tag:blogger.com,1999:blog-12537557924536336032024-03-13T22:04:07.591-07:00Founders FavoritesUnknownnoreply@blogger.comBlogger58125tag:blogger.com,1999:blog-1253755792453633603.post-20180264980094247132011-12-20T08:19:00.000-08:002011-12-20T08:19:45.061-08:00Nutella Butter Cream<a href="http://www.flickr.com/photos/annieteacher/6533954257/" title="Note to self: nutella frosting straight out of the fridge taste like fudge on ecstasy. by bookemdano1978, on Flickr"><img alt="Note to self: nutella frosting straight out of the fridge taste like fudge on ecstasy." height="500" src="http://farm8.staticflickr.com/7141/6533954257_9b26b2b252.jpg" width="500" /></a><br />
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I had to make cupcakes the other day on sort of short notice with little time to do anything really fancy. I settled on the old go to - vanilla bean cupcakes and chocolate frosting - but decided to throw the chocolate icing a little twist.<br />
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I added nutella.<br />
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Is your mouth watering now?<br />
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There was enough of the stuff left over after piping it onto my cupcakes that I saved it in the fridge. And, lucky for me, a little low blood sugar later and I was able to dive right into that frosting for a quick boost of glucose.<br />
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It tasted like fudge. On ecstasy.<br />
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Absolutely divine I tell you.<br />
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Go ahead and make some for yourself today. Just make a basic chocolate butter cream but add 1/2-3/4 nutella into the mix.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253755792453633603.post-77373677334276251352011-12-15T18:56:00.000-08:002011-12-15T18:56:12.860-08:00Super Fast and Fancy TreatOreo cookies.<br />
<br />
I only like them two ways.<br />
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Dunked in milk or covered in chocolate.<br />
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<div style="text-align: center;">
<a href="http://www.flickr.com/photos/annieteacher/6506812121/" title="Chocolate covered oreo cookies. The only thin that has worked right for me today. by bookemdano1978, on Flickr"><img alt="Chocolate covered oreo cookies. The only thin that has worked right for me today." height="500" src="http://farm8.staticflickr.com/7148/6506812121_9b780c4b37.jpg" width="500" /></a>
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I ate dinner with the family a couple weeks ago at Zupas and they were selling a box of 8 chocolate covered oreo cookies for $10. That's more than a dollar an oreo. Now, I'm sure they used more expensive chocolate than me but come on - $10?</div>
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I made these the other day for a couple of neighbor and teacher treats. They are super yummy. Half dipped in red vanilla flavored candy melts and the other half in milk chocolate.</div>
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Maybe if I decided to sell them, I could make a pretty penny. I decided to eat them instead.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253755792453633603.post-15519965315077641032011-12-08T19:01:00.001-08:002011-12-08T19:10:24.913-08:00Mint Limeade<div style="text-align: center;">
<a href="http://www.flickr.com/photos/annieteacher/6134014509/" title="photo.JPG by bookemdano1978, on Flickr"><img alt="photo.JPG" height="500" src="http://farm7.staticflickr.com/6154/6134014509_889beeae79.jpg" width="500" /></a></div>
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At the end of the summer we headed to Ogden for a football game and decided to spend the night and make a quick family getaway weekend out of it. In the morning the family and I went to the farmers market and it was there that I encountered a hand made mint limeade. It was made in a mason jar by this super cute hippy guy and I could have stood in front of his booth and drunk one all day long.</div>
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Since the beginning of September I've been trying to copy the recipe with little success. However, over Thanksgiving weekend I found a recipe for a basic limeade and then I went to town creating my own.</div>
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<a href="http://www.flickr.com/photos/annieteacher/6402624045/" title="The perfect mint limeade. by bookemdano1978, on Flickr"><img alt="The perfect mint limeade." height="500" src="http://farm7.staticflickr.com/6116/6402624045_7485b018ed.jpg" width="500" /></a></div>
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Here's what you'll need to make 2 quarts of most refreshing drink around:</div>
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1 cup fresh lime juice</div>
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1 cup sugar (I used raw, pure cane sugar (that's why it's brown) but you could use whatever you'd like.)</div>
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6 cups water</div>
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10 mint leaves, bruised</div>
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crushed ice</div>
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Add the water, lime juice, and sugar to a pitcher. Wash mint leaves and rough them up a bit in your hand or on a cutting board. Add the mint leaves and mix everything together. Put some crushed ice (the Ice Berg, Sonic, and Hires sell theirs) and add the mixture to the ice.</div>
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I promise you will drink the entire 2 quarts.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253755792453633603.post-66001521693198190322011-12-08T18:58:00.001-08:002011-12-08T18:58:53.047-08:00Cherry dump cake<div style="text-align: center;">
<a href="http://www.flickr.com/photos/annieteacher/6415311687/" title="Cherry dump cake for dessert. Yum! by bookemdano1978, on Flickr"><img alt="Cherry dump cake for dessert. Yum!" height="500" src="http://farm8.staticflickr.com/7143/6415311687_0e3c931308.jpg" width="500" /></a></div>
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In our family, we love us some good cherry dump cake. It's one of the richest, yummiest things to eat and oh so easy to make.</div>
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Here's what you'll need for a 9x13 size pan:</div>
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2 cans cherry pie filling</div>
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2 teaspoon almond extract</div>
<div style="text-align: left;">
1 yellow cake mix</div>
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1/2 cup butter</div>
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Spray your 9x13 pan with a cooking spray. Open the cans of cherry pie filling and add 1 teaspoon of almond extract to each can. Dump both cans of cherry pie filling into the prepared pan. Open the yellow cake mix and dump the mix on top of the cherry pie filling, covering it evenly. Melt 1/2 cup butter and pour over the cake mix.</div>
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Bake at 350 degrees for 20 minutes and then check on the cake. The top needs to be browned and a little crusty. If it's not quite ready, bake in additional 5 minute increments until it's ready to eat. </div>
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It's best served with a cold scoop of ice cream on top, but would also be great with some home made whipped cream.</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253755792453633603.post-55039192430870317962011-12-08T18:40:00.001-08:002011-12-08T18:48:09.782-08:00Fast Orange Chicken<div style="text-align: center;">
<a href="http://www.flickr.com/photos/annieteacher/6469151357/" title="Orange chicken for dinner. I wish I knew how to photograph food. by bookemdano1978, on Flickr"><img alt="Orange chicken for dinner. I wish I knew how to photograph food." height="500" src="http://farm8.staticflickr.com/7025/6469151357_02c73054c6.jpg" width="500" /></a>
</div>
<div style="text-align: center;">
<br /></div>
