tag:blogger.com,1999:blog-25229274601905111552024-02-06T18:50:10.368-08:00Katelyn's CookingAnonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.comBlogger67125tag:blogger.com,1999:blog-2522927460190511155.post-30076390476640505392016-06-29T10:24:00.001-07:002016-06-29T10:24:57.198-07:00Low Carb Broccoli Cauliflower Salad<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-1Rnzn7LiOtmDO6BXztg0RzAx_gjDYQT_xq3YheMcmqVpd1wGBNdI8p_pD3-Z8x7VuwOsfFhbZ4LiPfCnPz_WcnPsD9qWslnV_7nDyoMwK5_U4jgZuS41h7o9qbhZfqXVl8e27EosmrIw/s1600/IMG_1279-797199.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-1Rnzn7LiOtmDO6BXztg0RzAx_gjDYQT_xq3YheMcmqVpd1wGBNdI8p_pD3-Z8x7VuwOsfFhbZ4LiPfCnPz_WcnPsD9qWslnV_7nDyoMwK5_U4jgZuS41h7o9qbhZfqXVl8e27EosmrIw/s320/IMG_1279-797199.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_6301666629581756210" /></a></p><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWNKgSCzu3ct2i4m9SMDat6urgMSWOxdLc0cLFrTwV8sRb06M70bXLgJ4x2fPud0Li5GnaTRl9krngQQDt_BbJzKBk7Ghz0e7XeydwgPlF2EvKi-P919HQYSVeQj_J89zwsXdlILG-MTdo/s1600/IMG_1275-798088.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWNKgSCzu3ct2i4m9SMDat6urgMSWOxdLc0cLFrTwV8sRb06M70bXLgJ4x2fPud0Li5GnaTRl9krngQQDt_BbJzKBk7Ghz0e7XeydwgPlF2EvKi-P919HQYSVeQj_J89zwsXdlILG-MTdo/s320/IMG_1275-798088.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_6301666633245150850" /></a></p><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj34MZiaErT4Jg5SNrrPeG5_MhLhoLNAa6r-bT5kVdDJmqMs9-wrympyiNlQD6lMlzCtClHlo1YggP2XpifDwINEgbFKvVLwh2W05THm8nnW83jfpLvFhTYb5neA9CR8w82JFXbGziYhJPf/s1600/IMG_1278-798996.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj34MZiaErT4Jg5SNrrPeG5_MhLhoLNAa6r-bT5kVdDJmqMs9-wrympyiNlQD6lMlzCtClHlo1YggP2XpifDwINEgbFKvVLwh2W05THm8nnW83jfpLvFhTYb5neA9CR8w82JFXbGziYhJPf/s320/IMG_1278-798996.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_6301666638727931586" /></a></p><font size="2"><span style="background-color:rgba(255,255,255,0)">Low carb living can be tough. It can be obnoxious. It can be depressing, really. But not when you have broccoli cauliflower salad. Then it's nice and decadent and delicious.</span></font><div><font size="2"><span style="background-color:rgba(255,255,255,0)"><br></span></font></div><div><font size="2"><span style="background-color:rgba(255,255,255,0)">What You Need:</span></font></div><div><font size="2"><span style="background-color:rgba(255,255,255,0)"><br></span></font></div><div><font size="2"><span style="background-color:rgba(255,255,255,0)">2 cups raw broccoli florets, bite size</span></font></div><div><font size="2"><span style="background-color:rgba(255,255,255,0)">2 cups raw cauliflower chunks, bite size</span></font></div><font size="2"><span style="background-color:rgba(255,255,255,0)">6 strips of bacon, fried and crumbled</span></font><div><font size="2"><span style="background-color:rgba(255,255,255,0)">1/2 cup mayo</span></font></div><div><font size="2"><span style="background-color:rgba(255,255,255,0)">1/2 cup diced red onion</span></font></div><div><font size="2"><span style="background-color:rgba(255,255,255,0)">1/2 cup shredded sharp cheddar cheese</span></font></div><div><font size="2"><span style="background-color:rgba(255,255,255,0)">1 tbsp salt</span></font></div><div><font size="2"><span style="background-color:rgba(255,255,255,0)">1 tbsp garlic powder</span></font></div><div><font size="2"><span style="background-color:rgba(255,255,255,0)">1 tbsp cracked black pepper</span></font></div><div><font size="2"><span style="background-color:rgba(255,255,255,0)"><br></span></font></div><div><font size="2"><span style="background-color:rgba(255,255,255,0)">What To Do:</span></font></div><div><font size="2"><span style="background-color:rgba(255,255,255,0)"><br></span></font></div><div><font size="2"><span style="background-color:rgba(255,255,255,0)">Mix everything together in a large bowl. </span></font></div><div><font size="2"><span style="background-color:rgba(255,255,255,0)"><br></span></font></div><div><font size="2"><span style="background-color:rgba(255,255,255,0)">Yeah that's it. This is a pretty easy recipe. Make it triple batch and take it to parties! Or make a triple batch and go to get some the next day only to discover it's gone because the very thin man you married that one time saw it and decided he and his friend needed to eat all of it. All of it. It's good stuff folks!</span></font></div><div><font size="2"><span style="background-color:rgba(255,255,255,0)"><br></span></font></div><div><font size="2"><span style="background-color:rgba(255,255,255,0)">Another great dish from my kitchen to your table!</span></font></div><div><br></div> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0tag:blogger.com,1999:blog-2522927460190511155.post-35783295611286063872016-01-13T18:39:00.001-08:002016-01-13T18:39:53.239-08:00Cheesy Bacon and Potato Faux Quiche<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMNOH0XP3HbpULicbCsRb3EUOUxgr0cKhNp5Y7dJ5_Z05fZO2l3T4dOWlbQZJ1ZRLF6QZRlAgLdHZxXr60T2UncHj578xZnNu_XGlY4BL5UI4vLsfd4YiMVYEqu9y8MpiwWr6w0ZBRXlnR/s1600/IMG_6727-793240.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMNOH0XP3HbpULicbCsRb3EUOUxgr0cKhNp5Y7dJ5_Z05fZO2l3T4dOWlbQZJ1ZRLF6QZRlAgLdHZxXr60T2UncHj578xZnNu_XGlY4BL5UI4vLsfd4YiMVYEqu9y8MpiwWr6w0ZBRXlnR/s320/IMG_6727-793240.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_6239467325900137762" /></a></p><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkgzmljMaCLwlCJlmkGY7iVcB1mzlx_JEKUN_F2NSAk3YFFBtzTmrgyZ68v36lSQP6id2N1ailCSGJzfhJ7VAPNCQogo4K3atDKI7hxoU50wbl8WmuVyg05hm5ADwHCqBpKS1GyiIpao1T/s1600/IMG_6709-796546.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkgzmljMaCLwlCJlmkGY7iVcB1mzlx_JEKUN_F2NSAk3YFFBtzTmrgyZ68v36lSQP6id2N1ailCSGJzfhJ7VAPNCQogo4K3atDKI7hxoU50wbl8WmuVyg05hm5ADwHCqBpKS1GyiIpao1T/s320/IMG_6709-796546.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_6239467338609553170" /></a></p><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1xh2H_sTxPZverHYNFPxPhNAishbQaoWedbBLZG9aLEt6TTWLtkpmAFhsclhBNKnhCFnXAQdkZJVvBXLGXqq-nXWJc6Us0vIHEjuJ-xxaB_gjwVnnDCvs0KNZsSuwcqXZEUjo299DdwM/s1600/IMG_6724-799081.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1xh2H_sTxPZverHYNFPxPhNAishbQaoWedbBLZG9aLEt6TTWLtkpmAFhsclhBNKnhCFnXAQdkZJVvBXLGXqq-nXWJc6Us0vIHEjuJ-xxaB_gjwVnnDCvs0KNZsSuwcqXZEUjo299DdwM/s320/IMG_6724-799081.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_6239467351505685250" /></a></p><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGIpmN44vQBdhL0waEWvxLRINvnDCXIVtR96vekiBff8gYT51CvPKAv2KFSpq6P9C2SAraCRlDsaZo8OMjHry-WNLCi41HMVp7GYzivb6GdHmUBR4tlKSw219cNZ8Kf6d9b1KzsQ5xooRy/s1600/IMG_6725-701490.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGIpmN44vQBdhL0waEWvxLRINvnDCXIVtR96vekiBff8gYT51CvPKAv2KFSpq6P9C2SAraCRlDsaZo8OMjHry-WNLCi41HMVp7GYzivb6GdHmUBR4tlKSw219cNZ8Kf6d9b1KzsQ5xooRy/s320/IMG_6725-701490.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_6239467359916993458" /></a></p>Quiche itself isn't a hard dish to make. That being said, I concocted this faux quiche because I don't really care for eggs. I know that seems strange to say, but I really do feel like it's a texture issue for me. So I made this dish to try to re-create the feel of a quiche for my family without having to eat my way through all of those strangely textured eggs to get to the good stuff.<div><br></div><div>WHAT YOU NEED:</div><div><br></div><div>1 can refrigerated biscuits, quartered</div><div>3 eggs, scrambled</div><div>1/2 pound bacon, cooked and chopped</div><div>2 cups frozen potatoes O'Brien</div><div>1 cup shredded sharp cheddar cheese</div><div>1 tbsp salt</div><div>1 tbsp pepper</div><div>1 tbsp garlic powder</div><div><br></div><div>INSTRUCTIONS:</div><div><br></div><div>Grease a round cake pan. I use Pam but I suppose you could use butter. Place your quartered biscuits into the cake pan in an even layer. Sprinkle the potatoes O'Brien over top of your biscuits and an even layer. Follow suit with the shredded cheddar cheese. Mix the seasonings into your scrambled eggs, and then add your bacon to the scrambled eggs. Pour your egg mixture over top of the ingredients in the pan as evenly as possible. Sprinkle on some more shredded cheese if you want to. I know I wanted to! Bake covered (I used aluminum foil) at 350° for 35 minutes. Remove your cover, and bake for an additional five minutes. Allow the faux quiche too cool for 10 minutes before dividing into wedges and serving. I ate mine with hot sauce.