tag:blogger.com,1999:blog-9748440725940604862024-03-13T02:25:37.895-07:00Pickles and PicsHilaryhttp://www.blogger.com/profile/13062926625167455857noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-974844072594060486.post-91857326579915405662015-01-11T13:39:00.000-08:002015-01-11T13:39:02.587-08:00French dip sandwiches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzdw9Db94_6t1WOi2qY1cV0-PS0-L6qwY_95lSKRqAon_ayPvX-miqtc6ZWZHrAUKS5EdOQFjpifFRZ9mnu31x3P8p8Szc8fmTV3RCDzD_6n5ILydldTiYNvtQ6DXYGLoeLfXG10kICgU/s1600/IMG_8648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzdw9Db94_6t1WOi2qY1cV0-PS0-L6qwY_95lSKRqAon_ayPvX-miqtc6ZWZHrAUKS5EdOQFjpifFRZ9mnu31x3P8p8Szc8fmTV3RCDzD_6n5ILydldTiYNvtQ6DXYGLoeLfXG10kICgU/s1600/IMG_8648.jpg" height="320" width="320" /></a></div>
<br />
<br />
<b>French Dip Sandwiches</b><br />
<b><br />
</b><i>Our Best Bites</i><br />
<br />
1 2.5-3 lb. beef roast (you can use a frozen roast if you want)<br />
<br />
2 Tbsp. olive oil<br />
<br />
salt and pepper<br />
<br />
2 1-ounce packages dry onion soup mix<br />
<br />
2 c. water<br />
<br />
2 cans beef broth<br />
<br />
6-8 large buns (or more…6 would be VERY generous servings!)<br />
<br />
Swiss, provolone, or mozzarella cheese, shredded or sliced.<br />
<br />
Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.<br />
When very hot, carefully place roast in pan and sear on all sides.
You’re not cooking the meat, you’re just browning it quickly on all
sides to add flavor and seal in the juices. Oh, and it smells so
good–just like Grandma’s house on a Sunday afternoon.<br />
<br />
Place in crockpot and sprinkle with onions soup mix. Pour water and beef broth over roast.<br />
Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4
hours on low. It’s hard to screw this part up; basically, the longer it
cooks, the more tender it will be. But you know it’s done when you pop a
fork in it and the meat just falls apart. When meat is ready, shred
with a fork.<br />
Place meat in crusty rolls. Top with cheese and broil open-faced in
the oven or toaster oven for a few minutes, until bread is golden and
cheese is melty. And don’t even think about walking away–things can go
from lightly-toasted to on fire within a matter of seconds when you’re
using your broiler.<br />
Ladle juices into small cups for dipping and enjoy!<br />
<div>
FREEZER DIRECTIONS:</div>
Prepare roast through the searing step; after meat has cooled, place
in a plastic freezer-safe container (think Gladware), cover with onion
soup mix and boullion, and freeze. When ready to cook, pop it straight
into the crockpot (frozen), add 2 cups of water, and set to high until
warm or, even better, simmering. Turn to low; cook for a total of 8-10
hours.<br />
<br />
Note: Beware don't dip the sandwich too long or it will get soggy. These sandwiches were a hit with my husband!Hilaryhttp://www.blogger.com/profile/13062926625167455857noreply@blogger.com0tag:blogger.com,1999:blog-974844072594060486.post-78549858793464820492013-09-29T16:10:00.003-07:002013-09-29T16:10:47.169-07:00Nectarine Ice Cream<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkKhLoeu_SpWBK8h8wXmChhY2Do5YFA2yA9JMg_dD-WnR1EnQW_3L_Egk5tTtP6OIm9aiVj2k3UH3cIyJrBCUGpwZnzCE804n-qh0Yp4hTmiatV-3ltV9EiRjNBug9goKOSow12327ja8/s1600/IMG_5551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkKhLoeu_SpWBK8h8wXmChhY2Do5YFA2yA9JMg_dD-WnR1EnQW_3L_Egk5tTtP6OIm9aiVj2k3UH3cIyJrBCUGpwZnzCE804n-qh0Yp4hTmiatV-3ltV9EiRjNBug9goKOSow12327ja8/s320/IMG_5551.jpg" width="240" /></a></div>
<br />
<br />
Ingredients<br />
<br />
<br />
<span>3 large nectarines</span><span> </span><br />
<span>3/4 cup sugar</span><span> </span><br />
<span>1 tablespoon fresh lemon juice</span><span> </span><br />
<span>1 cup half-and-half</span><span> </span><br />
<span>1/2 cup heavy cream</span><span> </span><br />
<span>a 2-inch piece of vanilla bean</span><span> </span><br />
<span>1/4 teaspoon finely grated fresh lemon zest</span><br />
<br />
<br />
<span>Directions </span><br />
<span><br /></span>
<span><br /></span>
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</div>
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<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<div class="instruction">
Peel the nectarines, reserving the peelings, and slice
them, reserving the pits.</div>
<div class="instruction">
In a food processor combine the nectarine
slices, 1/2 cup of the sugar, and the lemon juice and pulse the motor
until the nectarine slices are chopped coarse. </div>
<div class="instruction">
Transfer the mixture to a
bowl and chill it, covered. </div>
<div class="instruction">
In a saucepan heat the half-and-half, the
cream, the reserved nectarine peelings and pits, the remaining 1/4 cup
sugar, the vanilla bean, the zest, and a pinch of salt over moderate
heat until the mixture is very hot but not boiling;. </div>
<div class="instruction">
Remove the pan from
the heat, let the mixture cool to room temperature, and chill it,
covered, for 1 hour, or until it is very cold.