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Panda Express sells it's orange chicken sauce at the grocery store. I don't do much grocery shopping, my husband does, but a few weeks ago I ended u going to the store and happened across the aisle with the sauce and picked up a bottle. Can I tell you, the sauce is heaven.</div>
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The other night I wasn't really sure what to fix for dinner. I had chicken, a red pepper, some frozen green beans and some onions. Voila! Orange chicken in the making. And if I do say so myself, it was delicious.</div>
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What you'll need:</div>
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Chicken</div>
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Cornstarch</div>
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Red pepper</div>
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Green beans</div>
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Onion, diced</div>
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Carrots, if you have them</div>
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Rice</div>
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Orange sauce</div>
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<br /></div>
<div style="text-align: left;">
First, cut the chicken up into small chunks or strips. Put the chicken in a zip lock bag and add a couple table spoons of cornstarch. Shake the chicken in the cornstarch until it's completely coated and let it sit for 5-10 minutes.</div>
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While the chicken is resting in the cornstarch, start prepping your veggies any shape or size you'd like.</div>
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Heat up a skillet (or a wok if you've got one) and add enough vegetable oil to coat the bottom of the pan. When the pan and oil are hot, gently add the chicken and let it cook on one side until it gets golden brown. Flip the chicken and brown the other side. When the chicken is finished, remove it from the pan, dump the excess oil and add the vegetables. Cook the veggies to your liking.</div>
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Once the veggies are cooked, add the chicken and the orange sauce back into the pan and let it simmer for about 5 minutes so that the sauce really penetrates the chicken and the veggies.</div>
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Serve over rice with a little soy sauce on the side.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253755792453633603.post-79565839694050360362011-12-08T18:38:00.001-08:002011-12-08T19:00:30.757-08:00Stove top hot chocolate<div style="text-align: center;">
<a href="http://www.flickr.com/photos/annieteacher/6408848047/" title="Hot chocolate anyone? by bookemdano1978, on Flickr"><img alt="Hot chocolate anyone?" height="500" src="http://farm8.staticflickr.com/7032/6408848047_88c0fbf4b0.jpg" width="500" /></a>
<span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span></div>
<span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">I regularly crave hot chocolate in the winter time. Seriously. Like every day.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">I like the real stuff. No powder and water mixed for me.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">If you crave the H.C. like I do, here's a quicky that's sure to please.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">You'll need:</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">milk (1 cup per person)</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">chocolate (nestle quick works, or Hershey's syrup, or if you were really indulgent, actual chocolate)</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">1-2 tablespoon sugar</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">1 teaspoon vanilla</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">vanilla ice cream (1 and 1/2 scoops per person), or whipped cream, or marshmallows.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Put a pan on the stove. Add your milk, chocolate, sugar and vanilla. Keep on the stove top until it's at the perfect temperature for you. Pour into cups. Add ice cream scoops on top.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Enjoy!</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253755792453633603.post-45735943593647648272011-10-24T16:02:00.000-07:002011-10-24T16:02:07.199-07:00Fast and easy puff pastry dessertThough I love to eat stuff that is decadent and insanely caloric, sometimes a treat that is a little bit lighter is in order. That's where this puff pastry treat comes in.<br />
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Here's what you'll need:<br />
2 sheets frozen puff pastry, thawed<br />
nutella<br />
egg wash (1 egg + 1 tbsp water)<br />
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First, thaw out the puff pastry sheets and cut each sheet into 6 equal rectangles. On each square, add about a tablespoon of nutella.<br />
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<a href="http://www.flickr.com/photos/annieteacher/6278263812/" title="photo.JPG by bookemdano1978, on Flickr"><img alt="photo.JPG" height="500" src="http://farm7.static.flickr.com/6234/6278263812_86485a2bd3.jpg" width="374" /></a> <br />
<br />
Next, wet the edges of each square of pastry, fold it over and press the edges together with a fork. Once ever rectangle has been folded and pressed and placed on a cookie sheet, pierce each piece a couple of times with a fork and brush on your egg wash.<br />
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<a href="http://www.flickr.com/photos/annieteacher/6278267058/" title="photo.JPG by bookemdano1978, on Flickr"><img alt="photo.JPG" height="374" src="http://farm7.static.flickr.com/6106/6278267058_5087a8d0cc.jpg" width="500" /></a> <br />
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Place in a 400 degree oven for about 16 minutes (start watching them at 10 minutes just incase your oven is a bit hotter than mine). Once golden brown on the top, take them out of the oven, dust with powdered sugar and eat. <br />
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<a href="http://www.flickr.com/photos/annieteacher/6278265372/" title="photo.JPG by bookemdano1978, on Flickr"><img alt="photo.JPG" height="500" src="http://farm7.static.flickr.com/6217/6278265372_997f8e4865.jpg" width="374" /></a><br />
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I of course chose to fill my pastry with nutella, but I'm sure you could substitute a little bit of chocolate heaven for something else - jam, fruit, even something savory might be fun to try.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253755792453633603.post-77771943542556032792011-08-09T12:26:00.000-07:002011-08-09T12:26:40.520-07:00Seasoned Oyster Crackers<div style="text-align: center;">
<a href="http://www.flickr.com/photos/annieteacher/6026462380/" title="Seasoned oyster crackers by bookemdano1978, on Flickr"><img alt="Seasoned oyster crackers" height="500" src="http://farm7.static.flickr.com/6194/6026462380_4d0768f893.jpg" width="500" /></a>
</div>
Back story:
Right after Ross and I got married, we lived in student housing at the University of Utah while he finished his MBA. We were in a regular ward that met in the awesome little chapel just across from presidents circle up by the "U" and were called to be on the activities committee with this awesome lady named Marilyn. She was cool. She called the refrigerator the "re-fridge". It cracked me up all the time - not sure why but it was funny.<br />
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One of the activities we helped to plan was the annual chili cook-off. It was a big deal in this ward. I don't care for chili, but Marilyn brought seasoned oyster crackers. I was completely addicted to them. She brought gallons of them for the cook-off and I asked ever so kindly if I could take all the left-overs home. She said of course and I was in cracker heaven for a good week after the party.<br />
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I totally forgot about the crackers until a week or so ago and then headed out to find a recipe.
