tag:blogger.com,1999:blog-73872341071088963402024-03-14T04:45:22.155-07:00Home Baked IdeasLorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-7387234107108896340.post-22557623381634737342011-07-20T18:18:00.000-07:002011-07-20T18:31:55.527-07:00Homemade Oatmeal Cream PiesI found this recipe online a few weeks ago and knew I HAD to make it. I decided to make them for my sweetheart today and he loved them. The best part is they are super easy to make. Hope you and your family enjoy these as much as we did.<br /><p><strong><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxupdsUmiNlWovpoiQQnhQ5ZrNxdvb-4A_HcL3sv-1URfEisynnGae-8asAoqNBG_Pm1Kq4y7QIvuRNQGke9JJVORnXy1l_fuL_RIzT-s3gabg4HjL0WVBzo8lN_7McNkW9en3hcSHV_w/s1600/271682_523343139885_89400654_30538956_2594663_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxupdsUmiNlWovpoiQQnhQ5ZrNxdvb-4A_HcL3sv-1URfEisynnGae-8asAoqNBG_Pm1Kq4y7QIvuRNQGke9JJVORnXy1l_fuL_RIzT-s3gabg4HjL0WVBzo8lN_7McNkW9en3hcSHV_w/s320/271682_523343139885_89400654_30538956_2594663_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5631610978919643698" border="0" /></a></strong></p><p><strong>Oatmeal Cream Pies</strong><br /><em></em><span style="font-style: italic;"><br /></span></p><p><span style="font-style: italic;"></span><strong>Cookie Ingredients</strong><br />1 cup margarine, softened<br />3/4 cup dark brown sugar<br />1/2 cup sugar<br />1 tablespoon molasses<br />1 teaspoon vanilla<br />2 eggs<br />1 1/2 cups flour<br />1/2 teaspoon salt<br />1 teaspoon baking soda<br />1/8 teaspoon cinnamon<br />1 1/2 cups quick oats</p> <p><strong>Cream Filling Ingredients</strong><br />2 teaspoons very hot water<br />1/4 teaspoon salt<br />1 (7 ounce) jar marshmallow cream<br />1/2 cup shortening<br />1/3 cup powdered sugar<br />1/2 teaspoon vanilla</p> <p><strong>Preparation</strong></p> <p> 1. In large bowl, cream margarine, sugars, molasses, vanilla, and eggs.<br /> 2. Combine flour, salt, baking soda, and cinnamon.<br /> 3. Add to the creamed mixture; mix in the oats.<br /> 4. Drop dough by TBS on ungreased sheets. (I used a small cookie scoop.)<br /> 5. Bake at 350 degrees F.<br /> 6. Bake for 10-12 minutes,or until just starting to brown around the edges.<br /> 7. They will look moist; don’t overcook.<br /> 8. While the cookies bake prepare the filling.<br /> 9. In small bowl, dissolve the salt in the hot water.<br />10. Allow this to cool.<br />11. Combine marshmallow cream, shortening, powdered sugar, and vanilla in med bowl; mix on high until fluffy.<br />12. Add the cooled salt water and mix well.<br />13. Spread filling on flat side of one cookie, press 2nd cookie on top.</p><p><br /></p><p>ENJOY!!<br /></p>Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com0tag:blogger.com,1999:blog-7387234107108896340.post-10049684420517261722010-12-11T18:03:00.000-08:002010-12-11T18:06:05.115-08:00Over-the-Top Candy Bars<!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> <w:lidthemeother>EN-US</w:LidThemeOther> <w:lidthemeasian>X-NONE</w:LidThemeAsian> <w:lidthemecomplexscript>X-NONE</w:LidThemeComplexScript> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> <w:splitpgbreakandparamark/> 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locked="false" priority="19" semihidden="false" unhidewhenused="false" qformat="true" name="Subtle Emphasis"> <w:lsdexception locked="false" priority="21" semihidden="false" unhidewhenused="false" qformat="true" name="Intense Emphasis"> <w:lsdexception locked="false" priority="31" semihidden="false" unhidewhenused="false" qformat="true" name="Subtle Reference"> <w:lsdexception locked="false" priority="32" semihidden="false" unhidewhenused="false" qformat="true" name="Intense Reference"> <w:lsdexception locked="false" priority="33" semihidden="false" unhidewhenused="false" qformat="true" name="Book Title"> <w:lsdexception locked="false" priority="37" name="Bibliography"> <w:lsdexception locked="false" priority="39" qformat="true" name="TOC Heading"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> <p class="MsoNormal"><span style="font-size:180%;"><b style=""><span style="line-height: 115%;font-family:";" >Over-the-Top Candy Bars</span></b></span></p> <p class="MsoNormal"><span style="line-height: 115%;font-family:";font-size:130%;" >1 (16.5 oz) roll refrigerated chocolate chip cookie dough, softened</span></p> <p class="MsoNormal"><span style="line-height: 115%;font-family:";font-size:130%;" >4 nutty s’mores trail mix bars, shopped</span></p> <p class="MsoNormal"><span style="line-height: 115%;font-family:";font-size:130%;" >1 (12 oz) package butterscotch chips</span></p> <p class="MsoNormal"><span style="line-height: 115%;font-family:";font-size:130%;" >2 ½ cups mini marshmallows</span></p> <p class="MsoNormal"><span style="line-height: 115%;font-family:";font-size:130%;" >1 cup chopped walnuts</span></p> <p class="MsoNormal"><span style="line-height: 115%;font-family:";font-size:130%;" >1 ½ cups mini pretzels</span></p> <p class="MsoNormal"><span style="line-height: 115%;font-family:";font-size:130%;" >1 (12 oz) package peanut butter chips</span></p> <p class="MsoNormal"><span style="line-height: 115%;font-family:";font-size:130%;" >¾ cup light Karo Syrup</span></p> <p class="MsoNormal"><span style="line-height: 115%;font-family:";font-size:130%;" >½ stick butter, cubed</span></p> <p class="MsoNormal"><span style="line-height: 115%;font-family:";font-size:130%;" >1 (12 oz) package milk chocolate chips, melted</span></p> <p class="MsoNormal"><span style="line-height: 115%;font-family:";font-size:130%;" > </span></p> <p class="MsoNormal"><span style="line-height: 115%;font-family:";font-size:130%;" >With hands, combine dough and trail mix bars. Press into an ungreased 11x7-inch baking pan. Bake at 350 ° about 10 minutes, or until golden. Sprinkle with butterscotch chips and marshmallows. Bake 3-4 minutes more or until marshmallows turn golden. Sprinkle with walnuts and pretzels. Melt peanut butter chips, Karo, and butter; brush over bars. Drizzle melted chocolate over bars. Chill until firm before cutting.<br /></span></p><p class="MsoNormal"><span style="line-height: 115%;font-family:";font-size:130%;" ><br /></span></p><p class="MsoNormal"><span style="line-height: 115%;font-family:";font-size:130%;" >Makes 36 bars.</span></p>Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com0tag:blogger.com,1999:blog-7387234107108896340.post-78589049058198797952010-10-19T12:40:00.000-07:002010-10-19T12:56:46.519-07:00Helpful Tip #2: Favorite Spice as Air Freshener<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDp-sxApE34kiFUhuvapIOdmBSSkwT5R6QM2GWQDYqjjBCjhF43bS9-BC7NKTpE-t0kAspFd7CBdq0B_iaQvjZQxCqSZUqAcKFb0BSzUhHyFy6jP0YLxZVTYRhsK8kOQlObTqB6QwFl4/s1600/vanilla-orchid.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 212px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDp-sxApE34kiFUhuvapIOdmBSSkwT5R6QM2GWQDYqjjBCjhF43bS9-BC7NKTpE-t0kAspFd7CBdq0B_iaQvjZQxCqSZUqAcKFb0BSzUhHyFy6jP0YLxZVTYRhsK8kOQlObTqB6QwFl4/s320/vanilla-orchid.jpg" alt="" id="BLOGGER_PHOTO_ID_5529847864533198530" border="0" /></a><span style=";font-family:georgia;font-size:100%;" >I heard the tip on the radio last week and thought I would give it a try. I tried it once I got home with vanilla and hours later the house still smelt like vanilla.