tag:blogger.com,1999:blog-79058536060493276102024-03-13T12:55:56.334-07:00Sheilah's KitchenUnknownnoreply@blogger.comBlogger119125tag:blogger.com,1999:blog-7905853606049327610.post-29754930761428851402023-01-26T05:08:00.003-08:002023-02-14T14:38:50.712-08:00<p>POPOVERS</p><p> (Adapted From America's Test Kitchen)</p><p> Servings: ( Six large popovers )</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTqRMfgTJm1T0rcCq-Uya3g2aOm0iIoUoGxNnaQIY4H6CxZO8jci_rjRanLyQo7o1rRFtUHO-fCW6R4iTYGeFHVMJr0xcXDu0ZiYJj8txFF3vjNNw0rxGnnew8acsOS7-bLwONX5Dth7ASsR42jw4hmPs2zDxKSD1P89xjYP_IOf-ebSn79abDaX857g/s843/popover3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="783" data-original-width="843" height="471" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTqRMfgTJm1T0rcCq-Uya3g2aOm0iIoUoGxNnaQIY4H6CxZO8jci_rjRanLyQo7o1rRFtUHO-fCW6R4iTYGeFHVMJr0xcXDu0ZiYJj8txFF3vjNNw0rxGnnew8acsOS7-bLwONX5Dth7ASsR42jw4hmPs2zDxKSD1P89xjYP_IOf-ebSn79abDaX857g/w507-h471/popover3.jpg" width="507" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>Ingredients:</p><p>1 1/4 Cups All Purpose Flour ( weight 6 3/4 ounces)</p><p>3/4 tsp table salt</p><p>1 1/2 Cups low fat milk, heated to 110-120 degrees ( approximately one minute in microwave)</p><p>3 Large Eggs ( room temperature)</p><p>Oil Spray ( I use canola oil spray)<br /></p><p> </p><p>Directions:</p><p>1. Adjust oven to the middle ( make sure you do this because the popovers are going to rise pretty high)</p><p>2. Preheat oven to 400 degrees</p><p>3. Whisk together flour and salt in a medium bowl or an 8 cup measuring bowl. Set aside<br /></p><p>4. Whisk together eggs in a small bowl, set aside</p><p>5. Heat milk for 60 seconds in microwave, set aside<br /></p><p>6. Add warmed milk and eggs to the flour mixture. Whisk by hand until smooth and most lumps are gone. Some lumps will remain and this is okay. </p><p>7. Spray popover pan with oil.<br /></p><p>8. Distribute batter evenly in six cup popover pan.<br /></p><p>9. Open oven quickly and set popover pan in the middle. <br /></p><p>10. Bake until popovers are lofty and deep golden brown all over ( 40-45 minutes)</p><p>NOTES:<br /></p><p>DO NOT OPEN OVEN TO CHECK ON THEM BEFORE 30 MINUTES OR THEY WILL NOT RISE. USE YOUR OVEN LIGHT TO MONITOR THE POPOVERS</p><p>I weigh the flour for a more accuracy. <br /></p><p>Make sure that when you put the popovers in the oven to cook them, the oven is still at 400 degrees. <br /></p><p>* Leftovers store well in a zip lock bag, room temperature for a couple days. To reheat them, put them directly on middle rack of 300 degrees for 5 minutes. They taste just as good as the day you made them!<br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdfsDkRUgNUwIxVuDTgmaQO-XfneS9n01bGSQJp1yIrK9UxEud5IhUDaGnz1iF199ABXPMj2pDiUb_tnMsCoeb1ZBI2kXL4slN7lYYw20oY_AbjDLLOMrNxlN4utDWrWBkZCxGY0uj4QzG7V7b6SenuEJ6soh1uD_WEXdR1NP6D-XZGWN0gNrwvJGq6Q/s1124/popover%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1124" data-original-width="843" height="483" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdfsDkRUgNUwIxVuDTgmaQO-XfneS9n01bGSQJp1yIrK9UxEud5IhUDaGnz1iF199ABXPMj2pDiUb_tnMsCoeb1ZBI2kXL4slN7lYYw20oY_AbjDLLOMrNxlN4utDWrWBkZCxGY0uj4QzG7V7b6SenuEJ6soh1uD_WEXdR1NP6D-XZGWN0gNrwvJGq6Q/w362-h483/popover%202.jpg" width="362" /></a></div><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7905853606049327610.post-8330067028323093052022-06-21T12:27:00.001-07:002022-06-21T12:29:02.795-07:00<p> </p><h3 style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #b41951; font-family: "trebuchet ms", sans-serif; font-size: 23.8px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; line-height: 31.416px; margin: 0px 0px 2px; orphans: 2; padding: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">RHUBARB BUTTERMILK CAKE </h3><div class="time" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #5b5b5b; font: 400 16px / 22.4px verdana, sans-serif; letter-spacing: normal; margin-bottom: 20px; margin-top: 3px; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Hands-on time: 20 minutes<br style="box-sizing: border-box;" />Baking time: 35-45 Mintues<br style="box-sizing: border-box;" />Makes 1 9x13 cake, easily divided in half for an 8x8</div><div class="time" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #5b5b5b; font: 400 16px / 22.4px verdana, sans-serif; letter-spacing: normal; margin-bottom: 20px; margin-top: 3px; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-WmcpVO_x5KW0kKUbQy1OqXej9wOgto3t2OUG6l-QvrVSLdjbIgXYNokWXiLBT9upn5toQ11s2JWohAe7pZkRh4JwvZrSSaXpCkrDGrhG8QT5SSg50AtpkOIfjsV6a2Lku0wMlhURrLKzKsW-Et9qyf5KPdiGnOzqpiFmAWfSGVDmTG1XSo5iPs2eOQ/s1124/buttermilk%20rubarb%20cake.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1124" data-original-width="843" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-WmcpVO_x5KW0kKUbQy1OqXej9wOgto3t2OUG6l-QvrVSLdjbIgXYNokWXiLBT9upn5toQ11s2JWohAe7pZkRh4JwvZrSSaXpCkrDGrhG8QT5SSg50AtpkOIfjsV6a2Lku0wMlhURrLKzKsW-Et9qyf5KPdiGnOzqpiFmAWfSGVDmTG1XSo5iPs2eOQ/w480-h640/buttermilk%20rubarb%20cake.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><br /><ul style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; list-style-image: url("https://2.bp.blogspot.com/-qYL20yrfM98/XD-i-wOi9BI/AAAAAAAAE1g/KGVzUtgSmasnxohNLJW9jOwll-raz_GRQCLcBGAs/s1600/flower.gif") !important; margin: 0px 0px 12px 20px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 10px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">CAKE<li style="box-sizing: border-box;">1/2 cup (1 stick, salted butter, room temperature)</li><li style="box-sizing: border-box;">1-1/4 cups brown sugar</li><li style="box-sizing: border-box;">1 large egg (1 egg works for a half cake too)</li><li style="box-sizing: border-box;">1 teaspoon vanilla</li><li style="box-sizing: border-box;">1 cup low-fat buttermilk </li><li style="box-sizing: border-box;">2 cups all-purpose flour<a href="https://www.kitchenparade.com/2002/10/favorite-ingredients.php#ingredient_flour" style="background: transparent none repeat scroll 0% 0%; box-sizing: border-box; color: #db90ac; text-decoration: underline;"><br /></a></li><li style="box-sizing: border-box;">1 teaspoon baking soda</li><li style="box-sizing: border-box;">3 cups rhubarb, cut in half-inch pieces (save a few pieces for the top, see TIPS)</li></ul><ul style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; list-style-image: url("https://2.bp.blogspot.com/-qYL20yrfM98/XD-i-wOi9BI/AAAAAAAAE1g/KGVzUtgSmasnxohNLJW9jOwll-raz_GRQCLcBGAs/s1600/flower.gif") !important; margin: 0px 0px 12px 20px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 10px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">TOPPING</ul><ul style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; list-style-image: url("https://2.bp.blogspot.com/-qYL20yrfM98/XD-i-wOi9BI/AAAAAAAAE1g/KGVzUtgSmasnxohNLJW9jOwll-raz_GRQCLcBGAs/s1600/flower.gif") !important; margin: 0px 0px 12px 20px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 10px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><li style="box-sizing: border-box;">4 Tablespoons Soft Room Temperature Butter</li><li style="box-sizing: border-box;">7 1/2 Tablespoons Flour</li><li style="box-sizing: border-box;">1/4 Cup Brown Sugar</li><li style="box-sizing: border-box;">1/4 Cup Chopped Walnuts <br /></li><li style="box-sizing: border-box;">2 teaspoons cinnamon </li><li style="box-sizing: border-box;">Few pieces rhubarb</li></ul><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 10px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Heat oven to 350 F. Spray a 9x13 pan (full recipe) or 8x8 or 10-inch round pan (half recipe).</p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 10px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 10px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">CAKE</p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 10px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> With an electric mixer, cream butter and sugar on medium speed until light and fluffy. Add the egg and combine well. Add the buttermilk and combine well. Add the flour and baking soda, mix in just until combined.</p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 10px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">With a spatula, turn in rhubarb. Transfer to baking pan.</p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 10px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> </p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 10px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">TOPPING</p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 10px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> Mix the soft butter, flour, brown sugar and cinnamon until crumbled. Mix in Walnuts. Sprinkle across the top. Insert a few pieces of rhubarb across the top.</p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 10px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">BAKE Bake for 35-45 minutes until the cake begins to pull away from the pan’s edges and a knife inserted in the center comes out clean.</p><p style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 17px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 10px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">COOL Let cool until ready to serve. Keeps two to three days.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7905853606049327610.post-92135058934079690042022-06-07T05:06:00.000-07:002022-06-07T05:06:37.179-07:00<p><span class="_ pg-2_0" color="transparent" style="display: inline-block; position: relative; unicode-bidi: bidi-override; width: 4.752px; z-index: -1;"></span><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">Yeasted Waffles</span></p><p><span style="font-size: large;"><span style="font-size: small;">America's Test Kitchen</span><br /></span></p><p><span style="font-size: large;"></span></p><p><span style="font-size: large;"></span></p><p><span style="font-size: large;"></span></p><p><span style="font-size: large;"></span></p><p><span style="font-size: large;"><br /> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxVU5446oXtyMnkSQwnBBkEjd9oOT3vR9_1wR87TBM6hHwsSIDbjo6Dni4wSFUJyClf8AjKEqDA_JsuGPQgWJRNXJHv6viJ7qRpl962535Mf7l5EUUqz4uhQ46D4nvO6lpPxSkyRaE3E_3R2Pt7-t34BeDJgUioRTZAQCoscuW4STWJIvDzfyLc3wQA/s1124/WAFFLE5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1124" data-original-width="843" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxVU5446oXtyMnkSQwnBBkEjd9oOT3vR9_1wR87TBM6hHwsSIDbjo6Dni4wSFUJyClf8AjKEqDA_JsuGPQgWJRNXJHv6viJ7qRpl962535Mf7l5EUUqz4uhQ46D4nvO6lpPxSkyRaE3E_3R2Pt7-t34BeDJgUioRTZAQCoscuW4STWJIvDzfyLc3wQA/w480-h640/WAFFLE5.jpg" width="480" /></a></span></div><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: large;"> </span></p><h2 class="DetailPageSectionHeader__SectionHeader-sc-14b6n1q-0 lotozC recipe-detail_heading" style="-webkit-text-stroke-width: 0px; background-color: white; border-bottom: 0.1rem solid rgb(0, 0, 0); border-left-color: rgb(0, 0, 0); border-right-color: rgb(0, 0, 0); border-top-color: rgb(0, 0, 0); box-sizing: inherit; color: black; font: 400 1.8rem / 1.6 proximaNovaBold, sans-serif; letter-spacing: 1.6px; margin: 0px 0px 0.8rem; orphans: 2; padding: 0px 0px 0.2rem; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: uppercase; white-space: normal; widows: 2; word-spacing: 0px;">WHY THIS RECIPE WORKS</h2><div class="DetailPageHeaderWhy__DetailPageHeaderWhyBody-sc-y0tqut-1 exYNnx recipe-detail-header__why-body" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: inherit; color: black; font: 400 1.6rem / 2.5rem Merriweather, serif; letter-spacing: normal; orphans: 2; padding-top: 0.5rem; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div class="DetailPageHeaderWhy__DetailPageHeaderBodyText-sc-y0tqut-2 phDqj" id="why-this-works" style="box-sizing: inherit; font-weight: inherit; padding-right: 0.5rem;"><p style="box-sizing: inherit; font: 400 1.6rem / 1.6 Merriweather, serif; margin: 0px; padding: 0px;">A tiny bit of planning makes our raised waffle recipe easy to have ready in the morning. Mixing the ingredients and letting the batter stand overnight was convenient; refrigerating the batter helped control the growth of the yeast in our waffle recipe and produced waffles with superior flavor.