The following, from <a href="http://www.epicurious.com/recipes/food/views/Seasoned-Oyster-Crackers-14633">epicurious</a> came pretty close so I tested it out and...voila!<br />
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Marilyn's crackers.<br />
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I've nearly devoured the entire bag. I just can't stop.<br />
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Give them a try and you will wow yourself and everyone else who gives them a whirl. Mix the ingredients up, and shake the mixture with the crackers. Let the crackers dry on some paper towels for about 30 minutes and then put them in a clean air tight container. The longer they sit, the better they taste. They're good for a week, but they won't last that long.<br />
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<br />
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3/4 cup vegetable oil</li>
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">a 1-ounce package powdered ranch salad dressing mix</li>
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 teaspoon lemon pepper seasoning</li>
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">an 11-ounce package oyster crackers (about 6 cups)</li>
<span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"><span><br /><br /></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253755792453633603.post-58692540869420443612011-07-15T07:16:00.000-07:002011-07-15T07:17:21.292-07:00Home made root beer<div style="text-align: center;">
<a href="http://www.flickr.com/photos/annieteacher/5905339202/" title="July 4 by bookemdano1978, on Flickr"><img alt="July 4" height="500" src="http://farm7.static.flickr.com/6054/5905339202_c922f3b505.jpg" width="500" /></a></div>
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In my family, no summer party (or eagle scout court of honor for that matter) is complete without home made root beer. No matter your feelings on root beer (personally, I'm not a fan of the canned and fountain stuff) you'll love the sugary sweetness of root beer brewed in your own backyard.<br />
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Here's what you'll need.<br />
1 bottle root beer extract (Harmon's sells Hires brand...it's the best)<br />
5 gallons of water (in a five gallon container with a spout)<br />
5 pounds of sugar<br />
10 pounds dry ice<br />
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Mix the sugar, the water, and the extract together. Break the dry ice up on the ground and start adding big chunks. When it starts to bubble over the lid - stop adding ice and let the stuff do it's thing. When the bubbles slow down, add another batch of dry ice. You'll end up using almost every smidge of the dry ice. If you're by a swimming pool, throw the left over ice into the pool, it will drive the kids crazy.<br />
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Continually sample your root beer concoction to make sure that it's brewing nicely.<br />
<br />
And, if you have some left over, send it home with your party guests or make Popsicles. Home made root beer Popsicles and the best in the whole world.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253755792453633603.post-80134671272827962042011-06-30T12:33:00.000-07:002011-07-15T07:16:46.262-07:00Moon Cake<div><div><div align="center"><strong>MOON CAKE - (Best Eclaire Dessert, and <em>easy</em>, too!)</strong></div><div> </div><div>1 1/4 C. Water</div><div>1/2 C. + 2 T. Butter</div><div>1 1/4 C. Flour</div><div>5 eggs</div><div> </div><div>Bring water and butter to a boil; take from stove, add flour and stir with a whisk til smooth. Add eggs one at a time. Spread on a greased baking sheet. Bake at 400 degrees for 30 minutes. Cool.</div><div> </div><div>2, 8 oz. Cream Cheese</div><div>2 Lg Instant Vanilla pudding</div><div>5 1/2 C. Milk</div><div> </div><div>Mix 1/2 at a time in the blender. (I usually put the cream cheese in the microwave for 30 sec. to soften--my friend has broken 2 blenders making this dessert!) Cream cheese is lumpy if not combined in blender. Combine all in a large mixing bowl. Spread over crust. Cover with Cool Whip and drizzle with Hershey's chocolate syrup. Refrigerate for 1/2 hour.</div></div></div>Chelseahttp://www.blogger.com/profile/07966921149397614306noreply@blogger.com0tag:blogger.com,1999:blog-1253755792453633603.post-13822594923899062492011-06-29T14:43:00.000-07:002011-06-29T14:43:33.521-07:00Corn Salsa<div style="text-align: center;"><a href="http://www.flickr.com/photos/annieteacher/5877463124/" title="IMG_2702 by bookemdano1978, on Flickr"><img alt="IMG_2702" height="500" src="http://farm7.static.flickr.com/6007/5877463124_c882eab78b.jpg" width="500" /></a></div><br />
One of my most favorite things to eat is a Barbacoa Fajita Burrito from Chipotle. I'm a total wimp when it comes to bringing on the heat, but I honestly cannot get enough of the corn salsa (the medium salsa) that they will put on my burrito.<br />
<br />
After some investigating, I found a couple knock-offs and just did my best to combine what I liked. The grown-ups in our house devoured the stuff.<br />
<br />
"Chipotle" Corn Salsa<br />
12-14 oz. cooked corn (I used frozen but cannot wait until the end of July when real corn is in season and I'll roast it first)<br />
1 small red onion<br />
2 jalapenos (no seeds or veins for mild, add veins and seeds for heat)<br />
2 small vine ripe tomatoes (you could probably do without these if you wanted)<br />
1/2 cup chopped cilantro<br />
Juice from 2 limes<br />
Salt and pepper to taste<br />
<br />
Chop, mix, chill for a couple of hours.<br />
<br />
