tag:blogger.com,1999:blog-20810149193644323182024-03-12T20:12:10.012-06:00What's for Dinner?Unknownnoreply@blogger.comBlogger42125tag:blogger.com,1999:blog-2081014919364432318.post-68836296000547513472012-02-05T08:15:00.002-07:002012-02-05T08:15:46.841-07:00Karma's Lemon Jello CakeThere are no words for me to adequately describe how much I love this cake. I got the recipe from the lovely Karma Bennett. Well, I guess I got it from Kace, but she got it from Karma for me. I don't even think you have to be obsessed with lemon like Tyrel and I are these days...this cake is just so good. And it's easy. Seriously, make this.<br />
<br />
Lemon Jello Cake<br />
1 pkg. yellow cake mix<br />
1 pkg. lemon jello (small pkg.)<br />
3/4 cup oil<br />
3/4 cup water<br />
4 eggs<br />
1/2 tsp. lemon extract<br />
<br />
Put all ingredients in a bowl and beat with a mixer for 5 minutes. Bake in a greased 9x13 pan for 30 minutes at 350 degrees. While hot, puncture cake with toothpick. Let it cool for five minutes and then pour the glaze evenly over cake.<br />
<br />
Glaze:<br />
1 cup powdered sugar<br />
3 tbsp. melted butter<br />
juice of one lemon<br />
It is thin but it soaks deliciously into cake.<br />
<br />
<br />
I almost ate the entire cake by myself last time I made it. So good.Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-2081014919364432318.post-72553286394976279712012-01-18T10:28:00.000-07:002012-01-18T10:28:35.467-07:00Homemade BagelsI never thought about making my own bagels until I was given a little tutorial at a Relief Society activity last week. They're easy, delicious and cheap! This recipe is just for plain bagels, but when I made them a couple days ago I made some blueberry ones and also some cinnamon sugar ones and they both turned out good good good...especially the cinnamon sugar ones! So you could really try whatever flavor of bagels you and your family love. You can really make them whatever size you want so it's very convenient.<br />
<br />
<br />
<b>Bagels</b><br />
Recipe from Merri Shumway<br />
<br />
2 tsp yeast<br />
2 C warm water<br />
1 Tbs sugar<br />
1 1/2 tsp salt<br />
5 C flour (white or wheat or any combination of the two)<br />
<br />
Preheat oven to 500 degrees (yes, I really mean 500 - HOT!)<br />
<br />
Mix the first four ingredients in a dough mixer (I'm sure you could do it by hand if you don't have a mixer). Add flour gradually. Mix dough in mixer for four minutes. Let dough rise (covered) for 20 minutes. Roll or pat the dough out about 1 inch thick. Cut with a round cutter, whatever size you want. Make a hole in the center of each round with your thumbs. Place bagels on a lightly floured towel or pan and cover; let rise for 20 minutes. During the last five minutes of rising get a big pot of water boiling on the stove. Place three or four bagels (or more if you made them tiny) in the pot of boiling water for 45 seconds; then turn the bagels and leave for 30 more seconds in boiling water. Remove bagels from water with big slotted spoon or spatula and place onto greased cookie sheet. After you've boiled all the bagels place your pan in preheated oven and bake for 12 minutes. If you've made smaller bagels they may only need 8-10 minutes to bake.<br />
<br />
This recipe makes 12 big bagels, which fit perfectly on one big cookie sheet. They're great hot out of the oven and also delicious when toasted. You can freeze these in a vacuum sealed bag and use them as you need them.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2081014919364432318.post-64456473372985465982011-12-21T16:18:00.001-07:002011-12-21T18:56:38.386-07:00Fast & Easy FLUFFY Dinner RollsSo I don't know if anyone even still checks this blog, but if you do you're in for a real treat with this recipe. I just discovered it on <a href="http://http://jamiecooksitup.blogspot.com/">this blog</a>. I always want to have fresh rolls for dinner, but I hardly ever make them because they take forever and most recipes make a million rolls. Well this recipe today makes only 12 rolls - perfect for a small family's dinner. AND it's a way fast and easy recipe. I really don't think you can go wrong if you just follow the instructions. They're really big and fluffy and pretty - they turned out prettier than any rolls I've ever made without my mom's help. I think you could make up to 24 rolls if you wanted smaller ones. Seriously, you guys gotta try these.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-y0GomqMKS6k/TvJq3uAbLDI/AAAAAAAAA-U/-8N4RJIJTkQ/s1600/rolls.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="320" width="224" src="http://2.bp.blogspot.com/-y0GomqMKS6k/TvJq3uAbLDI/AAAAAAAAA-U/-8N4RJIJTkQ/s320/rolls.jpg" /></a></div><br />
Time: about 1 hour 10 minutes<br />
Yield: 12 rolls<br />
Recipe from Jamie Cooks It Up!<br />
<br />
3/4 C milk<br />
4 T butter<br />
3/4 C hot water<br />
4 T sugar<br />
1 t salt<br />
4 - 4 1/2 C flour<br />
1 heaping T yeast (active dry or instant)<br />
<br />
1. Pour your milk into a microwave safe container. Pyrex glass measuring cups work fabulously. Add your butter to the milk and put it in the microwave for 1 1/2 minutes.<br />
2. Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your water hot. Temperature is important to making these rolls rise quickly. If you add cold water, your rolls are going to rise at a snail's pace, and you'll feel like cursing. I put my hand in the water to test it. You want it to be just on the edge of unpleasant.<br />
3. Put your milk/butter and hot water in the bottom of your Mixer. Add the sugar and salt. Then add 2 C of the flour...let it mix for 1 minute.<br />
4. Add the yeast. Turn the mixer on and add the rest of the flour 1 C at a time.<br />
5. You have enough flour when the dough scrapes the side of the bowl clean - don't add too much. Mix on medium speed for 5 minutes. <br />
6. Cover with plastic wrap (or leave lid on mixer if you have a Bosch) and let sit for 5 minutes. You need the plastic wrap/lid to trap the heat.<br />
7. Coat the inside of a 9x13 pan with butter or cooking spray.<br />
8. Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.<br />
9. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can....perfection is not necessary.<br />
10. Gently round them into balls, and put them in your buttered 9x13 pan.<br />
11. Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen slightly above the rim of the pan.<br />
12. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. This time includes the time it takes the oven to increase in temperature. If your oven takes a long old time....you will of course need to increase the baking time. Bake until golden brown.<br />
13. Brush with a little softened butter and serve warm.<br />
<br />
Way easy. Way good.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2081014919364432318.post-19822599608108813292011-11-16T17:35:00.001-07:002011-11-16T17:47:56.279-07:00Comforting Chicken Noodle SoupOk, if you like chicken noodle soup you gotta try this. It's seriously creamy yummy goodness and way fast and easy to make.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8juPG4Y5qs8/TsRW2Wul1uI/AAAAAAAAA5M/mrctN2gQxdA/s1600/11-16-11%2B003.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="http://1.bp.blogspot.com/-8juPG4Y5qs8/TsRW2Wul1uI/AAAAAAAAA5M/mrctN2gQxdA/s320/11-16-11%2B003.JPG" /></a></div><br />
