tag:blogger.com,1999:blog-51660190714931595262024-02-07T11:41:24.767-08:00something goodsomething goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.comBlogger94125tag:blogger.com,1999:blog-5166019071493159526.post-68431441786719630762015-05-23T20:43:00.001-07:002015-05-23T20:43:10.781-07:00Best Hot Fudge Sauce EverThis is Jody's husband (David) hi-jacking her blog. My mother-in-law (best mother-in-law in the world), Susan, makes some seriously, quick and easy, delicious hot fudge. I do not want to lose this recipe ever. Here it is.<br />
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2 sticks of butter<br />
3/4 cup cocoa powder<br />
3 cups sugar<br />
1 can of evaporated milk (12 ounces)<br />
1/2 teaspoon salt (optional)<br />
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Melt the butter and cocoa powder in a saucepan, stirring gently, on medium heat. Stir in 3 cups sugar until combined. Then add evaporated milk and salt. Stir until smooth and slightly thick (approx. 8-10 minutes). You should see it start to slightly bubble.<br />
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Remove from heat and pour into a 1 quart mason jar. Enjoy right away and refrigerate for later! It will last a week or so in the fridge. <br />
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THANKS SUZY QUZY. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0pAal-xu45kZJuhuqCAXwZQuq8tDdyBdDHJNxeEp_sl9OX4jIEez2sRFSbHVik7-BMDwu-ZfRrytnHG0SmRTCD-CwfQankkGcwUmmwuBht5Z-E1-tn7HzrXlzUEVNvykGBlaGPKCd2Sb/s1600/SUZY+AND+DA+GIRLS5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0pAal-xu45kZJuhuqCAXwZQuq8tDdyBdDHJNxeEp_sl9OX4jIEez2sRFSbHVik7-BMDwu-ZfRrytnHG0SmRTCD-CwfQankkGcwUmmwuBht5Z-E1-tn7HzrXlzUEVNvykGBlaGPKCd2Sb/s320/SUZY+AND+DA+GIRLS5.png" width="269" /></a></div>
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<br />something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com0tag:blogger.com,1999:blog-5166019071493159526.post-38491493758945418412011-04-22T12:00:00.000-07:002011-04-22T11:32:16.542-07:00I HAVE SEEN THE LIGHT!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiLD1907ZHk7VqodfLUvfUxYjB_stkaolJZOJjZ_zrBpwEV_J2reRfm1YdbRAzlV-r_LtCIk-6HPSAz_kGf9pQQ5AWSZu03pwM8dufgxsZARYnVzGBYEOqAKqADeRDbuNkvgZRFu7U9Sa4/s1600/136.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5452639946825477330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiLD1907ZHk7VqodfLUvfUxYjB_stkaolJZOJjZ_zrBpwEV_J2reRfm1YdbRAzlV-r_LtCIk-6HPSAz_kGf9pQQ5AWSZu03pwM8dufgxsZARYnVzGBYEOqAKqADeRDbuNkvgZRFu7U9Sa4/s400/136.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Just a little personal update and a recipe oops!<br />
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A few months ago, I started to notice some flashing lights in my left eye. I finally (don't be like me and blow it off) went to the eye doc and was given a major 'you're getting old' wake up call...I had a tear in my retina of all things! This usally can lead to a detached retina which causes you to go blind. I was sent immediately to Provo to have Laser surgery, which is a pretty routine surgery, but not for special ol' me! I've had some crazy complications. For the past 4 weeks I've been walking around looking like Jackie O wearing big sunglasses all day which says a lot, because I hate wearing sunglasses! I haven't been able to read or handle any light, especially the computer :( were talking crazy pain. The Doc was finally able to figure out that I have severe inflammation in the back of my eye, he figured the laser seared it during the surgery, ouch! He put me on some medication and within 24 hours I feel almost back to normal! So, this is why I haven't been around these parts lately. I have so many posts that I am excited to share. But the reason for re-posting this favorite recipe is, I just noticed the sugar was missing in the syrup! And it's been missing a long time, I originally posted this in April 2010!! We've been living with my parents for almost a year! CRAZY!! We are hoping our 5th offer on a short sale goes through VERY soon. I really miss not having my own kitchen!<br />
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This is seriously the best french toast ever--crispy, thick, and not soggy! OKAY, I'm done now!<br />
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<strong>Favorite Crispy French Toast</strong><br />
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1/2 cup milk<br />
6 eggs<br />
1 tsp vanilla<br />
1/8 tsp salt<br />
1 loaf of Texas Toast (thick sliced bread)<br />
I always cut the slices in half.<br />
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<strong>The stuff that makes it crunchy:</strong><br />
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In a gallon size ziploc add 4 cups Rice Krisipies, and 2 tsp cinnamon. Seal and crush with a rolling pin, rolling over until you get fine crumbs. Place in wide bowl.<br />
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In a blender mix eggs milk, vanilla and salt. Pour into a wide bowl.<br />
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Dip a slice of bread into egg mixture, letting excess drip off. Then place in Rice Krispie mixture coating all sides well.<br />
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Grease griddle well with butter. When you turn over to cook the other side, butter again or it won't be as crispy.<br />
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<strong>Yogurt Syrup</strong><br />
<span style="font-size: 85%;">This is very similar to Buttermilk syrup, but I don't always have it on hand. So what I'm saying is, you could use buttermilk in place of the yogurt if that's what you've got!</span><br />
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1 cube butter (1/2 cup)<br />
1/2 cup plain nonfat yogurt<br />
3 T corn syrup<br />
1 1/4 cup sugar<br />
1 tsp baking soda<br />
1 tsp vanilla<br />
3/4 tsp cinnamon-optional, but this makes it even more divine!<br />
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Bring everything <em>except vanilla</em> to a boil (stirring constantly) in sauce pan for 3-4 minutes. Add vanilla. Let cool.something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com7tag:blogger.com,1999:blog-5166019071493159526.post-63919818945061954152011-03-15T20:45:00.000-07:002011-03-15T21:55:38.735-07:00HOW DID I LIVE WITHOUT YOU...I REALLY DON'T KNOW!This is one of my greatest recipe finds to date (no pun intended)! I was cruising through one my favorite food blogs and this little number jumped out at me screaming, "take me I'm yours!" No heating up the kitchen with the oven thank you very much! There are so many options with this, pizza, gyros, tacos, any kind of sandwich you can think of--or just good ol' butter and honey...now...That's a WRAP!<br />
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<span style="font-size: large;"><strong>Soft Wrap Bread</strong></span><br />
<span style="font-size: x-small;">From King Arthur Flour </span><br />
<span style="font-size: x-small;">Special thanks to melskitchencafe.com for introducing me to my new love!</span><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/4 cups (10 ounces) boiling water</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup (5/8 ounces) potato buds or flakes</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/4 teaspoons salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tablespoons (7/8 ounce) vegetable oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon <strong><em><u>instant</u></em></strong> yeast (a must)</div><br />
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1. Place 2 cups of the flour into a bowl. Pour the boiling water over the flour, and stir till smooth. Cover the bowl and set aside for 30 minutes.<br />
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2. In a separate bowl, whisk together the potato flakes or buds and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead by hand for several minutes to form a soft dough (you want it to be somewhat sticky). Form the dough into a ball. Add additional flour <strong><em>only</em></strong> if necessary; keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 to 2 hours-whatever you've got!<br />
