tag:blogger.com,1999:blog-45893275056563867352024-03-13T21:32:21.888-07:00CreateFoodOnABudgetThis site is dedicated to sharing my journey in creating food for my family. I love to cook and create!Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-4589327505656386735.post-25283077042933501612013-05-31T17:30:00.002-07:002013-05-31T17:30:20.615-07:00complicated chocolate peanut butter cake<h2 id="post-7822" style="background-color: white; color: #0090da; font-family: 'Trebuchet MS', 'Bitstream Vera Serif', Utopia, 'Times New Roman', times, serif; font-size: 18px; font-weight: normal; margin: 50px 0px 0px; padding: 0px;">
Biscuit Joconde Imprime/Entremet – Peanut Butter and Chocolate all Decked Out</h2>
<small style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">February 1, 2011 at 1:22 am | Posted in <a href="http://parsleysagesweet.com/category/cakes/" rel="category tag" style="color: #0b76ae; text-decoration: none;" title="View all posts in Cakes">Cakes</a>, <a href="http://parsleysagesweet.com/category/daring-bakers/" rel="category tag" style="color: #0b76ae; text-decoration: none;" title="View all posts in Daring Bakers">Daring Bakers</a>, <a href="http://parsleysagesweet.com/category/dessert/" rel="category tag" style="color: #0b76ae; text-decoration: none;" title="View all posts in Dessert">Dessert</a>, <a href="http://parsleysagesweet.com/category/puddingscustards/" rel="category tag" style="color: #0b76ae; text-decoration: none;" title="View all posts in Puddings">Puddings</a> | <a href="http://parsleysagesweet.com/2011/02/01/biscuit-joconde-imprimeentremet-peanut-butter-and-chocolate-all-decked-out/#comments" style="color: #0b76ae; text-decoration: none;" title="Comment on Biscuit Joconde Imprime/Entremet – Peanut Butter and Chocolate all Decked Out">114 Comments</a><br />Tags: <a href="http://parsleysagesweet.com/tag/baking/" rel="tag" style="color: #0b76ae; text-decoration: none;">baking</a>, <a href="http://parsleysagesweet.com/tag/cremeux/" rel="tag" style="color: #0b76ae; text-decoration: none;">cremeux</a>, <a href="http://parsleysagesweet.com/tag/dacquoise/" rel="tag" style="color: #0b76ae; text-decoration: none;">Dacquoise</a>, <a href="http://parsleysagesweet.com/tag/daring-bakers/" rel="tag" style="color: #0b76ae; text-decoration: none;">Daring Bakers</a>, <a href="http://parsleysagesweet.com/tag/entremet/" rel="tag" style="color: #0b76ae; text-decoration: none;">Entremet</a>, <a href="http://parsleysagesweet.com/tag/feuilletine/" rel="tag" style="color: #0b76ae; text-decoration: none;">feuilletine</a>, <a href="http://parsleysagesweet.com/tag/ganache/" rel="tag" style="color: #0b76ae; text-decoration: none;">Ganache</a>, <a href="http://parsleysagesweet.com/tag/genoise/" rel="tag" style="color: #0b76ae; text-decoration: none;">Genoise</a>, <a href="http://parsleysagesweet.com/tag/joconde/" rel="tag" style="color: #0b76ae; text-decoration: none;">Joconde</a>, <a href="http://parsleysagesweet.com/tag/milk-chocolate/" rel="tag" style="color: #0b76ae; text-decoration: none;">Milk Chocolate</a>, <a href="http://parsleysagesweet.com/tag/mousse/" rel="tag" style="color: #0b76ae; text-decoration: none;">mousse</a>, <a href="http://parsleysagesweet.com/tag/peanut-butter/" rel="tag" style="color: #0b76ae; text-decoration: none;">Peanut Butter</a>, <a href="http://parsleysagesweet.com/tag/recipes/" rel="tag" style="color: #0b76ae; text-decoration: none;">recipes</a></small><span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', 'Bitstream Vera Serif', Utopia, 'Times New Roman', times, serif;"></span><br />
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“You’re going to love the January Daring Bakers Challenge”. That’s what Lis, the co-founder of The Daring Kitchen, said to me one day last December. I was tied up in cassoulet, confit and a computer crash at the time, so the thought of baking anything was a welcome diversion, <em>especially</em> something I would love. I’m very late in posting this – 4 days to be exact. The freezer makes a great pause button.</div>
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<img alt="" class="aligncenter size-full wp-image-7889" height="325" src="http://i2.wp.com/parsleysagesweet.com/wp-content/uploads/2011/01/entremet2.jpg?resize=500%2C325" style="border: 0px; display: block; margin: auto;" title="entremet2" width="500" /></div>
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The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog <a href="http://astheroshe-accro.blogspot.com/" style="color: #0b76ae; text-decoration: none;" target="_blank">accro</a>. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.</div>
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On reveal day, I think I squealed. An <a href="http://stickofachef.wordpress.com/2008/07/28/the-anatomy-of-an-entremet-%e2%80%93-part-1/" style="color: #0b76ae; text-decoration: none;" target="_blank">entremet</a>! Plus, an entremet with a joconde (a decorative design baked into a light sponge cake providing an elegant finish to desserts/torts/entremets – formed in a ring mold, Add a ‘La’ and joconde is the French name for the Mona Lisa – did she sponge off of people? Bah Dum Bump) and decor pattern paste! Ok, let’s go back a little further. Once a year (I think), the Food Network televises the World Pastry Championship. I watch in awe as <em>tall toque topped </em>teams of pastry chefs from many different countries compete to hold this honor… from the individual chocolates (bonbons and pralines) and plated desserts, to the sugar sculptures and chocolate showpieces, it’s all pretty amazing, but there’s one round that always holds my attention completely – the entremet.</div>
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<img alt="" class="aligncenter size-full wp-image-8257" height="400" src="http://i0.wp.com/parsleysagesweet.com/wp-content/uploads/2011/02/joconde.jpg?resize=500%2C400" style="border: 0px; display: block; margin: auto;" title="joconde" width="500" /><em>A compilation of two of the three joconde imprimes I made. Obviously, number three (bottom left) was the only one salvageable</em>.</div>
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These pretty cakes of mousse, creams, genoise’s, feuilletines, dacqouise’s et al, are stunning works of art. The flavors and fillings are always above and beyond your typical creative juices and they really are legitimate pieces of art! The chefs, with their industrial strength, electric spray guns, (LOVE when pastry chefs find uses for the stuff you find at Home Depot or your local hardware store. Joe with the dirt under his nails and half arm tan standing behind Pierre in his Burberry jacket with buffed nails, <em>both</em> purchasing a blowtorch), blasting bombes of mousse with chocolate and cocoa butter, while another pulls sugar into perfect, delicate flowers, gently placing them atop the shiniest caramel mirror you’ll ever see. This is heaven to me.</div>
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<img alt="" class="aligncenter size-full wp-image-7924" height="333" src="http://i0.wp.com/parsleysagesweet.com/wp-content/uploads/2011/01/dacquoise4.jpg?resize=500%2C333" style="border: 0px; display: block; margin: auto;" title="dacquoise" width="500" /><em>Salted Peanut Dacquoise</em></div>
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Now, could I make an entremet that comes even a little,<em> itty </em>bit close to those? Probably not, as my kitchen isn’t equipped with any electric spray guns, and I’m not equipped with those kinds of skills, but, I do have acetate, and chocolate transfer sheets! It’s like playing grown-up when you’re a child – I was going to the land of make-believe to take on the role of a French pastry chef. Oui Oui!</div>
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<img alt="" class="aligncenter size-full wp-image-7881" height="500" src="http://i2.wp.com/parsleysagesweet.com/wp-content/uploads/2011/01/feuilletine.jpg?resize=500%2C500" style="border: 0px; display: block; margin: auto;" title="feuilletine" width="500" /></div>
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Naturally, as you’ve all come to expect on this blog, a few things went wrong before I could start building my entremet. THE SQUIRRELS ATE MY JOCONDE PASTE RIGHT OFF THE DANG SILPAT. Let me explain. My freezer simply wasn’t freezing the design laden paste as hard as I felt it needed to be, so..since we’ve been hammered with snow and freezing weather the past 2 weeks, I decided to cover the baking sheet with the paste <em>and</em> my hard fought scraped out designs, and plant it on the snow outside. Since when do squirrels like chocolate, seriously? An hour later I go to get it and squirrels scatter, the top baking sheet covering pushed over, and only a minuscule corner of chocolate paste swirl left. There were some chocolate, squirrel paw prints across the silpat..OK I though about it for a second, but only a second!</div>
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<img alt="" class="aligncenter size-full wp-image-7957" height="333" src="http://i1.wp.com/parsleysagesweet.com/wp-content/uploads/2011/01/entremet44.jpg?resize=500%2C333" style="border: 0px; display: block; margin: auto;" title="entremet4--" width="500" /><em>I really, really, really – REALLY wish I had designed my joconde to match the chocolate transfer design on the hearts. Simple scribbles with the wooden spoon handle, and the shoes would have matched the purse.</em></div>
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I didn’t freak, since I had plenty of paste left over for another try. Again, I carefully scraped out a few designs on it, getting creative using biscuit cutters, a potato masher etc. I noticed everything was frozen solid on the second shelf of my freezer, so I moved everything and jammed the baking sheet in (yep,<em> jammed</em>, when a baking sheet doesn’t fit, so you <em>find</em> a way) and went on to make the sponge. No snafu’s, no caveats, no problem! I spread the sponge on top of the paste and into the oven it went. Everyone said the baking time in the recipe that was provided to us by our host, was wayyy too long, as in crispy joconde <em>too long</em>, as in…divide baking time in half <em>too long</em>. I obsessed and only baked it 6 minutes, not wanting to inch close to burnt spots - this sponge is all about the aesthetics. right! The damn sponge tore when I gently pulled the silpat off. SHEEET!</div>
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<img alt="" class="aligncenter size-full wp-image-7902" height="333" src="http://i1.wp.com/parsleysagesweet.com/wp-content/uploads/2011/01/entremet3.jpg?resize=500%2C333" style="border: 0px; display: block; margin: auto;" title="entremet3" width="500" /></div>
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I had just enough paste left to make one more, but I had to make the sponge again. I was NOT spending time on intricate designs again – so, Lisa meet wooden spoon handle, wooden spoon handle, meet Lisa. Squiggle, squaggle, sqwawggle. Good enough. If this one doesn’t work, I might actually give up on one of my most favorite challenges ever. It tore a little (I’ve come to the conclusion that I need new silpats, they’ve been used to the point of silicone revolt and retreat), but I had enough to line the mold. I had to piece together more than one strip, but it wasn’t too bad. Not my original vision, but, hey, it’s amazing how quickly that changes when you have squirrels with refined palates.</div>
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<img alt="" class="aligncenter size-full wp-image-7905" height="354" src="http://i0.wp.com/parsleysagesweet.com/wp-content/uploads/2011/01/entremetslice.jpg?resize=500%2C354" style="border: 0px; display: block; margin: auto;" title="entremetslice" width="500" /></div>
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Now that I’ve taken up almost a whole page with squirrel sabotage and other disasters, on to the good stuff. My original vision for my entremet was ‘exotic’ fruit, sort of leaning toward tropical. In fact, I even made some of the components for that first vision, but a peanut butter- milk chocolate theme struck like lightning and I couldn’t let it go. I kept recalling this amazing peanut butter and milk chocolate mousse parfait created by The Dessert Truck in NYC. Let’s just say, if you’re a fan of peanut butter, this is one of those desserts that haunt your senses forever once you’ve tried it. Initially, I was going to add a fruit gelee insert and/or topping to add a <em>peanut butter and jelly </em>aspect to it, but then decided peanut butter and chocolate PLUS fruit gelee would sort of distract the palate from <em>sinful and rich</em>. I was feeling the contrast in texture, but not so much in flavor. I wanted pure peanut butter – chocolate goodness. A chocolate gelee mirror was my last minute, final decision, after mulling for days and days over fruit or caramel (remember when Greg Brady didn’t choose Marsha <em>or </em>his GF for head cheerleader?). Below are the components of my chocolate peanut butter entremet.</div>
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<li style="margin: 0px; padding: 0px;">Biscuit Joconde</li>
<li style="margin: 0px; padding: 0px;">Milk Chocolate Ganache</li>
<li style="margin: 0px; padding: 0px;">Salted Peanut Dacquoise</li>
<li style="margin: 0px; padding: 0px;">Peanut Butter Milk Chocolate Feuilletine</li>
<li style="margin: 0px; padding: 0px;">Milk Chocolate Cremeux</li>
<li style="margin: 0px; padding: 0px;">Cocoa Genoise</li>
<li style="margin: 0px; padding: 0px;">Peanut Butter Mousse</li>
<li style="margin: 0px; padding: 0px;">Cocoa Glace (<em>A nice, shiny chocolate ganache is great too. Equal parts chopped chocolate and heavy cream, with a touch of light corn syrup</em>.)</li>
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I was all over the place as far as the amount of ingredients for each component goes. I used base recipes, changed them around, and hoped it was the perfect amount without any leftovers. However, the genoise and chocolate <a href="http://baking104tw.blogspot.com/2010/09/chocolate-cremeux-what.html" style="color: #0b76ae; text-decoration: none;" target="_blank">cremeux </a>(set with gelatin, which is not usually the norm, but it needed to be to carry the weight of the other components. Didn’t affect the texture in a negative way) leave some leftovers, but is that really a bad thing? Cocoa genoise - chocolate cremeux parfaits! Also, the peanut butter mousse is a little different in that the heavy cream is not whipped and folded in. However, it’s so light and creamy, you would never know it. As rich as this entremet sounds, it’s actually quite light and not too sweet. Wait, how could I forget the finale?</div>
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A<em>sbestos</em> <em>hand</em>made caramelized sugar corkscrews, ground salted peanut brittle (<em>Equal parts sugar and water..cooked to a light caramel. Stir in ground salted peanuts and cook until deep amber. Spread on a parchment or silpat lined baking sheet and cut before it sets completely, or break apart when set</em>), and tempered chocolate, which I poured and spread on a transfer sheet of gold scribbles, then cut out hearts, hearts because this baby was made with L-O-V-E . A dusting of cocoa, and voila, my first, complete entremet.</div>
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<img alt="" class="aligncenter size-full wp-image-7926" height="311" src="http://i1.wp.com/parsleysagesweet.com/wp-content/uploads/2011/01/entremet_top.jpg?resize=500%2C311" style="border: 0px; display: block; margin: auto;" title="entremet_top" width="500" /></div>