2 qt (8 C) water<br />
8 chicken bouillon cubes<br />
6 1/2 C wide egg noodles<br />
1 large or 2 regular cans condensed cream of chicken soup, undiluted<br />
3 C cooked chicken, cubed<br />
1 C sour cream<br />
minced fresh parsley (if desired)<br />
<br />
Bring water and bouillon to a boil. Add noodles; cook uncovered until tender (don't overcook noodles!). Do not drain. Add soup and chicken; heat through. Remove from heat; stir in sour cream. Sprinkle with parsley if desired. Serve with yummy breadsticks or rolls.<br />
Yield 10 servings.<br />
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The recipe doesn't call for vegetables but I add them just to add some color, flavor and nutrition. I like to use carrots, peas and corn but you could add anything that sounds delicious to you. I also like to use canned chicken in a pinch. I've never made this with homemade noodles but I think it would be delicious! This recipe makes a whole big pot of soup, so you could easily half it for less people.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2081014919364432318.post-58722820148259066602011-11-12T21:24:00.001-07:002012-02-05T08:19:36.705-07:00German Pancake<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px;"><a href="http://3.bp.blogspot.com/-bmHEizYlSZs/TrDGvF5cDmI/AAAAAAAAAAk/W-mBlXCisn8/s1600/IMG_6677.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5670250443198697058" src="http://3.bp.blogspot.com/-bmHEizYlSZs/TrDGvF5cDmI/AAAAAAAAAAk/W-mBlXCisn8/s400/IMG_6677.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></a></span><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px;">If you haven't made this before, you'll see that it puffs up really big like this when first taken out of the oven. It's so pretty and fun to make if you have an urge for something different, or have just about run out of enough milk for cereal! Although this recipe calls for at least 1/2 cup of milk. In my house growing up we called this breakfast dish Dutch Babies. But, I've seen it called other things including the puffy pancake, or a Bismarck. It's all the same. So, here's the simple recipe. </span></div><div style="font-family: Georgia, serif; font-size: 16px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="font-family: Georgia, serif; font-size: 16px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 T butter <span class="Apple-tab-span" style="white-space: pre;"> </span>*maple syrup</div></div><div style="font-family: Georgia, serif; font-size: 16px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 flour<span class="Apple-tab-span" style="white-space: pre;"> </span>*fresh raspberries, blueberries, or strawberries<span class="Apple-tab-span" style="white-space: pre;"> </span></div></div><div style="font-family: Georgia, serif; font-size: 16px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 cup milk<span class="Apple-tab-span" style="white-space: pre;"> </span>*confectioner's sugar</div></div><div style="font-family: Georgia, serif; font-size: 16px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 eggs</div></div><div style="font-family: Georgia, serif; font-size: 16px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="font-family: Georgia, serif; font-size: 16px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Preheat oven to 475. When the oven is hot and close to ready, put the butter in a 10-inch round pan and heat until melted and slightly bubbling. Meanwhile, whisk together the flour, milk, and eggs, then pour into the pan over the melted butter. Bake for 12 min. or until the batter is puffy and golden brown. You are now ready to drizzle the whole thing w/ warm maple syrup, your favorite berries, and confectioner's sugar. My favorite way to eat this is to squeeze a generous amount of freshly squeezed lemon juice over the top, sift next with powdered sugar then add some berries if you have them. You can cut into quarters and fold in half to eat w/ your hands, too. Serves 2, enjoy! </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> P.S. Thanks for letting me join your blog! I've referred to it several times and enjoyed many delicious meals!..so, As they say in Sweden, varsagod! 'Help yourself' to this delicious treat!</div></div>Taunahttp://www.blogger.com/profile/12652757469391332461noreply@blogger.com0tag:blogger.com,1999:blog-2081014919364432318.post-35799538079256733532011-10-20T20:04:00.001-06:002011-10-26T08:02:55.757-06:00Bowtie pasta with Sausage, tomatoes, mushrooms and navy beans<a href="http://3.bp.blogspot.com/-80aWMbWaB2M/TqDS7tbuzgI/AAAAAAAACDc/lqN9Xnffpc8/s1600/IMG_2100.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-80aWMbWaB2M/TqDS7tbuzgI/AAAAAAAACDc/lqN9Xnffpc8/s400/IMG_2100.JPG" width="400" /></a><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><span style="font-style: italic;"><b></b></span></span><br />
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<b>Recipe found <a href="http://cheaphealthygood.blogspot.com/2008/01/guest-post-from-rachel-chg-gourmet-on.html">here</a></b><br />
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<span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><span style="font-style: italic;">[Note: This recipe could be altered in a thousand different ways based on what you've got lying around. Me? I just used what I had on hand, so don't feel beholden to the ingredients list. Experiment, have fun, and don't be afraid of the "I" word!]</span></span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;">3 oz. whole wheat penne (or any non-spaghetti whole wheat pasta)</span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;">1 cup grape tomatoes, halved</span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;">1 cup mushrooms, sliced</span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;">1/2 cup canned navy beans, drained</span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;">1 link Aidells Portobello Mushroom Chicken/Turkey Sausage, sliced into thin rounds</span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;">1 cup vegetable or chicken broth</span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;">Several sprays of Pam</span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;">1) In a medium pot, cook the pasta in boiling water for about five minutes.</span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;">2) Heat a medium-sized pan coated with cooking spray over a medium flame, until hot. Lay the sausage in the pan in one even layer, and cook until the first side browns, about five minutes. Flip to cook the other side until just brown, several minutes more, and remove to a separate bowl.</span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;">3) Pour a small amount of pasta water into the sausage pan, and over lowered heat, scrape the fond (that awesome brown gunky residue) off the bottom with a wooden spoon to form a murky brown liquid that just covers the bottom of the pan.</span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><span style="font-style: italic;"><br />[Note: I know it looks a little gross, but trust me--the flavor it imparts is worth it. - Rachel]</span></span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;">4) Add the tomatoes and mushrooms to the sausage pan, and simmer until softened and most of the liquid has been absorbed, about 10 minutes.