tag:blogger.com,1999:blog-60045701172391454592024-03-12T19:44:28.199-07:00Feast On This, Baby!Wendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.comBlogger327125tag:blogger.com,1999:blog-6004570117239145459.post-61868267613689674362011-09-07T13:27:00.000-07:002011-09-07T13:27:41.595-07:00Zucchini Bread<span class="Apple-style-span" style="font-family: Tahoma; font-size: 13px;">Zucchini Bread<br />
<br />
3/4 cup white sugar<br />
3/4 cup brown sugar<br />
3/4 cup oil<br />
3 eggs<br />
2 cups grated zucchini<br />
2 tsp. vanilla<br />
1 tsp. salt<br />
2 tsp. cinnamon<br />
1/4 tsp. baking powder<br />
3 cups flour<br />
1 tsp. soda<br />
1/2 tsp. nutmet<br />
1/2 cup chopped nuts (optional)<br />
1/2 cup chocolate chips (optional)<br />
<br />
Beat together oil and sugar. Add eggs, one at a time, beating after each addition until creamy. Beat in sifted dry ingredients. Fold in grated zucchini and vanilla. Pour into greased and floured bread pans (2). Bake at 325 for 50 mins - 1 hour.<br />
</span>Wendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com1tag:blogger.com,1999:blog-6004570117239145459.post-19962929920034918112011-07-28T20:05:00.000-07:002011-07-28T20:05:26.102-07:00Creamy Grape Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhATOY49nQHaDcrcQ7T5rycBs4UOqB_RwyazcSh3qPJjlSAwnlKPGRc_TOkMrn3nzYN6so4fbcj1E87XmjKVg3AYpgyZ0wfiz9BIcXHsM350cNjPvE61m7QAyPbPSlswsskVyNQJ327y7fC/s1600/IMG_7084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhATOY49nQHaDcrcQ7T5rycBs4UOqB_RwyazcSh3qPJjlSAwnlKPGRc_TOkMrn3nzYN6so4fbcj1E87XmjKVg3AYpgyZ0wfiz9BIcXHsM350cNjPvE61m7QAyPbPSlswsskVyNQJ327y7fC/s320/IMG_7084.JPG" width="320" /></a></div><div style="font-family: sans-serif; margin-bottom: 0px; margin-left: 10px; margin-right: 10px; margin-top: 0px; overflow-x: auto; overflow-y: auto; width: 944px;"><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;"><br />
</span></div><div style="font-family: sans-serif; margin-bottom: 0px; margin-left: 10px; margin-right: 10px; margin-top: 0px; overflow-x: auto; overflow-y: auto; width: 944px;"><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;"><br />
</span></div><div style="font-family: sans-serif; margin-bottom: 0px; margin-left: 10px; margin-right: 10px; margin-top: 0px; overflow-x: auto; overflow-y: auto; width: 944px;"><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">L</span><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">arge bag of grapes--red, green or both (enough to fill a 9x13 pan)</span></div><div style="font-family: sans-serif; margin-bottom: 0px; margin-left: 10px; margin-right: 10px; margin-top: 0px; overflow-x: auto; overflow-y: auto; width: 944px;"><span class="Apple-style-span" style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: medium;"><span class="Apple-style-span" style="font-size: 14px; line-height: 20px;"><br />
</span></span><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;"></span><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;"><b>Creamy mixture:</b></span><br />
<span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">8 oz. cream cheese</span><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;"><br />
</span><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">1/3 c. sugar</span><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;"><br />
</span><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">8 oz. sour cream</span><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;"><br />
</span><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">1 tsp. vanilla</span><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;"><br />
</span><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;"></span><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;"><b>Topping:</b></span><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;"><br />
</span><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">1 heaping cup Grape Nuts</span><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;"><br />
</span><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">2/3 c. brown sugar</span><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;"><br />
</span><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">1/2 c. coconut flakes</span><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;"><br />
</span><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;"><br />
</span><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">Beat together cream cheese, sugar and vanilla, then fold in sour cream. Stir grapes in with the creamy mixture then spread out in a 9x13 glass pan and refrigerate.</span><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;"><br />
</span><span style="color: #422f0f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">RIGHT BEFORE SERVING: Combine topping ingredients well and add over top of the grapes.</span><div><img alt="" height="1" src="https://blogger.googleusercontent.com/tracker/1958966729180394477-807333517315548636?l=www.favfamilyrecipes.com" width="1" /></div><div><br />
</div></div>Wendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com1tag:blogger.com,1999:blog-6004570117239145459.post-55143685039466714682011-07-03T21:01:00.001-07:002011-07-03T21:01:51.725-07:00Wedding Water<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">1 gallon water<br />
3 cups sugar<br />
1 Tbsp. Pure Lemon Extract<br />
1 Tbsp. Citric Acid<br />
<br />
Strawberries may be added to garnish</span><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><img alt="" height="1" src="https://blogger.googleusercontent.com/tracker/5276497370543497668-1944880906356982708?l=heathershappyhaven.blogspot.com" width="1" /></div>Wendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com1tag:blogger.com,1999:blog-6004570117239145459.post-19970905624571837182011-06-29T17:39:00.000-07:002011-06-29T17:39:01.414-07:00Baked Beans<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_aRGbrIJf2w_O0eIsH77tUnuyUVRwiy7WHjbjV20OkI3pvVLQYRpj_5aQc4SuMIr8reK38-BQH_MPNm5V7DBF6xsVLqrI1UHx3jhnXOP2W3mXHWetzKNN0PRlICV-r5-Z5MIIXFr2HETu/s1600/IMG_6891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_aRGbrIJf2w_O0eIsH77tUnuyUVRwiy7WHjbjV20OkI3pvVLQYRpj_5aQc4SuMIr8reK38-BQH_MPNm5V7DBF6xsVLqrI1UHx3jhnXOP2W3mXHWetzKNN0PRlICV-r5-Z5MIIXFr2HETu/s320/IMG_6891.JPG" width="320" /></a></div><br />
2 large cans Bush's baked beans<br />
1 can drained kidney beans<br />
1/4 c. ketchup<br />
2 to 3 Tbsp. Worcestershire sauce<br />
1/3 c. brown sugar<br />
Chopped green pepper (optional, I omit)<br />
1 chopped onion<br />
1/2 lb. bacon, cut into pieces and fried with onion (drain fat)<br />