</p></div></div><p><span style="font-size: large;"> <br />SERVES Seven 7-inch round or four 9-inch square waffles<br />TIME: 30 minutes, plus 12 hours rising<br /> <br /><br /><br /><br />GATHER YOUR INGREDIENTS<br />1 ¾ cups whole milk, or low-fat milk, or skim milk<br />8 tablespoons <br />unsalted butter, cut into 8 pieces<br />2 cups unbleached all purpose flour<br />1 tablespoon granulated sugar<br />1 teaspoon table salt<br />1 ½ teaspoons instant yeast<br />2 large eggs<br />1 teaspoon <br />vanilla extract<br /><br /><br />BEFORE YOU BEGIN<br />The batter must be made 12 to 24 hours in advance. We prefer the texture of the waffles made in a classic waffle iron, but a Belgian waffle iron will work, though it will make fewer waffles. The waffles are best served fresh from the iron but can be held in an oven until all of the batter is used. As you make the waffles, place them on a wire rack set above a baking sheet, cover them with a clean kitchen towel, and place the baking sheet in a 200-degree oven. When the final waffle is in the iron, remove the towel to allow the waffles to crisp for a few minutes. These waffles are quite rich; buttering them before eating is not compulsory and, to some, may even be superfluous.</span></p><p><span style="font-size: large;"><br />1<br />INSTRUCTIONS<br />Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Cool milk/butter mixture until warm to touch. Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth. In small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours.</span></p><p><span style="font-size: large;"><br />2<br />Following manufacturer’s instructions, heat waffle iron; remove waffle batter from refrigerator when waffle iron is hot (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate). Bake waffles according to manufacturer’s instructions (use about ½ cup for 7-inch round iron and about 1 cup for 9-inch square iron). Serve waffles immediately or hold in low temperature oven (see above note).</span></p><p><span style="font-size: large;"> </span></p><p><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9BRurRdXFMMoR5LguQrd40dGmm-VShfiRF2tBYOryCGxDklyjNFOsUdZdqj9ZGZlewOKeY04g9vE_rAZmKX4I9A5ki82pDihFzSxUmTdA9zJDq-gMB7_gi0T6yLf4AUVcHkNBw-goJk98uQVkG5R6P8cJQOjFffzKybzDxGCitmhU89UCzewfwPaLsQ/s1124/WAFFLE2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1124" data-original-width="843" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9BRurRdXFMMoR5LguQrd40dGmm-VShfiRF2tBYOryCGxDklyjNFOsUdZdqj9ZGZlewOKeY04g9vE_rAZmKX4I9A5ki82pDihFzSxUmTdA9zJDq-gMB7_gi0T6yLf4AUVcHkNBw-goJk98uQVkG5R6P8cJQOjFffzKybzDxGCitmhU89UCzewfwPaLsQ/w300-h400/WAFFLE2.jpg" width="300" /></a></span></div><span style="font-size: large;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcOiCgQ9MQTOzrLmwaEQR4OicvwfC8hlt76QFM98Ze_tqsHkSz_IEluPmZGLTonHRyBSQWLb5Smmw3OKcanCWHLETdatfNp1D6MD_YtXXN36oTvpgrFlaP_yPm4B4pfrzXHn0ZRCrjCwrFPOlsQL0R-Jr_EaoZ1mizMFdKpf_CmbsnWRn4a5xtVreXA/s1124/WAFFLE3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1124" data-original-width="843" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcOiCgQ9MQTOzrLmwaEQR4OicvwfC8hlt76QFM98Ze_tqsHkSz_IEluPmZGLTonHRyBSQWLb5Smmw3OKcanCWHLETdatfNp1D6MD_YtXXN36oTvpgrFlaP_yPm4B4pfrzXHn0ZRCrjCwrFPOlsQL0R-Jr_EaoZ1mizMFdKpf_CmbsnWRn4a5xtVreXA/w300-h400/WAFFLE3.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrW1aydaM9QyioVhsrw6ZADtKM2OhgFiQP1c1C0KcSyrQc20o3aB5-0WmUOVhSGwhskkbc4l0n6GeV0hv6gCnCrJ3Ff678J6NdRH8l-86mAVPLLPpJ35wSBzmLcswDnOyaQ90yApUgllTKJcFwHKHGTfga-4J5kgiw7iVQ6d-N_JRjqHQDOLokS46Ow/s1124/WAFFLE4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1124" data-original-width="843" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrW1aydaM9QyioVhsrw6ZADtKM2OhgFiQP1c1C0KcSyrQc20o3aB5-0WmUOVhSGwhskkbc4l0n6GeV0hv6gCnCrJ3Ff678J6NdRH8l-86mAVPLLPpJ35wSBzmLcswDnOyaQ90yApUgllTKJcFwHKHGTfga-4J5kgiw7iVQ6d-N_JRjqHQDOLokS46Ow/w300-h400/WAFFLE4.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSrovK-b1HjN_aFp_WXluaOhjxAYIDmA65y0PE3K1vHsmbDktyWrA_rYDRG9WMuzbJk5sRN01MClsYD3JrQIob-oki9CZAhHLEaM86YEUGDdqIQwNUyZDMk8HIKxihC3JFR0zz7qTYo6YGSQFPDU0Hx9ljAoPIF7m3_yaQL7roNeWN0J94bb_zAoboIg/s1124/WAFFLE5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1124" data-original-width="843" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSrovK-b1HjN_aFp_WXluaOhjxAYIDmA65y0PE3K1vHsmbDktyWrA_rYDRG9WMuzbJk5sRN01MClsYD3JrQIob-oki9CZAhHLEaM86YEUGDdqIQwNUyZDMk8HIKxihC3JFR0zz7qTYo6YGSQFPDU0Hx9ljAoPIF7m3_yaQL7roNeWN0J94bb_zAoboIg/w300-h400/WAFFLE5.jpg" width="300" /></a></div><br /> </span><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7905853606049327610.post-27788528938416227072022-06-01T14:49:00.002-07:002022-06-01T14:57:49.850-07:00<p></p><p></p><p></p><p><!--[if gte mso 9]><xml>
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</p><p class="MsoNormal"><span style="font-size: x-large;"><span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%; color: #363431; font-family: "Book Antiqua";"> Tuscan Shrimp and Beans</span></span></p><p class="MsoNormal"><span style="font-size: medium;"><span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%; color: #363431; font-family: "Book Antiqua";"> America's Test Kitchen<br /></span></span></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><span style="font-size: medium;"><span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%; color: #363431; font-family: "Book Antiqua";"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%; color: #363431; font-family: "Book Antiqua";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYNpURFzcwZl3Tfv4mDPZQFzOfp8rkhcZ9Yij-05ApAoxPLgKplHRcElOL_IyS_7FRAhYCB5zVkokjnwcVnIUV1fHNk-mgUqHBREQj7OO1B3wNnj5EbMC-htaZR9BPy7LnQib8NFxZZbD2Mq4C9TE-4kiK2QsiPhPyniTfpSoMj3qrS39XICfRtqLGw/s1124/shrimp%20and%20beans.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1124" data-original-width="843" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYNpURFzcwZl3Tfv4mDPZQFzOfp8rkhcZ9Yij-05ApAoxPLgKplHRcElOL_IyS_7FRAhYCB5zVkokjnwcVnIUV1fHNk-mgUqHBREQj7OO1B3wNnj5EbMC-htaZR9BPy7LnQib8NFxZZbD2Mq4C9TE-4kiK2QsiPhPyniTfpSoMj3qrS39XICfRtqLGw/w480-h640/shrimp%20and%20beans.jpg" width="480" /></a></span></span></div><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%; color: #363431; font-family: "Book Antiqua";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGEnCUcvk-2qOwQSkeQntUZMC6IlPtpHSuyvTMg_k07yMWjHYFv1VyrPc5JhrpW54RFnY3UcF5FXv_AXQq7UhLQ43IOA6OVUF_oJibXETbZ1mEPbyfRFl5VGZ7uwxYCdfTxEcawJEe-o1UkevHV_b8SO22QEgqnNsDGFXZmZF8ywbiJ64n8Ksbe5UlA/s2048/shrimp2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1622" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGEnCUcvk-2qOwQSkeQntUZMC6IlPtpHSuyvTMg_k07yMWjHYFv1VyrPc5JhrpW54RFnY3UcF5FXv_AXQq7UhLQ43IOA6OVUF_oJibXETbZ1mEPbyfRFl5VGZ7uwxYCdfTxEcawJEe-o1UkevHV_b8SO22QEgqnNsDGFXZmZF8ywbiJ64n8Ksbe5UlA/w316-h400/shrimp2.jpg" width="316" /></a></span></span></div><span style="font-size: medium;"><span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%; color: #363431; font-family: "Book Antiqua";"><br /></span></span><p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><span style="font-size: medium;"><span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%; color: #363431; font-family: "Book Antiqua";">Ingredients:</span></span></p><p class="MsoNormal"><span style="font-size: medium;"><span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%; color: #363431; font-family: "Book Antiqua";">2 tablespoons sugar</span><span style="color: #363431; font-family: "Book Antiqua";"><br style="-webkit-text-stroke-width: 0px; box-sizing: inherit; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;" />
<span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">Salt and pepper</span></span><br style="-webkit-text-stroke-width: 0px; box-sizing: inherit; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;" />
<span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">1 pound large shell-on shrimp (26 to 30 per
pound), peeled, deveined, and tails removed, shells reserved</span></span><br style="-webkit-text-stroke-width: 0px; box-sizing: inherit; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;" />
<span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">¼ cup extra-virgin olive oil</span></span><br style="-webkit-text-stroke-width: 0px; box-sizing: inherit; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;" />
<span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">1 onion, chopped fine</span></span><br style="-webkit-text-stroke-width: 0px; box-sizing: inherit; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;" />
<span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">4 garlic cloves, peeled, halved lengthwise, and
sliced thin</span></span><br style="-webkit-text-stroke-width: 0px; box-sizing: inherit; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;" />
<span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">2 anchovy fillets, rinsed, patted dry, and minced</span></span><br style="-webkit-text-stroke-width: 0px; box-sizing: inherit; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;" />
<span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">¼ teaspoon red pepper flakes</span></span><br style="-webkit-text-stroke-width: 0px; box-sizing: inherit; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;" />
<span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">2 (15-ounce) cans cannellini beans (1 can drained
and rinsed, 1 can left undrained)</span></span><br style="-webkit-text-stroke-width: 0px; box-sizing: inherit; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;" />
<span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">1 (14.5-ounce) can diced tomatoes, drained</span></span><br style="-webkit-text-stroke-width: 0px; box-sizing: inherit; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;" />
<span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">¼ cup shredded fresh basil</span></span><br style="-webkit-text-stroke-width: 0px; box-sizing: inherit; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;" />
<span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">½ teaspoon grated lemon zest plus 1 tablespoon
juice</span></span></span></span></p><span style="font-size: medium;">
</span><p class="MsoNormal"><br /></p><span style="font-size: medium;">
</span><p style="background: rgb(250, 249, 245) none repeat scroll 0% 0%; margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;"><span style="font-size: medium;"><b><span style="border: 1pt none windowtext; color: #363431; font-family: inherit; padding: 0in;">Instructions</span></b><span style="color: #363431; font-family: "Book Antiqua";"></span></span></p><span style="font-size: medium;">
</span><p style="-webkit-text-stroke-width: 0px; background: rgb(250, 249, 245) none repeat scroll 0% 0%; box-sizing: inherit; font-variant-caps: normal; font-variant-ligatures: normal; margin-bottom: .25in; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0.25in; orphans: 2; outline: currentcolor none 0px; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; vertical-align: baseline; widows: 2; word-spacing: 0px;"><span style="font-size: medium;"><span style="color: #363431; font-family: "Book Antiqua";">1. Dissolve sugar and 1 tablespoon
salt in 1 quart cold water in large container. Submerge shrimp in brine, cover,
and refrigerate for 15 minutes. Remove shrimp from brine and pat dry with paper
towels.</span></span></p><span style="font-size: medium;">
</span><p class="MsoNormal"><span style="font-size: medium;"><span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%; color: #363431; font-family: "Book Antiqua";">2. Heat 1 tablespoon oil in 12-inch skillet
over medium heat until shimmering. Add shrimp shells and cook, stirring
frequently, until they begin to turn spotty brown and skillet starts to brown,
5 to 6 minutes.</span></span></p><span style="font-size: medium;">
</span><p class="MsoNormal"><br /></p><span style="font-size: medium;">
</span><p class="MsoNormal"><span style="font-size: medium;"><span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%; color: #363431; font-family: "Book Antiqua";">3. Remove skillet from heat and carefully add
1 cup water. When bubbling subsides, return skillet to medium heat and simmer
gently, stirring occasionally, for 5 minutes.</span></span></p><span style="font-size: medium;">
</span><p class="MsoNormal"><span style="font-size: medium;"><span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%; color: #363431; font-family: "Book Antiqua";">4. Strain mixture through colander set over
large bowl. Discard shells and reserve liquid (you should have about 1/4 cup).