</span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;">5) In the pasta pot, replace the water with the vegetable broth. Simmer the pasta in the broth until the liquid is reduced by half, about 10 minutes.</span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"> </span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><span style="font-style: italic;"><br />[Note: If your veggies are starting to dry out, you can add in some of this broth.]</span></span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"> </span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><span style="font-style: italic;"><br />[Other note: The whole wheat penne I use tends to be pretty tough, so even a longer submersion still leaves it pretty al dente. Feel free to adjust times according to your texture preferences. - Rachel, again.]</span></span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;">6) Drain the pasta, and add to the tomato/mushroom mixture. Add the beans and sausage, and cook to warm through, about two minutes. Combine and serve.</span><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: 12px; line-height: 16px;"><br /></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: large;"><span class="Apple-style-span" style="line-height: 16px;"><b>tasty. cheap. easy</b></span></span>Kerahttp://www.blogger.com/profile/14620116975824485066noreply@blogger.com0tag:blogger.com,1999:blog-2081014919364432318.post-15988730724665970682011-10-13T20:06:00.002-06:002011-10-27T18:33:35.905-06:00Raspberry Mousse Tres Leches<br />
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<a href="http://3.bp.blogspot.com/-FkxLzh_qwYA/TpeYoY-NtqI/AAAAAAAACA0/O3n0mt0kZtM/s1600/IMG_2007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="365" src="http://3.bp.blogspot.com/-FkxLzh_qwYA/TpeYoY-NtqI/AAAAAAAACA0/O3n0mt0kZtM/s400/IMG_2007.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, Helvetica; font-size: 10px; font-weight: bold; line-height: 16px;">White Almond Sour Cream Cake (WASC)</span></div>
<div class="ingredients" style="font-family: Verdana, Helvetica; font-size: 10px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
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Ingredients</h4>
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<span class="Apple-style-span" style="font-size: 11px; font-weight: normal;">1 box white cake mix</span></h4>
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<span class="Apple-style-span" style="font-size: 11px; font-weight: normal;">1 cup all-purpose flour</span></h4>
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<span class="Apple-style-span" style="font-size: 11px; font-weight: normal;">1 cup granulated sugar</span></h4>
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<span class="Apple-style-span" style="font-size: 11px; font-weight: normal;">3/4 teas. salt</span></h4>
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<span class="Apple-style-span" style="font-size: 11px; font-weight: normal;">4 egg whites</span></h4>
<h4 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;">
<span class="Apple-style-span" style="font-size: 11px; font-weight: normal;">1 1/3 cups water</span></h4>
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<span class="Apple-style-span" style="font-size: 11px; font-weight: normal;">2 Tbls. vegetable</span><span class="Apple-style-span" style="font-size: 11px; font-weight: normal;"> oil</span></h4>
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<span class="Apple-style-span" style="font-size: 11px; font-weight: normal;">1 cups (16oz carton) sour cream</span></h4>
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<span class="Apple-style-span" style="font-size: 11px; font-weight: normal;">1 teaspoon clear vanilla flavor</span></h4>
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<span class="Apple-style-span" style="font-size: 11px; font-weight: normal;">1 teaspoons almond extract</span></h4>
</div>
<div class="instructions" style="font-family: Verdana, Helvetica; font-size: 10px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<h4 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;">
Instructions</h4>
<ol class="instructions" 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 all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees<div style="font-family: Verdana, Helvetica; font-size: 12px; line-height: 20px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
</div>
</ol>
<div>
<br /></div>
<div>
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Raspberry Mousse</h2>
</div>
<div>
<b>Ingredients</b></div>
<div>
3 cups heavy cream</div>
<div>
1/2 cup confectioners sugar</div>
<div>
2 cups raspberries (I use frozen,thawed)</div>
<div>
1/2 cup sugar</div>
<div>
1 TBL lemon juice</div>
<div>
1 TBL unflavored gelatin</div>
<div>
Ice Water</div>
<div>
<h4 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;">
Instructions</h4>
</div>
<div>
Chill heavy cream for ten min in the freezer, then put in the fridge. You want it COLD. </div>
<div>
In a small pan, add raspberries, sugar and lemon juice. Cook on med low until the sugar dissolves. As it's cooking, press raspberries against the side of the pan to remove the fruit from the seeds; kind of puree. Let it come to a small boil, then remove from the heat. Press the raspberries through a fine sieve into a metal bowl. You want to get as much raspberry puree as possible without the seeds so you'll have a smooth mousse. Put the metal bowl into a bowl (or sink) of ice water; be carefull not to let any water get into your raspberries. Whisk the unflavored gelatin into the raspberries as it cools, until it thickens into a thick sauce. Let it cool down completely in the icewater. </div>
<div>
As the raspberry puree is cooling, whip your heavy cream into soft peaks. Add the confectioners sugar and continue to beat until stiff peaks form. Gently fold your whipped cream into your raspberry puree. </div>
<div>
<br /></div>
<div>
<b>2 cups raspberries</b></div>
<div>
<b>Sweetened Condensed milk</b></div>
<div>
<b>Evaporated milk</b></div>
<div>
<b>Cream</b></div>
<div>
<br /></div>
<div>
<b>Dessert Assembly</b></div>
<div>
Put your first layer of cake down. Drizzle all three types of milk on the cake. And a thin layer of raspberries. Top with a layer of raspberry mousse. Repeat.</div>
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<a href="http://3.bp.blogspot.com/-juX80ssUbmA/TpeYxjmz6jI/AAAAAAAACA8/SmFKlyIn_UA/s1600/IMG_2004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-juX80ssUbmA/TpeYxjmz6jI/AAAAAAAACA8/SmFKlyIn_UA/s640/IMG_2004.jpg" width="426" /></a></div>
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</div>Kerahttp://www.blogger.com/profile/14620116975824485066noreply@blogger.com0tag:blogger.com,1999:blog-2081014919364432318.post-74696064277083255392011-10-13T19:14:00.002-06:002011-10-15T20:14:13.358-06:00Fish LentilsSounds gross. I know. But it's actually really good. Even Deco likes it, and that's saying something!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-YsWSTwXlOn4/TpeKvqxdPiI/AAAAAAAACAs/wfiCmUVlzEw/s1600/IMG_2050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="http://3.bp.blogspot.com/-YsWSTwXlOn4/TpeKvqxdPiI/AAAAAAAACAs/wfiCmUVlzEw/s400/IMG_2050.JPG" width="400" /></a></div>
