tag:blogger.com,1999:blog-29153855458203999492024-02-06T22:42:19.310-07:00What's for Dinner?Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.comBlogger142125tag:blogger.com,1999:blog-2915385545820399949.post-68867358782610930142012-09-23T17:22:00.000-06:002013-01-03T15:08:29.893-07:00Poppy Seed Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN37Qq7ooSeZb7aAVIyvurTZw2ZEPVMVVfHwGZ7ZX1hl0UAx7_3xEspuZEoyaXX3vu8gIzL3owqQJGTVLHgOKmpV2HD51gOgWyZsrJP2h219Pm_fDxIXXbHyOfCq98U0vVHtvHrhYdcOg/s1600/IMG_0044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN37Qq7ooSeZb7aAVIyvurTZw2ZEPVMVVfHwGZ7ZX1hl0UAx7_3xEspuZEoyaXX3vu8gIzL3owqQJGTVLHgOKmpV2HD51gOgWyZsrJP2h219Pm_fDxIXXbHyOfCq98U0vVHtvHrhYdcOg/s640/IMG_0044.jpg" width="426" /></a></div>
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Now that school's back in full swing and the ensuing craziness of schedules has begun, I love having meals on the menu that are simple. But sometimes simple <i>tastes</i> simple. But this easy dish is not one of those. The sour cream, plain yogurt, and cream of chicken create a delicious base for the chicken but the extra wow is the crushed Ritz and poppyseeds. I think I may even double the Ritz the next time I make it as it adds a nice saltiness to it. </div>
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<span style="text-align: left;">You cook this in a 9x13 pan and then serve over rice. I'll write the recipe as written and then give my tips of how I make it a little healhier. </span></div>
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<span style="text-align: left;"><b style="font-size: x-large;">Poppy Seed Chicken </b>from Michelle S.</span></div>
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<span style="text-align: left;">4 chicken breasts</span></div>
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<span style="text-align: left;">1 small container of plain yogurt (about 8 oz)</span></div>
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<span style="text-align: left;">1/2 bag Ritz crackers (approx 15 crackers)</span></div>
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<span style="text-align: left;">1 can Cream of Chicken soup</span></div>
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<span style="text-align: left;">1/2 cube of butter</span></div>
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<span style="text-align: left;">pepper</span></div>
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<span style="text-align: left;">salt</span></div>
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<span style="text-align: left;">poppy seeds</span></div>
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Boil chicken with 3-4 chicken bouillon cubes. Cube chicken and put in a 9x13 casserole dish. Mix soup, yogurt, and sour cream together and season well with salt and pepper. Add a little milk to make it thinner if desired (I always do). Pour over chicken. Crush Ritz crackers and mix with 1/2 cube butter (1/4 C). Put on top of soup mixture. Sprinkle generously with poppy seeds. Heat 30-40 minutes. Serve over rice. </div>
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<b>Tips</b>: Save the chicken stock after cooking the chicken and then use that in place of water when cooking the rice. I use plain greek yogurt. I also reduce the butter to 1/4 a cube of butter. I think I may try using the whole package of Ritz crackers next time as we loved the flavor when you got a bite of it. </div>
<br />Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com11tag:blogger.com,1999:blog-2915385545820399949.post-59744771778330431142012-09-18T17:34:00.002-06:002012-09-18T23:33:23.523-06:00Moist, Delicious Zucchini Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BWOohBnJgDmymGom0pW4ng43xFom1K3rK7jQ7Hj4lU7gfNJWqAtB7NJUCBVUbGlxmL8fugH6MnsrLwXzAw6vS-wR8HuhzDzdnxETqRDkXiBnCZGWb6i5q4CgIzHy23qfP4wDQvgJXf8/s1600/IMG_0464.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BWOohBnJgDmymGom0pW4ng43xFom1K3rK7jQ7Hj4lU7gfNJWqAtB7NJUCBVUbGlxmL8fugH6MnsrLwXzAw6vS-wR8HuhzDzdnxETqRDkXiBnCZGWb6i5q4CgIzHy23qfP4wDQvgJXf8/s640/IMG_0464.jpg" width="640" /></a></div>
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If you're looking for ways to use up the last of your zucchini--look no further. I don't actually grow a garden so hopefully I haven't missed the zucchini harvest by too far?!? My sweet neighbor gave me a huge zucchini and I was so excited to use it for this recipe. It could quite possibly be our favorite bread ever. The zucchini makes it incredibly moist and the cinnamon makes for such a flavorful addition. I like to healthy-it-up by using some wheat flour and applesauce in lieu of oil. Whenever I make this it rarely makes it to the second day as everyone gobbles it up! But the directions say this freezes well and can refrigerate for days.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbeUoUMzPjoyoedV6M4Lmw8fPa17k5uc3EaznT-kw76xgDixIxW-DYUfH0-qKVZwWQD42_vjB-cAIVUGlHlUnZ88-Rc6erZ4aWPtwHH3y12197q1o8a6BuY1SF3cMbixfgzGRgVP8V7Vc/s1600/IMG_0451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbeUoUMzPjoyoedV6M4Lmw8fPa17k5uc3EaznT-kw76xgDixIxW-DYUfH0-qKVZwWQD42_vjB-cAIVUGlHlUnZ88-Rc6erZ4aWPtwHH3y12197q1o8a6BuY1SF3cMbixfgzGRgVP8V7Vc/s640/IMG_0451.jpg" width="640" /></a></div>
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<b><span style="font-size: large;">Zucchini Bread</span></b> adapted from <a href="http://allrecipes.com/recipe/moms-zucchini-bread/detail.aspx?event8=1&prop24=SR_Title&e11=zucchini%20bread&e8=Quick%20Search&event10=1&e7=Home%20Page">Allrecipes</a>
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3 cups all-purpose flour (I use 2 C wheat; 1 C white)</div>
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1 teaspoon salt</div>
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1 T baking soda</div>
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1 teaspoon baking powder</div>
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3 T ground cinnamon</div>
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3 eggs</div>
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1 cup vegetable oil (I use 1/2 C applesauce; 1/2 C oil)</div>
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2 1/4 cups white sugar</div>
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3 teaspoons vanilla extract</div>
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3-4 cups grated zucchini</div>
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1 cup chopped walnuts (opt)</div>
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Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C). Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.</div>
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<br />Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com2tag:blogger.com,1999:blog-2915385545820399949.post-74604958595100805412012-08-09T12:39:00.002-06:002012-08-09T12:39:52.588-06:00Homemade Buttery Soft Pretzels<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzoqY0o8DgFHRZlLohlfNqql2jSdhTTYj3zHJGTNhh1-c1nyckaxlJdNWsoJgE9bTLiOekvY9sFuk-Exuo2qfv90Bc2T11oKV_FBpcoasVfYRdGLcY34f3DjCJYzbPALUxNGKsq8E8thQ/s1600/IMG_0305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzoqY0o8DgFHRZlLohlfNqql2jSdhTTYj3zHJGTNhh1-c1nyckaxlJdNWsoJgE9bTLiOekvY9sFuk-Exuo2qfv90Bc2T11oKV_FBpcoasVfYRdGLcY34f3DjCJYzbPALUxNGKsq8E8thQ/s640/IMG_0305.jpg" width="640" /></a></div>
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My daughter is always begging to buy the frozen pretzels whenever they sample them at Costco. I think they taste dry and bland so I never acquiesce. But I told her we could make our own homemade pretzels as one of our activities this summer. We have a calendar all made out where we assign one fun thing to do each day if they finish their chores before 10am. I couldn't believe how excited she was when she saw pretzels on the calendar for the day. </div>
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I was kind of indifferent about them--but OH BOY how wrong I was. These are AMAZING! Seriously. I've always loved when we can grab a pretzel from Auntie Ann's at the mall. But I'll never buy them again. These taste exactly like they came from those yummy pretzels stands--but even better! And SOOO much cheaper. And my kiddos loved helping shape the pretzels--double bonus. They are buttery and soft on the inside and so addicting. We loved them hot and fresh out of the oven with the kosher salt and butter on them. My kiddos preferred the cinnamon and sugar coating. My husband usually prefers chocolate but even he gushed over these. So much so that we made them again a couple of days later. And on the second batch we both decided that we loved it with both toppings. Make sure you don't skip the soda bath part--it's what makes the pretzel! You won't be able to tell a difference between the pretzels you buy at the mall and this recipe. Trust me!</div>
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<b><span style="font-size: large;">Buttery Soft Pretzels</span></b> from <a href="http://allrecipes.com/recipe/buttery-soft-pretzels/">Allrecipes</a></div>
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4 teaspoons active dry yeast</div>
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1 teaspoon white sugar</div>
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1 1/4 cups warm water (110 degrees F/45 degrees C)</div>
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5 cups all-purpose flour</div>
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1/2 cup white sugar</div>
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1 1/2 teaspoons salt</div>
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1 tablespoon vegetable oil</div>
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1/2 cup baking soda</div>
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4 cups hot water</div>
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1/4 cup kosher salt, for topping</div>
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Directions</div>
