tag:blogger.com,1999:blog-37452701275419228992024-03-13T20:17:40.458-07:00LittleRailsAnonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.comBlogger164125tag:blogger.com,1999:blog-3745270127541922899.post-66570119554178578872013-10-13T17:40:00.002-07:002013-10-13T17:40:43.753-07:00Pomegranate JelliesAlright so my little break turned into a big break. And I would be lying if I didn't tell you that what inspired me to write another recipe post is how beautiful this picture looks. Oh and by the way, the jelly tastes amazing too!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7uiWA7ECQjRmlZC_a1qa3jy2D2JjBDDXLPATPCJtCGYhiJzUUkORBlPBR-M-WzkkFQdcc2Q7WK9klS8bVq8omBYNwPFuFA6OXNDOLqoyGPlYUqT2h7WLb0yER-WHbk5KLeaTmIf66fo4/s1600/IMG_0576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7uiWA7ECQjRmlZC_a1qa3jy2D2JjBDDXLPATPCJtCGYhiJzUUkORBlPBR-M-WzkkFQdcc2Q7WK9klS8bVq8omBYNwPFuFA6OXNDOLqoyGPlYUqT2h7WLb0yER-WHbk5KLeaTmIf66fo4/s320/IMG_0576.JPG" width="320" /></a></div>
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The process for these can take a bit of time. I chose to use fresh pomegranates so they needed to be deseeded and juiced.<br />
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To get the seeds out of the pomegranates, cut them just skin deep around the middle. Pry the halves apart. Over a large bowl of water, hold a half in your hand with the seeds facing your palm. Then bang the back of the half with a wooden spoon until all of the seeds are expelled. Doing this over a bowl of water will separate the membranes and the seeds. Then just skim the membranes off the top.<br />
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Next is getting the juice. I loaded about a cup of seeds into a food processor (a blender will work too) and pulsed 2-3 times. Then pour the broken up seeds into a fine mesh strainer over a large bowl or pitcher of water. At first I was squishing the seeds against the strainer to get the most juice out, but I ended up breaking it. So then I just used my hands to squeeze the juice (still over the strainer to catch any seeds that fell out). It was such a pain to get the seeds out of the skin that I was going to get every last drop of juice out of them I could to save having to deseed more of them!<br />
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FINALLY, I could start with the jelly. Pomegranate jelly does not double well. So if you have a bunch to make, only cook a recipes worth at a time.<br />
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For just the Pomegranate Jelly, I used the recipe on the <a href="http://www.kraftrecipes.com/recipes/surejell-pomegranate-jelly-52012.aspx" target="_blank">Sure Jell website</a>, The first round tasted great but a little too sweet for me. This is how I modified it.<br />
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POMEGRANATE JELLY<br />
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3 1/2 cups juice<br />
1 box Low Sugar Sure Jell Pectin<br />
1 tsp butter<br />
4 cups white sugar<br />
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Sterilize 6 half pint jars with lids in boiling water.<br />
Put a small plate or bowl in the freezer.<br />
Pour the juice into a second large stock pot. While whisking the juice, sprinkle in the Pectin. Then add the butter. Stir until it comes to a rolling boil (the bubbles will not dissipate when you stir). Add the sugar all at once and continue to whisk until it comes to a rolling boil again. Let it boil for 1 minute, stirring as needed.<br />
Remove the jars and lids from the boiling water and set on a towel on the counter next to the cooking jelly.<br />
Take the plate out of the freezer and place a small spoonful of jelly on it to check for consistency. It should be thick.<br />
Ladle the jelly into the jars. Wipe the rim of the jars of any jelly and place the lids on them. Try not to touch the underside of the lids. Screw on the rings.<br />
Return the jars back into the large pot of boiling water, making sure that there is 1-2 inches of water above the tops of the jars. Boil for 5 minutes then remove and place back on the towel. Let the jelly cool. The lids should pop as they are cooling. Once the jelly is room temperature, push on the tops of the lids. If they are solid and do not give, they are ready to be stored in a cool dark place. If you can push the lid in just store the jelly in the fridge.<br />
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POMEGRANATE CHAMPAGNE JELLY (originally from <a href="http://hitchhikingtoheaven.com/2010/11/pomegranate-champagne-jelly.html" target="_blank">HERE</a>)<br />
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After my first batch of jelly, I didn't have quite enough juice left to make a second batch, and I just happened to have half a bottle of champagne in the fridge. Perfect! The original recipe used POM juice which I replaced with the fresh juice. If you are going to be using POM juice, make sure you get the unsweetened kind or use less sugar.<br />
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3 Cups Pomegranate Juice<br />
1 1/2 Cups Champagne<br />
Juice of 1 lemon or 3 Tbs Lemon Juice<br />
1 tsp butter<br />
1 box Low Sugar Pectin<br />
3 Cups White Sugar<br />
<br />
<br />
Sterilize 6 half pint jars with lids in boiling water.<br />
Put a small plate or bowl in the freezer.<br />
Pour the pomegranate juice, champagne and lemon juice into a second large stock pot. While whisking the juice, sprinkle in the Pectin. Then add the butter. Stir until it comes to a rolling boil (the bubbles will not dissipate when you stir). Add the sugar all at once and continue to whisk until it comes to a rolling boil again. Let it boil for 1 minute, stirring as needed.<br />
Remove the jars and lids from the boiling water and set on a towel on the counter next to the cooking jelly.<br />
Take the plate out of the freezer and place a small spoonful of jelly on it to check for consistency. It should be thick.<br />
Ladle the jelly into the jars. Wipe the rim of the jars of any jelly and place the lids on them. Try not to touch the underside of the lids. Screw on the rings.<br />
Return the jars back into the large pot of boiling water, making sure that there is 1-2 inches of water above the tops of the jars. Boil for 5 minutes then remove and place back on the towel. Let the jelly cool. The lids should pop as they are cooling. Once the jelly is room temperature, push on the tops of the lids. If they are solid and do not give, they are ready to be stored in a cool dark place. If you can push the lid in just store the jelly in the fridge.<br />
<br />Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0tag:blogger.com,1999:blog-3745270127541922899.post-85770944149030477182013-03-18T08:05:00.000-07:002013-03-18T08:05:11.858-07:00ABCD Eggs<b><br /></b>
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<b>A</b>vacado <b>B</b>acon <b>C</b>heddar <b>D</b>eviled <b>E</b>ggs!!<br />
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I the inspiration for these from Skinnytaste.com. I have been making Bacon Cheddar Deviled eggs for quite awhile. They are always a hit. When Skinnytaste posted a recipe for avocado deviled eggs I couldn't wait to mix it with my deviled eggs. And they were a perfect green appetizer for St. Patricks Day! And as a bonus I got to use my new egg serving platter that I got from Kohl's last week.<br />
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ABCD Eggs<br />
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<span style="background-color: white;"><span style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;">Ingredients</span><br style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;" /><br style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;" /><br style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;" /><span style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;">12 eggs </span><br style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;" /><span style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;">1/4 cup mayonnaise</span></span><br />
<span style="background-color: white;"><span style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;">1 medium avacado </span><br style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;" /><span style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;">4 slices bacon </span><br style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;" /><span style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;">2 tablespoons finely shredded Cheddar cheese </span><br style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;" /><span style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;">1 tablespoon mustard </span></span><br />
<span style="background-color: white;"><span style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;">1 tablespoon lemon juice</span></span><br />
<span style="background-color: white;"><span style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;">salt and pepper</span></span><br />
<span style="background-color: white;"><br style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;" /><br style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;" /><span style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;">Directions</span><br style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;" /><br style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;" /><span style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;">Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10. Remove from hot water, and place in an ice bath to cool. </span><br style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;" /><br style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;" /><span style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;">Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. You can also wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside. </span><br style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;" /><br style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;" /><span style="color: #442908; font-family: Georgia, serif; line-height: 20.796875px;">Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with avacado until smooth and creamy. (If the avacado is still a little stuff, you can microwave for 30 seconds before adding to the yolks.) Add the remaining ingredients, using the salt and pepper to taste. Fill egg white halves with the yolk mixture and refrigerate until serving. The easiest way to fill the eggs is to load up a ziploc bag with the mixture, cut the top off of one end, then pipe the filling into the eggs. </span></span>Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0tag:blogger.com,1999:blog-3745270127541922899.post-79048764838090672662013-03-16T14:09:00.003-07:002013-03-16T14:26:52.849-07:00Vacuum Seal Meat LabelingUsually we buy a good chunk of meat when it's on sale, then use a vacuum sealer to prevent freezer burn. When we remember, the bags get labeled with a sharpie, which eventually ends up disappearing somewhere in the freezer. Like socks from a dryer......... POOF just gone. Then finally lightening struck! Just tear off the label from the original packaging and stick it in the bag with the meat. Instant label!! It includes much more information too: how many pounds, date it was bought, and details cut info.<br />
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<br />Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0tag:blogger.com,1999:blog-3745270127541922899.post-41068434998496582452013-03-09T16:15:00.001-08:002013-03-09T16:15:16.686-08:00Apple Spice Glazed Scone - Low Calorie<div class="separator" style="clear: both; text-align: center;">
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This morning I was craving a sweet breakfast and needed something quick and yummy. I started browsing one of my favorite blogs, skinnytaste.com. I found this wonderful scone <a href="http://www.skinnytaste.com/2012/10/delightful-apple-spiced-scones-with.html" target="_blank">recipe</a>. I didn't have all the ingredients but I had enough and what I didn't have, I could substitute. After figuring out the calorie count, it ended up being only 186 calories per scone! So enjoy two, and enjoy feeding your sweet craving!<br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 19px;">Ingredients:</span><br style="background-color: white; color: #333333; line-height: 19px;" /></span><br />
<ul style="background-color: white; color: #333333; line-height: 19px; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup cold 1% milk</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">1/4 cup unsweetened apple sauce</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">1/4 cup brown sugar, packed</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">2 tsp vanilla extract</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">1 large egg</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">cooking spray </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">2 cups all purpose flour </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">1 tbsp baking powder</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">1 tbsp cinnamon</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp nutmeg</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp salt</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">3 tbsp chilled butter (must be cold) cut into small pieces</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">2 cups diced apples, peeled (I used Granny Smith and Red Delicious)</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><br style="background-color: white; color: #333333; line-height: 19px;" /><span style="background-color: white; color: #333333; line-height: 19px;">For the glaze: </span><br style="background-color: white; color: #333333; line-height: 19px;" /></span><ul style="background-color: white; color: #333333; line-height: 19px; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">1 cup powdered sugar, sifted</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp cinnamon</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">pinch nutmeg</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">2 tbsp cold fat free milk (plus 1/2 tbsp if needed)</span></li>