<br /><br /></span><div style="text-align: center;"><span style="font-style: italic; font-weight: bold;font-family:georgia;font-size:100%;" >Use your favorite spice or scent as an Air Freshener.</span><br /></div><span style=";font-family:georgia;font-size:100%;" ><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4beZwhSHtMZiiS7LBT8WZhw4d69mjt6wWym9KhLkjuADEiM01N_D_OV5ijm755gN6qCKtxWAUA2RQKe70R-LGYs_zivX4I2C2oeI-dfqNF-CS_38EyCbq103tObHHYocUgJ68kaR11HI/s1600/cinnamon.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4beZwhSHtMZiiS7LBT8WZhw4d69mjt6wWym9KhLkjuADEiM01N_D_OV5ijm755gN6qCKtxWAUA2RQKe70R-LGYs_zivX4I2C2oeI-dfqNF-CS_38EyCbq103tObHHYocUgJ68kaR11HI/s320/cinnamon.jpg" alt="" id="BLOGGER_PHOTO_ID_5529847864097491714" border="0" /></a>In a small pot add at least 1 cup of water and add a little of your favorite spice or scent. Bring the water to a boil and then just let it simmer on the stove. Just make sure you turn it off, set a timer to remind you if need be. I have used vanilla extract and pumpkin spice. Other ideas could be cinnamon, cloves, or add a little of your favorite juice to the water. You also also mix and match different scents.<br /><br />Give it a try I know you will love it too!!</span>Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com0tag:blogger.com,1999:blog-7387234107108896340.post-10151171855713969222010-09-26T17:46:00.000-07:002010-09-26T17:58:21.020-07:00Harvest Pound CakeHere is the recipe to a yummy Harvest Pound Cake made with fresh apples, chopped nuts and covered with a warm caramel sauce.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6q7lqedY9RIDNX2JKFH2x-3s0N9X637maUqte_AMTM1IGtx0syBE_R47ptRjJJnkW-HTXUwuWbfmwuduLlzvYVTOHqtNAo9l3PAHuEYbuzIGXloHsi-PxnK5bHB1zRT-HiZQRgJ_Vh9w/s1600/1353652179.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6q7lqedY9RIDNX2JKFH2x-3s0N9X637maUqte_AMTM1IGtx0syBE_R47ptRjJJnkW-HTXUwuWbfmwuduLlzvYVTOHqtNAo9l3PAHuEYbuzIGXloHsi-PxnK5bHB1zRT-HiZQRgJ_Vh9w/s320/1353652179.jpg" alt="" id="BLOGGER_PHOTO_ID_5521390932562792626" border="0" /></a><span style="font-size:130%;"><br /><span style="font-weight: bold;">Harvest Pound Cake</span></span><br /><br /><span style="font-weight: bold;font-size:100%;" >Cake</span><br />2 cups sugar<br />1 ½ cups vegetable oil<br />2 teaspoons vanilla<br />3 eggs<br />3 cups all-purpose flour<br />1 teaspoon salt<br />1 teaspoon baking soda<br />2 medium apples, peeled and finely chopped (2 cups)<br />1 cup chopped nuts<br /><br /><span style="font-size:100%;"><span style="font-weight: bold;">Caramel sauce</span></span><br />½ cup butter<br />½ cup packed brown sugar<br />2 teaspoons milk<br /><br />Heat oven to 350°. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat sugar, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy. Beat in flour, salt and baking soda until smooth. Stir in apples and nuts. Pour into pan.<br /><br />Bake 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to cooling rack.<br /><br />In 2-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon sauce over warm cake.<br /><br />ENJOY!!Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com0tag:blogger.com,1999:blog-7387234107108896340.post-31853527036048111082010-09-26T17:08:00.000-07:002010-09-26T17:23:25.086-07:00Chocolate Gobs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik60N3T_vUllBLWsDixj28Wbl4hc-Hya1ugb4bccE_a3s57mFsUEPqgjCYTSCGnaQBuz7L6rZK7VqaD0oo-GjjV6MpBSH-SGgvv7bHhIicY05xmRAhUp4b6sz5blXDL5NlCkc0YTU6m3Q/s1600/images2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 259px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik60N3T_vUllBLWsDixj28Wbl4hc-Hya1ugb4bccE_a3s57mFsUEPqgjCYTSCGnaQBuz7L6rZK7VqaD0oo-GjjV6MpBSH-SGgvv7bHhIicY05xmRAhUp4b6sz5blXDL5NlCkc0YTU6m3Q/s320/images2.jpg" alt="" id="BLOGGER_PHOTO_ID_5521381694301899986" border="0" /></a><br /><span style="font-weight: bold;"><span style="font-size:130%;">Chocolate Gobs</span><br /><br />Cake</span><br />2 cups sugar<br />½ cup vegetable shortening<br />2 eggs<br />1 cup buttermilk<br />1 cup boiling water<br />1 teaspoon vanilla extract<br />4 cups all-purpose flour<br />½ teaspoon baking powder<br />2 teaspoons baking soda<br />½ cup cocoa<br /><br /><span style="font-weight: bold;">Filling </span><br />5 tablespoons all-purpose flour<br />1 cup milk<br />1 cup sugar<br />1 cup<br />1 stick of butter, softened<br />½ cup vegetable shortening<br />1 teaspoon vanilla extract<br /><br />Preheat oven to 425 °.<br /><br />In a large mixing bowl, cream together the sugar and shortening until fluffy. Add eggs and continue to beat. Stir together buttermilk, boiling water, vanilla, and blend this into the creamed mixture at low speed.<br /><br />Sift together flour, baking powder, baking soda, and cocoa. Add to mixture 1 cup at a time, blending well at low speed. Batter will be very thin but do not worry. Drop by teaspoons onto ungreaded cookie sheet. Bake for 5 minutes. Allow to cool and transfer onto waxed paper.<br /><br />To make the filling, place flour into saucepan and slowly add milk, stirring until smooth. Set over medium heat and cook, stirring until very thick. Mixture should become as thick as solid vegetable shortening. Remove from heat and allow to cool completely. In a medium bowl, cream together sugar, butter, shortening, and vanilla using a handheld electric mixer. Add the cooled flour mixture and whip until fluffy. Spread onto bottom side of cookie and top with another cookie to make a sandwich. Wrap individually in plastic wrap and store in refrigerator.<br /><br />Yields 25 Gobs<br /><br />ENJOY!!Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com0tag:blogger.com,1999:blog-7387234107108896340.post-18458484601233275552010-09-26T16:47:00.001-07:002010-09-26T16:56:18.104-07:00SnickerdoodlesWho doesn't like snickerdoodles. Yum! Yum!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGUKZTwIMq69nbSVJf-DPqbntg1gUeDvMyl4yJqqkBnxJNXLJeVjI4yZ0JbSg5cBatWVHJ8rayIj5_eBsGO388cpH9Dmzxpn7MWOD28nXBeWkVhOw8B6Uguce-aFCV6Ieg7uTO5l0Fng/s1600/3079215842_d6d8f79b94.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGUKZTwIMq69nbSVJf-DPqbntg1gUeDvMyl4yJqqkBnxJNXLJeVjI4yZ0JbSg5cBatWVHJ8rayIj5_eBsGO388cpH9Dmzxpn7MWOD28nXBeWkVhOw8B6Uguce-aFCV6Ieg7uTO5l0Fng/s320/3079215842_d6d8f79b94.jpg" alt="" id="BLOGGER_PHOTO_ID_5521373254713225922" border="0" /></a><span style="font-size:130%;"><span style="font-weight: bold;">Snickerdoodles</span></span><br /><br />1 cup Crisco shortening<br />1 ½ cups plus 2 tablespoons sugar<br />2 eggs<br />2 ¾ cups sifted all-purpose flour<br />2 teaspoons cream of tartar<br />1 teaspoon baking soda<br />½ teaspoon salt<br />2 teaspoons ground cinnamon<br /><br />Preheat oven to 350 °. Cream shortening, 1 ½ cups sugar, and eggs. Sift together flour, cream of tartar, baking soda, and salt. Combine with egg mixture. Chill dough thoroughly and then roll into balls the size of a small walnut. Roll in mixture of 2 tablespoons sugar and the cinnamon. Bake for 8 to 10 minutes on a ungreased baking sheet until lightly browned but still soft.