tag:blogger.com,1999:blog-57796693910899486372024-03-13T06:01:36.730-05:00The Crazy Life of a Pantry CookTips and tricks for creating great meals from ingredients you may already have, as well as low cost meal ideas!Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-5779669391089948637.post-56759243920806911652013-12-12T09:02:00.002-06:002013-12-12T09:02:59.743-06:00Baby Butter and Jam Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">I have a confession to make......I am horrible at making cookies! I can knock out choux pastry for eclairs all day long, I can bake an wonderland of cupcakes, but cookies.......it's anyone's guess as to how they'll turn out! I baked cookies with my mom all throughout my childhood. Her chocolate chip cookies always turned out perfect. I don't bake cookies all that often, but, in an attempt to save my children's entire childhood, I have decided to bake all winter long. I checked out a cookie book from my local library called <a href="http://www.lisazwirn.com/book.html" target="_blank">Christmas Cookies: 50 Recipes to Treasure for the Holiday Season by Lisa Zwirn</a>. Let's be honest, I was a little intimidated by this book. But I quickly found a recipe that even I could possibly manage to make (and so I did!). </span><br />
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<b style="font-family: inherit;">Baby Butter and Jam Sandwiches - recipe by Lisa Zwirn</b><br />
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<span style="font-family: inherit;">10 tablespoons unsalted butter, softened</span></div>
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<span style="font-family: inherit;">1/2 cup of confectioner's sugar, plus more for dusting</span></div>
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<span style="font-family: inherit;">1 1/2 cups of all purpose flour</span></div>
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<span style="font-family: inherit;">1/4 teaspoon salt</span></div>
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<span style="font-family: inherit;">Raspberry preserves (For the filling. The book also suggests strawberry or apricot, I used strawberry since I had it on hand)</span></div>
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<span style="font-family: inherit;">Cookie cutter needed: 1 1/2 inch round</span></div>
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<div style="background-color: white; line-height: 18px; margin-bottom: 0.8em; padding: 0px;">
<a href="http://2.bp.blogspot.com/-9yjatJCi8MM/UqnPvSEvnoI/AAAAAAAABIE/28nlhl1cOFc/s1600/20131211_121218.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-9yjatJCi8MM/UqnPvSEvnoI/AAAAAAAABIE/28nlhl1cOFc/s320/20131211_121218.jpg" width="240" /></a><span style="font-family: inherit;">Using an electric mixer beat the butter in a large bowl until creamy. Beat in the ½ cup of confectioners’ sugar until fully blended. With the beaters on low speed, mix in the flour and salt until thoroughly combined. Using your hands, gather the dough into a ball, then press it into a disk and wrap in plastic wrap. Refrigerate for about 1 hour or until the dough is firm enough to roll out. (If refrigerated longer, let the dough sit at room temperature for 30 to 45 minutes to soften before rolling.)<br style="margin: 0px; padding: 0px;" /><br style="margin: 0px; padding: 0px;" />Preheat the oven to 325°F. Line 2 cookie sheets with parchment paper. Roll out the dough on a lightly floured surface to a thickness of between 1/8 and ¼ inch. Using the cutter, stamp out circles close together and arrange them about 1½ inch apart on the prepared sheets. Re-roll the scraps two or three times. (Working the dough too much can make it tough.)</span></div>
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<span style="font-family: inherit;"><br style="margin: 0px; padding: 0px;" />Bake for 10 to 12 minutes, rotating the sheets from top to bottom and front to back about halfway through baking, or until the cookies are just beginning to color and the edges are pale golden. Transfer the cookies to a rack to cool completely.<br style="margin: 0px; padding: 0px;" /><br style="margin: 0px; padding: 0px;" /><b>To assemble, s</b>pread a little of the preserves on the bottom side of half of the rounds, taking care not to spread it too close to the edge. Top with another round, right side up. Just before serving, sift confectioners’ sugar over the sandwich cookies.</span></div>
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<span style="font-family: inherit;">Store the plain rounds in an airtight container for up to 1 week. Once the cookies are spread with jam, they’ll start to soften after 1 to 2 days.</span></div>
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<strong style="margin: 0px; padding: 0px;"><em style="margin: 0px; padding: 0px;"><span style="font-family: inherit;">Makes about 36 sandwich cookies</span></em></strong></div>
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<span style="font-family: inherit;">To find out more about Lisa Zwirn and her Christmas Cookie book, <a href="http://www.lisazwirn.com/book.html" target="_blank">click here</a>.</span></div>
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<span style="color: #444444; font-family: inherit;">This recipe is property of Lisa Zwirn. In no way do I take credit for this recipe. I am just a home baker sharing a great, easy recipe!</span></div>
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Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com0tag:blogger.com,1999:blog-5779669391089948637.post-41146477177682289352013-10-17T09:36:00.001-05:002013-10-17T09:36:12.885-05:00Crock Pot Korean BBQ Tacos<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://www.facebook.com/CampbellSauces/app_538229102857228" target="_blank">Campbell's</a> has recently came out with these new slow cooker sauces. And of course, I had a coupon to try them. I quickly grabbed the Korean BBQ sauce......simply because of the recipe on the back. Per the directions on the pack, I placed my beef roast into my crock pot, and poured the Campbell's sauce over the top. Night one we enjoyed the beef served with rice and with sauteed peppers, but night two we enjoyed the recipe on the back......Korean tacos.....but with my own twist of course!<br />
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By the time the beef was done cooking (8 long hours later), the beef was shredded and covered in delicious sauce.......which was perfect for tacos! So here is what I did on day two:<br />
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Since the meat is cooked and flavored, you only need to heat it up for the tacos.<br />
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For the slaw....cabbage (I used 1/2 a head), carrots (1-2 carrots), red bell pepper (1 large pepper).<br />
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Thinly slice all of the ingredients and toss together. This will act like your lettuce for your tacos.<br />
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I also thinly sliced onions and green onions to add to our tacos.<br />
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For the sauce....I mixed together 1 1/2 cup of sour cream, 1/4 cup of sweet chili sauce, and 1 tsp. of sesame oil. That simple! The sauce is creamy and sweet which helps to counter the tangy meat and red peppers.<br /><br />Where is the rest of the recipe????? That's it! Simple, right? We served our tacos on regular tortillas (meat, slaw, onions, and sauce). We enjoyed out meat with fresh veggies sauted in a bit of soy sauce and sesame oil, and brown rice.<br />
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We have yet to try the other sauces Campbell's has to offer, but after trying the Korean BBQ, I am sure the others will be tasty!<br />
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This leftover meal took me less than 30 minutes to prepare (which was mainly because of the rice). Super simple, and super tasty! <br />
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Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com0tag:blogger.com,1999:blog-5779669391089948637.post-795056701119355952013-08-22T09:20:00.002-05:002013-08-22T09:20:30.593-05:00Homemade Perogies<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;">In recent years, I have become quite a fan of perogies <strike>(mainly because of my couponing)</strike>. Well, one night, I was watching Food Network, as I do every night, and perogies where the topic. I have only had perogies with cheese and potatoes, but long have I been curious to try them with other fillings. So, I went to the fridge and realized I had everything I needed for a perogie night! The great thing about perogies, like ravioli, you can stuff them with whatever you want! I just happened to have cabbage, potatoes, cheese, and homemade pork sausage on hand........so, that is what I stuffed mine with.</span><br />
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<b><span style="font-family: inherit;"><u>Ingredients</u></span></b><br />
