tag:blogger.com,1999:blog-76087175873678346372024-03-06T01:35:50.177-05:00MK's KitchenWelcome to my "Kitchen". Here you will find recipe's, hints, tips, meal planning, money saving ideas and much more!Unknownnoreply@blogger.comBlogger296125tag:blogger.com,1999:blog-7608717587367834637.post-89520039120940597332022-06-23T14:22:00.000-04:002022-06-23T14:22:24.366-04:00<p> <b style="font-family: Verdana, sans-serif;">MK's Ranch Stroganoff</b></p>
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<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">2
cups of dry pasta, whatever style you like. </span><span style="font-family: Verdana, sans-serif;">Add
to 4 cups of boiling water and cook until just soft, do not over
cook. Set aside (Drain almost all the liquid, you don't want it becoming sticky)</span></p>
<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">For
Chicken, cube up 2-3 raw chicken breasts (or 4-6 raw chicken tenders)</span></p>
<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">For
Beef, use 2-3 cups of leftover beef roast or 2 lbs of ground beef</span></p>
<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">Cook
the chicken in a large saucepan in 1 cup of chicken broth (I use low
sodium broth in the boxes) cook for 3-4 minutes or until they are not
pink.</span></p>
<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">For
leftover beef roast, bring 1 cup beef broth to a boil, add roast
until heated.</span></p>
<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">For
ground beef, brown beef in pan until fully cooked, add 1 cup beef
broth and simmer for 5 min.</span></p>
<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">For
all meat options, remove the meat from the broth it is in and set
aside in a covered bowl.</span></p>
<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">Bring
broth to a simmer over medium heat, turn to low and add 1 cup milk,
(evaporated works well or whatever milk you have.) stir in ½ cup
ranch dressing. Add 2 handfulls of shredded cheddar cheese. Stir
briskly until cheese is melted.</span></p>
<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">Add
cooked pasta to meat mixture, stir well and heat thoroughly on low,
stir so it does not burn.</span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7608717587367834637.post-85769119351051521032022-06-22T14:58:00.002-04:002022-06-22T14:58:34.995-04:00<p><span style="font-family: arial; font-size: large;">MK's <b>Fruit
Cobbler</b></span></p>
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<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: arial;">For
a square pan 8x8 or 9x9</span></p>
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<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: arial;">First Layer:</span></p><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: arial;">2
½ cups cut up fruit – apples, peaches or 2 cups of your favorite
berries</span></p>
<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: arial;">Lay
fruit evenly in your pan</span></p>
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<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: arial;">Second Layer:</span></p><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: arial;">Mix
in a bowl:</span></p>
<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: arial;">6
Tablespoons sugar</span></p>
<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: arial;">¼
cup butter</span></p>
<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: arial;">dash
of salt</span></p>
<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: arial;">2
Tablespoons baking Powder</span></p>
<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: arial;">¼
cup milk</span></p>
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<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: arial;">Spread
this mixture over the top of your fruit.
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<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: arial;">Mix:</span></p>
<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: arial;">½
cup sugar and ½ Tablespoon of Corn starch, </span><span style="font-family: arial;">Sprinkle
on top of second layer.</span></p>
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</span></p>
<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: arial;">Bring
½ cup water to a boil and pour over the top and bake 1 hour at 375°</span></p><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: arial;"><br /></span></p><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: arial;">This is perfect with vanilla ice cream! </span></p>
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</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7608717587367834637.post-29953454547815442242022-06-22T14:41:00.006-04:002022-06-22T14:41:35.659-04:00<p> Wow I have not posted anything new for 5 years! </p><p>I will be adding new recipes and revamping the blog very soon! </p><p><br /></p><p>MK</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7608717587367834637.post-18463878183163511852017-07-10T17:21:00.000-04:002017-07-10T17:21:22.510-04:00Amazon Prime SaleAre you an Amazon Prime member? Lots of great benefits plus great sales start tonight! Join here: <a href="https://www.amazon.com/b?ie=UTF8&node=13887280011&tag=sensualsoysce-20">https://www.amazon.com/b?ie=UTF8&node=13887280011&tag=sensualsoysce-20</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7608717587367834637.post-58103922555483526682017-06-21T16:13:00.001-04:002017-06-21T16:13:21.782-04:00MK’s Parmesan Baked Potato Wedges<br /><div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1UnCeQ71zA00MjDcgLoPWN-30ruvKzrwnZBBNqL8xa_LP-dW8D04MiH2DVgdGIeF844huO5O_Exley2I8E6TdJFRvUdcHYaaaCl865DD2LsUE0wk62TdC_Xf1yr0E2n55f2506cSmrcA/s1600/20170621_153426.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1UnCeQ71zA00MjDcgLoPWN-30ruvKzrwnZBBNqL8xa_LP-dW8D04MiH2DVgdGIeF844huO5O_Exley2I8E6TdJFRvUdcHYaaaCl865DD2LsUE0wk62TdC_Xf1yr0E2n55f2506cSmrcA/s320/20170621_153426.jpg" width="320" /></a><span style="font-family: Verdana, sans-serif;">6 medium sized Yukon potatoes, washed, sliced and dried<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">In a gallon baggie add:</span></div>
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<span style="font-family: Verdana, sans-serif;">1 stick softened butter (1/2 cup)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">¼ cup grated parmesan cheese<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">½ tsp paprika<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Dash each of garlic powder and onion powder (NOT salt) <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_RSBzDbdkNPS_UVGbojI_Dvgz8MEwqGcrLFZWq3APFd73AmPzhBNGJS3tRwbNWzMu6G0rAk7eNDete17jWoe7Xbdo9UprKypLpIeionQCl2XQ518PJipVPqDnzYi_ZM5rTXeuBhxnPQ/s1600/20170621_153826.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_RSBzDbdkNPS_UVGbojI_Dvgz8MEwqGcrLFZWq3APFd73AmPzhBNGJS3tRwbNWzMu6G0rAk7eNDete17jWoe7Xbdo9UprKypLpIeionQCl2XQ518PJipVPqDnzYi_ZM5rTXeuBhxnPQ/s320/20170621_153826.jpg" width="320" /></a><span style="font-family: Verdana, sans-serif;">Squish all the seasonings into the butter and add the potato