<br /><br />Yields approximately 4 dozen<br /><br />ENJOY!!Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com0tag:blogger.com,1999:blog-7387234107108896340.post-82350114666615152332010-08-04T06:23:00.000-07:002010-08-04T06:38:51.511-07:00Baked BeansI recently found this recipe and when I tried it it was a big hit with everyone. This is the baked bean recipe I will turn to from now on.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzohz4Ly1V2-dWhP4Jmbc33t5_hgIm-xO9VVaBunfFF6AovL-k7sOyfU969VqJQcq3JWjqE06f6DuW539Yly-wGMhFnzZJ_WAyB6TjKWgcsGkUhxV4MFej0mtrm7nCLEzk6LCdqw1I_F8/s1600/pa0801_beans1_lg.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzohz4Ly1V2-dWhP4Jmbc33t5_hgIm-xO9VVaBunfFF6AovL-k7sOyfU969VqJQcq3JWjqE06f6DuW539Yly-wGMhFnzZJ_WAyB6TjKWgcsGkUhxV4MFej0mtrm7nCLEzk6LCdqw1I_F8/s320/pa0801_beans1_lg.jpg" alt="" id="BLOGGER_PHOTO_ID_5501548452713831506" border="0" /></a><span style="font-weight: bold;">Baked Beans</span><br /><br />4 (16oz) cans of Pork-n-Beans<br />1 (16oz) can of crushed pineapple, drained<br />½ cup molasses<br />1 cup BBQ sauce<br />2 tablespoons yellow or brown mustard<br />5 slices cooked bacon, crumbled<br />1 (6oz) can french-fried onions, crushed<br />Salt and freshly ground black pepper<br /><br />Preheat oven to 350 ° F.<br /><br />Drain all but one can of pork-n-beans. In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, ¼ of the bacon and ¼ of the onions. Add some salt and pepper, to taste. Pour beans in a 9x13 in casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans are brown and bubble. Serve warm.<br /><br />ENJOY!!<br /><br /><br /><br /><span style="font-size:78%;">(recipe and photo from www.foodnetwork.com)</span>Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com0tag:blogger.com,1999:blog-7387234107108896340.post-50499963687685158912010-05-30T14:35:00.000-07:002010-12-30T14:05:35.374-08:00Cinnamon Streusel Coffee CakeOur ABF (Adult Bible Fellowship) class takes turns bringing in breakfast every Sunday morning. This is always a big hit when I take it to church.<br /><br />Cinnamon Streusel Coffee Cake<br /><br />1 1/3 cups all-purpose flour, divided<br />½ cup granulated sugar<br />½ cup buttermilk<br />1/3 cup vegetable oil<br />1 teaspoon baking powder<br />½ teaspoon baking soda<br />¼ teaspoon salt<br />1 large egg<br />¼ cup firmly packed light brown sugar<br />¼ cup (½ stick) butter, softened<br />¼ cup chopped pecans<br />2 teaspoons cinnamon<br /><br />Preheat oven to 400°F. Coat 9-inch round cake pan with cooking spray.<br /><br />For cake, combine 1 cup flour, granulated sugar, buttermilk, oil, baking powder, baking soda, salt, and egg in mixing bowl. Beat with wooden spoon until blended. Pour batter into prepared pan.<br /><br />For streusel topping, mix remaining flour, brown sugar, butter, walnuts and cinnamon in small bowl with a fork until mixture is crumbly. Sprinkle over batter.<br /><br />Bake until toothpick inserted in center of cake comes out clean, 25-30 minutes. Serve Warm.<br /><br /><br />Enjoy!!Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com0tag:blogger.com,1999:blog-7387234107108896340.post-51819465474115316952010-02-16T11:42:00.000-08:002010-02-16T11:44:46.509-08:00Chocolate Pound Cake<meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 12"><meta name="Originator" content="Microsoft Word 12"><link rel="File-List" href="file:///C:%5CUsers%5CWelborns%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml"><link rel="themeData" href="file:///C:%5CUsers%5CWelborns%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx"><link rel="colorSchemeMapping" href="file:///C:%5CUsers%5CWelborns%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> 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{margin-bottom:0in;} ul {margin-bottom:0in;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Calibri","sans-serif"; mso-bidi-font-family:"Times New Roman";} </style> <![endif]--> <p class="MsoNormal" style="text-align: center; line-height: normal;" align="center"><b><span style="font-size: 24pt; font-family: "Times New Roman","serif";">Chocolate Pound Cake<o:p></o:p></span></b></p> <ul type="disc"><li class="MsoNormal" style="line-height: normal;"><span style="font-size: 15pt; font-family: "Times New Roman","serif";">3 cups all-purpose flour<o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="font-size: 15pt; font-family: "Times New Roman","serif";">1/2 teaspoon baking soda<o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="font-size: 15pt; font-family: "Times New Roman","serif";">1/2 teaspoon baking powder<o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="font-size: 15pt; font-family: "Times New Roman","serif";">1/2 teaspoon salt<o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="font-size: 15pt; font-family: "Times New Roman","serif";">5 tablespoons cocoa<o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="font-size: 15pt; font-family: "Times New Roman","serif";">1 cup (2 sticks) butter, softened<o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="font-size: 15pt; font-family: "Times New Roman","serif";">1/2 cup vegetable shortening<o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="font-size: 15pt; font-family: "Times New Roman","serif";">3 cups sugar<o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="font-size: 15pt; font-family: "Times New Roman","serif";">5 eggs<o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="font-size: 15pt; font-family: "Times New Roman","serif";">1 cup buttermilk<o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="font-size: 15pt; font-family: "Times New Roman","serif";">1 tablespoon pure vanilla extract<o:p></o:p></span></li></ul> <p class="MsoNormal" style="line-height: normal;"><b><span style="font-size: 15pt; font-family: "Times New Roman","serif";">
<br /><o:p></o:p></span></b></p> <p class="MsoNormal" style="line-height: normal;"><span style="font-size: 15pt; font-family: "Times New Roman","serif";">Special equipment: 10-inch bundt pan<o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style="font-size: 15pt; font-family: "Times New Roman","serif";">Preheat oven to 325 degrees F.<o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style="font-size: 15pt; font-family: "Times New Roman","serif";">Grease and flour a 10-inch bundt pan. Sift together flour, baking soda, baking powder, salt, and cocoa and set aside. Using an electric mixer, cream together butter, shortening, and sugar until fluffy. Add eggs, 1 at a time, and mix well after each addition.<o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style="font-size: 15pt; font-family: "Times New Roman","serif";">Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well. Pour batter into prepared pan. Bake for 1 hour and 45 minutes or until cake is done.<o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style="font-size: 15pt; font-family: "Times New Roman","serif";">Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.</span></p><p class="MsoNormal" style="line-height: normal;">
<br /></p><p class="MsoNormal" style="line-height: normal;">ENJOY!!