<br />
Mix all together in crockpot or warm on the stove.Wendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com0tag:blogger.com,1999:blog-6004570117239145459.post-79355829724625061792011-06-20T08:22:00.000-07:002011-06-20T12:05:38.118-07:00Chicken Pasta Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3YNtrMOsxZcqvMx5o8eyaFVA8OV1XfLyFxBowWH93SV79MtppjgIG1DJudQQXPTtEKhB60kmHEqjt1ww98T1NpR0N27gSuUorfMiSIMlxJg4giJ7T2W29v_nPURHt2__wupnAilT58Vpx/s1600/IMG_6757.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3YNtrMOsxZcqvMx5o8eyaFVA8OV1XfLyFxBowWH93SV79MtppjgIG1DJudQQXPTtEKhB60kmHEqjt1ww98T1NpR0N27gSuUorfMiSIMlxJg4giJ7T2W29v_nPURHt2__wupnAilT58Vpx/s320/IMG_6757.JPG" width="320" /></a></div><br />
12-16 oz. bow tie noodles<br />
12 oz. rainbow spiral noodles<br />
3 c. chopped celery (or peeled, diced cucumbers)<br />
1 c. mayonnaise<br />
1 (16 oz.) bottle Kraft cole slaw dressing<br />
3-4 chicken breast, cooked, cooled, and cubed<br />
1 can cashew halves (added right before serving)<br />
Sprinkling of salt, pepper, and sugar<br />
2 green onions, chopped<br />
2 c. red grapes, halved<br />
1 large can pineapple tidbits, drained<br />
1 large or 2 small cans mandarin oranges, drained<br />
<br />
Cook all noodles until done. Drain, cool, and place in a large bowl. Add cut up chicken, celery, green onions, pineapple, oranges, and grapes. Mix together. Combine cole slaw dressing and mayonnaise until smooth. Pour over salad and blend in till completely mixed. Lightly sprinkle some salt, pepper, and sugar over salad. Mix, cover, and refrigerate (it's better if it is refrigerated for 8 hours). Add cashews before serving. Serves 25-30.<br />
<br />
From Sharon KonoWendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com1tag:blogger.com,1999:blog-6004570117239145459.post-61453465707074542512011-06-02T21:30:00.000-07:002011-06-02T21:30:50.365-07:00Raspberry Marble Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWL8OTpgZ_8rd4zN9qTd5AquIJsDQVOB3YN2ijIZMNV1JU6Vwzd3YOzrQw9IirZ_Q7jIUyNRBcyEGf4MsAzi8YUChX7ZV_Lodc1xbuE9f1cOmGKsTU3zHLP62nlTyUl6ObqV8oT0V3DbSP/s1600/IMG_6726.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWL8OTpgZ_8rd4zN9qTd5AquIJsDQVOB3YN2ijIZMNV1JU6Vwzd3YOzrQw9IirZ_Q7jIUyNRBcyEGf4MsAzi8YUChX7ZV_Lodc1xbuE9f1cOmGKsTU3zHLP62nlTyUl6ObqV8oT0V3DbSP/s320/IMG_6726.JPG" width="320" /></a></div><br />
<br />
<div style="color: black; font-family: Helvetica, Arial, sans-serif; font-size: 17px; padding-left: 4px;">1 box black raspberry Jello<br />
3/4 c. hot water<br />
1/2 c. cold water<br />
1 box marble cake mix (I just used a yellow cake mix)</div><div style="color: black; font-family: Helvetica, Arial, sans-serif; font-size: 17px; padding-left: 4px;"><br />
</div><div style="font-family: Helvetica, Arial, sans-serif; font-size: 17px;"></div><div class="section" style="color: black; font-family: Helvetica, Arial, sans-serif; font-size: 16px; font-style: italic; font-weight: bold;">ICING: (optional)</div><div class="section" style="color: black; font-family: Helvetica, Arial, sans-serif; font-size: 16px; font-style: italic; font-weight: bold;"><br />
</div><div style="font-family: Helvetica, Arial, sans-serif; font-size: 17px;"></div><div style="color: black; font-family: Helvetica, Arial, sans-serif; font-size: 17px; padding-left: 4px;">1 envelope Dream Whip<br />
1 box vanilla instant pudding<br />
1/2 c. milk<br />
1 tsp. vanilla</div><div style="color: black; font-family: Helvetica, Arial, sans-serif; font-size: 17px; padding-left: 4px;"><br />
</div><div style="font-family: Helvetica, Arial, sans-serif; font-size: 17px;"></div><div style="color: black; font-family: Helvetica, Arial, sans-serif; font-size: 17px;">Mix a package of black raspberry Jello with 3/4 cup hot water. Add 1/2 cup cold water. Bake marble cake mix; poke holes in cake. Pour Jello over it. Set in refrigerator.Beat icing ingredients together until thick. Put over cake, refrigerate.<br />
<br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVUIRf1j5mwS1s0vDFiqXGNiVPb4xldgkpapqHry1l_HekiCMsJcgLLboKh92ECOq29CvmHp5fQXzzp_n1lZyVULAwBShNxvbYBujqDOgNR-miUwvr1Z6yRSNarsMv_KzkEAjo17rVeT_m/s1600/IMG_6729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVUIRf1j5mwS1s0vDFiqXGNiVPb4xldgkpapqHry1l_HekiCMsJcgLLboKh92ECOq29CvmHp5fQXzzp_n1lZyVULAwBShNxvbYBujqDOgNR-miUwvr1Z6yRSNarsMv_KzkEAjo17rVeT_m/s320/IMG_6729.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #434343; font-family: Helvetica, Arial, sans-serif; font-size: large;"><span class="Apple-style-span" style="font-size: 17px;"><br />
</span></span>Wendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com1tag:blogger.com,1999:blog-6004570117239145459.post-10335043301945462602011-05-29T18:25:00.000-07:002011-05-29T18:25:53.932-07:00Luscious Lemon Lime Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCNbRMWmxnVWa9digcz0Hf7nnGG0aFK-FlQIFNiNStQdGqAmsjojmT_GZkYZ99wcaVBJoAB_xWMwLaioLKJHy7hB2lr9pp-XUdfBJcMfoSPb1IOe-WINx0EM1SGKuyZEI7YN98PnEsqgE/s1600/IMG_1235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCNbRMWmxnVWa9digcz0Hf7nnGG0aFK-FlQIFNiNStQdGqAmsjojmT_GZkYZ99wcaVBJoAB_xWMwLaioLKJHy7hB2lr9pp-XUdfBJcMfoSPb1IOe-WINx0EM1SGKuyZEI7YN98PnEsqgE/s320/IMG_1235.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Tahoma; font-size: 13px;"><span style="font-family: 'Comic Sans MS';">This is kind of long process but they are soooo good! (Recipe from Tricia)</span><br />
<span style="font-family: 'Comic Sans MS';"><strong><em><u></u></em></strong></span><br />
<span style="font-family: 'Comic Sans MS';"><strong><em><u>Lucious Lemon Lime Cupcakes</u></em></strong></span><br />
<br />
<u>Cake</u><br />
1 box lemon cake mix<br />
1 small box lime flavored gelatin<br />
3/4 cup water<br />
1/3 cup lime juice (3 limes)<br />
zest from 3 limes<br />
1/3 vegetable oil<br />
3 eggs<br />
<br />
Heat oven to 350 degrees Line muffin tins. In a large bowl, beat cake mix with gelatin with electric mixer on low speed for 30 seconds. Add remaining cupcake ingredients. Beat with electric mixer on low speed for 30 seconds beat on medium speed for 2 minutes scrapin bowl as necessary. Divide batter evenly among muffin cups filling about 2/3 full bake 18 minutes or until toothpick inseted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. With toothpick perce top of cupcakes in several places.<br />
<br />
<u>Glaze</u><br />
1 cup powdered sugar<br />
2 T lime juice<br />
in a small bowl, mix 1 cup powdered sugar and 2 T lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes<br />
<br />
<u>Frosting</u><br />
