tag:blogger.com,1999:blog-59133890412561699712024-02-06T22:24:15.219-07:00Anissa's KitchenUnknownnoreply@blogger.comBlogger431125tag:blogger.com,1999:blog-5913389041256169971.post-9214031344405595082015-09-03T17:00:00.004-06:002017-08-03T00:08:32.205-06:00Our Favorite Vanilla Pudding Cinnamon Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOIio6mNdv0YDw7yk9OpJ4EZ9cgxZWCh9xXHm2bEpFcd_oLs0Q74nTIgp21dnoAWBT4rpkRvv_5DABOzP3N6wwN92U_Zx56xv3X-r4NOKdRsIjLitfhtbtAILTX5ig1eqFOFRq5mZxRKqh/s1600/CINNAMON+ROLLS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOIio6mNdv0YDw7yk9OpJ4EZ9cgxZWCh9xXHm2bEpFcd_oLs0Q74nTIgp21dnoAWBT4rpkRvv_5DABOzP3N6wwN92U_Zx56xv3X-r4NOKdRsIjLitfhtbtAILTX5ig1eqFOFRq5mZxRKqh/s320/CINNAMON+ROLLS.jpg" width="240" /></a></div>
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<h4>
<span style="font-family: "georgia" , "times new roman" , serif;">This is one of the most requested recipes I have . It is truly the best cinnamon roll recipe I have tried, To print this recipe click here Print below. Enjoy !!</span></h4>
(<span id="goog_435350145"></span><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://docs.google.com/document/d/1Vir-CJjjSz50wq4eHbBwRivnnUo8BjK1TwVWvpDL-WQ/edit?usp=sharing" target="_blank">Print )</a> </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Activate ... 1 1/2 TBSP yeast ½ Cup Water</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Meanwhile add the following in the bowl of a mixer: </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">½ Cup Melted butter</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 Box ( 3.4 oz size )instant vanilla pudding</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 c Milk (scalded and cooled so it doesn’t cook the eggs ) </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 Egg s </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 Tbsp Sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp Salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6 C flour ( I add 1 cup of flour and then add the yeast and then continue adding the remaining flour)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Continue mixing until you have a soft dough place in an oiled bowl cover with saran wrap and let rise until doubled. Roll out in a large rectangle and fill with the butter/ cinnamon mixture.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"> Fill with: 1/2 C Softened butter 1 1/2 C Brown sugar 3 tsp Cinnamon</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"> Mix together brown sugar and cinnamon. Spread softened butter over dough. Sprinkle brown sugar and cinnamon mixture over top. Roll tightly from long end, pinching edges closed when completely rolled. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Slice rolled dough into 1/2" slices (or larger if a larger bun is preferred ). Place into greased pans..</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Let rise until doubled. Bake at 350 for 15 -20 minutes, until golden. Do not over bake.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"> FROST with:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 oz cream cheese (softened)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 C butter (softened)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 C confectioners sugar </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp vanilla</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 tsp milk</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">SPREAD on very warm rolls.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">They are best when eaten fresh, but have found that 10-15 seconds in the microwave rejuvenates them!</span><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5913389041256169971.post-57787010106297421842014-11-01T15:46:00.000-06:002014-12-15T07:34:32.927-07:00Cream Cheese Sugar Cookie Bars<div class="separator" style="clear: both; text-align: center;">
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<h3 style="clear: both; text-align: left;">
I definitely have a Love / Hate relationship with these cookie bars. They are soft and delicious just like Lofthouse Style Sugar cookies. They are super delicious. The hate part is that they are so yummy and so effortless so easy to make that they can be a little dangerous to have around. I have another Sugar Cookie Bar recipe on this blog but this one from Jamie Cooks it up is definitely the BEST. I trust you will enjoy it as much as we do !</h3>
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Sugar Cookie Bars <a href="https://docs.google.com/document/d/1tYZUEdTc2YYUoCsTvbzk5DJDu5fe5FyoLe8rJXZ9wlw/edit?usp=sharing" target="_blank">(print here)</a></h3>
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<span style="font-size: small;"><b>Cookies:</b></span><span style="font-size: small;"><br />1 1/2 C sugar</span><br />
<span style="font-size: small;">1 C butter, softened</span><br />
<span style="font-size: small;">8 oz cream cheese, softened</span><br />
<span style="font-size: small;">1 egg</span><br />
<span style="font-size: small;">1/2 t almond extract</span><br />
<span style="font-size: small;">1 t vanilla</span><br />
<span style="font-size: small;">1/2 t baking soda</span><br />
<span style="font-size: small;">1 t baking powder</span><br />
<span style="font-size: small;">2 1/2 C flour</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><b>Frosting:</b></span><br />
<span style="font-size: small;">1/2 C butter softened</span><br />
<span style="font-size: small;">4 oz cream cheese, softened</span><br />
<span style="font-size: small;">3 1/2 C powdered sugar</span><br />
<span style="font-size: small;">3-5 T milk</span><br />
<span style="font-size: small;">1 t vanilla</span><br />
<span style="font-size: small;">food coloring</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">1. In a large mixing bowl or stand mixer beat the butter, cream cheese, sugar, and egg until nice and frothy. About 4 minutes.</span><br />
<span style="font-size: small;">2. Add the vanilla and almond extract and beat for 1 minute more.</span><br />
<span style="font-size: small;">3. In a small bowl combine the flour, baking powder and baking soda. Mix them around so that all ingredients are well incorporated.</span><br />
<span style="font-size: small;">4. Add the flour mixture to the butter mixture and beat for about 2 minutes.</span><br />
<span style="font-size: small;">5. Press the dough into a large jelly roll (cookie sheet) pan.</span><br />
<span style="font-size: small;">6. Bake at 350 degrees for 20 minutes.</span><br />
<span style="font-size: small;">7. Let the pan cool completely.</span><br />
<span style="font-size: small;">8. Time to make the frosting! In a medium sized bowl (or your stand mixer) combine the butter and cream cheese. Beat for about 2 minutes.</span><br />
<span style="font-size: small;">9. Add the powdered sugar, milk, vanilla and food coloring. Mix for 1-2 minutes or until smooth.</span><br />
<span style="font-size: small;">10. Frost your pan of cookies. Cut the cookies into bars and serve!</span></div>
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<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/anissasig.jpg" style="border-image: none; border: 0px currentColor;" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5913389041256169971.post-25127326459697720922014-06-08T19:31:00.000-06:002017-08-03T00:11:49.653-06:00Texas Sheetcake Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-gytsZq77Kc4/U5UFK79XEEI/AAAAAAAABrE/26FJVE5MnZY/s1600/14+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-gytsZq77Kc4/U5UFK79XEEI/AAAAAAAABrE/26FJVE5MnZY/s1600/14+-+1" width="291" /></a></div>
<h2 class="b-b h-1 strong" itemprop="name" style="border-image: none;">
T<span id="goog_542327322"></span><span id="goog_542327323"></span>exas Sheet Cake Cookies</h2>
<div class="b-b h-1 strong" itemprop="name">
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(<span style="font-size: large;"><a href="https://sites.google.com/site/anissaskitchen/texas-sheetcake-cookies?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">print this</a></span> )</div>
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makes 24 cookies</div>
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<div class="h-4 strong" id="zlrecipe-ingredients">
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Ingredients</div>
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<ul id="zlrecipe-ingredients-list" style="border-image: none;"><div class="ingredient-label" id="zlrecipe-ingredient-0">
Cookies </div>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">1/2 cup butter, room temperature </li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1/3 cup granulated sugar </li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1 egg </li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">1 tsp vanilla </li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">1 tsp baking powder </li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">1/2 tsp salt </li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">1 1/3 cup flour </li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">1/2 cup semi-sweet chocolate chips, melted </li>
<div class="ingredient-label" id="zlrecipe-ingredient-9">
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Icing </div>
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<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">1/2 cup butter </li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients">2 Tbsp cocoa powder </li>
<li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients">3 Tbsp milk </li>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients">2 1/2 cups powdered sugar</li>
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<div class="h-4 strong" id="zlrecipe-instructions">
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How to Make</div>
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<ol class="instructions" id="zlrecipe-instructions-list" style="border-image: none;"><div class="instruction-label" id="zlrecipe-instruction-0">
Cookies </div>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">Preheat oven to 350° </li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">Line baking sheet with parchment or silicone mat, set aside. </li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently. </li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt. </li>
<li class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions">Turn mixer to low and slowly add in flour. Dough will be thick. </li>
<li class="instruction" id="zlrecipe-instruction-6" itemprop="recipeInstructions">In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds. </li>
<li class="instruction" id="zlrecipe-instruction-7" itemprop="recipeInstructions">Mix melted chocolate directly into cookie dough until evenly mixed. </li>
<li class="instruction" id="zlrecipe-instruction-8" itemprop="recipeInstructions">Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!! </li>
<li class="instruction" id="zlrecipe-instruction-9" itemprop="recipeInstructions">Transfer to a wire rack to cool. </li>
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Icing </div>
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<li class="instruction" id="zlrecipe-instruction-11" itemprop="recipeInstructions">In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar. </li>
<li class="instruction" id="zlrecipe-instruction-12" itemprop="recipeInstructions">Pour icing over cookies and allow icing to set before serving.</li>
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Notes</div>
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store at room temperature for up to 3 days.</div>
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*Make sure not to overbake these cookies. The insides will remain soft and dense if baked correctly.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5913389041256169971.post-26500357997057257032013-12-04T20:01:00.003-07:002013-12-04T20:01:44.543-07:00Ginger Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4KGzzTSuPYumi5eS4NrvSoN0xN9XxB7dxq89hq-ANmlkHdrR9BqypHuVym6Xxr66BIESF2K-pVRgY_mXrbq5Lv6hVjgiklL1GXgkS2zXMpJm3M5rsgshvkcihePl_fCc1FLeFLLFjclaW/s1600/ginger+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4KGzzTSuPYumi5eS4NrvSoN0xN9XxB7dxq89hq-ANmlkHdrR9BqypHuVym6Xxr66BIESF2K-pVRgY_mXrbq5Lv6hVjgiklL1GXgkS2zXMpJm3M5rsgshvkcihePl_fCc1FLeFLLFjclaW/s400/ginger+cookies.jpg" width="400" /></a></div>
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<b><span style="color: black; font-family: "Verdana","sans-serif";"></span></b> </div>
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<b><span style="color: black; font-family: "Verdana","sans-serif";"></span></b> </div>
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<b><span style="color: black; font-family: "Verdana","sans-serif";"></span></b> </div>
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<b><span style="color: black; font-family: "Verdana","sans-serif";"></span></b> </div>
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<b><span style="color: black; font-family: "Verdana","sans-serif";">Ginger Spice Cookies</span></b></div>
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<b><span style="color: black; font-family: "Verdana","sans-serif";"><a href="https://sites.google.com/site/anissaskitchen/ginger-cookies?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(printable version )<o:p></o:p></a></span></b></div>
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<em><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 9pt;">recipe from Paula Deen</span></em><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 9pt;"><o:p></o:p></span></div>
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 9pt;">Ingredients:<br />
3/4 C Butter flavored Crisco<br />
1 C sugar, plus more for rolling<br />
1 large egg<br />
1/4 C molasses<br />
2 C flour<br />
2 t baking soda<br />
1 t ground cinnamon<br />
1 t ground ginger<br />
1/2 t ground cloves<br />
1/2 t salt<o:p></o:p></span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 9pt;">Instructions:<br />
Preheat oven to 350 degrees.<o:p></o:p></span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 9pt;">Line
cookie sheets with parchment paper or a silpat. Or don’t line them at all
:)<o:p></o:p></span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 9pt;">With
an electric mixer, combine shortening and sugar and cream until light and
fluffy (about 2 minutes). Add the egg and the molasses and beat until
completely incorporated.<o:p></o:p></span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 9pt;">Sift
or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt<o:p></o:p></span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 9pt;">and
then add to the mixture. Stir until combined. Roll the dough into 1 inch balls