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In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.</div>
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Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.</div>
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When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt. Bake in preheated oven for 8 minutes, until browned.</div>
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Brush with butter after taking out of oven. Dip in cinnamon & sugar if desired (but eliminate kosher salt step if doing this). </div>
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Amount Per Serving Calories: 237 | Total Fat: 1.7g | Cholesterol: 0mg</div>
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<br />Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com1tag:blogger.com,1999:blog-2915385545820399949.post-88874581602116540032012-07-27T12:28:00.000-06:002012-07-27T13:56:59.634-06:00Barbecue Turkey Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6Re49JrjpueILn1K2Cy_2c8ifahdt8U6aY0oEBzSvfGWVg4nbCX2PTnPJ3d9Ax4OhjS04wfxjUj0VJTU7i87Dkez7tYKLC7mWQAS89eNfL8dauR0JfJ1Vg4RBo7yhvUnj5y-U2HH06U/s1600/IMG_0409.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6Re49JrjpueILn1K2Cy_2c8ifahdt8U6aY0oEBzSvfGWVg4nbCX2PTnPJ3d9Ax4OhjS04wfxjUj0VJTU7i87Dkez7tYKLC7mWQAS89eNfL8dauR0JfJ1Vg4RBo7yhvUnj5y-U2HH06U/s640/IMG_0409.jpg" width="640" /></a></div>
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Looking for something new to throw on the barbecue? Here's a nice, lighter twist on a hamburger. The ground turkey is combined with some flavorful spices like garlic powder, chili powder, and salt. It all pairs really well with the BBQ sauce spread on the bun that the recipe calls for. My kiddos all gobbled this up--even my baby (well....not so baby at 18 months). Sometimes I have a hard time eating a "healthy" version of something when you're comparing it to the original. But that's what makes this recipe so great with the use of bbq sauce over ketchup as the condiment. It was a unique, flavorful, yummy version of a hamburger. </div>
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<b><span style="font-size: large;">Barbecue Turkey Burgers</span></b> from "The Best of Cooking Light: Everyday Favorites" </div>
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1/4 C chopped onion</div>
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1/4 C barbecue sauce, divided</div>
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2 T dry breadcrumbs</div>
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2 tsp prepared mustard</div>
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3/4 tsp chili powder</div>
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1/2 tsp garlic powder</div>
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1/4 tsp salt</div>
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1 lb ground turkey</div>
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Cooking spray</div>
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1. Combine onion, 2 T bbq sauce, breadcrumbs, and next 5 ingredients in a medium bowl. Divide turkey mixture into 4 equal portions (I did 6). Shape into hamburger patties.</div>
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2. Heat a grill pan (or barbecue) over medium-high heat. Coat pan with cooking spray. Place patties in pan; cook 7 minutes on each side or until done.</div>
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3. Place 1 lettuce leave, 1 tomato slice, and 1 patty on bottom half of hamburger bun. Spread each patty with 1 1/2 teaspoon barbecue sauce. Cover with top halves of bun. </div>Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com1tag:blogger.com,1999:blog-2915385545820399949.post-13086100377090897052012-07-25T17:15:00.001-06:002012-07-25T17:32:17.775-06:00Crockpot Chicken Tacos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi15UlzbIEDXNw6gsQaXrEsBDOtfsqqjC-nAupVt-jyOv4ByszvZhLA7HZiwLlmnC8p0VXgbr0YPBcw2HtXskrvECCP89r_baTGHABJXoxVNTZ5x0OPCCFakGbBMBOgkS1JXcDWhPSuCXk/s1600/IMG_0391.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi15UlzbIEDXNw6gsQaXrEsBDOtfsqqjC-nAupVt-jyOv4ByszvZhLA7HZiwLlmnC8p0VXgbr0YPBcw2HtXskrvECCP89r_baTGHABJXoxVNTZ5x0OPCCFakGbBMBOgkS1JXcDWhPSuCXk/s640/IMG_0391.jpg" width="426" /></a></div>
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These are seriously so FANTASTIC! My friend brought these over to share during a lunch date. I could not get over the flavor! So I had to immediately make them for my family. The chicken is tender and moist as it's been sitting in the crockpot slow-cooking all day long. And the salsa combined with the brown sugar is just the perfect amount of sweet to offset the tang of the salsa. I took these to my parents to share on Monday and they agreed that they were amazingly delicious. This will definitely be a staple on our menu! I think they taste best paired with the uncooked tortillas (like you get at Costco) that you cook at home. And the black beans are an amazingly compliment to the flavor of the meat. Oh, and did I mention how easy it is??? You know that gets extra marks at our house!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cTKQwM0euq4-4dDHoK2i6juzt4QnUJdCghkrmc98uqlvmUYAz9JbfDSv3CbkJpIoocS3CvghMHwHw9hJJZ5rvfRR2yrbNpVAH2XWk2yQH2t2I_TRD3du4uHoUpz-dpYDlkNFqInsjLo/s1600/IMG_0396.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cTKQwM0euq4-4dDHoK2i6juzt4QnUJdCghkrmc98uqlvmUYAz9JbfDSv3CbkJpIoocS3CvghMHwHw9hJJZ5rvfRR2yrbNpVAH2XWk2yQH2t2I_TRD3du4uHoUpz-dpYDlkNFqInsjLo/s640/IMG_0396.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't mind that crazy black bean that escaped just as I was taking the photo</td></tr>
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<b><span style="font-size: large;">Crockpot Chicken Tacos</span></b> from <a href="http://fantasticfamilyfavorites.blogspot.com/2012/03/slow-cooker-chicken-taco-meat.html">Fantastic Family Favorites </a><br />
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3 lbs. frozen chicken breasts<br />
1 24oz jar salsa<br />
2 cups brown sugar<br />
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1. Place the frozen chicken breasts into the slow cooker. Pour half the jar of salsa over the chicken. Sprinkle 1 cup brown sugar on top. Cover and cook on high for 6 hours.<br />
2. Remove the chicken from the slow cooker and discard the liquid. Shred chicken and place back in slow cooker.<br />
3. Cover chicken with remaining salsa and brown sugar. Cook on low 1 hour, then stir the chicken to coat the meat. Cook on low for 1 more hour.<br />
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Top with your favorite taco toppings--cheese, lettuce, tomatoes, black beans, etc.<br />
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<u style="font-weight: bold;">Tips</u>: When my friend made hers she just used equal parts salsa and brown sugar on hers. She didn't do the draining part and adding more salsa and brown sugar. I, however, followed this recipe without draining it. The meat seemed dry after I shred it so I added more brown sugar and salsa. However, it was a little too juicy (dripping all over your hands) when eating the taco. So.....the moral is---follow it exactly or just cook in 1 C salsa and 1 C brown sugar , shred, and return to former juices. Are you thoroughly confused??? If so, leave me a comment :).Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com2tag:blogger.com,1999:blog-2915385545820399949.post-77347896701294432272012-07-17T16:49:00.000-06:002012-07-17T16:51:05.481-06:00Strawberry Shortcake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvPbqJlrD_CoNvT4jVqf9jWdC43DgkJNmTu7VErlBB4b3hAhfaV0sw7ACObwYz5GZN4MSgU7cViNQi7LUG15zN3tRFWf8vygu9MzTW3wK4SCXJX0iRFw8ywvwEDYqu_wLmdzv742eohUU/s1600/IMG_0195.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvPbqJlrD_CoNvT4jVqf9jWdC43DgkJNmTu7VErlBB4b3hAhfaV0sw7ACObwYz5GZN4MSgU7cViNQi7LUG15zN3tRFWf8vygu9MzTW3wK4SCXJX0iRFw8ywvwEDYqu_wLmdzv742eohUU/s640/IMG_0195.jpg" width="426" /></a></div>
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You know when you have to fill out those "Get to Know You" questionnaires every so often? And when it asks your favorite dessert? I can never think of one on the spot like that. My absolute favorite dessert? The one that I could eat every day of the year if that was even possible. With so many delicious front runners how's a girl to decide? Well---after making this dessert I am reminded that Strawberry Shortcake is the answer. Always. And what a perfect, fresh summer dessert. </div>
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I am a little unusual in that I don't like mine made with angel food cake. I LOVE it made with a nice white or yellow cake. And it must be topped with homemade whipped cream. Must. (Sorry to all those Cool Whip lovers out there) </div>
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So the other night I had a pint of strawberries that needed to be used and on a whim decided to whip up Strawberry shortcake. I went in search and found a moist, decadent,flavorful white cake that I will use from here on out to make this dessert. It complemented the strawberries and whip cream perfectly. It was slightly dense with just the right amount of buttery richness. My mouth is salivating just remembering it. And it was super simple to throw together as it's one of those recipes for which you likely have all the ingredients on hand already. </div>
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<b style="font-size: x-large;">Strawberry Shortcake Cake </b><a href="http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=17481&origin=detail&&Servings=12">from Allrecipes</a></div>
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<span style="background-color: white;">1 cup white sugar</span></div>
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1/2 cup butter</div>
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2 eggs</div>
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2 teaspoons vanilla extract</div>
