tag:blogger.com,1999:blog-66960099679251991992024-02-01T21:42:47.010-07:00Loving life, one meal at a time =)(sorry for the pictures, but I'm not a photographer. I'm not going to go out and buy a big fancy camera just to post on a blog, I'm more about taste, not looks anyway =) )Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.comBlogger162125tag:blogger.com,1999:blog-6696009967925199199.post-75955221253080630182014-09-01T11:04:00.000-06:002014-09-01T11:04:50.644-06:00Baked Sweet and SourI love sweet and sour chicken but it seems like whenever I get it nowadays at the restaurant it has a funny taste. So I have tried making it from scratch and then it tastes too much like ketchup since most the recipes I have found use that. Well, I went on vacation to visit my mom for a few weeks. I didn't want to eat out a whole lot because I am cheap and I didn't want to gain 10 pounds while I was here =) One of our traditions when we come here is there is a Chinese restaurant that we always go to. It was actually the restaurant that we had our wedding luncheon at because my hubby's parents were friends with the owners. One of the highlights was coming each year and seeing the owner, Kathy. She loved seeing the kiddos grow. Well, last time we went we found out that Kathy had retired so she wasn't there anymore. My kids were sad because they loved seeing her. So this time we won't be making our usual trip but I still wanted Chinese food. So I visited one of my favorite blogs, <a href="http://www.thecountrycook.net/">The Country Cook</a>, for a recipe I had been wanting to try.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIqL1O2tIbE0Rv72U4Sh8DQHOcyxrothk6z9gmx8rNoKzXvogRjCRFfYyg9GVg3KO4o2-kM5bv6zxUy_ptzlT2rw9tk2qY33kzNw4x0rKJCXuIEf0CFZZar92OcWhsL2PCnDSVuyWql84/s1600/2013-06-25%25252019.39.16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIqL1O2tIbE0Rv72U4Sh8DQHOcyxrothk6z9gmx8rNoKzXvogRjCRFfYyg9GVg3KO4o2-kM5bv6zxUy_ptzlT2rw9tk2qY33kzNw4x0rKJCXuIEf0CFZZar92OcWhsL2PCnDSVuyWql84/s200/2013-06-25%25252019.39.16.jpg" /></a></div>
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3-4 boneless chicken breasts<br />
1-16 oz. bottle Catalina<br />
1 packet onion soup mix<br />
1 cup apricot preserves (or peach)<br />
1-15.75 oz. can pineapple chunks, drained<br />
2 peppers, chopped, I used 1 green and 1 orange<br />
<span style="text-align: center;">rice for serving</span><br />
<span style="text-align: center;"><br /></span><span style="text-align: center;">Preheat oven to 350 degrees. Cut chicken into 1-inch pieces. In a bowl, combine the dressing, preserves, and onion soup. Add in chicken. Spray a 9x13 dish and pur the chicken mixture in. Cook for 45 minutes. Add in pineapple and peppers and then cook for another 15 minutes. Remove from oven and serve over cooked rice. Enjoy!!! </span><br />
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Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.com0tag:blogger.com,1999:blog-6696009967925199199.post-82442488238428258632014-08-07T13:51:00.000-06:002014-09-01T11:07:14.202-06:00Boston Cream Pie Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOfxzvBBjQR91aDgZerXu4svzNDr7p8g59GAFDQhz-LnSoM9YC8FPB5fGiUgUp3Pti7bvNyRLCB28s3W_X9YNWHC-4Lchhujp0s5tsI7J-oT3lHZmyKjkb4oFnCtwEYBF6ASHyrAMC6Y8/s1600/Photo2155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOfxzvBBjQR91aDgZerXu4svzNDr7p8g59GAFDQhz-LnSoM9YC8FPB5fGiUgUp3Pti7bvNyRLCB28s3W_X9YNWHC-4Lchhujp0s5tsI7J-oT3lHZmyKjkb4oFnCtwEYBF6ASHyrAMC6Y8/s320/Photo2155.jpg" height="240" width="320" /></a></div>
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This has become one of my hubby's favorite desserts. I love it because it is soooo easy to do! i know my picture isn't all pretty.....but I promise, it is super tasty!</div>
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1 pgk. yellow cake mix</div>
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the ingredients to make the cake as instructed on box</div>
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1 1/2 c. cold milk</div>
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1 pkg. vanilla instant pudding</div>
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2 squares unsweetened chocolate</div>
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2 tbsp. butter</div>
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1 c. powdered sugar</div>
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1 tsp vanilla extract</div>
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2-3 tbs. hot water</div>
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Prepare the cake as instructed on the box using 2 greased and floured 9-in pans (don't skip the flouring part!) Cool for 10-min. before removing from the pans to a wire cooling rack (be patient and wait....I would recommend waiting longer so your cake doesn't fall apart)</div>
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In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Cover and refrigerate.</div>
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In a microwave, melt chocolate and butter. Stir until smooth. Stir in powdered sugar, vanilla, and a little water until it is the consistency of a thick glaze. Set aside.</div>
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Place one cake layer on a serving plate, spread with pudding. Top with the second layer of cake. Spread chocolate glaze over the top, letting it drip down the sides of the cake. Refrigerate until ready to serve, and ENJOY!!</div>
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Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.com0tag:blogger.com,1999:blog-6696009967925199199.post-58717611081999797472014-07-13T13:54:00.000-06:002014-09-01T11:06:24.267-06:00Orange Cream Cheese Bread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijBl1ec3oN-V2ytt_hTnEJgABSwtJZI9iKwCIEUswIrJW0xU3afolKjPbf2IpeMVZIPyMPW7Oo2WTITWdD6-wYYQn33bEGATG1Um6qQY5HL0Z16u4EB2V2DtgRM_LfN1vxXhTNY4VWnBw/s1600/orange+bread3.jpg" imageanchor="1" style="color: #667700; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijBl1ec3oN-V2ytt_hTnEJgABSwtJZI9iKwCIEUswIrJW0xU3afolKjPbf2IpeMVZIPyMPW7Oo2WTITWdD6-wYYQn33bEGATG1Um6qQY5HL0Z16u4EB2V2DtgRM_LfN1vxXhTNY4VWnBw/s320/orange+bread3.jpg" height="240" style="border: none; position: relative;" width="320" /></a></div>
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Awhile ago, I was craving some orange bread. I tried making a yeast bread and adding orange to it. It was okay, but didn't quite have the flavor I was looking for. Then I found this quick bread recipe and thought I would give it a whirl. I LOVED it! It was moist, had a hint of orange, but not over powering, and wasn't overly sweet. I will definitely be making this, over and over and over and over.</div>
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8oz. cream cheese, softened</div>
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1/2 c. shortening</div>
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1 2/3 c. sugar</div>
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2 eggs</div>
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2 1/4 c. flour</div>
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1 tsp. salt</div>
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1 tbsp. baking powder (yes, tablespoon)</div>
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1 c. milk</div>
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2 tbsp. orange zest</div>
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Preheat oven to 375 degrees. Grease and flour 2 8 1/2 in x 4 1/2 in bread pans. Combine cream cheese and shortening and cream until well combined. Gradually add in sugar. Add in eggs, one at a time and mix until well combined. Add in flour, baking powder, and salt. Gradually mix in the milk. Mix until well combined. Stir in orange zest. Pour into pans. Bake for 55 minutes or until a toothpick comes out clean. Let it cool for 10 minutes in the pan before removing.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeI5084eiOs8NhSNUSRe0UY2ao7ftxJ7zcm5wsakp2cMFKdyV4aIAfh6MIl7CxThA0GS07ac7ECr3jPomUAhAYWTh2RPOX5IxgEuxuPfjhIm7mpguskREz5bVA22bD7k1XTh1fjxjkFhA/s1600/orange+bread2.jpg" imageanchor="1" style="color: #667700; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeI5084eiOs8NhSNUSRe0UY2ao7ftxJ7zcm5wsakp2cMFKdyV4aIAfh6MIl7CxThA0GS07ac7ECr3jPomUAhAYWTh2RPOX5IxgEuxuPfjhIm7mpguskREz5bVA22bD7k1XTh1fjxjkFhA/s200/orange+bread2.jpg" height="149" style="border: none; position: relative;" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCSzMGRo_Z1eheggQQGuCIz2OItyNWYXEpOVkUF2oVejwgT1X7O4vn7RGSImiDoqFHqEReA4cCDcvPSWEtsOJ7aiFcbYYXXSg_U9xiuYi4YvVH_vFUWYNC-jKxIMuGZYASK2CUQQ9SeWY/s1600/orange+bread.jpg" imageanchor="1" style="color: #667700; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCSzMGRo_Z1eheggQQGuCIz2OItyNWYXEpOVkUF2oVejwgT1X7O4vn7RGSImiDoqFHqEReA4cCDcvPSWEtsOJ7aiFcbYYXXSg_U9xiuYi4YvVH_vFUWYNC-jKxIMuGZYASK2CUQQ9SeWY/s200/orange+bread.jpg" height="178" style="border: none; position: relative;" width="200" /></a></div>
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I think next time I make it I may try and substitute yogurt for the shortening to make it a bit healthier. I also baked mine in the size smaller loaf pans and it cooked in about 40 minutes.</div>
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Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.com0tag:blogger.com,1999:blog-6696009967925199199.post-87641367172872952482014-06-08T13:43:00.000-06:002014-09-01T11:06:03.420-06:00Chocolate Peanut Butter Chip Cookies<div>
I love to bake cookies and am always looking for new recipes or ways to change up my current recipes. My hubby is a chocolate and peanut butter freak so these cookies are a frequent visitor to our house....and lucky for me he eats most of them so I don't have to =) The kids love them too!! If you aren't a fan of peanut butter, you can sub in regular chocolate chips, white chocolate chips, butterscotch chips, and even mint chips. They are even good if you add some peanuts or cashews to them. (I told you I like to change things up with my recipes and see how many variations I can do)</div>
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<a href="http://2.bp.blogspot.com/-dpQd6RCxzik/UOTiT9ARSjI/AAAAAAAAAO4/P2R22Z-N2Tw/s1600/DSCN0264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-dpQd6RCxzik/UOTiT9ARSjI/AAAAAAAAAO4/P2R22Z-N2Tw/s320/DSCN0264.JPG" height="320" width="240" /></a></div>
<span style="background-color: white; font-family: Tahoma, Geneva, Verdana, sans-serif; font-size: x-small; line-height: 21px; text-decoration: underline;">Ingredients</span><br />
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<li class="ingredient" style="list-style-type: none; margin: 0px; padding: 0px; text-align: left;"><span class="amount" style="margin: 0px; padding: 0px;">1 stick (8 tablespoons) </span><span class="name" style="margin: 0px; padding: 0px;">unsalted butter, softened</span></li>
<li class="ingredient" style="list-style-type: none; margin: 0px; padding: 0px; text-align: left;"><span class="amount" style="margin: 0px; padding: 0px;">1/2 cup</span> <span class="name" style="margin: 0px; padding: 0px;">granulated sugar</span></li>
<li class="ingredient" style="list-style-type: none; margin: 0px; padding: 0px; text-align: left;"><span class="amount" style="margin: 0px; padding: 0px;">1/2 cup</span> <span class="name" style="margin: 0px; padding: 0px;">packed light brown sugar</span></li>
<li class="ingredient" style="list-style-type: none; margin: 0px; padding: 0px; text-align: left;"><span class="amount" style="margin: 0px; padding: 0px;">1 large</span> <span class="name" style="margin: 0px; padding: 0px;">egg</span></li>
<li class="ingredient" style="list-style-type: none; margin: 0px; padding: 0px; text-align: left;"><span class="amount" style="margin: 0px; padding: 0px;">1 teaspoon</span> <span class="name" style="margin: 0px; padding: 0px;">pure vanilla extract</span></li>
<li class="ingredient" style="list-style-type: none; margin: 0px; padding: 0px; text-align: left;"><span class="amount" style="margin: 0px; padding: 0px;">1 cup</span> <span class="name" style="margin: 0px; padding: 0px;">all-purpose Gold Medal Flour</span></li>
<li class="ingredient" style="list-style-type: none; margin: 0px; padding: 0px; text-align: left;"><span class="amount" style="margin: 0px; padding: 0px;">1/2 cup</span> <span class="name" style="margin: 0px; padding: 0px;">cocoa powder</span></li>
<li class="ingredient" style="list-style-type: none; margin: 0px; padding: 0px; text-align: left;"><span class="amount" style="margin: 0px; padding: 0px;">1/2 teaspoon</span> <span class="name" style="margin: 0px; padding: 0px;">baking soda</span></li>
<li class="ingredient" style="list-style-type: none; margin: 0px; padding: 0px; text-align: left;"><span class="amount" style="margin: 0px; padding: 0px;">1/4 teaspoon </span><span class="name" style="margin: 0px; padding: 0px;">salt</span></li>
<li class="ingredient" style="list-style-type: none; margin: 0px; padding: 0px; text-align: left;"><span class="amount" style="margin: 0px; padding: 0px;">1 cup</span> <span class="name" style="margin: 0px; padding: 0px;">peanut butter chips</span></li>
<li class="ingredient" style="list-style-type: none; margin: 0px; padding: 0px; text-align: left;"><span class="amount" style="margin: 0px; padding: 0px;">1 cup</span> <span class="name" style="margin: 0px; padding: 0px;">chocolate chips</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbOtYRi007ojYCSOVl88VveqrDn8azRDAc_QNLNbV9FF2VaaI3oK15Pwmz5dg4Xx4v4RpwLIGh3F_jj0aZlkNX0u7G8JxCvUNDEmkrl_WGQRYXcJz-KnM5nZIMiztix-H7H9TQ_7V4NyQ/s1600/DSCN0260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbOtYRi007ojYCSOVl88VveqrDn8azRDAc_QNLNbV9FF2VaaI3oK15Pwmz5dg4Xx4v4RpwLIGh3F_jj0aZlkNX0u7G8JxCvUNDEmkrl_WGQRYXcJz-KnM5nZIMiztix-H7H9TQ_7V4NyQ/s320/DSCN0260.JPG" height="240" width="320" /></a></div>