<br /><span style="font-size: 15pt; font-family: "Times New Roman","serif";"><o:p></o:p></span></p> Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com0tag:blogger.com,1999:blog-7387234107108896340.post-68138784086474196572010-02-02T08:53:00.000-08:002010-02-02T15:16:06.949-08:00Helpful Tip #1: Use Orange Glo on Stainless SteelI do not remember where I heard this tip but it works like a charm every time. I try not to be brand specific on things so that I can buy what is on sale at the time that I need it but this is one thing I will always have around the house.<br /><br /><div style="text-align: center;"><span style="font-size:130%;">Use Orange Glo on stainless steel to remove finger prints.</span><br /></div><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQIByQhS3kuTcWVCPdUaCAQC0QkCPE0hyphenhyphen1lS9nx-icq6N6YzuDMdvNfMD6HA-iWtd_m2iCKqZwDAO1_tLN8hwcwsJa1Feih6kGpEqlpwycCiqgykJi892a8bry4bjoIdpsNztY0n_QaPc/s1600-h/ornage+glo.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 250px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQIByQhS3kuTcWVCPdUaCAQC0QkCPE0hyphenhyphen1lS9nx-icq6N6YzuDMdvNfMD6HA-iWtd_m2iCKqZwDAO1_tLN8hwcwsJa1Feih6kGpEqlpwycCiqgykJi892a8bry4bjoIdpsNztY0n_QaPc/s320/ornage+glo.jpg" alt="" id="BLOGGER_PHOTO_ID_5433693898973198642" border="0" /></a>Not only does it remove finger prints and everything else but you don't have to do it very often. We have stainless steel canisters right next to the sink and the stove so they are always getting things splashed and dripped on them. I wipe mine down with glass cleaner or something like that and then give it a quick rub with Orange Glo and a little bit goes a long way.<br /><br /></div><div style="text-align: center;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9CqSkU3fYUl6fhG6uTu1nP1LdRVLM2j-Spmz2TdRO4C3d2FQJ81jx4qhI0o2WzRzzCs030Mw0hrUvPJ7FKc16e2vKkXwnPNTB-okqg5ISpOeJF5jlLHJU9wyN-dgCGyk9KkjSALxTGA/s1600-h/stainless2.jpg"><img style="cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9CqSkU3fYUl6fhG6uTu1nP1LdRVLM2j-Spmz2TdRO4C3d2FQJ81jx4qhI0o2WzRzzCs030Mw0hrUvPJ7FKc16e2vKkXwnPNTB-okqg5ISpOeJF5jlLHJU9wyN-dgCGyk9KkjSALxTGA/s200/stainless2.jpg" alt="" id="BLOGGER_PHOTO_ID_5433694012578181042" border="0" /></a></div><br /><div style="text-align: left;">Right after I tried it for the first time I was visiting with someone who has everything stainless steel in their kitchen and I was telling them about it they handed me some cheap version of orange glo so I sprayed it on wiped it off and it didn't work. It is worth a few extra bucks to have Orange Glo around the house. I saw they are now making an Orange Glo Stainless Steel Polish but I have not tried it. I'll stick with my regular Orange Glo because I can use it on both my stainless steel and also on my wood.<br /></div><br />Give it a try I know you will love it too!Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com0tag:blogger.com,1999:blog-7387234107108896340.post-11831056568679607312010-02-01T15:07:00.000-08:002010-02-01T15:40:57.799-08:00Buttermilk PancakesEveryone needs a basic pancake recipe in their file. Most everyone loves pancakes and you can always dress them up many different ways by adding fresh fruit, flavored syrup, powdered sugar or any other idea that may come to mind. One great thing about pancakes is that they are great for breakfast, brunch or even a pancake supper.<br /><br />Scott and I were watching "Throwdown" last night on the food network and this one was when Bobby Flay was challenging a couple on their pancakes. So, I thought I would add our favorite pancake recipe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSpb14sjV-CypWSJaXaVZcvBqijZzwNuppwhCaxqAfkaW2-mBu3WJrRkzlxyszIODl0LmJXXZnzmGCNStmXI83xfVGZC1rFjNbQAfYnQClSX71VXl-zGu5GBjVt7NEBlMp28JXxcgAl_I/s1600-h/basic-pancake-recipe.s600x600.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSpb14sjV-CypWSJaXaVZcvBqijZzwNuppwhCaxqAfkaW2-mBu3WJrRkzlxyszIODl0LmJXXZnzmGCNStmXI83xfVGZC1rFjNbQAfYnQClSX71VXl-zGu5GBjVt7NEBlMp28JXxcgAl_I/s320/basic-pancake-recipe.s600x600.jpg" alt="" id="BLOGGER_PHOTO_ID_5433423864060174562" border="0" /></a><span style="font-size:130%;"><span style="font-weight: bold;">Buttermilk Pancakes</span></span><br /><br />1 cup all-purpose flour<br />1 tablespoon sugar<br />1 teaspoon baking powder<br />¼ teaspoon baking soda<br />¼ teaspoon salt<br />1 beaten egg<br />1 cup buttermilk or sour milk<br />2 tablespoons cooking oil<br /><br />Combine the flour, sugar, baking powder, baking soda, and salt. make a well in center of flour mixture; set aside. combine the egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Add additional buttermilk to thin batter, if necessary.<br /><br />Fro standard-size pancakes, pour or spread about ¼ cup batter into a 3-inch circle onto a hot, lightly greased griddle or heavy skillet. For dollar-sized pancakes, pour or spread about 1 tablespoon batter into a 1-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about minutes on each side or until pancakes are golden brown, <span style="font-style: italic;">turning to second sides when pancakes have bubbly surfaces</span>, edges are slightly dry.<br /><br />Serve warm.<br /><br />Makes 8 servings.<br /><br /><br />ENJOY!!Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com0tag:blogger.com,1999:blog-7387234107108896340.post-41444425396948168352010-01-20T16:57:00.000-08:002010-01-20T17:23:29.892-08:00Sweet and Sour Chicken Stir-FryThis is a new favorite around our house. I think we will be making this again and again. I warmed some up for dinner the next night and the bell pepper still had a little crunch to it. Scott always likes a little extra sauce on things so by using the bottled sweet and sour sauce he can add a little extra to his. I served it with rice this time around next time I think I may try it with pasta. You can also try it by adding extra veggies.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0VrgRT8feUaDy0ufieT6iogOuVLKLVyVKGdarwxRJuR2gqqOm6XUxmvzCetmz6C6lqQOvFGN690O76vpBvl0HlCDWVCvKTzktgJiPUjcOO985MS1ooPF2C1a9kUU7Ba_BJvO-rT_8fWE/s1600-h/thumb_223x223_128727140489807938.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 223px; height: 223px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0VrgRT8feUaDy0ufieT6iogOuVLKLVyVKGdarwxRJuR2gqqOm6XUxmvzCetmz6C6lqQOvFGN690O76vpBvl0HlCDWVCvKTzktgJiPUjcOO985MS1ooPF2C1a9kUU7Ba_BJvO-rT_8fWE/s320/thumb_223x223_128727140489807938.jpg" alt="" id="BLOGGER_PHOTO_ID_5428995031447007122" border="0" /></a><br /><br /><div class="boxGWidebody"><span style="font-weight: bold;font-size:130%;" id="ctl00_cphContent_lblIngredients" >Sweet and Sour Chicken Stir-Fry</span><span id="ctl00_cphContent_lblIngredients"><br /><br />1 tablespoon cornstarch<br />1 teaspoon garlic powder<br />¼ teaspoon salt<br />Ground black pepper, to taste<br />1 pound trimmed boneless, skinless chicken breast, cut into bite size cubes<br />1 tablespoon toasted sesame oil<br />1 cup ½"-wide stripes onion (about 1" long)<br />1 cup ½"-wide stripes green bell pepper (about 1" long)<br />2 tablespoons freshly minced garlic<br />¼ cup bottled sweet and sour stir-fry sauce<br /><br />In a large bowl, combine the cornstarch, garlic powder, salt and pepper and mix well. Add the chicken and toss until the chicken pieces are thoroughly coated.