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3. Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag. <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: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXg29sqWZoRquUHcXxbHETS1i4SVWvcQaQHZpdrrY0KWRR7A12nF17khOm30BpsSX7wDSP8HpH-4UEoLYJVx1ZExSKiaeHKaECwuVCROQAs2H0RLlDxYqANaY4FrCMZCDfeHn73abNARx/s1600/206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXg29sqWZoRquUHcXxbHETS1i4SVWvcQaQHZpdrrY0KWRR7A12nF17khOm30BpsSX7wDSP8HpH-4UEoLYJVx1ZExSKiaeHKaECwuVCROQAs2H0RLlDxYqANaY4FrCMZCDfeHn73abNARx/s400/206.JPG" width="400" /></a></div>something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com2tag:blogger.com,1999:blog-5166019071493159526.post-24276468384356716212011-02-17T09:37:00.000-08:002011-02-18T11:00:28.939-08:00Death by Peanut Butter and Chocolate Trifle!<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><strong><span style="font-size: large;"></span></strong><img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5473424090100008898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWKwn8-TbEP8nI7f5wk1UTrzPr5Rw9YS75dZcggJ2-H08Ar5zgppn6LMpNjuehn3Z4QqzMi0pKwZrh3UfkSXfNuzBMGwdoK8jOcRRkq5T6p8IYrk1Mhf5tQRSE6QGt_TT-7DX0cmvPy0y/s640/054.JPG" style="display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" width="640" /> <span style="font-size: large;">Come a little closer, don't be shy...</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiz2koIj2oYfAnqQjn4xA1an_XHohzQqlf2A04DloGQhif-MA8dqg06wiAUgErg9sp2sWeQ_2D1P4Sui_jsx3RQbZBSNqq0m5_zbVNfhc52JwvhTU9eRULkw8kxnS2F9vXydD4eI_6eg4D/s1600/062.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5473424094590297282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiz2koIj2oYfAnqQjn4xA1an_XHohzQqlf2A04DloGQhif-MA8dqg06wiAUgErg9sp2sWeQ_2D1P4Sui_jsx3RQbZBSNqq0m5_zbVNfhc52JwvhTU9eRULkw8kxnS2F9vXydD4eI_6eg4D/s400/062.JPG" style="display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>My sister-n-law Lora and I have a major thing for chocolate--maybe this is why we get along so well! She sent me Incredible Chocolate Recipes cookbook from Southern Living for my bday a few years ago and wasn't kidding when she said I would die for this PB Trifle. All her kiddos request it on their birthdays. It's such a decadent, yummy, rich, gorgeous, heavenly dessert, I guarantee you'll be the hit at any potluck or party. I was so glad I made it when we had some friends over, they happily took the leftovers home because if they hadn't, I'm sure it would've been the death of me! <br />
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<strong><span style="font-size: large;">Peanut Butter and Chocolate Trifle</span></strong><br />
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1 box fudge, brownie mix <br />
2 cups whipping cream, divided <br />
1 (11 ounce) package nestle toll house peanut butter and milk chocolate chips <br />
2 teaspoons vanilla extract <br />
1 1/2 cups peanut butter, nestle treasures chopped (I used Dove Peanut Butter)<br />
1 (8 ounce) container frozen whipped topping, thawed <br />
1 (11 ounce) package nestle toll house peanut butter and milk chocolate chips (optional) <br />
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1. Prepare and bake brownie mix according to package directions; cool. Cut into small 2-inch squares. <br />
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2. Cook 2/3 cup whipping cream and 1 2/3 cups morsels in a small saucepan over low heat, stirring constantly, until blended; remove from heat, and stir in vanilla. Chill 30 minutes. <br />
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3. Beat remaining 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third of whipped cream into chocolate mixture. Fold in remaining whipped cream. <br />
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4. Layer half of brownies in bottom of a 3 1/2-quart trifle dish or bowl; top with half of chocolate mixture, half of chopped peanut butter treasures, and half of whipped topping. Repeat procedure with remaining brownies, chocolate mixture, chopped peanut butter treasures, and whipped topping. <br />
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5. This step is optional (I was too lazy to do it). Sprinkle 1 2/3 cups morsels in an even layer on a parchment or wax paper-lined baking pan. Bake at 200° for 2 minutes or until morsels are evenly melted; chill 1 hour or until firm. Break into large pieces. Garnish top of trifle with peanut butter-chocolate pieces.</div>something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com4tag:blogger.com,1999:blog-5166019071493159526.post-60302411659901545712011-02-10T07:30:00.000-08:002011-02-14T08:43:55.974-08:00Dear Abby and Pecan Pie...the best ever!I recently read this little post and just had to share...<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Dear Abby: One of my sisters-in-law has a recipe for pancakes and puts in a secret ingredient. She got the recipe from a relative who asked that the mystery never be revealed. </em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>The relative died recently, and I’d like to know what the ingredient is because those pancakes are out of this world! Would my sister-in-law be betraying his request by sharing the secret? She says she made a promise. What do you think? </em></div></div><em>—Craving the Cakes in Florida </em><br />
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</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Dear Craving: Obviously, you have raised this subject with your sister-in-law and she refused to share the complete recipe. From that, I can only conclude that she plans to take her knowledge of the secret to her grave . I think she’s acting selfishly because good food is meant to be enjoyed by as many people as possible.</em></div></div><br />
You said it sister!! Now on with the recipe sharing...<br />
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<span style="font-size: large;"><strong>Dear Abby's Pecan Pie</strong></span><br />
<span style="font-size: x-small;"><em>I got this recipe from my mom's friend who clipped the original from the newspaper over 30 years ago! I love recipe history! Wish I loved doing family history just as much!</em></span><br />
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9-inch unbaked pie crust (new favorite pie crust recipe below)<br />
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1 cup light corn syrup<br />
1 cup <strong><em>firmly</em></strong> packed dark brown sugar<br />
3 eggs, slightly beaten<br />
1/3 cup butter, melted<br />
1/2 teaspoon salt<br />
1 teaspoon vanilla<br />
1 1/2 cups pecans coarsely chopped <br />
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1. Heat oven to 350 degrees.<br />
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2. In a large bowl, combine corn syrup, sugar, butter, salt and vanilla; mix well. Add slightly beaten eggs. Pour into unbaked pie crust; sprinkle with chopped pecans.<br />
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3. Bake at 350 degrees for 45 to 50 minutes or until center is set. (Toothpick inserted in center will come out clean when pie is done.) If the crust or pie appears to be getting too brown, cover with foil for the remaining baking time. Cool.<br />
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<span style="font-size: large;"><strong>Perfectly Flaky Pie Crust </strong></span><br />
<span style="font-size: x-small;"><em>Adapted from Cook's Illustrated</em></span><br />
<span style="font-size: x-small;"><em><br />
*Makes one single 9 inch pie crust</em></span><br />
<span style="font-size: x-small;"><em> </em></span>1 1/4 cup flour<br />
1 Tb sugar<br />
1/2 tsp salt<br />
3 Tb <strong><em>chilled </em></strong>shortening (I used butter flavored) cut into pieces<br />
4 Tb <strong><em>chilled</em></strong> butter-cut into pieces<br />
4-6 Tb ice cold water<br />
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<strong>*Instructions for using a food processor (I'm still waiting for this lovely appliance to grace my life):</strong><br />
Pulse the flour, salt and sugar with half the shortening until it's the texture of cornmeal. Add the remaining shortening or butter and pulse until it's the size of small peas. Add water using pulse to combine until dough forms into ball. Be careful not to over pulse!<br />
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<strong>* Instructions for the old fashion way (the reason you dread making pie)!</strong><br />
1.Stir the flour, salt, and sugar together in a large bowl.<br />
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2.Cut the chilled butter or shortening into the dry mixture using a pastry cutter or by pinching the fat into the mixture with your hands.<br />
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3. Add the chilled water one tablespoon at a time, mixing gently with a fork after each addition. You may not need to use all of the water. Just add enough until there are no more loose crumbs. Gently press the dough into a ball. Handle the dough as little as possible--overworking will make it tough.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">Tammy stated to me that she HATES pecan pie...<em>Oh really</em>...</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><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: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJjYmru18Sw3tz6W2aduuFFxvZsBtGbxyPvf69gEFTCgbuVpf-6b7shGSg7i88pQiPnjciIN6dHvGWEwPLc-itFUBxPbIVUJbBD4jbv5XgiAHZc9l_eqhFdzRzIy0wuUbhyWjD-WcsJAj/s1600/126.JPG" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJjYmru18Sw3tz6W2aduuFFxvZsBtGbxyPvf69gEFTCgbuVpf-6b7shGSg7i88pQiPnjciIN6dHvGWEwPLc-itFUBxPbIVUJbBD4jbv5XgiAHZc9l_eqhFdzRzIy0wuUbhyWjD-WcsJAj/s320/126.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZyqgqn7bO9i5M_E92MN6CV-sSNMbj7nBrhyvrF9baZiaT_p-yjGLVazrX4SEISJ7GN7vx9djQiBzYIKA4ty5YkT2tqAMDhNshboadTqCcMMHPknvw_bKNyyPWgAaTdg88SVkPGWySShW/s1600/129.JPG" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZyqgqn7bO9i5M_E92MN6CV-sSNMbj7nBrhyvrF9baZiaT_p-yjGLVazrX4SEISJ7GN7vx9djQiBzYIKA4ty5YkT2tqAMDhNshboadTqCcMMHPknvw_bKNyyPWgAaTdg88SVkPGWySShW/s320/129.JPG" width="320" /></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;"></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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZyqgqn7bO9i5M_E92MN6CV-sSNMbj7nBrhyvrF9baZiaT_p-yjGLVazrX4SEISJ7GN7vx9djQiBzYIKA4ty5YkT2tqAMDhNshboadTqCcMMHPknvw_bKNyyPWgAaTdg88SVkPGWySShW/s1600/129.