<br />
2 cups lentils (one small bag)<br />
7 cups broth (or water with boullion)<br />
2 sticks celery<br />
2 large carrots<br />
Sage, Lemon Pepper, Parsly and Coarse Ground Pepper<br />
2-3 fish filets (any fish would work, but I use tilapia. You could always use chicken or beef too; I'm sure that would taste just as good.)<br />
<br />
<br />
Add the lentils and broth. Heat to a simmer. Grate celery and carrots; add to lentils. Season to taste. Cut raw fish into chunks and add to soup. Simmer for 30-35 min.<br />
<br />
So easy, cheap and tasty! (Healthy too, right?) I love to puree the leftovers into a 'split-pea' texture for another night.Kerahttp://www.blogger.com/profile/14620116975824485066noreply@blogger.com0tag:blogger.com,1999:blog-2081014919364432318.post-29580420576857043242011-10-03T13:41:00.002-06:002011-10-03T13:41:54.284-06:00Risotto with AsparagusSo I always see risotto recipes on cooking shows, but wasn't really sure what risotto was all about or if I'd ever even eaten it. Then I stumbled across this recipe and since I LOVE asparagus and was already curious about risotto I thought I'd try it out. It's a tiny bit time-consuming and high maintenance to make this recipe but it was way good. The recipe says it's for 12 servings so cut it in half or quarter it if you don't want to make a ton. <br />
<br />
1 pound asparagus, trimmed and cut into 2-inch pieces<br />
7 1/2 cups chicken broth<br />
1/2 cup finely chopped onion<br />
1/4 cup olive oil<br />
3 cups uncooked Arborio rice<br />
1 cup dry white wine (if you don't want to use white wine you can just use more chicken broth)<br />
1 tablespoon butter<br />
1/4 cup grated Parmesan cheese<br />
salt and pepper to taste<br />
<br />
1. Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until crisp-tender. Drain and set aside.<br />
2. In a large saucepan, bring broth to a boil. Reduce heat; cover and maintain at a simmer. In a large heavy skillet, cook onion in oil over medium heat until tender. Add rice and stir to coat well; cook 3 minutes longer. Add wine (or 1 cup chicken broth) and cook until absorbed.<br />
3. Stir in 1 cup simmering broth. Cook until broth is almost completely absorbed, stirring frequently, then add another cup of simmering broth. Repeat until only about 1/4 cup of broth remains (discard remaining broth); the process should take about 20 minutes. Rice should be slightly firm in center and look creamy.<br />
4. Add asparagus; heat through. Remove from the heat; add the butter, Parmesan cheese, salt and pepper. Serve immediately.<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2081014919364432318.post-14994001453601563072011-10-03T13:23:00.000-06:002011-10-03T13:26:40.677-06:00Brownie Batter Chocolate Chip CookiesAs I mentioned in my last post with the orange cookies I did not like chocolate during my pregnancy, so it's a good thing I just found this recipe recently. I probably wouldn't have given it a second look a few months ago. These were delicious. How could you mix brownies and chocolate chip cookies and not turn out awesome? I'm going to print the recipe as I found it, but I added a little more brownie batter than the recipe called for cause I thought I would want them a little more chocolatey. Then the dough seemed a little too wet so I added some flour. Just play with it so the cookies turn out how you like them. I thought mine turned out pretty darn good. <br />
<br />
1 cup (2 sticks) unsalted butter, softened <br />
3/4 cup granulated sugar <br />
3/4 cup packed light brown sugar <br />
2 large eggs <br />
1 tablespoon vanilla extract <br />
1 cup prepared brownie mix, chilled <br />
3 1/2 cups all purpose flour <br />
1 teaspoon kosher salt <br />
1 teaspoon baking soda <br />
2 cups chocolate chips <br />
<br />
1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper. (I used my stoneware cookie sheets without a liner or paper, so I'm not sure if they're really necessary with metal pans...) <br />
2. Beat the butter and sugars until well combined. Add eggs and vanilla until well combined. Add brownie batter, mixing until well combined. <br />
3. Place flour, salt and soda into a large bowl, mixing to combine. Add to wet ingredients, mixing to combine and then add chocolate chips to combine. With a medium cookie scoop, scoop dough onto prepared baking sheet. Bake for 12-15 minutes, until cookies are cooked through. Let cookies cool slightly before transferring to a cooling rack. Enjoy with a large glass of milk.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2081014919364432318.post-818372475997261102011-10-03T12:44:00.001-06:002012-02-05T08:16:11.796-07:00Orange Creamsicle CookiesDuring about 8/9 of my pregnancy I had a STRONG aversion to chocolate, which was actually kind of awful but it helped me to discover the deliciousness of some other flavors I'd been shunning my whole life. I absolutely loved and craved everything citrus the whole pregnancy so this recipe came in my searches for delicious citrus recipes. These cookies are way good!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-0IG5RxDUz6s/Ton_Zu8jl1I/AAAAAAAAA1I/2KT7Zp13zkc/s1600/orange-creamsicle-cookie.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="320" width="320" src="http://1.bp.blogspot.com/-0IG5RxDUz6s/Ton_Zu8jl1I/AAAAAAAAA1I/2KT7Zp13zkc/s320/orange-creamsicle-cookie.JPG" /></a></div><br />
2 3/4 cups all purpose flour<br />
3/4 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 cup (2 sticks) butter, softened<br />
1/2 cup sugar<br />
1/2 firmly packed brown sugar<br />
1 large egg<br />
1 teaspoon vanilla extract<br />
2 tablespoons orange zest (for me that was the zest of 2 oranges)<br />
1 tablespoon fresh squeezed juice of an orange (add more or less depending how orangey you want cookies)<br />
2 cups white chocolate/vanilla Chips<br />
<br />
Preheat oven to 375 degrees.<br />
<br />
In a small bowl, combine flour, baking soda, and salt; set aside.<br />
<br />
In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest, juice and chips. If dough seems really wet make a couple of test cookies. If they come out flat add 1/4-1/2 cup flour.<br />
<br />
Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes. Do not overcook! Cookies should be a little plump. Cool slightly before transferring to rack to cool completely. Store in airtight container.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2081014919364432318.post-34376090135267023252011-08-09T19:07:00.001-06:002011-08-09T19:45:42.749-06:00Homemade Laundry SoapNow...Do NOT make this for dinner...but because I love you all so much I thought I would share a super fun recipe with you all. Some ladies in my ward make their own laundry detergent and I thought I'd give it a try. It was so easy, works great and is sooo inexpensive. Laundry detergent can be super expensive, so if you want to save some money, try this out...you can thank me later :)
<br />
<br />Ingredients: (all found in the laundry section at walmart or WinCo, ect.)