wedges. </span><span style="font-family: Verdana, sans-serif;">Be sure they are dried off well with a paper towel. Zip it up and shake it around to coat all the potatoes well.</span></div>
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Lay them out in a large baking pan with sides. The pan must have sides or the butter will run off the pan and burn!</div>
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Bake at 350 F for 50 – 60 minutes. Check on them often and turn them over about half way through.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7608717587367834637.post-23115222543696032492017-06-18T14:06:00.001-04:002017-06-18T14:10:45.136-04:00MK’s Pizza Dough<div class="MsoNormal">
<b><span style="font-family: "verdana" , sans-serif;">MK’s Pizza Dough<o:p></o:p></span></b></div>
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<span style="font-family: "verdana" , sans-serif;">Prep time: 1 ½ hours
- Bake time: 15 – 18 min - Makes
2 14” Pizzas *<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">I adapted this from several recipe’s I’ve tried over time
and this is the final result. It is truly the best crust we’ve made from
scratch and can be all white flour or partially wheat. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">** The amount of wheat flour depends on how dense and chewy
you want your crust. Just substitute equal amounts of wheat flour for the white
bread flour to your liking. Be sure it is fresh wheat flour and you do not pack
it, either sift once or fluff it with a fork before measuring. Why bread flour? Using bread flour will give
you a crisper crust. All-purpose flour which will give you a chewier crust.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">3 1/2 cups white bread flour<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">½ cup wheat flour<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 teaspoon sugar (I use a stevia sweetner)<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">2 ¼ tsp (1 envelope) dry yeast<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">2 teaspoons salt <o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 1/2 cups water, 110 degrees F<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tablespoons olive oil<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">Use a dough hook on your stand mixer. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">Pour into the bowl, the flour(s), sugar, yeast and salt in and
mix together with a fork.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">With the mixer running on low, add the water and oil and
beat on medium until the dough forms into a ball. If the dough is sticky, add 1
T of flour a little at a time, until the dough comes together in a ball. If the
dough is too dry, add water, 1 tablespoon at a time until the dough comes
together in a ball. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;">Place the dough onto a lightly floured surface and <b>gently
</b>knead into a smooth, firm ball. Do not over knead or it will make the crust
tough. *(see below)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Oil a large bowl with 1 T of olive oil, place in the dough,
cover with plastic wrap and put it in a warm area to let it double in size,
this will take about 1 hour. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Turn the dough out onto a lightly floured surface and divide
it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap
and let rest for 10 minutes before forming into pizza crust.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">* If you are not wanting to make 2 pizza’s you can put half
of the dough in a quart freezer bag and freeze for up to 1 month. Just remove
from freezer and let thaw in the fridge for 2-3 hours, then take it out of the
bag and place into an oiled bowl in a warm place to rise. Proceed as usual once
raised.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">While it is resting, heat oven to 475 degrees F.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "verdana" , sans-serif;">Do NOT use a rolling pin to roll out your crust. Use oil on
your hands and gently persuade the crust into your pan. Rolling compresses the
dough too much and will not be the best result. </span><o:p></o:p><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><a href="https://www.blogger.com/%3Ciframe%20style=%22width:120px;height:240px;%22%20marginwidth=%220%22%20marginheight=%220%22%20scrolling=%22no%22%20frameborder=%220%22%20src=%22//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=sensualsoysce-20&marketplace=amazon&region=US&placement=B0000D8CAO&asins=B0000D8CAO&linkId=d23aaf37cb67b4d6763ba80454db5797&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff%22%3E%20%20%20%20%20%3C/iframe%3E"><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=sensualsoysce-20&marketplace=amazon&region=US&placement=B0000D8CAO&asins=B0000D8CAO&linkId=d23aaf37cb67b4d6763ba80454db5797&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff" style="height: 240px; width: 120px;"> </iframe></a><br /></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7608717587367834637.post-58819000565921549402017-06-13T10:22:00.000-04:002017-07-19T15:10:47.054-04:00<span style="font-family: "verdana" , sans-serif;"><b>MK's Baked Mac & Cheese</b></span><br />
<br />
<span style="font-family: "verdana" , sans-serif;">Prep time: 15 - 20 min Bake Time: 20-25 min Serves: 10 </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="background-color: white; font-family: verdana, sans-serif;">OPTIONAL: </span><span style="font-family: verdana, sans-serif;">4-6 slices of bacon cut up into bits then fried crisp. Drain and set aside.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Hand grate into a bowl:</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">1/4 cup of Smokey Gruyere cheese</span><br />
<span style="font-family: "verdana" , sans-serif;">2 cups of white sharp chedder cheese</span><br />
<span style="font-family: "verdana" , sans-serif;">1/3 cup of Fontina cheese</span><br />
<span style="font-family: "verdana" , sans-serif;">1/3 cup of Parmesan-Reggiano cheese</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">with your hands or a fork, gently mix the cheeses together well and set aside.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Cook the pasta just until tender - set aside</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">1 box (1 lb) of either </span><span style="background-color: white; font-family: "verdana" , sans-serif;">rotini or cellentani </span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif;"><br /></span>
<span style="background-color: white; font-family: "verdana" , sans-serif;">Cheese sauce:</span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif;"><br /></span>
