tag:blogger.com,1999:blog-20973663446575081182024-03-21T19:13:41.336-07:00The Trailer QueenRecipes and real life from a wife, mother, and queen of this trailer!Hopehttp://www.blogger.com/profile/15666474968095827724noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-2097366344657508118.post-39490148403189370392012-09-27T14:44:00.000-07:002012-09-27T14:44:33.856-07:00Dessert WrapsHave you ever had just 2 or 3 tortillas left over after a meal? I sometimes do, and they would sit in my pantry or fridge until they were moldy. I just kept thinking I would use them for <em>something</em>! Well...this is that <em>something!</em> A great way to use them up before the mold starts! Ha! In fact, these are so good, we've been known to buy tortillas just so we can make these. An extra bonus is that the kids can make them anytime they are have a craving for sweets.<br />
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These are crazy simple! You just start with any size tortilla (I think I used a soft taco size). Just spread creamy peanut butter over the whole tortilla. Then sprinkle mini marshmallows and chocolate chips (we prefer milk chocolate) over half of the tortilla.<br />
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Next, you just roll it up like a burrito, starting at the marshmallow side.<br />
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A dessert burrito...yum!!!<br />
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Now, just wrap it in foil and cook in a pan on med-low heat for around 5 minutes. Then roll them over and cook a few more minutes. If you open them up and the chocolate isn't melted yet, just wrap them back up and cook a little longer.<br />
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Then, enjoy all of that melted goodness!<br />
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We've also tried these with Nutella and butterscotch chips, which is very good, but just these three ingredients are so yummy...you kind of don't need to mess with it much! These are also easy to do on the grill, or at a campfire, you could just set them in the hot ashes. They are actually a little too easy :-)Hopehttp://www.blogger.com/profile/15666474968095827724noreply@blogger.com1tag:blogger.com,1999:blog-2097366344657508118.post-69241653576593904392012-07-13T10:04:00.002-07:002012-07-13T10:06:09.304-07:00PanzanellaLast year I discovered Panzanella and now it is a most looked forward to dish in this house! Panzanella is an Italian salad. It has toasted bread cubes in it (in Italian 'pane' means bread...so it is a bread salad) that soak up the yummy vinaigrette dressing. MMmmm. The more bread (basically homemade croutons) the better!<br />
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I make the croutons by cutting up an italian or french bread into fairly large cubes. You can bake them in the oven, but I just toast them in a skillet on med-low heat until they are dry and crispy. Then I drizzle a few tablespoons of butter seasoned with garlic salt over the bread while it's toasting in the pan. <br />
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I didn't take many pictures because all you do is chop up the veggies and mix them together in a bowl with the oil and vinegar. Then you add the croutons right before serving. This is a great recipe for using all the garden veggies. It is also such a nice, cool, refreshing meal or side dish.<br />
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This is so customizable..just throw in whatever you want! But just make sure you've got lots of bread in it! <br />
Go make some Panzanella!! <br />
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<u>Panzanella</u><br />
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6 cups cubed Italian or rustic bread<br />
4 large ripe tomatoes, cut into chunks<br />
1 medium red onion, halved and thinly sliced<br />
2 medium yellow peppers, seeded and cubed<br />
1 large seedless cucumber, chopped<br />
1/3 cup olive oil<br />
3 TB red wine vinegar<br />
2 tsp minced garlic<br />
1 tsp salt (I sometimes just leave out the garlic and salt and add garlic salt)<br />
1/2 tsp ground black pepper<br />
1/3 cup chopped parsley <br />
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Line a jelly roll pan with foil. Arrange bread cubes in a single layer on pan. Toast in 400 degree oven 10-12 minutes, tossing once, until evenly browned. (or do this in a skillet on the stove top) I also drizzle with butter while toasting.<br />
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Meanwhile, put tomatoes, onion, oil, vinegar, garlic, salt and pepper in a large bowl. Let stand at room temperature at least 30 minutes or until tomatoes release their juices. Toss occsionally.<br />
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Add peppers, cucumber and parsley to tomatoes. Let stand at least 15 minutes for flavors to blend. Just before serving, add bread cubes; toss to blend. Or add bread cubes to each serving as it is being served.Hopehttp://www.blogger.com/profile/15666474968095827724noreply@blogger.com0tag:blogger.com,1999:blog-2097366344657508118.post-70849139622062205922012-04-30T13:30:00.001-07:002012-04-30T13:41:42.507-07:00Easy homemade egg rollsIf you have never made egg rolls at home, you must try these! They are so easy and sooo much better than even most restaurants. And when you make them at home they are so nice and crispy!<br />
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This isn't really a recipe, just kind of what I did and what we liked :-)<br />
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You start by thinly slicing some napa cabbage and some green onions. Then I add some shredded carrots.<br />