Wipe skillet clean with paper towels.</span></span></p><span style="font-size: medium;">
</span><p class="MsoNormal"><br /></p><span style="font-size: medium;">
</span><p class="MsoNormal"><span style="font-size: medium;"><span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%; color: #363431; font-family: "Book Antiqua";">5. Heat 2 tablespoons oil, onion, garlic,
anchovies, pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon pepper in
now-empty skillet over medium-low heat. Cook, stirring occasionally, until
onion is softened, about 5 minutes.</span></span></p><span style="font-size: medium;">
</span><p class="MsoNormal"><br /></p><span style="font-size: medium;">
</span><p class="MsoNormal"><span style="font-size: medium;"><span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%; color: #363431; font-family: "Book Antiqua";">6. Add 1 can drained beans, 1 can beans and
their liquid, tomatoes, and shrimp stock and bring to simmer. Simmer, stirring
occasionally, for 15 minutes.</span></span></p><span style="font-size: medium;">
</span><p class="MsoNormal"><br /></p><span style="font-size: medium;">
</span><p class="MsoNormal"><span style="font-size: medium;"><span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%; color: #363431; font-family: "Book Antiqua";">7. Reduce heat to low, add shrimp, cover, and
cook, stirring once during cooking, until shrimp are just opaque, 5 to 7
minutes.</span></span></p><span style="font-size: medium;">
</span><p class="MsoNormal"><br /></p><span style="font-size: medium;">
</span><p class="MsoNormal"><span style="font-size: medium;"><span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%; color: #363431; font-family: "Book Antiqua";">8. Remove skillet from heat and stir in basil
and lemon zest and juice. Season with salt and pepper to taste.</span></span></p><span style="font-size: medium;">
</span><p class="MsoNormal"><br /></p><span style="font-size: medium;">
</span><p class="MsoNormal"><span style="font-size: medium;"><span style="background: rgb(250, 249, 245) none repeat scroll 0% 0%; color: #363431; font-family: "Book Antiqua";">9. Transfer to serving dish, drizzle with
remaining 1 tablespoon oil, and serve.</span></span></p>
<p> </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7905853606049327610.post-60879804851154646442021-12-04T04:13:00.001-08:002021-12-04T04:21:46.002-08:00<p><!--[if gte mso 9]><xml>
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</p><p class="MsoNormal"><span class="ulinebig2"><u><span style="background: white none repeat scroll 0% 0%; color: #606060; font-family: Verdana; font-size: 11pt;"></span></u></span></p><div class="separator" style="clear: both; text-align: center;"><u><a href="https://1.bp.blogspot.com/-R-hOht9Xy9U/YatX76fmZeI/AAAAAAAAGYc/SbBwXH_W_3Ilz-CqQ03Nn-nkSjkqCxAMQCNcBGAsYHQ/s2048/crust.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="455" src="https://1.bp.blogspot.com/-R-hOht9Xy9U/YatX76fmZeI/AAAAAAAAGYc/SbBwXH_W_3Ilz-CqQ03Nn-nkSjkqCxAMQCNcBGAsYHQ/w341-h455/crust.jpg" width="341" /></a></u></div><u><br /><span style="text-decoration: none;"><br /></span></u><p></p>
<p class="MsoNormal"><span style="font-size: large;"><b><span class="ulinebig2"><u><span style="background: white none repeat scroll 0% 0%; color: #606060; font-family: Verdana;"> Pizza Crust ( to make in bread machine)<br /></span></u></span></b></span></p><p class="MsoNormal"><span class="ulinebig2"><u><span style="background: white none repeat scroll 0% 0%; color: #606060; font-family: Verdana; font-size: 11pt;"><br /></span></u></span></p>
<p class="MsoNormal"><span style="background: white none repeat scroll 0% 0%; color: #606060; font-family: Verdana; font-size: 11pt;"> </span></p>
<p class="MsoNormal"><b><span style="font-size: large;"><span style="background: white none repeat scroll 0% 0%; color: #606060; font-family: Verdana;">1 Tablespoon sugar</span></span></b></p><b><span style="font-size: large;">
</span></b><p class="MsoNormal"><b><span style="font-size: large;"><span style="background: white none repeat scroll 0% 0%; color: #606060; font-family: Verdana;">½ teaspoon salt</span></span></b></p><b><span style="font-size: large;">
</span></b><p class="MsoNormal"><b><span style="font-size: large;"><span style="background: white none repeat scroll 0% 0%; color: #606060; font-family: Verdana;">¼ cup non fat dry milk powder</span></span></b></p><b><span style="font-size: large;">
</span></b><p class="MsoNormal"><b><span style="font-size: large;"><span style="background: white none repeat scroll 0% 0%; color: #606060; font-family: Verdana;">4 cups all-purpose flour</span></span></b></p><b><span style="font-size: large;">
</span></b><p class="MsoNormal"><b><span style="font-size: large;"><span style="background: white none repeat scroll 0% 0%; color: #606060; font-family: Verdana;">2 Tablespoons vegetable oil</span></span></b></p><b><span style="font-size: large;">
</span></b><p class="MsoNormal"><b><span style="font-size: large;"><span style="background: white none repeat scroll 0% 0%; color: #606060; font-family: Verdana;">1 1/3 cup warm water (105 degrees F )</span></span></b></p><b><span style="font-size: large;">
</span></b><p class="MsoNormal"><b><span style="font-size: large;"><span style="background: white none repeat scroll 0% 0%; color: #606060; font-family: Verdana;">1 package (.25 ounce size) dry active yeast</span></span></b></p><span style="font-size: large;"><b>
</b></span><p class="MsoNormal"><span style="font-size: large;"><b><span style="background: white none repeat scroll 0% 0%; color: #606060; font-family: Verdana;"> </span></b></span></p><p><span style="font-size: large;"><b></b></span><span style="font-size: large;"><b><span style="background: white none repeat scroll 0% 0%; font-family: Verdana;">In a mixing bowl, mix sugar, salt, non fat dry milk powder and
all-purpose flour. Mix well and set aside.</span></b></span></p><p><span style="font-size: large;"><b><span style="background: white none repeat scroll 0% 0%; font-family: Verdana;">Place two Tablespoons of vegetable oil on the bottom of the machine.</span></b></span><span style="font-size: large;"><b><span style="background: white none repeat scroll 0% 0%; font-family: Verdana;"> </span></b></span></p><p><span style="font-size: large;"><b><span style="background: white none repeat scroll 0% 0%; font-family: Verdana;">Pour warm water into the machine on top of the vegetable oil.</span></b></span><span style="font-size: large;"><b><span style="background: white none repeat scroll 0% 0%; font-family: Verdana;"> </span></b></span></p><p><span style="font-size: large;"><b><span style="background: white none repeat scroll 0% 0%; font-family: Verdana;">Dump all ingredients from the mixing bowl on top of the water/oil.</span></b></span><span style="font-size: large;"><b><span style="background: white none repeat scroll 0% 0%; font-family: Verdana;"> </span></b></span></p><p><span style="font-size: large;"><b><span style="background: white none repeat scroll 0% 0%; font-family: Verdana;">Make a small well on top of the flour mixture and pour the package
of dry active yeast.</span></b></span></p><p><span style="font-size: large;"><b><span style="background: white none repeat scroll 0% 0%; font-family: Verdana;"> </span></b></span><span style="background: white none repeat scroll 0% 0%; font-family: Verdana; font-size: 11pt;"><span style="font-size: large;"><b>Press the dough making button and let the machine do all the work.
Dough will be ready when then machine finishes .</b></span><br /></span></p>
<p> </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7905853606049327610.post-1791126515393842482020-10-09T04:54:00.005-07:002020-10-09T05:09:41.898-07:00THE WORLDS BEST WHOOPIE PIE RECIPE<p><b><a href="https://sites.google.com/site/sheilahsprintablerecipes2/whoopie-pies">PRINT HERE</a></b><br /> </p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hWSJVQX2MyE/X4BPZxtnDHI/AAAAAAAAGQY/SDkXmOJpdPwcYx2osLo1Zp6zanncjARRQCLcBGAsYHQ/s1440/whoopie%2Bpies.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1072" height="887" src="https://1.bp.blogspot.com/-hWSJVQX2MyE/X4BPZxtnDHI/AAAAAAAAGQY/SDkXmOJpdPwcYx2osLo1Zp6zanncjARRQCLcBGAsYHQ/w616-h887/whoopie%2Bpies.jpg" width="616" /></a></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7905853606049327610.post-17222300787313137942020-04-03T03:32:00.001-07:002020-04-08T05:02:56.027-07:00Blueberry Buttermilk Coffee Cake<br />
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<a href="https://1.bp.blogspot.com/-NKXGDeJrOUs/Xo29K3-HzlI/AAAAAAAAGMY/bW19N9rKRzIPCkR2WWjA6SWt5M9DBs68QCLcBGAsYHQ/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://1.bp.blogspot.com/-NKXGDeJrOUs/Xo29K3-HzlI/AAAAAAAAGMY/bW19N9rKRzIPCkR2WWjA6SWt5M9DBs68QCLcBGAsYHQ/s640/013.JPG" width="640" /></a></div>
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<span style="font-size: large;"><br /></span>
<span style="font-size: medium;">Makes a 9x13</span><br />
<span style="font-size: medium;"><br /></span>
( Recipe can be cut in half and baked in a 8x8 or a 10-inch round pan)<br />
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<span style="font-size: large;">Cake:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1/2 Cup ( 1 Stick) salted butter, room temperature</span><br />
<span style="font-size: large;">1 1/2 Cups Brown Sugar</span><br />
<span style="font-size: large;">1 Large Egg</span><br />
<span style="font-size: large;">1 Teaspoon Vanilla</span><br />
<span style="font-size: large;">1 Cup Low Fat Buttermilk</span><br />
<span style="font-size: large;">2 Cups Flour</span><br />
<span style="font-size: large;">1 Teaspoon Baking Soda</span><br />
<span style="font-size: large;">3 Cups Blueberries</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Topping:</span><br />
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<span style="font-size: large;">1/4 Cup Sugar</span><br />
<span style="font-size: large;">2 Teaspoons Cinnamon</span><br />
<span style="font-size: large;"><br /></span>
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<span style="font-size: large;">Directions:</span><br />
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<span style="font-size: large;">Heat oven to 350 degrees</span><br />
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<span style="font-size: large;">Spray a 9x13 Pan </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">With electric mixer, cream butter and sugar on med. until light and fluffy. Add the egg and combine well. Add the buttermilk and combine well. Add the flour and baking soda, mix in just until combined</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Gently turn in blueberries. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Topping: Mix the sugar and cinnamon together in a small bowl. Sprinkle across the top. Sprinkle a few blueberries around the top.</span><br />
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<span style="font-size: large;">Bake for 30-35 minutes until the cake begins to pull away from the pan's edges and a knife inserted in the center comes out clean.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Cool before serving.</span><br />
<span style="font-size: large;"><a href="https://sites.google.com/site/sheilahsprintablerecipes2/blueberry-bake">Print Here</a></span><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7905853606049327610.post-55093516806932527902017-11-08T13:12:00.003-08:002017-11-08T13:14:33.714-08:00Impossible Pumpkin Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-Gh_nfl_L41Q/WgNyNccPV0I/AAAAAAAAGH4/t79asxWeEREMcLJg9d7FBcPgI8aC-_1kACLcBGAs/s1600/013.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1060" height="520" src="https://3.bp.blogspot.com/-Gh_nfl_L41Q/WgNyNccPV0I/AAAAAAAAGH4/t79asxWeEREMcLJg9d7FBcPgI8aC-_1kACLcBGAs/s320/013.JPG" width="411" /></a></div>
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This is a quick and easy pie recipe from an old book I found call " Mr. Food Cooks Like Mama"<br />
The best part of this recipe is that you don't have to make a crust. It makes it's own crust while baking!<br />
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<br />
Ingredients:<br />
<br />
1 Can ( 16 Ounces) Pumpkin<br />
1 Can ( 12 Ounces) Evaporated Milk<br />
2 Tablespoons Butter, Softened<br />
2 Eggs<br />
3/4 Cup Sugar<br />
1/2 Cup Biscuit Baking Mix<br />
1 1/2 Teaspoon Pumpkin Pie Spice<br />
2 Teaspoons Vanilla Extract<br />
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Directions:<br />
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Preheat oven to 350 degrees. Place all ingredients in a blender and blend on high for one minute or place all ingredients in a large bowl and beat by hand 2 minutes with a hand beater. Pour mixture into a greased 9 or 10 inch pie plate. Bake for 50-60 minutes or until knife inserted in center comes out clean. Cool before serving.<br />
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<b><a href="https://sites.google.com/site/sheilahsprintablerecipes2/impossible-pumpking-pie">Print Here</a></b>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7905853606049327610.post-33721944100575249692016-09-15T06:11:00.003-07:002016-09-18T04:43:11.064-07:00Buttermilk Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-zw9gZW4P-jM/V9qd5isSRGI/AAAAAAAAGHA/xraEtNvIkQUSX5-DYJji-uXps7V-ULu_QCLcB/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="622" src="https://3.bp.blogspot.com/-zw9gZW4P-jM/V9qd5isSRGI/AAAAAAAAGHA/xraEtNvIkQUSX5-DYJji-uXps7V-ULu_QCLcB/s640/006.JPG" width="840" /></a></div>
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<span style="font-size: large;">Fabulous, foolproof and decadent. These are just a few words that describe this pie. It's a southern, slightly sweet, custard like decadent pie and it's super easy to make. You're going to love seeing peoples reaction when you bring this to a party. As soon as they hear the word buttermilk you'll see scrunched up faces and eye rolls, but trust me, they'll be asking you for the recipe after the first bite!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I found this recipe on Tasty.com , it was submitted by BakeYourDay</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Ingredients:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">4 Tablespoons All-Purpose Flour</span><br />
<span style="font-size: large;">1 3/4 Cup Sugar</span><br />
<span style="font-size: large;">1/2 Teaspoon Salt</span><br />
<span style="font-size: large;">1/3 Cup Melted Butter</span><br />
<span style="font-size: large;">3 Whole Eggs Beaten</span><br />
<span style="font-size: large;">1 Cup Buttermilk</span><br />
<span style="font-size: large;">1 Teaspoon Vanilla</span><br />
<span style="font-size: large;">1 Whole Pie Shell, Unbaked</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preparation:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Combine flour, sugar and salt in a mixing bowl.</span><br />
<span style="font-size: large;">To that mixing bowl, add melted butter and beaten eggs and stir with a whisk until well blended.</span><br />