<a href="http://4.bp.blogspot.com/-_Y-qvgJK84s/UhYd_KPi9YI/AAAAAAAABDs/0fLCU8S3VEo/s1600/20130806_171504-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-_Y-qvgJK84s/UhYd_KPi9YI/AAAAAAAABDs/0fLCU8S3VEo/s320/20130806_171504-1.jpg" width="312" /></a><span style="font-family: inherit;"><b>Dough:</b></span><br />
<span style="background-color: rgba(255, 255, 255, 0.882353); line-height: 22.09375px;"><span style="font-family: inherit;">4 cups all purpose flour</span></span><br />
<span style="background-color: rgba(255, 255, 255, 0.882353); line-height: 22.09375px;"><span style="font-family: inherit;">1 Teaspoon of salt</span></span><br />
<span style="background-color: rgba(255, 255, 255, 0.882353); line-height: 22.09375px;"><span style="font-family: inherit;">2 Teaspons vegetable oil</span></span><br />
<span style="background-color: rgba(255, 255, 255, 0.882353); line-height: 22.09375px;"><span style="font-family: inherit;">1/4 teaspoon of baking powder</span></span><br />
<span style="background-color: rgba(255, 255, 255, 0.882353); line-height: 22.09375px;"><span style="font-family: inherit;">1 cup warm water</span></span><br />
<span style="background-color: rgba(255, 255, 255, 0.882353); line-height: 22.09375px;"><span style="font-family: inherit;">2 eggs, (one egg beaten with water to seal perogies)</span></span><br />
<span style="background-color: rgba(255, 255, 255, 0.882353); line-height: 22.09375px;"><span style="font-family: inherit;"><b>Filling:</b></span></span><br />
<span style="background-color: rgba(255, 255, 255, 0.882353); line-height: 22.09375px;"><span style="font-family: inherit;">1 pound of pork sausage</span></span><br />
<span style="background-color: rgba(255, 255, 255, 0.882353); line-height: 22.09375px;"><span style="font-family: inherit;">1/2 head of cabbage </span></span><br />
<span style="line-height: 22.09375px;">1 cup of shredded cheese</span><br />
<span style="line-height: 22.09375px;">5 cups of mashed potatoes (prepared or homemade)</span><br />
<span style="line-height: 22.09375px;">2 tbsp of red wine vinager</span><br />
<span style="line-height: 22.09375px;">Salt & pepper</span><br />
<span style="line-height: 22.09375px;"><b>Other:</b></span><br />
<span style="line-height: 22.09375px;">1 tbsp butter</span><br />
<span style="line-height: 22.09375px;">1 onion</span><br />
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<span style="line-height: 22.09375px;"><b><u>Directions</u></b></span><br />
<span style="line-height: 22.09375px;">Mix dry ingredients for dough. Set aside. Next mix the wet ingredients (one egg needs to be set aside to seal the perogies). Mix the wet into the dry. Mix until the dough forms a sticky ball. Place your dough into a greased bowl, and let sit for 1-2 hours in a warm place so the dough can rise.</span><br />
<span style="line-height: 22.09375px;">While you are waiting for the dough to rise, start in your filling. I cut the half head of cabbage in half One half I sliced and boiled with salt, pepper, and the vinegar for the filling, the other half I sliced and cooked them with the onion in butter to serve with the perogies. The I took about 10 potatoes (5 cups mashed), washed, peeled, chopped, boiled, and mashed them. I mixed in the shredded cheese and set aside. In a separate pan, I cooked up the ground pork sausage. I kept the little bit of grease in the pan for extra flavor. At this point, you can mix all the ingredients together to make one filling, or use them as seperate fillings. </span><br />
<span style="line-height: 22.09375px;">In a pot, boil some salted water. On a floured board, roll out the dough to desired thickness. I roll mine until it's a bit thinner than a pie dough. Grab a round cookie cutter (or a wine glass like I did) and cut out your perogie dough. If the dough isn't thin enough, feel free to roll out the individual circles. To fill your perogies, hold the dough in your hand, place a scoop of your filling in the middle, brush the egg wash around the edges, then pinch the two sides of the circle. Place your perogies on a flour sheet until you are ready to boil them. When you boil your perogies, place about 5 in your water at a time. Once they float, they are ready. Next, I fry the cooked perogies in a pan with some oil and butter. Once they are brown on each side, they are ready to serve! Enjoy them with the cabbage and onions, peppers, sauerkraut sour cream, or by themselves!</span><br />
<span style="line-height: 22.09375px;"><br /></span>
<span style="line-height: 22.09375px;">Perogies might seem labor intensive or difficult, but they are quiet easy to make, and well worth it! FYI, this recipe make a bunch of perogies (like 90+), so I only used half of the dough for this recipe (I froze the other half for another time).</span></div>
Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com0tag:blogger.com,1999:blog-5779669391089948637.post-52462583304615651822013-07-04T16:31:00.004-05:002013-07-04T16:31:36.350-05:00Pulled Pork and Slaw Sandwich<div dir="ltr" style="text-align: left;" trbidi="on">
One of my favorite things to eat is pulled pork with a great barbecue sauce. I'll eat almost any kind of barbecue sauce, but a good <a href="http://bbq.about.com/od/barbecuesaucerecipes/r/blb00114.htm" target="_blank">Carolina sauce</a> is my favorite. So what makes great pulled pork? Cooking your roast low and slow. For me, there is nothing better than pork and corn! <br />
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<a href="http://2.bp.blogspot.com/-sZ_0o4x3L7c/UdXpakmQeHI/AAAAAAAABDc/-a-iz6IQmjw/s1600/DSCF9474.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-sZ_0o4x3L7c/UdXpakmQeHI/AAAAAAAABDc/-a-iz6IQmjw/s320/DSCF9474.JPG" width="320" /></a><b><u>Pulled Pork</u></b><br />
<b>Dry Rub</b><br />
Garlic<br />
Cumin<br />
Paprika<br />
Dried Parsley<br />
Dried Mustard<br />
Brown Sugar<br />
Salt<br />
Pepper<br />
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Pork Roast (I choose bone-in for flavor)<br />
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<b>Directions</b><br />
Mix rub ingredients to taste. Rub your roast down with your rub. I like to let my roast sit overnight with the rub, but this is just my personal preference. Set your oven for 200 degrees (F). You can also choose to smoke your roast if that option is available to you. Put your roast in a pan and cover with foil. Let the roast cook, undisturbed, for 8 hours. Remove your foil and turn up the heat to 250. Let your roast cook for another 3 1/2 hours. Your roast should look "burnt". This is called the bark and has LOTS of flavor. Let your roast sit and cool off enough for you to pull it apart with your hands. It should shred easily.<br />
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<b><u>Slaw</u></b><br />
1 package of pre-made slaw mix (cabbage and carrots....feel free to shred your own)<br />
1/4 cup of mayo<br />
1 tbsp of Dijon mustard<br />
3 tbsp of cider vinegar<br />
1/2 red onion diced<br />
1/2 tsp. cayenne pepper<br />
Salt and pepper to taste<br />
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<b>Directions</b><br />
Mix all ingredients together. Feel free to add other flavors as you like. Refrigerate.<br />
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<b><u>BBQ Sauce</u></b><br />
1 can of tomato paste<br />
2 cups of ketchup<br />
1 cup of cider vinegar<br />
1 tbsp. Dijon mustard<br />
1 tbsp of honey<br />
3 smashed garlic gloves (keep large enough to spoon out later)<br />
1 tsp. cumin<br />
Salt and pepper to taste<br />
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<b>Directions</b><br />
Mix all ingredients together in a saucepan. Simmer until mixture begins to thicken. Spoon out garlic gloves once cooked.<br />
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To assemble sandwiches, place shredded pork on a bun (or slice of bread). Spoon sauce over the top of your pork. Top with slaw and serve. <br />
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As I mentioned, I enjoy to eat corn with my pork. Usually when I barbecue, I grill up some corn smothered in butter and garlic. However, I didn't grill for this meal, so I made my version of Mexican street corn.<br />
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<b><u>Canned Mexican Street Corn</u></b><br />
2 cans of sweet corn<br />
2 tbsp of mayo<br />
1 tbsp of butter<br />
1 glove of finely minced garlic<br />
Parmesan cheese<br />
1 tbsp of dried parsley<br />
Salt and pepper to taste<br />
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Drain and rinse canned corn. Pour into a saucepan. Heat over medium heat. In a separate bowl, mix together mayo, butter, garlic, parsley, salt, and pepper. Add to corn and mix well. Turn off heat and pour into your serving dish. Sprinkle liberally with the Parmesan cheese.<br />
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There you go! One of my favorite meals to enjoy. A large roast can easily serve my family of four two meals. I saved the leftovers for some pulled pork tacos.</div>
Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com0tag:blogger.com,1999:blog-5779669391089948637.post-20965315850786337602013-04-11T11:14:00.001-05:002013-04-11T11:14:27.299-05:00Semi-Homemade Tomato Basil Alfredo<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://3.bp.blogspot.com/-wVXoHJrfA4g/UWbhKalT0wI/AAAAAAAAA_0/Wk3Zl-hVebQ/s1600/DSCF9249.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-wVXoHJrfA4g/UWbhKalT0wI/AAAAAAAAA_0/Wk3Zl-hVebQ/s320/DSCF9249.JPG" width="240" /></a><span style="color: black;">Remember the post about adding things to your store bought noodles to "</span><a href="http://pantrycook.blogspot.com/2012/07/jazz-up-them-noodles.html" target="_blank"><span style="color: #7f6000;">jazz the up</span></a><span style="color: black;">"? We're at it again over here. Last night we prepared a Knorr Alfredo side dish. My family loves these. They are easy to make and taste good. Sometimes we just don't have time to make everything from scratch, and if you coupon like me, you probably have lots of these (just saying!). As I was waiting for the water to boil, I read the recipe on the back, Chicken Margherita Alfredo. I was already cooking chicken, so we decided to alter the recipe to fit our meal.</span><br />
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<span style="color: #444444;">Ingredients</span><br />
<span style="color: #444444;">1 package of Knorr Alfredo Pasta Sides (1 package was enough for our family of 4)</span><br />
<span style="color: #444444;">3 Roma tomatoes (just what I had available)</span><br />
<span style="color: #444444;">5 large basil leaves</span><br />
<span style="color: #444444;">1 1/2 cups of water</span><br />
<span style="color: #444444;">1/2 cup of milk (I used whole versus 2%)</span><br />
<span style="color: #444444;">1 tbsp of butter</span><br />
<span style="color: #444444;"></span><br />
<span style="color: #444444;">Make pasta according to the directions on the package: Bring the milk, water, and butter to a boil. Stir in the package of noodles. Cook until pasta is tender.</span><br />
<span style="color: #444444;">You'll want to dice your tomatoes into bite size pieces. Stack your basil leaves and roll into a tube. Slice thinly to create little basil ribbons. Add both the basil and tomatoes to your pasta. Stir and serve.</span><br />
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<span style="color: black;">See.....such a SIMPLE way to change up what could have been a boring side dish (I'm in no way implying that Knorr is boring or tasteless, but it's always great to change things up!).</span><br />
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<span style="color: black;">You can find lots of great recipes over at the</span> <a href="http://www.knorr.ca/en-CA/recipes" target="_blank"><span style="color: #7f6000;">Knorr website</span></a>.</div>
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Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com0tag:blogger.com,1999:blog-5779669391089948637.post-67683420253442266062013-03-23T08:13:00.000-05:002013-03-23T08:13:06.222-05:00Sugar Mama's Cherry Turnovers<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;">A fellow WAHM, blogger, and Missourian posted a recipe on her blog this past week for Semi-Homemade Cherry Turnovers. Last October the hubby and I went to a B&B in Hermann, MO where we had some cherry turnovers that were to die for (before then I was not a cherry fan at all). Trying to recreate the yumminess we experienced during our getaway, I gave her super simple recipe a shot. The results, a super delicious, flaky, and moist turnover. Now, this recipe is semi-homemade, for all of you who aren't Sandra Lee fans, what that means is that it's part store bought and part homemade. This recipe is not only easy to make, bu doesn't cost a whole lot. You could save more money if you made everything from scratch, but for a quick dessert, this may be my new go-to option. Try switching out the cherry for different pie fillings (maybe apple next?).</span><br />
<span style="font-family: inherit;"> </span><br />
<strong><span style="font-family: inherit;">Sugar Mama's Cherry Turnovers</span></strong><br />
<span style="font-family: inherit;"> </span><br />
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<strong><span style="font-family: inherit;">INGREDIENTS</span></strong></div>
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<span style="font-family: inherit;">
2 Cans of Crescent Rolls</span></div>
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<span style="font-family: inherit;">
20 oz Can of Cherry Pie Filling</span></div>
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<span style="font-family: inherit;">1 egg, beaten</span></div>
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<span style="font-family: inherit;">
Powdered Sugar for Sprinkling</span></div>
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<span style="font-family: inherit;"> </span></div>
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<strong><span style="font-family: inherit;">DIRECTIONS</span></strong></div>
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<span style="font-family: inherit;">
1. Preheat oven to 350°. Spray a large baking sheet with
cooking spray. Open one can of Crescent Rolls and spread out each of the 8
triangles on the baking sheet, making sure they are not touching each
other.</span></div>
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2. Spoon a small amount of Cherry Pie Filling across each
triangle. Leave at least 1/4" edge all around. {I like to make sure there are at least 2 or 3 cherries per
triangle, so that they are not just filled with the cherry gel. Try not to mound
them up too high with filling.}</span></div>
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</span></div>
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<span style="font-family: inherit;">3. Brush the beaten egg around the edges of each triangle,
where you made sure not to spread the filling.</span></div>
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</span></div>
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<span style="font-family: inherit;">4. Open the second can of Crescent Rolls and lightly stretch
each triangle, before laying across the bottom triangle and filling. Lightly
press around all the edges of each turnover, so that the top and bottom pieces
stay together.</span></div>
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</span></div>
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<span style="font-family: inherit;">5. Lightly brush the egg across the top of each turnover. This
will help them to brown as they bake.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">6. Bake for 18 minutes, or until golden brown and fully
baked.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">7. Sprinkle with Powdered Sugar and top with remaining Cherry
Pie Filling</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"></span> </div>
<div style="text-align: left;">
<span style="font-family: inherit;">MAKES: 8 Turnovers</span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
Find the original recipe and lots of great crochet items over at <a href="http://sugarmamassweetbowtique.blogspot.com/2013/03/Semi-Homemade-Cherry-Turnovers-Recipe.html" target="_blank">Sugar Mama's Sweet Bowtique</a>.</div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com0tag:blogger.com,1999:blog-5779669391089948637.post-32807991464252217032013-03-22T12:41:00.005-05:002013-03-22T12:41:41.554-05:00Corned Beef Hash<div dir="ltr" style="text-align: left;" trbidi="on">
Every year I make lots of corned beef and cabbage for my hubby on St. Patty's Day. We always have leftovers, and he usually just eats it as is. This year though, I wanted to make him a different meal out of our leftovers. Then it hit me......hash! Why on Earth have I never thought of has before? <br />
<br />
<strong><u>After St. Patty's Day Corned Beef Hash</u></strong><br />
<br />
Left over corned beef (cubed)<br />
Uncooked cabbage<br />
Uncooked collard greens<br />
Roasted red bell pepper - sliced <span style="color: #0c343d;">(I roasted mine myself, although you can use the jarred kind)</span><br />
<span style="color: black;">Garlic - 1 clove, minced</span><br />
<span style="color: black;">Yellow onion</span><br />
<span style="color: black;">Oregano</span><br />
<span style="color: black;">Eggs</span><br />
Butter<br />
Salt and pepper<br />
<br />
*If you are roasting your own pepper, do this ahead of time.* Start by melting 2 tbsp of butter (you can use oil if you prefer). Slice your cabbage, collards, and onions into small pieces. Saute the onions, cabbage, and collards together until they begin to wilt. Add your minced garlic. Stir. Next add your cubed corned beef and sliced roasted pepper. Next add salt and pepper (to taste) and 1 tsp. of dried oregano. Cover your pan and let cook on low for about 7-10 minutes. When you are ready to serve, fry an egg (I like over medium) and serve on top.<br />