<span style="background-color: white; font-family: "verdana" , sans-serif;">In a saucepan, over medium heat melt a half a stick of butter and add 6 T of flour. Whisk until blended and you have a rue. About 5 min.</span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white;">Slowly add</span></span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif;"><br /></span>
<span style="background-color: white; font-family: "verdana" , sans-serif;">4 cups heated whole milk or half and half and whisk constantly until thickens, about 5 minutes.</span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif;"><br /></span>
<span style="background-color: white; font-family: "verdana" , sans-serif;">Turn heat on low and add:</span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif;"><br /></span>
<span style="background-color: white; font-family: "verdana" , sans-serif;">1 teaspoon paprika</span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif;">dash of salt and pepper</span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif;">Half of the cheese, whisking gently until melted</span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif;"><br /></span>
<span style="background-color: white; font-family: "verdana" , sans-serif;">Add to the pasta and stir to coat it well. If adding bacon bits, do so now.</span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif;"><br /></span>
<span style="background-color: white; font-family: "verdana" , sans-serif;">Lightly oil a 9x13 glass baking dish with olive oil. Add half the pasta mixture, sprinkle half of the remaining cheese on first layer. Repeat.</span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif;"><br /></span>
<span style="background-color: white; font-family: "verdana" , sans-serif;">Bake in 350 oven for 20 - 25 minutes.</span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif;"><br /></span>
<span style="background-color: white; font-family: "verdana" , sans-serif;"><a href="https://www.blogger.com/%3Ciframe%20style=%22width:120px;height:240px;%22%20marginwidth=%220%22%20marginheight=%220%22%20scrolling=%22no%22%20frameborder=%220%22%20src=%22//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=sensualsoysce-20&marketplace=amazon&region=US&placement=B00JLNYTG8&asins=B00JLNYTG8&linkId=6b35b6ffe99ea2b3b9ce71a7495ca6e6&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff%22%3E%20%20%20%20%20%3C/iframe%3E"><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=sensualsoysce-20&marketplace=amazon&region=US&placement=B00JLNYTG8&asins=B00JLNYTG8&linkId=6b35b6ffe99ea2b3b9ce71a7495ca6e6&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff" style="height: 240px; width: 120px;"> </iframe></a><br /></span>
<span style="background-color: white; font-family: "verdana" , sans-serif;"><br /></span>
<span style="background-color: white; font-family: "verdana" , sans-serif;"><br /></span>
<span style="background-color: white; font-family: "verdana" , sans-serif;"><br /></span>
<span style="background-color: white; font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7608717587367834637.post-42871479787540884802017-06-13T10:00:00.000-04:002017-06-13T10:00:18.117-04:00<span style="font-family: "verdana" , sans-serif;"><b>MK's Parmesan Chicken</b></span><br />
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: x-small;">Prep time: 20 min Bake Time: 30 min</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">Cook your favorite pasta to just about done while you prepare the other items. Bows, rotini or cellentani work well. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">3 boneless chicken breasts, cubed in 1" or so cubes - Set aside</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"> <span style="font-size: x-small;">TIP: Freeze them for about 20 min to make them more firm and they will cut easier! </span></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">In a bowl, combine:</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">1/2 cup Organic mayonnaise - Organic is important so that it does not separate while baking and be oily. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">1/2 cup shredded Parmesan cheese - Fresh shredded from a block of cheese is best but Kraft or other brand works fine. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">1/4 tsp fresh ground pepper</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">1/8 tsp garlic powder (Not garlic salt!)</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">Dash of salt (salt substitute works fine)</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">Place the cooked and drained pasta into a lightly greased glass baking pan (8x8)</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><a href="https://www.blogger.com/%3Ciframe%20style=%22width:120px;height:240px;%22%20marginwidth=%220%22%20marginheight=%220%22%20scrolling=%22no%22%20frameborder=%220%22%20src=%22//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=sensualsoysce-20&marketplace=amazon&region=US&placement=B003KZGXU8&asins=B003KZGXU8&linkId=857cef51141fd8e2a0d41a961896357d&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff%22%3E%20%20%20%20%20%3C/iframe%3E"><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=sensualsoysce-20&marketplace=amazon&region=US&placement=B003KZGXU8&asins=B003KZGXU8&linkId=857cef51141fd8e2a0d41a961896357d&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff" style="height: 240px; width: 120px;"> </iframe></a><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">Lay the cubed chicken on top evenly. Spread the mayo mixture evenly and cover with foil.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">Bake at 350 for 20 min. Uncover and sprinkle more parmesan cheese in a thin layer and let bake 10 more minutes or until the top is lightly browned. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">Enjoy!!</span></div>
<div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7608717587367834637.post-56566861195367695362017-06-02T15:13:00.000-04:002017-06-02T15:13:04.278-04:00Instant Pot Craze!Do you have an Instant Pot? If not, you should get one! Saves time, money and you can make almost anything in them!<br />
<br />
<a href="https://www.blogger.com/%3Ciframe%20style=%22width:120px;height:240px;%22%20marginwidth=%220%22%20marginheight=%220%22%20scrolling=%22no%22%20frameborder=%220%22%20src=%22//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=sensualsoysce-20&marketplace=amazon&region=US&placement=B00FLYWNYQ&asins=B00FLYWNYQ&linkId=dffc0638b774e23c48a95e48a5bf06f9&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff%22%3E%20%20%20%20%20%3C/iframe%3E"><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=sensualsoysce-20&marketplace=amazon&region=US&placement=B00FLYWNYQ&asins=B00FLYWNYQ&linkId=dffc0638b774e23c48a95e48a5bf06f9&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff" style="height: 240px; width: 120px;"> </iframe></a><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7608717587367834637.post-29903636217788448732012-09-16T13:50:00.001-04:002012-09-16T13:53:57.268-04:00Anytime is Burger Time! Perfect Grilled Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAyFbb9Z6Q0kM0rh69l8oMUgRLaPPSXPPpYPc8kWqcJmGezosgZs1usqsVrmnXxm177Xcjm4hMuu-PBFmdZeGbvRMvfMlIS_aYVAuSyTydbEJhi-lVvGH6tWOic2G33_hVvqiE21ffbc/s1600/beef.patty.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAyFbb9Z6Q0kM0rh69l8oMUgRLaPPSXPPpYPc8kWqcJmGezosgZs1usqsVrmnXxm177Xcjm4hMuu-PBFmdZeGbvRMvfMlIS_aYVAuSyTydbEJhi-lVvGH6tWOic2G33_hVvqiE21ffbc/s320/beef.patty.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: left;">
