tag:blogger.com,1999:blog-38805960903254116172024-02-07T02:21:23.212-06:00The Nest's Best: April Brides' Guide to the Best RecipesMelissa E.http://www.blogger.com/profile/11596780204874440248noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-3880596090325411617.post-9094636884513571092011-12-21T09:48:00.002-06:002011-12-21T09:53:20.023-06:00Pineapple StuffingA great side dish for ham or pork! This recipe serves about 6-8, and it can be easily doubled.<br /><br />5 slices of white bread, cut into cubes<br />1 stick of butter, softened<br />4 eggs<br />3/4 cup sugar<br />1 20oz can of crushed pineapple, drained<br /><br />With a mixer on medium speed, cream butter and sugar. Add eggs one at a time. Mix until well blended. Fold in pineapple and bread cubes. Pour into greased cassarole dish and bake at 350 for one hour (uncovered so it gets crispy)<br /><br />If you double the recipe, bake for about 1 1/2 hours to two hours, until set in the middle.Allisonhttp://www.blogger.com/profile/09156488964969339319noreply@blogger.com1tag:blogger.com,1999:blog-3880596090325411617.post-46354100836579459772011-07-25T12:04:00.001-05:002011-07-25T12:06:16.774-05:00Watermelon SorbettoWatermelon Sorbetto (adapted from "The Perfect Scoop")<br /><br />Ingredients:<br />3 cups watermelon juice (puree completely in blender)<br />½ cup (100g) sugar<br />Big pinch of salt<br />1 tablespoon freshly squeezed lime juice<br /><br />Method:<br />1. In a small, non-reactive pan heat ½ cup of watermelon juice with the sugar and salt, stirring until sugar is dissolved.<br />2. Remove from heat and combine with the remaining watermelon juice, lime juice.<br />3. Chill thoroughly (about an hour) then churn in your ice cream machine according to the manufacturers instructions.<br /><br />Tip: David says “I find that I get about 3 cups of watermelon juice from a 1.5kg (3lb) chunk of watermelon. Cut away the skin and rind then cube the flesh, remove seeds and puree in a blender or processor."<br />Optional: you can add about 1 tbsp vodka and some mini chocolate chips (for "seeds") if you'd like, but I didn't try that)Allisonhttp://www.blogger.com/profile/09156488964969339319noreply@blogger.com0tag:blogger.com,1999:blog-3880596090325411617.post-3221633597094821782011-07-05T08:00:00.001-05:002011-07-05T08:01:45.665-05:00Magic Cookie Bars<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4G7E4g-vC8qAZKiagwZlMbSJmCam8hdie5NSOyeHYBN_Tdx3axagF8iUDDcW7rIpjfQyBawETTUirMZTk83u5X1HQFgrXp-SUyAACbQQBwCzGtuAHvD3AHbkiWTe-ww9OmoeVRN819w8/s1600/312695.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 209px; FLOAT: left; HEIGHT: 159px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5625852553414942754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4G7E4g-vC8qAZKiagwZlMbSJmCam8hdie5NSOyeHYBN_Tdx3axagF8iUDDcW7rIpjfQyBawETTUirMZTk83u5X1HQFgrXp-SUyAACbQQBwCzGtuAHvD3AHbkiWTe-ww9OmoeVRN819w8/s320/312695.jpg" /></a><br /><br /><div>These are a BIG hit at a party or cookout!</div><br /><br /><div></div><br /><div>Ingredients<br />1/2 cup butter or margarine, melted<br />1 1/2 cups graham cracker crumbs<br />1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk<br />2 cups semisweet chocolate morsels<br />1 1/3 cups flaked coconut<br />1 cup chopped nuts<br /></div><br /><br /><div>Directions<br />Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.<br />Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.<br />Bake 25 minutes or until lightly browned. Cool. Cut into about 30 bars. Store covered at room temperature. </div>Allisonhttp://www.blogger.com/profile/09156488964969339319noreply@blogger.com0tag:blogger.com,1999:blog-3880596090325411617.post-83672275182469638572011-06-21T09:56:00.001-05:002011-06-21T09:57:34.809-05:00Turkey Zucchini BurgersTurkey Burgers with Zucchini<br />From: Gina's Weight Watcher Recipes<br />Servings: 5 • Size: 1 burger no bun • Old Points: 3 pts (bun extra) • Points+: 4 ptsCalories: 156 • Fat: 6.8 g • Protein: 18.6 g • Carb: 5.5 g • Fiber: 1.3 g<br /><br />Ingredients: <br /><br />1.25 lbs 93% lean ground turkey<br />1 small zucchini, grated <br />1/4 cup seasoned whole wheat breadcrumbs<br />1 clove garlic, grated<br />1 tbsp red onion, grated<br />salt and fresh pepper<br />oil spray <br /><br />Directions:<br />In a large bowl, combine ground turkey, grated zucchini, breadcrumbs, garlic, onion, salt and pepper. Make 5 equal patties <span style="color:#ff9966;">(I actually made 8 smaller burgers out of it).</span>Heat a large skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through (<span style="color:#ff9966;">We made these on the grill and put bbq sauce on top- YUMMM)</span>Allisonhttp://www.blogger.com/profile/09156488964969339319noreply@blogger.com0tag:blogger.com,1999:blog-3880596090325411617.post-47627634642780132352011-06-21T09:50:00.002-05:002011-06-21T09:55:13.709-05:00Summer Orzo SaladLiterally, one of the best pasta salads I have ever had!!!! It's light and fresh. The longer it sits, the better, so make it a day ahead! Taken from: <a href="http://ourshareoftheharvest.com/2011/06/13/summer-orzo-salad/">http://ourshareoftheharvest.com/2011/06/13/summer-orzo-salad/</a><br /><br />Summer Orzo Salad<br /><br />3 cups chicken broth <span style="color:#ff9966;">(I had to add 1 cup more of water because it was sticking! Stir it constantly!!)<br /></span>1 1 lb. box orzo pasta<br />1 6 oz. jar marinaded artichoke hearts, drained and chopped<br />1 small red onion, diced<br />5 jarred pepperoncini peppers, minced<br />1/2 cup chopped scallions<br />3/4 cup crumbled feta cheese<br />3 Tbsp chiffonade of basil<br />Red Wine Vinaigrette (below)<br /><br />Cook the orzo in the chicken broth to al dente, according to package instructions (about 8 minutes); drain and rinse with cold water. In a large bowl, toss orzo together all ingredients. Serve room temperature or cold.<br /><br />Red Wine Vinaigrette<br />1/2 cup red wine vinegar<br />1/4 cup fresh lemon juice<br />2 tsp honey<br />2 tsp kosher salt<br />1/2 tsp black pepper<br />1 tsp minced fresh oregano<br />1/2 tsp minced fresh mint<br />1 cup extra virgin olive oil<br />Whisk together everything but the olive oil. While whisking briskly, drizzle in the olive oil until fully combined.Allisonhttp://www.blogger.com/profile/09156488964969339319noreply@blogger.com0tag:blogger.com,1999:blog-3880596090325411617.post-73327218803580457812011-06-21T09:42:00.001-05:002011-06-21T09:44:16.746-05:00Mini Chocolate Chip CheesecakesIngredients: <br /><br />2 - (8oz) blocks of cream cheese, softened<br />1/2 cup sugar<br />2 eggs<br />1 teaspoon vanilla extract<br />1/2 cup mini dark chocolate chips<br />18 vanilla wafers<br />Foil cupcake liners (Do not use paper liners. They will stick to the cheesecakes.)