</div>
Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com0tag:blogger.com,1999:blog-5779669391089948637.post-65681085526178691622013-03-12T13:09:00.001-05:002013-03-22T15:07:37.928-05:00Sweet and Spicy Buffalo Chicken Meatballs<div dir="ltr" style="text-align: left;" trbidi="on">
For a long time I have been intimidated of trying ground chicken. I love chicken, and I love ground beef, so why must it be so weird for me? A friend told me to toss them in hot sauce like a hot wing. I guess if I'm going to try something new, might as well cover it in hot sauce! The recipe she provided sounded yummy, but I wanted to add my own flare to it. So here is my version of the Buffalo Chicken Meatballs:<br />
<br />
<strong>Ingredients:</strong><br />
1 pound of ground chicken<br />
<a href="http://2.bp.blogspot.com/-gnCyli6QeXk/UT9u5gQ9ZtI/AAAAAAAAA7A/aODcCBuKTf4/s1600/DSCF9046.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-gnCyli6QeXk/UT9u5gQ9ZtI/AAAAAAAAA7A/aODcCBuKTf4/s320/DSCF9046.JPG" width="320" /></a>4 gloves garlic, minced finely<br />
1/4 cup Parmesan cheese<br />
1/4 cup Italian bread crumbs<br />
1 medium egg<br />
1 tablespoon dried parsley<br />
1/2 teaspoon onion powder<br />
1/8 teaspoon dried dill<br />
1/8 teaspoon dried basil<br />
Salt and pepper<br />
1 tube of string cheese<br />
2 tablespoons butter<br />
1 cup buffalo wing sauce<br />
1/4 cup of sweet chili sauce<br />
<strong><br />Directions: </strong><br />
Preheat the oven to 375 degrees (F). Add half of the minced garlic, the seasonings, the Parmesan cheese, and the bread crumbs. Mix well. Next add the chicken. Mix until everything is incorporated just enough.....do not over mix your chicken (rumor has it they will be tough). Slice your string cheese into 16-20 small chunks. Line a tray will foil or spray with non-stick spray. Begin to roll out your meatballs. Press a small chunk of string cheese into the center of each meatball. Depending on the size of your meatballs, this should yield 16-20 meatballs.<br />
Bake for 20 minutes, do not overcook your chicken (again, rumor has it they will be tough). In a skillet, melt your butter. Add the remaining garlic and cook slightly (do not burn). Next add the buffalo sauce and sweet chili sauce. Stir until mixed. Add the cooked meatballs to the mixture, toss, and serve. Serve with ranch or bleu cheese.<br />
<br />
If your kid's don't like hot sauce, consider making half with BBQ sauce or tossing in a homemade cheese sauce. Any way you serve these, they are delicious, cost efficient, and have less fat than ground beef. Enjoy!<br />
<br />
<br />
<br />
<div style="text-align: center;">
Find my recipe on <a href="http://voices.yahoo.com/sweet-spicy-buffalo-chicken-meatballs-12053681.html" target="_blank">Yahoo!</a></div>
</div>
Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com0tag:blogger.com,1999:blog-5779669391089948637.post-82109840467609822492013-02-16T09:53:00.001-06:002013-02-16T09:53:27.916-06:00Chicken Cordon Bleu Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
Again with the pasta recipes! I know, I know, but like I said, pasta is cheap and will take on any flavor you give it. Tonight we decided to turn our pasta into one of our favorite chicken dishes, Chicken Cordon Bleu. So here it is, one of our new favorite recipes!<br />
<br />
Ingredients<br />
<br />
Chicken <span style="color: #444444;">(I used 6- 7 pre-cut chicken strips because they were on sale - 1 1/2 cups cooked and chopped.)</span><br />
Penne <span style="color: #444444;">(1lb or 1 box)</span><br />
<span style="color: black;">Ham </span><span style="color: #444444;">(1/</span><span style="color: #444444;">2 cup chopped or 1 package of deli ham)</span><br />
Swiss cheese <span style="color: #444444;">(1 cup + 1/8 cup for top, shredded)</span><br />
White cheddar cheese <span style="color: #444444;">(1/4 cup, shredded)</span><br />
Mozzarella cheese <span style="color: #444444;">(I used 2 individual packs of string cheese because it was in my fridge and melts nice; diced)</span><br />
Parmesan cheese <span style="color: #444444;">(1/8 cup)</span><br />
1 cup whole milk<br />
2 tbsp butter<br />
1/4 cup of beer<br />
Salt and pepper to taste<br />
Flour <span style="color: #444444;">(used to thicken sauce)</span><br />
<br />
Directions<br />
<br />
Cook your chicken (in the oven or the stove top.) You can cut it into bite size chunks before or after you cook it (depends on what cut of chicken you use). While your chicken is resting, begin to boil your water (salted water) for your penne. In a separate saucepan, add your butter, milk, and beer. Begin to simmer over med-low heat. Once your milk/beer mixture was become hot, remove about 3-4 tbsp into a small bow. Add 2 tbsp of flour. Mix until clump free and add back to the milk/beer mixture. Now add your cheeses (all but the Parmesan and the 1/8 cup of Swiss). Slowly stir until the cheese begins to melt. If you haven't already, add your penne to the boiling water. Continue to watch your cheese sauce so it doesn't stick or burn. Drain your pasta. Once the sauce has become smooth, in a large bowl, add your pasta, chopped chicken, and your chopped ham. Pour the sauce over the top and mix well. Pre-heat your oven to 400 degrees (F). Pour the pasta mixture into a baking dish. Sprinkle the Parmesan cheese and remaining Swiss cheese over the top. Place into oven and bake until the cheese has melted (about 5 minutes). Remove, cool and enjoy!<br />
<br />
<br />
*To make this dish interesting, consider adding tomatoes, spinach, roasted garlic or any other veggies that tickle your fancy!<br />
**The beer helps to lower the melting temp. for the cheese (learned that at a fondue restaurant!).</div>
Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com2tag:blogger.com,1999:blog-5779669391089948637.post-900010301662082062013-02-13T10:46:00.001-06:002013-02-13T10:46:31.692-06:00BLT Pasta Salad<div dir="ltr" style="text-align: left;" trbidi="on">
<div align="left" class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-08opSRPhmH0/URvBXDXlNyI/AAAAAAAAA6o/SDGymuqAHLg/s1600/DSCF9020.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-08opSRPhmH0/URvBXDXlNyI/AAAAAAAAA6o/SDGymuqAHLg/s320/DSCF9020.JPG" width="320" /></a></div>
Pasta seems to be our go to meal. It's cheap and easy to make. Having a large selection of pasta recipes to choose from is important so you aren't always eating the same thing. This happens to be one our favorite pasta dishes, BLT Pasta Salad.<br />
<br />
<br />
Ingredients<br />
1 lb/box farfalle (bow tie pasta)<br />
5 tomatoes (I used Roma)<br />
1 1/2 cup chopped lettuce<br />
6-8 slices of bacon (plus 1 tbsp reserved bacon fat)<br />
1/2 cup of ranch dressing<br />
<br />
Directions<br />
Boil your noodles in salted water until al dente. Drain and cool for about 5 minutes. Add half of your ranch and toss. Refrigerate for about an hour. Remove from the fridge and begin to cook your bacon (nice and crispy!). While the bacon is cooking, if you haven't pre-chopped your tomatoes and lettuce, do so now. Make sure they are bite size pieces. Toss them into the pasta. Once your bacon has cooked and cooled slightly, chop and toss into the pasta. Mix the remaining ranch with 1 tbsp of the bacon fat. Pour the dressing over the pasta, toss and serve. This recipe also tastes really good with Caesar dressing.</div>
Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com0tag:blogger.com,1999:blog-5779669391089948637.post-20624643715976178752013-02-03T10:51:00.002-06:002013-02-03T10:56:09.021-06:00BBQ Pasta Bake<div dir="ltr" style="text-align: left;" trbidi="on">
A lot of times when I am short on time, pasta is my go to meal. It's quick, easy, and filling. Spaghetti and tomato sauce can get old quick, so I like to try and get creative. This is one of those dishes that was thrown together last minute, but was a real winner with my family!<br />
<br />
<strong>BBQ Pasta Bake</strong><br />
Rigatoni noodles (1 lb or 1 box)<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-LpB6XAo2lF8/UQ6Vs7BMnQI/AAAAAAAAA5U/gzkndbBxhsk/s1600/Photo0656.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-LpB6XAo2lF8/UQ6Vs7BMnQI/AAAAAAAAA5U/gzkndbBxhsk/s320/Photo0656.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #999999;">Sorry for the blurry pic. My camera is in Fed Ex's custody still!</span></td></tr>
</tbody></table>
Salt (for water)<br />
1 can tomato sauce<br />
1 can diced tomatoes<br />
1 tbsp. tomato paste<br />
2 tsp. dried basil<br />
2 tsp. dried oregano<br />
1/2 tsp. dried thyme<br />
1 tsp. black pepper<br />
2 tsp. garlic salt<br />
3 tbsp. bbq sauce<br />
1 tbsp. cider vinegar<br />
1 tsp. brown sugar<br />
1/2 cup onion<br />
1/2 cup bell pepper<br />
1 1/2 cups shredded cheddar cheese<br />
12 meatballs (homemade* or store bought)<br />
<br />