8 oz cream cheese softened<br />
1 t Vanilla<br />
2 T lime juice<br />
1 T lemon juice<br />
Lemon and Lime zest (approx 3 limes)<br />
3-4 cups powdered sugar<br />
In a large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla, lime juice, and zest and add in powder sugar until mixed. Beat in medium speed until fluffy. Frost cupakes, mounding and swirling frosting. Store covered in fridge. Top with slice of strawberries</span></div>Wendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com0tag:blogger.com,1999:blog-6004570117239145459.post-70760646645008159822011-03-13T23:32:00.000-07:002011-05-02T09:41:47.853-07:00Cucumber Sandwiches with Cream Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2VmG7SQxYcftwnXmKW7KWMGYD_TpdNLDzOTowU1V5W3pXueLd2v2a8C-VSvsG1fBQlIvMYHScHg6M06UrLk89rPtjH-Tzdgm8uCGRPdsV-kKGW23G58-VLMo13o0_K0Zj2iyfSq5rmbu/s1600/2011-03-12+12.03.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2VmG7SQxYcftwnXmKW7KWMGYD_TpdNLDzOTowU1V5W3pXueLd2v2a8C-VSvsG1fBQlIvMYHScHg6M06UrLk89rPtjH-Tzdgm8uCGRPdsV-kKGW23G58-VLMo13o0_K0Zj2iyfSq5rmbu/s400/2011-03-12+12.03.12.jpg" width="400" /></a></div><br />
Remove crust from bread and cut to desired shape. Spread with cream cheese mixture: <br />
<br />
<span class="Apple-style-span" style="font-family: Helvetica;">1 cube cream cheese</span><br />
<span class="Apple-style-span" style="font-family: Helvetica;">1/2 c Mayo</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">1 packet dry italian seasoning</span><br />
<div><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Helvetica;">Place cucumber slice on top, then sprinkle with dill seasoning.</span></div><div><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Helvetica;">Perfect for tea parties or girly occasions!</span></div>Wendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com1tag:blogger.com,1999:blog-6004570117239145459.post-78047993715239060662010-08-25T20:19:00.000-07:002010-08-25T20:19:08.529-07:00"Dizzy Izzys"<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8oRz7LRARfDsoo83274Kec-A58Z3efszCoS2NIG9Zd7MXipVGh9e_SSkqeqLW-BSbtEFHCJJumlY_hhDPvqytTOzdL8sXk411ktdsyEJh95rcJsn1Z47Ym5_gFJrhsC1RemwaleIcU-j/s1600/IMG_4139.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/AVvXsEgm8oRz7LRARfDsoo83274Kec-A58Z3efszCoS2NIG9Zd7MXipVGh9e_SSkqeqLW-BSbtEFHCJJumlY_hhDPvqytTOzdL8sXk411ktdsyEJh95rcJsn1Z47Ym5_gFJrhsC1RemwaleIcU-j/s320/IMG_4139.jpg" /></a></div><br />
<br />
Italian Sodas (aka "Dizzy Izzys"<br />
<br />
1. Fill glass with crushed ice<br />
2. Pour 1 inch of favorite flavored syrup in bottom of tall glass<br />
3. Fill remainder of glass with club soda<br />
4. Top with a big dollop of whipped cream.<br />
5. Stir with straw before drinking.Wendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com1tag:blogger.com,1999:blog-6004570117239145459.post-76926480145006094842010-06-13T18:34:00.000-07:002010-06-13T18:35:51.258-07:00Cool and Crunchy Lettuce Wraps<div style="text-align: center;"><div style="text-align: left;">I know it's been forever since I posted on this recipe blog. It's because I haven't really cooked anything exciting in a while. We just finished up baseball season last week, and since it always falls in the middle of dinner time, we have had a lot of take-out the last month.</div></div><br />
Also, we had a little health scare with my husband. He's doing just great now, but we've made some major eating modifications to try and get healthy here at our house. Now I need to learn how to cook good food that is also low-fat/heart healthy. I don't know how to do that yet. Everything I've tried to adapt has been a little gross. I didn't realize how much cooking I do with tons of cream, cheese, etc. So we've just had a lot of grilled chicken and grilled fish lately.<br />
<br />
But I did make a new recipe a couple days ago. It was adapted from a taco recipe I had at a Pampered Chef party about a month ago. Instead of putting it in taco shells, I made the filling into lettuce wraps. It was pretty healthy and good--recipe blog worthy I think. Plus I got to use fresh cilantro from my garden!<br />
<br />
Cool and Crunch Lettuce Wraps<img alt="" border="0" id="BLOGGER_PHOTO_ID_5482433992147787522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_Z01eiCWtRUBgawU5NGtK-pHtuZUYH4lYz3RaaGPWiw7XrMgj9YVFsYuaAt7qehStgnH_HfQjOYzhpp3_ChufLdV51iZkq2kiujKJnhhIizfFIxEJXQbRO6YSQp437B14Hfq8k9B7lpo/s400/IMG_3254.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /><br />
1 small head iceberg lettuce<br />
2 limes <br />
<div>3 c. dice grilled chicken breasts</div><div>1/2 small jicama</div><div>1 small mango, peeled and diced</div><div>1/2 cup fresh cilantro</div><div>1/4 tsp salt</div><div>1 avocado, peeled and sliced (optional)<br />
1/2 cup fat free magonnaise<br />
2 tsp ground cumin<br />
1/4 tsp cayenne pepper (optional)</div><div><br />
</div><div>1. Wash and separate lettuce, set aside.</div><div>2. Make sauce using zest and juice from one lime--add to small bowl. Combine with mayonnaise, cumin, and cayenne pepper, if desired. Chill.</div><div>3. In a separate bowl, combine chicken, jicama, mango, cilantro, zest and juice from remaining lime, salt, and avocado if desired.</div><div>4. To serve: top lettuce with large scoop of chicken mixture, and about a Tablespoon of sauce mixture.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCbCr5DtB9-ptx2mTtfmd8h5RRo8jV94CZq3M0faNKH3mMRiqPHN-C9Y7ZgqpavOO54mAAgnOsxmVoIdkPvv_w68_N-Qc9hLcYLdgXz9cbCBOYMNAMwyxIifChYUoue6Lmbrh4sr_Fuiao/s1600/IMG_3249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCbCr5DtB9-ptx2mTtfmd8h5RRo8jV94CZq3M0faNKH3mMRiqPHN-C9Y7ZgqpavOO54mAAgnOsxmVoIdkPvv_w68_N-Qc9hLcYLdgXz9cbCBOYMNAMwyxIifChYUoue6Lmbrh4sr_Fuiao/s320/IMG_3249.JPG" /></a></div><br />
</div>Wendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com3tag:blogger.com,1999:blog-6004570117239145459.post-40403301395017071832010-05-04T21:53:00.000-07:002010-05-04T21:53:07.090-07:00I won!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVXWk9Z3jlPnfVUMyzu9-0JXDqxdI2hvlUEshEhVg3a6OHK5qKPz-VlBrXju7Ot6oQCs0D6Ydr4VIxs7Kdb1Sq0H0lCYU83EL-myJiKjxV1n56GQQ97EN2iQpq8xQBBpraBI_Qf5wN1qM/s1600/IMG_4794.JPG.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVXWk9Z3jlPnfVUMyzu9-0JXDqxdI2hvlUEshEhVg3a6OHK5qKPz-VlBrXju7Ot6oQCs0D6Ydr4VIxs7Kdb1Sq0H0lCYU83EL-myJiKjxV1n56GQQ97EN2iQpq8xQBBpraBI_Qf5wN1qM/s320/IMG_4794.JPG.jpeg" /></a></div><br />
I am so very excited about winning the give-away over at One Crazy Cookie, a food blog that I totally enjoy!<br />
<br />