<br /><br />Instructions: <br />Preheat oven to 375°F.<br />Place foil cups in muffin tin. Place one vanilla wafer in each foil liner.Mix cream cheese, sugar, eggs and vanilla in mixing bowl. Beat with mixer till well blended about 5 minutes (I did this in Kitchen Aid with whipping attachment). Fold in the chocolate chips.Spoon cream cheese mixture onto vanilla wafer. Fill liners about 3/4 full. Bake for 13-14 minutes.Allisonhttp://www.blogger.com/profile/09156488964969339319noreply@blogger.com0tag:blogger.com,1999:blog-3880596090325411617.post-27394924551398669232011-04-28T19:33:00.003-05:002011-04-28T19:44:23.126-05:00Chicken Marsala<em><span style="font-family:arial;font-size:85%;">from: Julie</span></em><br /><em><span style="font-family:arial;font-size:85%;">Source: McCormick</span></em><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">1 tsp minced garlic</span><br /><span style="font-family:arial;">1 tsp marjoram leaves</span><br /><span style="font-family:arial;">1 tsp minced onion</span><br /><span style="font-family:arial;">1/2 tsp coarse ground black pepper</span><br /><span style="font-family:arial;">1 tsp basil leaves</span><br /><span style="font-family:arial;">3/4 tsp parsley flakes</span><br /><span style="font-family:arial;">1/3 cup flour</span><br /><span style="font-family:Arial;">1 tsp salt</span><br /><span style="font-family:Arial;">6 thinly sliced bonless skinless chicken breasts (I used 3 frozen breasts whole)</span><br /><span style="font-family:Arial;">3 tbsp butter, divided</span><br /><span style="font-family:Arial;">2 tsp olive oil</span><br /><span style="font-family:Arial;">1 pkg (8 oz) sliced mushrooms</span><br /><span style="font-family:Arial;">1/2 cup chicken broth</span><br /><span style="font-family:Arial;">3/4 cup Marsala wine</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Mix flour, garlic, marjoram, onion, salt and pepper in shallow dish. Reserve 1 tbsp flour mixture. Coat chicken with remaining flour mixture.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Heat 2 tbsp of the butter and oil in large nonstick skillet on medium-high heat. Cook several of the chicken pieces 3 minutes per side or until golden brown. Remove from skillet. Keep warm. Repeat with remaining chicken. Add mushrooms to skillet, cook and stir 5 minutes or until tender.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Mix broth and reserved flour mixture. Add to skillet along with the wine. Bring to boil, stirring to release browned bits on bottom of skillet. Stir in remaining 1 tbsp butter and basil; cook 2 minutes or until sauce is slightly thickened. Spoon sauce over chicken to serve. Sprinkle with parsley.</span>Juliehttp://www.blogger.com/profile/02206355065856622623noreply@blogger.com0tag:blogger.com,1999:blog-3880596090325411617.post-19297156744284086462011-04-13T18:24:00.001-05:002011-04-13T18:27:41.092-05:00Rachel's Scallop and Proscuitto Risotto<p>Adapted from Michael Symon's <i>Live To Cook</i></p> <p>Serves 4<br />2 tablespoons olive oil<br />1 medium yellow onion, minced<br />2 garlic cloves, minced<br />1/2 cup diced prosciutto<br />1 cup Arborio rice<br />1 generous pinch saffron (didn't have any on hand, so I left it out)<br />1/2 cup dry white wine<br />3-4 cups chicken stock, warmed<br />1/2 pound bay scallops, or 1/2 pound sea scallops cut into 1/2-inch pieces<br />1/4 cup sliced fresh flat-leaf parsley leaves<br />1 tablespoon chopped thyme</p><p>1 tablespoon unsalted butter<br />2 tablespoons grated Parmesan<br /><br />Heat the olive oil in a 4-quart saucepan over medium heat. Add the onion and sweat it for 2 minutes. Add the garlic and sweat it for 2 minutes more. Add the prosciutto and cook it until it crisps, about 1 minute. Add the rice and let it toast slightly in the hot fat, about 1 minute, stirring with a wooden spoon.<br /><br />Reduce the heat to med-low, add the saffron and wine, and stir continuously until most of the wine has cooked off. Add 1 cup of the stock and stir continuously until the liquid has cooked off, about 3 minutes. <strong>It should be at a high simmer but NOT a boil...if it starts to boil you will cook the rice and it won't work right. I had to adjust the temp up and down continously to get the right temp.</strong> Continue to add stock in 1/4-cup increments until the rice is tender and the risotto is creamy.<br /><br />Add the scallops and continue to stir for 2 minutes, or until the scallops are heated through. Remove the pan from the heat and stir in the thyme, parsley, butter, and cheese and serve immediately.</p>LisaS417http://www.blogger.com/profile/08679944305601441326noreply@blogger.com1tag:blogger.com,1999:blog-3880596090325411617.post-69193117558414746512011-02-24T09:18:00.000-06:002011-02-24T09:18:13.183-06:00Beer Butt ChickenFrom: danies08<br />
<br />
<div class="PostContentArea">Beer Butt Chicken<br />
1 Chicken, whole w/ insides removed<br />
1 can beer (Budweiser works best)<br />
Extra-Virgin Olive Oil<br />
Seasons (what ever you want)<br />
5 cloves garlic, peeled<br />
One Beer-Can Chicken Holder (Wal-Mart)<br />
<br />
**I rubbed on the oil and seasonings beforehand, and let it sit in the fridge for about 5 hours before I cooked it this last time. Made it even better**<br />
<br />
Pre-heat oven to 450. Coat the outside of the chicken in the olive oil. Make a mixture of seasonings (I use all kinds of stuff), then rub them on with your figertips all over the outside of the chicken. I also like to rub them on the inside of the skin, too. Pour about 1/4 of the beer out of the can, then put the whole, peeled garlic cloves inside. Put the holder in an aluminum pie pan (to catch the drippings) and put the holder and pie pan on top of a cookie sheet (I usually use a 1/4 baking sheet, but a 1/2 is fine too). Put the beer can in the holder, then slide the chicken over it, butt first! Put it on the oven rack as low as it can go. Bake for one hour, or until done. <br />