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By the way, below – can you tell which are the challenge recipes and which are not? I’m metrically stunted – conversions make me cringe.</div>
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<span style="text-decoration: underline;"><strong>Milk Chocolate - Peanut Butter Entremet with Joconde Imprime</strong><strong><br /></strong></span><em>Makes one 8 – inch round entremet, joconde makes more</em><br /><em><strong><br /></strong>*<strong>Joconde Sponge</strong></em><br />YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan</div>
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¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal – *You can also use hazelnut flour, just omit the butter<br />½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners’ (icing) sugar<br />¼ cup/ 60 ml/ 1 oz/ 25g cake flour *See note below<br />3 large eggs – about 5⅓ oz/ 150g<br />3 large egg whites – about 3 oz/ 90g<br />2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar<br />2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted</div>
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*Note: How to make cake flour: <a href="http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/" style="color: #0b76ae; text-decoration: none;">http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/</a><br /><strong>*</strong>Cut out a 6 to 7 – inch circle of extra joconde, to use as a base to this entremet. Set aside, covered, or refrigerate, until ready to use.</div>
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<em><strong>Patterned Joconde-Decor Paste</strong></em><br />YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan</div>
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14 tablespoons/ 210ml/ 7oz/ 200g unsalted butter, softened<br />1½ cups plus1½ tablespoons/ 385ml/ 7oz/ 200g Confectioners’ (icing) sugar<br />7 large egg whites – about 7 oz / 200g<br />1¾ cup/ 420ml/ 7¾ oz/ 220g cake flour<br />Food coloring gel, paste or liquid</div>
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COCOA Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.</div>
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<em><strong>Milk Chocolate Ganache</strong></em><br />1/2 cup chopped milk chocolate<br />1/4 cup heavy cream</div>
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<em><strong>Salted Peanut Dac</strong></em><strong>quoise</strong><br />-<em> recipe by Nancy Olson via Food & Wine</em><br />1/3 cup sliced almonds<br />1/2 cup confectioners’ sugar<br />2 large egg whites<br />1 Tablespoon granulated sugar<br />1/2 cup salted roasted peanuts, coarsely chopped</div>
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<em><strong>Milk Chocolate Peanut Butter Feuilletine</strong></em><br />1/2 cup creamy peanut butter<br />2 tablespoons unsalted butter, softened<br />6 ounces good quality milk chocolate, chopped<br /><strong>*</strong>1 cup paillete feuilletine (OR rice krispies, or corn flakes, or crushed sugar <em>cones) </em>Although I suggested cornflakes as an acceptable substitute for paillette feuilletine, to me the taste and texture are quite different (they’re crushed french lace crepes called gavottes and are sweet with a caramel tone). I purchased mine online, <a href="http://www.hauserchocolates.com/eoneCommerce/Shop?DSP=40000&PCR=1:100:80000&IID=2011900" style="color: #0b76ae; text-decoration: none;" target="_blank">HERE</a>.</div>
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<em><strong>Milk Chocolate Cremeux </strong></em><br />1 1/2 teaspons powdered gelatin or two leaves gelatin<br />2 Tablspoons water<br />1 cup milk<br />1 cup heavy cream<br />5 egg yolks<br />3 Tablespoons sugar<br />3/4 cup good quality milk chocolate, chopped and melted</div>
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<em><strong>Cocoa Genoise </strong></em><br />3/4 cup all-purpose flour<br />1 Tablespoon cocoa powder<br />6 eggs<br />3/4 cup sugar<br />1/4 cup butter, melted<br />Cocoa simple syrup (1/2 cup each sugar and water cooked until sugar is dissolved, 1/2 teaspoon cocoa powder added or 1T liqueur of your choice)</div>
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<em><strong>Peanut Butter Mousse<br />- </strong>inspired by the NYC Dessert Truck dudes</em><br />2 teaspoons powdered gelatin or about 2 1/2 leaves gelatin<br />1/4 cup cold water<br />2 1/2 cups heavy cream<br />5 large egg yolks<br />5 Tablespoons sugar<br />1/2 cup salted smooth peanut butter</div>
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<em><strong>Cocoa Glace</strong>- courtesy of Daring Bakers, from the Yule Log challenge, Dec ’09</em><br />1 1/2 teaspoons powdered gelatin or 2 leaves gelatin<br />1/4 cup heavy cream<br />5 Tablespoons granulated sugar<br />1/4 cup water<br />1/3 cup unsweetened cocoa powder</div>
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FOR THE JOCONDE SPONGE:<br />1.In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.<br />2.Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)<br />3.On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )<br />4.Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.<br />5.Fold in melted butter.<br />6.Reserve batter to be used later.</div>
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FOR THE JOCONDE PATTERN PASTE:<br />1.Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)<br />2.Gradually add egg whites. Beat continuously.<br />3.Fold in sifted flour.<br />4.Tint batter with coloring to desired color, if not making cocoa variation.</div>
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FOR INSTRUCTIONS ON HOW TO PATTERN THE JOCONDE AND PREPARE THE MOLD, CLICK<a href="http://thedaringkitchen.com/recipe/biscuit-joconde-imprimeentremet" style="color: #0b76ae; text-decoration: none;" target="_blank">HERE</a>.</div>
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FOR THE MILK CHOCOLATE GANACHE:<br />Place the chopped chocolate in a stainless steel bowl. In a saucepan, heat cream over medium high heat until it just starts to boil. Immediately remove from heat and pour over chopped chocolate. Let sit for 2 minutes, then stir until uniform. Let sit until it reaches a soft, spreadable consistency.</div>
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FOR THE SALTED PEANUT DACQUOISE:<br />Trace a 7-inch circle onto a sheet of parchment paper and lay it on a baking sheet. In a food processor, pulse the almonds with the confectioners’ sugar until they’re finely ground. In a bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form. Add the granulated sugar and beat until the whites are stiff and glossy, about 2 minutes. Using a rubber spatula, fold in the almond mixture. Spread the meringue on the parchment to fill the circle. Sprinkle the chopped peanuts on top. Bake for about 20 minutes, until lightly browned and firm. Turn oven off, prop the door open with a wooden spoon, and let dry in the oven for about an hour or two.</div>
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FOR THE MILK CHOCOLATE PEANUT BUTTER FEUILLETINE:<br />In a medium bowl set in a saucepan of simmering water, heat the peanut butter with the butter and milk chocolate, stirring constantly, until smooth and melted. Remove from the heat and fold in pailette feuilletine. Spread the mixture on top of the salted peanut dacquoise. Transfer to the freezer and let cool completely.</div>
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FOR THE MILK CHOCOLATE CREMEUX:<br />Bring the milk and the heavy cream to a boil in a saucepan. Meanwhile, whisk together the yolks and sugar; temper the yolks into the warm milk-cream mixture. Cook the custard, whisking constantly, until it coats the back of a spoon and registers 182 degrees on a thermometer. Add the melted chocolate and mix with an immersion blender. Stir in the melted gelatin and let cool until it thickens somewhat.</div>
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FOR THE COCOA GENOISE:<br />Preheat the oven to 375°F. Sift together the flour and cocoa powder. Place a heatproof mixing bowl over a pot of gently simmering water, combine the eggs and sugar, whisking constantly, until the mixture is lukewarm. Remove the bowl from the simmering water, and whip until cool. Fold in the dry ingredients, and then fold in the melted butter. Pour the batter onto a Silpat-lined sheet pan and bake for 6 minutes, or until done. Cut out one 6 to 7-inch round. Save the rest for other preparations, or just snack on it.</div>
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FOR THE PEANUT BUTTER MOUSSE:<br />1. In a bowl, dissolve the gelatin in the water and let stand for 5 minutes. In a saucepan, cook the cream over moderately high heat until it bubbles around the edge. In a medium bowl, whisk the egg yolks with the sugar. Gradually whisk the hot cream into the egg yolks. Pour the mixture into the saucepan and cook over moderately low heat, stirring constantly, until thickened, 3 minutes. Remove from the heat and whisk in the peanut butter. Melt the gelatin for 15 seconds in the microwave, then stir into peanut butter mousse base. Let sit, stirring occasionally, until it thickens slightly.</div>
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FOR THE COCOA GLACE:<br />Soften the gelatin in cold water for 15 minutes. Boil the rest of the ingredients and cook an additional 3 minutes after boiling. Add gelatin to the chocolate mixture. Mix well. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.</div>
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NOTE – This sets very quickly, so make it as soon as you remove the entremet from freezer for the last time.</div>
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ASSEMBLE ENTREMET:<br />1. Line an 8-inch cake ring or springform pan with acetate or parchment paper – <em>make sure it’s at least 2-inches in height above the edge of cake ring – the peanut butter mousse will spill over, if not</em>. Line with strip of biscuit joconde, cut about 1-inch shorter in height than the top of the cake ring.</div>
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2.Place the circle of joconde biscuit at the bottom of the cake ring. Spread or pipe with all the ganache then press the dacquoise - feuilletine disk on top of it. Pour partially set chcolate cremeux on top then freeze for about an hour.</div>
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3. Remove entremet from freezer. Brush both sides of the cocoa genoise with cocoa simple syrup then press on top of the chocolate cremeux. Pour thickened peanut butter mousse on top of genoise. Freeze for another hour or two.</div>
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4. Remove from freezer and pour cocoa gelee, slowly, over the top. Let set, then refrigerate until ready to serve.</div>
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By the way, just found out the Peanut Butter Exhibition is up and running again, so I couldn’t resist, and entered this emtremet. Be sure to check it out and join up! Click the badge below to read about it and enter.</div>
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<a href="http://www.peanutbutterboy.com/" style="color: #0b76ae; text-decoration: none;" target="_blank"><img alt="" class="aligncenter size-full wp-image-8202" height="143" src="http://i2.wp.com/parsleysagesweet.com/wp-content/uploads/2011/03/pbe_main-gif.jpg?resize=160%2C143" style="border: 0px; display: block; margin: auto;" title="PBE_main.gif" width="160" /></a></div>
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This was definitely a challenge, but so enjoyable and well worth the awe appeal, taste and layers of texture. Surprise friends and/or family with one of these beauties at your next holiday, birthday celebration, or dinner party! To see some of the most gorgeous entremets created by my fellow Daring Bakers, click on the links to their blogs, <a href="http://thedaringkitchen.com/blogroll/bakers" style="color: #0b76ae; text-decoration: none;">HERE</a>. Au Revoir, until next time!</div>
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Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0tag:blogger.com,1999:blog-4589327505656386735.post-21630058037782629502013-01-14T13:10:00.002-08:002013-01-14T13:10:35.787-08:00<br />
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YUMM! Buttermilk Fantails - Rich pull-apart rolls made with honey and buttermilk<br /><br />Ingredients:<br /><br />1 stick plus 2 tablespoons unsalted butter, melted and divided<br /><span class="text_exposed_show" style="display: inline;">2 teaspoons active dry yeast (from a 1/4-oz package)<br />1/4 cup warm water (105–115 degrees F)<br />1 tablespoon honey<br />3 cups all-purpose flour, plus more for kneading and dusting<br />1 1/2 teaspoons kosher salt<br />3/4 cup well-shaken buttermilk<br /><br />Instructions:<br /><br />First, butter muffin cups with 1 tablespoon of melted butter. Stir together the yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast). I’ve made these twice. The first time, the yeast took forever to foam and I thought I’d have to start over, but I let it sit for a full 10 minutes and it foamed up. The second time it happened much quicker. Just be patient!<br /><br />In a large bowl, mix together your flour, salt, buttermilk, and 6 tablespoons of melted butter into the yeast mixture with a wooden spoon or rubber spatula until a soft dough forms. Turn the dough out onto a well-floured surface and knead, dusting the surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, 6 to 8 minutes.<br /><br />I found the best way to knead this dough was to slap it down on the surface, pull it towards me, fold it back into itself, flip it over, and do the same for a solid 6 minutes. Form the dough into a smooth ball, then place it in a clean, well oiled bowl. Turn the ball over to coat well, then cover the bowl tightly with plastic wrap and a cloth towel. Place in a warm spot, like the corner of your kitchen, and allow to rise until doubled in size about 1.5 to 2 hours.<br /><br />When you’re ready, punch the dough down (do not knead it), then halve it. Roll out half of the dough on a lightly floured surface with a floured rolling pin into a 12-inch square (about 1/8 inch thick; keep the remaining half covered with plastic wrap). Brush the dough with 1/2 tablespoon of butter (you may be tempted to use more – do not do this or the rolls will not stick together) and cut into 6 or 7 equal strips.<br /><br />Stack the strips, buttered sides up, and cut crosswise into 6 or 7 equal pieces. Turn each piece on a side and put into a muffin cup. Make more rolls with remaining dough in same manner. Separate the outer layers of each roll to fan outward, then cover with a kitchen towel and let rise in a draft-free place until doubled and the dough fills cups, about 1 to 1.5 hours.<br /><br />When you are ready to bake, preheat your oven to 375 degrees F. Bake the rolls until golden brown, 20 to 25 minutes. Brush the tops with remaining 2 tablespoons of butter, sprinkle with some sea salt, if you like, then transfer to a rack and cool at least 20 minutes. Serve warm or room temperature.<br /><br />These will keep well in an airtight container for up to 2 days, or you can freeze them after they’ve cooled, store in an airtight container or bag, and warm back up in a 350 degree F oven for 10 minutes or so when you’re ready to serve.</span></div>
</span></span>Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0tag:blogger.com,1999:blog-4589327505656386735.post-41418208818204957742012-10-30T10:49:00.003-07:002012-10-30T10:49:09.118-07:00Chicken Stew6 cups water with 6 cubes chicken boulion cubes or 6 cups chicken stock<br />
2 cups carrots<br />
Simmer on Med heat until carrots are tender about an hour<br />
