tag:blogger.com,1999:blog-31581755481167242142024-03-05T01:20:00.108-05:00That's 'licious, Mommy!My first passion was food. I love cooking. I love creating new recipes. I love feeding people. My kids aren't always enthusiastic about trying what I cook, but when they are - that's 'licious, Mommy!Amandahttp://www.blogger.com/profile/17889021732412422423noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-3158175548116724214.post-31427964809510814322014-11-12T12:55:00.004-05:002014-11-12T12:55:58.640-05:00Ultimate Haystacks<span style="font-family: Arial, Helvetica, sans-serif;"><i>Sharing food with another human being is an intimate act that should not be indulged in lightly.</i><br />- <span style="color: black;">M.F.K. Fisher</span></span><div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I love to share food! Although snack-type food may not be highly nutritious, it is very easy to make in abundance...which means more to share! I had a bag of crispy chow mein noodles and a package of vanilla almond bark in my pantry gathering dust from Christmas '13 when we made haystacks and dubbed them "Who Hash" for our pre-Christmas movie marathon which included the animated and live-action versions of <i>How the Grinch Stole Christmas</i>. <strike>The kids</strike> My daughter enjoyed the snacks, but the noodle:almond bark ratio was way off - my son couldn't even bite through them because the bark was so thick! *<i>This could be because the recipe called for half a package of almond bark, and I thought more would be better* </i>Flash forward to Halloween '14, and my daughter has a tummy bug and can't go to school (or trick-or-treating) on the day that they are making spider cookies. We bought the ingredients and set to work. You would not believe how difficult it is to stick pretzel rods into the side of Double Stuf Oreos! The only problem was that we had a gigantic family-size bag of M&Ms and over half a bag of pretzel rods left over after making a couple of cookies each - the extra Oreos didn't last long (especially dipped in cherry Kool-Aid). Salty and sweet combinations are one of my favorite - salted caramel, kettle corn mixed with extra buttery movie style, fantasy fudge smooshed on saltine crackers, shoelace fries dipped in ice cream... I wasn't sure the pretzel rods would add enough salt to mellow out the bark (or enough bulk to balance the ratio of bark:other stuff), so I fancied it up a smidgen more and came up with...</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ultimate Haystacks</span></h2>
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<span style="font-family: Arial, Helvetica, sans-serif;">aka Whoville Crack Attack</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ktu6ji4D8fn7ZUVL3SiAyZF_MftrFuF1TnW5WXi31iTPXj-hUV149vik1ti_69fBYzPpswE0XQ-SX3Vq4fKnggLoLr-12xFyC1Jk4FnVBTG-LAb2a1HXxVwncYSaNOWXx-UkvN1pQB9v/s1600/20141107_122219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ktu6ji4D8fn7ZUVL3SiAyZF_MftrFuF1TnW5WXi31iTPXj-hUV149vik1ti_69fBYzPpswE0XQ-SX3Vq4fKnggLoLr-12xFyC1Jk4FnVBTG-LAb2a1HXxVwncYSaNOWXx-UkvN1pQB9v/s320/20141107_122219.jpg" width="320" /></a></div>
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<i>I apologize for the lack of "process" photos, but it's pretty straightforward. I will try to update it before the year's end with more photos. I also have no idea how many this would serve or the nutritional information due to the variance in size of the pieces and distribution of ingredients.</i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">12oz bag La Choy Chow Mein Noodles (crispy)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">20oz Vanilla Almond Bark, broken into chunks</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">~2 cups salted pretzel rods (thin)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups M&Ms</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups roasted/salted cashew halves/pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups roasted/salted (shelled) peanuts</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Mix noodles, pretzel rods, M&Ms, cashews, and peanuts together in a very large bowl - you will need plenty of room to stir!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Spread a large single layer of waxed paper on your table or counter top.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. In a nonstick saucepan over medium-low heat, melt almond bark. Do NOT walk away from this pan while it is heating or you will risk scorching (and ruining) the almond bark. Stir the bark as it melts to prevent sticking and scorching. This stuff is very delicate, and though it has instructions for melting in the microwave I wouldn't take that chance.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Once the almond bark has melted completely (no chunks, easy to stir, no trace when you drizzle it into the pan), evenly pour the entire pan over the other ingredients and stir/toss/fold until the pieces are coated.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">5. If you are fast, I mean really really fast, you can dollop out individual haystacks. I am not that fast, so I just poured the whole mess onto the waxed paper and spread it out in a relatively even layer. It dries pretty quickly, but I left mine for about 2 hours before handling it just to be sure it was dry and hard.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBmqkCzZa2doQGdqJfMeaMws4ELt0xBwFzdms6B_PCFsiSf1bdyJ_9RE_8g7YMduqhm_Bl77dN8Ip-vjmkPgQl3uV83aDIHJoY6sI6mr8fwpIetfLH67YVni6wV4cpIgLAzfcDUnfZbJZ/s1600/10420308_10101110377092683_5144216496106201692_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBmqkCzZa2doQGdqJfMeaMws4ELt0xBwFzdms6B_PCFsiSf1bdyJ_9RE_8g7YMduqhm_Bl77dN8Ip-vjmkPgQl3uV83aDIHJoY6sI6mr8fwpIetfLH67YVni6wV4cpIgLAzfcDUnfZbJZ/s320/10420308_10101110377092683_5144216496106201692_n.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6. I tried cutting the mixture into chunks, but it was just splintering into shmeensy pieces that I then had to eat (no guilt - broken piece just mean that all the calories fall out), so I ended up breaking it into silver dollar-sized pieces with my hands. If you're like me and can't stand to have food stuck to your hands, you might want to don a pair of food-handler's gloves...I didn't have any on hand (no pun intended), so I washed my hands multiple times during the break-up.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">7. Once it is broken into chunks, store it in an airtight container. I gave away about a third of the mixture, and nearly a week later I still have so much left I'm going to give away more. This makes a very large batch, and it would be perfect for a finger-food party, a pretty homemade Christmas gift, or I suppose you could just eat it all. Proceed with caution...this is very addictive. I'm already planning when I can make my next batch!</span></div>
Amandahttp://www.blogger.com/profile/17889021732412422423noreply@blogger.com0tag:blogger.com,1999:blog-3158175548116724214.post-25327089777571174742014-05-02T13:23:00.001-04:002014-05-02T13:23:05.024-04:00Choco Nutter Yogurt Dip<span style="font-family: Arial, Helvetica, sans-serif;"><i>"What's better than peanut butter, chocolate and banana?"</i><br />-Stuart Rasch</span><div>
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<span style="font-family: Arial, Helvetica, sans-serif;">That sounds like a wonderful combination to me! I've been trying to follow a Weight Watchers guided healthy eating lifestyle since September. I initially lost about 10 pounds over the first three months, and I was so happy. But, when I reached my goal weight, WW automatically raised my daily Points Plus value by 3 points. That doesn't sound like a lot, but where I had been avoiding using my "extra" points each week, I was not only consuming my extra 3 points per day, but also consuming all my 49 "extra" points each week. It did not take me long to put on half the weight I had lost *sigh*. I realized that I really couldn't eat much more than I ate the first few months if I even wanted to maintain my weight, which is what WW had raised my values to - maintenance level. Since then my weight has gone up and down by about 2 pounds every couple of weeks, and it is so frustrating! I work hard to try to eat healthy - I have the same breakfast every morning, I eat mainly raw vegetables with my <a href="http://thatsliciousmommy.blogspot.com/2013/10/ranch-veggie-dip.html" target="_blank">Ranch Veggie Dip</a> for lunch, and I try to limit myself to only one form of dessert a day...which is tragically difficult...and nearly impossible for someone who loves dessert as much as I do. So, that leads me to this little recipe. I am a huge fan of Pinterest (<a href="http://www.pinterest.com/amandamelton83/" target="_blank">amandamelton83</a>), so I searched out WW recipes with Points Plus values attached. I mostly searched for desserts, and I found a chocolate yogurt recipe that used my favorite: Fage Total 0% Greek Yogurt. I buy it by the quart...3 at a time. Yes, I love yogurt! At any rate, I tried the chocolate yogurt recipe, but it called for artificial sweetener, which I avoid, and even using slightly more real sugar than it called for the bitterness of the cocoa powder overpowered my tastebuds. Don't get me wrong, I like dark chocolate, but this was too much. Yesterday I had a brainstorm and came up with this recipe - now I didn't have any bananas on hand, but I use bananas as sweetener in yogurt all the time - I also use bananas as spread for toast, but that will be another post sometime - and I would have done that here if I'd had one. I may do a recipe version 2 once I have some bananas. I hope you love this as much as I do!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Choco-Nutter Yogurt Dip</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinuRPuW-LnoqnNJo50fkk3kL_LAQQM9fOZ_mv1ChAypyhjz59y_iA1KU9Z2wynRMOczwub5R-ErTY39_0z-pdLkxJfuhvhwmOo0KubT2-WzH5pW968W5FlSlcirLKJSrER4v90Eo4S6WdR/s1600/20140501_122520.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinuRPuW-LnoqnNJo50fkk3kL_LAQQM9fOZ_mv1ChAypyhjz59y_iA1KU9Z2wynRMOczwub5R-ErTY39_0z-pdLkxJfuhvhwmOo0KubT2-WzH5pW968W5FlSlcirLKJSrER4v90Eo4S6WdR/s1600/20140501_122520.jpg" height="320" width="240" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Serves:</b> 4</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Weight Watchers Points Plus:</b> 1</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tb creamy peanut butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp cocoa powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp packed light brown sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp vanilla extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2-2/3 cup Fage Total 0%</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is what I did, my note follows</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1.</b> Place first 4 ingredients in a bowl and mix to a paste-like consistency.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2.</b> Add yogurt. Stir to combine. Serve with fruit of your choice: bananas, strawberries, etc.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXFF7vu0Kp36HfLwVAyBTA2j7KMsrNne_lrn0fEbFbNwmxZdSrYlvW1yCwslQKNA4yJv08Wopfdp5-crewr5FEHczpdnPxJlpSprD08noniohii8usbDCuM7gxFO7RgSMoc3tkGlVMf8Bf/s1600/20140501_121718.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXFF7vu0Kp36HfLwVAyBTA2j7KMsrNne_lrn0fEbFbNwmxZdSrYlvW1yCwslQKNA4yJv08Wopfdp5-crewr5FEHczpdnPxJlpSprD08noniohii8usbDCuM7gxFO7RgSMoc3tkGlVMf8Bf/s1600/20140501_121718.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiADtw4ShUR0tGrnIAgoJDwcsg8vVmhfUx-CjFVWHvD8rIBACwaM_qu241hq5etZR_9q7Nz23y6ywLo5YMVt4s6QeBwv82TleqHm6CS_M7UmehhJDooVW9WWAQoOhi_VgzLJBRx60eY5r9x/s1600/20140501_122029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiADtw4ShUR0tGrnIAgoJDwcsg8vVmhfUx-CjFVWHvD8rIBACwaM_qu241hq5etZR_9q7Nz23y6ywLo5YMVt4s6QeBwv82TleqHm6CS_M7UmehhJDooVW9WWAQoOhi_VgzLJBRx60eY5r9x/s1600/20140501_122029.jpg" height="150" width="200" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>NOTE:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Do not, I repeat DO NOT make a paste with the first four ingredients! You will have lumps in your yogurt, unless you use a blender to mix it up. Instead...</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1.</b> Place yogurt in 2 cup capacity bowl (mine was 1 cup and much too small to stir).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>2.</b> Stir in sugar, vanilla, and peanut butter until well combined.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>3.</b> Stir in cocoa powder.</span></div>
Amandahttp://www.blogger.com/profile/17889021732412422423noreply@blogger.com0tag:blogger.com,1999:blog-3158175548116724214.post-57322101050223842722014-04-22T17:01:00.003-04:002014-04-22T17:01:53.416-04:00Red Beans and Rice with Andouille Sausage<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">...well, it's Tuesday, but it was wash day for me, so maybe that still counts. Reading up on the traditional Louisiana dish of red beans and rice taught me that on Monday (wash day) a big batch of beans was simmered along with the leftover ham bone from Sunday dinner along with the holy trinity of culinary arts: celery, onion, and carrots. Hence the above picture that replaces my customary food quote. I found a couple of food quotes about red beans and rice, but they were not entirely appropriate.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I have been craving red beans and rice for going on a month now, and I'd just about had all I could stand of not having some. I visited New Orleans in January 2004 (pre-Hurricane Katrina), and I loved it. I wish I could go back and experience it all again with a little dash of my 10-years-older wisdom. I've tinkered with recipes that hearken back to the foods we ate that week, but I've never attempted RB&R 'til now. It isn't difficult, really. What I lacked today was time. I wasn't certain I was going to have the andouille I needed/wanted, so I didn't get my beans pre-soaking until (eek!) 4pm. Never fear, you can cook dry beans in the pressure cooker, and they turn out amazing! I Googled it and found a couple of sites that are indispensable (<a href="http://www.thekitchn.com/how-to-cook-beans-in-a-pressure-cooker-cooking-lessons-from-the-kitchn-193867" target="_blank">theKitchn </a>& <a href="http://www.hippressurecooking.com/pressure-cooking-times/" target="_blank">hip pressure cooking</a>). Enough jibber-jabber. Let's get on with it!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Red Beans & Rice with Andouille</span></h2>
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<span style="font-family: Arial, Helvetica, sans-serif;">Beans:</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 lb dry red beans (not kidney beans)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8-10 cups cold water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 TB salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1.</b> Sort, rinse, and drain beans. Add to large pot. Cover with cold water. Add salt, stir. <br /><b>2.</b> Turn heat on medium-high. Bring to boil. Reduce heat to maintain rapid boil for 5 minutes.<br /><b>3.</b> Cover pot, turn off heat. <u><b>DO NOT REMOVE POT FROM CAP!</b></u> Let sit 60-<b><u><i>90 </i></u></b>minutes.<br /><b>4.</b> Drain, rinse, drain.</span><ol>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">*ingredients from <a href="http://www.thekitchn.com/how-to-cook-beans-in-a-pressure-cooker-cooking-lessons-from-the-kitchn-193867" target="_blank">theKitchn</a>*</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">quick-soaked beans</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp pre-minced garlic (or a fresh clove or two if you have it)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 TB oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 bay leaf</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 cups cold water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1.</b> Add beans and 8 cups cold water to pressure cooker. Add remaining ingredients and stir. Attach lid to pressure cooker and turn cap on to medium (5-6)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2.</b> <i>While pressure is building, start on rice and sausages.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>3. </b>Once pressure cooker reaches a steady pressure/jiggle, set timer for 24 minutes (as per <a href="http://www.hippressurecooking.com/pressure-cooking-times/" target="_blank">chart</a>).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>4.</b> After 24 minutes has passed, turn off cap, remove pressure cooker from heat, and very slowly begin to release pressure. I barely pressed the pressure button so a scant amount of steam could escape. I just didn't have the time to let it depressurize naturally, so I thought this method was likely the next best thing. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>5.</b> Once cooker is depressurized, carefully remove lid. Stir beans, test for doneness. *<i>If beans require additional time, simply replace lid on cooker and bring to full pressure to continue cooking</i>* Remove bay leaf and discard.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Rice <i>(while beans are cooking)</i>:</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 cups Thai Jasmine rice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 cups cold water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1.</b> Rinse rice until water runs clear. Add rice and water to large pot. Cook over medium-low heat until water is absorbed. If rice reaches a boil, reduce heat to maintain a very gentle simmer.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /><b>2.</b> If necessary, add water 1 cup at a time if the rice cooks too quickly and is still tough or starts to dry out.</span><ol>
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<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Sausage <i>(while rice is cooking)</i>:</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 pounds Johnsonville Andouille</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 softball-sized white onion</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>1. </b> Cut onion into 1/4" dice. Reserve 1 cup as garnish.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2. </b> Slice each sausage in half lengthwise. Cut into 1/4" slices.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>3. </b> Saute sausage over medium-high heat until lightly browned. Add onion, and stir frequently until onion is your desired level of tender-crisp (I just cooked it until the rice was done - about 5 minutes from end-time on beans).</span></div>
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<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Assembly:</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1.</b> Dump sausage/onion and rice into a very large bowl. Stir to combine.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /><b>2.</b> Spoon rice/sausage/onion into bowl. Top with beans and cooking liquid.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>3.</b> Serve with <a href="http://thatsliciousmommy.blogspot.com/2012/07/white-lily-cornbread.html" target="_blank">White Lily Cornbread</a> and enjoy.</span></div>
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Amandahttp://www.blogger.com/profile/17889021732412422423noreply@blogger.com0tag:blogger.com,1999:blog-3158175548116724214.post-38474077887348267362014-04-22T15:05:00.000-04:002014-04-22T15:05:21.052-04:00Pan Fried Pork Chops<div>