<br />1 Fels Naptha Bar
<br />1 Cup Borax
<br />1 Cup Arm&Hammer Washing Soda
<br />
<br />Grate the Fels Naptha bar on the small side of the grater (do it on the small side because it saves time later). Put 3 Cups of COLD water in a saucepan. Add grated bar soap to this water and let soak a few minutes to soften. Then, bring the water to a boil, turn to medium heat and cook until it dissolves, stiring the whole time. Make sure you get out any lumps, takes about 10 minutes.
<br />
<br />Fill a 5 gallon bucket with HOT water (fill it within a few inches of the top) Put the liquid you just made from the saucepan in and the borax and soda. Mix, mix, mix, make sure you get out all lumps. (The recipe says to mix this for 15-20 minutes...when I made mine there weren't really many lumps, just make sure you mix it really good).
<br />
<br />Let sit for 24 hours or more. It will gel like chicken fat. Mix it one more time and it will never gel again. (My kids loved this part, we just put our arms inside the bucket and mixed away. Radley was mixing some clumps and said, "I just want to hold this forever!") Store in old laundry detergent containers or clean milk gallons.
<br />
<br />Shake bottle each time before using. Use 1/2 Cup per load. This soap doesn't make suds and can be used in front loaders. There's no smell or additives, so its great for sensitive skin. (You can use smelly fabric softners like downy,ect or just good smelling fabric softeners if you want). This is totally inexpensive, seriously ladies...I think it cost about 3-4 dollars to make FIVE gallons of laundry soap, that would cost like $100 if you bought it at the store! I've been using this for a few weeks now and it really works great.
<br />Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-2081014919364432318.post-54496033121018747702011-06-21T19:27:00.002-06:002012-02-05T08:16:48.625-07:00Lemon cupcakes with lemon buttercream<a href="http://1.bp.blogspot.com/-3wFu4TFaeh0/TgFE_lc_hoI/AAAAAAAABd4/htFIchWn2D8/s1600/Lemon-cupcakes-sm.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://1.bp.blogspot.com/-3wFu4TFaeh0/TgFE_lc_hoI/AAAAAAAABd4/htFIchWn2D8/s400/Lemon-cupcakes-sm.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5620849669111252610" /></a><br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Lemon cupcakes with lemon buttercream</span></b><br />
<br />
<i>Cake:</i><br />
1 package lemon cake mix<br />
1 cup sour cream<br />
3/4 cup water<br />
3/4 cup oil<br />
4 eggs<br />
1 small package lemon instant pudding<br />
<br />
Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick. For cupcakes, bake them at 350 degrees for 20 minutes (I was able to get 24 very full cupcakes from the recipe). For regular cake, pour into a greased 9×11 pan or two round pans. Bake at 350 degrees for 25-30 minutes. Don’t over bake or the cake will be too dry! The toothpick test works to check to see if they’re done.<br />
<br />
<br />
<i>Lemon Buttercream Frosting:</i><br />
1 cup (2 sticks) butter, very soft<br />
6-8 cups powdered sugar<br />
1/2 cup fresh lemon juice<br />
1 teaspoon grated lemon zest<br />
<br />
Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)<br />
<br />
Garnish with berries, if desired right before serving.Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0tag:blogger.com,1999:blog-2081014919364432318.post-57528279578784971132011-06-21T19:25:00.000-06:002012-02-05T08:17:10.518-07:00Smore's cupcakes<a href="http://4.bp.blogspot.com/-w_6QwHA5Usw/TgFElMd8vdI/AAAAAAAABdw/WHSkhl4WoBg/s1600/Smore%2527s-cupcakes-sm.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://4.bp.blogspot.com/-w_6QwHA5Usw/TgFElMd8vdI/AAAAAAAABdw/WHSkhl4WoBg/s400/Smore%2527s-cupcakes-sm.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5620849215727779282" /></a><br />
<div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">Smore's cupcakes</span></b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Yield: 24 cupcakes</span></div><div style="text-align: center;"><i>Ingredients:</i></div><div style="text-align: center;">For the graham cracker crust:</div><div style="text-align: center;">1½ cups graham cracker crumbs</div><div style="text-align: center;">¼ cup sugar</div><div style="text-align: center;">5 1/3 tbsp. unsalted butter, melted</div><div style="text-align: center;">8 oz. bittersweet chocolate, finely chopped</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">For the cake:</div><div style="text-align: center;">2 cups plus 2 tbsp. sugar</div><div style="text-align: center;">1¾ cups all-purpose flour</div><div style="text-align: center;">¾ cup plus 1 tbsp. cocoa powder</div><div style="text-align: center;">1½ tsp. baking powder</div><div style="text-align: center;">1½ tsp. baking soda</div><div style="text-align: center;">1 tsp. salt</div><div style="text-align: center;">2 large eggs</div><div style="text-align: center;">1 cup whole milk</div><div style="text-align: center;">½ cup vegetable oil</div><div style="text-align: center;">2 tsp. vanilla extract</div><div style="text-align: center;">1 cup boiling water</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">For the frosting:</div><div style="text-align: center;">8 large egg whites, at room temperature</div><div style="text-align: center;">2 cups sugar</div><div style="text-align: center;">½ tsp. cream of tartar</div><div style="text-align: center;">2 tsp. vanilla extract</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Directions:</div><div style="text-align: center;">Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: I found the bottom of my squeeze bottle to be the perfect size to do this job neatly and quickly.) Divide chopped chocolate on top of the graham cracker crusts evenly. Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine. In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine (batter will be thin).</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with chocolate and graham cracker segments.</div>Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0tag:blogger.com,1999:blog-2081014919364432318.post-8810064569301614502011-06-16T21:12:00.003-06:002012-02-05T08:17:37.270-07:00Chocolate Peanut Butter Surprise Cookies!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-_0a-0IljxvE/TfrG0EsDEwI/AAAAAAAACTE/tfZm-TXce0A/s1600/choc%2Bpb%2Bcookies.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="http://4.bp.blogspot.com/-_0a-0IljxvE/TfrG0EsDEwI/AAAAAAAACTE/tfZm-TXce0A/s400/choc%2Bpb%2Bcookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5619022083012104962" border="0" /></a>I'm warning you right now if you love PB and choc, you will NOT be able to stop eating these!<br />
<br />
<br />
<table><tbody>