</ul>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 19px;"><br /></span></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 19px;">Directions</span></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 19px;"><br /></span></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 19px;">Preheat the oven to 375.</span></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 19px;"><br /></span></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 19px;">Mix the milk, applesauce, sugar, vanilla and egg in a large bowl. Add flour, baking powder, cinnamon, nutmeg and salt to a food processor. Pulse until mixed. Add butter and and pulse until the mixture is grainy. Add the flour mixture and the apples to the milk mixture and stir until combine. </span></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 19px;"><br /></span></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 19px;">Turn out onto a floured surface and knead just until it's not sticky, adding flour if needed. </span></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 19px;"><br /></span></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 19px;">Spray a cookie sheet with nonstick spray. Lay dough on the cookie sheet and flatten until it's round and about half an inch thick. Cut the circle into 12 even wedges.</span></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 19px;"><br /></span></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 19px;">Bake for 18-20 minutes, until the edges are just turning brown.</span></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 19px;"><br /></span></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 19px;">Let cool on a rack for 10 minutes.</span></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 19px;"><br /></span></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 19px;">While the scones are cooling, mix all the ingredients for the glaze. Dip the top of each slice in the glaze and return to cooling rack. (Make sure the rack is over a cookie sheet to catch the drips). </span></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 19px;"><br /></span></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 19px;">Let glaze set, then enjoy!</span></span></div>
Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0tag:blogger.com,1999:blog-3745270127541922899.post-81606278732761789102012-10-27T16:10:00.003-07:002012-10-27T16:10:47.492-07:00Pumpkin Whoopie Pies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVZ7YhtCjB1g6GLCX-ixq89ebicgYL5Yz-iVptVKDYLjit_tu3Oj-t4_PlIbi4Gqp9mkxba-bVEA-wZZ_qluK9tQQNYkn1lLM5V6P5MJHB1EnP8ljjOGUTAcrrQ3P_Sqal6qEFL6N-msw/s1600/IMG_0628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVZ7YhtCjB1g6GLCX-ixq89ebicgYL5Yz-iVptVKDYLjit_tu3Oj-t4_PlIbi4Gqp9mkxba-bVEA-wZZ_qluK9tQQNYkn1lLM5V6P5MJHB1EnP8ljjOGUTAcrrQ3P_Sqal6qEFL6N-msw/s320/IMG_0628.JPG" width="320" /></a></div>
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It's that time of year again. Time for everything pumpkin. These soft pumpkin cookies sandwich a light and fluffy cream cheese filling. They are delicious. The original recipe is for mini whoopie pies but in order to maintain a consistent size, I used the ice cream scoop I already had. These came out to be good sized cookies. I used a piping bag to easily add the filling to the back of half the cookies. If the filling is too soft, just refrigerate the cookies for about 20 minutes to firm it up. Recipe from cooks.com.<br /><br />
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COOKIES:</div>
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<span class="ingredient">2 cups all-purpose flour</span><br /><span class="ingredient">1 teaspoon baking powder</span><br /><span class="ingredient">1 teaspoon baking soda</span><br /><span class="ingredient">1 teaspoon ground cinnamon</span><br /><span class="ingredient">1/2 teaspoon ground ginger</span><br /><span class="ingredient">1/2 teaspoon salt</span><br /><span class="ingredient">1/2 cup (1 stick) butter, softened</span><br /><span class="ingredient">1 1/4 cups granulated sugar</span><br /><span class="ingredient">2 large eggs, at room temperature, lightly beaten</span><br /><span class="ingredient">1 cup LIBBY'S® 100% Pure Pumpkin</span><br /><span class="ingredient">1 teaspoon vanilla extract</span></div>
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<div class="instructions" style="color: #772222; font-family: Helvetica, Arial, sans-serif; font-size: 17px;">
PREHEAT oven to 350°F. Lightly grease or line four baking sheets with parchment paper.COMBINE flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)<br />
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BAKE for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.<br />
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<div class="section" style="color: #8caa9e; font-family: Helvetica, Arial, sans-serif; font-size: 16px; font-style: italic; font-weight: bold;">
CREAM CHEESE FILLING:</div>
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<span class="ingredient">4 ounces cream cheese, at room temperature</span><br /><span class="ingredient">6 tablespoons butter, softened</span><br /><span class="ingredient">1/2 teaspoon vanilla extract</span><br /><span class="ingredient">1 1/2 cups powdered sugar</span></div>
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<div class="instructions" style="color: #772222; font-family: Helvetica, Arial, sans-serif; font-size: 17px;">
BEAT cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.SPREAD a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.<br />
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Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0tag:blogger.com,1999:blog-3745270127541922899.post-20108113010544229612012-10-25T09:58:00.002-07:002012-10-25T09:58:22.292-07:00Rosemary Olive Oil Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKK3EqESL90kFJlf3aSHbobCeSAAoy5iFLrkVZ7BJV-EtCIndxRptBP5Pr0OTOoyZ_3A90ilRn866rDGj2-p9VySCsaE_nL5GUdB5-uXcIKPK6P6HlrjpsJOCmNcAtMn4TMlfGU6b9ieY/s1600/IMG_0556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKK3EqESL90kFJlf3aSHbobCeSAAoy5iFLrkVZ7BJV-EtCIndxRptBP5Pr0OTOoyZ_3A90ilRn866rDGj2-p9VySCsaE_nL5GUdB5-uXcIKPK6P6HlrjpsJOCmNcAtMn4TMlfGU6b9ieY/s320/IMG_0556.JPG" width="320" /></a></div>
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I found the recipe for this bread <a href="http://www.ahintofhoney.com/2011/04/rosemary-olive-oil-bread.html" target="_blank">here</a> during a recent pinterest browse. It was mid afternoon and I had already been planning to make Italian for dinner, this fit perfectly. I didn't have all the ingredients in the original recipe but subbed for what I had and it turned out wonderfully! Very simple and quick. Warm right out of the oven with butter - delicious!!<br />
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<b style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;">Rosemary Olive Oil Bread</b><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;">INGREDIENTS</span><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;">1 cup warm water (100-110 F)</span><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;">1 Tbsp. sugar</span><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;">2 tsp. active dry yeast</span><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;">1 tsp. salt</span><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;">2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)</span><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;">1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)</span><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;">1/4 tsp. freshly ground black pepper</span><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;">2 Tbsp. High quality extra virgin olive oil</span><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;">1 1/2 cups AP flour </span><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;">1/2 cup bread flour + extra for kneading</span><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;">1 egg, whisked + 1 Tbsp. water, for egg wash</span><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;">dried rosemary, for sprinkling</span><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;">DIRECTIONS</span><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;">1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.</span><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;">2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.</span><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;">3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.</span><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;">4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.</span><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;">5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.</span><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;">6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.</span><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><br style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #666666; font-family: Puritan; font-size: 14px; line-height: 19px;">Makes 1 round loaf.</span>Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0tag:blogger.com,1999:blog-3745270127541922899.post-27472779312232516002012-06-02T09:00:00.000-07:002012-06-02T09:00:02.114-07:00Skinny BrowniesYup. Skinny.Brownies. Fudgy moist sweet 103 calorie brownies. I don't know how Gina at skinnytaste.com does it but YUM<br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; font-weight: bold; line-height: 19px;">Brownie Bites</span><br />
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<span style="font-size: xx-small;"><i>Gina's Weight Watcher Recipes </i></span><br /><b>Servings:</b> 8 • <b>Serving Size:</b> 1/8th • <b>Old Points:</b> 2 pt • <b>Points+:</b> 3 pt</div>
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<b>Calories:</b> 103.9 • <b>Fat:</b> 4.3 g • <b>Protein:</b> 1.3 g • <b>Carb:</b> 15.6 g • <b>Fiber:</b> 0.6 g<i> </i><b></b></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2 tbsp margarine</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/3 cup sugar</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/4 cup cold water</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/2 tsp vanilla</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/2 cup flour</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/2 tsp baking powder</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2 tbsp unsweetened cocoa powder</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2 tbsp chopped walnuts</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">nonstick cooking spray</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 tsp powdered sugar</li>
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<br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">In a small saucepan </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; font-weight: bold; line-height: 19px;">melt</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> margarine, remove from heat. </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; font-weight: bold; line-height: 19px;">Stir</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> in sugar, vanilla and water. </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; font-weight: bold; line-height: 19px;">Stir</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> in flour, cocoa powder, and baking powder. Mix well. Stir in chopped nuts.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; font-weight: bold; line-height: 19px;">Spray</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> the bottom of a 8x4x2 inch loaf pan with nonstick spray coating. Pour batter into pan.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; font-weight: bold; line-height: 19px;">Bake</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool thoroughly. Remove from pan. Cut into 8 bars. Sprinkle with powdered sugar.</span>
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<br />Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0tag:blogger.com,1999:blog-3745270127541922899.post-71797417044955747342012-06-01T08:00:00.000-07:002012-06-01T08:00:01.246-07:00Low Calorie Swedish MeatballsAnother recipe from skinnytaste.com! Did I tell you these were good recipes or what. Swedish Meatballs for only 213 calories for 5 big meatballs. Flavorful and tender your may not go back to the fat filled ones!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIA9W6AxeO_sXIswWXeNbtgBrP4PMhVQQ3V_PgBCLjLk3xy5brOQsxFIqpiKQiud9L0zlJYZij_NrLBSIaX2RSq2WueaE0GTtbdHX4_9Z2k9cp1nbAC1jOCQwmf1WEYeXV6kIYYPh2ts/s1600/IMG_1664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIA9W6AxeO_sXIswWXeNbtgBrP4PMhVQQ3V_PgBCLjLk3xy5brOQsxFIqpiKQiud9L0zlJYZij_NrLBSIaX2RSq2WueaE0GTtbdHX4_9Z2k9cp1nbAC1jOCQwmf1WEYeXV6kIYYPh2ts/s320/IMG_1664.JPG" width="320" /></a></div>
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<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Swedish Meatballs</b><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: xx-small;"><i>Gina's Weight Watcher Recipes </i></span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><b>Servings:</b> 4 • <b>Serving Size:</b> 5 meatballs • <b>Old Points:</b> 4 pt • <b>Points+:</b> 5 pt<br /><b>Calories:</b> 213.5 • <b>Fat:</b> 10 g • <b>Protein: </b>25.1 g • <b>Carb:</b> 8.5 g • <b>Fiber:</b> 1 g • <b>Sugar:</b> 2 g<br /><b>Sodium</b> without adding salt: 346 mg </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"></span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"></b><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><br /></b><br />