<i><span style="font-family: Arial, Helvetica, sans-serif;">"Ever consider what pets must think of us? I mean, here we come back from a grocery store with the most amazing haul - chicken, pork, half a cow. They must think we're the greatest hunters on earth!"</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- Anne Tyler</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I am about porked out this week. We had German style chops with cabbage, apples, and potatoes on Sunday, apricot pork tenderloin on Tuesday, and on Wednesday - our breakfast night - I fixed the leftover chops. My mom had planned to fry them, but she was delayed at work, so that task fell to me. I had never fried a chop in my life. As I said before, I don't fry very often, and I'm not exceptionally talented at frying anything except hush puppies. The only reason I accepted the challenge was I didn't want to be waiting on food at bedtime. Before I began the chops, I set them on the counter to come to room temperature. While the chops warmed up a bit, I worked on a batch of <a href="http://thatsliciousmommy.blogspot.com/2012/05/blue-ribbon-buttermilk-biscuits.html" target="_blank">Biscuits </a>- we were out of Crisco, so I used a stick of margarine instead. After the biscuits were on the baking stone, I started work on the chops.</span></div>
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Pan Fried Pork Chops</span></h2>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 pork tenderloin chops</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups all-purpose flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tb cooking oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1.</b> Mix flour, salt, and pepper in a shallow dish.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2.</b> Press chops into flour mixture, turn to coat. Place coated chops on a cookie sheet lightly coated with cooking spray.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>3.</b> Let chops rest while you heat the oil in a large pan over medium-high heat (6-7). Once oil is heated add chops 4 at a time. Cook approximately 5 minutes per side. Test internal temperature - it should be 145</span>°<span style="font-family: Arial, Helvetica, sans-serif;">. Remove chops to a rimmed baking sheet in a preheated 450</span>°<span style="font-family: Arial, Helvetica, sans-serif;"> oven while you fry the other batch - you can even bake a batch of <a href="http://thatsliciousmommy.blogspot.com/2012/05/blue-ribbon-buttermilk-biscuits.html" target="_blank">biscuits</a> alongside the chops in the oven.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>4.</b> Serve with <a href="http://thatsliciousmommy.blogspot.com/2012/05/blue-ribbon-buttermilk-biscuits.html" target="_blank">biscuits</a> and gravy.</span><br />
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Amandahttp://www.blogger.com/profile/17889021732412422423noreply@blogger.com0tag:blogger.com,1999:blog-3158175548116724214.post-55337494113340517732014-02-19T11:36:00.000-05:002014-02-19T11:36:39.807-05:00Oven Roasted Sweet Potatoes<span style="color: black; font-family: Arial, Helvetica, sans-serif;"><i>"My dream is to become a farmer. Just a Bohemian guy pulling up his own sweet potatoes for dinner."</i></span><div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;">- Lenny Kravitz</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I feel you, man. All I ever wanted as a child was to be a mommy, an author, a chef, a teacher, an ice dancer, a fashion designer, and a farmer. Three out of seven ain't bad, I suppose. If you count the backyard garden as a farm, I guess I've nailed four of those life goals. I've still got time for the rest!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">As a child I would watch my parents order sweet potatoes in place of plain old Russets as their side dish in a restaurant, and inwardly I would cringe at the thought. A potato that is sweet? A potato that is orange? Gag! It was not until I was in my early-20s that I courageously tried a sweet potato. I believe we may have been at a steak house, since that is typically where potatoes are offered on the side. I screwed my face into a look of confusion and trepidation and took the first bite. Oh my goodness! I could not believe what I had been missing out on for 20 years. Oh, yes, I ate them pureed as baby food sometime in 1984, but after that, psssht, no thanks. Now I will periodically buy them and roast them at home. When I first attempted this, I used the microwave. After all, that is where we ALWAYS "bake" our potatoes at my parents house. Then again, we only ever "bake" brown, boring, baking potatoes. I caution you not to bake sweet potatoes in the microwave. You sacrifice texture and flavor for speed and ease of cooking. After a couple of failed attempts, which came out shriveled-skinned and gummy, I gave up. Sometime last year I embarked upon the Deceptively Delicious (<a href="http://notperfectparenting.blogspot.com/2013/04/to-puree-or-not-to-puree.html" target="_blank">To Puree or Not To Puree</a>) route of getting my kids to eat vegetables (not so much my daughter as my son). It didn't turn out so well, but it required me to roast sweet potatoes. I searched online for the perfect method of turning out stellar, steak-house-quality potatoes (theirs always seemed oranger, softer, more flavorful), and I came up a bit short. There were conflicting methods, oven temperatures, times, etc. So I did what I always do when I can't find something, I improvised and through a bit of trial and even less error I figured it out and had wonderful potatoes as a result. Now I am more apt to pick up a few sweet potatoes and toss them in the oven. My daughter loves them. My husband and I love them. In fact everyone I cook for loves them...except my son. We still haven't won Mr. Picky over to the orange side...or any side of a potato that isn't fried. Side note, he loves sweet potato fries - that is next on my list of "figure it out."</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Oven Roasted Sweet Potatoes</span></h2>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sweet potatoes are the only ingredient for this, so you could use as many as you wanted. I had 6. The important thing here (which I clearly did NOT successfully accomplish this time) is to use potatoes that are relatively similar in size and weight. Yes, I said weight. My momma always said...when picking a sweet potato there are a few things to look for:</span></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">Skin - tight, smooth, free from dents/cuts/rot/eyes</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Color - uniform</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Flesh - firm, no squishy potatoes allowed</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Weight - heavy for the size of the potato</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Size - smaller/heavier is better, uniformly shaped</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Scent - ummm, there really shouldn't be one except maybe dirt</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now, there are some who want a gargantuan potato, and that is fine...if that is what you like. I tend to agree with my mom, though, that smaller potatoes with a uniform shape and heavy-for-their-size weight are best. All of this size/weight/shape business is so the potatoes cook evenly and you don't have spots that are either overcooked or still crunchy. The heavier ones tend to have more flavor and cook better, as well - lightweight ones are dry.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1.</b> First things first, you gotta scrub them taters. I use a mesh kitchen scrubby from the dollar store. They come in a pack of around 10 scrubbies for $1. The green ones are my veggie scrubbies, the rest I use on dishes. This is the easiest way for me to remember which is which. Back to scrubbing - I hold them under lukewarm running water as I scrub so any dirt gets washed away. If there are any eye buds or roots still hanging on, now is the time to pick them off and throw them away. You don't have to scrub until the color comes off, but especially if you intend to eat the skin (like my dad) scrub until they are very clean. If there are any "bad" spots - soft, wrinkly, rotted looking, or something else unappetizing - chop it off or excise it. Then with extreme caution use the tip of a sharp knife or the tines of a fork to pierce the potatoes all over. Please, please, please be careful not to stab yourself. My mom missed the potato and instead stabbed her thumb with the fork when I was a kid...she had to get a tetanus shot.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2.</b> Place potatoes directly on top rack in a preheated 350</span><span style="font-size: 12pt;"><span style="font-family: Arial, Helvetica, sans-serif;">°</span></span><span style="font-family: Arial, Helvetica, sans-serif;"> oven. Spread them out so the air can circulate around the potatoes. Place a sheet of aluminum foil on the lower rack to catch any drips once the sugars start oozing from the pierced areas of the skin - be sure that your potatoes are directly over the foil, or you will still end up with charred sugar burnt to the inside of the oven.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>3.</b> I started out roasting for 45 minutes. I checked them at that point, and they had started oozing a little. The squeeze test showed me they were partially cooked - I could squeeze them, but they were still firm. I set the timer for another 45 minutes, and at that point they looked like the image below - oozing from every place I had pierced them. They were easy to squeeze. I shut the oven door, turned off the heat, and let them sit for another 25 minutes while I finished steaming broccoli, making tea, and shredding chicken. I will note that I typically do NOT let them sit in the oven after they are done. It didn't affect the texture or flavor any, and the skin will be wrinkly after they start to cool regardless simply because it has been puffed up with hot air while it cooks and separates from the innards. To each his own - leave them in, or take them out. It makes no nevermind.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>4.</b> While sweet potatoes are excellent on their own, and pack a lot of nutrients (a large one has approximately 162 calories, 6g fiber, 4g protein, a ton of Vitamins A & C, as well as some Calcium and Iron - <a href="http://nutritiondata.self.com/" target="_blank"><i>SELF</i>NutritionData</a>), I love them with barbecue or steak. This particular night I made <a href="http://thatsliciousmommy.blogspot.com/2014/02/pacific-islands-chicken.html" target="_blank">Pacific Islands Chicken</a> and steamed some fresh broccoli in the microwave in my <a href="http://new.pamperedchef.com/pws/mambrose/product/2778" target="_blank">Pampered Chef Large Micro Cooker</a> from my favorite <a href="http://new.pamperedchef.com/pws/mambrose" target="_blank">PC Consultant</a> (1 head broccoli, 2 TB water, 4 minutes on HIGH).</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">S</span><span style="font-family: Arial, Helvetica, sans-serif;">itting around Sunday afternoon, my mom asked casually what I wanted to cook for dinner this week. I suggested barbecue chicken in the crock pot. I love barbecue, albeit not as much as some people in my family, but I do appreciate pulled meat smothered in sauce slapped on a bun. In addition to the chicken breasts, I requested pineapple and barbecue sauce. I was envisioning a luau type chicken. What I ended up with was yum-delicious pulled barbecue chicken that even my sometimes-picky-about-meat 5 year-old daughter gobbled up.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pacific Islands Chicken</span></h2>
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<span style="font-family: Arial, Helvetica, sans-serif;">~3.5 lbs boneless, skinless chicken breast (fat trimmed if desired)</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">20 oz can crushed pineapple</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">28 oz bottle barbecue sauce (I used Sweet Baby Ray's)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp ground ginger (or to taste)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 TB pre-minced garlic (6 cloves, ~ 1/2 tsp per clove, or to taste)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1. </b> Place chicken breasts in crock pot - try to get it as close to a single layer as possible. Mine overlapped a little - I had 6 total. You can also plainly see in the image below that I did NOT trim the fat. Ordinarily I would have, but having had migraines daily for 2 weeks I was trying to speed up the process so I could rest.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2.</b> Dump in the can of pineapple - DO NOT DRAIN - and the bottle of barbecue sauce. Stir gently to combine.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>3.</b> Sprinkle on the ground ginger, garlic, and brown sugar. Stir gently to combine the sauce. I kind of wiggled the chicken around a little to get the sauce between and under them.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>4.</b> Set the crock pot to HIGH for 4 hours and walk away. Just walk away.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>5.</b> At the end of 4 hours, remove the breasts and shred or pull the meat. I prefer to pull the meat side-to-side rather than shredding it bottom-to-top - if that makes any sense whatsoever. I just don't think it is aesthetically pleasing to have meat that appears to have been pre-chewed. Blech! You could alternatively thinly slice the meat if you do not like to pull or shred.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>6.</b> Add the shredded/pulled/sliced meat back to the sauce. Stir to combine. Keep on WARM until ready to serve.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>7.</b> Serve sandwich style alongside Oven Roasted Sweet Potatoes and steamed fresh broccoli for a complete meal.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">I had been craving homemade chicken noodle soup for weeks. The weather was cold, dreary, and perfect for a steaming bowl. It's not that chicken noodle soup is difficult to make, but it can be a bit time consuming what with all the chopping and picking meat from bones. You can take a short cut and use all boneless/skinless breasts or a store-bought rotisserie chicken, or if you are really pressed for time *eek, I can't believe I'm suggesting this* use canned chicken. At any rate, I finally said, <i>forget this mess, I'm going to have my chicken noodle soup</i>. The results? Well, Progresso and Healthy Choice, eat your heart out. If you don't like egg noodles, you could add your choice of rice - it just might take a bit longer to cook.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Chicken Noodle Soup</span></h2>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 14.5oz cans low-sodium Chicken broth (I prefer Swanson)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7 1/4 cups water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5lb fryer (roasting hens are not as juicy)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 small onion (2" diam)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 medium carrots</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 stalks celery</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 TB rotisserie seasoning</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 - 3 1/4 cups egg noodles</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1.</b> Place chicken in microwave safe dish with lid (Pampered Chef Covered Baker, Corelle, Corning Ware, etc). Microwave on HIGH 25-35 minutes. Check temperature in thigh and breast (should be 165</span>º<span style="font-family: Arial, Helvetica, sans-serif;">). If the legs look like they are drying out (brownish/red), and breast is almost done, remove from microwave and let stand covered. It will continue to cook. *I cooked mine 30 minutes, thigh was done, breast was almost done, added 7 minutes, and the legs were too done to use* You are going to be boiling the chicken with the vegetables, so even if it's not all the way done, it will continue to cook. You just don't want to be pulling raw/bloody meat from the bone.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExl4vlsRKX939UgzhqNuoVs5KsWhyQ2fFUOBMqmWNzBv7-ZODdX7baqIQqdQLEkibcjezwSa1haorIWK1uQrMNW8IQ9Si6eHSh8ZQhpNuGUkwtd0XWD6W8_5VymqEd4OFzj4xMLw5OaIp/s1600/20140114_161736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExl4vlsRKX939UgzhqNuoVs5KsWhyQ2fFUOBMqmWNzBv7-ZODdX7baqIQqdQLEkibcjezwSa1haorIWK1uQrMNW8IQ9Si6eHSh8ZQhpNuGUkwtd0XWD6W8_5VymqEd4OFzj4xMLw5OaIp/s1600/20140114_161736.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3oQ0gJ-SjychZrJuh6k0ALVcYsYN_qBmtlsnpqukkKQYsrzZdn-k7GsP95YD5nxUKYN_ti1y2OeceqtQJ5TIpk2Whqbx322TJ93FLeBdS4FO27A107b0TCd3SgH9ozOnaq7nBMR_UwGvj/s1600/20140114_161759.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3oQ0gJ-SjychZrJuh6k0ALVcYsYN_qBmtlsnpqukkKQYsrzZdn-k7GsP95YD5nxUKYN_ti1y2OeceqtQJ5TIpk2Whqbx322TJ93FLeBdS4FO27A107b0TCd3SgH9ozOnaq7nBMR_UwGvj/s1600/20140114_161759.jpg" height="150" width="200" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2.</b> While the chicken cooks, halve onion (green end to root end), place cut side on board and thinly slice.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>3.</b> Wash and trim celery (white and leafy parts). Thinly slice on diagonal.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>4.</b> Peel and trim carrots (both ends). Thinly slice on diagonal.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>5.</b> Add broth, water, vegetables, and rotisserie seasoning to large (7qt-ish), heavy stock pot or Dutch oven. *I used a 7.8qt Lodge enamel coated cast iron Dutch oven* Bring to a simmer.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>6.</b> Carefully remove chicken from baking dish and pick all usable meat from the bone, including any meat from the back (it's really tender!). Chop into 1/2" chunks. Add to broth (broth does not have to be simmering before you add the chicken, just add chicken as you pick/chop it).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>7.</b> Once vegetables are tender (about an hour and 15 minutes from the time I turned on the cap), add between 2 1/2 and 3 1/4 cups egg noodles. Stir frequently until noodles are tender (10-15 minutes).</span></div>
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Amandahttp://www.blogger.com/profile/17889021732412422423noreply@blogger.com0tag:blogger.com,1999:blog-3158175548116724214.post-76190016958855343742014-01-14T09:31:00.001-05:002014-01-14T09:31:18.737-05:00Granny's Christmas Dip version 2.0<span style="background-color: white; color: #424849; font-family: Arial, Helvetica, sans-serif; font-size: 13px;"><i>"A shot of Tabasco sauce. It burns, but you don't have to worry about the headache anymore."</i></span><br style="color: #424849; font-family: Arial, Helvetica, sans-serif; font-size: 13px;" /><span style="background-color: white; color: #424849; font-family: Arial, Helvetica, sans-serif; font-size: 13px;">- </span><span style="color: #424849; font-family: Arial, Helvetica, sans-serif; font-size: 9pt;">Jimmy Reed</span><br />
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My family loves Tabasco. Let me rephrase that, my uncles, dad, and brother love Tabasco. The flavor is unlike any other hot pepper sauce. You <b><u>can't</u></b> substitute wing sauce or any other cayenne-based sauce and get the same results. The others have far too much vinegar. My granny made this dip every holiday, and it was a favorite of everyone in attendance. My dad and uncles would gather around the bowl, and if you weren't quick enough you didn't get any before they had it eaten. I have been tasked with deciphering the flavor profile of that dip. Eighteen years since I last tasted it the way Granny made it, but I can still feel the back-of-the-throat burn that you don't think is coming and the distinct flavor the French dressing lends. Several years ago, my papaw gave me vague instructions as to the ingredient list, but no measurements. Once upon a time, I came very close to hitting the nail on the head. I wrote down the measurements I used and then promptly LOST the paper. This year I found one version I had written out, and I think this may be the recipe I concocted the year everyone "oohed" and "aahed" over just how close I'd come to getting it right. Granny passed away when I was only 13, and with no warning it was coming I had no time to get copies of the recipes held in her memory. This is as close as I'll get to tasting Granny's dip again.<br />
