tag:blogger.com,1999:blog-61977577437069595852024-02-18T20:10:02.370-08:00Any Excuse to Eat!For people who love to cook, bake, eat, craft and who need no excuse to do so!Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.comBlogger105125tag:blogger.com,1999:blog-6197757743706959585.post-26493151911157557562011-11-19T06:54:00.000-08:002011-11-19T06:54:33.377-08:00HiatusIt's been a while huh? I've been pretty busy. Work is always hectic but more so lately planning our annual celebration, packing up this place and slowly transferring to my mom's basement, signing up for grad school and trying to figure out where that will fit into my day... stress stress stress!<br />
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So, that being said, this blog is going to take a back burner to my life for a while. I plan to be back and at it by January of next year. Once all this gets rolling and I get with it, I really want to make room for a few blog posts and get inspired to cook again.<br />
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Until then, Happy Holidays!Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.com1tag:blogger.com,1999:blog-6197757743706959585.post-11671109893623902011-10-27T16:44:00.000-07:002011-10-27T16:44:11.506-07:00Portobello Pizza<div class="separator" style="clear: both; text-align: left;">I love mushrooms and one of my favorite sandwiches from a local restaurant is a Portobello BLT. Yum. I was looking through some old magazine clippings and found a recipe that inspired this yummy meal! </div><div class="separator" style="clear: both; text-align: left;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihGu9dLSyvTiBOztebuRq8s7eZH70Q-2VsjJLny48HMhp2scbKeJF6m0Bm4UNupdjK-U2nthnBA-RB22kZKLTUDrdoNnt062atwyQRuWDP0Wc1JghYD3vCBIBgp1SQ906p0nzLmFMWMeE/s1600/DSCN0563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihGu9dLSyvTiBOztebuRq8s7eZH70Q-2VsjJLny48HMhp2scbKeJF6m0Bm4UNupdjK-U2nthnBA-RB22kZKLTUDrdoNnt062atwyQRuWDP0Wc1JghYD3vCBIBgp1SQ906p0nzLmFMWMeE/s320/DSCN0563.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">INGREDIENTS (for 2 people)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4 Portobello mushroom caps</div><div class="separator" style="clear: both; text-align: left;">1/2 cup pizza or spaghetti sauce</div><div class="separator" style="clear: both; text-align: left;">1/2 cup shredded mozzarella</div><div class="separator" style="clear: both; text-align: left;">Oregano</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Garlic Bread</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 Whole wheat hamburger bun</div><div class="separator" style="clear: both; text-align: left;">Olive oil</div><div class="separator" style="clear: both; text-align: left;">Garlic salt</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Turn on the broiler. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2. Snap the stems off the caps and put belly side up on a sheet pan. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgySXbs6Sd3yaapEG6oaxGYCJUUCtKuY2OPn9UTRbdo1hXyowj4Kv0axoC1C1R97BZ587sn_vKuTWZwPsdMj-TL9hy0htszoxEpurAf7CiOK_nrWMVb3zTT7jgvbp4nznxrHgcHR7mzOw0/s1600/DSCN0560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgySXbs6Sd3yaapEG6oaxGYCJUUCtKuY2OPn9UTRbdo1hXyowj4Kv0axoC1C1R97BZ587sn_vKuTWZwPsdMj-TL9hy0htszoxEpurAf7CiOK_nrWMVb3zTT7jgvbp4nznxrHgcHR7mzOw0/s320/DSCN0560.JPG" width="320" /></a></div><br />
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3. Add the sauce, cheese and a sprinkle of oregano (or a pizza/spaghetti seasoning mix).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAJ2rfeG5y5-GTOHXsRpgaTdaLJ_-6f0ie9bEf6fi_9XXBd-IvBTRMWDjrH8twSKCLe4VkaGEODt6f7DTo7y_LhFTpaiEhpAB6sVe2M9oQ7jyjIT7EyW1b_8demY0vUcWe9cJVSSkCglk/s1600/DSCN0561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAJ2rfeG5y5-GTOHXsRpgaTdaLJ_-6f0ie9bEf6fi_9XXBd-IvBTRMWDjrH8twSKCLe4VkaGEODt6f7DTo7y_LhFTpaiEhpAB6sVe2M9oQ7jyjIT7EyW1b_8demY0vUcWe9cJVSSkCglk/s320/DSCN0561.JPG" width="320" /></a></div><br />
4. For the garlic bread, use a pastry brush and brush a light coating of olive oil on the inside of the buns. Sprinkle with garlic salt and put on the pan with the mushrooms.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWlOcPDRu8rICmhTZFkhtV4SO0YNEMTF587_psFJo2l3Pwi_vtpkhRpdKT4sHgKR8K-Ly4FTK7PbPkWQm4s3r-ROFMUmVGFwz_8t3irJGw_UeS3U7_2a_Yntt6SWb2mcNvweDFayQQa9A/s1600/DSCN0562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWlOcPDRu8rICmhTZFkhtV4SO0YNEMTF587_psFJo2l3Pwi_vtpkhRpdKT4sHgKR8K-Ly4FTK7PbPkWQm4s3r-ROFMUmVGFwz_8t3irJGw_UeS3U7_2a_Yntt6SWb2mcNvweDFayQQa9A/s320/DSCN0562.JPG" width="320" /></a></div><br />
5. Put the pan under the broiler. I took the bread out after about 4 minutes and the pizza came out at 8 minutes. It will be different in each oven depending on how close to your broiler you put your pan.<br />
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So I really loved this dinner. And according to my calculations it is around 400 calories depending on your ingredients and how much cheese you really want to use. My BF, however, wasn't a fan but said if I cut it into strips and told him it was an appetizer he thinks he would like it more lol. He's a meat lover. Whenever I make a pasta dish with veggies he asks me where the protein is... and he never accepts the answer "it's in the beans". Beans don't count with him.<br />
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Anyway, these were simple, fast and delish. I have already looked up some more simple dishes to make using mushroom caps. Enjoy!!!Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.com0tag:blogger.com,1999:blog-6197757743706959585.post-39974096490557078422011-10-23T17:13:00.000-07:002011-10-23T17:13:01.727-07:00Jalapeño Cheddar Wrap<div class="separator" style="clear: both; text-align: left;">One of my BF's and my favorite restaurants has this great wrap with queso and chicken. We love it, but isn't it more fun to stay home and make a meal together??? Of course! So here is our version...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">INGREDIENTS</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 diced jalapeño</div><div class="separator" style="clear: both; text-align: left;">1/4 cup diced onion</div><div class="separator" style="clear: both; text-align: left;">2 diced roma tomatoes</div><div class="separator" style="clear: both; text-align: left;">Chopped lettuce</div><div class="separator" style="clear: both; text-align: left;">Shredded cheese or queso (we've done both and queso is definitely zestier!)</div><div class="separator" style="clear: both; text-align: left;">2 thawed chicken breasts sliced </div><div class="separator" style="clear: both; text-align: left;">1 tablespoon taco seasoning</div><div class="separator" style="clear: both; text-align: left;">2 - 12 inch tortillas (we used a great Jalapeño Cheddar wrap)</div><div class="separator" style="clear: both; text-align: left;">Sour cream or guacamole if desired</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Chop all the ingredients while heating a frying pan with some non-stick spray. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzVJWVjuHTl9QNmMJwVuKBfHdCCVq6b9t7_i1D2sCZ_p1SCNV2vDDmUZ4URf6m0ZlgkJp7_5F-u70BZsYE4c3KoSrisT5kYbUVfMMLnWDl9Jvz2AW9h0_t0HZFdCRzS-axSvBm5jtaaOM/s1600/DSCN0501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzVJWVjuHTl9QNmMJwVuKBfHdCCVq6b9t7_i1D2sCZ_p1SCNV2vDDmUZ4URf6m0ZlgkJp7_5F-u70BZsYE4c3KoSrisT5kYbUVfMMLnWDl9Jvz2AW9h0_t0HZFdCRzS-axSvBm5jtaaOM/s320/DSCN0501.JPG" width="320" /></a></div><br />
2. Saute the chicken, taco seasoning, jalapeño and onion until the chicken is cooked through.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6m5Caz83Y7aPzQ5YcfIbRv-aeI5Y3-NETwm_tf-uuFdaO6_iNdKZvMk4ysljnEBSB-t2kzJnUIswAWfAzAXgyhv-E_Okla2T_xYiB42rFSSz06RUXDkVfuhcP2UiSsg-dZ-5F0iSbgms/s1600/DSCN0502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6m5Caz83Y7aPzQ5YcfIbRv-aeI5Y3-NETwm_tf-uuFdaO6_iNdKZvMk4ysljnEBSB-t2kzJnUIswAWfAzAXgyhv-E_Okla2T_xYiB42rFSSz06RUXDkVfuhcP2UiSsg-dZ-5F0iSbgms/s320/DSCN0502.JPG" width="320" /></a></div><br />
Here are those snazzy wraps I listed above. This is what started the whole dinner!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVgC6IWGm92uvBlDzE3rQlub1PkxriDyD8Zt24kfcZW0M-A2XijSfk2g1K0aC_UfudFao8Gub98QhyR7ukqfb5MRwj9XwRSDy6lPp3lmssz081unEP2_Po1cSyt6G3j0s8XvVpG-93Do/s1600/DSCN0503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVgC6IWGm92uvBlDzE3rQlub1PkxriDyD8Zt24kfcZW0M-A2XijSfk2g1K0aC_UfudFao8Gub98QhyR7ukqfb5MRwj9XwRSDy6lPp3lmssz081unEP2_Po1cSyt6G3j0s8XvVpG-93Do/s320/DSCN0503.JPG" width="320" /></a></div><br />
3. Once the chicken is done, layer in all your fixins!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSTIClzXKlI8DsNNawRpkiu_yOr7kOems6JgP3E049WC2ftcnHYHl4HnUlNvt2tTTMOBh5X3Ps1wNvAyvTYUILBqfSsr15l5Z61pnECAmskccGKblMmv48-I99kfiFYkp_bEXQlR47ZI/s1600/DSCN0504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSTIClzXKlI8DsNNawRpkiu_yOr7kOems6JgP3E049WC2ftcnHYHl4HnUlNvt2tTTMOBh5X3Ps1wNvAyvTYUILBqfSsr15l5Z61pnECAmskccGKblMmv48-I99kfiFYkp_bEXQlR47ZI/s320/DSCN0504.JPG" width="320" /></a></div><br />
Wrap it up and eat it! Oh yeah!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6281Z22XoLuF5w6P3J6rEf21TWWqhbCguxJ-J8_FpRjsMc6v1RjG9h5TAqLAQUhG8Ugyeb-HDi6MQ88bN4tvPUUrNYZJEkoHzV1lCVJi9saqESNpgDxBLV37zmjEeZJz4WJUsyJNeCtw/s1600/DSCN0505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6281Z22XoLuF5w6P3J6rEf21TWWqhbCguxJ-J8_FpRjsMc6v1RjG9h5TAqLAQUhG8Ugyeb-HDi6MQ88bN4tvPUUrNYZJEkoHzV1lCVJi9saqESNpgDxBLV37zmjEeZJz4WJUsyJNeCtw/s320/DSCN0505.JPG" width="320" /></a></div><br />
It was delish! Better than the restaurant version even!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmvO3aLCHXv9MuzRroNZpehHQy8S654qFQL6pgpbAgnifkjqIyvHv1rUmAP0ncib7lElBJXvphfIhqZpMIpulvZuNKsvASObql_N6xj0jRNLFaMxdTWQ60_c7-ajDi-o7SeU0-LN87HP8/s1600/DSCN0506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmvO3aLCHXv9MuzRroNZpehHQy8S654qFQL6pgpbAgnifkjqIyvHv1rUmAP0ncib7lElBJXvphfIhqZpMIpulvZuNKsvASObql_N6xj0jRNLFaMxdTWQ60_c7-ajDi-o7SeU0-LN87HP8/s320/DSCN0506.JPG" width="320" /></a></div><br />
We've eaten this twice now and the BF says it's the best thing I make! He sure likes his mexican food!Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.com0tag:blogger.com,1999:blog-6197757743706959585.post-55163247434809251522011-10-14T16:33:00.000-07:002011-10-14T16:33:38.073-07:00Fondant 101Last week I finally got to take a class at my local cake supplies store. I've worked with fondant with zero knowledge on how to properly handle it. I typically made cut outs and let them "dry" which wasn't really stiff. Anyway, I'd attended some tastings and informational classes before and they kept saying "no, fondant doesn't taste awful if you know how to use it." Oh really? Fine, I signed up for the class... and made this:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaP1AIY6LCxvSb0Hj0XlHQP7B7psKUGTRNwweC4qdJWPJ84kk9QUD1TyoeCWjJDyEnR35uLwhae98_jQ3doK1l2ngcXuqUFAd4nNIvDvPuMWqeQKlf_zh_4bK9gBU2CGCKMhKIgp8UobE/s1600/DSCN0514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaP1AIY6LCxvSb0Hj0XlHQP7B7psKUGTRNwweC4qdJWPJ84kk9QUD1TyoeCWjJDyEnR35uLwhae98_jQ3doK1l2ngcXuqUFAd4nNIvDvPuMWqeQKlf_zh_4bK9gBU2CGCKMhKIgp8UobE/s320/DSCN0514.JPG" width="320" /></a></div><br />