<span style="font-size: large;">Stir in buttermilk and vanilla, mix well. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Pour into the pie shell, bake for 55-60 minutes at 350 degree until filling is set and the top is golden brown. </span><br />
<span style="font-size: large;"><br /></span>
<span style="color: red; font-size: large;"><a href="https://sites.google.com/site/sheilahsprintablerecipes2/buttermilk-pie">Print Here</a></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7905853606049327610.post-58474330909485055772016-09-08T15:11:00.002-07:002016-09-12T04:03:58.730-07:00Easy Chicken Quesadilla Pie<br />
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<span style="font-size: large;">I haven't blogged for a while and I have a few good recipes that I will be putting up this month. this is the first one. I found it in a recipe book called " The best Simple Recipes" by America's Test Kitchen. It's pretty easy and if you're in a hurry you can use rotisserie chicken instead of your own. I baked a couple of chicken breasts and used them because I hate rotisserie chicken. My sister Sandy has a special name for rotisserie chicken and I just can't get that out of my head, so thanks Sandy for forever ruining rotisserie chicken for me. </span><br />
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<span style="font-size: large;">A few changes that I made ....</span><br />
<span style="font-size: large;">1. </span><span style="font-size: large;">I added corn to the recipe. </span><br />
<span style="font-size: large;">2. I used parsley instead of cilantro, (just a personal preference.)</span><br />
<span style="font-size: large;">3. I made a salsa side dressing that goes great with the pie. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Notes: The key to this pie is the buttering of the pie plate before you put the tortilla in and the vegetable spray which goes on top of the tortilla before you add the ingredients. It makes the tortilla come out nice and crunchy. </span><br />
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<a href="https://3.bp.blogspot.com/-54w1Qd9FEQg/V9HeKxSDExI/AAAAAAAAGGk/qHUZpsB9R0Mdi5_8iGsybJUQ_FdidPvZgCLcB/s1600/031.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="422" src="https://3.bp.blogspot.com/-54w1Qd9FEQg/V9HeKxSDExI/AAAAAAAAGGk/qHUZpsB9R0Mdi5_8iGsybJUQ_FdidPvZgCLcB/s840/031.JPG" width="840" /></a><b><br /></b>
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<span style="font-size: large;"><b>Ingredients For Pie</b></span><br />
<span style="font-size: large;"><b><br /></b></span></div>
<div style="background-color: white; color: #444444; font-family: Arial,Verdana,sans-serif; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; line-height: 21.3333px; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: large;">1 (10 inch) flour tortilla</span></div>
<div style="background-color: white; color: #444444; font-family: Arial,Verdana,sans-serif; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; line-height: 21.3333px; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: large;">3 Cups Cook, shredded chicken cut into bite-sized pieces</span></div>
<div style="background-color: white; color: #444444; font-family: Arial,Verdana,sans-serif; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; line-height: 21.3333px; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: large;">1/2 Cup Cilantro... (Optional) I used about 1/4 cup chopped parsley.</span></div>
<div style="background-color: white; color: #444444; font-family: Arial,Verdana,sans-serif; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; line-height: 21.3333px; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: large;">1/3 Cup drained jarred jalapenos chopped</span></div>
<div style="background-color: white; color: #444444; font-family: Arial,Verdana,sans-serif; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; line-height: 21.3333px; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: large;">1/2 Cup Cooked, Drained Corn (Optional)</span></div>
<div style="background-color: white; color: #444444; font-family: Arial,Verdana,sans-serif; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; line-height: 21.3333px; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: large;">2 Cups Cheese</span></div>
<div style="background-color: white; color: #444444; font-family: Arial,Verdana,sans-serif; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; line-height: 21.3333px; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: large;">Salt and Pepper</span></div>
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<span style="font-size: large;">2 Large Eggs</span></div>
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<span style="font-size: large;">1 Cup Whole Milk</span></div>
<div style="background-color: white; color: #444444; font-family: Arial,Verdana,sans-serif; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; line-height: 21.3333px; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: large;">1 Cup All Purpose Flour</span></div>
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<span style="font-size: large;">1 Teaspoon Baking Powder</span></div>
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<span style="font-size: large;"><b>Ingredients for Dressing: </b></span></div>
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<span style="font-size: large;"><span class="Apple-converted-space"> </span>1/3 Cup Sour Cream, 1/3 Cup Salsa, 1/8 Cup Mayonnaise. </span></div>
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<span style="font-size: large;"><b>Instructions:</b></span></div>
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<span style="font-size: large;">1. Whisk the dressing ingredients until smooth and store in refrigerator until pie is ready. </span></div>
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<span style="font-size: large;">2. Adjust oven rack to middle position and heat oven to 450 degrees. Grease a 9-inch pie plate with butter. Press tortilla into prepared buttered pie plate. Spray tortilla with vegetable oil spray. Toss Chicken, cilantro, jalapenos, corn, 1 cup cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in bowl until combined. Spread filling over tortilla.</span></div>
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<span style="font-size: large;">3. In a separate bowl, whisk eggs, milk, flour , baking powder and 1/2 teaspoon salt in bowl until smooth. Slowly pour over filling, then sprinkle with remaining cheese. Bake until surface is golden brown, about 20 minutes. Let cool 5 minutes. Cute into wedges and serve with dressing on the side</span>.</div>
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<a href="https://sites.google.com/site/sheilahsprintablerecipes2/easy-chicken-quesadilla-pie">PRINT HERE </a><br />
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<a href="https://3.bp.blogspot.com/-ul7e2FSy-zE/V9HitrXm52I/AAAAAAAAGGw/1GnaUoXHpVUYOYzq08KakyLArYBaq5VSwCLcB/s1600/026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://3.bp.blogspot.com/-ul7e2FSy-zE/V9HitrXm52I/AAAAAAAAGGw/1GnaUoXHpVUYOYzq08KakyLArYBaq5VSwCLcB/s840/026.JPG" width="840" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7905853606049327610.post-46734774117248029442016-03-04T04:27:00.001-08:002016-09-03T04:27:50.207-07:00Roast Beef Panini<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large; margin-left: 1em; margin-right: 1em;"><img height="624" src="https://1.bp.blogspot.com/-ec8HbfRLky0/Vti_wV3Y2vI/AAAAAAAAGGE/HrCn7Err9Yc/s640/027.JPG" width="840" /></span></div>
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<span style="font-size: large;">I think I'm in love with Gouda Cheese. Not the smoked Gouda but the regular Gouda. I'm not sure why it took me so long to discover it, but now that I have, I can't get enough. I love the way it melts... Oooie Gooey Delight-fullness. It's good on crackers, it's good in grilled cheese sandwiches and it's good with roast beef, so thanks Gouda for inspiring me to make this yummy Roast Beef Panini!</span>
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<a href="https://1.bp.blogspot.com/-3LCI6onghks/Vti5TkP0I_I/AAAAAAAAGFA/aIFS7xcgLng/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="704" src="https://1.bp.blogspot.com/-3LCI6onghks/Vti5TkP0I_I/AAAAAAAAGFA/aIFS7xcgLng/s640/002.JPG" width="840" /></a></div>
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<span style="font-size: large;">1.Spread 1/2 of the Mayonnaise Mixture on One Slice and 2 Tablespoons Apple Jelly on the other Slice.</span><br />
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<a href="https://3.bp.blogspot.com/-NtDSUG9LB5o/Vti5TmPwyrI/AAAAAAAAGFE/KZbNJTsJ_Ag/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="622" src="https://3.bp.blogspot.com/-NtDSUG9LB5o/Vti5TmPwyrI/AAAAAAAAGFE/KZbNJTsJ_Ag/s640/003.JPG" width="840" /></a></div>
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<span style="font-size: large;">2. Top with 1/4 cup Shredded Cheese.</span><br />
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<a href="https://2.bp.blogspot.com/-jjGUs-fCxhI/Vti5TllnlCI/AAAAAAAAGFI/g4JllYllBXg/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="705" src="https://2.bp.blogspot.com/-jjGUs-fCxhI/Vti5TllnlCI/AAAAAAAAGFI/g4JllYllBXg/s640/004.JPG" width="840" /></a></div>
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<span style="font-size: large;">3. Arrange 1/4 Cup Arugula Evenly.</span><br />
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<a href="https://1.bp.blogspot.com/-JKO60bWA11U/Vti5V4JQuRI/AAAAAAAAGFM/SFxxS3_HTu0/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="705" src="https://1.bp.blogspot.com/-JKO60bWA11U/Vti5V4JQuRI/AAAAAAAAGFM/SFxxS3_HTu0/s640/005.JPG" width="840" /></a></div>
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<span style="font-size: large;">4. 1/4 Lb Roast Beef.</span><br />
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<a href="https://3.bp.blogspot.com/-0FbQBgn-qGA/Vti5WTWhrtI/AAAAAAAAGFQ/KpHtDsVHcAQ/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="705" src="https://3.bp.blogspot.com/-0FbQBgn-qGA/Vti5WTWhrtI/AAAAAAAAGFQ/KpHtDsVHcAQ/s640/006.JPG" width="840" /></a></div>
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<span style="font-size: large;">5. Arrange Two Tablespoons of the Caramelized Onions Evenly.</span><br />
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<a href="https://1.bp.blogspot.com/-0ki-G_EiL5s/Vti5WSiXKnI/AAAAAAAAGFU/BNSsBThXz8c/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="705" src="https://1.bp.blogspot.com/-0ki-G_EiL5s/Vti5WSiXKnI/AAAAAAAAGFU/BNSsBThXz8c/s640/007.JPG" width="840" /></a></div>
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<span style="font-size: large; text-align: start;">6. Top With Another 1/4 Cup Shredded Cheese.</span></div>
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<a href="https://3.bp.blogspot.com/-5EPQrqA5fB0/Vti5a4qhhMI/AAAAAAAAGFo/ALolMExqunI/s1600/018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="705" src="https://3.bp.blogspot.com/-5EPQrqA5fB0/Vti5a4qhhMI/AAAAAAAAGFo/ALolMExqunI/s640/018.JPG" width="840" /></a></div>
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<span style="font-size: large; text-align: start;">7. Carefully Put Two Slices Together and Spread Top and Bottom with Butter. ( I like to Softened the Butter in the Microwave for about 12 Seconds and Brush it on the Bread.)</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large; text-align: start;">8. Grille Until Golden Brown.</span></td></tr>
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<span style="font-size: large;"><br /><br /><br />Ingredients:</span><br />
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<span style="font-size: large;">For Two Panini's</span><br />
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<span style="font-size: large;">4 Slices Wheat Bread (Or Any Good Quality Bread from Bakery)</span><br />
<span style="font-size: large;">1/2 Lb Deli Sliced Roast Beef</span><br />
<span style="font-size: large;">4 Tablespoons Caramelized Onions</span><br />
<span style="font-size: large;">2 Tablespoon Mayonnaise</span><br />
<span style="font-size: large;">4 Teaspoon Dijon Mustard</span><br />
<span style="font-size: large;">1/2 Cup Arugula</span><br />
<span style="font-size: large;">1 Cup Shredded Gouda Cheese</span><br />
<span style="font-size: large;">4 Tablespoon Apple Jelly or Hot Pepper Jelly</span><br />
<span style="font-size: large;">4 Tablespoons Softened Butter </span><br />
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<span style="font-size: large;">Directions:</span><br />
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<span style="font-size: large;">Mix Mayo and Dijon Mustard, Set aside.</span><br />
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<span style="font-size: large;">For Each Panini, </span><span style="font-size: large;">in this Order....</span><br />
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<span style="font-size: large;">1.Spread 1/2 of the Mayonnaise Mixture on One Slice and 2 Tablespoons Apple Jelly on the Other Half.</span><br />
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<span style="font-size: large;">2. Top with 1/4 cup Shredded Cheese.</span><br />
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<span style="font-size: large;">3. Arrange 1/4 Cup Arugula Evenly.</span><br />
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<span style="font-size: large;">4. 1/4 Lb Roast Beef.</span><br />
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<span style="font-size: large;">5. Arrange Two Tablespoons of the Caramelized Onions Evenly.</span><br />
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<span style="font-size: large;">6. Top with another 1/4 Cup Shredded Cheese.</span><br />
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<span style="font-size: large;">7. </span><span style="font-size: large;"> Carefully Put Two Slices Together and Spread top and Bottom with Butter.</span><br />
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<span style="font-size: large;">8 .Carefully place</span><span style="font-size: large;"> in your hot panini press or grill pan and cook until golden on each side. Cook slow and low and check often to make sure it doesn't burn. You want the cheese to be slowly melted.</span><br />
<span style="font-size: large;">And with the left over arugula, why not make a nice salad. Arugula, cranberries, apples and walnuts!</span><br />
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<span style="font-size: large;">This Recipe is Adapted from <i><b>365 Days of Recipes and More</b></i></span><br />
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<span style="font-size: large;"><a href="https://sites.google.com/site/sheilahsprintablerecipes2/roast-beef-panini">Print Here</a></span><br />