<tr class="ingredient"> <td class="amount">Chocolate Peanut Butter Surprise Cookies!<br />
<br />
<table><tbody>
<tr class="ingredient"><td class="amount">1½</td> <td class="name">cups all-purpose flour</td> </tr>
<tr class="ingredient"> <td class="amount">½</td> <td class="name">cup unsweetened cocoa</td> </tr>
<tr class="ingredient"> <td class="amount">½</td> <td class="name">teaspoon baking soda</td> </tr>
<tr class="ingredient"> <td class="amount">¼</td> <td class="name">teaspoon salt</td> </tr>
<tr class="ingredient"> <td class="amount">½</td> <td class="name">cup granulated sugar (plus more for rolling)</td> </tr>
<tr class="ingredient"> <td class="amount">½</td> <td class="name">cup packed brown sugar</td> </tr>
<tr class="ingredient"> <td class="amount">½</td> <td class="name">cup unsalted butter, softened</td> </tr>
<tr class="ingredient"> <td class="amount">1</td> <td class="name">cup creamy peanut butter, divided</td> </tr>
<tr class="ingredient"> <td class="amount">1</td> <td class="name">teaspoon vanilla extract</td> </tr>
<tr class="ingredient"> <td class="amount">1</td> <td class="name">egg</td> </tr>
<tr class="ingredient"> <td class="amount">¾</td> <td class="name">cup powdered sugar</td> </tr>
</tbody></table><div class="instructions"><p>Preheat oven to 375º F. Line a baking sheet with parchment paper; set aside.</p><p>Make the peanut butter inside <span class="caps">FIRST</span>. In a medium bowl, mix together powdered sugar and ¾ cup of peanut butter until smooth. </p><p>Shape little balls and place them on a wax or parchment paper lined sheet, and freeze. While they’re freezing, make the cookie dough.</p><p>In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.</p><p>In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and ¼ cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside.</p><p>Pull off a heaping tablespoon of cookie dough and flatten with your hands. Remove the frozen insides (just a few at a time, They thaw quickly for shaping, rolling and squishing) and wrap the soft cookie dough around the hard middles, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a ½ inch thickness.</p><p>Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.</p></div><br />
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</tbody></table>Marilynhttp://www.blogger.com/profile/10735872676722846544noreply@blogger.com0tag:blogger.com,1999:blog-2081014919364432318.post-29072395691313918252011-05-27T15:07:00.003-06:002012-02-05T08:17:55.467-07:00Smores Cookie Bars<a href="http://4.bp.blogspot.com/-Qmgsgt6oBP4/TeAVGcy0aII/AAAAAAAAA_Y/QCKGDmGWfm8/s1600/DSC_5803.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 214px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5611508336256379010" border="0" alt="" src="http://4.bp.blogspot.com/-Qmgsgt6oBP4/TeAVGcy0aII/AAAAAAAAA_Y/QCKGDmGWfm8/s320/DSC_5803.JPG" /></a><br />
<br />
<div></div><br />
<br />
<br />
<div><strong><em>Hello</em></strong>! That's what I said when I ate one of these little goodies. If you like smores then you are in for a treat!..and you better like smores or I don't know if we can be friends :)</div><br />
<br />
<div></div><br />
<div>1/2 cup butter, room temperature</div><br />
<div>1/4 cup brown sugar</div><br />
<div>1/2 cup sugar</div><br />
<div>1 large egg</div><br />
<div>1 tsp vanilla extract</div><br />
<div>1 1/3 cups flour</div><br />
<div>3/4 cup graham cracker crumbs</div><br />
<div>1 tsp baking powder</div><br />
<div>1/4 tsp salt</div><br />
<div>2 king-sized Hershey chocolate bars</div><br />
<div>1 1/2 cups marshmallow creme/fluff (not melted marshmallows)</div><br />
<br />
<div>Preheat oven to 350 F. Grease an 8x8 square baking pan.</div><br />
<div>In large bowl, cream together butter and sugar. Beat in egg and vanilla. In small bowl whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.</div><br />
<div>Divided dough in half and press half of the dough into an even layer on the bottom or the pan. Place chocolate bars over dough. Spread chocolate with marshmallow creme. Place remaining dough on top of the marshmallow (most easily acheived my flattening dough into small shingles and layering them together with hands)</div><br />
<div>Bake for 30 minutes, cool before cutting.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2081014919364432318.post-82030827464934443352011-05-05T19:46:00.004-06:002012-02-05T08:18:14.061-07:00Lemon Drop CookiesThese are so good! They're the cookies Noelle and I made for Cassie's SLC shower and they were a big hit. One important tip is to take them out of the oven before you think they're done to ensure that they stay SOFT and deliciously chewy. Oh so good... Our cookies ended up a little flatter than we expected but they were still tasty as could be. I'm sure you could add a little flour to the dough and they'd probably plump up a little more. This recipe makes a lot of cookies - ain't nobody gonna complain about that!<br />
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<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-I00z4HVIye8/TcNTlgE_yYI/AAAAAAAAAs0/PB_9MOUkWqI/s1600/lemon-drop-cookie-stack.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 319px; height: 320px;" src="http://3.bp.blogspot.com/-I00z4HVIye8/TcNTlgE_yYI/AAAAAAAAAs0/PB_9MOUkWqI/s320/lemon-drop-cookie-stack.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5603414265110186370" /></a><br />
<br />
Lemon Drop Cookies<br />
2 cups sugar<br />
1 1/2 cups butter flavored shortening<br />
3 eggs<br />
2 teaspoons vanilla<br />
1 teaspoon lemon extract<br />
4 cups flour<br />
1 1/2 teaspoons baking soda<br />
1 1/2 teaspoons baking powder<br />
1 teaspoon salt<br />
Grated or finely chopped zest of one lemon<br />
1 (6-oz) package lemon drops<br />
<br />
Glaze:<br />
2 cups powdered sugar<br />
juice of two lemons (about 4-5 Tablespoons) - (You can use less if you want your glaze a little thicker)<br />
<br />
Preheat oven to 350 degrees. In mixing bowl cream sugar, shortening, and eggs; then add vanilla and lemon extract. Stir in flour, baking soda, baking powder, and salt. Crush lemon drops in blender or food processor. Add lemon zest and crushed lemon drops; mix well. Roll into balls, flatten slightly with your hand, and bake on a parchment lined cookie sheet (You must use parchment here to avoid sticking).<br />
<br />
Bake for 10 to 12 minutes. Let cool slightly on pan for a couple of minutes. Make the glaze by mixing powdered sugar with lemon juice to desired consistency. Brush glaze over cookie tops after cookies have cooled slightly. If the cookies are too hot the glaze will just melt off. Let cookies cool completely. ENJOY!<br />
<br />