We covered a cake (foam of course), made a bow and practiced cut outs.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVKcOl05kKCR3NqQuMDb0oi7mDZoK1Zj1Dm0z_vmjFH2bYuWHEaKVk658IBUsiDbPG3_ZUexJfO9oC5b0lYjPSLe2AeC8bnAFdDRRW0Zy81-UhKl7hxbBB86NI_K7zaE_pcSDunMaHKC4/s1600/DSCN0515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVKcOl05kKCR3NqQuMDb0oi7mDZoK1Zj1Dm0z_vmjFH2bYuWHEaKVk658IBUsiDbPG3_ZUexJfO9oC5b0lYjPSLe2AeC8bnAFdDRRW0Zy81-UhKl7hxbBB86NI_K7zaE_pcSDunMaHKC4/s320/DSCN0515.JPG" width="240" /></a></div><br />
It wasn't super easy but definitely easier than I thought it was going to be.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikUXVjs2a0RzhXHfbXgVmR67skKRE2W8uVleqtbjLcRtKxv9MK-W26n6RN-BGisdN902c7SiHraZ2rJZGytDdVUN7BlB7hLd-JsoVY2s201Gt44sqQgHP9-XXLMxGa8L6147vsl3i8Y7g/s1600/DSCN0516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikUXVjs2a0RzhXHfbXgVmR67skKRE2W8uVleqtbjLcRtKxv9MK-W26n6RN-BGisdN902c7SiHraZ2rJZGytDdVUN7BlB7hLd-JsoVY2s201Gt44sqQgHP9-XXLMxGa8L6147vsl3i8Y7g/s320/DSCN0516.JPG" width="240" /></a></div><br />
She even had these cool texture mats you rolled the fondant out onto so there was a patter on our bows.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMynv-hYoxukUNqGqgd2MRCYGffdpA76CLERiS2tgAbWOvcVOupAnDnQihGs8-EMONM2VpVjzPZiVgAJ3sea2h6BBjCXYKHwSQXQ54QGt8SnJ6tst4vuJEmfhpZErn3En7CEhRJTsmLQ8/s1600/DSCN0517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMynv-hYoxukUNqGqgd2MRCYGffdpA76CLERiS2tgAbWOvcVOupAnDnQihGs8-EMONM2VpVjzPZiVgAJ3sea2h6BBjCXYKHwSQXQ54QGt8SnJ6tst4vuJEmfhpZErn3En7CEhRJTsmLQ8/s320/DSCN0517.JPG" width="320" /></a></div><br />
We also learned what to use to flavor the fondant and how thin to roll it so it stays soft and almost melts into the buttercream frosting underneath. We tasted an almond fondant on a piece of pound cake and it was great: still soft, melted into the frosting underneath, delish!<br />
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I can't wait to try this on my own. I think I'll start small with a two layer, 6" cake. Or maybe even just the decorated discs on top of some cupcakes. Stay tuned!Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.com2tag:blogger.com,1999:blog-6197757743706959585.post-59475811919202097502011-10-04T12:05:00.000-07:002011-10-04T12:05:57.144-07:00Homemade Vanilla ExtractSo I was thinking about something cute to make to give as gifts this holiday season. I know it's early but I'm really excited!!!<br />
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So I found a few cute ideas and this was one of them... Homemade Vanilla Extract! Who doesn't use vanilla extract?<br />
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First I ordered some vanilla beans from <a href="http://www.saffron.com/">Vanilla Saffron Imports</a> and some glass bottles from <a href="http://www.specialtybottle.com/">Specialty Bottle Supply</a>. I'm no expert on either of these things but I think I got a deal. I ordered 1/2 pound of Tahitian Vanilla Beans for around $15 and 8 ounce glass bottles with screw on cap for $1.08 each.<br />
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Oh, and don't forget the vodka.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCH9X_1NJcyOjFcoeYoKGjCFrWETg5E7c8ctkywWuXU-xDGclza9qTYeaIDikIKpOgjaP8QUGQvAT9e78KkV4lg-YM7bUxwkoRKbqmLTrEyUNjXr1Xxcea9N9PMAABY_3QHmRmui7yML0/s1600/DSCN0508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCH9X_1NJcyOjFcoeYoKGjCFrWETg5E7c8ctkywWuXU-xDGclza9qTYeaIDikIKpOgjaP8QUGQvAT9e78KkV4lg-YM7bUxwkoRKbqmLTrEyUNjXr1Xxcea9N9PMAABY_3QHmRmui7yML0/s320/DSCN0508.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKmVZalnSFP6sRbTExsch2EXYEsXJHwXbFA1FCxXnHaSiqt1PE2l3XpA7b0gC1zsCsLKHZrut04sj7m7pwdvNG57Y6aS0WEiAUidpT6ruR81_UjSqADBCmJNlW76xLIHhG-1nEDParToE/s1600/DSCN0510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKmVZalnSFP6sRbTExsch2EXYEsXJHwXbFA1FCxXnHaSiqt1PE2l3XpA7b0gC1zsCsLKHZrut04sj7m7pwdvNG57Y6aS0WEiAUidpT6ruR81_UjSqADBCmJNlW76xLIHhG-1nEDParToE/s320/DSCN0510.JPG" width="240" /></a></div><br />
INGREDIENTS<br />
<br />
a fifth of vodka<br />
15 vanilla beans<br />
5 - 8 ounce jars with lids<br />
3 months time<br />
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Doing some research online it seemed the consensus was that it should be three vanilla beans to each 8 ounces of vodka. So start by putting three vanilla beans into each jar. Then, carefully top off with vodka.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumA31z1_unJoFPW7z38k12St8SWy7zUSAvgp_zmOIgNckU4nLtk3E9QkP6yAFOQ9KSgTtm7CeNIpbxu5AuYgJKFyoOK-IKvfo192TjX2Gd-tkHQ46zS9nSP3V00BIeXJ1S9hcXexDkBk/s1600/DSCN0511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumA31z1_unJoFPW7z38k12St8SWy7zUSAvgp_zmOIgNckU4nLtk3E9QkP6yAFOQ9KSgTtm7CeNIpbxu5AuYgJKFyoOK-IKvfo192TjX2Gd-tkHQ46zS9nSP3V00BIeXJ1S9hcXexDkBk/s320/DSCN0511.JPG" width="240" /></a></div><br />
Screw the caps on tightly and enjoy how simple that was.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYF7PyNlNiGMUuAJlYyXzcLInad-WQLga6PJTeCRYaho2nd_NQZg40GaxQ5_6Ii9ec1xSPV3WFCCnJDhkA-7PAraOTpk2iFQgIhR_Z5Rq4dsDP6jPYEgofUYsVLMeyNUCNGNud9-amI2Y/s1600/DSCN0512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYF7PyNlNiGMUuAJlYyXzcLInad-WQLga6PJTeCRYaho2nd_NQZg40GaxQ5_6Ii9ec1xSPV3WFCCnJDhkA-7PAraOTpk2iFQgIhR_Z5Rq4dsDP6jPYEgofUYsVLMeyNUCNGNud9-amI2Y/s320/DSCN0512.JPG" width="240" /></a></div><br />
Now the time consuming part. Put the bottles in a cool dark place like a closet. You will need to shake the bottles every week for three months or so.<br />
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This is how my bottle looks after three weeks.<br />
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After three months they will be ready to go. I also read somewhere that you can top off the bottle with more vodka and continue to use the beans to make more vanilla extract. I'm sure how long they will last for but I sure like reusing.<br />
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Anyway, the 1/2 pound of vanilla beans I used was more than I needed so stay posted for another holiday gift from the kitchen I will be making here shortly. I got the jars for the next project at the same website too! Man do I feel crafty!Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.com0tag:blogger.com,1999:blog-6197757743706959585.post-76030814173389441732011-09-22T06:56:00.000-07:002011-09-22T06:56:01.638-07:00Dilly Beans<div class="separator" style="clear: both; text-align: left;">First I'd like to say I am at a loss. I have misplaced so many food photos I could cry. Or, what I actually did, throw a fit and not blog for two weeks. But I digress. I must share these with you because I can't stop eating them!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So what is a dilly bean? It's a "pickled" green bean spiced with cayenne pepper. It is a great add on to a relish dish or a snack with beer. I also eat them with a sandwich in place of a pickle. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvC4MPQ7fQnEPZnDq7VzoAGlC1hMNFHhLjYw962c0KUsbFCbYbgRnrT67j_0AF-QaG5N2sxy01Gqa_lXfDsmgRaRgZpj1ji-0SpusedysMarkoPlt0oeLLI2Oz0sGbpNQWsWRT8l_ew8/s1600/DSCN0202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvC4MPQ7fQnEPZnDq7VzoAGlC1hMNFHhLjYw962c0KUsbFCbYbgRnrT67j_0AF-QaG5N2sxy01Gqa_lXfDsmgRaRgZpj1ji-0SpusedysMarkoPlt0oeLLI2Oz0sGbpNQWsWRT8l_ew8/s320/DSCN0202.JPG" width="320" /></a></div><br />
Before you start, make sure you are using clean, sanitized jars and lids. Make sure to keep the mouth of the jar clean and try not to touch the mouth with your hands. Have a large pot of boiling water ready for the jars (that possibly holds all four quart jars.)<br />
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INGREDIENTS (makes four quarts)<br />
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(for each jar)<br />
2 pounds trimmed green beans<br />
1/2 teaspoon cayenne pepper<br />
2 cloves garlic<br />
2 heads dill<br />
<br />
5 cups water<br />
5 cups vinegar<br />
1/2 cup course salt<br />
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1. In each quart jar put the beans, 1/2 teaspoon cayenne pepper, garlic cloves and heads of dill.<br />
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Please note that I went way too light on my first batch here. The beans should be packed as tightly as possible.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXaErkX_Ujb6LRVcKzt6TWb0xymt2mnjS3XlUSMg6IdagivJPTiIpm5-BebEOWZdGRG33i8GyREUH5v99SR17Jv0cj55h6bWJIjdTjZy3WBWBUajU5XLzhQy52KdQrAsk8aUcldbCYQmM/s1600/DSCN0210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXaErkX_Ujb6LRVcKzt6TWb0xymt2mnjS3XlUSMg6IdagivJPTiIpm5-BebEOWZdGRG33i8GyREUH5v99SR17Jv0cj55h6bWJIjdTjZy3WBWBUajU5XLzhQy52KdQrAsk8aUcldbCYQmM/s320/DSCN0210.JPG" width="240" /></a></div><br />
2. In a sauce pan, boil the water vinegar and salt.<br />
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3. Fill the jars with the liquid. Put on the lids and process in boiling water for 15 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpcee80QMcVD69xLBmb4gpcULmWusmYo_mV6kGBFrNty-LRnQ7EyBpAI8pCokcJWRhlB3-BgDNNyI5nWp348pSIZLunCFvq5HNYjbrzICm2JIS9aK30s2rjcmhyuPK6Gzk0NA4uKW65s/s1600/DSCN0211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpcee80QMcVD69xLBmb4gpcULmWusmYo_mV6kGBFrNty-LRnQ7EyBpAI8pCokcJWRhlB3-BgDNNyI5nWp348pSIZLunCFvq5HNYjbrzICm2JIS9aK30s2rjcmhyuPK6Gzk0NA4uKW65s/s320/DSCN0211.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">See how these jars above shrunk up so much? And he ones below stayed packed? That is the difference. </div><br />