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<li class="instruction" style="list-style-position: inside; list-style-type: decimal; margin: 0px; padding: 0px 0px 21px; text-align: left;">Preheat oven to 350 degrees F and spray a large baking sheet with non stick spray</li>
<li class="instruction" style="list-style-position: inside; list-style-type: decimal; margin: 0px; padding: 0px 0px 21px; text-align: left;">Place butter and sugars into a stand or electric mixer and beat until light and creamy, a good 2 minutes. Add egg and vanilla mixing until well combined. Add flour, cocoa powder, baking soda and salt, mixing to combine. Add chips and mix to combine. With a medium cookie scoop, scoop dough onto baking sheet 1 inch apart and bake for 10-12 minutes, until baked through.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0KqDgtv8JFTpqFkVrT1yi4xGDqVe67i2_0sedUUWUew19q3QNfOVP9ZmQhwXD2IWAqzoQgMAi5CSpgHMioMnqeESZr8hfPfnIywupYnY2mc6QZ3QQkYJ1h3lF8Fk8fYue5dSX6Qfu6HlI/s1600/DSCN0262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0KqDgtv8JFTpqFkVrT1yi4xGDqVe67i2_0sedUUWUew19q3QNfOVP9ZmQhwXD2IWAqzoQgMAi5CSpgHMioMnqeESZr8hfPfnIywupYnY2mc6QZ3QQkYJ1h3lF8Fk8fYue5dSX6Qfu6HlI/s320/DSCN0262.JPG" height="240" width="320" /></a></div>
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<span style="background-color: white; font-family: Tahoma, Geneva, Verdana, sans-serif; font-size: x-small; line-height: 21px; text-align: left;">Let cool on baking sheet for 10 minutes before transferring to a cooling rack. Serve and enjoy.</span></div>
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Makes <span class="yield" style="margin: 0px; padding: 0px;">about 2 dozen cookies</span></div>
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Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.com0tag:blogger.com,1999:blog-6696009967925199199.post-23617507658935200812014-06-01T13:40:00.000-06:002014-09-01T11:05:33.340-06:00Chicken Roll-ups<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVEVzY10yQHlmH0x6MbdyD56UUuYqHM3a_G560LWjUT_MrOCB3VkvqnnVD8KJbaR7I3d0q3EvuW9vXMxLjP8eMJTfSPuYaK2ZOwxldQgv8gG5dMfqL-6YfLzIRon7hx43lAtEMnzWeQbk/s1600/2011-11-27+16.17.50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVEVzY10yQHlmH0x6MbdyD56UUuYqHM3a_G560LWjUT_MrOCB3VkvqnnVD8KJbaR7I3d0q3EvuW9vXMxLjP8eMJTfSPuYaK2ZOwxldQgv8gG5dMfqL-6YfLzIRon7hx43lAtEMnzWeQbk/s320/2011-11-27+16.17.50.jpg" height="240" width="320" /></a></div>
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These are some of my favorite things! They are pretty easy to make and everyone in my family loves them! (always a plus when everyone will eat what you make, right?) I originally got this recipe years ago, from who knows where and have been making it ever since. I don't always do it the same each time, depends on my mood but here's my basic recipe:</div>
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Ingredients:</div>
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2-3 chicken breasts, cooked and shredded (if they are small, use 3, if they are big, use 2)</div>
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8 oz. cream cheese</div>
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2-3 pgks. crescent rolls (I make my homemade ones but if you are short on time, Pillsbury will help you out)</div>
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2-3 cans of chicken gravy (once again, I make my own, but if you want to use canned stuff, it works)</div>
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1 can mushrooms, optional</div>
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2 tbs. melted butter</div>
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garlic powder, onion powder, pepper, other seasonings you prefer, just use to taste.</div>
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1/2 c. butter, melted (may need more)</div>
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1 c. bread crumbs, plain or Italian (may need more)</div>
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Here's a quick tip before you cook your chicken: add a cube of boullion while you are cooking it and it adds lots of extra flavor.</div>
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In a bowl, combine your chicken, cream cheese, mushrooms, 2 tbsp. melted butter and seasonings. Mix until there are no cream cheese lumps.</div>
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Spread out your crescent rolls (or roll out and cut into triangles if making your own). Place a heaping tablespoon onto the crescent rolls.<br />
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Roll up to form a bundle, starting from big end.</div>
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Roll the bundle in the melted butter, then roll in the bread crumbs.</div>
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Place on a cookie sheet. Bake for about 14 minutes at 375, or until golden brown.</div>
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While those are cooking, either heat or make your gravy. If you are using the canned stuff, add some onion and pepper to it to give it a bit more flavor.</div>
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Once the bundles are finished, pour some gravy over before serving. Have a yummy dinner!!</div>
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These freeze great too so don't worry about making extras =)</div>
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Gravy Recipe</div>
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<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1 1/2 cups water</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">3 cubes chicken bouillon (let it dissolve in teh water before you add it to the pan)</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1/4 cup all-purpose flour</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1 onion, chopped</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">1/4 cup butter</li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">seasonings to taste: pepper, garlic, poultry seasoning, etc</li>
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<span style="font-family: Verdana, Arial, sans-serif;"><span style="font-size: 11px; line-height: 16px;">Melt half the butter in a sauce pan, saute onions. Add the flour to make a roux (kind of like a paste). Add the other half of the butter, water, and bouillon. Add other seasonings to taste</span></span><span style="background-color: white; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 16px;"> Bring to a boil over medium heat and cook until thickened.</span></div>
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Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.com0tag:blogger.com,1999:blog-6696009967925199199.post-80863131487943593302014-05-06T07:00:00.000-06:002014-05-06T07:00:02.354-06:00S'More Cookies<div class="separator" style="clear: both; text-align: center;">
Yes, I know I have done s'more cookies before, but this is a different version. And my husband's new favorite. I recently made these and took them to the job I am working during the holidays...trying to bribe my way into making everyone like me. It worked =) Well...until they ate more and more and ruined their diets and now they don't like me for that =) These are super good and you should go make them right now!!</div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup (1 stick) butter, softened<br />1/3 cup sugar<br />1/2 cup brown sugar<br />1 egg<br />1 teaspoon vanilla<br />1 1/4 cups flour<br />1 cup graham cracker crumbs<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />1 cup Hershey Bar chunks (I crunched up a king sized bar) you can use chocolate chips instead<br />1/2 cup Jet Puffed Mallow Bits (the min marshmallows you find in hot chocolate packets), they are found in the hot chocolate isle at Walmart and Target<span style="margin: 0px; padding: 0px;"><br style="margin: 0px; padding: 0px;" /></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray. Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> In a separate bowl, whisk together the graham cracker crumbs, flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. Add the chocolate and marshmallows and stir to combine.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place tablespoon sized scoops of dough onto the prepared cookie sheet. Bake at 350 for 6-8 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Makes 2 dozen cookies.</span><br />
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Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.com0tag:blogger.com,1999:blog-6696009967925199199.post-42858077057026264812014-05-01T07:00:00.000-06:002014-05-01T07:00:00.164-06:00Dinner Rolls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4pEo_IIAqshRUVMhXboXRPrEohbyOZ3uWxSuEv5De8ieXS8nIMXdkUz39px4ZBUWcuS9C2HJY_p22ECnGuWe-XZ0By2oBbXs_G_GLybsLRAGk0NetvYt8HNjL45W_uc-U0nJXpNzUXw/s1600/2013-04-15+19.25.49.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4pEo_IIAqshRUVMhXboXRPrEohbyOZ3uWxSuEv5De8ieXS8nIMXdkUz39px4ZBUWcuS9C2HJY_p22ECnGuWe-XZ0By2oBbXs_G_GLybsLRAGk0NetvYt8HNjL45W_uc-U0nJXpNzUXw/s320/2013-04-15+19.25.49.jpg" height="240" width="320" /></a><br />
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I love homemade rolls! There really isn't anything that tastes as wonderful as a roll still warm from the oven with some butter melting on it....except chocolate.....that beats everything. Since most the time I cook dinner spur of the moment (I have tried planning my meals and I am never in the mood for what I planned) I usually don't want to run to the store to grab rolls. It is much easier for me to make my own....and cheaper because I can never just go in and grab 1 thing.... So here is my go to recipe: (It can be made in the bread maker or by hand)</div>
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Ingredients:</div>
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2 3/4 c. bread flour (if by hand you can use regular flour)</div>
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2 tsp. yeast</div>
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1tsp. salt</div>
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2 tbsp. sugar</div>
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3/4- 7/8 c. milk</div>
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1/4c. warm water</div>
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1 egg</div>
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1/4 c. butter</div>
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Bread machine instructions: Have all ingredients room temperature. Put liquid ingredients in first, and the do the dry, making a little well in the flour for the yeast. Select the "dough" setting on the machine and let it do it's thing. when it is done, shape the dough into balls and let rise until double and bake at 350 degrees for 15 minutes or until the tops are golden brown. When they are finished, brush the tops with butter. This will make about 12-18 rolls depending on how big you make them.</div>
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By hand: (the way I prefer) Warm your milk to between 110-115 degrees and add 1 tbsp. sugar and the yeast (stir to combine) and let it foam up. While that is foaming, combine all the dry ingredients, then mix in egg, butter and water. I use my Kitchenaid with the dough attachment Then add in your yeast mixture and let it knead until well-combined. If you need more flour, add more. If the dough is too dry, add more milk. The dough should be slightly stick but not sticking to the bowl while mixing. The amount of flour can vary each time you make it. Sometimes I have to add more milk, sometimes more flour....it depends on the weather. Knead the dough for about 5 minutes. Then spray a bowl with non-stick spray (can use the same bowl you mixed it in) and cover and let rise until doubled, about an hour. I like to set my oven on warm, place a hand towel on a cookie sheet, and put the bowl on the sheet in the oven. It cuts rising time in half. Once it has risen, shape into balls and let rise until double and bake at 350 for 15 minutes or until they are golden brown. I like to use my Pampered Chef brownie pan or a muffin tin to cook them so I don't have to worry about tearing rolls apart.</div>
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Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.com0tag:blogger.com,1999:blog-6696009967925199199.post-86777689571561725142014-04-29T07:00:00.000-06:002014-04-29T07:00:00.769-06:00Strawberry Lemonade Brownines<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg29c8VX7WNC8l7VIsHbkFCtMtjA7wMDIHLXcTC3ZAgTkaoPDAqmS_e4zZfhWs-aWJIZEcfiar4KJ7uVhnkd__NFBdXGCyyVHfz4suX1TVQdbfvgHvZ7GFctPPGrlY49tI471yPL5POW0M/s1600/lemonbrownie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg29c8VX7WNC8l7VIsHbkFCtMtjA7wMDIHLXcTC3ZAgTkaoPDAqmS_e4zZfhWs-aWJIZEcfiar4KJ7uVhnkd__NFBdXGCyyVHfz4suX1TVQdbfvgHvZ7GFctPPGrlY49tI471yPL5POW0M/s320/lemonbrownie.jpg" height="240" width="320" /></a></div>