You should all go check her out <a href="http://onecrazycookie.blogspot.com/">here</a>. She's always cooking up something wonderful!<br />
<br />
Thanks again, Tiffanee!Wendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com0tag:blogger.com,1999:blog-6004570117239145459.post-16835645965064087262010-04-15T17:11:00.000-07:002010-04-15T17:11:18.984-07:00Soft Peanut Butter CookiesHave you ever had one of those weeks? Not the really awesome, great weeks, but the other kind? I am having one of those. Sigh. And when I feel stressed I find therapy in my kitchen.<br />
<br />
So today when I was nearing the end of my rope I grabbed a wooden spoon and a bowl and held on for dear life.<br />
<br />
These peanut butter cookies made my daughter smile. And her smile made me smile. It's getting better already! :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibhisBmaPHqxQjpPl__9CoTfrajXy9-BrJVxdI61uDeiY0xJia6QZNzSDKo0ALrTPUZwlE129nrhhTnH_x7V94A4vg-mgPG9M-hOgj3vOjen_6dq0yUZVI7o6LuhyhZswqPcMSVVBgFGn/s1600/IMG_2597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibhisBmaPHqxQjpPl__9CoTfrajXy9-BrJVxdI61uDeiY0xJia6QZNzSDKo0ALrTPUZwlE129nrhhTnH_x7V94A4vg-mgPG9M-hOgj3vOjen_6dq0yUZVI7o6LuhyhZswqPcMSVVBgFGn/s320/IMG_2597.JPG" /></a></div><br />
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Ingredients:<br />
1/2 cup creamy peanut butter<br />
8 Tbs. (1 stick) unsalted butter, softened<br />
1/2 c. sugar<br />
1/2 c. packed brown sugar<br />
1 large egg<br />
1 3/4 c. flour<br />
1/2 tsp. baking powder<br />
3/4 tsp. baking soda<br />
1/4 tsp. salt<br />
<br />
Preheat the oven to 325. <br />
<br />
Cream the peanut butter with the butter and sugars for 3-4 minutes, then beat in the egg.<br />
<br />
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the peanut butter mixture and mix until combined. Be sure to scrape down the sides of the bowl so that everything is combined evenly.<br />
<br />
Scoop dough by the rounded tablespoonful and roll into balls. Place the balls about 2 in. apart on a baking sheet (can line with parchment paper or aluminum foil if desired), and press down slightly. Using a fork dipped in flour, press down on the cookie to form an "X" pattern. <br />
<br />
Bake for 10 minutes, or until the edges are lightly golden. Overbaking will cause these chewy cookies to become crunchy, so try to avoid it.<br />
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Cookies will keep in an airtight container at room temperature for 3 days. For longer storage wrap in plastic and aluminum and freeze for up to a month.Wendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com1tag:blogger.com,1999:blog-6004570117239145459.post-72459338700819248152010-04-11T09:24:00.000-07:002010-04-11T09:24:45.355-07:00Custard Baked French Toast w/ Raspberry Sauce<span class="Apple-style-span" style="color: #cccccc; font-family: Verdana, sans-serif; font-size: 13px;"></span><br />
<h3 class="post-title entry-title" style="color: #ffff66; font-size: 18px; font-weight: normal; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0.25em; padding-bottom: 4px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAoGiI8C-B8-N4HF-Yz91yAkyabVyWfIyeMSRXItiJWjoZHnJs99lSlHgwYpxPyMn-mAkK51TCe_bBS4cSHRxuQMJ7NPkxTL6pbTORcxA0V__Xqkm48awLG8OxmwtSe9PeEtnGgZdAuLRX/s1600/IMG_2528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAoGiI8C-B8-N4HF-Yz91yAkyabVyWfIyeMSRXItiJWjoZHnJs99lSlHgwYpxPyMn-mAkK51TCe_bBS4cSHRxuQMJ7NPkxTL6pbTORcxA0V__Xqkm48awLG8OxmwtSe9PeEtnGgZdAuLRX/s320/IMG_2528.JPG" /></a></div><a href="http://tastysensations.blogspot.com/2010/03/custard-baked-french-toast-w-tart.html" style="display: block; font-weight: bold; text-decoration: none;"><span class="Apple-style-span" style="color: purple;"><br />
</span></a><a href="http://tastysensations.blogspot.com/2010/03/custard-baked-french-toast-w-tart.html" style="display: block; font-weight: bold; text-decoration: none;"><span class="Apple-style-span" style="color: purple;">Custard Baked French Toast with Raspberry Sauce </span></a><a href="http://tastysensations.blogspot.com/2010/03/custard-baked-french-toast-w-tart.html" style="display: block; font-weight: bold; text-decoration: none;"><span class="Apple-style-span" style="color: purple;"><span class="Apple-style-span" style="font-size: small;">From Tasty Sensations</span></span></a><span class="Apple-style-span" style="color: purple;"><br />
</span></h3><div class="post-header-line-1"></div><div class="post-body entry-content" style="line-height: 1.6em; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: black;">6 TBS butter<br />
French bread loaf<br />
1 1/2 C sugar<br />
6 eggs plus 3 yolks<br />
2 C whipping cream<br />
4 C milk<br />
1 TBS vanilla </span></div><div class="post-body entry-content" style="line-height: 1.6em; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: black;"><br />
Melt butter in a 9X13 inch pan. Slice bread and layer 2-3 deep. Mix remaining ingredients and pour over bread. Let sit overnight in refrigerator. Bake 350 degrees for 50 minutes. Serve topped with raspberry sauce and slivered almonds (optional). Dust with powdered sugar and place a few fresh raspberries on top.<br />
<br />
Raspberry Sauce:<br />
1 pkg (10 oz.) frozen raspberries (organic, if you can get them)<br />
1/4 C sugar<br />
1 TBS cornstarch </span></div><div class="post-body entry-content" style="line-height: 1.6em; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Combine on stove and cook until thickened, pour over French toast. This sauce is the best part of this breakfast. So yummy. </div>Wendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com3tag:blogger.com,1999:blog-6004570117239145459.post-58401231362248776122010-04-07T16:39:00.000-07:002010-04-07T19:41:54.265-07:00Chicken Alla Voldostana<span style="font-size: 180%;">CHICKEN ALLA VOLDOSTANA</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3iR6OkIG9LuaXYX7_YL_GMzb1KlEWFMAionQdHEhnridW5oTMA4rQQGDU4FwzAX5QkN0-UqBHjg4lmvRHcNi8WlArFTARxCGfz-a7fWyCSUbYKfscao9GbXbVG6B7MxZMZrceB-LwG3ba/s1600/IMG_2516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3iR6OkIG9LuaXYX7_YL_GMzb1KlEWFMAionQdHEhnridW5oTMA4rQQGDU4FwzAX5QkN0-UqBHjg4lmvRHcNi8WlArFTARxCGfz-a7fWyCSUbYKfscao9GbXbVG6B7MxZMZrceB-LwG3ba/s200/IMG_2516.JPG" width="200" /></a></div><br />
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Ingredients<br />
4 chicken breasts<br />
4 slices Parma ham (proscuitto)<br />
1 Tbs. flour<br />
1 tsp dried italian herbs<br />
2 Tbs. olive oil (any)<br />
3 Tbs. butter<br />
4 oz hard cheese (gruyere)<br />
1/2 can chicken stock<br />
<br />
Method<br />