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In two weeks you can refrigerate and enjoy your dilly beans! My fav!!Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.com0tag:blogger.com,1999:blog-6197757743706959585.post-34379283917398205262011-09-07T14:26:00.000-07:002011-09-07T14:26:09.009-07:00Canning!<div class="separator" style="clear: both; text-align: left;">I still consider myself a novice canner but man is it fun! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">We headed down to the farmer's market and picked up a bunch of goodies. We made dill pickles, dilly beans and salsa!!!</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgULW5jO3vlZ_mcb9747c6Cug3SOu1qeQiIAiNhUIOSCpAedGGjVaCcaf8bldXj3xw4MM6n7DsH9lZxf41YGM9S9z-qtlkHQhKtJKsmX3ezgj4O6CQs9MYCcz2pM69hrN9vWKLnhGGCuJE/s1600/DSCN0493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgULW5jO3vlZ_mcb9747c6Cug3SOu1qeQiIAiNhUIOSCpAedGGjVaCcaf8bldXj3xw4MM6n7DsH9lZxf41YGM9S9z-qtlkHQhKtJKsmX3ezgj4O6CQs9MYCcz2pM69hrN9vWKLnhGGCuJE/s320/DSCN0493.JPG" width="320" /></a></div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCLVsUix5S7wo_5gNRNJQNSRuWzIC5bTT9COu408oAsPoP7HTQLv3NtZjzntefUxnzAq8iNZtDYQ2eHdqVfBRii4LY34of_IVHdYMt5vOYyyqkFe69h3-FpLMTqXqnXjZezh8UatlhAtc/s1600/DSCN0490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCLVsUix5S7wo_5gNRNJQNSRuWzIC5bTT9COu408oAsPoP7HTQLv3NtZjzntefUxnzAq8iNZtDYQ2eHdqVfBRii4LY34of_IVHdYMt5vOYyyqkFe69h3-FpLMTqXqnXjZezh8UatlhAtc/s320/DSCN0490.JPG" width="320" /></a></div><br />
I even had a helper to chop all my veggies!<br />
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Here goes the onions! Oh man were those a trip! We had the fan on and the windows open!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuGXcnJqXSqt1P2YmFYwm1PVwb-qGPf-XfXA7fm_N8sQw2Hji5Sr0pfsGxMVD-DiXw3tAZlJU0-y4mqcb9leqB6RyrunmtZO9Ssbb1CiS_N6iVLK8ubQfWP6M02NEGtZAz6kItGHvwukc/s1600/DSCN0494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuGXcnJqXSqt1P2YmFYwm1PVwb-qGPf-XfXA7fm_N8sQw2Hji5Sr0pfsGxMVD-DiXw3tAZlJU0-y4mqcb9leqB6RyrunmtZO9Ssbb1CiS_N6iVLK8ubQfWP6M02NEGtZAz6kItGHvwukc/s320/DSCN0494.JPG" width="240" /></a></div><br />
My stash! Labeled and everything!<br />
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Can't wait for the beans and pickles to be ready! Are you canning too! I'll share my dilly bean recipe soon!Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.com0tag:blogger.com,1999:blog-6197757743706959585.post-68622113883789975742011-09-03T06:25:00.000-07:002011-09-03T06:25:23.663-07:00It's September!<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I know, I know! If you're living in southeast Michigan right now you may be thinking "it's 90 degrees out and it is not fall yet!" but I can't wait. I saw candy corn out at my corner store and I got all giddy. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So, I wanted to share this cake I made a year or two ago. Fall inspired for an after-the-fact wedding reception. The leaves are fondant and were dried to look crumpled. Dusted with glitter and put on a simple white cake. </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSreWfqC0NsU3yiHrYZjVf2bgsdBmhV1StLMVet-Fp78vGZrzZDKw66q8HjaBBEl1eX1qy_pbiK31HpDwjmNnAyfA-rqkwyMeucbdrltMg7gcavC4bhZabw8RiOWiQc9tmzb5p08D68k4/s1600/S1031315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSreWfqC0NsU3yiHrYZjVf2bgsdBmhV1StLMVet-Fp78vGZrzZDKw66q8HjaBBEl1eX1qy_pbiK31HpDwjmNnAyfA-rqkwyMeucbdrltMg7gcavC4bhZabw8RiOWiQc9tmzb5p08D68k4/s320/S1031315.JPG" width="320" /></a></div><br />
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So today, on this 90 degree day, I will sit inside and crank the air, sip some tea and dream of fall!<br />
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Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.com0tag:blogger.com,1999:blog-6197757743706959585.post-5745861915324650932011-08-26T07:11:00.000-07:002011-08-26T07:11:14.788-07:00Holy Guacamole!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBCyPOB2UihcNBNdKQudhSoNNmaBv62TgFSpx1EiVst_d1krhkFOEGMLuf4dBlVVOLaJP883KPq1FdmWsTt0is7owR5B_9Kfw97QjNHDjTJUdTFwUV4ZWpNQ0xHmCoAZ5EC6Jg0FmK9I/s1600/DSCN0096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBCyPOB2UihcNBNdKQudhSoNNmaBv62TgFSpx1EiVst_d1krhkFOEGMLuf4dBlVVOLaJP883KPq1FdmWsTt0is7owR5B_9Kfw97QjNHDjTJUdTFwUV4ZWpNQ0xHmCoAZ5EC6Jg0FmK9I/s320/DSCN0096.JPG" width="320" /></a></div><br />
I pretty much love any kind of dip. Especially mexican inspired. I have to hit up the farmer's market this weekend to get some great tomatoes and jalapeños to can my own salsa but since I have no patience, I had to whip up some guacamole!<br />
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INGREDIENTS<br />
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2 avacados, halved, pitted and scooped<br />
Juice of two limes<br />
1/4 cup diced red onion<br />
1 teaspoon diced garlic<br />
a palm full of fresh diced cilantro<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRzPMD9injNo85upyWwSgxp28HF4AAOfsNZQWDmZ4_AhGqacY0V9NAjXv7D2wIyfY3TY95IC5RMXvVwAckM_ZJh2-DQwygCHb3etKYtLHAHRHBTRidu3QUot28r5yzf6vYSJSeKS-uz4/s1600/DSCN0098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRzPMD9injNo85upyWwSgxp28HF4AAOfsNZQWDmZ4_AhGqacY0V9NAjXv7D2wIyfY3TY95IC5RMXvVwAckM_ZJh2-DQwygCHb3etKYtLHAHRHBTRidu3QUot28r5yzf6vYSJSeKS-uz4/s320/DSCN0098.JPG" width="320" /></a></div><br />
Put all ingredients in a bowl and mash together with a fork. I like mine pretty chunky.<br />
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This recipe is simple and tasted great. I also like to put a bit of salt and pepper in the guacamole and some people like to add some diced tomatoes. It's soooo goooood!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_rWL6bgV1YxnSS2L69Zc2aWrS4u1to1rol4KxZg50FrH2VHfdRn7hquN3JNrUm9xEdQc3joBsApF9gCeekcKU5TfEQ0ejqBfT61ia5LIwVm9sGBYfR-7KZoSnCAhG8HEojaFfTg7qGk/s1600/DSCN0099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_rWL6bgV1YxnSS2L69Zc2aWrS4u1to1rol4KxZg50FrH2VHfdRn7hquN3JNrUm9xEdQc3joBsApF9gCeekcKU5TfEQ0ejqBfT61ia5LIwVm9sGBYfR-7KZoSnCAhG8HEojaFfTg7qGk/s320/DSCN0099.JPG" width="320" /></a></div><br />
This lasted a half hour. Now I'm focused on how much veggies a single person can carry through a farmer's market without falling over. I might have to enlist my BF to help carry some tomatoes!!Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.com0tag:blogger.com,1999:blog-6197757743706959585.post-6517006515453582802011-08-19T05:44:00.000-07:002011-08-28T05:47:02.511-07:00Pull-Apart Cinnamon Sugar Bread<div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOlG9uc_ezWbojpp65-ZTH2DHMAAbL_g2DvSWdojrma84Tn6z8zxh09qDHX9SJkig1OmtBOxoFoqdw5qDyrI70XwujnK_Q382Cq9h8ZVAiSvtMzoOCeF8CCi1BT2yoGywz9mfecRMyduQ/s1600/DSCN0254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOlG9uc_ezWbojpp65-ZTH2DHMAAbL_g2DvSWdojrma84Tn6z8zxh09qDHX9SJkig1OmtBOxoFoqdw5qDyrI70XwujnK_Q382Cq9h8ZVAiSvtMzoOCeF8CCi1BT2yoGywz9mfecRMyduQ/s320/DSCN0254.JPG" width="320" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">I found this recipe on a couple different sites and it seemed like such a cool looking alternative to a cinnamon roll. If this doesn't make you hungry for breakfast I don't know what will! </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">INGREDIENTS</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 3/4 cups flour</div><div class="separator" style="clear: both; text-align: left;">1/4 cup sugar</div><div class="separator" style="clear: both; text-align: left;">2 1/4 teaspoons active dry yeast</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;">2 ounces butter</div><div class="separator" style="clear: both; text-align: left;">1/3 cup milk</div><div class="separator" style="clear: both; text-align: left;">1/4 cup water</div><div class="separator" style="clear: both; text-align: left;">2 eggs</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon vanilla extract</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">FILLING INGREDIENTS</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup sugar</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons cinnamon</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoons nutmeg</div><div class="separator" style="clear: both; text-align: left;">2 ounces butter, melted</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Whisk together flour, sugar, yeast and salt. Set aside. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2. Whisk together the eggs and set aside. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3. In a sauce pan, melt together the milk and butter. Remove from heat and stir in the water and vanilla extract. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4. Pour the milk mix into the dry ingredients. Mix. Then add the eggs and stir. Mix until the dough comes together. It should be sticky. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5. In a greased bowl, set the dough and cover with plastic wrap. Leave for about one hour. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">6. Remove the dough and let rest for half an hour. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">7. Meanwhile, whisk together the sugar, cinnamon and nutmeg in a bowl and melt your butter for the filling. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">8. Here is where it gets fun. Roll out the dough 20"x12". Or close to. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHW4uqH4GgzRzgMYjSBtfriSYsLlathLSckFPEDLn6md0Rkv6s4bVLJRpI-zNi27KKTqJVCFX_NHwb8mScUEEvKOuozvWsOMsRRPMf-kh0LSHD4srYpPOkvOhQMZYrvFDPygiF55hSNl8/s1600/DSCN0227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHW4uqH4GgzRzgMYjSBtfriSYsLlathLSckFPEDLn6md0Rkv6s4bVLJRpI-zNi27KKTqJVCFX_NHwb8mScUEEvKOuozvWsOMsRRPMf-kh0LSHD4srYpPOkvOhQMZYrvFDPygiF55hSNl8/s320/DSCN0227.JPG" width="320" /></a></div><br />
9. Brush the dough with the melted butter then sprinkle all the sugar mix over the dough. It seems like a lot but do it anyway. Trust me.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUTi80asylRYo7ywMhmNFZxG76PMHv9Aoyedx0gIHEgQef2HcI6-_MYg1jW7Z_TzgfHQpVlaHsvqmsBiBxEmWU1ZTvovO8Smgwdmq6R7LFhKLiD7KUc_MRU_7CdbEkDPPs4ptOyEIHAM/s1600/DSCN0228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUTi80asylRYo7ywMhmNFZxG76PMHv9Aoyedx0gIHEgQef2HcI6-_MYg1jW7Z_TzgfHQpVlaHsvqmsBiBxEmWU1ZTvovO8Smgwdmq6R7LFhKLiD7KUc_MRU_7CdbEkDPPs4ptOyEIHAM/s320/DSCN0228.JPG" width="320" /></a></div><br />
10. Slice the dough into 6 strips 12 inches long. If you're looking at the picture above, it was six strips cut from bottom to top with a pizza cutter. Stack the slices.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdb6911CipvmkLKVeEKVFq60qvNI2CSbPEbzUt0KHVS96rpqAxoIbAXjD13j3Lyv1hUpVJ5dpkuUoUNUEMz6mPtPkr8lT6WGKPrXaicsfbHuIqC9YuCR0YMcDZ-ITmV-kJypTxOiDLvuE/s1600/DSCN0230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdb6911CipvmkLKVeEKVFq60qvNI2CSbPEbzUt0KHVS96rpqAxoIbAXjD13j3Lyv1hUpVJ5dpkuUoUNUEMz6mPtPkr8lT6WGKPrXaicsfbHuIqC9YuCR0YMcDZ-ITmV-kJypTxOiDLvuE/s320/DSCN0230.JPG" width="320" /></a></div><br />
11. Cut the dough into six pieces again.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCbJHY4_nnKtx6janIHDktvK8ZrLxG4XOaQ_GILqmz4sl7uL3JeCzFIUwrkskiF5A2sRJQHwMWDS77gyA2N5UODMvIsUR4MnKz8fiaVmoI4ibNPnQ9YHNsIFRSHOq9ihrS6ksJT-7Jlwk/s1600/DSCN0231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCbJHY4_nnKtx6janIHDktvK8ZrLxG4XOaQ_GILqmz4sl7uL3JeCzFIUwrkskiF5A2sRJQHwMWDS77gyA2N5UODMvIsUR4MnKz8fiaVmoI4ibNPnQ9YHNsIFRSHOq9ihrS6ksJT-7Jlwk/s320/DSCN0231.JPG" width="320" /></a></div><br />