<ul style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 tsp olive oil</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 small onion, minced</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 clove garlic, minced</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 celery stalk, minced</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/4 cup minced parsley</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 lb 93% lean beef</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 egg</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/4 cup breadcrumbs</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">salt and pepper to taste</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/2 tsp allspice</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2 cups reduced sodium beef stock</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2 oz light cream cheese</li>
</ul>
<br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">In a large deep saute pan, </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">heat</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> oil on medium heat, </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">add</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> onions and garlic; sauté until onions are translucent, about 4-5 minutes. </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Add </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">celery and parsley and </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">cook</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> until soft, about 3-4 more minutes. Let cool a few minutes.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 14px; line-height: 19px;"><br /></span></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">In a large bowl </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">combine </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">beef, egg, onion mixture, breadcrumbs, salt, pepper and allspice. </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Mix well</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> and form meatballs with your hands 1/8 cup each (fill 1/4 cup then divide the meat in half).</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Add </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">beef stock to the pan and </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">bring</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> to a boil. </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Reduce</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> heat to medium-low and slowly</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">drop</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> meatballs into the broth. </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Cover</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> and cook about 20 minutes. </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Remove</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> the meatballs with a slotted spoon and set aside in a serving dish. </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Strain </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">the stock, </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">add</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> to blender with cream cheese and pulse until smooth. </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Return </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">to pan and </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">simmer</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> a few minutes to thicken, then </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">pour over</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> meatballs. </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Garnish</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> with parsley and serve over noodles or with toothpicks if you want to set these out as an appetizer.</span></b><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">This makes 22 meatballs, nutritional info is based on 5 meatballs with gravy.</i>Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0tag:blogger.com,1999:blog-3745270127541922899.post-14669021035719094432012-05-31T15:36:00.002-07:002012-05-31T15:36:28.204-07:00Broccoli Cheese and Potato SoupLess than 300 calories a serving! There is broccoli and cheese and potato in this wonderful soup. It is so delicious no one would guess it is low calories. I made up a huge batch and froze up servings for a quick lunch or dinner. I got this recipe from skinnytaste.com. My new favorite recipe site. Since trying to cut back calories I had no intention of cutting back on tasty foods. This site is my go to place for dinner and ever incredible desserts!<br />
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I like my broccoli soup a little chunky but if you prefer yours smoother, feel free to use a stick blender to smooth it out even more than I did.<br />
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And not that you really need to but because this soup was so good, sometimes I wanted more than one serving. So in my original big batch to freeze, I left out the cheese. Then when I heated it up, I sprinkles some on the top, let it melt then stirred it in.<br />
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<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Broccoli Cheese and Potato Soup</b><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: xx-small; text-align: -webkit-auto;"><span style="font-style: italic;">Gina's Weight Watcher Recipes</span><b> </b><br /><span style="font-size: x-small;"><span style="font-weight: bold;">Servings:</span> 4 • <span style="font-weight: bold;">Serving Size:</span> 1-1/4 cups <span style="font-family: webdings;">•</span> <span style="font-weight: bold;">Old Points:</span> 5 pts • <span style="font-weight: bold;">Points+:</span> 7 pts</span></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small; text-align: -webkit-auto;"><br /><span style="font-weight: bold;">Calories:</span> 281.6 • <b>Fat</b><span style="font-weight: bold;">:</span> 8.0 g <span style="font-family: webdings;">•</span> <b>Carb</b><span style="font-weight: bold;">:</span> 33.0 g <span style="font-family: webdings;">•</span> <span style="font-weight: bold;">Fiber:</span> 5.0 g <span style="font-family: webdings;">•</span> <span style="font-weight: bold;">Protein:</span> 20.4 g </span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small; text-align: -webkit-auto;">Ingredients: </span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: xx-small; text-align: -webkit-auto;"> </span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"><br /></b></div>
<ul style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em; text-align: -webkit-auto;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 small onion, chopped</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 carrot, chopped</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 celery stalk, chopped</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2 cloves garlic, minced</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 tbsp butter</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2 tbsp flour</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2 1/2 cups fat free chicken broth (or vegetable broth)</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 cup fat free milk</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2 medium potatoes, peeled and diced small</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">salt and fresh pepper</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">4 cups (about 2 heads) broccoli florets, chopped into small pieces</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1-1/2 cups 2% shredded sharp cheddar</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2 slices 2% American cheese</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 tbsp parmesan cheese</li>
</ul>
<br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Directions:</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Chop</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> onion, carrot, celery, garlic in a chopper or </span><a href="http://www.amazon.com/Cuisinart-DLC-4CHB-Mini-Prep-Processor-Stainless/dp/B000YA8R6U?ie=UTF8&tag=ginsweiwatrec-20&link_code=btl&camp=213689&creative=392969" style="background-color: white; color: #4eae01; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; text-decoration: none;" target="_blank">mini food processor</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=ginsweiwatrec-20&l=btl&camp=213689&creative=392969&o=1&a=B000YA8R6U" style="background-color: white; border: medium none !important; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; margin: 0px !important; padding: 0px !important; text-align: -webkit-auto;" width="1" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">In a large soup pot, </span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">melt </b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">butter. </span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Add </b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">chopped vegetables and sauté on low heat until soft, about 5 minutes.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Add</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> flour, salt and pepper to the pot and stir until smooth.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Add </b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">chicken broth, milk and potatoes and set heat to high until it comes to a boil, then</span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">cover</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> and </span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">cook</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> on low until potatoes are soft, about 10-15 minutes.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Add</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> broccoli florets, parmesan cheese, and stir well. </span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Adjust</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> salt and pepper to taste.</span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Cook </b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">uncovered until broccoli is cooked, about 5 minutes. </span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Add</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> cheddar and American cheese, stir well and remove from heat.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Using an </span><a href="http://www.amazon.com/Cuisinart-CSB-76BC-SmartStick-200-Watt-Immersion/dp/B000EGA6QI?ie=UTF8&tag=ginsweiwatrec-20&link_code=btl&camp=213689&creative=392969" style="background-color: white; color: #4eae01; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto; text-decoration: none;" target="_blank">immersion blender</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=ginsweiwatrec-20&l=btl&camp=213689&creative=392969&o=1&a=B000EGA6QI" style="background-color: white; border: medium none !important; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; margin: 0px !important; padding: 0px !important; text-align: -webkit-auto;" width="1" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">, quickly </span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">blend</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.</span>
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<br />Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0tag:blogger.com,1999:blog-3745270127541922899.post-26208307756674951122012-03-10T08:49:00.000-08:002012-03-10T08:49:25.702-08:00Roasted Potato<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEHhJBEz5god5DaiX5wS3ox6VoJ6MdGXVdqGb4xuGL-FGlZivayA2KNmVwf_zwZRn8Q7AkJn3c2OW342wIX-iL-Ic2SP6oNx1tJ89ZKzQCLFa6jtFKaldM7qWp9lJneN-FxmEzx1v7PLA/s1600/IMG_1655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEHhJBEz5god5DaiX5wS3ox6VoJ6MdGXVdqGb4xuGL-FGlZivayA2KNmVwf_zwZRn8Q7AkJn3c2OW342wIX-iL-Ic2SP6oNx1tJ89ZKzQCLFa6jtFKaldM7qWp9lJneN-FxmEzx1v7PLA/s320/IMG_1655.JPG" width="320" /></a></div><br />
Do you love those delicious crispy edges of fried potatoes? I got the idea for this from another pinterest pin. I am loving this site! The original recipe (<a href="http://fishfoodblog.com/2010/04/crispy-potato-roast/" target="_blank">here</a>) was alot more food that we needed for our little family dinner. So I scaled it way back and added some different herbs.<br />
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<div style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 20px; margin-bottom: 1.667em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b>Ingredients:</b></div><div style="text-align: left;"><b><b>1 tablespoon extra-virgin olive oil</b></b></div><div style="text-align: left;"><b><b>4 medium russet potatoes</b></b></div><div style="text-align: left;"><b><b>1/4 onion, thickly sliced </b></b></div><div style="text-align: left;"><b><b>Coarse salt</b></b></div><div style="text-align: left;"><b><b>Pepper </b></b></div><div style="text-align: left;"><b><b>1 spring rosemary, chopped</b></b></div><div style="text-align: left;"><b><b>1 sprig thyme, chopped</b></b></div><br />