</div><div><br></div><div>There you have it! Another great meal from my kitchen to your table! </div><div><br></div> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0tag:blogger.com,1999:blog-2522927460190511155.post-12850052008435155742015-08-02T07:58:00.000-07:002015-08-02T07:59:00.514-07:00"Snowberry Crostata" from Skyrim<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdIObXlhBIZ7L4W6dfgRQ16g7BX68Np7JQ1fS3h6VY8MHmM0f3CvXG4v0WEASr2Kk8aLLNbFOrvqO_-PKonuVoKIwdTeFNJfBSZh_kqqNHhEbzGKz_mJmSw1hqMpDEVdPCg3f3FfALgrLM/s1600/IMG_1862-740515.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdIObXlhBIZ7L4W6dfgRQ16g7BX68Np7JQ1fS3h6VY8MHmM0f3CvXG4v0WEASr2Kk8aLLNbFOrvqO_-PKonuVoKIwdTeFNJfBSZh_kqqNHhEbzGKz_mJmSw1hqMpDEVdPCg3f3FfALgrLM/s320/IMG_1862-740515.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_6178428745226550898" /></a></p><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZwBJWtRy_hnkd7yweAQPeyz2WSUHmLiTOk1P1tVVpEmL6lPFMLXBqO8daoFYLCNkx0y_LmbYOx0ZXTBgBjpUM04OymQyuVmyBnA6ji-Bp4BjgoRfO-EBhQGepq9mE_S65yZZ0NOI4w45/s1600/IMG_1857-744503.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZwBJWtRy_hnkd7yweAQPeyz2WSUHmLiTOk1P1tVVpEmL6lPFMLXBqO8daoFYLCNkx0y_LmbYOx0ZXTBgBjpUM04OymQyuVmyBnA6ji-Bp4BjgoRfO-EBhQGepq9mE_S65yZZ0NOI4w45/s320/IMG_1857-744503.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_6178428760483106130" /></a></p>So here's a fun fact some of you guys might not know: I'm a HUGE nerd. I started out late, but I blossomed into a very proud geek. One of my favorite things to do is play a video game made by Bethesda. The Fallout series and The Elder Scroll series are my go to games. The recipe I'm giving you today is from The Elder Scrolls V: Skyrim. In a game where you can do absolutely anything you want; cooking is one of those options. So naturally, I decided to try out some of their recipes IRL. <div><br></div><div>Today I'm showing you how to make a "Snowberry Crostata". See those quotes? That's because in real life, snowberries are deadly and I want all of you to live. So I substituted them with bing cherries. </div><div><br></div><div>For The Crust:</div><div><br></div><div><div>1 cup all-purpose flour</div><div>2 tablespoons granulated or superfine sugar</div><div>1/4 teaspoon kosher salt</div><div>1/4 pound (1 stick) very cold unsalted butter, diced</div><div>2 tablespoons ice water</div></div><div><br></div><div>Mix all your dry ingredients before you start cutting in your butter. I used my hands because I'm pretty quick but I'd recommend a dough cutter to keep from melting your butter. Then add your ice water, a tiny bit at a time. Your dough shouldn't be sticky. If it is, sprinkle some flour on it and mix it in. Let it chill in the fridge for an hour before you plop it out onto a floured surface. </div><div><br></div><div>While your dough is chilling, pit your bing cherries by cutting them in half.you need about 1/2 a pound. You need them in half anyway so it's easy to put them like that. I didn't wear gloves and I was alllll stained up. I recommend gloves. Once they're all halved and pitted, mix them in with 2 tbsp corn starch and 1/2 cup sugar. </div><div><br></div><div>Roll out your dough into a circle. Lay it on your baking dish of choice. I honestly used a pizza pan. It doesn't have to be perfect. This is a rustic dish. Arrange your cherries in the middle, dome side up, Fold the edges of your dough over the cherries, brush the dough with some beaten egg and sugar <span></span>and bake that bad boy at 400 for about twenty minutes or until golden brown. </div><div><br></div><div>Boom. "Snowberry Crostata" from Skyrim. Impress the nerd in your life today! Or at the very least, serve a great cherry dish to someone you love.</div> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0tag:blogger.com,1999:blog-2522927460190511155.post-56253815690689767742015-05-01T19:40:00.001-07:002015-05-01T19:40:18.721-07:00Strawberry Shortcake Bonbons<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2k6Q58D6nAxUIyhKdCuIr-8OaMlqvh1KYzdiCHt88NCwta79q6_szZb-QEFBvpX2o_UIK5cWME754s7ArUuMk-unXSJzZhBeJFZkc8IchtzfFBNxRL8jmVuCWyD5hil0nRsOLRD60ihcg/s1600/IMG_0988-718728.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2k6Q58D6nAxUIyhKdCuIr-8OaMlqvh1KYzdiCHt88NCwta79q6_szZb-QEFBvpX2o_UIK5cWME754s7ArUuMk-unXSJzZhBeJFZkc8IchtzfFBNxRL8jmVuCWyD5hil0nRsOLRD60ihcg/s320/IMG_0988-718728.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_6144098547381297986" /></a></p><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJsOQaa7rQk5c5F39ggQ9v5hsqAsprv91b7EXWBeoT2jEqUUa5s5lUG5wrc81-bN1B88UE7W420EJ0BPNOO5NdP3Ip0c8NrZSpLjrH2Bm9O9XtmJzo7eKPvPVGW1uttmt-1YP5NpTIU7KY/s1600/IMG_0982-722630.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJsOQaa7rQk5c5F39ggQ9v5hsqAsprv91b7EXWBeoT2jEqUUa5s5lUG5wrc81-bN1B88UE7W420EJ0BPNOO5NdP3Ip0c8NrZSpLjrH2Bm9O9XtmJzo7eKPvPVGW1uttmt-1YP5NpTIU7KY/s320/IMG_0982-722630.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_6144098562263961634" /></a></p>What You Need:<div><br></div><div>1 angel food cake, crumbled</div><div>1 can strawberry chocolate</div><div>1 package vanilla candy coating</div><div>1/4 cup pink sugar sprinkles</div><div><br></div><div>Directions:</div><div><br></div><div>Mix your strawberry frosting into your crumbled angel food cake. Roll a tablespoon of this mixture in your hands until you have a round ball. Place them on a nonstick baking tray. Stick a toothpick in each ball, all the way through. Freeze until solid. Liquify your candy coating according to the directions on the package. Dip each cake ball into the candy coating, then sprinkle with the pink sugar immediately. Allow to set completely before removing the toothpicks. <br><br></div> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0tag:blogger.com,1999:blog-2522927460190511155.post-76298415129139043092015-04-06T11:50:00.001-07:002015-04-06T11:50:54.142-07:00Easter Leftover Shepherds Pie<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOcMqckrnVGuuv32KyzuC8Ommc1HuJ1u6AF2T9A-5Tcvqc3itiDa8UDdayEzM3HIlN1zzKzFOKbd8RFNIcwb6IaA_Z1_SBfhvG5Do_ZRFCP6Rl3eM6jCA7fjgiBPlLYBOSi2PzF8qA2Ebh/s1600/IMG_0626-754143.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOcMqckrnVGuuv32KyzuC8Ommc1HuJ1u6AF2T9A-5Tcvqc3itiDa8UDdayEzM3HIlN1zzKzFOKbd8RFNIcwb6IaA_Z1_SBfhvG5Do_ZRFCP6Rl3eM6jCA7fjgiBPlLYBOSi2PzF8qA2Ebh/s320/IMG_0626-754143.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_6134700450316963826" /></a></p><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0c-XRRhsRjvhlpfDKV_4D2sOaR3mlWaluka-jfP3Xhg0o2ALVug9uM1eXD0ftR4s6gqWrCNQZxAV8DvvaDefOqGMOZEwzCn4QxjKmJZrm68KdfYCl8g29L2St8ooxBAZB7m9vrqIWSWAc/s1600/IMG_0623-757774.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0c-XRRhsRjvhlpfDKV_4D2sOaR3mlWaluka-jfP3Xhg0o2ALVug9uM1eXD0ftR4s6gqWrCNQZxAV8DvvaDefOqGMOZEwzCn4QxjKmJZrm68KdfYCl8g29L2St8ooxBAZB7m9vrqIWSWAc/s320/IMG_0623-757774.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_6134700464930966594" /></a></p>Easter Dinner this year was extravagant, as usual. Roasted a huge shank ham, prepared some scrumptious mushroom free green bean casserole, baked sweet and russet potatoes not to mention the delicious buttered corn. It was great. <div><br></div><div>But trying to come up with unique things to do with leftovers, now that's the tricky part. So I went with throwing everything together. I mixed diced up ham into my green bean casserole along with the corn and a can of mixed vegetables. I decided it looked a little dry so I added a can of tomato soup. Then I layered that into a baking dish. I topped that with shredded sharp cheddar. </div><div><br></div><div>I mashed my sweet potatoes and russet potatoes together with salt, pepper, garlic and milk. I spooned them on top off the meat and veggie mixture. Then top with French fried onions and bake at 350 for half an hour.