<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">You cannot have a perfect burger without
taking into consideration the ground beef! The fat content and coarseness of
the grind are key. You want a course grind if you are grilling. Finely ground will
tend to be mushy and not hold together as well. Also do not ‘work’ the meat too
much in your hand as you form your patty’s, this is like ‘working’ clay and
softens it and you do not want that! If you are going to work some spices into
the meat first do it in a cold bowl with a cold fork. Cool your hands with cold
water and make the patty’s quickly. <o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: left;">
<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">When choosing your ground beef, there are
some important things to keep in mind. First of all, the fat percentage depends
on if you are pan frying or grilling your burgers. <o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: left;">
<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">If you plan to pan fry, I suggest using
leaner ground beef as the burger will cook in the fat that it contains and
escapes the beef patty and will keep the burger moist. <o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: left;">
<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">When pan frying, to achieve a fire grilled
taste, a cast iron skillet is a good choice. Like when grilling start off with
a very hot pan to sear each side, then turn it down to finish cooking it. Since
cast iron holds heat for a long time, I suggest even turning the stove burner
OFF after searing each side to finish cooking them. Using a bacon press that is
heated in the pan prior to cooking helps cook both sides at the same time,
however you will still want to flip the burgers. <o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">If you are grilling, use a 85% lea help
your burger retain moisture better and the fat will drip into your grill fire
and cause flareups and you want to reduce that as much as possible. <span style="mso-spacerun: yes;"> </span>Keep a spray bottle of water handy to reduce
the flareup from burning your burgers and you.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">A trick to keeping leaner meats on the
grill from drying out and falling apart is to make your beef patty’s ahead of
time and partially freeze them. Also be sure your grill grates are clean and
treated with a non stick spray.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">When
grilling be sure to start with a very hot grill, 450 – 500 degrees is good. When
you have everything ready gently place the patties on the grill. When raw meat
hits the hot grate it will stick which is fine! Do not try to turn it too early
the burger will fall apart. You can check if its released yet with the corner
of your spatula, if its still stuck, let it cook a bit longer. If it seems to
be burning, spritz the flame with water to slow it down a bit. <span style="mso-spacerun: yes;"> </span>The secret is to flip the burger the second it
releases. It should take only a minute or so for each side to release. Once
each side is seared turn the heat down to 350 and continue to grill 2-3 minutes
per side. <o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Remove the hamburger patty let them sit for a minute or
two before serving. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Now comes the personalization! Burgers can be topped with
whatever you desire! </span></div>
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<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span> </div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7608717587367834637.post-20240772257565965862012-09-16T13:18:00.001-04:002012-09-16T13:18:07.628-04:00Crème de Cacao Espresso<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAB1SIXRgiQR7cNr7S5Ymw0Y_fD7tnW4bapDdzvOOx6CqmcTuaDMFeKhppFLvy9HfN4TL6Vo8-Zt_A-xzWhWAPDwFhBq2eLBEJVxT9d6zK0F-Hn-lolE1Dv2DZkK77vKRKmsvaeaTa2FI/s1600/steaming_coffee2.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAB1SIXRgiQR7cNr7S5Ymw0Y_fD7tnW4bapDdzvOOx6CqmcTuaDMFeKhppFLvy9HfN4TL6Vo8-Zt_A-xzWhWAPDwFhBq2eLBEJVxT9d6zK0F-Hn-lolE1Dv2DZkK77vKRKmsvaeaTa2FI/s1600/steaming_coffee2.gif" /></a></div>
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<b><span style="color: black; font-family: "Georgia","serif"; mso-bidi-font-family: Georgia;"></span></b> </div>
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<b><span style="color: black; font-family: "Georgia","serif"; mso-bidi-font-family: Georgia;"></span></b> </div>
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<b><span style="color: black; font-family: "Georgia","serif"; mso-bidi-font-family: Georgia;"></span></b> </div>
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<b><span style="color: black; font-family: "Georgia","serif"; mso-bidi-font-family: Georgia;">Crème
de Cacao Espresso<o:p></o:p></span></b></div>
<span style="color: black; font-family: "Georgia","serif"; mso-bidi-font-family: Georgia;"><o:p> </o:p></span><br />
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<span style="color: black; font-family: "Georgia","serif"; mso-bidi-font-family: Georgia;">1
cup Cold water<o:p></o:p></span></div>
<span style="color: black; font-family: "Georgia","serif"; mso-bidi-font-family: Georgia;">2
T Ground espresso coffee or make double strength brewed coffee<o:p></o:p></span><br />
<span style="color: black; font-family: "Georgia","serif"; mso-bidi-font-family: Georgia;">½
Cinnamon stick (3" long)<o:p></o:p></span><br />
<span style="color: black; font-family: "Georgia","serif"; mso-bidi-font-family: Georgia;">4
tsp Crème de Cacao<o:p></o:p></span><br />
<span style="color: black; font-family: "Georgia","serif"; mso-bidi-font-family: Georgia;">2
tsp Brandy<o:p></o:p></span><br />
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<span style="color: black; font-family: "Georgia","serif"; mso-bidi-font-family: Georgia;">2
T Whipping cream, chilled<o:p></o:p></span></div>
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<span style="color: black; font-family: "Georgia","serif"; mso-bidi-font-family: Georgia;">Grated
semisweet chocolate to garnish</span></div>
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<span style="color: black; font-family: "Georgia","serif"; mso-bidi-font-family: Georgia;"><o:p> </o:p></span></div>
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<span style="color: black; font-family: "Georgia","serif"; mso-bidi-font-family: Georgia;">Use