</div>
<div class="instruction">
Strain the cram mixture through a fine sieve into the
bowl with the chopped nectarines, stir the mixture until it is combined
well, and freeze it in an ice-cream freezer according to the
manufacturer's instructions. 25 minutes or until it looks thick and delicious. </div>
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<br /></div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
Note: Use a potato peeler to get the skin off of the nectarine. It is so much easier than using your hands to peel the nectarine! </div>
</div>
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Enjoy! This is our favorite ice cream recipe!</div>
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Recipe found <a href="http://www.epicurious.com/recipes/food/views/Nectarine-Ice-Cream-12294">here</a><br /><br /> </div>
Hilaryhttp://www.blogger.com/profile/13062926625167455857noreply@blogger.com0tag:blogger.com,1999:blog-974844072594060486.post-39293422199540243142013-04-23T08:15:00.000-07:002013-04-23T08:15:24.216-07:00Orange cake<pre>
</pre>
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<pre>
</pre>
<pre>
</pre>
<pre> </pre>
<pre>Orange Cake</pre>
<pre>
</pre>
<pre>
</pre>
<pre> </pre>
<pre>1 box white cake mix
1 3.4 oz pkg instant vanilla pudding
4 eggs
2/3 cup oil
1/2 cup milk
1/4 cup orange juice
1/2 cup sour cream
2 tbs orange zest
Orange buttercream
1/2 cup butter softened
8 oz cream cheese softened
2 tsp orange flavored gelatin
2 tsp orange zest
1 tsp vanilla
4-5 cups powder sugar
1 tbs milk if needed
Heat oven to 350 and prepare two 8 inch pans. </pre>
<pre>Sift cake mix and pudding into small bowl; set aside.</pre>
<pre> In large bowl mix eggs, oil, milk, orange juice, </pre>
<pre>sour cream and orange zest until smooth. </pre>
<pre>Add in cake mixture stir until well combined. </pre>
<pre>Divide batter between to pans and bake for 25-30 min.
For frosting. Beat butter and cream cheese for 2 min. </pre>
<pre>Add gelatin, orange zest, and vanilla, beat well.</pre>
<pre> Slowly add powder sugar and beat until it reaches desired consistency.</pre>
<pre> Add milk if needed.
</pre>
<pre>note: I would double the recipe of frosting. </pre>
<pre>also to get a smooth finish use a pallette knife and </pre>
<pre>cake smoother dip in hot water then on the frosting.</pre>
<pre> it is a miracle worker I tell ya!</pre>
<pre> </pre>
<pre> </pre>
Hilaryhttp://www.blogger.com/profile/13062926625167455857noreply@blogger.com0tag:blogger.com,1999:blog-974844072594060486.post-67853009138133357232012-03-14T16:11:00.004-07:002012-03-14T16:17:46.870-07:00Peanut Blossoms<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5rOK1yDJCd82FboppzIbolwshcd8LvArLbTBloOuFz0czxr37ZZkbTJMy4ux5G3R-WevOduqjV0X1WuKX3yCvl4zvdW5DnJUGgiR2m7u2-0OFqU3Mv4ackeIzL7gkeQq5dLrcVmlSoE/s1600/IMG_5322.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5rOK1yDJCd82FboppzIbolwshcd8LvArLbTBloOuFz0czxr37ZZkbTJMy4ux5G3R-WevOduqjV0X1WuKX3yCvl4zvdW5DnJUGgiR2m7u2-0OFqU3Mv4ackeIzL7gkeQq5dLrcVmlSoE/s320/IMG_5322.JPG" alt="" id="BLOGGER_PHOTO_ID_5719894895998308162" border="0" /></a><br /><div>Peanut Blossoms</div><div><br /><br /><br />Ingredients<br /><br /></div><div>1 c. granulated sugar</div><div>1 c. packed brown sugar</div><div>1 c. butter</div> <div>1 c. creamy peanut butter</div><div>2 eggs</div><div>1/4 c. milk</div><div>2 tsp. vanilla</div><div><br /></div><div><div>3 1/2 c. flour</div><div>2 tsp. baking soda</div><div>1 tsp. salt</div><div>2 10-ounce pkgs. Chocolate kisses</div> </div><div><br />Directions<br /><br /></div> <div>Cream sugars, butter or margarine, and peanut butter.<br />Beat in eggs, milk, and vanilla. Sift together flour, soda, and salt; stir into egg mixture. Shape into balls; roll in additional granulated sugar. Place on ungreased cookie sheet; bake in 375 degrees oven for 10 to 12 minutes. Immediately press chocolate Kisses into the middle of each cookie.</div><div>Makes 7 dozen.</div><div><br />Note: I didn't roll in sugar. less sugar is better for me. I also didn't sift flour. beware these are addictive!<br /></div>Hilaryhttp://www.blogger.com/profile/13062926625167455857noreply@blogger.com0tag:blogger.com,1999:blog-974844072594060486.post-56363666926423976052011-04-28T15:31:00.000-07:002011-04-28T15:42:36.622-07:00Strawberry Tart<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh385AA760dHRUZ4QrtvEFPn-T8fODyakVt8YAjHPlFtIC5WXwa8SiXg8_ztECl8M8_2IiB0aDmk5yIc-4XL-WYWireO3Av2WfNxMg3eA7HZoBPB1VnzAusPdsjiAS8G9KCJUPYKBUFiZc/s1600/pie.jpg"><img id="BLOGGER_PHOTO_ID_5600766471795206850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh385AA760dHRUZ4QrtvEFPn-T8fODyakVt8YAjHPlFtIC5WXwa8SiXg8_ztECl8M8_2IiB0aDmk5yIc-4XL-WYWireO3Av2WfNxMg3eA7HZoBPB1VnzAusPdsjiAS8G9KCJUPYKBUFiZc/s320/pie.jpg" border="0" /></a><br /><br /><div></div><br /><div>Ingredients </div><br /><div><br />Crust:<br />36 honey graham crackers (about 9 sheets)<br />2 tablespoons sugar<br />2 tablespoons butter, melted<br />4 teaspoons water<br />Cooking spray<br />Filling:<br />2/3 cup light cream cheese<br />1/4 cup sugar<br />1/2 teaspoon vanilla extract<br />1/4 teaspoon almond extract<br />Topping:<br />6 cups small fresh strawberries, divided<br />2/3 cup sugar<br />1 tablespoon cornstarch<br />1 tablespoon fresh lemon juice<br />2 tablespoons sliced almonds, toasted </div><br /><div></div><br /><div>Directions</div><br /><div></div><br /><div>Preheat oven to 350°.