</div><div><br></div><div>Yum!<br><br></div> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0tag:blogger.com,1999:blog-2522927460190511155.post-12179390793455373802014-12-05T18:40:00.001-08:002014-12-05T18:40:52.466-08:00Please Donate<a href="http://www.gofundme.com/foifu8">http://www.gofundme.com/foifu8</a><br><br> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0tag:blogger.com,1999:blog-2522927460190511155.post-26307187023224023792014-10-17T12:13:00.001-07:002014-10-17T12:13:02.803-07:00Bacon Bean Soup<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUrJQY9vICNwdFdmL6hYazU4_AFMWHONisoi5gcP5-zZx_FI02vnnbkP_MMNB5oTvVm_ghZO8s9WKmMBg5P9tRzVNaXFcnjQDa_UtIJiu7YYt2taFYaO85qGIJP4o5NNYmtzeUXtF_yEoI/s1600/IMG_1282-782805.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUrJQY9vICNwdFdmL6hYazU4_AFMWHONisoi5gcP5-zZx_FI02vnnbkP_MMNB5oTvVm_ghZO8s9WKmMBg5P9tRzVNaXFcnjQDa_UtIJiu7YYt2taFYaO85qGIJP4o5NNYmtzeUXtF_yEoI/s320/IMG_1282-782805.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_6071250592460974930" /></a></p><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw7ABaDAaDAeLl5eXop4yPRFRSD1MehaeZm6UOdwTEIdw82O3SmADEbce_X407ZH3kWpqMHrEZ4LfDrEZ-x5KX3a9qhIxGUpe0PYB90My8IicdMddP1IWbcrzUFLRPRvmkfIw3FhTd6Rds/s1600/IMG_1274-787039.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw7ABaDAaDAeLl5eXop4yPRFRSD1MehaeZm6UOdwTEIdw82O3SmADEbce_X407ZH3kWpqMHrEZ4LfDrEZ-x5KX3a9qhIxGUpe0PYB90My8IicdMddP1IWbcrzUFLRPRvmkfIw3FhTd6Rds/s320/IMG_1274-787039.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_6071250611164247202" /></a></p>Bean soup is an old family favorite. I do not make it the same way my great grandmother did. I'm a wee bit lazy compared to the beloved Matriarch of our family. <div><br></div><div>What you need:</div><div><br></div><div>2 Yukon gold potatoes, diced</div><div>2 stalks celery, diced</div><div>2 carrots, diced</div><div>1/2 cup onion, diced</div><div>1/2 pound bacon, chopped</div><div>2 cans white beans, undrained</div><div>2 cups milk</div><div>2 tbsp garlic powder </div><div>2 tbsp salt</div><div>2 tbsp pepper</div><div>2 tbsp onion powder</div><div><br></div><div><br></div><div>What to Do:</div><div>Sauté the potatoes, carrots, celery, onions and bacon until bacon is crisp. Stir in your seasonings. Then stir in your beans and milk. Let the soup simmer on low for three hours, or until all your veggies are tender. Allow to thicken up overnight in the fridge, reheat the next day for a great dinner. </div> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0tag:blogger.com,1999:blog-2522927460190511155.post-13087378823354915972014-10-10T16:00:00.001-07:002014-10-10T16:00:35.176-07:00Roasted Red Pepper and Tomato Chicken in Creamy Mozzarella Sauce<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygKmGc9QY9HvV2DN3n1OPV1d_hZLnK-tZwmB56RlHXVYGdrFF5iFasgNeJ6mYIvfdxY87G1ewwR_k2pC9ELMEc-Zoijcg1BStkVhZFmyhyphenhyphenc_jfFf_f9HJiaukfHN8yOOqPX5lvheNVYPf/s1600/IMG_1098-735177.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygKmGc9QY9HvV2DN3n1OPV1d_hZLnK-tZwmB56RlHXVYGdrFF5iFasgNeJ6mYIvfdxY87G1ewwR_k2pC9ELMEc-Zoijcg1BStkVhZFmyhyphenhyphenc_jfFf_f9HJiaukfHN8yOOqPX5lvheNVYPf/s320/IMG_1098-735177.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_6068711632912368994" /></a></p>I've been bored lately. And when I get bored I start throwing ingredients in my fridge together like a mad scientist. Here's the result!<br><div><br></div><div>For the chicken:</div><div>1 roasted red pepper, cut into strips</div><div>4 campari tomatoes, quartered</div><div>1 pound chicken breasts, cut into strips</div><div>1/2 tbsp garlic powder</div><div>1/2 tbsp salt</div><div>1/2 tbsp pepper</div><div>1/2 tbsp onion powder</div><div><br></div><div>Sauté your chicken with the rest of the ingredients until cooked through. Set aside.</div><div><br></div><div>For the Sauce:</div><div>2 cups whole milk </div><div>1/2 cup butter</div><div>2 cups shredded mozzarella cheese</div><div>2 tbsp Italian seasoning blend</div><div>1 tbsp garlic powder</div><div>1 tbsp onion powder</div><div><br></div><div>Bring the milk and butter to a simmer before adding in the cheese. Add all your seasonings and stir in the chicken mixture. </div><div><br></div><div>Serve over noodles. The crescent rolls are just Pilsbury with garlic powder sprinkled on the inside. </div> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0tag:blogger.com,1999:blog-2522927460190511155.post-85589437915813418672014-09-28T22:17:00.001-07:002014-09-28T22:17:57.340-07:00Pepper Crab Soup<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCpcfjcautDPMJPgf0bIazidyph8YUi8o7-_rYzpko7kdBkrSayX6llWiKKtg3gx2M3-7F695_DJqY0ZBO1gZRaqGmj3mUsM5AeM6fu1Wqkpd38PfYv13OFUGMwb9Q42Hhe7RhvkTGWmDB/s1600/IMG_0762-777341.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCpcfjcautDPMJPgf0bIazidyph8YUi8o7-_rYzpko7kdBkrSayX6llWiKKtg3gx2M3-7F695_DJqY0ZBO1gZRaqGmj3mUsM5AeM6fu1Wqkpd38PfYv13OFUGMwb9Q42Hhe7RhvkTGWmDB/s320/IMG_0762-777341.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_6064355856831395314" /></a></p>Looking for something that sounds fancy but is really easy? This is the soup for you! <div><br></div><div>What you need:</div><div><br></div><div>4 cups chicken broth</div><div>1 cup chopped imitation crab meat</div><div>2 cups shredded sharp cheddar</div>1/2 cup white onions, diced<div>1/2 cup roasted red pepper, diced</div><div>2 tbsp cracked black pepper</div><div>1 cup cubed velveeta</div><div><br></div><div>Bring your chicken broth and onions to a simmer. Add the rest of your ingredients and stir until smooth. Serve with some garlic toast. Delicious and easy from my kitchen to your table.</div> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0tag:blogger.com,1999:blog-2522927460190511155.post-56500057592450530952014-08-07T09:21:00.001-07:002014-08-07T09:21:48.349-07:00Fried Okra<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn5apxsLQzMRjSj5Oxhuhl1Qw5JK_83LYqWTYgyiVqx6Q6wCZXLKkvxY0kpUIm45oQJMQQU_CFLb9U4J-5JN3gSAa3XJOQCBmryAi-rmGG5UbMJv83nljlU4HPf_NIQKDaRttTSgtwRQ6j/s1600/IMG_5515-708350.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn5apxsLQzMRjSj5Oxhuhl1Qw5JK_83LYqWTYgyiVqx6Q6wCZXLKkvxY0kpUIm45oQJMQQU_CFLb9U4J-5JN3gSAa3XJOQCBmryAi-rmGG5UbMJv83nljlU4HPf_NIQKDaRttTSgtwRQ6j/s320/IMG_5515-708350.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_6044859420863740834" /></a></p>I love okra. It's incredible for being a slimy seed pod, don't you think? I made deep fried okra for the first time past night and I was incredibly pleased with the result.<div><br></div><div>What you need:</div><div> 1 cup buttermilk</div><div>1 cup flour</div><div>1 cup yellow corn </div><div>1 teaspoon pepper</div><div>1 teaspoon garlic powder</div><div>2 cups okra, sliced into 1/2 inch pieces</div><div>1 tablespoon salt</div><div>1 cup oil for frying</div> <div>Large skillet</div>Spider<br><div>Large bowl lined with paper towels</div><div><br></div>Preheat your oil to 375 degrees.<div><br></div><div>Soak the okra in the buttermilk. </div><div><br></div><div>In a large ziplock bag mix the flour, corn meal, pepper and garlic. Drain any excess buttermilk and put the buttermilk coated okra into the breading mixture. Shake well until all the okra is coated in the breading.</div> <div><br></div><div>Pour the whole bag out into a pasta strainer over your garbage can to shake off any excess breading. </div><div><br></div><div>Dump all the okra into your oil. Cook for about four minutes on each side, or until golden brown. </div> <div><br></div><div>Remove the okra from the oil with the spider and place them in the paper towel lined bowl to drained. Salt immediately.</div><div><br></div><div>There you have it! Another great dish from my kitchen to your table!