<br />
Meanwhile cook 2 large skinless chicken breasts 6 more cups water until thoroughly cooked, scrap of fat out of water and add that water to carrot mixture.<br />
<br />
cut up 4 celery stocks<br />
6 Med potatoes<br />
and add to water.<br />
<br />
shred our cube chicken and add to water, you can also add any frozen vegetables at this time, I like corn. About 2 cups frozen vegetables<br />
<br />
Add spices:<br />
crushed bay leaves 1 tsp<br />
herbs province 1/2 tsp<br />
1 tsp pepper<br />
<br />
Allow all these to cook at least 40 min until potatoes are tender<br />
<br />
If you wanted to make things easier just add all these to the crockpot in the morning and let cook all day on low. i would precook the chicken though, so you don't get the boiled chicken gunk in your soup.Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0tag:blogger.com,1999:blog-4589327505656386735.post-14996445005244121122012-10-23T15:49:00.004-07:002012-10-23T15:49:25.916-07:00Cake mix doughnuts<table cellpadding="0" cellspacing="0" class="" style="background-color: white; border-collapse: collapse; border-spacing: 0px; color: #333333; empty-cells: show; font-family: Verdana, arial, helvetica, clean, sans-serif; font-size: 12px; line-height: 1.22em; margin-left: 1px; text-align: left;"><tbody style="line-height: 1.22em;">
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2 c. warm water<br style="line-height: 1.22em;" />1 tbsp. yeast<br style="line-height: 1.22em;" />1 box white cake mix<br style="line-height: 1.22em;" />4 c. flour</div>
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<span style="color: #772222;"><span style="line-height: 1.22em;">Dissolve yeast in water. Add cake mix and flour. Dough will be soft. Mix well. Let rise about 1 hour. Roll out on floured counter. Cut. Let rise 30- 45 minutes. Fry in vegetable oil.</span></span><div style="padding: 0px 0px 10px;">
<span style="color: #772222;"><span style="line-height: 1.22em;">Glaze while warm with: 1/2 c. hot water 1 tsp. vanilla, 2 cups </span>powdered<span style="line-height: 1.22em;"> sugar</span></span></div>
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Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0tag:blogger.com,1999:blog-4589327505656386735.post-55390837457394809682012-08-27T18:00:00.001-07:002012-08-27T18:00:04.324-07:00COCONUT CUPCAKES WITH COCONUT ICING<br />
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COCONUT CUPCAKES WITH COCONUT ICING</h1>
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<span class="meta-prep meta-prep-author" style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Posted on</span> <a href="http://buttecreekmill.com/2012/08/2678/" rel="bookmark" style="border: 0px; color: #2c2a32; margin: 0px; padding: 0px; vertical-align: baseline;" title="5:13 pm"><span class="entry-date" style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">August 27, 2012</span></a> <span class="meta-sep" style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">by</span> <span class="author vcard" style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><a class="url fn n" href="http://buttecreekmill.com/author/paraduxmedia/" style="border: 0px; color: #2c2a32; margin: 0px; padding: 0px; vertical-align: baseline;" title="View all posts by Butte Creek Mill">Butte Creek Mill</a></span></div>
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Baking in the summer we like to use lemons, limes, adding citrus to a recipe can cool down a warm summer night. While not being a citrus the leader of freshness for me is the coconut.</div>
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Having a coconut craving the other night I found this recipe and decided to give it a whirl. Fantastic is all I have to say.. I thank <a href="http://www.bakedperfection.com/2011/04/coconut-cupcakes-with-coconut-frosting.html" style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #2c2a32; margin: 0px; padding: 0px; vertical-align: baseline;">Baked Perfection</a> for the recipe.</div>
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Nothing Coconut Cupcakes with Coconut Frosting</div>
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recipe by Baked Perfection</div>
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makes 15 cupcakes</div>
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1/2 cup butter, softened<br />1 cups sugar<br />1 egg<br />1 egg white<br />1/2 teaspoon vanilla extract<br />1/4 teaspoon almond extract<br />1 1/4 cups all-purpose flour<br />1/2 teaspoon baking soda<br />1/4 teaspoon baking powder<br />1/4 teaspoon salt<br />1 cup coconut milk (full fat)<br />1 cup shredded coconut</div>
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In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the egg and egg white, one at a time. Add the vanilla and almond extract; mix well. Add the flour mixture to creamed mixture alternately with coconut milk (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean.</div>
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Coconut Frosting<br />recipe from Baked Perfection</div>
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1 stick butter, softened<br />1/2 teaspoon vanilla extract<br />1/2 teaspoon almond extract<br />3 cups powdered sugar<br />generous pinch of salt<br />4 tablespoons coconut milk<br />pinch of salt</div>
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Beat butter, vanilla, and almond extract until creamy. Add salt. Add powdered sugar 1 cup at a time, alternating with coconut milk, beating until combined.</div>
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Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0tag:blogger.com,1999:blog-4589327505656386735.post-52354306185780130222012-08-21T12:57:00.002-07:002012-08-21T12:59:37.805-07:00Cafe Rio <br />
<span style="font-size: large;">Cafe Rio Burritos</span><br />
<br />
Ingredients:<br />
6-10 lb Pork or chicken<br />
1 8oz yellow Elpato Sauce<br />
1 8oz Green Elpato Sauce<br />
3-4 small cans tomato sauce<br />
3/4 clove garlic<br />
1 1/2 cup brown sugar<br />
<br />
Cook in crockpot for at least 4 hrs. The longer it cooks the better it tastes. Shred meat and put back in crockpot until ready to serve.<br />
<br />
Dressing:<br />
1 bunch cilantro<br />
Tbl salsa<br />
2 cloves garlic<br />
juice from 1 lime<br />
1 bottle of buttermilk ranch<br />
<br />
Dice cilantro, (I don't use all of it, we don't like that much that cilantro) and garlic. Mix the cilantro and garlic in bowl with buttermilk ranch, lime juice and salsa. Stir. Put in serving dish or some of mixture back in the bottle.<br />
<br />
Rice:<br />
3 cups rice cooked in 6 cups chicken broth instead of water, with 3Tbl of lime juice.<br />
<br />
Prepare above ingredients. Serve with tortillas shells, black beans, cheese and whatever you like on your burrito!<br />
<br />Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0tag:blogger.com,1999:blog-4589327505656386735.post-87307423350082018522012-08-21T12:42:00.002-07:002012-08-21T12:42:31.336-07:00Microwave Caramel PopcornThe first time I had this, my grandma made it for me and my sister. I have been in love with it ever since. If my husband liked caramel popcorn more, I would make it all the time! Good thing he doesn't or I would weigh a few extra pounds too!<br />
<br />
Here is the Recipe. I have doubled it before, and it works out well.<br />
<br />
Microwave Caramel Popcorn<br />
1 cup brown sugar<br />
1/2 cup butter or margarine<br />
1/4 cup Karol syrup<br />
1/2 tsp salt<br />
1/2 tsp soda<br />
<br />
3 quarts popped popcorn<br />
brown paper bag (not necessary I have used a microwave safe bowl and it works great)<br />
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Directions:<br />
Pop 3 quarts popcorn and place in brown paper bag. Mix sugar, butter, salt, and Karol syrup in 2qt bowl. Microwave 3 to 4 min stirring every min until boiling. Depending on you microwave the time varies on getting it to boil. Boil for 2 min, then add soda and stir. The soda will react with the mixture and bubble and rise.<br />
<br />
Pour mixture over popcorn in brown paper bag. Fold bag over and shake well. Microwave for 3 min more. Remove from microwave and shake well again. If you like your popcorn a little sticky, you can stop here. If you want it less sticky. Place popcorn in microwave again and microwave for 2 min more. Allow to slightly cool before serving. Enjoy!<br />
<br />
I have not had a paper bag before and I just use a bowl and place in in the microwave. Stir the caramel mixture around with the popcorn and that works great too.<br />
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<br />Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0tag:blogger.com,1999:blog-4589327505656386735.post-18908617684581126892012-07-26T18:04:00.001-07:002012-07-26T18:08:30.500-07:00Brownies<div style="text-align: center;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Your last Brownie Recipe!</span></div>
<br />
Brownies<br />
Ingredients:<br />
3 eggs<br />
2 cups sugar<br />
1 1/2 tsp vanilla<br />
<span style="background-color: white;">1/4 tsp salt</span><br />
<span style="background-color: white;">1 1/2 cups flour</span><br />
<span style="background-color: white;">1/2 cup melted butter</span><br />
<span style="background-color: white;">1/2 cup melted shortening (all butter may be used)</span><br />
<span style="background-color: white;">3/4 cup powdered baking cocoa</span><br />
<span style="background-color: white;">1 cup chopped nuts (optional)</span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Directions:</span><br />
<span style="background-color: white;">Preheat oven to 350*. </span><span style="background-color: white;">In a mixing bowl, beat eggs, sugar and vanilla until well mixed. Add butter and shortening. Combine flour, cocoa, and salt; stir into egg mixture and mix well. Add nuts if desired. Grease 9X13 pan; pour batter into pan. Bake in oven for 30 min or until toothpick comes out clean. Cool in pan. Eat and enjoy!</span>Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0tag:blogger.com,1999:blog-4589327505656386735.post-85156389942601886122012-07-23T18:15:00.001-07:002012-07-23T18:15:33.144-07:00Creamy Ham and Potato Soup<br />
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<br /> <strong style="background-color: white;"><span style="font-size: large;">Creamy Ham and Potato Soup</span></strong><div style="clear: both;">
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<strong style="line-height: 20px;"><span style="font-size: x-small;">Source: adapted from <a href="http://allrecipes.com/Recipe/Delicious-Ham-and-Potato-Soup/Detail.aspx" style="color: #ba2d3d; text-decoration: none;">Allrecipes</a><br /><br />Ingredients:</span></strong><div class="separator" style="border: currentcolor; clear: both; line-height: 20px;">
3 1/2 cups peeled and diced potatoes</div>
<span style="line-height: 20px;">3 tbl dried onion</span><br style="line-height: 20px;" /><span style="line-height: 20px;">1/2 cup carrot, shredded</span><br style="line-height: 20px;" /><span style="line-height: 20px;">1 cup diced cooked ham (buy a ham steak in the deli section)</span><br style="line-height: 20px;" /><span style="line-height: 20px;">3 1/2 chicken broth</span><br style="line-height: 20px;" /><span style="line-height: 20px;">1/2 teaspoon salt, or to taste</span><br style="line-height: 20px;" /><span style="line-height: 20px;">1/2 tsp, or to taste</span><br style="line-height: 20px;" /><span style="line-height: 20px;">4 tablespoons butter</span><br style="line-height: 20px;" /><span style="line-height: 20px;">5 tablespoons all-purpose flour</span><br style="line-height: 20px;" /><span style="line-height: 20px;">2 cups milk</span><br style="line-height: 20px;" /><br style="line-height: 20px;" /><br style="line-height: 20px;" /><span style="line-height: 20px;">Instructions:</span><br style="line-height: 20px;" /><span style="line-height: 20px;">1.Combine the potatoes, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper. </span><br style="line-height: 20px;" /><br style="line-height: 20px;" /><span style="line-height: 20px;">2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. </span><br style="line-height: 20px;" /><br style="line-height: 20px;" /><span style="line-height: 20px;">3.Stir the milk mixture into the stockpot, and cook soup until heated through. </span><br style="line-height: 20px;" /><br style="line-height: 20px;" /><span style="line-height: 20px;">4. Top with cheddar cheese, chives, and bacon if desired. Serve immediately. </span><br style="line-height: 20px;" /><span style="line-height: 20px;"> </span><br style="line-height: 20px;" /><span style="line-height: 20px;">5. Makes 6 servings </span></div>
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<br />Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0tag:blogger.com,1999:blog-4589327505656386735.post-69740154908413142532012-07-06T13:45:00.004-07:002012-07-06T13:45:47.742-07:00Raspberry PieFrom the Kitchen of Sue Anderson<br />
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<span style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px;">SHORTBREAD PIE CRUST</span><br style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px;">1 cup butter</span><br style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px;">2 cups flour</span><br style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px;">1/2 cup confectioners sugar [I like to use brown sugar about 1/4 cp]</span><br style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px;">1/4 tsp. baking powder</span><br style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px;">Preheat oven to 350.</span><br style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px;">In large bowl cream butter and sugar until light and fluffy. Stir together folr and baking powder, blend into butter mixture. </span><br style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px;">Pat into a 9" pie pan [when I make it I get 2 or 3 pie crusts - depends on size of pie pan. I do not like the crusts real thick.]</span><br style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px;">Bake for 12 to 15 minutes or until edges are lightly brown.</span><br style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px;"> </span><br style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px;">RASPBERRY PIE - makes 2 pies</span><br style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px;">2 T. cornstarch 1 cup water</span><br style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px;">3/4 cup sugar 3 T. raspberry jello</span><br style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px;">2 T. corn syrup 3 drops red food cloring</span><br style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px;">3 cups fresh raspberries</span><br style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px;">2 - 9" pie shells [baked]</span><br style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px;">6-8 oz. raspberry yogurt</span><br style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px;">1 small package instant vanilla pudding</span><br style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px;">scant 1 cup milk</span><br style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px;">8 oz cool whip</span><br style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px;">Combine cornstarch, water and sugar in sauce pan over low heat stirring constantly until thick and clear.</span><br style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px;">Remove from heat and add corn syrup, jello and food coloring. Cool slightly. Lightly fold in raspberries and</span><br style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px;">pour into baked pie shells. Chill.</span><br style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px;">Add milk to pudding and blend on low until smooth. Add yogurt. Fold in cool whip. Cover pies and chill.</span>Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0tag:blogger.com,1999:blog-4589327505656386735.post-83426346915533154512012-06-16T16:06:00.001-07:002012-06-16T16:06:33.535-07:00Pie Crust<strong style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; text-align: left;"><br class="Apple-interchange-newline" />#1 Pastry for a 9-inch pie shell or a 9 1/2- or 10- by 1-inch tart shell</strong><span style="background-color: white; font-family: 'Lucida Grande', Arial, Verdana, sans-serif; text-align: left;"></span><br />