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<span style="font-size: large;">An arugula , cranberry, apple, walnut salad makes a nice side dish! </span></td></tr>
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7905853606049327610.post-1330023474810200712016-02-04T09:15:00.003-08:002016-02-04T09:32:10.974-08:00Raspberry Buttermilk Muffins<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-large;">I love raspberries, I love picking raspberries, I love eating raspberries and I especially love raspberry muffins! This recipe is so quick and easy and the outcome is fantastic. Crunchy on the top with a middle that's moist and a burst of raspberry in every bite. </span></div>
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<a href="https://1.bp.blogspot.com/-lp7RcNRneVE/VrOEa8t2DeI/AAAAAAAAGEc/zYCEVuj8JG8/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="840" src="https://1.bp.blogspot.com/-lp7RcNRneVE/VrOEa8t2DeI/AAAAAAAAGEc/zYCEVuj8JG8/s640/010.JPG" width="622" /></a></div>
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<span style="font-size: large;">Total Time 30 Minutes</span><br />
<span style="font-size: large;">(10 minutes prep and 20 minutes cook)</span><br />
<span style="font-size: large;">Makes 12 Muffins</span><br />
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<span style="font-size: large;">Ingredients:</span><br />
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<span style="font-size: large;">2 Cups All Purpose Flour</span><br />
<span style="font-size: large;">1/2 Cup Sugar</span><br />
<span style="font-size: large;">2 Teaspoons Baking Powder</span><br />
<span style="font-size: large;">1 Teaspoon Salt</span><br />
<span style="font-size: large;">6 Tablespoons Butter</span><br />
<span style="font-size: large;">1 Egg, Beaten</span><br />
<span style="font-size: large;">1 Cup Buttermilk</span><br />
<span style="font-size: large;">1 Cup Fresh or Frozen Raspberry ( I didn't bother to thaw)</span><br />
<span style="font-size: large;">Granulated Crystal Sugar to Sprinkle on the Tops</span><br />
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<span style="font-size: large;">Combine flour, sugar, baking powder and salt.</span><br />
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<span style="font-size: large;">Cut in butter until mixtures resembles coarse crumbs.</span><br />
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<span style="font-size: large;">Add egg and buttermilk, mix just until dry ingredients are moistened. ( Make sure to use buttermilk, it makes them extra special). </span><br />
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<span style="font-size: large;">Fold in berries.</span><br />
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<span style="font-size: large;">Fill in greased or paper-lined muffins cups 2/3 full, Sprinkle each muffin with the Granulated Crystal Sugar before popping in the oven.</span><br />
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<span style="font-size: large;">Bake at 400 degrees for 20 minutes or until inserted knife comes out dry.</span><br />
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<b><a href="https://sites.google.com/site/sheilahsprintablerecipes2/raspberry-buttermilk-muffins"><span style="font-size: large;">Print Here</span></a></b><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Recipe from Food.com</span><br />
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<a href="https://4.bp.blogspot.com/-vFTgdP5KtMk/VrOKvuNwJTI/AAAAAAAAGEs/nBDMJV_KcSs/s1600/raspberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-vFTgdP5KtMk/VrOKvuNwJTI/AAAAAAAAGEs/nBDMJV_KcSs/s320/raspberries.jpg" width="320" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7905853606049327610.post-39651388176447187652015-06-02T04:41:00.003-07:002015-06-02T11:01:16.733-07:00S’mores Rice Krispies Treats Pinwheels<div class="ERSInstructionsHeader ERSHeading" style="background-color: white; clear: both; color: #666666; font-family: Verdana,Arial,Geneva,sans-serif; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; line-height: normal; margin: 1em 0px; padding: 0px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
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<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-IB96zAZy2fI/VW2U0TrHFZI/AAAAAAAAGC0/CCJ5HJy-8Wc/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="622" src="http://4.bp.blogspot.com/-IB96zAZy2fI/VW2U0TrHFZI/AAAAAAAAGC0/CCJ5HJy-8Wc/s640/004.JPG" width="840" /></a></span></div>
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<span id="goog_1420728349"></span><span id="goog_1420728350"></span><br />
I made these delicious rice krispie treats this past weekend and let me tell you, they didn't last long on the plate. Within seconds everyone in the room had one in their hand. It was pretty funny hearing people say " hey, where did you get that? Are there any left?" . They're pretty easy to make and well worth it just to see people enjoying them! Thanks Momontimeout!<br />
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<span style="font-size: large;">Thank you to <a href="http://www.momontimeout.com/2014/07/smores-rice-krispies-treats-pinwheels/">" Momontimeout" </a> For this Amazing Recipe!!!</span></div>
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<span style="font-size: large;">Serves:<span class="Apple-converted-space"> </span><span itemprop="recipeYield" style="line-height: inherit; margin: 0px; padding: 0px;">15 servings</span></span></div>
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<span style="font-size: large;">Ingredients</span></div>
<ul style="line-height: inherit; margin: 0px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="background: transparent none repeat scroll 0px 0px; line-height: inherit; list-style: inside none disc; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-size: large;">10 oz miniature marshmallows</span></li>
<li class="ingredient" itemprop="ingredients" style="background: transparent none repeat scroll 0px 0px; line-height: inherit; list-style: inside none disc; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-size: large;">¼ cup<span class="Apple-converted-space"> </span>butter (<span class="Apple-converted-space"></span>plus more for greasing)</span></li>
<li class="ingredient" itemprop="ingredients" style="background: transparent none repeat scroll 0px 0px; line-height: inherit; list-style: inside none disc; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-size: large;">5 cup Rice Krispies cereal</span></li>
<li class="ingredient" itemprop="ingredients" style="background: transparent none repeat scroll 0px 0px; line-height: inherit; list-style: inside none disc; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-size: large;">¾ cup graham cracker crumbs</span></li>
<li class="ingredient" itemprop="ingredients" style="background: transparent none repeat scroll 0px 0px; line-height: inherit; list-style: inside none disc; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-size: large;">7 oz jar marshmallow creme</span></li>
<li class="ingredient" itemprop="ingredients" style="background: transparent none repeat scroll 0px 0px; line-height: inherit; list-style: inside none disc; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-size: large;">6 Hershey's chocolate bars</span></li>
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<span style="font-size: large;">Instructions</span></div>
<ol style="background-color: white; color: #666666; font-family: Verdana,Arial,Geneva,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; padding: 0px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<li class="instruction" itemprop="recipeInstructions" style="background: transparent none repeat scroll 0px 0px; line-height: inherit; list-style: outside none decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="font-size: large;">Preheat oven to 200 degrees.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background: transparent none repeat scroll 0px 0px; line-height: inherit; list-style: outside none decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="font-size: large;">Line a 10x15 jellyroll pan with waxed paper. Butter the waxed paper and set aside.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background: transparent none repeat scroll 0px 0px; line-height: inherit; list-style: outside none decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="font-size: large;">Combine marshmallows and one quarter cup of butter in a microwave-safe bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely blended.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background: transparent none repeat scroll 0px 0px; line-height: inherit; list-style: outside none decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="font-size: large;">Stir in cereal and graham cracker crumbs.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background: transparent none repeat scroll 0px 0px; line-height: inherit; list-style: outside none decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="font-size: large;">Press mixture into prepared pan.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background: transparent none repeat scroll 0px 0px; line-height: inherit; list-style: outside none decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="font-size: large;">Spread marshmallow creme on top using an offset spatula.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background: transparent none repeat scroll 0px 0px; line-height: inherit; list-style: outside none decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="font-size: large;">Place Hershey's bars on top of the marshmallow creme.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background: transparent none repeat scroll 0px 0px; line-height: inherit; list-style: outside none decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="font-size: large;">Place in oven for two minutes. Use a spatula to spread the softened chocolate.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background: transparent none repeat scroll 0px 0px; line-height: inherit; list-style: outside none decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="font-size: large;">Let cool for 10 minutes.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background: transparent none repeat scroll 0px 0px; line-height: inherit; list-style: outside none decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="font-size: large;">Roll up jellyroll style (like a cinnamon roll), starting on the long side. Peel away the waxed paper as you roll. Pinch the seams together.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background: transparent none repeat scroll 0px 0px; line-height: inherit; list-style: outside none decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="font-size: large;">Place seam side down and refrigerate for 30-45 minutes or until chocolate has set.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background: transparent none repeat scroll 0px 0px; line-height: inherit; list-style: outside none decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="font-size: large;">Slice and serve </span></li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7905853606049327610.post-41305460626130463942015-04-28T14:42:00.000-07:002015-04-29T03:38:20.858-07:00Chicken Croquettes<h3 style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: ff-tisa-sans-web-pro, sans-serif; font-size: 2.3rem; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; line-height: 1em; margin-top: 0px; orphans: auto; text-align: start; text-indent: 0px; text-rendering: optimizeLegibility; text-transform: none; visibility: visible; white-space: normal; widows: 1; word-spacing: 0px;">
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<a href="http://1.bp.blogspot.com/-AriDFnBg6Nk/VT_9NdGSH0I/AAAAAAAAGCM/EGxxmP9RFCg/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-AriDFnBg6Nk/VT_9NdGSH0I/AAAAAAAAGCM/EGxxmP9RFCg/s1600/017.JPG" height="622" width="840" /></a></div>
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<span style="font-size: large;"><i><span style="font-weight: normal;">I ate at a local diner last week and ordered chicken croquettes. I really haven't made or eaten them in years. When I was a kid I use to love the frozen ones. I think they were Howard Johnstons brand? Anyhow, the diner served them up with gravy, mashed potatoes and corn. Sadly, they were horrible. They had absolutely no taste and not a shred of chicken. I decided to make my own this week and turned to one of my go to chef's, Rachael Ray. She never lets me down and she certainly didn't let me down with this chicken croquette recipe. </span></i></span></div>
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<span style="font-size: x-small;"><i><span style="font-weight: normal;"><span style="font-size: large;">For the most part I followed her recipe but I did make a few small changes using ingredients that I like and that I thought would enhance the flavor. I also left out some ingredients that I don't like. Some cooks put all the chicken in a food processor but I like to chop the chicken finely and leave a few bigger pieces as well. Give it a try, you won't be disappointed</span>.</span></i></span></div>
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<h4 class="ng-binding" style="box-sizing: border-box;">
<span style="color: red;">For the chicken:</span></h4>
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<span style="color: red;"> </span></h4>
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<span style="color: red;"><br /></span></h4>
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<span style="color: black;"><span style="font-weight: normal;">Two and 1/2 Cups Cooked, Chopped and Cooled Chicken </span></span></h4>
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<span style="color: black;"><span style="font-weight: normal;"> </span></span></h4>
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For the croqu<i>ettes</i></h4>
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<li class="ng-binding" itemprop="ingredients" style="box-sizing: border-box; list-style: none; margin: 0px 0px 20px; padding: 0px;">4 tablespoons butter</li>
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<li class="ng-binding" itemprop="ingredients" style="box-sizing: border-box; list-style: none; margin: 0px 0px 20px; padding: 0px;">1 small onion, very finely chopped</li>
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<li class="ng-binding" itemprop="ingredients" style="box-sizing: border-box; list-style: none; margin: 0px 0px 20px; padding: 0px;">1/4 cup chopped celery</li>
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<li class="ng-binding" itemprop="ingredients" style="box-sizing: border-box; list-style: none; margin: 0px 0px 20px; padding: 0px;">Salt and pepper</li>
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<li class="ng-binding" itemprop="ingredients" style="box-sizing: border-box; list-style: none; margin: 0px 0px 20px; padding: 0px;">1/2 teaspoon Bells All Natural Seasoning</li>