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Next, brown some sausage and add it to the cabbage mixture. Drizzle in a little soy sauce to kind of bind everything together.<br />
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Now comes the wrapping part. I buy these wraps at Wal-Mart in the produce section. Kind of by the tofu and organic items.<br />
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Lay out the wrap like a diamond and add about 1/4 cup of the filling. You don't want to little filling or the wrap will roll around itself too many times and end up doughy after frying. But you don't want too much filling or it will be too hard to roll and seal. After you make a few of them you'll see how much you'll need. You are supposed to place the filling closer to the bottom, but apparently I didn't do that this time!<br />
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Now, the rolling...tuck the bottom part over and around the filling, then fold in the sides...(by the way, the wrapping instructions are on the back of the wraps package!)<br />
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Next, you dab a little water on the rest of the edges (kind of like where the glue would be on an envelope) and roll the filling part on up. The water will really help make the top part stick. Also, if I have any gaps, I will dab a little water there too. If there are too many openings, it will fill with oil during frying and be too greasy. Here is a plate ready to cook up!<br />
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I like to fry them in a skillet with straight sides in about 2-3 inches of oil. That way I can do 6-7 at a time. Fry on one side until brown and then turn them and cook until the other side is brown. Drain on paper towel. So crispy and soooo good!!<br />
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I just serve them up with a little fried rice and a side of soy sauce for dipping. This post is making me hungry! I may need to make these again soon!<br />
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Try these sometime..you will be so glad you did!!<br />
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<u>Homemade Fried Egg Rolls</u><br />
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2 cups shredded napa cabbage <br />
2-3 sliced green onions<br />
1 cup shredded carrots<br />
1 lb sausage, browned ( I used Jimmy Dean Lite. It's not as greasy, there is not much to drain off)<br />
few dashes of soy sauce.<br />
1 pkg egg roll wraps<br />
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Mix ingredients, roll in wraps. Fry a few minutes on each side and it's supper time!!Hopehttp://www.blogger.com/profile/15666474968095827724noreply@blogger.com1tag:blogger.com,1999:blog-2097366344657508118.post-24751066689071032702012-03-24T09:11:00.000-07:002012-03-24T09:11:03.814-07:00Lemon pudding cake<div class="separator" style="clear: both; text-align: left;">This really is a 'pudding-cake'. It has such a yummy lemon flavor and it is almost custard like. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">First off, you combine the sugar, flour and lemon zest.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxq-LYdhWeQ_KE22FOfvYMLq0851IR-d74QKLKVG0LpXf33a7VvvN3NwwMGpRhfQpmkqrHuOUseAwJTX0yO83QveQC7BVQte2WGL9vYkdhP4M4i8Vvg0RH2M5XF1ZTv1hCOK_sc4tkMlxI/s1600/Lemon+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxq-LYdhWeQ_KE22FOfvYMLq0851IR-d74QKLKVG0LpXf33a7VvvN3NwwMGpRhfQpmkqrHuOUseAwJTX0yO83QveQC7BVQte2WGL9vYkdhP4M4i8Vvg0RH2M5XF1ZTv1hCOK_sc4tkMlxI/s320/Lemon+001.JPG" width="320" /></a></div><br />
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The next step is to add the juice and melted butter. Then mix the egg yolks and milk and add to flour mixture.<br />
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Then beat the egg whites till stiff peaks form and fold into flour mixture.<br />
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It will look a little weird and soupy, but that ok...it's supposed to! Bake at 350 (in a water bath*) for about 40 minutes and serve warm. This is SO good with sweetened strawberries. We tried it with frozen/thawed berries and with fresh ones. It was good either way. So light and fluffy! I know this picture looks like scrambled eggs, but it's the only one I took! Just trust me...it's amazing! And really easy.<br />
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<br />
<u>Lemon Pudding Cake</u><br />
1/2 cup sugar<br />
3 TB flour<br />
1 tsp. lemon zest<br />
3 TB lemon juice<br />
2 TB butter, melted<br />
2 slightly beaten egg yolks<br />
1 cup milk<br />
2 egg whites.<br />
<br />
Combine sugar and flour. Stir in lemon zest, juice, and butter. Combine yolks and milk. Add to flour mixture; stir just till combined. <br />
Beat egg whites till stiff peaks form (tips stand up straight). Gently fold egg whites into lemon batter. Transfer batter to a 1-quart casserole. (I used a 9 inch square pan) *Place in a larger pan on oven rack. Add <em>hot</em> water to larger pan to a depth of 1 inch. Bake in a 350 degree oven about 40 minutes or till golden and top springs back. Serve warm.Hopehttp://www.blogger.com/profile/15666474968095827724noreply@blogger.com0tag:blogger.com,1999:blog-2097366344657508118.post-69215003691025251032012-01-28T13:14:00.000-08:002012-01-28T13:18:22.333-08:00Peach Cobbler Muffins!These are the new favorite muffins around this house! Lots of peaches, sugar, cinnamon and butter...you can't go wrong. <br />
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You start by cutting the butter into the dry ingredients..<br />
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Next add the milk and diced peaches<br />
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These muffins also have a cinnamon/butter topping. Cut the butter into the cinnamon and sugar until crumbly.<br />