Eat it all in about 10 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253755792453633603.post-64559503992078464182011-06-20T06:44:00.000-07:002011-06-20T06:44:31.410-07:00Spaghetti to make an army feel fullIt's my mom's recipe, but it's a keeper. It's so good that my father-in-law requested it for his Father's Day dinner. If I were able to make dinner requests, spaghetti is probably the last thing I'd ask for (give me some braised meat and perfect potatoes), but it was yummy.<br />
<br />
Judy's Spaghetti (serves 4-6 adults and 2 kids)<br />
1 pound hamburger<br />
1 pound pork sausage<br />
1 tablespoon sugar<br />
2 tablespoons balsamic vinegar<br />
1 teaspoon fresh crushed garlic<br />
2 jars pasta sauce of your choice (or sauce from scratch if you've got it)<br />
<br />
pasta of choice<br />
<br />
<br />
1. Start boiling water for your pasta.<br />
2. Put a large skillet on high heat and add 1 tablespoon of olive oil.<br />
3. Add garlic to heated oil and then quickly add hamburger and pork sausage before the garlic starts to burn.<br />
4. Brown the meat. Add sugar and balsamic vinegar. cook the meat until all the moisture is cooked out.<br />
5. Add your pasta sauce. Mix together and let simmer on low for 10-15 minutes, as long as it takes for your pasta to boil.<br />
6. Cook your pasta.<br />
<br />
Eat and enjoy. <br />
Serve with garlic bread and Caesar salad.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253755792453633603.post-61604980491293098342011-06-16T18:38:00.000-07:002011-06-16T18:38:49.929-07:00A little bit of bakingMay was a big month for baking in our house. Here are a few of the tasty treats.<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/annieteacher/5624831471/" title="photo.JPG by bookemdano1978, on Flickr"><img alt="photo.JPG" height="500" src="http://farm6.static.flickr.com/5029/5624831471_c2590e6fba.jpg" width="500" /></a></div><br />
First up, pink lemonade cupcakes for a friends, daughters birthday. After a lot of tasty experiments, I ended up using a white cake mix, doctored up with my secret doctoring concoction, with an additional ingredient of almost an entire can of pink lemonade concentrate into the batter.<br />
<br />
And the frosting, a basic butter cream with about 1/3 cup of thawed pink lemonade for extra pucker.<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/annieteacher/5651879745/" title="photo.JPG by bookemdano1978, on Flickr"><img alt="photo.JPG" height="500" src="http://farm6.static.flickr.com/5106/5651879745_592bbbb5fe.jpg" width="500" /></a></div><br />
For my mother-in-law's birthday I went with a chocolate caramel cake. The trick to making this one absolutely delish....almost 24 hours in the refrigerator. There is just something about a chilled cake that makes it so much more dense and wonderful. Try it next time, you'll be absolutely amazed.<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/annieteacher/5690692935/" title="photo.JPG by bookemdano1978, on Flickr"><img alt="photo.JPG" height="500" src="http://farm6.static.flickr.com/5146/5690692935_a28c35370a.jpg" width="500" /></a></div><br />
Next up, the husband's birthday. For this we went with a rich vanilla cake and milk chocolate frosting. Holy cow it was yummy.<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/annieteacher/5778478308/" title="photo.JPG by bookemdano1978, on Flickr"><img alt="photo.JPG" height="500" src="http://farm4.static.flickr.com/3491/5778478308_3872512b4e.jpg" width="500" /></a></div><br />
The most fabulous creation was next, for my birthday. I wish that I would have taken a picture of the inside of this cake, it was gorgeous. I wanted a cake that tasted like a chocolate malt so that's just what I fixed. I started with a yellow cake mix and added about 4 tablespoons of malt powder. Then I divided the mix evenly and added about 4 tablespoons of cocoa powder to one half, making it chocolate. I cold have added some melted chocolate chips, too but I didn't think about that until later.<br />
<br />
So, the cake was a decadent chocolate malt marble cake. And such a cake wouldn't be complete with out chocolate malted frosting as well. This was an absolute bomb of a cake and may have been the tastiest thing I've ever made or eaten. And, I made it really small, a 6" round which was perfect because once my guests and I were served, there wasn't anything left. This was not something that my waistline needed a second helping of, even though after several glasses of milk, my taste buds were craving more.<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/annieteacher/5827878608/" title="photo.JPG by bookemdano1978, on Flickr"><img alt="photo.JPG" height="500" src="http://farm3.static.flickr.com/2729/5827878608_5acce5cbe5.jpg" width="500" /></a></div><br />
And finally, the baking ended this past weekend. My brother earned his Eagle Scout award and my mother commissioned me for 100 Eagle Scout cupcakes to serve as refreshments. I found an eagle scout candy mold and made the little cakes as patriotic as I could muster. They were vanilla with chocolate frosting, milk chocolate with chocolate frosting and chocolate chocolate chip with vanilla bean frosting.<br />
<br />
Phew!<br />
<br />
I gained 5 pounds just writing this post. If you want more details on cakes and recipes, just send me an e-mail.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1253755792453633603.post-70098290613586119522011-05-17T16:02:00.001-07:002011-05-17T16:02:51.579-07:00Milk Chocolate Frosting<a href="http://www.flickr.com/photos/annieteacher/5697254894/" title="IMG_2349 by bookemdano1978, on Flickr"><img alt="IMG_2349" height="500" src="http://farm3.static.flickr.com/2512/5697254894_04721df5be.jpg" width="500" /></a><br />
<br />
There are a lot of good recipes out there for homemade chocolate frosting. I've definitely taken the best the web has to offer and modified it to my own recipe. Not only is this good on cake, I'm sure it would be good on cookies and I know it's especially tasty when pretzels are dipped into it.<br />
<br />
Milk Chocolate Icing:<br />
2 sticks softened butter<br />
