tag:blogger.com,1999:blog-79938685517971672362024-02-07T16:49:18.901-07:00Some Kind of DeliciousAlyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.comBlogger243125tag:blogger.com,1999:blog-7993868551797167236.post-82204358856978254192013-08-14T22:20:00.000-06:002013-08-14T22:28:40.572-06:00Easy S'mores Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mwcO6NPfKuL7KQ_NrmBCr-axWDfe1-aQWX5TOqFK51LX5rIhteVOI87tetYAaOgivuCIMardH6sx2R0UaUxP8ND1OEsLB66s_o-bmZbuH61GwLgcK65CaGk9YWWb_wWqudbXqpP1PFg/s1600/Smores+bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mwcO6NPfKuL7KQ_NrmBCr-axWDfe1-aQWX5TOqFK51LX5rIhteVOI87tetYAaOgivuCIMardH6sx2R0UaUxP8ND1OEsLB66s_o-bmZbuH61GwLgcK65CaGk9YWWb_wWqudbXqpP1PFg/s320/Smores+bars.jpg" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I could really use a whole pan of these right now. I'm freaking out a little bit....okay maybe alot.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">My 4 year old son's birthday is the last cut off day for Kindergarten. As in, I COULD send him this year, but he would be the VERY youngest of the whole class. This has been a torturous decision. With so many variables and so many opinions. My husband and I finally agreed to hold him (my husband had decided this months ago). We've heard it's better to hold boys especially. But all of his buddies are going and he's a big, smart kid. I know he'd probably be fine. But if we hold him we know for SURE he'd be fine.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So, I just contacted the preschool that we've been planning on sending him to since he was an infant. I had met with her months ago and told her our decision dilemma with Kindergarten. She was so sweet and understanding and said she would hold a spot for him.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Well, I was getting nervous because it's a couple weeks away and I haven't heard anything. I wrote her an email to check in and she said that she had written a note that we were going to send him to his previous preschool. HOLY CRAP!! </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I don't know where the miscommunication happened. But I'm now 1.5 weeks away from school starting and I'm wondering what in the world I'm going to do. I so want him to go to this preschool. I've heard nothing but amazing things about her and her school. But if there's not a spot, how am I going to scramble for another preschool. Or is this some sort of divine intervention telling me I'm supposed to send him to Kindergarten?</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">And if I'm supposed to send him, I'm TOTALLY behind. I don't have his vaccinations ready, or any paperwork. And that means we're going to just get stuck in whatever spot is left. And I haven't even gone school shopping for him!!!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What in the world am I supposed to do?</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Like I said, I'm freaking out a bit and I could really eat a how pan of these suckers. They are so easy to make and they are ALMOST better than an actual s'more. You're most definitely going to be asking for s'more. mah ha ha.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Enjoy!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>{EASY S'MORES BARS}</b></span><br />
<span style="color: #555555; font-size: 16px; line-height: 24px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 packet dry sugar cookie mix</span></span><br />
<span style="color: #555555; font-size: 16px; line-height: 24px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 c. graham cracker crumbs</span></span><br />
<span style="color: #555555; font-size: 16px; line-height: 24px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 c. butter, melted</span></span><br />
<span style="color: #555555; font-size: 16px; line-height: 24px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 c. milk chocolate chips</span></span><br />
<span style="color: #555555; font-size: 16px; line-height: 24px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 1/2 c. miniature marshmallows</span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #555555; font-size: 16px; line-height: 24px;">Heat oven to 375°F and line a 13×9 inch pan with foil. </span><span style="color: #555555; font-size: 16px; line-height: 24px;">In large bowl, combine cookie mix and graham cracker crumbs together. Add the melted butter and stir until fully incorporated. Press the dough evenly into pan and bake for 18-20 minutes.</span></span><br />
<span style="color: #555555; font-size: 16px; line-height: 24px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="color: #555555; font-size: 16px; line-height: 24px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sprinkle chocolate chips over hot crust and let stand for a few minutes until chocolate melts a bit. Spread the melted chocolate evenly over crust.</span></span><br />
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<span style="color: #555555; font-size: 16px; line-height: 24px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sprinkle marshmallows over melted chocolate. Broil for about 1 or maybe 2 minutes until the marshmallows are a beautiful golden brown {but watch it closely!! It can burn quickly!!} </span></span><br />
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<span style="color: #555555; font-size: 16px; line-height: 24px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> Cut into bars using a knife sprayed with non-stick cooking spray. </span></span><br />
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<span style="color: #555555; line-height: 24px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;"><a href="http://realmomkitchen.com/">SOURCE: Real Mom Kitchen</a></span></span>Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com1tag:blogger.com,1999:blog-7993868551797167236.post-53479491402208362392013-06-26T14:48:00.001-06:002013-06-26T14:48:18.699-06:004th of July Strawberry Delight<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNwDMfEroHMs7qlU3avZbgERmZMymY5AXG8RxUo3_owua-YbBB6MBQIsxPFxV9GLwZY8vy1CpzsnUi49XT2IcDfYdPClib-nBJO05tU2G9WlC8bIXa0LlgY99nC3lE0fOv7v6hxtAVFM8/s1600/2013-06-26+13.59.22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNwDMfEroHMs7qlU3avZbgERmZMymY5AXG8RxUo3_owua-YbBB6MBQIsxPFxV9GLwZY8vy1CpzsnUi49XT2IcDfYdPClib-nBJO05tU2G9WlC8bIXa0LlgY99nC3lE0fOv7v6hxtAVFM8/s320/2013-06-26+13.59.22.jpg" width="240" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My son the chef.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">He's 4 years old and loves food just about more than anyone I know. For days he's been talking about making a special dessert. He wanted to cover strawberries with whipped cream and topped with a blueberry. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I kept telling him. "Mm-hmm," in true Mom-fashion. But the poor boys craving didn't ever subside. So today after lunch he requested it again. I asked him where he saw the idea and he told me that is just "popp-ed right out of his head."</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I whipped up some cream and let him build it. I wasn't going to try it but he insisted on building one for me.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">My goodness. It was delicious! Ok, I know it's not gourmet or anything. But is was such a yummy mid-day treat and healthy too. Not to mention with the red,white, and blue it's perfect for the 4th of July time of year. Our little 1 year old girl was a fan as well. I'm sorry that dad missed the goodness. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Good work and nice idea, Benjamin Boo.</span><br />
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<br />Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com1tag:blogger.com,1999:blog-7993868551797167236.post-23328599904995785972013-04-02T07:36:00.000-06:002013-05-28T15:16:44.708-06:00BBQ Pulled Pork Sandwiches<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisKN05jDyMArQbGntNNe8hEZ6DQJaxTfoCVg1lJOoXj4GtLPz_LHmOeBBL2AuJBayzfgyk6KUOmF9Z2IhaZe_84NaF7Ra7q7ZPtdNsq30hcxRxs_CIZV0D6rkqSaVnbbpiAJ338iRJ-so/s1600/BBQ+Pulled+Pork+Sandwiches.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisKN05jDyMArQbGntNNe8hEZ6DQJaxTfoCVg1lJOoXj4GtLPz_LHmOeBBL2AuJBayzfgyk6KUOmF9Z2IhaZe_84NaF7Ra7q7ZPtdNsq30hcxRxs_CIZV0D6rkqSaVnbbpiAJ338iRJ-so/s320/BBQ+Pulled+Pork+Sandwiches.jpg" width="320" /></a></div>
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LOVE THESE! They are so so so so so simple. You can't go wrong with a crockpot meal. And they taste divine. It's a great idea when you're feeding a crowd. Just double it. Enjoy.<br />
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<b>{BBQ PULLED PORK SANDWICHES}</b></div>
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<ul id="zlrecipe-ingredients-list" style="background-color: white; border: 0px; color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font: inherit; line-height: 1.5em; list-style: none; margin: 1em 1em 1em -10px; padding: 0px 0px 0px 2.4em; vertical-align: baseline;">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; font-size: 14px; font: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">3-4 lbs boneles pork shoulder</li>
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; font-size: 14px; font: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1/4 tsp. black pepper</li>
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; font-size: 14px; font: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1/4 tsp. salt</li>
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; font-size: 14px; font: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">2 c. water</li>
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; font-size: 14px; font: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 T. liquid smoke</li>
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; font-size: 14px; font: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">2 c. BBQ Sauce </li>