<br /><br />Place a large nonstick skillet or nonstick wok over high heat. When hot, add 1 teaspoon sesame oil, onion, pepper, and garlic. Cook, stirring, until garlic softens and the vegetables are crisp-tender, 2 to 4 minutes. Be careful not to overcook or the garlic may burn. Transfer the vegetables to a large bol and cover to keep warm.<br /><br />Return the pan to high heat and add another teaspoon sesame oil and half the chicken in a single layer. Cook until the pieces are lightly browned on the bottom. Flip the pieces and continue cooking until chicken is no longer pink and juices run clear, 4 to 6 minutes. Add the cooked chicken to the bowl with the vegetables. Return the pan to high heat, add the remaining oil, and cook the remaining chicken.<br /><br />Return the vegetables and chicken to the pan to reheat if necessary. Transfer to a medium serving bowl, add the sauce, and mix until well combined. Divide the stir-fry among 4 serving bowls and serve.<br /><br />Serve with rice.<br /><br />Makes 4 servings<br /><br /><br />ENJOY!!<br /></span></div>Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com0tag:blogger.com,1999:blog-7387234107108896340.post-63794155414450005082010-01-11T15:35:00.000-08:002010-01-11T15:47:36.397-08:00BuckeyesBuckeyes have been a part of our Christmas tradition for several year now. Scott along with our family, friends and co-workers look forward to them every year.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUoh3E1dmgUBAHTxRxK2hQ125LYS2peGSEK9J6ZdqqLWodlKHgHudmNh4N8oAuWpbrnaDjyoIGox9sMq6LIpG15unNUPRslvQ_uLoOTsWmnUeLMS0iGj9vW1KYF1jZ0X0LXfN7wKJKpF0/s1600-h/img_7696-2.jpg"><img style="cursor: pointer; width: 320px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUoh3E1dmgUBAHTxRxK2hQ125LYS2peGSEK9J6ZdqqLWodlKHgHudmNh4N8oAuWpbrnaDjyoIGox9sMq6LIpG15unNUPRslvQ_uLoOTsWmnUeLMS0iGj9vW1KYF1jZ0X0LXfN7wKJKpF0/s320/img_7696-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5425631475197715522" border="0" /></a><br /><br /><span style="font-weight: bold;font-size:130%;" ><br />Buckeyes</span><br /><br />2 lbs powdered sugar<br />3 cups smooth peanut butter<br />2 sticks of butter<br />1 pkg. of Almond Bark flavored coating<br /><br />Mix the first three ingredients and then chill for about an hour. Roll mixture into 1-inch calls, then return to freezer or fridge while you prepare chocolate. Melt chocolate over double boiler, then dip balls in chocolate using a toothpick, leaving a small part uncovered at the top. let dry on waxed paper.<br /><br />Makes about 13 dozen YummY treats!!<br /><br />* Almond Bark can be melted in the microwave.<br /><br /><br />ENJOY!!<input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com1tag:blogger.com,1999:blog-7387234107108896340.post-1006513521389360142009-11-17T11:54:00.000-08:002009-11-17T12:11:33.377-08:00Southern Cornbread DressingSince Thanksgiving is just next week, I thought I would share with you one of my favorite Thanksgiving recipes. My best friend sent me this recipe last year and it will now be a Thanksgiving tradition at our home.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7lQtlQDKhta531zaWlsl3u7iYIHGnta_kSDa2mkBZdqsweSNQpvC3ixOrP87mREPdG5uNPs6WVAk4p9NlqvKn4_a58hlNTt_2UUBgGmsAtmM2QN_36yP8JBHjNleHEwNCwZ8__c75f7g/s1600/dressing-sl-366635-x.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7lQtlQDKhta531zaWlsl3u7iYIHGnta_kSDa2mkBZdqsweSNQpvC3ixOrP87mREPdG5uNPs6WVAk4p9NlqvKn4_a58hlNTt_2UUBgGmsAtmM2QN_36yP8JBHjNleHEwNCwZ8__c75f7g/s320/dressing-sl-366635-x.jpg" alt="" id="BLOGGER_PHOTO_ID_5405166727322493618" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;">Southern Cornbread Dressing</span></span><br /><br /><span style="font-size:100%;">2½ cups finely chopped celery</span><br />2½ cups finely chopped onion<br />¼ cup butter<br />4 cups crumbled cornbread<br />2 cups finely crumbled biscuits, bread or sub rolls<br />3½ cups chicken broth<br />1 (10 oz) can cream of chicken soup<br />4 eggs, beaten<br />Salt & Pepper to taste<br />1¼ teaspoon sage<br />1¼ teaspoon poultry seasoning<br /><br />Preheat oven to 350°. Grease 13x9 inch casserole dish.<br /><br />Saute celery & onion in butter until tender. Combine with crumbled bread, crumbles cornbread, chicken broth, cream of chicken soup, eggs, sage, poultry seasoning, salt & pepper; mix well. Place in prepared casserole dish. Bake until golden brown.<br /><br />ENJOY!!<br /><br /><br /><br /><span style="font-size:78%;">(picture from myrecipes.com)</span>Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com0tag:blogger.com,1999:blog-7387234107108896340.post-33720909582519390952009-10-29T11:36:00.000-07:002009-11-14T12:42:00.536-08:00Triple-Layer Peanut Butter BrowniesI received this recipe in my e-mail a few days ago. I just had to make it for Scott. He LOVES peanut butter and sure enough he loved them. I had to take Carolyn (lady I work with) one also because she loves her chocolate. She said I needed to make a big batch for everyone. So, here is the recipe and I hope you and your family enjoys it as much as Scott and Carolyn did.<br /><div id="ingredients"><div style="font-family: trebuchet ms;" class="table-row-gray"><div class="column1"><div class="textarea"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcw_9so2i3XspW_27_AO77o8X0O-9QtmAG2HbvYbRtHLY_8OpCVAJ8KNKrWgpQp_g-j4-BO1NXmLV6r0tX6SyenSh6tjKmJYHz2PG_r_-AjowseFkfAjYst3NBc-_Xpm-FHvSnE4n1jyw/s1600-h/Triple-Layer-Peanut-Butter-Brownies-55623.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 307px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcw_9so2i3XspW_27_AO77o8X0O-9QtmAG2HbvYbRtHLY_8OpCVAJ8KNKrWgpQp_g-j4-BO1NXmLV6r0tX6SyenSh6tjKmJYHz2PG_r_-AjowseFkfAjYst3NBc-_Xpm-FHvSnE4n1jyw/s320/Triple-Layer-Peanut-Butter-Brownies-55623.jpg" alt="" id="BLOGGER_PHOTO_ID_5398097688789135234" border="0" /></a><br /><span style="font-size:100%;"><span style="font-weight: bold;">Triple-Layer Peanut Butter Brownies</span></span><br /><br />1 pkg. (19-21oz) brownie mix (13x9- inch pan size)<br />1 cup cold milk<br />1 pkg. (3.4oz) Vanilla Instant Pudding</div></div></div><span style="font-family:trebuchet ms;">1 cup creamy peanut butter</span><br /><span style="font-family:trebuchet ms;">½ powdered sugar</span><br /><span style="font-family:trebuchet ms;">1 ½ cups cool whip whipped topping, frozen. Do not thaw.