<br />To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.<br />To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.<br />To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.<br />Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.<br />Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate</div><br /><div><br />Jean Kressy, Cooking Light APRIL 2003 </div><br /><div></div><br /><div>Note: keep an eye on your almonds in the oven when toasting to prevent burning. Also with the left over starwberry puree make popsicles.<br /></div>Hilaryhttp://www.blogger.com/profile/13062926625167455857noreply@blogger.com0tag:blogger.com,1999:blog-974844072594060486.post-26946890026880315262011-03-05T19:25:00.000-08:002011-03-05T19:29:06.496-08:00Tomato Basil Pesto Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjF4ujVSSFcZWjrAvdnL8fklPW2cpVxOFTNoQsEZXxNY075LCVbyenqTamfYnf6BUCJfIFGj2ZMjIFhvvNdhLnbkojEfpDRbJwFf56aQesFVIXJbvpjmpcdMIwDV1a_vhG-VkLITg3gns/s1600/IMAG0630.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 191px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjF4ujVSSFcZWjrAvdnL8fklPW2cpVxOFTNoQsEZXxNY075LCVbyenqTamfYnf6BUCJfIFGj2ZMjIFhvvNdhLnbkojEfpDRbJwFf56aQesFVIXJbvpjmpcdMIwDV1a_vhG-VkLITg3gns/s320/IMAG0630.jpg" alt="" id="BLOGGER_PHOTO_ID_5580803454761052370" border="0" /></a><br /><br />Turn oven to broil.<br /><br />5 ingredients<br /><br />Pesto sauce<br />Mozzarella cheese<br />Ricotta cheese<br />Tomatoes<br />Basil<br /><br />Boboli thin crust pizza dough<br />Spread on pesto<br />Sprinkle mozzarella cheese<br />Dollops of ricotta cheese<br /><br />Place in oven, broil for 5 min. We wished we cooked it a little longer. So add a few minutes depending on how hot your oven is. When cheese is melted take out of oven.<br /><br />Add sliced tomatoes on top<br />Place small basil leaves on tomatoes<br />Top with ground black pepper and red pepper flakes<br /><br />Eat up!<br /><br />This recipe was from Cooking Light magazine.Hilaryhttp://www.blogger.com/profile/13062926625167455857noreply@blogger.com1tag:blogger.com,1999:blog-974844072594060486.post-89903343799110421422011-01-15T10:30:00.000-08:002011-01-15T12:32:27.547-08:00Pepper Steak Sandwich<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoIVeLSgDxg01_afWzmyambpgj4oqO3dU-MTAsuDK6z5s0oEuKG3q1cCo8bj5jbar_w8-q4WIRVybEwslHCACnm828zHolqnLKVId8GcoRuU95d05OamtEk_LQTMy6KsGJq3S1EVad7yk/s1600/IMAG0255.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoIVeLSgDxg01_afWzmyambpgj4oqO3dU-MTAsuDK6z5s0oEuKG3q1cCo8bj5jbar_w8-q4WIRVybEwslHCACnm828zHolqnLKVId8GcoRuU95d05OamtEk_LQTMy6KsGJq3S1EVad7yk/s320/IMAG0255.jpg" alt="" id="BLOGGER_PHOTO_ID_5562488687858163890" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIhV9SbDRbPphnDC0Gecg-q6qLcb_KQFVGJwGpC8710TEjqgdvxhMVS2mUq3CfyR_V_0R7PFjA3dFXdW5-qCmlKsFjtz_01ibUz8YFVog6oXDOOXVFDgOAKuasHVTc-KnQI9gw7_kRv8/s1600/IMAG0257.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 191px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIhV9SbDRbPphnDC0Gecg-q6qLcb_KQFVGJwGpC8710TEjqgdvxhMVS2mUq3CfyR_V_0R7PFjA3dFXdW5-qCmlKsFjtz_01ibUz8YFVog6oXDOOXVFDgOAKuasHVTc-KnQI9gw7_kRv8/s320/IMAG0257.jpg" alt="" id="BLOGGER_PHOTO_ID_5562488685032901202" border="0" /></a><br />Ingredients<br /><ul><li class="plaincharacterwrap">2 tablespoons butter</li><li class="plaincharacterwrap"> 1/4 medium onion, sliced</li><li class="plaincharacterwrap"> 1 green bell pepper, sliced into long strips</li><li class="plaincharacterwrap"> 1 yellow pepper sliced into long strips</li><li class="plaincharacterwrap">1 red pepper sliced into long strips<br /></li><li class="plaincharacterwrap">2-3 tri-tip steak<br /></li><li class="plaincharacterwrap"> 1 teaspoon Hot pepper sauce</li><li class="plaincharacterwrap"> 1 c mozzarella cheese<br /></li><li class="plaincharacterwrap"> salt and pepper to taste</li><li class="plaincharacterwrap">1/3 French baguette, cut in half lengthwise<br /></li></ul><br /><br />Directions<br /><br /><ol><li><span class="plaincharacterwrap break"> Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside. </span></li><li><span class="plaincharacterwrap break"> Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through. Adam cooked the steak on the george foreman grill.<br /></span></li><li><span class="plaincharacterwrap break"> Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich. </span></li></ol>This is Adam's famous sandwich he learned to make when he lived in Chicago. He could open up his own sandwich shack, because it's that good!