1. Place the chicken breasts between 2 sheets of waxed paper and beat with a rolling pin until flat.<br />
2. Coat the chicken with flour that has been mixed with herbs, salt and pepper.<br />
3. Melt the butter with the oil and fry the chicken for 5 minutes each side.<br />
4. Place a slice of proscuitto on top of each piece of chicken, cover with sliced or grated cheese. Pour the broth into the pan, cover and simmer for 5 minutes.<br />
5. I served with spinach salad and <a href="http://feastonthisbaby.blogspot.com/2010/04/potatoes-dauphinoise.html">dauphinois potatoes</a>.Wendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com1tag:blogger.com,1999:blog-6004570117239145459.post-5469242870226132462010-04-07T14:17:00.000-07:002010-04-07T19:41:01.788-07:00Potatoes Dauphinoise<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmtFiV0-2iwoAZEcOvfezDjjhqzPfV9sxFHk6__QR3WSKMQbRsy9YWKwvbnFBz92te77hnHb4hXtY4iDZMy1RBMaZUGlTpSv0_qXIcAZCK1_YyVCmKuc0w2AuvjUkpPH4dPbvsusHly02A/s1600/IMG_2520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmtFiV0-2iwoAZEcOvfezDjjhqzPfV9sxFHk6__QR3WSKMQbRsy9YWKwvbnFBz92te77hnHb4hXtY4iDZMy1RBMaZUGlTpSv0_qXIcAZCK1_YyVCmKuc0w2AuvjUkpPH4dPbvsusHly02A/s320/IMG_2520.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: red;"><span class="Apple-style-span" style="font-size: xx-large;"><br />
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<span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: red;">ingredients:</span></span></div><div style="text-align: center;">2 extra large russet potatoes</div><div style="text-align: center;">1 pint half and half</div><div style="text-align: center;">salt</div><div style="text-align: center;">white pepper</div><div style="text-align: center;">1 1/2 cups shredded gruyere cheese, about 5 ounces</div><div style="text-align: center;">1 clove garlic, minced</div><div style="text-align: center;">nutmeg</div><div style="text-align: center;">italian seasoned bread crumbs</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="color: red;"><span class="Apple-style-span" style="font-size: x-large;">directions:</span></span></div><div style="text-align: center;">preheat oven to 350 degrees.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">peel potatoes, then slice very thin with a sharp knife (i used my mandolin). put them in a medium pot with half-and-half, 2 tsp. salt, and freshly ground white pepper. stir well and simmer the potatoes for 15 minutes, or until they are just beginning to soften.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">rub bottom of medium casserole dish with garlic, then transfer one layer of potatoes to the dish. sprinkle with half of grated cheese and nutmeg, then transfer remaining potatoes to dish, along with the half and half mixture. the liquid should come just to the tops of the potatoes. top with remaining cheese, another sprinkle of nutmeg, and a thin layer of bread crumbs. bake for 35-40 minutes or until potatoes are tender and cheese is golden brown.</div>Wendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com0tag:blogger.com,1999:blog-6004570117239145459.post-67546311856730487722010-04-07T09:41:00.000-07:002010-04-07T09:41:01.932-07:00Mique's Chicken Enchiladas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhe-_TQAQ_uBQT83q65h36Kx8JUnzQyhMy30yjWDCcG16YcxmKluxzLRS94owmQnNS4FhdEHCvZ02cOwa9iLxZBBkGECQ8eY7CIIz56z_ScRNOL9DbK3woiJ33CsHhKCUBMEOpsG5G5Zq/s1600/IMG_2508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhe-_TQAQ_uBQT83q65h36Kx8JUnzQyhMy30yjWDCcG16YcxmKluxzLRS94owmQnNS4FhdEHCvZ02cOwa9iLxZBBkGECQ8eY7CIIz56z_ScRNOL9DbK3woiJ33CsHhKCUBMEOpsG5G5Zq/s320/IMG_2508.JPG" /></a></div><span class="Apple-style-span" style="font-family: 'Century Gothic', Times, serif; font-size: 16px; line-height: 25px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />3 chicken breast, cooked, shredded<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />¾ c. sour cream<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 can cream of chicken soup<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 c. milk<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />¾ c. salsa<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />12 corn tortillas<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 c. shredded cheese<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Mix soup, milk & salsa. Heat in microwave on medium heat, 3 minutes. Add sour cream, heat 1 minute. Heat tortillas by wrapping 4 at a time in wet paper towel and heating in microwave for 1 ½ mins. Take 1 tortilla & place in greased 9x13 pan. Put 1 ½ Tbsp. chicken, 1 ½ Tbsp. cheese, 2 Tbsp. soup mix in the middle and roll up placing edge on bottom of pan. Reserve about 1 c. soup mix and 1 c. cheese to cover entire casserole. Bake at 350F for 30-40 mins or until bubbly (may be covered for more moist enchiladas).</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGERrtXZIVJsHa_rWj97eDF8FYKlphslwBxi7sYFuLIT20fEbqBdF4mHzNzijn1Xo5eVAE3gxGhgQHAiW7SXpaBUePt9uoT_19f1wUKu-0Nu882FVfWSX3bSv8Z8_YAfPCr-65hi5d4Yjp/s1600/IMG_2512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGERrtXZIVJsHa_rWj97eDF8FYKlphslwBxi7sYFuLIT20fEbqBdF4mHzNzijn1Xo5eVAE3gxGhgQHAiW7SXpaBUePt9uoT_19f1wUKu-0Nu882FVfWSX3bSv8Z8_YAfPCr-65hi5d4Yjp/s320/IMG_2512.JPG" /></a></div><span class="Apple-style-span" style="font-family: 'Century Gothic', Times, serif;"><span class="Apple-style-span" style="line-height: 25px;"><br />
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<span class="Apple-style-span" style="font-family: 'Century Gothic', Times, serif;"><span class="Apple-style-span" style="line-height: 25px;">I served with black beans and <a href="http://feastonthisbaby.blogspot.com/2010/04/rainbow-jello.html">Rainbow Jello</a> (I always love to have something sweet with Mexican food). </span></span><br />
<span class="Apple-style-span" style="font-family: 'Century Gothic', Times, serif;"><span class="Apple-style-span" style="line-height: 25px;"><br />
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<span class="Apple-style-span" style="font-family: 'Century Gothic', Times, serif;"><span class="Apple-style-span" style="line-height: 25px;">From <a href="http://triedandtrues.blogspot.com/2010/02/chicken-enchiladas.html">Mique's Tried and Trues</a>. Thanks for sharing Mique. I thought they were delicious!</span></span>Wendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com2tag:blogger.com,1999:blog-6004570117239145459.post-10486654781417936242010-04-05T18:00:00.000-07:002010-04-05T18:00:40.577-07:00Rainbow JelloHee hee, this is fun but start early because it takes all day! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KlaHN9esPCYEjAl9dFOeuFmU4HIykn5h93pYw_9iwld06vaBbxmrZ-3OQSmEzgyGAopYzBpAOvgd-YaCAPSmgYmBQGIa2NpPrt1Yw6Co12Pp2TXoKdtrqWuT9aXj5hH4TWpt4t9MJ25E/s1600/IMG_2459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KlaHN9esPCYEjAl9dFOeuFmU4HIykn5h93pYw_9iwld06vaBbxmrZ-3OQSmEzgyGAopYzBpAOvgd-YaCAPSmgYmBQGIa2NpPrt1Yw6Co12Pp2TXoKdtrqWuT9aXj5hH4TWpt4t9MJ25E/s320/IMG_2459.JPG" /></a></div><br />