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Granny's Christmas Dip version 2.0</h2>
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2 8oz cream cheese, room temp<br />
1/2 c mayonnaise (We use Hellmann's Mayonnaise with Olive Oil)<br />
2 tsp Worcestershire<br />
6-10 tsp Tabasco (I used 10!)<br />
1 tsp garlic powder<br />
1 tsp onion powder<br />
1/2 c French dressing<br />
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<b>1.</b> Cream all ingredients together.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgytjt1Mg-V9HVZ7dIJXb5CSe2RMo29nGv9UKXD1ikLJIJrtzO7Abwg-9xQMJthpyHO7sqB23m0Alhrpa-XC9K3izAiSw68udogLNzWJsUERd4IGQ0dNCRx7R4ZBOJXLORtAx5kmcJjI2bh/s1600/20131221_105233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgytjt1Mg-V9HVZ7dIJXb5CSe2RMo29nGv9UKXD1ikLJIJrtzO7Abwg-9xQMJthpyHO7sqB23m0Alhrpa-XC9K3izAiSw68udogLNzWJsUERd4IGQ0dNCRx7R4ZBOJXLORtAx5kmcJjI2bh/s200/20131221_105233.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz17NMLPGQWk5kIFIF70ndX6e0thoBDUZSp8th1SRX4M7J2bwOLbbv26viikyE6KPT4SOylMBC0rITPQVOJVQp-JARXSJwek6eabhZkzughnCjXBd_CzI3RFMGRd9MSWRdZZSz6XYmFbwA/s1600/20131221_105334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz17NMLPGQWk5kIFIF70ndX6e0thoBDUZSp8th1SRX4M7J2bwOLbbv26viikyE6KPT4SOylMBC0rITPQVOJVQp-JARXSJwek6eabhZkzughnCjXBd_CzI3RFMGRd9MSWRdZZSz6XYmFbwA/s200/20131221_105334.jpg" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNhSeq2ukGbXNpYlT0nYhVN5_p93gi2T2011M8ATb8ObUu8at0c_PD3Njhd_YpUxcN7_sAn6Cx09Y0-sbyPYgEkj0uHCclBj-ZSbpS-X_ad28F9qDKoK8e5yNrNz6QiDnplM2HxvFQme7/s1600/20131221_110111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNhSeq2ukGbXNpYlT0nYhVN5_p93gi2T2011M8ATb8ObUu8at0c_PD3Njhd_YpUxcN7_sAn6Cx09Y0-sbyPYgEkj0uHCclBj-ZSbpS-X_ad28F9qDKoK8e5yNrNz6QiDnplM2HxvFQme7/s200/20131221_110111.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2PHH10KE7mONNxl_Lu4Sk6TPCyZPBhyaWNcsvJA_p176xBRgZvHprAjGYXeI29GrOZ7B-iE1NknuPiL0-Y1qr4jdriRLcZJJtP2Kk9hulX5yc0Sl5dr2cZQjsT_39R_Aido5eoFj7mLu/s1600/20131221_110352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2PHH10KE7mONNxl_Lu4Sk6TPCyZPBhyaWNcsvJA_p176xBRgZvHprAjGYXeI29GrOZ7B-iE1NknuPiL0-Y1qr4jdriRLcZJJtP2Kk9hulX5yc0Sl5dr2cZQjsT_39R_Aido5eoFj7mLu/s200/20131221_110352.jpg" width="200" /></a></div>
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<span style="text-align: center;"><b>2.</b> Chill.</span><br />
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<b>3.</b> Serve with crackers or veggies.<br />
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Note: if you add more dressing, add more tabascoAmandahttp://www.blogger.com/profile/17889021732412422423noreply@blogger.com0tag:blogger.com,1999:blog-3158175548116724214.post-76116395308331945372014-01-14T00:56:00.004-05:002014-01-14T00:56:37.676-05:00Oven Roasted Onion Potato Wedges<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><i>"I only like food without color, like potatoes, bread, and pasta."</i><br />- Emma Roberts</span></span><div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I wonder if these would qualify as "without color" potatoes? This is NOT an original recipe, but it is so delicious. This is one of those foods my mom brings to just about every barbecue themed gathering, and we take along the necessary ingredients when we go on extended vacations as well. Potatoes are a versatile food - you've got your crispy-on-the-outside tender-on-the-inside french fried potatoes, your thin and crispy potato chips, your velvety smooth whipped potatoes, your chunky mashed-with-the-skin-on potatoes, your too-hot-to-handle smothered-in-butter-and-sour-cream baked potatoes, your crispy crunchy hash browns and nuggets of shredded potatoes called tots or home fries that you aren't sure whether they are actually a breakfast food or a school-lunch side-dish, your creamy and cheesy comfort-food potato soup, and your pan-fried potato pancakes. Shoot, you can even use potatoes to put a crust on things! Now that is versatility! <i>This Benjamin Buford "Bubba" Blue moment brought to you by the humble, yet mighty, potato.</i> My mom typically cuts the potatoes into cubes. I decided to jazz it up a bit by cutting them into wedges. The process is the same regardless of what shape you want the potatoes to be in, and they taste delicious no matter what.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; text-align: center;">Oven Roasted Onion Potato Wedges</span></h2>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNG2UvLjMeFNxa-g50bvni_xJx2l2nkjFwm-qKZjdGM8pyIXwFFmB5qYVompibg4j0lkaIjngMxOsX8qNnnT4GT8IFzDySOsG94f_rPTdayML5CjgKH9IDt27wvxFNqiplVpNeGsN9GKo/s1600/20140112_150526.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNG2UvLjMeFNxa-g50bvni_xJx2l2nkjFwm-qKZjdGM8pyIXwFFmB5qYVompibg4j0lkaIjngMxOsX8qNnnT4GT8IFzDySOsG94f_rPTdayML5CjgKH9IDt27wvxFNqiplVpNeGsN9GKo/s320/20140112_150526.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Difference in color is due to half cooking in pan with chicken</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 smallish or 4-6 medium potatoes of any variety</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup cooking oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 packet onion soup mix</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1. </b> Cut each potato into 8 wedges - halve potatoes lengthwise, place cut side down and halve lengthwise, carefully halve lengthwise once more.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2.</b> Mix together oil and soup mix in a glass bowl or measuring cup. Pour over cut potatoes and stir to coat.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>3. </b> Scatter around the chicken or on a separate greased, foil-lined pan. Bake at 425</span><span style="font-family: Arial; font-size: 12pt;">°</span><span style="font-family: Arial, Helvetica, sans-serif;"> for up to 45 minutes, stirring every 10-15 minutes, checking for doneness at 30-35 minutes. *If you do them on a separate pan, they will get done sooner*</span><br />
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Amandahttp://www.blogger.com/profile/17889021732412422423noreply@blogger.com0tag:blogger.com,1999:blog-3158175548116724214.post-53584771548052658322014-01-14T00:24:00.003-05:002014-01-14T00:25:17.168-05:00Oven Roasted Butterflied Whole Chicken<span style="font-family: Arial, Helvetica, sans-serif;"><i>"What's the two things they tell you are healthiest to eat? Chicken and fish. You know what you should do? Combine them, eat a penguin."</i><br />- Dave Attell</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Chicken is one of those meats that you can dress up or down any which way you choose. A roasted chicken is an excellent base for other meals (<a href="http://thatsliciousmommy.blogspot.com/2013/06/chicken-salad.html" target="_blank">Chicken Salad</a>), and it pairs so easily with a million side dishes that you can serve it every night and never have the same exact meal. I prefer to roast mine with the skin on but without any additional spices or seasonings. You can certainly rub on some rotisserie seasoning, but I peel the skin off before I eat it so to me it seems superfluous. You can roast it whole in about an hour-and-a-half, but if you butterfly the bird it takes half that time. If you are unfamiliar with how to butterfly a chicken, Alton Brown has a YouTube <a href="http://youtu.be/EBqj7Ekxpuk?t=1m" target="_blank">video</a> showing the process (approximately 01:00 - 01:54). It may seem daunting at first, but once you get the knack it is actually pretty easy and gets dinner done much faster.</span><br />
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Oven Roasted Butterflied Whole Chicken</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYpedwDix24RZVOLlJFQ_HXUeUJSYDZzK36PVlZN-weUBCRQFVrxO8VnGs9Fz68fYUnT1-FPj7ATsAJ0jJdhyphenhyphen50AeeIav2aFlS6e4Fu64mIe1RSOitePtqbGSoRmVmdzF872AlkU9Moqg/s1600/20140112_144846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYpedwDix24RZVOLlJFQ_HXUeUJSYDZzK36PVlZN-weUBCRQFVrxO8VnGs9Fz68fYUnT1-FPj7ATsAJ0jJdhyphenhyphen50AeeIav2aFlS6e4Fu64mIe1RSOitePtqbGSoRmVmdzF872AlkU9Moqg/s320/20140112_144846.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 ~5.5 pound whole fryer (tends to be juicier than a roasting hen)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1.</b> Remove chicken from packaging and pat dry with paper towels.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2.</b> Turn chicken breast side down. Using shears cut through the meat and rib bones on each side of the back bone from "laying" end to "neck" end. Remove back bone. You may choose to simmer this with vegetables and herbs to make stock, or you may discard it. It makes good gravy base as well.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgGxzZIQ_OQjhLzRIEVa6MV1a-5cOXJi6LUUxb-9kNHg1sBiy7ul5PrBIBtZrpNuNqK8w3q2u1niNgUUIsMsiex1CHft90lF4EcfvztHV9bI8yIKnbPQ0HEmvJxVyyL-SfJKbNC0vJdPM/s1600/20140112_134030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgGxzZIQ_OQjhLzRIEVa6MV1a-5cOXJi6LUUxb-9kNHg1sBiy7ul5PrBIBtZrpNuNqK8w3q2u1niNgUUIsMsiex1CHft90lF4EcfvztHV9bI8yIKnbPQ0HEmvJxVyyL-SfJKbNC0vJdPM/s200/20140112_134030.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeOp7PKS0rPOAGrCrpHi95a4rnRAEspukrlGqRrfLFAI_qJtQyWcOi3IYFteIw55ZF_L3-cx_WNFyP_ra4sjO0sJnYRc79Bcj9_k9hcVvrjcBYQdbrFG9COrely38bYtubncU5Snr7gxy/s1600/20140112_134130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeOp7PKS0rPOAGrCrpHi95a4rnRAEspukrlGqRrfLFAI_qJtQyWcOi3IYFteIw55ZF_L3-cx_WNFyP_ra4sjO0sJnYRc79Bcj9_k9hcVvrjcBYQdbrFG9COrely38bYtubncU5Snr7gxy/s200/20140112_134130.jpg" width="150" /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPXYs4Vi_7E2YQNC3hOPleewjGuhD5tqPBwPjGbajHDRrGVOFv_OXrYCGxNRLokQDtqjXcRmgJ9QksTa2bQLiiqNa4Um-yeiZ8i2Gx11msQLQV6_B0_yJn233aCSTJh-5XNIaE2dLwXQRj/s1600/20140112_134308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPXYs4Vi_7E2YQNC3hOPleewjGuhD5tqPBwPjGbajHDRrGVOFv_OXrYCGxNRLokQDtqjXcRmgJ9QksTa2bQLiiqNa4Um-yeiZ8i2Gx11msQLQV6_B0_yJn233aCSTJh-5XNIaE2dLwXQRj/s320/20140112_134308.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>3.</b> Cut through flesh surrounding the keel bone that divides the breasts. Remove and discard keel bone.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1Hm6WnaTB-xg7yo4ad4qMtzlFaczJ4rz4rRMCFt54KtiAOPmRlnWmsDjv3jsiAyv19eJ5KUcxM7_Nzy1qTvSHcJ5gp7Ft6UVLlIeAmJL1q4_nbk8zcY46Asz4SeKaItDl8bowImPGQA0/s1600/20140112_134608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1Hm6WnaTB-xg7yo4ad4qMtzlFaczJ4rz4rRMCFt54KtiAOPmRlnWmsDjv3jsiAyv19eJ5KUcxM7_Nzy1qTvSHcJ5gp7Ft6UVLlIeAmJL1q4_nbk8zcY46Asz4SeKaItDl8bowImPGQA0/s200/20140112_134608.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcUMAL-otru8E4nKtpxhwu4UuZgpuRe5qqO5QPRBDsde0ahyG2ZQmUqbnONwk1F7cHBeywPCQqIv8WBb_b98xi5cMcaCJTD_T8-oeCn2zs15_wk166OauUK6OZX6lipxkVf_kkA04rpLt4/s1600/20140112_134834.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcUMAL-otru8E4nKtpxhwu4UuZgpuRe5qqO5QPRBDsde0ahyG2ZQmUqbnONwk1F7cHBeywPCQqIv8WBb_b98xi5cMcaCJTD_T8-oeCn2zs15_wk166OauUK6OZX6lipxkVf_kkA04rpLt4/s200/20140112_134834.jpg" width="150" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiPL85efBKvbahw11DHQ9XpNEVBFGFm5LF9DL-HJWhMfyq2oDZOzTevv9eC4R6P1JRYtSQ4S0hzm-o8pb5YXgROqIMSP1RAyJeN9pJ7LkfSeUFEXxASEU5kEsYlpkIUiz03I1MgiH-UCTx/s1600/20140112_134840.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiPL85efBKvbahw11DHQ9XpNEVBFGFm5LF9DL-HJWhMfyq2oDZOzTevv9eC4R6P1JRYtSQ4S0hzm-o8pb5YXgROqIMSP1RAyJeN9pJ7LkfSeUFEXxASEU5kEsYlpkIUiz03I1MgiH-UCTx/s320/20140112_134840.jpg" width="320" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>4.</b> Pat inside of chicken dry.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMff87GxHQKyDvr4mhEHWv1M4B5GM9Goyzw3h67EHw7_H7SKEAssbOxlvisZPOfJsm6ZXD5E9iITjz8e5Z4BC8_cRB8W8o-qHcR1Ro8TPn07q8EY_l5LmCbSOOF24OGiuuhWpUaJ2DYBZg/s1600/20140112_134902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMff87GxHQKyDvr4mhEHWv1M4B5GM9Goyzw3h67EHw7_H7SKEAssbOxlvisZPOfJsm6ZXD5E9iITjz8e5Z4BC8_cRB8W8o-qHcR1Ro8TPn07q8EY_l5LmCbSOOF24OGiuuhWpUaJ2DYBZg/s320/20140112_134902.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>5.</b> Place breast side up on a greased pan (I used a jelly roll pan greased with Crisco).</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilf1-aDcTLbAPzeMNWNlOMt3s3XbXD5r2IIkzXwA4goxpgjLCc2BSLejyUO6qQosJyOyHS08tWfkcGv-boHI5JugE6FM4NUq80-C8ryMa91NyYiV3rShPMA6KmF2mcOIH8MRfNg73ZeWl/s1600/20140112_135012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilf1-aDcTLbAPzeMNWNlOMt3s3XbXD5r2IIkzXwA4goxpgjLCc2BSLejyUO6qQosJyOyHS08tWfkcGv-boHI5JugE6FM4NUq80-C8ryMa91NyYiV3rShPMA6KmF2mcOIH8MRfNg73ZeWl/s320/20140112_135012.jpg" width="320" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>6.</b> Turn wing tips under upper wing bone to secure them. This also keeps wing tips from burning.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>7.</b> Place <a href="http://thatsliciousmommy.blogspot.com/2014/01/oven-roasted-onion-potato-wedges.html" target="_blank">Onion Potato Wedges</a> around chicken and roast at 425<span style="font-size: 12pt;">°</span> for 45 minutes, or until an instant read thermometer registers 165<span style="font-size: 16px;">°</span> in the thigh. Remove to cutting board to carve.</span><br />
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Amandahttp://www.blogger.com/profile/17889021732412422423noreply@blogger.com0tag:blogger.com,1999:blog-3158175548116724214.post-83374970998911384772014-01-13T13:52:00.004-05:002014-01-13T13:52:51.165-05:00Deviled Eggs<i><span style="font-family: Arial, Helvetica, sans-serif;">“I have met a lot of hardboiled eggs in my time, but you're twenty minutes.”</span></i><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Oscar Wilde</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The first few times I boiled eggs, I made the mistake of letting them become "twenty minutes." In other words they were rubbery and the yolks were an unsavory green on the outside and chalky in texture. It took me a couple of tries before I gained any proficiency in making boiled eggs, and you can't make deviled eggs unless you can boil eggs. Apparently through the years I've gotten better at making deviled eggs, because they are always the first thing gone at family reunions. My brother will sit down to a plate of half a dozen at a time, and I boiled/deviled 12 dozen eggs for his wedding last year. I don't recommend doing that unless you have someone helping you peel them. My thumbs were shredded by the time I finished! My mom likes to make sandwiches with them. My daughter loves them. Eh, enough talk, let's get down to it, shall we?</span><br />
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Deviled Eggs</span></h2>
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<span style="font-family: Arial, Helvetica, sans-serif;">12 eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp baking soda</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup mayonnaise</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp mustard</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp vinegar (I used cider, you could use white)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1.</b> Place eggs in a large pot. Cover with cold water. Add baking soda. Bring to a hard boil for exactly 10 minutes. Stir them if you think of it.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2.</b> Remove from heat. Drain, and return eggs to pan. Shake the pan to break the shells. Peel eggs under cool water. Rinse to remove any shell fragments. Place peeled eggs on a paper towel-lined plate.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>3.</b> Mix remaining ingredients together in a medium-size bowl, and carefully slice eggs lengthwise. Place egg halves on serving platter, pop yolks into the filling bowl. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5p28bEEhy6sCJW6Ipn4UDl7G83xiN14Gvq77kSHqJ9787zfE1-DGTq-ao3x57rQ5MnqQyOJeKn7ACHd7GameSnJ4CWIAEMXskTe4Kf4K1PzzkfNfhOdTEzoYwYMc1Zf_iSz1s-4QIzI_P/s1600/20140112_144429.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5p28bEEhy6sCJW6Ipn4UDl7G83xiN14Gvq77kSHqJ9787zfE1-DGTq-ao3x57rQ5MnqQyOJeKn7ACHd7GameSnJ4CWIAEMXskTe4Kf4K1PzzkfNfhOdTEzoYwYMc1Zf_iSz1s-4QIzI_P/s200/20140112_144429.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUTJuLXVEhTH9hUUvRiBUjTedhAGMp3ZixFlD8db86jLQt_1C8z-FeeuIh6X_oaC8NX0m1nfi8sPyPq7nOX_UzPzcCI3YmJ8hawMGQDI3q6BaPlSiqbkU8eTNRQWYi_x8ne-67AE1P2xIZ/s1600/20140112_144509.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUTJuLXVEhTH9hUUvRiBUjTedhAGMp3ZixFlD8db86jLQt_1C8z-FeeuIh6X_oaC8NX0m1nfi8sPyPq7nOX_UzPzcCI3YmJ8hawMGQDI3q6BaPlSiqbkU8eTNRQWYi_x8ne-67AE1P2xIZ/s200/20140112_144509.jpg" width="200" /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUK41ZfZ93aQw5uAjh_rf-LndbYhOhKU3wNx5ovjrJXiWzQ_Qyv4C8MJAu5nQ6E7j1VvBvj7dl_-RCMArcBeLwE5Q0YlsURsF-X4o3Isoj1Yg4T-NVFkXLSB87Y-gPzkn6AXgj98ZDhi6p/s1600/20140112_151834.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUK41ZfZ93aQw5uAjh_rf-LndbYhOhKU3wNx5ovjrJXiWzQ_Qyv4C8MJAu5nQ6E7j1VvBvj7dl_-RCMArcBeLwE5Q0YlsURsF-X4o3Isoj1Yg4T-NVFkXLSB87Y-gPzkn6AXgj98ZDhi6p/s320/20140112_151834.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>4.</b> Use a potato masher, pastry blender, or handheld mixer to blend filling together. You want a creamy consistency. If there are large lumps, break them up with a fork and blend some more.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>5.</b> I use a 1 Tb cookie scoop to fill the eggs. You can spoon or pipe it in if you wish.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>6.</b> Chill until ready to serve. You can top them with curry powder, paprika, dill, relish, or extra black pepper, or eat them plain. </span></div>
Amandahttp://www.blogger.com/profile/17889021732412422423noreply@blogger.com0tag:blogger.com,1999:blog-3158175548116724214.post-56184341385406591582014-01-12T18:55:00.003-05:002014-01-12T18:55:31.026-05:00Baked Beans<i>"Hunger makes raw beans taste sweet."</i><br />
-Dutch Proverb<br />
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I've never eaten raw beans, but I doubt that even if I were starving they would taste sweet. Though sweet beans does conjure up a funny memory. Once upon a time, after my mom had gone back to college as a non-trad student, my dad, brother, and I decided to surprise her with dinner. We made steak, rolls, baked beans, and pineapple upside down cake. The rolls were hard as rocks, the pineapple upside down cake was a disaster, and the baked beans were candied. Much of this was blamed on me, but it was a breakdown in communication between 3 chefs, and at the time I was only about 11 years old. Lesson learned, don't put too much brown sugar in the beans! People look at baked beans and think, <i>I don't have time for that</i>. They really don't take long, and they go with just about any down-home food you can cook.<br />
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<h2 style="text-align: center;">
Baked Beans</h2>
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2 15oz cans Van Camp's Pork & Beans<br />
1 yellow onion (2.5" diam), minced<br />
1/3 cup brown sugar, packed<br />
1/2 cup ketchup<br />
1/4 - 1/3 cup mustard<br />
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<b>1. </b> Empty beans into skillet, discard lump of fat if there is one. Add remaining ingredients.<br />
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<b>2.</b> Bring to a bubble over medium heat. Lower heat to medium-low, but maintain a slow simmer.<br />