</div>Melissa E.http://www.blogger.com/profile/11596780204874440248noreply@blogger.com0tag:blogger.com,1999:blog-3880596090325411617.post-90283792712150247122011-02-23T18:23:00.003-06:002011-02-23T18:39:10.476-06:00Tasty Chicken TendersI made this earlier in the week, and unfortunately did not photograph it. I plan on making this again soon and will update the post. I only had 10 chicken tenders and for hubby and I; that was plenty but I probably could've eaten more if I wanted to stuff myself silly! They were A-mazing! I adjusted the recipe for a larger amount of tenders since I made such a small amount.<br /><br />2-3 lb. chicken tenders<br />2 c. flour<br />1 Tbs. <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-recipe/index.html">Emeril's essence seasoning </a>(I used an old spice bottle to mix a batch of this, it keeps for a while and it great to use as an all purpose seasoning)<br />1 c. buttermilk<br />1/2 c. milk<br />1 egg<br />2 c. bread crumbs<br />1 Tbs. Italian seasoning<br />1 tsp. salt<br />1/2 tsp. black pepper<br />Vegetable oil<br /><br />Mix flour and Emeril's essence in a shallow dish. Mix buttermilk, milk and egg in another dish. Mix bread crumbs, Italian seasoning, salt and pepper together in a third dish. Set up in an assembly line heading towards a very large, shallow skillet with a thin layer (1/4") of vegetable oil. Set skillet on med-high heat.<br /><br />While oil is heating, dredge the tenders in the flour, then milk and egg mixture, then finally into the bread crumbs. Once oil is hot add chicken tenders to the skillet, careful to not overcrowd and let the oil temperature drop. Fry on each side for about 4-5 minutes. Depending on how many tenders you have it may take several batches. Drain on paper towels and sprinkle with a pinch of sea salt immediately after taking out each batch. Keep warm in the oven or under a piece of foil covered loosely.<br /><br />Serve with an oven baked mac 'n' cheese and a salad for a comfort food filled meal.LisaS417http://www.blogger.com/profile/08679944305601441326noreply@blogger.com0tag:blogger.com,1999:blog-3880596090325411617.post-89640508746639693352011-02-19T09:51:00.005-06:002011-02-19T10:11:56.992-06:00Thin Mint Chocolate Mousse Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk51ZwwoMuYjNB721SOrohb8oqTJnbK_t_R4RM36oqUPxYlItZSnquXDRFAXCf1GlN9HURuQ21OcCSI2wyasZu5kENwdGwaMeEgPifXF2dYLoYYeNwZIZ0XUdC7_6EAL7UDuAfZl4kJHi_/s1600/IMG_0785.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk51ZwwoMuYjNB721SOrohb8oqTJnbK_t_R4RM36oqUPxYlItZSnquXDRFAXCf1GlN9HURuQ21OcCSI2wyasZu5kENwdGwaMeEgPifXF2dYLoYYeNwZIZ0XUdC7_6EAL7UDuAfZl4kJHi_/s320/IMG_0785.JPG" alt="" id="BLOGGER_PHOTO_ID_5575429027801215394" border="0" /></a><br />I made this last night, after I found a recipe online using Jello pudding but switched it up with the Chocolate Mousse and adding Mint Extract for extra mintyness!<br /><br />Ingredients<br />2 boxes Dr. Oetker Dark Chocolate Truffle Mousse<br />2 c. cold milk (per Dr. Oetker's instructions)<br />1/4-1/2 tsp. Mint extract, depending on how minty you want it<br />approx. 20 Girl Scouts Thin Mint Cookies, or enough to border your pie rim, plus 4 for crushing to sprinkle on top<br />1 pie crust, baked off and cooled (I used an 8" pie plate)<br /><br />Follow Dr. Oetker's instructions on the box, mixing the 2 c. cold milk, packaged mousse mix, and the mint extract.<br /><br />**You may have extra mousse that won't fit in your pie shell so if you want pure chocolate set at least 1 cup aside, then add the mint extract to the rest of the mousse. I had 2 cups of extra mousse since my pie plate was smaller.<br /><br />Pour mint chocolate mousse into the baked pie shell, place the whole Thin Mint cookies around the border of the pie to create a crown look. Put 4 Thin Mints in a sandwich ziplock bag and crush with a rolling pin. Sprinkle crumbs over top and chill in the fridge according to Dr. Oetker's directions.LisaS417http://www.blogger.com/profile/08679944305601441326noreply@blogger.com1tag:blogger.com,1999:blog-3880596090325411617.post-79425295124500640372011-02-07T09:49:00.000-06:002011-02-07T09:49:57.983-06:00Danie's Mama's Meatballs<div class="PostContentArea"><h1 style="color: black; margin: 24pt 0in 0pt;"><span style="font-family: Rockwell; font-size: large;">Barbequed Meatballs</span></h1><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-size: small;"><span class="SubtitleChar"><em><span style="color: #72a376; font-family: Rockwell;"><span style="color: black;">Meatballs: </span></span></em></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-size: small;"><span class="SubtitleChar"><em><span style="color: #72a376; font-family: Rockwell;"><span style="color: black;"> </span></span></em></span><span style="font-family: Times New Roman;">1 can (13 oz) evaporated milk</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: small;">3 lbs ground chuck (or lean hamburger)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: small;">2 cups oatmeal</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: small;">1 cup chopped onion</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: small;">2 t. salt</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: small;">2 t. chili powder</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: small;">2 eggs</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: small;">½ t. garlic powder</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: small;">½ t. pepper</span></div><span style="font-family: Times New Roman; font-size: small;">Mix and shape into balls (about the size of a golf ball), place in flat pan. (Only place ONE layer on the pan.)</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: small;">Making meatballs ahead of time will enhance flavor but isn’t necessary.</span></div><div class="MsoSubtitle" style="margin: 0in 0in 0pt;"><br />
<em style="color: black;"><span style="font-family: Rockwell; font-size: small;">Sauce:</span></em></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: small;">1 ½ c. catsup</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: small;">1 ½ c. chili sauce</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: small;">3 T. liquid smoke</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: small;">¾ c. chopped onions</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: small;">2 c. brown sugar</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: small;">¾ t. garlic powder<br />
</span></div><span style="font-family: Times New Roman; font-size: small;"><strong>If Baking:</strong><br />
Mix thoroughly and pour over UNcooked meatballs.</span><span style="font-family: Times New Roman; font-size: small;"> Bake 1 hour at 350 degrees, uncovered.</span><br />
<br />
<span style="font-family: Times New Roman; font-size: small;"><strong>If Crock-Pot Making:</strong><br />
Bake meatballs without the sauce on cookie sheets at 350 for 20 minutes, then put them in a crockpot, stir in the sauce, and cook on low for 4 - 6 hours, test for doneness.</span><br />