<span class="Apple-style-span" style="color: red;">Ingredients:</span><br />
<br />
5 boxes (8 oz.) jello in red, orange, yellow, green purple<br />
2 cans evaporated milk<br />
<br />
<span class="Apple-style-span" style="color: red;">Directions:</span><br />
<br />
Purchase the 8 oz. boxes, but only prepare half of the box at a time. <br />
<br />
Layer One: 1/2 box red jello, mix with 3/4 c. boiling water, then when dissolved add 1/2 c. COLD water<br />
<br />
Let this set up in the fridge for at least half an hour.<br />
<br />
Layer Two: remaining half of red jello, mix with 3/4 c. boiling water, then when dissolved add 1/2 c. evaporated milk<br />
<br />
Repeat with the rest of the colors.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-Rz9pydZ9YHlhI2aIRkMYH6FkHUhVPOO3p-V2WqUpihoZ8ZhIb4tT7XXN7W1wrv8k_fETxlZysh44cjWY3fMtsYaDlXWwZOOiy-jHyz6evkw7JtUkpxvJKvA0K7oia_-eYJiHGR79cUY/s1600/IMG_2446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-Rz9pydZ9YHlhI2aIRkMYH6FkHUhVPOO3p-V2WqUpihoZ8ZhIb4tT7XXN7W1wrv8k_fETxlZysh44cjWY3fMtsYaDlXWwZOOiy-jHyz6evkw7JtUkpxvJKvA0K7oia_-eYJiHGR79cUY/s320/IMG_2446.JPG" /></a></div>Wendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com2tag:blogger.com,1999:blog-6004570117239145459.post-8907237910065966382010-04-05T11:27:00.000-07:002010-04-05T11:27:57.232-07:00Pear and Walnut sandwiches<span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 13px;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9sCI9EFR_LpQz-lgJCXgTU5nKy7Rm69gYFkyWbmCujAh73a-7sJxV2JAmHx5XYQ90UbKlkE-hweluzLGnhmxGWqwigPnhSziyq2BxJSk9nvvVd1QfW4W7NzOl2ryDzSPwUvhJsKJJfs3C/s1600/IMG_2450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9sCI9EFR_LpQz-lgJCXgTU5nKy7Rm69gYFkyWbmCujAh73a-7sJxV2JAmHx5XYQ90UbKlkE-hweluzLGnhmxGWqwigPnhSziyq2BxJSk9nvvVd1QfW4W7NzOl2ryDzSPwUvhJsKJJfs3C/s320/IMG_2450.JPG" /></a></div><h2 style="color: #cc0000; font: normal normal normal 78%/normal 'Trebuchet MS', Trebuchet, Arial, Verdana, sans-serif; letter-spacing: 0.2em; line-height: 1.4em; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 1.5em; text-transform: uppercase;"> </h2><h2 style="color: #cc0000; font: normal normal normal 78%/normal 'Trebuchet MS', Trebuchet, Arial, Verdana, sans-serif; letter-spacing: 0.2em; line-height: 1.4em; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 1.5em; text-transform: uppercase;">INGREDIENTS</h2><ul><li>1/2 cup (4 ounces) tub-style light cream cheese</li>
<li>8 (1.1-ounce) slices cinnamon-raisin bread, toasted</li>
<li>2 tablespoons finely chopped walnuts, toasted</li>
<li>2 Bartlett pears, cored and thinly sliced</li>
<li>1 cup alfalfa sprouts</li>
</ul><div><h2 style="color: #cc0000; font: normal normal normal 78%/normal 'Trebuchet MS', Trebuchet, Arial, Verdana, sans-serif; letter-spacing: 0.2em; line-height: 1.4em; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 1.5em; text-transform: uppercase;">PREPARATION</h2>1. Spread 1 tablespoon cream cheese evenly over each of 8 bread slices. Sprinkle 1/2 tablespoon walnuts evenly over each of 4 bread slices. Top each evenly with pear slices, sprouts, and 1 bread slice. Cut each sandwich in half diagonally. From Cooking Light.</div>Wendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com1tag:blogger.com,1999:blog-6004570117239145459.post-80420314759533512642010-04-04T20:31:00.000-07:002010-04-04T20:35:00.060-07:00Annual St. Patricks Day dinner at our house<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMWFEktmmCnb7W4I7ExudlBwuhhFH3uobbVjScOIpotf1YmtaOji_yndtHUJ4aRmnn3f3sB-gUOMz6RbV0g0MUPcmZX1991DYGdcP-xYVjW58iLMUvhLfCDmfFxLp0yO4n3BP2z07Tq7Ao/s1600/2009+March+069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMWFEktmmCnb7W4I7ExudlBwuhhFH3uobbVjScOIpotf1YmtaOji_yndtHUJ4aRmnn3f3sB-gUOMz6RbV0g0MUPcmZX1991DYGdcP-xYVjW58iLMUvhLfCDmfFxLp0yO4n3BP2z07Tq7Ao/s320/2009+March+069.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">2009--green pasta with green alfredo sauce, green jello, green french bread, green salad, green fruit, green Sprite</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PWzBLeC-5WXB1GcQ5H5txlWAHFmGVFffxaHHWV8n0mzjUF_xHbRXXBCttII86bS0ggtYMsJijnNpDsd7XegGOEL8axVKClKgRixO6a09t4vdQCgeeOmOzKolya2ujGa7YbAyG4ZuNU3q/s1600/2008+March+137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PWzBLeC-5WXB1GcQ5H5txlWAHFmGVFffxaHHWV8n0mzjUF_xHbRXXBCttII86bS0ggtYMsJijnNpDsd7XegGOEL8axVKClKgRixO6a09t4vdQCgeeOmOzKolya2ujGa7YbAyG4ZuNU3q/s320/2008+March+137.jpg" /></a></div>2008--basically the sameWendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com1tag:blogger.com,1999:blog-6004570117239145459.post-44327617549157050422010-03-31T17:52:00.000-07:002010-04-01T13:24:04.524-07:00Fried Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rowHI6VIVMby7Fru3fIIaLPrh92T_7soeES5_6cxx5ogtL01OmYiarn1PwNshB1O1wu07L1ma35FD5C1hYO0chbvouJkskIJEAJ7s54PqPe90XG0_BhfAaTfHiI7Shka1i76lE4HaiID/s1600/IMG_2406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rowHI6VIVMby7Fru3fIIaLPrh92T_7soeES5_6cxx5ogtL01OmYiarn1PwNshB1O1wu07L1ma35FD5C1hYO0chbvouJkskIJEAJ7s54PqPe90XG0_BhfAaTfHiI7Shka1i76lE4HaiID/s320/IMG_2406.JPG" /></a></div> Ingredients:<br />
<br />
3 Tbs. sesame oil<br />
3 cups cooked rice, chilled<br />
1 c. diced ham, or smoked turkey<br />
4-6 scallions, white part only, minced<br />
3 eggs<br />
1 Tbs. sugar<br />
soy sauce<br />
pepper<br />
peas (optional)<br />
<br />
In a large skillet or wok, heat oil on med/high. Add rice and stir fry until rice is slightly scorched. Add ham, peas, and scallions. Toss for 1-2 minutes. Push all contents to one side of the skillet. In a bowl, beat eggs with a fork. Add eggs to cleared side of skillet. Scramble until no longer runny. Combine with rice mixture. Pour soy sauce evenly along entire skillet of rice just enough to make the top layer turn brown. Stir, add sugar and pepper to taste. Toss 1-2 more minutes.Wendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com1tag:blogger.com,1999:blog-6004570117239145459.post-58669322625828788092010-03-31T10:11:00.000-07:002010-03-31T10:11:20.983-07:00Strawberry Shortcake Trifle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPEbhit1-FtknCFxq0rgfNPTTwBAkfhrbvNKvf2Btj4cdU8dSzev1Tw6idiBd7Sd-ASj9orc4K72UPWlEhJkS5drMgc306eus6BxWHtFnB2F3uZfRsrC46ImUEZtbaZuTh_IOrvO15jZxa/s1600/IMG_2389.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPEbhit1-FtknCFxq0rgfNPTTwBAkfhrbvNKvf2Btj4cdU8dSzev1Tw6idiBd7Sd-ASj9orc4K72UPWlEhJkS5drMgc306eus6BxWHtFnB2F3uZfRsrC46ImUEZtbaZuTh_IOrvO15jZxa/s400/IMG_2389.jpg" width="300" /></a></div><br />