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="64" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZyqgqn7bO9i5M_E92MN6CV-sSNMbj7nBrhyvrF9baZiaT_p-yjGLVazrX4SEISJ7GN7vx9djQiBzYIKA4ty5YkT2tqAMDhNshboadTqCcMMHPknvw_bKNyyPWgAaTdg88SVkPGWySShW/s320/129.JPG" style="filter: alpha(opacity=30); left: 433px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 1561px; visibility: hidden;" width="96" /></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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwyFeuR2Cv5fvJMM4VJpyoLh87Gdlzni8lUwC6S1sNbg3iap3ntQIWggjrCSidFI977IxWpT-nccHSRwNTWSnwTNF8Nnpr6iPXc46_69vN185H9UqGYMIg8MLdsfOCzi2Ip5jk1rEci-mp/s1600/119.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwyFeuR2Cv5fvJMM4VJpyoLh87Gdlzni8lUwC6S1sNbg3iap3ntQIWggjrCSidFI977IxWpT-nccHSRwNTWSnwTNF8Nnpr6iPXc46_69vN185H9UqGYMIg8MLdsfOCzi2Ip5jk1rEci-mp/s640/119.JPG" width="640" /></a></div>something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com4tag:blogger.com,1999:blog-5166019071493159526.post-85918028128950726962011-02-06T22:40:00.000-08:002011-02-06T22:40:23.545-08:00BREAKOUT!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2DlTRpA3okgGCQFmy-b1pRxWXKHgOd83pTj8efnLamkayqOm56jvMzNoxm-bngLK_DcIqjVttJzIPAGFfDJKHLsC9J6VMX9BwxKK0f9RvH_QCQtWTeCHy1mGtVwCI4NGS9zjMA5YByT1s/s1600/2010-11-16+18.32.09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2DlTRpA3okgGCQFmy-b1pRxWXKHgOd83pTj8efnLamkayqOm56jvMzNoxm-bngLK_DcIqjVttJzIPAGFfDJKHLsC9J6VMX9BwxKK0f9RvH_QCQtWTeCHy1mGtVwCI4NGS9zjMA5YByT1s/s400/2010-11-16+18.32.09.jpg" width="400" /></a></div><div align="center"></div><div style="text-align: center;">I'm ready to breakout of this bloggin break or whatever it has been. I've really missed this place. The past eight months have been a blur, but I'm ready to get my life in focus and start bloggin about the things that make me happy and content...food, family and friends!</div>something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com5tag:blogger.com,1999:blog-5166019071493159526.post-79224676936368528922010-07-07T09:57:00.000-07:002010-07-08T14:29:42.993-07:00Gazpacho isn't very MACHO!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhuR45mKdzf1DUxU_oGPUfGxOUxF0g1hs5MfdyzSFktoTx4Ol48HomnjmhxI_PZf3JcUUyCBGI_4I4yqTLwrGSNuytxcqOGb5LvjD3TfNKOEljseQNXHYsQpiAHQhr6xuiHcS6bLQRXv5F/s1600/031.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5467460820326900642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhuR45mKdzf1DUxU_oGPUfGxOUxF0g1hs5MfdyzSFktoTx4Ol48HomnjmhxI_PZf3JcUUyCBGI_4I4yqTLwrGSNuytxcqOGb5LvjD3TfNKOEljseQNXHYsQpiAHQhr6xuiHcS6bLQRXv5F/s400/031.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> <br />
It's hot hot hot here, and this cold soup has really hit the spot for lunch the past few days! My Brother in law James was quite hesitant to eat this, he's never tasted cold soup before and felt it was too girly...but it says something when he went back for seconds! Thanks Karen for sharing this awesome recipe with me, it makes me long to be sitting on your back porch eating gazpacho, having some good ol' girl time. <br />
<br />
<strong><span style="font-size: large;">GAZPACHO</span></strong><br />
<br />
4 cups v-8 juice <br />
1/2 cup onion, minced <br />
1/3 cup olive oil (I use 1/4 cup) <br />
1/3 cup red wine vinegar <br />
1/4 cup green pepper, minced <br />
3 Tb parsley, chopped <br />
2 cloves garlic, minced <br />
1/4 tsp Tabasco sauce (optional) <br />
salt and pepper to taste (I add very little because V8 doesn't hold back on the sodium)<br />
8 tomatoes, chopped <br />
2 cucumbers, chopped <br />
2 avocados, cubed <br />
Garlic croutons <br />
Grated Parmesan cheese <br />
<br />
Combine V8 juice, onion, olive oil, vinegar,green pepper, parsley, garlic,Tabasco sauce, salt and pepper. Refrigerate 6 hours or overnight. <br />
<br />
Next day, add tomatoes, cucumbers, and avos, Refrigerate. Serve very cold with croutons and parmesan cheese.<br />
<br />
<a href="http://sites.google.com/site/madesomethinggood/gazpacho">printable recipe</a>something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com2tag:blogger.com,1999:blog-5166019071493159526.post-37434564971047921542010-06-10T09:45:00.000-07:002010-06-10T12:11:27.254-07:00Meet Virginia...<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 286px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5481191578113762098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzHkCpi5hGEifWu_lC-WyBoVBFYCcA53XLQWwMnajnK1MbahtZ5hdZup2WFZuecM5efu6JF2KbaWkvf0Ul03nWx9I7xNpT1i566FnsXIWto1HO8wvVRz_sanMNDKsRxVfZqT5xjGOg1Ldp/s400/DSC_0222.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5481207505439106226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaWylm-DEqj29r-3dIxUUQkNZCCIg6mD0ZJBcotvKuSzMVw59E6Qs_2-TkMPegt7c3lv4020qLT40a0ncKqhDNoPSVH7eL8TivfMCGHeXsooEjHG_i49u7GAQf02LLGmBKbgofqeWYqWP6/s400/DSC_0394.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5481207516210294338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcHs5VO74jNOgvdbSW1mIgehFIW374ATnorjDLIv3plrPzOe1TKQ86azcmhfWt9J-_UWp3j6Uz-30I_feT6VX15zDsQ4fHgZTKXTswd_VcgrCAjqSOEsKR29ou_5NR_R4RW46Jb4Dmkzl/s400/DSC_0497.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5481207503243836514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRD6wUQpBYJ00BQWCZT4pgE660RFeBR1uYhvCu1yx7DluqoyFsLiun0OYEPBtKWziwXqt6hMkKeUQgIrlKuIbc4X0gY7R54q_UqQTTx47BLecc1yn2Z7EWdJ83P6vBM6Zur_iGNhPnFdqc/s400/839.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5481203409696609410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIIG_2do7aTD8atabnu074d85-S4Bm3ESGA6PpNp2OBq3B_sdg9unhfzIc6oBA8brKvFIV0pyFhfn-2LPPkxJjaiJuBxkGNR-ocLPAuDukZMCmjZ3jswXd_pU-NDauhEbwL8ebKLcb6kJq/s400/DSC_0591.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5481207488181804722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4J-3wy_V5ClSN3ZVOYowG1QXrcX5T9fhl6A6Hl-yIzqQge5FlK0W8EPDawR2WFelrj0s7lpEGLPVM_m9S-rvDkaHTn_fUi-YTep13dZIZpt9Z2qCDEMG7Td5TTMd2c-Hx37MyLjaokQkn/s400/148.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5481197020872919922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSgcNm7ZfYVgHWAIv5o9IQv-NN0N9gz-7vZEJjbxLQOO1wO-NtSzqdeQ3TDQH1KQCg4biJQgL8ddZAxbOZ1E27XKthBm2HEBuRvn-z7cA9-mHaI2uWU_0VwXABt9mWV_MHPNoD171qXHNK/s400/DSC_0219.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5481203390224108914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVvhMkZQyMbxG_wl15QOHhzIlcf9B5U_3kqqLDv8fttVHdMHcZtiwtJmdrh4KXyoqxTWDMLBVIvyCY2S89T2eBkSTxllJx_T3Euyvwv0rhuYg2q4xEp6C89AVPrn5QAMevTyX-aNmzbcA/s400/DSC_0253.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5481197052507602514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMP0U4ZIj4P7JGSs-mzOxnVOvuyShpuhC12m-h1MFl6iSXnFmPchVtT4Xe0KL1ys2rGai_w-R4oAwhctcTSHHiPtw1kaydcVLRKw3kLKqd0vMyD1ZIXzFyQRuPc9MvaapIXKWzu_-CJSh/s400/DSC_0268.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5481191586834887970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4rAu_RBy4vI7-6OlZoa87tmu19pKUEBjX4mubJ1cfdldumGUUdmDClqtBXfiziEELIz339Fnx8eM3y4NVbPb4MkRNI9XgSW2-sv4fbe-SAbrKMF96hPbKzjXl-LY3NQS1LDeIZMDd0e8V/s400/DSC_0217.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5481191561573724050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheRyW0B6-JcFZT7l9z3rP7HWUsDUlwLzzVOQruxwn8vv1Rfq3LAKmCRa59PqiZWmJVpjVfLX8HJCv_uyxdOMYnIfa-eizTAe4b0CxV_-JwzO0fzvYoh5bJeqizd7-dhquwsT8uT6BAWDOJ/s400/DSC_0212.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5481191599539013858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_4jcMw8QKq52hn8wvELm2NV-kzzAeMqE2ayBgxMu6ib1rFEJt2XJIl78ujtaw0KCrBfpPmEWZoZgjWCT0uPaMzwmobjfAyPwmW-NO-da7EAtk7AiX6yyqc0NaNeHAd9YKMIPiAugajT1B/s400/DSC_0417.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5481191559041660866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2K6ASp5vjA8llcWnfRDbcO9asFRlKDZ047cM9y22vDSG732gQ1RVzisQXQwOe5FZ3mgbI8lQsA9yRXMfa69tldp2Ucwe7Q7WZCCnuOhJGuPg828KJSVOAtip0ofPMq_XAmxCKg3qIir7G/s400/DSC_0211.JPG" /> <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5481215176951401762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinN_BUSYvQz_IBoCZ5Wx0Weo9T5yBNe626R_qR1sxHwyQio7xdPFDb-MO47kpsdfU_7RfoWfA0oR1AmVBhhOLVQsGOCuNyqD5t1sqUcyJCkzH3Fam7auj56GyiJ9Zi8m_ptjA-DUyNYOe1/s400/DSC_0283.JPG" /> <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5481203382346445090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPU2Y1rlwb6bFHQMwMzUjFhcI0NHympGzygLjpqWm8XjHOHWWh7Uhlmi676_9HLEdOEbJzl0cteyS04fLVOOiWo5uv6gMbBq2NUhUYQhyphenhyphenjUlWMjL57iovI6MnC7RNOChyphenhyphen4ORtjdsyuYrs/s400/DSC_0464.JPG" /><br />I feel so blessed that I was able to live in one of the most beautiful states in our country, and get to know the incredible people she holds. Here's some pictures from Deb's visit in May. This might help you see why I've been sounding a little whiny lately. Goodbye Virginia, you really are for lovers!<br /><br />See you when the red desert dirt settles...something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com5tag:blogger.com,1999:blog-5166019071493159526.post-61794165012488852472010-06-09T05:57:00.000-07:002010-07-05T10:54:43.071-07:00Coconut Macaroons make me SwooN!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHY63TYBcd2h2g196zlPg3g5LBKaXKcA5qMvY-3LNgk5UGVZ3JTIBEImfF6m1PmK5VwV7yHDUHUQJ_kLf-AbFfdpIJhv90CQKt9s3Q2w0JrdFX1Z6iWyaS4wqeytUVoJSndEisUpSgLW1-/s1600/058.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480758368459885378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHY63TYBcd2h2g196zlPg3g5LBKaXKcA5qMvY-3LNgk5UGVZ3JTIBEImfF6m1PmK5VwV7yHDUHUQJ_kLf-AbFfdpIJhv90CQKt9s3Q2w0JrdFX1Z6iWyaS4wqeytUVoJSndEisUpSgLW1-/s400/058.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