<div style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 20px; margin-bottom: 1.667em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b>Directions:<span 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;"><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;" />1. Preheat oven to 375 degrees. Spray two small loaf pans with nonstick spray. Slice potatoes very thinly crosswise, I used my food processor.</span><span 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;"></span></b></div><div style="background-color: white; color: #666666; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 20px; margin-bottom: 1.667em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b>2. Arrange potato slices vertically in dish. Wedge onions throughout. Drizzle with olive oil Sprinkle with salt and pepper. Bake 30 minutes. Add herbs and bake until potatoes are cooked through with a crisp top, about 15 minutes more.</b></div>Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0tag:blogger.com,1999:blog-3745270127541922899.post-56868314294322201282012-03-06T17:35:00.000-08:002012-03-06T17:35:30.099-08:00Zucchini and Mozzarella Stuffed Chicken Breast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdLXXI_ECn9JK1It4E-jAY74Gkj7bsrreRr9MYuJrzXLxHbxoLFBAbEnACl3kI3xTtIvBv-4xKPhUfV-goKV5cY5Ff4_V5mcafokRNh8NAbuncI4e3UmPekw_X6kj7goK7N44OjhhuRmk/s1600/IMG_1654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdLXXI_ECn9JK1It4E-jAY74Gkj7bsrreRr9MYuJrzXLxHbxoLFBAbEnACl3kI3xTtIvBv-4xKPhUfV-goKV5cY5Ff4_V5mcafokRNh8NAbuncI4e3UmPekw_X6kj7goK7N44OjhhuRmk/s320/IMG_1654.JPG" width="320" /></a></div><br />
Another DELICIOUS recipe from <a href="http://skinnytaste.com/" target="_blank">Skinny Taste</a>. You read that right. Mozzarella AND breaded crust for 171 calories a serving! So reasonable you won't feel guilty have more. Moist chicken breast with ooey gooey mozzarella and zucchini inside. I pounded the breasts a little too thin in some spots so there were some holes, but once they're breaded you can't really tell. I think I could have even let them sit under the broiler for a minute or two to really crisp up the breading. I might also try spraying it with cooking spray to see if it crisps it up too.<br />
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And here is a neat trick I use often for chopped garlic. Instead of spending time trying to chop garlic, I just use my microplane to grate it right into the pan.<br />
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<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 14px; line-height: 19px;"><b><br style="background-color: white;" /></b></span></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: xx-small;"><i>Gina's Weight Watcher Recipes</i></span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Servings: </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">8</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> • Serving Size: </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">1 cutlet </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">• Old Points: </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">4 pts </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">• Points+:</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> 4 pts </span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Calories: </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">171.9</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> • Fat: </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">6.3 g</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> • Protein: </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">20.3 g </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">• Carb: </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">7.9 g </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">• Fiber: </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">0.9 g </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">• Sugar: </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">1.3 g </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Sodium: </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">280.7 mg (without salt) </span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><br />
</b><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Ingredients:</span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> </b><br />
<ul style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; list-style-image: initial; list-style-position: initial; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;"><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 tsp olive oil</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 cloves garlic, chopped</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 1/2 cups (1 medium) zucchini, shredded</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 cup + 2 tbsp Romano cheese (or parmesan)</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 oz part skim shredded mozzarella</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">salt and pepper to taste</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">8 thin chicken cutlets, 3 oz each</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup Italian seasoned breadcrumbs</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 lemon, juice of</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 tbsp olive oil</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">salt and fresh pepper</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">olive oil non-stick spray </li>
</ul><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Directions:</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Wash</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> and </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">dry</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> cutlets, season with salt and pepper. </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Preheat</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> oven to 450°. Lightly</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">spray</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> a baking dish with non-stick spray.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Set aside</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> to cool. When cool, </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">add</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">mozzarella cheese and </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">mix</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> to combine.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Lay</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> chicken cutlets down on a working surface and </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">spread</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> 3 tbsp of zucchini-cheese mixture on each cutlet. </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Loosely</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> roll each one and keep seam side down.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Combine</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Dip</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Repeat</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> with the remaining chicken. When finished, </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">lightly</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> spray</span><span style="border-bottom-width: medium !important; border-color: initial !important; border-image: initial !important; border-left-width: medium !important; border-right-width: medium !important; border-top-width: medium !important;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=ginsweiwatrec-20&l=btl&camp=213689&creative=392969&o=1&a=B00004SPZV" style="background-color: white; border-bottom-style: none !important; border-bottom-width: medium !important; border-color: initial !important; border-image: initial !important; border-left-style: none !important; border-left-width: medium !important; border-right-style: none !important; border-right-width: medium !important; border-top-style: none !important; border-top-width: medium !important; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">with oil spray. </span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Bake</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"> 25 - 30 minutes. </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Serve </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">immediately. </span>Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0tag:blogger.com,1999:blog-3745270127541922899.post-91363326614097427292012-03-05T12:57:00.000-08:002012-03-05T12:57:09.862-08:00Low Calorie Pumpkin and Cream Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHF8eIjKOd5XTUOqf70_AHwUXmfawKwRMbhqk30VSVEs5TB070shEeXqA7WYmFRXidoEh_kWqKjyxjch3OuDYhvowLk0hE4Fyl9EObbpvRsSIPdaTuXMLmlY0zsGUumMP8S_A-9CCi6A/s1600/IMG_1591.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHF8eIjKOd5XTUOqf70_AHwUXmfawKwRMbhqk30VSVEs5TB070shEeXqA7WYmFRXidoEh_kWqKjyxjch3OuDYhvowLk0hE4Fyl9EObbpvRsSIPdaTuXMLmlY0zsGUumMP8S_A-9CCi6A/s320/IMG_1591.JPG" width="320" /></a></div><br />
If you're anything like me, bread doesn't last long in your house. Especially fresh baked bread. I love baking and I love eating bread. The problem is that is doesn't love me back. Pumpkin and Cream Bread to the rescue. This entire loaf is only 500 calories. That's right the ENTIRE loaf. And even better is tastes as great as it looks.<br />
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I found this recipe through pinterest on <a href="http://www.sundaybaker.net/2011/09/pumpkin-cream-bread-low-calorie.html" target="_blank">Sunday Baker</a>. I couldn't get mine to double layer as nice as she did, but at only 46 calories per slice, I'll be trying, trying again.<br />
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<div class="separator" style="background-color: white; clear: both; font-size: 16px; text-align: center;"><span style="color: #38761d; font-family: 'Trebuchet MS';"><b><br />
</b></span></div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><span style="font-family: 'Trebuchet MS'; font-size: xx-small;">Yield: 2 loaves (14 slices each)</span></div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><span style="font-family: 'Trebuchet MS';"><em>Batter:</em></span></div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><span style="font-family: 'Trebuchet MS';">1-1/2 c. pureed pumpkin</span></div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><span style="font-family: 'Trebuchet MS';">1/2 c. unsweetened applesauce</span></div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><span style="font-family: 'Trebuchet MS';">1 whole egg</span></div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><span style="font-family: 'Trebuchet MS';">3 egg whites</span></div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><span style="font-family: 'Trebuchet MS';">1 c. all-purpose flour</span></div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><span style="font-family: 'Trebuchet MS';">2/3 c. whole wheat flour</span></div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><span style="font-family: 'Trebuchet MS';">1/2 c. Stevia Cup For Cup sweetener</span></div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><span style="font-family: 'Trebuchet MS';">1/2 c. granulated sugar</span></div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><span style="font-family: 'Trebuchet MS';">1 t. baking soda</span></div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><span style="font-family: 'Trebuchet MS';">1/2 t. ground cinnamon</span></div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><span style="font-family: 'Trebuchet MS';">1/2 t. ground nutmeg</span></div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><br />
</div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><span style="font-family: 'Trebuchet MS';"><em>Cream filling</em></span></div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><span style="font-family: 'Trebuchet MS';">8 oz. reduced fat cream cheese</span></div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><span style="font-family: 'Trebuchet MS';">1/4 c. granulated sugar</span></div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><span style="font-family: 'Trebuchet MS';">1 T. all-purpose flour</span></div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><span style="font-family: 'Trebuchet MS';">2 egg whites</span></div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><span style="font-family: 'Trebuchet MS';">1 t. vanilla extract</span></div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: center;"><br />
</div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><span style="font-family: 'Trebuchet MS';">1. For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.</span></div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><br />
</div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><span style="font-family: 'Trebuchet MS';">2. For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.</span></div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><br />
</div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><span style="font-family: 'Trebuchet MS';">3. Grease 2 8x4x2" loaf pans. Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter.</span></div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><br />
</div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><span style="font-family: 'Trebuchet MS';">4. Bake in a 350 degree oven for about 40 minutes, or until a toothpick inserted comes out clean. Don't overbake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container.</span></div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><br />