Strawberry Shortcake Trifle<br />
<br />
Ingredients:<br />
<br />
1 large angel food cake, cut into bite-sized pieces<br />
1-2 carton strawberries, washed and diced, then sprinkled with a couple Tbs. sugar (releases juices)<br />
1 small container Cool Whip<br />
1 large box vanilla pudding, prepared<br />
1 small package strawberry glaze (usually sold right next to angel food cakes)<br />
<br />
Layer 1: 1/2 Angel food cake pieces<br />
Layer 2: 1/3 strawberries<br />
Layer 3: Drizzle of strawberry glaze<br />
Layer 4: 1/2 pudding<br />
Layer 5: 1/2 Cool Whip<br />
Layer 6: remainder angel food cake<br />
Layer 7: 1/3 strawberries<br />
Layer 8: drizzle of strawberry glaze<br />
Layer 9: remainder of pudding<br />
Layer 10: remainder Cool Whip<br />
Layer 11: remainder strawberries<br />
Layer 12: final drizzle of strawberry glaze (optional)Wendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com1tag:blogger.com,1999:blog-6004570117239145459.post-84576992012291455002010-03-31T10:03:00.000-07:002010-03-31T10:03:34.101-07:00Marble Chiffon Cake<div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8RfhFCOx3pYmjM0An9WiAPsF7ShvIFf4L53VmJShFs94YEnP3XpmjzudW9EVIbWVhJDW__464bYRQI1T8VomFLxHSSwCeEsXDgA0xb_Gn98-WM_eeO5CFYcACNPlx1k4OXJDo9ZqvzJz/s1600/IMG_2390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8RfhFCOx3pYmjM0An9WiAPsF7ShvIFf4L53VmJShFs94YEnP3XpmjzudW9EVIbWVhJDW__464bYRQI1T8VomFLxHSSwCeEsXDgA0xb_Gn98-WM_eeO5CFYcACNPlx1k4OXJDo9ZqvzJz/s320/IMG_2390.JPG" /></a></div><br />
Marble Chiffon Cake<br />
<i><br />
</i><br />
2 squares ( 1 oz. each) unsweetened chocolate<br />
1 3/4 cups sugar, divided<br />
1/4 cup hot water<br />
1/4 tsp. baking soda<br />
2 cups flour<br />
1 Tbs. baking powder<br />
1 tsp salt<br />
7 eggs, separated<br />
3/4 cup water<br />
1/2 cup veg. oil<br />
2 tsp. vanilla extract<br />
1/2 tsp. cream of tarter<br />
<br />
Frosting:<br />
<br />
4 sares (1 oz. each) semisweet chocolate<br />
1 Tbs. butter or margarine<br />
7 Tbs. whipping cream<br />
1 tsp. vanilla extract<br />
1 1/2 c. powdered sugar<br />
<br />
In a small saucepan, melt unsweetened chocolate over low heat. Add 1/4 c. sugar, hot water, and baking soda. Mix well and set aside.<br />
<br />
In a mixing bowl, combine flour, baking powder, salt and remaining sugar. Form a well in the center; add yolks, water, oil, and vanilla; blend until moistened. Beat 3 minutes on medium speed; set aside.<br />
<br />
In another mixing bowl, beat egg whites and cream of tartar on high until stiff peaks form. Gradually fold into batter. Divide in half; gradually fold chocolate mixture into one portion. Alternately spoon the plain an chocolate batters into an ungreased tube pan. Swirl with a knife. <br />
<br />
Bake at 325 for 55 minutes. Increase temperature to 350, bake 10-15 minutes longer or until top springs back when lightly touched. Immediately invert cake; cool completely. <br />
<br />
For frosting, melt semisweet chocolate and butter in a small saucepan over low heat. Stir in cream and vanilla. Remove from the heat; whisk in powdered sugar until smooth. Immediately spoon over cake. Cool. Recipe from Taste of Home.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVLsBii0NcRstiWuG3zpKAyGezICVi3bhJfAsotgTzTo5u1uAqwbnOypzHOi-prujfSeDQf_B2nOkl5YrtIsSp8gk6oIjXvfe_0GSU5qTpMCT60uE_U7aV_nhrdT84JUm3_ddUUr2zN9g/s1600/IMG_2396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVLsBii0NcRstiWuG3zpKAyGezICVi3bhJfAsotgTzTo5u1uAqwbnOypzHOi-prujfSeDQf_B2nOkl5YrtIsSp8gk6oIjXvfe_0GSU5qTpMCT60uE_U7aV_nhrdT84JUm3_ddUUr2zN9g/s320/IMG_2396.JPG" /></a></div>Wendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com1tag:blogger.com,1999:blog-6004570117239145459.post-62690804582574668092010-03-29T08:14:00.000-07:002010-03-29T08:14:45.336-07:00Pw's Chicken-Fried Steak<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8t2pmRJtAsGGuUDkt-xZZSBFFDScRJ08VpJkDilDJ5GWwvyRlaNxCHWcvnp8uzX1abt3YVaTaCziBYUwN7yeTR2D2MjOZ8_-1ByerAlyQ7fKIoXcknLMcmQD_It90BSAmYs2NpndSUOh/s1600/IMG_2337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8t2pmRJtAsGGuUDkt-xZZSBFFDScRJ08VpJkDilDJ5GWwvyRlaNxCHWcvnp8uzX1abt3YVaTaCziBYUwN7yeTR2D2MjOZ8_-1ByerAlyQ7fKIoXcknLMcmQD_It90BSAmYs2NpndSUOh/s320/IMG_2337.JPG" /></a></div><br />
<br />
3 lbs. cube steak<br />
2 large eggs<br />
1 1/2 cups milk, plus 2 cups for the gravy<br />
3 cups flour, plus 1/3 cup for the gravy<br />
2 tsp. seasoned salt<br />
3/4 tsp. paprika<br />
1/4 tsp cayenne pepper (more if you can handle it)<br />
1 1/2 tsp black pepper<br />
3 tsp. seasoned salt<br />
1/2 cup veg. oil for frying<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxkjLhCmr4fP-CiarkIyJetQU0CjxjkxRuU8RcFtkGjmHy3RdPCoXQAO1QHN_X0WVT0cIazu-QcKrRYMe7sQRtlFXshndqKxA-fBxRK5Wf8AvShmYDeO1zgVYukv7xI6FwVoC57q8ts7j/s1600/IMG_2336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxkjLhCmr4fP-CiarkIyJetQU0CjxjkxRuU8RcFtkGjmHy3RdPCoXQAO1QHN_X0WVT0cIazu-QcKrRYMe7sQRtlFXshndqKxA-fBxRK5Wf8AvShmYDeO1zgVYukv7xI6FwVoC57q8ts7j/s320/IMG_2336.JPG" /></a></div><br />
1. Begin with an assembly line of dishes for the meat, milk-egg mixture, and flour mixture with a clean plate at the end to receive the breaded meat.<br />
2. Get cube steak out and ready.<br />
3. With fork, beat eggs and 1 cup milk in a bowl.<br />
4. Mix flour with seasoned salt, paprika, cayenne, and black pepper in bowl.<br />
5. Lightly season a piece of meat with salt and pepper then dip it into the egg-milk mixture. Flip to the other side to coat.<br />
6. Next, place the meat on the plate of seasoned flour. Turn over to coat thoroughly.<br />
7. Now place the meat back in the egg/milk mixture, turning to coat.<br />
8. Finally, dredge in flour one more time. This repetition will create a nice, thick crust-the signature quality of chicken-fried steak.<br />
9. Place the breaded meat on the empty plate until ready to fry and repeat the process with the remaining pieces of meat.<br />
10. Heat the oil in a large skillet over med.-high heat. When the oil is sufficiently heate fry 3 pieces of meat at a time. Cook on one side until the edges start to look golden brown, about 2 1/2 min.<br />
11. Tun over and cook for 2 or 3 minutes, until the other side is golden.<br />