<strong style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; text-align: left;"><br /></strong><br />
<ul class="ingredientsList" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; list-style-type: none; margin: 0px; padding: 0px; text-align: left;">
<li class="ingredient" 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;">8 tablespoons unsalted butter, cold</li>
<li class="ingredient" 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;">1 1/3 cups + 4 tablespoon pastry flour or 1 1/3 cups (dip and sweep method) bleached all-purpose flour</li>
<li class="ingredient" 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;">1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt)</li>
<li class="ingredient" 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;">2 1/2 to 3 1/2 tablespoons ice water</li>
<li class="ingredient" 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;">1 1/2 teaspoons cider vinegar <i>Optional</i></li>
<li class="ingredient" 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;">1/8 teaspoon baking powder (if not using, double the salt)</li>
</ul>
<span style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; text-align: left;"><br /><br />Read More <a href="http://www.epicurious.com/recipes/food/views/Basic-Flaky-Pie-Crust-101858#ixzz1rTaQ1NQf" style="color: #003399; font-weight: bold; text-decoration: none;">http://www.epicurious.com:80/recipes/food/views/Basic-Flaky-Pie-Crust-101858#ixzz1rTaQ1NQf</a></span>
<br />
<br />
Trukey<br />
<a href="http://www.howtocookathanksgivingturkey.com/">http://www.howtocookathanksgivingturkey.com/</a>
<br />
<br />
Shortening pie crust<br />
<a href="http://tastykitchen.com/recipes/desserts/pie-crust-e28093-no-rolling-no-cutting-no-mess/">http://tastykitchen.com/recipes/desserts/pie-crust-e28093-no-rolling-no-cutting-no-mess/</a>
<br />
<br />Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0tag:blogger.com,1999:blog-4589327505656386735.post-54341014612851947642012-06-07T15:12:00.002-07:002012-06-07T15:12:07.854-07:00The Best Chocolate Chip Cookies<br />
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<h2 class="fn" style="color: #f22942; font-family: MuseoSans500, 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 22px; font-weight: normal; line-height: 22px; margin-bottom: 5px; margin-left: 0px;">
The Best Chocolate Chip Cookies</h2>
<div class="seo_only">
By <span class="author">Lil' Luna</span> <span class="published">May 15, 2012<span class="value-title" title="2012-05-15T05:00:54+00:00"></span></span></div>
<ul class="recipe-details" style="line-height: 18px; list-style-type: none; margin-bottom: 18px; margin-left: 25px;">
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<div class="summary">
The softest and yummiest chocolate chip cookies! {From Delora H}</div>
<h3 style="border-bottom-color: rgb(212, 207, 194); border-bottom-style: dotted; border-bottom-width: 1px; font-family: MuseoSans500, 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 17px; font-weight: normal; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-top: 25px; padding-bottom: 3px; text-transform: lowercase;">
ingredients</h3>
<span class="print"></span><ul class="ingredients" style="line-height: 18px; list-style-type: none; margin-bottom: 18px; margin-left: 25px;">
<li class="ingredient"><span class="amount">1 cup</span> <span class="name"><a href="http://lilluna.com/ingredient/brown-sugar/" style="color: #f22942; text-decoration: none;">brown sugar</a></span><i class="notes"></i></li>
<li class="ingredient"><span class="amount">1 cup</span> <span class="name"><a href="http://lilluna.com/ingredient/sugar/" style="color: #f22942; text-decoration: none;">sugar</a></span><i class="notes"></i></li>
<li class="ingredient"><span class="amount">1 cup</span> <span class="name"><a href="http://lilluna.com/ingredient/butter-2/" style="color: #f22942; text-decoration: none;">butter</a></span><i class="notes"></i></li>
<li class="ingredient"><span class="amount">2 </span><span class="name"><a href="http://lilluna.com/ingredient/eggs/" style="color: #f22942; text-decoration: none;">eggs</a></span><i class="notes"></i></li>
<li class="ingredient"><span class="amount">1 tsp.</span> <span class="name"><a href="http://lilluna.com/ingredient/baking-soda/" style="color: #f22942; text-decoration: none;">baking soda</a></span><i class="notes"></i></li>
<li class="ingredient"><span class="amount">1 tsp.</span> <span class="name"><a href="http://lilluna.com/ingredient/salt/" style="color: #f22942; text-decoration: none;">salt</a></span><i class="notes"></i></li>
<li class="ingredient"><span class="amount">1 tsp.</span> <span class="name"><a href="http://lilluna.com/ingredient/baking-powder/" style="color: #f22942; text-decoration: none;">baking powder</a></span><i class="notes"></i></li>
<li class="ingredient"><span class="amount">2 tsp.</span> <span class="name"><a href="http://lilluna.com/ingredient/vanilla-2/" style="color: #f22942; text-decoration: none;">vanilla</a></span><i class="notes"></i></li>
<li class="ingredient"><span class="amount">3 1/2 cups</span> <span class="name"><a href="http://lilluna.com/ingredient/flour/" style="color: #f22942; text-decoration: none;">flour</a></span><i class="notes"></i></li>
<li class="ingredient"><span class="amount"></span><span class="name"><a href="http://lilluna.com/ingredient/milk-chocolate-chips/" style="color: #f22942; text-decoration: none;">milk chocolate chips</a></span><i class="notes"></i></li>
</ul>
<h3 style="border-bottom-color: rgb(212, 207, 194); border-bottom-style: dotted; border-bottom-width: 1px; font-family: MuseoSans500, 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 17px; font-weight: normal; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-top: 25px; padding-bottom: 3px; text-transform: lowercase;">
instructions</h3>
<ol class="instructions" style="line-height: 18px; list-style-type: none; margin-bottom: 18px; margin-left: 25px;">
<li style="margin-bottom: 12px;">Cream butter, oil and sugars. Add eggs and beat until fluffy.</li>
<li style="margin-bottom: 12px;">Add remaining ingredients.</li>
<li style="margin-bottom: 12px;">Bake at 350 for 7-8 minutes.</li>
<li style="margin-bottom: 12px;"><br /></li>
</ol>
</div>
</div>
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<strong dir="ltr">http://lilluna.com/the-best-chocolate-chip-cookies-recipe/</strong></div>Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0tag:blogger.com,1999:blog-4589327505656386735.post-87911592258554301712012-05-11T15:49:00.001-07:002012-05-11T15:49:34.296-07:00Pizza Hut original pan pizza crust<span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; font-family: arial; font-size: 14px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="amount" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br /></span></span><br />
<span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="amount" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: arial;"><span style="font-size: 14px;">Pizza Hut original pan pizza crust</span></span></span></span><br />
<span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="amount" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: arial;"><span style="font-size: 14px;"><br /></span></span></span></span><br />
<span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; font-family: arial; font-size: 14px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="amount" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 1/3 cup</span> warm <span itemprop="name" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">water</span> (105 degrees F)</span><br />
<span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; font-family: arial; font-size: 14px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="amount" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 cup</span> non-fat <span itemprop="name" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">dry milk</span></span><br />
<span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; font-family: arial; font-size: 14px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="amount" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 teaspoon</span> <span itemprop="name" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">salt</span></span><br />
<span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; font-family: arial; font-size: 14px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="amount" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 cups</span> <span itemprop="name" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">flour</span></span><br />
<span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; font-family: arial; font-size: 14px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="amount" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 tablespoon</span> <span itemprop="name" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">sugar</span></span><br />
<span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; font-family: arial; font-size: 14px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="amount" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 package</span> dry <span itemprop="name" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">yeast</span></span><br />
<span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; font-family: arial; font-size: 14px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="amount" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tablespoons</span> <span itemprop="name" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">vegetable oil</span> (for dough)</span><br />
<span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; font-family: arial; font-size: 14px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="amount" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">9 ounces</span> <span itemprop="name" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">vegetable oil</span> (3 ounce per pan)</span><br />
<span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; font-family: arial; font-size: 14px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span itemprop="amount" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></span>butter flavored <span itemprop="name" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">cooking spray</span></span>Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0tag:blogger.com,1999:blog-4589327505656386735.post-49025743035421133082012-05-11T15:49:00.000-07:002012-07-25T11:28:37.196-07:00Ableskievers<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2d0YQZ6fHdvSTgtOzmjSRhBobnIXCSovRcShjtCTSuksuxdHyVWwipBtEtaCWJtLs5C6qppj7-lt2s3FPvjsSyxA_kRK66eKxR2Dv0jf9RhU1lJAj-T8D0TkbVYUJtZnekg9da4QP8U/s1600/2012,+April+20+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2d0YQZ6fHdvSTgtOzmjSRhBobnIXCSovRcShjtCTSuksuxdHyVWwipBtEtaCWJtLs5C6qppj7-lt2s3FPvjsSyxA_kRK66eKxR2Dv0jf9RhU1lJAj-T8D0TkbVYUJtZnekg9da4QP8U/s320/2012,+April+20+010.JPG" width="320" /></a></div>
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<span style="font-family: inherit; line-height: 18px;">I first tried these at a wonderful ladies house for brunch. I fell in love with them and invited ourselves over, again for a Sunday brunch so I could talk my husband into letting me get a pan. It worked! We probably have these once a week with applesauce and buttermilk caramel syrup. We are a breakfast family though. My little boy, 9 months now, has a record for eating 7 Aebleskivers! This first recipe is my favorite. We also did chocolate ones for dessert once, not as rich as I thought. We filled them with caramel, peanut butter, and chocolate chips. I am still in search of a great recipe for those. </span><br />
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<span style="font-family: inherit;">Aebleskiver</span></div>
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<span style="font-family: inherit;">2 eggs</span><br />
<span style="font-family: inherit;">2 cups buttermilk</span><br />
<span style="font-family: inherit;">2 cups all-purpose flour</span><br />
<span style="font-family: inherit;">1/4 to 1/2 tsp nutmeg</span><br />
<span style="font-family: inherit;">1 tsp. vanilla</span><br />
<span style="font-family: inherit;">2 teaspoons baking powder</span><br />
<span style="font-family: inherit;">1/2 teaspoon fine sea salt</span><br />
<span style="font-family: inherit;">1/2 teaspoon baking soda</span><br />
<span style="font-family: inherit;">2 tablespoons sugar</span><br />
<span style="font-family: inherit;">1/4 cup melted unsalted butter</span><br />
<span style="font-family: inherit;">1 T melted or softened butter (for pan)</span></div>
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<span style="font-family: inherit;">Separate the eggs and beat whites until stiff but not dry, and set aside. In another bowl, combine egg yolks, buttermilk, vanilla, flour, baking powder, salt, baking soda, sugar, and butter. Beat until smooth, and then fold in the egg whites. Heat an aebleskiver pan over medium heat and brush each depression with melted butter. Pour about 2 tablespoons of the batter into each cup, and, when bubbly around the edges, turn quickly with a long wooden skewer or toothpick, trying not to puncture the balls. Continue cooking, turning the ball to keep it from burning. You can also add half the batter to the pan, add a teaspoon of jam or fruit, then cover with remaining batter. Great with maple syrup.Enjoy!</span></div>
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<span style="font-family: inherit; font-size: large;"><span style="line-height: 18px;">!!Best served with applesauce and buttermilk </span><span style="line-height: 18px;"><a href="http://www.blogger.com/goog_2064063395">caramel</a></span><span style="line-height: 18px;"><a href="http://createfoodonabudget.blogspot.com/2012/03/buttermilk-caramel-syrup.html"> syrup</a>!!</span></span></div>
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<span style="background-color: white; font-family: inherit;">This recipe isn't as sweet, but it would be a great recipe to fill with yummy things!</span></div>
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<span style="background-color: white; font-family: inherit;">Ingredients</span></div>
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<span style="background-color: white; font-family: inherit;">○ 2 cups all-purpose flour</span></div>
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<span style="background-color: white; font-family: inherit;">○ 1 teaspoon kosher salt</span></div>
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<span style="background-color: white; font-family: inherit;">○ 1/2 teaspoon baking soda</span></div>
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<span style="background-color: white; font-family: inherit;">1/2 teaspoon nutmeg</span></div>
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<span style="background-color: white; font-family: inherit;">○ 2 eggs, separated</span></div>
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<span style="background-color: white; font-family: inherit;">○ 1 3/4 cups buttermilk</span></div>