It's pretty plain to see, I'm on a coconut kick lately. I think it's my secret desire for a tropical getaway! But for now, my reality is packing a gazillion boxes and cleaning my brains out! We're heading back the the desert, yep, good ol' St George Utah! It's been an amazing 18 months here in Virginia. I wish I could pack up the beautiful surroundings, along with all my wonderful friends. My heart aches just writing about it! On Sunday night we went to Conrad and Kristie's for our farewell barbeque. These macaroons were served for dessert, and let me tell you, I was swooning! They are the best homemade macaroons I've ever tasted! The recipe is from the ultimate cook/baker in the world-Barefoot Contessa...wish we were neighbors (there's another secret desire revealed). I better get back to reality!<br />
<br />
<strong><span style="font-size: 130%;">Coconut Macaroons</span></strong><br />
<span style="font-size: 85%;">Barefoot Contessa</span><br />
<br />
14 oz. can sweetened condensed milk<br />
14 oz. sweetened shredded coconut (flaked)<br />
1 tsp. pure vanilla extract<br />
2 <strong>extra-large</strong> egg whites, at room temperature<br />
1/4 tsp. kosher salt<br />
<br />
Preheat oven to 325 degrees.<br />
<br />
Combine coconut, condensed milk, and vanilla in a large bowl.<br />
<br />
In electric mixer with whisk attachment, whip the egg whites and salt on high speed until medium to firm peaks form. Carefully fold into the coconut mixture.<br />
<br />
Drop batter by rounded tablespoons onto cookie sheets lined with parchment paper.<br />
<br />
Bake 25 to 30 minutes, until golden brown.<br />
<br />
<a href="http://sites.google.com/site/madesomethinggood/coconut-macaroons">printable recipe</a>something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com3tag:blogger.com,1999:blog-5166019071493159526.post-1370850561486631512010-06-04T06:14:00.000-07:002010-07-05T10:57:40.130-07:00Sweet Sticky Rice with Mangos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQN8S4OQrP63QSZTYvfgCPRJFM88wqu_9H6lvkf7xpQ4FhFgTKwHkDFr37fbvbHn8hV_W8v6Ifuecdt58-jnUmdNprQUqhlhRcS4TvzauLMoMzOFfOvqxWIREJjIxtAaM8IAmxOeNw4Cuf/s1600/056.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5477824516888862450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQN8S4OQrP63QSZTYvfgCPRJFM88wqu_9H6lvkf7xpQ4FhFgTKwHkDFr37fbvbHn8hV_W8v6Ifuecdt58-jnUmdNprQUqhlhRcS4TvzauLMoMzOFfOvqxWIREJjIxtAaM8IAmxOeNw4Cuf/s400/056.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
When I told Garrett what I was making for dessert, he response was "couldn't we just be normal and have brownies like everyone else!" He ended up wolfing down 2 servings of this unique and yummy dessert! It helped that his favorite fruit is mangos! Lately, I've been trying to get my kids to expand their taste bubs, and be willing to try new and different types of food. I'm known to be a little picky myself so this is helping me to think outside the typical American cuisine category. Last week we had coconut curry chicken with lemon grass rice. I heard the typical complaints until they ate their first bite, it was all smiles from then on. It was so good! I'll post those recipes soon. I first need to pack!<br />
<br />
<strong>What you'll need</strong>:<br />
<br />
2 cups sticky rice *(sweet rice)<br />
1 can coconut milk-divided in half<br />
sugar<br />
water<br />
salt<br />
<br />
1. Add the rice into a medium sized microwaveable bowl (with lid). Cover rice with water, 2 inches above rice. Let sit for 30 minutes.<br />
<br />
2. Pour off water leaving 1/4 inch above rice. Cover with lid and microwave for 10 minutes, until rice is cooked.<br />
<br />
3. In a small bowl combine <strong>1 cup sugar, 1/4 tsp salt, and half the can of coconut milk</strong>. Stir to dissolve sugar and pour over rice stirring to combine.. Cover with lid and let sit for another 20 minutes.<br />
<br />
4. In a small saucepan add <strong>the other half of coconut milk, 1/2 tsp cornstarch, 1 Tb sugar, and 1/2</strong> <strong>tsp salt</strong>. Whisk to combine and turn on heat to med./low. Whisking constantly at a low boil, until sugar dissolves, about 1 to 2 minutes. Remove from heat. Don't leave it on too long or mixture will turn oily.<br />
<br />
5. Place rice on serving platter and evenly drizzle coconut sauce over rice. Serve with mangos.<br />
<br />
*I experimented a bit when I couldn't find sticky rice (sweet rice) at my grocery store, and figured it wouldn't make a big difference if I used regular white rice, right?...WRONG! We still enjoyed it, but next time I'm heading to Wegman's, they never let me down!<br />
<br />
Recipe from egeefay/Thai food.<br />
<br />
<a href="http://sites.google.com/site/madesomethinggood/sweet-sticky-rice-with-mangos">printable recipe</a>something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com2tag:blogger.com,1999:blog-5166019071493159526.post-41263058029867836202010-05-31T08:59:00.000-07:002010-07-05T10:59:23.581-07:00Best Beef and Broccoli<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirhJsLRiViMe8hSN4wdY0g0wQYVaeystYfMC3adah7EJTD3-wx-eK1raYZhuimRis0-18pj0Ea3eOvHymmmnjU9dQpSklQ26Mka-QG1_reqJ86G6b3207Ar5CgyO-bdUtICuCViMrozaqy/s1600/003.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5477469246144321842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirhJsLRiViMe8hSN4wdY0g0wQYVaeystYfMC3adah7EJTD3-wx-eK1raYZhuimRis0-18pj0Ea3eOvHymmmnjU9dQpSklQ26Mka-QG1_reqJ86G6b3207Ar5CgyO-bdUtICuCViMrozaqy/s400/003.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
In the past this dish has frustrated me, the beef always turned out way too tough and the broccoli too soggy! Why would I buy expensive beef, when all I get in return is a bad case of TMJ! Well, I've finally figured out how to make it tender and juicy, keeping the broccoli cooked just right. This dish is now one of our top 5 favorites! If you're craving Chinese, make this! I promise you'll be trying to come up with an excuse to make it again!<br />
<br />
<strong><span style="font-size: 130%;">Steak Marinade</span></strong><br />
<br />
2 lbs <strong>flank</strong> steak (a MUST)<br />
3 Tb soy sauce<br />
2 Tb water<br />
3 tsp sugar<br />
1 clove garlic minced<br />
<br />
Slice the steak into long thin strips with the grain. Cut strips into 2 in. pieces against the grain.<br />
<br />
In a medium size bowl (or a gallon size ziploc) combine additional ingredients, stirring to combine. Add beef, mix well. Marinate in the refrigerator for at least an hour or more.<br />
<br />
<strong><span style="font-size: 130%;">Sauce</span></strong><br />
<br />
1/4 cup soy sauce<br />
1/4 cup apple juice or water<br />
3 Tb hoisin sauce<br />
3 tsp cornstarch<br />
3 cloves garlic, minced<br />
2 tsp fresh ginger root, minced(grated on a microplane)<br />
3 tsp sugar<br />
1/4 tsp pepper<br />
<br />
Whisk ingredients in a small bowl. Set aside<br />
<br />
<strong><span style="font-size: 130%;">Veggies</span></strong><br />
4-5 cups broccoli florets<br />
6 green onions, cut into 2 in pieces(top & bottom)<br />
2 tsp oil<br />
1/4 cup water<br />
<br />
In a skillet, heat oil, add broccoli, stirring to coat broccoli. Add 1/4 cup water continue to stir and steam for about 3 minutes. Add onions, cook for another 2 minutes. You want the broccoli to be crisp/tender. Remove from heat and place in a bowl to stop cooking.<br />
<br />
<strong><span style="font-size: 130%;">The Finale!</span></strong><br />
<br />
In a large skillet add 1/4 cup oil turn on heat to med. high. You want the oil to be really hot. Keep a lid nearby because it will spatter. Remove steak from marinade and discard marinade. Add steak to hot skillet cover with lid for a few seconds to avoid the oil splatter; then remove lid and stir meat the cook evenly. When meat starts to brown (about 3-6 minutes) add the sauce and veggies tossing to coat evenly. Be careful not to overcook the meat! Heat until sauce starts to thicken.<br />
<br />
<a href="http://sites.google.com/site/madesomethinggood/best-beef-and-broccoli">printable recipe</a>something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com2tag:blogger.com,1999:blog-5166019071493159526.post-22759794218727333792010-05-25T11:00:00.000-07:002010-07-04T21:09:02.357-07:00Snickering at the Blondie Doodle Bar<img alt="" border="0" id="BLOGGER_PHOTO_ID_5473423078519540482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfa6qIJbvYnz4XWHOKSRIJUbTxNnHvlFmvdiLEw8KNCP6wLqkMB60z1ydcqzkN_Fn8-uQeuL3_K_L_wPupUqf_N2xGakbRn7JxJLqUrIy0Y1KdnnK96VEIF6A9TD4wu2_EzCzYoNvQBAI/s400/113.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /><br />
Crazy name, but amazingly good! To make this dessert even more tempting, add a scoop of vanilla ice cream and carmel sauce...don't mind if I do!<br />
<br />
<strong><span style="font-size: 130%;">Snickerdoodle Blondies</span></strong><br />
<span style="font-size: 85%;">Adapted from twopeasandtheirpod.com</span><br />
2 2/3 cups flour<br />
2 tsp baking powder<br />
3/4 tsp salt<br />
1/2 tsp cinnamon<br />
2 cups packed brown sugar (I used 1 3/4 cups)<br />
1 cup butter-room temp.<br />
2 eggs<br />
1 Tb vanilla<br />
1 1/2 cup cinnamon chips or butterscotch chips<br />
<br />
Topping:<br />
2 Tb sugar<br />
1 tsp cinnamon<br />
Mix together in a small bowl-set aside.<br />
<br />