</div> <div> </div><div><div><br></div><div><br></div></div> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0tag:blogger.com,1999:blog-2522927460190511155.post-71388632669533424382014-07-22T21:15:00.001-07:002014-07-22T21:15:36.198-07:00No Bake White Chocolate Pistachio Cheesecake<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8b_wBJZbjVOusGVhVv4-2ggfc0YAd782_8-dZlXMIrcSnWf6b2Wp2ZE7Lj-tFTdHp0jv3gkfttwxq3zn1eYlCmnGWTdneLGKH8VtuZR6TjBEpEVn0jjPEZIpUxY3CqtOsrW87eqGOesF/s1600/photo1-736199.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8b_wBJZbjVOusGVhVv4-2ggfc0YAd782_8-dZlXMIrcSnWf6b2Wp2ZE7Lj-tFTdHp0jv3gkfttwxq3zn1eYlCmnGWTdneLGKH8VtuZR6TjBEpEVn0jjPEZIpUxY3CqtOsrW87eqGOesF/s320/photo1-736199.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_6039106007847823666" /></a></p><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr3zHn9xJtX5PofgyhuqfoWujmYDE8t6OL06LGeiNbr5HyeeLGwWfqJNY4GxxUy2-gHVJdYOcT1GwLA4gt1h3GtloXhRnN8R-xv5F490GW8u1BufFud4bwuGUmXiNE98Mbn3Wzl-LL8gaS/s1600/photo2-742224.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr3zHn9xJtX5PofgyhuqfoWujmYDE8t6OL06LGeiNbr5HyeeLGwWfqJNY4GxxUy2-gHVJdYOcT1GwLA4gt1h3GtloXhRnN8R-xv5F490GW8u1BufFud4bwuGUmXiNE98Mbn3Wzl-LL8gaS/s320/photo2-742224.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_6039106027768742802" /></a></p><p style="margin:0px;font-size:12px;font-family:Helvetica"><span style="font-size:12pt">No Bake White Chocolate Pistachio Cheesecake</span></p> <p style="margin:0px;font-size:12px;font-family:Helvetica;min-height:13.8px"><span style="font-size:12pt"></span><br></p> <p style="margin:0px;font-size:12px;font-family:Helvetica"><span style="font-size:12pt">2 bricks cream cheese, softened</span></p> <p style="margin:0px;font-size:12px;font-family:Helvetica"><span style="font-size:12pt">2 (3.5 oz) packages instant pistachio pudding mix</span></p> <p style="margin:0px;font-size:12px;font-family:Helvetica"><span style="font-size:12pt">1 (12 oz) bag white chocolate chips, melted</span></p> <p style="margin:0px;font-size:12px;font-family:Helvetica"><span style="font-size:12pt">1 (8 oz) tub cool whip</span></p> <p style="margin:0px;font-size:12px;font-family:Helvetica"><span style="font-size:12pt">1 pre made graham cracker crust</span></p> <p style="margin:0px;font-size:12px;font-family:Helvetica"><span style="font-size:12pt">1/2 cup pistachios, crushed</span></p> <p style="margin:0px;font-size:12px;font-family:Helvetica;min-height:13.8px"><span style="font-size:12pt"></span><br></p> <p style="margin:0px;font-size:12px;font-family:Helvetica"><span style="font-size:12pt">Mix first four ingredients with an electric mixer on medium until smooth. Fill pie crust and top with crushed pistachios. Refrigerate at least four hours before serving. </span></p> <p style="margin:0px;font-size:12px;font-family:Helvetica"><span style="font-size:12pt"><br></span></p><p style="margin:0px;font-size:12px;font-family:Helvetica"><span style="font-size:12pt">I wasn't expecting much when I threw this together. Look how simple it is! But I was pleasantly surprised. Unlike a lot of no bake desserts, this cheesecake is dense yet fluffy and mimics the texture of a real baked cheesecake. It's wonderful. So there you have it. Another great dish from my kitchen to your table!</span></p> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0tag:blogger.com,1999:blog-2522927460190511155.post-19482653840104086632014-01-09T14:04:00.001-08:002014-01-09T14:04:35.334-08:00Peanut Butter Chocolate Chip Crescents<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN9HLrQA-191fB185EQ9LkxhfwYH_xxiXr4_0HVHWcgtLo8z0pyyN5vBVL2ymqO5Mkb-FR091CwVvFehtqB2cL7EHuHMnQxfbcZ-2yVipjVM_-BnQYGK2a3x5jBuo63roqxWwXuVw6hIB4/s1600/photo-775340.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN9HLrQA-191fB185EQ9LkxhfwYH_xxiXr4_0HVHWcgtLo8z0pyyN5vBVL2ymqO5Mkb-FR091CwVvFehtqB2cL7EHuHMnQxfbcZ-2yVipjVM_-BnQYGK2a3x5jBuo63roqxWwXuVw6hIB4/s320/photo-775340.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5967019861764747666" /></a></p><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAUkHzqB8ACLOICMnJ9mOsx82bbUmzep9vmD9ze_NZDwAGN8YXDfFYzF6DtmMIjLmLjCzS5nUTs5y9d8yUtbf0qvpyUDffuH647mgjl1QzstTYf2mjGGf-Oi99xnr4q_o7-wBVSnCHb0h/s1600/photo-778176.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAUkHzqB8ACLOICMnJ9mOsx82bbUmzep9vmD9ze_NZDwAGN8YXDfFYzF6DtmMIjLmLjCzS5nUTs5y9d8yUtbf0qvpyUDffuH647mgjl1QzstTYf2mjGGf-Oi99xnr4q_o7-wBVSnCHb0h/s320/photo-778176.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5967019875072203826" /></a></p>This is the easiest recipe on my blog. Even easier than the mango sauce and that was literally only pureeing ingredients. <div><br></div><div>You Need:</div><div><br></div><div>1 tube of crescent rolls</div><div>1 cup milk chocolate chips</div> <div>1/2 cup of peanut butter</div><div><br></div><div><br></div><div>That's all.</div><div><br></div><div> Before rolling up each crescent roll in the traditional way (big end rolled towards the small end) spread on one eighth of the peanut butter, and sprinkle 1/8 cup of chocolate chips onto the peanut butter. Roll them up and follow the heating directions on the tube. </div> <div><br></div><div>You can eat these while they're ooey gooey warm and delicious but I actually found I liked them better cooled down, after the chocolate and peanut butter set up in that fantastic timeless flavor combination. Enjoy this quick and easy snack from my kitchen to your table. </div> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0tag:blogger.com,1999:blog-2522927460190511155.post-66217747389903804722013-10-22T17:16:00.001-07:002013-10-22T17:16:16.260-07:00Spicy Sausage Potato and leek soup<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLH1tLTuaFUypK5odrB6k8cTtopYKt_R83N8ZeANNw0CHfith1hHg1sebjm42H9Erol5OzUriSSLJ_O8A-mWG4x_zG5Yua9g6147QRetBv_UMIc2rhypZBhyphenhyphenUCJRbsq2wvR9rY7jZEfzaj/s1600/photo-776262.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLH1tLTuaFUypK5odrB6k8cTtopYKt_R83N8ZeANNw0CHfith1hHg1sebjm42H9Erol5OzUriSSLJ_O8A-mWG4x_zG5Yua9g6147QRetBv_UMIc2rhypZBhyphenhyphenUCJRbsq2wvR9rY7jZEfzaj/s320/photo-776262.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5937738069013790002" /></a></p>We had a cold day. A cold awful day and I wanted soup. Which is weird because I don't like soup. So I looked in my freezer and lo! There was hot sausage. So that made me think of Olive Garden. They have this awesome potato and sausage soup. This is not that soup. But don't worry, it's still delicious.<div> <br></div><div>You need:</div><div><br></div><div>2 cups of milk </div><div>2 cups of water </div><div>1 pound hot sausage</div><div>1 1/2 cups of thinly sliced potatoes</div><div>1/2 cup thinly sliced carrots</div><div>1/2 cup thinly sliced leeks</div> <div>3 chicken bouillon cubes</div><div><br></div><div>Brown your sausage just barely. You want it partially cooked but not crispy. Break it up as much as possible. Drain off your grease and set the sausage aside.</div><div> <br></div><div>In a large pot bring your water and milk to a boil. Add all your other ingredients, including your drained sausage. Season with garlic salt and pepper. Allow to boil until your potatoes and carrots are tender. It will take about 40 minutes. </div> <div><br></div><div>Serve with crackers. Or sandwiches. Or in a bread bowl. All of those options sound delicious. I also added a sprinkle of parmesan. Because yum. So there you have it! Another great meal from my kitchen to your table.</div> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0tag:blogger.com,1999:blog-2522927460190511155.post-25592451472032099962013-09-22T20:18:00.001-07:002013-09-22T20:18:25.671-07:00Cream cheese stuffed pistachio monkey bread<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxltJmypSRyQZ6BFpxSwfTeuo-NORgm53utXTCG7bP9XzOfL2Mm6R4dUJPHHlSbSZNEl7k-63b5yjYRwp8rHTXbXpvRmuH-RMk23EeFIJK6lLw7ifIimNLibCorptP9TMKa28346Rz9bAw/s1600/photo-705672.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxltJmypSRyQZ6BFpxSwfTeuo-NORgm53utXTCG7bP9XzOfL2Mm6R4dUJPHHlSbSZNEl7k-63b5yjYRwp8rHTXbXpvRmuH-RMk23EeFIJK6lLw7ifIimNLibCorptP9TMKa28346Rz9bAw/s320/photo-705672.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5926652458327110930" /></a></p><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtxepH8Mjvrp7RIp5yXRQyOvuE-pY0Ec0e52VLKwILDJGsnX4LJXmFIIRLkixZFJM0MdUA8Ku7FrMM5fv4IYUDY0_rCBe8rqpfHduUSm93tKe4WxI-GPdPk5AufRgo3vDxCNy8LEVsS3iu/s1600/photo-708253.