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<span style="color: #333333; font-family: Georgia, Times New Roman, Times, serif;"><span style="line-height: 24px;">Place pork roast in crock pot and sprinkle salt and pepper over all. Add water and liquid smoke. Cook on low for 8-10 hours, until pork is cooked through and very tender. </span></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, Times, serif;"><span style="line-height: 24px;">Remove pork from crock pot and discard remaining liquid. Shred pork and place back into crock pot. Stir in BBQ sauce (I like the Sweet Baby Ray's brand). Cook for another 20-30 minutes and serve on buns. </span></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, Times, serif;"><span style="line-height: 24px;"><br /></span></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, Times, serif;"><span style="line-height: 24px;">We like to top it with the Citrus coleslaw. Mm..MMMMM.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdXA6zLLG4ZBr5tEKm-766nGJB8RvUDAyEnop4dssm9-PoTjaroSe0A9ez1v0mwMZ_mFZNDw2slhSRGLv9I-LwswA7ENYilPRLDWfE8orMa0ayG0-zKm2rmeUXlyPagnkS2qxReKgBJbc/s1600/New-Signature-Aly.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdXA6zLLG4ZBr5tEKm-766nGJB8RvUDAyEnop4dssm9-PoTjaroSe0A9ez1v0mwMZ_mFZNDw2slhSRGLv9I-LwswA7ENYilPRLDWfE8orMa0ayG0-zKm2rmeUXlyPagnkS2qxReKgBJbc/s1600/New-Signature-Aly.gif" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdXA6zLLG4ZBr5tEKm-766nGJB8RvUDAyEnop4dssm9-PoTjaroSe0A9ez1v0mwMZ_mFZNDw2slhSRGLv9I-LwswA7ENYilPRLDWfE8orMa0ayG0-zKm2rmeUXlyPagnkS2qxReKgBJbc/s1600/New-Signature-Aly.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdXA6zLLG4ZBr5tEKm-766nGJB8RvUDAyEnop4dssm9-PoTjaroSe0A9ez1v0mwMZ_mFZNDw2slhSRGLv9I-LwswA7ENYilPRLDWfE8orMa0ayG0-zKm2rmeUXlyPagnkS2qxReKgBJbc/s1600/New-Signature-Aly.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://www.melskitchencafe.com/2010/08/bbq-pulled-pork-sandwiches-slow-cooker.html">Source: Mels Kitchen Cafe</a></div>
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Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com0tag:blogger.com,1999:blog-7993868551797167236.post-84212621487592176352013-03-28T07:30:00.000-06:002013-05-28T15:17:59.729-06:00Citrus Cole Slaw<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_C2twLvU88q7XLNqeZkctpABEImU0U0z6UpTwQeeDqrv2BNgPBDuN_dIgyOXvH8BAEeu_NoQHx4dE6zp5rMOl-Pdf3NL0YpDIMsIvKAPNZNMnnWl8-Fp4hUf1QR39JzBUfJEbUXdIBsw/s1600/Citrus+ColeSlaw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_C2twLvU88q7XLNqeZkctpABEImU0U0z6UpTwQeeDqrv2BNgPBDuN_dIgyOXvH8BAEeu_NoQHx4dE6zp5rMOl-Pdf3NL0YpDIMsIvKAPNZNMnnWl8-Fp4hUf1QR39JzBUfJEbUXdIBsw/s320/Citrus+ColeSlaw.jpg" width="320" /></a></div>
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I used to hate cole slaw when I was younger. But it's one of those things I've grown to love....if it's done right. I will not eat the store bought stuff. But when it's from a good restaurant or even better home made, I'm all in. The funny thing is that it's made with store bought dressing. But it just tastes fresher. Yum.<br />
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I love the added lime zest & juice. It's a slaw with lime...I almost named it "slime," but decided that doesn't sound so appetizing. Here's looking to BBQ season! Enjoy.<br />
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<b>{CITRUS COLE SLAW}</b></div>
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1 (16 oz) pkg pre-shredded cole slaw mix</div>
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1 lime</div>
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1/2 c. prepared cole slaw dressing (found by the salad dressings)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6lTq7gbSKvfquj7dcaSY6ntEaIcGfhiGuwCkfiNC1SmtxQrnimIQBzSUO46vMtNz0Gc3kvhTxGSkgd8vz3m4Lo2-OoeDA55cYuHqR-fs2BhSmkx-Rl6-1tAAPPzzesAtyyAN2TuDtzUU/s1600/New-Signature-Aly.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6lTq7gbSKvfquj7dcaSY6ntEaIcGfhiGuwCkfiNC1SmtxQrnimIQBzSUO46vMtNz0Gc3kvhTxGSkgd8vz3m4Lo2-OoeDA55cYuHqR-fs2BhSmkx-Rl6-1tAAPPzzesAtyyAN2TuDtzUU/s1600/New-Signature-Aly.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6lTq7gbSKvfquj7dcaSY6ntEaIcGfhiGuwCkfiNC1SmtxQrnimIQBzSUO46vMtNz0Gc3kvhTxGSkgd8vz3m4Lo2-OoeDA55cYuHqR-fs2BhSmkx-Rl6-1tAAPPzzesAtyyAN2TuDtzUU/s1600/New-Signature-Aly.gif" /></a>Mix cole slaw mix, lime zest, lime juice and cole slaw dressing and allow to sit for 5-10 minutes before serving. </div>
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Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com0tag:blogger.com,1999:blog-7993868551797167236.post-39733102536214257312013-03-26T07:30:00.000-06:002013-04-03T13:28:11.669-06:00Chicken Parmesan<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhEgWGA4jHMuIn2H5XAvcBcE5QaRMBgWDzCJtqfvOJ8kqt4fY6VuQvQV8O8BbcnOalkb9t6CpYng-_kY4X-tRh2b5jTb7c0pagj0nKYYwWRJ9cyIrdfVmPz1wibEDIzpj-codHF-35Tmg/s1600/Chicken+Parmesan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhEgWGA4jHMuIn2H5XAvcBcE5QaRMBgWDzCJtqfvOJ8kqt4fY6VuQvQV8O8BbcnOalkb9t6CpYng-_kY4X-tRh2b5jTb7c0pagj0nKYYwWRJ9cyIrdfVmPz1wibEDIzpj-codHF-35Tmg/s320/Chicken+Parmesan.jpg" width="320" /></a></div>
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This is another one for the hubster. He's been working so hard lately and the best way I can think to help him is to fatten him up (not that he could ever be fat!). But I've been trying to be a good little wife and greet him with his favorites. Well, this is his FAVORITE.<br />
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Enjoy!</div>
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<b>{CHICKEN PARMESAN}</b></div>
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1 jar spaghetti sauce (make it easy on yourself, unless you're an over-acheiver)</div>
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6-8 chicken cutlets (the small ones, peeps)</div>
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Salt</div>
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1/2 c. mozzarella cheese, shredded</div>
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4 slices provolone cheese</div>
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1 egg</div>
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1 T. flour</div>
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1/2 c. parmesan cheese, grated</div>
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1/2 c. panko bread crumbs</div>
<div>
1/2 tsp. garlic powder</div>
<div>
1/4 tsp. dried oregano</div>
<div>
1/4 tsp. black pepper</div>
<div>
Olive Oil</div>
<div>
<br /></div>
<div>
Lightly salt each side of chicken. In a shallow dish, whisk flour and egg until smooth. In a separate shallow dish, toss parmesan cheese and panko bread crumbs, garlic powder, oregano, and pepper together. </div>
<div>
<br /></div>
<div>
Dip one piece of chicken at a time into egg mixture. Allow excess to drip off and then dip into bread crumb mixture, pressing gently to coat. Transfer to a plate and repeat with each piece of chicken. </div>
<div>
<br /></div>
<div>
Preheat oven to 375 degrees. Pour olive oil into skillet and heat to medium-high heat. Once pan is ready, add chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes. Then flip and cook other side for about 2 more minutes. Transfer to 9x13 pan. Top each each with 1/2 slice of provolone cheese. Pour spaghetti sauce over all and then sprinkle with additional parmesan cheese. Place in 375 degree oven until 165 degrees, internally. Broil for 2 minutes until nice and golden. Serve over pasta.</div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: right;">
<a href="http://www.cookingclassy.com/2013/02/the-best-chicken-parmesan/">Source: Cooking Classy</a></div>
<div>
<br /></div>
Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com0tag:blogger.com,1999:blog-7993868551797167236.post-53926515479953405152013-03-21T12:06:00.002-06:002013-03-21T12:25:44.773-06:00Layered Eclair Cake<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
I do not like eclairs. But I DO like my husband. So I made this for him. And guess what, I LOVED it! I'm not a fan of the pastry part of the eclair. And I discovered its because I've never had FRESH eclairs. This was really yummy and just what we needed to celebrate my husband. Love him.<br />
<br />
<b>{LAYERED ECLAIR CAKE}</b><br />
<b><br /></b>
<b>Crust:</b><br />
1 c. water<br />
1/2 c. butter<br />
1 c. flour<br />
4 eggs<br />
<br />
<b>Filling:</b><br />
1 (8 oz.) pkg cream cheese, softened<br />
1 (5.1 oz.) pkg vanilla instant pudding<br />
3 c. cold milk<br />
<br />
<b>Topping:</b><br />
Homemade whipped cream (about 2 cups whipped)<br />
chocolate syrup (like an ice cream topping)<br />
<br />
Preheat oven to 400 degrees. Grease 9x13 pan.<br />
<br />
In a medium pan, melt butter in water and bring to boil. Remove from heat and stir in flour. Mix one egg in at a time, mixing completely before adding another. {this is where I got worried, but I just kept mixing and it turned out...no scrambled eggs} Spread mixture evenly into 9x13 pan. Bake for 30-40 minutes or until golden brown. Remove from oven and allow to cool completely.<br />
<br />
While the crust cools, make vanilla pudding according to package directions and allow to set up in the fridge. In a separate bowl, whip cream cheese. Slowly add pudding to cream cheese and mix until there are no lumps {this will take a few minutes, don't give up}<br />
<br />
When the crust is completely cool, pour the filling in. Top with whipped cream and drizzle with chocolate sauce.<br />
<br />
Enjoy!<br />
<br />
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<br /></div>
<div class="separator" style="clear: both; text-align: right;">
<a href="http://www.the-girl-who-ate-everything.com/2009/06/chocolate-eclair-cake.html">Source: The Girl Who Ate Everything</a></div>
<br />Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com0tag:blogger.com,1999:blog-7993868551797167236.post-3716327578702544052013-02-01T10:28:00.003-07:002013-03-21T12:25:31.433-06:00Waffle Corn Dogs<br />
Well, I don't have much of an explanation. Except this:<br />
<br />
-Having my second child<br />
-Sleep deprivation<br />
-Buying a new house and moving<br />
-Busy with church responsibilities<br />
-And mostly eating frozen Costco foods for the past 8.5 months<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
I'm not promising that I'm back in full force. But I definitely didn't think that CORN DOGS would be my debut post. But, these were really fun and actually were really good. I DO NOT like corndogs. At all. But these were tasty! Honestly. I loved the cream cheese and cheddar in them. I saw the idea on Rachael Ray and I knew I had to try it. They were a hit!<br />
<br />
Let me know if you try them.<br />
<br />
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<br />
<b>{Waffle Corn Dogs}</b><br />
<b><br /></b>
Corn Bread Batter:<br />
<br />
1 1/4 c. flour<br />
3/4 c. corn meal<br />
1/4 c. sugar<br />
2 tsp. baking powder<br />
1/2 tsp. salt<br />
1 c. milk<br />
1/4 c. vegetable oil<br />
1 egg<br />
<br />
<br />
4 oz. cream cheese, cut into small cubes<br />
1/2 c. sharp cheddar cheese, shredded<br />
1/2 tsp. black pepper<br />
1 pkg. hot dogs<br />
<br />
Preheat waffle iron to medium-high heat.<br />
<br />
Mix flour, corn meal, sugar, baking powder, and salt together. Add milk, oil and egg. Mix throroughly. Fold in cream cheese, cheddar cheese, and black pepper.<br />
<br />