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1 1/2 cups all-purpose flour</div>
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1 3/4 teaspoons baking powder</div>
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1/2 cup milk</div>
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<span style="background-color: white;">DIRECTIONS:</span></div>
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1.<span style="white-space: pre;"> </span>Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.</div>
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2.<span style="white-space: pre;"> </span>In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.</div>
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3.<span style="white-space: pre;"> </span>Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.</div>
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4. Top with fresh cut strawberries and whipped cream</div>
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<br />Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com0tag:blogger.com,1999:blog-2915385545820399949.post-90932658875371436302012-07-10T14:00:00.000-06:002012-07-10T14:00:03.540-06:00Oh-So-Addicting No Bake Peanut Butter Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7x_l6_X4iI_h-iVadL8YRW1-aGReHHAEzmtjmuil0nzcCC_RRf8winGJZPbLHM7IOO5GcEUdNzaSG5gwYP4MWUeROK-twme1f9w_g_7BwDhjEy-tRvjkZobnUW2EDBSnQsIBe_rCVl2k/s1600/IMG_0662.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7x_l6_X4iI_h-iVadL8YRW1-aGReHHAEzmtjmuil0nzcCC_RRf8winGJZPbLHM7IOO5GcEUdNzaSG5gwYP4MWUeROK-twme1f9w_g_7BwDhjEy-tRvjkZobnUW2EDBSnQsIBe_rCVl2k/s640/IMG_0662.jpg" width="562" /></a></div>
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How's that for a name? I just had to add "addicting" in the title because....well....they are. I saw a recipe on Pinterest for some amazing no bake cornflake PB cookies. It only had four ingredients--I'm sure you know the one I'm talking about (sugar, corn syrup, peanut butter, and cornflakes). We liked it okay. I felt like it was lacking some depth. So I went on a hunt and found many variations on that recipe. I combined a few to come up with my own version that wasn't quite so overwhelmingly peanut butter-y. Don't get me wrong--peanut butter is still a strong player in this version. It just doesn't taste like it's the only ingredient like the other recipe did. And I think the added ingredients do add more depth to the flavors. Let me know what you think if you've tried the other version.</div>
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<span style="text-align: left;">And as sidenote--I LOVE, LOVE, LOVE the combination of peanut butter and chocolate. I kind of have an addiction to mini Reeses PB cups. But this was one recipe that I felt would be perfectly delicious without the chocolate. My daughter doesn't love chocolate (gasp) and so I made a few chocolate-free for her and found myself drawn to those more than the chocolate covered ones. But no one can deny the chocolate ones look prettier, right?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKCSQQZJHzP5yHPyXlWsRi7QEg8RSmAFm5w72iZdBulePDRKkGboWo4ZW3rDqAISGhKpJ4tM-7wKXLQtaQMBN_t4Wqj5TxNU_6iCFk2Gwns-ArWjc1QzrvjeO1CDnTfdZwfuAQZE6OgLs/s1600/IMG_0671.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKCSQQZJHzP5yHPyXlWsRi7QEg8RSmAFm5w72iZdBulePDRKkGboWo4ZW3rDqAISGhKpJ4tM-7wKXLQtaQMBN_t4Wqj5TxNU_6iCFk2Gwns-ArWjc1QzrvjeO1CDnTfdZwfuAQZE6OgLs/s640/IMG_0671.jpg" width="640" /></a></div>
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<b><span style="font-size: large;">"No Bake Peanut Butter Cornflake Cookies"</span></b> adapted from Cooks.com</div>
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1 C white sugar</div>
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1 C corn syrup</div>
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1/4 C butter</div>
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2 C creamy peanut butter (much better than chunky)</div>
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6-7 C corn flakes</div>
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1 T vanilla</div>
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Dash of salt</div>
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Combine sugar, corn syrup, and butter in a pan on the stove top. Bring to a boil stirring often. Remove from heat and add vanilla, peanut butter, salt, and peanut butter. Stir until smooth and pour over cornflakes. Use a cookie scoop to form cookies and place on wax paper. Can melt chocolate and drizzle over cookies or eat them plain.</div>
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<u>Tips:</u> I read online that someone liked using frosted flakes instead of corn flakes. They said it gave more crunch and that extra hint of sweetness against the peanut butter. I'm thinking I'll try that next time.</div>
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<br />Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com2tag:blogger.com,1999:blog-2915385545820399949.post-26604171168280154322012-07-02T15:40:00.003-06:002012-07-02T15:46:08.753-06:00Overnight French Toast Bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaZZ8jDaHmr32-e6NXfQ09lnThfJRMbHYiQhJ4gw9qTZW2TjwubJSURajYFEkQHNfg-u-JDbxhTC90VtyKsk0PARXmy0WZmQAoP4PqUucT80z6O1-9S2OLRjDC3CeOrsin9hotyfp3SEM/s1600/IMG_0016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaZZ8jDaHmr32-e6NXfQ09lnThfJRMbHYiQhJ4gw9qTZW2TjwubJSURajYFEkQHNfg-u-JDbxhTC90VtyKsk0PARXmy0WZmQAoP4PqUucT80z6O1-9S2OLRjDC3CeOrsin9hotyfp3SEM/s640/IMG_0016.jpg" width="426" /></a></div>
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Are you looking for something yummy and easy to make for your family breakfast on the 4th this week? This just might be what you're looking for. I saw this recipe on Pinterest (again trying to conquer trying all those things on my "recipes to try" board) and knew I had to try it. I loved how the description said "love french toast but hate standing and flipping bread and never getting to sit down with your family".....Umm...yes. They read my mind, in fact. So we tried this for Father's Day this year. My husband gushed about how delicious it was. He even compared it to Kneaders french toast (quite a compliment as those of you in the West might know). And I loved that it only took a few minutes the night before and then I popped in the fridge overnight and simply put it in the oven to bake in the morning. Now that's my kind of fancy breakfast. </div>
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Next time around I think I'll definitely cut the crusts off the bread as they got a teeny bit hard after sitting for a few minutes after being served. I also loved the texas toast with it but might venture out and get a loaf of cinnamon bread next time and cut it nice and thick. But if you make it as written you won't be disappointed.</div>
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<span style="font-size: large;"><b>Overnight French Toast Bake</b></span> from<a href="http://sheldonrachel.blogspot.com/2009/03/french-toast-bake.html"> Rach's Blog</a></div>
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Ingredient Checklist</div>
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1/2 cup melted butter (1 stick)</div>
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1 cup brown sugar</div>
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1 loaf Texas toast</div>
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4 eggs</div>
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1 1/2 cup milk</div>
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1 teaspoon vanilla</div>
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Powdered sugar for sprinkling</div>
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Directions</div>
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1. Melt butter in microwave & add brown sugar....stir till mixed.</div>
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2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread evenly to cover bottom of pan</div>
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3. Beat eggs, milk, & vanilla and add 1 T powdered sugar to egg mixture</div>
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4. Lay single layer of Texas Toast in pan</div>
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5. Spoon 1/2 of egg mixture on bread layer. Sprinkle sugar and cinnamon on bread before next layer</div>
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6. Add 2nd layer of Texas Toast</div>
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7. Spoon on remaining egg mixture. Spread a thin layer of butter on bread. Sprinkle with white sugar and cinnamon. </div>
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8. Cover & chill in fridge overnight</div>
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9. Bake uncovered at 350 for 45 minutes</div>
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10. Sprinkle with powdered sugar</div>
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11. Serve with warm maple syrup (I don't do the syrup part)</div>
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Tips: The brown sugar and butter carmelizes at the bottom of the pan so serve bottomside up. I also overbaked it a bit (because it hadn't specified covered or not and I realized it needed to be uncovered halfway through) and that part became hard after sitting out--so just don't overbake. </div>Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com0tag:blogger.com,1999:blog-2915385545820399949.post-38364246203788232112012-06-03T17:51:00.000-06:002012-06-03T17:52:18.393-06:00Lemon Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvTYfpvX3LhiloOWeAtjHG2PgAasvlYWiJFiy7DWJV4ICBJhP1uOi7yoVwhnYrMJb4sxHKqRCgR3H6f3G7XEfH8utzDfZNo0SVISqwNfp5-nrz8-xahWMOnqljPkVrufqfSNcXqnH_UrM/s1600/IMG_1004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvTYfpvX3LhiloOWeAtjHG2PgAasvlYWiJFiy7DWJV4ICBJhP1uOi7yoVwhnYrMJb4sxHKqRCgR3H6f3G7XEfH8utzDfZNo0SVISqwNfp5-nrz8-xahWMOnqljPkVrufqfSNcXqnH_UrM/s640/IMG_1004.jpg" width="640" /></a></div>