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Now fill the muffin tin 3/4 full. Sprinkle with topping. I actually press the topping into the batter a little so that it works it's way down into the muffin as it bakes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbk3S4rFIrm3_Bxkec61luB1VInfnRtGdaEoIn8AcghYkEIt7P7KP-lvEa-TYs58BHqPutbGsE3dXgVxChndQNKMUkLED3jM33ugYy-v6y-zoMXtn85C2E8n7Z1J-1jsP4ckyH4VPKoV45/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbk3S4rFIrm3_Bxkec61luB1VInfnRtGdaEoIn8AcghYkEIt7P7KP-lvEa-TYs58BHqPutbGsE3dXgVxChndQNKMUkLED3jM33ugYy-v6y-zoMXtn85C2E8n7Z1J-1jsP4ckyH4VPKoV45/s320/005.JPG" width="320" /></a></div><div align="center">Half-way done...see the butter/cinnamon/sugar melting into the middle! Mmmmm</div><div align="center"><br />
</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRPRmYUrezHf3P1BhEm_sCvBGGwwrwYzla7kaCLPDSAwDcjwyI-lhDlLQxYKfqo9JUvi2s6HJ_rEzu9eIukkid1njEEnpmEBnF6xFr3qCG4OAivMmcKF80c0YYBbmY3I_ualUDCalOQbS/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRPRmYUrezHf3P1BhEm_sCvBGGwwrwYzla7kaCLPDSAwDcjwyI-lhDlLQxYKfqo9JUvi2s6HJ_rEzu9eIukkid1njEEnpmEBnF6xFr3qCG4OAivMmcKF80c0YYBbmY3I_ualUDCalOQbS/s320/006.JPG" width="320" /></a></div><div align="left"> A look in the middle...so fluffy, and cinnamony, and peachy! I think these are best when they are warm, but they aren't bad room temperature either! I would definitely recommend using the muffin liners to bake these in though. I was out of them and mine ended up getting too brown and they had some crunchy edges. </div><div align="left"><br />
</div><div align="left"><br />
</div><div align="left"><u>Peach Cobbler Muffins</u></div><div align="left"><br />
</div><div align="left">3 c. flour</div><div align="left">1 c. sugar</div><div align="left">1-1/2 TB baking soda</div><div align="left">1/2 t. salt</div><div align="left">3/4 c. butter, diced</div><div align="left">1-3/4 c. milk</div><div align="left">16-oz. can peaches, drained and chopped</div><div align="left"><br />
</div><div align="left">Mix flour, sugar, baking soda and salt in a large bowl. Cut in butter with a pastry knife or a fork. Add milk and peaches; stir just until moistened. Spoon batter into greased or paper-lined muffin cups, filling 3/4 full. Sprinkle topping onto muffins. Bake at 400 degrees for about 20 minutes, or until golden. Turn out and cool slightly on a wire rack; serve warm or cold.</div><div align="left"></div><div align="left"></div><div align="left"><u>Topping</u></div><div align="left">2 TB butter, diced</div><div align="left">2 TB sugar</div><div align="left">1/2 t. cinnamon</div><div align="left"></div><div align="left">Mix together in a small bowl until crumbly. (I usually double the topping :-))</div><div align="center"></div>Hopehttp://www.blogger.com/profile/15666474968095827724noreply@blogger.com1tag:blogger.com,1999:blog-2097366344657508118.post-87226743657452553432011-12-14T12:29:00.001-08:002011-12-14T12:57:10.772-08:00Raspberry Pretzel DessertWell, it's been a while since I've posted a new recipe! But hopefully I will have a few good ones for Christmas up soon. This is a great dessert to take to family get togethers. It's made in a 9x13 pan and it's a beautiful red and white festive looking treat!<br />
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You start by crushing the pretzels. I just put them in a freezer bag and crushed them with a rolling pin! You could use a food processor, but I think it's better to leave a few little pieces or else you end up with almost a pretzel flour. Mix the pretzels with sugar and melted butter...MMMmm..., press into pan and bake for 5-7 minutes. Let it cool.<br />
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Now you mix the cream cheese, sugar and cool whip. Then spread over the cooled crust and chill.<br />
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Dissolve the jello in the boiling water. Chill until partially set. Then stir in the frozen raspberries and spread over cream cheese. Refrigerate until set. You can do this a little bit ahead of time, but not really the night before. The raspberries thaw and get kind of soft. It's still good...but not as good as when it's fresh. I made the crust and cream cheese part the night before, and then added the jello/raspberries the next morning and it worked great. <br />
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The mixture of the tart raspberries, the sweet cream cheese, and the salty crust make for the perfect dessert! It's not too bad for breakfast the next day either ;-)<br />
<br />
<u>Raspberry Pretzel Dessert</u><br />
1-1/2 cups pretzels, crushed<br />
1/2 cup sugar<br />
1/2 cup butter, melted<br />
8-oz. pkg cream cheese, softened<br />
1/2 cup sugar<br />
8-oz. Cool Whip, thawed<br />
6-oz. pkg raspberry jello mix<br />
2 cups boiling water<br />
2 10-oz. pkgs. frozen raspberries<br />
<br />
Mix pretzels, sugar and butter; press into the bottom of an ungreased 9x13 pan to form a crust. Bake at 350 degrees for 5-7 minutes; let cool. Combine cream cheese, sugar and Cool Whip; spread over baked crust and chill. Combine jello and boiling water in a medium bowl; chill until partially set. Stir in frozen berries; spread over cream cheese layer. Refrigerate until serving time. Makes 12-15 servings.Hopehttp://www.blogger.com/profile/15666474968095827724noreply@blogger.com0tag:blogger.com,1999:blog-2097366344657508118.post-33710697374372355942011-11-14T17:53:00.001-08:002012-04-20T19:54:16.805-07:00crock-pot lemon chickenWe loooove this melt in your mouth lemony chicken! After cooking in the crock pot it is just falling apart and so full of flavor. <br />
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First off you mix together the spices and herbs, then rub onto the chicken. I have used whole chicken breasts, but when I made this I was a little short on time so I cut the chicken into strips. <br />