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Do you like Strawberry Lemonade? These brownies are that...in food form!! They are super yummy! They were a nice break from the chocolate recipes I usually do. Instead of the lemon glaze, I got some of my homemade freezer strawberry jam and poured it over top. It was fabulous!!</div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 19.5pt;">Ingredients</span><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<b><span style="color: #063057; font-family: "Arial","sans-serif"; font-size: 11.5pt;">½</span></b><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="color: #063057; font-family: "Times New Roman","serif"; font-size: 12pt;">cup unsalted butter, softened</span><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<b><span style="color: #063057; font-family: "Arial","sans-serif"; font-size: 11.5pt;">¾</span></b><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="color: #063057; font-family: "Times New Roman","serif"; font-size: 12pt;">cup flour</span><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<b><span style="color: #063057; font-family: "Arial","sans-serif"; font-size: 11.5pt;">2</span></b><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="color: #063057; font-family: "Times New Roman","serif"; font-size: 12pt;">eggs, large</span><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<b><span style="color: #063057; font-family: "Arial","sans-serif"; font-size: 11.5pt;">2</span></b><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="color: #063057; font-family: "Times New Roman","serif"; font-size: 12pt;">tbsp lemon zest</span><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<b><span style="color: #063057; font-family: "Arial","sans-serif"; font-size: 11.5pt;">2</span></b><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="color: #063057; font-family: "Times New Roman","serif"; font-size: 12pt;">tbsp lemon juice</span><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<b><span style="color: #063057; font-family: "Arial","sans-serif"; font-size: 11.5pt;">¾</span></b><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="color: #063057; font-family: "Times New Roman","serif"; font-size: 12pt;">cup granulated sugar</span><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<b><span style="color: #063057; font-family: "Arial","sans-serif"; font-size: 11.5pt;">¼</span></b><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="color: #063057; font-family: "Times New Roman","serif"; font-size: 12pt;">teaspoon sea salt</span><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<b><span style="color: #063057; font-family: "Times New Roman","serif"; font-size: 12pt;">For the tart lemon glaze (I didn't do the glaze, but if you want it, here's the recipe):</span></b><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<b><span style="color: #063057; font-family: "Arial","sans-serif"; font-size: 11.5pt;">4</span></b><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="color: #063057; font-family: "Times New Roman","serif"; font-size: 12pt;">tbsp lemon juice</span><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<b><span style="color: #063057; font-family: "Arial","sans-serif"; font-size: 11.5pt;">8</span></b><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="color: #063057; font-family: "Times New Roman","serif"; font-size: 12pt;">tsp lemon zest</span><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<b><span style="color: #063057; font-family: "Arial","sans-serif"; font-size: 11.5pt;">1</span></b><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="color: #063057; font-family: "Times New Roman","serif"; font-size: 12pt;">cup icing sugar</span><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 19.5pt;">Directions</span><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;">1. Preheat the oven to 350 degrees.</span><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;"> Grease an 8×8 inch baking dish with butter and set aside. Zest and juice two lemons and set aside. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges. Allow to cool completely before glazing. Do not overbake, or the bars will dry.. Filter the powdered sugar and whisk with lemon zest and juice. Spread the glaze over the brownies with a rubber spatula and let glaze set. Cut into bars and serve. </span><span style="color: #063057; font-family: "Sorts Mill Goudy","serif"; font-size: 12pt;"><o:p></o:p></span></div>
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Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.com0tag:blogger.com,1999:blog-6696009967925199199.post-88953928929208964272014-04-26T07:00:00.000-06:002014-04-26T07:00:01.138-06:00Lofthouse Copycat CookiesHave you ever had Lofthouse cookies? They are the fabulous sugar cookies that have colored frostings (depending on the season) and sprinkles. They are super soft and super yummy and super addictive! The only down side is they are usually $4 for 8 cookies. I'm a bit of cheapster and can't fork out that much money....but luckily I usually don't have to. Here in Ogden, there is the Lofthouse cookie outlet over on 2nd street in the BDO outlet store (if you want specific instructions to get there and I will give them to you) and they sell them for $1.25 a box. I love going there when I need treats to take to my daughter's school. Anywho....now that I have done my advertising speal, back to the post. As you can tell, I really do like these cookies and have been wanting to make some that could satisfy my cravings for them and I would have to drive clear out of my way for them (which is probably a good thing they are farther away because I would be in lots of trouble and not fit into my pants even more than I already don't). Usually with cookies, I am all about the chocolate....okay....with anything I am all about the chocolate. But these cookies are some of my favorites, even though they don't have chocolate. =) So now that I have bored you to death, I guess I should give you the recipe huh? I got the original recipe <a href="http://authenticsuburbangourmet.blogspot.com/2011/09/lofthouse-style-frosted-sugar-cookies.html">here</a> and did a few little tweaks to it. This recipe makes a lot so feel free to cut the recipe in half.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK0V3jlk-orP1RWVKZDzI9LTYse8a2am_dM9IXi5qqkC6wLoqhN0pK8v5khmexbkVFkAxFFxpsaONWx4sXl_Usop50mIldwCtfF_v4qR50lWG3A32X8gB8kLljsMEuqHqnwRhT_gn0Ers/s1600/2013-01-25+21.23.01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK0V3jlk-orP1RWVKZDzI9LTYse8a2am_dM9IXi5qqkC6wLoqhN0pK8v5khmexbkVFkAxFFxpsaONWx4sXl_Usop50mIldwCtfF_v4qR50lWG3A32X8gB8kLljsMEuqHqnwRhT_gn0Ers/s320/2013-01-25+21.23.01.jpg" height="240" width="320" /></a></div>
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<strong style="color: #191919; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px;">Lofthouse Style Frosted Sugar Cookies</strong><br />
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<strong style="color: #191919; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px;">Cookies:</strong><br />
<span style="color: #191919; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px;">6 cups all purpose flour</span><br />
<span style="color: #191919; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px;">1 t. baking soda </span><br />
<span style="color: #191919; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px;">1 t. baking powder </span><br />
<span style="color: #191919; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px;">1 c. butter, at room temperature </span><br />
<span style="color: #191919; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px;">2 c. granulated sugar </span><br />
<span style="color: #191919; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px;">3 eggs </span><br />
<span style="color: #191919; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px;">4 t. vanilla extract</span><br />
<span style="color: #191919; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px;">1 1/2 c. sour cream</span><br />
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<strong style="color: #191919; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px;">Frosting:</strong><br />
<span style="color: #191919; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px;">1 c. butter, room temperature </span><br />
<span style="color: #191919; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px;">1 t. vanilla extract </span><br />
1 t. almond extract (optional but I love almond extract in frostings!)<br />
<span style="color: #191919; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px;">4 c. powdered sugar (you may need more or less, depending on how thick you want the frosting</span><br />
<span style="color: #191919; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px;">6 T. heavy cream (you won't need it all, I actually didn't even need any of it and you can use milk too)</span><br />
<span style="color: #191919; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px;">Several drops food coloring </span><br />
<span style="color: #191919; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px;">Multi-colored Sprinkles</span><br />
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<strong style="color: #191919; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px;">Directions:</strong><br />
Cream the butter and sugar until it is well incorporated. Add eggs one at a time. Add the vanilla and sour cream and beat until well combined. Slowly ad the dry ingredients. The dough may be a bit sticky, so don't fret. Chill the dough in the refrigerator for 2 hours. You can either cover the bowl and do it in that or take the dough out and wrap in plastic wrap.<br />
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<span style="color: #191919; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px;">Preheat the oven to 425 degrees. Spray your cookie sheets with non stick spray.</span><br />
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Roll out your dough to about 1/4 thickness (I actually do mine a little bit thicker) If the dough is too sticky to roll out, add some flour and sugar. I usually have a bag of a flour/sugar mix that I keep on hand for my sugar cookie dough. I just sprinkle some on the counter and incorporate it into the dough as you are rolling it out. Then take whatever shape cookie dough cutters you want and cut out your cookies. I use a cup to get the round ones. Then back your cookies for about 7 minutes. You don't want them to over cook because then they will be crunchy and not soft (unless you are weird and like your sugar cookies crunchy ;P ) Once the cookies are done baking, let them cool on a cooling rack. Once completely cooked, frost away! And don't forget to let your little munchkins help decorate a few.Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.com0tag:blogger.com,1999:blog-6696009967925199199.post-47488360131192693612014-04-23T07:00:00.000-06:002014-04-23T09:28:50.285-06:00Root Beer Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzyvp6kXE3uEZTI5EcEYDs5lwNr8ooVhCtutaYUPrvnm2qFRUyWaJPnFpBKx1ufmivJsTHyQnM-ZMhlcdsmKZzFB1qoiwurn4H7dUOe8tY1H_m0O6xOaScYgP3nTZi4bE-hzOtmFpX_k/s1600/DSCN0307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzyvp6kXE3uEZTI5EcEYDs5lwNr8ooVhCtutaYUPrvnm2qFRUyWaJPnFpBKx1ufmivJsTHyQnM-ZMhlcdsmKZzFB1qoiwurn4H7dUOe8tY1H_m0O6xOaScYgP3nTZi4bE-hzOtmFpX_k/s320/DSCN0307.JPG" height="240" width="320" /></a></div>
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Everyone in my family are HUGE fans of root beer. I have tried several recipes to try and get the root beer flavor in them. I've done several cupcake versions and a few cookie versions. I haven't been completely satisfied with them. It seems like the root beer flavor always bakes out of it. But then one day, while visiting one of my favorite blogs, <a href="http://www.chef-in-training.com/2012/11/root-beer-pudding-cookies/">Chef in Training</a>, I found her recipe for root beer cookies. I figured, what they hey, I'll give them a try. Boy am I glad I did! They were super yummy! My hubby doesn't like white chocolate chips and he even really liked these (enough that he requested I make a batch for him to take to work to share, which he only does with the really good ones =) )</div>
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ROOT BEER COOKIES</h3>
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3/4 c. butter, softened</div>
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3/4 c. brown sugar</div>
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1/4 c. sugar</div>
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1 small box vanilla instant pudding (dry)</div>
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2 eggs</div>
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2 tsp. Root beer concentrate</div>
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2 1/4 c. flour</div>
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1 tsp. baking soda</div>
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white chocolate chips (however much you like, but probably around 1 cup)</div>
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Cream butter and sugars together. Add eggs and root beer. Beat until incorporated. Add pudding mix, baking soda, and flour until well mixed. Stir in white chocolate chips. Drop by rounded tablespoons (or about 1 in big, or use a cookie dough scoop) onto a cookie sheet. Bake at 350 for 8-10 minutes. They get a big glass of milk and enjoy!!!</div>
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Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.com0tag:blogger.com,1999:blog-6696009967925199199.post-69436771121467698982014-03-05T07:00:00.000-07:002014-03-05T07:00:04.141-07:00Mini Cookie Cups<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ChjX4_SZvQK6jviDrwaj8KwK65T7qycqDxjfdY11_WiQ6KXll2atqgWjl25sPogsJujJuyhTAuLpr_sdKBF_2885i9KQKjpweL1DBAO4utVrc1NNrOfLmOr5wh4H3JPnBHPTWJeP9sZs/s640/20140103_200215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ChjX4_SZvQK6jviDrwaj8KwK65T7qycqDxjfdY11_WiQ6KXll2atqgWjl25sPogsJujJuyhTAuLpr_sdKBF_2885i9KQKjpweL1DBAO4utVrc1NNrOfLmOr5wh4H3JPnBHPTWJeP9sZs/s640/20140103_200215.jpg" width="320" /></a></div>