</div>Melissa E.http://www.blogger.com/profile/11596780204874440248noreply@blogger.com1tag:blogger.com,1999:blog-3880596090325411617.post-32423375446521194132011-01-26T10:21:00.003-06:002011-02-24T09:20:30.418-06:00Chicken with Zucchini and MushroomsThis is a recipe that I kind of threw together last night for dinner, and we both LOVED it. Hubby said it was "better than anything he ever had in a restaurant". Score!!! Give it a try! It was under 30 mins start to finish.<br />
<br />
2 thin, boneless chicken cutlets (about 4 oz each)<br />
just enough flour, salt and pepper to coat chicken<br />
2 tbsp butter<br />
1 cup each sliced white mushrooms, and sliced zucchini (i made little "moon" shaped slices)<br />
1/3 cup chicken broth<br />
1 tsp italian seasoning<br />
2 cloves (about a tbsp) of garlic, chopped<br />
<br />
1. Pound chicken cutlets until very thin and even. Melt 1 tbsp of butter in a large pan and add chopped garlic. Coat chicken in flour, salt and pepper mixture. Cook chicken in melted butter until no longer pink and remove from pan.<br />
<br />
2. Add the other tbsp of butter to pan and add vegetables, italian seasoning mix and chicken broth. Stir well, and scrape up the bits of flour and garlic at the bottom of the pan to incorporate flavor. Cover and cook for about 15 mins or until veggies are fork tender and a "sauce" has developed from the chicken broth. (you can add a tiny bit more flour or broth to adjust)<br />
<br />
3. Add chicken back to pan and cover and simmer for a few minutes so that the chicken warms back up and everything incorporates. Serve over couscous or rice. <br />
<br />
Enjoy :) <br />
(for the WW girls - I counted this a 8 pts per serving - because only the 3 oz of cooked chicken and 1 tbsp of butter per serving have points values. The veggies, broth and seasoning are free!)Allisonhttp://www.blogger.com/profile/09156488964969339319noreply@blogger.com1tag:blogger.com,1999:blog-3880596090325411617.post-76096510844703012482011-01-11T18:36:00.003-06:002011-01-11T18:48:34.565-06:00Tortellini Sausage Soup<em><span style="font-size:78%;">Source: Unknown</span></em><br /><br />3 links Italian sausage<br />4 cloves pressed garlic<br />1 onion, diced<br />1/2 c water<br />2 cans chicken broth<br />1/2 c apple cider (don't leave out)<br />1 16 oz can diced tomatoes<br />1 8 oz can tomato sauce<br />1 c sliced carrots<br />1 tsp dried basil<br />2 medium zucchini, grated (I left this out)<br />8-10 oz pkg cheese tortellini (I used a 20 oz bag)<br />2 Tbsp dried parsley (yes 2 TBSP)<br /><br />Remove the casings from sausage and crumble into large soup pot.<br /><br />Begin cooking sausage over medium heat, stirring frequently (may need to drain halfway through). Meanwhile, chop onions and garlic and add to the sausage. Continue cooking until onions are translucent and sausage is cooked.<br /><br />Add tomatoes, tomato sauce, cider, water, broth, carrots, oregano and basil. Cover and simmer for 30 min. Add parsley and zucchini and simmer for another 15 min. or so.<br /><br />Add the tortellini and cook until tender. Serve with bread and freshly-grated Parmesan.Juliehttp://www.blogger.com/profile/02206355065856622623noreply@blogger.com0tag:blogger.com,1999:blog-3880596090325411617.post-25755471517513859592010-12-22T06:19:00.003-06:002010-12-22T06:28:06.453-06:00Chicken Wrapped with BaconIngredients<br /><br />2 packages Dried Beef<br />4-6 boneless, skinless chicken breasts<br />4-6 slices bacon<br />1/4 c. flour<br />1/4 c. sour cream<br />1 can Cream of Mushroom Soup (10 oz.)<br />Egg noodles<br /><br />Spray the inside of the crockpot with non-stick spray. Layer one package of the dried beef on the bottom of the crockpot. Wrap a piece of bacon around each chicken breast. If breast is very large cut in half. Place chicken wrapped in bacon in the crockpot, then spread the second package of dried beef on top.<br /><br />Mix the flour and sour cream together, then add cream of mushroom soup together trying to not leave many lumps. Pour over the chicken and dried beef. Turn crockpot on low for 7-8 hours or high for 3-4 hours.<br /><br />Prepare egg noodles according to directions and pour sauce over top of the chicken and noodles and enjoy!LisaS417http://www.blogger.com/profile/08679944305601441326noreply@blogger.com0tag:blogger.com,1999:blog-3880596090325411617.post-65504172485554458962010-12-19T19:04:00.007-06:002010-12-20T07:26:50.550-06:00Shrimp Po' Boys<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVsNDKSSq7Xj86YCUi5rqIKSPv_bqZDUTjA9tXSKvtwz5LKXbhGa4v9CGyvvfwim3EQgeHNZks8BhJjzRMA8K2cfxrOizb2tlrW1D31xJQBuAmZg4e5SFhl9UPsH2PUedf7d196cOtsxP6/s1600/IMG_0687.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVsNDKSSq7Xj86YCUi5rqIKSPv_bqZDUTjA9tXSKvtwz5LKXbhGa4v9CGyvvfwim3EQgeHNZks8BhJjzRMA8K2cfxrOizb2tlrW1D31xJQBuAmZg4e5SFhl9UPsH2PUedf7d196cOtsxP6/s320/IMG_0687.JPG" alt="" id="BLOGGER_PHOTO_ID_5552565133980386946" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:100%;"><br />Thanks to George-Anne for the Rachael Ray cookbook where I found this recipe!<br /></span><h2><span style="font-size:100%;">Ingredients</span></h2> <ul><li class="ingredient"><span style="font-size:100%;">Vegetable or <a href="http://www.foodterms.com/encyclopedia/peanut-oil/index.html" class="crosslink">peanut oil</a>, for frying </span></li><li class="ingredient"><span style="font-size:100%;">1 large egg </span></li><li class="ingredient"><span style="font-size:100%;">1 cup milk, eyeball it </span></li><li class="ingredient"><span style="font-size:100%;">1 1/2 pounds large <a href="http://www.foodterms.com/encyclopedia/shrimp/index.html" class="crosslink">shrimp</a>, deveined </span></li><li class="ingredient"><span style="font-size:100%;">Salt </span></li><li class="ingredient"><span style="font-size:100%;">1/2 cup flour </span></li><li class="ingredient"><span style="font-size:100%;">1 cup cornmeal or bread crumbs </span></li><li class="ingredient"><span style="font-size:100%;">2 tablespoons <a href="http://www.foodterms.com/encyclopedia/seafood/index.html" class="crosslink">seafood</a> seasoning a couple of palm fulls (recommended: Old Bay) </span></li><li class="ingredient"><span style="font-size:100%;">4 soft club rolls or sub rolls, split </span></li><li class="ingredient"><span style="font-size:100%;">1 beefsteak <a href="http://www.foodterms.com/encyclopedia/tomato/index.html" class="crosslink">tomato</a>, thinly sliced </span></li><li class="ingredient"><span style="font-size:100%;">8 pieces Bibb or <a href="http://www.foodterms.com/encyclopedia/butter/index.html" class="crosslink">butter</a> lettuce *<span style="font-style: italic;">I used shredded romaine</span><br /></span></li><li class="ingredient"><span style="font-size:100%;">1 lemon cut into wedges </span></li><li class="ingredient"><span style="font-size:100%;">1/4 cup sweet <a href="http://www.foodterms.com/encyclopedia/pickle/index.html" class="crosslink">pickle</a> relish *<span style="font-style: italic;">if you don't like sweet pickle relish but like regular pickles give it a try for the extra zip!