Cut hot dogs in half length-wise, so they're flat on one side. Skewer them with a wooden skewer. And place them on the waffle iron, two per square, with skewers hanging out the edges. Your waffle iron will look like a spider with 4 skewers hanging out each side. Grill the hot dogs for a few minutes (maybe about 5).<br />
<br />
Lift the hot dogs and spoon batter on waffle iron. Replace hot dogs and spoon A LITTLE more batter over each dog. Grill until corn bread is golden brown.<br />
<br />
You'll need to do two batches of these. So you'll have 16 "halves" total.<br />
<br />
If you want to see a tutorial, <a href="http://www.rachaelrayshow.com/food/recipes/buffalo-corn-dog-waffles/">click here.</a><br />
<br />Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com0tag:blogger.com,1999:blog-7993868551797167236.post-3991926066589090412012-06-14T17:50:00.001-06:002012-06-14T17:52:54.163-06:00The cutest things I've ever madeAnd the reason why I have forgone food blogging. I mean, can you blame me?<br />
<br />
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<br />Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com0tag:blogger.com,1999:blog-7993868551797167236.post-2477922454759277032012-05-01T13:21:00.000-06:002012-05-01T13:22:01.085-06:00Authentic Italian Creamy Tomato Sauce<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
My sweet cousin, Lia, brought us dinner the other night when I was supposed to be a "woman of leisure." Lia served an LDS mission in Italy, so she recognized good pasta and boy did this dish knock our socks off. It was truly divine, not only to not have to make dinner, but honestly it was some of the best pasta I've ever eaten. The fresh basil was tremendously delicious. You've got to try this! Enjoy!<br />
<br />
{She recommends cutting the recipe in half since it makes a ton!} <br />
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<br />
<b>{AUTHENTIC ITALIAN CREAMY TOMATO SAUCE}</b><br />
<a href="https://docs.google.com/document/d/1bwaOYPVzRzNYKOwxgs_pMxFLdj3FoeVmBN-rmGKQ_Zo/edit">print this</a><br />
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br />
2 T. olive oil<br />
1 T. butter<br />
1 tsp. basil<br />
Dash crushed red chili pepper<br />
3 med. onions, chopped<br />
1 clove garlic, crushed<br />
Dash salt</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
3 (29-oz.) cans tomato sauce</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
7 oz. Gouda
cheese</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 pint heavy
cream</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Pasta for 10
servings, cooked</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Parmesan
cheese, grated</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
In olive oil
and butter, sauté basil, chili pepper, onion, garlic, and salt until onion is
tender. Add tomato sauce and cook until flavors combine (at least 20 minutes,
but the longer the better). Add Gouda cheese and stir until melted. Add heavy
cream and remove from heat (cream should not be cooked). Serve over pasta and
top with Parmesan cheese. Makes 10 servings.</div>Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com1tag:blogger.com,1999:blog-7993868551797167236.post-68054562391999827762012-04-16T15:54:00.000-06:002012-04-16T15:54:57.018-06:00Crunchy Baked Pork Chops<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAG_iji_xmIAtpdlSfgSzmI6ey1CatXAATOSgiGHMKU9iSpay7GDkLNphiClH6-YE2QZmiY2mMD9fZodfpNA7DwEV3flmC91z3GxwJqfXOeMEQ4yOfkWMsuSaFsBnpAZyBzI6sMmMZZv4/s1600/Crunchy+Baked+Pork+Chops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAG_iji_xmIAtpdlSfgSzmI6ey1CatXAATOSgiGHMKU9iSpay7GDkLNphiClH6-YE2QZmiY2mMD9fZodfpNA7DwEV3flmC91z3GxwJqfXOeMEQ4yOfkWMsuSaFsBnpAZyBzI6sMmMZZv4/s320/Crunchy+Baked+Pork+Chops.jpg" width="320" /></a></div><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">The first time I made this was with my husband. We saw it on America's Test Kitchen and it was fantastic! But a few weeks ago, when I searched for the recipe I couldn't find it again. Thanks to Smitten Kitchen this is the same thing! It's fabulous. I love how this method makes sure the entire pork chop stays crunchy. No soggy breadcrumbs here. You've got to try it. (by the way if you go to her blog, she has GORGEOUS prep pictures)</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdXA6zLLG4ZBr5tEKm-766nGJB8RvUDAyEnop4dssm9-PoTjaroSe0A9ez1v0mwMZ_mFZNDw2slhSRGLv9I-LwswA7ENYilPRLDWfE8orMa0ayG0-zKm2rmeUXlyPagnkS2qxReKgBJbc/s1600/New-Signature-Aly.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdXA6zLLG4ZBr5tEKm-766nGJB8RvUDAyEnop4dssm9-PoTjaroSe0A9ez1v0mwMZ_mFZNDw2slhSRGLv9I-LwswA7ENYilPRLDWfE8orMa0ayG0-zKm2rmeUXlyPagnkS2qxReKgBJbc/s1600/New-Signature-Aly.gif" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>{CRUNCHY BAKED PORK CHOPS</b>}</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://docs.google.com/document/d/1-ees8skGZ07lXmY_jALSFYZw7RLOCUn7vXIY1g0PKPc/edit">print this</a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4 (6-8 oz.) boneless center-cut pork chops </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4 slices hearty white sandwich bread</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 small shallot, minced</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3 medium garlic cloves, minced or pressed through garlic press </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 T. vegetable oil<br />
Ground black pepper<br />
2 T. Romano cheese, grated (or Parmesan)<br />
1/2 tsp. minced fresh thyme leaves<br />
2 T. minced fresh parsley leaves<br />
1/4 c. plus 6 T. flour<br />
3 large egg whites<br />
3 T. Dijon mustard<br />
<br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Preheat oven to 350 degrees with rack in middle of oven. Tear bread into 1 inch pieces. Place in food processor and pulse until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet. Add and toss in shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool bread crumbs to room temperature. Toss crumbs with Parmesan, thyme, and parsley.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, Small lumps will still be in the batter, so don't freak out.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Increase oven to 425 degrees. Spray wire rack <i>really </i>well with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://smittenkitchen.com/2008/01/crunchy-baked-pork-chops/">Source: Smitten Kitchen </a></div>Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com0tag:blogger.com,1999:blog-7993868551797167236.post-59016741815136971892012-04-05T14:48:00.000-06:002012-04-05T14:48:38.171-06:00Easter Treat: Rice Krispie Bird's Nest<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDdP7SWMk-jK5AAb8weBs7eEj8iJvfI7obqW7292g7utTQFyNfgJnBmvtbxkZLukZAzd9xE0CvLAnArXdU8rGjrl8Oiy3VxZm93Uz6qHqa7BcHDHzPOlHPNyFUTTFN-5_IFugoRMYZC_I/s1600/Bird+Nest3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDdP7SWMk-jK5AAb8weBs7eEj8iJvfI7obqW7292g7utTQFyNfgJnBmvtbxkZLukZAzd9xE0CvLAnArXdU8rGjrl8Oiy3VxZm93Uz6qHqa7BcHDHzPOlHPNyFUTTFN-5_IFugoRMYZC_I/s320/Bird+Nest3.jpg" width="320" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">This is great for little kids, but I've got to be honest, they taste pretty darn good too! But I'm kind of a sucker for rice krispie treats. </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9G9kGjd1ArYIN3ekpIfwUqZL0dE_8twcRNcER1Rsl8hlZGO3SDQhpp16bDXWcVtqM1kqQ_k2X7WH3ZIZYBDjIz3AS3sYlqAIEaPRg_fNBdB1bHhG1evkVAPm5Ge2avw_OhpGDEaRqbMI/s1600/Bird+Nest2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9G9kGjd1ArYIN3ekpIfwUqZL0dE_8twcRNcER1Rsl8hlZGO3SDQhpp16bDXWcVtqM1kqQ_k2X7WH3ZIZYBDjIz3AS3sYlqAIEaPRg_fNBdB1bHhG1evkVAPm5Ge2avw_OhpGDEaRqbMI/s320/Bird+Nest2.jpg" width="320" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">We made this today with our little joy school group. The kids were so excited putting the grass on and the eggs. They were adorable. </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFf7k0Dyw5XGg6w3gVnG1s00pSWBF41MKaClHQ2YZikHSf4ErIfNCeK-Tzg9VzZptFKGnG7V1_2dzsUvyj-BI3ZKL-tEhQ287iev7LKB-0iyhKa6JmKuvbrY8yiIKytAtGIO_UJLua7I/s1600/Bird+Nest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFf7k0Dyw5XGg6w3gVnG1s00pSWBF41MKaClHQ2YZikHSf4ErIfNCeK-Tzg9VzZptFKGnG7V1_2dzsUvyj-BI3ZKL-tEhQ287iev7LKB-0iyhKa6JmKuvbrY8yiIKytAtGIO_UJLua7I/s320/Bird+Nest.jpg" width="320" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfWHFmuje0BELYB75DxO9LUXXbd9uqjkWfOeXJaOIKnY92Dki0ittb0ne1BnHQDiF8wKnBo3NcKOJY7YM5dE60PuWn4vS74k7GstrD8JrrW_WGlYpC0pAapBO_3uq-dWYLW_HrbbIPXM/s1600/New-Signature-Aly.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfWHFmuje0BELYB75DxO9LUXXbd9uqjkWfOeXJaOIKnY92Dki0ittb0ne1BnHQDiF8wKnBo3NcKOJY7YM5dE60PuWn4vS74k7GstrD8JrrW_WGlYpC0pAapBO_3uq-dWYLW_HrbbIPXM/s1600/New-Signature-Aly.gif" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>{RICE KRISPIE BIRD'S NEST}</b></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://docs.google.com/document/d/1dA4eeJhF3xPpEetocE6E-iGAlWoCTRygP0-jcerx1Q8/edit">print this</a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><u><br />
</u></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 c. butter or margarine</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 (10.5 oz) bag mini marshmallows</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">6 c. Cocoa Rice Krispies <span style="font-size: x-small;">(I usually do less, because I like them gooey)</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">Frosting <span style="font-size: x-small;">(make your life easier by just using canned)</span></span></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;">Shredded Coconut</span></span></span></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;">Green food coloring</span></span></span></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;">Jelly Beans </span> </span></span> </span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In a large microwave-safe bowl, melt butter for 30 seconds. Add marshmallows and stir until they are coated in the melted butter. Microwave in 30 second intervals, stirring in between until marshmallows and butter are melted and fully incorporated.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Form rice krispie treats into muffin pan. After they sit for a few minutes, go back and push down the centers to form a bowl shape for the nest. </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In a small mixing bowl, stir the green food coloring into the shredded coconut to color it green. </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Put a dab of frosting in the bowl of the nests. This acts as a "glue" to keep the grass in place. Sprinkle the green coconut (grass), on top of the frosting. Finish with jelly beans for the eggs.