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<b>3.</b> Stir frequently until beans are thick (when you stir you should be able to see the bottom of the skillet for half a second before it oozes back together) and onions are tender.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFbhGcDJm3cw9UbqrI6IESG7_TiwmiL7IgVOGcYi-AhN4d6qiNfjxCxNZIFKEoBphAVAbX3O_cLpo1t4_QYi0FmqC7DjfruW8W0HX9OyNwi1pPoP95kz5HF0Ew2EDJ5iO-yR8414ymgmu/s1600/20140112_143452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFbhGcDJm3cw9UbqrI6IESG7_TiwmiL7IgVOGcYi-AhN4d6qiNfjxCxNZIFKEoBphAVAbX3O_cLpo1t4_QYi0FmqC7DjfruW8W0HX9OyNwi1pPoP95kz5HF0Ew2EDJ5iO-yR8414ymgmu/s1600/20140112_143452.jpg" height="240" width="320" /></a></div>
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<b>4.</b> Turn heat to the lowest setting to keep warm until ready to serve. Stir occasionally to prevent scorching.Amandahttp://www.blogger.com/profile/17889021732412422423noreply@blogger.com0tag:blogger.com,1999:blog-3158175548116724214.post-25810632550752451472014-01-10T12:02:00.000-05:002014-01-10T12:02:03.204-05:00Pink Stuff<span style="font-family: Arial, Helvetica, sans-serif;"><i>"I've read hundreds of cookbooks. Most of those cookbooks don't even tell you how to get a steak ready, how to bake biscuits or an apple pie."</i><br />- Colonel Sanders</span><div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Like Col. Sanders, I've seen many a cookbook that doesn't tell you how to do jack-squat that you want to know how to do. Preserving the recipes of my childhood is part of why I started this blog. I want to have all my favorites in one place, but I want to share them with you, too. Who knows, maybe you'll stumble across one of your favorites you've never known how to make. This recipe is a variation on many dessert "salads." It is not a Jell-O salad, it is not a fruit salad. It is most definitely a dessert, very sweet, very unique. Thanksgiving dinner is not complete without a bowl of this, and my uncles will protest if it turns up missing as it did one year not so long ago when my mom thought no one ate it much anymore. The ingredients are pantry staples (at least in our house), and it literally takes about 5 minutes to whip up. I'm sure there is a formal name for this somewhere, but for all intents and purposes we have always called it simply <i>Pink Stuff</i>.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pink Stuff</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8sTphAyvkQyEOdcsLXceFALjH9tto3S94GxdMXwW26E5Fv7oU4tVH1KtngqsWJZ4ursm4fyliFKgiVauV8BH9uJXZFjUQK328kSmYASseOCbOBW3Z9_AFcvv9Fhzet4e3iBAfYrvC0-mi/s1600/20131127_154435.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8sTphAyvkQyEOdcsLXceFALjH9tto3S94GxdMXwW26E5Fv7oU4tVH1KtngqsWJZ4ursm4fyliFKgiVauV8BH9uJXZFjUQK328kSmYASseOCbOBW3Z9_AFcvv9Fhzet4e3iBAfYrvC0-mi/s1600/20131127_154435.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 can sweetened condensed milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 can crushed pineapple</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 can cherry pie filling</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 8oz tub Cool Whip (room temperature)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1.</b> Drain the crushed pineapple well.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikNX2zSQeStIxohQ-Ek5mHFC_lE-u3___C5hA5lxy8UDdEeZkcxJPaxwKvHoqK-WCnl96O_PP4LFHQl_edpZW2WyUuS33A-xkp-n64Dyjz7oxCajsZWv9gQvs5WojVjlTZ8vjdFzTyfmLf/s1600/20131127_152714.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikNX2zSQeStIxohQ-Ek5mHFC_lE-u3___C5hA5lxy8UDdEeZkcxJPaxwKvHoqK-WCnl96O_PP4LFHQl_edpZW2WyUuS33A-xkp-n64Dyjz7oxCajsZWv9gQvs5WojVjlTZ8vjdFzTyfmLf/s1600/20131127_152714.jpg" height="240" width="320" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2.</b> Mix together drained pineapple, cherry pie filling, and condensed milk.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrcrBhV5TrgF9I-nELcDSZVmxnHxT-XzebKMMshZ5M_MGeY5Twx2eV7wDFFymD_z4h6nQxwzJU69ntXYLLxiLg7GuJ6z-8qw7eJHDK4e4p2iIZgwRPl51jX-Hdp-V9eynbw2upzxuveRU/s1600/20131127_153242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrcrBhV5TrgF9I-nELcDSZVmxnHxT-XzebKMMshZ5M_MGeY5Twx2eV7wDFFymD_z4h6nQxwzJU69ntXYLLxiLg7GuJ6z-8qw7eJHDK4e4p2iIZgwRPl51jX-Hdp-V9eynbw2upzxuveRU/s1600/20131127_153242.jpg" height="240" width="320" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>3. </b> Fold in the Cool Whip carefully so as not to deflate its whippiness.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic7TzsgKJKfpjyej5BspFMMSoogFOnjUGNthCCvx9Zv6NNU6UsPXVsPmTnKiRuNd9rMUmxT050RSOMFriT6JhMX3OzvQLUA3gcfK4zJsZzPJmJmD0ETjBuXUKVVtDYTC2Vsx6LUAkzg2J7/s1600/20131127_153513.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic7TzsgKJKfpjyej5BspFMMSoogFOnjUGNthCCvx9Zv6NNU6UsPXVsPmTnKiRuNd9rMUmxT050RSOMFriT6JhMX3OzvQLUA3gcfK4zJsZzPJmJmD0ETjBuXUKVVtDYTC2Vsx6LUAkzg2J7/s1600/20131127_153513.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmuBzLE4Lc1dQ7aJ_fyCocie7xmKzHdFbEKCL5PeoizIJkf9HUob8WW1-GPe4p35psuFiDOohBoyMCsLANudnp0OK2GEoj3eZZtayEIkF-VUQRPBcQoD0zhwPB8KCAQ3iEXvV0OeSw0x4/s1600/20131127_153536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmuBzLE4Lc1dQ7aJ_fyCocie7xmKzHdFbEKCL5PeoizIJkf9HUob8WW1-GPe4p35psuFiDOohBoyMCsLANudnp0OK2GEoj3eZZtayEIkF-VUQRPBcQoD0zhwPB8KCAQ3iEXvV0OeSw0x4/s1600/20131127_153536.jpg" height="150" width="200" /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmuBzLE4Lc1dQ7aJ_fyCocie7xmKzHdFbEKCL5PeoizIJkf9HUob8WW1-GPe4p35psuFiDOohBoyMCsLANudnp0OK2GEoj3eZZtayEIkF-VUQRPBcQoD0zhwPB8KCAQ3iEXvV0OeSw0x4/s1600/20131127_153536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>4.</b> Spoon into a bowl and chill until ready to serve.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwgeQ0tssTD5zmS0OVXqo5VA8htGVEfJpsl6H6tVjXaB-1_yknRw4IeIyRf0F0-BkOWFew4cH2Q8UhFhmd8smZIvKtxpNUm_n1MU6KzZqgleAFyzwKXcM8K8TnR4jp0NzpDL_78LKN9EBZ/s1600/20131127_153735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwgeQ0tssTD5zmS0OVXqo5VA8htGVEfJpsl6H6tVjXaB-1_yknRw4IeIyRf0F0-BkOWFew4cH2Q8UhFhmd8smZIvKtxpNUm_n1MU6KzZqgleAFyzwKXcM8K8TnR4jp0NzpDL_78LKN9EBZ/s1600/20131127_153735.jpg" height="240" width="320" /></a></span></div>
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<span style="background-color: white; border: 0px; line-height: 18px; margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">- Rick Bragg</span></span><br />
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<span style="background-color: white; border: 0px; line-height: 18px; margin: 0px; padding: 0px;">Thanksgiving and Christmas dinner is not complete without a pan of cornbread dressing. Don't ever call it stuffing, and please, I beg of you, do NOT buy that nasty boxed stuff that uses bread crumbs. Ick. 'Nuff said. Now, let's get down to business... Dressing is delicious. Full of celery, onion, cornbread, and sage, this is what dreams are made of. I could sit down and eat nothing but the dressing and be completely satisfied, until the sage gave me raging heartburn. When we make a batch, the pan weighs at least 5 pounds. We also typically make enough cornbread and chop enough celery and onions to freeze some for a second batch - this comes in particularly handy when you've got Thanksgiving followed by two Christmas dinners where at least one pan of dressing is required at each. For this purpose we always make the cornbread in well-seasoned cast iron skillets that have been oiled and preheated in the oven before the batter is divided. That is what gives it that crackly fried crust that is so delicious. If you don't have a cast iron skillet, just use whatever you've got. That's enough talk.</span></span><br />
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<h2 style="text-align: center;">
<span style="background-color: white; border: 0px; line-height: 18px; margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Cornbread Dressing with Sage</span></span></h2>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;">2 batches </span><a href="http://thatsliciousmommy.blogspot.com/2012/07/white-lily-cornbread.html" style="background-color: white; line-height: 18px;">White Lily Cornbread</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups celery, chopped fine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cups onion, chopped fine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 Tb rubbed sage</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2-14oz cans low-sodium chicken broth</span><br />
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<b>1a.</b> Bake cornbread in well-seasoned, oiled, preheated cast iron skillets until golden brown. Turn out into a very large bowl (think dishpan size), crumble cornbread once it is cool enough to handle.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtRPCOuSRCHtsMIwXhGldLFNPwCT5y1tjRezq8Qp6Tkd77pyLjMSI6QQfoOnG37OnjExX9TP3lHc_du1VMyRvJP4gnQZHrxEDSKRVzMLq3KHmcScRHy0SS0K3FLiT03ihrb7tpUAyb3IR0/s1600/20131127_073026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtRPCOuSRCHtsMIwXhGldLFNPwCT5y1tjRezq8Qp6Tkd77pyLjMSI6QQfoOnG37OnjExX9TP3lHc_du1VMyRvJP4gnQZHrxEDSKRVzMLq3KHmcScRHy0SS0K3FLiT03ihrb7tpUAyb3IR0/s200/20131127_073026.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-vwH03zYGrDNHqWIDy93277GwYNEHjMBWdnOpG6MlMBNSb5TmDxwT1iC17tUJJe5MHPqxkoiedBBjgv4tYFznnEDTOd1YSE5d8RKfY8gqQl9uGUL7Yu7TiY4jZ08B7rq2CrvaJhiWt1w1/s1600/20131127_075031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-vwH03zYGrDNHqWIDy93277GwYNEHjMBWdnOpG6MlMBNSb5TmDxwT1iC17tUJJe5MHPqxkoiedBBjgv4tYFznnEDTOd1YSE5d8RKfY8gqQl9uGUL7Yu7TiY4jZ08B7rq2CrvaJhiWt1w1/s200/20131127_075031.jpg" width="200" /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8e5jGNrj8xjghBbe0JZZBWALltUxignL_hoihMHScDPZnAUXuLloYJxxQGAjcIjDGdMkDFZAFHsk71xFHCjM_v8R05KvENooqGXK6KUDQGP44JhsY067iei9Nw1OA55_O8PcNj2AhjmOg/s1600/20131127_094530.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8e5jGNrj8xjghBbe0JZZBWALltUxignL_hoihMHScDPZnAUXuLloYJxxQGAjcIjDGdMkDFZAFHsk71xFHCjM_v8R05KvENooqGXK6KUDQGP44JhsY067iei9Nw1OA55_O8PcNj2AhjmOg/s1600/20131127_094530.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1b.</b> Chop vegetables. Quite a few of the following pictures are of the steps I take to prep and chop the celery. What can I say? I'm particular about the methodology of chopping celery :)</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsTRQ0LBZqN3L6a-x9sT5r3QV1Ac0pL4PEs_Umvrb4Vmk05meihSAlHacnmrM4SctF22Rm1qKtlAEvJKedszwhA2Fek4CfYRZ7o5qBthd7SZ6SS3ZrYw7kq3bxJsEIsSoAbHTBRAKCAxsA/s1600/20131127_102544.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsTRQ0LBZqN3L6a-x9sT5r3QV1Ac0pL4PEs_Umvrb4Vmk05meihSAlHacnmrM4SctF22Rm1qKtlAEvJKedszwhA2Fek4CfYRZ7o5qBthd7SZ6SS3ZrYw7kq3bxJsEIsSoAbHTBRAKCAxsA/s1600/20131127_102544.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Wash celery thoroughly</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihidWw_KodS_1XkfCpzlCXe_ZDDbi8RCR0CS4HB3eGFCJ1b0aGrq0iqZE4wEJo4NqNtieHK2ajPfFXP8qr1R-V79jLYHK9-Pfcm7mw2aMz8-TIZEx_38x96y7b-5Y5PMUjwFYQHsTyPIy8/s1600/20131127_103005.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihidWw_KodS_1XkfCpzlCXe_ZDDbi8RCR0CS4HB3eGFCJ1b0aGrq0iqZE4wEJo4NqNtieHK2ajPfFXP8qr1R-V79jLYHK9-Pfcm7mw2aMz8-TIZEx_38x96y7b-5Y5PMUjwFYQHsTyPIy8/s1600/20131127_103005.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Dry celery</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCb5eHWtAmMd2OhPVXyWEVv4c64t1DM8ytiziOvcrqzr_w0aUXb7BUHSlkz_nKfsPCWQtfFHIhSk7pxXIFUbd2O9PHyrO-QaLhIEiuLGhsR-L4PS78bfaS3m1ko9V86EbSCaYRilk-qC0p/s1600/20131127_103018.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCb5eHWtAmMd2OhPVXyWEVv4c64t1DM8ytiziOvcrqzr_w0aUXb7BUHSlkz_nKfsPCWQtfFHIhSk7pxXIFUbd2O9PHyrO-QaLhIEiuLGhsR-L4PS78bfaS3m1ko9V86EbSCaYRilk-qC0p/s1600/20131127_103018.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Trim white root end and top leafy end</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgydWEl-dwayoCy-kTlpPypdbl2SWB1_F85KY3RZDr5aqkPc6izvikiNflgUCPz6MOJvAJ6ECAve5uLMNaL4Njld56MKjm-nMuVaiTG4JvE9pVZwHRFHTG0GXajmvBvlyyU39n1HdbrAkCe/s1600/20131127_103039.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgydWEl-dwayoCy-kTlpPypdbl2SWB1_F85KY3RZDr5aqkPc6izvikiNflgUCPz6MOJvAJ6ECAve5uLMNaL4Njld56MKjm-nMuVaiTG4JvE9pVZwHRFHTG0GXajmvBvlyyU39n1HdbrAkCe/s1600/20131127_103039.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Use a vegetable peeler to remove any "bad" spots</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdHGH2NFSXp-87fK28WBpSOe9BlXDpw0H6krdMITf_XprnLB4uqSCP_cjqQFwDKSM1RQcbG_cP6GyZ5D-Sy3o0TzjT2kVZx0xjXcd1FvvHQKugHPSYLBkQE6iBtFpAPbKBtWndZpeeWYex/s1600/20131127_103119.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdHGH2NFSXp-87fK28WBpSOe9BlXDpw0H6krdMITf_XprnLB4uqSCP_cjqQFwDKSM1RQcbG_cP6GyZ5D-Sy3o0TzjT2kVZx0xjXcd1FvvHQKugHPSYLBkQE6iBtFpAPbKBtWndZpeeWYex/s1600/20131127_103119.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Slice each stalk lengthwise into 4 strips</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjK_3ptgCCReK9XHHBl9R1h3s9NK1ak_R6_6sEM8JkBiWySWpgKThGAjxP1vmfYf7Aar-6tcIq2_rfgTbtFHYHkVffAvfIEBgMWTivEwh_KOHqBah9AwExRKYrIxnUOIl8IiA-3HUVL-H/s1600/20131127_103220.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjK_3ptgCCReK9XHHBl9R1h3s9NK1ak_R6_6sEM8JkBiWySWpgKThGAjxP1vmfYf7Aar-6tcIq2_rfgTbtFHYHkVffAvfIEBgMWTivEwh_KOHqBah9AwExRKYrIxnUOIl8IiA-3HUVL-H/s320/20131127_103220.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Finely chop, but do not pulverize celery, ~1/8" dice</span></td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx8BZYMlLjQXjoOe2SG1WWRvDuTFUPCjpo5AbeJRUVH5Nz5YbSVQaz_0IzwUGaqZSvwU9vOBOZI0NSJNm_e0IFRriRfXYzTxXkVM2cVzMbZtDUhzb8D6YgBAg2ekZganwAUrqeHXwpuNZl/s1600/20131127_103240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx8BZYMlLjQXjoOe2SG1WWRvDuTFUPCjpo5AbeJRUVH5Nz5YbSVQaz_0IzwUGaqZSvwU9vOBOZI0NSJNm_e0IFRriRfXYzTxXkVM2cVzMbZtDUhzb8D6YgBAg2ekZganwAUrqeHXwpuNZl/s320/20131127_103240.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2.</b> Sprinkle sage on top of crumbled cornbread and stir well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPTY473trhLM030wfh7VyhV4QLtiXK8PTrZVqcw-tqbemOaY_AU-rXGZpa7bAp0dnyMmWWTDb4TQt9w3UY5GaDD_ZimavR36B-E0z5gDjJk9Bu-xoCBF5TQX6Il9o4PZFliDVjp-oiPQ2G/s1600/20131127_130637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPTY473trhLM030wfh7VyhV4QLtiXK8PTrZVqcw-tqbemOaY_AU-rXGZpa7bAp0dnyMmWWTDb4TQt9w3UY5GaDD_ZimavR36B-E0z5gDjJk9Bu-xoCBF5TQX6Il9o4PZFliDVjp-oiPQ2G/s1600/20131127_130637.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>3.</b> Add celery and onion and stir.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtj966CEXwT3mXBSkrvBdd__aFVXW71vKb88QS4ql0KdF8XOYWxXEU8p_ARtC8BlcD_-BJGzCSBESoiatunXneZFOt8J9LJjqzVwPf29349oACRfSKLsoHIYufTJ7sNDma7qpFrqgSvWj6/s1600/20131127_132957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtj966CEXwT3mXBSkrvBdd__aFVXW71vKb88QS4ql0KdF8XOYWxXEU8p_ARtC8BlcD_-BJGzCSBESoiatunXneZFOt8J9LJjqzVwPf29349oACRfSKLsoHIYufTJ7sNDma7qpFrqgSvWj6/s200/20131127_132957.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRbG4iYE9_b-9D700f3r0Zpi7dPCnnpxHYUgYG1j9LC13-y_KhatLFOPoyalQShQY5-NkUAiAB6fwZwgP2qiyQBU17-uGDB2_9WbWc1U01dHgQlyzPHsMSSWwwsRkkWYujGmGD5gBvgIwb/s1600/20131127_133137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRbG4iYE9_b-9D700f3r0Zpi7dPCnnpxHYUgYG1j9LC13-y_KhatLFOPoyalQShQY5-NkUAiAB6fwZwgP2qiyQBU17-uGDB2_9WbWc1U01dHgQlyzPHsMSSWwwsRkkWYujGmGD5gBvgIwb/s200/20131127_133137.jpg" width="200" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>4.</b> Add broth and mix well. It has enough broth when you can press on it with a spoon and it holds together.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSeNGWThhV07XQpVvcFrBFm1Lm6K7ixJK4r62VqRTZHDxKXmqUX_EOepqadVtUdPgtNVK-V252vpm-xjqgeKxXL1QSYBZCXdN2C3Gy8DCrheqwLRk1tFM14pre43cBGpv7X3gIdwhUwN3/s1600/20131127_134045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSeNGWThhV07XQpVvcFrBFm1Lm6K7ixJK4r62VqRTZHDxKXmqUX_EOepqadVtUdPgtNVK-V252vpm-xjqgeKxXL1QSYBZCXdN2C3Gy8DCrheqwLRk1tFM14pre43cBGpv7X3gIdwhUwN3/s200/20131127_134045.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVfaw2b0y2sAsaH2CJON3sdGx6BsMeVNE0yWKkuhOptYtAJ9jT0Qnmiim45OP0xQGw7M8GK2zqp0WTYyRnwLG9R0-NrjkZbDlVwRh0BvKO00lQWYbhhFlmISn2b6BMXfsetzKzP5xojneF/s1600/20131127_134145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVfaw2b0y2sAsaH2CJON3sdGx6BsMeVNE0yWKkuhOptYtAJ9jT0Qnmiim45OP0xQGw7M8GK2zqp0WTYyRnwLG9R0-NrjkZbDlVwRh0BvKO00lQWYbhhFlmISn2b6BMXfsetzKzP5xojneF/s200/20131127_134145.jpg" width="200" /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8zvOuNAmeyJQsWpaRD8sCK2dDf0T-MEd5sOthdZsUnKUd-U6iX6O9q6K50mUzzo10pd4PFqkpygeSA0i-mzdHNIruGoCHtfGe3K2ymczBJSNeGagYurnluPAU_1VSiK0Yd-30bfoo5plR/s1600/20131127_134209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8zvOuNAmeyJQsWpaRD8sCK2dDf0T-MEd5sOthdZsUnKUd-U6iX6O9q6K50mUzzo10pd4PFqkpygeSA0i-mzdHNIruGoCHtfGe3K2ymczBJSNeGagYurnluPAU_1VSiK0Yd-30bfoo5plR/s1600/20131127_134209.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>5.</b> Line 9" x 13" cake pan with foil and coat. with nonstick cooking spray. Spoon dressing into pan and gently press down to compact mixture.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLWzxjqRqcRj3c0ljfB_OH7hoROn1PnwDBZ7HRdzM59m8FtTbqJR6_Sal7_5MplS7wj9ctImY3XHfMZn7CjpcmH_gixyZfI2ub7_v7VPJwbyfyImXj1Mbw7T0QRyo8OCkPOfosF0mSI5-s/s1600/20131127_135743.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLWzxjqRqcRj3c0ljfB_OH7hoROn1PnwDBZ7HRdzM59m8FtTbqJR6_Sal7_5MplS7wj9ctImY3XHfMZn7CjpcmH_gixyZfI2ub7_v7VPJwbyfyImXj1Mbw7T0QRyo8OCkPOfosF0mSI5-s/s200/20131127_135743.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVJTFZ-M3sCYMpG7ZaiXoyUO0d7IaezazlrcAm-wcLYuo6kMyaVZml9Z9T2GgjbT9SuXsIP86XPwgPMlMPp_MV4jyc2kGAEa1JGwBd9B6VR36QZsbpDJ0ajYV4z7oalrt9rasEsnqrJWwj/s1600/20131127_135830.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVJTFZ-M3sCYMpG7ZaiXoyUO0d7IaezazlrcAm-wcLYuo6kMyaVZml9Z9T2GgjbT9SuXsIP86XPwgPMlMPp_MV4jyc2kGAEa1JGwBd9B6VR36QZsbpDJ0ajYV4z7oalrt9rasEsnqrJWwj/s200/20131127_135830.jpg" width="200" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>6.</b> Bake at 350º F for 30-45 minutes, depending on how thick it is and how crisp you like the top, until the top is browned.</span>Amandahttp://www.blogger.com/profile/17889021732412422423noreply@blogger.com0tag:blogger.com,1999:blog-3158175548116724214.post-88353838305650265732013-11-21T10:43:00.000-05:002013-11-21T10:43:02.115-05:00Pumpkin Banana Streusel Coffee Cake Muffins<i><span style="font-family: Arial, Helvetica, sans-serif;">"How big are muffins going to get before we all join hands across America? Have you seen them? They're huge. 'Yeah, I'll take a coffee and...Oh, my gosh! Yeah, I'll have the beanbag chair with raisins.'"</span></i><div>
<span style="font-family: Arial, Helvetica, sans-serif;">- Kevin James</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">These muffins are big, just not quite to the degree of those thousand-calorie-each raisin-studded beanbag-chair muffins you get at the bakery. I was driving my daughter home from dance class yesterday when it dawned on me that I had half a can of pumpkin puree sitting in my parents' refrigerator, and it was four days into its short out-of-can lifespan. On Wednesdays we typically have breakfast for dinner because it is quick, easy, and everyone loves biscuits or pancakes as a midweek treat. My daughter had told me earlier in the day she wanted waffles, so I was trying to figure out some way to sneak the pumpkin puree into the waffles and still guarantee the kids would eat it. Then I segued to pancakes, until I remembered that I had tried making pumpkin pancakes, with disastrous results, when my son was a baby. So, my next stop on the thought-train was muffins. Muffins are so incredibly versatile, and kids love them because they are like cupcakes...only marginally more nutritious. I can sneak pumpkin into a muffin. Thinking of the cookbooks on my mom's shelf, I decided to modify the Banana Nut Muffin recipe she uses. It wasn't a far stretch to think pumpkin/banana together, especially since a couple of years ago I made Tyler Florence's Whipped Sweet Potatoes and Bananas with Honey. Sweet potatoes and pumpkin are kind of similar, and since pecans and sweet potatoes are delish together, and I had used candied pecans on my <a href="http://thatsliciousmommy.blogspot.com/2013/09/caramel-pecan-pumpkin-cake.html">Caramel Pecan Pumpkin Cake</a> I had solved the dilemma of which nut to use (I prefer pecans anyway as walnuts irritate my mouth). I tinkered a bit, added in the spices, accidentally doubled the sugar (eek!) which turned out just fine, and forgot to put butter in the streusel...but it's all good. My kids love them! My daughter ate two for breakfast this morning - declaring them to be spice cake muffins - and it is always a struggle to get her to eat before school. My son who is so picky he would eat PBJ three times a day loves them, too (incidentally, he also loves the Pumpkin Cake). Get your bake on and dig into these fall-infused goodies!</span></div>
