363.post-49729812479589467282012-08-01T21:05:00.001-06:002012-08-01T21:06:02.075-06:00My favorite banana bread1 1/4 c sugar<br />
1/4 c butter<br />
1/4 c applesauce<br />
2 eggs<br />
1/2 c plain yogurt<br />
3-4 mashed ripe bananas<br />
1 t vanilla<br />
1 t baking soda<br />
1 t salt<br />
2 1/2 c flour<br />
Chopped nuts(optional)<br />
<br />
Cream butter, applesauce and sugar, add bananas, eggs, yogurt, vanilla. Mix in dry ingredients until just mixed.<br />
<br />
Pour in greased pans and bake at 350. Time depends on pan size. I usually do 2 small pans and 1 medium sized pan. The small ones bake for 30-35 min, until done. The bigger pan bakes for about 40-45 min. If you did 1 big pan, it would take about an hour.Christiehttp://www.blogger.com/profile/17886277111645316287noreply@blogger.com0tag:blogger.com,1999:blog-1662259084373893363.post-22200848029728876402012-04-17T16:35:00.001-06:002012-04-17T16:37:39.633-06:00Soft Sugar CookiesMy favorite sugar Cookie recipe to date(adapted slightly from my friend Allison's recipe):<br />
<br />
Soft Sugar Cookies<br />
Cream together:<br />
1 cup softened butter<br />
2 cups sugar<br />
2 eggs<br />
2 teaspoons vanilla<br />
1 teaspoon almond extract <br />
<br />
ADD<br />
1 cup sour cream<br />
6 cups flour<br />
1 teaspoon salt<br />
2 teaspoons baking soda<br />
<br />
Refrigerate an hour to overnight. Roll out and cut with cookie cutters. This dough is much easier to work with than my previous recipe. Bake at 400 degrees for 5-7 minutes 'till just barely brown (do not overcook). Makes 4-5 dozen. Frost with your favorite frosting (I like cream cheese). Christiehttp://www.blogger.com/profile/17886277111645316287noreply@blogger.com0tag:blogger.com,1999:blog-1662259084373893363.post-75992050775097327942012-02-29T18:41:00.005-07:002012-03-01T10:53:55.066-07:00Chicken with Romesco SauceWe've been making a lot of recipes out of the <span style="font-style: italic;">Flat Belly Diet Cookbook</span> lately, and this is one of our favorites. The chicken is kind of an afterthought to the Romesco sauce. Its rich, bold flavor is nicely accented by the crunch of the almonds. Possible side dishes include rice, salad, veggies, etc.<br /><br /><a href="http://4.bp.blogspot.com/-SH4tl8Id72E/T07UNjOZKlI/AAAAAAAAFCU/ShdmakwD6a0/s1600/Flat_Belly_Diet_Cookbook-45035.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 144px; height: 175px;" src="http://4.bp.blogspot.com/-SH4tl8Id72E/T07UNjOZKlI/AAAAAAAAFCU/ShdmakwD6a0/s200/Flat_Belly_Diet_Cookbook-45035.jpg" alt="" id="BLOGGER_PHOTO_ID_5714738306438736466" border="0" /></a>• 2 cloves garlic, minced<br />• 1 slice firm whole grain bread, crust discarded and bread torn into pieces<br />• 1/2 cup slivered almonds<br />• 1 cup drained roasted red peppers, coarsely chopped<br />• 1 tomato, seeded and coarsely chopped<br />• 1 tbsp red wine vinegar<br />• 1 tsp smoked paprika<br />• 1/2 tsp salt<br />• 2 tbsp extra virgin olive oil<br />• 4 boneless, skinless chicken breast halves<br /><br />Toast the garlic and bread in a large nonstick skillet over medium heat for 5 minutes or until lightly browned, stirring occasionally. Add the almonds and continue cooking and stirring for 3 minutes, or until the almonds are toasted. Transfer to a food processor fitted with a metal blade or a blender. Add the peppers, tomato, vinegar, paprika, salt, and oil and puree. Set aside.<br /><br />Coat the same skillet with olive oil cooking spray and return to medium heat. Add the chicken and cook, turning once, for 5 minutes, or until browned. Remove to a plate. Add the reserved almond mixture and bring to a simmer over medium heat.<br /><br />Return the chicken to the skillet. Cover and simmer for 10 minutes, or until chicken is done. 4 servings.Davehttp://www.blogger.com/profile/08197526558474607612noreply@blogger.com0tag:blogger.com,1999:blog-1662259084373893363.post-61771016954953771912011-12-19T14:39:00.008-07:002011-12-19T14:43:33.968-07:00Cookies & Cream Popcorn<span style="font-style:italic;">Recipe and photo from <a href="http://www.singforyoursupperblog.com/2011/05/09/cookies-and-cream-popcorn/">Sing For Your Supper</a>.</span><br /><br />• 1 bag popcorn, popped (Tender/Fluffy White variety)<br />• 6 oz white chocolate baking squares<br />• 10 Oreos, crushed<br /><br />Place the popped popcorn and Oreos in a large bowl. Heat the white chocolate in the microwave in 30 second intervals, stirring in between until melted and smooth.<br /><br />Drizzle the white chocolate over the popcorn/Oreo mixture and stir to coat. Dump out on a large sheet of wax paper and spread into a single layer. Let cool and harden. Break into small pieces and serve.