and roll in sugar.<o:p></o:p></span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 9pt;">Place
on cookie sheets.<o:p></o:p></span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 9pt;">Bake
for 8-10 minutes or until just set around the edges and you start to see
“crackling” on the top.<o:p></o:p></span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 9pt;">Don’t
overbake! You want to keep them nice and chewy-soft in the middle.<o:p></o:p></span><br />
<span style="color: black; font-family: "Verdana","sans-serif"; font-size: 9pt;">Yield:
about 4 dozen <o:p></o:p></span><br />
<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/anissasig.jpg" style="border: 0px currentColor;" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5913389041256169971.post-48323640353933052762013-09-02T18:23:00.001-06:002013-09-02T18:24:40.042-06:00S'more Cups <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSEdgwxpg7VNtUs2aZ89YFpn7HfPE0MY7ziecXMaBntNbcUg2_kLePWUH3FkbME0vHRBvGF05nBAzkiOg7qIiWIxSLHvNUVKhweJCOvcHZ3KOJKlQAInnyrPs-ce1J00vJtT0oUhKNnyJS/s1600/smore+cups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSEdgwxpg7VNtUs2aZ89YFpn7HfPE0MY7ziecXMaBntNbcUg2_kLePWUH3FkbME0vHRBvGF05nBAzkiOg7qIiWIxSLHvNUVKhweJCOvcHZ3KOJKlQAInnyrPs-ce1J00vJtT0oUhKNnyJS/s400/smore+cups.jpg" width="400" /></a></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> This is an amazingly easy recipe that tastes as good as S'mores on the campfire.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">The best thing is that they can be made ahead of time. Thank you<a href="http://www.pamperedchef.com/recipe_search/recipe.jsp?id=91599"> Pampered Chef</a> YUMM !!</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><span style="font-size: large;">S’more Cups</span></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><a href="https://sites.google.com/site/anissaskitchen/s-more-cups?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(printable version)</a></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Yield: 24 cups <br />Prep Time: 20 minutes <br />Cook Time: 7 minutes <br /><br /><strong>Ingredients:</strong></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><br />7 whole graham crackers (1 cup), finely crushed<br /> 1/4 cup powdered sugar<br /> 6 tablespoons unsalted butter, melted<br /> 4 bars (1.55 oz) milk chocolate candy, divided<br /> 12 large marshmallows<br /><br /><strong>Directions:</strong>Preheat oven to 350°F.<br /> Place graham crackers into a large re-sealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter into a small bowl. Evenly divide crumb mixture into each cup of a 24 cup mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.<br /> Cut marshmallows in half crosswise using scissors dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Cool on a cooling rack for 15 minutes before carefully removing cups from pan. Cool completely on wire rack.<br /> Break remaining candy bars in small pieces and place in a small bowl. Microwave on high 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow into the melted chocolate. Turn top-side up and let stand until set.<br /><br />Recipe Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5913389041256169971.post-22464171278260633242013-03-07T18:26:00.001-07:002013-03-07T21:12:36.901-07:00Ground Beef Tacos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_K_k7-cwMz906HufHT5XO7DqirZd_14oeV5oCz6fAKq50Kb_wQOuKF7UXW1WbU7cbt1Dn0f5X3oLr62x2_nFJQ1iDNd3FkS1lxy_CN1e_NpvWSTWXmCwi6-eh8KW_eiAshl9cYhXQ6MLp/s1600/groundbeef+tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghop-9qKw0E9YFN8tb2TODE7fXWL1Lv2PkqQ1TIcreofVnBXGKpAUGcA_N352Vl8ILkxhNMugnhVVhFDJ9Cf0a4dnCt5yBEaCymWLUJlq3MEIwySOdICslebsz2Vm_urI_QIV6Kj4b6M0x/s1600/taco.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghop-9qKw0E9YFN8tb2TODE7fXWL1Lv2PkqQ1TIcreofVnBXGKpAUGcA_N352Vl8ILkxhNMugnhVVhFDJ9Cf0a4dnCt5yBEaCymWLUJlq3MEIwySOdICslebsz2Vm_urI_QIV6Kj4b6M0x/s400/taco.JPG" width="400" /></a></div>
<span style="font-family: Verdana, sans-serif;">This is the best taco meat recipe. My entire family prefers this over the powdered seasoning that contains so much sodium etc................. </span><br />
<span style="font-family: Verdana, sans-serif;">Try this you won't be sorry. My husband likes it so well he has been known to "hide" the leftovers</span>.<br />
<h3>
Ground Beef Taco Filling from <a href="http://www.melskitchencafe.com/2008/04/tacos-supreme.html">Mels Kitchen Cafe</a></h3>
<a href="https://sites.google.com/site/anissaskitchen/ground-beef-tacos?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(Printable Version)</a><br />
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<div class="h-4 strong" id="zlrecipe-ingredients">
<strong> Ingredients</strong></div>
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">2 tablespoons canola oil</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">3/4 cup chopped onion</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1 pound ground beef or ground turkey</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1 to 3 garlic cloves</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">1 tablespoon chili powder</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">2 teaspoons ground cumin</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">2 teaspoons ground coriander</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">1/2 teaspoon salt</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">1/2 teaspoon pepper</li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">1 (8-ounce) can tomato sauce</li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">1 jalapeno, seeded and minced fine (alternately, you can add hot pepper sauce to taste or canned jalapenos OR just leave out the heat altogether, although I think the meat really needs a little kick and adding the jalapeno without seeds didn't make the dish overly spicy)</li>
<li class="ingredient" itemprop="ingredients"> Taco shells, Additional taco garnishes</li>
</ul>
<div class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients">
</div>
<div class="h-4 strong" id="zlrecipe-instructions">
Directions</div>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">In a large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 4-5 minutes. Add the ground beef and cook, breaking up the meat into smaller chunks, until it is cooked through, about 5 minutes. Off the heat, drain the grease.</li>
<li class="instruction" itemprop="recipeInstructions">Fill taco shells and add garnish </li>
</ol>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5913389041256169971.post-14383877024271518612013-01-02T18:33:00.001-07:002013-01-02T18:35:09.951-07:00Homemade Marshmallows<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE6F2TqVVFwU040mMjLucWSsxq02IUPTeZNNiGKlJG5pvvnrWUBxzKT6m0PTGSBKTCFHZ5H13Z1E9aacSwrcEMUBaPOG9R6MLSW-GzQF-3XyZYdafMSxI1FPYlWWAPJFbY0BE6AXDF47Ih/s1600/082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE6F2TqVVFwU040mMjLucWSsxq02IUPTeZNNiGKlJG5pvvnrWUBxzKT6m0PTGSBKTCFHZ5H13Z1E9aacSwrcEMUBaPOG9R6MLSW-GzQF-3XyZYdafMSxI1FPYlWWAPJFbY0BE6AXDF47Ih/s320/082.JPG" width="239" /></a></div>
Well I finally did it. I made homemade marshmallows. I have been wanting to try these for a while and New Years day seemed like a perfect day. The result was great. Alot better than I had hoped for. I will experiment with flavors and shapes I like but all in all these mint marshmallows were a hit with the kids. They melted nicely in the hot cocoa ..... I found the recipe at <a href="http://www.ourbestbites.com/2009/12/homemade-marshmallows/">our best bites</a> and was confident that if they endorsed them it would be worth a shot.<br />
<strong>Homemade Marshmallows</strong><br />
<strong>(<a href="https://sites.google.com/site/anissaskitchen/marshma?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">printable version)</a></strong><br />
<em>adapted from Alton Brown, variations by Our Best Bites </em><br />
3 packets unflavored gelatin<br />
1 C ice water, divided<br />
1 1/2 C sugar<br />
1 C light corn syrup<br />
1/4 teaspoon kosher salt<br />
1 teaspoon vanilla extract<br />
1/4 C corn starch<br />
1/4 C powdered sugar<br />
9 x 13″ pan<br />
non stick spray<br />
<em>Optional for variations:<br />cocoa powder<br />peppermint extract<br />food coloring<br />dipping chocolate<br />crushed candy canes</em><br />
Place the contents of the gelatin packets into the bowl of a stand mixer. Add 1/2 C of the ice water. Stir gently to combine and then set that bowl aside.<br />
In a small saucepan combine: remaining 1/2 C water, corn syrup, granulated sugar, and salt. Stir mixture to combine and bring it to a boil. Reduce to a simmer and then clip a candy thermometer onto the pan.<br />
The sugar mixture needs to remain on a simmer and come to a temperature of 245 degrees F. It may take 20 minutes or so, so just stir the mixture every once and a while and keep an eye on the temp.<br />
After the mixture reaches 245 degrees, remove from heat. Slowly pour the sugar mixture into the bowl with the gelatin. You may want to dirty one more dish and ladle the sugar mixture into something with a pour spout for easier/safer handling.<br />
After you add the entire sugar mixture to the gelatin turn the beater speed up to med-high. Continue to whip for 12-15 minutes, adding the vanilla in the last few minutes of beating.<br />
<em>*Also, immediately put your sticky pan and utensils from the sugar mixture into very hot, soapy water. The quicker you get it soaking the quicker the goo will come off!</em><br />
While your sugar goo is magically transforming into soft, fluffy marshmallows, prepare your pan. Combine the cornstarch and powdered sugar in a small bowl. Spray a 9 x 13″ pan with non stick spray and coat the bottom and sides with the cornstarch mixture. Tap excess out and save it.<br />
When your marshmallows are done beating the mixture should be thick and white and luke warm.<br />
Scrape the marshmallow mixture into the prepared pan. The stuff is sticky and gooey and it might put up a fight. Show it who’s boss. I found it helpful to spray my spatula with non-stick spray. Once the marshmallow mixture is all in the pan you’ll need to spread it out. A lot of recipes tell you to dip an angled knife into cold water first, but I found it much easier to spray the back of a large spoon with non-stick spray and spread it that way. It will be kind of lumpy, but just keep spraying and patting and get it as smooth as you can. (You can read my notes on variations later in the post to see why my marshmallows are two-toned)<br />
Let the pan sit at room temp for about an hour (to form a dry layer on the top) and sprinkle a couple spoonfuls of the corn starch mixture over the top. Cover with a sheet of plastic wrap and let it sit overnight. Technically, you could cut the marshmallows after 4-5 hours, but I think they work better after sitting overnight.<br />
When they’re ready to cut, just pull the marshmallowy sheet out of the pan. It should pop right out. The bottom side will be much nicer looking than the top side!<br />
At this point you could use cookie cutters if you want some cute little shapes. I think hearts would be adorable for valentines day and stars are darling for Christmas time. If you do use cookie cutters, you can use a pair of kitchen shears to snip the scraps into mini marshmallows so you don’t waste any.<br />
Otherwise, grab a pizza cutter, or a sharp knife if you don’t have a pizza cutter, and cut the marshmallow into cubes. It helps to dust your cutting implement with the cornstarch-sugar mixture. Especially after it gets sticky stuff on it.<br />
Once they are cut, dust each marshmallow lightly with the remaining cornstarch mixture. This makes them easy to handle and keeps them from sticking together.<br />
After cutting you’ll want to keep these in an air tight container or they will dry out just like store-bought ones do. They’ll be good for a couple of weeks if stored well.<br />
variations:<br />
– Add all flavorings and colorings in the last few minutes of beating.<br />
For Cocoa Marshmallows: add in 3-4 tablespoons of unsweetened cococa powder. If you make cocoa marshmallows, add a spoonful or two of cocoa powder to your cornstarch mixture as well.<br />
For Peppermint Marshmallows: add in 1/2 teaspoon peppermint extract<br />
For Colored Marshmallows: add food coloring in the last few minutes of beating (think colored fruit flavored marshmallows!)<br />
Another fun thing to do is chocolate dipped marshmallows. Melt 1/2 C chocolate chips (I prefer semi-sweet or dark because you’re basically dipping sugar squares into it) with 1/2 tablespoon shortening and combine until smooth. The cornstarch coating on the marshmallows makes it a little hard sometimes to have the chocolate stick, so just work slowly and it should work just fine. I sprinkled crushed candy canes on too for extra Christmas cheer<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUBMAQbwJahew0iN_7OaAKZPCSJ_ob0d1mv9gZszHevJ328GQ1yg-4NKFoyrgYuGPLtWr-uZyf8bFFbiWKODd9XBvbxpWaPVWrTkwdUxYI5i_ToM85ahrgLn1DnfZCs44RpE80JifVgXJ/s1600/075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUBMAQbwJahew0iN_7OaAKZPCSJ_ob0d1mv9gZszHevJ328GQ1yg-4NKFoyrgYuGPLtWr-uZyf8bFFbiWKODd9XBvbxpWaPVWrTkwdUxYI5i_ToM85ahrgLn1DnfZCs44RpE80JifVgXJ/s320/075.JPG" width="239" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5913389041256169971.post-10979692686092679302012-10-21T21:52:00.004-06:002012-10-21T21:52:53.226-06:00Pumpkin Cheesecake Crumble Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVj-ZslVbTXu0yTRPuElHCqmsCHhOyIcfFGcs9EQyMq_e09o2J0ZC5xKuMjljalXVl53v0qlvY_pgrTLg1UiPNAYc-l5OhCs3guW5ItHCpn4IZWPt09_g-PBeA-Tef5-z-UTeCAGsM0iD6/s1600/IMG_3570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVj-ZslVbTXu0yTRPuElHCqmsCHhOyIcfFGcs9EQyMq_e09o2J0ZC5xKuMjljalXVl53v0qlvY_pgrTLg1UiPNAYc-l5OhCs3guW5ItHCpn4IZWPt09_g-PBeA-Tef5-z-UTeCAGsM0iD6/s400/IMG_3570.JPG" width="400" /></a></div>
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This amazing recipe recipe came from <a href="http://www.melskitchencafe.com/2012/10/pumpkin-cheesecake-crumble-bars.html">Mels Kitchen Cafe, </a>She always has the best recipes that are mostly from scratch. YUMMY !! I added a drizzle of caramel sauce to mine partly for presentation but the flavors paired nicely.</div>
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</div>
<strong>Pumpkin Cheesecake Crumble Bars</strong><br />
(<a href="https://sites.google.com/site/anissaskitchen/pumpkin-cheesecake-crumble-bars?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">printable version)</a><br />
<div class="c1">
<span><strong>*Makes 16 squares</strong></span></div>
<div class="c1">
<span></span> </div>
<div class="c1">
<span>INGREDIENTS:</span></div>
<div class="c1">
<span class="c4"><strong>Crust:</strong></span></div>