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After the spices, it's time to brown the chicken in butter...<br />
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After all of the chicken is browned, move it to the crock-pot. To the leftover butter in the pan, add the water, lemon juice, garlic and bouillon. Bring to a boil.<br />
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I usually double or triple the sauce ingredients just to make sure there will be plenty. After bringing it to a boil, pour over chicken in crock-pot.<br />
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Cook on low for 3-4 hours, basting occasionally. Thicken the cooking juices and serve with chicken and rice.<br />
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This is such a flavorful comforting meal. It is often requested in this house by everyone!<br />
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<u>Crock-pot lemon chicken</u><br />
<br />
6 boneless chicken breasts<br />
1 tsp. dried oregano<br />
1/2 tsp. seasoned salt<br />
1/4 tsp. pepper<br />
2 TB butter<br />
1/4 cup water<br />
3 TB lemon juice<br />
2 garlic cloves, minced (I used garlic powder in with the spices)<br />
1 tsp. chicken bouillon granules<br />
hot cooked rice<br />
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Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in butter; transfer to a 5 qt. crock-pot. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken. Cover and cook on low for 3-4 hours. Baste the chicken. If desired, thicken cooking juices and serve over chicken and rice.Hopehttp://www.blogger.com/profile/15666474968095827724noreply@blogger.com1tag:blogger.com,1999:blog-2097366344657508118.post-3568121193862476692011-11-02T16:49:00.000-07:002011-11-02T16:49:24.034-07:00Cranberry Nut BreadAs this time of year rolls around..my family starts begging me to make cranberry bread! Since you can only buy cranberries for a few months out of the year, we always buy some to use fresh and some to freeze. I actually made this with frozen berries but it definitely works either way. You can also get this recipe on pretty much any bag of cranberries.<br />
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</div><div class="separator" style="clear: both; text-align: left;">First off you mix the dry ingredients together and cut in the shortening.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKaewkbQWeSj9l6hAl3P3TB3PjLGnUXHA3c56YR1Q_eGLaSiMNf0eXD-CvUJcwnLPnxAEzxzoNoec2KmL4mOrlQfHjUApCuDECGUq2Ue3RILeObBlf4nwneO4j3CL6V7iPskA8fW5J0clx/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKaewkbQWeSj9l6hAl3P3TB3PjLGnUXHA3c56YR1Q_eGLaSiMNf0eXD-CvUJcwnLPnxAEzxzoNoec2KmL4mOrlQfHjUApCuDECGUq2Ue3RILeObBlf4nwneO4j3CL6V7iPskA8fW5J0clx/s320/008.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div align="left" class="separator" style="clear: both; text-align: center;"> </div><br />
Next stir in the orange juice, egg, and orange zest...just enough to moisten. Then fold in the cranberries and nuts. I used my food processor to chop them. Before I had one, I just used a knife and a cutting board, but those cranberries are roly little stinkers and it's definitely faster to use the processor...just make sure you don't pulverize them. You want fairly big chunks of berries.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgliRD86KfuxkD2Q9n__MTJD1CM0tL9XAE23_284U0IR4Xs3viWLlHQxO23pZfz_3Dwr22jd60EFdPH15egqCOG8ZqRN5Dltuxy4vqSbxYc8ksbjXH3ZqWXkPvv_K1DYAiawOsDawNXGj/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgliRD86KfuxkD2Q9n__MTJD1CM0tL9XAE23_284U0IR4Xs3viWLlHQxO23pZfz_3Dwr22jd60EFdPH15egqCOG8ZqRN5Dltuxy4vqSbxYc8ksbjXH3ZqWXkPvv_K1DYAiawOsDawNXGj/s320/009.JPG" width="320" /></a></div><br />
Pour into a greased loaf pan and bake at 350 for 1 hour or until a toothpick comes out clean. One tip: to keep your bread from sinking..only grease the bottom of the pan. That way the bread clings to the sides as it bakes!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxrm6XFAXJ5m8hRhCexz3x1v94Hn9lQESaEwFMCgUGnGb9SVRYIz7TdVj-bqrUAei1K7cjRDUYE7tQqieJE0OFfkvpjvc7Y5avxtjBMD7AuRD18BO1p3y2JnGvHOm6RTtnwU2oKfvS8CVK/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxrm6XFAXJ5m8hRhCexz3x1v94Hn9lQESaEwFMCgUGnGb9SVRYIz7TdVj-bqrUAei1K7cjRDUYE7tQqieJE0OFfkvpjvc7Y5avxtjBMD7AuRD18BO1p3y2JnGvHOm6RTtnwU2oKfvS8CVK/s320/013.JPG" width="320" /></a></div>Mmmm..see the cranberries, pecans, and that orange zest? Yum!<br />
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<u>Cranberry Nut Bread</u><br />
1 cup fresh or frozen cranberries<br />
3/4 cup chopped nuts (I used pecans)<br />
1 TB grated orange peel<br />
2 cups flour<br />
1 cup sugar<br />
1 1/2 tsp. baking powder<br />
1 tsp salt (optional)<br />
1/2 tsp baking soda<br />
2 TB shortening<br />
3/4 cup orange juice<br />
1 egg well beaten<br />
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Mix dry ingredients and cut in shortening. Stir in orange juice, egg and orange peel just enough to moisten. Fold in cranberries and nuts. Bake for 60 minutes at 350 degrees. Test with a toothpick. Cool for 10 minutes then remove from pan.Hopehttp://www.blogger.com/profile/15666474968095827724noreply@blogger.com1tag:blogger.com,1999:blog-2097366344657508118.post-68437847583632293042011-10-18T16:41:00.000-07:002011-10-18T16:41:56.963-07:00Snickerdoodles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDEahzaeMFkADMuWq3n9JC_vkpyHr_Ky6rqtbG6h0dhfji8Z2BiczVt0dM4DcG2yOHGQbtShjinfVbHFbTr56EDVzBpTJT2_1DL9RJ50gG9qcX-yWvUY9LEIYhxzYUAhiZIq8rEy4U_db/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDEahzaeMFkADMuWq3n9JC_vkpyHr_Ky6rqtbG6h0dhfji8Z2BiczVt0dM4DcG2yOHGQbtShjinfVbHFbTr56EDVzBpTJT2_1DL9RJ50gG9qcX-yWvUY9LEIYhxzYUAhiZIq8rEy4U_db/s320/017.JPG" width="320" /></a></div>It's officially fall now and that means your house should smell like cinnamon! Don't you think so? How about a warm snickerdoodle cookie...