Boil pasta in salted water until al dente. In a saucepan, add the remained of the ingredients except the cheese and the meatballs. Simmer for 15 minutes on medium heat, stir every so often. Preheat the oven to 325 while the sauce cooks down. For the last few minutes, add the meatballs. Next toss the noodles with the sauce and 1/2 cup of cheese. Pour into a baking dish and cover the pasta with the remainder of the cheese. Bake for 102 minutes until the cheese has begun to bubble. <br />
Serve with a salad, by itself, or with any sides you'd enjoy with bbq! Makes approx. 4-8 servings.<br />
<div style="text-align: center;">
</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span style="color: #444444;">*My meatballs were homemade. I will post a recipe for them soon!</span></div>
</div>
Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com5tag:blogger.com,1999:blog-5779669391089948637.post-49995700944724695112013-01-20T17:49:00.002-06:002013-01-20T17:49:18.081-06:00Oh the Cheesy Goodness<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;">Last week the hubby and I went out for a date night (finally!). We chose to go to a fondue restaurant. We loved he experience, but not the price. For the two of us, we spent a little over $100. Yikes! So this weekend we decided to have a fondue and movie night at our house, kids and all! Here is my version of the fondue we had last weekend:</span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"></span><br />
<strong><span style="font-family: inherit;">Ingredients</span></strong><br />
<strong></strong><br />
<span style="font-family: inherit;">1 glove garlic, minced</span><br />
<span style="font-family: inherit;">1/8 cup of Cabernet Sauvignon <span style="color: #666666;">(any red wine would work, but the Cabernet goes well with the cheese)</span></span><br />
2 tsp. lemon juice<br />
<span style="font-family: inherit;">1/2 cup of White Cheddar cheese <span style="color: #666666;">(we had Fontina at the restaurant, but cheddar is cheaper)</span></span><br />
<span style="font-family: inherit;">1/2 cup of Asiago cheese</span><br />
<span style="font-family: inherit;">1/2 cup of Monterrey cheese</span><br />
1 tbsp. fresh chopped parsley<br />
Pepper to taste<br />
<br />
<strong>Directions</strong><br />
<strong></strong><br />
Most of us don't have a fancy fondue thing-a-ma-jig, so we have two options here.<br />
- In a saucepan, add your garlic. Begin to sweat, but do not brown. Then add your wine and lemon juice. Stir. Slowly add your cheeses. Stir after you add each cheese. The cheese will slowly begin to melt. Add your parsley and pepper. Add to a small crock pot or food warmer. The cheese will continue to melt into a smooth fondue sauce. <br />
-Slow cooker method. add all of your ingredients, stir, and let the slow cooker do the work. I recommend a smaller crock pot if you have one.<br />
<br />
Dipper suggestions: French bread, broccoli, sausage, noodles, tortellini, chicken, peppers, tomatoes, olives, any type of food you could imagine dipping in cheese!<br />
<br />
<br />
<div style="text-align: center;">
~Enjoy!~</div>
</div>
Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com0tag:blogger.com,1999:blog-5779669391089948637.post-68793509819077235972013-01-01T12:20:00.001-06:002013-01-01T12:20:22.271-06:00Chili Time!<div dir="ltr" style="text-align: left;" trbidi="on">
When the temperature drops, one of my favorite things to make is soups and chili. Whenever I make chili, I always switch it up a little bit, just for fun. Here is one of my chili recipes that is a favorite in my house! What is your favorite way to enjoy chili?<br /><br />
<div class="MsoNormal">
<span style="color: #073763;"><span style="background-color: white; line-height: 18px;"><span style="font-family: inherit;"><span style="color: #444444;"><b>Kate's
Chili</b><o:p></o:p></span></span></span></span></div>
<span style="color: #444444;">
</span><br />
<div class="MsoNormal">
<span style="color: #073763;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18px;"><span style="color: #444444;">1 /2 lb of stew meat (beef)</span></span></span></span></span></div>
<div class="MsoNormal">
<span style="color: #073763;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18px;"><span style="color: #444444;">1/2 lb of pork butt (cubed)</span></span><span style="line-height: 18px;"><br /><span style="color: #444444;">1 medium yellow onion<br />1 poblano chili</span><span class="textexposedshow"><span style="color: #444444;">1/2 head of
garlic<br /><span class="textexposedshow">1 can of dark beer</span><br /><span class="textexposedshow">1 can of diced tomatoes</span><br /><span class="textexposedshow">3 tbsp. of tomato paste</span><br /><span class="textexposedshow">1 can of crushed tomatoes</span><br /><span class="textexposedshow">1 cube of beef bouillon</span><span class="apple-converted-space"> </span><br /><span class="textexposedshow">1 cup of
water</span><br /><span class="textexposedshow">1 can of kidney
beans</span><br /><span class="textexposedshow">3 tbsp of ketchup</span><br /><span class="textexposedshow">2 tsp. of dry mustard</span><br /><span class="textexposedshow">1 tbsp. of turmeric</span><br /><span class="textexposedshow">4 tbs. of chili powder</span><br /><span class="textexposedshow">2 bay leaves</span><br /><span class="textexposedshow">2 tbsp.
olive oil</span><br /><span class="textexposedshow">salt and
pepper</span><br /><br /><span class="textexposedshow">1. Cut a head of garlic in
half. Coat the garlic and poblano in olive oil and salt and pepper. Wrap both in
aluminum foil and bake at 400 degrees for 15 minutes or until
roasted.</span><br /><span class="textexposedshow">2. Brown stew meat in pot. Dice
up onion and add. Cook until translucent.</span><span class="apple-converted-space"> </span><br /><span class="textexposedshow">3.Peel the
skin and seed the chili, dice, and add to the pot as well.</span><span class="apple-converted-space"> </span><br /><span class="textexposedshow">4. Squeeze
out the roasted garlic from the head into the pot.</span><br /><span class="textexposedshow">5. Add one can of beer while scrapping the bits of meat
from the bottom of the pot. At this time, add the remainder of the
ingredients.</span><br /><span class="textexposedshow">6.Cook for 3 hours on low
heat. Be sure to remove the bay leaves from the chili before
serving.</span></span></span></span></span></span></span></div>
</div>
Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com0tag:blogger.com,1999:blog-5779669391089948637.post-19994796101380627142012-12-11T09:02:00.001-06:002012-12-11T09:02:10.409-06:00Leftover Thanksgiving Turkey Sandwich<div dir="ltr" style="text-align: left;" trbidi="on">
I know it has been a few weeks since Thanksgiving, but I didn't get to actually cook my own turkey until this past weekend. So of course, I now have my own leftovers to get creative with. For lunch the next day, I had a real craving for a sandwich. What is great about making a sandwich out of leftovers is you can really get creative!<br />
<br />
<strong>Leftover Turkey Sandwich</strong><br />
Leftover turkey<br />
Bread - I used a think cut, whole grain bread<br />
Lettuce - whatever you have available to you, I used arugula (since I grow it in my kitchen)<br />
Cranberry sauce <br />
Mayo<br />
Stuffing/Dressing<br />
Onion - I used the French fried onions I had leftover from green bean casserole<br />
Cheese - again, whatever kind you have or like: brie, white cheddar, swiss...<br />
<br />
Mix 1 tbsp of mayo with 2 tbsp of cranberry sauce (I used whole berry sauce). Set aside.<br />
Form your stuffing into a small patty (almost like a hamburger patty). In a skillet, heat 1 tbsp of butter (med heat). "Cook" your patty over med. heat like you would cook a hamburger. You want just a nice crust on both sides of the patty. Set aside.<br />
*If you don't use the French fried onions, you can slice any type of onion you like (I prefer red). You can saute it or keep it raw.*<br />
To build your sandwich, butter one side of each slice of bread (these will be the outside of the sandwich). Then spread your mayo mixture onto the inside of the bread. Add your lettuce, onions, stuffing patty, turkey, and then cheese. Top sandwich with other slice of bread. Now place into your panani press, or into a skillet (cook as you would grilled cheese). You want a nice crust and to get the cheese nice and melted. *Tip: make sure the cheese has sat out at room temperature for at least 10 minutes so it melts easier.*<br />
<br />
</div>
Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com0tag:blogger.com,1999:blog-5779669391089948637.post-22045786962359554862012-11-05T17:27:00.002-06:002012-11-05T17:27:35.679-06:00Paula Deen and Collard Greens<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;">I spent the weekend watching a bunch of Food Network shows I had recorded all week. One in particular caught my attention (Miss Paula Deen ya'll!). Anyways, she was making stewed collard greens. Now, I have never in my life had collard greens. I know they are good for you, easy to grow, and easy on the pocket book, so I have been dying for a good recipe to introduce me and my family to them. Well, this recipe was the perfect recipe. We now have a new favorite vegetable to enjoy. Of course I tweaked Paula's recipe ever so slightly, although her recipe is perfect the way it is!</span><br />