12. Stack the dough squares on top of each other and place in a bread pan.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOFpcZAT2Y23nzBD6ab7Qj9-1K-KB4Bjj0bBRls29DcDjCCPDsTK3UFCRFqi_GW52StsfBwCjWefoSK-qC8mz3kpuP8liqHP1E1c3SEbfvd4pTEreH4j_WfopUkOLzRpVDcHfl6S0Lusc/s1600/DSCN0232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOFpcZAT2Y23nzBD6ab7Qj9-1K-KB4Bjj0bBRls29DcDjCCPDsTK3UFCRFqi_GW52StsfBwCjWefoSK-qC8mz3kpuP8liqHP1E1c3SEbfvd4pTEreH4j_WfopUkOLzRpVDcHfl6S0Lusc/s320/DSCN0232.JPG" width="320" /></a></div><br />
13. Bake at 350F for 25-30 minutes or until the top starts to brown.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpj9-vJ5iAkeoiF0t6KS_kabWuMcLbuQElo3S9Of3rZiVsNZXgEc14lEZLlpnWhS6lZhUV4xAPueqrSR-WY5bsRDF5wCTamEldQ9dqLuj7PTenmjZ3-ab3YB6gzsT5ZUcPLm23kuHcLxg/s1600/DSCN0235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpj9-vJ5iAkeoiF0t6KS_kabWuMcLbuQElo3S9Of3rZiVsNZXgEc14lEZLlpnWhS6lZhUV4xAPueqrSR-WY5bsRDF5wCTamEldQ9dqLuj7PTenmjZ3-ab3YB6gzsT5ZUcPLm23kuHcLxg/s320/DSCN0235.JPG" width="320" /></a></div><br />
This was a fun recipe to make and even more fun to eat. You peel the pieces apart from the end and in between each layer is lots of sugar and cinnamon stuck to the soft inside of the dough.<br />
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YUM!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1djDNWgn2Qbwc-NGJHmtipUk17SUrb5NSzoopD96X5S_YYtNnVgtDudAH_M7mmFkBglqXDc4qm5Z1Iwj2i08SrrjgzSmRlYZy4gsURgaRAitGZIrJPFGhf6UBRikB_hexY7aBK7dq0cY/s1600/DSCN0252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1djDNWgn2Qbwc-NGJHmtipUk17SUrb5NSzoopD96X5S_YYtNnVgtDudAH_M7mmFkBglqXDc4qm5Z1Iwj2i08SrrjgzSmRlYZy4gsURgaRAitGZIrJPFGhf6UBRikB_hexY7aBK7dq0cY/s320/DSCN0252.JPG" width="320" /></a></div><br />
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Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.com2tag:blogger.com,1999:blog-6197757743706959585.post-49253741011758373862011-08-14T12:12:00.000-07:002011-08-14T12:12:59.300-07:00Cakes!<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I love decorating cakes. And I love when people ask me to decorate cakes. I've only taken one class on cakes and a few on other desserts (cookies, chocolates and cupcakes! Oh my!) so I don't feel SUPER confident with cakes but I definitely feel better with each cake. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This one is a wedding cake I made for a family friend. White cake (did you know you can't use yolks in the cake batter to get a cake super white?) with white frosting and purple scrolling. She topped it with flowers from the bouquets. Pretty!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZwgd8NMtzrcsoEemkUq636fmYugwuasFy01zEupgHHVH0XzfC9s5ws6s2QJi_SZM5wuECfOxqoGwk1KOACxAiCunlqAGv8ZeK6VPu5ueJR4hivtvAIMcj2O6WYjRxsE9gFH2_LEnV-4/s1600/DSCN0226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZwgd8NMtzrcsoEemkUq636fmYugwuasFy01zEupgHHVH0XzfC9s5ws6s2QJi_SZM5wuECfOxqoGwk1KOACxAiCunlqAGv8ZeK6VPu5ueJR4hivtvAIMcj2O6WYjRxsE9gFH2_LEnV-4/s320/DSCN0226.JPG" width="320" /></a></div><br />
This one was for a birthday at a baby shower so the colors matched the baby shower theme. Green and brown was a little odd... all I could think of was branches... but scrolling is always pretty lol. It's a safe go to.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVfaYQpF1Vokyeci6RpGNyqu3maJLJQIq_PTK6vtQhrjQfRRVfW1nODz4rPg_gSOQBzURIYdxXhbthg8u9RrztZUuyKsk1Ot4r7bIIRcIVNr8JXzJjwsaEVZLucSjFArIaKa2cR_ps14/s1600/DSCN0255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVfaYQpF1Vokyeci6RpGNyqu3maJLJQIq_PTK6vtQhrjQfRRVfW1nODz4rPg_gSOQBzURIYdxXhbthg8u9RrztZUuyKsk1Ot4r7bIIRcIVNr8JXzJjwsaEVZLucSjFArIaKa2cR_ps14/s320/DSCN0255.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">And I threw this one in for good measure. I made it for my grandma's birthday. It's the cupcake pan decorated as a flower covered cupcake. I made the purple flowers out of royal icing a few days before. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvIzh0LtxTiFjfNCg9HMkYMifDK8AilBMC4hknnTXgo7bEJdQlkTFCQCPqfHvLEeIkn2aBZgK_4c8pLuSY0qLyLwQxom-JbygPRKJjJh6h2WAHDSpk-U6Q3JhPDoVqRDTa1ucuHQ1Wm0/s1600/DSCF0124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvIzh0LtxTiFjfNCg9HMkYMifDK8AilBMC4hknnTXgo7bEJdQlkTFCQCPqfHvLEeIkn2aBZgK_4c8pLuSY0qLyLwQxom-JbygPRKJjJh6h2WAHDSpk-U6Q3JhPDoVqRDTa1ucuHQ1Wm0/s320/DSCF0124.JPG" width="320" /></a></div><br />
Too cute right?<br />
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Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.com1tag:blogger.com,1999:blog-6197757743706959585.post-19928837437302378952011-08-08T15:24:00.000-07:002011-08-14T12:16:20.826-07:00Southwestern Chipotle PastaLong time no blog!! Just got back from vacation and I think I need another few days off!!<br />
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We sat by the camp fire...<br />
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Ate a few too many s'mores...<br />
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Grilled up some awesome kabobs...<br />
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</div><div class="separator" style="clear: both; text-align: left;">Ate too much... </div><div class="separator" style="clear: both; text-align: left;"><br />
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We stayed in a really cute cottage my mom rented... the pantry was the cutest thing ever...<br />
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We even brought the dogs!<br />
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Now onto the food...<br />
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We stopped in at a shop called Nobel which had some great flavored pastas, nuts and sauces. My kind of place. I took my BF back and we picked out some pasta to take home and try since he is the self proclaimed pasta master. :)<br />
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This was the haul of veggies I came back to when we stopped at my mom's to drop off some of the vaca supplies...<br />
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So we decided to make the pasta we had bought!<br />
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INGREDIENTS<br />
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2 cups halved cherry tomatoes<br />
1/2 can black beans<br />
1 diced jalapeño, seeds removed<br />
diced red onions<br />
1 cup frozen corn<br />
2 boneless skinless chicken breasts diced<br />
Pasta<br />
Olive Oil<br />
Taco seasoning<br />
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1. In a skillet, sauté the chicken and olive oil.<br />
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2. Once the chicken starts to brown, put on a pot of water and cook your pasta.<br />
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3. Add all your veggies to your chicken and finish cooking the chicken through. Add in a sprinkle of taco seasoning if desired.<br />
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4. Top your drained pasta with the chicken mix and yummy!<br />
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The pasta itself was spicy and the topping went with it wonderfully. Sort of. My BF thinks the tomatoes didn't fit but I loved them because they are a hint of sweet plus, the juices really make the sauce. We agreed to disagree and finished it all. :)<br />
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Enjoy!Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.com0tag:blogger.com,1999:blog-6197757743706959585.post-3066902156629972011-07-24T06:32:00.000-07:002011-07-24T06:32:31.774-07:00Peanut Butter Puppy Treats<div class="separator" style="clear: both; text-align: left;">My Pug is one year old!! My how time flies! lol </div><div class="separator" style="clear: both; text-align: left;"><br />
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So, for his birthday, what else do you get a little doggy? TREATS!!!<br />
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INGREDIENTS<br />
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2 cups whole wheat flour<br />
1 tablespoon baking powder<br />
1 cup smooth peanut butter<br />
1 cup milk<br />
1/2 cup oatmeal<br />
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1. Preheat the oven to 375F.<br />
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2. Mix all ingredients until it forms a ball. It should not be too sticky.<br />
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3. Roll out the dough and cut with a cute cookie cutter or, like I did, pull off small pieces, roll into a ball and flatten.<br />
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4. Bake for 20 minutes or until the treats start to brown.<br />
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My Dex didn't sit very still with the aroma of peanut butter in the air!<br />
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<div style="text-align: center;">Can I eat them yet??????</div><div style="text-align: center;"><br />
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<div style="text-align: center;">He just couldn't stay away!!!!</div><div style="text-align: center;"><br />
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They smell just like peanut butter and are crunchy like a regular do treat. He loved them and I hope whatever pooch you make them for loves them too!Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.com0tag:blogger.com,1999:blog-6197757743706959585.post-13874057851902299182011-07-21T19:30:00.000-07:002011-07-21T19:30:05.743-07:00Anniversary Cake and Frosting ImagesI had the honor of making a 25th wedding anniversary cake for a coworker of mine. It was a surprise too so it was that much better!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIqgo-GK20QnExefSdFzUVw4waUpjCkH9wzXcOMr3UMVebAS6iiUMrUtsdKc_BE_2v-khwef8M7ikGbhB7h5sjT4FePgIy-b7EeY9xk720D3c_MWnocll2MKVWau8dItLEvzrFRE0qHpk/s1600/DSCN0215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIqgo-GK20QnExefSdFzUVw4waUpjCkH9wzXcOMr3UMVebAS6iiUMrUtsdKc_BE_2v-khwef8M7ikGbhB7h5sjT4FePgIy-b7EeY9xk720D3c_MWnocll2MKVWau8dItLEvzrFRE0qHpk/s320/DSCN0215.JPG" width="320" /></a></div><br />
I'be always liked images on cakes. Yes, it's kinda cheesy but who doesn't love eating someone's eye, nose or ear? The kids especially always want a "part" of someone!<br />
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So I got a hold of this beautiful pic from their wedding album, very sneaky like, and took it in to have a rice paper made. When I got there the clerk told me they make the images on a "fondant type frosting" sheet that has much better resolution than rice paper.<br />