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<li class="ng-binding" itemprop="ingredients" style="box-sizing: border-box; list-style: none; margin: 0px 0px 20px; padding: 0px;">6 tablespoons flour</li>
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<li class="ng-binding" itemprop="ingredients" style="box-sizing: border-box; list-style: none; margin: 0px 0px 20px; padding: 0px;">2 cups chicken stock</li>
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<li class="ng-binding" itemprop="ingredients" style="box-sizing: border-box; list-style: none; margin: 0px 0px 20px; padding: 0px;">1/3 cup of cream. ( I use 1/2 and 1/2 )</li>
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<li class="ng-binding" itemprop="ingredients" style="box-sizing: border-box; list-style: none; margin: 0px 0px 20px; padding: 0px;">4 egg yolks</li>
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<li class="ng-binding" itemprop="ingredients" style="box-sizing: border-box; list-style: none; margin: 0px 0px 20px; padding: 0px;">1 cup fine breadcrumbs, divided</li>
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<li class="ng-binding" itemprop="ingredients" style="box-sizing: border-box; list-style: none; margin: 0px 0px 20px; padding: 0px;">1/2 cup panko breadcrumbs</li>
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<li class="ng-binding" itemprop="ingredients" style="box-sizing: border-box; list-style: none; margin: 0px 0px 20px; padding: 0px;">A small handful of flat leaf parsley, very finely chopped</li>
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<li class="ng-binding" itemprop="ingredients" style="box-sizing: border-box; list-style: none; margin: 0px 0px 20px; padding: 0px;">About 1/3 cup grated Parmigiano Reggiano cheese (a couple small handfuls)</li>
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<li class="ng-binding" itemprop="ingredients" style="box-sizing: border-box; list-style: none; margin: 0px 0px 20px; padding: 0px;">1 extra-large egg</li>
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<li class="ng-binding" itemprop="ingredients" style="box-sizing: border-box; list-style: none; margin: 0px 0px 20px; padding: 0px;">1/4 cup water</li>
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<li class="ng-binding" itemprop="ingredients" style="box-sizing: border-box; list-style: none; margin: 0px 0px 20px; padding: 0px;">Frying oil</li>
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For the gravy:</h4>
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<li class="ng-binding" itemprop="ingredients" style="box-sizing: border-box; list-style: none; margin: 0px 0px 20px; padding: 0px;">3 tablespoons butter</li>
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<li class="ng-binding" itemprop="ingredients" style="box-sizing: border-box; list-style: none; margin: 0px 0px 20px; padding: 0px;">4 tablespoons flour</li>
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<li class="ng-binding" itemprop="ingredients" style="box-sizing: border-box; list-style: none; margin: 0px 0px 20px; padding: 0px;">2 1/2 cups chicken stock</li>
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<li class="ng-binding" itemprop="ingredients" style="box-sizing: border-box; list-style: none; margin: 0px 0px 20px; padding: 0px;">2 tablespoons Worcestershire sauce</li>
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<li class="ng-binding" itemprop="ingredients" style="box-sizing: border-box; list-style: none; margin: 0px 0px 20px; padding: 0px;">Salt and black pepper</li>
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<li class="ng-binding" itemprop="ingredients" style="box-sizing: border-box; list-style: none; margin: 0px 0px 20px; padding: 0px;">1 extra-large egg yolk, beaten</li>
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Preparation</h3>
<div class="m-recipe--group ng-binding" itemprop="recipeInstructions" style="-webkit-text-stroke-width: 0px; background-color: white; box-sizing: border-box; color: #333333; font-family: ff-tisa-web-pro, serif; font-size: 1.6rem; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 1.5em; margin-bottom: 40px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
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For the croquettes, heat the butter in a skillet over medium heat. Add the onion and Celery and season with salt, pepper and Bells Seasoning. Stir for 5-6 minutes to soften, then add the flour and whisk for 1 minute. Whisk in the chicken stock, then cream. Add some to a small bowl with the egg yolks to temper, then add everything back to the sauce and let thicken. Remove from heat and stir in about 1/2 cup breadcrumbs – the sauce should be very thick. Let cool, then pour room temperature sauce over cold chicken. Combine and chill at least 1 hour more.<br />
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Heat a few inches of oil in a Dutch oven or in a counter top fryer to 360°F-365°F.<br />
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Pre-heat the oven to 275°F and place a wire rack in a rimmed baking sheet.<br />
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Combine the remaining breadcrumbs with the panko, parsley and cheese in a shallow dish. Beat the egg with water in a second shallow dish.<br />
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<b style="box-sizing: border-box; font-weight: 700;"></b>For the gravy, melt the butter in a sauce-pot or skillet over medium to medium-high heat. Whisk in the flour, cook for 1-2 minutes, then add the stock and let thicken. Season with Worcestershire sauce, salt and pepper. Ladle some gravy into the egg yolk to temper, then add back to the gravy; adjust the seasoning, to taste, and reduce the heat to low.<br />
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Use an ice cream scoop to form shape or use damp hands to roll balls and form 12-15 croquettes. Turn the croquettes in the egg wash, then gently press the breading mixture evenly all over the croquettes. Fry the croquettes 3-4 at a time until deeply golden, turning the conical shapes gently as they cook to evenly brown, 5-6 minutes per croquette.<br />
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<a href="https://sites.google.com/site/sheilahsprintablerecipes2/chicken-croquettes"><span style="font-size: large;"><b>Print Here </b></span></a><br />
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Serve croquettes topped with gravy with Mashed Potatoes and Parsnips and Caramelized Onion Green Beans alongside<br />
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This recipe is adapted from Rachael Ray </div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7905853606049327610.post-32673604822407461392015-04-08T07:25:00.002-07:002015-04-08T07:42:01.729-07:00Impossibly Easy Cheeseburger Pie<br />
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<span style="font-size: x-large;">Really easy, really fast and really tasty. This family favorite recipe came right off the box of Bisquick. My mom reminded me about it a couple of weeks ago, I can't believe I had forgotten. It goes great with baked potatoes, garden salad and the best part of all is that it only takes 40 minutes from start to finish. Can't beat that.... </span><br />
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<a href="http://1.bp.blogspot.com/--W3ySqeMtiE/VSU5gCMa_SI/AAAAAAAAGBw/bU5QLMTjexI/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--W3ySqeMtiE/VSU5gCMa_SI/AAAAAAAAGBw/bU5QLMTjexI/s1600/002.JPG" height="622" width="840" /></a></div>
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<span style="font-size: large;">Prep Time: 15 Minutes</span><br />
<span style="font-size: large;">Total Time: 40 Minutes</span><br />
<span style="font-size: large;">Serves: 6</span><br />
<span style="font-size: large;">Nutrition Info: 1 Serving, 325 Calories</span><br />
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<span style="font-size: large;">Ingredients:</span><br />
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<span style="font-size: large;">1 lb Lean ( at least 80%) Ground Beef</span><br />
<span style="font-size: large;">1 Large Onion, Chopped ( 1 Cup)</span><br />
<span style="font-size: large;">1/2 Teaspoon Salt</span><br />
<span style="font-size: large;">1 Cup Shredded Cheddar Cheese ( 4 Oz)</span><br />
<span style="font-size: large;">1/2 Cup Original Bisquick Mix</span><br />
<span style="font-size: large;">1 Cup Milk</span><br />
<span style="font-size: large;">2 Eggs</span><br />
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<span style="font-size: large;">Directions:</span><br />
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<span style="font-size: large;">1. Heat oven to 400 Degree. Spray 9-inch pie plate with cooking spray.</span><br />
<span style="font-size: large;">2. In 10-inch skillet, cook beef and onion over medium heat 8-10 minutes, stirring occasionally , until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.</span><br />
<span style="font-size: large;">3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.</span><br />
<span style="font-size: large;">4. Bake about 25 minutes or until knife inserted in center comes out clean.</span><br />
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<a href="https://sites.google.com/site/sheilahsprintablerecipes2/impossibly-easy-cheeseburger-pie"><span style="font-size: large;">PRINT HERE</span></a><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7905853606049327610.post-1963369677504145772015-04-04T06:56:00.000-07:002015-04-04T06:56:54.048-07:00Happy Easter<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-large;"><a href="http://4.bp.blogspot.com/-_FjQtYtuey0/VR_tSJgYMCI/AAAAAAAAGBU/qunljsNCbJQ/s1600/0324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-_FjQtYtuey0/VR_tSJgYMCI/AAAAAAAAGBU/qunljsNCbJQ/s1600/0324.jpg" height="722" width="940" /></a></span></div>
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7905853606049327610.post-57200041240302598232015-03-27T04:20:00.000-07:002015-03-27T04:20:09.111-07:00Crock-Pot Stuffed Peppers<br />
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<a href="http://2.bp.blogspot.com/-kATE95IPhMg/VRMfYBuh7iI/AAAAAAAAGA8/8HIlChpLUM4/s1600/peppers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kATE95IPhMg/VRMfYBuh7iI/AAAAAAAAGA8/8HIlChpLUM4/s1600/peppers.jpg" height="840" width="744" /></a></div>
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<span style="font-size: x-large;">This is a pretty simple and delicious way to cook stuffed peppers. I don't know about you but I love Crock-Pot cooking. I love coming home and having my entire house smell like I've been cooking all day. There are so many different ways to cook stuffed peppers. Some people cook the beef and rice ahead of time but I really think that the way you do it in this recipe is the best. Because they simmer in the sauce all day the peppers and the stuffing end up with the perfect texture and flavor. Just make sure to use instant rice with this recipe so you don't end up with crunchy rice.. </span><br />
<span style="font-size: x-large;">Oh, and one more thing .... I never know what to serve as side dishes with stuffed peppers. You already have your meat, rice and vegetable but it just not enough to make a complete meal. Tonight I'm serving the peppers with a side salad, fresh rolls and spaghetti. Spaghetti is the perfect side dish because you have all that extra yummy sauce in the bottom of your Crock-Pot! Enjoy..</span><br />
<span style="font-size: x-large;">P.S. This time around I threw in some Dried Cranberries, just because I love them. </span><br />
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<span style="font-size: x-large;">Ingredients:</span><br />
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<span style="font-size: x-large;">4 Large Bells peppers, ( Red, Orange, Yellow or Green)</span><br />
<span style="font-size: x-large;">Olive Oil </span><br />
<span style="font-size: x-large;">1 Small Onion Diced</span><br />
<span style="font-size: x-large;">2 Cloves Garlic, Finely chopped</span><br />
<span style="font-size: x-large;">28 Ounce Can of Ground Peeled Tomatoes </span><br />
<span style="font-size: x-large;">1 Cup of Water </span><br />
<span style="font-size: x-large;">1 Tablespoon Tomato Paste</span><br />
<span style="font-size: x-large;">2 Tablespoons Fresh Chopped Basil</span><br />
<span style="font-size: x-large;">1 Tablespoon Sugar </span><br />
<span style="font-size: x-large;">1 Teaspoon Salt </span><br />
<span style="font-size: x-large;">1/2 Teaspoon Ground Black Pepper </span><br />
<span style="font-size: x-large;">1 Lb Lean Ground Beef ( at least 90%)</span><br />
<span style="font-size: x-large;">3/4 Cups Instant Uncooked Rice</span><br />
<span style="font-size: x-large;">1/4 Grated Parmesan Cheese </span><br />
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<span style="font-size: x-large;">Directions:</span><br />
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<span style="font-size: x-large;">1. Slice the tops off of the peppers and remove the ribs and seeds. Set these aside. </span><br />
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<span style="font-size: x-large;">2. In a medium size skillet, drizzle enough olive oil to coat the bottom of the pan. heat to medium low and add diced onion and chopped garlic. Saute until onion is translucent being careful not to burn ( a few minutes ). Remove from heat and set aside.</span><br />
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<span style="font-size: x-large;">3. In a medium bowl, add ground peeled tomatoes, cooked onions and garlic, tomato paste, fresh basil, sugar, salt and pepper. Stir until combined. </span><br />
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<span style="font-size: x-large;">4.<b> Set two cups of this prepared sauce to the side..</b> pour the remainder of the sauce in the bottom of your 5-6 Quart Crock-Pot. Add one cup of water to the bottom of the Crock-Pot and stir until combined. </span><br />
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<span style="font-size: x-large;">6. To the remaining 2 cups of sauce that you put to the side, add the ground beef, instant rice and Parmesan cheese. Mix with your hands until well incorporated. </span><br />
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<span style="font-size: x-large;">7. Divide meat mixture evenly and stuff into each of the bell peppers.</span><br />
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<span style="font-size: x-large;">8. Place each pepper in Crock-Pot and bake on high for 3- 4 hours or on Low for 5-6 Hours.</span><br />
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<span style="font-size: x-large;"><a href="https://sites.google.com/site/sheilahsprintablerecipes2/crock-pot-stuffed-peppers">Print Here</a></span>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7905853606049327610.post-70029263965634095182015-02-24T12:36:00.003-08:002015-02-25T04:19:26.409-08:00Old Fashioned Apple Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-96XeqCZg4KI/VOn03df55II/AAAAAAAAF_k/w3mGxCFO49U/s1600/012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-96XeqCZg4KI/VOn03df55II/AAAAAAAAF_k/w3mGxCFO49U/s1600/012.JPG" height="611" width="720" /> </a></div>