<span style="font-family: inherit;"></span><br />
<strong><a href="http://www.foodnetwork.com/recipes/stewed-collard-greens-recipe/index.html" target="_blank">Paula Deen's Stewed Collard Greens</a></strong><br />
<h2 class="kv-ingred">
<span style="color: #444444; font-family: inherit; font-size: small;">Ingredients</span></h2>
<!--concordance-begin--><ul class="kv-ingred-list1">
<li itemprop="ingredients"><span style="font-family: inherit;">8 strips bacon (about 8 ounces), cut into 1/2-inch pieces 1 medium Vidalia onion, halved and thinly sliced </span></li>
<li itemprop="ingredients"><span style="font-family: inherit;">1 stick butter <span style="color: #660000;"><strong>(*I used 1/4 of a stick of butter)</strong></span></span></li>
<li itemprop="ingredients"><span style="font-family: inherit;">2 cups water <strong><span style="color: #660000;">(*I used 1 cup of a dark ale and 1 cup water)</span></strong></span></li>
<li itemprop="ingredients"><span style="font-family: inherit;">2 pounds collards, rinsed and drained, stems removed, leaves cut into 1/2-inch strips Salt</span></li>
<li itemprop="ingredients"><span style="font-family: inherit;">Hot sauce <strong><span style="color: #660000;">(*left out the hot sauce for the kids)</span></strong></span></li>
</ul>
<!--concordance-end--><h2>
<span style="color: #444444; font-family: inherit; font-size: small;">Directions</span></h2>
<div class="fn_instructions" itemprop="recipeInstructions">
<span style="font-family: inherit;">Cook the bacon in a large saucepan over medium-high heat until crisp, about 5 minutes. Add the onion and butter and cook until the onion is tender, about 5 minutes more. Add the water and simmer for 10 minutes. Add the collards and cook until very soft, about 20 minutes. Season with salt and hot sauce, to taste. Transfer the greens to a serving bowl and serve.</span> </div>
</div>
Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com0tag:blogger.com,1999:blog-5779669391089948637.post-72319484630027143982012-10-26T13:42:00.001-05:002012-10-27T16:59:10.877-05:00Eclairs<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;"></span><span style="font-family: inherit;"></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-MY3Akqw6hJ4/UIrXwFtqQAI/AAAAAAAAAvU/WcQtCUrWGUg/s1600/DSCN3531.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="320" src="http://2.bp.blogspot.com/-MY3Akqw6hJ4/UIrXwFtqQAI/AAAAAAAAAvU/WcQtCUrWGUg/s320/DSCN3531.JPG" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">My first ever batch of oh so yummy eclairs!</span></td></tr>
</tbody></table>
<span style="font-family: inherit;">I love eclairs, but they tend to be a bit pricey at my local grocer, so we only get them every so often. My father-in-law had asked me to make up a bunch of cupcakes for his work. They loved them so much...but they wanted to know if I could make eclairs. After much research, I realized that they are easier to make than I thought. Even better, I had everything I needed for them already, except the heavy cream (but then again, who keeps heavy cream in their fridge at all times?). I found a super simple recipe over at </span><a href="http://hiddenponies.com/?p=2953" target="_blank"><span style="font-family: inherit;">Hidden Ponies</span></a><span style="font-family: inherit;">. Here is the recipe that I used, along with my own additional comments:</span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"></span><br />
<div class="ERSName" itemprop="name">
<span class="fn"><span style="font-family: inherit;">Easy Eclairs</span></span></div>
<div class="ERSDetails">
<div class="ERSClear">
<span style="font-family: inherit;">Serves: <span itemprop="recipeYield">10</span> </span></div>
</div>
<div class="ERSIngredients">
<ul>
<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">CHOUX PASTRY:</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">½ cup butter</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">1 cup water</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">1 cup all-purpose flour</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">¼ tsp salt</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">4 large eggs</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">CUSTARD FILLING:</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">1 (4 serving size) package instant vanilla pudding mix</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">2 cups milk (or as called for on pudding package)</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">1 cup heavy cream</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">¼ cup icing sugar</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">1 tsp vanilla extract</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">¼ tsp salt</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">CHOCOLATE ICING:</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">2 oz semisweet chocolate (or ⅓ cup semisweet chocolate chips)</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">2 Tbsp butter</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">1 cup icing sugar</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">1 tsp vanilla extract</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: inherit;">3 Tbsp hot water</span></li>
</ul>
<div class="ERSClear">
<span style="font-family: inherit;"></span> </div>
</div>
<div class="ERSInstructions">
<div class="ERSInstructionsHeader ERSHeading">
<span style="font-family: inherit;">Instructions</span></div>
<ol>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: inherit;">Preheat oven to 450 degrees. Lightly grease a large cookie sheet and set aside.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: inherit;">In medium saucepan, combine ½ cup butter and water. Bring to a boil, stirring to melt butter.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: inherit;">Reduce heat to low and stir in flour and salt with a wooden spoon until the mixture begins to form a stiff ball of dough.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: inherit;">Remove from heat and add eggs, one at a time, stirring vigorously after each addition to ensure they are incorporated. Work quickly, especially with the first one, to prevent it from cooking into scrambled eggs on the bottom of your warm pan :)</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: inherit;">With a spoon or pastry bag fitted with a large tip, spread/pipe the thick dough onto prepared cookie sheet into 10 strips approximately 1½ x 4″ each. <span style="color: #660000;"><strong>(**I piped different sizes to see which worked best....make your pastries a little bigger than the size of your thumb.)</strong></span></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: inherit;">Bake for 15 minutes, then reduce heat to 325 and bake another 20 minutes, until puffed and golden and hollow sounding when lightly tapped on the bottom. When removed from oven, IMMEDIATELY pierce the ends almost through to the other side to let steam escape and prevent any sogginess in the middle. This hole is also where you will be piping your filling into. Let cool completely before filling and icing (this will only take about half an hour).</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: inherit;">For CUSTARD FILLING: combine pudding and milk in a bowl and mix according to package directions. In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form. Beat in ¼ cup icing sugar, 1 tsp vanilla, and ¼ tsp salt. Fold whipped cream into pudding. <span style="color: #660000;"><strong>(**The custard was too thin, even after refrigeration, so I added a little bit more powdered sugar, and I will probably use a tad bit less cream, maybe 6oz. vs. 8oz.)</strong></span></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: inherit;">Scoop mixture into pastry bag fitted with a smallish tip (I enlarged my steam holes a bit to make my tip fit, so do whatever works) and pipe mixture into centers of eclairs until full. This is a bit of a messy business, but worth it for ease of eating and pretty appearance. You could certainly also just slice the eclairs in half horizontally, fill the bottoms with cream, and replace the tops. Either way, you will probably have some custard leftover.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: inherit;">For ICING: Melt the chocolate and 2 Tbsp butter over low heat in a saucepan (or in the microwave, stirring after 30 seconds and giving additional 10 second increments as needed until fully melted). Stir in 1 cup icing sugar and 1 tsp vanilla. Stir in hot water, 1 Tbsp at a time, until icing is smooth and reaches desired consistency. Drizzle, pipe or spread over filled eclairs.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: inherit;">Store in the fridge.</span></li>
</ol>
</div>
<br />