<div class="c1">
<span>1 cup all-purpose flour</span></div>
<div class="c1">
<span>3/4 cup packed light brown sugar</span></div>
<div class="c1">
<span>1/4 teaspoon salt</span></div>
<div class="c1">
<span>1/2 cup (1 stick) chilled butter, diced</span></div>
<div class="c1">
<span>1 cup pecan halves (about 4 ounces)</span></div>
<div class="c1">
<span>3/4 cup old-fashioned or quick rolled oats</span></div>
<div class="c1">
<span class="c4"><strong>Filling</strong>:</span></div>
<div class="c1">
<span>1 (8-ounce) package cream cheese (light or regular), room temperature</span></div>
<div class="c1">
<span>1 1/2 cups canned pure pumpkin (a little less than a full 15-ounce can)</span></div>
<div class="c1">
<span>1 cup granulated sugar</span></div>
<div class="c1">
<span>1 large egg</span></div>
<div class="c1">
<span>1 1/2 teaspoons ground cinnamon</span></div>
<div class="c1">
<span>1/2 teaspoon ground ginger</span></div>
<div class="c0">
<span></span><br /></div>
<div class="c1">
<span class="c4">Topping:</span></div>
<div class="c1">
<span>2 cups sour cream</span></div>
<div class="c1">
<span>4 tablespoons sugar</span></div>
<div class="c1">
<span>1/2 teaspoon vanilla extract</span></div>
<div class="c0">
<span></span><br /></div>
<div class="c1">
<span>DIRECTIONS:</span></div>
<div class="c1">
<span>Preheat the oven to 350°F. Lightly coat a 9X13-inch metal baking pan with cooking spray. Set aside. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Set aside. Blend the flour, brown sugar, salt, and butter by pulsing (in a blender or food processor) until the texture is like coarse meal. Add the pecans and pulse until the nuts are chipped. Add the oats, and again pulse until the mixture is moistened by not clumping. <strong>Press about 3 cups of the crumbs onto the bottom of the prepared 9X13-inch pan. Transfer the remaining crumbs to the lined baking sheet. Bake the crumbs until golden, stirring once, about 8-10 minutes.</strong> Cool crumbs. While they cool, bake the crust until golden, about 10-12 minutes. Remove from the oven and set aside while preparing filling. Keep the oven turned on.</span></div>
<div class="c0">
<span>For filling, blend all the ingredients in the same blender or food processor (no need to clean it in between) until smooth. Spread the filling over the warm crust and bake until it is slightly firm to the touch and the edges are just slightly risen, about 18-20 minutes. Keep that oven on!</span></div>
<div class="c1">
<span>For the topping, whisk all the ingredients together in a bowl. Spread the topping evenly over the hot, baked filling. Bake until the topping sets and bubbles at the edges, about 5-7 minutes. Cool the bars completely in the pan set on a cooling rack. Once cooled, sprinkle the golden crumbs over the topping and gently press them into the topping. Cover the bars and chill until cold, about 2 hours. Cut into squares and serve. I drizzled caramel syrup over the top as a decorative touch it was a perfect addition not that they needed it .</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5913389041256169971.post-36504784337360712472012-10-21T20:45:00.001-06:002012-10-22T07:37:10.129-06:00Slow Cooker Cashew Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBEKbuWk4ge0uENWkxVFw9n1RMw6D1_E_Twz_f9_rMk7KwleKdIl2C8RH6i9AIUbqaEhu1JoXZIAG5vjGaESk5QtIP9ovFudqcs7mWY7Sx9qqvPQQocjw37SqHhfL7CUOqn_cLTpPrgXHM/s1600/IMG_3567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBEKbuWk4ge0uENWkxVFw9n1RMw6D1_E_Twz_f9_rMk7KwleKdIl2C8RH6i9AIUbqaEhu1JoXZIAG5vjGaESk5QtIP9ovFudqcs7mWY7Sx9qqvPQQocjw37SqHhfL7CUOqn_cLTpPrgXHM/s400/IMG_3567.JPG" width="400" /></a></div>
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I decided to try this recipe today since we would be at church for a few hours. It was amazing. It does have a little kick to it so if you don't like a little heat cut down the red pepper flakes . I used salted cashews next time I will use unsalted... other than that I followed the exact recipe using chicken thighs. I will definitely make this again soon. Enjoy</div>
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<span style="font-size: medium;"><strong><u>Slow Cooker Cashew Chicken </u><a href="http://www.sixsistersstuff.com/2011/10/slow-cooker-cashew-chicken.html">As seen on Six Sisters Stuff</a></strong></span></div>
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<span style="font-size: medium;">(<a href="https://sites.google.com/site/anissaskitchen/slow-cooker-cashew-chicken?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Printable Version)</a></span></div>
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<strong>Ingredients:</strong></div>
<div class="separator" style="clear: both; text-align: left;">
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders*</div>
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1/4 cup all purpose flour</div>
1/2 tsp black pepper<br />
1 Tbsp canola oil<br />
1/4 cup soy sauce<br />
2 Tbsp rice wine vinegar<br />
2 Tbsp ketchup<br />
1 Tbsp brown sugar<br />
1 garlic clove, minced<br />
1/2 tsp grated fresh ginger<br />
1/4 tsp red pepper flakes<br />
1/2 cup cashews use unsalted if you prefer a lower sodium dish.<br />
<br />
<b>Directions:</b><br />
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.<br />
If you like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients. I definitely chose to go this route.<br />
<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/anissasig.jpg" style="border: 0px currentColor;" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5913389041256169971.post-61673136140908039632012-08-06T12:27:00.002-06:002012-08-16T07:21:21.108-06:00Berry Hand Pies<div style="text-align: center;">
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These Hand Pies were easy to make ....they will be a great addition to school lunches this fall. I found the recipe on <a href="http://www.kingarthurflour.com/recipes/blueberry-hand-pies-recipe">King Arthur's Flour website</a>.. Enjoy !!</h4>
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<br />Blueberry Hand Pies</h3>
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(<a href="https://docs.google.com/document/d/1fnJQzTbEOXrXFxWzYsjICJTY2xslqwOYL8g_aLzCKa8/edit">Printable Version)</a><br /> <a href="http://www.kingarthurflour.com/shop/PrintRecipe?RID=4357&radio=1"></a><br /> These sweet and fruit-full pastries can be served anytime and anywhere, thanks to their convenient portability.<br /><br /><em>Pastry</em><br />2 cups All Purpose Flour<br />1/2 teaspoon salt<br />1/2 teaspoon baking powder<br />1 cup (16 tablespoons) cold unsalted butter<br />1/2 cup cold sour cream</h4>
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<em>Filling</em><br />2 cups blueberries, fresh or frozen<br />1/4 cup sugar<br />1 tablespoon <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1034">Instant ClearJel</a><br />2 teaspoons lemon juiceTopping<br /><br />1 large egg, beaten<br /><a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1240">white sparkling sugar</a>, for garnish<br /><br /><em>Directions</em><br />1) To make the dough: Whisk together the flour, salt, and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.<br />2) Stir in the sour cream; the dough won't be cohesive. Turn it out onto a floured work surface, and bring it together with a few quick kneads.<br />3) Pat the dough into a rough log, and roll it into an 8" x 10" rectangle. Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.<br />4) Flip the dough over, give it a 90° turn on your work surface, and roll it again into an 8" x 10" rectangle. Fold it in three again.<br />5) Wrap the dough, and chill for at least 30 minutes before using.<br />6) To make the filling: Combine all the ingredients in a saucepan set over medium heat. Cook until the mixture starts to thicken, about 5 minutes. Transfer the cooked berries to a bowl and let cool to room temperature.<br />7) Preheat the oven to 425°F; place a rack on the middle shelf. Line a baking sheet with parchment paper.<br />8) To assemble the pies: Roll the dough into a 14" x 14" square. With a straight edge and pastry wheel, or a <a href="http://www.kingarthurflour.com/shop/landing.jsp?go=DetailDefault&id=4771">3 1/2" square cutter, </a>cut out sixteen 3 1/2" squares.<br />9) Divide the filling among eight of the squares, using about a heaping tablespoon for each. Brush some of the beaten egg along the edges of each filled square.<br />10) Cut a vent into the each of the remaining eight squares, using a decorative cutter of your choice.<br />11) Top each filled square with a vented square, and press along the edges with the tines of a fork or a pie crust crimper to seal.<br />12) Brush the top of each pie with the remaining beaten egg, and sprinkle with sparkling sugar. Transfer the pies to the prepared baking sheet.<br />13) Bake the pies for 18 to 20 minutes. Remove them from the oven, and let cool for 20 minutes before serving.<br />Yield: 8 hand pies.<br /></h4>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5913389041256169971.post-57724071167237499692012-07-08T08:27:00.001-06:002012-07-08T08:28:51.260-06:00Raspberry Bread Pudding<br />
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<span style="font-family: Verdana, sans-serif;">I had this yummy treat at a ward relief society function, I begged for the recipe </span><span style="font-family: Verdana, sans-serif;">immediately. <em>My fri</em></span><span style="font-family: Verdana, sans-serif;"><em>end Stacy was awesome and shared</em>. </span></div>
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<span style="font-family: Verdana, sans-serif;">This is a great recipe that you can use with any type of berry. </span></div>
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<span style="font-family: Verdana, sans-serif;">The picture above I used a mixture of raspberries, blackberries and blueberries. </span></div>
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<span style="font-family: Verdana, sans-serif;">It's a great brunch item as well. Enjoy...............we sure did.</span></div>
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<span id="internal-source-marker_0.3768740710918232" style="background-color: transparent; color: black; font-family: "Times New Roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline;">KNEADERS RASPBERRY BREAD PUDDING</span></div>
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<a href="https://docs.google.com/document/d/1cjdXtIfbiiWRxej7osu5oxoJ3O7YF6zbzLjobnXlT2U/edit">(Printable version)</a></div>
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<li style="background-color: transparent; color: black; font-family: Verdana; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; margin-left: -24px; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Verdana; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 1/2 loaves aged, white bread</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> ( </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">I used regular french bread)</span></li>
<li style="background-color: transparent; color: black; font-family: Verdana; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; margin-left: -24px; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Verdana; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 qt. heavy cream</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></li>
<li style="background-color: transparent; color: black; font-family: Verdana; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; margin-left: -24px; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Verdana; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 C. sugar</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></li>
<li style="background-color: transparent; color: black; font-family: Verdana; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; margin-left: -24px; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Verdana; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 egg</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">s</span></li>
<li style="background-color: transparent; color: black; font-family: Verdana; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; margin-left: -24px; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Verdana; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tsp. vanilla</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></li>
<li style="background-color: transparent; color: black; font-family: Verdana; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; margin-left: -24px; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span style="background-color: transparent; color: black; font-family: Verdana; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">5 C. raspberries, fresh or frozen</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></li>
<li style="background-color: transparent; color: black; font-family: Verdana; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; margin-left: -24px; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Verdana; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 C. sugar</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></li>
<li style="background-color: transparent; color: black; font-family: Verdana; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; margin-left: -24px; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Verdana; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 C. apple juice</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></li>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In a large bowl mix the cream, sugar, egg and vanilla. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Mix the raspberries, sugar and apple juice, stirring until sugar is dissolved.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Layer a 9x13 inch baking pan 3/4 full with the bread mix and pour fruit filling over the bread mix, spreading evenly.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Top with the remaining bread.</span></div>