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div>Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com0tag:blogger.com,1999:blog-7993868551797167236.post-44214692371991720752012-04-02T21:45:00.000-06:002012-04-02T21:45:21.923-06:00Creamy Ravioli & Spinach Soup {CROCK POT}<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFdX2y4L-CygLMTKmceFBrNkBm22EFzbSMQ2iEzgiG-8U6978R2zIgxOB9J3j-bELB0Q_4Gl2Re2ZIVAeeUrGO4ZSFg_EryAR_tEdsmuURtLhgGry-tVSwFTZE24zLUs2NUyZGT1i2qyE/s1600/Creamy+Ravioli+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFdX2y4L-CygLMTKmceFBrNkBm22EFzbSMQ2iEzgiG-8U6978R2zIgxOB9J3j-bELB0Q_4Gl2Re2ZIVAeeUrGO4ZSFg_EryAR_tEdsmuURtLhgGry-tVSwFTZE24zLUs2NUyZGT1i2qyE/s320/Creamy+Ravioli+Soup.jpg" width="320" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I'm running out of time to post soup recipes while we're still experiencing winter weather. It's been such a mild winter here, but I know from the past {almost} 30 years {yikes!} that we will get more snow here in Utah before we're through. So keep this soup recipe handy for the next cold evening!</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">This was such a sophisticated and elegant soup. If you can really say that about soup. I guess I just did. I absolutely loved it and would have happily paid full price for it at a restaurant. Lucky for me, I didn't have to. Plus, I got to eat it for a few days in a row!</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">It was also divine with this side dish. Let me tell you about this. No doubt you've had bread with oil & vinegar. But not like this...This is Costco's Rosemary herb bread. And the dip is Basil Olive Oil and Fig Balsamic Vinegar with grated Romano cheese. Holy smokes!! Talk about flavor overload. It was the BEST version of bread and oil, I've EVER EVER EVER had.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha7jwJcYNdOmmQ3zSPsumttwa3gyE8EtR56c9I2B-KsXTmrkayTwySlzszAr-iRRSFxOhStT6-yjIS_FsAo2tRQr9wlUmnl7meZTkcyAhjkXTbJiKazqEqk7qy2PiXvmFM12zWAZ9aSmQ/s1600/Bread+and+Oil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha7jwJcYNdOmmQ3zSPsumttwa3gyE8EtR56c9I2B-KsXTmrkayTwySlzszAr-iRRSFxOhStT6-yjIS_FsAo2tRQr9wlUmnl7meZTkcyAhjkXTbJiKazqEqk7qy2PiXvmFM12zWAZ9aSmQ/s320/Bread+and+Oil.jpg" width="320" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">So where do you get these flavors of oil & vinegar? Well, it was a gift to us, but the wise gift-givers got it from the Mountain Town Olive Oil Company. I have yet to go in there, but once we're out of these bottles, you can bet I'll be making a trip there to refill. Divine!</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpncTrciWKpViPjh_OlwnlQlkU8WJV3p3bS8p6bq0WLeRmxZY2maCVbbdz_-XylF8WN5YmOhVs1B4wqitG_78tBLv1-bwH07KHsJ7Dbb70BpKvRP0d89-12fd_sPn5Wp5ldh93YjL63g/s1600/New-Signature-Aly.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpncTrciWKpViPjh_OlwnlQlkU8WJV3p3bS8p6bq0WLeRmxZY2maCVbbdz_-XylF8WN5YmOhVs1B4wqitG_78tBLv1-bwH07KHsJ7Dbb70BpKvRP0d89-12fd_sPn5Wp5ldh93YjL63g/s1600/New-Signature-Aly.gif" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>{CREAMY RAVIOLI & SPINACH SOUP}</b></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">print this</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 envelope alfredo sauce mix</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4 c. water</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 (14.oz) can vegetable broth</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 1/2 c. fresh mushrooms, sliced</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 c. onion, chopped</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3 cloves garlic, minced</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 tsp. dried basil, crushed</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 tsp. salt</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 tsp. dried oregano, crushed</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/8 tsp. cayenne pepper</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 (10 oz.) pkg frozen cheese ravioli <span style="font-size: xx-small;">(the original recipe called for tortellini, but I had a hard time finding it)</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 (12 oz.) can evaporated milk</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">6 c. fresh baby spinach leaves</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ground black pepper</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Finely shredded Parmesan or Romano cheese</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Place dry white sauce mix in a 4 quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper. Cover and cook on low for 5-6 hours or on high for 2 1/2 hours. Stir in ravioli. Cover and cook on low for 1 hour more or high for 45 minutes. Stir in evaporated milk and fresh spinach. Sprinkle individual servings with black pepper and shredded Romano cheese.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><i>Source: www.bhg.com</i></span></div>Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com0tag:blogger.com,1999:blog-7993868551797167236.post-87476379926069086662012-03-15T09:00:00.002-06:002012-03-15T09:08:28.460-06:00Blueberry Lemon Zest Breakfast Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqMUQJXAfOSma1uVeOEQtMTLD8xsIyqZKY4mosNJHj2gMBrrl3uKeJSY92HWOsa9SX4QLPn7ZC2GeuUzIxKrCaa3rW6GxLEeRdxmcYElOui18BEoOFRf2sY-vIxwWJkBLVVTavxbgEok/s1600/Blueberry+Breakfast+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqMUQJXAfOSma1uVeOEQtMTLD8xsIyqZKY4mosNJHj2gMBrrl3uKeJSY92HWOsa9SX4QLPn7ZC2GeuUzIxKrCaa3rW6GxLEeRdxmcYElOui18BEoOFRf2sY-vIxwWJkBLVVTavxbgEok/s320/Blueberry+Breakfast+Cake.jpg" width="320" /></a></div><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Delicious. I'm obviously liking breads and cakes based off the previously posts. But this one is the best, actually. It's title implies it's for breakfast and that's when we ate it. But really it's sweet enough for dessert. It was so yummy and moist with a little sugar crunch crust on top. </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgplzOKv681rZuNvuk7WDlPcbAhYZafS_qKTw3eyNqdMyme6TZC_xPo3MJex1jxxxUTQJFQw5YY4B6QDpvYUSdurQ8uSfjdJ-Q1FVeMcPHiSD5UFrQU9KU0FVDoAHGaNE2P0JqPqhg7B1E/s1600/Blueberry+Breakfast+Cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgplzOKv681rZuNvuk7WDlPcbAhYZafS_qKTw3eyNqdMyme6TZC_xPo3MJex1jxxxUTQJFQw5YY4B6QDpvYUSdurQ8uSfjdJ-Q1FVeMcPHiSD5UFrQU9KU0FVDoAHGaNE2P0JqPqhg7B1E/s320/Blueberry+Breakfast+Cake2.jpg" width="320" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">You'll love it. </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguE6Tdubf4B-ZxFOuHJbp2TianTlooz51i0apWPg9PsF2l2it7z6DLPQM8_8rpiak9F8EUiKPwahcSwljUoaPbJiArOQ1quUeUUAIsX5R5EVP6JRDSXPW2ahEryP29a1rW5Hoz0a2BWW4/s1600/New-Signature-Aly.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguE6Tdubf4B-ZxFOuHJbp2TianTlooz51i0apWPg9PsF2l2it7z6DLPQM8_8rpiak9F8EUiKPwahcSwljUoaPbJiArOQ1quUeUUAIsX5R5EVP6JRDSXPW2ahEryP29a1rW5Hoz0a2BWW4/s1600/New-Signature-Aly.gif" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>{BLUEBERRY LEMON ZEST BREAKFAST CAKE}</b></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://docs.google.com/document/d/1O1mQtKZXu__sHJKgZRK7cMB0TJzbtPZOJN_1Z4u9YjE/edit">print this</a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">½ c. unsalted butter, room temperature<br />
Zest from 1 large lemon<br />
3/4 c. + 2 T. sugar</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 egg, room temperature<br />
1 tsp. vanilla<br />
2 c. flour<br />
2 tsp. baking powder<br />
1 tsp. kosher salt<br />
2 c. blueberries, fresh or frozen<br />
½ c. buttermilk</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 T. sugar for sprinkling on top</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Preheat the oven to 350ºF. Cream butter with lemon zest and sugar until light and fluffy. Add egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour (which will help them not run in the batter. Whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Grease a 9-inch square baking pan. Spread batter into pan. Sprinkle with remaining tablespoon of sugar. Bake for 35 minutes or until toothpick comes out clean. Let cool at least 15 minutes before serving.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/">Source: Alexandra's Kitchen </a></div>Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com0tag:blogger.com,1999:blog-7993868551797167236.post-63544739222935148632012-03-05T08:50:00.000-07:002012-03-05T08:50:33.885-07:00English Muffin Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpkwcUQhOns9E8sQWqXaOOQobLpLvmIxzliMcQgasijdvptQEvsV9fJ6LwgS0XiH6nCl9_Ns9Xc-t8C8SgygWDnApDAFOMRNYAOQ_CFVB9L4HeTK0e6dSWFNtcE1TwLsB989c4fvnlr0k/s1600/English+Muffin+Bread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpkwcUQhOns9E8sQWqXaOOQobLpLvmIxzliMcQgasijdvptQEvsV9fJ6LwgS0XiH6nCl9_Ns9Xc-t8C8SgygWDnApDAFOMRNYAOQ_CFVB9L4HeTK0e6dSWFNtcE1TwLsB989c4fvnlr0k/s320/English+Muffin+Bread2.jpg" width="320" /></a></div><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">This was yummy yummy yummy. When I saw this recipe, it stated it made the BEST toast. Yep, dead on. And it was just in time for my "sick tummy week." </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgatP_-8hm4MzzAiIEsgExzH_oHI2ArfPf6Dw5bEGeK_YsYsMunf1v1bXB42_HSz3_-clsO-qRnseWAN76hCuT_cbPN4eIQAnIarfNWqNf1shD0VyPt1ztZL544nN6GzxiDWakEqGnbNlM/s1600/English+Muffin+Bread3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgatP_-8hm4MzzAiIEsgExzH_oHI2ArfPf6Dw5bEGeK_YsYsMunf1v1bXB42_HSz3_-clsO-qRnseWAN76hCuT_cbPN4eIQAnIarfNWqNf1shD0VyPt1ztZL544nN6GzxiDWakEqGnbNlM/s320/English+Muffin+Bread3.jpg" width="320" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I think I ate about two loaves all by my lonesome. It's awesome. And easy to make. You're crazy if you don't try it. Just plain crazy.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HPILFR6mk_jXSfrdaXY-7sApMINOxexwUUAngmNFDE0SLvWx2l8EWNPtfc1UziQ11wAHZiClLwuoV_TTOkuGPw7FtjbMezHR3hTYbPp8CBLBq5XdMhnTkPdj2W6pz4jHQbroGz5AZ_M/s1600/English+Muffin+Bread1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HPILFR6mk_jXSfrdaXY-7sApMINOxexwUUAngmNFDE0SLvWx2l8EWNPtfc1UziQ11wAHZiClLwuoV_TTOkuGPw7FtjbMezHR3hTYbPp8CBLBq5XdMhnTkPdj2W6pz4jHQbroGz5AZ_M/s320/English+Muffin+Bread1.jpg" width="320" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Enjoy!</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">P.S. I "halved" this recipe. I couldn't stand the thought of 11 cups of flour. Holy cow.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtGFh-PAW8fC8Nel59G-9Rujx9dsA-g3uLIZQQMbz41b1_Y0viSyiKvixecJvzThf35T26csNqSN0pADRxW9lzwYfbpHIDwSncah2gVmtQB-UDYwOHd9MOQ_K_KSvGfHTDJeY5Omaot5Q/s1600/New-Signature-Aly.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtGFh-PAW8fC8Nel59G-9Rujx9dsA-g3uLIZQQMbz41b1_Y0viSyiKvixecJvzThf35T26csNqSN0pADRxW9lzwYfbpHIDwSncah2gVmtQB-UDYwOHd9MOQ_K_KSvGfHTDJeY5Omaot5Q/s1600/New-Signature-Aly.gif" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>{ENGLISH MUFFIN BREAD}</b></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://docs.google.com/document/d/1pcy8RSaPq5NFLhx6Te1TZC25iAEOtW1SYjE-cqGtyoI/edit">print this</a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">5 1/2 c. warm water<br />