your espresso machine for this one or just make really strong coffee with a
small amount of water. Break cinnamon stick into small pieces and add to hot
espresso. Allow to cool for a few minutes. Add crème de cacao and brandy, and
stir gently. Pour into cute demitasse cups. Whip the cream, and float some
cream on top of each cup. For looks, you can garnish with grated chocolate or
fancy chocolate curls. Serves 2<o:p></o:p></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7608717587367834637.post-5750533701366054452012-09-06T12:16:00.004-04:002012-09-06T12:16:52.656-04:00Feta-Topped Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xHHr4oUDLFU5a3xhkxgtziFZOTXzSQDQUCXsLKeAHbIshGahwCNpJuyzjMuMbQp8e_nH9ONE0avwoIJ5YSSW0ZjtZc_Cif87Wl_xxCSPIJIXRF1n6o3QIh4Qk8ELRtQRGtbzFG5LZmg/s1600/Feta-Topped-Broiled-Chicken.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xHHr4oUDLFU5a3xhkxgtziFZOTXzSQDQUCXsLKeAHbIshGahwCNpJuyzjMuMbQp8e_nH9ONE0avwoIJ5YSSW0ZjtZc_Cif87Wl_xxCSPIJIXRF1n6o3QIh4Qk8ELRtQRGtbzFG5LZmg/s320/Feta-Topped-Broiled-Chicken.jpg" width="320" /></a></div>
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4 boneless skinless chicken breasts (about 1 1/4 lb) </div>
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2 tablespoons reduced-fat balsamic vinaigrette dressing </div>
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1 teaspoon Italian seasoning </div>
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1/4 teaspoon seasoned pepper blend </div>
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1 large plum (Roma) tomato, cut into 8 slices </div>
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1/4 cup crumbled fat-free feta cheese </div>
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Set oven to broil. Brush both sides of chicken breasts with
the dressing. Sprinkle both sides with Italian seasoning and pepper. Place in
broiler pan and put in oven 4 inches from the broiling element. </div>
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Broil about 5 minutes each side, until chicken is no longer
pink when centers of thickest pieces are cut. Top with tomato and cheese and broil
2 to 3 minutes longer or until cheese is lightly browned. </div>
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<br /></div>
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Makes 4 servings</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7608717587367834637.post-90588959475406883372012-05-25T10:29:00.001-04:002012-05-25T10:29:21.298-04:00OREO & Ice Cream Sandwich Cake recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC53KYYeIFea9LkBCWo0jvA81z1-yX0WmkdeX_gfHHWs0-lBB5GHa3oeTfnf-fTTHdG7zClGFrRgw01l-O3Gor8zFVaa_GfiaSIFRQbR4O3GdLlk0JccfTvfX9gWQjjVB0mJNO2qHXigs/s1600/oreo.cake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC53KYYeIFea9LkBCWo0jvA81z1-yX0WmkdeX_gfHHWs0-lBB5GHa3oeTfnf-fTTHdG7zClGFrRgw01l-O3Gor8zFVaa_GfiaSIFRQbR4O3GdLlk0JccfTvfX9gWQjjVB0mJNO2qHXigs/s1600/oreo.cake.jpg" /></a></div><a href="http://www.kraftrecipes.com/recipes/oreo-ice-cream-sandwich-133036.aspx#.T7-W-czNCko.blogger">OREO & Ice Cream Sandwich Cake recipe</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7608717587367834637.post-54121202270425851122012-05-15T14:44:00.002-04:002012-05-15T15:02:50.791-04:00MK's Chicken Breast Brine<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vfwgLVucqIz0izcFPqh8LPZKfIEI-5_py2RkAecmCJfppEGhgauBZUiJmJnZoDTNnbj3-BoFoNp1Uv9wrtW_wlQeRv4LY5BgJZYEfCvooAxssktfMXhHkqVc_BbS8oesfcIXnAOtd50/s1600/100_3414.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vfwgLVucqIz0izcFPqh8LPZKfIEI-5_py2RkAecmCJfppEGhgauBZUiJmJnZoDTNnbj3-BoFoNp1Uv9wrtW_wlQeRv4LY5BgJZYEfCvooAxssktfMXhHkqVc_BbS8oesfcIXnAOtd50/s320/100_3414.jpg" width="320" /></a><br />
<br />
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<br />
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<br />
1 Qt of water <br />
1 T minced garlic<br />
1/4 tsp dried sage<br />
1/4 tsp dried rosemary<br />
dash onion powder (NOT onion salt)<br />
dash garlic powder <br />
<br />
<br />
In 2 QT glass bowl, put 1 cup of water and microwave it for 2 min or until boiling (time depends on your microwave). Add 3 T of salt and 1/2 tsp sugar, stir until completely dissolved. Add the spices listed above and let sit a few minutes to steep. Add remaining quart of very cold water (I use some ice) and cool it all down in the refrigerator for 10 min.<br />
<br />
Once it is cold, add 4 boneless, skinless chicken breasts making sure the meat is submerged. Place a plate on top if needed to push the meat into the water. <br />
<br />
Let brine for 1 hour. <br />
<br />
Remove meat from brine and rinse well under cold water and pat dry. Cook on an outdoor grill for 4 - 5 minutes per side. (4 min if they are thin, 5 if thicker breasts) or on an indoor grill such as the George Foreman grill for 5-6 min.<br />
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=sensualsoysce-20&o=1&p=8&l=as1&asins=B000309TJ0&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 240px; width: 120px;"></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7608717587367834637.post-58923419031844832382012-05-15T14:23:00.001-04:002012-05-15T14:23:33.007-04:00Why Brining Keeps Meat So Moist - Fine Cooking Recipes, Techniques and Tips<a href="http://www.finecooking.com/articles/why-brining-keeps-meat-moist.aspx">Why Brining Keeps Meat So Moist - Fine Cooking Recipes, Techniques and Tips</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7608717587367834637.post-70376838978298921682012-05-15T13:44:00.000-04:002012-05-15T13:44:21.001-04:00Brownie Cheesecake Bites - Betty Crocker<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP5WQhBHUH-Z2OcG6WtC60W7MxxloryaQhrQeOQ3pTWkgOkqxe-IrfVi1XQ3GlFUMXOXbc60bkCZKOtyDkXYtPohPEtxh4cTs5ApoF-B9IhTsjOloLsNnEPdUoXUGPhXcIS1489s9SA8w/s1600/035267d0-2de6-4d80-b261-81996e1c3164.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP5WQhBHUH-Z2OcG6WtC60W7MxxloryaQhrQeOQ3pTWkgOkqxe-IrfVi1XQ3GlFUMXOXbc60bkCZKOtyDkXYtPohPEtxh4cTs5ApoF-B9IhTsjOloLsNnEPdUoXUGPhXcIS1489s9SA8w/s320/035267d0-2de6-4d80-b261-81996e1c3164.jpg" width="320" /></a><span style="font-family: Calibri;"></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">6 cups Cocoa Puffs® brownie crunch cereal </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1/2 cup butter, melted </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">2 packages (8 oz each) cream cheese, softened </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">2 eggs </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1/2 cup sugar </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1 teaspoon vanilla </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Sliced fresh strawberries, if desired </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor). In large bowl, mix crushed cereal and melted butter. Press mixture in 13x9-inch pan. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">In large bowl, beat cream cheese, eggs, sugar and vanilla with electric mixer on medium speed until smooth. Spread over crust. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Bake 20 to 25 minutes or just until set. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Garnish bars with sliced strawberries. Store covered in refrigerator. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Makes 24 bars </span><br />