Makes 4 to 5 dozen cookies.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2081014919364432318.post-32640542174401373362011-05-05T19:40:00.001-06:002011-05-05T20:17:02.941-06:00Apple Streusel Squares(From Eagle Brand recipes)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-fpy6_svwiVw/TcNXPE1GAOI/AAAAAAAAAs8/urHuglrDGlk/s1600/apple%2Bstreusel.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="http://4.bp.blogspot.com/-fpy6_svwiVw/TcNXPE1GAOI/AAAAAAAAAs8/urHuglrDGlk/s320/apple%2Bstreusel.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5603418277885116642" /></a><br /><br />These were kind of a lot of work, but pretty worth it when all was said and done - DELICIOUS! Just make sure to cook them long enough because the bars in the middle of my pan ended up a little runny even after they cooled. Obviously you don't want to burn them either, so find the perfect middle ground (that's easy right?). I left out the cranberries because I didn't have any and wasn't sure I wanted them in my bars anyway. Also, I didn't have as many pecans as the recipe called for, but it was still delicious with less.<br /><br />Apple Streusel Squares<br />2 cups graham cracker crumbs<br />3/4 cup butter, melted<br />1/2 cup finely chopped pecans<br />1 (8 oz.) package cream cheese, softened<br />1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk<br />2 large eggs<br />1 (21 oz.) can apple pie filling<br />1/2 cup firmly packed brown sugar<br />1/2 cup Pillsbury BEST® All Purpose Flour<br />1/4 teaspoon ground cinnamon<br />1/4 cup cold butter<br />1/2 cup dried cranberries<br />1/3 cup chopped pecans<br /><br />* HEAT oven to 350°F. Line 13 x 9-inch baking pan with parchment paper.<br />* COMBINE graham cracker crumbs, melted butter and 1/2 cup finely chopped pecans in small bowl. Press evenly onto bottom of prepared pan.<br />* BEAT cream cheese in medium bowl until fluffy. Gradually beat in sweetened condensed milk and eggs until smooth. Pour over prepared crust. Spoon apple pie filling evenly over cream cheese layer.<br />* COMBINE brown sugar, flour and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cranberries and 1/3 cup pecans. Sprinkle over apple layer.<br />* BAKE 35 to 40 minutes or until golden. Cool completely before serving - best served chilled.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2081014919364432318.post-9874780768601308452011-04-11T16:03:00.003-06:002011-04-11T16:06:29.208-06:00Chicken Broccoli Alfredo<div>This is a supposed knock off of Olive Garden's Chicken Con Broccoli. It was super yummy, the only problem was it didn't make enough sauce for an entire box of pasta. I think next time I'll double the sauce recipe and that should be perfect, maybe even a little extra sauce for dipping breadsticks!</div><a href="http://2.bp.blogspot.com/-ZSLEDjzyQJo/TaN6y5BpROI/AAAAAAAABdk/ZIJ8PvzhYSM/s1600/Fet_alf.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://2.bp.blogspot.com/-ZSLEDjzyQJo/TaN6y5BpROI/AAAAAAAABdk/ZIJ8PvzhYSM/s400/Fet_alf.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5594450176844055778" /></a><div style="text-align: center;"><b>Chicken Broccoli Alfredo</b></div><div style="text-align: center;"><b><br /></b></div><div style="text-align: center;">Alfredo Sauce (recipe below)</div><div style="text-align: center;">2-3 cooked chicken breasts, diced</div><div style="text-align: center;">1-2 cups fresh chopped broccoli, cooked and hot</div><div style="text-align: center;">fettuccine, cooked according to package directions. (I used penne because it's what I had)</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Cook chicken in method desired. I just cooked mine on the stove. Add chicken and broccoli to Alfredo sauce and heat through. Serve over hot, cooked fettuccine.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Alfredo Sauce:</b> </div><div style="text-align: center;">1/2 cup (1 stick) butter </div><div style="text-align: center;">2 cups heavy cream</div><div style="text-align: center;">1/8 tsp. garlic powder</div><div style="text-align: center;">1/8 tsp. ground black pepper</div><div style="text-align: center;">1/2 teaspoon (1 clove) minced garlic</div><div style="text-align: center;">1/4 cup freshly grated Parmesan cheese</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Melt butter in medium saucepan over medium heat. Add minced garlic with the butter. Add cream, garlic powder, and pepper. Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. Trust me, it will thicken. When sauce has reached desired consistency, stir in Parmesan cheese. Use for Chicken Broccoli Alfredo, or just serve as is over fettuccine. Serves 4-6.</div>Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0tag:blogger.com,1999:blog-2081014919364432318.post-84912708399964758862010-12-28T15:01:00.003-07:002010-12-28T16:18:18.209-07:00Shrimp Platter AppetizerOk so when you see this recipe you'll probably think, "Eh, that looks all right." But seriously it is better than all right. A co-worker brought a tray of this to work and I couldn't stop eating it all day. Way goo-ood.<br /><br />Shrimp Platter Appetizer <br />(from Lion House cookbook)<br /><br />1 8 oz cream cheese, softened<br />1/2 C sour cream<br />1/4 C mayonnaise<br />2 cans (4 1/4 oz each) broken shrimp, rinsed and drained<br />1 C seafood cocktail sauce<br />2 C shredded mozzarella cheese<br />1 green pepper, chopped<br />3 green onions, chopped<br />1 large tomato, diced<br /><br />Combine cream cheese, sour cream, and mayo. Spread on a 12-inch glass plate (or whatever serving tray you have available). Scatter shrimp over the cheese layer. Cover with cocktail sauce. Then add a layer of shredded mozzarella cheese, a layer of green peppers, and a layer of green onions. Sprinkle diced tomato over the whole thing. Cover with plastic wrap and chill. Serve with assorted crackers.<br /><br />I made this for a family party last week and it was a big hit. I didn't use peppers...it just didn't seem quite right. I didn't measure the cocktail sauce or cheese. I just spread as much of it as I thought looked good, so I might have used a little more or less than called for. Delicious!<br />Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2081014919364432318.post-78582467373265620972010-12-02T09:57:00.003-07:002012-02-05T08:20:24.051-07:00Banoffee pieThis is Banana Cream Pie kicked up about 10 notches!!! YUMM - Plus there's no fat - beleive me its true!<br />
<br />
Recipe: Banoffee Pie<br />
Curtis Stone from the Today Show<br />
<br />
Ingredients<br />
Crust<br />
9 ounces graham crackers<br />
1 stick butter, melted<br />
<br />
Toffee sauce<br />
1/2 cup (packed) dark brown sugar<br />
1 14-ounce can sweetened condensed milk<br />