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Oh how I love lemon bars! When we go to potluck dinners I always find myself drawn to the lemon bars. But then the crazy part is that I always forget about them when it comes time to make desserts at home. Last night I found myself craving them and went in search of a good recipe. I might be strange in that I don't like them to be insanely lemony or tart. So you could definitely modify this recipe to add more lemon zest to make it more tarty. The crust is a soft, delicious, shortbread base. I also loved that the lemon filling set up perfectly and wasn't sticky or oozing off the crust (a problem in the past with other recipes). It's a perfect summer dessert with the lemon flavor. My husband is more of a chocolate lover and he even went back for seconds of these. Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRsCnEGRgXnE-k4RkmqtuqZKoMp02RRpVE8iy2O1VkvOa3YHFuSDzAx62j55cLKxMm6kZPU6c4ezcPIjPai0h3EjtmSliG9wi6Y9RMkwLFMccfqGkrcAveFWtH2ddDZSMNxpDEQsSkMWQ/s1600/IMG_0998.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRsCnEGRgXnE-k4RkmqtuqZKoMp02RRpVE8iy2O1VkvOa3YHFuSDzAx62j55cLKxMm6kZPU6c4ezcPIjPai0h3EjtmSliG9wi6Y9RMkwLFMccfqGkrcAveFWtH2ddDZSMNxpDEQsSkMWQ/s640/IMG_0998.jpg" width="640" /></a><b style="text-align: left;"><span style="font-size: large;">Lemon Bars</span></b><span style="text-align: left;"> adapted from </span><a href="http://allrecipes.com/recipe/lemon-square-bars/detail.aspx?event8=1&prop24=SR_Title&e11=lemon%20square%20bars&e8=Quick%20Search&event10=1&e7=Home%20Page" style="text-align: left;">Allrecipes</a></div>
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2 1/2 cups sifted all-purpose flour</div>
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1 1/4 cup confectioners' sugar</div>
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1 1/4 cup butter, melted</div>
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4 eggs</div>
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2 cups white sugar</div>
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1 teaspoon baking powder</div>
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1/4 cup all-purpose flour</div>
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1/2 to 1 cup lemon juice</div>
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan. Bake in the preheated oven for 10-15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.</div>
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Bake for an additional 20-25 minutes or until bars are set. Shake powdered sugar over bars after taking out of oven. Allow to cool completely before cutting into bars. </div>
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<b>Tips:</b> I may reduce the temperature to 300 after adding the filling and cook for a little longer at a lower temperature so the crust doesn't become overdone. Add lemon zest (so as not to throw off the balance by adding too much liquid with lemon juice) if you like them more tart. </div>Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com2tag:blogger.com,1999:blog-2915385545820399949.post-88651457826224527472012-05-16T10:54:00.001-06:002012-05-16T13:19:56.551-06:00Baked Crunchy Ranch Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSVeq5cTnHj35SX3mhfwopH3ufRK48yP5bYdk1N0u34c2q7eQECoAIDN5oN1w1drxLb0kyZAW6zet5E7vZ8U7aZ3564zW_VYNMx92MOI6LbUUZBVTtvn21PSdToVkCkAbeIcpUvFPQLEE/s1600/IMG_0396.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSVeq5cTnHj35SX3mhfwopH3ufRK48yP5bYdk1N0u34c2q7eQECoAIDN5oN1w1drxLb0kyZAW6zet5E7vZ8U7aZ3564zW_VYNMx92MOI6LbUUZBVTtvn21PSdToVkCkAbeIcpUvFPQLEE/s640/IMG_0396.jpg" width="640" /></a></div>
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<span style="text-align: left;">I don't know about you--but the end of the school year always feels a little harried at our house. So if you're looking for an amazingly simple recipe to throw together on one of those nights--look no further. The breading of crushed corn flakes create a nice crunch while the parmesan and dry ranch dressing mixed with it create a punch of flavor. The recipe calls for the chicken to be dipped in butter but I decided to go for a healthier variety and dipped it in egg whites this time. I really noticed no difference--so try it either way. I also like to use chicken tenders instead of chicken breasts as I think it makes the chicken more moist and tender. Sometimes chicken breasts tend to dry out, in my opinion. </span></div>
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<span style="text-align: left;"><span style="font-size: large;">Baked Crunchy Ranch Chicken</span> adapted from <a href="http://allrecipes.com/recipe/breaded-ranch-chicken/">Allrecipes</a></span></div>
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2 C crushed cornflakes</div>
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1 C grated Parmesan cheese</div>
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1 (1oz) pkg ranch salad dressing mix</div>
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8 skinless, boneless chicken breast halves (or 12 boneless/skinless tenders)</div>
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1/2 C butter, melted (or 3 egg whites)</div>
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In a shallow bowl, combined the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter (or egg whites), then roll in cornflake mixture to coat. Place in a greased 9x13 baking dish. Bake, uncovered, at 350 for 45 minutes or until chicken juices run clear. </div>
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<u>Tips:</u> We couldn't decide if the whole ranch packet was a little too much flavor--so I may try using 1/2-3/4 of the pkg next time.</div>
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Serves size: 1 tender (or 2 oz)</div>
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Calories: 108 Carbs: 8 Fat: 2 Protein: 16</div>
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**These nutrition facts are based on eliminating the butter and using egg whites</div>
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</div>Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com0tag:blogger.com,1999:blog-2915385545820399949.post-63193580507162532842012-04-27T13:29:00.001-06:002012-04-27T13:29:29.085-06:00Nutrition FactsLook for all my recipes on this site to be updated with some nutrition facts. I'm so excited about this! I've been counting calories in an effort to shed my baby weight and thought I'd pass along the calories and other facts to you, too. Keep checking back if a recipe you try doesn't have facts yet--I'm plugging away at it but it might take a little bit to get every recipe done.Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com0tag:blogger.com,1999:blog-2915385545820399949.post-52432766086628519262012-04-20T01:26:00.000-06:002012-04-20T01:26:06.663-06:00Perfect Waffles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-XMQ3YE70e-nd7RnDCZ1P607qi8Lo_FTvTBvn7ZZSbIkvwAN2OvaGsRFwuXo-TOjyY_GpOoUhiNv7tl5pJI-jLFJl0iIN3xc3DIDBg6tTc_r6-R7f78pH4Tm4sFnZzvTBStKnjGVgW44/s1600/IMG_0057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-XMQ3YE70e-nd7RnDCZ1P607qi8Lo_FTvTBvn7ZZSbIkvwAN2OvaGsRFwuXo-TOjyY_GpOoUhiNv7tl5pJI-jLFJl0iIN3xc3DIDBg6tTc_r6-R7f78pH4Tm4sFnZzvTBStKnjGVgW44/s640/IMG_0057.jpg" width="552" /></a></div>
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Last week was spring break and my husband was out of town. So we went and stayed at my parent's house for a couple of days to shake things up. My kiddos requested that Grandma make them waffles every morning. Oh my. I had forgotten how amazing my mom's waffles are! They come from the original Betty Crocker cookbook--which I've learned has changed through the years. All this time I was thinking I was making <i>THE </i>recipe I grew up with since I have a new edition. But I was wrong. And immediately knew it at first bite last week. The waffles in MINE are totally different than the original cookbook.</div>
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These waffles are amazing! They are light and fluffy and perfectly flavored. They have that "just right" crunch on the outside with the correct softness beneath it. The egg ratio is perfect as the whipped egg whites create so much airiness. I'm SO happy to be reunited with this recipe. I usually prefer pancakes over waffles--but not anymore. I can't believe I never checked my recipe against my mom's but I thought I'd just fallen out with waffles. But no more! Oh, and it goes amazingly well with maple syrup but even more AMAZING with buttermilk syrup.</div>
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<b><span style="font-size: large;">Everyday Waffles</span></b> from "The Original Betty Crocker Cookbook"</div>
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1 3/4 C flour</div>
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1 Tablespoon baking powder</div>
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1/2 tsp salt</div>
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2 beaten egg yolks</div>
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1 3/4 C milk</div>
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1/2 C vegetable oil</div>
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2 stiffly beaten egg whites</div>
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Combine the dry ingredients. In a separate bow, combine yolks, milk, and oil. Stir into dry ingredients. Fold in whipped egg whites leaving in a few fluffs. Pour onto a hot waffle iron.</div>
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<b>Buttermilk syrup</b>:</div>
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1/2 C butter</div>
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1 C sugar</div>
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1/2 C buttermilk</div>
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1 tsp karo syrup</div>