<span style="color: #444444;">*The great thing about using the pudding for this recipe is that you can change the flavor of your eclair by using a different type of pudding! I may try chocolate or banana next time. :)</span><br />
<br />
<span style="color: #274e13;">**These freeze well. Freeze in a single layer on a cookie sheet. Transfer frozen eclairs to a container, cover and store. They will stay good up to 3 months. To serve, thaw and enjoy!</span><br />
<br />
</div>
Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com0tag:blogger.com,1999:blog-5779669391089948637.post-65808933319178588312012-10-14T17:55:00.003-05:002012-10-14T17:55:42.100-05:00Easy Antipasto Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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When my husband and I first met, he was not a fan of olives at all. Over the years though, I have tried incorporating foods he doesn't like (like olives) into my cooking in an attempt to broaden his palate. Fast forward a few years, and now olives are one of my husband's favorite snacks! Every once in a while the hubby requests that I make up some antipasto salad to keep in the fridge for him to snack on. Here is my Easy Antipasto Salad recipe:<br />
<br />
<strong><span style="color: #444444;">Ingredients:</span></strong><br />
1 can large pitted black olives<br />
1 jar pimento stuffed green olives<br />
1 can artichoke hearts<br />
1 roasted red pepper<br />
1 head of garlic (roasted)<br />
1 tbsp <a href="http://www.tastefullysimple.com/shopourproducts/allproducts/oniononion180105.aspx?scid=0134216" target="_blank">Onion Onion</a> seasoning<br />
2 tbsp <a href="http://www.tastefullysimple.com/shopourproducts/allproducts/meyerlemoninfusedoil730009.aspx?scid=0134216" target="_blank">Meyer Infused Lemon Oil</a><br />
1 sprig fresh thyme<br />
1 tsp oregano<br />
1/2 tsp dried basil<br />
<br />
<span style="color: #444444;"><strong>Directions:</strong></span><br />
Start by roasting your red pepper and garlic (you can also purchase these already roasted). Peel an entire head of garlic. Place all of the gloves in a foil packet with 1 ts of olive (or canola) oil. Do the same for one red bell pepper (seeded). Roast in an oven at 295 degrees for 1 1/2 - 2 hours.<br />
Drain and rinse the olives and artichoke hearts. Leave the garlic cloves whole (larger ones can be cut in half). Cut the roasted red pepper into bite size chunks. Mix all of the ingredients together in a bowl and refridgerate for 5 hours before serving.</div>
Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com0tag:blogger.com,1999:blog-5779669391089948637.post-55826357820804132612012-10-10T19:30:00.003-05:002012-10-10T19:30:43.024-05:00Chinese Night<div dir="ltr" style="text-align: left;" trbidi="on">
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Last week my husband and I spent 3 days in Hermann, MO celebrating our 5 year anniversary. While visiting some of their local shops, I came across one that had a room full of spices. I stocked up on their dried orange peel and chili spice blend. My husband and I love Chinese food, especially orange chicken, and I knew the orange peel would be perfect for that! When I went to make my meal tonight, I noticed I had a lot of Ramen noodle packs in my pantry, so I decided to do a play on a lo mien noodle as well. Here is what we ended up with:<br />
<br />
<strong>Orange Chicken and Green Beans</strong><br />
Ingredients<br />
3 chicken breasts<br />
2 tbsp dried orange peel<br />
1 orange<br />
3 tbsp sweet chili sauce<br />
6 tbsp low sodium soy sauce<br />
1 clove of garlic<br />
1/2 red onion<br />
1 lb of fresh picked green beans<br />
2 tbsp of apricot jam (or orange marmalade, but I had apricot on hand)<br />
2 tbsp brown sugar<br />
<br />
Directions<br />
Marinate your chicken in a mixture of 1 tbsp sweet chili sauce, 1 tbsp of soy sauce, 1 tbsp orange peel, 1 tbsp of jam, 1 glove of minced garlic, and the juice of 1/2 an orange. <br />
<br />
Cut your marinated with into 1 inch chunks. In a skillet, brown your chicken. Once brown, add 1/2 a red onion (sliced) and remaining ingredients (except for green beans). Let cook on med/high heat for about 10-15 minutes. During the last 7 minutes of cooking, add your green beans. <br />
<br />
<br />
<strong>"Lo Mien" Ramen</strong><br />
Ingredients<br />
2 packs of Ramen (1 beef and 1 Oriental)<br />
1 red onion<br />
1 stalk of celery<br />
1 carrot<br />
1/2 leek<br />
2 tsp dried orange peel<br />
2 tbsp soy sauce<br />
<br />
Directions<br />
Boil Ramen noodles for 2 minutes. Drain. In a wok, add 2 tbsp vegetable oil. Mix your Ramen seasoning packets with soy sauce and orange peel and pour into wok. Add noodles. Cook on high heat for 3 minutes. Add your vegetable blend (except for carrots and all thinly sliced). Cook on high for another 3-5 minutes. During the last minute of cooking, shred your carrot and toss. Serve with your orange chicken and green beans.<br />
</div>
Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com0tag:blogger.com,1999:blog-5779669391089948637.post-12699572250077197212012-09-28T18:38:00.003-05:002012-09-28T18:38:49.420-05:00Apricot Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;">Apricot Chicken</b><span style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;"> </span><br style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;" /><br style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;">Ingredients: </span><br style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;">6 chicken thighs (bone in) </span><br style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;">1 1/2 cups of dried (or canned) apricots. </span><br style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;">2 yellow onions </span><br style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;">1/4 cup of white wine </span><br style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;">1 cup of homemade chicken stock </span><br style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;">Celery - I use the root end that is leftover </span><br style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;">Salt and pepper (to taste) </span><br style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;">Canola oil </span><br style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;" /><br style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;">Directions: </span><br style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: arial; font-size: 14px; line-height: 20px;">Heat your canola oil, about 2-3 tbsp, in a skillet over med-high heat. Pat your chicken dry (the chicken won't brown if it's wet). Add salt and pepper to both sides of your chicken. Brown the skin side of your chicken thighs. Once browned, transfer your thighs into your crock pot. Slice your onions and saute in the skillet for 2 minutes. Add your wine to the skillet and scrap all of the brown bits and pieces. Pour the onion and wine mixture into the crock pot. Add your stock, apricots, and celery to the crock pot now. Cook on low for 5 hours. Remove the celery and cook on high for one additional hour. This recipe serves 6 people. </span></div>
Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com0tag:blogger.com,1999:blog-5779669391089948637.post-29242980191826118052012-09-12T11:55:00.003-05:002012-09-12T11:55:37.516-05:00Penne with a Burgundy Onion Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
No special story behind this recipe. Just put together a little dish with some ingredients I had on hand already!<br /><br />Ingredients<br />
2 cups of penne<br />
1/2 yellow onion, diced<br />
1/4 cup of Burgundy wine (or any other type of red wine you have on hand)<br />
1/4 cup of heavy cream<br />
1/2 cup of tomato sauce (<a href="http://pantrycook.blogspot.com/2012/07/quickie-canned-tomato-sauce.html#" target="_blank">homemade</a> or pre-made)<br />
Fresh basil<br />
<br />
Directions<br />
Boil penne until al dente in salted water. While the pasta is cooking, saute your diced onion in a pan with olive oil over med high heat. Once they start to caramelize, add your wine. (*warning: if you are using a gas stove, you may experience a flare up here, that's ok) Let your wine cook down and begin to caramelize with your onions. Once the pasta is al dente, drain and add to your onion/wine mixture. Add your cream and tomato sauce at this point. Stir until the ingredients have combined. Turn your heat down to low and simmer until the penne is cooked to your liking. To garnish, add chopped basil to the top and serve!<br />
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Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com1tag:blogger.com,1999:blog-5779669391089948637.post-33623931746915168722012-09-05T10:30:00.003-05:002012-09-05T10:42:43.146-05:00Dump Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