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Of course I went with the frosting sheet and it was beautiful! (I apologize for the pics I have posted. At the time they didn't seem to dark, then again it was 11pm!) Until I had to put it on the cake... it was almost stretchy when I removed it from the sheet it was adhered to. It gave me a panic attack and tore just between their heads. Luckly that part was black and any little white that showed through I tapped with a toothpick dipped in black food coloring.<br />
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Crisis averted.<br />
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Anyway, I'll have to research how to better apply this type of decoration because it really was beautiful. Just like the couple!!<br />
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<div style="text-align: center;"><b>Happy Anniversary Dan and Vikki! </b></div><div style="text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9Pu8tmbtFCPP-hVbf8UgC4AWcSQDrqOPFnh1xIpBCFcG85ZAw52KiTX6ilElJF8TOwyZMxI9dlPavKiCB8R0uO_gfsZqRWu4jJwAo23CQR8syJ9bpQz_AGWDNBYdSU3vLfFId3pTQLk/s1600/DSCN0216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9Pu8tmbtFCPP-hVbf8UgC4AWcSQDrqOPFnh1xIpBCFcG85ZAw52KiTX6ilElJF8TOwyZMxI9dlPavKiCB8R0uO_gfsZqRWu4jJwAo23CQR8syJ9bpQz_AGWDNBYdSU3vLfFId3pTQLk/s320/DSCN0216.JPG" width="320" /></a></div>Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.com0tag:blogger.com,1999:blog-6197757743706959585.post-3752106614000599192011-07-19T16:48:00.000-07:002011-07-19T16:48:05.865-07:00Whole Wheat Pasta Dough<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik77fqBrQIpdliJIB74A2XMXYRTsuLh9GoPhHrOJAR24tarveynMqt5vCiIA_N63iCzAplI71mwZkKQIC7OhwOg6qmx0x7JAxl3XxM2wahWZZp4Zl7msbgpVFWoFUTW91hsDB04CovENs/s1600/IMG_0250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZBy0f-Y89BLtcVIJhcA84s3BcugIXdQTThDVLDhXiloeuqbPzcLxbNXYcdAUsNJ8MVS8PewWkaa1MSZvXTlgDbEQoaxJMMMgG9RrdfSSu4HkbEmV8d4N0RsrU87dq0FR-CNVGLPv_UoI/s1600/DSCN0091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZBy0f-Y89BLtcVIJhcA84s3BcugIXdQTThDVLDhXiloeuqbPzcLxbNXYcdAUsNJ8MVS8PewWkaa1MSZvXTlgDbEQoaxJMMMgG9RrdfSSu4HkbEmV8d4N0RsrU87dq0FR-CNVGLPv_UoI/s320/DSCN0091.JPG" width="320" /></a></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik77fqBrQIpdliJIB74A2XMXYRTsuLh9GoPhHrOJAR24tarveynMqt5vCiIA_N63iCzAplI71mwZkKQIC7OhwOg6qmx0x7JAxl3XxM2wahWZZp4Zl7msbgpVFWoFUTW91hsDB04CovENs/s1600/IMG_0250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: left;">Last year for my birthday my mom got me the pasta attachments for my kitchen aid mixer. Then for Christmas, my dad and step mom got me a lesson with their neighbor on how to make homemade ravioli with homemade pasta dough.</div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik77fqBrQIpdliJIB74A2XMXYRTsuLh9GoPhHrOJAR24tarveynMqt5vCiIA_N63iCzAplI71mwZkKQIC7OhwOg6qmx0x7JAxl3XxM2wahWZZp4Zl7msbgpVFWoFUTW91hsDB04CovENs/s1600/IMG_0250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQLod3mB_UL0F2QnSMJjNe79-a3CjwOdcKxNPKL3bvUBJFlj3VC0U_1UGYVRmZmNnsphhoLb9aepHAPlCQ-tL9e5olWb1zkpeU5bg7_O2WTnATb0iHDE3SdlakGZo_wsJJjGdqOlWHMCk/s1600/IMG_0251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: right;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQLod3mB_UL0F2QnSMJjNe79-a3CjwOdcKxNPKL3bvUBJFlj3VC0U_1UGYVRmZmNnsphhoLb9aepHAPlCQ-tL9e5olWb1zkpeU5bg7_O2WTnATb0iHDE3SdlakGZo_wsJJjGdqOlWHMCk/s200/IMG_0251.JPG" width="148" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik77fqBrQIpdliJIB74A2XMXYRTsuLh9GoPhHrOJAR24tarveynMqt5vCiIA_N63iCzAplI71mwZkKQIC7OhwOg6qmx0x7JAxl3XxM2wahWZZp4Zl7msbgpVFWoFUTW91hsDB04CovENs/s1600/IMG_0250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik77fqBrQIpdliJIB74A2XMXYRTsuLh9GoPhHrOJAR24tarveynMqt5vCiIA_N63iCzAplI71mwZkKQIC7OhwOg6qmx0x7JAxl3XxM2wahWZZp4Zl7msbgpVFWoFUTW91hsDB04CovENs/s200/IMG_0250.JPG" width="148" /></a></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik77fqBrQIpdliJIB74A2XMXYRTsuLh9GoPhHrOJAR24tarveynMqt5vCiIA_N63iCzAplI71mwZkKQIC7OhwOg6qmx0x7JAxl3XxM2wahWZZp4Zl7msbgpVFWoFUTW91hsDB04CovENs/s1600/IMG_0250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a></div><br />
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</div><div class="separator" style="clear: both; text-align: left;"> Those were amazing and ever since then I've tried a few times to make pasta again. Mostly it has turned out tough or too thick and more like a dumpling but I found a good recipe that was soooo close to the right thickness this time! Pasta has to be really thin!!!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4lfVdZVqFeoHtwawHUGoRfmnuhs8R5axZW1I422lZS6EzSxqcSX3R1iJUm6Zjfy6iHsXV5zSzA4HfCH9TkOkr7b6IIBXk0X4TQlUEHKnGq6ImzbGaegn17B5TAERNA-H5VlvwP0jAvY/s1600/DSCN0084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4lfVdZVqFeoHtwawHUGoRfmnuhs8R5axZW1I422lZS6EzSxqcSX3R1iJUm6Zjfy6iHsXV5zSzA4HfCH9TkOkr7b6IIBXk0X4TQlUEHKnGq6ImzbGaegn17B5TAERNA-H5VlvwP0jAvY/s320/DSCN0084.JPG" width="240" /></a></div><br />
INGREDIENTS<br />
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1 1/2 cups whole wheat flour<br />
2 eggs<br />
1/2 cup water<br />
1 cup white flour<br />
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1. In one bowl mix the two flours.<br />
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2. In a second bowl mix the eggs and water with a fork or whisk.<br />
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3. Create a well in the flour and pour in the wet mix. Using your hands, slowly mix the eggs into the flour and create a loose dough ball.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7M6KBtOvJvwu42GdLhHY_mSNYGpx8ou4PFAhFN1F1Pxzvnkt06L7MpyNYuJWyIojNpMejJb8uB_dAde5Yk4bRvA4zPtZ-OISgCEWao4RcJZowAIdyMCnDPrrcJCal7kPC-jjIZX9zcA/s1600/DSCN0085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7M6KBtOvJvwu42GdLhHY_mSNYGpx8ou4PFAhFN1F1Pxzvnkt06L7MpyNYuJWyIojNpMejJb8uB_dAde5Yk4bRvA4zPtZ-OISgCEWao4RcJZowAIdyMCnDPrrcJCal7kPC-jjIZX9zcA/s320/DSCN0085.JPG" width="320" /></a></div><br />
4. Turn out the dough ball and kneed until smooth. DO NOT OVER KNEED!<br />
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At this point, it's up to you. Roll it into sheets for ravioli, cut it with a knife, through a machine, pinch some bow ties... endless.<br />
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I made some fettuccine. The dough is sticky of course so I had some boiling water ready to go.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_30YUo3jtK1CJ55k9KdDxFlIK4G9_u2FPAozhsTGh2zFoFL1-WUJzwF-pAK8Hgl3HRY6h77Mbpd4w8GodxsakuDz5vq46aRrH4ZHBeaQc8UiHfWi1z2bjoSF7_m71aBWXyWzGoL6oMow/s1600/DSCN0088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_30YUo3jtK1CJ55k9KdDxFlIK4G9_u2FPAozhsTGh2zFoFL1-WUJzwF-pAK8Hgl3HRY6h77Mbpd4w8GodxsakuDz5vq46aRrH4ZHBeaQc8UiHfWi1z2bjoSF7_m71aBWXyWzGoL6oMow/s320/DSCN0088.JPG" width="320" /></a></div><br />
I improvised when drying the pasta. :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkBQ9uGI1TqI70-eMoT4hr1cXS60r_jgiDf81LxKysrwON-wN1_ugkCug8Q_zj-L9SD4xMmmjErrfHNCL3UC36DLmbwqeseOi4qKh62ZOo1lPjH_YagIw3XKmDBGt9Go3J9dJkXSk-7Ko/s1600/DSCN0089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkBQ9uGI1TqI70-eMoT4hr1cXS60r_jgiDf81LxKysrwON-wN1_ugkCug8Q_zj-L9SD4xMmmjErrfHNCL3UC36DLmbwqeseOi4qKh62ZOo1lPjH_YagIw3XKmDBGt9Go3J9dJkXSk-7Ko/s320/DSCN0089.JPG" width="320" /></a></div><br />
Then of course we topped it with my BF's signature pasta: olive oil, mushrooms, garlic, cherry tomatoes, yellow peppers and secret seasoning!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGOUNNkm3p8lNEQU5smXTy2pdzpSCe88RQMk-GQbavgnQu7uuFj5TDiaiqWW5325A9RidJ66bqAxbySVCktnQn_UZ0ycePz3-wb-dLxeZiFvxVnib0L4bDkS9Xo7YeoVf2HrhpUB1OkVE/s1600/DSCN0090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGOUNNkm3p8lNEQU5smXTy2pdzpSCe88RQMk-GQbavgnQu7uuFj5TDiaiqWW5325A9RidJ66bqAxbySVCktnQn_UZ0ycePz3-wb-dLxeZiFvxVnib0L4bDkS9Xo7YeoVf2HrhpUB1OkVE/s320/DSCN0090.JPG" width="320" /></a></div><br />
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</div> My pasta was still a bit thick but it was cooked perfectly and the taste was great. Just a notch thinner next time... and there will be a next time!<br />
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</div><br />
<div class="separator" style="clear: both; text-align: left;">I just love that as much food as possible is homemade and good for me. I know what is in this dish. And when I can it's from my own garden or organic or local even. It's not easy. No way. But it is delicious! </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEina4owEGyKzu2v674JloUJDJKTc1JCSOtBTihAvB40bvqjxUKsNKh4vXcEvNovWNxuAJHbCapaR0itflsxVFvVXwDdC-NUCHdTnt7bydzKlxNDLrhZsVUqmFjJZ2rr6gK7r5z7VENqxUk/s1600/DSCN0095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEina4owEGyKzu2v674JloUJDJKTc1JCSOtBTihAvB40bvqjxUKsNKh4vXcEvNovWNxuAJHbCapaR0itflsxVFvVXwDdC-NUCHdTnt7bydzKlxNDLrhZsVUqmFjJZ2rr6gK7r5z7VENqxUk/s320/DSCN0095.JPG" width="320" /></a></div><br />
And on a side note, drying pasta on a chair is a bad idea. the thick bend in the pasta was going to make it hard to put in a bag so I gently bent it and let it dry on the table. Some stuck together but it still cooks up great.<br />