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5umXWf3-_g0EHvdfXL7OZtMAWjzW56_DvDpQOzvu5pSefELV_BEdlUCw3maW51fM6XMDAev3FAbwPu3DODz5L0URzMKrCtd5RIK2LQuug9EBcbg50arEeqXTAXOFMnCFS7_VJl1h_abR/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5umXWf3-_g0EHvdfXL7OZtMAWjzW56_DvDpQOzvu5pSefELV_BEdlUCw3maW51fM6XMDAev3FAbwPu3DODz5L0URzMKrCtd5RIK2LQuug9EBcbg50arEeqXTAXOFMnCFS7_VJl1h_abR/s320/010.JPG" width="320" /></a></div>A few weeks before I got married, I started looking through all of the recipes that I for sure wanted to take with me. I only copied a few down, but this one was a definite must! These cookies are just so homey and I knew that I would be one homesick newlywed...these helped bring a little "home" with me.<br />
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You start by creaming the butter, shortening, sugar and eggs.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZMh68UA-MyUqNu9SROXhDvJKPOKmD44B_AOnWDIwxCYzKTY6EqHu6rGtPGpARHeZD_OY-eutFEiIJjY59Zv70B5Mvd8nhcJ9t9lZiTmWsT3qULFYXa2Sm8m4x-Kf2cdpjqSZtFvol74YR/s1600/011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZMh68UA-MyUqNu9SROXhDvJKPOKmD44B_AOnWDIwxCYzKTY6EqHu6rGtPGpARHeZD_OY-eutFEiIJjY59Zv70B5Mvd8nhcJ9t9lZiTmWsT3qULFYXa2Sm8m4x-Kf2cdpjqSZtFvol74YR/s320/011.JPG" width="320" /></a></div><br />
Next you blend in the flour, cream of tartar, baking soda and salt. Scoop the dough with a tablespoon or scoop and roll in the cinnamon and sugar.<br />
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Place 2 inches apart on an ungreased cookie sheet. I did use parchment paper here because the sugar on the bottom of the cookie gets a little burned sometimes, but I haven't had that happen if I use the paper.<br />
They are almost done.....!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMwULjTkruWb5l9aGlyOJOLF7VViGZDadf2B_m1ITha-4ZSh3jugPkf1F3CD8i5MeDrEpubHFKD3ggQI1YXR0cpKay_9cQSKYQVB8uY9jGehT2vn3PDjA8Y2ogz369EY_M52zlMu5OIqdC/s1600/014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMwULjTkruWb5l9aGlyOJOLF7VViGZDadf2B_m1ITha-4ZSh3jugPkf1F3CD8i5MeDrEpubHFKD3ggQI1YXR0cpKay_9cQSKYQVB8uY9jGehT2vn3PDjA8Y2ogz369EY_M52zlMu5OIqdC/s320/014.JPG" width="320" /></a></div><br />
Remove from cookie sheet immediately and cool on a wire rack. Very good warm..almost as good cooled!<br />
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<u>Snickerdoodles</u><br />
1/2 c. butter, softened<br />
1/2 c. shortening<br />
1 1/2 c. sugar<br />
2 eggs<br />
2 3/4 c. flour<br />
2 tsp. cream of tartar<br />
1 tsp. baking soda<br />
1/4 tsp. salt<br />
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3 TB sugar<br />
2 tsp. cinnamon<br />
Heat oven to 400. Cream butter, shortening, 1 1/2 c. sugar and eggs. Blend in flour, cream of tartar, baking soda and salt. Shape dough by tablespoons into balls. Mix together and extra sugar and cinnamon. Roll balls into mixture. Place 2 inches apart on ungreased baking sheet. Bake for 7-8 minutes or until set. Immediately remove from baking sheet. Hopehttp://www.blogger.com/profile/15666474968095827724noreply@blogger.com2tag:blogger.com,1999:blog-2097366344657508118.post-24060543387531316892011-10-03T08:23:00.000-07:002011-10-03T08:23:39.518-07:00Chocolate Caramel Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipOMv0nrPg1xSXC50ftXLfhd_f3JD89M1zUoj494bQ1sjsyV0_0ZtfE9BYLoh3JyL8M2oD_EHJDqVzXzrFfKiNjbqiBbWHy6LBRaSHGGgyvrc9lNfdErS61QCyDsEvueEU8nEVOR2ZNmj-/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipOMv0nrPg1xSXC50ftXLfhd_f3JD89M1zUoj494bQ1sjsyV0_0ZtfE9BYLoh3JyL8M2oD_EHJDqVzXzrFfKiNjbqiBbWHy6LBRaSHGGgyvrc9lNfdErS61QCyDsEvueEU8nEVOR2ZNmj-/s320/008.JPG" width="320" /></a></div>For some reason, as soon as the weather cools off, I start wanting to bake these cookies. I think they are a little extra special and perfect for the upcoming holidays. Here is the process....<br />
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First you cream the butter and sugars, then the eggs and vanilla. Then you add in the flour, baking soda, and cocoa. Mix until combined...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzolro5h3jHE6R_zH3InZDBHNJcQeMLlUcniweRBvBMiycYjO5BVMB_aaigazvtyV4RiF-lgpXYTOO6CJPlxEZgxNMAzfWsfXCKkzEFuNfSAY5Ku0nb_4RBWQJNp_3yPjyfDWwjrqNGJny/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzolro5h3jHE6R_zH3InZDBHNJcQeMLlUcniweRBvBMiycYjO5BVMB_aaigazvtyV4RiF-lgpXYTOO6CJPlxEZgxNMAzfWsfXCKkzEFuNfSAY5Ku0nb_4RBWQJNp_3yPjyfDWwjrqNGJny/s320/001.JPG" width="320" /></a></div><br />
Ignore the strange color in these photos. I was making these at night with no natural light so these look a little weird! Now comes the fun part...the caramel/chocolate candies!! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMTsdNtz_Y-ZraQChE7bmJi3j5ivT44T-GLutKs9u9b25Om7AEPtvW23GNB04QSrh2-kS4YLb58yYvdYlrBXrLIwqw1O4LAANtnVcGNsh5F2XPgFidvsmwAWmnfy3PbJXJ3ge0yekq5_HC/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMTsdNtz_Y-ZraQChE7bmJi3j5ivT44T-GLutKs9u9b25Om7AEPtvW23GNB04QSrh2-kS4YLb58yYvdYlrBXrLIwqw1O4LAANtnVcGNsh5F2XPgFidvsmwAWmnfy3PbJXJ3ge0yekq5_HC/s320/003.JPG" width="320" /></a></div><div align="center">I buy the great value caramel cups. They are bigger than rolos and have more caramel!</div><div align="center">(although I haven't bought them in a while..they seem smaller to me!)</div><div align="center"><br />
</div><div style="text-align: left;">Now you take about a tablespoon of cookie dough and wrap it around the chocolate, making sure to close up any gaps. Make sure the candy is completely surrounded by dough</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBp0J4wLHPufKBUPrcTGhMmD_TO-6YwWflREXmUeCvOMorr01XrhjRh0eZOsrnsKNvVffK7IDsxu-NY_eaIp5pKuFjFIYLoWJ_N_mrQ0_Po2UpK9qFr6MyWwviizw3t-y7sJ-7q4O6FVwo/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBp0J4wLHPufKBUPrcTGhMmD_TO-6YwWflREXmUeCvOMorr01XrhjRh0eZOsrnsKNvVffK7IDsxu-NY_eaIp5pKuFjFIYLoWJ_N_mrQ0_Po2UpK9qFr6MyWwviizw3t-y7sJ-7q4O6FVwo/s320/004.JPG" width="320" /></a></div><br />