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<span style="background-color: white; font-family: inherit;">○ 4 tablespoons unsalted butter, melted (more melted butter to brush in the pan)</span></div>
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<span style="background-color: white; font-family: inherit;">○ sprinkle of cinnamon to taste (optional)</span></div>
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<span style="background-color: white; font-family: inherit;">Directions</span></div>
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<span style="background-color: white; font-family: inherit;">a. Put the aebleskiver pan on a medium-to-high heat.</span></div>
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<span style="background-color: white; font-family: inherit;">b. Whisk the dry ingredients together. Whisk the egg yolks with the buttermilk and melted butter in a separate bowl.</span></div>
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<span style="background-color: white; font-family: inherit;">c. Beat the egg whites until they just hold a 2-inch peak. (don't over beat.)</span></div>
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<span style="background-color: white; font-family: inherit;">d. Add the liquid buttermilk-butter-yolk mixture to the dry ingredients in a slow, steady stream while gently mixing with a rubber spatula. You should still have large patches of dry ingredients by the time you finish, this is more wetting of the batter than mixing.</span></div>
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<span style="background-color: white; font-family: inherit;">e. Fold in the egg whites, again with a light touch.</span></div>
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<span style="background-color: white; font-family: inherit;">f. Brush one of the hollows with some melted butter. Then take a small ladle or big spoon and fill the hollow not-quite-to-the-top with batter. Depending on how hot your pan is, you may need to add batter quickly so the butter doesn't hit its smoke point. Fill the other hollows the same way.</span></div>
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<span style="background-color: white; font-family: inherit;">g. By the time you've finished filling the last hollow, the first one should be just about ready for turning. Take your knitting needle (or wooden skewer) poke it into the crust with your poker and pull upward. The idea is to pull the semi-spherical shell up out of the hollow. Push it so it caps off the hollow, allowing the uncooked dough from the center of the shell to fall into the hollow. Repeat for the other hollows.</span></div>
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<span style="background-color: white; font-family: inherit;">h. Now it's just about turning the balls every now and then to give them an even heat. Remove from pan when a toothpick comes out clean, usually about 5 or 6 minutes. The aebleskiver should be brown (not just tan).</span></div>
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<span style="background-color: white; font-family: inherit;">i. Serve immediately with some thinned raspberry jam.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj86-d36xBrumPXM7muUl5GQAiGbvs8WLp-KVKdwFFRY9qfwNiN-CuvOfi3TyFY2hchsMqYd4w0g8V-yGkeZgxTucA5aG-wZdgTJeXQSqll-MImAqP7Sp7J12xVGT5ll6wkgRi3PAKZBZc/s1600/2012,+April+20+004.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj86-d36xBrumPXM7muUl5GQAiGbvs8WLp-KVKdwFFRY9qfwNiN-CuvOfi3TyFY2hchsMqYd4w0g8V-yGkeZgxTucA5aG-wZdgTJeXQSqll-MImAqP7Sp7J12xVGT5ll6wkgRi3PAKZBZc/s200/2012,+April+20+004.JPG" width="200" /></a></div>
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<span style="font-family: inherit;">Chocolate<span style="background-color: white;"> </span>Aebleskivers</span></div>
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<strong><span style="font-family: inherit;">Ingredients</span></strong></div>
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<span style="background-color: white; font-family: inherit;">2 cups all-purpose or cake flour</span></div>
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<span style="background-color: white; font-family: inherit;">1/3 cup cocoa powder</span></div>
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<span style="background-color: white; font-family: inherit;">1/3 cup sugar</span></div>
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<span style="background-color: white; font-family: inherit;">1 teaspoon salt</span></div>
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<span style="background-color: white; font-family: inherit;">1 teaspoon baking soda</span></div>
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<span style="background-color: white; font-family: inherit;">3 large eggs</span></div>
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<span style="background-color: white; font-family: inherit;">2 cups buttermilk</span></div>
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<span style="background-color: white; font-family: inherit;">sweetened whipped cream</span></div>
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<span style="background-color: white; font-family: inherit;">powdered sugar</span></div>
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<strong style="background-color: white; text-align: justify;"><span style="font-family: inherit;">Directions</span></strong></div>
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<span style="background-color: white;"><span style="font-family: inherit;">1. Mix together the flour, cocoa, sugar, salt, and baking soda.</span></span></div>
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<span style="font-family: inherit;">2. Separate the eggs, the yolks from the whites. Set the yolks aside. Beat the egg whites until light and fluffy and soft peaks form.<br />3. Add the egg yolks and the buttermilk to the flour mixture and stir until combined. Gently fold the egg whites into the batter.<br />4. Grease your aebleskiver pan with a spray dispenser or with butter (spray your pan again as needed). Heat the pan over medium heat. Fill each cup about two-thirds full with batter. (Try using our <a href="http://www.preparedpantry.com/index.asp?PageAction=VIEWPROD&ProdID=1055" style="color: #716d53;">Medium Quick Release Scoop</a> to cleanly drop the batter into the cups.)<br />5. Cook for one to one and one-half minutes before turning. (You can turn your aebleskiver with a toothpick or skewer.) Cook for another minute or until done. Remove to a plate. Fill the pastries with sweetened whipped cream with a tube or star tip on your decorating set or with the nozzle of an aerosol can of whipped cream. Roll the pastries in powdered sugar.</span>
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<strong><span style="font-family: inherit;">Pumpkin Pie Ebelskivers filled with Vanilla Whipped Cream Cheese</span></strong></div>
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<em><span style="font-family: inherit;">Yield: 20 Ebelskivers</span></em></div>
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<em><span style="font-family: inherit;">Ingredients:</span></em></div>
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<li style="margin: 7px 0px 8px 10px;"><span style="font-family: inherit;">/2 Cup ( 1 1/2 oz./45 g) Graham cracker crumbs</span></li>
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<li style="margin: 7px 0px 8px 10px;"><span style="font-family: inherit;">1/4 Cup ( 1 1/2 oz/45 g) All-purpose flour</span></li>
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<li style="margin: 7px 0px 8px 10px;"><span style="font-family: inherit;">1/4 Cup ( 2 oz/60 g) firmly packed light brown sugar</span></li>
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<li style="margin: 7px 0px 8px 10px;"><span style="font-family: inherit;">1 Tablespoon pumpkin pie spice</span></li>
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<li style="margin: 7px 0px 8px 10px;"><span style="font-family: inherit;">1/2 teaspoon baking powder</span></li>
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<li style="margin: 7px 0px 8px 10px;"><span style="font-family: inherit;">1/4 teaspoon salt</span></li>
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<li style="margin: 7px 0px 8px 10px;"><span style="font-family: inherit;">2 large eggs, separated</span></li>
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<li style="margin: 7px 0px 8px 10px;"><span style="font-family: inherit;">1 can (14 oz/440g) sweetened condensed milk</span></li>
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<li style="margin: 7px 0px 8px 10px;"><span style="font-family: inherit;">3 Tablespoons unsalted butter, melted and slightly cooled</span></li>
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<li style="margin: 7px 0px 8px 10px;"><span style="font-family: inherit;">1 can ( 15 oz/470g) pumpkin purée</span></li>
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<li style="margin: 7px 0px 8px 10px;"><span style="font-family: inherit;">Confectioners’ sugar for dusting</span></li>
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<li style="margin: 7px 0px 8px 10px;"><span style="font-family: inherit;">1 Cup whipped cream cheese</span></li>
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<li style="margin: 7px 0px 8px 10px;"><span style="font-family: inherit;">1 teaspoon vanilla extract</span></li>
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<em><span style="font-family: inherit;">Directions:</span></em></div>
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<span style="background-color: white; font-family: inherit;">Preheat the oven to 200°F (95°C).</span></div>
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<span style="font-family: inherit;">In a large bowl, whisk together the graham cracker crumbs, flour, brown sugar, pumpkin pie spice, baking powder, and salt.</span></div>
<div style="line-height: 16px; text-align: left;">
<span style="font-family: inherit;">In a small bowl, lightly whisk the egg yolks, then whisk in the condensed milk and 2 tablespoons of the melted butter. Add the yolk mixture to the flour mixture and , using a wooden spoon, stir until well blended. The batter will be lumpy.</span></div>
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<span style="font-family: inherit;">In a clean bowl, beat the egg whites until stiff, but not dry, peaks form. Fold the egg whites into the batter alternately with the pumpkin purée in 2 additions, just until well blended and no white streaks remain.</span></div>
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<span style="font-family: inherit;">In a separate bowl, mix the whipped cream cheese and the vanilla extract together until well blended.</span></div>
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<span style="font-family: inherit;">Brush the wells of the ebelskiver pan with some of the melted butter and place over medium heat. When the butter starts to bubble, add 1 tablespoons batter to each well.</span></div>
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<span style="font-family: inherit;">Spoon about 1/2 teaspoon of cream cheese mixture into center of each ebelskiver.</span></div>
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<span style="font-family: inherit;">Add 1 Tablespoon of the batter to each well, covering the dollop of cream cheese completely.</span></div>
<div style="line-height: 16px; text-align: left;">
<span style="font-family: inherit;">Cook until the bottoms of the pancakes are lightly browned and crisp, 3-5 minutes. Use 2 short wooden skewers to turn all the pancakes and cook until lightly browned on the other side, about 3 minutes longer.</span></div>
<div style="line-height: 16px; text-align: left;">
<span style="font-family: inherit;">Transfer the finished pancakes to a platter and keep warm in the oven while you repeat to make 2 more batches. Dust the warm ebelskivers with confectioners’ sugar and serve right away.</span></div>
<div style="line-height: 16px; text-align: left;">
<em><span style="font-family: inherit;">Recipe from “Ebelskivers” by Kevin Craf</span><span style="font-family: Verdana; font-size: 12px;">ts</span></em></div>
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<br />Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0tag:blogger.com,1999:blog-4589327505656386735.post-73124759370719437302012-05-04T14:53:00.003-07:002012-05-04T14:53:32.751-07:00Chicken Enchiladas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihpgnbEgeUsqFEyzqOdQwvcHIbndv5hoc0V0h6V2d0HhxB2tp9FNbZBdwXJy1rVb9YF-uxRet6Yxb1uuZuOeah7R20s6qsbges6v-ZGsv9L_gV8jIlKI2NTlWqgoKLJLMkjx_FFwzt9Lg/s1600/2012,+April+20+045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihpgnbEgeUsqFEyzqOdQwvcHIbndv5hoc0V0h6V2d0HhxB2tp9FNbZBdwXJy1rVb9YF-uxRet6Yxb1uuZuOeah7R20s6qsbges6v-ZGsv9L_gV8jIlKI2NTlWqgoKLJLMkjx_FFwzt9Lg/s320/2012,+April+20+045.JPG" width="320" /></a>
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<span style="color: #111111; font-family: 'Comic Sans MS', cursive; font-size: 16px; line-height: 22px; text-align: left;">Chicken Enchiladas</span><br style="background-color: initial; color: #111111; font-family: 'Comic Sans MS', cursive; font-size: 16px; line-height: 22px; text-align: left;" /><span style="color: #111111; font-family: 'Comic Sans MS', cursive;"><span style="line-height: 22px;"><br /></span></span><span style="background-color: initial; color: #111111; font-family: 'Comic Sans MS', cursive; font-size: 16px; line-height: 22px; text-align: left;">2 cups cooked, shredded chicken</span><br /><span style="background-color: initial; color: #111111; font-family: 'Comic Sans MS', cursive; font-size: 16px; line-height: 22px; text-align: left;">2 cups shredded Monterey Jack cheese</span><br /><span style="background-color: initial; color: #111111; font-family: 'Comic Sans MS', cursive; font-size: 16px; line-height: 22px; text-align: left;">3 Tbsp. butter</span><br /><span style="background-color: initial; color: #111111; font-family: 'Comic Sans MS', cursive; font-size: 16px; line-height: 22px; text-align: left;">2 Tbsp. Corn Starch</span><br /><span style="background-color: initial; color: #111111; font-family: 'Comic Sans MS', cursive; font-size: 16px; line-height: 22px; text-align: left;">2 cups chicken broth</span><br /><span style="background-color: initial; color: #111111; font-family: 'Comic Sans MS', cursive; font-size: 16px; line-height: 22px; text-align: left;">1 Clove of Minced Garlic</span><br /><span style="background-color: initial; color: #111111; font-family: 'Comic Sans MS', cursive; font-size: 16px; line-height: 22px; text-align: left;">1/2 Teaspoon of Salt and Pepper</span><br /><span style="background-color: initial; color: #111111; font-family: 'Comic Sans MS', cursive; font-size: 16px; line-height: 22px; text-align: left;">1 cup sour cream</span><br /><span style="background-color: initial; color: #111111; font-family: 'Comic Sans MS', cursive; font-size: 16px; line-height: 22px; text-align: left;">1 teaspoon Onion Powder</span><br /><span style="background-color: initial; color: #111111; font-family: 'Comic Sans MS', cursive; font-size: 16px; line-height: 22px; text-align: left;">1 teaspoon Garlic Powder</span><br /><span style="background-color: initial; color: #111111; font-family: 'Comic Sans MS', cursive; font-size: 16px; line-height: 22px; text-align: left;">1 teaspoon Cumin</span><br /><span style="background-color: initial; color: #111111; font-family: 'Comic Sans MS', cursive; font-size: 16px; line-height: 22px; text-align: left;">1 Finely Chopped Jalapenos seeded</span><br /><span style="background-color: initial; color: #111111; font-family: 'Comic Sans MS', cursive; font-size: 16px; line-height: 22px; text-align: left;">1 Teaspoon of lime juice</span><div>