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Man I love pasta!!Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.com0tag:blogger.com,1999:blog-6197757743706959585.post-86457467970230309852011-07-11T17:38:00.000-07:002011-07-11T17:38:04.358-07:00Chocolate Roll Out Cookie Dough<div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd7ly9hHCfGoOtJg6UMNXWs6E4b0ntW-vzIk4F9klMJVio134iB5Bx8Y4jF3p-I3RtfTTPodowbA1LuCQY_-biI6Mlf0qZDzva2QVt8JJ2qD4NA0Pr-qN4xaH9KbaVahHo09-MgoEW014/s1600/DSCN0083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd7ly9hHCfGoOtJg6UMNXWs6E4b0ntW-vzIk4F9klMJVio134iB5Bx8Y4jF3p-I3RtfTTPodowbA1LuCQY_-biI6Mlf0qZDzva2QVt8JJ2qD4NA0Pr-qN4xaH9KbaVahHo09-MgoEW014/s320/DSCN0083.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now, a good homemade sugar cookie is a classic. But sometimes we want a little something... more. So here is a great chocolate "sugar" cookie roll out dough. You can roll it out, cut it and frost them if you want! I think I might do these at Christmas instead of my usual sugar cookie! This recipe I use is from the Martha Stewart Magazine (yes I'm the girl who tears pages out of magazines whether they are mine or not, keeps them until she forgets then finds them and is giddy like a kid on Christmas!)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">INGREDIENTS</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 2/3 Cups flour</div><div class="separator" style="clear: both; text-align: left;">1/3 Cup cocoa powder</div><div class="separator" style="clear: both; text-align: left;">3/4 Teaspoon baking powder</div><div class="separator" style="clear: both; text-align: left;">1/2 Teaspoon salt</div><div class="separator" style="clear: both; text-align: left;">2 Sticks unsalted butter</div><div class="separator" style="clear: both; text-align: left;">1 Cup sugar</div><div class="separator" style="clear: both; text-align: left;">1 Egg</div><div class="separator" style="clear: both; text-align: left;">2 Teaspoons vanilla extract</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Beat butter and sugar in a mixer until fluffy. Add in the vanilla and egg. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2. Add all the dry ingredients slowly until it forms a dough ball. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3. Chill for a few hours, I did it over night. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4. Preheat oven to 350F. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5. Roll out the dough with a little flour and cut desired shapes.</div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTtRAMWYZ3efqz2mDlKVM51ii2vfbOVnyIuzL-IOOu4KpOS4n9VtJMHuj2eTWV1gNU9enW88EWyvpKZ22ehn451B7WDBkpKY0ymXNpIk8a55-UGJ_8INFjEPHfyh-337DHg5kC8vbquJI/s1600/DSCN0051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTtRAMWYZ3efqz2mDlKVM51ii2vfbOVnyIuzL-IOOu4KpOS4n9VtJMHuj2eTWV1gNU9enW88EWyvpKZ22ehn451B7WDBkpKY0ymXNpIk8a55-UGJ_8INFjEPHfyh-337DHg5kC8vbquJI/s320/DSCN0051.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjutZyNeYBZQl0FGw6-650F89XJ6ZQ70SqdEljeu8ePdcASQHeoKy5_qcFxCz5gasrWl9uZ3_aLxaEnoD2qe15TiyZbZKEIOIzI9jMjr6Ur6_7kjMw8eTf-rlyyJ9WHGblXAcWdGR-kpLI/s1600/DSCN0047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjutZyNeYBZQl0FGw6-650F89XJ6ZQ70SqdEljeu8ePdcASQHeoKy5_qcFxCz5gasrWl9uZ3_aLxaEnoD2qe15TiyZbZKEIOIzI9jMjr6Ur6_7kjMw8eTf-rlyyJ9WHGblXAcWdGR-kpLI/s320/DSCN0047.JPG" width="320" /></a></div><br />
6. Put cut shapes on a non stick baking sheet or parchment paper.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWEgZuBKseSu00VB-SosVDmX6p61WH5lb7Swa_CFTbhV51mPZiSQlrqlo4qvuP13EcUzXwOvSws5u_X_IEBAioVaN8oNyFb3x-FhysMZcTWQsddn4pfWkzq_t69mS1tG6QE39CQ4KLwjs/s1600/DSCN0048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWEgZuBKseSu00VB-SosVDmX6p61WH5lb7Swa_CFTbhV51mPZiSQlrqlo4qvuP13EcUzXwOvSws5u_X_IEBAioVaN8oNyFb3x-FhysMZcTWQsddn4pfWkzq_t69mS1tG6QE39CQ4KLwjs/s320/DSCN0048.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">7. For the small sized cookies I made, I baked the cookies for 7 minutes. Larger cookies will need a few more minutes. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMTFDwlVy2yXV19VH1DZJemoYWMyUp3lbSCKoPMDSTwz5E4SC6oWwmhf9zQuPascMXicU6ZC7XIiF2nG1mjanoJbHEAwMRBsohPOi04a0KXjkfTFVbK3RPQ4gwv15SuuYCJ2RG0tpBhE/s1600/DSCN0066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMTFDwlVy2yXV19VH1DZJemoYWMyUp3lbSCKoPMDSTwz5E4SC6oWwmhf9zQuPascMXicU6ZC7XIiF2nG1mjanoJbHEAwMRBsohPOi04a0KXjkfTFVbK3RPQ4gwv15SuuYCJ2RG0tpBhE/s320/DSCN0066.JPG" width="320" /></a></div><br />
I thought the cookie was a little plain as is so I dipped the edge in chocolate gnache. You can buy it already made in a store or make your own. I did option 1. These are soft and have a rich dark chocolate taste to them. I took a few to work each day and my sweet tooth was definitely satisfied!! Enjoy!Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.com0tag:blogger.com,1999:blog-6197757743706959585.post-34626700775134025522011-07-09T07:49:00.000-07:002011-07-09T07:49:01.494-07:00Avocado Pesto Pasta<div class="separator" style="clear: both; text-align: center;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb282JyMEeb2qg7tUoOszCcqpUH60UjS_n5daxZUPNmWCVMhlP8xSTTcUIPIWGLEE9mnl9muammWlrpV2j1b2g9K3OFv7cHLtDTtFqrZbd2a7dBhwLOjqT37-8p6qAN7rpgBcvWYctlWA/s1600/DSCN0058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb282JyMEeb2qg7tUoOszCcqpUH60UjS_n5daxZUPNmWCVMhlP8xSTTcUIPIWGLEE9mnl9muammWlrpV2j1b2g9K3OFv7cHLtDTtFqrZbd2a7dBhwLOjqT37-8p6qAN7rpgBcvWYctlWA/s320/DSCN0058.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I love pasta. I love pesto. I LOVE fresh avocado. Obviously this recipe was a no brainer. I had to try it. I have it printed out in my stash of "must try" recipes but there is no indication of where I got it from. But just for reference, this is not my original recipe. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">INGREDIENTS</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 pound pasta</div><div class="separator" style="clear: both; text-align: left;">1 bunch fresh basil leaves</div><div class="separator" style="clear: both; text-align: left;">1/2 cup pine nuts</div><div class="separator" style="clear: both; text-align: left;">2 ripe avocados peeled and pitted</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons lemon juice</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons chopped garlic</div><div class="separator" style="clear: both; text-align: left;">1/2 cup olive oil</div><div class="separator" style="clear: both; text-align: left;">Salt and pepper to taste</div><div class="separator" style="clear: both; text-align: left;">Fresh tomatoes to top the dish with</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5Tnjr8_omo0YyNnfQpgXn9wNGPXbkYfhvBT9YTyRe9MzbSc10jtks4a-HWAnawkYN6ygdAjkAjBrhrQ3NeQNqzc0tYDCraQACNGwjENA-T2qLe5XvdaVqiU9n7-P53UvPt-5CYpKdiM/s1600/DSCN0054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5Tnjr8_omo0YyNnfQpgXn9wNGPXbkYfhvBT9YTyRe9MzbSc10jtks4a-HWAnawkYN6ygdAjkAjBrhrQ3NeQNqzc0tYDCraQACNGwjENA-T2qLe5XvdaVqiU9n7-P53UvPt-5CYpKdiM/s320/DSCN0054.JPG" width="320" /></a></div><br />
1. Boil your pasta as directed.<br />
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2. Meanwhile, blend the basil, pine nuts, avocados, lemon juice, garlic and oil in either a blender or food processor.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFgyDgFp_bKqkG_3BhiQ11qRdCiVg9qeYMzmZOlAeWiEsdYg9aZB6W8eSxTrvEp5gp4ni3mbxql7UXWUZ1jh9peDOusjjAdF7IAGV5eZkziYoUMNwTjZL6OiRhsxYfohRNAfWgNRNbYIU/s1600/DSCN0055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFgyDgFp_bKqkG_3BhiQ11qRdCiVg9qeYMzmZOlAeWiEsdYg9aZB6W8eSxTrvEp5gp4ni3mbxql7UXWUZ1jh9peDOusjjAdF7IAGV5eZkziYoUMNwTjZL6OiRhsxYfohRNAfWgNRNbYIU/s320/DSCN0055.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">3. Season with a little salt and pepper. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4. Drain the pasta when it is done cooking and mix in the dressing. Top with the tomatoes and enjoy! </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb88oWrZEg-qDyAOUIQQF_SRJd9lj0qvdgQFl_G_O7fr794o2FblIOu0cQeGvBPB029G54o7-bPaTR99qYnk1lsSUbsQU3uX-GHDxHwv6_D83WJtBKhXFL461z5R53n4_3O2SQR9CPVko/s1600/DSCN0057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb88oWrZEg-qDyAOUIQQF_SRJd9lj0qvdgQFl_G_O7fr794o2FblIOu0cQeGvBPB029G54o7-bPaTR99qYnk1lsSUbsQU3uX-GHDxHwv6_D83WJtBKhXFL461z5R53n4_3O2SQR9CPVko/s320/DSCN0057.JPG" width="320" /></a></div><br />
This is another pasta dish with warm noodles and a cool sauce. The avocado is so creamy and delicious with the basil. I bet I could add a little grilled chicken and have a dinner right there. Mmmm... :) So easy and so tasty!Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.com0tag:blogger.com,1999:blog-6197757743706959585.post-11401884254963368582011-07-04T14:25:00.000-07:002011-07-04T14:25:37.396-07:00Happy 4th of July!I hope everyone is enjoying today with friends or family... or like me, relaxing with some good food. Since I had to work all weekend I didn't have time to come up with something red white and blue but here is my <a href="http://anyexcusetoeat.blogspot.com/2010/07/happy-4th-of-july.html">recipe</a> from last year!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-p7sA644akIIj-FZMCS9vZ7QYtiJf3VwxuQWOjDcQ8U2PewCCkuM2Z1DY9AKPtQriyP8M_3Yk3kMH00noKpXNs4j_kZTxZ5_PaDYyu2BvXQRisqeigyfJXY_kkQb0Nyssxci83XCa4Zk/s1600/DSCF1010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-p7sA644akIIj-FZMCS9vZ7QYtiJf3VwxuQWOjDcQ8U2PewCCkuM2Z1DY9AKPtQriyP8M_3Yk3kMH00noKpXNs4j_kZTxZ5_PaDYyu2BvXQRisqeigyfJXY_kkQb0Nyssxci83XCa4Zk/s320/DSCF1010.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLgzE68DRY6puEdnddxEzrkTL1O_xC3Y3zhX90-x4u-lZmIQeSivj_dISZXsPvxcxxwhS9n-z76h8z2N_RFZtxFR0M800444MM_Ay5D2RjDOLCxZY0NFDdbuEaAfbfcI6ylBGcxyys4mc/s1600/DSCF1013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLgzE68DRY6puEdnddxEzrkTL1O_xC3Y3zhX90-x4u-lZmIQeSivj_dISZXsPvxcxxwhS9n-z76h8z2N_RFZtxFR0M800444MM_Ay5D2RjDOLCxZY0NFDdbuEaAfbfcI6ylBGcxyys4mc/s320/DSCF1013.JPG" width="320" /></a></div><br />
Red white and blue sugar cookies!!<br />
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And if I had the time (maybe I'll just make it this weekend!) the recipe I have been eyeing...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKawP8THuNQH9qAkJhTLO6HRjCpxzlR1oCa7NcPQnf4VyP_1dPEdZZW6iCrNN8uTMQIzfADXe7dyybCDhfpc5QNbjc2gGb2fokQAkGLzgqiD1yt97qfn_xf_8QvUALlj1vS5NJQsnXRe8/s1600/GetImage.aspx.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKawP8THuNQH9qAkJhTLO6HRjCpxzlR1oCa7NcPQnf4VyP_1dPEdZZW6iCrNN8uTMQIzfADXe7dyybCDhfpc5QNbjc2gGb2fokQAkGLzgqiD1yt97qfn_xf_8QvUALlj1vS5NJQsnXRe8/s1600/GetImage.aspx.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here is the <a href="http://www.eatbetteramerica.com/recipes/desserts/angel-food-flag-cake.aspx">link.</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Either way, I'm happy just to be home and having my BF grilling up some ribs for dinner, followed by ice cream and some lazy tv watching!! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Happy 4th!</div>Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.com0tag:blogger.com,1999:blog-6197757743706959585.post-5739254798984838132011-06-26T06:11:00.000-07:002011-06-26T06:13:02.163-07:00Seafood Stir Fry<div class="separator" style="clear: both; text-align: left;"><br />
</div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqViM6rn-0HnFJC-hb3ZtC49gDgbOKFpw7LLrqMqtqJfZllu8bYdpAOZKGODIMthBEZt_WOHtutp_os4CwTbL-rlp80qU0H6pgiPSzTJK_GzQXgaXakv1bddwqxDqIU7KSQLwbvBf0SQw/s1600/DSCF1958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqViM6rn-0HnFJC-hb3ZtC49gDgbOKFpw7LLrqMqtqJfZllu8bYdpAOZKGODIMthBEZt_WOHtutp_os4CwTbL-rlp80qU0H6pgiPSzTJK_GzQXgaXakv1bddwqxDqIU7KSQLwbvBf0SQw/s320/DSCF1958.JPG" width="320" /></a><br />
<div class="" style="clear: both; text-align: left;">In case you haven't noticed, I've been very into seafood lately. Especially scallops and shrimp. If cooked right, you can add them to just about anything you add chicken to. I'm just so tired of chicken! </div><div class="" style="clear: both; text-align: left;"><br />