<br />Hilaryhttp://www.blogger.com/profile/13062926625167455857noreply@blogger.com4tag:blogger.com,1999:blog-974844072594060486.post-11257882775608018402010-12-15T12:07:00.000-08:002010-12-15T12:19:11.591-08:00Pumpkin Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKqH6b-HKp7cJzIafrurpjxPkhuGEcQtGtUXT0TJkCKSIrWQWc54VTyVEBHBe-qcNK0OpQw5ALbFvm_YjxJAXvLSYXblJkXApGiLxJPdZphvxlYT0a_gzGIHT7sQIaGFf0HpbIOpoYg8Y/s1600/100_0740.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKqH6b-HKp7cJzIafrurpjxPkhuGEcQtGtUXT0TJkCKSIrWQWc54VTyVEBHBe-qcNK0OpQw5ALbFvm_YjxJAXvLSYXblJkXApGiLxJPdZphvxlYT0a_gzGIHT7sQIaGFf0HpbIOpoYg8Y/s320/100_0740.JPG" alt="" id="BLOGGER_PHOTO_ID_5551003696348290914" border="0" /></a><br /><br /><br />INGREDIENTS<br /><br />Bars:<br />4 eggs<br />1 2/3 cup sugar<br />1 cup canola oil<br />1 15-oz. can pumpkin<br />2 cups all-purpose<br />2 tsp. baking powder<br />2 tsp. ground cinnamon<br />1 tsp. salt<br />1 tsp. baking soda<br /><br />Cream Cheese Frosting:<br />8 oz. cream cheese, softened<br />1/2 cup (1 stick) unsalted butter, softened<br />2 cups powdered sugar<br />1 tsp. vanilla extract<br /><br />DIRECTIONS<br /><br />1. Preheat the oven to 350 F.<br /><br />2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.<br /><br />3. Spread the batter into a greased 9x13 baking pan. Bake in preheated oven for 25-30 minutes, until a toothpick inserted into the center comes out clean. Let cool completely before frosting.<br /><br />4. To make the frosting, combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.<br /><br />Makes a 9x13 pan of bars.<br /><br />Note: Eat these with a glass of milk. :)<br /><br />Recipe found <style>@font-face { font-family: "Times New Roman"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }a:link, span.MsoHyperlink { color: blue; text-decoration: underline; }a:visited, span.MsoHyperlinkFollowed { color: purple; text-decoration: underline; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style><a href="http://ahintofhoney.blogspot.com/2010/11/pumpkin-bars.html">here</a>Hilaryhttp://www.blogger.com/profile/13062926625167455857noreply@blogger.com0tag:blogger.com,1999:blog-974844072594060486.post-45869366598336906412010-11-21T11:00:00.000-08:002010-11-21T11:27:56.203-08:00Mini Cheesecake<div style="text-align: center;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirjHOPgJjtLv-goS3JVgwgeXnTcbsF6AHR903Ls192RiDz7v30yWhy2Uv1CeO5tvCnv5VWKqfpThuLPA3lcgC9g0cYAkXI6pUc89ZMsjAaSkZFhjCPxgvwEjXflwroihtJ0EpKznIPbMg/s320/tin.jpeg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 95px; height: 160px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5542086460415754002" /><div style="text-align: center;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgPK6hdjhz9e9V3aDIxmj9rqz9W05MJYDYKR8m19b-vI9KcsCTpIaZk4YWVgjFJtPdI1aUB5a_rAohSbO02F2LnpA9S2UOyHhaaApYrWlYQzVuPGDUvEn4APJXVQQc9gfNNSaITUJTRyE/s320/shower.jpeg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 220px; height: 131px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5542086453243951730" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmFWu03iN6guI7w0TXWJiJjj8b02qDgbTDcUQEdedjnAHV4YFH7bBkSIbntAp3JeNC6kWwrzl48ThMHesGz9d-3G7ehxOdrrh01fCocYRplGkMZ-m1WCAbuXpWbp28A_T0ZXlmcpVdKTo/s1600/apricot_l.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 225px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmFWu03iN6guI7w0TXWJiJjj8b02qDgbTDcUQEdedjnAHV4YFH7bBkSIbntAp3JeNC6kWwrzl48ThMHesGz9d-3G7ehxOdrrh01fCocYRplGkMZ-m1WCAbuXpWbp28A_T0ZXlmcpVdKTo/s320/apricot_l.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5542080781478409618" /></a><br /><div>Ingredients </div><div><br /></div><div>3/4 c crumbled chocolate-wafer cookies (about 18 cookies)</div><div>1/2 c sugar plus 1 tablespoon sugar plus 1 teaspoon sugar</div><div>1 1/2 ounces (3 tablespoons) unsalted butter, melted</div><div>1 pound cream cheese, softened</div><div>1/2 teaspoon vanilla extract</div><div>2 large eggs, lightly beaten</div><div>1/2 c sour cream</div><div>pinch of salt</div><div>1/2 c apricot jam </div><div><br /></div><div><br /></div><div>Directions</div><div><br /></div><div>Preheat oven to 350 degrees. Line muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 min. Cool.</div><div>Reduce oven temperature to 275 degrees. Beat cream cheese until smooth. Add 1/2 c sugar, then vanilla. While mixer is running add eggs slowly. Add sour cream and salt. Pour batter into muffin tins. </div><div>Bake until centers are wobbly about 20 min. Cool. Wrap tins tightly. Refrigerate 4 hrs.