<br /><br /><span style="font-weight: bold;">My Variation</span><br />I made a double batch of the recipe as listed above, but when I sampled it I thought it was a little too sweet. So I popped an extra bag of popcorn and mixed it in. In my opinion, the extra touch of saltiness made it just right. So the ratio I ended up with was as follows:<br /><br />• 3 bags of popcorn<br />• 12 oz white chocolate<br />• 20 Oreos<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-sfPfcfBcqng/Tu-vTRvqYZI/AAAAAAAAE8I/nHedCXyMJK8/s1600/oreopop2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-sfPfcfBcqng/Tu-vTRvqYZI/AAAAAAAAE8I/nHedCXyMJK8/s400/oreopop2.jpg" alt="" id="BLOGGER_PHOTO_ID_5687957600107913618" border="0" /></a>Davehttp://www.blogger.com/profile/08197526558474607612noreply@blogger.com1tag:blogger.com,1999:blog-1662259084373893363.post-27784226738906380582011-12-08T23:35:00.001-07:002011-12-19T14:44:56.657-07:00Peppermint Kiss PopcornI made this recipe up last night for a Girls Night Out treat. It was so yummy!<br />1 bag Candycane Hershey Kisses<br />2 batches of air-popped popcorn (I think one batch makes 4 quarts)<br /><br />Melt the Kisses in the microwave (or in a double boiler). Put popcorn in a very large bowl or a brown paper grocery bag and pour the melted Kisses over the popcorn. Mix (or shake the bag) to coat all of the popcorn. Spread on a couple of cookie sheets to dry.Kirstenhttp://www.blogger.com/profile/10649877302737693104noreply@blogger.com0tag:blogger.com,1999:blog-1662259084373893363.post-6176972590453988472011-12-08T23:21:00.001-07:002011-12-08T23:22:15.491-07:00Breakfast CasseroleThis recipe is from my sister-in-law, Heather. These were her exact words. Interpret as you wish.<br />
1 lb. sausage<br />
12 eggs<br />
1/2 cup milk<br />
1 sleeve of saltine crackers, really smooshed<br />
2 handfuls of shredded cheese<br />
<br />
Brown sausage and set aside. Beat eggs in a large bowl. Add the rest of the ingredients to the eggs and mix well. Pour into a 9x13 pan (sprayed with cooking spray). Bake at 350 degrees for 30 minutes.Kirstenhttp://www.blogger.com/profile/10649877302737693104noreply@blogger.com0tag:blogger.com,1999:blog-1662259084373893363.post-4100390410440899602011-12-08T21:36:00.004-07:002011-12-08T21:44:55.813-07:00Focaccia BreadAt Cheryl's request, here is the focaccia recipe I made for Thanksgiving. It comes from Peter Reinhart's book, <a href="http://www.amazon.com/American-Pie-Search-Perfect-Pizza/dp/1580084222/ref=sr_1_1?s=books&ie=UTF8&qid=1323405506&sr=1-1"><span style="font-style: italic;">American Pie</span></a>. The recipe takes advance planning, and the extensive instructions may seem daunting, but great bread demands a little extra time and effort. One other thing—I highly recommend using bread flour as opposed to all-purpose flour.<br /><br /><span style="font-weight: bold;">Phase One: The Dough</span><br /><br />• 5-1/2 cups unbleached bread flour<br />• 2 tsp salt<br />• 2-1/4 instand yeast<br />• 2-1/2 cups ice-cold water<br />• 1/4 cup olive oil<br /><br />Stir together flour, salt, yeast, and water in an electric mixer. Mix on low speed for 2 minutes, or until all the ingredients are hydrated and begin to form a wet ball of dough. Let the dough rest for 5 minutes. Add the olive oil, and resume mixing on medium-low speed for 3 to 4 minutes, or until all of oil is incorporated and the dough is stick, supple, and smooth; it should clear the sides of the bowl and stick just a little to the bottom. If the dough seems like batter and does not have sufficient structure to hold itself together, mix in more flour by the tablespoonful.<br /><br />Form the dough into a ball and place it in a bowl brushed with olive oil. Turn the dough to coat it with oil, cover the bowl with plastic wrap, and immediately refrigerate it overnight. The next day the dough should have nearly doubled in size. Allow it to sit at room temperature for about 2 hours before making the focaccia.<br /><br /><span style="font-weight: bold;">Phase Two: Raising</span><br /><br />Line a 12 x 17 inch sheet pan with baking parchment (or a silicone pan liner). Drizzle 2 tablespoons of olive oil onto the parchment and spread it over the surface. Dip a plastic bowl scraper into water and, working gently, use it to scrape the dough from the bowl into the prepared pan. Be gentle with the dough so as to degas it as little as possible.<br /><br />Drizzle 1/4 cup of olive oil over the surface of the dough. Using only your fingertips, press down on the dough, creating dimples and pockets all over the surface for the oil to fill. Do not press the dough outward toward the edges of the pan; instead, simply press downward at a slight angle toward the edges. The dough will spread on its own; any attempt to force it toward the pan edges will tear it or cause uneven sections. The dough will probably fill the pan a little more than half full before it begins to become elastic and spring back toward the center. When this occurs, stop pressing and let the dough relax at room temperature for about 15 minutes. Do not worry if some of the oil slides off the top of the dough; it will all be absorbed eventually. The pan of dough does not need to be covered, as the oil will protect it from developing a skin.