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<span style="color: #111111; font-family: 'Comic Sans MS', cursive; font-size: 19px; font-weight: bold; line-height: 22px; text-align: left;">Instructions</span></div>
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<span style="color: #111111; font-family: 'Comic Sans MS', cursive;"><span style="font-size: 19px; line-height: 22px;"><b><br /></b></span></span></div>
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Preheat oven to 350 degrees. Grease a 9×13 pan. In a medium size bowl mix – chicken, 1 cup of cheese, garlic – roll mixture into tortillas and place into pan. In a sauce pan – melt the butter and stir in corn starch and cook for one minute. Add broth and whisk until smooth. Keep over heat until it bubbles and becomes thick. Stir in sour cream, chopped Jalapenos, lime, cumin, onion powder, garlic powder, salt and pepper. Do not let it boil.<br />Pour mixture over enchiladas and top with the last cup of cheese. Bake for 25 min – You will want to make sure the cheese has browned.</div>
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</div>Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0tag:blogger.com,1999:blog-4589327505656386735.post-40160369693211014012012-04-18T12:38:00.004-07:002012-04-18T12:38:50.504-07:00Jamba Smoothie Recipies<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #5c4033; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Hints:
1 scoop – about half a cup to a cup<br />
Enlightened Base – found at a health food store or substitute it with juice<br />
<br />
ALOHA PINEAPPLE<br />
10 oz. pineapple juice<br />
1 scoop plain yogurt<br />
2 scoops strawberries<br />
1 scoop bananas<br />
2 scoops pineapple sherbet<br />
1 scoop ice<br />
<br />
BANANA BERRY<br />
12 oz. apple juice<br />
2 scoops bananas<br />
1 scoop blueberries<br />
1 scoop frozen yogurt<br />
1 scoop raspberry sherbet<br />
1 scoop ice<br />
<br />
BERRY FULLFILLING<br />
4 oz. raspberry juice<br />
8 oz. enlightened base<br />
2 scoops strawberries<br />
1 scoop raspberries<br />
1 scoop blueberries<br />
1 scoop ice<br />
<br />
BERRY LIME SUBLIME<br />
12 oz. raspberry juice<br />
2 scoops strawberries<br />
1 scoop raspberries<br />
2 scoops lime sherbet<br />
1 scoop ice<br />
<br />
BRIGHT EYED AND BLUEBERRY<br />
12 oz. soymilk<br />
2 scoops yogurt<br />
2 scoops strawberries<br />
1 scoop blueberries<br />
<br />
CARIBBEAN PASSION<br />
12 oz. Mango-passion juice<br />
2 scoops strawberries<br />
1 scoop peaches<br />
2 scoops orange sherbet<br />
1 scoop ice<br />
<br />
CITRUS SQUEEZE<br />
6 oz. pineapple juice<br />
6 oz. orange juice<br />
2 scoops strawberries<br />
1 scoop bananas<br />
2 scoops orange sherbet<br />
1 scoop ice<br />
<br />
COLD BUSTER<br />
12 oz orange juice<br />
2 scoops peaches<br />
1 scoop bananas<br />
2 scoops orange sherbet<br />
1 scoop ice<br />
<br />
KIWI BERRY BURNER<br />
12 oz. Kiwi juice<br />
2 scoops strawberries<br />
1 scoop raspberries<br />
2 scoops raspberry sherbet<br />
1 scoop ice<br />
<br />
MANGO-A-GO-GO<br />
12 oz. Mango-passion juice<br />
3 scoops mangos<br />
2 scoops pineapple sherbet<br />
1 scoop ice<br />
<br />
MANGO MANTRA<br />
4 oz. orange juice<br />
8 oz. enlightened base<br />
2 scoops mangos<br />
2 scoops peaches<br />
1 scoop ice<br />
<br />
MIGHTLY CHERRY CHARGER<br />
4 oz. raspberry juice<br />
6 oz. soymilk<br />
2 scoops cherries<br />
1 scoop strawberries<br />
2 scoops frozen yogurt<br />
1 scoop ice<br />
<br />
ORANCE-A-PEEL<br />
12 oz. orange juice<br />
2 scoops strawberries<br />
1 scoop bananas<br />
2 scoops frozen yogurt<br />
1 scoop ice<br />
<br />
ORANGE BERRY BLITZ<br />
12 oz. orange juice<br />
2 scoops strawberries<br />
1 scoop blueberries<br />
2 scoops pineapple sherbet<br />
1 scoop ice<br />
<br />
ORANGE CHERRY CHEER<br />
6 oz. orange juice<br />
6 oz. soymilk<br />
3 scoops cherries<br />
1 scoop frozen yogurt<br />
1 scoop orange sherbet<br />
1 scoop ice<br />
<br />
ORANGE DREAM MACHINE<br />
6 oz. orange juice<br />
6 oz. soymilk<br />
2 scoops frozen yogurt<br />
2 scoops orange sherbet<br />
2 scoops ice<br />
<br />
PEACH PLEASURE<br />
12 oz. peach juice<br />
2 scoops peaches<br />
1 scoop bananas<br />
2 scoops orange sherbet<br />
1 scoop ice<br />
<br />
PINA COLADA<br />
12 oz. pineapple juice<br />
1 Tbls coconut<br />
1 scoop bananas<br />
2 scoop frozen yogurt<br />
2 scoops pineapple sherbet<br />
1 scoop ice<br />
<br />
PUMPKIN SMASH<br />
8 oz soymilk<br />
1 scoop pumpkin mix (from can)<br />
4 scoops frozen yogurt<br />
2 scoops ice<br />
<br />
RAZANATAZ<br />
12 oz raspberry juice<br />
2 scoops strawberries<br />
1 scoop bananas<br />
2 scoops orange sherbet<br />
1 scoop ice<br />
<br />
STRAWBERRIES WILD<br />
12 oz. apple juice<br />
2 scoops strawberries<br />
1 scoop bananas<br />
2 scoops frozen yogurt<br />
1 scoop ice<br />
<br />
STRAWBERRY NIRVANA<br />
4 oz. apple juice<br />
8 oz. enlightened base<br />
4 scoops strawberries<br />
1 scoop bananas<br />
1 scoop ice<br />
<br />
STRAWBERRY SURF RIDER<br />
12 oz. lemonade<br />
2 scoops strawberries<br />
1 scoop peaches<br />
2 scoops lime sherbet<br />
1 scoop ice<br />
<br />
SUNRISE STRAWBERRY<br />
12 oz. soymilk<br />
2 scoops yogurt<br />
2 scoops strawberries<br />
1 scoop bananas<br />
<br />
GUMMIE BEAR<br />
12 oz. peach juice<br />
1 scoop peaches<br />
1 scoop of each: orange, lime, pineapple, and<br />
raspberry sherbet and frozen yogurt<br />
1 scoop ice<br />
<br />
TANGO TROPIC<br />
12 oz. peach juice<br />
2 scoops strawberries<br />
1 scoop peaches<br />
1 scoop raspberry sherbet<br />
1 scoop orange sherbet<br />
1 scoop ice<br />
<br />
TROPICAL AWAKENING<br />
4 oz. pineapple juice<br />
8 oz. enlightened base<br />
2 scoops strawberries<br />
1 scoop blueberries<br />
1 scoop bananas<br />
1 scoop ice<o:p></o:p></span></div>
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<span style="color: #5c4033; font-family: "Trebuchet MS","sans-serif"; font-size: 9.0pt; letter-spacing: 1.2pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; text-transform: uppercase;">AT </span><span style="color: black; font-family: "Trebuchet MS","sans-serif"; font-size: 9.0pt; letter-spacing: 1.2pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; text-transform: uppercase;"><a href="http://somersetwardrecipeclub.blogspot.com/2009/01/jamba-smoothie-recipes.html" title="permanent link">9:26 AM</a>s</span><span style="color: #5c4033; font-family: "Trebuchet MS","sans-serif"; font-size: 9.0pt; letter-spacing: 1.2pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; text-transform: uppercase;"><o:p></o:p></span></div>Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0tag:blogger.com,1999:blog-4589327505656386735.post-5597318090477517242012-04-18T12:36:00.005-07:002012-04-18T12:36:50.986-07:00Seven Layer Jello<br />
<h3 style="background: white;">
<a href="http://lake-life.blogspot.com/2007/03/seven-layer-jello.html"><span style="font-family: "Verdana","sans-serif";">Seven layer jello</span></a><span style="color: #6f3c1b; font-family: "Verdana","sans-serif";"> <o:p></o:p></span></h3>
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<span style="color: #6f3c1b; font-family: "Verdana","sans-serif";"><br />
<br />
This dessert that I made for a party tonight was such a hit that I thought I
would post a photo and the recipe:<o:p></o:p></span></div>
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<span style="color: #6f3c1b; font-family: "Verdana","sans-serif";"><br />
You will need: 4 (3 oz) jellos - lime, orange, lemon, strawberry, 2 cups of
sour cream, 1 cup of sugar & 2 packets of plain Knox gelatin. You will
also need about 7 hours because each layer needs to firm up before you add
the next layer.<o:p></o:p></span></div>
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<span style="color: #6f3c1b; font-family: "Verdana","sans-serif";"><br />
1. start with Lime jello - dissolve the contents of the pkg into 1 cup
boiling water. Then add 1/2 cup cold water. Pour into 9x13 pan & put in
fridge until firm<o:p></o:p></span></div>
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<span style="color: #6f3c1b; font-family: "Verdana","sans-serif";"><br />
2. white layer next: mix 2/3 cup of milk with 1/3 cup of sugar and bring to a
boil. mix 2/3 packet of plain Knox gelatin with a 2 T of water, then add it
to the milk/sugar mixture. Add 2/3 cup of sour cream and whip until creamy.
Let it cool a little, then pour on top of the firm jello layer &
refrigerate until firm.<o:p></o:p></span></div>
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<span style="color: #6f3c1b; font-family: "Verdana","sans-serif";"><br />
3. Repeat step 1 except use Orange jello.<o:p></o:p></span></div>
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<span style="color: #6f3c1b; font-family: "Verdana","sans-serif";"><br />
4. Repeat step 2.<o:p></o:p></span></div>
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<div align="center" class="MsoNormal" style="margin-bottom: 12.0pt; text-align: center;">
<span style="color: #6f3c1b; font-family: "Verdana","sans-serif";"><br />
5. Repeat step 1 with Lemon jello<o:p></o:p></span></div>
</td>
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<td style="padding: .75pt .75pt .75pt .75pt; width: 467.25pt;" width="623">
<div align="center" class="MsoNormal" style="margin-bottom: 12.0pt; text-align: center;">
<span style="color: #6f3c1b; font-family: "Verdana","sans-serif";"><br />
4. Repeat step 2.<o:p></o:p></span></div>
</td>
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<td style="padding: .75pt .75pt .75pt .75pt; width: 467.25pt;" width="623">
<div align="center" class="MsoNormal" style="margin-bottom: 12.0pt; text-align: center;">
<span style="color: #6f3c1b; font-family: "Verdana","sans-serif";"><br />
7. Repeat step 1 with Strawberry jello.<o:p></o:p></span></div>
</td>
</tr>
</tbody></table>Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0tag:blogger.com,1999:blog-4589327505656386735.post-41386924832860360772012-04-18T12:35:00.002-07:002012-04-18T12:35:37.322-07:00Raspberry Chiffon Pie<br />
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<br />
<strong><span style="font-size: 14pt;">Raspberry Chiffon Pie</span></strong><span style="font-size: 14pt;"><o:p></o:p></span><br />
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<em><span style="font-size: 12pt;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
</span></em>
<br />
<div class="WordSection2">
<em><b><span style="font-style: normal;">Fruit layer</span></b></em><b><i><o:p></o:p></i></b><br />
12-ounce bag frozen raspberries (2 cups)<br />
3 T Sure-Jell pectin<br />
1 1/2 c sugar<br />
1 cup fresh raspberries<br />
1 9-inch pie shell, baked and cooled (see recipe below)<br />
<br />
<em><b><span style="font-style: normal;">Chiffon layer</span></b></em><b><i><o:p></o:p></i></b><br />
3 T raspberry-flavored jello<br />
3 T boiling water<br />
3 oz. cream cheese, softened<br />
1 c heavy cream, chilled<br />
<em><b><span style="font-style: normal;">Whipped cream topping<o:p></o:p></span></b></em><br />
1 1/4 c heavy cream, chilled<br />
2 T sugar</div>
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
</span>
Prepare, assemble and bake piecrust (see recipe below). Let it cool while
you prepare the pie filling.<br />
Fruit layer: Cook frozen berries in medium saucepan over medium-high heat,
stirring occasionally, until berries begin to release their juice, about 3
minutes. Stir in pectin and bring to a boil, stirring constantly. Stir in sugar
and salt and return to a boil. Cook, stirring constantly, until slightly
thickened, about 2 minutes. Pour through a fine-mesh sieve into a bowl,
pressing on solids to extract as much puree as possible. Scrape puree off
underside of sieve too.<br />
Transfer 1/3 cup of raspberry puree to a bowl and cool to room temperature.
Gently fold fresh berries into remaining puree. Spread fruit mixture evenly
over bottom of pie shell and set aside.<br />
Chiffon layer: Dissolve jello in boiling water in mixing bowl of your stand
mixer. Add cream cheese and reserved 1/3 cup of raspberry puree and beat on
high until smooth, about 2 minutes, scraping down sides of bowl as needed. Add
cream and beat on medium-low speed until incorporated, about 30 seconds. Scrape
down sides of bowl. Beat on high speed until stiff peaks form, 1 to 2 minutes.
Spread evenly over the fruit in the pie shell. Cover pie with plastic wrap and
refrigerate until set, at least three hours.<br />
Whipped cream topping: when you're ready to serve the pie, beat the cream
and sugar on medium-high speed until stiff peaks form. Spread or pipe over the
chilled filling. Cut into wedges and serve immediately.<br />
<strong>Easy Pat-in-the-Pan Pie Dough</strong><br />
Makes one 9-inch pie shell<br />
1 1/4 c unbleached all-purpose flour<br />
2 T sugar<br />
1/4 t salt<br />
8 T (1 stick) unsalted butter, softened but still cool<br />
2 oz. cream cheese, softened but still cool<br />
Lightly coat a 9-inch pie plate with vegetable oil spray. <br />
Whisk flour, sugar, and salt in a medium bowl. <br />
Beat butter and cream cheese with an electric mixer on medium speed until
combined, about 2 minutes, scraping down sides of bowl as needed. Add flour
mixture and beat on medium-low until mixture resembles coarse cornmeal, about
20 seconds. Scrape down sides of bowl and increase speed to medium-high until
dough begins to form large clumps, about 30 seconds. Reserve 3 T of the dough
and set aside. <br />
Turn remaining dough out onto a lightly floured counter, gather into a ball,
and flatten into a 6-inch disk. Transfer to pie plate and press the dough
evenly over the bottom of the plate towards the sides, using the heel of your
hand. With fingertips, work dough up the sides until evenly distributed.<br />
Roll reserved 3 tablespoons into ropes, press onto edges of crust and form a
fluted edge. Wrap in plastic wrap and refrigerate for at least one hour.<br />
Preheat oven to 325 degrees and adjust oven rack to middle position. Lightly
prick the bottom of the crust with a fork. Bake until golden brown, 35 - 40
minutes. Transfer to a wire rack to cool.Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0tag:blogger.com,1999:blog-4589327505656386735.post-87462204272765007982012-04-18T12:34:00.002-07:002012-04-18T12:34:26.075-07:00Garlic Chicken Pizza<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Garlic Chicken Pizza<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">(2 Pizzas)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Dough (Breadsticks)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Dissolve:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;"> 1 T. yeast<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;"> 1 T. sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;"> 1 ½ c. warm water<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Add:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;"> 1 T. instant malted milk powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;"> 1 T. Honey<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;"> 1 tsp. salt<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Add:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;"> 3 ¼ - 4 c. flour<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">For breadsticks melt about ¼
cup butter or margarine. Press out into a 9X13 pan. Cut in half and then
lengthwise to make 16-20 breadsticks. Sprinkle with parmesan cheese, garlic
salt, and sesame seeds. Let rise at least 20 minutes. They should feel the pan.