This past weekend we celebrated my son's 2nd birthday. One of the dishes I made was a chicken pasta dish using shredded chicken, penne, cream of chicken soup, and a pack of <a href="http://www.tastefullysimple.com/shopourproducts/allproducts/artichokespinachwarmdipmix734309.aspx?scid=0134216" target="_blank">Artichoke & Spinach Warm Dip Mix.</a> I made a double batch, hoping to have extra for lunch or dinner the next day. Well, I didn't have as much as I had hoped, so we added some ingredients to "bulk up" the dish and change the flavor. We dubbed it "dump pasta".<br />
<br />
<strong>Dump Pasta</strong><br />
*Left over chicken pasta (2 shredded chicken breasts, 1 can cream of chicken soup, 1 1/2 boxes of penne, 1 packet of <a href="http://www.tastefullysimple.com/shopourproducts/allproducts/artichokespinachwarmdipmix734309.aspx?scid=0134216" target="_blank">Artichoke & Spinach Warm Dip Mix</a>)<br />
<ul>
<li>1 can of diced tomatoes</li>
<li>3 tbsp of ranch dressing</li>
<li>1/4 cup of cheddar cheese</li>
<li>1/2 cup of frozen peas</li>
<li>1 diced onion</li>
</ul>
(To make the original pasta, I cooked the pasta as I would normally, in a bowl, mix together the remaining ingredients. Once mixed, add the cooked pasta)<br />
Pull the leftover pasta dish out of the fridge. Preheat the oven to 350 degrees. Drain your tomatoes. Mix all of your ingredients together in a baking dish. Bake at 350 for 20 minutes (until the dish is heated through and the cheese has melted).<br />
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Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com0tag:blogger.com,1999:blog-5779669391089948637.post-21473727152671172542012-08-25T17:08:00.001-05:002012-08-25T17:08:22.320-05:00Banana Bread French Toast<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://3.bp.blogspot.com/-Z6K38S-t0mA/UDlMx_2ZsuI/AAAAAAAAAts/FTVXxeK8BQg/s1600/DSCN3097.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Z6K38S-t0mA/UDlMx_2ZsuI/AAAAAAAAAts/FTVXxeK8BQg/s320/DSCN3097.JPG" width="320" /></a>My husband's favorite breakfast food is French toast, so whenever I make homemade bread, we always plan on using the leftovers for breakfast. My hubby told me that next month <a href="https://www.facebook.com/BridgetonIHOP">IHOP</a> has a banana bread French toast coming to their menu, my mouth started drooling. Yesterday I made <a href="http://pantrycook.blogspot.com/2012/07/aint-my-grandmas-banana-bread.html">banana bread</a>, so today, it's French toast!<br />
<br />
Ingredients<br />
2 eggs<br />
1/4 cup whole milk<br />
1 tsp cinnamon<br />
4 slices of banana bread<br />
1 tbsp. butter<br />
<br />
Directions<br />
Mix together the first 3 ingredients. Heat your skillet to med/high heat. Melt your butter in the skillet. Dip your banana bread slices into the egg mixture. Cook about 2 minutes on each side.<br />
<br />
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Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com0tag:blogger.com,1999:blog-5779669391089948637.post-76743874318206132842012-08-22T15:19:00.001-05:002012-08-22T15:19:34.348-05:00Honey Fried Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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I love fried chicken! But, I know that I can't have it as much as I would like. This past weekend we tried to trim a few calories from the chicken by frying it without breading. This is one of those dishes that my hubby stops eating, looks at me, and tells me how much he loves me! I think that this may have become a quick favorite!<br />
<br />
<b>Ingredients</b><br />
2 whole (bone-in) chicken breasts<br />
2 tbsp honey<br />
Vegetable oil<br />
Chicken seasoning (recipe follows)<br />
<br />
<b>Directions</b><br />
Heat your oil to 350 degrees. Pat your chicken dry. Do not season it at all. Put your chicken breasts in the fryer and cook at 350 degrees for about 20 minutes. Remove from the oil. Sprinkle the chicken seasoning over the top of the chicken and put back into the oil to fry for another 20-25 minutes at 350 degrees. Once your chicken is cooked, it will have a nice crust on the outside. At this point, you will want to mix 2 tbsp of honey with 1 tbsp of vegetable oil and 1 tbsp of your chicken seasoning. Spread over the outside of your chicken and serve.<br />
<br />
<b>Mrs. T's Chicken Seasoning</b><br />
2 tbsp. smoked paprika<br />
1 tbsp. chili powder<br />
2 tbsp. onion powder<br />
2 tbsp. garlic powder<br />
1 tsp. pepper<br />
2 tbsp. salt<br />
2 tbsp. sugar<br />
<br />
<div style="text-align: center;">
<b>Enjoy!</b></div>
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Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com3tag:blogger.com,1999:blog-5779669391089948637.post-54605561662653156082012-08-21T15:20:00.001-05:002012-08-21T15:20:37.344-05:00Key Lime Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-c8y9bUHpt_g/UDPr9RS8G5I/AAAAAAAAAtE/OtD-pw1ivRQ/s1600/376838_515228488502625_162481723_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-c8y9bUHpt_g/UDPr9RS8G5I/AAAAAAAAAtE/OtD-pw1ivRQ/s320/376838_515228488502625_162481723_n.jpg" width="240" /></a></div>
Alright, I told you I was going to share some recipes using my <a href="http://www.tastefullysimple.com/web/ktabers">Tastefully Simple</a> products, so here is another. I received a box of Key Lime Cheese Ball Mix in my business kit. Right on the side of the box it had a recipe to make a no-bake cheesecake. It was so simple to make and took me less than 5 minutes!<br />
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Ingredients<br />
<a href="http://www.tastefullysimple.com/web/ktabers">Key Lime Cheese Ball Mi</a>x (coming Aug. 27th)<br />
8 oz. cream cheese<br />
8 oz. whipped topping (you can use regular or non-dairy)<br />
1 pre-made graham cracker pie crust<br />
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Directions<br />
Mix the cream cheese (softened) and packet 1 of the cheese ball mix according to the directions on the box. Then fold in the whipped topping. Once mixed, gently fill the pie crust and chill for about 2 hours. Use the graham cracker topping (packet 2) to top the cheesecake. I garnished with a lime twist (just to show the flavor). My hubby's family ate the whole thing! My 2 year old son even loved it! I can not wait to try more of these delicious products! <br />
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<span style="color: #444444; font-family: inherit;">Find me on Facebook at <span style="background-color: white; line-height: 14px; text-align: left;"> </span><a href="https://www.facebook.com/katessimplelife" style="text-align: left;">https://www.facebook.com/katessimplelife</a></span></div>
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Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com0tag:blogger.com,1999:blog-5779669391089948637.post-48969737555599885062012-08-18T16:07:00.007-05:002012-08-18T16:07:57.158-05:00Chipotle Pomegranate Pork Chops<div dir="ltr" style="text-align: left;" trbidi="on">
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If you a a reader of my blog, a few posts ago, I mentioned that I have recently become a <a href="http://www.tastefullysimple.com/web/ktabers">Tastefully Simple Independent Sales Consultant</a>. I recently recieved some samples and of course, I got right to cooking! I officially have a favorite product.....the <a href="http://www.tastefullysimple.com/shopourproducts/allproducts/pomegranatechipotlesauce318108.aspx?scid=0134216">Pomegranate Chipotle Sauce</a>! (Yum) The first thing I could think of when I saw it was pork chops. </div>
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<br /><br /><strong>Ingredients</strong></div>
4 pork chops<br />
1 red bell pepper<br />
1 green bell pepper<br />
1 red onion<br />
1 tbsp. butter<br />
1/8 cup of <a href="http://www.tastefullysimple.com/shopourproducts/allproducts/pomegranatechipotlesauce318108.aspx?scid=0134216">Tastefully Simple's Chipotle Pomegranate Sauce</a><br />
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<strong>Directions</strong><br />
Slice you red onion and bell peppers. Season your chops with salt and pepper. In a pan, brown your pork chops (I used 1 tbsp of canola oil for this). Place browned pork chops into a baking dish. Place into a preheated oven (325 degrees) for about 10-15 minutes. Next, put your butter into the same pan, then add your sliced veggies. Saute until tender, then add your <a href="http://www.tastefullysimple.com/shopourproducts/allproducts/pomegranatechipotlesauce318108.aspx?scid=0134216">Pomegranate Chipotle Sauce</a>. Pour over your pork chops and serve.<br />
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<strong>To buy this product and more, visit me at </strong><a href="http://www.tastefullysimple.com/web/ktabers" rel="nofollow" target="_blank"><strong>http://www.tastefullysimple.com/web/ktabers</strong></a></div>
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<strong>You can also find me on Facebook at </strong><a href="https://www.facebook.com/katessimplelife"><strong>https://www.facebook.com/katessimplelife</strong></a></div>
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Anonymoushttp://www.blogger.com/profile/00939246121690930940noreply@blogger.com2