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Bring to a boil then remove from heat. Stir in 1 tsp baking soda and 1 tsp vanilla.</div>
<br />Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com2tag:blogger.com,1999:blog-2915385545820399949.post-55175137273322965632012-04-13T10:26:00.002-06:002012-04-13T10:27:29.200-06:00Hash Brown Quiche<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKr6AkPLik_6E-zpgQO0Bd3-Z4_0jpHrLCO0o34ghFclEMjpTi81RUX9knb5xu0Ut2kYu2gFK0vHW7MPAi3OYm6jPGOksvYHTu-YVmtNcVi6FzSC0XWocHOLJAufSS5rzEOGr-OTY_dyQ/s1600/IMG_0040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKr6AkPLik_6E-zpgQO0Bd3-Z4_0jpHrLCO0o34ghFclEMjpTi81RUX9knb5xu0Ut2kYu2gFK0vHW7MPAi3OYm6jPGOksvYHTu-YVmtNcVi6FzSC0XWocHOLJAufSS5rzEOGr-OTY_dyQ/s640/IMG_0040.jpg" width="592" /></a></div>
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My daughter was <a href="http://mormon.org/searchResults?theme=blue&query=baptism">baptized</a> on Saturday. What a special day! She was baptized in the morning so we had our family back to our house for a brunch after. This hash brown quiche was a hit! It's been a long-standing favorite at our house so I was pleased with how the three pans I made were inhaled. We make it often for dinner (we're big fans of breakfast for dinner). It is SO delicious! The hash browns combine with the eggs and milk and become fluffy and light. As it cooks the majority of the swiss and cheddar cheese rise to the top and becomes ooey and gooey (yes, that's a word). And the ham adds the right amount of saltiness to this savory dish. This is such an easy, delectable casserole. You might find yourself going back for <strike>seconds</strike> fourths! </div>
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It worked out perfectly for a busy morning as I made them the night before and refrigerated them until I popped them in the oven in the morning. I'd never made it this way before and was nervous it would turn out. Thankfully they turned out exactly as they have in the past when I've made them according to the recipe. My kid's voted that we make this on Christmas morning now instead of our usual casserole. I think maybe we'll just make this in addition to our traditional dish.</div>
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<b><span style="font-size: large;">Hash Brown Quiche</span></b> from "The Essential Mormon Cookbook"</div>
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8 shredded frozen hash brown potato patties (I usually use 9 for a 9x13 pan)</div>
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1/2 cup butter, melted (I use 1/4 C)</div>
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1 C cubed precooked ham</div>
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1 C shredded cheddar cheese</div>
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1 C shredded swiss cheese</div>
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8 eggs</div>
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2 cups milk or cream</div>
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1/2 teaspoon salt</div>
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Place hash brown patties in greased 9x13 inch pan. Pour melted butter evenly over the surface of potato patties. Bake at 350 F for 20 minutes. Remove from pan. Sprinkle potatoes with ham and cheeses. In a large bowl beat eggs. Add milk or cream and salt. Stir. Pour mixture over cheese and ham. Bake at 350 F for about 30 minutes. Serves 8.</div>
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<b>Tips:</b> If making the night before--just skip the step where you bake the potatoes. Just pour butter over potatoes and proceed to adding the cheeses and ham on top of them. After quiche is assembled, cover and refrigerate overnight. Also, I bake it covered with the foil. </div>Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com1tag:blogger.com,1999:blog-2915385545820399949.post-8333954451059951852012-03-14T13:54:00.003-06:002012-07-02T14:50:04.989-06:00Spicy Honey Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzP3w1I_oVmfyYiT3_H47JUXZfdp9yw5Yhi8BZsBAjPFmTmFiq4XBYwfbgplbuxV2ZLstDoY7YftWFp_KZDHR1y-5M_YrBl2LLrtT-k0eSDadcUndaRcfc5djBh-3D7-3hyOGi6xwXcr8/s1600/IMG_0023.psd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="379" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzP3w1I_oVmfyYiT3_H47JUXZfdp9yw5Yhi8BZsBAjPFmTmFiq4XBYwfbgplbuxV2ZLstDoY7YftWFp_KZDHR1y-5M_YrBl2LLrtT-k0eSDadcUndaRcfc5djBh-3D7-3hyOGi6xwXcr8/s640/IMG_0023.psd.jpg" width="640" /></a></div>
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Wow! Where has the last couple of weeks gone? Things have been busy around here--as I know you all can relate to. We've had sick kids, lessons to be to, church assignments to be filled, doctors appointments, and the regular craziness--you know the drill. And to top it off--this time change is killer. </div>
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Whew! Anyways. I couldn't put off posting this recipe any longer. Oh how I love a good salty and sweet combination. This recipe satisfies that craving perfectly. There is a slight spice in the rub but also a good amount of saltiness. I love the honey glaze as it pairs so well with the rub. I also really like cooking with boneless, skinless chicken thighs lately. I love how moist and flavorful the meat is. This recipe will be a perfect addition to the regulars that you throw on the grill. I wanted to do this on the BBQ but we had a horrible snow storm the day I made it. But I think it would be even better grilled! </div>
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<b><span style="font-size: large;">Spicy Honey Chicken</span></b> from "Our Best Bites" cookbook</div>
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8 boneless, skinless chicken <b>thighs</b>; about 2 pounds</div>
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2 tsp vegetable oil</div>
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<b>Glaze</b></div>
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1/2 C honey</div>
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1 T cider vinegar</div>
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<b>Rub</b></div>
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2 tsp granulated garlic</div>
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2 tsp chili powder</div>
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1/2 tsp onion powder</div>
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1/2 tsp coriander</div>
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1 tsp kosher salt</div>
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1 tsp cumin</div>
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1/2 teaspoon chipotle chili powder</div>
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1. Preheat grill to medium-high heat or about 400 degree F.</div>
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2. Combine rub ingredients in a small bowl.</div>
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3. Trim any visible fat off the chicken thighs, rinse, and pat dry with a paper towel. Drizzle oil over chicken and rub it in with your hands. Rub the spice rub into the chicken thighs. Grill for 3-5 minutes on each side.</div>
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4. For the glaze: while the chicken is cooking, warm honey in the microwave for about 15 seconds. Whisk in vinegar. Reserve 2 tablespoons glaze and brush the rest of the chicken in the final moments of cooking. Remove chicken from the grill and allow to stand 3-5 minutes. Drizzle reserved 2 tablespoons of glaze over the chicken while it's standing.</div>Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com0tag:blogger.com,1999:blog-2915385545820399949.post-53067777197727714972012-03-01T12:07:00.002-07:002012-03-01T17:13:28.429-07:00Perfectly Crispy & Healthy Potatoes<div class="separator" style="clear: both; text-align: center;">
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I'm always on the hunt for a side dish that I can make in a pinch with ingredients on hand. Well--I almost always have potatoes so this is a perfect option. We like to throw together breakfast for dinner at our house and this becomes a perfect addition to eggs, <a href="http://itsdinnertime2.blogspot.com/2010/03/oatmeal-pancake-mix.html">oatmeal pancakes</a>, and turkey sausage (our usual fare). But we also love it pared with meat and a salad instead of baked or mashed potatoes. And I love that you can make it healthy. And it is so flavorful when perfectly seasoned with salt, pepper, and onion salt and has a nice, slight crunch. It also tastes equally delicious with red or russet potatoes.</div>
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<span style="font-size: large;"><b>Perfect Crunchy & Healthy Potatoe</b></span><b><span style="font-size: large;">s</span></b> </div>
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Cooking spray</div>
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3-4 russet potatoes, peeled, and cut into 1/2 inch cubes</div>
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Salt & pepper</div>
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Onion salt</div>
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3/4-1 C water</div>
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Start by peeling the potatoes (I leave the skin on when using red potatoes) and cutting them into cubes</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY7ahtC3j0lG5JC6mq9CpBfEnJ-aW9-FEjTTforbUU5tNUHUDp4kp8yJTZkfETAv6Kx5EVg-px0g-TVvsBwgNtqBBKoSPIDtct7U5Goaa3nYKyCrdiNNMuWSiIgs0Fphz2xLkWOl9VYmE/s1600/IMG_0273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY7ahtC3j0lG5JC6mq9CpBfEnJ-aW9-FEjTTforbUU5tNUHUDp4kp8yJTZkfETAv6Kx5EVg-px0g-TVvsBwgNtqBBKoSPIDtct7U5Goaa3nYKyCrdiNNMuWSiIgs0Fphz2xLkWOl9VYmE/s400/IMG_0273.JPG" width="400" /></a></div>