</div><div>Warm jam in saucepan until it forms a liquid. Strain though a sieve. Spoon 1 teaspoon jam on each cake. Then eat up! </div><div><br /></div><div>I made these for a baby shower. I used vanilla wafers instead of chocolate wafers. The paper liners were of animals, because the shower was safari themed. </div><div><br /></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; "><span>Read more at Marthastewart.com: <a href="http://www.marthastewart.com/recipe/mini-cheesecakes-with-apricot-jam#ixzz15wfj7NSK" style="text-decoration: none; color: rgb(0, 51, 153); cursor: pointer; ">Mini Cheesecakes with Apricot Jam - Martha Stewart Recipes</a> </span></span></div>Hilaryhttp://www.blogger.com/profile/13062926625167455857noreply@blogger.com0tag:blogger.com,1999:blog-974844072594060486.post-87395896230692546432010-11-18T06:47:00.000-08:002010-11-18T07:48:49.148-08:00Sugar Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1046PFy-T0h685ogcNfyjqTVo9MYGj4Vy5siMMOLq5XFq_0aTtGMuPFmGcK5b-Zaepl1pp2z61GX9HxelnKt3Rg_8F-z5AJ6AHZN9s-8GocWO4BtYnAEijXjAtH_nxu4taQuEf7UPGPY/s1600/100B0780.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1046PFy-T0h685ogcNfyjqTVo9MYGj4Vy5siMMOLq5XFq_0aTtGMuPFmGcK5b-Zaepl1pp2z61GX9HxelnKt3Rg_8F-z5AJ6AHZN9s-8GocWO4BtYnAEijXjAtH_nxu4taQuEf7UPGPY/s320/100B0780.JPG" alt="" id="BLOGGER_PHOTO_ID_5540912163488955090" border="0" /></a><br />Ingredients<br /><br />Dough<br />6 c flour<br />3 tsp. baking powder<br />2 c room temp. butter<br />2 c white sugar<br />2 eggs<br />2 tsp. vanilla<br />1 tsp. salt<br /><br />Frosting<br />3/4 c warm water<br />5 tablespoons meringue powder<br />1 teaspoon cream of tarter<br />2.25 lbs powder sugar (usually a full bag)<br /><br /><br /><br />Directions<br /><br />Dough<br />Mix sugar and butter for four min. Add eggs and vanilla and mix again. Mix small amounts of dry ingredients at a time. I usually add 1/3 c at a time. After completely mixed, chill for one hour. Preheat oven to 350 degrees. Roll out dough to desired thickness after it has been chilled. Use your cute cookie cutters. This is the fun part of making cookies! I gave the pumpkins and ghosts faces. Cook 8-10 min. on an ungreased cookie sheet. My sunbeams loved the ghosts!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6RWsuOpT8S2JxZeDPDJ1xgu9FAUZ7xybDlIiHNab139xZRAfhMOpgRSvH-4NMSp_aq67MLLYrdCUKf_oxxEi67hAK88jTz7KqdeehEvW37FCYNglOZbnMGuCxu_lJ5vCTJ8J4IqB_DQ/s1600/100B0800.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6RWsuOpT8S2JxZeDPDJ1xgu9FAUZ7xybDlIiHNab139xZRAfhMOpgRSvH-4NMSp_aq67MLLYrdCUKf_oxxEi67hAK88jTz7KqdeehEvW37FCYNglOZbnMGuCxu_lJ5vCTJ8J4IqB_DQ/s320/100B0800.JPG" alt="" id="BLOGGER_PHOTO_ID_5540912664346035186" border="0" /></a><br /><br />I found the dough recipe <span style="font-family:arial;"><a href="http://tjstrazzo.blogspot.com/2010/02/sugar-cookie-recipe.html">here</a>.</span><br /><br /><br /><br /><br />Directions<br /><br /><br />Frosting<br />Whisk warm water and meringue powder in a bowl by hand. Stop whisking when it becomes frothy and thickened (around 30 sec.). Add the cream of tarter and mix 30 sec. Pour in all powdered sugar and mix with kitchen aid on lowest speed for 10 min. The icing will become creamy. Add food coloring and decorate. I found the frosting recipe at <a href="http://www.sweetopia.net/"><span style="font-size:130%;"><span id="SPELLING_ERROR_3" class="blsp-spelling-error">Sweetopia</span></span></a>. If you are feeling ambitious around Christmastime, you could make these cute polar bears. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNjgB9e8M0AomqzArW55wWhdRxMhc20Dyen5Vckm1ITTUNJcoUfChYLIgPSl77g6MYBem2OjcCY1pYFER_yi2BWirgvRgoEGum57qH16Pq-h4-uOg9wM5bZ1nhnBHCOK9x_mHjwRrox64/s1600/polar+bear"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNjgB9e8M0AomqzArW55wWhdRxMhc20Dyen5Vckm1ITTUNJcoUfChYLIgPSl77g6MYBem2OjcCY1pYFER_yi2BWirgvRgoEGum57qH16Pq-h4-uOg9wM5bZ1nhnBHCOK9x_mHjwRrox64/s320/polar+bear" alt="" id="BLOGGER_PHOTO_ID_5540914464339018050" border="0" /></a><br /><br /><br />Or these Christmas trees. I love the little bunny.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Bnyckemi_3-bGxXeGFPUD-EqCXOGUEl-tPNcAe5rXN7YNWU-haYWUt-eEfT5_ZO_X6pxryfSJO433IHu6jFq-6MdJMLDY8X4_0g9uJkRst7cfIwv4VPGz_9VwsY0hzoip6p7uDxRuas/s1600/trees"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Bnyckemi_3-bGxXeGFPUD-EqCXOGUEl-tPNcAe5rXN7YNWU-haYWUt-eEfT5_ZO_X6pxryfSJO433IHu6jFq-6MdJMLDY8X4_0g9uJkRst7cfIwv4VPGz_9VwsY0hzoip6p7uDxRuas/s320/trees" alt="" id="BLOGGER_PHOTO_ID_5540914337018841682" border="0" /></a><br /><br /><br /><br /><br /><br /><span style="font-family:courier new;"></span>Hilaryhttp://www.blogger.com/profile/13062926625167455857noreply@blogger.com0tag:blogger.com,1999:blog-974844072594060486.post-71845203188612294052010-10-24T09:37:00.001-07:002010-10-24T10:16:06.647-07:00Blackberry Jam<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvkAQE8iFoDlor-X_0KAl6d1SzCpInuwfxeCE4ONMoaSxYZa4HfUT6MKMYsyewYYHOx3CJqZwEiPldG_jkoKcnwzV46wGt3DQeGIMZdawOxE2HMY7poZaDab-xCqKHmYka6h0fbqj364g/s1600/IMAG0237.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 191px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvkAQE8iFoDlor-X_0KAl6d1SzCpInuwfxeCE4ONMoaSxYZa4HfUT6MKMYsyewYYHOx3CJqZwEiPldG_jkoKcnwzV46wGt3DQeGIMZdawOxE2HMY7poZaDab-xCqKHmYka6h0fbqj364g/s320/IMAG0237.jpg" alt="" id="BLOGGER_PHOTO_ID_5531652976512630274" border="0" /></a>Blackberry cooked jam<br /><br />Ingredients<br /><br />4 cups crushed berries<br />7 cups sugar<br />1 pouch CERTO pectin<br />1/2 tsp butter<br /><br /><br />Directions<br /><br /> 1. Bring boiling-water pot, half-full with water, place jars mini 8 or large 4 in boiling water with lids.