<span style="background-color: white; color: black;"><span style="font-family: inherit;"><span style="line-height: 15.75pt;">One of my favorite foods is chocolate chip cookies. As many of my friends have noticed, I like to stuff things inside of it, stuff the dough inside other things, eat the dough raw (I know, </span></span><span style="line-height: 21px;">salmonella</span><span style="font-family: inherit;"><span style="line-height: 15.75pt;"> and all those other things but it's well worth the risk =) ) I came across this idea and of course had to try it out =) It was soooo good! I made my hubby take a bunch to work so I wouldn't eat them all, and quite a few of his coworkers said these were their new favorites. I have a few more ideas to do with these that I can't wait to try out so keep an eye out for them =)</span></span></span></div>
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<span style="background-color: white; color: black;"><span class="Apple-style-span" style="font-family: inherit;">2 sticks softened butter</span></span></div>
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<span style="background-color: white; color: black;"><span class="Apple-style-span" style="font-family: inherit;">3/4 c. packed light brown sugar</span></span></div>
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<span style="background-color: white; color: black;"><span class="Apple-style-span" style="font-family: inherit;">1 c. granulated sugar</span></span></div>
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<span style="background-color: white; color: black;"><span class="Apple-style-span" style="font-family: inherit;">2 large eggs</span></span></div>
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<span style="background-color: white; color: black;"><span class="Apple-style-span" style="font-family: inherit;">1 tbsp vanilla</span></span></div>
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<span style="background-color: white; color: black;"><span class="Apple-style-span" style="font-family: inherit;">3 1/2 c. all purpose flour</span></span></div>
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<span style="background-color: white; color: black;"><span class="Apple-style-span" style="font-family: inherit;">1 tsp. salt</span></span></div>
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<span style="background-color: white; color: black;"><span class="Apple-style-span" style="font-family: inherit;">1 tsp. baking soda</span></span></div>
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<span style="background-color: white; color: black;"><span class="Apple-style-span" style="font-family: inherit;">1/2 c. chocolate chips</span></span></div>
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<span style="background-color: white; color: black;"><span class="Apple-style-span" style="font-family: inherit;">Preheat oven to 350 degrees. Spray mini-muffin tin with non-stick spray. Cream butter and sugars until well combined. Add eggs and vanilla. Add in salt, soda, and chocolate chips. Gradually add in flour. </span></span></div>
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<span style="background-color: white; color: black;"><span class="Apple-style-span" style="font-family: inherit;">Scoop out approximately ½ tbsp. dough and roll it into a ball and place in muffin tin. Bake for 12-14 minutes. Remove from oven and immediately press in the center of the the cookies, just far enough to make a small well, like you would with tarts. </span></span></div>
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<span style="background-color: white; color: black;"><span class="Apple-style-span" style="font-family: inherit;"> Let the cookies cool 15 minutes in the muffin tin before removing. While they're cooling, make your filling </span></span></div>
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8 ounces softened Philadelphia cream cheese<br />
1/2 cup light brown sugar, packed<br />
1 teaspoon vanilla<br />
1/2 cup mini chocolate chips (ore regular sized or even sprinkles)</div>
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<span class="Apple-style-span" style="font-family: inherit;"> Place cream cheese, brown sugar, and vanilla into a medium bowl, mixing until well combined. Place dollops of cream cheese filling into center of cookie cups and top with mini chocolate chips.</span></div>
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To make this a nice festive treat, put food coloring in the cream cheese or use different colored sprinkles. This would be a great treat for the upcoming holidays. It's bite size, so the perfect treat (unless you're like me and bite size just means you need to have more bites =P ).</div>
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<a href="https://sites.google.com/site/trinitykhansen/mini-chocolate-chip-cookie-cups?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Print Recipe</a></div>
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I have been looking for a good sweet and sour recipe. I posted one earlier that was pretty good, but it didn't have the breading. My hubby wanted to have the breaded kind. Then I found this and I have made it several times. It's a hit! This is definitely a regular now. I have also been looking for a good friend rice recipe and lucky for me, the blog Life in a Lofthouse, had both the fried rice and sweet and sour chicken. Score!!</div>
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<span style="box-sizing: border-box;"><span style="box-sizing: border-box; text-decoration: underline;"><a href="http://life-in-the-lofthouse.com/baked-sweet-and-sour-chicken-with-fried-rice/">Baked Sweet and Sour Chicken</a></span></span></h4>
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Courtesy of <a href="http://life-in-the-lofthouse.com/baked-sweet-and-sour-chicken-with-fried-rice/">Life in the Lofthouse</a></h3>
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3-4 boneless chicken breasts</div>
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salt + pepper</div>
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1 cup cornstarch</div>
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3 eggs, beaten</div>
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1/4 cup oil</div>
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<span style="box-sizing: border-box; font-weight: 700;"><span style="box-sizing: border-box; text-decoration: underline;">The sweet and sour sauce: (I actually doubled mine so I could have extra sauce for my rice)</span></span></div>
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3/4 cup sugar</div>
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4 tbs ketchup</div>
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1/2 cup white vinegar</div>
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1 tbs soy sauce</div>
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1 tsp garlic salt</div>
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Start by preheating your oven to 325 degrees. Cube your chicken Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9×13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.</div>
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<span style="box-sizing: border-box;"><span style="box-sizing: border-box; text-decoration: underline;">Fried Rice</span></span></h4>
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3 cups cooked white rice (day old or leftover rice works best!)</div>
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3 Tablespoons sesame oil (or vegetable oil)</div>
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1 cup frozen peas and carrots (thawed)</div>
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1 small onion, chopped</div>
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2 teaspoons minced garlic</div>
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2 eggs, slightly beaten</div>
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3-4 Tablespoons soy sauce</div>
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On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!</div>
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<span style="box-sizing: border-box;">Try adding some diced ham, or green onion. Yum!</span></div>
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Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.com0tag:blogger.com,1999:blog-6696009967925199199.post-55263899023576057952014-02-12T07:00:00.000-07:002014-02-12T07:00:02.678-07:00Brocolli Cheese Soup<div class="separator" style="clear: both; text-align: center;">
Once the cold weather sets in, my favorite thing to do is make soups! Which bugs my hubby because he isn't a soup person (he is a meat and potatoes type person) But oh well, every once in awhile I have to cook a meal that is for ME and not everyone else and they just have to deal with it. You get what you get and you don't throw a fit! =) I love broccoli and cheese soup but the canned stuff has way too much salt for me. So when I found a recipe that didn't have any canned stuff I had to try. I think this is a keeper!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMwSzG9ujvBTivGWOuzFedUN3s5PTxU07Q5KMs3V5ttZbeXQKnKzqlvGrdvcTRvj2_OXTiPytLNmMmDJjrGZvic4dERaSRyo3iJRzBO8u6aP7eXRGbKTQRrgFqzaMjtLEi6T5jXWvmPr4/s1600/PicsArt_1381699253489.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMwSzG9ujvBTivGWOuzFedUN3s5PTxU07Q5KMs3V5ttZbeXQKnKzqlvGrdvcTRvj2_OXTiPytLNmMmDJjrGZvic4dERaSRyo3iJRzBO8u6aP7eXRGbKTQRrgFqzaMjtLEi6T5jXWvmPr4/s640/PicsArt_1381699253489.jpg" /></a></div>
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3 tbsp. oil</div>
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1/3 of a yellow onion, chopped</div>
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2 cloves garlic, chopped or minced</div>
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salt and pepper to taste</div>
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3 tbsp. flour</div>
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2 1/2 c. chicken stock or broth</div>
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3/4 c. milk</div>
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1 1/2 c. broccoli florets</div>
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2 c. white cheddar cheese, shredded, plus extra for garnish (you can sub yellow cheddar if you want)</div>
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1 c. mozzarella cheese, shredded</div>
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seasonings to taste (I used some roasted garlic and herb seasonings)</div>
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In a large saucepan, heat oil. Add onions and saute. Add garlic and salt and pepper. Cook until onions are translucent, about 3 minutes. Add flour to pan and stir until the moisture is soaked up, and cook for 1 minute.</div>
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Add stock a little at a time, mixing to incorporate all ingredients and work out any lumps. Add milk. Bring mixture to a simmer and add broccoli. Simmer over medium heat until soup has thickened slightly, about 10-15 minutes. Remove from heat and break up chunks by putting some in a blender or food processor. Do as much or as little as you want, depending on how chunky you like it. Return soup to heat and simmer for another 5 minutes. The stir in cheese. Stir until all the cheese is melted and thickened. Ladle into bread bowls and garnish with extra cheese if desired.</div>
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Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.com0tag:blogger.com,1999:blog-6696009967925199199.post-46021397170395907092014-02-10T07:00:00.000-07:002014-02-10T07:00:08.642-07:00Oreo Rice Krispie Treats<div class="separator" style="clear: both; text-align: center;">
This Sunday I was home from church with a sick little baby girl so I had some extra quiet time while everyone else was away. So I decided to make a treat....okay....so it's not any different from when I have a houseful...I still make treats. But I guess I just got a little bored since the baby was sleeping. I wanted something simple, and something that I had all the ingredients on hand since it was Sunday. So I figured this would be good. And kid-friendly =)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFDrINF8-t420QYVg8wvHDlCiral4q-0smoj1P7ysGAyRJYkpzh7dkx5tT0AzYaZaCs0-hh9qA0GEIrU7gG9DoVA0yVMsgSOJoM0i4U7mbOwIso8_PmihTHeTWY8hiQKMmcJQzURQ6tZsN/s1600/20140209_125515.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFDrINF8-t420QYVg8wvHDlCiral4q-0smoj1P7ysGAyRJYkpzh7dkx5tT0AzYaZaCs0-hh9qA0GEIrU7gG9DoVA0yVMsgSOJoM0i4U7mbOwIso8_PmihTHeTWY8hiQKMmcJQzURQ6tZsN/s640/20140209_125515.jpg" height="400" width="300" /></a></div>
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Oreo Rice Krispie Treats</div>
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(Recipe from <a href="http://rayraysrecipes.wordpress.com/2013/04/01/oreo-rice-krispie-treats/">Chef in Training</a>)</div>