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Heat a large saute pan to medium-high heat and liberally spray with cooking spray. Add the potatoes. Season liberally with salt, pepper, and onion salt to taste. Saute stirring frequently and adding more cooking spray as needed for 4-5 minutes (can turn the heat up if needed). Add the water and cover the pan with a lid. Cook for 8 minutes. I always put the timer on. The water should have steamed the potatoes and be evaporated. Take the lid off and add more cooking spray and saute potatoes until brown. Remove from heat and serve.</div>
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<u style="font-weight: bold;">Tips</u>: You can add vegetable oil or butter while sauteing if you'd like. I also taste a potato after it's steamed and see if I need to season it more before the final saute. I saw a similar recipe on The Food Network where they put it in the oven for the final browning at 375 for about 20 minutes. I've never tried that but I bet it'd be delicious, too. I just like how this recipe doesn't take quite so long.</div>Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com0tag:blogger.com,1999:blog-2915385545820399949.post-24752152199316296192012-02-22T13:21:00.000-07:002012-02-22T17:45:10.058-07:00Lion House Taco Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5PHHkE4ww72M0Hcsx7OFmU_dhrfGAMRTRwkWPJZp-6XC2ZVmbatioVYlW7pbBcv3xayZ1O5S0I32XALJYG8ePBj0h8KXjJNCrY8f8F3NwAaUnDUcnj7_fVme0md9lLfUcehyphenhyphen7qvtQZ4/s1600/P1070223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5PHHkE4ww72M0Hcsx7OFmU_dhrfGAMRTRwkWPJZp-6XC2ZVmbatioVYlW7pbBcv3xayZ1O5S0I32XALJYG8ePBj0h8KXjJNCrY8f8F3NwAaUnDUcnj7_fVme0md9lLfUcehyphenhyphen7qvtQZ4/s400/P1070223.JPG" width="400" /></a></div>
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Oh how we love Mexican food at our house. One thing I just can't resist when we go out for Mexican is the tortilla chips and salsa. So this soup becomes irresistible for me when you add tortilla chips. And don't forget the cheese (my kid's favorite addition) and sour cream. This is comfort food at it's greatest, in my opinion. I grew up having this soup and now make it often for my own family. It is so delicious and SO easy. </div>
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It's the perfect food to make on a cold, wintery day because it's hearty, filling, thick, and packed with flavor. I love the combination of beans, corn, onions, tomatoes, and taco flavoring. I also love that I always have the ingredients on hand and can whip it up in a pinch. You could also throw it in the crock pot in the morning and let the flavors meld together all day. It's always yummy the first day--but even better the second day as everything marries together. I've modified the recipe a little bit and do two different kinds of beans for even more protein and fiber. When my kid's were small and wouldn't eat soup, I'd buy the "scoop" type of tortilla chips and put little spoonfuls of it in each chip and they'd gobble their "boats" up with no complaining!</div>
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<b><span style="font-size: large;">Lion House Taco Soup</span></b> adapted from "The Lion House Cookbook"</div>
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<b>Brown together:</b></div>
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1 lb ground beef</div>
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1 medium onion</div>
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<b>Add</b>:</div>
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1 16oz can black beans (drained)</div>
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1 16oz can pinto beans (drained)--or another kind you like better</div>
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1 16oz can cut corn (drained)</div>
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1 28oz can petite diced tomatoes</div>
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1 16oz can tomato sauce</div>
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1/2 pkg mild taco seasoning (more if desired)</div>
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Simmer 20 minutes. Serve over tortilla chips and top with cheese and sour cream.</div>
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<b>Tips: </b>I throw the beans and corn into a colander to drain them and then I rinse them off with water. I'm not sure if that makes it more nutritious but I feel better about it that way. I often add the taco seasoning and then taste it to see if it needs a little bit more. </div>Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com1tag:blogger.com,1999:blog-2915385545820399949.post-39111829686406215332012-02-14T16:39:00.001-07:002012-02-15T15:58:08.897-07:00Crockpot Lemon Herb Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZeGPAbHwMt2fom-mAM2J4uvDRc7v6lZg8I6oo1AFEYZjrwMG63gbhCPPdSTLiGnk_s0D8vVGPs1Zy00Xj6VmX-SiJ2TvzP7CiFEu9K-UDVNjoXx753WHAstK-Orq1uSNcSknIjaArpak/s1600/P1060601-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZeGPAbHwMt2fom-mAM2J4uvDRc7v6lZg8I6oo1AFEYZjrwMG63gbhCPPdSTLiGnk_s0D8vVGPs1Zy00Xj6VmX-SiJ2TvzP7CiFEu9K-UDVNjoXx753WHAstK-Orq1uSNcSknIjaArpak/s400/P1060601-1.JPG" width="400" /></a></div>
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This is one of those easy recipes that I find myself making when I need to go grocery shopping. I always have the ingredients on hand and my family always gobbles it up. Double win! You can literally dump it into the crock pot in the morning and have a nice, hot meal at dinnertime. I try to not cook very much with "cream of" anything--but this is one of those old standby recipes that we still love. The chicken gets really moist as it simmers in the crock pot with a subtle lemon flavor. You can modify the lemon herb seasoning to make it be as weak or as strong as you like. The sauce is then served over rice. Also--make sure you use the "McCormick" brand of lemon herb seasoning. We've tried different brands and it just doesn't turn out the same.</div>
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<b><span style="font-size: large;">Lemon Herb Chicken</span></b> from Melissa Bowen</div>
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4 chicken breasts (I like to use chicken tenders--they're extra moist)</div>
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1 can cream of chicken soup</div>
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1/2- 3/4 Tablespoon "McCormick" lemon herb seasoning</div>
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1/4 C butter</div>
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Melt butter and add to soup and seasoning mix. Pour half into crock pot. Add chicken and pour over remaining soup mixture. Cook 5 hours on LOW in crock pot. Serve over rice. </div>
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<u style="font-weight: bold;">Tips</u>: I use the 98% fat free cream of chicken with no difference in taste. I've also eliminated the butter for a lower fat version and still had it turn out great. It might make the chicken slightly less moist but not too noticeably, though. </div>Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com11tag:blogger.com,1999:blog-2915385545820399949.post-54050073836810777782012-02-07T14:51:00.002-07:002012-02-07T14:51:53.825-07:00Healthy Apple Pie Oatmeal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv3MyzRIqhpg6N0YPe2uoyFTnuj-k8uE2AgeCgEJZQekqLkcIF8jDBM9SjLWsWNz8ZvAwCo_RKeIP9c46mbHLJjJoMVuFqXClDSKmL41ZkkNa-9ig6kx1hNBAsbX1FfTKTcRJeLE3fAKE/s1600/P1070474-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv3MyzRIqhpg6N0YPe2uoyFTnuj-k8uE2AgeCgEJZQekqLkcIF8jDBM9SjLWsWNz8ZvAwCo_RKeIP9c46mbHLJjJoMVuFqXClDSKmL41ZkkNa-9ig6kx1hNBAsbX1FfTKTcRJeLE3fAKE/s400/P1070474-1.JPG" width="400" /></a></div>
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This is one of my very favorite<i> healthy</i> breakfasts. It is incredibly filling and I don't have that mid-morning crash when I eat this. The cream of wheat adds a nice creaminess (hence the name, right) while the apples have a slight crunch that is so satisfying. The sugar free apple cider creates a delicious, flavorful base. I like to add cinnamon (be generous) and Truvia for an added sweetness. I love that there is no added sugar but don't let that fool you as it doesn't lack for flavor. My kid's always steal bites of mine and end up begging me to make them a bowl. I love that! It also keeps my kiddos full and happy all morning long. I always pair it with 1 egg and 2 egg whites for a good protein and carbs balance--all of that combined (eggs and oatmeal) is ONLY 238 calories! How's that for healthy? And it's SO delicious, too!</div>
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<b><span style="font-size: large;">Apple Pie Oatmeal</span></b> from "Live the Life"</div>
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2 Tablespoons cream of wheat (raw measurement)</div>
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2 Tablespoons oats (raw measurement)</div>
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1/2 C water</div>
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1/4 apple--diced</div>
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1/2 packet sugar free apple cider powder</div>
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Dice apple and microwave for 30 seconds. Microwave cream of wheat and oats with water for 2 minutes. Remove and stir in apple pieces, sugar free apple cider powder, and cinnamon into hot cereal. Serve with scrambled eggs made with 1 egg and 2 egg whites.</div>
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<u style="font-weight: bold;">Tips:</u> I microwave my apples on a small wooden cutting board--otherwise the apples sometimes spark in the microwave. Let me know if you make it and have another tip about cooking the apples. The sugar free apple cider powder can be found near the hot chocolate.</div>