<br /> 2. Crush berries.<br /> 3. Sieve 1/2 of the berries to remove some seeds place together with unsieved berries in a pot.<br /> 4. Add 7 cups of sugar and stir<br /> 5. Add 1/2 tsp butter stir<br /> 6. Place pot on stove bring to a rolling boil on high heat. (a boil that doesn't stop bubbling when stirred)<br /> 7. Stir in pectin quickly. Return to full rolling boil and boil exactly 1 min. stirring constantly. Remove from heat. Remove any foam from top.<br /> 8. Remove hot boiling jars and lids with a metal tongs.<br /> 9. Funnel quickly into hot jars place lids on top.<br /> 10. Flip upside down for 10 min. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Unopened jam can be stored in a cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Qxf8Yi1Ax-vxFAieK1nDw3M5b9dzFNRQbJLC5J5xqoJRHg5SyIziXhfmpXd-oRdj2akAzioKvk7ECGT004hmvclt3tJMxrG55FzRrrZSo4SNszYUga0q4hgL1Mb560NTfLq9nOXFKok/s1600/IMAG0235.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 191px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Qxf8Yi1Ax-vxFAieK1nDw3M5b9dzFNRQbJLC5J5xqoJRHg5SyIziXhfmpXd-oRdj2akAzioKvk7ECGT004hmvclt3tJMxrG55FzRrrZSo4SNszYUga0q4hgL1Mb560NTfLq9nOXFKok/s320/IMAG0235.jpg" alt="" id="BLOGGER_PHOTO_ID_5531652965381245378" border="0" /></a>potato masher works great to crush berries<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBcsxeIfMpebW9MLMbb7en9baaQEuPzMyoxilAJGFO8_zj5ZkrSmmdX58g1pIDXpanuLk-qTONcJk_X2uLoi8DcC1RmqEjMvaI-I4n9ttOHkja41UnCa7Kdsrk1qrUbIAgFTWsxGctfLM/s1600/IMAG0236.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 191px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBcsxeIfMpebW9MLMbb7en9baaQEuPzMyoxilAJGFO8_zj5ZkrSmmdX58g1pIDXpanuLk-qTONcJk_X2uLoi8DcC1RmqEjMvaI-I4n9ttOHkja41UnCa7Kdsrk1qrUbIAgFTWsxGctfLM/s320/IMAG0236.jpg" alt="" id="BLOGGER_PHOTO_ID_5531652959723796754" border="0" /></a>The sugar is what makes the jam taste so good!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuuluGn3PhRdD9QMdjy8FoZrlB3U2i4ZZRoqMCkp23A-TwTR9vRHMQlkw9BMxSn_flG1xTZZu92q-aNqC5QzD-EXXJzlYb9y0725Z4E31a281xVy8prnJcGsTAr00urKYJHyS7zV_7xGA/s1600/IMAG0239.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 191px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuuluGn3PhRdD9QMdjy8FoZrlB3U2i4ZZRoqMCkp23A-TwTR9vRHMQlkw9BMxSn_flG1xTZZu92q-aNqC5QzD-EXXJzlYb9y0725Z4E31a281xVy8prnJcGsTAr00urKYJHyS7zV_7xGA/s320/IMAG0239.jpg" alt="" id="BLOGGER_PHOTO_ID_5531652958019207890" border="0" /></a><br />Don't forget to flip the jars upside down.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9dlkPwYKITDvZnyqgC9K0opp4osSlL9bLHeQCVHwLpaGEgLPgJUp1jqMbqdPk3-MVGo34QS-BgzTUBMeHUEVwSP6ZZRZ0li2qeDU_VDMAXjEgCBsf6CPqaiHI6a1RZosIAly7iOnk4RU/s1600/IMAG0242.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 191px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9dlkPwYKITDvZnyqgC9K0opp4osSlL9bLHeQCVHwLpaGEgLPgJUp1jqMbqdPk3-MVGo34QS-BgzTUBMeHUEVwSP6ZZRZ0li2qeDU_VDMAXjEgCBsf6CPqaiHI6a1RZosIAly7iOnk4RU/s320/IMAG0242.jpg" alt="" id="BLOGGER_PHOTO_ID_5531652954388669634" border="0" /></a>The final product. Now we can enjoy pb and j's, rolls, toast, and maybe saltine crackers with this jam. I would have to say that I'm so happy to be done with the no sugar diet. It was too hard to resist sweets at this holiday. Sugar cookies will be next. :)Hilaryhttp://www.blogger.com/profile/13062926625167455857noreply@blogger.com1tag:blogger.com,1999:blog-974844072594060486.post-35273561995084532692010-10-05T18:25:00.000-07:002010-10-24T09:37:09.510-07:00Razz<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgdva72zKIHsqmhjABXbB5pEGQcuIMyM3blKJJxAc1AVAnCyh-IN5wvvQv-7-I_rU7xqFg8XJnnMhgqCOlovNFjVfJRQ81eOSAxaz8Gmqyt5wF9XsjWhUJaxBW-EWXeOWRfrlamkiTrpw/s1600/IMAG0092.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgdva72zKIHsqmhjABXbB5pEGQcuIMyM3blKJJxAc1AVAnCyh-IN5wvvQv-7-I_rU7xqFg8XJnnMhgqCOlovNFjVfJRQ81eOSAxaz8Gmqyt5wF9XsjWhUJaxBW-EWXeOWRfrlamkiTrpw/s320/IMAG0092.jpg" alt="" id="BLOGGER_PHOTO_ID_5531652152373845570" border="0" /></a><br /><div><a href="http://www.flickr.com/photos/51447683@N04/5055930978/" title="IMAG0092 by adheath, on Flickr"><br /></a></div><div><br /></div><div><br /></div><div>Razzmataz smoothie</div><div><br /></div><div>2-3 cups frozen raspberries </div><div>1 vanilla light yoplait </div><div>around 3 cups 1% milk </div><div>1 tbsp honey</div><div><br /></div><div>Mix all ingredients in blender. Pour in cup and spoon away or sip away whatever you prefer. This smoothie has a lot of raspberries which gives it a great flavor without sugar. I am on a no sugar spell for a month, half way there. This smoothie fills any sugar craving. </div><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJE3tnq8QRoyK8_M3RHWDVJO2xFJuHmSZveFTh4uI2bJLdnx3goaI1mNo2wVFn-a88XtMiOlVVt4aXJeBuDC87fBI2LUpVq8C7fCSN7qB_xsqPu7yZVJ8vsdcPgtMMvuHtyD3qjd8fqKc/s1600/IMAG0100.