Preheat oven to 350 degrees. Grease a 9x13 pan. In a bowl whisk together the dry ingredients.<br />
In a large bowl beat the sugars and butter; add eggs and vanilla, mixing until creamy. Add dry ingreds. and stir to combine. Add cinnamon chips.<br />
<br />
Spread into prepared pan and sprinkle evenly with cinnamon sugar topping.<br />
<br />
Bake for 25 minutes or until you gently press and it springs back. Try not to over bake or they will turn out too hard. I loved these even more the next day.<br />
<br />
<a href="http://sites.google.com/site/madesomethinggood/snickerdoodle-blondies?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F">printable recipe</a><br />
<br />
<div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5473720512965165154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiouKqj_5rs7qKQzlCFlTiibADh0JbKRV0OqLYRjLRIVMkLy7NBxCHIAHNGq-U5rdAT3sZq_4PgzWq7J8YEfgfcY0yrTQevYjDJK1bOX4tmH96Hr3y-nVEhfL2mG4JwwAC9H2vsb-qbNnR8/s320/DSC_0754.JPG" style="cursor: hand; display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;" /> </div>something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com2tag:blogger.com,1999:blog-5166019071493159526.post-76348641316020647092010-05-21T07:27:00.000-07:002010-07-05T11:01:53.340-07:00Fluffy Pancakes with Homemade Syrup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKsFlKNVvSRfo7gHclTVSYZAymRQI1mbgQLWIYHa3Qs8c876gR296D9EmDz_XFXF8K0C2gWtlYs6VfHNquvjql2UY9DdOcj0BC1NcFxkllEQyBqHupnKIgaynOePiRhZsOvCKbuCEGAR5P/s1600/012.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5473734939203865362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKsFlKNVvSRfo7gHclTVSYZAymRQI1mbgQLWIYHa3Qs8c876gR296D9EmDz_XFXF8K0C2gWtlYs6VfHNquvjql2UY9DdOcj0BC1NcFxkllEQyBqHupnKIgaynOePiRhZsOvCKbuCEGAR5P/s400/012.JPG" style="cursor: hand; display: block; height: 313px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
I was raised on whole wheat pancakes and homemade syrup. My alarm clock was hearing my moms slippers swish across the floor in the kitchen. She would be humming about with her makeup on (she does have a vanity problem)in the wee hours of the morning, doing her motherly duty to help start her kids day off on the right foot or, in other words, a full tummy! Although I can't say I'm as consistent as she was, it's interesting to note, I always get a few extra "I love you mom" in the mornings when I make this before school. I guess they know how much it kills me to try to pull it together that early!<br />
<br />
<strong><span style="font-size: 130%;">Fluffy Pancakes</span></strong><br />
<br />
1 1/2 cups whole wheat flour<br />
1/2 cup white flour<br />
3 1/2 tsp baking powder<br />
1/2 tsp salt<br />
2 Tb brown sugar<br />
1 egg<br />
1 1/2 cups-1 or 2% milk<br />
1/4 cup water (up to 1/2 cup if needed to thin out batter)<br />
2 Tb melted butter<br />
2 Tb oil (I used extra-light olive oil)<br />
1 tsp vanilla<br />
<br />
1. In a medium bowl whisk together the flour, baking powder, salt. Set aside.<br />
<br />
2. In another bowl whisk together egg, milk, brown sugar, butter, oil, water and vanilla. Add to dry ingredients stirring until well combined.<br />
<br />
<span style="font-size: 130%;"><strong>Homemade Syrup</strong></span><br />
<br />
1 cup brown sugar<br />
1 cup sugar<br />
1 cup water<br />
3/4 tsp maple flavoring (Mapleline)<br />
1/4 tsp salt-scant<br />
1 tsp vanilla<br />
<br />
In a saucepan add sugars, salt, and water. Bring to a boil, and boil for about 4 to 5 minutes until liquid starts to thicken. Remove from heat and stir in maple flavoring and vanilla. The syrup will thicken as it cools. Store in refrigerator.<br />
<br />
<a href="http://sites.google.com/site/madesomethinggood/fluffy-pancakes-with-homemade-syrup">printable recipe</a>something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com3tag:blogger.com,1999:blog-5166019071493159526.post-37687070172751443162010-05-20T10:01:00.000-07:002010-07-05T11:03:47.228-07:00Texas Caviar<img alt="" border="0" id="BLOGGER_PHOTO_ID_5467462048448091522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ejcEtWivO5cTO4AQbN6ktv5-pBXrAtmmB_Pl-JlJb6Y0qqfBQ1DCYJmsfhm_3_GrnBi-pyl8rJL5mf6eT3LK7aXrnPPvaTNMXJiw_umGVNHaVdv-nvvJTQIy06kvgTe0Es5eAgMaYQ_F/s400/037.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /><br />
This is my kind of dip. I have a very wimpy palate, meaning it can't take the heat. So when I tasted this genius concoction years ago, I knew I found a friend for life!<br />
<br />
1 10 oz frozen corn, thawed<br />
1 15 oz can black-eyed peas, drained<br />
1 15 oz can black beans, drained, rinsed<br />
2 green peppers, seeded and chopped small<br />
5 - 8 roma tomatoes diced small or 1 can diced tomatoes, drained<br />
1 small red onion, chopped<br />
1 cup cilantro, chopped small (I always add more)<br />
1 cup Italian dressing (I love Wishbone)<br />
1/2 tsp garlic salt<br />
Juice from 1 lime (2 small)<br />
<br />
Mix all together in a large bowl and refrigerate until ready to use.<br />
<a href="http://sites.google.com/site/madesomethinggood/texas-caviar">printable recipe</a><br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5467462052139323538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFGTQ5Wh-OBMPXXZt2KY1JroIj-DWV8Nj47YlaMXE6i0n0zz6xkdoLPqNSOCCoPDiGXwDjZU896x4okgpYjkP42VE1zvemoPN6ycCdEkYp0XO9ggboMdqlXQwyHEnBt3ZJxVTkmhoqM6X/s400/039.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /> *Recipe from Suzy-with a few of my own sprinklings :)something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com1tag:blogger.com,1999:blog-5166019071493159526.post-48157766956645034002010-05-07T12:40:00.001-07:002010-07-05T11:05:47.737-07:00Lemon Berry S'cream' Trifle!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRwp0ywR1MAvV5uU0xzhyC2kavf3bLH2Tj1_-aM50EY0EJAK66FhvfOOmE-b6jFEmGEhiQn0kxXDgyw4_Rmi2fbZiEUDmtdATCZ-_oC4IOPkXWujq44kMmgGtgT1pWVZ9lbVLhh-a4BCuD/s1600/030.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5468619410510322994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRwp0ywR1MAvV5uU0xzhyC2kavf3bLH2Tj1_-aM50EY0EJAK66FhvfOOmE-b6jFEmGEhiQn0kxXDgyw4_Rmi2fbZiEUDmtdATCZ-_oC4IOPkXWujq44kMmgGtgT1pWVZ9lbVLhh-a4BCuD/s320/030.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> <br />
<div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5468617263127027890" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghh8-C5iukwensvGFnq7hpqJuCFKpO1HsrBT1HIHuUm3lstIZ9zlsOemFrPTtNyf1InocAn71naQar3QkhQQKPG9hhoCm3lyOM7Muk260nY32WLV12pkvbq04PkobyG5JIHrJIHIBZvHrx/s320/023.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkH_n_tUd4yqz2MWpPvvVBvsRSuszyT_iFFmasBZH93PjJ_y2n0bjGnv00_EQj8lQ4lfg9oRGlkcdoGSvnC317vzPrDc6ZLuR1Ce4lImzZyKDwkPxakBT8inN-uuFu94po5LBZx9JUDbQ8/s1600/035.JPG"></a><br />
I found this screamin' yummy dessert from melskitchencafe.com. That girl has the kind of taste buds you can trust! This is a perfect Mother's Day dessert, and can be really easy if you just buy all the makings, or a little more time consuming if you make it all from scratch. I decided to do a little of both. I bought the pound cake and made the lemon curd, which, I think was worth it. If you want a mother, a sister, a friend, or yourself to feel special, make this. I'm already feelin' the love! HAPPY MOTHER'S DAY!<br />
<br />
<span style="font-size: 130%;"><strong>Lemon Berry Cream Trifle</strong></span><br />
<strong>Berry Sauce</strong> (make this the night before, and you'll kiss yourself!)<br />
<br />
1 cup blueberries<br />
1 1/2 cup raspberries<br />
1 1/2 cup strawberries--cut into pieces<br />
(if you're using frozen berries, they need to be thawed and drained)<br />
1 lemon--juiced<br />
1/4 cup sugar<br />
2 teaspoons cornstarch<br />
<br />
In a sauce pan, whisk together the sugar and cornstarch. Turn heat to med-high and add berries and lemon juice. cook and stir until sauce thickens and berries begin to break down. Let cool and store in fridge until ready to use.<br />
<br />
<strong>Lemon Cream:</strong><br />
<br />
3 cups whipping cream<br />
1/3 cup powdered sugar<br />
1/2 tsp vanilla<br />
1 recipe lemon curd (recipe below) or an 11 oz. jar lemon curd<br />
<br />
In mixer, whip the cream, powdered sugar, and vanilla until soft peaks form. In a separate bowl, add the lemon curd and whisk in 1/4 cup whipped cream to loosen it up a bit. Gently fold in the rest of the whipped cream. Cover and refrigerate until ready to use.<br />
<br />
<strong>Pound Cake:</strong><br />
2 boxes of Entemann's Butter Loaf Cake (I only used 1 1/2 loafs)<br />
Or you can make you favorite pound cake recipe. Cut into 1/2 in. pieces.<br />
<br />
<strong>To assemble:</strong><br />
Spoon a layer of cream into trifle bowl (about 1 1/2 cups). Add a layer of pound cake, breaking the pieces to fit if necessary. Drizzle a little less then 1/3 of the berry sauce over cake. It doesn't need to cover the full surface of the cake. Spread another layer of cream over the top smoothing to the sides. Repeat process 2 or 3 more times, ending with a layer of lemon cream. Cover and refridgerate until ready to serve. It's best if assembled a few hours before serving.<br />
<br />
<strong>Lemon Curd</strong> (make the night before, and you'll kiss yourself again!)<br />
<span style="font-size: 85%;">Adapted from Martha Stewart</span><br />
<br />
4 large egg yolks<br />
1 large whole egg<br />
1 cup sugar<br />
1/2 cup freshly squeezed lemon juice--strained<br />
8 Tbs (1 stick) butter, cut into pieces<br />
1 Tb grated lemon zest<br />