</span> <span style="font-family:trebuchet ms;"><br />3 squares Baker's Semi-Sweet Chocolate</span><br /><span style="font-family:trebuchet ms;">½ cup Dry Roasted Peanuts, chopped</span> <div class="table-row"><div class="column1"><div class="textarea"><span style="font-family:trebuchet ms;"><br />Prepare and bake brownies in 13x9 inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk for 2 min. Add peanut butter and sugar; mix well.<br />Refrigerate until brownies are completely cooled.</span> <span style="font-family:trebuchet ms;"><br /><br />Spread pudding mixture over brownies. </span> <span style="font-family:trebuchet ms;"><br /><br />Microwave cool whip and chocolate on High; stirring every 30 seconds, until well blended. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.</span><br /><br /><span style="font-family:trebuchet ms;">ENJOY!!</span><br /><br /><br /><br /><span style="font-size:78%;">(recipe and picture from kraftfoods.com)</span><br /><br /></div> </div> </div> </div>Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com0tag:blogger.com,1999:blog-7387234107108896340.post-22362761104554031292009-10-06T15:27:00.000-07:002009-10-06T15:38:59.899-07:00Sweet and Sour MeatballsI never have cared for meatballs until I tried this recipe. I now make it for super bowl parties and any time I need to take and<br />hor d'oeuvre anywhere.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPyz5tY0_3kritRB5dPRt3psxJ7aFaF2lchlMRz_XQsrKPEWGynEd3J117nCU5jx8E1A0dNEYZdBnI9FDdt27Lvs53eiAfrVIRYSdLOpSxTKTiNh130nLII4iNikmD-J5U61HLMFldTUs/s1600-h/Karo-SweetSourMeatballs-l.jpg"><img style="cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPyz5tY0_3kritRB5dPRt3psxJ7aFaF2lchlMRz_XQsrKPEWGynEd3J117nCU5jx8E1A0dNEYZdBnI9FDdt27Lvs53eiAfrVIRYSdLOpSxTKTiNh130nLII4iNikmD-J5U61HLMFldTUs/s320/Karo-SweetSourMeatballs-l.jpg" alt="" id="BLOGGER_PHOTO_ID_5389619467985329714" border="0" /></a><br /></div><span style="font-weight: bold;">Sweet and Sour Meatballs</span><br /><br />1 lb cooked and frozen meatballs, thawed<br />2 (8oz) cans pineapple chunks, drained, juice reserved<br />½ cup Dijon mustard<br />1 diced white onion<br />&farc12; cup chopped green onion<br />6 cloves chopped garlic<span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Helvetica Neue';font-size:medium;" ></span><br />Sweet and Sour Sauce, recipe follows<br /><br /><!--concordance-end--><!--concordance-end--> <p class="instructions"> Preheat oven to 350 degrees F.</p> <p class="instructions">In deep non-greased baking pan, add the thawed meatballs. Top the meatballs with the pineapple chunks. In a medium bowl add the mustard, red and green onion, and garlic. Mix well. Top the meatballs and pineapple with the mustard sauce. Add the Sweet and Sour Sauce and season with black pepper. </p> <p class="instructions">Bake for 30 minutes. Remove from the oven; add the remaining pineapple juice, stir to combine, and place back in the oven for the remaining 30 minutes. Serve while hot.<br /></p><p style="font-weight: bold;" class="instructions">Sweet and Sour Sauce</p><p class="instructions">4 cups ketchup</p> <span style="font-weight: bold;"></span> <!--concordance-end--> <p class="instructions"> 4 cups ketchup</p> <p class="instructions">¼ cup water</p> <p class="instructions">2 tablespoons Worcestershire sauce </p> <p class="instructions">1 cup sugar </p> <p class="instructions">¼ cup white vinegar</p> <p class="instructions">Black pepper (about 2 tablespoons)</p> <p class="instructions">2 tablespoons pineapple juice</p> <p class="instructions">In a saucepot, mix all ingredients together. Cook on high heat. Keep your eye on it. Do not walk away. Cook for 2 minutes and stir. After 3 to 4 minutes, take it off the heat and mix for 2 minutes. Use it same day or keep in the refrigerator for about 2 to 3 weeks at the maximum.<br /></p><p class="instructions">ENJOY!</p><p class="instructions"><br /></p><p class="instructions"><span style="font-size:78%;">(recipe from www.foodnetwork.com)</span></p>Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com0tag:blogger.com,1999:blog-7387234107108896340.post-31087997233059045872009-07-12T12:35:00.000-07:002009-07-12T13:13:04.956-07:00Garlic Shrimp Pasta with a White Wine Sauce<span style="font-family:trebuchet ms;">I got a little recipe book in the mail awhile back from "Eat Better America" this photo was on the front cover and I immediately thought, "mmmmmm, that looks so good." So, I finally got around to trying it a few weeks ago. IT WAS SO YUMMY! It was so easy to make, so fast and with only 300 calories a serving who can complain? I hope your family enjoys it as much as we did. :-)</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQ7S6eJVPWf1n0AXKrMDoduMF-8vZ8Z3xrAO-aus8Zz9baZZo9tMwaIINmHEziPw0_BY6r6H71IVziGRHfD_gha59urCaIa38HBawkNL5eTMyhMqsX_aR_AulpKAarzCJcXyXWYx_wIg/s1600-h/garlic+shrimp.aspx"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 275px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQ7S6eJVPWf1n0AXKrMDoduMF-8vZ8Z3xrAO-aus8Zz9baZZo9tMwaIINmHEziPw0_BY6r6H71IVziGRHfD_gha59urCaIa38HBawkNL5eTMyhMqsX_aR_AulpKAarzCJcXyXWYx_wIg/s320/garlic+shrimp.aspx" alt="" id="BLOGGER_PHOTO_ID_5357664420531378482" border="0" /></a><br /><span style="font-weight: bold;font-size:130%;" ><span style="font-family:trebuchet ms;">Healthified Garlic Shrimp Pasta with a White Wine Sauce</span></span><br /><br />8oz uncooked multigrain angel hair pasta or spaghetti<br />4 cups fresh baby spinach leaves<br />1 ½ cups halved cherry tomatoes<br />3 teaspoons olive oil<br />1 medium onion, finely chopped<br />1 ½ lb fresh medium shrimp, peeled, deveined and tail shells removed<br />3 cloves garlic, finely chopped<br />¼ teaspoon crushed red pepper flakes<br />½ cup dry white wine<br />¼ cup reduced-sodium chicken broth<br />¼ teaspoon salt<br />1/8 teaspoon pepper<br />3 tablespoons chopped fresh parsley<br />2 tablespoons butter<br /><br />1. In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.<br /><br />2. MEANWHILE, while pasta is cooking in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium heat. Add onion , cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stire 2 minutes.<br /><br />3. Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in sauce pan; toss to mix.<br /><br /><br />ENJOY!<br /><br /><br /><span style="font-size:78%;">(recipe and photo from www.eatbetteramerica.com)</span>Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com0tag:blogger.com,1999:blog-7387234107108896340.post-24769810063593895832009-06-24T12:04:00.001-07:002009-06-24T12:16:43.566-07:00Salsa ChickenI don't remember exactly where I found this recipe but I'm so glad I did. I think this has to be one of my new favorite recipes. Two great things about this recipe is that it made in the slow cooker. It's always nice to throw things in the slow cooker go on about your busy day and return to a great smelling home and a home cooked meal without much effort. The other great thing is that it has salsa. I love to use salsa in recipes it adds so much flavor and you can adjust the recipe to your likings. I just hope your family enjoys it as much as we did.