4 tablespoons good cocoa<br />
1 and 1/2 cup milk chocolate chips, melted in the microwave and cooled a bit<br />
4 cups powdered sugar<br />
2-4 tablespoons of milk<br />
<br />
Mix the butter and the cocoa until you have cocoa butter. Add 2 cups of powdered sugar and 2 tablespoons of milk. Mix well. Add more sugar and milk. Add melted chocolate chips. Add more sugar or milk until you get the consistency you're looking for because it's frosting....not exact science.<br />
<br />
This is enough to frost about 28 cupcakes or a decent 9" cake.<br />
<br />
It also looks pretty pipped like little stars on a cake.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253755792453633603.post-88979777187601026952011-05-17T15:54:00.001-07:002011-05-17T15:54:40.723-07:00Homemade croutons<a href="http://www.flickr.com/photos/annieteacher/5731118008/" title="photo.JPG by bookemdano1978, on Flickr"><img alt="photo.JPG" height="500" src="http://farm4.static.flickr.com/3206/5731118008_c6c4c4901d.jpg" width="500" /></a><br />
<br />
I love bread. I love croutons. I love olive oil and garlic and balsamic vinegar. It's only natural then that every once in a while I get on a crusty crouton kick and go a little crazy.<br />
<br />
Any sort of day old bread (or fresh for that matter, but a little stale is better) will work, but definitely do not use your run of the mill loaf of bread from the grocery store. You need something more airy and rustic, like ciabatta, focaccia or a good loaf of skinny french bread.<br />
<br />
Cut the bread into thin strips without squishing it. You'll need a good knife. Place strips on a parchment lined cookie sheet and preheat your oven to about 325 degrees.<br />
<br />
While the oven is heating in a small bowl mix olive oil, minced garlic, salt and pepper. Coat each sliced piece of bread, on both sides with the mixture (if you don't have a kitchen brush, you could use a new paintbrush or maybe even just a spoon). Once it's ready to go you can add a little extra salt or even some balsamic vinegar to taste.<br />
<br />
Put the bread in the oven for 5 minutes and watch it. After 5 minutes check to see if the bread is getting golden and crusty and then just watch it every additional two minutes or so until it's looking like you want it.<br />
<br />
Pull out of the oven and let cool. As the bread cools, it will get even more crusty.<br />
<br />
These are great to eat alone with an ice cold diet coke for lunch or you can actually put them on a salad.<br />
<br />
Or load them up with some bruschetta and enjoy a nice appetizer.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253755792453633603.post-92200418578102984722011-05-17T15:46:00.000-07:002011-05-17T15:46:25.133-07:00Meat and Potatoes<a href="http://www.flickr.com/photos/annieteacher/5730570935/" title="photo.JPG by bookemdano1978, on Flickr"><img alt="photo.JPG" height="500" src="http://farm6.static.flickr.com/5143/5730570935_2dfe50114f.jpg" width="500" /></a><br />
<br />
In our family, we grew up on starchy staples and meat for every meal. Though I cook very differently than my mother, I still enjoy such a meal every once in a while. Okay, every day.<br />
<br />
Not really.<br />
<br />
When I was a kid my mom fixed, "cracker meat". It was cube steak heavily breaded in Ritz crackers. It was a crumbly buttery mess of flavor. My version is a bit lighter but just as tasty.<br />
<br />
Here's what you'll need:<br />
Cube steak (1 per person)<br />
2 eggs, lightly beaten<br />
bread crumbs, home made or store bought<br />
salt and pepper<br />
olive oil<br />
<br />
Directions:<br />
place the eggs in one shallow bowl and the bread crumbs in another. beat the eggs until the yolks and whites are combined. Add a generous amount of salt and pepper to the bread crumbs. Coat each piece of meat in the egg and then press it into the bread crumbs, coating both sides.<br />
<br />
In a frying pan (or an electric skillet) heat about 4 tablespoons of olive oil until it sparks when you sprinkle some water over it. Add the meat to the hot oil and cook each side for 5-8 minutes depending on the heat and how crispy you want the outside.<br />
<br />
Serve with green beans, potatoes, salad, or grilled asparagus.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253755792453633603.post-80803279985328407002011-05-17T15:32:00.001-07:002011-05-17T15:36:13.503-07:00Nuts for Thai FoodI have been making this for years. I love the flavor of these, so yummy. They kind of look nasty, but are really quite good.<br /><br />1 tablespoon plus 2 teaspoons olive oil<br />2 cups diced carrot<br />1 1/2 cups diced onion<br />2 cups diced snow peas<br />One 14-ounce package extra firm tofu, drained completely and cut into 1/2-inch cubes<br />1/2 cup peanut sauce<br />1/4 cup chopped fresh cilantro<br />Flour tortillas<br />2 tablespoons soy sauce<br />Optional: Chow Mein Noodles, Seasame Seeds, peanuts, sliced almonds. Any crunchy thing you want (I love crunchy things in my food)<br /><br />Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat. Add the carrot, onion, snow peas, and 1 tablespoon of the soy sauce and cook until vegetables are tender but still crisp, 5 to 7 minutes. Remove from heat and transfer vegetables to a medium bowl.<br /><br />Wipe the skillet clean with a paper towel and return the skillet to the stove. Add the remaining 2 teaspoons olive oil and heat over medium-high heat. Add the tofu and the remaining 1 tablespoon soy sauce. Cook until tofu is heated through, about 5 minutes. Turn to cook all sides evenly. Add the vegetables to the skillet and gently stir to mix. Gently fold in the peanut sauce and cilantro. Divide the mixture among the tortillas, top with optional crunchy thing. Wrap like a burrito and enjoy..::still blinking::.http://www.blogger.com/profile/05337616846276994140noreply@blogger.com0tag:blogger.com,1999:blog-1253755792453633603.post-84365213473644660152011-05-17T12:32:00.000-07:002011-05-17T12:38:02.747-07:00Mushroom and Black Bean Tortilla Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY9EtR4pGvSr1GOluK4fRh_KinFblOOlNRRwQ5ZX2GQGoU75Y5GWr3AIdBhfuvlYudbCnQ-KCS2zXEkqS1ute7MS0fpsA2GAXk1DOvNL3F3OWgYzsnlVCmUZNEqeK20To61vCXqab5FK0/s1600/Screen+shot+2011-05-17+at+1.31.11+PM.