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<span style="background-color: transparent; color: #333333; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Bake </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">5</span><span style="background-color: transparent; color: #333333; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">0 minutes at 375.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Serve warm topped with vanilla cream sauce.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">(If you want it to cut into nice squares you can chill it and then cut it into squares, then microwave it for 20-25 seconds per piece and top with sauce.)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Vanilla Cream Sauce</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 1/3 C. butter</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">5 T. flour</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 C. heavy cream</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 tsp. salt</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tsp vanilla</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2/3 C. sugar</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Melt butter in medium saucepan and add flour. Stir 10 minutes until it has a nutty aroma, do not brown. Add salt, cream and sugar until mix is thick. Remove from heat and stir in vanilla. Serve warm over the pudding.</span></div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5913389041256169971.post-45015839112132110502012-07-05T20:57:00.000-06:002012-07-05T21:01:05.963-06:00Pioneer Woman Baked Beans<div class="separator" style="clear: both; text-align: center;">
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This recipe has become my goto recipe for baked beans. The flavor is amazing and sure to please any crowd. I found this recipe on the<a href="http://thepioneerwoman.com/cooking/2009/08/the-best-baked-beans-ever/"> Pioneer Woman recipe site</a>. Try this one for sure. You won't be disappointed.<br />
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<span id="internal-source-marker_0.7146769638318557" style="background-color: transparent; color: black; font-family: "Times New Roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Quick Southern-Style Baked Beans</span><br />
<span style="background-color: transparent; color: black; font-family: "Times New Roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"><a href="https://docs.google.com/document/d/1ORLky4qNkhYxPdfVnrTzkhbIBbFfKotHQxwwFsOXo8o/edit">(printable version</a> )</span><span style="background-color: transparent; color: black; font-family: "Times New Roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-family: "Times New Roman"; font-size: 16px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">recipe by Pam Anderson</span><br />
<span style="background-color: transparent; color: black; font-family: "Times New Roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Serves up to 18</span><br />
<span style="background-color: transparent; color: black; font-family: "Times New Roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">8 slices bacon, halved</span><br />
<span style="background-color: transparent; color: black; font-family: "Times New Roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 medium onion, cut into small dice</span><br />
<span style="background-color: transparent; color: black; font-family: "Times New Roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 medium green pepper, cut into small dice</span><br />
<span style="background-color: transparent; color: black; font-family: "Times New Roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 large cans (28 ounces each) pork and beans</span><br />
<span style="background-color: transparent; color: black; font-family: "Times New Roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3/4 cup barbecue sauce</span><br />
<span style="background-color: transparent; color: black; font-family: "Times New Roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 cup brown sugar</span><br />
<span style="background-color: transparent; color: black; font-family: "Times New Roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/4 cup distilled or cider vinegar</span><br />
<span style="background-color: transparent; color: black; font-family: "Times New Roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 teaspoons dry mustard or 2 tablespoons Dijon</span><br />
<span style="background-color: transparent; color: black; font-family: "Times New Roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve</span><br />
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<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/anissasig.jpg" style="border: 0px currentColor;" /><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5913389041256169971.post-54061033234295027602012-07-02T07:20:00.002-06:002012-07-02T07:20:40.916-06:00Ritzy Parmesan Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilC8Bfxiq-LGSIjq_ImVi43pr1iamrFd7hhg-wh8pJlTdoUTZNLBtIRA3IaqiSNvP6w4sKsxXKo_KXCJrAtZZrIP7m0AlrGR3JZwxrHST9lJUAgKg4-PLepjG1EdUiIoRSLMHPytqQPmK6/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilC8Bfxiq-LGSIjq_ImVi43pr1iamrFd7hhg-wh8pJlTdoUTZNLBtIRA3IaqiSNvP6w4sKsxXKo_KXCJrAtZZrIP7m0AlrGR3JZwxrHST9lJUAgKg4-PLepjG1EdUiIoRSLMHPytqQPmK6/s400/002.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This recipe is definitely one we use around our house. The kids enjoy it and it pairs nicely with mashed potatoes or with pasta and a marinara sauce for more of an Italian flair. I opted for the mashed potatoes for our Sunday dinner and made a chicken/milk gravy to go with it. It was a great combination. This is definitely a comfort food type meal.</span></div>
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<span style="font-family: Verdana, sans-serif;">Ritzy Parmesan Chicken </span><br />
<a href="https://docs.google.com/document/d/1ugOy9YDpWG6jYXGSd9ChrL98b4f2LEgzLe6PZu5obKI/edit"><span style="font-family: Verdana, sans-serif;">(print this)</span></a><br />
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<span style="font-family: Verdana, sans-serif;">1 to 2 pounds boneless, skinless chicken breasts ....<span style="font-family: Arial, Helvetica, sans-serif;"><em>I cut breasts in half like a cutlet</em></span>
</span><br />
<span style="font-family: Verdana, sans-serif;">1 sleeve Ritz crackers, crushed</span><br />
<span style="font-family: Verdana, sans-serif;">
1/4 cup parmesan cheese (<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><em>the kind in the green can</em></span>) </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">can use freshly grated Parmesan if preferred</span><br />
<span style="font-family: Verdana, sans-serif;">
1 cup Buttermilk </span><br />
<span style="font-family: Verdana, sans-serif;">
4 tablespoons butter or margarine, melted
</span><br />
<span style="font-family: Verdana, sans-serif;">2 tablespoons parsley</span><br />
<span style="font-family: Verdana, sans-serif;">
Put the Ritz crackers in a plastic ziploc bag and finely crush with a rolling pin. Add cheese and parsley to the bag and mix well. Dip chicken pieces in the buttermilk and then in the crumb mixture. Place chicken in a sprayed casserole dish, drizzle melted butter over the chicken.</span><br />
<span style="font-family: Verdana, sans-serif;">Bake in preheated 375 degree oven for 35 to 45 minutes until chicken is done inside. </span><br />
<span style="font-family: Verdana, sans-serif;">Makes 4 servings</span>
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<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/anissasig.jpg" style="border: 0px currentColor;" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5913389041256169971.post-30308526559428864212012-06-24T21:04:00.000-06:002012-06-24T22:56:29.748-06:00Teriyaki Chicken and Fried Rice<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiAaktLn689935hpTLU-vZaeCQDwLc18HNH2V8ez2T2Mcafm7iESbOcw0abFh5jYPB9j-8pwEo4ar63zY_FwWVrbSftYtsEH_hTMXaCiSu2p0DyjdQBVpGejYsxi16QpAYTvP542XaojMd/s1600/penne+pasta+brittany+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiAaktLn689935hpTLU-vZaeCQDwLc18HNH2V8ez2T2Mcafm7iESbOcw0abFh5jYPB9j-8pwEo4ar63zY_FwWVrbSftYtsEH_hTMXaCiSu2p0DyjdQBVpGejYsxi16QpAYTvP542XaojMd/s400/penne+pasta+brittany+002.JPG" width="400" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"> We made this dish on Saturday. It was great. I paired it with fried rice and a fruit platter . The family enjoyed the leftovers today. The chicken marinade was perfect and the fried rice was the perfect addition to this meal. </span></div>
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<b><span style="color: #623b05; font-family: "Helvetica","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">Hawaiian BBQ Feast as seen on The Best Recipes EVAR</span></b><b><span style="color: #623b05; font-family: "Helvetica","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"></span></b></div>
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<b><span style="color: #623b05; font-family: "Helvetica","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">(<a href="https://docs.google.com/document/d/1XSN2380dOOB0bVrUeW65FT6TD1CZnguKXjhTamULfFQ/edit">Printable Version)<o:p></o:p></a></span></b></div>
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<b><span style="color: #623b05; font-family: "Helvetica","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">The Meat and Marinade<o:p></o:p></span></b></div>
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<span style="color: #363636; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">Boneless skinless
Chicken Thighs, beef short ribs, or any kind of meat you want to use.<o:p></o:p></span></div>
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<span style="color: #363636; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">1 C. packed light
brown sugar<o:p></o:p></span></div>
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<span style="color: #363636; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">1 C. soy sauce (I
use the Aloha Shoyu Soy Sauce)</span></div>
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</span></span></span><span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">4-5 cloves of garlic
chopped</span></div>
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<span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";"></span><span style="color: #363636; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">1 1/2 T. fresh ginger
root chopped</span></div>
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<span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";"></span><span style="color: #363636; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">1/4-1/2 large onion
sliced<o:p></o:p></span></div>
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<b><span style="color: #623b05; font-family: "Helvetica","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">Marinade Directions</span></b></div>
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<span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: Helvetica;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">In a bowl, mix the
brown sugar and soy suace together. Keep mixing until almost all the sugar is
dissolved in the soy sauce.<o:p></o:p></span></div>
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<span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: Helvetica;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">Add in the garlic,
ginger and onion and mix.<o:p></o:p></span></div>
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<span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: Helvetica;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">Let the mixture sit
for a few minutes.<o:p></o:p></span></div>
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<span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: Helvetica;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">Put meat into a zip
lock bag and pour mixture over it. (You can freeze the meat in the marinade at this point and when it is thawed the marinating time is over)</span></div>
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<span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">Depending on how much meat you have you may
need to make more marinade and split this into 2 different bags. Let this
marinade for at least 4 hours.<o:p></o:p></span></div>
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<b><span style="color: #623b05; font-family: "Helvetica","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">For the Grill<o:p></o:p></span></b></div>
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</span></span></span><a href="http://www.amazon.com/gp/product/B000MFBXPO/ref=as_li_ss_tl?ie=UTF8&tag=fusi4des-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000MFBXPO"><span style="color: #848484; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">13×9 Pyrex dish</span></a><span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";"> or smaller depending on the amount of meat
you have<o:p></o:p></span></div>
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</span></span></span><span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">1 stick of butter
(trust me this makes the chicken so much better..however this recipe is great without it)<o:p></o:p></span></div>
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<span style="color: #363636; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">4-5 green onions
sliced small<o:p></o:p></span></div>
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<b><span style="color: #623b05; font-family: "Helvetica","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">Grilling Directions<o:p></o:p></span></b></div>
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<span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: Helvetica;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">Place Pyrex dish on
the hot grill if you have room otherwise you can put it in the oven.<o:p></o:p></span></div>
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<span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: Helvetica;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">Add the butter to the
Pyrex so it starts to melt.<o:p></o:p></span></div>
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<span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: Helvetica;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">Add the meat to the
grill and cook to perfection.<o:p></o:p></span></div>
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<span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: Helvetica;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: #363636; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman";">When the pieces of
meat are done place them in the Pyrex to let swim in buttery goodness until all
are done and add the green onions.</span></div>
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<br /></div>
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<strong><span style="font-family: Verdana, sans-serif;">For the Fried Rice</span></strong></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Fried
rice made in a frying pan<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;"><span style="font-size: x-small;"><em>For
1 to 2 portions<o:p></o:p></em></span></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1
to 1 1/2 cups cooked plain rice<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1
cup chopped green onion<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1