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK5ZM29tEjjIwcQoF2Unkyu__V9QqNvSg5A2UOF_ZqgRth14u7RyMZSRRLPg65i2kikp9E9SWyxIGU4qSDTEsVtmSNuwJ7FN1whXAN0wotToLTo2aKRiOiff1hIOrXJKZhyphenhyphenkRr2mcZDlY/s1600-h/r8433fp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 248px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK5ZM29tEjjIwcQoF2Unkyu__V9QqNvSg5A2UOF_ZqgRth14u7RyMZSRRLPg65i2kikp9E9SWyxIGU4qSDTEsVtmSNuwJ7FN1whXAN0wotToLTo2aKRiOiff1hIOrXJKZhyphenhyphenkRr2mcZDlY/s320/r8433fp.jpg" alt="" id="BLOGGER_PHOTO_ID_5350974939271963282" border="0" /></a><br /><br /><span style="font-weight: bold;">Salsa Chicken</span><br /><br />6 Boneless Skinless Chicken Breast<br />1 (15oz) can black beans<br />1 ½ cups corn<br />1 ½ cups salsa<br />1 cup grated Cheddar Cheese<br />Hot Cooked Rice<br /><br />1.) Combine ingredients in the slow cooker, except rice and cheese.<br />2.) Cover and cook on low for 6-8 hours or on high for 4-5 hours<br />3.) Serve over rice and top with cheese.<br /><br />ENJOY!!Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com0tag:blogger.com,1999:blog-7387234107108896340.post-71884160155722903512009-06-22T11:37:00.000-07:002009-06-22T11:54:57.815-07:00Toffee Brownie BarsI have made these a couple times now and everyone seems to love them.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimgMaLMr7DbOJF3a3e4gEdatI-W0UOmSYpi6UjdwBewRjz3IPYqeCzCvCg-1tHQjaQIfq3O81C0RapIP1pMqPtlUs5fhj0pdvvWVVu9ZjnYEfcDa6C-k4KPtG17l6l_ZSA4RhRkxw0IlQ/s1600-h/scan0001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 279px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimgMaLMr7DbOJF3a3e4gEdatI-W0UOmSYpi6UjdwBewRjz3IPYqeCzCvCg-1tHQjaQIfq3O81C0RapIP1pMqPtlUs5fhj0pdvvWVVu9ZjnYEfcDa6C-k4KPtG17l6l_ZSA4RhRkxw0IlQ/s320/scan0001.jpg" alt="" id="BLOGGER_PHOTO_ID_5350227289956649650" border="0" /></a><br /><span style="font-weight: bold;">Toffee Brownie Bars</span><br /><br /><span style="font-style: italic;">Crust</span><br />¾ cup butter or margarine, softened<br />¾ cup firmly packed brown sugar<br />1 egg yolk<br />¾ teaspoon vanilla extract<br />1 ½ cups all-purpose flour<br /><br /><span style="font-style: italic;">Filling</span><br />1 (21 oz) package Duncan Hines family-Style Chewy Fudge Brownie Mix<br />1 egg<br />1/3 cup water<br />1/3 cup vegetable oil<br /><br /><span style="font-style: italic;">Topping</span><br />1 package (12 oz) milk chocolate chips, melted<br />¾ cup finely chopped pecans<br /><br />1.) Preheat oven to 350°F. Grease 15½X10½X1-inch baking pan.<br /><br />2.) For crust, combine butter, brown sugar, egg yolk and vanilla extract in large bowl. Stir in flour. Spread in pan. Bake 15 minutes or until golden.<br /><br />3.) For filling, prepare brownie mix following package directions. Spread over hot crust. Bake 15 minutes or until surface appears set. Cool 30 minutes.<br /><br />4.) For topping, spread melted chocolate on top of brownie layer, sprinkle with pecans. Cool completely.<br /><br />Makes 48 bars.<br /><br />Bars may be made ahead and frozen in an airtight container for several weeks.<br /><br />ENJOY!Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com0tag:blogger.com,1999:blog-7387234107108896340.post-29145985308139214962009-05-09T08:03:00.000-07:002009-05-09T20:01:35.110-07:00Stuffed StrawberriesScott and I went to the Strawberry Patch last night and picked 5 qt. of Strawberries. We had a good time picking strawberries together. We went to a cookout and this is one of the strawberry dishes we took. Everyone loved them. You know they are a hit when people ask to take them home. :-)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXubmk-9VbsttHwLE8tsU6Q1mUNZORpUR-R2LsJtFcPfrbwuHq-G7c0wthyphenhyphenrL2tDOYSXszByYuObd3AskcjQA7Gp1svSxu95HX3wv4RaizfQN-eoHKA-t5Flo7VQ_D4GDmMPHTTKmJfHU/s1600-h/PA1202_Cream-Cheese-and-Pecan-Stuffed-Berries_lg.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXubmk-9VbsttHwLE8tsU6Q1mUNZORpUR-R2LsJtFcPfrbwuHq-G7c0wthyphenhyphenrL2tDOYSXszByYuObd3AskcjQA7Gp1svSxu95HX3wv4RaizfQN-eoHKA-t5Flo7VQ_D4GDmMPHTTKmJfHU/s320/PA1202_Cream-Cheese-and-Pecan-Stuffed-Berries_lg.jpg" alt="" id="BLOGGER_PHOTO_ID_5333840555360178034" border="0" /></a><br /><span style="font-weight: bold;">Stuffed Strawberries</span><br /><ul><li>20 whole large strawberries, hulled</li><li>8 ounces cream cheese<a class="cimotif" style="border-bottom: 2px dotted green; color: green; font-weight: bold; text-decoration: none; cursor: pointer;"></a>, softened</li><li>1/4 cup confectioners' powdered sugar</li><li>1/4 teaspoon vanilla or almond extract</li><li>2/3 cup chopped pecans</li></ul> <!--concordance-end--><p><br /></p><p>Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside. </p><p>In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve.<br /></p><p>ENJOY!</p><p><br /></p><p><span style="font-size:78%;">(recipe and picture from foodnetwork.com)</span><br /></p>Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com0tag:blogger.com,1999:blog-7387234107108896340.post-83409528382727245402009-05-03T11:30:00.000-07:002009-05-09T08:08:33.872-07:00Chicken EnchiladasWe love this recipe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdlhWqnmi3TbW_jTWCD81Zt4nMf1kMx97MHTThOdgQWwELCvMi3HwMVtFj2b3iZ8KWyGEoAnvOk8TtfwtCDKtFtbeX9xLrQeQOcPj6E1VaJuGM1oFizuCnuu5UweB-DQm47JLd5qvSLIM/s1600-h/scan0001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdlhWqnmi3TbW_jTWCD81Zt4nMf1kMx97MHTThOdgQWwELCvMi3HwMVtFj2b3iZ8KWyGEoAnvOk8TtfwtCDKtFtbeX9xLrQeQOcPj6E1VaJuGM1oFizuCnuu5UweB-DQm47JLd5qvSLIM/s320/scan0001.jpg" alt="" id="BLOGGER_PHOTO_ID_5331667578161771362" border="0" /></a><br /><span style="font-weight: bold;">Chicken Enchiladas</span><br /><br />2 cups chopped cooked chicken or turkey<br />1 cup chopped green bell pepper<br />1 package (8oz) Cream Cheese, cubed<br />1 jar (8oz) salsa, divided<br />8 (6 in) flour tortillas<br />3/4 pound (12 oz) Pasteurized Process Cheese Spread, cup up<br />1/4 cup milk<br /><br />1.) Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.<br /><br />2.) Spoon 1.3 cup chicken mixture down center of each tortilla; roll up. Place, seam side down, in lightly greased 12x8 inch baking dish.<br /><br />3.) Stir process cheese spread and milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil.<br /><br />4.) Bake at 350° for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.<br /><br /><br />Makes 4 to 6 Servings<br /><br />ENJOY!Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com0tag:blogger.com,1999:blog-7387234107108896340.post-7367121039662634072009-04-28T15:27:00.000-07:002009-04-28T15:41:08.132-07:00Brown Sugar Squares<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4wcD16-fjb7MRVuoKyZyvO5gMtacQ-1j_fEO9WAFkqCaJvJXQXvKQF9rtubo31Ip3cfn9LousZGoHtzYD0HfKXgXj1zBP_y8dQLeSMK3Ksh4irdLwnXAOSDlSEi-K831XyVazwz-otw/s1600-h/brownsugarsquares.