</span><br /></span></li><li class="ingredient"><span style="font-size:100%;">1/2 cup spicy, grainy <a href="http://www.foodterms.com/encyclopedia/mustard/index.html" class="crosslink">mustard</a></span> </li><li class="ingredient"><span style="font-size:100%;">Few drops hot sauce</span></li></ul> <h2><span style="font-size:100%;">Directions</span></h2> <div class="instructions"> <p><span style="font-size:100%;"> Preheat 1-inch of oil in a deep skillet over medium to medium-high heat. </span></p> <p> </p> <p><span style="font-size:100%;">Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk <a href="http://www.foodterms.com/encyclopedia/batter/index.html" class="crosslink">batter</a>. Before you begin breading the shrimp, cover a plate with <a href="http://www.foodterms.com/encyclopedia/plastic-wrap/index.html" class="crosslink">plastic wrap</a> for easy clean up then mix together the flour, <a href="http://www.foodterms.com/encyclopedia/cornmeal/index.html" class="crosslink">cornmeal</a> or bread crumbs and seafood seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in <a href="http://www.foodterms.com/encyclopedia/breading/index.html" class="crosslink">breading</a>. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over.<br /></span></p><p></p><p> </p> <p><span style="font-size:100%;">Pile <a href="http://www.foodterms.com/encyclopedia/lettuce/index.html" class="crosslink">lettuce</a> and tomato on rolls and top with shrimp, douse the shrimp with a little <a href="http://www.foodterms.com/encyclopedia/lemon/index.html" class="crosslink">lemon</a> juice. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place.<br /></span></p><p><span style="font-size:100%;"><br /></span></p> </div>LisaS417http://www.blogger.com/profile/08679944305601441326noreply@blogger.com0tag:blogger.com,1999:blog-3880596090325411617.post-90779580367300204922010-12-12T12:38:00.003-06:002010-12-12T12:41:04.490-06:00Ultimate Turtle Brownies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilg1rKVBTHGqFUzYB8HFl7KW1luxWh9jDpQblF8R0i4ifSeew3nFlnFKo4EmM1p1d9Vp2uKsP-LLH58E2tHcNDw2wz4REhoojWAZbg7Akr2ygucrTtFfgGT84mifZ6wJTl9bg1tK5nWy6h/s1600/803ae4bc-a5c1-4a3b-9547-ca92a473e101.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 267px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilg1rKVBTHGqFUzYB8HFl7KW1luxWh9jDpQblF8R0i4ifSeew3nFlnFKo4EmM1p1d9Vp2uKsP-LLH58E2tHcNDw2wz4REhoojWAZbg7Akr2ygucrTtFfgGT84mifZ6wJTl9bg1tK5nWy6h/s320/803ae4bc-a5c1-4a3b-9547-ca92a473e101.jpg" alt="" id="BLOGGER_PHOTO_ID_5549867230533621762" border="0" /></a><br />Ultimate Turtle Brownies<br /><br /><br /><div class="content"> <div class="RecipeIngredientItemNumber" style="float: left;"> 1 </div> <div class="RecipeIngredientItem"> box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix </div> <div class="RecipeIngredientItemNumber" style="float: left;"> </div> <div class="RecipeIngredientItem"> Water, vegetable oil and eggs called for on brownie mix box </div> <div class="RecipeIngredientItemNumber" style="float: left;"> 36 </div> <div class="RecipeIngredientItem"> caramels, unwrapped (from 14 oz bag) </div> <div class="RecipeIngredientItemNumber" style="float: left;"> 3 </div> <div class="RecipeIngredientItem"> tablespoons whipping cream </div> <div class="RecipeIngredientItemNumber" style="float: left;"> 1 1/3 </div> <div class="RecipeIngredientItem"> cups semisweet chocolate chunks (from 11.5 oz bag) </div> <div class="RecipeIngredientItemNumber" style="float: left;"> 2/3 </div> <div class="RecipeIngredientItem"> cup coarsely chopped pecans </div> </div> <div class="recipePreparation"> <div class="noPrint"> <div class="show"> <img src="http://www.bettycrocker.com/%7E/media/images/nonCMSPages/Recipe/PrintPreview/show_preparation.png" class="pointer" alt="show preparation" /></div> <div class="hide"> <img src="http://www.bettycrocker.com/%7E/media/images/nonCMSPages/Recipe/PrintPreview/Hide.png" class="pointer" alt="hide" /></div> </div> <div class="content"> <ol><li><span> Heat oven to 350°F (325°F for dark or nonstick pan). LINE PAN WITH FOIL AND SPRAY WITH COOKING SPRAY - IT IS SO MUCH EASIER TO GET THEM OUT OF THE PAN THAT WAY!! Make brownie batter as directed on box. Spread 1/2 of batter in pan. Bake 18 minutes.</span></li><li><span> Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.</span></li><li><span> Pour caramel over partially baked brownie; spread to within 1/4 inch of edges. Sprinkle with 2/3 cup of the chocolate chunks and 1/3 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 2/3 cup chocolate chunks and 1/3 cup pecans.</span></li><li><span> Bake 34 to 37 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 4 rows. Store covered at room temperature.</span></li></ol> <div> <div class="makes"> Makes <span id="main_0_recipeData_Makes">24 brownies</span></div> </div> </div> </div>Allisonhttp://www.blogger.com/profile/09156488964969339319noreply@blogger.com1tag:blogger.com,1999:blog-3880596090325411617.post-63012341053299852932010-11-22T16:26:00.000-06:002010-11-22T16:26:57.356-06:00Ultimate Reeses Cheesecake Brownie BarsI found these while surfing the web for...I really don't know what I was surfing for...anyway...I had to try them because I LOVE chocolate and peanut butter!<br />
<br />
I found the recipe <a href="http://insidebrucrewlife.blogspot.com/2010/11/ultimate-reeses-cheesecake-brownie-bars.html">here</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiTgfJhOuMLOpuLv25rJ6G_DeIoFpG3ygb0kmxWp4kJL2vtW5rXVD3k23TlUF9MguNNxURWrMU2MWZQFv3nPerD5w8D9ggzlaG-P5k6bVD6MF6WkfOefAic3lOSVne4Q5mvxdG6CcP4k8/s400/reeses5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiTgfJhOuMLOpuLv25rJ6G_DeIoFpG3ygb0kmxWp4kJL2vtW5rXVD3k23TlUF9MguNNxURWrMU2MWZQFv3nPerD5w8D9ggzlaG-P5k6bVD6MF6WkfOefAic3lOSVne4Q5mvxdG6CcP4k8/s320/reeses5.jpg" width="320" /></a></div><br />
<br />
<br />
<br />
<span style="font-size: 130%; font-weight: bold;">Ultimate Reese's Cheesecake Brownie Bars</span><br />