Then dip the tops of the cookie in sugar and chopped pecans and place a few inches apart on an ungreased (or parchment lined) cookie sheet.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitlnFHtyWifSbD5cluDekhbWhg6EOphG5a25k-Ya75ZkAR6cVnD4tJC2BpP2sMcmvjjA7gHgNGYJx7ABjrbt68JQ9T3cnzceRbGESC62JaSfPf5QsB_3viJpQ2IEX9_PKLb7UhPz-ctHmO/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitlnFHtyWifSbD5cluDekhbWhg6EOphG5a25k-Ya75ZkAR6cVnD4tJC2BpP2sMcmvjjA7gHgNGYJx7ABjrbt68JQ9T3cnzceRbGESC62JaSfPf5QsB_3viJpQ2IEX9_PKLb7UhPz-ctHmO/s320/005.JPG" width="320" /></a></div><br />
Bake at 375 for about 8 minutes or until set. These are actually a little better once they've cooled because the caramel inside sets up. Not that they are bad warm though! You can just taste the caramel better. Enjoy!<br />
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<div style="text-align: left;"><u>Chocolate Caramel Cookies</u></div><div style="text-align: left;">1 cup butter, softened</div><div style="text-align: left;">1 cup plus 2 TB sugar, divided</div><div style="text-align: left;">1 cup packed brown sugar</div><div style="text-align: left;">2 eggs</div><div style="text-align: left;">2 tsp. vanilla extract</div><div style="text-align: left;">2-1/2 cups flour</div><div style="text-align: left;">3/4 cup baking cocoa</div><div style="text-align: left;">1 tsp. baking soda</div><div style="text-align: left;">1 cup chopped pecans</div><div style="text-align: left;">1 package chocolate/caramel cups</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">In a mixing bowl cream butter, 1 cup sugar, and brown sugar. Add eggs and vanilla; mix well. Combine flour, cocoa, and baking soda; add to the creamed mixture and beat just until combined. Shape dough by tablespoonfuls around each candy. In a small bowl, combine pecans and remaining sugar; dip each cookie halfway. Place with nut side up on ungreased baking sheet. Bake at 375 for 8-9 minutes or until top is slightly cracked. Cool for 3 minutes; remove to wire racks to cool completely. </div>Hopehttp://www.blogger.com/profile/15666474968095827724noreply@blogger.com0tag:blogger.com,1999:blog-2097366344657508118.post-48519093113507989242011-09-26T19:34:00.000-07:002011-09-26T19:34:35.311-07:00Ranger Cookies!!I got this recipe from my mom who got it from an old cookbook written by a woman who cooked a lot in the 'good ol days'. As I compared different recipes online (and they were all almost the exact same), I found out that this recipe is from the 20's or 30's. I love the idea of baking things that people from different generations have baked. I also love the idea of carrying on tradition..so here are the Ranger Cookies..rice krispies, coconut, oats and all! Mmmm...!<br />
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<u>Ranger Cookies</u><br />
1 c. shortening<br />
2 tsp. vanilla<br />
1 c. sugar<br />
1 c. brown sugar<br />
2 c. flour<br />
2 eggs<br />
1 tsp. baking soda<br />
1 tsp. baking powder<br />
1/2 tsp. salt<br />
2 c. quick oats<br />
2 c. rice krispies<br />
1 c. coconut<br />
<br />
Blend shortening and sugars until fluffy. Add eggs and vanilla; beat well. Sift together the flour, soda, baking powder, and salt. Add to the creamed mixture and mix well. Stir in the oats, rice krispies and coconut. Scoop dough with a medium scoop or a rounded tablespoon and place 2 inches apart on an ungreased cookie sheet. You might want to pat them down a little before baking. Bake at 350 for 8-9 minutes or until brown around the edges.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipgw4E7_vN083CWk_7jZ0ynXWaBFWhyphenhyphenS7NDtJmIWu_HJdhndiKiCgL1Ghwjvrg74j3AKdbjf-kfmgYTS6MKzZoXokNSdHpyab-Ds1Q9jsrL4Vg8wtt1jFYAYzvattLbEsMayrIBGqY7ms_/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipgw4E7_vN083CWk_7jZ0ynXWaBFWhyphenhyphenS7NDtJmIWu_HJdhndiKiCgL1Ghwjvrg74j3AKdbjf-kfmgYTS6MKzZoXokNSdHpyab-Ds1Q9jsrL4Vg8wtt1jFYAYzvattLbEsMayrIBGqY7ms_/s320/005.JPG" width="320" /></a></div>Hopehttp://www.blogger.com/profile/15666474968095827724noreply@blogger.com1tag:blogger.com,1999:blog-2097366344657508118.post-51949674500906171922011-09-17T17:58:00.000-07:002011-09-17T17:58:20.052-07:00Lemon Chicken SoupNow that the cooler weather is here, it is soup time!! Plus, it's also time for something savory instead of sweet! This is one of the most requested soups around here..we all love it. The lemon is sooo good!<br />
<br />
Start by chopping up the carrots and onion. Then mince one clove of garlic.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKwxbtCm14vHTauFkgWYSMN_1eNFwlhdMLz-PBrI87v7ZsQyg84OMd1_9hLxtDfiST3oVZRK8L9CcsAXOBhZmBSh4TxgzIC4MyD3IhWmXUNo0G47Nm3nAg7VdoZaBYqKXPbDtY-j5xDcU5/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKwxbtCm14vHTauFkgWYSMN_1eNFwlhdMLz-PBrI87v7ZsQyg84OMd1_9hLxtDfiST3oVZRK8L9CcsAXOBhZmBSh4TxgzIC4MyD3IhWmXUNo0G47Nm3nAg7VdoZaBYqKXPbDtY-j5xDcU5/s320/001.JPG" width="320" /></a></div><br />
Sautee carrots, onion and garlic until carrots are softened some.<br />
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Next, zest one lemon...with this handy dandy microplaner. I love this tool!<br />
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Look at that beautiful lemon zest! So much flavor here<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl-V4NENKGZhzHGAN3WqNAA06SU_oxldfEKOPYTdg1SxYanYmErwiD7FcWq09pr2l2agTDxSuCJFX64N9MbBpUTyupQCa7pL4WNufCzTXWYtYi-i74_UMXMfPN6a9p2trr7NwDeTfuKp3J/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl-V4NENKGZhzHGAN3WqNAA06SU_oxldfEKOPYTdg1SxYanYmErwiD7FcWq09pr2l2agTDxSuCJFX64N9MbBpUTyupQCa7pL4WNufCzTXWYtYi-i74_UMXMfPN6a9p2trr7NwDeTfuKp3J/s320/003.JPG" width="320" /></a></div> <br />