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<h2 style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Pumpkin Banana Streusel Coffee Cake Muffins</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirJZIeTh1HdFJ0eP3z09Q9_w3QjQOwTZHOmDnCZmv8OvN2Xjq6tlBqBJ4Cgmu9cm3KnnCdHoFaUC_pjEb0OOuNta69DVEoUSnCaSV_BqAYGZ6I4M4d0rDzS3KGuSBeVDwnIyOpZlOtCuNw/s1600/2013-11-20+18.33.27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirJZIeTh1HdFJ0eP3z09Q9_w3QjQOwTZHOmDnCZmv8OvN2Xjq6tlBqBJ4Cgmu9cm3KnnCdHoFaUC_pjEb0OOuNta69DVEoUSnCaSV_BqAYGZ6I4M4d0rDzS3KGuSBeVDwnIyOpZlOtCuNw/s320/2013-11-20+18.33.27.jpg" width="320" /></a></div>
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<h4>
<span style="font-family: Arial, Helvetica, sans-serif;">Muffins:</span></h4>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 1/2 cups self-rising flour (we ONLY use White Lily)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup granulated sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp cinnamon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp ginger</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp nutmeg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp allspice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp cloves</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup 100% pumpkin puree (Libby's is preferred - NOT pumpkin pie filling)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup banana, mashed (I used 1 medium, 1 smallish)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2/3 cup oil</span></div>
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<h4>
<span style="font-family: Arial, Helvetica, sans-serif;">Streusel:</span></h4>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/3 cup old-fashioned rolled oats (NOT instant)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2/3 cup light brown sugar, packed</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup pecans, broken or chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 stick butter (optional)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">*NOTE: <i>I Googled a streusel recipe while typing this up, and my ratio of brown sugar and oats was the same as their ratio of brown sugar and flour, however if I increased the amount of butter from their recipe at the same ratio it would be 1 1/3 cup butter!!! EGAD! However, I did not add ANY butter to my streusel topping...because I forgot. So, use your own judgment until I can try this recipe again to see if the butter ratio needs to be increased.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>1.</b> Preheat oven to 400<span style="background-color: white; color: #333333; line-height: 13.5pt;">º F. Spray (or line with paper baking cups) 24 regular-sized muffin cups and 1 6" round cake pan, or 28 regular-sized muffin cups. Mash banana with a fork and measure to be sure there is 1 cup each of pumpkin puree and mashed banana.</span></span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 13.5pt;"><b>2.</b> Mix dry ingredients in large bowl (I used a wire whisk).</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #333333; line-height: 13.5pt;"><b>3.</b> In separate bowl, mix wet ingredients (wire whisk).</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #333333; line-height: 13.5pt;"><b>4.</b> Add wet ingredients to dry (switch to a wooden spoon). Stir until dry ingredients are evenly moist, but do not beat the lumps out or your muffins will be peaked and cracked.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #333333; line-height: 13.5pt;"><b>5.</b> Scoop 3 TB batter into each muffin cup and the remaining batter into the cake pan (if you are using 28 muffin cups, continue scooping 3 TB batter into each) - I used the large Pampered Chef scoop, an ice cream scoop would work.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #333333; line-height: 13.5pt;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #333333; line-height: 13.5pt;"><b>6.</b> Mix together ingredients for streusel topping. I did not use the butter, I simply combined the oats, brown sugar, and pecans. This meant that some of the topping fell off, but it was OK. If you want to use butter, you can mix it together in a number of ways: put it in the food processor and pulse until combined (this will also chop your pecans into finer pieces), mix it with your fingers - pinch the butter into pieces, use a fork or pastry blender, or use an electric mixer with a paddle attachment.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #333333; line-height: 13.5pt;"><b>7.</b> Sprinkle topping over muffins and cake.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #333333; line-height: 13.5pt;"><b>8.</b> Bake 20 minutes for muffins, 30 for cake. Test with a toothpick for doneness. FYI the muffins in the stoneware (bottom rack) burned just a wee bit on the bottoms while the ones on the top rack in metal pans stayed blond. You may want to rotate the muffins halfway through.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #333333; line-height: 13.5pt;"><b>9. </b> Cool in pan 5 minutes. Carefully remove to a serving tray or plate (use an icing spatula or butter knife so you can easily get under the muffin to lift it straight up out of the pan).</span></span><br />
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Amandahttp://www.blogger.com/profile/17889021732412422423noreply@blogger.com0tag:blogger.com,1999:blog-3158175548116724214.post-14892821902137568902013-10-17T11:12:00.001-04:002013-10-17T11:36:14.537-04:00Mashed Cauliflower<i><span style="font-family: Arial, Helvetica, sans-serif;">"Cauliflower is nothing but cabbage with a college education."</span></i><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Mark Twain</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<i><span style="font-family: Arial, Helvetica, sans-serif;">"What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow."</span></i><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- A.A. Milne</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Scene: dreary, drizzly, misty, foggy fall day. Three-year-old boy watches Cars. Adult female grows hungry, decides a bowl of steaming mashed potatoes would be good. Unfortunately, traditional mashed potatoes are not quite a menu option. Enter a bag of cauliflower florets prepared earlier in the week to eat with <a href="http://thatsliciousmommy.blogspot.com/2013/10/ranch-veggie-dip.html">Ranch Veggie Dip</a>.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I have been hearing for years now how cauliflower makes an excellent substitute for potatoes, whether you are trying to lighten up or simply trying something new. I made cauliflower puree a few months ago in an attempt to be "Deceptively Delicious" and get my kids to eat more veggies. It was a disastrous first attempt, but I noticed that the puree did taste similar to potatoes. Slightly earthy, but obviously easy to flavor up. After searching for a recipe to suit me, I discovered that most of them called for things like sour cream, chicken broth, or other ingredients I didn't have available in small amounts. So, I did what I usually do when faced with no recipe for what I want: I experimented. The end result is one you'll have to taste for yourself. I couldn't believe how well it turned out, and as a bonus, I think I may have cracked open the flavor combination of my favorite fish dish, Scrod Jason, from Leverock's in the St. Pete Beach area of Florida.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Mashed Cauliflower</span></h2>
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves: 2</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Weight Watchers PP Value: 3</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups cauliflower florets, washed and trimmed of most of the stem</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbs water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbs butter (I used Blue Bonnet vegetable oil blend)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp pre-minced garlic (or 1 clove of fresh, minced)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 chicken bouillon cube</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp dried Spanish thyme</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbs fat-free milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbs Parmesan, grated</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1.</b> Place cauliflower and water in microwave safe bowl. Cover tightly with plastic wrap. Pierce wrap in about 4 places to vent the steam. Microwave on high 3 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2.</b> In a small microwave safe bowl (I used a ramekin), mix together butter, garlic, bouillon, thyme, and milk. In 30 second increments, microwave the butter mixture alongside the cauliflower for a total of 2 minutes on high. Stir or swirl the small bowl every 30 seconds.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>3. </b> Carefully remove the plastic wrap from the cauliflower. Mash florets with a fork.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2k5hR64zRHlvP06ZsoMZ1UpmVVhepwAhPiZ5VqJR67riVcf8X5VIwxSY4pg3oxOvzHo9LnUt9VtMLaaQ0phVat_fx7sTx7ENO-MOi8tRtUtPa3My0X1dFS5uBxE0MbE4GyEHvM7jAA6Fa/s1600/2013-10-17+10.33.35.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2k5hR64zRHlvP06ZsoMZ1UpmVVhepwAhPiZ5VqJR67riVcf8X5VIwxSY4pg3oxOvzHo9LnUt9VtMLaaQ0phVat_fx7sTx7ENO-MOi8tRtUtPa3My0X1dFS5uBxE0MbE4GyEHvM7jAA6Fa/s200/2013-10-17+10.33.35.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifuo6HZ8IfeNT__XXL7jXK82dYu2KewU2OYmACZuqFBjOn8s-CggvoOnf-blE4TksZW86dzlLjfjl2seo4Lr2zbUeB3LL_7APKP-TYQzbKX58ska5fJUiUL7OvoK3OFQK84qJebYwIVc9c/s1600/2013-10-17+10.33.55.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifuo6HZ8IfeNT__XXL7jXK82dYu2KewU2OYmACZuqFBjOn8s-CggvoOnf-blE4TksZW86dzlLjfjl2seo4Lr2zbUeB3LL_7APKP-TYQzbKX58ska5fJUiUL7OvoK3OFQK84qJebYwIVc9c/s200/2013-10-17+10.33.55.jpg" width="200" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b> 4.</b> Add butter mixture, stir. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>5.</b> Add Parmesan cheese, stir.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Amandahttp://www.blogger.com/profile/17889021732412422423noreply@blogger.com0tag:blogger.com,1999:blog-3158175548116724214.post-86264808945879142882013-10-14T14:13:00.000-04:002013-10-14T14:13:08.365-04:00Beef Stew<div>
<i>"There is a charm in making a stew, to the unaccustomed cook, from the excitement of wondering what the result will be, and whether any flavour save that of onions will survive the competition in the mixture."</i></div>
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- Annie Besant</div>
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With this recipe, you don't have to wonder what the result will be or whether any flavor but onion will survive. This is a tried and true recipe that we have used every year in October for our annual camp out in the Daniel Boone National Forest. Well, annual until this year that is, thanks to the government shut down. Our favorite campground - Blue Heron - was closed. So instead of cancelling a time-honored tradition celebrating my older brother's birthday (34th this year), we moved it to Jenny Wiley State Resort Park. We refused to be denied our camp out, and we had a wonderful time. The last time I remember camping during a shut down, we were locked inside the campgrounds...by ourselves...and I was in first grade...creepy and exciting at the same time. Moving on to this recipe. It is hearty, full of vegetables, and you can prepare it ahead of time and reheat it as needed. Traditionally we prepared it by lantern and fire light, at the campsite, well after the sun had set, and cooked it in a huge cast iron Dutch oven over an open fire. Ahhh...you've not had beef stew until you've had it that way. Your fingers go numb while you are peeling and slicing the vegetables, but when you are holding that steaming bowl of stew a couple of hours later, it suddenly doesn't seem so bad. This year I cooked the stew the day we were leaving and we transported it in 4 half-gallon canning jars. Each was filled to the 6 cup line, so we ended up with 24 cups of stew, which would have just filled to the top 3 of the jars. I didn't want to chance them turning over and spilling on the 2 hour drive, so I under-filled them...helped them cool faster as well. So, here we go. I hope you enjoy it as much as we do!</div>
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<h2 style="text-align: center;">
Beef Stew</h2>
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3 lbs boneless beef for stew (aka stew meat)</div>
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1 cup Kentucky Kernel Seasoned Flour</div>
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2-3 Tb canola oil</div>
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9 long carrots</div>
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15- 3" long potatoes (I used ~9 russet and 5 Idaho gold)</div>
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3- 3" diameter yellow onions (I used one humongous and one average-size)</div>
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8 cups water</div>
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Kitchen Bouquet (browning liquid, optional)</div>
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15oz can peas (optional)</div>
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<b>1. </b>Heat oil over medium-high heat (~6) in large Dutch oven (I used 7.5 qt enamel coated Lodge Cast Iron Dutch Oven and ran out of room for the potatoes!)</div>
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<b>2. </b>Measure flour into gallon-size zipper bag. Add meat. Shake, wiggle, jiggle, and dance around the room until the meat is evenly coated. There should be no excess flour in the bag!</div>
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<b>3. </b> Begin slicing onions. I peeled them, cut off the root and green ends, halved them top-to-bottom, and then sliced thin slices top-to-bottom. Slice them into a bowl for now.</div>
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<b>4. </b>Once oil is hot, add meat. Leave it alone for a minute before you stir it. I used a wooden paddle type spoon to stir the meat around. The objective is to brown the flour on the meat before adding any other ingredients. It gives it a lovely color and thickens the stew.<br />
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<b>5. </b>Once meat has started to brown (it will not be cooked at this point), maybe 5-7 minutes into the process, add the sliced onions and stir them around. Cook for another couple of minutes.<br />
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<b>6.</b> Slowly pour in water and stir so most of the meat and onions are partially submerged.<br />
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<b>7. </b> While that comes to a simmer, get to work on the carrots. Peel them, cut them into 1" long chunks, then halve the medium thickness ones (top-to-bottom again), quarter the thick ones, and leave the skinny ones alone. Kind of like chopping wood... Add the carrots to the beef and onions.<br />
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<b>8. </b> Put a lid on it! I offset my lid so steam could escape. I didn't want it to boil over or splatter like the grape juice I recently processed, which is where that dark stain on my stove came from.<br />
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<b>9.</b> Once the meat, onions, and carrots have cooked for about half an hour, start on the potatoes. I added about an inch-and-a-half of water to the bottom of my T-Fal Dutch oven, peeled my potatoes, and dropped them in whole. Once they were all peeled, I halved them top-to-bottom, placed one half in the water while I halved the other top-to-bottom and then quartered each piece. The smaller potatoes got quartered. You can see that the water in the pot, with the potatoes, only came to just below the second knuckle of my index finger.<br />
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<b>10.</b> At this point, I stirred the stew and put the potatoes on medium heat to cook. Remember, I ran out of room in my Lodge Dutch oven, so I had to do the potatoes separately. Obviously, if you are paring down the recipe and doing a smaller batch, or if you had a larger pot, you would not need to do that. If you are making a half batch or even a 2/3 batch, you would simply add the potatoes to the stew and cook it all in one pot. I was trying to feed 14 people, so I needed a whopper of a batch of stew.<br />
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<b>11.</b> Boil the potatoes until they are fork tender. This took mine about 20 minutes.<br />
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<b>12.</b> Check your meat and carrots to see if they are fork tender. If they are, then you are done. <br />
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<b>13.</b> Again, if you are making a smaller batch you would be able to serve straight from the pan you cooked in because your potatoes would have cooked with the stew meat and other vegetables. If, however, you are feeding a small army (or sports team), you would need to figure out some way of evenly mixing the potatoes and stew in another container. I chose half-gallon canning jars as my storage method. I filled each jar to the 4 cup mark with the stew meat, carrots, onions, and cooking liquid. Then I added potatoes to each jar, which brought them up to the 6 cup mark. The canning jars made it easier to put in the cooler since vertical storage takes up less room and isn't quite as awkward to fit as a bowl. Please note that I did not "can" the stew. I simply used the jars to transport it from my house to the campground. I do not know whether this can be canned safely. I also did not add any additional salt or seasonings beyond the seasoned flour. However, you may want to adjust the seasoning. I prefer to under-salt/season something when I'm not sure how everyone likes their food. If you like peas, you can add a can of them about 10 minutes after the potatoes if you are cooking it all together. We added them when we were reheating it at the campground. You don't want them to be mush, but they need to be heated all the way through.<br />
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Amandahttp://www.blogger.com/profile/17889021732412422423noreply@blogger.com0tag:blogger.com,1999:blog-3158175548116724214.post-17065758208538472602013-10-10T12:51:00.001-04:002013-10-10T12:55:35.838-04:00Ranch Veggie Dip<span style="font-family: Arial, Helvetica, sans-serif;"><i>Crudités [kroo-di-<b>tey</b>]: <span id="hotword" name="hotword" style="cursor: default;">an appetizer consisting of a variety of raw vegetables, usually cut into strips or bite-size pieces, and served with a dip<span style="color: #333333;"><span style="background-color: white;">.</span></span></span></i></span><br />