3 pkgs. yeast<br />
2 T. salt<br />
3 T. sugar<br />
11 c. flour </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Activate yeast by putting in bowl and covering with warm water and sprinkling with a little bit of sugar. Let sit for 5 minutes, until it's frothy. Mix yeast, remaining warm water, salt & sugar in large mixing bowl. Add half the flour and mix well. Mix in remaining flour and let rise in bowl until double in bulk (about 1 hour). The dough will be VERY sticky. Spoon dough into 4 well greased loaf pans and let rise until dough reaches the top of the pans (about 45 minutes). Bake in 350 degree oven for 45 minutes or until golden brown. 10 minutes before done, brush with melted butter. Allow to cool completely before cutting. </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><a href="http://www.onegoodthingbyjillee.com/2012/02/moms-english-muffin-bread.html"><i>Source: One Good Thing </i></a></span></div>Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com0tag:blogger.com,1999:blog-7993868551797167236.post-71617245839590107092012-02-27T14:30:00.000-07:002012-02-27T14:30:35.413-07:00Banana Coconut Bread with Lime Glaze<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6LPn6xA3fkqEeWf_lT7gvbgvE17tl5Qc8oZQq7n-v8JI53elkFvJlqTbs5bdw1vdG2APWpnXiBceCYED7I4saBxaf6iFeMoL8RTGWtMe_Aw9uRsEuSTT4Yjmd_wtvQ9Vw-6JPKR8ESiw/s1600/Banana+Coconut+Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6LPn6xA3fkqEeWf_lT7gvbgvE17tl5Qc8oZQq7n-v8JI53elkFvJlqTbs5bdw1vdG2APWpnXiBceCYED7I4saBxaf6iFeMoL8RTGWtMe_Aw9uRsEuSTT4Yjmd_wtvQ9Vw-6JPKR8ESiw/s320/Banana+Coconut+Bread.jpg" width="320" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Our little family definitely doesn't "go bananas" for bananas. I don't know what it is. But none of us really like them. </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I think, for me, it a texture thing. Plus, I grew up on the "BRAT" diet when you had an upset stomach. I still do this for my little guy. So maybe that's why he doesn't like them either. Anyway, the theory is that when you have an upset stomach or recovering from the stomach flu, you only eat, <u><b>B</b></u>ananas, <u><b>R</b></u>ice, <u><b>A</b></u>pplesauce, or <u><b>T</b></u>oast. </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">But one thing we DO love is banana bread. I tried this new recipe because of the idea of a lime glaze. Mmm, and my inkling was correct! The lime glaze is divine. However, I think next time I'll skip the coconut. It wasn't necessary and my little guy wouldn't eat the bread because of it. </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Tell me what you think. Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjjX00lEoCYNg-qXcupke7bWSSOt64OYSHh8-wKfVPdLA4L_S5Tix9rHOYOco6jQNC2N9XwoZwkPRn1edRhRkO3cHU_2VmMnWcK0MNvIV-h0J4TUu2Zb1e3RFY8H5ZPWkQUGxVtcJr8w/s1600/New-Signature-Aly.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjjX00lEoCYNg-qXcupke7bWSSOt64OYSHh8-wKfVPdLA4L_S5Tix9rHOYOco6jQNC2N9XwoZwkPRn1edRhRkO3cHU_2VmMnWcK0MNvIV-h0J4TUu2Zb1e3RFY8H5ZPWkQUGxVtcJr8w/s1600/New-Signature-Aly.gif" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>{BANANA COCONUT BREAD WITH LIME GLAZE}</b></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://docs.google.com/document/d/1lnqmajENP_zZWDXbqJJ1U4KTdj5EodNwGPCS0ovL554/edit">print this</a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 c. flour</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3/4 tsp. baking soda</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 tsp. salt</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 c. sugar</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 c. butter, softened</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 eggs</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 1/2 c. ripe bananas, mashed</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 c. plain low-fat yogurt</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3 T. apple juice</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 tsp. vanilla</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 c. + 1 T. sweetened coconut, flaked</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 c. powdered sugar</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 T. lime juice</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Preheat oven to 350 degrees. Combine flour, baking soda, and salt. Place sugar and butter in a large bowl and beat with a mixer for 1 minute. Add eggs and beat well. Add bananas, yogurt, apple juice, and vanilla; beat until blended. Add flour mixture and beat just until moist. Stir in 1/2 c. coconut. Pour into a greased loaf pan. Sprinkle with 1 T. coconut. Bake at 350 degrees for 1 hour. Cool 10 minutes. Combine powdered sugar and lime juice and drizzle over warm bread.</div>Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com1tag:blogger.com,1999:blog-7993868551797167236.post-14938117597293003432012-02-17T08:21:00.001-07:002012-02-17T08:23:39.504-07:00Basmati Rice & Corn Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQVeWUPsCSPEQn70n80VrBglDabpar7dQdVzC6e8hKJmaKUkLBwyS51GxqvmPfsK0lTpjlRI3186ThGwrIinIJYAaVv-Vb7CUiMtpRFjirjJKzS3Ig9qAjDrCV8roJi51LpX8Tz76isM/s1600/Basmati+Rice+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQVeWUPsCSPEQn70n80VrBglDabpar7dQdVzC6e8hKJmaKUkLBwyS51GxqvmPfsK0lTpjlRI3186ThGwrIinIJYAaVv-Vb7CUiMtpRFjirjJKzS3Ig9qAjDrCV8roJi51LpX8Tz76isM/s320/Basmati+Rice+Salad.jpg" width="320" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I'm really surprised I haven't posted this yet. But I guess I haven't made it for a while. Which is a bummer! We love this salad. I found it by accident in the little booklet that came with our rice cooker. It's really delicious! We had it last night, served with BBQ chicken. Yum! It would taste wonderful hot or cold.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Enjoy!</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9PBpTf1BJnI2LLaOfaQR7puN8B1qep6-6jTRDOO2LiAWqE5hjuPkpgnwkIGA657vzJXPCBFzIO92In5VBeOGt7c34Aa6At3AuhqTrtcyinM_S7wiDmdMf8mLZw9RHtZ0FDdqH-KS_H7s/s1600/New-Signature-Aly.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9PBpTf1BJnI2LLaOfaQR7puN8B1qep6-6jTRDOO2LiAWqE5hjuPkpgnwkIGA657vzJXPCBFzIO92In5VBeOGt7c34Aa6At3AuhqTrtcyinM_S7wiDmdMf8mLZw9RHtZ0FDdqH-KS_H7s/s1600/New-Signature-Aly.gif" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>{BASMATI RICE & CORN SALAD}</b></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://docs.google.com/document/d/1auStqcT9Ow2kvkhQdCc2A_SJWpJOHKRKUJW_DKY3yUM/edit">print this</a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 c. basmati rice<br />
1 ¾ c. water<br />
½ tsp. salt<br />
2 c. fresh or frozen corn kernels<br />
2 T. red wine vinegar<br />
1 T. Dijon mustard<br />
1/3 c. olive oil<br />
½ c. crumbled cooked bacon<br />
5-6 green onions, thinly sliced<br />
Salt & Pepper</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
Add rice, water and salt to rice cooker. Soak rice for 15 minutes before turning on cooker. Cover and cook rice until done. Stir in corn, re-cover, and allow to stand for 10 minutes. Pour rice and corn into a large bowl and fluff with fork.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
In a small bowl, whisk together vinegar and mustard, add olive oil and whisk well. Pour dressing over rice and toss to combine. Add bacon, onions, and Salt and Pepper to taste.</div>Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com1tag:blogger.com,1999:blog-7993868551797167236.post-86657489641052307772012-02-08T18:37:00.000-07:002012-02-08T18:37:32.193-07:00Personalized Fortune Cookie for your Valentine<div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiqf6zbleL7O52GDI24Om5wuBwzy7p-bGFrM3m9bZ1O4CUlG65eFP44ccydskgKAG2dd6_sc_9_1l6wG5edwNunnyL5r2sZOoC9D8ZMjZ3FlbQBs3KfoM5v3TmJ3N4pwtSW6Z6yuCz6mk/s1600/Fortune+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiqf6zbleL7O52GDI24Om5wuBwzy7p-bGFrM3m9bZ1O4CUlG65eFP44ccydskgKAG2dd6_sc_9_1l6wG5edwNunnyL5r2sZOoC9D8ZMjZ3FlbQBs3KfoM5v3TmJ3N4pwtSW6Z6yuCz6mk/s320/Fortune+Cookies.jpg" width="320" /></a></div><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I know I posted these last year. But I wanted to remind you of a cute, easy, inexpensive way to show your Valentine your love. I made these personalized fortune cookies last year for my sweet Valentine, my parents, and my in-laws. On each "fortune" I wrote a reason why I love them. It was so fun for them to open the messages, PLUS these taste so yummy. </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Get creative with how you decorate. You can buy different colors of dipping chocolates. Or you can put food coloring in the cookie batter! You could even go back with piping icing and write their name. </span><br />
<br />
<span style="font-size: small;">I was teaching some friends how to make these a while back and one told me the FUNNIEST fortune. She said her husband always says the same line when he opens a fortune cookie. He says, "Help! I'm trapped in a fortune cookie factory and I can't get out." ha! I love it. </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Enjoy!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe183xLLw9mOduWF-SodxU5ndIXaylN9MnequJI2bbzHLSKZaThOnwNaCvEcMuz5Rn3ZdAnGduCJo89tp-uE4p3UBmUTtUowR5GM8AAjmf4Kl-Cjl1-MWsbgUHCT6aqNKmodBI0nA9g8Y/s1600/New-Signature-Aly.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe183xLLw9mOduWF-SodxU5ndIXaylN9MnequJI2bbzHLSKZaThOnwNaCvEcMuz5Rn3ZdAnGduCJo89tp-uE4p3UBmUTtUowR5GM8AAjmf4Kl-Cjl1-MWsbgUHCT6aqNKmodBI0nA9g8Y/s1600/New-Signature-Aly.gif" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span><br />
<div><span style="font-size: small;"><b>{FORTUNE COOKIES}</b></span><br />
<span style="font-size: small;"><a href="https://docs.google.com/document/d/1yFpUJi9CD1YdxALCFqBsZermi7JJkmHCVWUO_gEhWmg/edit?hl=en">click here for a printable version of this recipe.</a><b> </b></span></div><span style="font-size: small;">2 large egg whites </span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1/2 tsp. vanilla <br />
1/2 tsp. almond extract <br />
3 T. vegetable oil <br />
3 tsp. water <br />
½ c. flour <br />
1 1/2 tsp. cornstarch <br />
1/4 tsp. salt <br />
½ c. granulated sugar <br />
Optional: food coloring, dipping chocolate <br />