<br /><br />Repeat the dimpling process, beginning at the center and gradually working out toward the edges of the pan. This time the dough will nearly fill the pan. Try to keep the dough somewhat even across the top. Again, let the dough relax at room temperature for about 15 minutes.<br /><br />Repeat the dimpling. This time the dough should fill the entire pan. Do not degas the dough any more than necessary as you spread it to fill the pan. Let the dough rise at room temperature for 2 to 3 hours.<br /><br /><span style="font-weight: bold;">Phase Three: Baking</span><br /><br />Preheat the oven to 500ºF. Just before baking, sprinkle seasoning over the top of the dough. I used a mix of sea salt, garlic powder, Italian seasoning, and rosemary (I also added grated Parmesan during the last few minutes of baking). Place the sheet pan on the middle shelf of the oven, lower the temperature to 450ºF and bake for 15 minutes. Rotate the pan 180 degrees and continue baking for 10 to 15 minutes longer, or until both the top and underside are golden brown and slightly crisp.<br /><br />Remove the finished focaccia from the oven and, using a spatula, loosen it from the sides of the pan. Slip the spatula between the focaccia and the parchment and lift up the edge of the focaccia. Then jiggle the focaccia out of the pan onto a cooling rack, leaving the parchment in the pan.<br /><br />Let the focaccia cool for at least 20 minutes before cutting and serving.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-IV0SNqbpEDk/TuGQjCS7q_I/AAAAAAAAE60/ZiTiCw_FAr8/s1600/0focaccia_annalibera_3797712843.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-IV0SNqbpEDk/TuGQjCS7q_I/AAAAAAAAE60/ZiTiCw_FAr8/s400/0focaccia_annalibera_3797712843.jpg" alt="" id="BLOGGER_PHOTO_ID_5683983136304376818" border="0" /></a>Davehttp://www.blogger.com/profile/08197526558474607612noreply@blogger.com0tag:blogger.com,1999:blog-1662259084373893363.post-3134464252643432652011-11-25T12:42:00.006-07:002011-11-25T13:01:49.216-07:00Make Ahead Mashed PotatoesJust wanted to record the details of the potato preparation yesterday since you never know when you'll need to make mashed potatoes for 20+ people again.. This is adapted from The <a href="http://thepioneerwoman.com/cooking/2007/11/delicious_creamy_mashed_potatoes/">Pioneer Woman </a>recipe for make ahead mashed potatoes.<br /><br />10 lbs potatoes, peeled and sliced into uniform size chunks<br />8 oz cream cheese, softened<br />2 sticks butter<br />1 to 1 1/2 cups half & half or milk<br />salt & pepper to taste<br /><br />Boil the potatoes in salted water until tender. Mash the potatoes (I put them in my mixer). Mix in the cream cheese, butter, half & half and salt and pepper until creamy. Spread the potatoes in a buttered baking dish. You can refrigerate for a couple of days. Let sit at room temp. for a couple of hours if they are refrigerated. Dot the top with little pieces of butter. Cover with foil and bake in a 350 degree oven for 30-40 minuntes until heated through. This was plenty for our extended family of 23.. and even had some leftovers.Christiehttp://www.blogger.com/profile/17886277111645316287noreply@blogger.com0tag:blogger.com,1999:blog-1662259084373893363.post-40651701005030824872011-11-16T10:23:00.002-07:002011-11-16T10:24:03.562-07:00Apple & Gorgonzola Salad with Maple DressingKristen and I have always seemed to struggle perfecting salads, but this one was a unanimous winner. The sweetness of the dressing is counterbalanced with the bitterness of the cheese, and the toasted nuts add a nice crunchy texture to the mix. All and all, a delicious mix of fall flavors.<br /><br />• 1/2 cup raw pecans, chopped<br />• 1/2 tbsp butter, melted<br />• 1/4 cup maple syrup<br />• 2 tbsp vegetable oil<br />• 2 tbsp lime juice<br />• Salt & pepper to taste<br />• 8 cups mixed salad greens<br />• 2 large apples, sliced into chunks<br />• 1/4 cup crumbled Gorgonzola cheese<br /><br />Preheat oven to 350 degrees. In a small bowl toss the pecans with butter until evenly coated. Spread the pecans in a single layer on a non-stick cookie sheet or a lined baking sheet with parchment paper. Bake for 5-7 minutes until aromatic. Allow to cool completely.<br /><br />Combine syrup, vegetable oil, lime juice, salt & pepper, stirring well with a whisk.<br /><br />Combine greens and apple chunks in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle salad with Gorgonzola cheese and toasted pecans.Davehttp://www.blogger.com/profile/08197526558474607612noreply@blogger.com1