<br />
In a fine mesh strainer, strain egg yolks into a heavy medium saucepan. Use a rubber spatula to help the yolks go through easily. Add whole egg and so the same. Add sugar to pan and lemon juice, whisking to combine.<br />
<br />
Cook over med to low heat. stirring constantly with a wooden spoon. This takes a little time/patience, about 14 minutes. Mixture is ready when it thickens and coats the spoon. Transfer into a small bowl and stir in butter, one piece at a time. Stir in lemon zest. Cover with plastic wrap to prevent skin forming and refrigerate in a air tight bowl for up to 3 days. <br />
<br />
<a href="http://sites.google.com/site/madesomethinggood/lemon-berry-s-cream-trifle">printable recipe</a></div>something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com5tag:blogger.com,1999:blog-5166019071493159526.post-31824430549475102252010-05-05T09:59:00.000-07:002010-07-08T14:32:45.212-07:00Homemade Ranch Dressing<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJOzlxHA9qMcF1_tK74-eKGD5KdUYLSZ9PzIjpvrwSArGlz4wcCL-U5KUckq4cHmH4xmmiyyDXgmxH2q2WZcFjPqvyH1Q8VjkobTQgPsO6wzU2GPAIT_6QRLAIbqb1QXQaHNla1mZMAIC/s1600/016.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5467832263484104450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJOzlxHA9qMcF1_tK74-eKGD5KdUYLSZ9PzIjpvrwSArGlz4wcCL-U5KUckq4cHmH4xmmiyyDXgmxH2q2WZcFjPqvyH1Q8VjkobTQgPsO6wzU2GPAIT_6QRLAIbqb1QXQaHNla1mZMAIC/s400/016.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> I've been a ranch dressing fan since my college days! BYU has the best Ranch dressing I've ever tasted! I'm pretty sure I can blame my freshman 20 on it! I wonder if it's still the same 20 years later? I have strong feelings against bottled ranch, I've never tasted one and asked for it's number. The only ranch I've ever given my full support, is Hidden Valley packets. Then comes along Michelle with her mom's homemade version that she swears by (she only swears about food). She was right, so yummy and so easy! Over the years I've made a few changes to it. But trust me, nothing is better with your veggies than homemade ranch!<br />
<br />
<strong>Homemade Ranch Dressing</strong><br />
<br />
1 cup buttermilk<br />
1 cup mayonnaise*<br />
1/2 tsp garlic salt--I use 1 scant tsp<br />
1/2 tsp onion salt<br />
1/2 tsp Accent<br />
1/4 tsp salt<br />
1/8 tsp pepper--I use 1/4 tsp white pepper<br />
1/4 cup sour cream--optional<br />
1 tsp flaked parsley--optional<br />
<br />
In a bowl whisk all ingredients together until smooth. Store in fridge until your ready to make your veggies sing. :)<br />
*When I'm trying to be really healthy, I use Vegenaise. It can be found in the health food section in the refrigerator. It's a heart healthy alternative to mayo. <br />
<br />
<a href="http://sites.google.com/site/madesomethinggood/homemade-ranch-dressing">Printable recipe</a>something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com6tag:blogger.com,1999:blog-5166019071493159526.post-39359708713557663442010-04-28T08:38:00.000-07:002010-07-08T14:34:12.950-07:00Best Pot Stickers Ever!<strong></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIk21VTgv8_88F6rZjNvTTSRagAEoBQjsSmIUgrtKaAUYFg02CTw7rsJ2Rs0B3gUoyUUNZTmprtR1EPHzIf9H27mWJ9_AjIlRZWHTG88u30K5VhchUDPcjIhR-sMyAN_Sh0d4ZIqN4DTlJ/s1600/070.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5465238355120969010" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIk21VTgv8_88F6rZjNvTTSRagAEoBQjsSmIUgrtKaAUYFg02CTw7rsJ2Rs0B3gUoyUUNZTmprtR1EPHzIf9H27mWJ9_AjIlRZWHTG88u30K5VhchUDPcjIhR-sMyAN_Sh0d4ZIqN4DTlJ/s400/070.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> <br />
<div><div>Ginger, garlic, soy sauce, sesame oil...the smell is still lingering in my kitchen this morning. We're talking major salivating going on here. I'm longingly wishing for at least one leftover pot sticker. But sadly, they were inhaled in a couple minutes flat last night for dinner! I've been wanting to make pot stickers like the brand Ling Ling for some time now. So I went to Costco yesterday and read the ingredients on their package. I came home more determined then ever to copy the recipe. You can imagine my joy when Bryn proclaimed, "Mom these are way better then the ones from Costco!" Wahoo! Mission accomplished! These will be a regular on the menu from now on, along with my copycat recipe for Panda Express Orange Chicken. I'll be sharing that one very soon.<br />
<br />
<strong>First combine:</strong><br />
<br />
2 1/2 cups finely chopped Napa cabbage (chop first, then measure)</div><div>1/2 Tb salt<br />
In a bowl sprinkle salt over cabbage, stir; let sit for 15-20 minutes. Place the cabbage in a strainer and squeeze the living day lights out of it! The drier the cabbage the better.<br />
<br />
<strong>Second:<br />
</strong>In a medium bowl add:<br />
<br />
1 lb ground chicken<br />
2 finely chopped *green onions (tops and bottoms)<br />
1/2 tsp salt<br />
3/4 <strong>scant</strong> tsp garlic salt (Lawry's)<br />
2 tsp sesame oil<br />
1/2 Tb finely chopped fresh ginger<br />
<span style="font-size: 85%;">*green onions sometimes come way thick or really thin. If yours are thick use 2. If they're thin use 2 1/2.</span><br />
<br />
Add cabbage and mix well. If you have time, make this early in the day and refrigerate mixture until your ready to fill wrappers.<br />
<br />
<strong>Third</strong>:<br />
<br />
1 package wonton wrappers (2in circle)<br />
*I could only find the eggroll size. I cut them at an angle to make 2 triangles. We actually liked them a little bigger. Add 1 Tb filling in this size wrapper.<br />
<br />
Have a small bowl of water on the counter ready to dip fingers in. Spread wrappers over counter. Fill 2 tsp filling in the center of wrapper. Wet one side of wrapper and fold in half and pinch edges.<br />
<br />
<strong>Fourth:</strong><br />
<br />
Heat 2 Tb oil in a <strong>non-stick</strong> skillet. Heat oil until it smokes; place pot stickers in skillet. Add water one-third way up pot stickers. Cover and reduce heat to medium. Cook until liquid is gone, about 7 min. Flip and cook both sides until crispy.<br />
<br />
<strong>Dipping sauce:<br />
</strong><br />
1/2 cup soy sauce</div><div>1/2 tsp sesame oil</div><div>1 small garlic clove, minced</div><div>1 Tb green onions, chopped</div><div>1 Tb water</div><div>1 tsp minced fresh ginger</div><div>1/3 cup packed brown sugar</div><div>1 Tb rice vinegar<br />
<br />
In small mixing bowl whisk all ingredients together. Refrigerate until ready to use. <br />
<br />
<a href="http://sites.google.com/site/madesomethinggood/best-pot-sticker-ever">printable recipe</a></div></div>something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com3tag:blogger.com,1999:blog-5166019071493159526.post-86500353464737580612010-04-26T08:05:00.000-07:002010-07-08T14:36:25.244-07:00CookieBar Sundae<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhreRXGxVMvEAISqZgRpo4MZyKsXIcgJD30ENzNUVAfIt-rL_6KvbQzLZVEL109YamDy9j-lb7tbDgyluxe1sG1wVZtSlxA2YhJZKcnvgP6iFlZ1irKoaiacBy3QeckJhfK6kd1ZyhIEJke/s1600/067.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5452635529587154450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhreRXGxVMvEAISqZgRpo4MZyKsXIcgJD30ENzNUVAfIt-rL_6KvbQzLZVEL109YamDy9j-lb7tbDgyluxe1sG1wVZtSlxA2YhJZKcnvgP6iFlZ1irKoaiacBy3QeckJhfK6kd1ZyhIEJke/s400/067.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1Sdn_cJDkIsPyR5XyoBiBFMpKycA7mBpVZllk127JDYBXnrko-4tMyHokNBklYMMjXXC2uGqPBt58J_DuTKYgLUytL2jVvErskBF03ES5ZjhvEgD9yEmn_PcHTvPGD_Rg0fEn2SCYa4O/s1600/070.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5452635513845649266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1Sdn_cJDkIsPyR5XyoBiBFMpKycA7mBpVZllk127JDYBXnrko-4tMyHokNBklYMMjXXC2uGqPBt58J_DuTKYgLUytL2jVvErskBF03ES5ZjhvEgD9yEmn_PcHTvPGD_Rg0fEn2SCYa4O/s400/070.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>This sundae, is a Sunday favorite around here! It satisfies that end of the week urge for a well deserved splurge! I have a few yummy recipes for hot fudge sauce, but Mrs. Richardson's is my favorite store bought sauce when I'm feeling lazy. It's a little thick, so I add some evaporated milk to thin it out. I hope you enjoy this as much as we do!<br />
<br />
Beat together:<br />
<div></div><br />
<div>1 cube butter-softened</div><div>1 1/2 cups brown sugar (I use 1 cup light and 1/2 cup dark)</div><br />
Add:<br />
<br />
1 Tb vanilla<br />
2 eggs<br />
<br />
Beat until mixture has lightened, let sit 5 min.<br />
<br />
Add:<br />
<br />
1 1/2 cups flour<br />
1 1/2 tsp baking powder<br />
3/4 scant tsp salt<br />
<br />
Mix until combined.<br />
<br />
Add 3/4 bag of chocolate chips--let sit 5 min.<br />
<br />
Spread into a lightly greased 9x13 pan. Bake at 325 degrees for about 25 minutes.<br />
<br />
Sauce:<br />
<br />
Add 1/4 cup evaporated milk to 1 jar of Mrs. Richardson's fudge sauce. Heat on stove until combined. Add leftovers back to jar and keep refrigerated.<br />
<br />
<a href="http://sites.google.com/site/madesomethinggood/cookiebar-sundae">printable recipe</a>something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com4tag:blogger.com,1999:blog-5166019071493159526.post-11063752187822855222010-04-21T09:58:00.000-07:002010-07-08T14:37:55.560-07:00Tasty Turkey Tacos<img alt="" border="0" id="BLOGGER_PHOTO_ID_5462656520629413154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1V8A5_Ff7TZdTbi588W5poRt7CqCt5PyEIlREJZTENIen6Po-OyAgsHwaXTLjpqU4v-HMG9S8ko5jBQi7GkTd9UYgDRCK_TtVuv_5KypSBx0RVeS5PoRy1ATt38l02jNzkwUuvy_tTqK/s320/006.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /> <br />