1/2 cup (1 stick) butter<br />
<br />
Filling<br />
1 1/4 cups heavy cream<br />
5 small bananas (about 1 1/2 pounds total)<br />
<br />
Preparation<br />
To make the crust: Line the bottom of a 9-inch springform pan with parchment paper.<br />
Blend the graham crackers in a food processor until they are finely ground.<br />
Pour the melted butter over the crumbs and process to blend well. The crumbs should stick together when pressed. Press the crumb mixture over the bottom and 1½ inches up the sides of the springform pan. Refrigerate.<br />
<br />
To make the toffee sauce: Place a medium-heavy saucepan over medium heat.<br />
Combine the sugar and 3 tablespoons of water in a medium-heavy saucepan.<br />
Stir over medium heat until the sugar dissolves. Increase the heat and boil without stirring until the color is deep amber, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, about 5 minutes. Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly. Remove the toffee sauce from the heat and spread 1 cup of the sauce over the prepared crust and refrigerate for about 1 hour or until the caramel is semi-firm. Keep the remaining caramel sauce at room temperature.<br />
<br />
To fill the pie: Using an electric mixer, beat the cream in a large bowl until thick and very soft billowy peaks form. Very thinly slice 3 of the bananas into discs. Fold the sliced bananas into the softly whipped cream and spoon into the prepared pie crust. Slice the remaining bananas and arrange them decoratively over the pie. Rewarm the remaining toffee sauce gently over low heat. Drizzle some of the sauce decoratively over the pie. If the sauce has thickened too much to drizzle, stir a few tablespoons of milk into the sauce to create a thinner consistency. Drizzle each pie wedge with more sauce and serve.Tyrelhttp://www.blogger.com/profile/17269949806211617165noreply@blogger.com3tag:blogger.com,1999:blog-2081014919364432318.post-78360460429172408412010-12-02T09:53:00.001-07:002010-12-02T09:57:25.224-07:00Pumpkin Cake1 (29 oz) can pumpkin puree<br />1 (12 oz) can evaporated milk<br />3 eggs<br />1 cup sugar<br />2 teaspoons ground cinnamon<br />1 teaspoon ground nutmeg<br />½ teaspoon ground ginger<br />½ teaspoon ground cloves<br />1 package yellow cake mix<br />1 cup butter1 cup chopped walnuts (optional)<br />1 small tub whipped topping<br /><br />DirectionsPreheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. (These could be substituted with 3t Pumpkin Pie Spice.)<br /><br />Mix until smooth and pour into a 9×13 inch pan. Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake.<br /><br />Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.) After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.Tyrelhttp://www.blogger.com/profile/17269949806211617165noreply@blogger.com0tag:blogger.com,1999:blog-2081014919364432318.post-87246418334237039672010-12-02T09:50:00.004-07:002011-06-01T10:59:17.508-06:00Chicken and Artichoke Casserole<p></p><p>1/2 lb. fresh mushrooms, sliced</p><p>2 T butter</p><p>2 14 oz cans chicken broth</p><p>4 -5 chicken breasts</p><p>1 14 oz can artichoke hearts, drained and roughly chopped</p><p>3/4 stick butter</p><p>1/3 c flour</p><p>1/2 tsp salt</p><p>1/4 tsp pepper</p><p>1 1/8 cup half and half</p><p>3/4 cup shredded Parmesan cheese</p><p></p><p>Saute mushrooms in 2 T butter and set aside. Pour 2 cans chicken broth in large pot and add water to cover chicken breasts. Bring to a boil. When chicken is cooked through, shred with two forks. Remove from broth and save 1 1/8 cups. Cool. Arrange chicken in casserole dish. Top with artichoke hearts. Set aside. Melt 3/4 stick butter, stir in flour, salt and pepper and cook until smooth, about 1 minute. Gradually stir in 1 1/8 cup reserved chicken broth and light cream. Cook and stir as mixture boils and thickens. Blend in Parmesan cheese. Pour over artichokes. Sprinkle mushrooms over the top. Bake at 325 for 30 minutes and serve over rice. If you have more Parmesan, sprinkle it on top just before baking. </p>Tyrelhttp://www.blogger.com/profile/17269949806211617165noreply@blogger.com0tag:blogger.com,1999:blog-2081014919364432318.post-51480847736251691392010-11-14T13:15:00.002-07:002010-11-14T13:19:14.546-07:00Pumpkin pancakes with nutmeg whipped creamI've been wanting to make some pumpkin pancakes (if you can't tell, I have a slight obsession with pumpkin!) and Trent's mom was out to visit last week so I decided to make them one morning. Let me just say I've been dreaming about them since. Yep, they were that good!<br /><br /><a href="http://3.bp.blogspot.com/_Pi8JRBLPNko/TOBD0pbCiCI/AAAAAAAABb8/Gv8Ji58GMZE/s1600/Pumpkin%2Bpancakes.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 266px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5539502113417234466" border="0" alt="" src="http://3.bp.blogspot.com/_Pi8JRBLPNko/TOBD0pbCiCI/AAAAAAAABb8/Gv8Ji58GMZE/s400/Pumpkin%2Bpancakes.jpg" /></a><br /><br />Pumpkin pancakes with nutmeg whipped cream<br />(makes about 12 pancakes)<br /><br />Ingredients<br />2 cups all-purpose flour<br />3 tablespoons brown sugar<br />2 teaspoons baking powder<br />1 teaspoon baking soda<br />1 teaspoon ground allspice<br />1 teaspoon ground cinnamon<br />1/2 teaspoon ground ginger<br />1/2 teaspoon salt<br />1 1/2 cups milk<br />1 cup pumpkin puree<br />1 egg<br />2 tablespoons vegetable oil<br />2 tablespoons vinegar<br /><br />Directions<br />1.In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.<br />2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.<br /><br />For nutmeg whipped cream:<br />1 cup whipping cream<br />2 tablespoons white sugar<br />3/4 teaspoon vanilla extract<br />1/2 teaspoon ground nutmeg<br /><br />Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com1tag:blogger.com,1999:blog-2081014919364432318.post-1910857241320219192010-10-25T18:46:00.002-06:002011-06-01T11:00:29.787-06:00Kettle CornKettle Corn <br />(you are going to want to have all ingredients prepped because things move quickly)<br />1/4 Cup Canola Oil<br />1/4 Cup Sugar<br />1/2 Cup Popcorn Kernals<br />Salt to taste<br /><br />In a large soup pot, heat the oil on medium high heat until shimmering.<br />Sprinkle the sugar evenly over the oil and give it a quick stir. Add the popcorn and cover with a lid. Slide the pot back and forth over the burner while you hear the kernals popping. This will take a few minutes and you are going to want to use hot pads so you don't burn your hands. Once you hear the kernals slowing down remove the pot from the heat and sprinkle in a little salt. Toss well, taste and add more salt if needed.<br /><br />JeanineJeaninehttp://www.blogger.com/profile/08495791387012020353noreply@blogger.com0