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 191px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJE3tnq8QRoyK8_M3RHWDVJO2xFJuHmSZveFTh4uI2bJLdnx3goaI1mNo2wVFn-a88XtMiOlVVt4aXJeBuDC87fBI2LUpVq8C7fCSN7qB_xsqPu7yZVJ8vsdcPgtMMvuHtyD3qjd8fqKc/s320/IMAG0100.jpg" alt="" id="BLOGGER_PHOTO_ID_5531652004252157506" border="0" /></a><div><br /></div><div><br /></div><br /><div><br /></div><div>I got half way done and realized granola would be good in it. I would rather have the smoothie without. It is always fun to experiment. This granola is vanilla almond granola from whole foods. Its on sale for 2.99 lb. </div><div><br /></div><div>*note: adjust raspberries and milk to consistency you like. </div>Hilaryhttp://www.blogger.com/profile/13062926625167455857noreply@blogger.com1tag:blogger.com,1999:blog-974844072594060486.post-77503520045480877032010-09-29T23:22:00.000-07:002010-10-24T09:33:30.725-07:00ROLLS!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPoZ-gb0bROwa-s6Y-hBZH8S0mNXKayNU52s7uUHdLjHWCqHPVPzuOkurh6CBTiXQ66o-YBgMVTu1gEcEdxSgJo8tVxBwNlzgV_ZWP_0AJDqreI4EL5N9G-8g5pZbwTiHT4BIKR5S5F4M/s1600/IMAG0069.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 191px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPoZ-gb0bROwa-s6Y-hBZH8S0mNXKayNU52s7uUHdLjHWCqHPVPzuOkurh6CBTiXQ66o-YBgMVTu1gEcEdxSgJo8tVxBwNlzgV_ZWP_0AJDqreI4EL5N9G-8g5pZbwTiHT4BIKR5S5F4M/s320/IMAG0069.jpg" alt="" id="BLOGGER_PHOTO_ID_5531651568576581746" border="0" /></a><br /><br /><span style="font-size:78%;">(picture taken from my husbands new phone, EVO)</span><br /><br /><br /><br /><br />LION HOUSE DINNER ROLLS<br /><br />2 cups warm water (110 to 115 degrees)<br />2/3 cup nonfat dry milk<br />2 tablespoons active dry yeast<br />¼ cup granulated sugar<br />2 teaspoons salt<br />1/3 cup butter, shortening, or margarine<br />1 egg<br />4½ to 5 cups all-purpose flour or bread flour<br />½ cup butter, melted<br /><br />In a large bowl of an electric mixer, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, ½ cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)<br /><a title="Lion House Dinner Rolls from Lion House Bakery cookbook. (Deseret Book)" href="http://static.deseretnews.com/media/photos/midres/3781774.jpg" rel="prettyPhoto[pg]"></a><br />Scrape dough off sides of bowl and pour about 1 tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1½ hours. Sprinkle cutting board or counter with flour and place dough on floured surface. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size, about 1 to 1½ hours.<br />Bake at 375 degrees for 15 to 20 minutes, or until golden brown. Brush with melted butter while hot. Serve with Honey Butter or Raspberry Honey Butter. Makes 1½ to 3 dozen rolls, depending on shape and size of rolls.<br /><br />You can also freeze shaped rolls for later use: Simply double the amount of yeast used when making dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.<br />— "<a href="http://deseretbook.com/Lion-House-Bakery-Pantry/i/5021773" target="_blank">Lion House Bakery</a>"<br /><br />Thank you mormontimes.com for this recipe. I am a huge fan of these rolls. They are way addicting, you can't just have one. We added the last bit of homemade rasberry jam on the rolls. When we ran out of jam we used honeybutter. I couldn't be happier with how they turned out. I will definitely be making these again. I'm so relieved to find a roll recipe that works!<br /><br />sidenote - use a food thermometer for the water temperature. Also I used a muffin tin.Hilaryhttp://www.blogger.com/profile/13062926625167455857noreply@blogger.com1tag:blogger.com,1999:blog-974844072594060486.post-73905601735149768982010-08-26T10:51:00.000-07:002010-08-26T11:18:04.612-07:00Cream Puffs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkKH29eHpZYjfCepARwTwj72U0QaPhVn8FPPnVqc3GzJc907zA0Gi9n7dBdmc6e5zAI-pLYkLLawt2WsdcSigWZ6h0j13ZMYsQx3-dTXURvHv36QbbZajzV9gO-4KTiSjDSpFdTHKMAY/s1600/100_0369.JPG"><img style="text-align: left;float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 249px; height: 320px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkKH29eHpZYjfCepARwTwj72U0QaPhVn8FPPnVqc3GzJc907zA0Gi9n7dBdmc6e5zAI-pLYkLLawt2WsdcSigWZ6h0j13ZMYsQx3-dTXURvHv36QbbZajzV9gO-4KTiSjDSpFdTHKMAY/s320/100_0369.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5509779669888384930" /></a><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Ingredients</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 c heavy whipping cream</div><div style="text-align: left;">1/2 tsp pure vanilla extract</div><div style="text-align: left;">1 tablespoon granulated sugar</div><div style="text-align: left;">a pinch of sprinkles on top</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1/2 c water</div><div style="text-align: left;">1/4 c butter </div><div style="text-align: left;">1/2 c flour</div><div style="text-align: left;">2 eggs</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Directions</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Boil water and butter together until butter is melted. Add flour all at once. Cook and stir with wooden spoon until mixture pulls away from sides of pan. The dough will form a ball/lump in middle of pan. Remove from heat. Add eggs and beat with mixer until smooth and velvety. Drop by tablespoon onto greased cookie sheet. Bake 10 min. at 450 degrees oven. Then turn oven down to 250 degrees and cook 30 min. more. Temperature varies with different ovens. </div><div style="text-align: left;">Cool then cut tops off with sharp knife (bread knife) fill with whipping cream. Then top it off with whipping cream and some colorful sugary sprinkles. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">*Note-When making whipping cream make sure your bowl and mixer is pre-cooled. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">At our wedding my husband suggested one thing and it was cream puffs. It is a family favorite. </div><div style="text-align: left;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div>Hilaryhttp://www.blogger.com/profile/13062926625167455857noreply@blogger.com1tag:blogger.com,1999:blog-974844072594060486.post-58121790863571910962009-11-22T21:00:00.000-08:002009-11-22T21:25:45.512-08:00PASTA TIME! mamma mia<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGuWRKhGpaAC15-5XGOZqvdkQKWa7bbqmW1FYrqi7uy-1aEdH25WhKdXKfUaiy0iUlZluXBlqzpE1mb6AU32xsRNC4aO0288tXs0ztOp5smhZuE6csc17LYNxiBjRt3_DS_Aq7GL3EH7M/s1600/IMG_0001.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGuWRKhGpaAC15-5XGOZqvdkQKWa7bbqmW1FYrqi7uy-1aEdH25WhKdXKfUaiy0iUlZluXBlqzpE1mb6AU32xsRNC4aO0288tXs0ztOp5smhZuE6csc17LYNxiBjRt3_DS_Aq7GL3EH7M/s320/IMG_0001.JPG" alt="" id="BLOGGER_PHOTO_ID_5407159605359723394" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUrwbJectV6mcguNY_Q6SIufJdwUFI1onl2F7kXOJrd9XJWKRVjHaSV7GidCqTuwME5GovxBcJ7C_yh-JjnVGfABu0O02kaybq0kBXo7bu9tUQrqyiN-hJg_7DyLpiVZnf9Gckg2Dpf8/s1600/IMG_0006.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUrwbJectV6mcguNY_Q6SIufJdwUFI1onl2F7kXOJrd9XJWKRVjHaSV7GidCqTuwME5GovxBcJ7C_yh-JjnVGfABu0O02kaybq0kBXo7bu9tUQrqyiN-hJg_7DyLpiVZnf9Gckg2Dpf8/s320/IMG_0006.JPG" alt="" id="BLOGGER_PHOTO_ID_5407161434016155362" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div style="text-align: left;">2 cups flour<br /></div>2 eggs<br />1 T EVOO<br />2 T water<br />pinch of salt<br /><br />mix, then knead on flour surface for a few min.<br />roll dough out with rolling pin<br />place in pasta maker let it do its magic<br />only cook for 5 min.<br /><br />Grill some chicken strips<br />season with salt and peppa<br />alfredo on top and Voila<br /><br /><br />This is really easy but time consuming, but so much better fresh! Enjoy!Hilaryhttp://www.blogger.com/profile/13062926625167455857noreply@blogger.com1tag:blogger.com,1999:blog-974844072594060486.post-4892857394781981822009-11-15T20:36:00.001-08:002009-11-15T20:57:32.291-08:00Who ate the cookies from the cookie jar? NOT ME...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://z.about.com/d/kidscooking/1/0/1/Q/-/-/wedding-cookies-big.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 364px;" src="http://z.about.com/d/kidscooking/1/0/1/Q/-/-/wedding-cookies-big.jpg" alt="" border="0" /></a><br /><div class="ms-col2-recipe-ingredients"> <h2>Ingredients</h2> <ul><li>2 cups plus 2 tablespoons all-purpose flour</li><li>1/4 teaspoon salt</li><li>1/2 teaspoon ground cinnamon</li><li>8 ounces (2 sticks) unsalted butter, softened</li><li>2 1/4 cups sifted confectioners' sugar</li><li>1 teaspoon pure vanilla extract</li><li>3/4 cup walnuts or pecans<br /></li></ul> </div> <h2>Directions</h2> <ol><li> <span>Preheat oven to 350 degrees. </span> </li><li> <span>Put flour, salt, and cinnamon in a food processor; process until walnuts or pecans are finely chopped, about 1 minute. Set aside. </span> </li><li> <span>In the bowl of a mixer fitted with the paddle, cream butter and 1 cup confectioners' sugar on medium until pale and fluffy, about 4 minutes. Add vanilla and mix until combined. Mix on low until dough just comes together.</span> </li><li> <span>Roll dough into twenty 1 1/2-inch balls; place on ungreased baking sheets, spaced 2 inches apart. Flatten each ball slightly with your palm.</span> </li><li> <span>Bake cookies until lightly browned around the edges, about 25 minutes. Transfer baking sheets to a wire rack; let stand until cool enough to handle.</span> </li><li> <span>Place remaining 1 1/4 cups confectioners' sugar in a medium bowl. Roll warm cookies in sugar, reserving any remaining sugar. Return cookies to baking sheets. Let cookies cool 15 minutes, and roll again. Store in an airtight container up to 1 week.</span> </li></ol> I had a craving for these cookies. My mother would make these mexican wedding cookies <span class="pub_date">when I was growing up. They are delish! By the way, it was me who stole ALL the cookies.<br /></span>Hilaryhttp://www.blogger.com/profile/13062926625167455857noreply@blogger.com0