<div><div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5462656510265122114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6e1zWb_mQ9YjliHAllRkK1B23HwXGrUodjFs7iYTV1a7feC5ezy1UO69aZiQJ1pNYu2_wK9UPmArFIsupTHfIV0V1s7E5bcfheS8UlEVVD3eeyn5TmLpN-NRKbjYANgYjNPcjvFqXAZS/s320/008.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5462656500829706978" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaNgGoAjbC4mk_FsUx9Z4jHLEr63I44m_lAvoXkQFRNDJSS_UsXTkSU4QPMbyaY7BoIL1UB2PYpk5v4tl7QTlQnf0J37dfj_RLeN_1LWGbqvi_eRMYL9XRlEHESZtgpCE4MfVwZBOPjAvW/s320/011.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibWd_JTqniKMClMVpxiTDFC88fRNNZoxUOzLroXK9t_Z0ZdFZR5csrDg6_4lZ6-cJGWK10F1nbBfEdiXilcg4asDS30jjosBjzwMFv_vxev706uflaoV-pk3bQo-E8y5yHnsv_ibHJW_sn/s1600/099.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5462636530228064082" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibWd_JTqniKMClMVpxiTDFC88fRNNZoxUOzLroXK9t_Z0ZdFZR5csrDg6_4lZ6-cJGWK10F1nbBfEdiXilcg4asDS30jjosBjzwMFv_vxev706uflaoV-pk3bQo-E8y5yHnsv_ibHJW_sn/s400/099.JPG" style="cursor: hand; display: block; height: 245px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
We are huge Taco fans! They're a regular meal around here. I don't use red meat very often and I love the fact that no one even notices. I use my own spices instead of the package seasoning and I'm telling you, it's way better! I also don't deep fry the tortillas, way to stinky and fattening. I cook them an electric grill, they don't get as crispy, but they're still rather tasty! This is a fast and healthy meal that always satisfies the Mexican food craving I have almost everyday!<br />
<br />
<strong>Healthy Turkey Tacos<br />
</strong><br />
1 package (about 1 pound) ground turkey-7% fat<br />
1 tsp. Seasoned Salt (Lawry's)<br />
1 tsp. cumin<br />
1/2 tsp garlic powder (or 1 large garlic clove, minced)<br />
1/2 tsp Garlic salt (I love Lawry's)<br />
1 tsp chili powder<br />
2 tsp oregano<br />
1/4 heaping cup dried onions (or 1/2 cup chopped onions)<br />
1/8 tsp red pepper flakes-optional<br />
*corn tortillas<br />
* Pam Spray<br />
<br />
In a large skillet on med heat, add turkey and all seasonings. Mix together until meat is fully cooked.<br />
<br />
<strong>Taco shells</strong>:<br />
<br />
Heat electric grill. Generously spray both sides of tortillas with cooking spray. Place on grill and cook, turning over to cook both sides. They are done when you see a few brown spots. Don't over cook or they get a little tough!<br />
<br />
<a href="http://sites.google.com/site/madesomethinggood/healthy-turkey-tacos">printable recipe</a></div></div>something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com5tag:blogger.com,1999:blog-5166019071493159526.post-36542663236658361382010-03-25T09:00:00.001-07:002010-03-25T10:29:00.250-07:00HOMEMADE POP TARTS!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6QC9mS1zVuNio234xD7jLdovY9B9Xe5nYNcE7-9YiNKKMIVwyhu5GZS_rSMvQUQWtu-qxRF-G378OqDMqqQYqPcX1HmeJw0ZVoky6v2LsBwIn4yVDW-ujvb5JfSHEqwcVFEz_-k7TUwqA/s1600/040.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5452603431685539394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6QC9mS1zVuNio234xD7jLdovY9B9Xe5nYNcE7-9YiNKKMIVwyhu5GZS_rSMvQUQWtu-qxRF-G378OqDMqqQYqPcX1HmeJw0ZVoky6v2LsBwIn4yVDW-ujvb5JfSHEqwcVFEz_-k7TUwqA/s400/040.JPG" /></a><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKREGgSZL47oqRruWy820u3nvPhDMxRLoGOjrtwJJhaP-eDlwYfFWSrIvfhvPy_DmxQ7DXQ7z7-Ze9lFl17eKoTRa3YuXC3MiyDf6E348orXBy0HXAPPiJkcHZi_zpGG0TVOXw3BThRpIC/s1600/045.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5452603414202082642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKREGgSZL47oqRruWy820u3nvPhDMxRLoGOjrtwJJhaP-eDlwYfFWSrIvfhvPy_DmxQ7DXQ7z7-Ze9lFl17eKoTRa3YuXC3MiyDf6E348orXBy0HXAPPiJkcHZi_zpGG0TVOXw3BThRpIC/s400/045.JPG" /></a><br />I don't think my mom has ever bought a box of Pop Tarts in her life. The only time I was able to get my hands on one of these babies, was at my friends Stacy's house. I thought her mom was the bomb! Her pantry was a young (sugar deprived) girls fantasy! We're talking endless amounts of Oreos, Cookie Crisp cereal, and Doritos! I swore I was going to grow up and buy anything my kids wanted, just like Cathy! Well, little did I know I would turn out to be just like my mom, sort of. My kids get their favorite "sugar cereal" wrapped up on their birthday, and Oreos are bought just a few times a year. So, to make sure my kids don't feel as deprived as I felt, I made these the other night for Home Evening and got rave reviews! I think a better name for them would be "Hand Pies" but I don't think that sounds as exciting!<br /><br /><strong>Homemade Pop Tarts</strong><br /><br />*Pie crust--homemade (use your favorite pie crust recipe or store bought)</div><div>*Favorite jam--I used blueberry</div><div>*Glaze</div><div>*Sprinkles<br /><br /></div><div></div><div><strong>Homemade Pastry</strong><br /><br /></div><div></div><div>Preheat oven to 450 degrees<br /><br /></div><div></div><div>3 cups flour</div><div>1 tsp salt</div><div>1 Tb sugar</div><div>1/2 cup cold shortening</div><div>1/2 cup cold butter--cut into pieces</div><div>1 medium egg</div><div>3 or more Tb ice cold water<br /><br /></div><div></div><div></div><div></div><div>In a large bowl combine flour, salt and sugar. Add butter and shortening and blend with a pastry cutter until mixture is coarse and crumbly. Add egg, stirring with a fork, then add water 1 tablespoon at a time of water, until dough holds together. Form into ball. Roll out onto floured counter, to about 1/8 in. thick rectangle. Cut into small rectangles. </div><div></div><div>On half of the small cut out rectangles, spread a thin layer of jam keeping away from edges. The amount really depends on the size you cut out of the pastry dough. Top with another rectangle and crimp edges with a fork. Place on parchment lined cookie sheet and bake for 7 to 9 minutes.</div><div></div><div>Let cool on rack.<br /><br /></div><div></div><div><strong>Glaze</strong><br /><br /></div><div></div><div>1 cup powdered sugar</div><div>1 Tb corn syrup</div><div>2 Tb water</div><div>a drop of food coloring<br /><br /></div><div></div><div>Whisk in small bowl until thick but spreadable--add more p. sugar or water to get the right consistency. Spread onto cooled pastries. Top with sprinkles.<br /></div><div></div></div>something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com5tag:blogger.com,1999:blog-5166019071493159526.post-51626145617004820882010-03-22T10:00:00.000-07:002010-03-22T10:30:27.288-07:00How to Poach Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGDZUzyTzyy26w9oaJs8eMmiv5UAiEjx5Pynspzf5ju4QhWocknpa4jHe3kEMSKnipawQHu6hH6mVpjEpmryccGkAAZgWtxFikhR8ZPTXpsSqCO_1mXQrJTGJMhrDnecGLYGRkSoyzuIAQ/s1600-h/157.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5451510100656037314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGDZUzyTzyy26w9oaJs8eMmiv5UAiEjx5Pynspzf5ju4QhWocknpa4jHe3kEMSKnipawQHu6hH6mVpjEpmryccGkAAZgWtxFikhR8ZPTXpsSqCO_1mXQrJTGJMhrDnecGLYGRkSoyzuIAQ/s320/157.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGKFs9x-M58SyekX8uv3u0nJZ0zUBgvPX7_v0oBjb4ruiH018B9eLymQVzLEjkaI_efE3kBXQ6CrBfHjCBIHM6ohZnxD6lkd8BiWynMIB-mcvSze5rTBjXGqC9Yc8UO-qNamahDXE9RY9/s1600-h/157.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2t7RFLWX3S40VOcCE7zj_W3tBT9HImdo3FdSt57paIjLqRP5RyfiV2lglhhbEPvK_Mp0chM86KMw1tmW_HAk46D5-am_3MOPx1qrTdmWbw0Frgw5RScCcYP7yKLhIvgePvZDTA66vPn0/s1600-h/975.JPG"></a></div>Perfectly...poached...chicken...FINALLY!<br /><br />Thank you Everyday Food for teaching me something I wish I knew 20 years ago!<br /><br />1. Lay chicken breast on counter, cover with saran wrap and pound out each breast with a mallet until even.<br /><br />2. Place chicken in a large straight sided skillet. Add water until chicken is just covered. Sprinkle generously with salt. Bring to a boil, cover, and reduce heat to a low simmer--cook for 5 minutes.<br /><br />3. Remove skillet from heat and let stand, covered, until cooked. About 12 to 15 minutes (depending how thick your chicken is).<br /><br />4. Remove from pan and cool completely.<br /><br />Your enchiladas, chicken salads, and family will thank you!<br /><br />Another great use for poached chicken is Chicken Bundles. There are quite a few variations of this recipe, but this one from Eliza is my favorite! I just need to find it!something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com1tag:blogger.com,1999:blog-5166019071493159526.post-41353912868439181602010-02-23T21:07:00.000-08:002010-02-24T20:59:54.738-08:00Sweet Escape!<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442031628198963218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGvNAroWQoPKVnt3chvKarTDCKWdd2SrgOSKSECWWlWQM-oxKOxffN2XnPP6WHqGrpbcqRYSH25UyxlxwAxhwDAm29RE39vNx6spfbxmcGvGkb50j5Ewml2od2O5YRR0H-2GCm-BXSnOCC/s320/045.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442031637715549122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOfvxXPOfwlf6KWw3H8ZfQpUXYKMEkaNTsqVQm4I-iHRPbdklwHQL1EudPhRxQfWszn7VwXEqxRQQaX9XDbIvjg2KaQZYx7ZHF7KSKHnQr4x_vZNUR2UCPnITb37W09lJqyHAhcm4ZzmDJ/s320/048.JPG" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVthKBnWn6sKhVPG3RWx7lOzJa87jIidYN_5OLgNrM0dG00wZsjy9_dkAtHBlf-_FuWtVm0q6RXzlr0U6dDTKGgnDcE1yYMISzG7of719fwUpQQi98wtjtL-NkHj0fCMwEu82nClRU4SZq/s1600-h/032.