<br />
1 pkg. brownie mix<br />
1 pkg. (8 oz.) cream cheese (I used Neufchatel)<br />
2 tbsp. butter, softened<br />
1 can (14 oz.) sweetened condensed milk (I used evaporated milk with some added sugar)<br />
1 tbsp. cornstarch<br />
1 egg<br />
1 tsp. vanilla<br />
Reese's candy bars (I used about 6 of the individual Reese's PB Cups)<br />
<br />
Preheat oven to 350. Mix brownies according to package. Spread in greased 9x13 pan. Chop up as many Reese's candy bars as you think best for your taste. Beat cream cheese, butter and cornstarch until fluffy. Beat in milk, egg, and vanilla until smooth. Stir in your chopped candy bars. Spoon cheesecake batter on top of the brownie batter. Bake 40-45 minutes. Cool. Cut into bars and drizzle with peanut butter and chocolate candy melts and sprinkle reeses pieces on top of that. Refrigerate after cooling.<br />
<br />
<br />
<br />
<br />
I didn't put the Reese's pieces on top, because I didn't have any and also because I thought it would be way too much. I just put some chocolate and peanut butter chips and nuts on the top. It turned out really good.Melissa E.http://www.blogger.com/profile/11596780204874440248noreply@blogger.com1tag:blogger.com,1999:blog-3880596090325411617.post-52070122088053197712010-11-07T14:20:00.002-06:002010-11-07T14:26:49.960-06:00Parmesan Potato WedgesThis is a great side dish!!<br /><br />6 medium baking potatoes (skin on)<br />1/3 c butter, melted<br />1 clove of garlic, minced<br />1/4 grated parmesan cheese<br />1/2 tsp italian seasoning blend<br /><br />Line a cookie sheet (15"x10"x1") with foil or parchment paper. Cut each potato into 8 wedges. In a large bowl stir together the last 4 ingredients and coat the potato wedges thoroughly. (I did this in a bowl with a cover, so I shook it to coat)<br /><br />Bake uncovered in 425 deg oven for about 30-40 minutes until tender.<br /><br />Makes 6 servings (figure about one potato per person, so you can shrink the recipe easily)Allisonhttp://www.blogger.com/profile/09156488964969339319noreply@blogger.com0tag:blogger.com,1999:blog-3880596090325411617.post-24490034560660325462010-11-03T15:07:00.000-05:002010-11-03T15:07:36.506-05:00Slow Cooker Tex - Mex Chicken<div class="separator" style="clear: both; text-align: center;"><a href="http://www.kraftrecipes.com/assets/recipe_images/Slow_Cooker_Tex_Mex_Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.kraftrecipes.com/assets/recipe_images/Slow_Cooker_Tex_Mex_Chicken.jpg" /></a></div>Source: <a href="http://www.kraftrecipes.com/recipes/slow-cooker-tex-mex-chicken-107258.aspx">Kraft Foods</a><br />
<br />
<div id="ingredients"> <div class="table-row-gray"> <div class="column1"> <div class="textarea"><span style="font-size: large;"><b>Ingredients </b></span></div><ul><li>1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips </li>
<li> 2 Tbsp. (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix </li>
<li> 2 Tbsp. flour </li>
<li> 1 <u>each</u> green and red pepper, cut into 1-inch-wide strips </li>
<li> 1 cup frozen corn </li>
<li> 1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa </li>
<li> 1 cup KRAFT Mexican Style Finely Shredded Four Cheese </li>
</ul></div></div><div class="table-row-gray"> <div class="column1"> </div></div></div><!--concordance-end--> <div class="recipeGradHeading" id="recipeGradHeading"> <div class="head"> <h1><span style="font-size: large;">Make It</span></h1></div><!--[if !IE]> END head <![endif]--> </div><!--[if !IE]> END recipeGradHeading <![endif]--> <div class="recipeMakeItText"> <div class="stdContBlock"> <div class="textarea"> <strong></strong><br />
<strong>TOSS </strong>chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid. <br />
<strong>COOK </strong>on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). <br />
<strong>STIR </strong>just before serving; top with shredded cheese.<br />
<br />
<span style="font-size: large;"><b>Variations: </b></span><br />
<ul><li>I like to add black beans and pinto beans. </li>
<li>I also like to serve it with lettuce and sour cream. </li>
</ul></div></div></div>Melissa E.http://www.blogger.com/profile/11596780204874440248noreply@blogger.com0tag:blogger.com,1999:blog-3880596090325411617.post-56305146661691351392010-10-31T12:00:00.005-05:002010-10-31T12:36:50.081-05:00Lasagna Roll RavioliThis recipe took a part of one recipe from Giada de Laurentiis called Lasagna Rolls. I used the filling from this recipe, instead of smearing the filling on lasagna noodles, used it inside fresh homemade ravioli! I had never made fresh pasta before but fortunately my hubby had so he was in charge of rolling out the dough. And kneading when I could not move my arm any more. It took some time to make it but it was a fun way to spend some time in the kitchen with him and it was done faster than if I had been by myself.<br /><br />I used the recipe from Allrecipes.com for Fresh Semolina and Eggs Pasta:<br />2 c. all-purpose flour<br />2 c. semolina flour<br />6 large eggs<br />2 Tbs. olive oil<br />1 pinch salt<br />Yield: 2 lb. dough<br /><br />Sift the flours and salt together, make a mountain out of the flour and create a well for the eggs. I did mine inside a bowl but some prefer right on the counter. Put the eggs and oil in the well, break the eggs and gently beat with a fork and start incorporating the flour from the sides of the well. When it gets too thick to mix the dough with the fork, use your hands and start kneading. I did the kneading by hand but I will try my KitchenAid mixer dough hook next time!<br /><br />Knead the dough for 8-12 minutes until it becomes "smooth and supple". You may need to add a tsp. or two of water to moisten it if it looks dry. Some reviewers said they had to add a whole egg and some additonal oil or water to get the right consistency. Add more semolina if it becomes too sticky. Wrap the dough tightly in plastic wrap and let it rest for 30 min at room temperature.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSh3-2pqH5MV7409c0YVxrRvSlY_COhDDK5sNIbjt76oOoL1LoCZ1PnDkVPYrjVWTlegRqisd0-aAJSAR_FMCpoAZguuIC-4QnMaxbHmjPSCiTito8VjLTi7p9FNxwBZ-oepsbXNcbeWO2/s1600/IMG_0661.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSh3-2pqH5MV7409c0YVxrRvSlY_COhDDK5sNIbjt76oOoL1LoCZ1PnDkVPYrjVWTlegRqisd0-aAJSAR_FMCpoAZguuIC-4QnMaxbHmjPSCiTito8VjLTi7p9FNxwBZ-oepsbXNcbeWO2/s320/IMG_0661.JPG" alt="" id="BLOGGER_PHOTO_ID_5534261389973089042" border="0" /></a><br /><br />Roll out the dough (pasta machine works great!) to your desired thickness. We rolled it to #4 out of 7 but I would suggest to make it even thinner for ravioli.