Cook at 400* for 12-15min or until light golden brown.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Pizza<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Divide dough in half and
spread into a 9X13 pan that has 2T butter melted in each, (or half the dough
recipe for one, or 1 pizza and 1 pan breadsticks)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">2 pizzas:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-indent: .5in;">
<span style="font-size: 14.0pt;">1
16oz bottle of Ragu garlic Alfredo sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="text-indent: .5in;">
<span style="font-size: 14.0pt;">2
cloves of fresh minced garlic<o:p></o:p></span></div>
<div class="MsoNormal" style="text-indent: .5in;">
<span style="font-size: 14.0pt;">3 c.
cubed, cooked chicken<o:p></o:p></span></div>
<div class="MsoNormal" style="text-indent: .5in;">
<span style="font-size: 14.0pt;">4
small diced Roma tomatoes<o:p></o:p></span></div>
<div class="MsoNormal" style="text-indent: .5in;">
<span style="font-size: 14.0pt;">1 c.
chopped spring onions<o:p></o:p></span></div>
<div class="MsoNormal" style="text-indent: .5in;">
<span style="font-size: 14.0pt;">3 c.
shredded mozzarella cheese<o:p></o:p></span></div>
<div class="MsoNormal" style="text-indent: .5in;">
<span style="font-size: 14.0pt;">½ c
fresh grated Parmesan (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Mix sauce and garlic
together. Divide between two pizzas and smooth evenly over them. Add other
ingredients over the two pizzas. Layering according to order, cheese last. Let
rise 30 min. Bake 350* for approximately 25 min. cheese will be light golden
brown around edges.<o:p></o:p></span></div>Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0tag:blogger.com,1999:blog-4589327505656386735.post-696940775482333022012-04-18T12:32:00.002-07:002012-04-18T12:32:32.963-07:00Herbed Dinner Rolls<br />
<div class="WordSection1">
<div align="center" class="ecmsonormal" style="background: white; text-align: center;">
<span style="color: navy; font-family: "Arial","sans-serif"; font-size: 14.0pt;">Herbed
Dinner Rolls</span><span style="color: #444444; font-family: "Verdana","sans-serif"; font-size: 14.0pt;"><o:p></o:p></span></div>
<div class="ecmsonormal" style="background: white;">
<br /></div>
</div>
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<span style="color: navy; font-family: "Arial","sans-serif"; font-size: 10.0pt;">1 cup warm water</span><span style="color: #444444; font-family: "Verdana","sans-serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: navy; font-family: "Arial","sans-serif"; font-size: 10.0pt;">2 tablespoons butter</span><span style="color: #444444; font-family: "Verdana","sans-serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: navy; font-family: "Arial","sans-serif"; font-size: 10.0pt;">1 egg</span><span style="color: #444444; font-family: "Verdana","sans-serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: navy; font-family: "Arial","sans-serif"; font-size: 10.0pt;">¼ cup sugar</span><span style="color: #444444; font-family: "Verdana","sans-serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: navy; font-family: "Arial","sans-serif"; font-size: 10.0pt;">1 teaspoon salt</span><span style="color: #444444; font-family: "Verdana","sans-serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: navy; font-family: "Arial","sans-serif"; font-size: 10.0pt;">½ teaspoon basil</span><span style="color: #444444; font-family: "Verdana","sans-serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: navy; font-family: "Arial","sans-serif"; font-size: 10.0pt;">½ teaspoon thyme</span><span style="color: #444444; font-family: "Verdana","sans-serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: navy; font-family: "Arial","sans-serif"; font-size: 10.0pt;">½ teaspoon oregano</span><span style="color: #444444; font-family: "Verdana","sans-serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: navy; font-family: "Arial","sans-serif"; font-size: 10.0pt;">½ teaspoon rosemary</span><span style="color: #444444; font-family: "Verdana","sans-serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="color: navy; font-family: "Arial","sans-serif"; font-size: 10.0pt;">3 ¼ cups flour</span><span style="color: #444444; font-family: "Verdana","sans-serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="ecmsonormal" style="background: white;">
<span style="color: navy; font-family: "Arial","sans-serif"; font-size: 10.0pt;">2 ¼ teaspoons active dry yeast</span><span style="color: #444444; font-family: "Verdana","sans-serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
</div>
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<span style="color: navy; font-family: "Arial","sans-serif"; font-size: 10.0pt;">In bread machine, place water,
butter, egg, sugar, salt, seasonings, flour and yeast in order. (For the
seasonings I use the small leaf like looking seasonings, not the powdered
stuff) Select dough setting, when cycle is complete, turn dough onto a lightly
floured surface. Divide into 16 portions; shape into balls. Place 2
inches apart on greased baking sheets. Cover and let rise in a warm place
until doubled, about 30 minutes. Bake at 375 for 12-15 minutes or until
golden brown. Brush with butter. Can sprinkle with pretzel salt.</span><span style="color: #444444; font-family: "Verdana","sans-serif"; font-size: 10.0pt;"><o:p></o:p></span></div>Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0tag:blogger.com,1999:blog-4589327505656386735.post-4124943998006619692012-04-12T16:41:00.001-07:002012-05-04T14:51:08.342-07:00Pizza Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiG1FT4DhwaN0-8QEp7IHauv6XHlmyeqsHC_zxbIt8o3lMifauNby7ju01C1ggMdOGaicX0ldIE2JPB-4lKhNrp-wquwQFhcfeiCDXmgrsxO_sLOz_kYml6op2mbqX8rYaM7UhlS67Ro0/s1600/2012,+April+20+049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiG1FT4DhwaN0-8QEp7IHauv6XHlmyeqsHC_zxbIt8o3lMifauNby7ju01C1ggMdOGaicX0ldIE2JPB-4lKhNrp-wquwQFhcfeiCDXmgrsxO_sLOz_kYml6op2mbqX8rYaM7UhlS67Ro0/s320/2012,+April+20+049.JPG" width="320" /></a></div>
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<h2 style="background-color: white; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 8px;">
<span style="font-family: inherit; font-size: x-small;"><span style="background-color: white; color: #cc3333;">Adapted From </span><a href="http://www.thegunnysack.com/2011/03/easy-pepperoni-rolls.html" style="background-color: white; color: #cc3333;">Gunnysack</a></span></h2>
<h2 style="background-color: white; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 8px;">
<span style="font-family: inherit; font-size: x-small;"><br /><span style="background-color: white; color: #cc3333;">Pizza Bites</span></span><span style="background-color: white; color: #222222; font-family: inherit; font-size: x-small; line-height: 16px;">makes 48 bites divided into 3 trays, prep 20 min, cook time 20 min, </span></h2>
<span style="font-family: inherit; font-size: x-small;"><span style="background-color: white; color: #222222; line-height: 1.5em;">2 recipes </span><a href="http://chaosinthekitchen.com/2010/07/spicy-sausage-pizza/" style="background-color: white; color: #44728a; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" target="_blank">pizza dough</a><span style="background-color: white; color: #222222; line-height: 1.5em;"> (or 2 cans refrigerated pizza dough) ( I make my own Pizza dough)</span><br /><span style="background-color: white; color: #222222; line-height: 1.5em;">8 oz block mozzarella cheese</span><br /><span style="background-color: white; color: #222222; line-height: 1.5em;">4 oz thin sliced pepperoni</span><br /><span style="background-color: white; color: #222222; line-height: 1.5em;">2 tsp Italian seasoning (combine oregano, basil, parsley, and garlic)</span><br /><span style="background-color: white; color: #222222; line-height: 1.5em;">1/4 cup olive oil</span><br /><span style="background-color: white; color: #222222; line-height: 1.5em;">3 tbsp grated Parmesan cheese</span><br /><span style="background-color: white; color: #222222; line-height: 1.5em;">pizza or marinara sauce</span><span style="color: #222222;"><br /><br /><span style="line-height: 18px;"><br /></span></span><span style="background-color: white; color: #222222; line-height: 1.5em;">Prepare pizza dough and roughly chop pepperoni. Cut block of mozzarella into 48 cubes. </span><span style="background-color: white; color: #222222; line-height: 1.5em;">If you are going to bake some (or all!) right away preheat oven to 400°F. Grease 3 pie pans. </span><span style="background-color: white; color: #222222; line-height: 1.5em;">If using refrigerated pizza dough: roll one dough out into a large rectangle and cut into 24 pieces. Repeat with 2nd pizza dough. If using homemade dough just pinch off walnut sized pieces as you go. </span><span style="background-color: white; color: #222222; line-height: 1.5em;">In each dough piece place a couple pieces of chopped pepperoni and a cube of cheese. Seal dough around meat and cheese and place seam side down in pie pan. </span><span style="background-color: white; color: #222222; line-height: 1.5em;">Repeat, placing approximately 16 dough balls in each pie plate. </span><span style="background-color: white; color: #222222; line-height: 1.5em;">Once assembled, combine oil and spices and brush over the dough. Sprinkle with Parmesan cheese. </span><span style="background-color: white; color: #222222; line-height: 1.5em;">Now you can cover with </span><a href="http://chaosinthekitchen.com/2008/07/tips-and-tricks-plastic-wrap/" style="background-color: white; color: #44728a; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" target="_self" title="plastic wrap">plastic wrap</a><span style="background-color: white; color: #222222; line-height: 1.5em;"> and refrigerate or freeze or you can bake right away. </span><span style="background-color: white; color: #222222; line-height: 1.5em;">When ready to bake: bake at 400°F for 16-20 min. Serve with warm pizza or marinara sauce.</span></span>Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0tag:blogger.com,1999:blog-4589327505656386735.post-51531733207455386212012-04-12T16:06:00.003-07:002012-04-18T12:32:48.245-07:00Amish Friendship Bread<br />
<div style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 15px; margin-top: 10px;">
Form<a href="http://www.momswhothink.com/bread-recipes/amish-friendship-bread.html"> Momswhothink.com</a></div>
<div style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 15px; margin-top: 10px;">
This is the <strong>Amish Friendship Bread</strong> that gets passed around from friend to friend. It</div>
<span style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 12px; line-height: 16px;">includes the recipe for the Amish Friendship Bread starter, and gives complete directions for how to make it once your starter is ready. When you pass the starter on to a friend, make sure they understand that they will need to follow the instructions beginning at day one then will use the Amish Friendship Bread Recipe (with the oil, eggs, vanilla, etc.) on Day 10.</span><br />
<div style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 15px; margin-top: 10px;">
<strong>Amish Friendship Bread</strong> is not just a delicious and <a href="http://www.momswhothink.com/easy-recipes/monkey-bread-recipe.html" style="color: #337fcc; text-decoration: none;" title="Sweet Monkey Bread">sweet bread</a>, its also a way to bond friends by sharing countless loaves of bread baked in different kitchens that all began from the same bowl of simple ingredients. Choose a few friends and start this wonderful tradition, theyll thank you for it!</div>
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Amish Friendship Bread Recipe</h2>
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Day 1 - receive the starter (the recipe for the starter is below)</div>
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Day 2 - stir</div>
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Day 3 - stir</div>
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Day 4 - stir</div>
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Day 5 - Add 1 cup each flour, sugar and milk.</div>
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Day 6 - stir</div>
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Day 7 - stir</div>
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Day 8 - stir</div>
<span style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 12px; line-height: 16px;"></span><span style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 12px; line-height: 16px;"><b><br /></b></span><br />
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Day 9 - stir</div>
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Day 10 - Add 1 cup flour, 1 cup sugar and 1 cup milk. Divide into 4 containers, with 1 cup each for three of your friends and 1 cup for your own loaves. Give friends the instructions for Day 1 through Day 10 and the following recipe for baking the bread.</div>
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After removing the 3 cups of batter, combine the remaining cup of Amish Friendship Bread starter with the following ingredients in a large bowl:</div>
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<div class="ingredients" style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 12px; line-height: 16px;">
<div style="margin-bottom: 15px; margin-top: 10px;">
2/3 cup oil<br />
3 eggs<br />
1/2 tsp. salt<br />
1 tsp. vanilla<br />
1 to 1 1/2 tsp. cinnamon<br />
1 cup sugar<br />
2 cups flour<br />
1 1/4 tsp. baking powder<br />
1/2 tsp. baking soda</div>
</div>
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Using a fork beat by hand until well blended. You can add 1 cup raisins and 1 cup nuts (optional).</div>
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Grease two loaf pans with butter, sprinkle with sugar instead of flour.</div>
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Bake at 325 degrees F for 45 minutes to 1 hour (individual oven temperatures vary). Cool 10 minutes, remove from pans. Makes two loaves of <strong>Amish Friendship Bread</strong>.</div>
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<a href="http://www.blogger.com/blogger.g?blogID=4589327505656386735" name="amish-starter" style="color: #337fcc;" title="amish-starter"></a>Amish Friendship Bread Starter</h3>
<span style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 12px; line-height: 16px;"></span><br />
<div style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 15px; margin-top: 10px;">
This is the Amish Friendship Bread Starter Recipe that youll need to make the Amish Friendship Bread (above). It is very important to use plastic or wooden utensils and plastic or glass containers when making this. Do not use metal at all!</div>
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Ingredients:</div>
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<div class="ingredients" style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 12px; line-height: 16px;">
<div style="margin-bottom: 15px; margin-top: 10px;">
1 pkg. active dry yeast<br />
1/4 cup warm water (110 degrees F)<br />
1 cup all-purpose flour<br />
1 cup white sugar<br />
1 cup warm milk (110 degrees F)</div>
</div>
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Directions:</div>
<span style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 12px; line-height: 16px;"></span><br />
<div style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 15px; margin-top: 10px;">
1. In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.</div>
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2. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.</div>
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3. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.</div>
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For the next 10 days handle starter according to the instructions above for <strong>Amish Friendship Bread</strong>.<br />
<br />
Also some great ideas at this site!</div>Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0tag:blogger.com,1999:blog-4589327505656386735.post-40448315743965584452012-03-27T15:39:00.000-07:002012-04-02T16:23:51.755-07:00Snickerdoodle Muffins<span style="font-family: inherit;"><br /></span><br />
<div class="easyrecipe" style="background-color: white; text-align: left;">
<span style="color: #333333;"><span style="font-family: inherit; line-height: 25px;">I found this recipe for <a href="http://lilluna.com/snickerdoodle-bread/">bread</a>, altered it a little to fit our family cooking style and made it into muffins!</span></span><br />
<span style="color: #333333;"><span style="font-family: inherit; line-height: 25px;"><br /></span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMrJncMKyAkRprzexrWSte_sC-whILYtDx8iTzxWdSLVp9wx_9dWOezN9b4a-cdm4n6ukONSF1duHVOf5t83wSSxsmHPs0WbwgWIn5-mCxikQ5Yt54KfrCH_dOYr7ybv-57lT8ThZbUvA/s1600/2012,+March+27+108.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMrJncMKyAkRprzexrWSte_sC-whILYtDx8iTzxWdSLVp9wx_9dWOezN9b4a-cdm4n6ukONSF1duHVOf5t83wSSxsmHPs0WbwgWIn5-mCxikQ5Yt54KfrCH_dOYr7ybv-57lT8ThZbUvA/s320/2012,+March+27+108.JPG" width="320" /></a><br />
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<table border="0" class="ERHDTable" style="background-color: white; color: #333333; font-size: 16px; line-height: 25px; text-align: left;"><tbody>
<tr><td><span class="item ERName"><span class="fn" style="font-family: inherit;"><b>Snickerdoodle Muffins</b></span></span></td><td align="center" valign="top"><span style="font-family: inherit;"><br /></span></td><td class="ERHDPrint" valign="top"><span style="font-family: inherit;"><br /></span></td></tr>
</tbody></table>