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY9EtR4pGvSr1GOluK4fRh_KinFblOOlNRRwQ5ZX2GQGoU75Y5GWr3AIdBhfuvlYudbCnQ-KCS2zXEkqS1ute7MS0fpsA2GAXk1DOvNL3F3OWgYzsnlVCmUZNEqeK20To61vCXqab5FK0/s400/Screen+shot+2011-05-17+at+1.31.11+PM.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5607770450946944562" /></a><br />This recipe courtesy of <a href="http://www.marthastewart.com/335199/mushroom-and-black-bean-tortilla-cassero">Martha Stewart Everyday Food Magazine</a>.<br /><br />Sauteed mushrooms, cooked black beans, and store-bought <a href="http://foundersfavorites.blogspot.com/2011/01/pioneer-woman-restaurant-style-salsa.html">salsa</a> are layered with tortillas in a baking dish to create this Tex-Mex-inspired casserole, perfect for any weeknight meal. Top with Monterey Jack cheese and bake until melted and bubbling.<br /><br />Prep Time 15 minutes<br />Total Time 30 minutes<br />Serves 4<br /><br />2 teaspoons extra-virgin olive oil<br />3/4 pound cremini or button mushrooms, trimmed and quartered<br />1 garlic clove, minced<br />1/4 teaspoon cayenne pepper<br />Coarse salt and ground pepper<br />1 1/2 cups <a href="http://foundersfavorites.blogspot.com/2011/01/spicy-black-bean-soup-by-tanjie.html">reserved cooked black beans from Spicy Black-Bean Soup</a>, or 1 can (15.5 ounces) black beans, rinsed and drained<br />8 tortillas, warmed and halved<br />2 cups <a href="http://foundersfavorites.blogspot.com/2011/01/pioneer-woman-restaurant-style-salsa.html">salsa</a><br />1 1/4 cups shredded Monterey Jack cheese (4 ounces)<br />Directions<br /><br />Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add mushrooms and cook, stirring often, until browned, 7 minutes. Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat.<br /><br />Arrange 5 tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese. Repeat with another layer of tortilla halves, bean mixture, <a href="http://foundersfavorites.blogspot.com/2011/01/pioneer-woman-restaurant-style-salsa.html">salsa</a>, and cheese. Top with remaining tortilla halves, salsa, and cheese. Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes..::still blinking::.http://www.blogger.com/profile/05337616846276994140noreply@blogger.com0tag:blogger.com,1999:blog-1253755792453633603.post-86426343763708503372011-05-17T12:21:00.000-07:002011-05-17T12:29:10.876-07:00Spring Vegetable Pizzas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-SbVhJKy0Y2CyhBzzC5qAtQoe1pzYTwUeJ2953oS3JdcAIBwXkwe28IR10Bnyc1h61xYy0z_LJaw3YqUcYc7gQVLJwndqkNJPv4zx0r61UXbeI-UxlYB1H0b4xqYAu6JPD7QqoHam9j8/s1600/Screen+shot+2011-05-17+at+1.23.30+PM.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-SbVhJKy0Y2CyhBzzC5qAtQoe1pzYTwUeJ2953oS3JdcAIBwXkwe28IR10Bnyc1h61xYy0z_LJaw3YqUcYc7gQVLJwndqkNJPv4zx0r61UXbeI-UxlYB1H0b4xqYAu6JPD7QqoHam9j8/s400/Screen+shot+2011-05-17+at+1.23.30+PM.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5607769006643136818" /></a><br /><br />This recipe is courtesy of <a href="http://www.marthastewart.com/344984/spring-vegetable-pizzas">Everyday Food Magazine</a>.<br /><br />These pizzas would also be delicious with shredded leftover chicken. Or, if you like, top them with thinly sliced prosciutto right after they come out of the oven.<br />Prep Time 15 minutes<br />Total Time 30 minutes<br />Serves 4<br /><br />1 jar (12 ounces) marinated artichoke hearts, drained well, reserving marinade, hearts quartered if whole<br />1 large bunch asparagus (1 pound), trimmed, cut into 2-inch pieces, and halved lengthwise if thick<br />1 pint cherry or grape tomatoes, halved<br /><a href="http://allrecipes.com/Recipe/Premium-Pizza-Crust/Detail.aspx">1 pound pizza dough</a>, thawed if frozen and divided in half<br />Coarse salt and ground pepper<br />7 ounces Gruyere cheese, grated (3 cups)<br /><br />Preheat oven to 500 degrees, with racks in upper and lower thirds. In a medium bowl, combine artichoke hearts, asparagus, and tomatoes. On a large piece of parchment paper, brush 1 dough half with artichoke-heart marinade and roll out to a 14-inch-long oval. Transfer dough on parchment to a rimmed baking sheet and top with half the vegetables, leaving a 1-inch border. Brush border with marinade and season pizza with salt and pepper. Repeat to make second pizza. Bake pizzas 10 minutes, rotating sheets halfway through. Sprinkle pizzas with cheese and bake until crust is deep golden and cheese is melted, 3 to 5 minutes..::still blinking::.http://www.blogger.com/profile/05337616846276994140noreply@blogger.com0tag:blogger.com,1999:blog-1253755792453633603.post-62781331257402072802011-05-07T08:34:00.000-07:002011-05-07T08:43:19.908-07:00Zesty Lime Shrimp and Avocado Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoJj2IggxG8ftk20PD2XDxExk1BJcvWjKwWgU1KZXVnBN7ZMHRbWRw6KpmM2_4oujHBkMNNA-VnZWnYASWLV25kct6-kmlbPAKyivSir5UN5isBx7DGGgAjoLPoELdXoab4BW7hDPWh5g/s1600/zesty-lime-shrimp-avocado-salad-2-up.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoJj2IggxG8ftk20PD2XDxExk1BJcvWjKwWgU1KZXVnBN7ZMHRbWRw6KpmM2_4oujHBkMNNA-VnZWnYASWLV25kct6-kmlbPAKyivSir5UN5isBx7DGGgAjoLPoELdXoab4BW7hDPWh5g/s400/zesty-lime-shrimp-avocado-salad-2-up.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5603998915336010962" /></a><br /><br />I got this recipe from <a href="http://www.skinnytaste.com/2011/05/zesty-lime-shrimp-and-avocado-salad.html">SkinnyTaste.com</a>.<br /><br />I added a bit of <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysarizonadreaming.html">Arizona Dreaming</a>, one of my favorite current spices. We put in on everything from popcorn to eggs. It is so good. Kind of limey, chocolatey, spicey and wonderful. If you want to have some let me know, so you don't have to buy any.