<ul style="background-color: white; border: 0px; color: #4a4a49; font-family: Verdana, sans-serif; font-size: 13px; line-height: 22px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 22px 18px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">6 cups <a href="http://www.chef-in-training.com/ingredient/rice-krispie-cereal/" sl-processed="1" style="border: 0px; color: #497ca7; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Rice Krispie Cereal</a></li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">20 <a href="http://www.chef-in-training.com/ingredient/regular-oreos/" sl-processed="1" style="border: 0px; color: #497ca7; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Regular Oreos</a> <i>chopped</i></li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">5 cups <a href="http://www.chef-in-training.com/ingredient/mini-marshmallows/" sl-processed="1" style="border: 0px; color: #497ca7; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">mini marshmallows</a></li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3 Tbsp. <a href="http://www.chef-in-training.com/ingredient/butter/" sl-processed="1" style="border: 0px; color: #497ca7; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">butter</a></li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tsp. vanilla</li>
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Instructions</h3>
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<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Spray a 9×13 dish with cooking spray.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">In a large bowl, pour measured Rice Krispie Cereal.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Chop and mash Oreos. You can do this by putting them in a ziplock bag to help keep the mess under control. You want the Oreos to be a variety of sizes from chunky to finely crushed.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Add Oreos to Rice Krispy cereal and stir to combine.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">In a medium sauce pan, heat butter and marshmallows together over medium heat, stirring constantly, until they melt together.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Pour melted marshmallows over cereal and oreos and use a spatula sprayed with non-stick cooking spray to quickly combine all the ingredients.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">As soon as all the cereal is combined, spread mixture into the prepared 9×13″ dish. Use the spatula to press the mixture around the dish, and flatten as needed.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Let sit until completely cooled.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Drizzle with melted chocolate or sprinkles if you want.</li>
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Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.com0tag:blogger.com,1999:blog-6696009967925199199.post-6365801752659871142012-09-29T07:00:00.000-06:002014-02-09T13:46:33.873-07:00Pumpkin Chocolate Chip Cream Cheese Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-TV4TCx1IeBc/UK-3dEbB43I/AAAAAAAAAFE/VvpXjTaPjZI/s1600/_SCN0245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-TV4TCx1IeBc/UK-3dEbB43I/AAAAAAAAAFE/VvpXjTaPjZI/s320/_SCN0245.JPG" height="240" width="320" /></a></div>
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<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 18px; font-weight: normal; margin: 0px; position: relative;">
<a href="http://lovinglifeonemealatatime.blogspot.com/2012/09/pumpkin-chocolate-chip-cream-cheese.html" style="color: #667700;">Pumpkin Chocolate Chip Cream Cheese Bread</a></h3>
<div class="post-header" style="background-color: white; color: #999999; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 1.6; margin: 0px 0px 1.5em;">
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<div class="post-body entry-content" id="post-body-636580175265987114" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 1.4; position: relative; width: 528px;">
<span style="font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">Fall is my favorite time of year! This last week we got a little teaser of fall with some nice cool, rainy weather. It get me all in the mood for hoodies, jeans and pumpkin flavored stuff. (not to mention that hoodies would be more comfortable to wear now that I don't fit into any of my clothes......a few more weeks to go until our newest addition gets here!) I have had this</span><a href="http://www.tasteofhome.com/recipes/Pumpkin-Swirl-Bread?keycode=ZPIN0912" style="color: #667700; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;"> recipe</a><span style="font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;"> saved for awhile and have just been waiting for a good time to make. So I figured now was as good as ever. I love how this combined pumpkin and cream cheese....two things that are perfect together! It's like eating pumpkin bread and cheesecake in one bite =)</span><span class="ingredient" style="background-color: #cebfb5; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin: 0px; padding: 0px;"></span><br />
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<span class="ingredient" style="background-color: #cebfb5; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin: 0px; padding: 0px;"></span><br />
<h2 style="color: #642916; font-family: MuseoSlab500, Georgia; font-size: 20px; font-weight: normal; line-height: 1.22em; margin: 15px 0px 5px; padding: 0px; position: relative; text-transform: uppercase;">
<span class="ingredient" style="background-color: #cebfb5; color: #333333; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin: 0px; padding: 0px;">INGREDIENTS</span></h2>
<span class="ingredient" style="background-color: #cebfb5; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin: 0px; padding: 0px;"></span><br />
<ul class="ingredients" style="color: black; line-height: 1.22em; list-style-type: none; margin: 0px 0px 26px; padding: 0px;"><span class="ingredient" style="background-color: #cebfb5; color: #333333; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin: 0px; padding: 0px;">
<li class="ingredient" style="border: medium none; color: #999999; line-height: 1.22em; list-style-type: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"></span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;"><span class="sIngredient" style="background-attachment: scroll; background-color: white; background-image: none; background-position: 0px 0px; color: #652915; display: inline-block; line-height: 1.22em; margin: 0px 0px 0px -14px; padding: 15px 0px 0px; position: relative;">FILLING:</span></span></i></li>
<li class="ingredient" style="border: medium none; color: #999999; line-height: 1.22em; list-style-type: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"></span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">2 packages (8 ounces <i style="line-height: 1.22em; margin: 0px; padding: 0px;">each</i>) cream cheese, softened</span></i></li>
<li class="ingredient" style="border: medium none; color: #999999; line-height: 1.22em; list-style-type: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1/4 cup </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">sugar</span></i></li>
<li class="ingredient" style="border: medium none; color: #999999; line-height: 1.22em; list-style-type: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"></span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">1 egg</span></i></li>
<li class="ingredient" style="border: medium none; color: #999999; line-height: 1.22em; list-style-type: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1 tablespoon </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">milk</span></i></li>
<li class="ingredient" style="border: medium none; color: #999999; line-height: 1.22em; list-style-type: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">1 teaspoon vanilla</span></i></li>
<li class="ingredient" style="border: medium none; color: #999999; line-height: 1.22em; list-style-type: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"></span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;"><span class="sIngredient" style="background-attachment: scroll; background-color: white; background-image: none; background-position: 0px 0px; color: #652915; display: inline-block; line-height: 1.22em; margin: 0px 0px 0px -14px; padding: 15px 0px 0px; position: relative;">BREAD:</span></span></i></li>
<li class="ingredient" style="border: medium none; color: #999999; line-height: 1.22em; list-style-type: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">3 cups </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">sugar</span></i></li>
<li class="ingredient" style="border: medium none; color: #999999; line-height: 1.22em; list-style-type: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1 can </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">(15 ounces) solid-pack pumpkin</span></i></li>
<li class="ingredient" style="border: medium none; color: #999999; line-height: 1.22em; list-style-type: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1 cup </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">canola oil</span></i></li>
<li class="ingredient" style="border: medium none; color: #999999; line-height: 1.22em; list-style-type: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1 cup </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">water</span></i></li>
<li class="ingredient" style="border: medium none; color: #999999; line-height: 1.22em; list-style-type: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"></span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">4 eggs</span></i></li>
<li class="ingredient" style="border: medium none; color: #999999; line-height: 1.22em; list-style-type: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">4 cups </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">all-purpose flour</span></i></li>
<li class="ingredient" style="border: medium none; color: #999999; line-height: 1.22em; list-style-type: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">4 teaspoons </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">pumpkin pie spice</span></i></li>
<li class="ingredient" style="border: medium none; color: #999999; line-height: 1.22em; list-style-type: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">2 teaspoons </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">baking soda</span></i></li>
<li class="ingredient" style="border: medium none; color: #999999; line-height: 1.22em; list-style-type: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1-1/2 teaspoons </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">ground cinnamon</span></i></li>
<li class="ingredient" style="border: medium none; color: #999999; line-height: 1.22em; list-style-type: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1 teaspoon </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">baking powder</span></i></li>
<li class="ingredient" style="border: medium none; color: #999999; line-height: 1.22em; list-style-type: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1 teaspoon </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">ground nutmeg</span></i></li>
<li class="ingredient" style="border: medium none; color: #999999; line-height: 1.22em; list-style-type: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1 teaspoon </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">salt</span></i></li>
<li class="ingredient" style="border: medium none; color: #999999; line-height: 1.22em; list-style-type: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1/2 teaspoon </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">ground cloves</span></i></li>
<li class="ingredient" style="border: medium none; color: #999999; line-height: 1.22em; list-style-type: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span style="color: black; line-height: 1.22em; text-align: right;">1 cup chocoalte chips (optional, but oh so yummy!!!)</span></li>
</span></ul>
<span class="ingredient" style="background-color: #cebfb5; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin: 0px; padding: 0px;"></span><span style="background-color: #cebfb5; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;"></span><span class="instructions" style="background-color: #cebfb5; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin: 0px; padding: 0px;"></span><br />
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<li style="border: medium none; color: #999999; line-height: 16px; list-style-type: disc; margin: 0px 0px 10px; padding: 2px 0px;"><span style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">In a small bowl, beat the cream cheese, sugar, egg and milk; set aside.</span></li>
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<ul class="directions" style="color: black; line-height: 1.22em; list-style-type: none; margin: 0px 0px 7px 17px; padding: 0px;">
<li style="border: medium none; color: #999999; line-height: 16px; list-style-type: disc; margin: 0px 0px 10px; padding: 2px 0px;"><span style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"> In a large bowl, beat the sugar, pumpkin, oil, water and eggs. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in the chocolate chips.</span></li>
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<li style="border: medium none; color: #999999; line-height: 16px; list-style-type: disc; margin: 0px 0px 10px; padding: 2px 0px;"><span style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">Pour half of the batter into three greased and floured 8-in. x 4-in. loaf pans. Spoon filling over batter. </span></li>
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<ul class="directions" style="color: black; line-height: 1.22em; list-style-type: none; margin: 0px 0px 7px 17px; padding: 0px;">