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<span style="font-size: x-large;"><b>This is my favorite apple pie recipe and it's is taken right off the pie plate. I love an imperfect looking apple pie, plus it's the only way mine ever come out. Lots of craters, sloppy edges and a few holes here and there! </b></span></div>
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<span style="font-size: x-large;"><b>A couple of things about baking a pie: </b></span></div>
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<span style="font-size: x-large;"><b>1. If the crust looks like it's getting to brown, take a piece of aluminum foil and place it on the top of the pie, this will keep it from browning any further. Some people think you need to wrap the foil around the edges but all you really need to do is just place it on the top. </b></span></div>
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<span style="font-size: x-large;"><b>2. One good way to know if the pie is ready to take out of the oven is to check and see if the filling is bubbling. You should be able to see this through the slashes you made in the crust. </b></span></div>
<span style="-webkit-text-stroke-width: 0px; border: 0px; color: black; font-family: open-sans, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 21px; margin: 0px; orphans: auto; outline: 0px; padding: 0px; text-align: left; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: auto; word-spacing: 0px;"><a href="http://www.simplyrecipes.com/recipes/old_fashioned_apple_pie/#ixzz3Sl50h7ZB" style="-webkit-transition: color 0.4s linear; border: 0px; color: #003399; font-family: inherit; font-size: 14px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; transition: color 0.4s linear; vertical-align: baseline;"></a></span><div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-mdaFzlWAb30/VOn02kZi-aI/AAAAAAAAF_g/7Ei5tKNLdTk/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-mdaFzlWAb30/VOn02kZi-aI/AAAAAAAAF_g/7Ei5tKNLdTk/s1600/010.JPG" height="611" width="720" /></a></div>
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<span style="font-size: x-large;"><b>This is the pie plate I found in a thrift shop, it's made by Royal China Jeannette USA. </b> </span><br />
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<span style="font-size: x-large;"><b> Ingredients:</b></span><br />
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<span style="font-size: x-large;"><b>Pastry For a 2 Crust Pie </b></span><br />
<span style="font-size: x-large;"><b>4 cups Sliced Apples</b></span><br />
<span style="font-size: x-large;"><b>1 Cup Sugar</b></span><br />
<span style="font-size: x-large;"><b>1/2 Teaspoon Salt</b></span><br />
<span style="font-size: x-large;"><b>1/2 Teaspoon Cinnamon</b></span><br />
<span style="font-size: x-large;"><b>Grated Rind of 1/2 Lemon</b></span><br />
<span style="font-size: x-large;"><b>1 Tablespoon Lemon Juice</b></span><br />
<span style="font-size: x-large;"><b>Some Chilled Butter </b></span><br />
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<span style="font-size: x-large;"><b> Directions:</b></span><br />
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<span style="font-size: x-large;"><b>Divide Pastry for a 2 crust pie in half, line pan with half, save 2nd half for top, refrigerate both. Slice 4 cups apples, mix with 1 cups sugar, 1/2 tsp salt, 1/2 tsp cinnamon, grated rind of 1/2 lemon, 1 tbs. lemon juice. Arrange slices inside chilled shell, 1/2 " from edge, working toward center till shell is covered. Pile remaining slices on top. Dot with butter, cover with top crust slashed in several places. Seal edges and crimp. Bake in preheated 450 oven for 10 minutes, reduce heat to 350, bake 30 minutes. </b></span><br />
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<span style="font-size: x-large;"><b><a href="https://sites.google.com/site/sheilahsprintablerecipes2/apple-pie">Print Here</a> </b></span><br />
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<a href="http://4.bp.blogspot.com/-8QOwbvVi7sU/VOn03uIpUXI/AAAAAAAAF_0/SvT-DTqV2cg/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-8QOwbvVi7sU/VOn03uIpUXI/AAAAAAAAF_0/SvT-DTqV2cg/s1600/017.JPG" height="611" width="720" /></a></div>
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7905853606049327610.post-59822797003836068502015-02-16T04:36:00.004-08:002015-02-16T04:38:52.926-08:00Sundae Brownie Bowl<span style="font-size: large;"> Sometimes I stumble upon a recipe that is so simple and so clever I find myself saying "why didn't I think of that?" I've been eating brownie sundaes my entire life, it's one of my favorite desserts and I never thought of turning the brownie into a bowl. </span><br />
<span style="font-size: large;">Sundae Brownie Bowl</span><br />
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<span style="font-size: large;">You will need</span><br />
<span style="font-size: large;">1 Box of your favorite Brownie Mix ( I used Ghirardelli triple chocolate) </span><br />
<span style="font-size: large;">Cooking Spray</span><br />
<span style="font-size: large;">Ice cream ( your favorite flavor)</span><br />
<span style="font-size: large;">Chocolate Sauce</span><br />
<span style="font-size: large;">Sprinkles</span><br />
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<span style="font-size: large;">1. Follow the directions on your brownie mix.</span><br />
<span style="font-size: large;">2. Spray the muffin tin, then add prepared brownie until they are about 2/3 full</span><br />
<span style="font-size: large;">3. Cook according to directions on box. ( about 30-35 minutes)</span><br />
<span style="font-size: large;">4. When brownies come out of the oven and while they are still hot, create an indentation in each brownie. I used a small ladle to do this. Cool brownies in the pan.</span><br />
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<span style="font-size: large;">5. When cooled, remove from pan, fill with ice cream, chocolate sauce and sprinkles. Simple as that !</span><br />
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<span style="font-size: large;">Recipe Adapted from Dreyers Super Sundae Brownie Bowl</span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7905853606049327610.post-23704461346407880032014-12-24T09:01:00.005-08:002014-12-24T09:04:56.458-08:00Mrs. Tigani's Chocolate and Black Pepper Cookies <div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">It's just not Christmas in my house without a fresh batch of these wonderful Italian cookies. They're so easy to make and you probably have all the ingredients in stock. There's a secret ingredient which I thought was really strange the first time I made them. ( I almost left it out). It's freshly ground black pepper. That's right... black pepper. You can barely taste it in the cookies but they just wouldn't be the same without it so don't leave it out. Merry Christmas to all and happy baking!!</span></div>
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<h1 class="fn" style="-webkit-text-stroke-width: 0px; background: rgb(255, 255, 255); border: 0px; color: #fd0d26; font-family: Palatino, Georgia, 'Times New Roman', Times, serif; font-size: 24px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 30px; margin: 0px; orphans: auto; outline: 0px; padding: 0px; text-align: start; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: auto; word-spacing: 0px;">
Mrs. Tigani's Chocolate and Black Pepper Cookies</h1>
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<a href="http://www.ciaoitalia.com/seasons/8/811/mrs-tiganis-chocolate-and-black-pepper-cookies">Recipe from Ciao Italia</a> </h2>
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<span style="font-size: large;">MAKES 3 1/2 DOZEN</span><br />
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<span style="font-size: large;">Walnut-studded chocolate drop cookies are always found on a wedding cookie cake because they are firm and provide a good color contrast to the lighter cookies. This recipe has changed hands and ingredients many times in my family, but the one thing that remains constant is the black pepper in the dough. These freeze beautifully.</span></div>
</section><section class="recipe-full-ingredients" style="-webkit-text-stroke-width: 0px; background: url(http://ui.ciaoitalia.com/images/article-divider.png) 0% 0% no-repeat rgb(255, 255, 255); border: 0px; color: #555555; display: block; font-family: helvetica, arial, verdana, sans-serif; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; margin: 0px; orphans: auto; outline: 0px; padding: 30px 0px 0px; position: relative; text-align: start; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: auto; word-spacing: 0px;"><h2 style="background: transparent; border: 0px; color: #009a01; font-family: 'Palatino Linotype', Palatino, georgia, 'Times New Roman', times, serif; font-size: 18px; font-weight: normal; line-height: 20px; margin: 0px 0px 20px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-size: large;">INGREDIENTS</span></h2>
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<span style="font-size: large;">3 1/4 cups King Arthur™ Unbleached, All-Purpose Flour</span><br />
<span style="font-size: large;">1 1/2 cups sugar</span><br />
<span style="font-size: large;">1 tablespoon baking powder</span><br />
<span style="font-size: large;">1/4 cup unsweetened cocoa</span><br />
<span style="font-size: large;">1 1/4 teaspoons freshly ground black pepper</span><br />
<span style="font-size: large;">1 1/4 teaspoons ground cloves</span><br />
<span style="font-size: large;">1 1/2 teaspoons ground cinnamon</span><br />
<span style="font-size: large;">1/2 teaspoon salt</span><br />
<span style="font-size: large;">3/4 cup solid vegetable shortening</span><br />
<span style="font-size: large;">1/2 to 2/3 cup milk</span><br />
<span style="font-size: large;">2/3 cup chopped walnuts</span></div>
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<span style="font-size: large;">FROSTING</span><br />
<span style="font-size: large;">1 1/2 cups confectioners' sugar, sifted</span><br />
<span style="font-size: large;">3 to 3 1/2 tablespoons milk</span><br />
<span style="font-size: large;">1 teaspoon rum extract</span><br />
<span style="font-size: large;">Colored sprinkles</span></div>
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</span></section><section class="recipe-full-directions instructions" style="-webkit-text-stroke-width: 0px; background: url(http://ui.ciaoitalia.com/images/article-divider.png) 0% 0% no-repeat rgb(255, 255, 255); border: 0px; color: #555555; display: block; font-family: helvetica, arial, verdana, sans-serif; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; margin: 0px; orphans: auto; outline: 0px; padding: 30px 0px 0px; position: relative; text-align: start; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: auto; word-spacing: 0px;"><h2 style="background: none repeat scroll 0% 0% transparent; border: 0px none; color: #009a01; font-family: "Palatino Linotype",Palatino,georgia,"Times New Roman",times,serif; font-weight: normal; line-height: 20px; margin: 0px 0px 20px; outline: 0px none; padding: 0px; vertical-align: baseline;">
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DIRECTIONS</span></h2>
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<span style="font-size: large;">Preheat the oven to 350ºF. Lightly grease two cookie sheets. Sift all the dry ingredients together into a bowl. Work in the shortening with your hands until the mixture resembles coarse cornmeal. Add 1/2 cup milk and the nuts and mix with your hands until well blended. If the mixture seems too dry and does not hold together, add just enough additional milk so the dough holds together.</span><br />
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<span style="font-size: large;">Pinch off 1-inch pieces of dough and roll them into balls. Place 1 inch apart on the cookie sheets. Bake for 15 to 20 minutes or until firm.</span><br />
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<span style="font-size: large;">While the cookies bake, make the frosting. In a bowl, combine the confectioners' sugar, 3 tablespoons milk, and the rum extract and beat until smooth. Add additional milk if necessary to make a thin frosting.</span><br />
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<span style="font-size: large;">Let the cookies cool on racks only until warm. Dip the tops into the icing, place on the racks, and sprinkle with colored sprinkles. Let the frosting dry completely before layering the cookies between wax paper. These will keep in an airtight container for up to 1 week or can be frozen for up to 2 months.</span><br />
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<span style="font-size: large;"><a href="https://sites.google.com/site/sheilahsprintablerecipes2/mrs-tigani-s-chocolate-and-black-pepper-cookies">Print Here</a> </span></div>
</section>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7905853606049327610.post-41136173835293217092014-10-14T05:01:00.001-07:002014-10-14T05:04:12.692-07:00" One Skillet" Spicy Sausage Pasta<div class="highlight" style="color: #ff3d2e; font-family: georgia; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22.5px; margin: 0px; padding: 0px; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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<span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">Spicy Sausage Pasta</span></div>
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<a href="http://4.bp.blogspot.com/-yS8WmCB2mis/VBjCGFEUXiI/AAAAAAAAF6k/fjaO_nixx00/s1600/42771-12oz-Hot-Italian2-250x250.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-yS8WmCB2mis/VBjCGFEUXiI/AAAAAAAAF6k/fjaO_nixx00/s1600/42771-12oz-Hot-Italian2-250x250.jpg" /></a></div>
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<span style="font-size: x-large;">Ingredients:</span><br />
<span style="font-size: x-large;">1 Tbsp Olive Oil</span><br />
<span style="font-size: x-large;">1 lb Pre Cooked Sausage Sliced ( Any of the Old Neighborhood Brand Sausage is Good.)</span><br />
<span style="font-size: x-large;"></span><br />
<span style="font-size: x-large;">1 1/2 Cups Diced Onion</span><br />
<span style="font-size: x-large;">2 Cloves Garlic, Minced</span><br />
<span style="font-size: x-large;">2 Cups Chicken Broth</span><br />
<span style="font-size: x-large;">1 (10 oz) Can Ro-Tel Tomatoes and Green Chiles, Mild</span><br />
<span style="font-size: x-large;">1/2 Cup Heavy Cream</span><br />
<span style="font-size: x-large;">8 oz Penne Pasta Salt and Pepper, Each</span><br />
<span style="font-size: x-large;">1 Cup Monterey Jack Cheese, Shredded</span><br />