</div><div class="separator" style="background-color: white; clear: both; font-family: georgia, Trendy; font-size: 16px; text-align: left;"><span style="font-family: 'Trebuchet MS';">One serving (2 slices) = about <span style="color: #cc0000;">100 calories</span></span></div>Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0tag:blogger.com,1999:blog-3745270127541922899.post-20231445238244678292012-03-04T09:22:00.000-08:002012-03-04T09:22:26.478-08:00Chew Low Fat Chocolate Chip Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3B2N2ggmP5NyE6EKDJXy49OHz1hcFh54XXhhVOctdTZGnQkI3XOotBiDiwTsduRAoa-kMxLv6nCOh_NccG0DyPJ-67FQfQctjAReiIB0jbc-ctukHsiHL7l6NHB0V-JIjXcK56lzVkQ/s1600/IMG_1625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3B2N2ggmP5NyE6EKDJXy49OHz1hcFh54XXhhVOctdTZGnQkI3XOotBiDiwTsduRAoa-kMxLv6nCOh_NccG0DyPJ-67FQfQctjAReiIB0jbc-ctukHsiHL7l6NHB0V-JIjXcK56lzVkQ/s320/IMG_1625.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">These are YUM. You wouldn't even guess that these aren't the real deal. I found this recipe on skinnytaste.com. This blog has become a new go to site for recipes. Each recipe is low fat and/or low calorie and all of the nutritional information available. And so far, ALL of the recipes I've made have been absolutely delicious. You can also feel free to mix and match the mix ins!</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Low Fat Chewy Chocolate Chip Oatmeal Cookies</b><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: xx-small; text-align: -webkit-auto;"><i>Gina's Weight Watcher Recipes </i></span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Servings:</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> 15 • </span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Serving Size:</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> 2 cookies</span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> • Old Points:</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> 4 pts • </span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Points+:</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> 5 pts</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Calories:</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> 190 • </span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Fat:</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> 6.3 g • </span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Protein: </b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">2.6 g • </span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Carb:</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> 34.2 g • </span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Fiber:</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> 2.0 g</span><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> </i><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">• </span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Sugar:</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> 19.3 g</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Ingredients: </span></div><ul style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; list-style-image: initial; list-style-position: initial; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px; text-align: -webkit-auto;"><li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup all purpose flour</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 tsp baking powder</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 tsp baking soda</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 tsp salt</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 tsp ground cinnamon</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tbsp unsalted butter, room temperature</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup sugar</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup unpacked brown sugar</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 large egg</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 cup unsweetened apple sauce</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 tsp vanilla extract</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 cups quick oats</li>
<li style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3/4 cup dark chocolate chips</li>
</ul><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Directions:</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Preheat </b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">oven to 350°; </span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">line</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> two baking sheets with parchment paper or use a silpat.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">In a medium bowl, </span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">whisk</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, with a mixer, </span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">cream</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> together the butter and the sugars on medium speed. </span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> </b><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Add</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> the egg, followed by the applesauce and vanilla extract.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Working by hand, </span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">stir</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> in the flour mixture and the oats until just combined and no streaks of flour remain;</span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> stir </b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">in the chocolate chips.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Drop</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly (I forgot to do this). Bake for about 10-12 minutes, or until cookies become light brown at the edges.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Store</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"> in an airtight container so you don't eat them all in one sitting! </span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Makes about 30 cookies roughly 1 tbsp each.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;" /><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;">Splenda Lovers: Substitute all the brown sugar with 1/4 cup Splenda brown sugar blend, and all the white sugar for 1/4 cup Splenda sugar blend. Points remain the same.</i> <br />
<div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">This recipe makes a good sized batched of cookies, I don't know about you, but I would rather not have all those cookies laying around my house. So the leftover went into the fridge. I laid out a long sheet of suran wrap. Then made a row in the middle of the cookie dough. Shape it into a cylinder and wrap tightly with the suran wrap.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJRYbocD6rClOQ4kPSh-_OZnrSTSZqHD1TFffweDNStrBAz6efvMT9k5JH8bbrfDq_vv-O41rTnNFNOY4KFHZNJ3dH9PgMhfaOBCAbbfQg8_l07dolZEnplqjJmTIFrUyG4SPyV5ZNOnI/s1600/IMG_1620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJRYbocD6rClOQ4kPSh-_OZnrSTSZqHD1TFffweDNStrBAz6efvMT9k5JH8bbrfDq_vv-O41rTnNFNOY4KFHZNJ3dH9PgMhfaOBCAbbfQg8_l07dolZEnplqjJmTIFrUyG4SPyV5ZNOnI/s320/IMG_1620.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Whenever you're ready (which is always!) for warm fresh baked cookies, just slice off however many cookies you want and arrange on a cookie sheet.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGuBt6NqroahwwYRDUJRTn17XNJ66zNxcKzMNy_GVcorix2Ne9Gmh0vMu7C0-cfD7LG7wdtsm4PrhMTxbvUTRTjPaaj6kv_GF1ngDM9nNA9hosennsw22LWe86449yIhqrfHErwxJirnw/s1600/IMG_1622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGuBt6NqroahwwYRDUJRTn17XNJ66zNxcKzMNy_GVcorix2Ne9Gmh0vMu7C0-cfD7LG7wdtsm4PrhMTxbvUTRTjPaaj6kv_GF1ngDM9nNA9hosennsw22LWe86449yIhqrfHErwxJirnw/s320/IMG_1622.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">They may need an extra minute or two in the oven since they are colder when they go in.</div>Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0tag:blogger.com,1999:blog-3745270127541922899.post-64685619426258370322012-03-03T17:20:00.001-08:002012-03-04T09:59:49.110-08:00Roasted Chicken with Red Potatoes and Artichoke Hearts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyFsB5mMa91lyhzIZF5R3DdLxvFc9nmN8N6MOMybLwNbCn-5xJSfmWZ4qeIezDY6fr0WHjQAyuLwkDzgrRwh8wGeNXXSQ-qR831mBtHSXAAjVw4dwKNold7oxYOoh1vt9l60Kt9K2y6aE/s1600/IMG_1610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyFsB5mMa91lyhzIZF5R3DdLxvFc9nmN8N6MOMybLwNbCn-5xJSfmWZ4qeIezDY6fr0WHjQAyuLwkDzgrRwh8wGeNXXSQ-qR831mBtHSXAAjVw4dwKNold7oxYOoh1vt9l60Kt9K2y6aE/s320/IMG_1610.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The sounds that escape your mouth as you open the oven door after that kitchen timer goes off may sound inhuman. Between the smell of the aromatic and delicious veggies and the look of the cripsy chicken skin, you'll barely be able to wait long enough to grab a plate.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2i4G-B4s07-yhCS-tnNK-pHHhDjTcDxePZGa34aYbKgZ7fZiFl7OoYhH_RDRt0Xq-CaHl5MR9agV9M_ETUxvLbF8RlS0TUQZY3-vZmDhGc1fvYsqZs4CMo4PgCauLh9HETR_SZknGK8Q/s1600/IMG_1608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2i4G-B4s07-yhCS-tnNK-pHHhDjTcDxePZGa34aYbKgZ7fZiFl7OoYhH_RDRt0Xq-CaHl5MR9agV9M_ETUxvLbF8RlS0TUQZY3-vZmDhGc1fvYsqZs4CMo4PgCauLh9HETR_SZknGK8Q/s320/IMG_1608.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> This dish from Rachael Ray's Make Ahead Meals is mouth watering. Although I will be making a few slight changes the next time I make it. The red potatoes I used weren't quite finished. So next time I will roast the veggies for 15-20 minutes before adding the chicken and cooking for the recipe time. Also the artichoke hearts were delicious but the flavor could quickly overwhelm the delicate chicken and potatoes. So I'm going to try cutting them into quarters instead of halves and maybe even cutting the amount in half. Still delicious, and I will always crisp up the skin under the broiler from now on. GREAT tip.</div><div class="separator" style="clear: both; text-align: left;"></div><br />
Ingredients<br />
<br />
4 skin-on, bone-in chicken drumsticks<br />
4 skin-on, bone-in chicken thighs<br />
1 whole skin-on, bone-in chicken breast, quartered (separate the breast and then cut each piece in half crosswise)<br />
EVOO, for liberal drizzling<br />
Sea salt and freshly ground black pepper<br />
1 1/2 pounds baby potatoes<br />
4 to 5 sprigs fresh rosemary, leaves stripped and chopped<br />
2 small to medium onions, cut into thin wedges with the root ends attached<br />
Handful fresh bay leaves<br />
One 10-ounce box frozen artichoke hearts, thawed, drained and halved, or one 14-ounce can artichoke hearts, drained and halved<br />
1 head garlic, cloves separated and crushed<br />
1 lemon, sliced<br />
1 cup dry white wine<br />
1 bunch black kale or dinosaur kale, stemmed<br />
Freshly grated nutmeg<br />
<br />
DIRECTIONS<br />
<br />
Drizzle the chicken with EVOO and liberally sprinkle with sea salt and pepper.<br />
<br />
In a roasting pan or baking dish, combine the potatoes, rosemary, onions, bay leaves, artichokes, garlic and lemons. Drizzle with about 1/4 cup EVOO, season with salt and pepper and toss to coat. Arrange the chicken on top of the vegetables.<br />
<br />
Position the rack on the center of the oven and preheat the oven to 350 degrees F.<br />
<br />
Roast the chicken and vegetables for 45 minutes. Turn on the broiler and douse the pan with the wine. Broil until crispy and brown, 12 to 15 minutes. Remove from the oven.<br />
<br />
Dress the kale very lightly with about 1 tablespoon EVOO and season with salt, pepper and a few gratings of nutmeg. Spread the kale on a wire rack set over a baking sheet. Broil until very crispy, about 10 minutes.<br />
<br />
Divide the kale among plates and top with the chicken and vegetables.<br />
<br />
Cook's Note: You can prepare the chicken and vegetables ahead of time. Cover and store on the bottom shelf of the refrigerator until ready to roast.Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0tag:blogger.com,1999:blog-3745270127541922899.post-75553521651973678832012-02-19T17:38:00.000-08:002012-02-19T18:48:46.901-08:00Baked Hash Browns<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCpRouTv7DnHJl3JywhTnkdpc_XmY1e4eS4YzEbfsDvON-kIfl0J301pGAZyLVTH01Xvue-NBKH4D_g1TdXMAVyZw9E__H3WgmWNQXUO6gQTUQ1wW896jqaw4Onu0ovhr4u8l2CeByqQ/s1600/IMG_1602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCpRouTv7DnHJl3JywhTnkdpc_XmY1e4eS4YzEbfsDvON-kIfl0J301pGAZyLVTH01Xvue-NBKH4D_g1TdXMAVyZw9E__H3WgmWNQXUO6gQTUQ1wW896jqaw4Onu0ovhr4u8l2CeByqQ/s320/IMG_1602.JPG" width="320" /></a></div><br />
I found this recipe on foodnetwork.com. I was looking for a way to make hashbrowns that wouldn't take over my stove since I needed the burners for other things. These came out a little browner that I would have liked but I got distracted doing other breakfast items. It was still really good and had wonderful flavor. This is a great way to prepare hashbrowns when you've got other items on the stove that need tending too. Just don't forget about them like I did ;)<br />
<br />
<br />
<h2 class="kv-ingred" style="background-color: white; color: #3d3d3d; font-family: 'trebuchet ms', sans-serif; font-size: 18px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Ingredients</h2><ul class="kv-ingred-list1" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 1/2 pounds <a class="crosslink" debug="13 27" href="http://www.foodterms.com/encyclopedia/russet-potato/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">russet potatoes</a></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup bacon lardoons</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 medium shallot, sliced</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 egg white</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 green onions, roughly chopped</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 sprigs thyme, leaves picked</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Kosher salt and freshly ground black pepper</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a class="crosslink" debug="221 242" href="http://www.foodterms.com/encyclopedia/olive-oil/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">Extra-virgin olive oil</a></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tablespoons chopped <a class="crosslink" debug="270 286" href="http://www.foodterms.com/encyclopedia/parsley/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">flat-leaf parsley</a></li>