<li style="border: medium none; color: #999999; line-height: 16px; list-style-type: disc; margin: 0px 0px 10px; padding: 2px 0px;"><span style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">Bake at 350° for 65-70 minutes (for larger loaves, if using mini-loaf pans like I like to, the cook time is closer to 30 minutes, but use the toothpick method) or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving.<b style="line-height: 1.22em; margin: 0px; padding: 0px;"> Yield: </b>3 loaves (16 slices each).</span></li>
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<a href="http://1.bp.blogspot.com/-Jhd2snLwDJo/UK-4JfS0G6I/AAAAAAAAAFs/nfz7tdrkY7c/s1600/_SCN0243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Jhd2snLwDJo/UK-4JfS0G6I/AAAAAAAAAFs/nfz7tdrkY7c/s320/_SCN0243.JPG" height="240" width="320" /></a></div>
Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.com0tag:blogger.com,1999:blog-6696009967925199199.post-61087816683707729942012-09-27T12:01:00.004-06:002012-09-27T12:01:45.929-06:00Homemade Samoas<div class="separator" style="clear: both; text-align: left;">
I've decided that my daughter needs to be in Girl Scouts, mainly so I can have access to the cookies without having to search for the tables at the grocery stores. But alas, there isn't a troop in our area and I have way too much going on to try and start one. So i will have to make do with buy a bunch and stashing them in my freezer (I may or may not still have at least 2 in my freezer....) and then trying to make some copycat versions. My ultimate favorites are the Samoas When I made these, I was very happy with how they turned out out =) So when I need my cookie fix, I know how something I can make. Sure, it takes more time than just opening up a box....but I can make a whole lot more! (and consequently, eat more!)</div>
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<a href="http://4.bp.blogspot.com/-VXd9eJPqoxw/T4y7MChrnxI/AAAAAAAAFoQ/kYruN0TPv2k/s1600/2012-03-29+17.04.26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-VXd9eJPqoxw/T4y7MChrnxI/AAAAAAAAFoQ/kYruN0TPv2k/s320/2012-03-29+17.04.26.jpg" width="320" /></a></div>
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<strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Homemade Samoas Bars</strong><br />
<strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cookie Base:</em></strong><br />
1/2 cup sugar<br />
3/4 cup butter, softened<br />
1 large egg<br />
1/2 tsp vanilla extract<br />
2 cups all purpose flour<br />
1/4 tsp salt</div>
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First, make the crust.<br />
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.<br />
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.<br />
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.</div>
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<a href="http://2.bp.blogspot.com/-ukD3p25Owh0/T4y7N1f4iwI/AAAAAAAAFog/S2pAfDiwDCY/s1600/2012-03-29+17.05.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-ukD3p25Owh0/T4y7N1f4iwI/AAAAAAAAFog/S2pAfDiwDCY/s320/2012-03-29+17.05.03.jpg" width="320" /></a></div>
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3 cups shredded coconut (sweetened or unsweetened)<br />
12-oz good-quality chewy caramels<br />
1/4 tsp salt<br />
3 tbsp milk<br />
10 oz. dark or semisweet chocolate (chocolate chips are ok)</div>
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Preheat oven to 300. <a href="http://bakingbites.com/2009/01/how-to-toast-coconut/" style="color: #1a5067; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;">Spread coconut</a> evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.</div>
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Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.<br />
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.<br />
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).<br />
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.<br />
Let chocolate set completely before storing in an airtight container.</div>
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Makes 30 bar cookies.</div>
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<a href="http://3.bp.blogspot.com/--mQUvZ8VdBY/T4y7NFkmomI/AAAAAAAAFoY/wJ0g1nk6HhY/s1600/2012-03-29+17.04.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/--mQUvZ8VdBY/T4y7NFkmomI/AAAAAAAAFoY/wJ0g1nk6HhY/s320/2012-03-29+17.04.41.jpg" width="320" /></a></div>
<em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.</em></div>
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<img border="0" src="http://signatures.mylivesignature.com/85910/moondragunz/07d893aca5be8860c01f324b5b62b187.png" style="background: transparent; border: 0 !important;" />Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.com0tag:blogger.com,1999:blog-6696009967925199199.post-17410153896451261332012-09-22T07:00:00.000-06:002012-09-22T07:00:04.352-06:00Crockpot Hawaiian ChickenI have been a little lazy with cooking lately....I haven't had much energy to put into it. but since for some reason my family thinks they need to eat everyday, I can't avoid it. So I love when I find easy meals. One of my go to sites for these is <a href="http://www.365daysofcrockpot.com/2011/06/slow-cooker-hawaiian-chicken.html#">365 Days of Crockpot</a>. She has awesome crockpot recipes. I love my crockpot because I can throw everything in it and let it do the work. I found this recipe for <a href="http://www.365daysofcrockpot.com/2011/06/slow-cooker-hawaiian-chicken.html#">Hawaiian Chicken</a> on there and it looked pretty easy and yummy so I gave it a whirl. My kids loved it! I think this is something I am going to be making more often. I did change a few things so if you want her original, go to her website for it.<br />
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<a href="http://3.bp.blogspot.com/-uBzOS1TMXnM/UF0UNT7iI3I/AAAAAAAAH2Y/-F-qI084B6c/s1600/DSCN0210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-uBzOS1TMXnM/UF0UNT7iI3I/AAAAAAAAH2Y/-F-qI084B6c/s320/DSCN0210.JPG" width="320" /></a></div>
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<br style="background-color: white; color: #7f6949; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;" /><strong style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;">2 chicken breasts</strong><br style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;" /><strong style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;">1/4 cup flour ( I think I may have used a little more)</strong><br style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;" /><strong style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;">1 (20 oz) can pineapple rings, juice reserved</strong><br style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;" /><strong style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;">1/4 cup soy sauce</strong><br style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;" /><strong style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;">1 Tbsp Worcestershire sauce</strong><br style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;" /><strong style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;">1/4 cup brown sugar</strong><br style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;" /><strong style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;">1 Tbsp lemon juice</strong><br style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;" /><strong style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;">1 tsp garlic powder</strong><br style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;" /><strong style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;">1 Tbsp quick cooking tapioca</strong><br style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;" /><strong style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;">1 Tbsp rice vinegar</strong><br style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;" /><strong style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;">1 red bell pepper, diced </strong><br style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;" /><br style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;" /><span style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;">1. Dredge the chicken thighs in the flour and place in the slow cooker.</span><br style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;" /><span style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;">2. Combine 1/2 cup of the reserved pineapple juice, soy sauce, Worcestershire sauce, brown sugar, lemon juice, garlic powder, tapioca and vinegar. Pour over the chicken. </span><br style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;" /><span style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;">3. Top the chicken and sauce with the pineapple rings.</span><br style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;" /><span style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;">4. Cover and cook on LOW for 4-6 hours. Add in the pepper and cook for another 30 minutes on HIGH (without lid). (I was short on time so I cooked it on high for about 2 1/2 hours)</span><br style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;" /><span style="background-color: white; font-family: 'Century Gothic', Trebuchet, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20.78333282470703px;">5. Serve over rice.</span><br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img border="0" src="http://signatures.mylivesignature.com/85910/moondragunz/07d893aca5be8860c01f324b5b62b187.png" style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px !important;" /></a>Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.com0tag:blogger.com,1999:blog-6696009967925199199.post-62084094329856100352012-09-16T16:35:00.003-06:002012-09-16T16:35:42.328-06:00Sinful 4 layer Cookie BarsI discovered this dessert about a year ago, but I always forget to take pictures and there is nothing left of it by the time I remember. This is super yummy!! It is four cookies in one. So if you ever can't decide what cookies to make, you can make this and cover all your basis. It is a bit time consuming to make all the cookies, but it is well worth it! Just a warning....this isn't for anyone on a diet or diabetics =)<br />
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<a href="http://1.bp.blogspot.com/-yoz_Rd6zhyg/UFZST7G2MNI/AAAAAAAAHuQ/W0WJ75G-7Bk/s1600/DSCN0143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-yoz_Rd6zhyg/UFZST7G2MNI/AAAAAAAAHuQ/W0WJ75G-7Bk/s320/DSCN0143.JPG" width="320" /></a></div>
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<span style="text-align: start;">These aren't too difficult to make. If you want to cheat, you can use already prepared cookie dough, or iv you have a favorite cookie recipe, use that. But I will give the recipes for my favorite doughs.</span></div>
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<span style="text-align: start;">Preheat oven to 350. Line a 9x13 dish with foil and pray with cooking spray. (you don't have to line with foil but it makes cleanup easier) layer sugar cookie, double chocolate chip, peanut butter, chocolate chip. bake for 30 minutes. Cover with foil and bake 15 more minutes. </span></div>
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Sugar cookie<br />
3/4 c. sugar<br />
1/2 c. butter<br />
4 oz. cream cheese<br />
1/2 egg (or use egg white)<br />
1 tsp vanilla<br />
1/2 tsp almond extract<br />
2 cups flour<br />
1/2 tsp baking powder<br />
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cream sugar, butter, cream cheese. add eggs and extracts. stir in dry ingredients. Layer on bottom of the dish. Move on to chocolate cookies.<br />
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Double chocolate chip cookies<br />
1/2 c. butter<br />
1/2 c. sugar<br />
3/8 c brown sugar<br />
1 egg<br />
1/2 tsp vanilla<br />
7/8 c. flour<br />
3/4 c. cocoa<br />
1 tsp baking soda<br />
1/8 tsp salt<br />
chocolate chips<br />
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Cream sugars and butter. Add eggs and extract. stir in dry ingredients. Spread over the sugar cookies layer. I usually do blobs all over and then spread it together.<br />
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Peanut Butter cookie<br />
1 c. peanut butter<br />
1 c. sugar<br />
1 egg.<br />
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Mix all together and layer over chocolate layer. <br />
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Chocolate chip<br />
1/2 c. butter<br />
3/8 c. sugar<br />
3/8 c. brown sugar<br />
1 egg<br />
1/2 tbsp vanilla<br />
1 1/4 c flour<br />
1/2 tsp soda<br />
1/4 tsp salt<br />
chocolate chips<br />
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Cream sugars and butter. Add egg and vanilla. stir in dry ingredients. Put over top. Once you are done cooking as the directions above state, melt some chocolate chips and drizzle over. <br />
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This is a great treat to take to gatherings because it is pretty rich so one piece will go a long way. I actually like how this tastes the next day. It is still soft (if you keep it covered) and the flavors have a chance to settler and meld together. Enjoy!!<br />
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<br />Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.com0tag:blogger.com,1999:blog-6696009967925199199.post-91314711375311701842012-09-12T07:00:00.000-06:002012-09-12T07:00:08.603-06:00Baked Sweet and Sour Chicken and Fried Rice<div class="separator" style="background-color: white; clear: both;">