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INGREDIENTS</div><div class="" style="clear: both; text-align: left;">1 Cup fresh broccoli cuts</div><div class="" style="clear: both; text-align: left;">1/4 Cup pepper "squares" ( I used a frozen mix of red and orange bell peppers)</div><div class="" style="clear: both; text-align: left;">1 Pound of scallops and/or raw shrimp ( obviously I used both!)</div><div class="" style="clear: both; text-align: left;">2 Tablespoons butter</div><div class="" style="clear: both; text-align: left;">3 Tablespoons cornstarch</div><div class="" style="clear: both; text-align: left;">1 Can condensed chicken broth</div><div class="separator" style="clear: both; text-align: left;">2 Teaspoons soy sauce</div><div class="separator" style="clear: both; text-align: left;">Cooked white rice</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">1. Cook rice according to the directions. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">2. Meanwhile, melt the butter in a saute pan and and cook the scallops and shrimp until the scallops are white or the shrimp is pink. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8l7QYuacm3V4uQ7EKEbQpQNpFFlCAOzXIErCS_qdeIsZSt-qcLgseN_H7e3zpwq9alMwK94uKh4GrZCHSxXjx9yeflaBlXQCoLHk8eL8oa4yeG1F7IyJxmE5KdzXya0BzfDs0U4XxkA/s1600/DSCF1953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8l7QYuacm3V4uQ7EKEbQpQNpFFlCAOzXIErCS_qdeIsZSt-qcLgseN_H7e3zpwq9alMwK94uKh4GrZCHSxXjx9yeflaBlXQCoLHk8eL8oa4yeG1F7IyJxmE5KdzXya0BzfDs0U4XxkA/s320/DSCF1953.JPG" width="320" /></a></div><br />
3. Add in the broccoli and peppers and continue to cook.<br />
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4. In a bowl, mix the broth, soy sauce and cornstarch until there are no clumps of cornstarch.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxAFcMg4pI7PiQUyD9B0Q0p5en0iBpEbWmf85p0mDbSCQQi7aVyadL_a0LWRKF2vxrEPw5uBJQRznV6InzCf1kyxUyViNnXLCcbon7vqv7FsvZh73XpcYoW6tKxIhC6tR4NIEHkuFz98/s1600/DSCF1954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxAFcMg4pI7PiQUyD9B0Q0p5en0iBpEbWmf85p0mDbSCQQi7aVyadL_a0LWRKF2vxrEPw5uBJQRznV6InzCf1kyxUyViNnXLCcbon7vqv7FsvZh73XpcYoW6tKxIhC6tR4NIEHkuFz98/s320/DSCF1954.JPG" width="320" /></a></div><br />
5. Add the mix to the saute pan and bring to a boil for about one minute.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-wZMmd_sjv6SxaAmHC_5kqIa8g-zVqnhqycX_qJqCBVQaTmBDhnMCaIFy0jOT9hsVnRd_CNuutvKqjmqHlYQZAZIhScD-csORq2RBRNI92uKLBMXR6i3ChEHOkcN95D92GNjzmi3LA0/s1600/DSCF1955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-wZMmd_sjv6SxaAmHC_5kqIa8g-zVqnhqycX_qJqCBVQaTmBDhnMCaIFy0jOT9hsVnRd_CNuutvKqjmqHlYQZAZIhScD-csORq2RBRNI92uKLBMXR6i3ChEHOkcN95D92GNjzmi3LA0/s320/DSCF1955.JPG" width="320" /></a></div><br />
6. Let cool and thicken for a few minutes and serve over rice.<br />
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</div><div class="separator" style="clear: both; text-align: left;">This was a really great stir fry. Not too much soy sauce so it wasn't too salty. The broth added flavor to the sauce and really complimented the seafood. ENJOY!</div><br />
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</div>Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.com0tag:blogger.com,1999:blog-6197757743706959585.post-20007868929455352122011-06-19T17:57:00.000-07:002011-06-19T17:57:08.723-07:00Happy Father's DayHappy Father's Day out there to all the dads! I had a great brunch with my dad and family. I cheated and bought a fruit bowl! Sometimes you just want to cheat lol<br />
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Swung by my mom's to wish my stepdad a happy Father's Day and drop off a nice treat for him...<br />
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Who doesn't love a giant cookie cake?!<br />
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I'm not posting a recipe because you can get if off any chocolate chip bag. Just use a shallow pan and a lot of grease so you can pop it out. A little frosting and bam! Better than going to the Nestle store and standing in line for one!Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.com0tag:blogger.com,1999:blog-6197757743706959585.post-10221887006130767102011-06-15T07:03:00.000-07:002011-06-15T07:03:08.990-07:00Grilled Shrimp and Scallops<div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5OwUKHbRpu1P3la4sfuS48f7Lx7VPqftFihgcXXvGJq3ROcGfnvudT-Oz1P-41R5oubnD0xm1zkQavW6qBqMt6XyGA-mBMi6NxR3bI-QU4DjvYM8CPAHtsDC2166iw2fMWxLTb_ShXWQ/s1600/DSCF1945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5OwUKHbRpu1P3la4sfuS48f7Lx7VPqftFihgcXXvGJq3ROcGfnvudT-Oz1P-41R5oubnD0xm1zkQavW6qBqMt6XyGA-mBMi6NxR3bI-QU4DjvYM8CPAHtsDC2166iw2fMWxLTb_ShXWQ/s320/DSCF1945.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">I love my grill. Everything just tastes better grilled. Especially seafood! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">INGREDIENTS</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1/2 cup lemon juice</div><div class="separator" style="clear: both; text-align: left;">1/2 cup vegetable oil</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons dried thyme</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon pepper</div><div class="separator" style="clear: both; text-align: left;">8 large sea scallops (fresh or thawed) I only had six to work with but there is enough marinade for 8</div><div class="separator" style="clear: both; text-align: left;">8 large raw shrimp (fresh or thawed)</div><div class="separator" style="clear: both; text-align: left;">1 large yellow pepper cut into squares or strips</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ChsT5EcqKWaOVrCi1um-ELGi-KoxNpFBpRoEWsbdhKc-isy_FmB8bFLPo7RJd5iRiYL8UM-8hlS61XVPB8exRsU9yS1Z_Vqrik8frGItlk_f0o8BQqAcSwQtjxpPFL-nohFZ0je1vGI/s1600/DSCF1937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ChsT5EcqKWaOVrCi1um-ELGi-KoxNpFBpRoEWsbdhKc-isy_FmB8bFLPo7RJd5iRiYL8UM-8hlS61XVPB8exRsU9yS1Z_Vqrik8frGItlk_f0o8BQqAcSwQtjxpPFL-nohFZ0je1vGI/s320/DSCF1937.JPG" width="320" /></a></div><br />
1. Mix juice, oil, thyme, salt and pepper. Pour into a bag with the scallops and shrimp. Seal and set in the fridge for 2-4 hours to marinade.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjO8D4anyIKahCl4wSrGQPFVFUCS8m-qLZON7mMpK5FTd_ylLen5IA2r7b1j9cMS0PtJORbni92lVT-hu0kQzsfL_NbMUWhRs-cRG9uGEywZb0QMgv2yKQzvsyK2xwZCHeZ38KgYBpCVU/s1600/DSCF1938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjO8D4anyIKahCl4wSrGQPFVFUCS8m-qLZON7mMpK5FTd_ylLen5IA2r7b1j9cMS0PtJORbni92lVT-hu0kQzsfL_NbMUWhRs-cRG9uGEywZb0QMgv2yKQzvsyK2xwZCHeZ38KgYBpCVU/s320/DSCF1938.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: left;">2. Skewer your scallops, shrimp and peppers on metal skewers or wooden skewers that have been soaked in water. Two scallops and two shrimp seemed enough on each skewer since they were such large pieces. This should make four skewers. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYwT9kNqYT70aCkGtmtiBmz35zf1GiBOqSrezL0LkHkxyXXbvVPHf5Gf_bV0bSmsyu7KJ56gZeQPWfHKllAHZenNP_REIulx8TesKCdg1_Z4MFSUuC87g74GAhdBhpC_fr2c_JYWnOUM/s1600/DSCF1944.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYwT9kNqYT70aCkGtmtiBmz35zf1GiBOqSrezL0LkHkxyXXbvVPHf5Gf_bV0bSmsyu7KJ56gZeQPWfHKllAHZenNP_REIulx8TesKCdg1_Z4MFSUuC87g74GAhdBhpC_fr2c_JYWnOUM/s320/DSCF1944.JPG" width="320" /></a></div><br />
3. Grill the skewers until the shrimp turns pink and the scallops are white with grill marks.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKBC25Se7DQF-UbE8eLLCqKOhXYCvO1Nrs6-i4MwKCamN4Wa6RXraVE8gqEYA7gue0tX9TmF1p9446g4h6qfm0f0WqV0Nu1rOr2GrgrQDsQ4GLJ6Q5rfxAmE7fCmuK44N2qFCKeJzLFY/s1600/DSCF1946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKBC25Se7DQF-UbE8eLLCqKOhXYCvO1Nrs6-i4MwKCamN4Wa6RXraVE8gqEYA7gue0tX9TmF1p9446g4h6qfm0f0WqV0Nu1rOr2GrgrQDsQ4GLJ6Q5rfxAmE7fCmuK44N2qFCKeJzLFY/s320/DSCF1946.JPG" width="320" /></a></div><br />
4. While this is happening I cooked up a box of Far East rice pilaf and added a little lemon juice to the mix.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZGtL5FeYmj4ynp-qbfnO1L-Zh_o0uEItI0s8hwnP7bexkR5VreIuNDhgSQ0VCtFT2jbyJN-q9-j-FrOXHpj1Hkt5HAmZs9WK7yhUYENTUnmA7O3Lg81MECjMYZnHLvwEzGh8cVamXupk/s1600/DSCF1947.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZGtL5FeYmj4ynp-qbfnO1L-Zh_o0uEItI0s8hwnP7bexkR5VreIuNDhgSQ0VCtFT2jbyJN-q9-j-FrOXHpj1Hkt5HAmZs9WK7yhUYENTUnmA7O3Lg81MECjMYZnHLvwEzGh8cVamXupk/s320/DSCF1947.JPG" width="320" /></a></div><br />
This was delicious. I love seafood and I love lemon. The best part was lemon pepper tang everything had. And the rice was the perfect compliment.<br />
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Something as easy as this can be made a million different ways. Next time I'm thinking grape tomatoes, mushrooms and zucchini with my shrimp and scallops.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3kQES_UJzHKnUfEoBy7M_7KFAeML7ejneCCXP6YnEKgnsbeNSVOcKzgDjxQX6j-N4RnE0_zk6k3WI8Bqq2yYXQnGLTTuw9Wh6k2fTktcT_YqFtTbukbMFfRJuMorZpbzXxzp26L4XnXA/s1600/DSCF1949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3kQES_UJzHKnUfEoBy7M_7KFAeML7ejneCCXP6YnEKgnsbeNSVOcKzgDjxQX6j-N4RnE0_zk6k3WI8Bqq2yYXQnGLTTuw9Wh6k2fTktcT_YqFtTbukbMFfRJuMorZpbzXxzp26L4XnXA/s320/DSCF1949.JPG" width="320" /></a></div>Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.com0tag:blogger.com,1999:blog-6197757743706959585.post-24592499674576889562011-06-05T16:20:00.000-07:002011-06-05T16:20:31.346-07:00Butterfinger Cupcakes?!<div class="separator" style="clear: both; text-align: left;">So did you see how large that Crushed Butterfinger bag was in my last post?! Yea, needless to say I have some of that left over after making some brownies. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So, it's a good thing I have cupcakes (regular and minis!) at the ready. I keep already baked cupcakes in the freezer, wrapped in plastic wrap then in a freezer bag. They thaw in minutes, literally, and are still moist if you froze them as soon as they cooled! Smart!!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5L0foYfW09GdVcVcDOuDcxXJObzEyxDNMDnuzuFEX5fTut-lKUqFb9uPtpewak9X6Mt-_g5uSmVfQ9zHqLDj4F8urQycmn2y0e6jB_T2aaDi3WPZ-pNHIdSIN568VtXGDtnz5A-zrZ7M/s1600/DSCF1933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5L0foYfW09GdVcVcDOuDcxXJObzEyxDNMDnuzuFEX5fTut-lKUqFb9uPtpewak9X6Mt-_g5uSmVfQ9zHqLDj4F8urQycmn2y0e6jB_T2aaDi3WPZ-pNHIdSIN568VtXGDtnz5A-zrZ7M/s320/DSCF1933.JPG" width="320" /></a></div><br />
This isn't really a recipe but a quick suggestion on how to use up ingredients.<br />
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First I heated up my ganache I buy already made. Get it nice and runny.<br />