<div class="separator" style="clear: both; text-align: center;"></div>Now juice 2 lemons. You could use bottled lemon juice, but the zest makes such a difference it's best to buy lemons for the zest and juice.<br />
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Stir into the carrots - lemon zest, juice, cream of chicken soup, chicken broth, and black pepper. Bring to a boil. Once boiling, stir in rice (I am using basmatti rice...my favorite!!)<br />
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Reduce heat. Cover and simmer for 15-20 minutes or until rice is tender.<br />
With about 5 minutes of cooking time left, add chopped cooked chicken. I like to buy a lemon-pepper rotisserie chicken for this. It's so quick and easy...and yummy!<br />
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Best enjoyed with a fresh baked batch of garlic cheese biscuits! <br />
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<span style="font-size: xx-small;">adapted from The Pampered Chef: It's Good For You cookbook</span><br />
<u>Lemon Chicken Soup</u><br />
2 c. chopped cooked chicken<br />
2 medium carrots, coarsely chopped<br />
1/2 c chopped onion<br />
2 lemons (zest of 1)<br />
2 TB snipped fresh parsley<br />
1 garlic clove, pressed<br />
1 (10 3/4 oz) can Healthy Request Cream of Chicken soup<br />
3 cans (14 1/2 oz each) chicken broth<br />
1/2 tsp. ground black pepper<br />
2/3 c uncooked long-grain white rice<br />
Dizzle bottom of a dutch oven with olive oil. Sautee carrots, onion and garlic until carrots are softened. Stir in lemon juice, zest, soup, broth, and black pepper; bring to a boil. Stir in rice; reduce heat. Cover; simmer over low heat 15-20 minutes or until rice is tender. Add chicken, heat through. Remove from heat; stir parsley into soup just before serving. Yield: 8 servingsHopehttp://www.blogger.com/profile/15666474968095827724noreply@blogger.com2tag:blogger.com,1999:blog-2097366344657508118.post-62964585294074181062011-09-14T17:04:00.000-07:002012-10-23T11:24:07.676-07:00Peanut butter chocolate-chip cookiesThese would rank right up at the top as my husband's favorite cookie. They aren't anything really special...they are just really good!<br />
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First off you cream the butter, sugars, and peanut-butter<br />
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Next you add the eggs and vanilla, beat well<br />
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Now comes the dry ingredients. Mix well then add the milk chocolate chips<br />
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Scoop out cookies (I use a medium scoop)<br />
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Scoop them onto a baking sheet a few inches apart<br />
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Bake at 350 for 9-10 minutes or until slightly browned around edges.<br />
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Grab a glass of milk and enjoy!<br />
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<u>Peanut Butter Chocolate-Chip Cookies</u><br />
3/4 c. butter<br />
1 c. sugar<br />
1 c. packed brown sugar<br />
1/2 c. creamy peanut butter<br />
2 eggs<br />
2 tsp. vanilla<br />
2 1/2 c. flour<br />
1 tsp. baking soda<br />
1/2 tsp. salt<br />
1 (12oz) pkg. milk chocolate chips<br />
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Beat butter, sugars and peanut butter in large bowl till fluffy. Blend in eggs and vanilla.<br />
Mix in flour, baking soda and salt. Stir in chocolate chips. Drop on cookie sheet by<br />
medium scoop or rounded tablespoon. Bake at 350 for 9-10 minutes or till brown on edges. <br />
Makes approx. 3 dozen<br />
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Hopehttp://www.blogger.com/profile/15666474968095827724noreply@blogger.com2tag:blogger.com,1999:blog-2097366344657508118.post-59986792919445385392011-09-06T21:07:00.000-07:002011-09-06T21:09:30.736-07:00Monster Chip Cookies<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Okay, so these cookies are sooooo good and impressively big! No calorie obsessing allowed. Everyone knows you can't eat just one cookie...this one just saves you a trip!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Here is what you will need:<br />
<div align="left" 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="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQv8y8Cr8n3faUZqNY-mM_LGkQ5b0Uy3CMNzALz21uw9lR3vl94hJmZjLucCfPKm6W7RrqEldFRs5pV7IgYMVLM5MBc3nPj1O1LlFSTqIRjNH6X9Z9Xq4pCEMUMMQzixnU4c3mIJ1GWRc8/s1600/023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQv8y8Cr8n3faUZqNY-mM_LGkQ5b0Uy3CMNzALz21uw9lR3vl94hJmZjLucCfPKm6W7RrqEldFRs5pV7IgYMVLM5MBc3nPj1O1LlFSTqIRjNH6X9Z9Xq4pCEMUMMQzixnU4c3mIJ1GWRc8/s320/023.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="text-align: left;">First off, you start by creaming the butter, shortening, and sugars until light and fluffy, about 5 minutes. I know its seems like a long time but definitely do it. It will look like this:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpk8V75WkQjPgOQb5vEevNRV3iZHfyyojnmc5aRoMjttZqKos7OStiFlSvcdWywj9caJ73VNJZCyU6FreSyGmOX4u7wwJ-u9VEEL1nRzIqPrcnkqmXlB6YsvSBcGpcVTDJGog2_B7tXOT/s1600/024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpk8V75WkQjPgOQb5vEevNRV3iZHfyyojnmc5aRoMjttZqKos7OStiFlSvcdWywj9caJ73VNJZCyU6FreSyGmOX4u7wwJ-u9VEEL1nRzIqPrcnkqmXlB6YsvSBcGpcVTDJGog2_B7tXOT/s320/024.JPG" width="320" /></a></div><div style="text-align: left;">Mmmm...ain't it purty?</div><div style="text-align: left;"></div><div style="text-align: left;">Add the eggs one at a time then add the vanilla and lemon juice. Combine the flour, oats, baking soda and salt. Add to creamed mixture and mix well. Stir in chocolate chips and pecans.