<span style="font-size: x-large;">1/3 Cup Thinly Sliced Scallions</span><br />
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<span style="font-size: x-large;">Instructions: </span><br />
<span style="font-size: x-large;">1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.</span></div>
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<span style="font-size: x-large;">2. Add broth, tomatoes, cream, pasta, salt and pepper, stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.</span></div>
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<span style="font-size: x-large;">3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly. </span></div>
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<span style="font-size: x-large;"><b style="margin: 0px; padding: 0px;">Makes 4 servings</b></span><br />
<span style="font-size: x-large;"><b style="margin: 0px; padding: 0px;">Recipe from " The Best Simple Recipes" </b></span><br />
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<span style="font-size: x-large;"><b style="margin: 0px; padding: 0px;"><a href="https://sites.google.com/site/sheilahsprintablerecipes2/spic"><span style="color: red;">Print Here </span></a></b></span></div>
<span style="-webkit-text-stroke-width: 0px; color: black; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 10px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; orphans: auto; padding: 0px; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7905853606049327610.post-88914967425182697482014-09-24T04:37:00.001-07:002014-09-24T04:37:43.135-07:00Roasted Pepper and Boursin Steak Quesadillas<br />
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<a href="http://1.bp.blogspot.com/-6q9Lx6Riy1g/VCKsy28Tc2I/AAAAAAAAF70/lCO5bcU-gjo/s1600/steak%2Bques..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6q9Lx6Riy1g/VCKsy28Tc2I/AAAAAAAAF70/lCO5bcU-gjo/s1600/steak%2Bques..jpg" height="622" width="840" /></a></div>
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<span style="font-size: x-large;">I don't know about you, but I'm always looking for a recipe that is not only fabulous and flavorful but can be put together and cooked in under 30 minutes. I recently purchased America's Test Kitchen "THE BEST SIMPLE RECIPES". It has more than 200 flavorful, foolproof recipes that cook in 30 minutes of less. I gave this one a try last night and it was great.</span><br />
<span style="font-size: x-large;"> To make things a little bit healthier I used the Light Boursin cheese which has 50% less fat and 35% less calories than the regular Boursin cheese. I also used a good cut of sandwich steak for the meat instead of the called for strip steaks. Either one will do though. </span><br />
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<span style="font-size: x-large;">*Boursin is a soft, spreadable cheese that comes in
several varieties that are available in every supermarket. It is a
versatile cheese that works well as a sandwich spread, a stuffing for
chicken breasts, a spread for steaks, in mashed potatoes, on crackers,
in dips or as part of a cheese plate. </span><br />
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<a href="http://2.bp.blogspot.com/-TiYVmOEqlU0/VCG4c_eCeeI/AAAAAAAAF7E/KaojQzAUb3E/s1600/boursin%2Blight.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-TiYVmOEqlU0/VCG4c_eCeeI/AAAAAAAAF7E/KaojQzAUb3E/s1600/boursin%2Blight.jpg" height="400" width="400" /></a></div>
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<span style="font-size: x-large;">Roasted Pepper and Boursin Steak Quesadilla</span><br />
<span style="font-size: x-large;">Serves: 4</span>
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<span style="font-size: x-large;">Ingredients:</span><br />
<span style="font-size: x-large;">2 Strip Steaks ( 10-12 Ounces Each) About 1 Inch Thick</span><br />
<span style="font-size: x-large;">Salt and Pepper</span><br />
<span style="font-size: x-large;">1 Tablespoon Vegetable Oil</span><br />
<span style="font-size: x-large;">1 ( 5.2 Ounce) Package Boursin Cheese</span><br />
<span style="font-size: x-large;">1 1/2 Cups Shredded Sharp Cheddar Cheese</span><br />
<span style="font-size: x-large;">4(12-Inch) Flour Tortillas</span><br />
<span style="font-size: x-large;">1/2 Cup Jarred Roasted Red peppers, Drained and Sliced Thin</span><br />
<span style="font-size: x-large;">4 Scallions, Sliced Thin </span><br />
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<span style="font-size: x-large;">Directions:</span><br />
<span style="font-size: x-large;">1. Pat steaks dry with paper towels and season with salt and pepper. Heat oil in large nonstick skillet over medium high heat until just smoking. Cook steaks until well browned, 3-4 minutes per side. Transfer to plate and let rest 5 minutes, then slice thin against grain. Wipe out skillet. </span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">2, While steaks rest, combine Boursin, cheddar, 1/2 teaspoon salt, and 1 teaspoon pepper in bowl. Spread one-quarter of cheese mixture evenly over half of one tortilla, leaving 1/2 inch border around edge. Top with peppers, scallions and sliced steak. Fold tortilla over filling and press down firmly. Repeat with remaining filling and tortillas.</span><br />
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<span style="font-size: x-large;">3. Add 2 quesadillas to empty skillet and cook over medium high heat until golden and crisp, 1-2 minutes. Flip quesadillas and cook until golden brown and cheese if melted. 1-2 minutes. Transfer to cutting board and repeat with remaining quesadillas. Cut into wedges and serve. </span><br />
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<a href="http://1.bp.blogspot.com/-p1MHm5rLauo/VCHm0oKUqNI/AAAAAAAAF7U/PzZIYSGk8dE/s1600/049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-p1MHm5rLauo/VCHm0oKUqNI/AAAAAAAAF7U/PzZIYSGk8dE/s1600/049.JPG" height="622" width="840" /></a></div>
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<span style="font-size: x-large;"><a href="https://sites.google.com/site/sheilahsprintablerecipes2/roasted-pepper-and-boursin-steak-quessadillas">Print</a> </span><br />
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<span style="font-size: x-large;">Recipe From THE BEST SIMPLE RECIPES</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7905853606049327610.post-56249111605363031642014-09-16T08:10:00.000-07:002014-09-16T08:10:08.310-07:00Chocolate Zucchini Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-_Jo888JyMjc/VBSSWOasbdI/AAAAAAAAF6I/8C4tkCvtf4o/s1600/chocolate%2Bzucchini%2Bbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-_Jo888JyMjc/VBSSWOasbdI/AAAAAAAAF6I/8C4tkCvtf4o/s1600/chocolate%2Bzucchini%2Bbread.jpg" height="622" width="840" /></a></div>
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<span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b> </b></span></span><span itemprop="summary"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;">Is it bad that I'm having this for lunch today? Zucchini and eggs are good for you, right??? I definitely feel less guilty eating zucchini bread then eating a piece of chocolate frosted cake for lunch and I've done that too! </span></span></span></span><br />
<span itemprop="summary"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;"> I wish you could smell this right now, or better yet... eat a slice with me. I love zucchini bread but chocolate zucchini bread is over the top yummy, a guiltless pleasure (??)</span></span></span></span><br />
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<span style="font-size: large;"><a href="http://1.bp.blogspot.com/-FZLt8qui7RY/VBHWiqUz19I/AAAAAAAAF5w/j4MVLULrTEw/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FZLt8qui7RY/VBHWiqUz19I/AAAAAAAAF5w/j4MVLULrTEw/s1600/002.JPG" height="622" width="840" /></a></span></div>
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<span style="font-size: x-large;"><b>Ingredients</b></span>
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<ul>
<li><span style="font-size: x-large;"> 3 eggs</span></li>
<li><span style="font-size: x-large;"> 1/2 cup brown sugar packed</span></li>
<li><span style="font-size: x-large;">1 cup white sugar</span></li>
<li><span style="font-size: x-large;">1 cup oil</span></li>
<li><span style="font-size: x-large;">3 teaspoons vanilla</span></li>
<li><span style="font-size: x-large;">2 1/2 cups all purpose flour</span></li>
<li><span style="font-size: x-large;">1/2 cup baking cocoa </span></li>
<li><span style="font-size: x-large;">1 1/2 teaspoons cinnamon </span></li>
<li><span style="font-size: x-large;">1/4 teaspoon baking powder</span></li>
<li><span style="font-size: x-large;">1 teaspoon salt</span></li>
<li><span style="font-size: x-large;">1 teaspoon baking soda</span></li>
<li><span style="font-size: x-large;">2-3 cups grated zucchini ( I use 3) </span></li>
<li><span style="font-size: x-large;">1 cup chocolate chips ( optional )</span></li>
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Preparation Instructions</span></h2>
<span itemprop="instructions" style="font-size: x-large;">Heat oven to 350. In a large bowl beat the eggs, sugars, oil and vanilla until blended. <br />
In a medium-sized bowl combine the flour, baking cocoa,cinnamon, baking powder,salt and baking soda. Gradually beat this into the sugar mixture until well blended. Stir in the zucchini, gently fold in the chocolate chips. Pour the batter evenly into 2 well greased 9x5x3 inch pans. Bake 55-60 minutes or until a toothpick inserted into the middle of a loaf comes out
clean. Cool 10 minutes in pan. Cool before serving.</span><br />
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<span itemprop="instructions" style="font-size: x-large;"><a href="https://sites.google.com/site/sheilahsprintablerecipes2/chocolate-zucchini-bread">Print Here </a></span></div>
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<span itemprop="instructions" style="font-size: x-large;">Recipe adapted from Taste of Home </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7905853606049327610.post-65887698670256569612014-09-09T10:19:00.000-07:002014-09-09T10:24:31.653-07:00San Marzano Pizza<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-Mn5reeWPoWo/VA4AmzvJtpI/AAAAAAAAF5g/JARkVmhGI8E/s1600/San%2BMarzano%2BPizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Mn5reeWPoWo/VA4AmzvJtpI/AAAAAAAAF5g/JARkVmhGI8E/s1600/San%2BMarzano%2BPizza.jpg" height="840" width="840" /></a></div>
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<span style="font-size: x-large;">I picked some beautiful San Marzano tomatoes from my garden the other day and decided to roast them in the oven and throw together a quick little pizza. Just slice them in half, lay them in a single layer on a baking sheet. Drizzle with a little bit of olive oil and bake at 225 degrees for 2- 2 1/2 hours or until they are soft and caramelized. Remove from oven and sprinkle with a little bit of sea salt. Set aside. Spread out your favorite pizza dough on a cookie sheet, sprinkle evenly with mozzarella cheese, place your roasted tomatoes over the cheese, drizzle some more olive oil and sprinkle with fresh basil. Bake your pizza until crispy on the bottom and cheese is melted.</span><br />
<span style="font-size: x-large;">That's all there is to it!</span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7905853606049327610.post-57470234594326065722014-09-03T09:14:00.003-07:002014-09-03T09:14:54.996-07:00Parmesan Crusted Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-uMD80bNVh3E/U_u1G3oTONI/AAAAAAAAF3I/FSY883lgtA4/s1600/063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-uMD80bNVh3E/U_u1G3oTONI/AAAAAAAAF3I/FSY883lgtA4/s1600/063.JPG" height="622" width="840" /></a></div>
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<span style="font-size: x-large;">A few months ago my mother in law made this chicken dish for Sunday dinner. When I saw what she was making I was pretty skeptical. Mayonnaise on chicken? It didn't sound or look so good to me, that is... until it came out of the oven. Crispy golden brown on the outside and moist and tender on the inside. Hard to believe but totally true! My husband usually hates anything cooked with mayonnaise but he absolutely loves this recipe. </span><br />
<span style="font-size: x-large;">Think of the mayo as a combo of eggs and oil ( which is exactly what it is) add to that the grated cheese and bread crumb topping. You have to give this a try. </span><br />
<span style="font-size: x-large;">It takes about 10 minutes or less to prepare and about 20 minutes to cook. If you want to jazz it up a bit, just add the tomato on top with a drizzle of olive oil. Top with fresh basil. You won't be disappointed!</span><br />
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<span style="font-size: x-large;">Pre Heat Oven to 425 degrees.</span><br />
<span style="font-size: x-large;">I cook these on a cookie sheet with a little drizzle of olive oil under each chicken breast. </span><br />
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<span style="font-size: x-large;">Ingredients: </span><br />
<span style="font-size: x-large;">1/2 Cup Hellmans Mayonnaise</span><br />
<span style="font-size: x-large;">1/4 Cup Shredded Parmesan Cheese</span><br />
<span style="font-size: x-large;">4 Boneless skinless chicken breast cutlets</span><br />
<span style="font-size: x-large;">4 Teaspoons Italian seasoned dry bread crumbs</span><br />
<span style="font-size: x-large;">Variation: </span><br />
<span style="font-size: x-large;">4 Sliced Fresh Tomato for top ( optional)</span><br />
<span style="font-size: x-large;">4 Fresh Basil Leaves for top ( optional)</span><br />
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<span style="font-size: x-large;">Directions:</span><br />
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<span style="font-size: x-large;">In a medium bowl mix mayonnaise and parmesan cheese.</span><br />
<span style="font-size: x-large;">Spread evenly atop each chicken breast.</span><br />
<span style="font-size: x-large;">Sprinkle 1 teaspoon bread crumbs atop each breast.</span><br />
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<span style="font-size: x-large;">* Variation: </span><br />
<span style="font-size: x-large;">Add tomato slice, drizzle with a little bit of olive oil before cooking</span><br />
<span style="font-size: x-large;">Add fresh basil leave when you remove from oven.</span><br />
<span style="font-size: x-large;"><br />Bake in a preheated 425 degree oven for about 20 minutes until golden brown.</span><br />
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<a href="https://sites.google.com/site/sheilahsprintablerecipes2/parmesan-crusted-chicken"><span style="font-size: large;">Print</span></a><br />
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<span style="font-size: large;"><a href="http://www.hellmanns.com/recipes/detail/32658/1/parmesan-crusted-chicken">Parmesan Crusted Chicken</a></span>Unknownnoreply@blogger.com0