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</div><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=sensualsoysce-20&o=1&p=8&l=as1&asins=B000FCD118&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 240px; width: 120px;"></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7608717587367834637.post-78699283696253913072012-03-14T16:54:00.000-04:002012-03-14T16:54:35.428-04:00Pillsbury Corned Beef Biscuits<div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA286W0RjaHXb7CqFZXyY8IkXQABFbLT5oRfJ6aEmf1hXgVdhbPpIkG02zG1521OcGOxu6BpOeWORK8sMENFaxqUf8erGhJQxtr6C3ELiSMAzuXQ0YSAN77QblI86RUAAZ41-k8vaRO8o/s1600/62a7f8e7-222a-410e-9632-291900c8b9bf.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA286W0RjaHXb7CqFZXyY8IkXQABFbLT5oRfJ6aEmf1hXgVdhbPpIkG02zG1521OcGOxu6BpOeWORK8sMENFaxqUf8erGhJQxtr6C3ELiSMAzuXQ0YSAN77QblI86RUAAZ41-k8vaRO8o/s1600/62a7f8e7-222a-410e-9632-291900c8b9bf.jpg" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
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</div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN" style="color: #434242; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 Pillsbury® Grands!® frozen Southern Style Biscuits (from 25-oz bag)<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: left;"> <span lang="EN" style="color: #434242; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 oz thinly sliced cooked corned beef, coarsely chopped<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: left;"> <span lang="EN" style="color: #434242; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 tablespoons finely shredded Swiss cheese<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: left;"> <span lang="EN" style="color: #434242; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 teaspoons Thousand Island dressing<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: left;"> <span lang="EN" style="color: #434242; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 teaspoon butter or margarine, melted<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: left;"> <span lang="EN" style="color: #434242; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/8 teaspoon caraway seed<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN" style="color: #434242; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Heat oven to 375°F. Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 45 to 50 seconds, turning over halfway through microwave time. (Biscuits should still be cold for easier handling.)<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: left;"> <span lang="EN" style="color: #434242; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">On lightly floured surface, roll or press each biscuit into 5-inch round. Place half of corned beef on half of 1 biscuit round, 1/2 inch from edge. Top with 1 tablespoon cheese and 1 teaspoon dressing. Repeat with remaining biscuit round. Carefully fold to enclose filling. Press edges to seal.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN" style="color: #434242; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Brush tops of biscuits with butter; sprinkle with caraway seed. Bake 14 to 16 minutes or until golden brown.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: left;"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7608717587367834637.post-77914523126218621602011-12-12T18:16:00.000-05:002011-12-12T18:16:15.940-05:00Honey Almond Cranberry Crostatas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocQx6Gbk0YlZmEWbR335I12tIaa-NYWDtuu4qZuKOcUShfRus3IvPXP4t8jOtWCoCiVxlQvFkST7lG0iNC2_RF40apbDN6cWcyVKDthY3FQZZhB9J-ltA00bdP4maa-pQZXODgoK7Dcw/s1600/f5c0046e-3658-4237-9539-a9acca439e7a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocQx6Gbk0YlZmEWbR335I12tIaa-NYWDtuu4qZuKOcUShfRus3IvPXP4t8jOtWCoCiVxlQvFkST7lG0iNC2_RF40apbDN6cWcyVKDthY3FQZZhB9J-ltA00bdP4maa-pQZXODgoK7Dcw/s1600/f5c0046e-3658-4237-9539-a9acca439e7a.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="color: #434242; display: none; font-family: "Arial","sans-serif"; font-size: 9pt; mso-fareast-font-family: "Times New Roman"; mso-hide: all; mso-no-proof: yes;"><v:shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f"> <v:stroke joinstyle="miter"> <v:formulas> <v:f eqn="if lineDrawn pixelLineWidth 0"> <v:f eqn="sum @0 1 0"> <v:f eqn="sum 0 0 @1"> <v:f eqn="prod @2 1 2"> <v:f eqn="prod @3 21600 pixelWidth"> <v:f eqn="prod @3 21600 pixelHeight"> <v:f eqn="sum @0 0 1"> <v:f eqn="prod @6 1 2"> <v:f eqn="prod @7 21600 pixelWidth"> <v:f eqn="sum @8 21600 0"> <v:f eqn="prod @7 21600 pixelHeight"> <v:f eqn="sum @10 21600 0"> </v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:formulas> <v:path gradientshapeok="t" o:connecttype="rect" o:extrusionok="f"> <o:lock aspectratio="t" v:ext="edit"> </o:lock></v:path></v:stroke></v:shapetype><v:shape alt="Mini Honey-Almond Cranberry Crostatas" id="maincontentarea_0_PrintRecipe1_ImageControl1_ImageRecipe" o:spid="_x0000_i1025" style="height: 117.75pt; mso-wrap-style: square; visibility: visible; width: 210pt;" type="#_x0000_t75"> <v:imagedata o:title="Mini Honey-Almond Cranberry Crostatas" src="file:///C:\Users\Mary\AppData\Local\Temp\msohtmlclip1\01\clip_image001.jpg"> </v:imagedata></v:shape></span><span lang="EN" style="color: #434242; display: none; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman"; mso-hide: all;"><o:p></o:p></span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span lang="EN" style="color: #434242; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/3 cup water<o:p></o:p></span></div><span lang="EN" style="color: #434242; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/3 cup honey<o:p></o:p></span><br />
<span lang="EN" style="color: #434242; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 ¼ cups fresh or frozen whole cranberries<o:p></o:p></span><br />
<span lang="EN" style="color: #434242; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 Pillsbury® refrigerated pie crust, softened as directed on box <o:p></o:p></span><br />
<span lang="EN" style="color: #434242; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">3 tablespoons almond paste, softened (from 3 1/2-oz tube) <o:p></o:p></span><br />
<span lang="EN" style="color: #434242; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 ½ teaspoons sliced almonds<o:p></o:p></span><br />
<span lang="EN" style="color: #434242; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">8 teaspoons honey<o:p></o:p></span><br />