cup chopped vegetables of your choice (see notes below)<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1/2
to 1 cup chopped roast pork or ham<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">2
medium eggs<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">salt<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">pepper
(white pepper is more traditional here, but black pepper is fine)<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">2
tsp. to 1 Tbsp. soy sauce I prefer Aloha Shoyu soy sauce as it is not as strong
for our taste<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">cooking
oil<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">optional:
sesame oil<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Equipment
needed: A large frying pan (at least 28cm / 11” in diameter), spatula<o:p></o:p></span></div>
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<br /></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Before
you start cooking fried rice, you need to have everything ready to go. <o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">First,
the aromatic vegetables - the vegetables that add lots of flavor and <o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">umami
to your food. Here I have kept it simple and just used green onion (about <o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1
stalk), chopped up. You could also use regular onion, a little fresh ginger <o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">and/or
chopped garlic. If you want spicy fried rice, use a little chopped hot <o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">red
chili pepper, or dried chili pepper flakes or powder.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Next
are the non-aromatic vegetables. I like to add at least a cup’s worth per <o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1-
1 1/2 cups of cooked rice. You can use any vegetables you like that are not too
watery. Here I have used peas and carrots but<span style="mso-spacerun: yes;">
</span>sweet bell pepper and zucchini work well too.<o:p></o:p></span></div>
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<br /></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">I
also use some chopped precooked meat, which adds to the flavor - about 1/2 a cup’s
worth per 1 to 1 1/2 cups of rice. Roast pork is nice, as are tiny whole shrimps
or chopped shrimp, chicken, turkey, - anything you have. I’ve used some leftover
roast ham here.<o:p></o:p></span></div>
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</div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Eggs
are a must-have in fried rice for me. Two medium or small eggs or 1 large to
extra-large egg is enough. Beat it lightly with a pinch of salt added.<o:p></o:p></span></div>
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</div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">You’ll
need some precooked rice of course. 1 to 1.5 cups will serve 1 person (or 2
people with small appetites) as the main dish of a meal. Leftover plain rice is
great for fried rice, but make sure it’s hot or at least warm, not ice cold straight
out of the fridge, which will cool down the pan and make the rice go greasy. <o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">The
easiest way to warm it up is to pop it in the microwave for a minute </span><span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">or
two. If you don’t have a microwave, pour some boiling water over the rice and then
drain it off very well before using.</span></div>
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<br /></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">If
you are cooking rice fresh for the purpose of making fried rice, use a little
less water than you might normally do, to have cooked through but firm and
separate grains.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Finally,
some seasonings and things: oil for cooking, salt, pepper and soy </span><span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">sauce.
You could add other things here but let’s keep it simple.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Once
all the components are ready, it’s time to start cooking. The cooking will go
quite fast! Heat up the large frying pan - over high heat if you are using an electric
heat source, medium to medium-high if you’re using gas. (If you have a very
high heat output induction cooker, adjust the heat accordingly; the food should
cook fast but not burn as soon as you add it to the pan!) Spread a little bit
of oil on the bottom of the pan. The pan is hot enough when you drizzle a little
bit of the beaten egg in it and it cooks right away, Pour in the beaten egg and
spread it around the bottom of the pan, as if you were making an omelette.</span></div>
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<br /></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Break
up the egg rapidly to make scrambled eggs.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">When
the eggs are nearly set but a bit runny, take them out of the pan, clean <o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">off
the pan if needed with the end of your spatula or a wadded up paper towel, and
add a little fresh oil. Put the pan back on the heat and add the </span><span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">non-aromatic
vegetables and cut up meat. Let cook for a couple of minutes, </span><span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">stirring
gently. <o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Add
the green onion and/or other aromatic vegetables you’re using. Stir around a couple
more minutes, using the whole surface of the pan. Season with a sprinkle of
salt and pepper. It should smell very good now.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Add
the warm rice and spread it thinly over the bottom of the pan. Break up any clumps
with the end of the spatula. When the rice is sizzling on the bottom, stir it
up - but let the heat of the pan do it s work before you stir like crazy. If
the rice gets stuck to the pan a bit, scrape it off as you go along.(I prefer
not to add more oil at this point, since it makes the rice greasy.)<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Re-add
the scrambled egg and stir.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Clear
a space on the bottom of the pan. Pour the soy sauce directly on that hot spot
on the pan - it will sizzle. Immediately mix the soy sauce into the rice. This
method ensures that the soy sauce flavor gets distributed more evenly instead
of getting absorbed by the rice grains in one spot, and also adds a bit of
toasty flavor to the whole thing.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Taste,
and season with pepper and additional salt if needed. If you prefer, you can
add a few drops of sesame oil at this point. Serve immediately while piping hot.
(Cold fried rice is fine, but hot fried rice is much, much better.)<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;"><strong>key
points to making fried rice in a frying pan:<o:p></o:p></strong></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">The
most important rule: Do not overcrowd the pan! That is the sure way to make sticky,
greasy fried rice. For a large 11 to 12 inch (28-30cm) frying pan 3 cups of
rice worth of fried rice is probably the maximum you can do successfully at one
time.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Have
everything cut up and ready to go before you start cooking. </span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Warm
up the rice before using it. Don’t use ice cold rice</span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;"></span><span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">If
using an electric heat source, use the highest setting you can achieve. If </span><span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">using
gas, use medium-high heat. Make sure your frying pan is hot, and that you use
the entire bottom surface of the pan.</span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;"></span><span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Cook
the eggs first, then take them out of the pan, to have soft eggs rather </span><span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">than
hard little egg-bullets.Cook the vegetables and meat/shrimp through and season
before adding the rice. If the rice gets a bit stuck to the pan, just scrape it
off; adding more oil to the rice will make it greasy.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;"><o:p> </o:p></span><span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">“Sizzle”
the soy sauce on the bare surface of the frying pan, rather than </span><span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">pouring
soy sauce onto the rice. Variations You can vary fried rice by using different
aromatic vegetables, different protein, and so on. As I said above, fried rice
is a great way to use up leftovers! Here are some ideas:</span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;"></span>U<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">se
about 2 tablespoons of finely chopped fresh ginger instead of the green </span><span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">onion.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Finely
slice 2-3 cloves of garlic, and fry them until soft. Remove the garlic </span><span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">and
cook the rice in the garlic-scented oil. Add the garlic back at the end.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Use
finely chopped white onion and sauté it in butter instead of oil. Omit the soy
sauce and just season with salt and pepper. Add some grated Parmesan cheese and
dry oregano at the end.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Precooked,
finely diced bamboo shoots, water chestnuts are great crunchy additions to
fried rice. <o:p></o:p></span></div>
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<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/anissasig.jpg" style="border: 0px currentColor;" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5913389041256169971.post-67569449931304849222012-03-31T10:38:00.004-06:002012-03-31T10:39:05.695-06:00Healthy Granola Bars<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWkNjDaaALKCwmlfseuDjP5XdEEyBpIqE-HLXPE_2kaybYkbA_qE5RIKIFcSiPuDvJdwZTOeuf9TmpiPYeKJv3q3Ht-s00epkU6S5tluM8GvuZs9x7eUpcdfGqZCQS6haGis4zszWfbP54/s1600/011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWkNjDaaALKCwmlfseuDjP5XdEEyBpIqE-HLXPE_2kaybYkbA_qE5RIKIFcSiPuDvJdwZTOeuf9TmpiPYeKJv3q3Ht-s00epkU6S5tluM8GvuZs9x7eUpcdfGqZCQS6haGis4zszWfbP54/s320/011.JPG" width="320" /></a></div>
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My daughter requested that I get this recipe from a friend's mother. Turns out she found it on <a href="http://www.thesisterscafe.com/2010/10/healthy-homemade-granola-bars">The Sisters Cafe. </a>It is a great recipe and comes together quickly. I have substituted the peanutbutter for almond butter with great results. </span></span></div>
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<b><span style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 18pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Healthy Granola
Bars</span></b></div>
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<b><span style="color: #333333; font-family: "Verdana","sans-serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><a href="https://sites.google.com/site/anissaskitchen/healthy-granola-bars?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="font-size: x-small;">(Print This)</span></a></span></b></div>
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cups old-fashioned oats</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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c. flax seed, milled</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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c. quinoa</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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c. shelled sunflower seeds</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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c. chopped nuts (any kind or combination)</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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c. shredded coconut</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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to 1 tsp. cinnamon (desired amount)</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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tsp. salt</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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c. brown sugar or organic agave nectar</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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c. honey</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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tsp. molasses</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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T. butter</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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tsp. vanilla</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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T. peanut butter (<em>we used a scant 1/2 cup)</em></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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c. dried, chopped fruit (optional) (<em>We used craisins and raisins)</em></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1.
mix first 8 ingredients together and place on a rimmed baking sheet. toast in
a 400 degree oven for 12 minutes. stir and let cool at least 15 minutes.</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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bring next 4 ingredients to a simmer, stirring continuously. stir in the
vanilla and peanut butter and cool for 2-3 minutes, stirring occasionally.</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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put the toasted ingredients and dried fruit in a large bowl and pour the
liquid ingredients over it. mix very well.</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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place parchment or wax paper in the rimmed baking sheet and butter the top
side, then place the granola bar mixture in the pan. put another butter sheet
of paper, buttered side down, on top of the mixture and press down. roll with
a rolling pin to make it very tight, smooth, and even.</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">5.