12. Remove to a paper towel-lined plate and keep warm. Repeat with remainder of meat.<br />
13. Now it's time to make the gravy.<br />
14. After frying all the meat, pour off the grease into a heat-proof bowl. Withoug cleaning the pan, return it to the stove over med.-low heat. Add 1/4 cup grease back to the pan. Allow the grease to heat up.<br />
15. Sprinkle 1/3 c. flour evenly over grease.<br />
16. Using a whisk, mix the flour with grease, creating a golden brown roux. It needs to attain a deep rich color.<br />
17. After a couple of minutes, whisking constantly, pour in 2 cups milk.<br />
18. Whisk to combine, then let the gravy come to a slow boil. It will thicken gradually, but if it seems too thick add splashes as milk. Cooking process should take 5-10 minutes. Generously season with salt and pepper, careful not to underseason.<br />
19. Serve meat with mashed potatoes and cover both with gravy.Wendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com0tag:blogger.com,1999:blog-6004570117239145459.post-18440484918025942322010-03-28T19:31:00.000-07:002010-03-29T08:15:01.561-07:00Pw's Creamy Mashed PotatoesI got a new cookbook from my mom for my birthday that I have been wanting ever since it came out. I was so excited! Thanks Mom!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7wX8y-gsQY1D1nQJRhtJDkTRT7aWTWjzAilGQf5tn-zow3nOgYxlXcR-LKKpqZjTdZn_avqW3ykPnGoxldsqZ1kXvQxW9CShFb2p1QvnEDzELRkeDGdRWE-lMMwO8TV4UPwhZPDpQGHtg/s1600/IMG_2310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7wX8y-gsQY1D1nQJRhtJDkTRT7aWTWjzAilGQf5tn-zow3nOgYxlXcR-LKKpqZjTdZn_avqW3ykPnGoxldsqZ1kXvQxW9CShFb2p1QvnEDzELRkeDGdRWE-lMMwO8TV4UPwhZPDpQGHtg/s320/IMG_2310.jpg" /></a></div><br />
<br />
The Pioneer Woman is awesome. Her food is great, and her explanations make it so that everyone can do it. Her book is full of amazing pictures, and it has been a delight to dig into. <br />
<br />
Disclaimer: her recipes are NOT low fat. :) We're eating great and loving her recipes, but it's time to hit the treadmill. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxnx2A02XpRNQ3shyphenhyphen9bcjppu0GuWYMlZtutSKgNodASW-75BaUXIaaPpe8RNXdktfdoDGtVjdD_gCMsklp4nHoBuNc1cyv0shCiXni9ejQd85MNatqZTXDYBqsBjMJqNi89xHp4ACq2i2k/s1600/IMG_2334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxnx2A02XpRNQ3shyphenhyphen9bcjppu0GuWYMlZtutSKgNodASW-75BaUXIaaPpe8RNXdktfdoDGtVjdD_gCMsklp4nHoBuNc1cyv0shCiXni9ejQd85MNatqZTXDYBqsBjMJqNi89xHp4ACq2i2k/s320/IMG_2334.JPG" /></a></div><br />
5 lbs. russet or Yukon Gold potatoes<br />
12 Tbs. butter (1 1/2 sticks) softened, additional 4 Tbs. (1/2 stick) optional<br />
1 8 oz. pkg. cream cheese<br />
1/2 to 3/4 cup half and half<br />
1/2 tsp. seasoned salt<br />
salt to taste<br />
black pepper to taste<br />
<br />
1. Bring a large pot of water to a slow boil over medium-high heat.<br />
2. Peel potatoes and rise in cold water. Chop into halves and/or fourths. <br />
3. Add potatoes to the pot. Bring to a full boil and cook for 20-30 min.<br />
4. They are ready when you can slide a fork in with no resistance, and the potatoes should almost but not completely fall apart.<br />
5. Drain in a large colander.<br />
6. Return the potatoes to the pot and turn the heat on low. With a potato masher, mash the potatoes over low heat to allow much of the steam to escape. Continue mashing until all lumps are gone, about 2 minutes. Turn off the heat.<br />
7. Add butter.<br />
8. Add cream cheese.<br />
9. Next add the half and half and stir together. <br />
10. Add seasoned salt, salt, and pepper. Be sure not to underseason.<br />
11. Spread the mashed potatoes in a 2 quart baing dish. <br />
12. If you want you can dot the top with butter slices. At this point you can cover the dish tightly with foil and refrigerate for up to 2 days before baking.<br />
13. When you're ready, preheat the oven to 350, cover with foil, and bake for 25-30 minutes until warmed through.<br />
14. Serve piping hot!Wendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com2tag:blogger.com,1999:blog-6004570117239145459.post-81047977358045823872010-03-07T18:27:00.000-08:002010-03-07T18:27:30.909-08:00Toffee Trifle<div align="left" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCXj-2TnpxvFqithLzydde0G4vjYlXdD7rWdQW_Q7-IYbkNAJwyzlLpXDfasMf5HPkhG2uizaNnLRg4xgPIUANA3jLXYDoEC_lQohHyOVgqXsvEF2VpklXpSY48mUnq2b2OARMcwc21dLh/s1600-h/IMG_2304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCXj-2TnpxvFqithLzydde0G4vjYlXdD7rWdQW_Q7-IYbkNAJwyzlLpXDfasMf5HPkhG2uizaNnLRg4xgPIUANA3jLXYDoEC_lQohHyOVgqXsvEF2VpklXpSY48mUnq2b2OARMcwc21dLh/s320/IMG_2304.JPG" /></a></div><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-size: 21px;"><br />
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<span class="Apple-style-span" style="font-size: 21px;">Toffee Trifle </span></div><div align="left" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div align="left" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 pkg. brownie mix, baked</div><div align="left" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1-2 large pkg. instant chocolate pudding mix (Jello now makes an instant chocolate pudding mix with carmel bits, so I used that this last time and it was delicious)</div><div align="left" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 bag of heath toffee chips</div><div align="left" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1-2 containers whipped topping </div><div align="left" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 large blue Symphony bar, chopped</div><div align="left" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
Preparation:<br />
1. Make brownie mix and let cool.<br />
2. Make pudding mix and chill in fridge for 5 minutes.<br />
3. Put whipped topping in fridge to thaw.<br />
<br />
</div><div align="left" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Layer One: 1/2 pan of crumbled browies<br />
Layer Two: 1/2 of chocolate pudding<br />
Layer Three: 1/4-1/2 bag of Heath toffee chips, 1/4-1/2 chopped Symphony bar<br />
Layer Four: 1/2 container of whipped topping<br />
Layers Five-Eight: Repeat<br />
<br />
<br />
I don't have a large family, so when I made this tonight I only used 1 container of whipped topping, 1 box pudding mix, and half a bag of toffee chips. If I were to make this for a party I would use twice as much of those and fill my trifle dish all the way to the top!<br />
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</div>Wendihttp://www.blogger.com/profile/12657459550460985456noreply@blogger.com5