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<span name="hotword" style="cursor: default;"><span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">This is my favorite dip to serve with vegetables cut into strips or bite-size pieces. Everyone has had Ranch dip of some kind. At least, I would think everyone had. It is hard to avoid. A perennial party favorite to pair with chips or vegetables, Ranch dip has been around for a long while. I doubt many of you have had it lightened up the way my mom and I do it. There are only 2 ingredients, and the serving size is huge for a small number of calories. In fact, if you are watching your weight (hint, hint), you can eat a whopping quarter cup of the dip with a whole plateful of veggies for 1 measly point!!! What?! That is amazing! We always used Dannon plain, non-fat yogurt in the past, but with the availability of Greek style yogurts on the market now, we use Greek style because it is thicker. It is still very important to get Plain yogurt that has 0% fat content. Otherwise, it is not going to be quite so healthy.</span></span></span><br />
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Ranch Veggie Dip</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIBAIpiE5dA8S1RTComj1t1nsjXljf6GNaCJPmfKbMr2jFi7b7QOg6jQ0sSqsuDXz-eETjeVDmpbVJIp5dpQnsNAQnYYfqOaJtaGvxkJIofGdjM7cs5LW6V_EKv0D9YLB7Gh_REccMqds/s1600/20131010_122130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIBAIpiE5dA8S1RTComj1t1nsjXljf6GNaCJPmfKbMr2jFi7b7QOg6jQ0sSqsuDXz-eETjeVDmpbVJIp5dpQnsNAQnYYfqOaJtaGvxkJIofGdjM7cs5LW6V_EKv0D9YLB7Gh_REccMqds/s1600/20131010_122130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIBAIpiE5dA8S1RTComj1t1nsjXljf6GNaCJPmfKbMr2jFi7b7QOg6jQ0sSqsuDXz-eETjeVDmpbVJIp5dpQnsNAQnYYfqOaJtaGvxkJIofGdjM7cs5LW6V_EKv0D9YLB7Gh_REccMqds/s320/20131010_122130.jpg" width="320" /></a></div>
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<span name="hotword" style="cursor: default;"><span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">16 oz Greek style fat-free, plain yogurt - I used Fage (or Dannon plain, nonfat yogurt)</span></span></span><br />
<span name="hotword" style="cursor: default;"><span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">1oz packet Hidden Valley Ranch dip mix</span></span></span><br />
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<span name="hotword" style="cursor: default;"><span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><b>1.</b> Mix dip packet into yogurt.</span></span></span><br />
<span name="hotword" style="cursor: default;"><span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><b>2.</b> Refrigerate.</span></span></span><br />
<span name="hotword" style="cursor: default;"><span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><b>3.</b> Serve with a variety of cut-up vegetables.</span></span></span>Amandahttp://www.blogger.com/profile/17889021732412422423noreply@blogger.com0tag:blogger.com,1999:blog-3158175548116724214.post-11412988791072266962013-09-14T12:37:00.000-04:002013-09-16T12:45:24.105-04:00Caramel Pecan Pumpkin Cake<i><span style="font-family: Arial, Helvetica, sans-serif;">"Oh how we love pumpkin season. You did know this gourd-ish squash has its own season, right? Winter, Spring, Summer, Pumpkin...We anxiously anticipate it every year."</span></i><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">- Unknown</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">It is fast approaching pumpkin season. Yesterday was the first day that we have had a break from bizarre summer weather. The leaves were rustling under foot, the air was crisp and noticeably cooler, bon-fires of all sizes were blazing all over the county - including my parents back patio where we toasted marshmallows in the fire pit. With fall in the air, pumpkin season will soon be here, and everyone has jumped on the pumpkin-as-an-ingredient bandwagon. This cake came into existence because I kept seeing all these "Pumpkin Better Than Sex Cake" recipes posted on Facebook and pinned on Pinterest. Man, they looked delicious. The chocolate version of that cake, which I grew up calling a <a href="http://thatsliciousmommy.blogspot.com/2013/01/twix-cake.html" target="_blank">Twix Cake</a>, is one of my all-time favorites. It is so easy to make and delicious from the first forkful to the last gooey crumb left in the pan. So I set out to make what I had seen posted online. I looked in my mom's kitchen pantry. Lo-and-behold there was a can of pumpkin and a can of sweetened condensed milk. There was Cool Whip in the freezer. "Mom, do you have any caramel sauce?" <i>Darn it! No caramel sauce. Oh well, that's easy enough to make...I guess.</i> *Opens freezer* "Mom, you're out of Heath Bits!" At that point I placed the unopened cans of pumpkin and Eagle Brand milk on the counter and forlornly pulled a box of white cake mix from the dining room pantry. As my kids settled in to watch Chitty Chitty Bang Bang, I put on my thinking cap. <i>What goes good with pumpkin? Hmmm...Chocolate chips, white chocolate chips, and pecans. That would be tasty. Pecans...pecans...</i></span><i style="font-family: Arial, Helvetica, sans-serif;">pecans. Toasted pecans would be better. That's easy to take care of. Sugar and spice pecans. Hold it! That's it!</i><i style="font-family: Arial, Helvetica, sans-serif;"> </i><span style="font-family: Arial, Helvetica, sans-serif;">I sent my daughter to fetch my phone, and I quickly Googled recipes for all the components I would need to pull off the feat of turning a "Darn it" moment into cake bliss. </span><i style="font-family: Arial, Helvetica, sans-serif;"> </i><span style="font-family: Arial, Helvetica, sans-serif;">I made a slight change to the cake part of the original idea...well, ok, a significant change. Everything I'd seen pinned and posted just called for the cake mix and pumpkin, no eggs, no oil, no spices. I've had chocolate cake made with nothing but pumpkin puree, and it is not a texture I ever wish to put in my mouth again. Blech! So, I kept the oil and eggs and added a small dose of extra flavor. Sure, the pumpkin-only version has fewer calories and fat grams, but who am I kidding? When it comes to dessert, I want it to taste good not to be good for me. On a side note, this would be great as a pumpkin spice cake with cream cheese frosting. You could also top it with spiced/sweetened whipped cream -or- Cool Whip, white chocolate pieces, semi-sweet chocolate morsels, and toasted pecans.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Caramel Pecan Pumpkin Cake</span></h2>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>For the Cake:</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">*Certain spice ratios borrowed from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/pumpkin-spice-cake-with-chocolate-pecan-filling-recipe/index.html" target="_blank">Pumpkin Spice Cake with Chocolate-Pecan Filling</a> from Food Network Magazine*</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Duncan Hines Classic White cake mix</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1-15 oz can Libby 100% Pumpkin Puree (not pumpkin pie mix!)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp cinnamon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp ginger</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp nutmeg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp allspice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp cloves</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 whole eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 can sweetened condensed milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1-8oz tub Cool Whip (if you like more, use 1 1/2 - 2 tubs)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>For the <i>Sugared Pecans</i>:</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">*This recipe is from <a href="http://www.simplyrecipes.com/recipes/sugared_pecans/" target="_blank">Simply Recipes</a>*</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 egg white</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbs water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp vanilla</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups pecans</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp cinnamon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp cloves</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp nutmeg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>For the <i>Easy Caramel Sauce</i>:</b></span><br />
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<span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;">*This recipe is from <a href="http://m.foodnetwork.com/recipes/606753">FoodNetwork.com</a>, courtesy of Ree Drummond*</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup packed brown sugar<br />1/2 cup half-and-half (I used whipping cream)<br />4 Tbs butter<br />Pinch salt<br />1 Tbs vanilla extract</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Cake:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1.</b> In a large mixing bowl, blend together cake mix and spices.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2.</b> In a 4 cup measuring glass or bowl (<i>I used a 2 cup, and it was barely enough room to stir it</i>), mix oil, eggs, and pumpkin puree together.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>3.</b> Add wet ingredients to dry ingredients. Beat on medium speed for 2 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>4.</b> Pour into a lightly greased 9"x13" pan. Bake at 350<span style="background-color: white;">°</span> for 25-30 minutes. When a toothpick inserted into the middle comes out clean, the cake is done. *Mine took 28 minutes* </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>5. </b> When cake is done, let cool approximately 5 minutes. Poke holes in top with a round-handled wooden spoon (see technique description <a href="http://thatsliciousmommy.blogspot.com/2013/01/twix-cake.html" target="_blank">HERE</a>). Pour sweetened condensed milk over cake and spread to cover surface. Let sit on counter until completely cooled.</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Pecans:</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1.</b> While cake is cooling, move on to pecans.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2. </b> In a medium bowl, with a fork or wire whisk beat together egg white, water, and vanilla until frothy.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>3.</b> Add pecans and stir to coat.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>4.</b> Mix sugar, salt, and spices together in a zipper bag.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>5.</b> Using a slotted spoon, remove pecans from egg whites into bag. Seal bag and shake or smush to coat nuts.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>6.</b> Turn nuts out onto a lightly greased, foil-lined, rimmed baking sheet (I used a jelly roll pan). Spread them out so they are not touching.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>7.</b> Bake at 300</span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">°</span></span><span style="font-family: Arial, Helvetica, sans-serif;"> for 15 minutes, stir nuts, bake for an additional 15 minutes.</span><br />
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>8.</b> </span></span><span style="font-family: Arial, Helvetica, sans-serif;">Remove nuts from oven, let cool five minutes or so, then remove from foil to a plate or bowl.</span><br />
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Caramel:</b></span></span><br />
<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>1.</b> </span></span><span style="font-family: Arial, Helvetica, sans-serif;">In a medium-size, heavy-bottomed saucepan, mix together brown sugar, butter, and cream.</span><br />
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>2.</b> </span></span><span style="font-family: Arial, Helvetica, sans-serif;">Over medium-low heat, stirring constantly, bring mixture to a boil (this will take a while) and cook for 7 minutes.</span><br />
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>3.</b> </span></span><span style="font-family: Arial, Helvetica, sans-serif;">Add vanilla extract. Cook an additional minute or two to thicken slightly.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSU418IH0AWkJJPWV_Pfb_9fvoF4EM6w86e4Ip68HgGtnkv1vHx-o6FRb8Rp39YNoF9pBItWZJ947Lw9KE5ZF7zJR92Pi3Jdu_oZ6WDyvfPnCGf4FtfzNoX1V0E4s_QXJ6ftp0tjVAU9wN/s1600/2013-09-14+18.15.21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSU418IH0AWkJJPWV_Pfb_9fvoF4EM6w86e4Ip68HgGtnkv1vHx-o6FRb8Rp39YNoF9pBItWZJ947Lw9KE5ZF7zJR92Pi3Jdu_oZ6WDyvfPnCGf4FtfzNoX1V0E4s_QXJ6ftp0tjVAU9wN/s200/2013-09-14+18.15.21.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bGXUib9pZm_b56h9giEFFjTuGHouFmw-vHFwDDKdUgNx6R9KJqk0FGQccL-hlzdPg-IcN3GtvHDcqID4S3A1NNPZCUjdo5ZLROPLv96S8ufO8gH3ny11c95gnN-PpMGdCs5S4U5jdu_c/s1600/2013-09-14+18.16.50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bGXUib9pZm_b56h9giEFFjTuGHouFmw-vHFwDDKdUgNx6R9KJqk0FGQccL-hlzdPg-IcN3GtvHDcqID4S3A1NNPZCUjdo5ZLROPLv96S8ufO8gH3ny11c95gnN-PpMGdCs5S4U5jdu_c/s200/2013-09-14+18.16.50.jpg" width="200" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>4.</b> Set aside to cool.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTa_dDg4EMowsQEcn9-aDLwyRMo5XZPIDuFNRyB4QRm-oiNI9w3cTAaUJ1xTBDFoXHst7oFb9gCv2fh36uI1U9plJhNhASWWDeOI-BIT6i-w8PiWYwKP0n-zHOVNKnQ2nULlz8_LhziIwZ/s1600/2013-09-14+18.19.18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTa_dDg4EMowsQEcn9-aDLwyRMo5XZPIDuFNRyB4QRm-oiNI9w3cTAaUJ1xTBDFoXHst7oFb9gCv2fh36uI1U9plJhNhASWWDeOI-BIT6i-w8PiWYwKP0n-zHOVNKnQ2nULlz8_LhziIwZ/s320/2013-09-14+18.19.18.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Assembly:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>1.</b> While caramel cools, spread Cool Whip over cake.</span><br />
<b style="font-family: Arial, Helvetica, sans-serif;">2.</b><span style="font-family: Arial, Helvetica, sans-serif;"> Sprinkle pecans on top of Cool Whip.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>3.</b> Cover with foil, and refrigerate until caramel sauce is cool.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>4.</b> </span><span style="font-family: Arial, Helvetica, sans-serif;">Once caramel sauce has cooled to room temperature, drizzle it over the pecans on top of the cake.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaW-KVrQ-E_cKba2ROgxlwRIOGLq57tXTe_BSjgO9DQv7eSq4ANEsLl8W0IFuJwYvA-M8MaaTPHvVzeGyjVSnuRjg6Cck5jCad9hBiarKaH9zb2Gedr2qArGqK805PBaH7jVxZygPkBtrN/s1600/2013-09-14+19.00.38.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaW-KVrQ-E_cKba2ROgxlwRIOGLq57tXTe_BSjgO9DQv7eSq4ANEsLl8W0IFuJwYvA-M8MaaTPHvVzeGyjVSnuRjg6Cck5jCad9hBiarKaH9zb2Gedr2qArGqK805PBaH7jVxZygPkBtrN/s320/2013-09-14+19.00.38.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>5.</b> Slice cake into 20 squares (four on short side, five on long side) and refrigerate until you are ready to serve. Cake like this needs to be chilled before serving to allow all the flavors to soak in.</span><br />
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Amandahttp://www.blogger.com/profile/17889021732412422423noreply@blogger.com0tag:blogger.com,1999:blog-3158175548116724214.post-25140002583970638532013-08-15T16:12:00.002-04:002013-08-15T16:12:37.198-04:00Sausage Balls<span style="font-family: Arial, Helvetica, sans-serif;"><i>"The Pig, if I am not mistaken, supplies us sausage, ham, and bacon. Let others say his heart is big, I think it stupid of the Pig."</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Ogden Nash</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Pork, as a whole, is not my favorite meat. I do enjoy bacon (if prepared properly, especially over a campfire), and sausage (as long as it isn't full of gristle and stringy meat), and I love good pork barbecue (or <a href="http://thatsliciousmommy.blogspot.com/2012/06/rubbed-chopped-pork-with-beerbecue.html" target="_blank">Beerbecue</a>). I am not a fan of pork chops, though, because they seem to be too difficult to get done without overdoing it. I did recently fry my first batch of <a href="http://thatsliciousmommy.blogspot.com/2013/08/pan-fried-pork-chops.html" target="_blank">Pork Chops</a>, and I served them with homemade <a href="http://thatsliciousmommy.blogspot.com/2012/05/blue-ribbon-buttermilk-biscuits.html" target="_blank">Biscuits</a> and gravy, and they turned out pretty good. I love me some ham, though! My preferred way to eat sausage is disguised within something else: gravy, meatloaf, on pizza, or in this recipe for sausage balls.</span><br />
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<h2 style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Sausage Balls</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimbI2qqyhCalKvYZFI_X3knY3fx9PntW6Q33QFTtLKExKBXY8uFmQCuFrm_1B8KBqBB7DaOe9tcEDsxRxi5wBSPGzbIBlZKrS_hUnqGfvI0_2pJo_E5UlaB_unIo1pjuH962T_pb5ZNvVy/s1600/2013-08-11+14.28.35.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimbI2qqyhCalKvYZFI_X3knY3fx9PntW6Q33QFTtLKExKBXY8uFmQCuFrm_1B8KBqBB7DaOe9tcEDsxRxi5wBSPGzbIBlZKrS_hUnqGfvI0_2pJo_E5UlaB_unIo1pjuH962T_pb5ZNvVy/s320/2013-08-11+14.28.35.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 lb bulk sausage of your preference, I used regular but Sage is good</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 - 2 cups Bisquick baking mix (I used 1 3/4 cups)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups mozzarella, shredded</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups cheddar, shredded</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Let all ingredients come to room temp before beginning.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1. </b>Mix all ingredients together by hand or in a stand mixer. Start with least amount of Bisquick. If you need to add more, add it after you have mixed everything together.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsl6-xeXhHLOHo5PGL1wXP2269ccLDbKkyDmb9zznwfW28RymuoRLbjidCuaTnDxZ3WP95HpNS8zpuWfELxc7tO8Q_1XyhEbC-_SeIc2DzMPPA0UEWz6lv-RqYBK5n4NqOHtDmjV-0gKuA/s1600/2013-08-10+15.04.29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsl6-xeXhHLOHo5PGL1wXP2269ccLDbKkyDmb9zznwfW28RymuoRLbjidCuaTnDxZ3WP95HpNS8zpuWfELxc7tO8Q_1XyhEbC-_SeIc2DzMPPA0UEWz6lv-RqYBK5n4NqOHtDmjV-0gKuA/s200/2013-08-10+15.04.29.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxVhaKwK-uQlV8GM3mJ_Uw-Y2prWRGrmcg51dGX31-1Au5Io1JCBmRaTv9R3yQNtBH-i1wDaT0fCUBxvX2EDGMI_ky4ziQC28CUanOhJKJlLFEwvpg-0QFJde53-hee_rLX2OruC52-Fd7/s1600/2013-08-10+15.06.28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxVhaKwK-uQlV8GM3mJ_Uw-Y2prWRGrmcg51dGX31-1Au5Io1JCBmRaTv9R3yQNtBH-i1wDaT0fCUBxvX2EDGMI_ky4ziQC28CUanOhJKJlLFEwvpg-0QFJde53-hee_rLX2OruC52-Fd7/s200/2013-08-10+15.06.28.jpg" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7VWzcYR1paXurEINnNJIpPObRqdGqmdLbYpskoJ-ntSHgmT5npHoUeGViDcgajx30hUSzbcP4j40e00rH8ZLe5lWTGXRjOJuk9badpGOvgWKIK3B68mj-VhyphenhyphenAom3g6rANsAdZa9lKI-rX/s1600/2013-08-10+15.08.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7VWzcYR1paXurEINnNJIpPObRqdGqmdLbYpskoJ-ntSHgmT5npHoUeGViDcgajx30hUSzbcP4j40e00rH8ZLe5lWTGXRjOJuk9badpGOvgWKIK3B68mj-VhyphenhyphenAom3g6rANsAdZa9lKI-rX/s200/2013-08-10+15.08.03.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj68AMtDAbVNwGu-NyB12WRAQhGqKoHyyJesDi3PKO60DGctTBGTc8HIchRiQEOXbb-K-5EuzztHazNCLnNpYuMw-1WyjIwFIeBf6PM1BQNzyyin2HvnKN4roO65DfpkB7OdYNEK8B5q4D/s1600/2013-08-10+15.10.47.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj68AMtDAbVNwGu-NyB12WRAQhGqKoHyyJesDi3PKO60DGctTBGTc8HIchRiQEOXbb-K-5EuzztHazNCLnNpYuMw-1WyjIwFIeBf6PM1BQNzyyin2HvnKN4roO65DfpkB7OdYNEK8B5q4D/s200/2013-08-10+15.10.47.jpg" width="200" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2.</b> Form into 1 TB balls - small walnut size (you should get 60). Place on greased, foil-lined baking sheet with a rim (jelly roll pan).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ymcW33bBL49ehfJLzEUKxYz3zRKUzEMxIpINJ_ADhyphenhyphenoXBnU2lt1YFODqTViGZVYKmuL6LXFbtZbvFo84x_HHlPZQ8SPRPnPMn0c_AQflpnvazYTRny9X8akqf0euNvteU75cIK4Nm3AJ/s1600/2013-08-10+15.40.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ymcW33bBL49ehfJLzEUKxYz3zRKUzEMxIpINJ_ADhyphenhyphenoXBnU2lt1YFODqTViGZVYKmuL6LXFbtZbvFo84x_HHlPZQ8SPRPnPMn0c_AQflpnvazYTRny9X8akqf0euNvteU75cIK4Nm3AJ/s200/2013-08-10+15.40.03.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2EvK-BQl7bdQIEaBCwtsocdVLdYej0rFcYMKv4F9T6bhDlJBFR19OnpCjliDwt1GU2zAkqfJ3rJ1L-MgayccewCoo7EWi6OX5_-ZW8lE7_C9p0geW0Ds4n_OokdAY2YvQCtTA1gTwRzLA/s1600/2013-08-10+15.41.04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2EvK-BQl7bdQIEaBCwtsocdVLdYej0rFcYMKv4F9T6bhDlJBFR19OnpCjliDwt1GU2zAkqfJ3rJ1L-MgayccewCoo7EWi6OX5_-ZW8lE7_C9p0geW0Ds4n_OokdAY2YvQCtTA1gTwRzLA/s200/2013-08-10+15.41.04.jpg" width="200" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>3.</b> Bake in 350</span>° <span style="font-family: Arial, Helvetica, sans-serif;">oven for 20 minutes or until a meat thermometer registers 165</span>°<span style="font-family: Arial, Helvetica, sans-serif;">.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I like to serve mine with Ranch salad dressing :)</span></div>