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(Oatmeal & eggs) Calories: 238 Carbs: 30 Fat: 6 Protein: 18</div>Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com4tag:blogger.com,1999:blog-2915385545820399949.post-42997140072326689142012-02-02T02:40:00.000-07:002012-02-03T02:47:54.757-07:00Oatmeal Coconut Chewies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8V-N7GHqLtUr4Wokv1IpbUn0bql9tEey4RlbGPcSqmDbxhH0X7g8VwqqiOfDTVKP3pN7LwlpHq_nL74UZYFCu4WOsvTKOoowTIWJcL2lT3XRlzD1lF3u459Q8csRKdtDbJpbkWkIFZs/s1600/P1070369-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8V-N7GHqLtUr4Wokv1IpbUn0bql9tEey4RlbGPcSqmDbxhH0X7g8VwqqiOfDTVKP3pN7LwlpHq_nL74UZYFCu4WOsvTKOoowTIWJcL2lT3XRlzD1lF3u459Q8csRKdtDbJpbkWkIFZs/s400/P1070369-1.JPG" width="400" /></a></div>
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I've made it my quest to start trying all the things pinned under my "recipes to try" Pinterest board. Well, I can't even begin to describe how happy I am that I started with this recipe! I also love that the pin took me to one of my favorite blogs that I've been following for years. Mel also supplied me with my very <a href="http://itsdinnertime2.blogspot.com/2011/05/chewy-oatmeal-chocolate-chip-cookies.html">favorite chocolate chip recipe</a>, too. So I knew these had to be good. But back to these amazing cookies! They are perfectly chewy and just rich enough. The coconut and oatmeal add such a nice texture and such a perfect "chew"--like the name insinuates. I love how simple the cookie is but it is rich, buttery, and SO delicious. These will be added to our list of favorites, for sure. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRaw0IUwx7smnH1kKUqS1_O-_i_lJX-TJb8MumRk3Rcjl0EhJE_yDPChoRnlIwMZ7601BrpRn8SkZOu0qCUsuWN2CnCNt06W8QQ7uBV7LFumhe4LG2AOPOeQuKOHG5M8cQ55L28R_v44U/s1600/P1070380-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRaw0IUwx7smnH1kKUqS1_O-_i_lJX-TJb8MumRk3Rcjl0EhJE_yDPChoRnlIwMZ7601BrpRn8SkZOu0qCUsuWN2CnCNt06W8QQ7uBV7LFumhe4LG2AOPOeQuKOHG5M8cQ55L28R_v44U/s400/P1070380-1.JPG" width="400" /></a></div>
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<b><span style="font-size: large;">Oatmeal Coconut Chewies</span></b> from<a href="http://www.melskitchencafe.com/2010/06/oatmeal-coconut-chewies.html"> Mel's Kitchen Cafe</a></div>
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1 C granulated sugar</div>
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1 C brown sugar</div>
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2 eggs</div>
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1 C (2 sticks) butter, softened to cool room temperature</div>
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2 tsp vanilla</div>
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1 tsp baking soda</div>
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1 tsp baking powder</div>
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1/2 tsp salt</div>
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2 1/2 C flour</div>
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1 C shredded, sweetened coconut</div>
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1 C quick oats.</div>
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Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined baking sheet. Bake at 350 degrees for 9-11 minutes, until the cookies are set by not overly browned (bake a few minutes longer for a crispier version). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUd6HXF796FPN1VdOUKNwZX2afbnbX0_ojbxu2Sn-OmlUf5T8vKJZBA3pUY5fIC8i5Of-W8kchw7tYs-gt6kklR2LOn7re8dzJXA-LZJ-36VOd9jSLc5Lh7DCzUHpHomPM_pSbZ3zsgys/s1600/P1070383-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUd6HXF796FPN1VdOUKNwZX2afbnbX0_ojbxu2Sn-OmlUf5T8vKJZBA3pUY5fIC8i5Of-W8kchw7tYs-gt6kklR2LOn7re8dzJXA-LZJ-36VOd9jSLc5Lh7DCzUHpHomPM_pSbZ3zsgys/s400/P1070383-1.JPG" width="400" /></a></div>
<br />Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com0tag:blogger.com,1999:blog-2915385545820399949.post-48098824919258106062012-01-26T10:03:00.000-07:002012-01-26T10:04:44.788-07:00Downeast Maine Pumpkin Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjjDS40RRUX9OkyJicikeU12ZbM61jVHnbKFlRHhQJrytfOPLcFrH0jzJgoD8xTvoCTkmbIF6kqf5Zcr8Yn9VpdqFWWUxe3fGk5JQ_ymaBlMb1SMjR5ILvBCx3su2p1ay0-63mceV6ms/s1600/last+day+of+kindergarten+030-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjjDS40RRUX9OkyJicikeU12ZbM61jVHnbKFlRHhQJrytfOPLcFrH0jzJgoD8xTvoCTkmbIF6kqf5Zcr8Yn9VpdqFWWUxe3fGk5JQ_ymaBlMb1SMjR5ILvBCx3su2p1ay0-63mceV6ms/s400/last+day+of+kindergarten+030-1.JPG" width="400" /></a></div>
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Moist, delicious, perfectly spiced pumpkin bread. It doesn't get any better, in my opinion. I know I've mentioned in the past about my love affair with <a href="http://itsdinnertime2.blogspot.com/2010/05/pumpkin-cake.html">pumpkin</a>. I think this bread would even be a hit with those who don't quite share the same level of pumpkin love that I do. I've tried a few different pumpkin bread recipes and this is by far our very favorite. I always lighten it up a bit by doing 1/2 cup of oil and 1/2 cup of applesauce. But it is phenomenal either way. My family always gobbles this bread up so quickly! I love how soft it is and the spices blend together so well--no spice overwhelms the other so it's a perfect marriage. Enjoy!</div>
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<b><span style="font-size: large;">Downeast Maine Pumpkin Bread</span></b> adapted from <a href="http://allrecipes.com/recipe/downeast-maine-pumpkin-bread/detail.aspx">Allrecipes</a></div>
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1 (15 oz) can pumpkin puree</div>
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4 eggs</div>
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1 C vegetables oil (or 1/2 C and 1/2 C applesauce)</div>
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2/3 C water</div>
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2 cups white sugar</div>
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1 C light brown sugar</div>
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3 1/2 C all-purpose flour</div>
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2 tsp baking soda</div>
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1 1/2 tsp salt</div>
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1 tsp ground cinnamon</div>
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1 tsp ground nutmet</div>
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1/2 tsp ground cloves</div>
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1/4 tsp ground ginger</div>
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Directions:</div>
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1. Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans. </div>
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2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugars until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.</div>
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3. Bake for about 50-60 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. </div>Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com0tag:blogger.com,1999:blog-2915385545820399949.post-69895631086137701232012-01-20T15:01:00.000-07:002012-01-26T19:18:32.252-07:00String Beans with Garlic and Oil<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyU5W-zeBXth8VehnTHBik5bI0g1MBr8vMtMIZNOLpCIxWguJpOSYcsYLOVcJLDSh3GeVCPPUfxoU0Zd3MaqZTMMy_JfuCh1gTXiUKqW0nuX_USrGpRO3Jkkb8bHIy-ZRBzrxxLdyl80/s1600/P1060664-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyU5W-zeBXth8VehnTHBik5bI0g1MBr8vMtMIZNOLpCIxWguJpOSYcsYLOVcJLDSh3GeVCPPUfxoU0Zd3MaqZTMMy_JfuCh1gTXiUKqW0nuX_USrGpRO3Jkkb8bHIy-ZRBzrxxLdyl80/s400/P1060664-1.JPG" width="400px" /></a></div>
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My husband LOVES garlic and so I knew I had to try this recipe. The sauteed garlic and olive oil adds such a nice depth of flavor to the green beans. I also think it's important that fresh green beans be seasoned just right with enough salt--we all know how bland they can be otherwise. So I did a few taste tests to make sure the seasoning was just right. I love having different, healthy sides to add to our standard repertoire and this one is so fresh, flavorful, and simple. Could it get any better than that? </div>
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<span style="font-size: large;">String Beans with Garlic and Oil </span>from <a href="http://www.skinnytaste.com/2009/05/string-beans-with-garlic-and-oil.html">Skinnytaste</a><span style="font-size: 12px;"><i><br /></i></span></div>
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<li>1 lb fresh string beans, washed, ends trimmed </li>
<li>2 tbsp extra virgin olive oil </li>
<li>4 cloves garlic, sliced thin </li>
<li>salt and fresh pepper</li>
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Bring a large saucepan filled with 1 inch of water to a <span style="font-weight: bold;">boil</span>. <span style="font-weight: bold;">Lower</span> a steamer basket filled with the green beans into it, tightly <span style="font-weight: bold;">cover</span> the pan, and <span style="font-weight: bold;">steam</span> for 4-5 minutes (don't overcook), until the beans are tender crisp. Drain.<br />
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In a saute pan <span style="font-weight: bold;">heat</span> olive oil. <span style="font-weight: bold;">Add</span> garlic and <span style="font-weight: bold;">cook</span> until golden. <span style="font-weight: bold;">Add</span> string beans, salt and fresh pepper to taste and <span style="font-weight: bold;">toss</span> well.<br />
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<u style="font-weight: bold;">Tips</u>: I used the organic frozen green beans from Costco for this recipe and they turned out really well--so go that route if you don't have fresh ones on hand</div>
<br />Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com0tag:blogger.com,1999:blog-2915385545820399949.post-51029230383543693292012-01-13T18:48:00.000-07:002012-01-26T19:19:02.389-07:00Cinnamon Coffee Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidY8HqlN8PLRh6ClYCom1JsbgCb663gL3h5-rjUnWmqhE2o3f1LlVn_5-quKiBlkMUQOxB0PuPpzkIfV52EvR8im8COVEhwMm3U2fEB8LsbAjppiZgPE_Kxz2nvJ1pH0vnbDNYW1hCd4k/s1600/P1070084-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidY8HqlN8PLRh6ClYCom1JsbgCb663gL3h5-rjUnWmqhE2o3f1LlVn_5-quKiBlkMUQOxB0PuPpzkIfV52EvR8im8COVEhwMm3U2fEB8LsbAjppiZgPE_Kxz2nvJ1pH0vnbDNYW1hCd4k/s400/P1070084-1.JPG" width="400px" /></a></div>