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442031643857990050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVthKBnWn6sKhVPG3RWx7lOzJa87jIidYN_5OLgNrM0dG00wZsjy9_dkAtHBlf-_FuWtVm0q6RXzlr0U6dDTKGgnDcE1yYMISzG7of719fwUpQQi98wtjtL-NkHj0fCMwEu82nClRU4SZq/s320/032.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjswIZBGmm4IRrKwMrhDrZd2gFC1-uHvQlcfOG_R6cg2_qSD5WgEbtrUR6MfcQJL9toaRV43NYRwMc2McOq_S2j4_I5k6Zp72G9iyojuvYVm0He6rUvinMUi50RqKKYWNNCMTOQMh76G_U7/s1600-h/042.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442031639348831266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjswIZBGmm4IRrKwMrhDrZd2gFC1-uHvQlcfOG_R6cg2_qSD5WgEbtrUR6MfcQJL9toaRV43NYRwMc2McOq_S2j4_I5k6Zp72G9iyojuvYVm0He6rUvinMUi50RqKKYWNNCMTOQMh76G_U7/s320/042.JPG" /></a><br />I'm so excited, my sister Laura is coming for a visit! We both love to be in the kitchen baking, so I don't think we'll be very sad if the forecast is right about another snowstorm hitting us upon her arrival tomorrow. We'll just have to bake our way out of this freezing cold winter! I can't wait!<br /><br />Here's Laura's famous Sugar Cookie recipe. The best part about this recipe is there's no need to refrigerate! You can't beat that! You can make these babies just as fast (but waaay yummier) than a Betty Crocker mix!<br /><br /><strong>Favorite (and fast) Sugar Cookies<br /></strong><br />1/2 cup (1 cube) butter-soft<br />3/4 cup sugar<br />1 egg<br />1 tsp pure vanilla extract<br />1 Tb milk or cream (I only use 2 tsp because of the humid climate here)<br /><br />Cream sugar and butter, then add additional ingreds. mix until well combined. then stir in:<br /><br />1 3/4 cup flour<br />1/4 tsp baking powder<br /><br />Lightly dust the counter with flour-roll out dough to desired thickness. Cut into shapes and place on a parchment line or lightly greased cookie sheet. Bake at 350 degrees for 8 to 9 minutes. Watch closely, if the edges are starting to brown they are over done--or they're just right if you like a slightly crispy cookie. :)something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com5tag:blogger.com,1999:blog-5166019071493159526.post-75410955616527138362010-02-13T15:33:00.000-08:002010-02-15T09:17:29.469-08:00When life gives you lemons...make Lemon Bars!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8CwM8-Ls_U3ZW4rnmvEbs1Uk3YhMmS-ulV6sfkXNEDMMddDRHzjlj4p_GfjYDrf4ISZdDnSYA2l05YVlDThl1GVVJ0Msr28tTty2H4MMojZ2T4BICEmdbq2r1aErB_uVVrqiwkeDb4Fw/s1600-h/021.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5437136010624742786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8CwM8-Ls_U3ZW4rnmvEbs1Uk3YhMmS-ulV6sfkXNEDMMddDRHzjlj4p_GfjYDrf4ISZdDnSYA2l05YVlDThl1GVVJ0Msr28tTty2H4MMojZ2T4BICEmdbq2r1aErB_uVVrqiwkeDb4Fw/s320/021.JPG" /></a> <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0MAT8qaYUaGhDEeSmEYVxnnMEmxe8DtbQ3Q4oE1MNWpz2mhGej0MHWCdhy7DixC357Q4tVvMW6yvvn6zoDkQMXw5sWKET_cPioiKM8c0O3IYS4cqZGG-7xHdEsWd0OklXuJilrSzBxMOH/s1600-h/021.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5437136003608871522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0MAT8qaYUaGhDEeSmEYVxnnMEmxe8DtbQ3Q4oE1MNWpz2mhGej0MHWCdhy7DixC357Q4tVvMW6yvvn6zoDkQMXw5sWKET_cPioiKM8c0O3IYS4cqZGG-7xHdEsWd0OklXuJilrSzBxMOH/s320/021.JPG" /></a> Citrus fruits compliments of my mother in laws fruit trees! Thanks Grandma and Grandpa Harrell for coming to Garrett's Eagle Court of Honor, and bringing some much needed California sunshine in the middle of our record breaking snow storm! You guys were real storm troopers! </div><div></div><div></div><br /><div>I mixed a few different recipes to come up with, what I think, are perfectly luscious lemon bars.<br /><br /><strong>Luscious Lemon Bars</strong><br /><br />2 cubes butter (1 cup) soft<br />1/2 cup powdered sugar<br />2 cups flour<br />1/4 tsp salt<br /><br />In mixer attached with beater hook, add ingredients and pulse until well combined. You want the mixture to be sort of crumbly. Sprinkle evenly into a lightly greased 9x13 pan and press firmly .<br /><strong>Bake at 350 degrees for 20 minutes or until lightly browned</strong>.<br /><br />4 eggs<br />2 cups plus 2 Tb sugar<br />1/3 cup freshly squeezed lemon juice<br />1 Tb grated lemon zest (3 small lemons)<br />1/4 cup flour<br />1/2 tsp baking powder<br /><br />In a mixing bowl beat eggs, sugar, and lemon juice. Add flour, baking soda, and lemon zest, stir to combine. Pour slowly into baked crust. Bake for 20-25 minutes.<br /><br />Cool in pan on a wire rack. Evenly sift powdered sugar over top. Makes 30 small bars.</div><div>Tastes even better the following day! </div>something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com3tag:blogger.com,1999:blog-5166019071493159526.post-8673719723172561932010-02-09T21:37:00.000-08:002010-02-09T22:24:34.574-08:00Creamy Butternut Squash Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzLnHrp7_jdYSocjYkrMlRrwaF3XeaK-xNm6kk8MmydVpVDdgCd1D_ZPsSD8x3k3pVDeyaHesELtOlmVwJpZtNn5EHcTdl3vulcEZeiwAxSO4H1LWNh-Sj7IyPfeqKuHRRfvTN3B5ftuj/s1600-h/435.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5436486333715373810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzLnHrp7_jdYSocjYkrMlRrwaF3XeaK-xNm6kk8MmydVpVDdgCd1D_ZPsSD8x3k3pVDeyaHesELtOlmVwJpZtNn5EHcTdl3vulcEZeiwAxSO4H1LWNh-Sj7IyPfeqKuHRRfvTN3B5ftuj/s320/435.JPG" /></a><br /><div>I had this yummy soup at a friend's Birthday luncheon. I wanted to lick my bowl clean, but I refrained! Instead I went home and called Holly for the recipe, so I could make my own big pot of soup. Unfortunately the kids didn't care too much for it, but Dave and I licked our bowls clean!</div><div></div><div><br /><strong>Creamy Butternut Squash Soup</strong><br /><span style="font-size:85%;">Thanks Holly for the recipe!<br /></span><br />1 large butternut squash (or 2 small)<br />2 cloves garlic-minced<br />1 small onion-chopped<br />4 Tb butter<br />2 cup water<br />1 cup apple cider <span style="font-size:85%;">(or water if you don't have any cider)</span></div><div>4 cubes chicken bouillon<br />1/2 tsp dried marjoram<br />1/4 tsp black pepper<br />1/8 tsp cayenne pepper (i<span style="font-size:85%;">f your doubling recipe don't double this, it will be too spicy!) </span><br />1 granny smith apple<br />1/2 tsp nutmeg<br />4 oz. cream cheese<br /><br />Carefully cut squash in half. Place on cookie sheet lined with foil, skin side facing up. Bake at 350 degrees for 1 hour or until tender. Meanwhile, in a large pot saute onions in butter until soft.</div><div></div><div><br />Peel and core apple. Microwave on high until apple is soft and tender. Add to onion in soup pot. When squash in done scrape out with a spoon and add to pot. Add the rest of the ingredients <strong>EXCEPT</strong> the cream cheese. </div><div></div><div><br />Bring soup to a low boil for 10 to 20 minutes. Turn off heat. Blend in cream cheese with a hand held immersion blender--<strong>Or--</strong> add 2 cups of soup in regular blender with the cream cheese, then pour back into soup pot stirring to incorporate. Keep soup warm, but don't boil.</div><div></div>something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com2tag:blogger.com,1999:blog-5166019071493159526.post-86882689463497469492010-02-08T11:16:00.000-08:002011-02-25T21:15:04.155-08:00VENTING...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1CDh91bYnkZB2qmcRlL2RekELVxNGVhn9Pb6Qsgk5VKdOaoVbMGT_w7OcSUhPfk2UTWKlbmlhdNEXl1PWmywXaDGLQNJHHhyphenhyphenGvhyphenhyphenos8olnmW6PcGQ5of1CZdwZwi5Qy3K-PbGjgfY6L1/s1600-h/101.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5435974683089226402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1CDh91bYnkZB2qmcRlL2RekELVxNGVhn9Pb6Qsgk5VKdOaoVbMGT_w7OcSUhPfk2UTWKlbmlhdNEXl1PWmywXaDGLQNJHHhyphenhyphenGvhyphenhyphenos8olnmW6PcGQ5of1CZdwZwi5Qy3K-PbGjgfY6L1/s320/101.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> <br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbhsFsvRS-ECWFl55vdVkUFq6nvJqX_GTTfDC1r-NS78pnYSuGxEeNuwS1Nfxcxjju1GEi2Bxp_86vmPR-ycDYZQvZmYI6xoFLj6lZcvMTiRURLuMnZLze0-grA49HQD452hzfrGvMf36/s1600-h/081.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5435974674199553874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbhsFsvRS-ECWFl55vdVkUFq6nvJqX_GTTfDC1r-NS78pnYSuGxEeNuwS1Nfxcxjju1GEi2Bxp_86vmPR-ycDYZQvZmYI6xoFLj6lZcvMTiRURLuMnZLze0-grA49HQD452hzfrGvMf36/s320/081.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> <br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vHWBHGFPlFsHkrAPML3bDlhpPxRlAiq2ZJrXUX5vXoB963XgRmkq5SxvJNxbgZ8-Y0lZVXW012L38h2FZvJYms7ZeHgyZT-T9j4qVJ0y4dgL_vP8hWa7546ML_296tweKP37LYeBoXZo/s1600-h/127.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5435974663403299618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vHWBHGFPlFsHkrAPML3bDlhpPxRlAiq2ZJrXUX5vXoB963XgRmkq5SxvJNxbgZ8-Y0lZVXW012L38h2FZvJYms7ZeHgyZT-T9j4qVJ0y4dgL_vP8hWa7546ML_296tweKP37LYeBoXZo/s320/127.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<div>School's out! I want to pout!<br />
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Snow snow go away, come again...never! My kids need their schooling!<br />
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Lots of yummy recipes coming soon!<br />
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Snowed in--bummer--I need more butter!</div></div></div>something goodhttp://www.blogger.com/profile/18101522784740704695noreply@blogger.com2