<br /><br /><br /><br /><br /><br /><br /><br /><br />Filling: Mix together thoroughly:<br />1 15-oz container of ricotta cheese<br />1 10-oz box of frozen spinach, thawed and drained very thoroughly of water (I chop it up too just so it'll disperse through the mixture better)<br />1/2 c. grated Parmesan cheese<br />8 slices of proscuitto chopped<br />1 egg<br />salt and pepper<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWdBtutvax6EUXoOuaMGcfeOPQvNsbC_IM8lr58UQnV4-3nUIA3f8LVJOS65Ds3vvz5ThBY5XIut8qgpu6JuOyptokotd4DmE97dFeD3MW4ON1ySTkPoBR1mKYOGiWV635X1zSjFruYif/s1600/IMG_0659.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWdBtutvax6EUXoOuaMGcfeOPQvNsbC_IM8lr58UQnV4-3nUIA3f8LVJOS65Ds3vvz5ThBY5XIut8qgpu6JuOyptokotd4DmE97dFeD3MW4ON1ySTkPoBR1mKYOGiWV635X1zSjFruYif/s320/IMG_0659.JPG" alt="" id="BLOGGER_PHOTO_ID_5534262917979704082" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNtFbvwOLxqotROCIAxeXwFqG6Gq2UxlJN5hextHcCLWhoQY_mCRn0m0Fx4j4yQ-P3KmxMqE4B89tatZW2Wlc-51YBp2fHSczTGTrFmGyDgUeoh9mob3RaBrmaFeXDHqjbQMLh6QkMIc9M/s1600/IMG_0662.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNtFbvwOLxqotROCIAxeXwFqG6Gq2UxlJN5hextHcCLWhoQY_mCRn0m0Fx4j4yQ-P3KmxMqE4B89tatZW2Wlc-51YBp2fHSczTGTrFmGyDgUeoh9mob3RaBrmaFeXDHqjbQMLh6QkMIc9M/s320/IMG_0662.JPG" alt="" id="BLOGGER_PHOTO_ID_5534263126788425602" border="0" /></a>Lay out the sheets of dough onto a flat surface; using a tablespoon or an ice cream scoop that size, dollop the filling onto the sheets spread 1 1/2"-2" apart. Take a pastry brush and brush water around the filling to act as your glue for the other sheet of dough.<br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnT3NWTglzslI7mEF5Tpxrczo8QSI4_C65COGtbiyDRX7fkKyLNeJ5Kxh6SHulAHSMrHqpl1XA40isAn3zUJ4stkNnRJGwca0ziKTna_hyphenhyphenEnSDWAwO-gYRbPxHcWSYM0IJbDcsPxorNDl/s1600/IMG_0665.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnT3NWTglzslI7mEF5Tpxrczo8QSI4_C65COGtbiyDRX7fkKyLNeJ5Kxh6SHulAHSMrHqpl1XA40isAn3zUJ4stkNnRJGwca0ziKTna_hyphenhyphenEnSDWAwO-gYRbPxHcWSYM0IJbDcsPxorNDl/s320/IMG_0665.JPG" alt="" id="BLOGGER_PHOTO_ID_5534263396077629618" border="0" /></a><br />Place another sheet on top of the filling, and mold the dough around the filling balls to remove any air bubbles. I used a scalloped cookie cutter about 2 1/2" in diameter to cut the dough. Lay on a cookie sheet, sprayed with Pam, until ready to cook.<br /><br /><br /><br /><br /><br /><br /><br />Bring a large pot of water up to a boil and salt it. Add the raviolis, about 5 at a time so as to not drop the temperature of the water down. Cook for about 7 minutes and remove them with a mesh spider or slotted spoon. Continue boiling in batches until complete. Add your favorite tomato sauce on top with a sprinkle of additional parmesan cheese and serve, or put in a casserole, add tomato sauce and lots of mozzarella and parmesan and bake until bubbly and cheese is golden brown!<br /><br />This recipe yielded about 36 raviolis. I cooked half and froze half on a cookie sheet then put in plastic bag for another meal. 4 raviolis per person was our serving size.LisaS417http://www.blogger.com/profile/08679944305601441326noreply@blogger.com0tag:blogger.com,1999:blog-3880596090325411617.post-74348527108779688382010-10-31T10:38:00.002-05:002010-10-31T10:43:39.061-05:00Crepes - perfect for hosting brunch!Crepes are easy, but a lot of people shy away from them. Here is my recipe - I swear it's easy!<br /><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: Times; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-size: medium;"></span><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: Times; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-size: medium;"></span><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: Times; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-size: medium;"><p style="margin: 0px;"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: Times; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-size: medium;"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: Times; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-size: medium;"></span></span></p><p style="margin: 0px;"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: Times; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-size: medium;"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: Times; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-size: medium;"></span></span><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: Times; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-size: medium;"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: Times; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-size: medium;"><p style="margin: 0px;"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: Times; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-size: medium;"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: Times; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-size: medium;"><a href="http://3.bp.blogspot.com/_CSgBra65IFc/TMy-fOShZ5I/AAAAAAAAcqU/cd-kz9aqS10/s1600/IMG_2374.jpg" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img src="http://3.bp.blogspot.com/_CSgBra65IFc/TMy-fOShZ5I/AAAAAAAAcqU/cd-kz9aqS10/s200/IMG_2374.jpg" style="cursor: move; width: 198px; height: 148px;" border="0" /></a></span></span></p></span></span>INGREDIENTS: </p><p style="margin: 0px;">4 eggs<span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: Times; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-size: medium;"></span><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: Times; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-size: medium;"></span></p><p style="margin: 0px;">1 cup flour</p><p style="margin: 0px;">1 cup milk (we use skim milk)<span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: Times; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-size: medium;"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: Times; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-size: medium;"></span></span></p><p style="margin: 0px;">2 tbsp melted butter<span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: Times; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-size: medium;"><p style="margin: 0px;"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: Times; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-size: medium;"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: Times; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-size: medium;"></span></span></p></span></p><p style="margin: 0px;">1/2 tsp salt</p><p style="margin: 0px;">..................