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I made this to bring to a breakfast over the holidays and it was incredibly easy, perfectly moist, and had the amazing balance of cinnamon to cake. I usually like to make things from scratch but couldn't resist when I saw that this literally was a "dump and stir" cake. I think that the glaze added just that extra hint of sweet to top it off. My husband is a big fan of coffee cake and was really hoping there'd be some left over for him to taste. Luckily there was and he oohed and aahed over it. I also loved that it was still moist even a couple of days after I had made it and the flavors just continued to meld together in such a yummy way.</div>
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<span style="font-size: large;"><b>Cinnamon Coffee Cake</b></span> from<a href="http://allrecipes.com/recipe/cinnamon-coffee-cake-ii/detail.aspx"> Allrecipes</a></div>
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1 (18.25 oz) pkg yellow cake mix</div>
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1 (3.4oz) pkg instant vanilla pudding mix</div>
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1 (3.4oz) pkg instant butterscotch pudding mix</div>
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4 eggs</div>
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1 C water</div>
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1 C vegetable oil</div>
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1 C packed brown sugar</div>
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1 T ground cinnamon</div>
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1 C chopped walnuts (I omitted this)</div>
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Directions:</div>
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1. Preheat oven to 350 Degrees F. Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan. </div>
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2. In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon, and nuts. Pour 1/3 of the batter into the pan, spread evenly. Sprinkle with 1/3 of the nut/sugar mixture. Repeat two more times (for three layers). </div>
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3. Bake for 20 minutes in the preheated oven, then turn the oven down to 325 Degrees F and bake for an additional 350-40 minutes. </div>
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<u style="font-weight: bold;">Tips</u>: I substituted the butterscotch for another vanilla pudding (as that's all I had) and it still turned out really well.</div>
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<br /></div>Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com2tag:blogger.com,1999:blog-2915385545820399949.post-65444869987917654352012-01-06T13:59:00.000-07:002012-04-27T13:35:32.044-06:00Brown Sugar Muffins<div align="left">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiVICTELttmxsubjM4n_-fSEfxNSfjdQSD4mdbeihGhU22ZrojtC8Jk7Y8GLO45TxZPTH0E5sVc_SQeEYcikQLJDGhX-i37vfwweJlNt9emp23jeT6HKcPRdtHc3jkMe58MAUxdvuI32o/s1600/P1040997-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="335px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiVICTELttmxsubjM4n_-fSEfxNSfjdQSD4mdbeihGhU22ZrojtC8Jk7Y8GLO45TxZPTH0E5sVc_SQeEYcikQLJDGhX-i37vfwweJlNt9emp23jeT6HKcPRdtHc3jkMe58MAUxdvuI32o/s400/P1040997-1.JPG" width="400px" /></a></div>
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How could a recipe with "brown sugar" in the title be bad? My mom used to make these growing up as a side to go with our Sunday dinner. I loved them then and I still love them now! There are times when I'm scrambling to come up with a side to a nice, home cooked meal and these have become an old standby. But not because there isn't anything better to make...but because they are SO delicious. They have a nice, subtle buttery and brown sugar flavor. They are soft and crumble perfectly. I love to sprinkle some extra brown sugar on top to create a slightly crunchy top layer. Enjoy!</div>
<strong><span style="font-size: 130%;"><br /></span></strong><br />
<span style="font-size: 130%; font-weight: bold;">Brown Sugar Muffins </span>from Barbs<br />
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1 C brown sugar </div>
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½ C margarine (I use butter)<br />
1 tsp vanilla </div>
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2 C flour<br />
1 egg </div>
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1 tsp soda dissolved in 1 C milk<br />
pinch of salt<br />
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Cream sugar and butter. Add other ingredients as follows: beaten egg, milk, flour. Don’t stir too much. Sprinkle brown sugar on tops before baking. Bake in muffin tins at 400 degrees for 20 minutes. Yields 1-2 dozen muffins (depending how full you fill the muffins)...I usually get about 18 muffins. </div>
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<b>Tip</b>: I made them yesterday and did 1 C white flour and 1 C whole wheat flour and I thought they tasted even better--Bret thought they were better with all white flour. But for a healthier version, the wheat flour is really good, too!<br />
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24 Servings: Calories: 108 Carbs: 17 Fat: 4 Protein: 8</div>Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com1tag:blogger.com,1999:blog-2915385545820399949.post-89116411494266513022011-12-30T12:27:00.000-07:002012-01-26T19:28:37.255-07:00Maple Bars<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLR_Rbn8oOTdM_98KEgMkiM5ms1RMI3ox-r9QjXaUMiIJbO6fcGtimhQI-cPWGDtHRsGAp0ahTwXrQEBSkART5cVXEqhcoI4Jn8sPIhbgi-MSsschP2RRvPJjQpkhtBeem3qpfO51pLdA/s1600/P1060105-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLR_Rbn8oOTdM_98KEgMkiM5ms1RMI3ox-r9QjXaUMiIJbO6fcGtimhQI-cPWGDtHRsGAp0ahTwXrQEBSkART5cVXEqhcoI4Jn8sPIhbgi-MSsschP2RRvPJjQpkhtBeem3qpfO51pLdA/s400/P1060105-1.JPG" t$="true" width="400px" /></a></div>
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I am so excited to blog about this dessert! Not only because I haven't posted a dessert for awhile, but also because it is such a delicious throwback to my childhood. My grandma used to make these bars all the time. And then my own mom made them a lot when I was young. Last week I gave a lesson in church about our heritage and wanted to share a recipe that was part of my family. And so I made these to share. They are so phenomenal! Now don't be scared away by the idea of boiling raisins. All it does it make the raisins soft--like melt-in-your-mouth soft. There is also a very slight cinnamon hint that pairs perfectly with the combo of the moist raisins and chocolate chips in this bar. And the maple glaze is very subtle and creates such a fantastic topping to this soft, comfort food! And they're the perfect dessert in that they're sweet and addicting--but not too rich. I could probably eat a whole pan of them myself if they were calorie-free. But you have my premission to pretend they are!</div>
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<strong><span style="font-size: large;">Maple Bars</span></strong> from Barbs</div>
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<strong>Boil</strong> for 10 minutes:</div>
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1 1/2 C raisins</div>
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2 C water</div>
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Cool mixture and then add <strong>1 1/2 tsp soda</strong></div>
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In a <strong>separate bowl</strong>; Cream together:</div>
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1 C butter</div>
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1 1/2 C sugar</div>
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Then <strong>add</strong> 2 eggs and mix well</div>
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In a <strong>separate bowl</strong> from above mixture, sift:</div>
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3 1/2 C flour</div>
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1 tsp baking powder</div>
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1 tsp cinnamon</div>
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3/4 tsp salt</div>
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Then <strong>add dry mixture to creamed mixture</strong>. Add raisins. Add <strong>1 c chocolate chips</strong>.</div>
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Spread into <strong>two</strong> greased 9x13 pans. Bake at 350 for 20 minutes or when center comes out clean with a toothpick. Watch them closely at the end as they can overbake quickly.</div>
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<strong><u>Maple Glaze</u></strong></div>
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1/4 C butter</div>
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1 C brown sugar</div>
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4 T water</div>
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Bring mixture to a boil. Remove and cool. Add enough powdered sugar to make a glaze (I did about 1/3 to 1/2 cup). Spread on bars while still quite warm. Cut when cool. </div>Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com0tag:blogger.com,1999:blog-2915385545820399949.post-9242086116001659872011-12-25T19:30:00.000-07:002012-01-26T19:54:31.831-07:00Merry ChristmasI just wanted to wish all of you a very Merry Christmas! I hope you all have a festive day. I'm going to go have our leftovers from Christmas Eve and curl up by the fire and watch the kiddos play with their new toys. Oh how I love this time of year! Happy Holidays!Marisahttp://www.blogger.com/profile/01043275282483498970noreply@blogger.com0