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<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN" style="color: #434242; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Heat oven to 425°F. Place cooking parchment paper on cookie sheet. In 1-quart saucepan, heat water and honey to boiling. Stir in cranberries; reduce heat to medium-low. Cook 10 to 12 minutes, stirring frequently, until berries have popped and mixture is thickened. Cool slightly, about 15 minutes.<o:p></o:p></span></div><span lang="EN" style="color: #434242; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Meanwhile, unroll crust on work surface. Roll crust out slightly; cut into 8 (4-inch) rounds. Reroll scraps and cut remaining rounds if necessary. Place rounds on parchment-lined cookie sheet. Discard scraps. <o:p></o:p></span><br />
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<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN" style="color: #434242; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Gently press 1 heaping teaspoon almond paste in center of each crust round. Divide cranberry mixture evenly over almond paste. Fold 1/2 inch of each crust round over filling, pinching slightly so crust lays flat on cranberry mixture. Sprinkle each with almonds.<o:p></o:p></span></div><span lang="EN" style="color: #434242; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Bake 14 to 16 minutes or until crust is golden brown. Drizzle 1 teaspoon honey over each crostata. If desired, serve warm with ice cream. <o:p></o:p></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7608717587367834637.post-50434261536668539422011-12-09T22:39:00.000-05:002014-11-15T15:29:05.281-05:00Green Olive Cheese Puffs - Appetizers<div align="left" class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUY2rdxd37y-D3FI6cB3wjSDYDvddZMqObBK3K5u1PARYwpRr5UXGhTP7H6IHiiO_u2L_QXnDnBABMbHsSvjamiP153n8uSJuFa26x54T0NiVrEYuxwM7uwnM_b6hz1hdHc41E8ySdb4/s1600/Cheese%252520Puffs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUY2rdxd37y-D3FI6cB3wjSDYDvddZMqObBK3K5u1PARYwpRr5UXGhTP7H6IHiiO_u2L_QXnDnBABMbHsSvjamiP153n8uSJuFa26x54T0NiVrEYuxwM7uwnM_b6hz1hdHc41E8ySdb4/s1600/Cheese%252520Puffs.jpg" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"> I remember my mom making these at the holidays...oh so yummy!</span><br />
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<b><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">GREEN OLIVE CHEESE PUFFS</span></span></b><br />
<b><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span></b>
<b><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups shredded sharp natural Cheddar cheese (8 ounces)</span></span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> <b><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 1/4 cups all-purpose flour <o:p></o:p></span></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> <b><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/2 cup butter or margarine, melted <o:p></o:p></span></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> <b><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">48 small pimiento-stuffed olives, drained and patted dry <o:p></o:p></span></b></span><br />
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<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 7.5pt -2.25pt; mso-margin-top-alt: auto;">
<span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Stir together cheese and flour in large bowl. Stir in butter thoroughly. (If dough seems dry, work with hands.) <b><o:p></o:p></b></span></span></div>
<span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours. </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> </span><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Heat oven to 400ºF. Bake 15 to 20 minutes or until light brown. Makes 4 dozen appetizers</span> <b><o:p></o:p></b></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7608717587367834637.post-4312345877066863332011-12-09T22:30:00.000-05:002011-12-09T22:30:08.801-05:00Sriracha Veg-Cheese Balls (HOT)<b><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Veggie-Cheese Balls<o:p></o:p></span></b> <br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><b><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 cups frozen chopped broccoli, thawed, squeezed to drain <o:p></o:p></span></b></div><b><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 cups shredded Colby-Monterey Jack cheese blend (8 oz) <o:p></o:p></span></b><br />
<b><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 cup Original Bisquick® mix <o:p></o:p></span></b><br />
<b><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 egg <o:p></o:p></span></b><br />
<b><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 tablespoon finely chopped red bell pepper <o:p></o:p></span></b><br />
<b><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 teaspoon garlic salt <o:p></o:p></span></b><br />
<b><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 to 2 teaspoons sriracha sauce (Thai hot sauce)<o:p></o:p></span></b><br />
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<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><b><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Dipping Sauce<o:p></o:p></span></b></div><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><b><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/2 cup sour cream <o:p></o:p></span></b></div><b><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 teaspoons sriracha sauce (Thai hot sauce)<o:p></o:p></span></b><br />
<b><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 tablespoons sliced green onions (2 medium) <o:p></o:p></span></b><br />
<b><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 tablespoons finely chopped red bell pepper <o:p></o:p></span></b><br />
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<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 7.5pt -2.25pt; mso-margin-top-alt: auto;"><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Heat oven to 350°F. Spray or grease bottom and sides of 15x10x1-inch pan.<b> </b>In large bowl, stir together veggie-cheese ball ingredients. <o:p></o:p></span></div><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 7.5pt -2.25pt; mso-margin-top-alt: auto;"><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">With slightly wet hands with water for easier rolling; shape mixture into 1-inch balls; place on pan.