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtxepH8Mjvrp7RIp5yXRQyOvuE-pY0Ec0e52VLKwILDJGsnX4LJXmFIIRLkixZFJM0MdUA8Ku7FrMM5fv4IYUDY0_rCBe8rqpfHduUSm93tKe4WxI-GPdPk5AufRgo3vDxCNy8LEVsS3iu/s320/photo-708253.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5926652466134745138" /></a></p><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttLnzbBElxsLtvcbyJsfBk3Zvl5z2I2WoBSPLB4HX_CynWDnKi15v1FVJnWow4sy90JpEPtb8PfcISyHWADDdtmCYw_WHmMLjJMZYhy7lvYqZ8l3a1VxMgkxs3elBBj6_3Npw21mvUT85/s1600/photo-710182.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttLnzbBElxsLtvcbyJsfBk3Zvl5z2I2WoBSPLB4HX_CynWDnKi15v1FVJnWow4sy90JpEPtb8PfcISyHWADDdtmCYw_WHmMLjJMZYhy7lvYqZ8l3a1VxMgkxs3elBBj6_3Npw21mvUT85/s320/photo-710182.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5926652476840154418" /></a></p>So that's one heck of a title huh? It's soooo good though. If not a little... Green. Guess who doesn't own a bundt pan. Yeah. Me. So I used my cute little, uh, 8x8 square brownie pan. Lame, I know.<div><br></div> <div>So you start with 15 frozen yeast rolls. Follow the directions and let them rise naturally. None of this quick rise nonsense. Once they've more than doubled in size, rip those babies in half! Yay! Now we have thirty blobs of dough. Yes? Yes. </div> <div><br></div><div>Now cut a chilled brick of cream cheese into thirty pieces. Oh yes. 30. Easiest way to do this is to cut the brick into ten even slices and slice each slice into three slices. Slices slices slices! </div> <div><br></div><div>Now, flatten each dough ball into a disc. Place a slice of cream cheese on that disc. Cover the cream cheese. Roll back into a ball. Repeat 29 times!</div><div><br></div><div>Now take one cup sugar and three teaspoons of ground cinnamon and mix them together. Place this mixture into a bowl or plate. Roll each individual ball of dough into the mixture until it's all coated. Now place these coated dough balls into a greased pan. Once you complete a layer sprinkle two tablespoons of pistachio pudding mix over top of them, as evenly as possible. </div> <div><br></div><div>Then take half a stick of melted butter and pour it all over! The dough balls. Not like, on the floor. OR if you're lucky enough to have spray margarine in your fridge like I do, spray each dough ball twice. Yeah that unpleasant green color appeared didn't it? Still super tasty though!</div> <div><br></div><div>Repeat this process for each layer. I had two. Bake your green blobs of deliciousness for 25 minutes on 350. Now you have all these puffy pull apart gooey tasty blobs that have melted cream cheese in the middle. Mmm! </div> <div><br></div><div>So there you have it! An easy snack from my kitchen to your table! </div> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0tag:blogger.com,1999:blog-2522927460190511155.post-1432116142881370982013-09-10T19:27:00.001-07:002013-09-10T19:27:04.335-07:00Rainbow Cinnamon Rolls<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqmmBwFOaC9-qWLv6WTiH-8TK4zOxwzn6AKSxtdL9oNV0mJFTBSAltU3MD1hBzzBAPuxrGMWSanM9F8e4TjUIf2PBiHBmajpOZLCZTZofTum2ZlmR_coriqC3GW4ggpYId46EM7yRYNiS7/s1600/photo-724340.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqmmBwFOaC9-qWLv6WTiH-8TK4zOxwzn6AKSxtdL9oNV0mJFTBSAltU3MD1hBzzBAPuxrGMWSanM9F8e4TjUIf2PBiHBmajpOZLCZTZofTum2ZlmR_coriqC3GW4ggpYId46EM7yRYNiS7/s320/photo-724340.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5922186198691866306" /></a></p><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGgWdTQgWtsWfJI3GQf6MNzObXzyNxcxp_kl6Op0x1lq0ZzvBpP5VcotIzbUs7iGwIdDnvNtH1e61RmqL3bnd7iYtGVE1kvxVXj8dtJxCdWbDtCbVQ4_LgJW701azBAu0fDLLBZYLJPy1n/s1600/photo-726619.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGgWdTQgWtsWfJI3GQf6MNzObXzyNxcxp_kl6Op0x1lq0ZzvBpP5VcotIzbUs7iGwIdDnvNtH1e61RmqL3bnd7iYtGVE1kvxVXj8dtJxCdWbDtCbVQ4_LgJW701azBAu0fDLLBZYLJPy1n/s320/photo-726619.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5922186213760653602" /></a></p><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNXFPQEUxAGeKIR6zxqdJqEIj10XaD64bGccJFaK-RiP3SjQ6ah4leMFzgXSYVVy25xrDMKQoW-4Mn6YAYSKZBo-XAA1IbcOazCC-ROipxQnw105qBBOod5kdm0pxEmu-ZrNG8Lrx62lCA/s1600/photo-728663.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNXFPQEUxAGeKIR6zxqdJqEIj10XaD64bGccJFaK-RiP3SjQ6ah4leMFzgXSYVVy25xrDMKQoW-4Mn6YAYSKZBo-XAA1IbcOazCC-ROipxQnw105qBBOod5kdm0pxEmu-ZrNG8Lrx62lCA/s320/photo-728663.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5922186220845025698" /></a></p>Two blogs in one day? This girl is on fire. Please tell me you sang that. Because I did. Any Alicia Keyes fans? No? Ah well. <div><br></div><div>Anywho. We start our cinnamon rolls with the dough. I cheated. Like crazy. Two cups of jiffy baking mix, 4oz cream cheese, five tablespoons sugar and 1/2 cup milk. Oh my good gravy Katelyn it's a sticky horrid mess! Well that's what you get for not reading the directions first! Don't go throwing all that together, it'll be awful, you'll cry. Or be mad and cuss me out. Both maybe.</div> <div><br></div><div>Start by mixing your cream cheese into the jiffy mix. You'll get a crumbly moist mixture that holds together if you squeeze it but crumbles apart easily. Now add that milk. Oh holy tater tots it's STILL a sticky awful mess?! Why Katelyn why?! Yeah I noticed that it was horrid. So I added flour a tablespoon at a time until my dough came together in a nice soft not at all sticky ball. Took five tablespoons of all purpose flour for me. But I do suggest adding one at a time. </div> <div><br></div><div>Got a nice ball of dough? Good! Now flour your work surface and plop it out. Roll it out into a nice rectangle-ish shape. If you absolutely must have it a perfect rectangle go ahead and trim it into one. I did not. Lopsided cinnamon rolls for my family it is! Now take a heaping tablespoon of butter and smear it all over your faux rectangle. This will add ooey gooey later so don't skimp! </div> <div><br></div><div>Now sprinkle 1/4 cup sugar as evenly as possible. Now sprinkle 1/8 cup of cinnamon as evenly as possible. Now for the sprinkles. That's the rainbow part. I used rainbow non perils and they're so cute. But I bet rainbow jimmies would be awesome too. About a quarter cup of those. </div> <div><br></div><div>Now very carefully roll your rectangle up. Got a nice log? Good now slice it into twelve even pieces. Lay them onto a greased baking sheet and bake at 425 for 16 minutes. </div><div><br></div><div>Could you ice these? Absolutely. I didn't but that doesn't mean you can't. </div> <div><br></div><div>So there you have it! A tasty and quick dessert from my kitchen to your table! </div><div><br></div><div><br></div> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0tag:blogger.com,1999:blog-2522927460190511155.post-10704364536737908132013-09-10T15:22:00.001-07:002013-09-10T15:22:30.215-07:00Creamy Crock Pot Golumpki Casserole<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mkY-PVdlB_JaTy0jEkQZUo1Ehyphenhyphene8uRYuNn9Slp1KQ9s6WXoM_J3lfTAtGW58tsUFO2F1hq4RzGiB8c3k3OZFlD0B1cSUxVIg7ejWgKWQy-D2LNhByPYIjlTt-1eEDHmoWTdkoIPeGtpH/s1600/photo-750216.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mkY-PVdlB_JaTy0jEkQZUo1Ehyphenhyphene8uRYuNn9Slp1KQ9s6WXoM_J3lfTAtGW58tsUFO2F1hq4RzGiB8c3k3OZFlD0B1cSUxVIg7ejWgKWQy-D2LNhByPYIjlTt-1eEDHmoWTdkoIPeGtpH/s320/photo-750216.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5922123180208812962" /></a></p>I am aware that the picture above is less than appetizing. It's a rather nondescript bowl of reddish glop. But I'm telling you, it's rather delicious. Perhaps you're familiar with cabbage rolls, or as I grew up calling them, golumpkis? For those who aren't, a golumpki is seasoned ground beef, rice and onions held together with an egg, wrapped in a cabbage leaf, covered in a tomato sauce. Bake them until delicious and enjoy. There's parboiling of cabbage, rolling of the cabbage and meat mixture, so much work. Don't get me wrong. It's worth it. Sooooo worth it. They taste so good, you may want to slap your matka! Haha. Polish joke, because golumpkis are Polish? Eh my comedic genius goes ignored.