Amandahttp://www.blogger.com/profile/17889021732412422423noreply@blogger.com0tag:blogger.com,1999:blog-3158175548116724214.post-29699744387084352022013-08-15T15:44:00.001-04:002013-08-15T15:44:09.241-04:00Barbecue Vinaigrette Spinach Salad<i><span style="font-family: Arial, Helvetica, sans-serif;">“Salad is never more appetizing than when served in a large wooden bowl.”</span></i><br />
<span style="font-family: Arial, Helvetica, sans-serif;">- Dorothy Draper</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I enjoy salads, but not any of the iceberg variety that has no taste. I much prefer baby greens, spring mix, or baby spinach. And as I think salad looks much nicer when served in a lovely bowl that everyone can fill their plate from, when I make them I like salads that make an impression - none of this open-a-bag-and-serve business. I had a bag of baby spinach that was past its fresh date by a few days, a bag of carrots, a bag of celery, and a Granny Smith apple of unknown date-of-purchase. I needed a side to go with Cranberry Barbecue Chicken Thighs, and I wanted to mimic the flavor of the main dish in the salad. The chicken had celery, onions, and barbecue sauce, so that was my jumping off point. This was taking a huge chance for me...I don't usually do salad. However, a few years back I had made a couple of salads in the fall that paired Romaine and Spinach with Bosc Pears and Apples. Apples and celery pair nicely, and as long as carrots are thinly sliced I like them raw.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Barbecue Vinaigrette Spinach Salad</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5aP1skQTKD8YOReI8rkie9_PWv8z946erI7nTIAREs6byNsBvzn9_GaUbFVae-0nzGpLnGE6LO1DCxm4mSG42AfHVprxWSL-5R_lb5SWmSZ1o41r4vgWWM2QVX5-UUS22pb7k04Amf9lz/s1600/2013-08-12+17.58.22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5aP1skQTKD8YOReI8rkie9_PWv8z946erI7nTIAREs6byNsBvzn9_GaUbFVae-0nzGpLnGE6LO1DCxm4mSG42AfHVprxWSL-5R_lb5SWmSZ1o41r4vgWWM2QVX5-UUS22pb7k04Amf9lz/s320/2013-08-12+17.58.22.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 bag baby spinach (approx. 3 cups)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 medium carrots, peeled</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 stalks celery, tops trimmed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 medium Granny Smith apple, cored, top and bottom leveled</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 large white onion, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp butter/margarine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup Hickory flavor barbecue sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup Balsamic vinegar</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1.</b> In a small pan, caramelize onions over medium-low heat in the butter. They will look like they are burning, just keep stirring and they will brown and sweeten nicely.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2.</b> Combine barbecue sauce and vinegar and set aside.</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95zi0klKLyJeVSYseV8vgJKtHzVupD8fGFkle2iktIcly8-lNJxW5gCJ_xcc3YDchDbiLfO18XaXhDSkb_oNJ531ImhjrKRcOQkgV-YzA6j8bwfhBRGdB5REhZAox_CG9oqF3OyKGOgBC/s1600/2013-08-12+12.26.58.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95zi0klKLyJeVSYseV8vgJKtHzVupD8fGFkle2iktIcly8-lNJxW5gCJ_xcc3YDchDbiLfO18XaXhDSkb_oNJ531ImhjrKRcOQkgV-YzA6j8bwfhBRGdB5REhZAox_CG9oqF3OyKGOgBC/s200/2013-08-12+12.26.58.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQFYRikTCxd5XdSQBpS0pQexlkUES1EFaW4ISwojwh47K5MrJr5IZ2m7n7NHhdUhvvxBdIdfGG7ZbAszKcjBWgpsO7zK7l4vAO2em5zGTGnZXEXyhqZQnKfKS4x_IQYrP28CA7-D3HXsJ6/s1600/2013-08-12+12.28.40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQFYRikTCxd5XdSQBpS0pQexlkUES1EFaW4ISwojwh47K5MrJr5IZ2m7n7NHhdUhvvxBdIdfGG7ZbAszKcjBWgpsO7zK7l4vAO2em5zGTGnZXEXyhqZQnKfKS4x_IQYrP28CA7-D3HXsJ6/s200/2013-08-12+12.28.40.jpg" width="200" /></a></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /><b>3.</b> If you have a mandolin, use that on the 1/16-inch setting (1 on mine) to slice rounds from the apple and carrots. Use it on the 1/8-inch setting (2 on mine) to slice the celery. <i>Please, please, please be careful if you choose not to use the guard. I have a nasty scar to show for what happens when you ignore the warnings of a sharp blade. In fact, last week was the first time I'd used mine since the incident last September 5. So, let my tale be a cautionary one. If you'd like to avoid stitches in your hand, use the guard whenever possible. I could not use it for the celery and carrots, but I stopped short of the large ends of each by about an inch to avoid losing any more blood.</i></span><div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>4.</b> Toss onions/celery/carrots/apple in the barbecue vinaigrette and refrigerate until ready to serve.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjra8SZmu93xxqdMzBGeE6H_CIbvQ2CurSpbB7zDsfL1Qr185FEe3rvCHI8KUYw2eDB1-UzOpdewvZhbMHX_kQlNS0oCnIjdD7OtZ3uqEkhKPgemPcFt6Fdo5J8JaFR2atG0bPTspk5FhOj/s1600/2013-08-12+12.29.37.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjra8SZmu93xxqdMzBGeE6H_CIbvQ2CurSpbB7zDsfL1Qr185FEe3rvCHI8KUYw2eDB1-UzOpdewvZhbMHX_kQlNS0oCnIjdD7OtZ3uqEkhKPgemPcFt6Fdo5J8JaFR2atG0bPTspk5FhOj/s200/2013-08-12+12.29.37.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI6dWzVtl6EUrbd9pfd98TkDCIzNenFY4UgYSEFFk7bxEucvXP5xW0puiABo6Bi_YtD7cqLwirAxrhp852K4Ox7Yf07wXG4SQhJcoQHufJ80oPyZ8Tp7EMoUmQ7sYW_qfz0obe5qdvuYhE/s1600/2013-08-12+12.30.30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI6dWzVtl6EUrbd9pfd98TkDCIzNenFY4UgYSEFFk7bxEucvXP5xW0puiABo6Bi_YtD7cqLwirAxrhp852K4Ox7Yf07wXG4SQhJcoQHufJ80oPyZ8Tp7EMoUmQ7sYW_qfz0obe5qdvuYhE/s200/2013-08-12+12.30.30.jpg" width="200" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>5. </b>Just before serving, wash and dry the spinach. If you have a salad spinner this will be a lot easier. I picked one up at Walmart for less than $15, and I use it for absolutely everything: grapes, strawberries, cherry/grape tomatoes, lettuce, anything that I don't want to dry individual pieces of.</span><div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>6. </b>Place the spinach in a large bowl (you need tossing room), and top with the dressing. Toss gently to combine and distribute the sauce evenly.</span><br />
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Amandahttp://www.blogger.com/profile/17889021732412422423noreply@blogger.com0tag:blogger.com,1999:blog-3158175548116724214.post-58345855745721685762013-08-01T00:58:00.004-04:002014-04-22T13:27:09.413-04:00Chocolate Chocolate Pancakes<span style="font-family: Arial, Helvetica, sans-serif;"><i>"A new British survey has revealed that 9 out of 10 people like Chocolate. The tenth lies." </i><br />– Robert Paul<br /><br />My kids love chocolate. Plain and simple. They inherited a few things from me: blue eyes, petite stature, and the love of books, coffee, unsweetened tea, bread, and chocolate. They also love breakfast foods at any time of the day - especially homemade <a href="http://thatsliciousmommy.blogspot.com/2012/05/blue-ribbon-buttermilk-biscuits.html" target="_blank">Buttermilk Biscuits</a> and buttermilk pancakes. Hmmm, maybe they would like buttermilk? Probably not. I won't drink it, but I love to cook with it. I don't necessarily dislike the taste of buttermilk, it tastes like plain yogurt to me, but the thick texture just about gags me. That texture and tang, however, are what make buttermilk particularly fabulous for baking and coating meat (like <a href="http://thatsliciousmommy.blogspot.com/2013/03/buttermilk-ranch-fried-chicken-sandwich.html" target="_blank">Chicken</a>) for frying. This recipe is a smoosh. I took a recipe for chocolate chip muffins and combined it with my hands-down favorite homemade pancake recipe and this was the result. The pancakes come out perfectly every single time, and my kids ask for them before the first four are even halfway done. I always tear one in half for them as an appetizer before all the pancakes are done. This morning my son (almost 3) asked when the "flap cakes" would be done as soon as I had the first batch on the griddle.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Chocolate Chocolate Pancakes</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinPUVesq99xbEOc46gAb0VNr2rxDGbYadvHDw4hqr_Zav4Q5fbKim_OgEavO6FV5KTE92Hvimw4PuRMArKWqZjia62-33ki7Rj7E1vJz00tcYIjflOTIzUViixaT7ulsVqGmYM4J2rT2Ig/s1600/20130731_093651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinPUVesq99xbEOc46gAb0VNr2rxDGbYadvHDw4hqr_Zav4Q5fbKim_OgEavO6FV5KTE92Hvimw4PuRMArKWqZjia62-33ki7Rj7E1vJz00tcYIjflOTIzUViixaT7ulsVqGmYM4J2rT2Ig/s320/20130731_093651.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups self rising flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup cocoa powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 egg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 cup buttermilk -OR- 2 Tb lemon juice + 1 1/8 cup milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup miniature chocolate chips</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1. </b> Mix dry ingredients together in a medium mixing bowl.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2. </b> Blend milk, oil, and egg together with a fork in a glass measuring cup. If you do not have buttermilk, simply measure 2 Tb lemon juice into the cup and add enough milk to make 1 1/4 cups. Milk with fat tends to do better than skim, but skim is all we buy now that our son is almost 3.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> <b>3. </b> Stir the chocolate chips into the dry ingredients to coat them so they do not sink to the bottom of the batter.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5uClR0E6Hr2u7fDDZ7y-jS8UEyWdiaF3DdaEpTWAE7wI-q0fRDDOQDyLAmXVnYOnCi2XkFPLGuz4u3MSCWy2X1D8pZUUO5BORb80nuk23FjJIHCUkrbf_jNxcPLBDzQFigqIFWt6JQNyy/s1600/20130731_091859.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5uClR0E6Hr2u7fDDZ7y-jS8UEyWdiaF3DdaEpTWAE7wI-q0fRDDOQDyLAmXVnYOnCi2XkFPLGuz4u3MSCWy2X1D8pZUUO5BORb80nuk23FjJIHCUkrbf_jNxcPLBDzQFigqIFWt6JQNyy/s320/20130731_091859.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> <b>4. </b> Pour all the liquid ingredient mixture into the dry ingredients.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0SoPNz5mfaF5GdUfw6hnfi5QBjhoQUFEjDE0WbDWPBlV5RkgogFS9QbDshJq_dW632fgJoY9bBjAcdzeJY5l2Gk4zLuf0k8DCpBpoLiwT-R58Q6yRFW0BTIqxpVtup6w5WODVUqKp8o-e/s1600/20130731_092055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0SoPNz5mfaF5GdUfw6hnfi5QBjhoQUFEjDE0WbDWPBlV5RkgogFS9QbDshJq_dW632fgJoY9bBjAcdzeJY5l2Gk4zLuf0k8DCpBpoLiwT-R58Q6yRFW0BTIqxpVtup6w5WODVUqKp8o-e/s320/20130731_092055.jpg" height="240" width="320" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>5. </b> Stir until there are no dry spots, but do not try to get the lumps out of the batter. If you overmix the batter your pancakes will be flat, chewy, and dense instead of puffy, tender, and fluffy.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>6. </b> Let the batter sit while you heat up your griddle or pan to medium (5). This will allow the buttermilk to do its thang and create the perfect texture we're aiming for.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>7. </b> When making pancakes, cooking spray, a medium width flipper, and a 1/4 cup ice cream scoop are my best friends.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfGko-8ZYT1XathGJ5fUX8B4Ar0DLyzbKB5qFRMECfS3qb6U8ra0KmgREQZIn8OBEI8-jm9qdFM4pxqpwKCt7OhmK9Jr1pmdZv4BP3Zpsy3y8988kG4Omtjm_IKs62u_TAPZ8SQXM_upcN/s1600/20130731_092306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfGko-8ZYT1XathGJ5fUX8B4Ar0DLyzbKB5qFRMECfS3qb6U8ra0KmgREQZIn8OBEI8-jm9qdFM4pxqpwKCt7OhmK9Jr1pmdZv4BP3Zpsy3y8988kG4Omtjm_IKs62u_TAPZ8SQXM_upcN/s320/20130731_092306.jpg" height="320" width="240" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUae9R_7An56vRqd2AQK0ztTe7VwM8CDJ4aQ9MOYluQzh9OJVJOM_hV26smMXQDUAJ5405pxHIVxSSvY-QXfeCPugnp_1Xre9QL1w_zHVjtdGujDNh4o6PZGQWEXsO6UXH_Rq0ICoLJ9r/s1600/20140117_084023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUae9R_7An56vRqd2AQK0ztTe7VwM8CDJ4aQ9MOYluQzh9OJVJOM_hV26smMXQDUAJ5405pxHIVxSSvY-QXfeCPugnp_1Xre9QL1w_zHVjtdGujDNh4o6PZGQWEXsO6UXH_Rq0ICoLJ9r/s1600/20140117_084023.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoR9o7xwqzoxx7GXJvnrkXy1TESxRgik8nFNcKpbzlbE_D3mXcH_xGThh5qOteCbExeihW5ZSphRN6hDJRqahyAfynpkCn7Lq1dvPULTiawWy2LZh2A2rkttx5TirQ53aqSQtH_uUMiw3I/s1600/20140117_084042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoR9o7xwqzoxx7GXJvnrkXy1TESxRgik8nFNcKpbzlbE_D3mXcH_xGThh5qOteCbExeihW5ZSphRN6hDJRqahyAfynpkCn7Lq1dvPULTiawWy2LZh2A2rkttx5TirQ53aqSQtH_uUMiw3I/s1600/20140117_084042.jpg" height="150" width="200" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>8. </b> Once your griddle/pan is hot - just hold your hand above it and if it feels hot it's hot - spray it with cooking spray and dollop four pankey-doodle-all-the-days onto the surface. Be sure to space them far enough apart that when they spread as they cook they still will not touch. If you prefer smaller pancakes, you can use a 2 Tb scoop.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>9. </b> Once the tops form bubbles and the sides have lost some of the sheen of wet batter, it is time to check them. Very carefully test the edge of a pancake to see if you can get the flipper under it without smooshing it all up. If you can get the flipper under it, carefully lift the edge to check the color on the cooked side. If it is darker brown than the top, drier, and has some borderline blackish places it is definitely ready to flip.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OU0p5JUq0hYOuW6jr-VmcFb7_aVxYgRkPPeRBhWttcXe51W4NmgPhbPwazz5xhUtSOORGs8dx5Fv0V6urUzIXrH6gmeI-DiuCfPtruMOGiiEedya7D2fyXX_bliw84f6Ylr7Xeh6jq-Y/s1600/20130731_093140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OU0p5JUq0hYOuW6jr-VmcFb7_aVxYgRkPPeRBhWttcXe51W4NmgPhbPwazz5xhUtSOORGs8dx5Fv0V6urUzIXrH6gmeI-DiuCfPtruMOGiiEedya7D2fyXX_bliw84f6Ylr7Xeh6jq-Y/s320/20130731_093140.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>10. </b> Flip them one at a time, in the order that you put them on the pan. I work clockwise from the back left-hand side of the pan. After you flip them, the second side will not take as long to cook. Check it after a couple of minutes. When the pancake is firm and browned on the second side, remove it to a plate. Then turn down your pan 1/2 to 1 full mark (ie, from 5 to either 4 or 4 1/2), or the following batches will burn, baby, burn.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKwTHWdiaKM3QSINW6lDUL_u6sMwfAhupVsi_rrfeQYTQHouwAM6vOqOz9UugkpTjwcPORGihYz8AySxMl9JjQvds0MpkeNXhU4fzDwwlfEY98i52qnb5vWWiZSD_dyQKk2EKrYwp5bNgk/s1600/20130731_093228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKwTHWdiaKM3QSINW6lDUL_u6sMwfAhupVsi_rrfeQYTQHouwAM6vOqOz9UugkpTjwcPORGihYz8AySxMl9JjQvds0MpkeNXhU4fzDwwlfEY98i52qnb5vWWiZSD_dyQKk2EKrYwp5bNgk/s200/20130731_093228.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpp0lJXDRWymvyTjfXiTBI_l30W5IJ546V_poUcnC0CRYE4ZG1t5ZcxMCvyFtnSA0H6pcg2_pSNN2Ke8V_dy4Gm749EAheMz2K6QI6Lu4_Zm-DiGjxg4NFPC7p9FXO7iwXGhef81MnFnX6/s1600/20130731_093412.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpp0lJXDRWymvyTjfXiTBI_l30W5IJ546V_poUcnC0CRYE4ZG1t5ZcxMCvyFtnSA0H6pcg2_pSNN2Ke8V_dy4Gm749EAheMz2K6QI6Lu4_Zm-DiGjxg4NFPC7p9FXO7iwXGhef81MnFnX6/s200/20130731_093412.jpg" height="150" width="200" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>11.</b> Continue this process until you have used all the batter. I don't remember exactly how many pancakes I made, but I'm thinking it was somewhere in the range of 14-18 pancakes. You can also place a cookie sheet in the oven and turn it on WARM, place finished pancakes on the cookie sheet and tent a piece of foil on top until you get them all done.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>12. </b> An alternative is to use Reese's Peanut Butter Chips and White Chocolate Morsels in place of the mini chocolate chips.</span></div>
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Amandahttp://www.blogger.com/profile/17889021732412422423noreply@blogger.com0tag:blogger.com,1999:blog-3158175548116724214.post-3830555504223568292013-07-31T23:55:00.000-04:002013-07-31T23:55:02.466-04:00Grand Marnier Cake<i><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px;">"Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar, and fat."</span></i><br />
<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px;">- Alex Levine</span><br />
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<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px;">If that is true of Irish coffee, it certainly also must be true of this splendid orange liqueur-infused cake. You've got grain, meat, sugar/fat, alcohol, and even a bit of fruit thrown in for good measure. I started with a simply divine recipe for rum cake that my mom makes every holiday season. I thought about using Orange Crush, but I figured, "What-the-hey? Go for the good stuff and splurge on a bottle of Grand Marnier." The biggest problem I had with this was figuring out how to grease and flour the inner tube of the tube pan. There are endless possibilities with this cake - chocolate and Cr</span>è<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px;">me </span>de<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px;"> M</span>enthe<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px;">, chocolate and Grand M</span>arnier<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px;">, white or chocolate cake and Amaretto, plain old Captain Morgan Silver Spiced Rum, chocolate and cherry cordial, orange and Captain Morgan Coconut Rum. Oh boy, looks like I'm going to have to buy stock in Liquor Barn just to make cake! As a side note, my Papaw makes a cake like this but with Mountain Dew. Who knew! So you could also make it with a white cake mix and any variety of soda you like. Ale8-1 anyone? Orange Crush could be substituted in this recipe if you are not a fan of baking with alcohol. I'm including a photo of the original recipe, passed down to my mom from a family friend named Agnes </span>Tincher<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px;"> from </span>Beattyville<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px;">, KY, lovely lady that she is.</span><br />
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<h2 style="text-align: center;">
Grand Marnier Cake</h2>
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<b>Cake:</b></div>
1/2 cup pecans, chopped</div>
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1 Duncan Hines Orange Supreme cake mix</div>
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1 3.4oz pkg Jello Instant Vanilla Pudding mix</div>