Cooking Spray</span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b><i>Preparation:</i></b> <o:p></o:p></span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Write or print fortunes on pieces of paper, make sure they are no more than 3 1/2 inches long and ½" wide. Preheat oven to 300 degrees. Spray <u>two</u> or <u>three</u> 9x13 baking sheets. </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">In a mixing bowl, on medium speed beat the egg white, extracts, water and vegetable oil until frothy, but not stiff. In a separate bowl, sift the flour, cornstarch, salt and sugar. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should be thin enough so that it pours off of a spoon, but not too thick that it won't spread easily with the back of the spoon. </span><br />
<span style="font-size: small;"><o:p></o:p></span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><br />
<div style="text-align: center;"><span style="font-size: small;"><i><span style="font-size: x-small;"><b>{Optional: </b>if you want to color the cookies, add the food coloring at this point.}</span></i></span><br />
<span style="font-size: small;"><i><span style="font-size: x-small;"> </span></i> <o:p></o:p></span></div></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Place level tablespoons of batter onto the cookie sheet (make sure you sprayed the pan well), spacing them at least 3 inches apart. Use the back of a round Tablespoon to spread it out a bit. Bake about 14-15 minutes. You want to watch for the outer 1/2-inch of each cookie to turn golden brown and they are easy to remove from the baking sheet with a spatula.</span><br />
<span style="font-size: small;"><o:p></o:p></span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><br />
<span style="font-size: small;">Working <i><u>very</u> </i>quickly, remove the cookie with a spatula and flip it over in your hand (yes, it will be kinda hot). Place a fortune flat in the middle of a cookie. </span><br />
<br />
<span style="font-size: small;">To form the fortune cookie shape, fold the cookie in half, like a taco <i><span style="font-size: x-small;">{yes, this is a picture of a paper towel. I didn't think to take pictures of the process until after. So, please hold your mocking!}</span></i> Hold the two edges together, but keep the bottom fold rounded.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7VDbdCUNfgEX8eM3Qs1uI_OC2R1g-6f0k7_PRv7vZcA70Bk0qJs8ZPb0mEDNWSWaUtYpMgHUn_T5laUA6eU8CKVOhuJZNPIkebub_auqloZxnR1DdrR1ncS3yoCM1w4fE0qG83ssJ9nE/s1600/IMG_1515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7VDbdCUNfgEX8eM3Qs1uI_OC2R1g-6f0k7_PRv7vZcA70Bk0qJs8ZPb0mEDNWSWaUtYpMgHUn_T5laUA6eU8CKVOhuJZNPIkebub_auqloZxnR1DdrR1ncS3yoCM1w4fE0qG83ssJ9nE/s320/IMG_1515.JPG" width="320" /></a></div><br />
<span style="font-size: small;">Then gently place the rounded fold on the edge of a bowl or a muffin pan and fold together the opposite way to form a fortune cookie shape. <span style="font-size: x-small;">{remind me never to attempt to enter the world of hand-modeling}</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXJ7m9qfy7Rl8j90IWKgS7qH-CvCfpkmtRhG6lBCrfw21GTT-Ht8czNnHL1nhGkVTZgBhB-gTQvWKvCq2Hj_wGXTy1tY3rqiSG8u64JwC3RP-sxoBXq3qi4cZdWoSEFqOSRX_C85m6VjY/s1600/IMG_1516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXJ7m9qfy7Rl8j90IWKgS7qH-CvCfpkmtRhG6lBCrfw21GTT-Ht8czNnHL1nhGkVTZgBhB-gTQvWKvCq2Hj_wGXTy1tY3rqiSG8u64JwC3RP-sxoBXq3qi4cZdWoSEFqOSRX_C85m6VjY/s320/IMG_1516.JPG" width="320" /></a></div><br />
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<span style="font-size: small;"> Place the finished cookie in the cup of a muffin tin so that it keeps its shape. Continue with the rest of the cookies. </span><br />
<br />
<span style="font-size: small;">I cook only 2 cookies per pan, because you have to fold quickly. If you wait too long the cookies will crack because they harden FAST! </span><br />
<span style="font-size: small;"><o:p></o:p></span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><o:p></o:p></span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
<o:p></o:p></span></div><span style="font-family: "Trebuchet MS",sans-serif;">To speed up the whole process, I use 2 baking sheets and alternate putting them in the oven. I set two different timers to keep the two sides of the oven straight. </span><br />
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; margin-left: 0.5in; margin-right: 0.5in;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;">After they're all cooked and cooled, melt your dipping chocolates and dip one side of the cookie, if you choose. Then decorate with sprinkles. Adorable.</div>Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com0tag:blogger.com,1999:blog-7993868551797167236.post-87989930020074969162012-02-02T09:52:00.001-07:002012-02-02T09:53:42.403-07:00Sugar Cookie Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXqo0hqL4bzYR46xSUOvlRAK9saoIzJTa5ZoZjAnegzMsFsGknB3VLnpPn-b8assjDiFPUZ3mdE8pTe64jxkDA1m7x2e39GUblLboQuOb-4G2vp-3scgizKRX9Xxt2v3Ts9mzOdIuGMc/s1600/Sugar+Cookie+Bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXqo0hqL4bzYR46xSUOvlRAK9saoIzJTa5ZoZjAnegzMsFsGknB3VLnpPn-b8assjDiFPUZ3mdE8pTe64jxkDA1m7x2e39GUblLboQuOb-4G2vp-3scgizKRX9Xxt2v3Ts9mzOdIuGMc/s320/Sugar+Cookie+Bars.jpg" width="320" /></a></div><br />
<div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I'm a sucker for sugar cookies. Every time I see one, my mouth starts to water. But at the same time, I'm kind of picky with what sugar cookies really are good. The HAVE to be soft and chewy. The hard and dry variety, are just not going to cut it.</div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">My recipe for <a href="http://somekindofdelicious.blogspot.com/2010/04/best-sugar-cookies.html">the BEST sugar cookies</a>, really is the best as far as I'm concerned. But let's be honest, sugar cookies take time to roll out, punch out, cook in batches, and finally frost individually. So, this week I was craving sugar cookies and found this sugar cookie <u>BAR</u> recipe. It's quick and easy and you'll be eating them in no time. The hardest part is waiting for the pan to cool before frosting. </div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFM5MSFpXZQOcJ-1CsrJHpQjovBHUrWR8aZo4dBtZ_PTGGkHmAooSKbghTndttxQUFbYXceQMKME-eREN6nkmmfdd9-YhVvfM9CzKwov28IJflE2942po2OFD8nvWbnYjTBziL84bSDtk/s1600/Sugar+Cookie+Bars2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFM5MSFpXZQOcJ-1CsrJHpQjovBHUrWR8aZo4dBtZ_PTGGkHmAooSKbghTndttxQUFbYXceQMKME-eREN6nkmmfdd9-YhVvfM9CzKwov28IJflE2942po2OFD8nvWbnYjTBziL84bSDtk/s320/Sugar+Cookie+Bars2.jpg" width="320" /></a></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I made these specially for my sister-in-law, Tiffany (oh, and my brother, Adam too), who just had their FIRST baby....a girl. She will be my little girl-to-be's best bud. Their sweet little newborn is adorable with a full head of black hair. Good work you guys! You just need to have 12 more of those sweet babies. Just Kidding!</div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRT9WnucTjN7UFw-sShtm9Uf11grwz_YQ4G5PcYYPkH64Z5TSHLv9L7LlKA_ekvhfY_g4G0hQKELZk1zCvDSL4WcebCOrRzKPNNLauwIUZ5zTBxgE8idDcE7qoN-cbtEPx1DWZ3cvZJg/s1600/New-Signature-Aly.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRT9WnucTjN7UFw-sShtm9Uf11grwz_YQ4G5PcYYPkH64Z5TSHLv9L7LlKA_ekvhfY_g4G0hQKELZk1zCvDSL4WcebCOrRzKPNNLauwIUZ5zTBxgE8idDcE7qoN-cbtEPx1DWZ3cvZJg/s1600/New-Signature-Aly.gif" /></a></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>{SUGAR COOKIE BARS}</b></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://docs.google.com/document/d/1Vr1OAYbffwpBt6vJZsbrfx9K15UJiFr0_OFDMFx3lgw/edit">print this </a></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 1/2 c. sugar </div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 c. butter, room temperature </div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">8 oz cream cheese, room temperature </div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 egg </div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 tsp. vanilla extract </div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 1/2 c. flour </div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 tsp. baking soda </div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tsp. baking powder</div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b> </b></div><div class="ingredients" style="background-color: white; color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; line-height: 22px; margin-top: 0px; padding-top: 0px;"></div><h4 class="instructions" style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none;"><cufon alt="Instructions" class="cufon cufon-canvas" style="display: inline-block ! important; height: 15px; line-height: 1px ! important; position: relative ! important; vertical-align: middle ! important; width: 71px;"><canvas height="16" style="height: 16px; left: -3px; position: relative ! important; top: 0px; width: 85px;" width="85"></canvas></cufon> </h4><h4 class="instructions" style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-weight: normal; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none;">Preheat oven to 350°.Spray 15x10 inch jelly roll pan with cooking spray <span style="font-size: x-small;">(I seriously got out my tape measure to make sure I had the right pan, you don't want them to be too thin and this is NOT the big cookie sheet size)</span>. In your mixer cream butter, cream cheese and sugar together. Add in egg and vanilla and mix until incorporated. With mixer on low, add in your dry ingredients: flour, baking powder and baking soda. Mix until just combined. Press the STICKY dough evenly into your prepared pan.Bake for 20 minutes until edges begin to golden. Cool completely before frosting.</h4><h4 class="instructions" style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-weight: normal; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none;"> </h4><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; line-height: 22px;"></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; line-height: 22px;"><b><u>FROSTING</u></b> <span style="line-height: 22px;"> </span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; line-height: 22px;"><span style="line-height: 22px;">1/2 c. butter</span><span style="line-height: 22px;"> </span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; line-height: 22px;"><span style="line-height: 22px;">1/4 c. milk</span><span style="line-height: 22px;"> </span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; line-height: 22px;"><span style="line-height: 22px;">16 oz. powdered sugar</span><span style="line-height: 22px;"> </span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; line-height: 22px;"><span style="line-height: 22px;">1/2 tsp. salt</span><span style="line-height: 22px;"> </span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; line-height: 22px;"><span style="line-height: 22px;">1 tsp. vanilla</span></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; line-height: 22px;"></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><div><span style="line-height: 22px;">Adjust milk and powdered sugar to get to desired consistency.