<div> <br></div><div>But in all honesty, I was busy today. And wanted golumpkis. No time for all the prep work. Hmmmm. So I turned to my beloved crockpot and had a lightbulb moment. I put my pound of ground chuck in the crock pot with three cups of beef broth, some garlic powder, dried basil, salt, pepper, onion powder and a tiny bit of chili powder. </div> <div><br></div><div>Let that cook for an hour before adding two cups of uncooked rice, a sliced medium sized onion and let that cook for two hours. </div><div><br></div><div>Chop up about two cups of cabbage. I used red cabbage because I had it. Green is just fine though. Add your chopped cabbage into the crock pot and allow to cook for another hour. </div> <div><br></div><div>Your casserole is nearly done! Just add in one can of tomato soup, a tablespoon of sugar and four ounces of sour cream. Now sour cream isn't really a traditional part of golumpkis but mmm is it good! Let this cook another ten minutes and boom! A delicious and easy meal from my kitchen to your table!</div> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0tag:blogger.com,1999:blog-2522927460190511155.post-73016930180584505152013-09-05T15:22:00.001-07:002013-09-05T15:22:36.031-07:00Thanksgiving Casserole<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGGGqcswQ9AyM1gjXyuCg6SB0Wohc1R_Dsx5BPhPzoSqjAGE7RbkV5jheNeZrrSixBNkQDpFRpw0q-2QvL-ykZ9tEkd30nzUq3ETNZe5bgoBjC-VeBoNTwBjg8ecF0dXgALJkGjm2h9EKd/s1600/photo-756032.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGGGqcswQ9AyM1gjXyuCg6SB0Wohc1R_Dsx5BPhPzoSqjAGE7RbkV5jheNeZrrSixBNkQDpFRpw0q-2QvL-ykZ9tEkd30nzUq3ETNZe5bgoBjC-VeBoNTwBjg8ecF0dXgALJkGjm2h9EKd/s320/photo-756032.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5920267775555961282" /></a></p><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAoccL-AVk9DGhDdDBF084aA04bf27GL5HkbLNJT5R2s8ToQPN1Ooy3gdkBf8K6X5JMyPBIfyIg4j7RyIhLDuMDMNJqNUJr9-x58E8PGtCkVVh4p4jnZULY1U5bFkLAcDjBBPRwjEh-7c/s1600/photo-759683.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAoccL-AVk9DGhDdDBF084aA04bf27GL5HkbLNJT5R2s8ToQPN1Ooy3gdkBf8K6X5JMyPBIfyIg4j7RyIhLDuMDMNJqNUJr9-x58E8PGtCkVVh4p4jnZULY1U5bFkLAcDjBBPRwjEh-7c/s320/photo-759683.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5920267791143807362" /></a></p>There are days like today that just bring on the nostalgia. Wake up to a chilly house, a warm snuggly bed and visions of cider and pumpkin doughnuts. It felt like fall when I woke up, which made me think of thanksgiving. <div> <br></div><div>I didn't have a turkey in the freezer. But that's okay, I had chicken breasts and poultry is poultry right? Eh,well it's close anyways. So how can I make this dish scream Thanksgiving? I scoured my cupboards and moved all my vegetables aside. Hidden in the darkest recesses of my pantry (next to canned sauerkraut and one lonely jar of lima beans) was a can of jellied cranberry sauce. Yes, I eat the can shaped cranberry mystery that those fancy tv chefs seem to abhor. And I LIKE it. Once a year.</div> <div><br></div><div>So what did I do? Naturally I diced my chicken into bite sized chunks and seasoned it with salt, pepper, garlic powder and onion powder. THEN I chopped up half of a can of the jellied cranberry sauce and threw it in with the chicken. Why? Because it melts down and forms a nice sauce. And that's one layer!</div> <div><br></div><div>Another layer is mashed potatoes. I uh, baked some potatoes and smashed them up with some butter and salt. I also snuck in horseradish when the other members of the household weren't looking. If they don't know it's in there, they don't complain. </div> <div><br></div><div>Another layer is creamed corn! I'd like to say I made it, but I didn't, I opened a can. It's just that easy!</div><div><br></div><div>The final layer is stuffing. I am proud to say I DID make that. From scratch. With two different kinds of bread. Wheat sandwich bread, because I had it. And about 1/5 of a loaf of pumpernickel. The pumpernickel was a remnant of my crippling spinach dip addiction. But that's another blog. </div> <div><br></div><div>I tore up the bread into large chunks and let it sit out for hours, to dry up a bit. To speed up the process, you can always light toast your bread or bake it for half an hour at 200 degrees. While my bread dried out I chopped up some celery and some onion. Nice and small if you please! </div> <div><br></div><div>Once your bread is dry, your veggies are diced and your tummy grumbles, it's time to mix the stuffing. To your bread add your veggies, one large egg, one cup of chicken broth, one teaspoon salt, one tablespoon ground sage, one teaspoon garlic powder and two tablespoons bacon crumbles. Mmm bacon crumbles. </div> <div><br></div><div>Now to assemble our casserole! Place your mashed potatoes at the bottom of your baking dish, then your creamed corn, then your chicken and finally your stuffing. Bake at 350 degrees until warmed through and your stuffing is all crunchy on top. I love the crunchy part!</div> <div><br></div><div>There you have it! Another great dish from my kitchen to your table!<span></span> </div> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0tag:blogger.com,1999:blog-2522927460190511155.post-62633228017636621382013-08-28T16:53:00.001-07:002013-08-28T16:53:19.041-07:00Mediterranean Tilapia<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1uGXw0M4gawhSUKQ4x7dcFC7-Bm69GxgOsICbhebHBtV_91qJ7GaMn8H0qJpY-SpAYR9ebOdqBgmKKhyzB9m3aagcMbhZQkxVsM-q89wLRPser5aC3p8k1HpBSt1tnmJ4v_B5nJDQ_lnE/s1600/photo-799042.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1uGXw0M4gawhSUKQ4x7dcFC7-Bm69GxgOsICbhebHBtV_91qJ7GaMn8H0qJpY-SpAYR9ebOdqBgmKKhyzB9m3aagcMbhZQkxVsM-q89wLRPser5aC3p8k1HpBSt1tnmJ4v_B5nJDQ_lnE/s320/photo-799042.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5917322474128766114" /></a></p><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDXe7FUrdTGeATXALBE9JhM3YohLm2rx12R8qsRXzj-SDBPmv6Dvy1Fuuek33NJEcvXucT6RU87Obq7mYTybRVcMrm-pf2vwC4dVDHZ66bErj3mlm6jQFIgjhwVEDMdsk-WwBH44fuil_X/s1600/photo-702095.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDXe7FUrdTGeATXALBE9JhM3YohLm2rx12R8qsRXzj-SDBPmv6Dvy1Fuuek33NJEcvXucT6RU87Obq7mYTybRVcMrm-pf2vwC4dVDHZ66bErj3mlm6jQFIgjhwVEDMdsk-WwBH44fuil_X/s320/photo-702095.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5917322486814652370" /></a></p>I love my grill. Love it. I love cooking things in foil. Love it! You see where I'm going with this right? Foil packets full of glorious tasty food on the grill! Tonight my foil packets involved tilapia, green beans, red onion, snow peas bell pepper and dill. I have an unhealthy love for dill and fish together. <div> <br></div><div>I had three tilapia fillets. So I measured out three pieces of foil. The foil needs to be big enough to wrap around your fish and veggies but doesn't need to be huge. </div><div><br></div><div>Place one fillet on the center of the foil. Drizzle with lemon juice. Tear off a few sprigs of dill (I used more than a few but we've already established I have a problem) then sprinkle on some pepper and some garlic powder. </div> <div><br></div><div>Pile your veggies high! On top of the fish place all the aforementioned vegetables, sliced to taste. Personally, I left my beans and peas whole, and had my bell pepper and onion cut into strips. Once you've piled your veggies on, drizzle them with Greek dressing. No I didn't make it. Yes, it's shameful but meh. Then top with crumbled feta cheese. I used tomato basil feta because mmm. </div> <div><br></div><div>Seal your dinner in and place it on the grill. Cook for eight minutes, then flip and cook for another eight minutes. What do you have? A glorious tasty fantastic (and many more enthusiastic adjectives) meal that is healthy and fun from my kitchen to your table.