</ul><h2 style="background-color: white; color: #3d3d3d; font-family: 'trebuchet ms', sans-serif; font-size: 18px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Directions</h2><div class="instructions" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="instruction" style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Preheat oven to 425 degrees F.</div><div style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Peel potatoes and wash. Use a mandolin, or <a class="crosslink" debug="78 91" href="http://www.foodterms.com/encyclopedia/food-processor/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">food processor</a> with the grater attachment, to finely shred potatoes. Place in a kitchen towel and squeeze dry.</div><div style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Take a 9-inch oven proof skillet and add bacon and sliced shallots. Set over medium heat and render fat, 4 to 5 minutes. Shallots will <a class="crosslink" debug="328 337" href="http://www.foodterms.com/encyclopedia/caramelize/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">caramelize</a>. Using a slotted spoon, remove the bacon and shallots and put in a large mixing bowl (reserve the bacon fat and pan) with potato slices, egg white, <a class="crosslink" debug="487 498" href="http://www.foodterms.com/encyclopedia/green-onion/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">green onions</a>, and thyme leaves and season well with salt and pepper. Toss to combine. Spoon mixture into the hot pan with the bacon fat. Pack it in well pressing down with a large spoon to compress the mixture a little. Drizzle the top with some extra-virgin olive oil and season with salt and pepper. When it starts to get golden brown and crispy around the edges flip the hash brown over and pop into the oven to bake for 15 minutes. Remove from oven and allow to cool slightly before running a knife around the edges and then inverting the potato onto a cutting board. Slice into wedges, garnish with chopped <a class="crosslink" debug="1100 1116" href="http://www.foodterms.com/encyclopedia/parsley/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">flat leaf parsley</a> and serve.</div></div>Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0tag:blogger.com,1999:blog-3745270127541922899.post-9596132039799773652012-02-13T17:04:00.000-08:002012-02-13T17:04:38.314-08:00S'mores Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO_J77yQFg16pAZ7BdIdIcc9zpLRypmBJaExU9oLRhSnpTO6af0NeQiM4J5BPBl59bWM3R_VuoEhrUZ8pFDD8fYkdI7V8MA7VF_ddqY8ZDRwiTeQ64kQ1oICoMX0AVrOd3ivHtBwzgY18/s1600/IMG_3569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO_J77yQFg16pAZ7BdIdIcc9zpLRypmBJaExU9oLRhSnpTO6af0NeQiM4J5BPBl59bWM3R_VuoEhrUZ8pFDD8fYkdI7V8MA7VF_ddqY8ZDRwiTeQ64kQ1oICoMX0AVrOd3ivHtBwzgY18/s320/IMG_3569.JPG" width="320" /></a></div><br />
This recipe is just a flat out share of one I saw on pinterest. S'mores are one of my all time favorites desserts. This recipe is so easy that I had to stop keeping the items to make it in my pantry.<br />
<br />
The bottom and top layers are a soft shortbread made with crushed graham crackers. The middle is just 2 giant hershey bars and a jar of marshmallow fluff.<br />
<br />
Incredibly easy and incredibly addictive.<br />
<br />
The original post is on this <a href="http://www.lovintheoven.com/2008/12/day-11-smores-cookie-bars.html" target="_blank">Blog</a>.<br />
<br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 18px; text-align: left;"><span style="font-style: italic;">Ingredients:</span></span><br />
<ul style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; line-height: 18px; text-align: left;"><li>1/2 cup butter, room temperature</li>
<li>1/4 cup brown sugar</li>
<li>1/2 cup sugar</li>
<li>1 large egg</li>
<li>1 tsp vanilla extract</li>
<li>1 1/3 cups all purpose flour</li>
<li>3/4 cup graham cracker crumbs</li>
<li>1 tsp baking powder</li>
<li>1/4 tsp salt</li>
<li>2 king-sized milk chocolate bars (e.g. Hershey’s)</li>
<li>1 1/2 cups marshmallow creme/fluff (not melted marshmallows)</li>
</ul><u style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">Directions</u><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">:</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; line-height: 18px; text-align: left;" /><ol style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; line-height: 18px; text-align: left;"><li>Preheat oven to 350°F. Grease an 8-inch square baking pan.</li>
<li>In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.</li>
<li>Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).</li>
<li>Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.</li>
</ol><br class="Apple-interchange-newline" />Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0tag:blogger.com,1999:blog-3745270127541922899.post-67558713629415669362012-02-13T16:58:00.000-08:002012-02-13T16:58:13.546-08:00Cinnamon Roll Pancakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwuOJM7XwyptafOA43fEe500arFP1r4TIJywpvdqqx55v-i_xoEVnaavmSkKzb-UHsrmBZ_tbqN8oQsRaCMDEpea5Cnn8cQFBY6PgSpEU40rjWKtbXo7GV0Wu_qaH_sLFt4ZoC-KY73w/s1600/IMG_7076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwuOJM7XwyptafOA43fEe500arFP1r4TIJywpvdqqx55v-i_xoEVnaavmSkKzb-UHsrmBZ_tbqN8oQsRaCMDEpea5Cnn8cQFBY6PgSpEU40rjWKtbXo7GV0Wu_qaH_sLFt4ZoC-KY73w/s320/IMG_7076.JPG" width="320" /></a></div><br />
Another great pinterest find. The original blog post can be found <a href="http://www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/" target="_blank">HERE</a>.<br />
<br />
I made a slight modification though. The original recipe called for what I thought was more than enough swirl and icing. So instead I double the batter amount and kept the swirl and icing portions the same. I still ended up with alot of swirl left over. The following recipe is doubled batter, halved swirl and the same icing. It makes just about enough for my, hubby and my two sons (who each eat twice as much as I do!)<br />
<br />
Ingredients<br />
<br />
<br />
<div style="background-color: #f4f3f0; color: #54514f; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 10px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong style="font-weight: bold;">PANCAKES:</strong><br />
<span class="ingredient"><span class="amount">2 cup</span> <span class="name">all-purpose flour</span></span><br />
<span class="ingredient"><span class="amount">4 teaspoons</span> <span class="name">baking powder</span></span><br />
<span class="ingredient"><span class="amount">1 teaspoon</span> <span class="name">salt</span></span><br />
<span class="ingredient"><span class="amount">2 cups</span> <span class="name">milk</span></span><br />
<span class="ingredient"><span class="amount">2 Tablespoons</span> <span class="name">canola oil</span></span><br />
<span class="ingredient"><span class="amount">2 large</span> <span class="name">eggs</span>, lightly beaten</span></div><div style="background-color: #f4f3f0; color: #54514f; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 10px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong style="font-weight: bold;">CINNAMON FILLING:</strong><br />
<span class="ingredient"><span class="amount">1/4 cup</span> <span class="name">butter</span>, melted</span><br />
<span class="ingredient"><span class="amount">3/8 cup</span> <span class="name">brown sugar</span>, packed (half of 3/4)</span><br />
<span class="ingredient"><span class="amount">1/2 Tablespoon</span> <span class="name">ground cinnamon</span></span></div><div style="background-color: #f4f3f0; color: #54514f; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 10px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong style="font-weight: bold;">CREAM CHEESE GLAZE:</strong><br />
<span class="ingredient"><span class="amount">4 Tablespoons</span> <span class="name">butter</span></span><br />
<span class="ingredient"><span class="amount">2 ounces</span> <span class="name">cream cheese</span></span><br />
<span class="ingredient"><span class="amount">3/4 cup</span> <span class="name">powdered sugar</span></span><br />
<span class="ingredient"><span class="amount">1/2 teaspoon</span> <span class="name">vanilla extract</span></span></div><br />
Directions<br />
<br />
<br />
<h3 style="background-color: #f4f3f0; border-bottom-color: rgb(221, 217, 206); border-bottom-style: solid; border-bottom-width: 1px; clear: both; color: #9d9690; font-family: AllerRegular, 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 15px; font-weight: normal; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 15px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Directions:</h3><div class="instructions" style="background-color: #f4f3f0; color: #54514f; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="margin-bottom: 10px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).</div><div style="margin-bottom: 10px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.</div><div style="margin-bottom: 10px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.</div><div style="margin-bottom: 10px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.</div><div style="margin-bottom: 10px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">5. When ready to serve, spoon warmed glaze onto the top of each pancake.</div></div><h3 style="background-color: #f4f3f0; border-bottom-color: rgb(221, 217, 206); border-bottom-style: solid; border-bottom-width: 1px; clear: both; color: #9d9690; font-family: AllerRegular, 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 15px; font-weight: normal; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 15px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Tips:</h3><div class="extra" style="background-color: #f4f3f0; color: #54514f; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="margin-bottom: 10px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!<br />
*It's best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That'll give it a chance to set a little before you add the swirl.<br />
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn't be too runny. The consistency of soft toothpaste is perfect. If it's melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.</div></div><br />
The ingredients and directions were copied from the original blog. This tends to make a big mess, so make sure you either use a good non stick griddle or put your pans and utensils in hot soapy water before washing for easier clean up.Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0tag:blogger.com,1999:blog-3745270127541922899.post-55779924644868911302012-02-13T16:47:00.000-08:002012-02-13T16:47:02.533-08:00Cream Cheese Won-ton Cups<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEierIJSi79tO5qNkzeQ870Fs5Il_bOnvY3GW1QimrTnWrNq8_BVBFwG2btSyfhQOmiv0GeJJV5xW6C9tMVE8Q96pgeo1DgasuXyhtNX1Gsi7XhpD3_bEraoWLbhW3WMkyzgrkaJayNbeog/s1600/IMG_7063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEierIJSi79tO5qNkzeQ870Fs5Il_bOnvY3GW1QimrTnWrNq8_BVBFwG2btSyfhQOmiv0GeJJV5xW6C9tMVE8Q96pgeo1DgasuXyhtNX1Gsi7XhpD3_bEraoWLbhW3WMkyzgrkaJayNbeog/s320/IMG_7063.JPG" width="320" /></a></div><br />
One of my favorite treats are cream cheese filled won-tons. But the classic version is alot of work and is best made in small batches. I wanted to convert so that I had a shorter prep time and I could make all of them at once.<br />
<br />
Ingredients<br />
<br />
8 oz cream cheese, softened<br />
24 won ton small square papers<br />
ginger to taste<br />
1 chopped green onion<br />
<br />
Directions<br />
<br />
Heat oven to 350 degrees.<br />
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Mix cream cheese and green onions. Grate ginger into the cream cheese mixture and continue tasting until you get the flavor that you like. I prefer having a bit stronger ginger flavor and I think I used about 1 tablespoon of grated ginger.<br />
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Transfer the cream cheese mixture to a piping bag or a ziploc bag.<br />
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Put one wonton paper in each cup of a mini muffin tray. I used a shot glass to push the papers down into the cups.<br />
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Squeeze about 1 tablespoon of cream cheese into each cup.<br />
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Bake for 8-10 minutes until the tips are golden brown. Serve warm, and try not to eat all of them yourself.Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0tag:blogger.com,1999:blog-3745270127541922899.post-13481307383639597842012-02-13T16:32:00.000-08:002012-02-13T16:36:12.055-08:00Rice Krispie Valentine TreatsThanks to Pinterest, I decided to make a homemade Valentine gift for Keegan's classmates. I knew there would be a few issues or problems with the idea in my head, but I knew I could make it work.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMrJj_FGprNOKi-aIyxbbI3okYFWk4sDuJxfV8FIAjJpP8WsOdGLHOyChNYI0gZqJ1zZB6gcWLCIrIhbPDex3UrFdfmVbwPfveydXrUx_V8cmVtGRLwbnJWqCcKsGRljB5mhtx0e3bmrg/s1600/IMG_1596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMrJj_FGprNOKi-aIyxbbI3okYFWk4sDuJxfV8FIAjJpP8WsOdGLHOyChNYI0gZqJ1zZB6gcWLCIrIhbPDex3UrFdfmVbwPfveydXrUx_V8cmVtGRLwbnJWqCcKsGRljB5mhtx0e3bmrg/s320/IMG_1596.JPG" width="320" /></a></div><br />
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First off you need to make a batch of Rice Krispie Treats, according to the box directions.<br />
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Put the tray of treats in the fridge for an hour or so to really firm up.<br />
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Before taking the treats out of the fridge, chop and melt your chocolate.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXIX7Bxho9V1j0Hh2TEDDOU6An8nYs4o78yd-WPiqDY-jpGFe66RbGogY1q_3LFRJW3haU9bSlMz4AzG7r9kkj31d3Vw8spSgPtudNeGfHh14tKg8p5GTu_I_IHBJcGffUL2eo-ziJFc/s1600/IMG_1592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXIX7Bxho9V1j0Hh2TEDDOU6An8nYs4o78yd-WPiqDY-jpGFe66RbGogY1q_3LFRJW3haU9bSlMz4AzG7r9kkj31d3Vw8spSgPtudNeGfHh14tKg8p5GTu_I_IHBJcGffUL2eo-ziJFc/s320/IMG_1592.JPG" width="320" /></a></div><br />