</span></div><div></div><div><span style="line-height: 22px;"><i><span style="font-size: x-small;"><a href="http://www.chef-in-training.com/2012/01/lofthouse-sugar-cookie-bars.html">Source: Chef in Training </a></span></i></span></div></div>Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com1tag:blogger.com,1999:blog-7993868551797167236.post-39015352215942683422012-01-26T07:52:00.000-07:002012-01-26T07:52:26.540-07:00Cheesy Broccoli & Rice Cups<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBpWL2eTz11UIi7lJu8BHBb9BggYzFLH4XRWlLAoUX4shNFFRDYSrHLX9NgGTET6zzGgF-GUflbIVo7aFgZI6YfR03hWd36hB2wOtATjxdjB88LTnxIhuKTVdFLihDbKTNcqB_UZCia_o/s1600/Broccoli+Rice+Cups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBpWL2eTz11UIi7lJu8BHBb9BggYzFLH4XRWlLAoUX4shNFFRDYSrHLX9NgGTET6zzGgF-GUflbIVo7aFgZI6YfR03hWd36hB2wOtATjxdjB88LTnxIhuKTVdFLihDbKTNcqB_UZCia_o/s320/Broccoli+Rice+Cups.jpg" width="320" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I love these little things! You can't go wrong with cheese & Ranch dressing. Plus, I really believe this is why my little boy loves broccoli so much. They make it fun for kiddos to eat their veggies. Just remember to stop "taste-testing" the mixture once you put the raw egg in!</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Enjoy!</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVzqsTKMtX0JVCdPDQMe1PY3QAlMNJfwB0XwBf9vn4VkBHrUqKjFXLkuLx5lIcVxsnHWC86Tur6D_UIs8EEC4UoWdP5TSqaMS07b5IP44DJ9pN0P5xggN5CWB6tAPVh6_ozJsbtvDxwPk/s1600/New-Signature-Aly.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVzqsTKMtX0JVCdPDQMe1PY3QAlMNJfwB0XwBf9vn4VkBHrUqKjFXLkuLx5lIcVxsnHWC86Tur6D_UIs8EEC4UoWdP5TSqaMS07b5IP44DJ9pN0P5xggN5CWB6tAPVh6_ozJsbtvDxwPk/s1600/New-Signature-Aly.gif" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>{CHEESY BROCCOLI & RICE CUPS}</b></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://docs.google.com/document/d/1PoIQnUyNLRhS7RP6NUZVKDb93zfR2eDSHAy54KIyVpw/edit">print this</a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b> </b></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 c. Minute White Rice, uncooked</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 c. chicken broth</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 1/2 c. frozen chopped broccoli, thawed, drained</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2/3 c. shredded cheese <span style="font-size: x-small;">(of your choice)</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 c. Ranch dressing</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 eggs, lightly beaten</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Preheat oven to 350 degrees. Prepare rice as directed on package, substituting chicken broth for the water. Place cooked rice in large mixing bowl; cool slightly. Stir in remaining ingredients until well blended. Spoon mixture evenly into 8 greased muffin cups. Bake 25 minutes or until lightly browned.</div>Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com2tag:blogger.com,1999:blog-7993868551797167236.post-43745928001189182312012-01-24T14:34:00.000-07:002012-01-24T14:34:24.979-07:00Scotcharoo Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifVAa9uuAjj4iEugyhoiQbcPulDfpFxvJztq_3Wc3HblNvtFFFyodr_O8WrY0JHy1j3V6HLKIfTnUz1WeR0-uBWs1QEu-Z9WR3v0k2loBPTKGStoly8NjJ2a59-TGAAEr4dtMQj4u6xNo/s1600/Scotcharoos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifVAa9uuAjj4iEugyhoiQbcPulDfpFxvJztq_3Wc3HblNvtFFFyodr_O8WrY0JHy1j3V6HLKIfTnUz1WeR0-uBWs1QEu-Z9WR3v0k2loBPTKGStoly8NjJ2a59-TGAAEr4dtMQj4u6xNo/s320/Scotcharoos.jpg" width="240" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">These have always been one of my very favorite treats. They are SO simple and quick to make. And they are divinely good. I dare say I've eaten 1/2 a pan of them in the past 2 days. And I wonder why I'm getting chubby cheeks. It's all the baby's fault. Nonono.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRz8cL-zjBBevz86RRlyhB7xqL1sm9j3imTmRS-gwOVbI1vrHX00HCRZvuFe3BYK6mmA2BCe6MK7OKUoSgrtcAC3qU8YI7S2kfwTdJibHyTe4ByYtS6HMUW8HJNOQ4JmfGE5fs7TDl8I/s1600/New-Signature-Aly.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRz8cL-zjBBevz86RRlyhB7xqL1sm9j3imTmRS-gwOVbI1vrHX00HCRZvuFe3BYK6mmA2BCe6MK7OKUoSgrtcAC3qU8YI7S2kfwTdJibHyTe4ByYtS6HMUW8HJNOQ4JmfGE5fs7TDl8I/s1600/New-Signature-Aly.gif" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>{SCOTCHAROO BARS}</b></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://docs.google.com/document/d/1__JDuOQ70zY-7Xc8CCOMhwngzCcB1c5MXXhVWn7aW0M/edit">print this</a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b> </b>1 c. light corn syrup</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 c. smooth peanut butter</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 c. sugar</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 box of Rice Krispies <span style="font-size: x-small;">(or corn flakes are really good too!)</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 (12-oz) bag chocolate chips</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 (12-oz) bag butterscotch chips <span style="font-size: x-small;">(I often time skip the butterscotch and just do one bag of chocolate chips)</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In a sauce pan over medium heat, combine corn syrup, peanut butter, sugar. Heat while stirring until mixture warms and becomes a smooth consistency. Don't boil or cook too long or the bars will be hard. Pour mixture over large bowl of cereal and mix until incorporated. Pour into a sprayed 9x13 pan. </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In a microwave-safe bowl pour both bags or chips (chocolate & butterscotch). Heat for 30 second intervals, stirring in between, until the chips are all melted and mixed together. Pour over Scotcharoos and allow to set up.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div>Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com0tag:blogger.com,1999:blog-7993868551797167236.post-27481103018056567842012-01-17T08:19:00.000-07:002012-01-17T08:19:44.301-07:00Walnut Craisin Salad - My new favorite salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JpfVyB06NV0wvn3SAeyTsLacN8AMzR9vDvyxINB7oYAGVABoFqjp_6JLWJp8CLDO90fNUrraOk43OKVzfhzQwpA2fqMuxjQPTF71SFKmp7vsjpHcXQN_0Qosqzms5IqWOz0BzatcynY/s1600/Walnut+Craisin+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JpfVyB06NV0wvn3SAeyTsLacN8AMzR9vDvyxINB7oYAGVABoFqjp_6JLWJp8CLDO90fNUrraOk43OKVzfhzQwpA2fqMuxjQPTF71SFKmp7vsjpHcXQN_0Qosqzms5IqWOz0BzatcynY/s320/Walnut+Craisin+Salad.jpg" width="320" /></a></div><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">When I was pregnant with my son, I craved Cheetos and red grapes. I have yet to purchase a bag of either since getting pregnant with this wee one. Yuck! </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">But what I HAVE been craving is salads. And it always changes what TYPE of salad. One night I was crying at 10pm because I was craving Olive Garden's salad and it was too late to get one. Silly pregnancy hormones.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">But this is my new favorite salad. I think I've had it every day for the past 10 days, lunch and/or dinner. It's so simple and YUM YUM YUMMY! I just keep a bowl of cut lettuce and then when I want a salad I mix in the ingredients. So easy.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I hope you enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6wsE7FSgxJdDFQw9cniSb510b9Tux-hZXPXfgsMHbKott9b8s05RHYYm4wPbRPUyR6vFm2T3LFw0fCVvR9RhnE8ZKewpA-zQ-McQkiakavEZQwB_V5OGlCpc4TLWMmXvstFHVJTnJBb8/s1600/New-Signature-Aly.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6wsE7FSgxJdDFQw9cniSb510b9Tux-hZXPXfgsMHbKott9b8s05RHYYm4wPbRPUyR6vFm2T3LFw0fCVvR9RhnE8ZKewpA-zQ-McQkiakavEZQwB_V5OGlCpc4TLWMmXvstFHVJTnJBb8/s1600/New-Signature-Aly.gif" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>{WALNUT CRAISIN SALAD}</b></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://docs.google.com/document/d/1e9eB_OJXdUycFtQtNfjgjRNdF04_6XI6vGaUO-B858A/edit">print this</a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b> </b>1 head Romaine heart lettuce<span style="font-size: x-small;"> (spinach would be delish mixed in or as a substitute too!)</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">1/2 c. Craisins</span></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">1/2 c. Walnuts, whole <span style="font-size: x-small;">(these would be yummy if you wanted to "candy" them, but I want to save on time & calories) </span></span></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;">1/4 c. Romano cheese, freshly grated</span> </span></span></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;">Raspberry Vinaigrette Dressing</span></span></span></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;">Toss salad ingredients together and top with vinaigrette. Serve immediately. </span> </span></span> </span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div>Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com1tag:blogger.com,1999:blog-7993868551797167236.post-13453661081179330112012-01-12T10:10:00.000-07:002012-01-12T10:10:18.534-07:00Quick & Easy Parmesan Cheese Knots<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiDDP-8KdkBMgJlD_JFWNKLstJi4JZiDTTEoEQsAqftgq8JnTPKfTpY1rWAJM_UZQ3DStafFSnwgI5gZzNjyn_W7mx4zpidojIf_D90V3Y4kvuUrScjD5AWMJzVcbu9n9gigLVAgrKbDI/s1600/Parm+Knots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiDDP-8KdkBMgJlD_JFWNKLstJi4JZiDTTEoEQsAqftgq8JnTPKfTpY1rWAJM_UZQ3DStafFSnwgI5gZzNjyn_W7mx4zpidojIf_D90V3Y4kvuUrScjD5AWMJzVcbu9n9gigLVAgrKbDI/s320/Parm+Knots.jpg" width="320" /></a></div><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I love BREAD. And I love fresh hot bread out of the oven. But usually by the time I think of what we're having for dinner, I should have started making the bread hours before. So, when I tried this recipe I was excited! QUICK and easy rolls. And don't be fooled by the fact that you're using biscuits (because honestly, I'm not a fan of biscuits usually), these really taste like rolls.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7E_dCPxI6JGc51UPxRymEeE0rxwrdZWmQLNocOayBBzDvRtn-2NvgTNJqyfmd-SVhLbAJePi7sba9fCn5uRDa1lgV_dVvNDKKiovAV_m0aYA0bminD_2D4XKaCYWNLT9suIKlNeqd950/s1600/New-Signature-Aly.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7E_dCPxI6JGc51UPxRymEeE0rxwrdZWmQLNocOayBBzDvRtn-2NvgTNJqyfmd-SVhLbAJePi7sba9fCn5uRDa1lgV_dVvNDKKiovAV_m0aYA0bminD_2D4XKaCYWNLT9suIKlNeqd950/s1600/New-Signature-Aly.gif" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>{QUICK & EASY PARMESAN CHEESE KNOTS}</b></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://docs.google.com/document/d/1zjq8vjW6QodTXc-8bIlh3OIqhheLOpxVWbdd-xt-OoM/edit">print this</a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 (12-oz.) tube refrigerated buttermilk biscuits</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 c. oil ( I used Olive oil)</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3 T. Parmesan cheese, grated</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 tsp. garlic powder</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tsp. dried oregano</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tsp. dried parsley flakes</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In a large bowl, combine oil, Parmesan cheese, garlic powder, oregano, and parsley; brush the warm knots with the mixture.<strong> </strong></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><strong><a href="http://realmomkitchen.com/609/easy-parmesan-knots/"><span style="font-size: x-small;"><span style="font-weight: normal;">Source: Real Mom Kitchen</span></span></a><br />