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 21px;">We love Chinese food! But I always have a hard time recreating it. I have tried several types of recipes and although they taste good, they don't really cut it. But then I found this recipe from </span></span><a href="http://life-as-a-lofthouse.blogspot.com/2010/09/baked-sweet-and-sour-chicken-with-fried.html" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;">Life as a Lofthouse</a>. The whole family loved it and cleaned their plates. I loved that it was relatively healthy since it was baked and not fried. My husband said he liked it better than the restaurant ones because the chicken was a lot more tender and moist. I was happy to find a fried recipe that was good.</div>
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<strong><u><br class="Apple-interchange-newline" />Baked Sweet and Sour Chicken</u></strong></div>
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<u>The chicken coating:</u></div>
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3-4 boneless chicken breast halves</div>
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salt + pepper</div>
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1 cup cornstarch</div>
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2 eggs, beaten (I actually ended up using 3)</div>
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1/4 cup canola oil</div>
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<u><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 21px;">The sweet and sour sauce: ( I actually ended up using 1 1/2 of this recipe....so I made it and then made another half)</span></span></u></div>
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3/4 cup sugar</div>
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4 tbs ketchup</div>
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1/2 cup distilled white vinegar</div>
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1 tbs soy sauce</div>
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1 tsp garlic salt</div>
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Preheating your oven to 325 degrees. Cut the chicken into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes. </div>
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<strong><u>Fried Rice</u></strong> </div>
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3 cups cooked white rice </div>
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3 tbs sesame oil</div>
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1 cup frozen peas and carrots, ( I just used some from a mixed veggie bag)</div>
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1 small onion, chopped</div>
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2 tsp minced garlic</div>
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2 eggs, slightly beaten</div>
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1/4 cup soy sauce</div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px;"> On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated! **You could really play around with this rice too! Try adding some diced ham, or green onion :) Yum! </span></div>
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<a href="http://4.bp.blogspot.com/-Txag7LQbdjc/UEZssAXQbII/AAAAAAAAHsY/H4yfmh_NQUg/s1600/DSCN0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Txag7LQbdjc/UEZssAXQbII/AAAAAAAAHsY/H4yfmh_NQUg/s320/DSCN0040.JPG" width="320" /></a></div>
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<a href="http://www.mylivesignature.com/" target="_blank"><img border="0" src="http://signatures.mylivesignature.com/85910/moondragunz/07d893aca5be8860c01f324b5b62b187.png" style="background: transparent; border: 0 !important;" /></a>Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.com0tag:blogger.com,1999:blog-6696009967925199199.post-39364988260979471362012-09-10T07:00:00.000-06:002012-09-10T07:00:01.488-06:00Cheesy Chicken Tater Tot Crock Pot CasseroleMy hubby was actually the one who suggested I try this out. He was talking with some friends at work and he told me to find a recipe for it. So find away I did. This was super easy to do! And it was super good! My hubby inhaled his and then took some to work the next day and told me that this one was definitely a keeper. The best part is the crockpot did all the work. Love it!! This is definitely comfort food at it's best.<br />
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<strong style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"><u>Ingredients:</u></strong><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 (32 oz.) bag frozen tater tots</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 pkg. microwave bacon (or cook up some regular bacon), crumbled</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 pound boneless, skinless chicken breasts, diced</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 cups shredded cheddar cheese</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup milk</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">salt & pepper, to taste</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><strong><u>Directions:</u></strong></span></div>
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<span style="font-family: Georgia;">Spray slow cooker with nonstick cooking spray.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Layer half of the frozen tater tots on the bottom of the slow cooker.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Sprinkle with 1/3 of the bacon pieces.</span></div>
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Now top with 1/3 of the shredded cheese.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><span style="line-height: 18px;">Add diced chicken on top. Season with salt, pepper, season salt, or </span></span><span style="color: #444444; font-size: x-small;"><span style="line-height: 18px;">whatever</span></span><span style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><span style="line-height: 18px;"> seasonings you want.</span></span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Now add 1/3 of the bacon pieces and another 1/3 of shredded cheese.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Put the rest of the frozen tater tots on top.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Finish with the remaining 1/3 cheddar cheese and remaining 1/3 of bacon pieces.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Pour 3/4 cup milk all over the top.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cover and cook on low about 4-6 hours.</span><br />
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I tried to get a good picture of it cooked in my crockpot, but the steam kept rising up and fogging the camera. But believe me, it was great!!! If you want to see some fabulous pictures, go to <a href="http://www.thecountrycook.net/2012/07/cheesy-chicken-tater-tot-casserole-slow.html">The Country Cook</a> where I got the original recipe. I added some onion to mine and my hubby suggested adding sour cream to it next time. YUM!!!<br />
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<a href="http://3.bp.blogspot.com/-4BmH2VKZUqs/UEZfBImatEI/AAAAAAAAHrA/-B8SHm8Vq9A/s1600/DSCN0034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-4BmH2VKZUqs/UEZfBImatEI/AAAAAAAAHrA/-B8SHm8Vq9A/s320/DSCN0034.JPG" width="320" /></a></div>
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<span style="font-family: Georgia;">This can easily be made in the oven as well. To make this in the oven, spray a 9x13 baking dish with nonstick spray.</span><br />
<span style="font-family: Georgia;">Layer ingredients into baking dish. Cover and bake at 350F degrees for about an hour.</span></div>
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Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.com0tag:blogger.com,1999:blog-6696009967925199199.post-3154942460672316692012-09-05T07:00:00.000-06:002012-09-05T07:00:06.483-06:00Oreo Pudding Cake<br />
Do you need a quick, easy, and fabulous dessert for dinner, an activity, a bbq, or whatever? I have your solution =) I have made this several times and each time the pan has pretty much been licked clean....not saying who did the licking....=P I got the original recipe from <a href="http://www.thecountrycook.net/2011/07/puddin-poke-cake.html">The Country Cook</a>.<br />
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<a href="http://1.bp.blogspot.com/-yjil4k_pYH0/UEZdfU2bMRI/AAAAAAAAHqI/HCHbynH0R_4/s1600/DSCN0049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-yjil4k_pYH0/UEZdfU2bMRI/AAAAAAAAHqI/HCHbynH0R_4/s320/DSCN0049.JPG" width="320" /></a></div>
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Ingredients:<br />
1 box chocolate cake (you can use devil's food, regular chocolate, fudgy chocolate, whatever kind you want)<br />
ingredients to make cake as directed on box (usually about 3 eggs, oil, and water)<br />
2 pkgs. Jello Oreo Pudding<br />
4 cups milk<br />
1 pkg. Oreos (or the store brand works just as well)<br />
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Directions:<br />
Bake cake as directed on the box. (or if you have a totally awesome bake fros cratch chocoalte cake, you can use that as well)<br />
While cake is cooking, crush up oreos (i crumbled some and added to the cake mix as well)/ When the cake has a few minutes left, mix the pudding and milk. Mix for about 2 minutes, or until begins to thicken. Set aside.<br />
When the cake is finished (an inserted toothpick comes out clean), poke holes in it about 2 inches apart. I used handle of my wooden rolling pin. You want the holes to be around dime sized, or a little smaller. Then pour the pudding over the cake, make sure to get in all the holes. Sprinkle the crushed oreos over top.<br />
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<a href="http://1.bp.blogspot.com/-P7DMroH6bsE/UEZc8AIqEqI/AAAAAAAAHp4/TeP6aPQAd1M/s1600/DSCN0048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-P7DMroH6bsE/UEZc8AIqEqI/AAAAAAAAHp4/TeP6aPQAd1M/s320/DSCN0048.JPG" width="320" /></a></div>
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Then let the cake set for a few minutes on the counter and the put it in the fridge for at least an hour before serving.<br />
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<a href="http://4.bp.blogspot.com/-b3n5uU7nt6A/UEZeCzqtY8I/AAAAAAAAHqY/ka6_ZROGINk/s1600/DSCN0061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-b3n5uU7nt6A/UEZeCzqtY8I/AAAAAAAAHqY/ka6_ZROGINk/s320/DSCN0061.JPG" width="320" /></a></div>
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Then serve it and sit back let the compliments roll in. Everyone will think you slaved for hours to create it. It is super good!!!</div>
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Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.com0tag:blogger.com,1999:blog-6696009967925199199.post-5876048350912841022012-08-31T11:33:00.000-06:002012-08-31T11:33:15.428-06:00Chocolate Chip Banana Bread<br />
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<a href="http://3.bp.blogspot.com/-1HgQYnQ78ac/UED0w2sJ70I/AAAAAAAAHkU/EVkDvAXc_pk/s1600/DSCN0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-1HgQYnQ78ac/UED0w2sJ70I/AAAAAAAAHkU/EVkDvAXc_pk/s320/DSCN0019.JPG" width="320" /></a></div>
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One of my favorite fruits are bananas. But I don't like them when they are really yellow, with any brown spots. They are too ripe for my by then. So I always have bananas that sit on my counter too ripe for me to eat. So I have to come up with some good ways to use them because I hate to waste food. Banana bread is one of my most favoritist things ever! I will eat a whole loaf by myself. And then when you add chocolate chips.....YUM!!!!! It is especially good in the fall....but I think that is because I add cinnamon to mine and cinnamon is totally a fall flavor. I know everyone and their grandma has a banana bread recipe, but I thought I would share my favorite one.....which just so happens to be from my grandma. =)<br />
<br />
1 c. sugar or honey (if you want a bit healthier, the honey works great! I have also done half and half)<br />
1/2 c shortening or oil (the oil make sit a bit more moist)<br />
2 eggs<br />
3 ripe mashed bananas<br />
1 tsp. baking soda<br />
1/3 tsp baking powder<br />
1 tsp salt<br />
1/2 tsp nutmeg<br />
2 tsp cinnamon<br />
1 tsp. vanilla<br />
2 c. flour<br />
1 c. chocolate chips, nuts, peanut butter chips (my hubby loves those in) (optional)<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
Combine all the ingredients in a bowl and mix. I just throw my bananas in the mixer to be mashed, then add sugar, oil, and eggs. Then add all the dry ingredients. Once it is all well mixed, pour into greased bread pans. The cooking time varies depending on the size of bread pans. For the large loaves, it will be about an hour. For the slightly smaller, it's about 45 minutes. For the mini loaves it is 20-30 minutes. I usually set my timer for about 10 minutes less than the time and then check by inserting a toothpick. They are done when the toothpick comes out clean ( unless you happen to put it in a chocolate chip, then it's not so clean =) )<br />
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I have recently started making it with peanut butter chips. My husband almost wolfed down a whole big loaf in the matter of minutes when I did that. He is a huge fan of peanut butter and banana sandwiches so according to him, if you like them, you will love the bread with peanut butter chips.<br />