I used half a big block of Almond Bark and make 17 heart treats. Worked out perfectly.<br />
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Next, cut out your rice krispie treats. I used a heart for Valentine's Day.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhEkOb2sw04jmznnBAyIN_vOpPJ3yQ4MwB3VK9mCNzZp6tlYWixXK2KR9PaWiwEMUARYqcYhCBpQ3fb3Oyl-mngF8Q3_t_UP7WulJHoQtbsCixKuAUfP0NeBah8H4aWGoYtlontWEQzq8/s1600/IMG_1593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhEkOb2sw04jmznnBAyIN_vOpPJ3yQ4MwB3VK9mCNzZp6tlYWixXK2KR9PaWiwEMUARYqcYhCBpQ3fb3Oyl-mngF8Q3_t_UP7WulJHoQtbsCixKuAUfP0NeBah8H4aWGoYtlontWEQzq8/s320/IMG_1593.JPG" width="320" /></a></div><br />
Now comes my first hurdle. The first time I dipped the treat in chocolate then tried to put the lollipop stick in. Big mess. So push the stick into the treat to create a hole, then remove it before dunking in chocolate. I was also worried that the treats would be too soft to hold up. So make sure you coat the entire back of the heart shape to give it some stability. Lay out on a sheet of wax paper. Sprinkle with candies shortly after dipping so the candy will stick to the chocolate.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5wP1Z6QpEKbNmCAVKZrOWwii-QK0BgiuEUVsJ1ktjSx5JJKyQg125yvFWiHmBbbEiJbWfuYt_sZDH28Iw5q7svI4ViG3oOX6xtypw1ceMGadGgTKUJmsB_BHS636HLWdF_zGR4KPXOk/s1600/IMG_1594.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5wP1Z6QpEKbNmCAVKZrOWwii-QK0BgiuEUVsJ1ktjSx5JJKyQg125yvFWiHmBbbEiJbWfuYt_sZDH28Iw5q7svI4ViG3oOX6xtypw1ceMGadGgTKUJmsB_BHS636HLWdF_zGR4KPXOk/s320/IMG_1594.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC-AZaKvx00vH1JPEa0eoPwFlKTqcAfTogxgIKfLW2H1-PyxBavPL3jamZOgZKVYlJjh6WdeUTD7vodeWJhObnOMOYFPo3i9cyNvBbJ2sz9YE1TX_6GOjTo9jqN0P8pq1Krsja71o1yNU/s1600/IMG_1595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC-AZaKvx00vH1JPEa0eoPwFlKTqcAfTogxgIKfLW2H1-PyxBavPL3jamZOgZKVYlJjh6WdeUTD7vodeWJhObnOMOYFPo3i9cyNvBbJ2sz9YE1TX_6GOjTo9jqN0P8pq1Krsja71o1yNU/s320/IMG_1595.JPG" width="320" /></a></div><br />
I wrapped each treat and closed with a red bow.<br />
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I had my son pose for a picture with his fist up in the air. I used photoshop to add a heart, border and text. Then I had Walmart print 4x6 copies.<br />
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Make a small slit at the top and bottom of the hand with an xato knife.<br />
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Insert the lollipop stick into the holes so that it looks like they are holding the lollipop.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJmOCqeCBYbRkbpYwlklXozne5Ca00g7Wm6ccKqYH4N2DZX0a8stdeQinjRyI__rO2DtINf0Zgiblqq9IoRwaQgeUmfD12UiurqyydhgxKRKQOSUMpwxYAhD8Fwi77xjTm4-ot_JemjC0/s1600/IMG_1597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJmOCqeCBYbRkbpYwlklXozne5Ca00g7Wm6ccKqYH4N2DZX0a8stdeQinjRyI__rO2DtINf0Zgiblqq9IoRwaQgeUmfD12UiurqyydhgxKRKQOSUMpwxYAhD8Fwi77xjTm4-ot_JemjC0/s320/IMG_1597.JPG" style="cursor: move;" width="320" /></a></div>Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0tag:blogger.com,1999:blog-3745270127541922899.post-78412440336112428242011-11-10T13:32:00.000-08:002011-11-10T13:32:14.452-08:00Activity Advent Calendar<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I saw a picture of an activity advent calendar on pinterest that I just fell in love with. Instead of eating stale candy from a cheap cardboard cutout every night, this advent calendar had a Christmas related activity to do every day. There two huge reasons why this would be perfect for us. You can reuse it every year and, the best part, you can cheat! We all know the holidays get crazy so planning activities 20 days in advance doesn't always work out, especially when it involved two little boys. So the way this calendar is set up, you can make sure the daily activities line up with your schedule. My plan is to check the calendar every night after the boys go to bed. I'll make sure I can do the next days activity, if not, I just switch the cards around.... genius!!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">But there was one drawback to the calendar I saw in pinterest, the blog didn't have any instruction. So I made a plan, and even though it changed along the way, I am very happy with the results. So here is the step by step for you!</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Here is the original picture (from <a href="http://kimberlypetersen.typepad.com/photos/things_i_made/advent.html" target="_blank">HERE</a>)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://d30opm7hsgivgh.cloudfront.net/upload/302200421_YvLEmm1R_c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" nda="true" src="http://d30opm7hsgivgh.cloudfront.net/upload/302200421_YvLEmm1R_c.jpg" width="126px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">My shopping list:</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Foam board (which I ended up not using)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Fabric for the backing (from a remnant bin)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">A package of Christmas fabric quilting squares</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Christmas ribbon</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Package of Christmas scrapbook pictures</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Fabric glue</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Fabric Paint</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Index Cards</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Christmas shaped white cards</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Christmas Sticker</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">My first step was to mark out the edge of the foam board on the backing fabric so I knew how to lay out the squares.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Using fabric pencil, I laid the foam board on top of the backing fabric, and being sure to keep the board still, I traced along the edges.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLpV37Bf3Rmf7pIKYZdih5u4ATRBl9C1TXrH9gU64gJkrA9wJKkXdyKFXGtzXTn2kYrssyULyycTOEMnVXmqWhLYYGzT-3ZSjdrOzM3Skh1tdT06_AdQnsOQ8Vql6Y_Yib3GuNYvVHAE0/s1600/IMG_1187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLpV37Bf3Rmf7pIKYZdih5u4ATRBl9C1TXrH9gU64gJkrA9wJKkXdyKFXGtzXTn2kYrssyULyycTOEMnVXmqWhLYYGzT-3ZSjdrOzM3Skh1tdT06_AdQnsOQ8Vql6Y_Yib3GuNYvVHAE0/s320/IMG_1187.JPG" width="320px" /></a></div>Next I took the package of quilting squares and laid them out on the backing fabric, making to that similar colors and prints were not close to each other.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS_g_K885IIKq7LGvSy_pXKFGzRvb-42lKp_cp4p3WA-uv1oADqhE7gJVwjK2pKkiVV8kuQkCpOVuEWLZDGd-nvVdYdTaz6QKNso-yXBvmFEBxxRFihuNi2yFHbf9Iy8qqfauIHahFfZ4/s1600/IMG_1188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS_g_K885IIKq7LGvSy_pXKFGzRvb-42lKp_cp4p3WA-uv1oADqhE7gJVwjK2pKkiVV8kuQkCpOVuEWLZDGd-nvVdYdTaz6QKNso-yXBvmFEBxxRFihuNi2yFHbf9Iy8qqfauIHahFfZ4/s320/IMG_1188.JPG" width="240px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">This is where I ran into my first bit of trouble. There was no way to arrange the squares so that there was 24 inside the area of the foam board. So I could either cut every square to be smaller and cut every activity square smaller, or I could just find a bigger double thick cardboard to mount it to, instead of the foam board. Finding a bigger board seemed to be easier than all that cutting, so I pinned all of the squares to the backing. Make sure you put individual pins in all four corners, you'll be moving this around alot and don't want your squares sliding around. You can also choose to glue the squares down but it may require touchups with use. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmXC6pbUOEtuFSw56AIztDBYQxUaJ0UJq57DXm4e3rHALK_jwP2KAtf97NcZT1fZt_rmYex7Nom3s4KpabGTZDHYTt3k0WFNK3r4TB-XJ9kFr2DJ4kc89TjeWoSyUR5YCJWW1kCpCGysE/s1600/IMG_1191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmXC6pbUOEtuFSw56AIztDBYQxUaJ0UJq57DXm4e3rHALK_jwP2KAtf97NcZT1fZt_rmYex7Nom3s4KpabGTZDHYTt3k0WFNK3r4TB-XJ9kFr2DJ4kc89TjeWoSyUR5YCJWW1kCpCGysE/s320/IMG_1191.JPG" width="320px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I sewed the three sides of each square, leaving the top open.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4iw7BzadCwI0gx9V6-LXqd-1fu7SE02jpg-bj6EsLoL4altqxZU8g-MxRxa6fCQxjBFluQ0cQ5E5KkOdrbrDd_rxqDTesXJNtkjrAelvUdVAG7woztm_wHtOpA5dpoaW_evjbRMh0x4/s1600/IMG_1192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4iw7BzadCwI0gx9V6-LXqd-1fu7SE02jpg-bj6EsLoL4altqxZU8g-MxRxa6fCQxjBFluQ0cQ5E5KkOdrbrDd_rxqDTesXJNtkjrAelvUdVAG7woztm_wHtOpA5dpoaW_evjbRMh0x4/s320/IMG_1192.JPG" width="320px" /></a></div>Next was finding a new backing to attach to it. I asked hubby if he could find a section of cardboard big enough. But he had an even better genius idea (don't you hate it when that happens?). Instead of attaching the fabric to cardboard, why didn't I just sew pockets into the top and bottom and put dowels in it. That would also make it easier to store since it could be folded up. So with a heavy heart, I seceded that Chad's idea was better and headed out to buy the dowels. I also had to finish the edges of the side now since they wouldn't be hidden behind the foam board. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3x6BQ14O2RaZBij3nvrMn3ESpTUYG-3yvbGBG2i4a5DjCx8MyzR1vkEkJY7LXaB0NS2EwWJ1Lhh4QeBXTXQQAd9Bg8C4FBG5rSNNq3ETzOWyw05DquUCTI8lF4Vla50_hAUathye0SGg/s1600/IMG_1206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3x6BQ14O2RaZBij3nvrMn3ESpTUYG-3yvbGBG2i4a5DjCx8MyzR1vkEkJY7LXaB0NS2EwWJ1Lhh4QeBXTXQQAd9Bg8C4FBG5rSNNq3ETzOWyw05DquUCTI8lF4Vla50_hAUathye0SGg/s320/IMG_1206.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I chose to use a fancy dancy stitch on my sewing machine. Again, you could do this using fabric glue too. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphensUygozoKUdj9r4bbGcqoKoiNWdZay7ZIYAS0R6hfRX-Udk6JWeiwWCvLsz4u9pAKy5eEWR9u_6K_fUSJVWmom8RQEA0hnoGMAFG1hKaVIRC9fHYIjSvSy3DCvI3DqPe7Anur8wPNTs/s1600/IMG_1209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphensUygozoKUdj9r4bbGcqoKoiNWdZay7ZIYAS0R6hfRX-Udk6JWeiwWCvLsz4u9pAKy5eEWR9u_6K_fUSJVWmom8RQEA0hnoGMAFG1hKaVIRC9fHYIjSvSy3DCvI3DqPe7Anur8wPNTs/s320/IMG_1209.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Next I folded the top and bottom in and did an invisible stitch, creating a tube for the dowels. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSEAXqmG0eVAicjN3kzVSlUEkFA9tC-dZTEcL_6GVa3J_LJzcnsGTxADXqnzAHnXsNaXNXqNpqfwMQlxmBzKQtiMTQ0YXAV58ojmQbOxL5_1ec6kvuXhrsBLOWNEjukZMsvQBc2LHOZk/s1600/IMG_1211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSEAXqmG0eVAicjN3kzVSlUEkFA9tC-dZTEcL_6GVa3J_LJzcnsGTxADXqnzAHnXsNaXNXqNpqfwMQlxmBzKQtiMTQ0YXAV58ojmQbOxL5_1ec6kvuXhrsBLOWNEjukZMsvQBc2LHOZk/s320/IMG_1211.JPG" width="320px" /></a></div>Once the pockets were done, I inserted the dowels and put drops of glue just inside the pockets to keep the dowels in place. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3JWs9DuqvlWAGqBChKjUVwYaOUpBoNtf6BjDVULsvfQNeQlf2Nyh4j4d2X-1t0gthjduntK-KSs5C4gnZcyTz4nFjuxvtKHgNdQgYQI888l1xNaGVDbHMcT8i4R6DpGd6Lp3f0Fqx38/s1600/IMG_1212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3JWs9DuqvlWAGqBChKjUVwYaOUpBoNtf6BjDVULsvfQNeQlf2Nyh4j4d2X-1t0gthjduntK-KSs5C4gnZcyTz4nFjuxvtKHgNdQgYQI888l1xNaGVDbHMcT8i4R6DpGd6Lp3f0Fqx38/s320/IMG_1212.JPG" width="320px" /></a></div><br />
Next, I turned my attention to the activity cards. I used red and green markers to write an activity on each cutout. Be sure to choose activities that can be repeated each year. It helps to keep them general or something that is already a family tradition. Instead of using "Make snowmen ornaments" just use "Make ornaments". That way you have a little wiggle room from year to year. For the cutout on the 24th, I used "Read Night Before Christmas, and leave out milk and cookies for Santa". I also added stickers to each cutout to make them more festive.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAueieJpo0RdS2MQgZU4H8Zbzf39aLONXYRoydlD8Nr3rxy9GQ9T_q94N4Wnizdp4dE1Lsydll-w7VK4EU1ZTkRXn9ncuR8XN7XWiMs53LVo9p31cWs2J3PLNTZjSBekzhYZ3qAImb2cE/s1600/IMG_1207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAueieJpo0RdS2MQgZU4H8Zbzf39aLONXYRoydlD8Nr3rxy9GQ9T_q94N4Wnizdp4dE1Lsydll-w7VK4EU1ZTkRXn9ncuR8XN7XWiMs53LVo9p31cWs2J3PLNTZjSBekzhYZ3qAImb2cE/s320/IMG_1207.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">The last step was the really fun part. Decorating the pockets. I used cutouts from a Christmas themed scrapbook package. I laid them out before gluing any on to make sure I liked the way it looked. I inserted an index card into each pocket to prevent the glue from seeping through the fabric and gluing the pocket closed. I used Tacky Glue and attached the cutouts to each pocket. I also used glitter fabric paint to highlight some of the pattern in the fabric and to write the day (1-24). </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi48lDKqSeTqJ2FGDzrkGgv_6NjtUq7CCqPHPkfRKo_s0GtgNytPlX78obH9WAaRDRkBrGE-eTL4aG37DjPitV_p24u9RAG2JuG2U3HA76lYa7hLv23INhAJqOKakyx8mKHMHU2w3fLNTc/s1600/IMG_1213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi48lDKqSeTqJ2FGDzrkGgv_6NjtUq7CCqPHPkfRKo_s0GtgNytPlX78obH9WAaRDRkBrGE-eTL4aG37DjPitV_p24u9RAG2JuG2U3HA76lYa7hLv23INhAJqOKakyx8mKHMHU2w3fLNTc/s320/IMG_1213.JPG" width="240px" /></a></div>You can see the index cards poking out the top of the pockets. I was going to remove the index cards once the glue was dried but they were pretty stuck. I could have easily peeled them off the back of the pockets, but I liked the stability they gave. So I just cut off the top sections so you couldn't see them, leaving the rest glued to the back of the pockets.<br />