let set for 2-3 hours and cut into desired bar size. makes about 20-24 bars.
package in snack size bags or an airtight container. if not using within next
few days, store in freezer. they keep very well, and thaw quickly. (really
yummy frozen, too!) </span><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p><a href="http://i273.photobucket.com/albums/jj227/ewhites/anissasig.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img align="left" border="0" height="105" src="http://i273.photobucket.com/albums/jj227/ewhites/anissasig.jpg" style="border: 0px currentColor;" width="200" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5913389041256169971.post-80342180105552945512012-03-31T10:23:00.000-06:002012-03-31T10:24:09.412-06:00BYU Mint Brownies<div align="left" class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNrqoEGxTCzLfkM7nGZpO8bQD9guJkYuCAbfg1_kDn6iJQTvTmS9cnsHU4nDuJfiv1z-gqj3QSNUhnAAT_j9oInjhXTFZj4IcjtpIJq8FLsO3nUCI5U2IEunuZTtq4HLAPop-iEgQvZeH/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNrqoEGxTCzLfkM7nGZpO8bQD9guJkYuCAbfg1_kDn6iJQTvTmS9cnsHU4nDuJfiv1z-gqj3QSNUhnAAT_j9oInjhXTFZj4IcjtpIJq8FLsO3nUCI5U2IEunuZTtq4HLAPop-iEgQvZeH/s320/004.JPG" width="320" /></a></div>
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I have recently been using some of the Doterra Essential oils and decided to try the peppermint oil in this brownie recipe. It worked perfectly. These brownies were a hit !!! This is the classic BYU Mint Brownie Recipes that is sold on campus. Enjoy !!</div>
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<strong><i><span lang="EN" style="color: #444444; font-family: "Palatino Linotype","serif"; font-size: 18pt; mso-ansi-language: EN; mso-bidi-font-family: "Lucida Sans Unicode"; mso-fareast-font-family: "Times New Roman";">BYU MINT BROWNIES</span></i><span lang="EN" style="color: #444444; font-family: "Palatino Linotype","serif"; font-size: 18pt; mso-ansi-language: EN; mso-bidi-font-family: "Lucida Sans Unicode"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></strong></div>
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(<a href="https://sites.google.com/site/anissaskitchen/byu-mint-brownies?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Print This)</a></div>
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<span lang="EN" style="color: #444444; font-family: "Helvetica","sans-serif"; font-size: 11.5pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><strong>MAKES
ONE 9-BY-13 PAN OF BROWNIES.<br />
PREP AND COOK: 90 min. COOL: 1 hr.<o:p></o:p></strong></span></div>
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<span lang="EN" style="color: #444444; font-family: "Lucida Sans Unicode","sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1
c. margarine<br />
1/2 c. cocoa<br />
2 Tbsp. honey<br />
4 eggs<br />
2 c. sugar<br />
1 3/4 c. flour<br />
1/2 Tbsp. baking powder<br />
1/2 tsp. salt<br />
1 c. chopped walnuts<br />
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate
frosting. You can also search the Internet for chocolate icing recipes.)<o:p></o:p></span></div>
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ICING<o:p></o:p></strong></span></div>
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Tbsp. margarine<br />
dash of salt<br />
3 Tbsp. milk<br />
1 Tbsp. light corn syrup<br />
2 1/3 c. powdered sugar<br />
1/2 tsp. mint extract<br />
1-2 drops green food coloring<br />
<br />
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar,
flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased
9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.<br />
<br />
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered
sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix.
Add milk gradually until the consistency is a little thinner than cake
frosting.<br />
<br />
3. Spread mint icing over brownies. Place brownies in the freezer for a short
time to stiffen the icing. Remove from the freezer and carefully add a layer of
chocolate icing.<o:p></o:p></span></div>
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<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/anissasig.jpg" style="border: 0px currentColor;" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5913389041256169971.post-32132577109886862892012-02-20T15:11:00.001-07:002012-02-20T15:27:23.190-07:00Buttery Sugar Glazed Doughnuts<div class="separator" style="clear: both; text-align: center;">
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Okay I must admit memories of homemade doughnuts are only those from a young women activity in high school the result was a sugary grease bomb. This recipe turned out perfectly and if you make sure your oil is hot (350*-360*) before frying the doughnuts will not be greasy. The kids are ecstatic and kinda think I'm cool for venturing out in this arena. Next time we will experiment with a few different toppings. I chose to keep it simple today. :) I saw this recipe at <a href="http://realmomkitchen.com/10330/heart-shaped-glazed-doughnuts/">Real Mom Kitchen</a> she did hers heart shaped for Valentines day . <br />
<br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Buttery Sugar Glazed Doughnuts</span></strong><br />
makes 26 doughnuts and holes <a href="https://sites.google.com/site/anissaskitchen/?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(Print This)</a><br />
<br />
Yeast Doughnuts<br />
1 cup warm milk<br />
1/3 cup sugar<br />
1 package instant yeast<br />
2 large eggs, beaten<br />
1 1/3 stick melted butter (not hot, just melted)<br />
1 tablespoon Vanilla<br />
4 cup All Purpose Flour<br />
pinch of salt<br />
Oil, for frying<br />
<br />
Add sugar to the warm milk (around 110 degrees), and stir until the sugar is dissolved. Add the yeast, and allow to rest around 10 minutes.<br />
<br />
Combine the eggs with the butter and vanilla in the bowl of a stand mixer. Mix on medium low speed with the dough hook until well combined. After the 10 minutes have passed on the yeast, add the mixture to the butter/egg combination, and mix for a few minutes. In a separate bowl, combine the flour and salt<br />
<br />
Begin adding the flour, one half cup at a time, until it is all incorporated. Use a medium speed for this. Do not over knead, dough will be a bit sticky.<a href="http://www.doughmesstic.com/wp-content/uploads/2011/08/image3.png"></a><br />
<br />
Remove dough from the mixer, and place in a greased bowl. Cover tightly and refrigerate for 4-5 hours, or overnight is you wish.<br />
<br />
Roll out the dough to 1/3 to 1/5 inch thickness. Cut with a doughnut cutter (or biscuit cutter)<br />
<br />
Place cut doughnuts on parchment, and allow to rise in a warm place until very airy and light.<br />
<br />
Heat oil to 350/360, and drop doughnuts in one at a time. Cooking time will vary based on the heat of your oil, but 15 seconds per side worked for me. Remove from oil and pat with paper towels. Continue until all doughnuts are fried.<br />
<br />
Dip in glaze. Allow to dry. Dip again, if desired. Serve and enjoy!<br />
<br />
<strong>Doughnut Glaze</strong><br />
4 cups powdered sugar<br />
3/4 teaspoon salt<br />
2 teaspoons vanilla<br />
2/3 cup milk<br />
<br />
Stir all ingredients together until well combine<br />
<br />
<br />
<br />
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<img src="http://i273.photobucket.com/albums/jj227/ewhites/anissasig.jpg" /><br />
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<br />Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5913389041256169971.post-13711764689262498122012-02-18T13:14:00.003-07:002012-02-18T16:38:21.249-07:00Vanilla Cupcakes with Raspberry Filling<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhub3GhM5RiYOxe2-3Xy78aGhrVUL9yt2TrbyJLiSIs-Jez2CMeEj60YGSTKa57jjPGtaLYTCb-3nctEn1DQlXUR70uQxI58tZc33WIhODEDnmHbqgNqVWCLd9ejMEepfb6Yd0cNur2iTAZ/s1600/011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhub3GhM5RiYOxe2-3Xy78aGhrVUL9yt2TrbyJLiSIs-Jez2CMeEj60YGSTKa57jjPGtaLYTCb-3nctEn1DQlXUR70uQxI58tZc33WIhODEDnmHbqgNqVWCLd9ejMEepfb6Yd0cNur2iTAZ/s320/011.JPG" width="320" /></a></div>
<br />
<span dir="ltr"><span style="font-size: large;"><span style="font-family: Verdana, sans-serif; font-size: small;">I made thes great cupcakes for Valentines Day. They were a big hit. I found the recipe at </span><a href="http://jamiecooksitup.blogspot.com/2012/02/vanilla-cupcakes-with-raspberry-filling.html"><span style="font-family: Verdana, sans-serif; font-size: small;">Jamie cooks it up</span></a><span style="font-family: Verdana, sans-serif;">. </span></span><span style="font-family: Verdana, sans-serif; font-size: small;">This recipe is a definite keeper.</span></span><br />
<span dir="ltr"><span style="font-size: large;">Vanilla Cupcakes wih Raspberry Filling</span></span><br />
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<span style="font-size: small;"><a href="https://sites.google.com/site/anissaskitchen/vanilla-cupcakes-with-raspberry-filling?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(printable version)</a><b style="font-family: georgia,serif;"></b></span></div>
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<span style="font-size: small;"><b style="font-family: georgia,serif;">RASPBERRY FILLING: </b><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">2 heaping C (one 12 ounce package) frozen raspberries</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">1 1/2 T cornstarch</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">2 T lemon juice</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">1/2 C sugar</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">1 T butter</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">1 t almond extract</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">dash salt</span><br /><br style="font-family: georgia,serif;" /><b style="font-family: georgia,serif;">CUPCAKE: </b><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">1 box Duncan Hines White Cake Mix</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">1/3 C flour</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">1 (3.4 ounce) box instant vanilla pudding</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">4 eggs</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">1/3 C sour cream</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">1 1/2 C water</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">1/3 C oil</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">1 t almond extract</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;"> </span><b style="font-family: georgia,serif;"> </b><br style="font-family: georgia,serif;" /><b style="font-family: georgia,serif;">FROSTING:</b><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">1 (8 ounce) package cream cheese, softened</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">1/2 C butter, softened</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">3 T shortening (I use butter flavored Crisco) </span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">5 1/2 C powdered sugar</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">4 T whipping cream </span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">1 t vanilla</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">dash salt</span><br /><br style="font-family: georgia,serif;" /><b style="font-family: georgia,serif;">RASPBERRY FILLING</b><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">1. Place 2 heaping cups frozen raspberries, 1 1/2 T cornstarch, 2 T lemon juice and 1/2 C sugar into a medium sized sauce pan. Stir it around with a whisk to combine.</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">2. Bring the mixture to a boil over medium high heat, stirring constantly. The raspberries will break down very quickly. Continue to stir while the mixture boils for about 2 minutes. </span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">or until the filling becomes glossy and thick...like this.</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">3. Remove the pan from the heat, add 1 tablespoon butter, 1 teaspoon almond extract and a dash of salt. The filling is a bit sour if eaten plain. However, remember that we are going to pipe it into a sweet cupcake and top it with an even sweeter frosting. The sweet and tart will work nicely together.</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">4. Set the filling aside to cool.</span></span><br />