</div><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2kgOGYVA5i4DvSvdWfeiZodMksnSHjUIgPtIH_XLOGTL-YU-7Du54fgHPFV3bUoEMMQpGlgAp2mULi3hoOoOM88fXIMuH37jLnn__rKzjv7UGqcxhGKm26su7rZUYzHUkH4CB6q14Xn-/s1600/025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2kgOGYVA5i4DvSvdWfeiZodMksnSHjUIgPtIH_XLOGTL-YU-7Du54fgHPFV3bUoEMMQpGlgAp2mULi3hoOoOM88fXIMuH37jLnn__rKzjv7UGqcxhGKm26su7rZUYzHUkH4CB6q14Xn-/s320/025.JPG" width="320" /></a></div><div style="text-align: left;">So, this makes a big batch and a spoonful or two won't be missed from the bowl. It's all about quality control. It is this same commitment to quality that requires me to have a warm cookie straight out of the oven. I also need to try one once they have cooled off..you know.. just to make sure the texture is right. This cookie making is serious business!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Now, time to get them on the cookie sheet. I use parchment paper on my cookie sheet, but it's not a must. You will use a 1/4 cup cookie dough for each cookie. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE6eu4tb2fc41f1A5T1wYQRjUUze_4_yBvzPUMg5c3v7bzNbSQcalCW0DeCrvMvs_UUPR9ztuWUJ7DEb3G-m9aJeoO1Yl0lA-xAJrtqX2Hj5nfoBDJ65PC4DjUkZzBf-iP54WgGL4lonXH/s1600/026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE6eu4tb2fc41f1A5T1wYQRjUUze_4_yBvzPUMg5c3v7bzNbSQcalCW0DeCrvMvs_UUPR9ztuWUJ7DEb3G-m9aJeoO1Yl0lA-xAJrtqX2Hj5nfoBDJ65PC4DjUkZzBf-iP54WgGL4lonXH/s320/026.JPG" width="320" /></a></div><div style="text-align: left;">Yep..1/4 cup. I only manage to get 6 on my cookie sheet at a time. *Did you notice my Tupperware measuring cup? From the set that I got at my wedding shower 18 years ago. Thanks Mary Anna!</div><div style="text-align: left;">Since these will just be a blob, you will want to pat them down a little so that they cook evenly and if you just poke them some, then they will look more homemade.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRE428ek8HSsuR5ET9k0Mk5mjo8jLj6BKcRc7og_Hl_qK3CpI4JknMOni0GB0gXTTVkHxRL6TnZmsKIWW6MTpo9tb65aFtMocNFagM3YIabp17qWuxSaR7LnQfExq3ec3jfFVTHkYnRVuB/s1600/028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRE428ek8HSsuR5ET9k0Mk5mjo8jLj6BKcRc7og_Hl_qK3CpI4JknMOni0GB0gXTTVkHxRL6TnZmsKIWW6MTpo9tb65aFtMocNFagM3YIabp17qWuxSaR7LnQfExq3ec3jfFVTHkYnRVuB/s320/028.JPG" width="320" /></a></div><div style="text-align: left;">Okay, into the oven they go...350 for 10-12 minutes. Just until the edges start to brown. In this house, an overdone, crunchy cookie is not welcome!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUUnUCjs7CxItY6CwYaY4cCAv3rPxIyB0UeHaPW1ELHZoQn1vHt7izpE0CxFZ60hs9dMOwuI3lItkfUzfsReNBuas_G_DoCGx2JZa0_Iq8nS4Nczvdc7m2McSYKwCjt0BAGFK8-l-Gddog/s1600/029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUUnUCjs7CxItY6CwYaY4cCAv3rPxIyB0UeHaPW1ELHZoQn1vHt7izpE0CxFZ60hs9dMOwuI3lItkfUzfsReNBuas_G_DoCGx2JZa0_Iq8nS4Nczvdc7m2McSYKwCjt0BAGFK8-l-Gddog/s320/029.JPG" width="320" /></a></div>Oh my goodness!! Good things are happening!!<br />
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Once they are done, let them cool in the pan for 2 minutes and then transfer them to a cooling rack. Then get a big glass of milk and enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtSTBBsb_89ySNpg52x2Dcr0M-IJD_2LJv58Ni2quYfHdn0wpRWmz5KkBh4uEX7FpA0V4m1W-wV2FfHbx2_PqAF5fZFZO5-I4vl1vJkx7p0YHB0OWNG5RKbburu-hXhphETmLjuchyphenhyphen7yuo/s1600/032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtSTBBsb_89ySNpg52x2Dcr0M-IJD_2LJv58Ni2quYfHdn0wpRWmz5KkBh4uEX7FpA0V4m1W-wV2FfHbx2_PqAF5fZFZO5-I4vl1vJkx7p0YHB0OWNG5RKbburu-hXhphETmLjuchyphenhyphen7yuo/s320/032.JPG" width="320" /></a></div>Oh, and just for reference...here is the size of one cookie. This recipe makes 28 cookies. Now I might should mention that I don't have very big hands, but these are still nice big cookies. Great for gifts too. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEaAOwrScdZeziS3uU6Q9BBAnyz822fSJFBHCceugRt-oOFxooLrQWHyFLO7XRk9vP7VKcWAxo5OWv9xVhWLiQNHLb33h9yXbBz4ggR2FF6Bs4xn9Czwb8vJOVTfn2ayWlyA-o4Xkq-jxF/s1600/030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEaAOwrScdZeziS3uU6Q9BBAnyz822fSJFBHCceugRt-oOFxooLrQWHyFLO7XRk9vP7VKcWAxo5OWv9xVhWLiQNHLb33h9yXbBz4ggR2FF6Bs4xn9Czwb8vJOVTfn2ayWlyA-o4Xkq-jxF/s320/030.JPG" width="320" /></a></div><div style="text-align: left;"><u>Monster Chip Cookies</u></div><div style="text-align: left;">1 cup shortening</div><div style="text-align: left;">1/2 cup butter, softened</div><div style="text-align: left;">1 -1/3 cups sugar</div><div style="text-align: left;">1 cup packed brown sugar</div><div style="text-align: left;">4 eggs</div><div style="text-align: left;">3 tsp vanilla extract</div><div style="text-align: left;">1 tsp lemon juice</div><div style="text-align: left;">3 cups all-purpose flour</div><div style="text-align: left;">1/2 cup quick-cooking oats</div><div style="text-align: left;">2 tsp baking soda</div><div style="text-align: left;">1- 1/2 tsp salt</div><div style="text-align: left;">1 (12oz) pkg semi-sweet chocolate chips</div><div style="text-align: left;">1 (12oz) pkg milk chocolate chips</div><div style="text-align: left;">2 cups chopped pecans</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">In a mixing bowl, cream shortening, butter and sugars until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each. Add vanilla and lemon juice. Combine flour, oats, baking soda and salt. Add to creamed mixture; mix well. Stir in chips and nuts. Drop by 1/4 cupfulls 3 in. apart onto lightly greased baking sheets (or parchment lined). Bake at 350 for 10-12 minutes or until lightly browned on edges and center is set. Cool for 2 minutes before removing to wire racks. Yield: about 28 cookies.</div>Hopehttp://www.blogger.com/profile/15666474968095827724noreply@blogger.com3