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To finish it off, I tied a ribbon to the ends of the top dowel so it could be hung on a wall, and TADA, a new family tradition is born.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieFf07sUKnav8puEDnqqzEi9ZyWO7ntm_mH6iJ_H6t8US_LnMmudurmUt6Fds0G6whXgSB32Pv3IH0NJuJfb0yPAGReeK5oPfTLVGIUktaGAzBQ0wFxUgXSW-TmTjt0g92JM7aOkzSaw4/s1600/IMG_1214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieFf07sUKnav8puEDnqqzEi9ZyWO7ntm_mH6iJ_H6t8US_LnMmudurmUt6Fds0G6whXgSB32Pv3IH0NJuJfb0yPAGReeK5oPfTLVGIUktaGAzBQ0wFxUgXSW-TmTjt0g92JM7aOkzSaw4/s320/IMG_1214.JPG" width="240px" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0tag:blogger.com,1999:blog-3745270127541922899.post-54083392533855583422011-09-22T08:00:00.000-07:002011-09-22T08:00:06.076-07:00Homemade Pretzels<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVL9Ca6XPct1X87iQbYeIDWEssSQdcc8HSQdEfrQB7ifmDVTUCJ8ANs6SosBChDO-6FjV8v0b4xpF-pwEtXEdu1bAvvQidYxHUTGsfa-q0uESqfHlCZdnZGQfRufYgR0YWK4sQlGeJX_Q/s1600/IMG_2237%255B1%255D" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVL9Ca6XPct1X87iQbYeIDWEssSQdcc8HSQdEfrQB7ifmDVTUCJ8ANs6SosBChDO-6FjV8v0b4xpF-pwEtXEdu1bAvvQidYxHUTGsfa-q0uESqfHlCZdnZGQfRufYgR0YWK4sQlGeJX_Q/s320/IMG_2237%255B1%255D" width="320px" /></a></div>Besides the obvious that they raised alot, these were really good. Not as good as the ones you get from Target or that nice little shop in the mall, but still good.<br />
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Ingredients<br />
<br />
1 (.25 ounce) package active dry yeast <br />
1 cup warm water (110 degrees to 115 degrees) <br />
1/4 cup sugar <br />
2 tablespoons butter or margarine, softened <br />
1 teaspoon salt 1/2 egg 3-1/4 cups all-purpose flour <br />
1/2 egg yolk <br />
1 tablespoon cold water <br />
coarse salt <br />
<br />
<br />
Directions<br />
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<br />
In a mixing bowl, dissolve yeast in warm water. Add the sugar, butter, salt, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2-24 hours. Punch dough down. Turn onto a lightly floured surface; divide in half. Cut each into 16 pieces. Roll each piece into a 20-in. rope. Shape into a pretzel. Place on greased baking sheets. Beat egg yolk and cold water; brush over pretzels. Sprinkle with coarse salt. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 400 degrees F for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0tag:blogger.com,1999:blog-3745270127541922899.post-77313031574330816012011-09-21T17:11:00.000-07:002011-09-21T17:11:07.022-07:00Perfect Biscuits<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhivJJAjTRo0dhWfQ74x3kfA2YDws4pcvShBEYp5woO9s2w09yK_pQReFaW_qkz1qm1NK5D9UcMGHzZYP55UCqjnT6g4ixjJE5lnvKP3qF3ofT6TzBulpvgrktpkmbBHkurq0PM1LNHI/s1600/IMG_2242%255B1%255D" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhivJJAjTRo0dhWfQ74x3kfA2YDws4pcvShBEYp5woO9s2w09yK_pQReFaW_qkz1qm1NK5D9UcMGHzZYP55UCqjnT6g4ixjJE5lnvKP3qF3ofT6TzBulpvgrktpkmbBHkurq0PM1LNHI/s320/IMG_2242%255B1%255D" width="320px" /></a></div>I have searched for a long time for that perfect biscuit recipe. You know the one. Wonderfully brown and crisp on the outside, and deliciously soft, flakey and moist on the inside. Of course you need to make these from scratch, I knew no box mix was going to cut it. But I tried several of different recipes and never really got the results I wanted. After watching an episode of Sandwich King on Food Network, I am happy to exlaim, "By Jove, I think I've got it!" Turns out the perfect biscuit isn't just about the recipe, but the technique. Two simple things make a world of difference.<br />
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<br />
<br />
Ingredients<br />
<br />
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<br />
3 cups all-purpose flour <br />
1 tablespoon baking powder* <br />
1 tablespoon sugar <br />
1 teaspoon salt <br />
3/4 teaspoon cream of tartar* <br />
3/4 cup butter <br />
1 1/4 cup buttermilk or 1 cup milk <br />
1 tablespoon vegetable oil<br />
1 tablespoon melted butter<br />
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<br />
Directions<br />
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1. Preheat oven to 450 degrees F. <strong><u>Place a cast iron skillet in the oven to preheat.</u></strong><br />
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2.In a large bowl stir together the flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. <strong><u>Place bowl in the fridge for 20-30 minutes</u></strong>. <br />
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3. Make a well in the center of the flour mixture. Add COLD milk all at once. Using a fork, stir just until moistened. <br />
4. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for four to six strokes or just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2-1/2-inch biscuit cutter, rerolling scraps as necessary. Handle the dough as little as possible.<br />
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5. Pull cast iron skillet from the oven and add enough vegetable oil just to lightly coat the bottom of the pan. Place biscuits, sides touching, in hot cast iron skillet. Brush the top of the biscuits with melted butter. Bake for 10 to 14 minutes or until golden. Remove biscuits from oven and serve warm. <br />
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Two simple steps, baking in a hot cast iron skillet and refridgerating the ingredients after combining, made a WORLD of difference.Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0tag:blogger.com,1999:blog-3745270127541922899.post-71652628903963344362011-08-31T12:22:00.000-07:002011-08-31T12:22:51.878-07:00Creamy Chicken with Pot Pie Toppers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEier0Xvn0s9y-LqJAH0ZXvi4FwIW7Oqq_WbzRhl4ZREZrFWcbyQ5FiEOVaxIqKhNfT9O68bUy4Vj1veqlGoF9iKJ6jc8bqrP2ZvQfA37rQ4g1AcIAciSYgMutR09HawOkfeZyfyZQbCfWQ/s1600/IMG_1104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEier0Xvn0s9y-LqJAH0ZXvi4FwIW7Oqq_WbzRhl4ZREZrFWcbyQ5FiEOVaxIqKhNfT9O68bUy4Vj1veqlGoF9iKJ6jc8bqrP2ZvQfA37rQ4g1AcIAciSYgMutR09HawOkfeZyfyZQbCfWQ/s320/IMG_1104.JPG" width="320px" xaa="true" /></a></div><br />
Chicken Pot Pie. YUM. This is a great way to transfer the meal into a make ahead dish. I did make a few changes. First major change was the celery. And I do this for every dish the calls for celery. I don't care for the texture of cooked celery but it does add a nice flavor. So instead of chopping the celery up, I leave it whole and toss it in. Then fish it out before serving. You get the depth of flavor celery gives your meals but not the mush grey stuff. In the recipe it calls for mushrooms, but no one around these parts really cares for them, so I just omitted them and the steps. It also say to bake the puff pastry ahead of time also but this is such an easy step that I decided to wait and do it the night of instead of risking the baked puffed pastry crumbling in the mean time. The result was wonderful. I think I will even add more veggies next time. <br />
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Ingredients<br />
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<br />
3 pieces boneless, skinless chicken breast <br />
<br />
3 onions <br />
<br />
2 fresh bay leaves <br />
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2 tablespoons extra-virgin olive oil <br />
<br />
8 ounces button mushrooms, sliced or quartered <br />
<br />
4 baby potatoes, diced <br />
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2 parsnips, peeled and diced 1/2-inch thick <br />
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2 small ribs celery, chopped <br />
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A few sprigs fresh sage leaves, very thinly sliced <br />
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Salt and freshly ground black pepper <br />
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3 tablespoons butter <br />
<br />
3 tablespoons all-purpose flour <br />
<br />
Splash white wine <br />
<br />
1 rounded tablespoon Dijon mustard <br />
<br />
2 cups chicken stock <br />
<br />
1/2 cup heavy cream <br />
<br />
1 sheet frozen puff pastry dough, defrosted <br />
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1 egg <br />
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<br />
Directions<br />
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Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf. Fill the pan with just enough water to come to the top of the chicken breasts. Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes. Remove the chicken and dice or shred with forks. Reserve the poaching liquid.<br />
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In the same pan, heat 2 tablespoons extra-virgin olive oil, a couple of turns of the pan over medium-high heat, add the mushrooms and lightly brown. When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf. Cover the pot and sweat the vegetables 10 minutes, stirring occasionally. Remove the bay leaf. Melt the butter in the pot, add the flour and stir to make a light roux. Deglaze the pan with a splash of white wine and add one to 2 cups of reserved poaching liquid. Whisk in the mustard and 2 cups chicken stock. Stir in the cream. Thicken to a light gravy consistency. Adjust the salt and pepper and add in the chicken.<br />
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Reduce the heat to low and bake off the pastry tops.<br />
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<br />
For make-ahead meal: Bake off the pastry tops; cool the filling and store. Reheat the filling, covered, over medium heat to a bubble, and then reduce the heat to a simmer.<br />
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<br />
<br />
To prepare the pastry tops: Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in. Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan. Brush the dough with the egg wash and bake to golden at 425 degrees F, 12 minutes.<br />
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Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0tag:blogger.com,1999:blog-3745270127541922899.post-53919300274525909162011-08-28T13:57:00.000-07:002011-08-28T13:57:04.439-07:00Baked Taco Bowls<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHxQkgCmL1bVqDNbeMvhrWv7s4SOypeIV5VWxDQ1MN97syatLng1uF02G0StF34roFRxhkDeRpPfuX_oNF1rPKW7RrBJl1tgPi5qbSXwE-JRcOXxrwuU8-Hj-0rSITG-Xyil8GGAGRPOs/s1600/IMG_1088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHxQkgCmL1bVqDNbeMvhrWv7s4SOypeIV5VWxDQ1MN97syatLng1uF02G0StF34roFRxhkDeRpPfuX_oNF1rPKW7RrBJl1tgPi5qbSXwE-JRcOXxrwuU8-Hj-0rSITG-Xyil8GGAGRPOs/s320/IMG_1088.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>We love tacos in our house. They are a great throw together meal. Especially when you have some leftover roast in the fridge. I made these shredded beef taco bowls with the leftover roast from the Braised Beef recipe (<a href="http://littlerails.blogspot.com/2011/04/braised-beef.html">HERE</a>) and some inspiration from pintrest. Instead of frying the taco shells, like we had always done in the past, I saw an article on pintrest on how to BAKE the taco shells. The results were delicious. With fried taco shells, they tend to start getting mushy unless you fry them so hard that they are pretty much crumbling when you start to build your taco. With these, they stay crisp and fresh and with the bowl shape, they are all ready for loading.<br />
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To make the bowls, preheat your oven to 350. Spray corn tortillas with non stick spray. Lay in an upside down cupcake pan so the shape resembles a bowl. Bake for 8-10 minutes or until the shell is crisp and holds it shape.<br />
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Then load up with your favorite taco fixings. A quick scrumptious meal.Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0tag:blogger.com,1999:blog-3745270127541922899.post-61830745729144919322011-08-10T14:20:00.000-07:002011-08-10T14:20:59.904-07:00Lemon Cream Cheese Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj9jxxiYTxo47v619HIk46mFHtPkjGslCTgTLk9qhy59Bao-fvwAMlSgyRWhbKksvkQCT7uqSFXBPneKZe1gPtX5hL6GhCLv-VZnCkIl7IBBvyMOq5qc2ntc91yFIx7XCcODN6k-BcDno/s1600/IMG_1032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj9jxxiYTxo47v619HIk46mFHtPkjGslCTgTLk9qhy59Bao-fvwAMlSgyRWhbKksvkQCT7uqSFXBPneKZe1gPtX5hL6GhCLv-VZnCkIl7IBBvyMOq5qc2ntc91yFIx7XCcODN6k-BcDno/s320/IMG_1032.JPG" width="320px" /></a></div>One of my favorite cake flavors is lemon. The frosting in this recipe is a creamy and light and just perfect with the lemon altered white cake mix. Super easy and fantastic results.<br />
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Ingredients<br />
<br />
<br />
1 package (2-layer size) white cake mix <br />
1 (3.4 ounce) package JELL-O Lemon Flavor Instant Pudding <br />
1 cup water 4 egg whites <br />
2 tablespoons vegetable oil <br />
1 (16 ounce) package powdered sugar <br />
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened <br />
1/4 cup butter <br />
2 tablespoons lemon juice <br />
yellow food coloring (optional)<br />
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Directions<br />
<br />
Heat oven to 350 degrees F. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups. <br />
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Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely. <br />
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Meanwhile, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Add a few drops of food coloring until you reach desired color. Frost cupcakes. <br />
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Anonymoushttp://www.blogger.com/profile/14730404255745294663noreply@blogger.com0