<span></span></div> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0tag:blogger.com,1999:blog-2522927460190511155.post-71400697235624320952013-08-21T05:42:00.001-07:002013-08-21T05:42:55.197-07:00Chili Cheese Stuffed Corn Muffins<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhklUWyG5feRjWv9HTiWDi-p7deB5mirkhcODhkPz_UHHQQGNS0eo1YafBp41rKAZPabqYcei3DkbU8UaXo8LZx2qCvYSs1cUWaQCEp98_x3WsKfiKU_sJdKOtBIVnHqsbSVyUoUDnpkTUR/s1600/photo-775198.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhklUWyG5feRjWv9HTiWDi-p7deB5mirkhcODhkPz_UHHQQGNS0eo1YafBp41rKAZPabqYcei3DkbU8UaXo8LZx2qCvYSs1cUWaQCEp98_x3WsKfiKU_sJdKOtBIVnHqsbSVyUoUDnpkTUR/s320/photo-775198.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5914552111395651026" /></a></p><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1itbKqL8gCyg-1B3gArfCBgc1mbSRDH5ydgRg5h63rnl4E32KoYoOjtuuBz9INGKFhMUGvPvFLQghTMzkqNKesJHnB_OrlohbVyUOyPK_Tu23LOoaKNvICYtBEHa5piybl3jAHlJEeNs/s1600/photo-777614.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1itbKqL8gCyg-1B3gArfCBgc1mbSRDH5ydgRg5h63rnl4E32KoYoOjtuuBz9INGKFhMUGvPvFLQghTMzkqNKesJHnB_OrlohbVyUOyPK_Tu23LOoaKNvICYtBEHa5piybl3jAHlJEeNs/s320/photo-777614.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5914552126402994386" /></a></p>Remember how I mentioned in my S'mores Cupcake blog that I love filling cupcakes? Well I decided to try that with a savory food. I had some leftover chili and everything to make cornbread. Thus, chili cheese stuffed corn muffins were born. <div> <br></div><div>Now my way of making cornbread is... different. I'm aneyeballer. But here are the rough measurements:</div><div><br></div><div>1 cup yellow cornmeal </div><div>3/4 cup all purpose flour</div><div>1 tsp. baking powder </div> <div>1 can creamed corn</div><div>1 large jalapeño, diced</div><div>1/4 cup green onions, diced</div><div>1 tbsp. garlic powder</div><div>1 large egg</div><div>1/2 cup shredded cheddar cheese</div><div>1/2 tsp cracked black pepper</div> <div>1/2 cup granulated sugar. </div><div><br></div>Now mix all the ingredients. Are they mixed? Good. Now grease your muffin tin well or use the cupcake liners. I used the cupcake liners and they stuck to the liner a bit. Fill each muffin cup a third of the way. <div> <br></div><div>Now put a generous glop (my standard unit of measurement) of chili on top of the batter. I used leftover chili. You could make a new batch just for these, or you could even buy a can of chili. No. Don't buy a can. Make the chili. It will make these 1000x better. </div> <div><br></div><div>After you've placed a glop of chili in each muffin tin, cover the chili with the remaining batter. Bake at 375 for 22 minutes. Now for the hard part... Let them cool! Not completely, just enough to set up a bit and not scald the ever loving bazooka out of your poor mouth. A certain grown man who knows better did that in my house. There you have it! Another great dish from my kitchen to your table!<span></span></div> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0tag:blogger.com,1999:blog-2522927460190511155.post-73635370173381596162013-08-21T05:21:00.001-07:002013-08-21T05:21:14.445-07:00Carmel Apple Cake<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdylei_tO67XgaL50uNt1Frf8Mxu2j2OyYxp3huMOG3d731Ejlu5dox4oHgSEVVu6vpTe8FF_H4z-W3v_v6rqFTw-MGzY6iTejTJF9NeD2TTiSe1UFQuWv_VQw6rBP0JLQo5UwM6hs6BK/s1600/photo-774446.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdylei_tO67XgaL50uNt1Frf8Mxu2j2OyYxp3huMOG3d731Ejlu5dox4oHgSEVVu6vpTe8FF_H4z-W3v_v6rqFTw-MGzY6iTejTJF9NeD2TTiSe1UFQuWv_VQw6rBP0JLQo5UwM6hs6BK/s320/photo-774446.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5914546529503230594" /></a></p><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2DX5jdivYezifnDCKo7IsNfa4hyphenhyphend9CfbjFIThXn9genW7FM7bUWCUDkbCE7h_5IL1wb3O3vP1WW6JuZkpun3atZyAEXG__HXUbEDeqnmDV8M28U8jNqkzEYMjsdBWKdwjOY868-1rP6L/s1600/photo-777393.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2DX5jdivYezifnDCKo7IsNfa4hyphenhyphend9CfbjFIThXn9genW7FM7bUWCUDkbCE7h_5IL1wb3O3vP1WW6JuZkpun3atZyAEXG__HXUbEDeqnmDV8M28U8jNqkzEYMjsdBWKdwjOY868-1rP6L/s320/photo-777393.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5914546542025490610" /></a></p>Last night I made Carmel apple cake, and it was divine. Very simple, very tasty. So I thought I would share. <div><br></div><div>For The Cake:</div><div><br></div><div>1 cup all purpose flour</div><div>3/4 cup milk</div><div> 1 teaspoon sugar</div><div>2 tbsp. melted butter</div><div>1 large egg</div><div>2 tsp. baking powder</div><div><br></div><div>For The Apples</div><div><br></div>2 Granny Smith apples, diced<span></span><br><div>2 tbsp. melted butter</div> <div>1 cup brown sugar</div> <div>2 tbsp milk</div><div><br></div>For The Cinnamon Swirl<div><br></div><div>2 tbsp softened butter</div><div>1 cup granulated sugar</div><div>2 tsp. cinnamon<span></span> </div><div><br></div><div>Prepare your cake by mixing all your dry cake ingredients before mixing in all your wet cake ingredients. Pour into a greased 8x8 pan.</div> <div><br></div><div>The preparation of the apples is also fairly simple. Put your butter and brown sugar in the pan. Stir until all the sugar is dissolved, add your milk and bring to a simmer. Add your diced apples, stirring frequently, cook until tender</div> <div><br></div><div>The cinnamon swirl is easier yet. Mix all three ingredients together and place the resulting filling in a ziplock baggie. Snip off the tip of the bag, boom instant squeeze bag.<span></span></div><div> <br></div>Squeeze some of your cinnamon swirl onto your cake batter. Iet my daughter do this part and we ended up with some fabulous spirals. Pour your apples and remaining sauce over your batter and top with the remaining cinnamon swirl. Bake at 375 for 20 minutes. There you have it! Another great dish, from my kitchen to your table!<span></span> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0tag:blogger.com,1999:blog-2522927460190511155.post-74480717436773594062013-08-17T17:13:00.001-07:002013-08-17T17:13:46.515-07:00Easy S'mores Cupcakes<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-B8EV4SN7xRleOlrSBwQGs-1VMOXDmS6YOIZjpNhB-BBSaCAUJJQH9mn5dYOrA5kqIgq5DXpEMvgTBAGZz-JNyd7R-t-DJQ8mqCrAW0YgGLxfGUjkJZGJVr-N82ah5PNHvRNyGXW8tkmg/s1600/photo-726516.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-B8EV4SN7xRleOlrSBwQGs-1VMOXDmS6YOIZjpNhB-BBSaCAUJJQH9mn5dYOrA5kqIgq5DXpEMvgTBAGZz-JNyd7R-t-DJQ8mqCrAW0YgGLxfGUjkJZGJVr-N82ah5PNHvRNyGXW8tkmg/s320/photo-726516.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5913245808624561394" /></a></p><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjul7gSSOhqngTUMQeNf81RY6G-YUi0LtjrbAy5KeWqgIqwbec_u8fihyphenhyphenjWTpVdERJlEm8aa_0QrYfCTwfM2ghiswEWKNt_2iq9NJGctU4645DytQD2_mVOUpb03MT7RPIwcp5x1naTYdeY/s1600/photo-728721.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjul7gSSOhqngTUMQeNf81RY6G-YUi0LtjrbAy5KeWqgIqwbec_u8fihyphenhyphenjWTpVdERJlEm8aa_0QrYfCTwfM2ghiswEWKNt_2iq9NJGctU4645DytQD2_mVOUpb03MT7RPIwcp5x1naTYdeY/s320/photo-728721.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5913245814603949330" /></a></p>I don't make a whole lot of desserts. But I saw something in my local grocery store that made me think. On one end cap there was a display for the cake mixes and frostings they had on sale. On another end cap, right next to the first was a whole display dedicated to summers favorite treat, S'mores. That made me wonder what a s'mores cake would taste like. Then I decided I had to know, so I bought a chocolate cake mix, chocolate frosting, a box of graham crackers and a bag of mini marshmallows. Then just to be safe I bought a jar of marshmallow fluff.<div> <br></div><div>My original intention was to mix the chocolate frosting with the marshmallow fluff and put the mini marshmallows in the cake and sprinkle crushed graham crackers on top of the frosted cake. It was the pure genius of my three year old daughter to make cupcakes instead. And I LOVE stuffing cupcakes. I think it adds a whole new level of awesome. </div> <div><br></div><div>So I prepared the chocolate cake mix as the box directed. I used the cupcake liners because I had them but I imagine you could just grease the cups well if you don't.