<span style="font-size: small;"><b style="font-family: georgia,serif;">CUPCAKES</b><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">1. Into your stand mixer add 1 box white cake mix, 1/3 C flour and 1 small box of vanilla pudding. Toss it around with a fork to combine.</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">2. Add 4 eggs, 1/3 C sour cream, 1 1/2 C water, 1/3 C oil and 1 t almond extract to the dry ingredients. Mix on low for about 1 minute. Then scrape the sides of you mixer with a rubber spatula and beat on medium speed until the batter is smooth and a bit thick. 2-3 minutes should do the trick.</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">3. Line your muffin tins with cupcake liners and spoon the batter into them. Fill the liners just a bit over half way full. This will give you a nice round domed cupcake. If you fill them too full you will have cupcakes with more of a mushroom shape.</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">4. Bake the cupcakes at 350 degrees for 12-15 minutes or until a toothpick inserted into the center comes out clean.</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">5. Remove the pans from you oven and allow the cupcakes to rest in the pans for about 5 minutes. Then transfer them to a wire rack and let them cool completely. </span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">6. When your cupcakes (and filling) have cooled completely, place a large cake decorating tip into a pastry bag. Carefully fill the bag with the raspberry filling. This can get a little bit messy. Be sure that when you are filling the bag you turn the tip end up a bit so the filling doesn't run out.</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">7. Pipe the filling into each cupcake.</span><br /><br style="font-family: georgia,serif;" /><b style="font-family: georgia,serif;">FROSTING</b><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">1. Place 1 package softened cream cheese, 1/2 C softened butter and 3 tablespoons shortning into your stand mixer. Beat on medium speed until well combined and smooth.</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">2. Add 5 1/2 C powdered sugar, 4 tablespoons whipping cream, 1 teaspoon vanilla and a dash of salt. Mix until well combined. If the mixture is too thick, add a bit more whipping cream. If it gets too runny, add a bit more powdered sugar.</span><br style="font-family: georgia,serif;" /><span style="font-family: georgia,serif;">3. Fill another pastry bag with the frosting and pipe it onto each cupcake.</span></span></div>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5913389041256169971.post-971876335620385152012-02-10T13:03:00.003-07:002012-02-10T13:08:17.653-07:00Sweetheart Peanut butter blossoms<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TZjxPdpV_ele8-RSzJPIPP9FzJYDnJBboFlsH4TiKOH7IiDkIQcif8283_7ub75jT2o-tndQSrLyJBvIZG-lCxmcd0lk3UqWA8T59xnaKUlUrTllBnn7r5IqKDTRdT3SIH9ocSmtCLly/s1600/pbblossoms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TZjxPdpV_ele8-RSzJPIPP9FzJYDnJBboFlsH4TiKOH7IiDkIQcif8283_7ub75jT2o-tndQSrLyJBvIZG-lCxmcd0lk3UqWA8T59xnaKUlUrTllBnn7r5IqKDTRdT3SIH9ocSmtCLly/s400/pbblossoms.jpg" width="300" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I saw this version of peanut butter blossoms on my sisters cafe.......amazing perfect for Valentines day !!!</span><br />
<br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Sweet “Heart” Peanut Blossoms</span></strong><br />
1/2 cup butter<br />
1/2 cup peanut butter<br />
½ cup sugar<br />
½ cup brown sugar
<br />
1 egg
<br />
1 tsp vanilla<br />
1 ¾ cup flour
<br />
1 tsp soda
<br />
½ tsp salt<br />
1 package heart shaped chocolates<br />
<br />
Cream butter and sugars. Add egg and vanilla. Add dry ingredients. Roll into balls. Place on ungreased baking sheet. Bake 8 minutes at 375°. Then press heart shaped chocolate gently into each cookie. Bake 1-3 minutes longer.<br />
<br />
<span style="color: black;"><a href="https://sites.google.com/site/anissaskitchen/sweet-heart-peanut-butter-blossoms?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(Print This)</a></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5913389041256169971.post-79913959446530536262012-02-04T08:46:00.000-07:002012-02-04T08:46:20.903-07:00Olive Garden Style Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Hlfg7rtT0GfMyN_dupZNHTjDhzlTGJoLH51koGCgAEQ4X5zKuaZNZXB_QXzwTJTOWTRbSniyhFz8HeUu39q19vKaerE8P5CRcAXGxJiK_cJ3my-Gjswf2VX9f4wOwgQGaO8ItVWKtD7z/s1600/IMG_3515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Hlfg7rtT0GfMyN_dupZNHTjDhzlTGJoLH51koGCgAEQ4X5zKuaZNZXB_QXzwTJTOWTRbSniyhFz8HeUu39q19vKaerE8P5CRcAXGxJiK_cJ3my-Gjswf2VX9f4wOwgQGaO8ItVWKtD7z/s400/IMG_3515.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">Last night we had planned on feeding the sister missionaries for our church . It turns out that one of them had the flu so I delivered dinner to them. We made <a href="http://idahofergusonfamily.blogspot.com/2008/11/olive-garden-pasta-e-fagioli.html">Pasta e Fagioli Soup</a>, <a href="http://idahofergusonfamily.blogspot.com/2011/02/45-minute-bread-sticks.html">breadsticks</a>, and this wonderful Copy cat salad recipe. The dressing is creamier than the original Olive Garden dressing but it doesn't dissapoint. Turn your kitchen into the "Olive Garden " tonight :) The whole family loved this.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span dir="ltr" id="sites-page-title"><strong><span style="font-family: Verdana, sans-serif;">Olive Garden Salad with Homemade Dressing</span></strong></span></div><div class="sites-canvas-main" id="sites-canvas-main"><div id="sites-canvas-main-content"><table cellspacing="0" class="sites-layout-name-one-column sites-layout-hbox" xmlns="http://www.w3.org/1999/xhtml"><tbody>
<tr><td class="sites-layout-tile sites-tile-name-content-1"><span style="font-size: small;"><div dir="ltr"><br />
Time: 15 minutes ... </div></span><div dir="ltr"><span style="font-size: small;">Yield: 6-8 servings</span><br />
<span style="font-size: small;"><a href="http://www.copykat.com/2009/03/29/olive-garden-salad-dressing/" rel="nofollow"><i>Recipe from Copy Cat Recipes</i></a></span></div><div dir="ltr">(<a href="https://sites.google.com/site/anissaskitchen/home/olive-garden-salad?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Printable Version)</a><span style="font-size: small;"><i><br />
</i></span><span style="font-size: small;">2 romaine lettuce hearts (you just want the hearts, they will give you a crisp crunchy texture.) </span><span style="font-size: small;">3 Roma tomatoes</span><br />
<span style="font-size: small;">1/2 red onion </span><br />
<span style="font-size: small;">1/2 C medium sized olives</span><br />
<span style="font-size: small;">1 C croutons</span><br />
<span style="font-size: small;">1/4 C Parmesan cheese</span><br />
<span style="font-size: small;"> </span><br />
<span style="font-size: small;"><b>Dressing: </b><b> </b></span><br />
<span style="font-size: small;">1/2 C mayonnaise</span><br />
<span style="font-size: small;">1/3 C white vinegar</span><br />
<span style="font-size: small;">1 t Canola oil</span><br />
<span style="font-size: small;">2 T corn syrup</span><br />
<span style="font-size: small;">4 T Parmesan cheese</span><br />
<span style="font-size: small;">1 t minced garlic</span><br />
<span style="font-size: small;">1/2 t Italian Seasoning</span><br />
<span style="font-size: small;">1/2 t parsley, dried</span><br />
<span style="font-size: small;">1 T lemon juice</span><br />
<span style="font-size: small;"> </span><br />
<span style="font-size: small;">1. Combine all dressing ingredients in a blender or small food processor and mix until well combined. </span><span style="font-size: small;">2. Chop your lettuce, tomatoes and red onion. Add your olives, croutons and Parmesan cheese. Toss to combine.</span><br />
<span style="font-size: small;">3. Pour dressing over the top. Toss to coat and serve immediately. </span><br />
<span style="font-size: small;"> </span></div></td></tr>
</tbody></table></div></div><div id="sites-canvas-bottom-panel"><div id="COMP_page-subpages" xmlns="http://www.w3.org/1999/xhtml"> </div><div id="COMP_page-attachments" xmlns="http://www.w3.org/1999/xhtml"><div class="sites-canvas-bottom-panel-wrapper" id="sites-attachment-wrapper"><div class="sites-attachment-inner" jotid="sites-attachment-inner"> </div></div></div></div><img align="left" height="105" src="http://i273.photobucket.com/albums/jj227/ewhites/anissasig.jpg" style="border: 0px currentColor;" width="200" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5913389041256169971.post-72050623004323846872012-01-16T17:13:00.002-07:002012-01-16T17:14:43.812-07:00Multigrain Bread<div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_svsl5S3uFOI6QO73cIBBTHe-oZrgkvbtDvhUNjkwkWrfRkfv3y52KlKqBh_zY8cgesydFf6vf8U41M_QS-I55Fdx1aHTLc4n_z09jhnI4Xp-FutTj0Nnoonrj_OP7B-tVt1rjosfACz/s320/IMG_3506.JPG" width="320" /></div><div class="separator" style="clear: both; text-align: left;">When I saw this great recipe show up on <a href="http://www.ourbestbites.com/2012/01/multigrain-bread/">Our Best Bites</a> I knew I would be making it as soon as I had a chance to purchase the 7 grain cereal blend. I made this today and it was big hit in my house even with my picky 4 year old grandaughter. If you like making your own bread and want one that is perfect for sandwiches then look no further :)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><h3 align="left" dir="ltr" id="sites-page-title-header" xmlns="http://www.w3.org/1999/xhtml"><span id="sites-page-title">Cooks Illistrated Multigrain Bread</span></h3><h3 align="left" dir="ltr" xmlns="http://www.w3.org/1999/xhtml"><a href="https://sites.google.com/site/anissaskitchen/multigrain-bread?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span style="font-size: small;">printable version</span></a></h3><div class="sites-canvas-main" id="sites-canvas-main"><div id="sites-canvas-main-content"><table cellspacing="0" class="sites-layout-name-one-column sites-layout-hbox" xmlns="http://www.w3.org/1999/xhtml"><tbody>
<tr><td class="sites-layout-tile sites-tile-name-content-1"><div dir="ltr">1 1/4 c. 7-grain hot cereal mix <span style="font-size: x-small;">(like Bob's Red Mill or Arrowhead Mills)</span><br />
<span style="font-size: x-small;">**(<span style="font-family: Times, "Times New Roman", serif;">I used 7 grain cereal from Winco's bulk section)</span></span><br />
2 1/2 c. boiling water<br />
3 c. flour<br />
1 1/2 c. whole wheat flour<br />
4 tbsp honey<br />
4 tbsp unsalted butter, melted and cooled slightly<br />
2 1/2 tsp instant yeast<br />
1 tbsp table salt<br />
3/4 c unsalted pumpkin or sunflower seeds (I left these out)<br />
1/2 c old-fashioned rolled oats or quick oats<br />
1. Place cereal mix in bowl of mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours in medium bowl.<br />
2. Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 c at a time, and knead until dough forms ball, 1 1/2 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (add 2-3 tbsp flour if needed). Continue to knead dough for 5 more minutes. Add seeds and knead for another 15 seconds. Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball. Place dough into greased container with 4-qt capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.<br />
3. Adjust oven rack to middle position; heat oven to 375 degrees. Spray two 9×5 loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface and pat into 12×9 inch rectangle; cut dough in half crosswise. Shape loaves and coat with oats; cover lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes. Bake until internal temperature registers 200 degrees, 35 to 40 minutes. Remove loaves from pans and cool on wire rack before slicing, about 3 hours.<br />