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Have a bowl of crushed candy, extra sprinkles, etc at the ready too.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcISJPivA5QIxd8xViyTrHJm1NAxuDsc63NKULwVT4WHUBYymQc7BZM5MV2JtAu3CG7GEzAmNxzVQ7iSMRVmDR7kO66GuWQDk4FxQsKSNwP1Gq2gVPLXa03skg518M56SBHI_QzAyFD4/s1600/DSCF1934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcISJPivA5QIxd8xViyTrHJm1NAxuDsc63NKULwVT4WHUBYymQc7BZM5MV2JtAu3CG7GEzAmNxzVQ7iSMRVmDR7kO66GuWQDk4FxQsKSNwP1Gq2gVPLXa03skg518M56SBHI_QzAyFD4/s320/DSCF1934.JPG" width="320" /></a></div><br />
Dip the cupcake in the ganache...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOAhP2djXc6jF6I7uOM6ttOrqP9XTlt_yRaVr0wLAVmDUdXsGxbu4w6MBfpvA4RI5couK9_Itn12KTtDVlKWs-YSZkovJ89SV-P30nQOXZTdj78JEvMagEIzmc6AgXA2OkQN5mN1CA2M/s1600/DSCF1935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOAhP2djXc6jF6I7uOM6ttOrqP9XTlt_yRaVr0wLAVmDUdXsGxbu4w6MBfpvA4RI5couK9_Itn12KTtDVlKWs-YSZkovJ89SV-P30nQOXZTdj78JEvMagEIzmc6AgXA2OkQN5mN1CA2M/s320/DSCF1935.JPG" width="320" /></a></div><br />
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Then in the candy...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuIJCnng1pXnZtx6s24mRfr1J61ZVxPW1_OnH5lk1e6-57x_E_nZhpHC3uEq_Gk1VcrDvsoikYeRzgDad6q-1VhCpYoBCljUVUq8mnBJB5g44FkswPD2GGkDIwV-_sy2_3CWwSXDVV_LI/s1600/DSCF1936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuIJCnng1pXnZtx6s24mRfr1J61ZVxPW1_OnH5lk1e6-57x_E_nZhpHC3uEq_Gk1VcrDvsoikYeRzgDad6q-1VhCpYoBCljUVUq8mnBJB5g44FkswPD2GGkDIwV-_sy2_3CWwSXDVV_LI/s320/DSCF1936.JPG" width="320" /></a></div><br />
Easy, quick and yummy! Half the plate was gone before the end of the night!<br />
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Sometimes you just need a quick snack!Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.com0tag:blogger.com,1999:blog-6197757743706959585.post-27227397487936735972011-06-01T15:26:00.000-07:002011-06-01T15:26:22.216-07:00Butterfinger Brownie<div class="separator" style="clear: both; text-align: left;">Candy in my brownie? Uh... yes please! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyzPbHgmsK246i_GXaIn6-_vBDjGWsBawEo2Waf5p2KUvPXpl2CMoSsulIBhXQdZFq2r2yRoHFKCeoIV7B_MhD8dnOPxOrUAQkx-2YE2I0McMax5oM5dA1wPQNwuv3rFAeUOUh86fAttE/s1600/DSCF1906.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyzPbHgmsK246i_GXaIn6-_vBDjGWsBawEo2Waf5p2KUvPXpl2CMoSsulIBhXQdZFq2r2yRoHFKCeoIV7B_MhD8dnOPxOrUAQkx-2YE2I0McMax5oM5dA1wPQNwuv3rFAeUOUh86fAttE/s320/DSCF1906.JPG" width="320" /></a></div><br />
INGREDIENTS<br />
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1/2 cup margarine<br />
1/2 cup cocoa powder<br />
1 cup sugar<br />
2 eggs<br />
1tsp vanilla extract<br />
1/2 cup flour<br />
1/4 tsp salt<br />
1/4 cup crushed Butterfinger (This is the amount I used but next time I will probably double it)<br />
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1. Preheat the oven to 350F. In a sauce pan over medium heat, melt butter and then stir in cocoa until well blended. Remove from heat.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxg1KwOTVxHKGPn6twjoM2CvYT2zEcxdt_OumJpdUcZj-deKMJlELgMUstPt3rPBWX2uHoJY2705prpxFAw7ar9anw1QnofG1w8zavrV0lu1eXlrPNgpbwiKZZWYe2IF0iW4XZtharwQ/s1600/DSCF1907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxg1KwOTVxHKGPn6twjoM2CvYT2zEcxdt_OumJpdUcZj-deKMJlELgMUstPt3rPBWX2uHoJY2705prpxFAw7ar9anw1QnofG1w8zavrV0lu1eXlrPNgpbwiKZZWYe2IF0iW4XZtharwQ/s320/DSCF1907.JPG" width="320" /></a></div><br />
2. Add in the sugar and stir well.<br />
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3. One by one, slowly mix in the eggs. Make sure the mix isn't still hot. You don't want to cook the egg.<br />
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4. Stir in the vanilla, flour and salt.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieM6ND9yRiZvoYyn_N7axWcSF5mXrrC9svcwhV904qnkpYzaqxBmmvtbWSA6h4FB9SB9qezDNNHNkKGVwqs9jEDrXZTpIq1Yog2DW8qw6mZNk5XnI_3jJkIfyZdmz4BnHo9vlfZFNS1wU/s1600/DSCF1908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieM6ND9yRiZvoYyn_N7axWcSF5mXrrC9svcwhV904qnkpYzaqxBmmvtbWSA6h4FB9SB9qezDNNHNkKGVwqs9jEDrXZTpIq1Yog2DW8qw6mZNk5XnI_3jJkIfyZdmz4BnHo9vlfZFNS1wU/s320/DSCF1908.JPG" width="320" /></a></div><br />
5. Now add the candy and mix well.<br />
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6. In a greased pan, spread the batter and sprinkle a little more crushed candy on the top. Bake for 25-30 minutes.<br />
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Yea, it wasn't out of the oven long before I took a big piece. The crushed Butterfinger was crushed pretty fine so I could have added some more to the batter but the crust on top was delish!<br />
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Enjoy!<br />
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</div><div class="" style="clear: both; text-align: left;"> I love chocolate shells filled with just about anything. In fact, where I work sells really small ones made for cream liquors that people buy up around the holidays. </div><div class="" style="clear: both; text-align: left;"><br />
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A few months ago my Gram gave me these two Wilton silicone flower cupcake molds. I put them in my pantry and thought that I'd make some flower cupcakes when summer was here. Well, I came across them while cleaning and thought... chocolate shells! Duh!<br />
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It's easy. In a glass bowl or double boiler, melt some chocolate. I used dark chocolate ;)<br />
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Scoop some melted chocolate into each mold. I guessed the amount and added some more to cups that didn't seem full enough.<br />
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I held the mold and tilted the chocolate around and around and around and around.... you get the point. I did it until the chocolate barely moved anymore. I put the mold in the fridge to set.<br />
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Then ta da! They popped out of the silicone mold very easily. A little cracking at the tops of the shells but you can cover that with your filler...<br />
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I made two types... a mud cup and chocolate with strawberries.<br />
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Both used a fudge chocolate pudding from a box.<br />
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For mud cups you use crushed Oreo ( I found peanut butter Oreos... aside from being delicious they looked more like dirt!) and a gummie worm.<br />
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And for the second kind I just topped the pudding with slices of strawberries.<br />
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YUM!<br />
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I kept them refrigerated but before you serve them you should take them out to come a little to room temp. It makes eating the chocolate shell easier.Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.com0tag:blogger.com,1999:blog-6197757743706959585.post-89790969670844142642011-05-19T06:50:00.000-07:002011-05-19T06:50:11.391-07:00Chicken Enchiladas<div class="" style="clear: both; text-align: left;">I am a huge fan of mexican food. A standard quick meal around my house includes nachos, quesadillas and soft tacos. One thing I had never attempted, though, was enchiladas. Check these out because they were delicious and completely customizable. </div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgX-KfDBJAi1ls1jWiqaiseb3r0n87WiCsnTy9jm7r-8PMxctt_FkgOsE_ZPt53bfo62rsB8CVFmw_aycy0Qg1TYP5lLhJ9HVgwagMs2PYlK3oqLtd9NJh8qbFKTclB8-aGYRWm0T-hrI/s1600/DSCF1814.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgX-KfDBJAi1ls1jWiqaiseb3r0n87WiCsnTy9jm7r-8PMxctt_FkgOsE_ZPt53bfo62rsB8CVFmw_aycy0Qg1TYP5lLhJ9HVgwagMs2PYlK3oqLtd9NJh8qbFKTclB8-aGYRWm0T-hrI/s320/DSCF1814.JPG" width="320" /></a></div><br />
INGREDIENTS<br />
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2 boneless skinless chicken breasts, thawed if frozen<br />
1 Tbsp olive oil<br />
1/2 onion chopped<br />
1 green bell pepper sliced<br />
1 cup corn kernels<br />
1/4 cup sour cream<br />
2 Tbsp dried cilantro<br />
1 cup monterey jack shredded cheese<br />
Mild salsa<br />
8 corn tortillas (I could only fit 7!)<br />
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1. In a large pot, boil water and add in the chicken. Cook 12 minutes or until cooked through. Preheat oven to 450F.<br />
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2. Remove from water and shred with forks.<br />
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3. Meanwhile, saute the olive oil, onion and peppers until tender.<br />
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4. Add in the corn and warm through.<br />
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5. Fold in the chicken, 1/2 cup of the cheese and the sour cream. Remove from heat once it is warmed through. Do not over stir.<br />
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6. Microwave the corn tortillas for 10-20 seconds until soft and pliable. In a large baking dish, spread about a 1/2 cup of salsa on the bottom of the dish to prevent sticking.<br />
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7. Fill tortillas and roll. Place seam side down in the baking dish.<br />
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8. Top the filled tortillas with salsa and the rest of the cheese.<br />
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9. Bake for 10 minutes until the cheese is melted and the edges of the enchiladas start to brown.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQ3eLbGajjyhuq0EYc53vfsIdpa3p2TSFQPpL0nzYPycXnhSzKrX43iJnkfiVPA9d_eBqKTmWvx9ZEW3SttAgz9mzC4qDnK5fnIGSLJ-s9TyUuUbeZ6G9Wv-f8QfP4apUD7aTIvPZ6J8/s1600/DSCF1825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQ3eLbGajjyhuq0EYc53vfsIdpa3p2TSFQPpL0nzYPycXnhSzKrX43iJnkfiVPA9d_eBqKTmWvx9ZEW3SttAgz9mzC4qDnK5fnIGSLJ-s9TyUuUbeZ6G9Wv-f8QfP4apUD7aTIvPZ6J8/s320/DSCF1825.JPG" width="320" /></a></div><br />
These were amazing and the best part is once you get the basic recipe down you can fill these with anything. I'm thinking steak is next. And another suggestion I found online for enchiladas was to use a salsa verde which sounds amazing. Yum!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEBpQNdTKYGem2ajKM7CjtsXdfjdCYDi8mEmaU03OafG9vS6I-_Vjhx47409GbZzB_bK4I1p42UCC43HGEAgWmtOTI6_oqGlYT2UEn8y9ba6PbWap13NHoxaAlHU8uYKlsXkFf44SuRB0/s1600/DSCF1827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEBpQNdTKYGem2ajKM7CjtsXdfjdCYDi8mEmaU03OafG9vS6I-_Vjhx47409GbZzB_bK4I1p42UCC43HGEAgWmtOTI6_oqGlYT2UEn8y9ba6PbWap13NHoxaAlHU8uYKlsXkFf44SuRB0/s320/DSCF1827.JPG" width="320" /></a></div>Sandyhttp://www.blogger.com/profile/15767760573019280502noreply@blogger.com1