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1/2 cup Grand Marnier (or other orange liqueur)</div>
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1/2 cup oil</div>
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4 eggs</div>
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1/2 cup water</div>
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zest of half one naval orange, finely chopped</div>
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<b>Glaze:</b></div>
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1 cup granulated sugar</div>
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1/2 cup butter</div>
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1/4 cup rum</div>
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zest of half one naval orange, finely chopped</div>
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1/4 cup juice from orange</div>
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<b>1.</b> Grease and flour a 10-inch tube (or bundt) pan. Preheat oven to 350º F.</div>
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<b>2. </b> Chop and sprinkle pecans over bottom.</div>
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<b>3. </b> Using a vegetable peeler, remove only the orange part of the peel of one naval orange. Chop the zest into very small pieces.</div>
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<b>4. </b> Combine cake mix, pudding mix, and half of orange zest in a large mixing bowl, stir.</div>
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<b>5. </b> Add eggs, oil, water, and liqueur. With either a stand mixer or hand-held mixer (or if you are a brave soul, a wire whisk), beat the liquid ingredients into the dry ingredients on low until incorporated well enough there are no dry spots. Then crank up the speed to medium/high and beat for 2 more minutes until the batter is smooth and has puffed up a bit.</div>
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<b>6.</b> Carefully pour the batter into the prepared pan. Be sure that you don't dribble batter down the center tube or on the sides of the pan above about the midpoint of the height. Otherwise the batter might burn, and while it probably won't affect the outcome of the cake, it might produce a maliferous odor or cause some difficulty when you try to remove the cake from the pan.</div>
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<i>IMAGE COMING SOON</i></div>
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<b>6a</b>. <i>This is an optional step, but I took the pan to the dining room table and dropped it repeatedly from a height of approximately an inch. DO THIS CAREFULLY! You do not want to tip the pan. Pick it straight up and then simply let go. Don't slam it down on the table, just drop it. Why would I drop my cake? Because there are air bubbles trapped inside the batter. Have you ever cut a cake that looked like baby Swiss cheese inside? That is from all those air bubbles that you baked. They stayed intact long enough to leave a hole or a tunnel in your batter. If you drop the cake pan onto a hard flat surface over and over, most of the air bubbles will pop or work their way to the surface of the batter and pop there. I do this with sheet pans too, especially if it is a wedding or birthday cake.</i></div>
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<b>7.</b> While the cake bakes, assemble the ingredients for the glaze. Juice the orange and measure what you need. Place all glaze ingredients into a medium sauce pan, but do not place over heat yet. *<i>I doubled the glaze recipe, but I do not recommend doing that unless you intend to measure it and use half on the cake and reserve half for serving.</i></div>
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<b>8.</b> Now, this is where a bit of baking experience comes in handy. If you look at the original recipe, there is no baking time noted. If you go by the back of the cake mix box you are going to grossly underbake the cake. I started checking at about 35 minutes, and it was still very glossy on top. I did not set a timer or even do an accurate count up of how long I baked the cake, but I will estimate it at somewhere between 45-55 minutes. I finished the batter in the bowl at precisely 8 pm and took the first "done" photo at 8:57. In between finishing beating the batter and removing the fully baked cake, however, I spread the batter in the pan and dropped it to pop the bubbles in the batter. That took about 5 minutes, so I'm going to estimate my actual cook time at 50 minutes. However, oven temperatures vary which will affect your bake time. You do not want to overbake this thing!!! Start checking it early, and check it often. Once the top loses its gloss and looks solid, start the touch test. If you touch it ever so gently and it doesn't spring back but instead sounds like you popped dish water bubble foam, IT IS NOT DONE! Check it again in 5 minutes. That is how you will catch the cake at the precise moment it is done and not allow it to become overbaked which would result in a dry cake. When baking, 'tis better to err on the side of caution and pull a cake a minute or too early than to let it go too far. Remember it will continue to bake in the pan for a few minutes after you remove it from the oven. Check it in the center between the side and the middle with a toothpick or a piece of dry spaghetti. If the pick comes out dry with just a few (or no) crumbs clinging to it, you are good to go.</div>
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<b>9.</b> Within 5 minutes turn the cake out of the pan onto a wire rack to cool for 5 minutes. Then transfer the cake to a serving plate with sides to catch any glaze runoff. The pecan side goes UP, which means you will have to either very carefully hold the cake in your hand while you switch from wire rack to serving plate, or you will need to employ a second plate for the flip.</div>
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<b>10.</b> While the cake cools a tad bit, get the glaze cooking. Please, please, please, I cannot stress this enough: DO NOT TAKE YOUR EYES OFF THE GLAZE WHILE IT COOKS!!!! I looked away for a split second when my glaze was not even bubbling yet. When I turned back it had foamed up and spilled over the edges, down into the cap, down the vent into the oven, between the cabinet and the stove, and all over the countertop. This is very important to remember: Watch the glaze at all times. Don't forget to add the reserved zest of half the orange. Cook the glaze over medium-low heat. What does cook mean? Bring it to a boil and keep it there for a full 2-3 minutes. This will dissolve the sugar and make the glaze a little bit syrupy.</div>
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<b>11.</b> Once the glaze is done, poke holes in the cake. I used a long-tined (dinner) fork, BUT I found that the glaze did not penetrate deeply enough into the cake to satisfy my desire for a moist, almost-soggy-but-still-with-a-nice-texture cake. Next time I will use a metal skewer or a knife with a long-but-thin blade to pierce holes in the cake. The problem I had was that the pecans had baked together somehow and it was difficult to pierce holes in the cake without pushing the pecans down into the cake.<br />
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<b>12.</b> After you have sufficiently pierced the cake, it is time to glaze it. I used a spoon to apply the glaze because it is easier to control how much you use and where it goes. You can also pour it into a heat-proof measuring cup with a spout and pour it on, or you could use a ladle. A large serving spoon works fine. If you doubled the glaze, you need to measure out half of it to use on the cake. I did not use enough glaze on the cake, and there was a LOT left over.</div>
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Amandahttp://www.blogger.com/profile/17889021732412422423noreply@blogger.com1tag:blogger.com,1999:blog-3158175548116724214.post-33900444492585133352013-07-21T13:30:00.002-04:002013-07-21T13:30:49.649-04:00Tiramisu Fake Out<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>"Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table."</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- William Powell</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Plain and simple, I love to cook - it doesn't matter what it is. Cooking is part of my soul. I like to try new recipes, I collect cookbooks, I am not afraid to try my hand at something completely off-the-wall, and I especially love trying to recreate my favorite dishes in new (easier) ways. Dessert is probably where my mom and I flex our culinary talents the most. We dabble in chocolate, cake, pie, sauces, cookies, brownies, ice cream...in other words, just about everything. So, calling dessert the most important stage of the meal is not an exaggeration. In fact it may be an understatement for us. Because we do dessert so well, we are extraordinarily picky about restaurant desserts. My favorite Italian dessert is Tiramisu. I always ordered it at Olive Garden, until one date night out with the hubs I ordered it and it was still frozen...yep, frozen. The hands-down best Tiramisu I have ever put in my mouth, hands-down best Italian food I've ever put in my mouth actually, comes from an Italian-American Restaurant/Pub in Lexington, KY called Suttons. Love. This. Place. Everything is handmade, including the Tiramisu, and it shows. For my birthday, we once invested in the very expensive ingredients to make a Tiramisu that used dessert wine. While it was delicious, at more than $50 for ingredients (10+ years ago), it wasn't exactly something we could make very often. Enter my fake out. I had some mascarpone cheese sitting in the fridge and didn't know what to do with it before it expired. After Googling easy Tiramisu desserts, I decided to just wing it. This is what I came up with.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tiramisu Fake Out</span></h2>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 angel food cake</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 oz Cool Whip</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 oz Cream Cheese, softened</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Espresso roast coffee (Gevalia) prepared 3Tb coffee grounds to 16 oz water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Cocoa powder + 1 tsp </span><span style="font-family: Arial, Helvetica, sans-serif;">Espresso powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup sugar</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">*If you do not have espresso roast coffee, substitute regular coffee brewed at 5Tb coffee grounds to 16oz water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1.</b> Slice angel food cake into pieces 1/2" thick x 2" wide x height-of-cake. Arrange single layer of cake pieces in bottom of glass dish. I used a Pyrex bowl with a lid.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2.</b> Brew espresso. Pour it into a glass measuring cup as soon as it's brewed so it can cool off a little before you add it to the cream cheese. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>3.</b> Beat cream cheese and sugar until smooth. Pour 1/2 cup of brewed espresso into cream cheese mixture and combine very carefully. It will splatter!!!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>4.</b> Pour about 1/3 of remaining espresso on first layer of cake in dish. Make sure you give it a few minutes to soak in good. If it is clear, like my glass dish, take a look at the bottoms of the pieces to make sure they have enough espresso soaked in so they are evenly saturated. If there are still white spots, pour some espresso down the sides and carefully press the pieces into the liquid so it will be absorbed.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOlizSDR3Y3WjXoz4LLbNAixII184gjB_VbToc1EwVZ9XxGMQbvNOQqy7_KXaFMyxJzvYRvSh1ctITWPdK3qtzmrUoeNtvyLCv646C_o6S5gkufcud1V4u3u2MFpl9MG8ydQ-GTqmy50IW/s1600/20130720_185324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOlizSDR3Y3WjXoz4LLbNAixII184gjB_VbToc1EwVZ9XxGMQbvNOQqy7_KXaFMyxJzvYRvSh1ctITWPdK3qtzmrUoeNtvyLCv646C_o6S5gkufcud1V4u3u2MFpl9MG8ydQ-GTqmy50IW/s320/20130720_185324.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>5.</b> While the espresso soaks in, fold the Cool Whip into cream cheese mixture. Layer 1/3 of mixture onto cake layer. *<i>I somehow neglected to photograph the first layer of cream cheese filling, my apologies. However, there is an example from the next layer :)</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77lN2RZHyoel5U1MwvIVJFkZ8qvwE4U9HUK98rac6M23Gzc8FdF5Y4MVTpUX3K4bx9sU-3zaryS2JV2lrOx8wZwdaOIPnnLVX6WTZKRJWPqSr9uW-buJSuJ9xdTJQqG5NsuEGqg-pQim5/s1600/20130720_190101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77lN2RZHyoel5U1MwvIVJFkZ8qvwE4U9HUK98rac6M23Gzc8FdF5Y4MVTpUX3K4bx9sU-3zaryS2JV2lrOx8wZwdaOIPnnLVX6WTZKRJWPqSr9uW-buJSuJ9xdTJQqG5NsuEGqg-pQim5/s320/20130720_190101.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>6.</b> Add another layer of cake, pour 1/2 of remaining espresso on top. Let it soak in a few minutes. Top with 1/2 of remaining cream cheese mixture.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>7.</b> Repeat cake, espresso, and cream cheese layer once more. You may have to cut some of the pieces in half thicknesswise so you have twice as many full size pieces of cake that are 1/4" thick. I had to do that as well as cut some pieces into triangles so I had an even covering of cake.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>8.</b> Sprinkle cocoa powder and espresso on top of of cream cheese mixture.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Cocoa powder only</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cocoa powder & espresso</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>9.</b> Cover and refrigerate until ready to serve. I like to let it refrigerate overnight so everything smooshes together nicely.</span><br />
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Amandahttp://www.blogger.com/profile/17889021732412422423noreply@blogger.com0tag:blogger.com,1999:blog-3158175548116724214.post-40672272364552839312013-06-25T00:17:00.002-04:002013-06-25T00:17:55.937-04:00So Easy My Four Year Old Made It Cherry Cobbler<span style="font-family: Arial, Helvetica, sans-serif;"><i>"Seize the moment. Remember all those women on the Titanic who waved off the dessert cart."</i> </span><div>
<span style="font-family: Arial, Helvetica, sans-serif;">- Erma Bombeck<br /><br /><i>"I don't think a really good pie can be made without a dozen or so children peeking over your shoulder as you stoop to look in at it every little while."</i> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- John Gould</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you've read any of my other posts, you know I only use one quote, but this one just screamed for 2. The first reminds us that sometimes we should eat our dessert first - who cares if we spoil our appetites once in a blue moon? The second was appropriate since this is a pie, and my daughter (who was 4 at the time - she is now a very grown up 5) helped make this and asked eagerly, and frequently, if the pie was ready. She never calls it cobbler, but when she asks to make a pie I know what she means. The first one of these I made was with a group of kindergartners I had at an after school daycare. We simply dotted the butter on top of the cake mix on top of the pie filling, and you can certainly do that. However, I find that the butter does not melt evenly, or soak into the cake mix evenly, so you end up with dry spots. Who wants powdery, dry spots of un-buttery cake mix crust on a cobbler? Not this gal. So I switched it up, and this is what I made.</span><h2 style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">So-Easy-My-Four-Year-Old-Made-It Cherry Cobbler</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipZSAyOYh6kuzHhPCf939vNYy1oHewGVpe31LSzTZLXiL2pvJSorTP37JXw3VYeNcwMwl0DN9KezrRWtB_MvjHQcmsrkgIbHo6W_5mijftyruF_cK5KXFT3ygSGdAhUTqzsbEY0GkTkeM2/s1600/2013-01-09+20.02.04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipZSAyOYh6kuzHhPCf939vNYy1oHewGVpe31LSzTZLXiL2pvJSorTP37JXw3VYeNcwMwl0DN9KezrRWtB_MvjHQcmsrkgIbHo6W_5mijftyruF_cK5KXFT3ygSGdAhUTqzsbEY0GkTkeM2/s320/2013-01-09+20.02.04.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Duncan Hines Butter Golden cake mix (or other yellow or white mix)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 stick butter or margarine, room temperature</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 15oz can Cherry (or other fruit) pie filling (larger if you really like fruit)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1.</b> Spread pie filling in bottom of 9"x13" baking dish.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1S5fzPa5s5Fg3ncGKjMcDl7nGCn0Ww9lV5Ogf5N1zUbEaSZ9qzKqj9q_EUA1c6g58fUQNuVH5xuLR4HfKdjUmOXp48oASEO5hacRMlY44tDZ3FLatpmaeSAmV0Xa_FhU6VmvFgbZJTgSE/s1600/2013-01-09+18.04.46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1S5fzPa5s5Fg3ncGKjMcDl7nGCn0Ww9lV5Ogf5N1zUbEaSZ9qzKqj9q_EUA1c6g58fUQNuVH5xuLR4HfKdjUmOXp48oASEO5hacRMlY44tDZ3FLatpmaeSAmV0Xa_FhU6VmvFgbZJTgSE/s320/2013-01-09+18.04.46.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2. </b>In a medium mixing bowl, beat butter into dry cake mix using a wire whisk attachment on a handheld or stand mixer. Mix until it is crumbly and resembles cornmeal.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcf5za3Pt4_z3kO7GZ_qFumO1UM66ZtcNpEqjeu5FjhBd4cHTmuljldt3Ds9pvlOf0jwkJ3PJs8vd7WiM8IwCzk5WSIsSrDOn6P5b4jdxLcbX4IYK64TK5504pT59HvFQ1Vgvp-XTZDtp/s1600/2013-01-09+18.08.23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcf5za3Pt4_z3kO7GZ_qFumO1UM66ZtcNpEqjeu5FjhBd4cHTmuljldt3Ds9pvlOf0jwkJ3PJs8vd7WiM8IwCzk5WSIsSrDOn6P5b4jdxLcbX4IYK64TK5504pT59HvFQ1Vgvp-XTZDtp/s200/2013-01-09+18.08.23.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi760uyQZCH3jkuH-U2QkcBWhVr8RfTYdJYS3OFZmyLl5UmzbLblh_YwJ4t0r43857w3tq9m-Wt-_IacJ_mYkJa-EUKkjG2benh7o5Bp37HZQWzYFIZwDOE1ONukauxxy6NYZBBDpT2W0Q_/s1600/2013-01-09+18.12.46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi760uyQZCH3jkuH-U2QkcBWhVr8RfTYdJYS3OFZmyLl5UmzbLblh_YwJ4t0r43857w3tq9m-Wt-_IacJ_mYkJa-EUKkjG2benh7o5Bp37HZQWzYFIZwDOE1ONukauxxy6NYZBBDpT2W0Q_/s200/2013-01-09+18.12.46.jpg" width="200" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>3.</b> Sprinkle the cake mix over the pie filling. Using the tines of a fork like a rake, spread the cake mix out so there are no obvious high spots. Bake in a preheated 350<span style="font-size: 12pt;">° oven for at least 35 minutes, but this one took longer. Check it at 35 minutes, and then add cook time 5 minutes at a time. You want the crust to be a nice golden brown and a little crunchy around the edges.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgemCj4xc4zWiG7ISa-TbyO-8R4iU5trDAO-fqWiyZwSp6lAp4babxr1RwcXvdniy9Y8Bb6V0ReUHkCnrasukIRnyw5GUEYDehYoR83AZksVajJ-bkCzOzsH8SZHwoMWnlbnM6W41wQ7LtC/s1600/2013-01-09+18.52.48.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgemCj4xc4zWiG7ISa-TbyO-8R4iU5trDAO-fqWiyZwSp6lAp4babxr1RwcXvdniy9Y8Bb6V0ReUHkCnrasukIRnyw5GUEYDehYoR83AZksVajJ-bkCzOzsH8SZHwoMWnlbnM6W41wQ7LtC/s200/2013-01-09+18.52.48.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6frffdWMMDqyRSxwgLqhaX94I-Rx6mZT2TePSLx_4tpkulNcDFLesNZCaxSV30J75iZPBXg6r2t-DtMtHHfb-wDGOyvLOQGg8xCXgxdNUAWOUTgqFXEjJ3PxvZyLlYx046D7kr2lqlApp/s1600/2013-01-09+18.53.04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6frffdWMMDqyRSxwgLqhaX94I-Rx6mZT2TePSLx_4tpkulNcDFLesNZCaxSV30J75iZPBXg6r2t-DtMtHHfb-wDGOyvLOQGg8xCXgxdNUAWOUTgqFXEjJ3PxvZyLlYx046D7kr2lqlApp/s200/2013-01-09+18.53.04.jpg" width="200" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> <b>4.</b> Serve hot with a scoop of ice cream and watch out for cherry pits.</span></div>
Amandahttp://www.blogger.com/profile/17889021732412422423noreply@blogger.com0