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Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.com0tag:blogger.com,1999:blog-6696009967925199199.post-7287292424266059692012-07-23T07:00:00.000-06:002012-07-23T07:00:16.118-06:00Chocolate Chip Cookie Dough Cheesecake Bars<span style="background-color: white;">I was looking for a dessert to make one day when we had my brother-in-law and his wife over. I was perusing though my pinterest pins and found this one. It looked super good so I had to try it. For the original recipe, </span><a href="http://www.brandysbaking.com/2011/06/chocolate-chip-cookie-dough-cheesecake.html" style="font-family: 'Century Gothic', Arial, Helvetica, sans-serif; font-size: 14px; font-weight: bold; text-align: justify;">click here</a>. It was pretty darn good =) I was impatient and didn't wait until it was completely cool and the arm part of it was still good. This would be a good recipe for a potluck or a shower. It is rich enough that you can cut it into small pieces and have lots of servings.<br />
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<span style="background-color: white;"><span style="color: #201d1d; font-family: 'Century Gothic', Arial, Helvetica, sans-serif; font-size: 14px; font-weight: bold; text-align: justify;">Crust:</span></span><br />
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<span style="color: #2e3d4c; font-family: 'Century Gothic', Arial, Helvetica, sans-serif; font-size: 17px; text-align: justify;">1 1/2 cups graham cracker crumbs</span><br />
<span style="color: #2e3d4c; font-family: 'Century Gothic', Arial, Helvetica, sans-serif; font-size: 17px; text-align: justify;">5 tablespoons unsalted butter, melted</span><br />
<span style="color: #2e3d4c; font-family: 'Century Gothic', Arial, Helvetica, sans-serif; font-size: 17px; text-align: justify;"><br /></span><br />
<div id="ingredients" style="font-family: 'Century Gothic', Arial, Helvetica, sans-serif; font-size: 17px; text-align: justify;">
<span style="background-color: white;"><span class="single_recipe_text" style="font-size: 14px; font-weight: bold; margin-left: 7px;"><span style="color: #201d1d;">Chocolate Chip Cookie Dough:</span><span style="color: #0f1419;"><br /></span></span></span><span style="color: #2e3d4c;">5 tablespoons unsalted butter, room temperature</span></div>
<div id="ingredients" style="font-family: 'Century Gothic', Arial, Helvetica, sans-serif; font-size: 17px; text-align: justify;">
<span style="color: #2e3d4c;">1/3 cup packed light brown sugar</span></div>
<div id="ingredients" style="font-family: 'Century Gothic', Arial, Helvetica, sans-serif; font-size: 17px; text-align: justify;">
<span style="color: #2e3d4c;">3 tablespoons granulated sugar</span></div>
<div id="ingredients" style="font-family: 'Century Gothic', Arial, Helvetica, sans-serif; font-size: 17px; text-align: justify;">
<span style="color: #2e3d4c;">1/4 teaspoon salt</span></div>
<div id="ingredients" style="font-family: 'Century Gothic', Arial, Helvetica, sans-serif; font-size: 17px; text-align: justify;">
<span style="color: #2e3d4c;">2 teaspoon vanilla extract</span></div>
<div id="ingredients" style="font-family: 'Century Gothic', Arial, Helvetica, sans-serif; font-size: 17px; text-align: justify;">
<span style="color: #2e3d4c;">3/4 cup flour</span></div>
<div id="ingredients" style="font-family: 'Century Gothic', Arial, Helvetica, sans-serif; font-size: 17px; text-align: justify;">
<span style="color: #2e3d4c;">2/3 cup chocolate chips</span></div>
<div id="ingredients" style="font-family: 'Century Gothic', Arial, Helvetica, sans-serif; font-size: 17px; text-align: justify;">
<span style="color: #2e3d4c;"><br /></span><span style="background-color: white; color: #0f1419;"><span class="single_recipe_text" style="color: #201d1d; font-size: 14px; font-weight: bold; margin-left: 7px;">Cheesecake Filling:</span></span></div>
<div id="ingredients" style="font-family: 'Century Gothic', Arial, Helvetica, sans-serif; font-size: 17px; text-align: justify;">
<span style="color: #2e3d4c;">10 oz cream cheese, room temperature</span></div>
<div id="ingredients" style="font-family: 'Century Gothic', Arial, Helvetica, sans-serif; font-size: 17px; text-align: justify;">
<span style="color: #2e3d4c;">1/4 cup sugar</span></div>
<div id="ingredients" style="font-family: 'Century Gothic', Arial, Helvetica, sans-serif; font-size: 17px; text-align: justify;">
<span style="color: #2e3d4c;">1 large egg, room temperature</span></div>
<div id="ingredients" style="font-family: 'Century Gothic', Arial, Helvetica, sans-serif; font-size: 17px; text-align: justify;">
<span style="color: #2e3d4c;">1 teaspoon vanilla extract</span></div>
<div id="ingredients" style="font-family: 'Century Gothic', Arial, Helvetica, sans-serif; font-size: 17px; text-align: justify;">
<span style="color: #2e3d4c;"><br /></span></div>
<div id="instructions" style="color: #0f1419; font-family: 'Century Gothic', Arial, Helvetica, sans-serif; font-size: 17px; text-align: justify;">
<div class="single_recipe_header" id="inst_header" style="color: #24b5e5; font-size: 18px; padding: 0px;">
<span style="background-color: white;">Instructions</span></div>
<div class="instruction">
<span style="background-color: white;">1. Preheat the oven to 350 F. Line an 8" square baking pan with tin foil. and spray with nonstick cooking spray. </span></div>
<div class="instruction">
<span style="background-color: white;">2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the pan. Bake in the oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.</span></div>
<div class="instruction">
<span style="background-color: white;">3. While the crust is cooling, prepare the chocolate chip cookie dough. Beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside. (*Note: This mixture is going to be dry...that’s okay. It’s rather like a crumble topping. You’re going to crumble it on top of the cheesecake layer.)</span></div>
<div class="instruction">
<span style="background-color: white;">4.In a seperate bowl, cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.</span></div>
<div class="instruction">
<span style="background-color: white;">5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.</span></div>
<div class="instruction">
<span style="background-color: white;">6. Lift the bars out by the overhang and cut into squares for serving.</span></div>
</div>Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.com0tag:blogger.com,1999:blog-6696009967925199199.post-79350759186318837852012-07-16T19:10:00.000-06:002012-07-16T19:10:00.159-06:00Cheesy Hamburger CasseroleDo you ever have those nights that you don't feel like cooking but your family is starving to death and they are sick of frozen pizza because that's what you've made lately? That was me today. I haven't been in the mood to cook much lately. by the time dinnertime rolls around I am drained and the heat doesn't help. So I threw this together one night and it turned out to be a big hit!<br />
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<a href="http://4.bp.blogspot.com/-uj5tcUnILKc/T--jQPWZ4UI/AAAAAAAAHbk/c76dGMNl3e0/s1600/2012-06-30+17.45.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-uj5tcUnILKc/T--jQPWZ4UI/AAAAAAAAHbk/c76dGMNl3e0/s320/2012-06-30+17.45.10.jpg" width="320" /></a></div>
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I didn't get a better picture because by the time I remembered to take it, it was already mostly eaten.....but it was super good!!!</div>
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<br />
1 lb. hamburger<br />
1 can (14 oz) tomatoes<br />
1 sm. can tomato paste<br />
1 c. cheddar cheese, separated to 1/2 c portions<br />
1/2 c. mozzarella or Monterrey cheese<br />
8 oz noodles<br />
seasonings to taste (Italian seasonings, onion powder, garlic salt/powder, etc)<br />
<br />
Brown you hamburger and drain the grease. Meanwhile, cook the noodles according to the package directions. Take your can of tomatoes and puree in a blender or a food processor. Add to the hamburger. Add the can of tomato paste and mix well. Add whatever seasonings you like, to taste. I added about (measurements not exact because I didn't measure =) ) 2 tbsp of Italian seasonings, 1 tsp garlic powder, a pinch of salt, 1 tsp of onion powder. Let this simmer for a few minutes. Once the noodles are done, strain them and then add to the tomato hamburger mix. mix well, and add 1/2 c. cheddar cheese. Pour into a baking dish. I used a 7x11 dish, but you could separate it it into 2 9x9 dishes or a 9x13 dish (if you want to use those I would cook a little bit more noodles so it has a bit more to it)<br />
Sprinkle the top with the remaining cheddar and mozzarella cheese. Bake at 400 degrees for about 15 minutes, or until cheese is all melted and it is warmed through. Broil for 2 minutes to get the cheese a bit brown and crispy. Once it's finished, let it sit for a few then dish up and enjoy!!<br />
<br />Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.com0tag:blogger.com,1999:blog-6696009967925199199.post-82285044942463726462012-07-13T06:00:00.000-06:002012-07-13T06:00:13.845-06:00Banana Pancakes<br />
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<a href="http://4.bp.blogspot.com/-TxGbhV8JpWU/T_8CA1XEItI/AAAAAAAAHeQ/hqLbxq6wMV8/s1600/2012-07-12+10.31.04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-TxGbhV8JpWU/T_8CA1XEItI/AAAAAAAAHeQ/hqLbxq6wMV8/s320/2012-07-12+10.31.04.jpg" width="320" /></a></div>
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I love breakfast food. I could eat it any time of the day. But after awhile you get tired of the same old flavors so you need to spruce it up. I wanted to make some pancakes for my little tykes this morning but wasn't in the mood for the same old pancakes. Then I spied the brown bananas sitting on my counter that I have been meaning to make some banana bread or cookies with. Then I thought about the <a href="http://lovinglifeonemealatatime.blogspot.com/2011/06/banana-foster-ebelskivers.html">banana foster ebelskivers</a> I made a while back and figured banana pancakes would be good. So I mashed up some bananas and added them to my pancake mix and cooked them. They were delicious! Usually I have to get after my little boy a million times to quit playing and eat his food but by the time I had the second batch of pancakes cooking he had devoured his two pancakes without a peep uttered between bites. That's how I judge how big of a hit it is by how much sound I hear. Both kids practically licked their plates clean in 2 minutes. And the hubby wolfed his down pretty fast too.<br />
<span style="font-size: x-small;"><span itemprop="name" style="font-family: Arial, sans-serif, Helvetica; line-height: 21px; margin: 0px; padding: 0px;"><h1 class="fn" style="font-family: 'Century Gothic', Arial, sans-serif, Helvetica; font-weight: normal; margin: 10px 0px; padding: 0px;">
Banana Pancakes</h1>
</span><span itemprop="ingredients" style="font-family: Arial, sans-serif, Helvetica; line-height: 21px; margin: 0px; padding: 0px;"><div class="ingredient" style="margin: 0px; padding: 0px;">
<div style="margin-bottom: 15px; margin-top: 5px; padding: 0px;">
1 1/4 c flour<br style="margin: 0px; padding: 0px;" />2 tbsp white sugar<br style="margin: 0px; padding: 0px;" />2 tsp baking powder<br style="margin: 0px; padding: 0px;" />1/4 tsp salt<br style="margin: 0px; padding: 0px;" />1 egg, beaten<br style="margin: 0px; padding: 0px;" />1 c milk<br style="margin: 0px; padding: 0px;" />2 tbsp vegetable oil<br style="margin: 0px; padding: 0px;" />2 ripe bananas, mashed<br style="margin: 0px; padding: 0px;" />2 shakes of cinnamon<br style="margin: 0px; padding: 0px;" />1 tsp vanilla extract</div>
</div>
</span><span style="background-color: #f7f7f7; font-family: Arial, sans-serif, Helvetica; line-height: 21px;"></span><span itemprop="recipeInstructions" style="font-family: Arial, sans-serif, Helvetica; line-height: 21px; margin: 0px; padding: 0px;"><h2 id="directions" style="background-image: url(http://www.mybakingaddiction.com/wp-content/themes/thesis_183/custom/images/line.png); background-position: 0px 100%; border-style: none; clear: left; font-family: 'Century Gothic', Arial, sans-serif, Helvetica; font-weight: normal; line-height: 1.176em; margin: 15px 0px 0px; padding: 0px 0px 10px; text-transform: uppercase;">
DIRECTIONS:</h2>
<div class="instructions" style="margin: 0px; padding: 0px;">
<div style="margin-bottom: 15px; margin-top: 5px; padding: 0px;">
Combine flour, sugar, baking powder, cinnamon and salt. In a separate bowl, mix together egg, milk, vegetable oil, vanilla and bananas. <span style="background-color: white;">Stir flour mixture into banana mixture; batter will be slightly lumpy</span><span style="background-color: white;">. Pour or scoop the batter onto the griddle, using approximately 1/4- 1/3 cup for each pancake.</span></div>
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<a href="http://4.bp.blogspot.com/-oYeUrOIGfBw/T_8B_wudgYI/AAAAAAAAHeI/M5ttaV5wlBQ/s1600/2012-07-12+10.17.33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-oYeUrOIGfBw/T_8B_wudgYI/AAAAAAAAHeI/M5ttaV5wlBQ/s200/2012-07-12+10.17.33.jpg" width="200" /></a></div>
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<span style="background-color: white;"><br /></span></div>
<div style="margin-bottom: 15px; margin-top: 5px; padding: 0px;">
<span style="background-color: white;"> Cook until pancakes are golden brown on both sides; serve hot.</span></div>
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<a href="http://1.bp.blogspot.com/-KHoHly-jzsw/T_8CFV7O4kI/AAAAAAAAHeY/xQMSsqPMDaU/s1600/2012-07-12+10.18.17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-KHoHly-jzsw/T_8CFV7O4kI/AAAAAAAAHeY/xQMSsqPMDaU/s200/2012-07-12+10.18.17.jpg" width="200" /></a></div>
<br />Triny Kayhttp://www.blogger.com/profile/10983919781960363233noreply@blogger.com0