</div><div><br></div><div>I filled each cup a third of the way with the chocolate batter. Then I piped in a glop (that's a unit of measurement right?) of marshmallow fluff. And by piped I mean I scooped it into a ziplock bag and snipped off the tip with scissors. Remember this intricate piping technique for the frosting stage, it will be implemented again!</div> <div><br></div><div>The next step is to cover the marshmallow fluff with the remaining batter. I got 24 regular sized cupcakes when it was all said and done. Bake the cupcakes in accordance to your cake mix box. The box is incredibly helpful. </div> <div><br></div><div>While your cupcakes bake, prepare your frosting. And by that I mean crush up your graham crackers and mix them into your chocolate frosting. Scoop into your fancy piping ziplock and wait. The cupcakes need to cook and cool completely before you pipe your frosting onto them.</div> <div><br></div><div>Once they are cooled and frosted, top each cupcake with a mini marshmallow. If you're ambitious like I was, you can toast the marshmallows. I used a regular old lighter because I'm not one of the cool kids with a food grade torch. </div> <div><br></div><div>There you have it! A fun and delicious dessert from my kitchen to your table!<span></span> </div> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0tag:blogger.com,1999:blog-2522927460190511155.post-2828526387710465302013-08-17T09:52:00.001-07:002013-08-17T09:52:03.443-07:00<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdBaCh4pqE3CZqR9gsx3Lr4BObd5UfhmfyM0fVFQgEpeVCGQxUj2dnyzYcVwksK7Zyh3WY5eRbdBGYvsAcYfw9dkgqbqOHUSpzi8nsATcmwzecOFaKW8bvbNBXQqmLTmvtmqXh6tfaASPZ/s1600/photo-723444.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdBaCh4pqE3CZqR9gsx3Lr4BObd5UfhmfyM0fVFQgEpeVCGQxUj2dnyzYcVwksK7Zyh3WY5eRbdBGYvsAcYfw9dkgqbqOHUSpzi8nsATcmwzecOFaKW8bvbNBXQqmLTmvtmqXh6tfaASPZ/s320/photo-723444.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5913131976632100754" /></a></p><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQVuvG6kOvC-7gGzPLewEMbXZYRh0vQrJ4JhA9Xf2Jip_OembV-ZF9a9NS96l5hL52LorfA6WbsTZYYQi-n8f-as6tQrS9K0NA-rOiYkqNTEzjiFEwj_NPN8e0cXpp41r34TfxkPzMsNW/s1600/photo-726444.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQVuvG6kOvC-7gGzPLewEMbXZYRh0vQrJ4JhA9Xf2Jip_OembV-ZF9a9NS96l5hL52LorfA6WbsTZYYQi-n8f-as6tQrS9K0NA-rOiYkqNTEzjiFEwj_NPN8e0cXpp41r34TfxkPzMsNW/s320/photo-726444.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5913131992373936914" /></a></p>Lasagna is a favorite dish in my household, and is usually pretty standard. This time though, I decided to go above and beyond and make a fancy lasagna loaded with tasty healthy veggies. You know, to offset all that cheese. So featured in this fabulous lasagna is a rainbow of vegetables. Zucchini, summer squash, red onions, orange bell pepper and black olives compliment the ground chuck, Italian sausage and thick tomato sauce. And of course, three kinds of cheese to make it ooey gooey and delicious. I used mild cheddar, mozzarella and parmesan. <div> <br></div><div>The process is very simple. Brown your ground chuck and Italian sausage with minced garlic and drain off the grease. Add your chopped rainbow of veggies to the meat, then a jar of sauce. </div><div><br></div> <div>I precook my noodles, I know not everyone does but I do. So I layer my cooked noodles into my pan before I add a generous portion of the meat and veggie mixture. Ordinarily I would add ricotta cheese, but I forgot to buy ricotta so there is none. I used cottage cheese as a substitute. Feel free to add it to your lasagna though. It can only make it better. </div> <div><br></div><div><span></span>Top the meat mixture with your cheeses and add another layer of noodles on top. Repeat this process as many times as your pan will allow. I got three layers before my pan was full. Remember to add extra cheese to the top of yours. I had leftover black olives so those went on top as well. Bake at 350 until all your cheese is melted and the whole house smells fantastic. So there you have it, another great meal from my kitchen to your table!</div> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0tag:blogger.com,1999:blog-2522927460190511155.post-25196304156877268102013-06-29T16:30:00.001-07:002013-06-29T16:30:37.155-07:00Jalapeño Cream Cheese Burger Photos<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3d5g29HzaXQRW6CqWSPEVrhIlz7LgA8qrPj-wddqSAci-GZCNFe91ADXHu6LjXugyxriHF6nHH3KnMppfC2bDSv0x9EC0w_379yueNffWIFz1C8I8aqwYQhjAaWIyOuofpm02TX5432b/s1600/photo-737156.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3d5g29HzaXQRW6CqWSPEVrhIlz7LgA8qrPj-wddqSAci-GZCNFe91ADXHu6LjXugyxriHF6nHH3KnMppfC2bDSv0x9EC0w_379yueNffWIFz1C8I8aqwYQhjAaWIyOuofpm02TX5432b/s320/photo-737156.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5895051508856416450" /></a></p> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0tag:blogger.com,1999:blog-2522927460190511155.post-70977212993348095592013-06-29T08:59:00.001-07:002013-06-29T08:59:37.330-07:00Jalapeño Cream Cheese Stuffed BurgersI love the combination of cream cheese and jalapeño. They balance each other out so well, and are just a classic combo. Naturally when I sought to make stuffed burgers cream cheese and jalapeño came to mind. The preparation is simple, if not a little time consuming. <div> <br></div><div>You start with two pounds of ground chuck. Split this into ten equal portions. Roll each portion into a ball. Now you have ten medium sized meatballs. Press each ball into a thin patty. Make it as thin as you can. </div> <div><br></div><div>Season each patty with salt, pepper and garlic powder on both sides. Set them aside and prepare your filling. </div><div><br></div><div>The filling is simply one large jalapeño, seeded and diced, half a small onion diced and 4 oz of cream cheese, softened. Mix them all together. </div> <div><br></div><div>To stuff the burgers, place a large dollop of the filling onto the center of five of the patties. Carefully top each patty with another patty. Press the edges together to seal but don't don't DON'T press on the middle. You'll lose your filling if you do. Top with a nice brushing of worcestshire sauce.</div> <div><br></div><div>Grill your burgers for about five minutes on each side. I served them on a bun with mayo and a slice if cheese. Ketchup and mustard are too strongly flavored, they would detract from the filling. These ate definitely the best burgers I've ever tasted. Another great meal from my kitchen to yours!<span></span></div> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0tag:blogger.com,1999:blog-2522927460190511155.post-34647786408670727332013-04-30T15:13:00.001-07:002013-04-30T15:13:56.864-07:00Southwestern Corn and Potato Chowder<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmcUN8k4dKi22dg67dA7Wbm_adsTZBIetwx8GEEatLefqfeUyiFqf1qKhvW60P9l_awBxRMvetrGh4uByKec4H1sZosNFs48Dz7WvQBxyaxair0kN2YlyvwsGygRVIRrAp5HuKdIHXI8tn/s1600/IMG_20130430_175420-736865.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmcUN8k4dKi22dg67dA7Wbm_adsTZBIetwx8GEEatLefqfeUyiFqf1qKhvW60P9l_awBxRMvetrGh4uByKec4H1sZosNFs48Dz7WvQBxyaxair0kN2YlyvwsGygRVIRrAp5HuKdIHXI8tn/s320/IMG_20130430_175420-736865.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5872766641914231314" /></a></p><p>Winging it in the kitchen doesnt always yield delicious results. There are times my husband looks at his plate in horror and quietly slips away to make a grilled cheese. Tonight was not one of those night. </p> <p>I boiled five cups of cubed potatoes in two cups of milk until tender. I then added one cup of shredded cheddar cheese, 1/4 cup diced onion, 1/4 cup diced green pepper and half a cup of jarred salsa con queso cheese dip. <br> Once everything is incorporated well add one more cup of milk. Then I added a cup of corn, a cup of grilled sliced pork chunks and a tablespoon of butter.</p> <p>The result was a delicious and satisfying meal from my kitchen to your table.</p> Anonymoushttp://www.blogger.com/profile/16205902922195092464noreply@blogger.com0