<br /><br />We also put this on tortillas which helps it be less healthy. But it was so refreshing and good.<br /><br /><span style="font-weight:bold;">Zesty Lime Shrimp and Avocado Salad</span><br /><span style="font-style:italic;">Gina's Weight Watcher Recipes</span> <br />Servings: 4 • Serving Size: 7/8 cup • Old Points: 4 pt • Points+: 5 pt<br />Calories: 210.4 • Fat: 9.2 g • Protein: 25.1 g • Carb: 7.8 g • Fiber: 3.6 g • Sugar: 0.6<br />Sodium without salt: 260.8 mg <br /><br />1 lb jumbo cooked shrimp, peeled and deveined, chopped*<br />1 medium tomato, diced<br />1 hass avocado, diced<br />1 jalapeno, seeds removed, diced fine<br />1/4 cup chopped red onion<br />2 limes, juice of<br />1 tsp olive oil<br />1 tbsp chopped cilantro<br />salt and fresh pepper to taste<br /><br />In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.<br /><br />In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.<br /><br />Makes 3 1/2 cups..::still blinking::.http://www.blogger.com/profile/05337616846276994140noreply@blogger.com1tag:blogger.com,1999:blog-1253755792453633603.post-21392258577473470232011-04-04T12:22:00.001-07:002011-04-04T12:22:10.325-07:00Orange Julius<div style="text-align: center;"><a href="http://www.flickr.com/photos/annieteacher/5579094287/" title="photo.JPG by bookemdano1978, on Flickr"><img alt="photo.JPG" height="500" src="http://farm6.static.flickr.com/5023/5579094287_f0357dd511.jpg" width="500" /></a></div><br />
I love orange julius - especially from home. Once you fix this, you'll never drink that made in the mall stuff every again.<br />
<br />
This is my mom's recipe and we grew up drinking it for breakfast on lazy Saturday mornings with waffles and bacon. Fix it for some family and friends and they'll be amazed that you so quickly whipped up such a delicious concoction.<br />
<br />
You'll need:<br />
1 can FROZEN orange juice concentrate<br />
milk (can be whatever you drink from whole to skim and soy and rice, etc.)<br />
water<br />
ice<br />
sugar<br />
vanilla<br />
<br />
Cut the can of OJ concentrate in half. Scoop 1/2 of the concentrate into your blender. Use the empty can half to measure your milk and water. Fill the can with milk and add it, then with water and add it to the blender. Next, add some sugar. I like my julius sweet so I add about 2 tablespoons of sugar to the mix. Add a cap full of vanilla. Finally add about 1 and 1/2 cups of ice, crushed if you've got it.<br />
<br />
Mix well in a blender until all the ice has been chopped up.<br />
<br />
This serves about 3 large servings or 5 small. If you've got a big group, then prepare the other half of the concentrate. If not, put it back in the freezer for another day.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253755792453633603.post-62343923564633042572011-03-31T06:39:00.000-07:002011-03-31T06:39:04.442-07:00Quick and Easy Cheese Steak<div style="text-align: center;"><a href="http://www.flickr.com/photos/annieteacher/2115204555/" title="12 inches of cheesesteak by bookemdano1978, on Flickr"><img alt="12 inches of cheesesteak" height="375" src="http://farm3.static.flickr.com/2098/2115204555_d3724579a2.jpg" width="500" /></a></div>Okay, some background. I love cheese steak sandwiches. Really love them. My love for them didn't really develop until the first time I ate a cheese steak at the Dairy Cottage in a suburb of Philadelphia, Penn. At the Dairy Cottage you either ordered a 12 or 24 inch sandwich and they didn't really recommend sharing.<br />
<br />
That sandwich, featured in the above picture was divine. I've been to Philly several times and eaten lots of steaks, but this one takes the cake over all others.<br />
<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/annieteacher/5575254839/" title="Cheese steak by bookemdano1978, on Flickr"><img alt="Cheese steak" height="500" src="http://farm6.static.flickr.com/5101/5575254839_f0db37faf7.jpg" width="500" /></a></div><div style="text-align: center;">(Admittedly not the best picture. Sorry)</div><div style="text-align: center;"><br />
<div style="text-align: left;">We regularly have a homemade version of a cheese steak for dinner. It's fast and easy to prepare and makes everyone happy. I've experimented a lot with different meat (deli meat, cube steak, steak thinly sliced) but I think I found the right combination of steak and cheese (we always use provolone but last night I used Swiss) and marinade and they were pretty awesome last night.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Here's what you'll need:</div><div style="text-align: left;">Good rolls - 2 per person if they're small. We like the Ciabata rolls from Harmon's</div><div style="text-align: left;">Stir Fry beef already cut into strips. Buy it that way at the grocery store or see if the butcher can do it for you.</div><div style="text-align: left;">1 large sweet onion</div><div style="text-align: left;">1-2 red peppers</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">For the Marinade:</div><div style="text-align: left;">salt</div><div style="text-align: left;">pepper</div><div style="text-align: left;">garlic or garlic salt (depends on your tastes)</div><div style="text-align: left;">1 tbsp soy sauce</div><div style="text-align: left;">2-4 tbsp worcester sauce</div><div style="text-align: left;">2 tbsp olive oil</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">First, place your strips of steak in a zip lock and add the marinade ingredients. Let it stew for 10-20 minutes. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Slice the onion into rings and the red pepper into very thin strips. Place the onion and pepper into a hot skillet with a little bit of olive oil. Cook the veggies to your liking....I like them black and caramelized.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Take the onion and pepper out of the skillet and cook the meat. Because of the thin strips it will cook fast. Give it about 3 minutes and toss. Then add the onion and peppers back into the mix for another 3-5 minutes. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Once everything is good and juicy and smells like heaven then add your cheese. Last night, we used Swiss. Let the cheese melt into the meat and then serve to family and friends. The whole process takes about 20 minutes and everyone will walk away full and happy.</div></div><div style="text-align: left;"><br />