4. Leftover bread can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days; wrap with an additional layer of aluminum foil and the bread can be frozen for up to one month. </div></td></tr>
</tbody></table></div></div><img src="http://i273.photobucket.com/albums/jj227/ewhites/anissasig.jpg" style="border: 0px currentColor; text-align: left;" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5913389041256169971.post-71713376928639675072011-12-17T15:24:00.000-07:002011-12-17T15:24:15.881-07:00Pretzel Turtles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTHz1718WTCGMByeQvLQ75INwzS7sJMP1FbmWYHaHBC-pR1GTFRKeI8eqUF2dh_81nQ0fG9HCuv6E68gIl-Tk7GCdVu983E9RNnX15XIxaK6t8UooLUGtltw1l0CpsOQ_6MEvEI5VzfgSH/s1600/pretzel+turtles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTHz1718WTCGMByeQvLQ75INwzS7sJMP1FbmWYHaHBC-pR1GTFRKeI8eqUF2dh_81nQ0fG9HCuv6E68gIl-Tk7GCdVu983E9RNnX15XIxaK6t8UooLUGtltw1l0CpsOQ_6MEvEI5VzfgSH/s400/pretzel+turtles.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Verdana, sans-serif;"><em>This is a great treat to make if your short on time and the kids can help !!! My husband thought they were dang good!!</em></span></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: Verdana, sans-serif;">Pretzel Turtles</span></strong></div><div class="separator" style="clear: both; text-align: left;">Ingredients</div><ul tabindex="-1"><li class="plaincharacterwrap ingredient"><div style="text-align: left;"> 20 small mini pretzels</div></li>
<li class="plaincharacterwrap ingredient"><div style="text-align: left;"> 20 chocolate covered caramel candies</div></li>
<li class="plaincharacterwrap ingredient"><div style="text-align: left;"> 20 pecan halves</div></li>
</ul><div style="text-align: left;"><div style="border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-top-width: 1px; margin-top: 20px; width: 300px;"></div></div><h3 class="directions" style="margin-top: 10px; text-align: left;"> Directions</h3><div class="directions" style="margin-top: 10px; text-align: left;"><ol><li><span class="plaincharacterwrap break"> Preheat oven to 300 degrees F (150 degrees C). </span></li>
<li><span class="plaincharacterwrap break"> Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel. </span></li>
<li><span class="plaincharacterwrap break"> Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container. </span></li>
</ol></div><div class="recipe-details-lg" style="text-align: left;"><a class="nutritionanchor" href="" name="nutritionpanel"></a></div><div style="text-align: left;"><img src="http://i273.photobucket.com/albums/jj227/ewhites/anissasig.jpg" style="border: 0px currentColor; text-align: left;" /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5913389041256169971.post-22645464119533783122011-12-02T11:29:00.001-07:002012-02-10T12:54:06.923-07:00PF Chang's Lettuce Wraps<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsN-pq1q9kM8APm6ck4ZPnZSPKMq_iAiYtjFjmCi3xLu09iMpFeqRFdJq4DIehsK-4VuGBQzTSUn0QczIi2ycQdD_YkH1mQM0kwc0NVOzLFdvaQI36cOOrutOrUoFFlJJ_BOQHECfIiBdY/s1600/IMG_3467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsN-pq1q9kM8APm6ck4ZPnZSPKMq_iAiYtjFjmCi3xLu09iMpFeqRFdJq4DIehsK-4VuGBQzTSUn0QczIi2ycQdD_YkH1mQM0kwc0NVOzLFdvaQI36cOOrutOrUoFFlJJ_BOQHECfIiBdY/s400/IMG_3467.JPG" width="400" /></a></div>
I found this amazing recipe at <a href="http://iowagirleats.com/2011/04/26/p-f-changs-lettuce-wraps-remade/">Iowa Girl Eats</a> and had to try it immediately. The result was amazing. I made a couple of changes to this recipe do to the ingredients I had on hand. I used diced chicken breasts instead of ground chicken and I used crunchy peanut butter instead of the chopped peanuts :)<br />
This was a bif hit with the husband. I served it with coconut rice ...YUM!!! If you like asian cuisine then try this recipe....you won't be sorry.<br />
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<span dir="ltr" id="sites-page-title"><strong>P.F. Chang's Lettuce Wraps</strong></span><br />
<span dir="ltr"><strong>(<a href="https://sites.google.com/site/anissaskitchen/pf-chang-s-lettuce-wraps?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Printable Version</a>)</strong></span><br />
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Serves 2-3<br />
<strong>Ingredients: </strong><br />
1lb ground chicken breast<br />
1/2 medium onion, minced<br />
salt & pepper, a dash of each<br />
2 large cloves garlic, minced<br />
1 inch gnob fresh ginger, peeled & minced<br />
1 Tablespoon sesame oil<br />
2 1/2 Tablespoons soy sauce<br />
1/2 Tablespoon water<br />
1 Tablespoon natural peanut butter<br />
1/2 Tablespoon honey<br />
1 Tablespoons + 1 teaspoon rice vinegar<br />
2 teaspoons chili garlic sauce (or more if you like it hotter)<br />
dash of fresh pepper<br />
3 green onions, chopped<br />
1/2-8oz can sliced water chestnuts, drained & chopped<br />
1/4 cup peanuts, chopped<br />
10-12 large outer lettuce leaves, rinsed and patted dry<br />
<strong>Directions: </strong><br />
1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.<br />
2. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.( I added the ingredients straight to the skillet with great results)<br />
3 Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.<br />
4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves<br />
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<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/anissasig.jpg" style="border: 0px currentColor;" /></div>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5913389041256169971.post-27795699240685475422011-11-07T14:09:00.001-07:002011-11-07T14:24:04.217-07:00Autumn Chopped Salad<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf9TdlN7v9MlYl6ouQaPIISMwu_NKAi3_hS5EdlxXfLq1-Nj5HBKVWrKue1j9A55ZXcVGJdMBDzyl1ttBaFji6HA-igknPSQAEAMLbzLuIOz2_6f6b6Jfils3Ke3EO4r2BiRatOndguYlG/s1600/IMG_3431.JPG"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf9TdlN7v9MlYl6ouQaPIISMwu_NKAi3_hS5EdlxXfLq1-Nj5HBKVWrKue1j9A55ZXcVGJdMBDzyl1ttBaFji6HA-igknPSQAEAMLbzLuIOz2_6f6b6Jfils3Ke3EO4r2BiRatOndguYlG/s400/IMG_3431.JPG" width="400" /></a><br />
Today was the day I tried this fabulous recipe I found on <strong><a href="http://pinterest.com/pin/453073490/">Pinterest</a></strong>...Go ahead and Thank Me...</div><div style="text-align: left;">This is the PERFECT salad for your Thanksgiving Meal. It is amazing....best side salad ever.....</div><div style="text-align: left;">I prefer a homemade dressing over the bottled dressing mentioned ...however this salad is great either way...ENJOY I know you'll love it.<br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Autumn Chopped Salad</strong></span><a href="https://sites.google.com/site/anissaskitchen/autumn-chopped-salad">(Printable Version)</a><br />
<br />
Ingredients<br />
*6 to 8 cups chopped romaine lettuce<br />
*2 medium pears, chopped<br />
*1 cup dried cranberries<br />
*1 cup chopped pecans<br />
*8 slices thick-cut bacon, crisp-cooked and crumbled<br />
*4 to 6 oz. feta cheese, crumbled<br />
*Poppy seed Salad Dressing (I like T. Marzetti)<br />
*Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)<br />
<br />
Instructions<br />
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and <br />
feta cheese. Drizzle generously with poppy seed dressing, followed by some of <br />
the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: <br />
70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you <br />
prefer your salad to have more dressing, feel free to experiment with the <br />
combination.<br />
<br />
<strong><em>**** My Favorite Option for the dressing comes from Shannon Carlsen recipe to follow</em></strong>:<br />
<br />
2 tsp Poppy seeds<br />
2/3 C sugar<br />
3/4 C. vegetable Oil<br />
1/3 C. Red Wine Vinegar<br />
3/4 TBSP onion<br />
1/3 tsp dry mustard<br />
3/4 tsp salt<br />
<br />
Put all ingredients in a blender and mix until blended <br />
<br />
<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/anissasig.jpg" style="border: 0px currentColor;" /></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5913389041256169971.post-39568664330855120702011-10-16T15:51:00.002-06:002011-11-05T08:54:45.091-06:00Cake Pops or Cake Balls<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi913CjQdFS6U9eGkJyxoms3nqyyuXAFsntysQR9jwXYPhulLZBIjlKyEC14RQsCTCcBGzoxXTTX0ilcrp5A7x9zhpfvbPA6DWca9L6rOSVFbCcSa7LMoD0VNop7eNI7S7-e-3b4qq9WCEC/s1600/cakeballshalloween.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi913CjQdFS6U9eGkJyxoms3nqyyuXAFsntysQR9jwXYPhulLZBIjlKyEC14RQsCTCcBGzoxXTTX0ilcrp5A7x9zhpfvbPA6DWca9L6rOSVFbCcSa7LMoD0VNop7eNI7S7-e-3b4qq9WCEC/s400/cakeballshalloween.jpg" width="400" /></a></div><br />
<strong>Ingredients for Cake Pops<br />
<em>(<a href="https://sites.google.com/site/anissaskitchen/cake-pops-and-cake-balls?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Printable Version</a>)</em></strong><br />
To make these cake pops, you will need:<br />
1 cake baked in a 13x9 pan<br />
1 tub of frosting, or about 2 cups<br />
12 ounces of candy coating<br />
lollipop sticks<br />
<br />
<strong>Crumble the Cake</strong>Begin by breaking up the cake into fine crumbs. This recipe is really flexible, and you can actually use any flavor of cake, or even substitute muffins or quick breads instead. Whatever you use, work the cake until it's entirely crumbled.<br />
<br />
<strong>Mix in Frosting</strong>Take your frosting, and again you can use any flavor you like, and mix it in. you can use a spoon, but I think it's easier, although messier, just to use my hands. I reserve a little of the frosting because I don't always need it. The exact amount needed will depend on the moistness of the cake. <br />
<br />
You want the final mixture to be fairly moist and to easily hold itself together when you shape it into a ball, but not so moist that it's soggy or gooey.<br />
<br />
<strong>Roll the Cake into Balls<br />
</strong>Roll the cake into small balls, using a teaspoon or a small cookie scoop. You should get between 3-4 dozen balls depending on how large you make them. Set them on a lined cookie sheet.<br />
<br />
<strong>Freeze the Cake Balls</strong><br />
Once they're all formed, put them in the freezer to harden for about an hour to make them easier to dip.<br />
<br />
<strong>Melt the Candy Coating</strong><br />
While you're waiting for the cake balls to harden, melt the candy coating in the microwave and stir until it's entirely melted and smooth.<br />
Put Lollipop Sticks into Cake Balls (or move on to the next step if not using sticks)<br />
<br />
After an hour, remove the cake balls from the freezer. Use a skewer or a toothpick to poke holes in the balls, then dip the end of a lollipop stick into the melted coating, and stick it into the hole you just created. The melted coating will help hold the stick in the cake pop. <br />
<br />
<strong>Dip Cake Balls into Candy Coating</strong><br />
Once all of the cake balls are on sticks, it's time to dip them. Hold one end of the lollipop stick and submerge the cake pop completely in the melted coating. Take it out and gently tap it and swirl it upside down to remove excess coating--if you don't it will drip down the stick and look really terrible.<br />
<br />
<strong>Set the Cake Pops</strong><br />
Now you can just stick them upside down on a baking sheet to set, but this does give them flat tops. <br />
<br />
So if you want rounded shapes, you'll need to find some Styrofoam or florist foam to stick your cake pops in while they dry. Continue dipping them until all of your cake pops are covered with candy coating. If it starts to get too stiff from the cold pops, re-warm it briefly.<br />
<br />
<strong>Decorate the Cake Pops</strong><br />
If you want to decorate them, you can drizzle them with melted white chocolate, or add sprinkles or chopped nuts while the coating is still wet.<br />
<br />
<br />
<img align="left" src="http://i273.photobucket.com/albums/jj227/ewhites/anissasig.jpg" style="border: 0px currentColor;" />Unknownnoreply@blogger.com0