</p><p style="margin: 0px;">(sweet only): also add 2 tbsp sugar and 1 tsp vanilla extract</p><p style="margin: 0px;"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: Times; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-size: medium;"><p style="margin: 0px;"><a href="http://3.bp.blogspot.com/_CSgBra65IFc/TMy-eObzxvI/AAAAAAAAcqM/HLlzm5MuDGM/s1600/IMG_2373.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a>1/2 tsp salt</p><p style="margin: 0px;"><br /></p></span></p><p style="margin: 0px;">DIRECTIONS<br /></p><p style="margin: 0px;">1. Mix eggs, milk, melted butter. Then mix in the rest of the ingredients (the mix doesn't have to be completely homogeneous, mine always has chunks). Keep it in the fridge for 1 hr - overnight. <br /></p><p style="margin: 0px;"><br /></p><p style="margin: 0px;">2. Use medium heat to heat a small non-stick pan, add just a little bit of pam. When the pan is hot, lift it about 3 inches from the burner and add 1/8 cup of batter and quickly move the batter throughout the surface of the pan. Place on burner until batter is dark yellow and edges are crispy (about 30 seconds on my oven, you should begin to see a spider-web patterns). Flip over (you can usually pick it up by the crispy end) and cook for about 10 sec.</p></span>MMBuktohttp://www.blogger.com/profile/12522715657315232014noreply@blogger.com0tag:blogger.com,1999:blog-3880596090325411617.post-62373244554340752882010-10-29T16:36:00.003-05:002010-10-29T16:41:02.921-05:00s'mores brownies<span style="text-decoration: underline;">I haven't made this YET but it was mentioned on my local board today so I thought I'd pass it along.<br />S'mores brownies<br /></span> <p style="line-height: normal;" class="MsoNormal"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">8x8 Baking pan<br />1 box of your favorite brownie mix (and any required ingredients for that)<br />4 1/2 full Graham Crackers<br />3 1/2 Full size Hershey’s Bars<br />16 large marshmallows</span></p> <p style="line-height: normal;" class="MsoNormal"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1. Preheat oven to 350 degrees F. <br /></span></p><p style="line-height: normal;" class="MsoNormal"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">2. Prepare brownie mix according to package directions. <br /></span></p><p style="line-height: normal;" class="MsoNormal"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">3. Line foil into an 8×8 inch baking pan and spray generously with cooking spray. <br /></span></p><p style="line-height: normal;" class="MsoNormal"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">4. Pour half the brownie batter into lined pan. <br /></span></p><p style="line-height: normal;" class="MsoNormal"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">5. Layer graham crackers over brownies then Hershey Bars and then marshmallows.<br /></span></p><p style="line-height: normal;" class="MsoNormal"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">6. Pour remaining brownie batter over marshmallows. <br /></span></p><p style="line-height: normal;" class="MsoNormal"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">7. Bake for 40-45 minutes or until toothpick comes mostly clean from center. <br /></span></p><p style="line-height: normal;" class="MsoNormal"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">8. Remove from oven and let cool completely. <br /></span></p><p style="line-height: normal;" class="MsoNormal"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">9. Carefully remove foil and brownies from pan. <br /></span></p><p style="line-height: normal;" class="MsoNormal"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">10. Peel any foil from away from edges and cut into squares.</span></p> <p style="line-height: normal;" class="MsoNormal"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">12 brownies</span></p>Laurms15http://www.blogger.com/profile/13106416414761344321noreply@blogger.com0tag:blogger.com,1999:blog-3880596090325411617.post-21195698457201565972010-10-27T16:24:00.003-05:002010-10-27T16:34:04.741-05:00Turkey Chili PastaThis is a recipe that I kind of invented - it's a speedy, weeknight version of White Chili. Super fast and very filling!<br /><span style="font-size:85%;"><br />2 tbsp olive oil<br />1 clove of garlic, chopped<br />1/2 medium white onion, chopped<br />1/2 to 3/4 lb ground turkey<br />15 oz can of white (cannellini beans), undrained<br />salt, black pepper, red pepper flakes and dried parsley - to taste<br />Parmesan cheese<br />Penne Pasta (I use half of a box of Barilla Penne for the two of us. It's plenty for dinner and some leftovers)<br /><br />Start pasta in boiling water while you make the "sauce".<br /><br />In a skillet (with high sides) heat olive oil and add garlic and onion. Cook for a few minutes until onion is soft. Add ground turkey and cook until no longer pink, stirring often and chopping up into small pieces. Add the whole can of white beans (do not drain - the starchy juice will thicken your sauce) and simmer for about 10 minutes to thicken, stirring often. Add S&P, red pepper flakes (if you like it spicy) and parsley (dried or fresh)<br /><br />Toss with cooked pasta (we like whole wheat barilla) and top with Parmesan cheese. Serve with a tossed salad and garlic bread.<br /><br />Total time - about 30 minutes start to finish!</span>Allisonhttp://www.blogger.com/profile/09156488964969339319noreply@blogger.com0tag:blogger.com,1999:blog-3880596090325411617.post-30678589276244753812010-10-18T22:22:00.004-05:002010-10-18T22:35:03.682-05:00Bruschetta on a stick<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a30/sylvie77/Blog/Mozarella_Tomato_Sticks.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 267px; height: 220px;" src="http://i8.photobucket.com/albums/a30/sylvie77/Blog/Mozarella_Tomato_Sticks.jpg" alt="" border="0" /></a><br /><br />This is the easiest appetizer to prepare, we usually bring them to beach barbecues.<br /><br />INGREDIENTS:<br />grape or cherry tomatoes<br />fresh basil leaves<br />mozzarella balls<br />toothpicks<br />(optional: balsamic vinegar and olive oil)<br /><br /><br />DIRECTIONS<br />1. cut tomatoes and mozzarella balls in half<br />2. Add a tomato half, a folded basil leaf, and a mozzarella ball half to a toothpick<br />(3 - optional. Drizzle olive oil and balsamic vinegar - this makes it messier)MMBuktohttp://www.blogger.com/profile/12522715657315232014noreply@blogger.com0