<b> <o:p></o:p></b></span></div><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 7.5pt -2.25pt; mso-margin-top-alt: auto;"><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix dipping sauce ingredients. <b><o:p></o:p></b></span></div><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 7.5pt -2.25pt; mso-margin-top-alt: auto;"><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Immediately remove balls from pan. Serve warm with sauce for dipping. <b><span style="mso-spacerun: yes;"> </span></b>Makes 25 Servings <b><o:p></o:p></b></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7608717587367834637.post-34092886605649612942011-09-30T12:31:00.000-04:002011-09-30T12:31:47.743-04:00Betty Crocker Apple Streusel Cheesecake Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjQ7o7Qk3A38BPJRhj8EvzbpY7elvnseDZv7h3x5fb68ALvL9iSv6LgFni49pFVDMfY41vU37m6JDb7X9nt9oPCPqoPFJOTBX2qi1kANuTZsSVNaxtte_Ri6IZQanyIo9sTir6LEJMF-Q/s1600/d7041648-8439-4f38-9e1c-12aa8f10d8f9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjQ7o7Qk3A38BPJRhj8EvzbpY7elvnseDZv7h3x5fb68ALvL9iSv6LgFni49pFVDMfY41vU37m6JDb7X9nt9oPCPqoPFJOTBX2qi1kANuTZsSVNaxtte_Ri6IZQanyIo9sTir6LEJMF-Q/s320/d7041648-8439-4f38-9e1c-12aa8f10d8f9.jpg" width="320" /></a></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix <o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/2 cup firm butter or margarine <o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 packages (8 oz each) cream cheese, softened <o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/2 cup sugar <o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 tablespoons Gold Medal® all-purpose flour <o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 teaspoon vanilla <o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 egg <o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 can (21 oz) apple pie filling <o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon ground cinnamon <o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/4 cup chopped walnuts<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 7.5pt; mso-margin-top-alt: auto;"><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.<span style="mso-bidi-font-weight: bold;"> <o:p></o:p></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 7.5pt; mso-margin-top-alt: auto;"><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.<span style="mso-bidi-font-weight: bold;"> <o:p></o:p></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 7.5pt; mso-margin-top-alt: auto;"><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.<span style="mso-bidi-font-weight: bold;"> <o:p></o:p></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 7.5pt; mso-margin-top-alt: auto;"><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.<span style="mso-bidi-font-weight: bold;"> <o:p></o:p></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 7.5pt; mso-margin-top-alt: auto;"><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.<span style="mso-bidi-font-weight: bold;"> <o:p></o:p></span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 7.5pt;"><span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Makes 24 bars <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7608717587367834637.post-55541303751608540942011-09-30T12:20:00.002-04:002011-09-30T12:20:54.880-04:00Amazing Restaurant.com offer! 90% off<a href="http://www.jdoqocy.com/click-4217236-10710423"><br />
<img alt="Restaurant.com Weekly Promo Offer 125 X 125" border="0" height="125" src="http://www.tqlkg.com/image-4217236-10710423" width="125" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7608717587367834637.post-36366825220793939652011-09-27T10:47:00.001-04:002011-09-27T21:09:19.849-04:00Bacon Turtles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdIpfUOyUQfp6W5m4vXrPoVq64TmAO9Qigz0ESH1m9DF6BdU6JHFD6-KEXaybdiN3Vb2qsGESldrs0zRVE9HONGBl04H8qLWx9YFpacvzjg_xJmhRuToZnybJgvrxr4T_585QPmeoJ5s/s1600/318636_2456757463882_1400476072_32907609_858395763_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdIpfUOyUQfp6W5m4vXrPoVq64TmAO9Qigz0ESH1m9DF6BdU6JHFD6-KEXaybdiN3Vb2qsGESldrs0zRVE9HONGBl04H8qLWx9YFpacvzjg_xJmhRuToZnybJgvrxr4T_585QPmeoJ5s/s320/318636_2456757463882_1400476072_32907609_858395763_n.jpg" width="264" /></a></div>These are too funny!<br />
<a href="http://bacontoday.com/bacon-turtles/">Bacon Burger Turtles</a> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7608717587367834637.post-75051404032206017552011-09-22T09:17:00.001-04:002011-09-22T09:21:26.561-04:00Hot Buttered Rum<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyoTt8Dof6WuA7Y6_-tIKceTXDEoI3ehz0clNZiyk3BFZRpNuFa9v2dnAcAcXVnJu3sHHwfcLbCncOyaSK66UXAq2Yopi9jCXAlBMqr3ZE0CAX80frorPhcErvAMv96i2Pg88QnuNC63g/s1600/butteredrum.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyoTt8Dof6WuA7Y6_-tIKceTXDEoI3ehz0clNZiyk3BFZRpNuFa9v2dnAcAcXVnJu3sHHwfcLbCncOyaSK66UXAq2Yopi9jCXAlBMqr3ZE0CAX80frorPhcErvAMv96i2Pg88QnuNC63g/s320/butteredrum.jpg" width="320" /></a></div>2 Quarts apple juice<br />
2 C firmly packed brown sugar<br />
1 stick butter (use the real stuff, not margarine)<br />
3 Tbs. cinnamon<br />
1 tsp. ground cloves<br />
1 tsp. nutmeg<br />
2 C. your favorite rum <br />
Refrigerated whipped dessert topping<br />
Cinnamon sticks and nutmeg for garnish<br />
<br />
<br />
Warm up the apple juice and brown sugar in a pot. Add the butter (dice up the stick before you put it in there, so it'll melt faster). Stir until the butter is melted. Add the spices and the rum. Cover the pot, and allow to simmer on low for 2 - 4 hours.<br />
<br />
Ladle into mugs for serving. Top each with a dollop of whipped topping and a cinnamon stick. Sprinkle with a dash of nutmeg.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7608717587367834637.post-87600465728320095322011-09-11T13:40:00.000-04:002011-09-11T13:40:20.237-04:00Apple Slice Sugar Cookies - Pillsbury<div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdZwxmT_rFv1v3hEPT9vg7rq4MNcvbak47XqbWs70cSRd-177bc6WTJeUUqv2rVU1TPPpm3T7jAHQgzBmhWqfDeWYt9F2JZjUz3VBeR3uwpJhNoRV_rOWvBcNNmqzig7E6CbTb0ph-5Y/s1600/c1d274c0-7c27-4d7c-8d07-9586d0f18da0.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdZwxmT_rFv1v3hEPT9vg7rq4MNcvbak47XqbWs70cSRd-177bc6WTJeUUqv2rVU1TPPpm3T7jAHQgzBmhWqfDeWYt9F2JZjUz3VBeR3uwpJhNoRV_rOWvBcNNmqzig7E6CbTb0ph-5Y/s1600/c1d274c0-7c27-4d7c-8d07-9586d0f18da0.jpg" /></a></div><div class="amount">2 tablespoons red decorator sugar</div><div class="IngredientItem"><div class="amount">1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies</div></div><div class="IngredientItem"><div class="amount">2 tablespoons miniature semisweet chocolate chips</div></div><div class="IngredientItem"><div class="amount"></div><div class="label">Black string licorice, cut into 1-inch pieces</div></div><br />
<br />
<br />
<br />
<li>Heat oven to 350°F. Cut 17x12-inch piece of plastic wrap; place on work surface. Sprinkle red sugar evenly over plastic wrap. Roll cookie dough in sugar to coat. Wrap in plastic wrap; freeze 30 minutes.</li><br />
<br />
<li>Remove half of dough from wrapper; freeze remaining dough until needed. Cut dough into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Place 3 chocolate chips in center of each slice to resemble seeds. To form slice shape, make 2 indentations on 2 opposite sides with fingers. Repeat with remaining half of dough.</li><br />
<br />
<li>Bake 8 to 9 minutes or until unsugared edges are light golden brown. Insert 1 licorice piece on top of each cookie to resemble stem. Cool 2 minutes; remove from cookie sheets to cooling racks.</li><br />
<br />
<iframe src="http://rcm.amazon.com/e/cm?t=sensualsoysce-20&o=1&p=8&l=bpl&asins=B0026RHI3M&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align:left;padding-top:5px;width:131px;height:245px;padding-right:10px;"align="left" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe>Unknownnoreply@blogger.com0