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4wcD16-fjb7MRVuoKyZyvO5gMtacQ-1j_fEO9WAFkqCaJvJXQXvKQF9rtubo31Ip3cfn9LousZGoHtzYD0HfKXgXj1zBP_y8dQLeSMK3Ksh4irdLwnXAOSDlSEi-K831XyVazwz-otw/s320/brownsugarsquares.JPG" alt="" id="BLOGGER_PHOTO_ID_5329875400192176226" border="0" /></a><br /><span style="font-weight: bold;font-size:100%;" >Brown Sugar Squares</span><br /><br />1 egg<br />1 cup light brown sugar<br />1 teaspoon vanilla extract<br />½ cup all-purpose flour<br />¼ teaspoon baking soda<br />¼ teaspoon salt<br />1 cup chopped nuts<br /><br />Preheat oven to 350°. Grease an 8-inch square pan.<br /><br />Stir together egg, sugar, and vanilla in a bowl. Sift together the flour, soda, and salt in another bowl. Quickly stir into egg mixture. Add nuts and spread in pan. Bake for 18-20 minutes. Cookies should be soft in center, will harden a little as they cool. Cut into squares.<br /><br />Enjoy!<br /><br /><br /><span style="font-size:78%;">(picture from beckyhiggins.com)</span>Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com0tag:blogger.com,1999:blog-7387234107108896340.post-8688531653978828772009-04-25T07:31:00.000-07:002009-04-25T08:20:33.956-07:00Honey-Mustard Glazed ChickenI stumbled upon this recipe and thought I would give it a try. The best thing is you have most of the ingredients on hand. Another great thing is that it's easy to switch things around. You can have turkey instead of chicken, you can make a bunch of drumsticks, a couple breasts or a whole roaster. If you don't like how sweet the glaze is, add a little more Dijon mustard. I hope your family likes it as much as we did.<br /><br /><span style="font-weight: bold;">Honey-Mustard Glazed Chicken</span><br /><br />2 pounds of your favorite cut of chicken, boned or boneless*<br />1 tablespoon cooking oil<br />1/4 teaspoon salt<br />1/8 teaspoon black pepper<br />1 recipe Honey Mustard Glaze<br /><br /><span style="font-style: italic;">Honey Mustard Glaze-- In a bowl stir together:</span><br />¼ cup honey<br />1 tablespoon Dijon-Style mustard<br />1 tablespoon Worcestershire sauce<br />1 tablespoon butter, melted.<br /><br />1. Place chicken, bone side down, in shallow roasting pan. Brush with oil; sprinkle with salt and pepper.<br /><br />2. Roast chicken, uncovered, in a 325° oven for 1 ¼ to 1 ½ hours or until juices run clear and chicken is no longer pink (170°), brushing with Honey-Mustard Glaze several times during the last 15 minutes of roasting. heat any remaining glaze. Serve warm glaze with chicken.<br /><br />*Boneless chicken never takes as long to cook, so be sure to adjust your cook time.<br /><br />ENJOY!Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com0tag:blogger.com,1999:blog-7387234107108896340.post-34788995479739190642009-04-16T17:33:00.000-07:002009-04-16T17:51:03.170-07:00Southwest-Style Chicken BurgersI tried this recipe tonight and it will easily become a family favorite. Scott and I both loved this recipe and the best thing is it's a healthy burger. These burgers are full of flavor and you can adjust the heat to your likings. I hope your family enjoys it as much as we did.<br /><br />This recipe says to use the broiler but I just plugged in my George Foreman Grill.<br /><br /><br /><span style="font-weight: bold;">Southwest-Style Chicken Burgers</span><br /><br />1 slightly beaten egg<br />1/4 cup finely crushed nacho-flavor or plain tortilla chips<br />3 tablespoons finely chopped green sweet pepper<br />3/4 teaspoon chili powder<br />1/4 teaspoon salt<br />1/4 teaspoon black pepper<br />1 pound uncooked ground chicken<br />2 oz Pepper Jack cheese, sliced<br />4 hamburger buns, toasted<br />4 lettuce leaves<br />1/ 4 cup bottled salsa<br /><br />1. In a medium bowl combine egg, tortilla chips, green pepper, chili powder, salt, and black pepper. Add chicken; mix well. (mixture will be wet). Shape chicken mixture into four 3/4 inch-thick round patties.<br /><br />2. Place patties on the unheated rack of a broiler pan. Broil 4 inches from the heat 14-18 minutes or until no longer pink, turning once halfway through broiling time. Top burger with cheese. Broil for 1 minute more or until cheese melts.<br /><br />3. Serve burgers on toasted rolls; top with lettuce and salsa (and avocado if you like).<br /><br />ENJOY!Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com0tag:blogger.com,1999:blog-7387234107108896340.post-76624940808077641522009-04-11T14:48:00.000-07:002009-04-16T17:55:16.350-07:00Taco SoupI know reading through the ingredients it seems like a VERY odd combination but give this one a try; you will be glad you did. This is a family favorite, this recipe makes so much so it's great for gatherings.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUnUuLbsAlij4Ioqikvxj-OwzG_kRacfbNJTDZRZPMUO1O9ZcBxHLx3L9w7TghwXkJDtcOHIB4Utcpcc0ie_N-oCz6vrfi-B2rQwba-qR1NBt7IupTbJdMp7vdikCHQGUKJ3nExUGPEBM/s1600-h/taco_soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 288px; height: 197px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUnUuLbsAlij4Ioqikvxj-OwzG_kRacfbNJTDZRZPMUO1O9ZcBxHLx3L9w7TghwXkJDtcOHIB4Utcpcc0ie_N-oCz6vrfi-B2rQwba-qR1NBt7IupTbJdMp7vdikCHQGUKJ3nExUGPEBM/s320/taco_soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5323556850486761282" border="0" /></a>
<br /><span style="font-weight: bold;">Taco Soup</span>
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<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CGorgeous%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman"; mso-bidi-language:HE;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal">Split chicken breast, cooked, off the bone</p> <p class="MsoNormal">Half of chicken broth, from cooking the chicken</p> <p class="MsoNormal">2 cans of diced tomatoes</p> <p class="MsoNormal">2 small cans of Rotel tomatoes </p> <p class="MsoNormal">2 or 3 cans of white pinto beans</p> <p class="MsoNormal">1 taco seasoning packs</p> <p class="MsoNormal">1 packs of Ranch Dressing Mix</p> <p class="MsoNormal">2 cans of sweet corn drained</p> <p class="MsoNormal">1 Onion, dices</p> <p class="MsoNormal">1 tsp garlic powder</p> <p class="MsoNormal">1 cup diced celery </p><p class="MsoNormal">Sour Cream, for garnish</p><p class="MsoNormal">Shredded Cheese, for garnish</p><p class="MsoNormal">Tortilla Chips, for serving
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<br /></p><p class="MsoNormal">Once your chicken is off the bone place in a stock pot or slow cooker along with remaining ingredients. Simmer until desired temperature is reached. </p><p class="MsoNormal">
<br /></p><p class="MsoNormal">Top with sour cream and cheese</p><p class="MsoNormal">Serve with tortilla chips.</p><p class="MsoNormal">
<br /></p><p class="MsoNormal">ENJOY!</p><p class="MsoNormal">
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<br /></p><span style="font-size:78%;">(picture from recipetips.com)</span>Lorihttp://www.blogger.com/profile/13560231986488548013noreply@blogger.com0