</strong><strong></strong></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></div>Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com1tag:blogger.com,1999:blog-7993868551797167236.post-14811219101115455312012-01-03T09:34:00.001-07:002012-01-03T09:50:30.094-07:00Cheesy Mexican Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimFIz71TFyhlCKraK-QrhDQqDpqAYDoLS5pzVVujkkqBMm2YkLITpjUttcQw7piK3u-oHYTGYRc5pJqb94R2V2KG-diKsDW5oIdZmZ23UYy4d_cjiQkkwBbMhNZiF-FL7IMyDxbYwHCkY/s1600/cheesy+Mexican+Rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimFIz71TFyhlCKraK-QrhDQqDpqAYDoLS5pzVVujkkqBMm2YkLITpjUttcQw7piK3u-oHYTGYRc5pJqb94R2V2KG-diKsDW5oIdZmZ23UYy4d_cjiQkkwBbMhNZiF-FL7IMyDxbYwHCkY/s320/cheesy+Mexican+Rice.jpg" width="320" /></a></div><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Did everyone survive the holiday season? I feel like a tornado came through my life. I have to say, because of my amazing husband, my house is in really good condition. But his pregnant wife on the other hand, feels like she's been through a tornado. </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">But we're on the other side. And it's back to an uncluttered home and life. And back to cooking. I've really enjoyed all the parties and not cooking dinner very much. But I'm looking forward to being on a schedule again. </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">This rice dish was WONDERFUL! We ate it for days with different dishes. You'll love it. It's so fresh and delicious. You're not going to come close to this with a box, I promise. I found it on this cute new little <a href="http://letsdishrecipes.blogspot.com/2011/11/cheesy-mexican-rice.html">blog</a> I linked to through Pinterest. Thanks!</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Enjoy!</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCKsReWWAEcuhf4JYOGisK3RhFJ_y5UcXWG8EFj0Fr5aKh4DXbxg2q_oaxj7vv-X8hzLelihN6brSL38-RIAIxH8QVr2OUqnmOtN4CxhlA2XerTOBLZNUKjryF8tbAm8hhyOIIjz0TUc/s1600/New-Signature-Aly.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCKsReWWAEcuhf4JYOGisK3RhFJ_y5UcXWG8EFj0Fr5aKh4DXbxg2q_oaxj7vv-X8hzLelihN6brSL38-RIAIxH8QVr2OUqnmOtN4CxhlA2XerTOBLZNUKjryF8tbAm8hhyOIIjz0TUc/s1600/New-Signature-Aly.gif" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>{CHEESY MEXICAN RICE}</b></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://docs.google.com/document/d/1KdNq7cy9kskRDPZXNoU0zwI8GEn8Xz3iBHD4nS8hX9g/edit">print this</a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b> </b>2 T. butter <br />
1 1/2 c. long-grain rice <br />
1/2 c. onion, chopped <br />
1 jalapeno, seeded & finely chopped (keep the seeds in if you want more heat)<br />
1 clove garlic, minced <br />
2 c. chicken broth<br />
1 (14.5-oz.) can diced tomatoes with green chiles <br />
1/2 tsp. chili powder <br />
1/2 tsp. cumin<br />
1/2 tsp. salt, or to taste<br />
1/4 c. cilantro, chopped<br />
1 c. cheese, shredded<br />
<br />
<b></b> In a large saucepan, melt the butter over medium heat. Add the rice, onion, jalepeno, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, chili powder, cumin and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cilantro and cheese and transfer to a serving bowl. </div>Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com2tag:blogger.com,1999:blog-7993868551797167236.post-63159812296780642122011-12-23T10:02:00.000-07:002011-12-23T10:02:37.618-07:00Easiest Christmas Morning Sticky Buns<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYxj3Rljo74ER9EDoiYP2EKGxyqQeVWZDTRxqiH184cqOMYxD50vt3DOto9lJ1OUaBiQRq3iUe_5MbMX9bX3Jg6pAXcqemBmAwxipwd7hDBfEsXvO_igpZPgzeGmIWAE_zO0KUst_11Ks/s1600/IMG_0427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYxj3Rljo74ER9EDoiYP2EKGxyqQeVWZDTRxqiH184cqOMYxD50vt3DOto9lJ1OUaBiQRq3iUe_5MbMX9bX3Jg6pAXcqemBmAwxipwd7hDBfEsXvO_igpZPgzeGmIWAE_zO0KUst_11Ks/s320/IMG_0427.JPG" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Yep. This is it. This recipe is SO incredibly simple and I absolutely love it. If you're feeling anything like I am today, you're tired and you need only easy tasks ahead of you. I love the Christmas season, but my goodness this year has been insane. I'm tired and all I want to do is spend a whole day at the spa.<br />
<br />
But that doesn't change the fact that I want Christmas morning to be special. These are so quick and easy it's almost comical. It's perfect for Christmas morning.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">It does take a little thinking ahead, because it has to rise overnight. My mom used to always make these in a bundt pan. It makes a very pretty shape, but not all the rolls get a fair share of the "goodness." So, I've since switched to using just a cake pan. And I actually "half" the recipe for our little family. </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Have a very MERRY Christmas! Enjoy!</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiXAsJZ3He4txqstjHu98_Qse5A9j4DDV-qpzMDjEdEpSCT6TWCXYCkhDEFdKOp6jfB5EfTRq9ww464a3qzUZsLmLZB640ILF7draBTkPeTMR-ViwshexBIsEV7SkN9Cbf3uPo48JBRY0/s1600/New-Signature-Aly.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiXAsJZ3He4txqstjHu98_Qse5A9j4DDV-qpzMDjEdEpSCT6TWCXYCkhDEFdKOp6jfB5EfTRq9ww464a3qzUZsLmLZB640ILF7draBTkPeTMR-ViwshexBIsEV7SkN9Cbf3uPo48JBRY0/s1600/New-Signature-Aly.gif" /></a></div><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>{STICKY BUNS}</b></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://docs.google.com/document/d/1o0s8QqamwTstuNqaQ7mysfD8XwH_Rr48f3M0GzKzeG8/edit">print this</a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 (3-oz.) pkg. butterscotch cook and serve pudding <span style="font-size: x-small;">(it's very important that it be the non-instant)</span><br />
1 c. chopped nuts<br />
1 c. brown sugar<br />
¾ tsp. cinnamon<br />
6 T. melted butter<br />
20-24 frozen rolls </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
Sprinkle chopped nuts in bottom of greased pan. Place frozen rolls on top of nuts. Mix pudding, cinnamon & brown sugar and sprinkle on top of rolls. Drizzle melted butter over all. Cover with towel and leave overnight. Bake in morning at 350° for 30-40 minutes. Invert pan onto a cookie sheet and let the goodness drizzle on down the rolls.</div><div class="separator" style="clear: both; text-align: center;"></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div>Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com1tag:blogger.com,1999:blog-7993868551797167236.post-15848992123139829812011-12-19T09:46:00.000-07:002011-12-19T09:46:21.565-07:00Easiest Egg & Toast Breakfast Cups<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6MU8MXQnkUa7sy7ogyLWm1t3vRh4Wi9R2jKZB_9tzkx6hMDmsMSPrAzEWe_9QJ1vcaArPepQNYTw8CZ8-3we5-YmWe_oZBMCeLW57Cmk_GwgcrpeBG71_YjPTOnqjHzTtOnVZCkShRhw/s1600/Breakfast+cups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6MU8MXQnkUa7sy7ogyLWm1t3vRh4Wi9R2jKZB_9tzkx6hMDmsMSPrAzEWe_9QJ1vcaArPepQNYTw8CZ8-3we5-YmWe_oZBMCeLW57Cmk_GwgcrpeBG71_YjPTOnqjHzTtOnVZCkShRhw/s320/Breakfast+cups.jpg" width="320" /></a></div><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I'm all about easy cooking these days. As you can tell, I've been lacking on my posting. That's because my pregnancy sickness has lingered FOREVER! And I also have been crazy busy with Christmas preparations. So, we've been eating our favorite EASY meals. Which I should post for you. </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">But today here's a new one. This is the easiest breakfast you could make, besides cold cereal or instant oatmeal. Plus, it's cute! You can make it with sausage or bacon. I think the bacon is more cute. But my husband preferred sausage. Your choice.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">This would be perfect for Christmas morning.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Enjoy!</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJ76EWDbzk68coqBPH61O_weSEoGLvV7e2K5FeW4SeE8iJdGrYJuJ4kBGcNb53FGIO6u0hlxQTy2063Bj-SvcG5CPvsDW71ybia4zhJAZXFLSaGh18bW1YkJ8WF5MDI6fQrFN-e9tAhk/s1600/New-Signature-Aly.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJ76EWDbzk68coqBPH61O_weSEoGLvV7e2K5FeW4SeE8iJdGrYJuJ4kBGcNb53FGIO6u0hlxQTy2063Bj-SvcG5CPvsDW71ybia4zhJAZXFLSaGh18bW1YkJ8WF5MDI6fQrFN-e9tAhk/s1600/New-Signature-Aly.gif" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>{EASIEST EGG & TOAST BREAKFAST CUPS}</b></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://docs.google.com/document/d/1rvRm7auVMtKNuH8atjWscyly9tHNDLVA2uqSUpwcNG4/edit">print this</a><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3 T. butter, melted<br />
8 slices bread (I used a 7-grain bread)<br />
1 1/2 c. sausage, cooked & crumbled (or 6 slices bacon, cooked)<br />
6 eggs<br />
Salt and pepper<br />
<br />
Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.<br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Spoon 1/4 cup sausage in cup. Or lay 1 bacon slice in each bread cup, depending on which one you've picked. Crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b> </b></div><div class="recipe-section instructions" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><div class="item-list"><br />
<i><span style="font-size: x-small;"><a href="http://www.marthastewart.com/330179/bacon-egg-and-toast-cups?czone=holiday/spring-celebrations-cnt/celebration-mother-day&czone=holiday/spring-celebrations-cnt/celebration-mother-day"> Source: Martha Stewart</a></span></i></div></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></div>Alyhttp://www.blogger.com/profile/09732483038405808628noreply@blogger.com0