</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1253755792453633603.post-34035873505207075372011-03-21T18:33:00.000-07:002011-03-21T18:34:32.731-07:00Stove top potatoes with paprika<div style="text-align: center;"><a href="http://www.flickr.com/photos/annieteacher/5548117145/" title="Paprika potatoes by bookemdano1978, on Flickr"><img alt="Paprika potatoes" height="500" src="http://farm6.static.flickr.com/5060/5548117145_46b8dd2184.jpg" width="500" /></a></div><br />
Oh, how I love potatoes. My sister once told me that if she were to open a restaurant, it would only serve potatoes.<br />
<br />
These potatoes are super yummy and smokey and even though they are cooked on the stove top the taste like they were roasted in the oven.<br />
<br />
Here's what you'll need:<br />
2-4 Russet potatoes, washed and cut into 1 inch cubes<br />
olive oil<br />
salt<br />
pepper<br />
1 teaspoon paprika<br />
<br />
Heat about 2 tablespoons of olive oil in a pan over medium heat. When the oil is hot, add the cubed potatoes. Cook the potatoes in 5 minute intervals, covered with a lid. Every 5 min shake and flip the potatoes. You'll do this for 20-30 minutes. The potatoes are done when they are soft enough for a knife to go through them. With about 5 minutes left, sprinkle the paprika over the potatoes and shake to mix.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253755792453633603.post-70924148403573419032011-03-17T21:05:00.001-07:002011-03-17T21:05:55.889-07:00Mini Meatloaves and Smashed Potatoes (with a St. Patty's Day theme)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sVkPNyvbGq2yVjDfpR1wXtI32RX8-rUeTPjaTkDZa7H31kBkMSwr_MakYIO1z1LqVXzJZUhSPtWLFv_PcQca8hlXQkwMYMLsKIPxD-Y3l5pAyvL3PnuGW-DdOxerb5VZsITfNIERaO4/s1600/photo.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sVkPNyvbGq2yVjDfpR1wXtI32RX8-rUeTPjaTkDZa7H31kBkMSwr_MakYIO1z1LqVXzJZUhSPtWLFv_PcQca8hlXQkwMYMLsKIPxD-Y3l5pAyvL3PnuGW-DdOxerb5VZsITfNIERaO4/s400/photo.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585264388066608322" /></a><br />Tonight I made these <a href="http://www.skinnytaste.com/2009/03/petite-turkey-meatloaves-45-pts.html">turkey mini meat loaves</a> and <a href="http://www.skinnytaste.com/2008/03/garlic-mashed-potatoes-3-ww-points.html">mashed potatoes</a> from <a href="http://www.skinnytaste.com/">Skinnytaste.com</a>. I changed it a tiny bit, because I cannot help myself. Instead of cooking them in a mini loaf pan, I cooked them in a muffin tin sprayed with PAM. They were then personal meat loaves.<br /><br />My sister and I have been making a lot of these recipes and I haven't made anything I haven't liked yet.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32F8JKNPcAYeYnpnhH1mtAGLZeneshA_d246IJZbAQwiN_wtdhPft-oANLkOM9U4RtI9Vdmiuu2_pLmfXBFBYu4gpBVhWhBXMBbAVdEqhyc0wdVLiIhQYLumRWVq49GC_FJEGkZxhrh4/s1600/pasta-with-cauliflower.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32F8JKNPcAYeYnpnhH1mtAGLZeneshA_d246IJZbAQwiN_wtdhPft-oANLkOM9U4RtI9Vdmiuu2_pLmfXBFBYu4gpBVhWhBXMBbAVdEqhyc0wdVLiIhQYLumRWVq49GC_FJEGkZxhrh4/s400/pasta-with-cauliflower.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5585264191761582162" /></a><br />In fact, a couple days ago I made <a href="http://www.skinnytaste.com/2011/02/pasta-with-cauliflower.html">Pasta with Cauliflower</a> and it was really good as well. I used four strips of bacon instead of anchovies, because I have never cooked with anchovies and I was a bit scared..::still blinking::.http://www.blogger.com/profile/05337616846276994140noreply@blogger.com0tag:blogger.com,1999:blog-1253755792453633603.post-36930405818884936712011-03-17T14:45:00.000-07:002011-03-17T14:45:56.307-07:00Cafe Rio-like Sweet Pork<div style="text-align: center;"><a href="http://www.flickr.com/photos/annieteacher/5535369924/" title="Sweet pork by bookemdano1978, on Flickr"><img alt="Sweet pork" height="500" src="http://farm6.static.flickr.com/5138/5535369924_e428687fdd.jpg" width="500" /></a></div><br />
I've seen a lot of recipes that try to recreate the Cafe Rio sweet pork for a salad. I've tried a bunch of them and they all sort of end up the same...tasty.<br />
<br />
I've sort of tweaked them all to come up with something that I really like.<br />
<br />
Sweet Pork<br />
2-4 pounds pork butt or shoulder<br />
1-2 cups fresh salsa<br />
1 cup brown sugar<br />
1/2 cup coke (not diet, but coke zero can work in a pinch)<br />
garlic salt<br />
kosher salt<br />
<br />
Place your cut of pork in your slow cooker. Add the coke, the salsa and the brown sugar. Let the pork cook on low for 8-10 hours (depending on size of your piece of pork) or on high for 4-6 hours. (I prefer to do it low and slow....it seems to end up better that way.)<br />
<br />
Once your meat is totally crumbly, remove it from the slow cooker a little bit at a time to shred it up. Set aside once shredded. As soon as you've finished shredding it all, dump all the remaining juice out of your slow cooker and put the meat back in. Generously salt with garlic salt and kosher/sea salt and sprinkle with a little bit more brown sugar.<br />
<br />
Serve and enjoy.<br />
<br />
Note - this mean is not only good for salads, but tastes great in enchiladas with a green tomatillo sauce, too.Unknownnoreply@blogger.com0