<span style="background-color: white; color: #333333; font-family: inherit; font-size: 16px; line-height: 25px;">Ingredients</span><br />
<ul class="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 25px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="ingredient" style="color: #333333; font-size: 16px; line-height: 25px; list-style-type: square; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">2 1/2 c. all purpose flour</span></li>
<li class="ingredient" style="color: #333333; font-size: 16px; line-height: 25px; list-style-type: square; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">1 tsp. baking powder</span></li>
<li class="ingredient" style="color: #333333; font-size: 16px; line-height: 25px; list-style-type: square; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">scant salt</span></li>
<li class="ingredient" style="color: #333333; font-size: 16px; line-height: 25px; list-style-type: square; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;"><br /></span></li>
<li class="ingredient" style="color: #333333; font-size: 16px; line-height: 25px; list-style-type: square; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">1/2 cup butter, softened</span></li>
<li class="ingredient" style="color: #333333; font-size: 16px; line-height: 25px; list-style-type: square; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">1/2 cup plain yougurt</span></li>
<li class="ingredient" style="color: #333333; font-size: 16px; line-height: 25px; list-style-type: square; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">1 cup sugar</span></li>
<li class="ingredient" style="color: #333333; font-size: 16px; line-height: 25px; list-style-type: square; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">1/2 cup brown sugar</span></li>
<li class="ingredient" style="color: #333333; font-size: 16px; line-height: 25px; list-style-type: square; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">3 eggs (1 egg, 2tbl ground flax seed and 6 tbl water)</span></li>
<li class="ingredient" style="color: #333333; font-size: 16px; line-height: 25px; list-style-type: square; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">1 tsp. vanilla</span></li>
<li class="ingredient" style="color: #333333; font-size: 16px; line-height: 25px; list-style-type: square; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">3/4 c. sour cream</span></li>
<li class="ingredient" style="list-style-type: square; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: #333333;"><span style="font-family: inherit; line-height: 25px;">1 batch of your own <a href="http://createfoodonabudget.blogspot.com/2012/02/make-your-own-cinnamon-chips.html">cinnamon chips</a></span></span></li>
<li class="ingredient" style="list-style-type: square; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: #333333; font-family: inherit;"><br /></span></li>
<li class="ingredient" style="color: #333333; font-size: 16px; line-height: 25px; list-style-type: square; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">TOPPING:</span></li>
<li class="ingredient" style="color: #333333; font-size: 16px; line-height: 25px; list-style-type: square; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">6 T. sugar</span></li>
<li class="ingredient" style="color: #333333; font-size: 16px; line-height: 25px; list-style-type: square; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">6 t. cinnamon</span></li>
</ul>
<div class="ERInstructionsHeader" style="color: #333333; font-size: 16px; line-height: 25px;">
<span style="font-family: inherit;">Instructions</span></div>
<div class="instructions">
<ol style="color: #333333; font-size: 16px; line-height: 25px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 25px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="instruction" style="list-style-type: decimal; margin-bottom: 0px; margin-left: 35px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well.</span></li>
<li class="instruction" style="list-style-type: decimal; margin-bottom: 0px; margin-left: 35px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">Add vanilla and sour cream, yougurt and mix well.</span></li>
<li class="instruction" style="list-style-type: decimal; margin-bottom: 0px; margin-left: 35px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.</span></li>
<li class="instruction" style="list-style-type: decimal; margin-bottom: 0px; margin-left: 35px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">Add cinnamon chips and stir into batter. Set aside.</span></li>
<li class="instruction" style="list-style-type: decimal; margin-bottom: 0px; margin-left: 35px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">Spoon batter into muffin pans until about 2/3 full.</span></li>
<li class="instruction" style="list-style-type: decimal; margin-bottom: 0px; margin-left: 35px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.</span></li>
<li class="instruction" style="list-style-type: decimal; margin-bottom: 0px; margin-left: 35px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">Bake at 350 for 20-25 minutes. Let cool before removing from pan.</span></li>
</ol>
<ol style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 25px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
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<div class="nutrition" style="color: #333333; font-family: Futura, '‘Century Gothic’', AppleGothic, sans-serif; font-size: 16px; line-height: 25px;">
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<br /></div>Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0tag:blogger.com,1999:blog-4589327505656386735.post-31110367409754680412012-03-23T14:41:00.000-07:002012-04-02T16:28:00.846-07:00Baked Creamy Chicken Taquitos<div class="separator" style="clear: both; text-align: center;">
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<b> <span style="background-color: white; color: #030303; font-family: inherit; font-size: large; line-height: 19px; text-align: left;">Baked Creamy Chicken Taquitos</span></b><br />
<span style="background-color: white; color: #030303; font-family: inherit; font-size: large; line-height: 19px; text-align: left;"><br /></span><br />
<div style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #030303; line-height: 19px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">
<span style="font-family: inherit;">Yield: 24 taquitos</span></div>
<div style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">
<span style="color: #030303; font-family: inherit;"><span style="line-height: 19px;">6 ounces cream cheese, softened</span></span></div>
<div style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">
<span style="color: #030303; font-family: inherit;"><span style="line-height: 19px;">3 Tbsp fresh lime juice or 1 fresh squeezed lime</span></span></div>
<div style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">
<span style="color: #030303; font-family: inherit;"><span style="line-height: 19px;">1/2 tsp onion powder</span></span></div>
<div style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">
<span style="color: #030303; font-family: inherit;"><span style="line-height: 19px;">1/2 cup chopped cilantro</span></span></div>
<div style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">
<span style="color: #030303; font-family: inherit;"><span style="line-height: 19px;">5 cups shredded cooked chicken</span></span></div>
<div style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">
<span style="color: #030303; font-family: inherit;"><span style="line-height: 19px;">2 cup shredded Mexican flavored cheese</span></span></div>
<div style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">
<span style="color: #030303; font-family: inherit;"><span style="line-height: 19px;">2 cups frozen corn</span></span></div>
<div style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">
<span style="color: #030303; font-family: inherit;"><span style="line-height: 19px;">2 cups cooked black beans</span></span></div>
<div style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">
<span style="color: #030303; line-height: 19px;"><span style="font-family: inherit;">small flour or corn tortillas</span></span></div>
<div style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">
<span style="color: #030303; font-family: inherit;"><span style="line-height: 19px;">cooking spray</span></span></div>
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<span style="font-family: inherit;">Preheat your oven to 425˚F. </span></div>
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<span style="font-family: inherit;">In a large bowl, mix the cream cheese, lime juice, onion powder, corn, and beans. Once combined, stir in the cilantro. Add the chicken and cheese; mix thoroughly.</span></div>
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<span style="font-family: inherit;">If you are prepping this in advance, refrigerate the mixture at this point until ready to continue.</span></div>
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<span style="font-family: inherit;">Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).</span></div>
<div style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #030303; line-height: 19px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">
<span style="font-family: inherit;">Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.</span></div>
<div style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #030303; line-height: 19px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">
<span style="font-family: inherit;">Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray.</span></div>
<div style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #030303; line-height: 19px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">
<span style="font-family: inherit;">Bake for 15 – 20 minutes or until crisp and golden.</span></div>
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<span style="font-family: inherit;">Serve with salsa, sour cream or guacamole.</span></div>
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<span style="font-family: inherit;">**To freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes.</span><br />
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</div>Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0tag:blogger.com,1999:blog-4589327505656386735.post-20306673803100992092012-03-21T09:50:00.006-07:002012-03-21T10:12:16.748-07:00Buttermilk-Blueberry Breakfast Cake<br />
<h4 style="background-color: white; line-height: 23px; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;">
<span style="font-family: inherit; font-size: large;">Buttermilk-Blueberry Breakfast Cake</span></h4>
<div>
<span style="font-family: inherit;">Recipe originally from <a href="http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/">alexandra's kitchen</a></span></div>
<div style="background-color: white; line-height: 1.4 !important; padding-bottom: 1em; padding-left: 0em; padding-right: 1em; padding-top: 0em; text-align: justify;">
<span style="font-family: inherit;">Serves 6-8</span></div>
<div style="background-color: white; line-height: 1.4 !important; padding-bottom: 1em; padding-left: 0em; padding-right: 1em; padding-top: 0em; text-align: justify;">
<i><span style="font-family: inherit;">Breakfast Cake</span></i></div>
<div style="background-color: white; line-height: 1.4 !important; padding-bottom: 1em; padding-left: 0em; padding-right: 1em; padding-top: 0em; text-align: justify;">
<span style="font-family: inherit;">½ cup unsalted butter, room temperature</span></div>
<div style="background-color: white; line-height: 1.4 !important; padding-bottom: 1em; padding-left: 0em; padding-right: 1em; padding-top: 0em; text-align: justify;">
<span style="line-height: 1.4;"><span style="font-family: inherit;">2 tbl lemon juice or lemon zest from 2 large lemons</span></span></div>
<div style="background-color: white; padding-bottom: 1em; padding-left: 0em; padding-right: 1em; padding-top: 0em; text-align: justify;">
<span style="font-family: inherit;"><span style="line-height: 1.4 !important;">5/8 cup* + 1 tablespoon sugar** (I </span><span style="line-height: 18px;">omitted</span><span style="line-height: 1.4 !important;"> the sugar on top)</span></span></div>
<div style="background-color: white; line-height: 1.4 !important; padding-bottom: 1em; padding-left: 0em; padding-right: 1em; padding-top: 0em; text-align: justify;">
<span style="font-family: inherit;">1/2 cup brown sugar</span></div>
<div style="background-color: white; line-height: 1.4 !important; padding-bottom: 1em; padding-left: 0em; padding-right: 1em; padding-top: 0em; text-align: justify;">
<span style="line-height: 1.4;"><span style="font-family: inherit;">2 egg, room temperature</span></span></div>
<div style="background-color: white; line-height: 1.4 !important; padding-bottom: 1em; padding-left: 0em; padding-right: 1em; padding-top: 0em; text-align: justify;">
<span style="font-family: inherit;">2 tsp. vanilla</span></div>
<div style="background-color: white; padding-bottom: 1em; padding-left: 0em; padding-right: 1em; padding-top: 0em; text-align: justify;">
<span style="font-family: inherit;"><span style="line-height: 1.4 !important;">1/2 cup plain </span><span style="line-height: 18px;">yogurt</span><span style="line-height: 1.4 !important;"> </span></span></div>
<div style="background-color: white; line-height: 1.4 !important; padding-bottom: 1em; padding-left: 0em; padding-right: 1em; padding-top: 0em; text-align: justify;">
<span style="line-height: 1.4;"><span style="font-family: inherit;">4 cups flour</span></span></div>
<div style="background-color: white; line-height: 1.4 !important; padding-bottom: 1em; padding-left: 0em; padding-right: 1em; padding-top: 0em; text-align: justify;">
<span style="font-family: inherit;">4 tsp. baking powder</span></div>
<div style="background-color: white; line-height: 1.4 !important; padding-bottom: 1em; padding-left: 0em; padding-right: 1em; padding-top: 0em; text-align: justify;">
<span style="font-family: inherit;">1 tsp. kosher salt (I used plain salt)</span></div>
<div style="background-color: white; line-height: 1.4 !important; padding-bottom: 1em; padding-left: 0em; padding-right: 1em; padding-top: 0em; text-align: justify;">
<span style="font-family: inherit;">3 cups fresh blueberries ( I used frozen)</span></div>
<div style="background-color: white; line-height: 1.4 !important; padding-bottom: 1em; padding-left: 0em; padding-right: 1em; padding-top: 0em; text-align: justify;">
<span style="font-family: inherit;">1 cup <a href="http://createfoodonabudget.blogspot.com/2012/01/quick-and-easy-buttermilk.html">buttermilk</a></span></div>
<div style="background-color: white; padding-bottom: 1em; padding-left: 0em; padding-right: 1em; padding-top: 0em; text-align: justify;">
<span style="font-family: inherit;"><em style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;"><span style="line-height: 1.4 !important;">For the Lemon Glaze: (if </span><span style="line-height: 24px;">desired</span><span style="line-height: 1.4 !important;">)</span></em><em style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;"><span style="line-height: 1.4 !important;"> from <a href="http://sweetpeaskitchen.com/2011/05/15/lemon-blueberry-yogurt-loaf/">Sweet Peas Kitchen</a></span></em></span><br />
<span style="background-color: transparent; font-family: inherit; line-height: 24px; text-align: -webkit-auto;"><br /></span><br />
<span style="background-color: transparent; font-family: inherit; line-height: 24px; text-align: -webkit-auto;">1/2 cup confectioners’ sugar, sifted</span><br />
<span style="background-color: transparent; font-family: inherit; line-height: 24px; text-align: -webkit-auto;">1 to 2 tablespoons fresh lemon juice</span></div>
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<div style="background-color: white; line-height: 1.4 !important; padding-bottom: 1em; padding-left: 0em; padding-right: 1em; padding-top: 0em; text-align: justify;">
<span style="font-family: inherit;">* 7/8 cup = 3/4 cup + 2 tablespoons<br 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;" />** This 1 tablespoon is for sprinkling on top</span></div>
<div style="background-color: white; line-height: 1.4 !important; padding-bottom: 1em; padding-left: 0em; padding-right: 1em; padding-top: 0em; text-align: justify;">
<span style="font-family: inherit;"> Preheat the oven to 350ºF. Cream butter with lemon juice 7/8 cup of the sugar and 1/2 cup brown sugar until light and fluffy.</span></div>
<div style="background-color: white; line-height: 1.4 !important; padding-bottom: 1em; padding-left: 0em; padding-right: 1em; padding-top: 0em; text-align: justify;">
<span style="font-family: inherit;">Add the eggs, yogurt and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.</span></div>
<div style="background-color: white; line-height: 1.4 !important; padding-bottom: 1em; padding-left: 0em; padding-right: 1em; padding-top: 0em; text-align: justify;">
<span style="font-family: inherit;">Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.</span></div>
<div style="background-color: white; line-height: 1.4 !important; padding-bottom: 1em; padding-left: 0em; padding-right: 1em; padding-top: 0em; text-align: justify;">
<span style="line-height: 1.4;"><span style="font-family: inherit;"> Grease a 9 X 13 -inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.</span></span></div>
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<span style="line-height: 1.4;"><span style="font-family: inherit;">Make glaze and pour on top after allowing cake to cool for 5 min, but not totally cool. Allow glaze to harden at least 15 min before serving. </span></span></div>
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<br /></div>Meganhttp://www.blogger.com/profile/03840931039681349504noreply@blogger.com0