tag:blogger.com,1999:blog-53710532179000509902024-02-20T05:34:16.447-08:00RecipesBrittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-5371053217900050990.post-57807724465168627422013-09-29T20:57:00.000-07:002013-10-19T07:30:12.856-07:00Potato and Corn Chowder<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDwZobNN-_6QtGWz9_DY5vybXmtsXFZ893tEj3nHqBVpSkwiRq1O2ydv1xdD-pttDaGpE2bN1TtU6EaNDuHKG_pLTLQhnMulPirdmtg6TqmF34YSKqjDe8SC11rKADeeCcZo7YavPCHRt8/s1600/corn+chowder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDwZobNN-_6QtGWz9_DY5vybXmtsXFZ893tEj3nHqBVpSkwiRq1O2ydv1xdD-pttDaGpE2bN1TtU6EaNDuHKG_pLTLQhnMulPirdmtg6TqmF34YSKqjDe8SC11rKADeeCcZo7YavPCHRt8/s320/corn+chowder.jpg" width="278" /></a></div>
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This recipe is adopted from Pioneer Woman’s Corn Chowder. I
have made hers and it is good, but after tasting a friend’s at the football
game last night that had potatoes and chicken, I decided to come up with my
own! <o:p></o:p></div>
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Ingredients<o:p></o:p></div>
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<span style="color: #4d4e4e;">3 slices Bacon, Cut Into
1/2-inch Pieces (or Smaller)<o:p></o:p></span></div>
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<span style="color: #4d4e4e;">2 Tablespoons Butter<o:p></o:p></span></div>
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<span style="color: #4d4e4e;">1 Yellow Onion, Diced<o:p></o:p></span></div>
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<span style="color: #4d4e4e;">2 Bags of Frozen Corn (about 4
cups)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4d4e4e;">1-2 whole Chipotle Peppers In
Adobo Sauce, Finely Diced<o:p></o:p></span></div>
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<span style="color: #4d4e4e;">1-2 Chicken Breasts Boiled &
Shredded<o:p></o:p></span></div>
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<span style="color: #4d4e4e;">1-2 potatoes diced to roughly
the same size<o:p></o:p></span></div>
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<span style="color: #4d4e4e;">1 whole 4-ounce Can Diced Green
Chilies<o:p></o:p></span></div>
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<span style="color: #4d4e4e;">32 ounces, fluid Chicken Broth<o:p></o:p></span></div>
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<span style="color: #4d4e4e;">1-1/2 cup Heavy Whipping Cream<o:p></o:p></span></div>
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<span style="color: #4d4e4e;">1/2 teaspoon Kosher Salt (more
To Taste)<o:p></o:p></span></div>
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<span style="color: #4d4e4e;">3 Tablespoons Corn Meal <o:p></o:p></span></div>
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<span style="color: #4d4e4e;">1/4 cup Water<o:p></o:p></span></div>
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Instructions<o:p></o:p></div>
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<span style="color: #4d4e4e;">Add bacon pieces to a pot or
dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion
and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn.
Stir and cook for one minute. Add both kinds of chilies and stir. If it was
just for Denver and me, I would put two chipotle peppers, but if it is for
others one gives it PLENTY of spice. They are deceiving, trust me!<o:p></o:p></span></div>
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<span style="color: #4d4e4e;">Add potatoes and shredded
chicken. Pour in chicken broth and cream. Add salt. Stir and bring to a boil.
Reduce heat to low.<o:p></o:p></span></div>
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<span style="color: #4d4e4e;">Combine cornmeal with water.
Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over
low heat until the potatoes are tender. If chowder needs more thickening, add
another tablespoon of cornmeal mixed with water. Cook for another ten minutes.<o:p></o:p></span></div>
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<span style="color: #4d4e4e;">This was a big hit with my
family. I doubled the recipe and it was all gone at the end of the night! </span></div>
</h4>
Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com3tag:blogger.com,1999:blog-5371053217900050990.post-38864052702287941772013-05-21T18:54:00.001-07:002013-05-21T18:54:17.797-07:00Hot Corn DipI know I have mentioned it before, but Denver loves Corn. So when we have parties to go to I sometimes make Corn Dip to bring to share with everyone. I have been experimenting with this recipe and now think I have it figured out the perfect recipe. I know it is strange it has mayonnaise in it but it is really good.<br />
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<br />
Ingredients:<br />
Cooking spray to grease your pan<br />
2-11 oz cans of drained Mexican Corn <br />
1- 7 oz can of drained chopped green chilies<br />
2 C of grated Pepperjack cheese (8 ounces)<br />
2/3 C of grated Parmesan Cheese<br />
1/3-1/2 C of mayonnaise<br />
Red Pepper to sprinkle<br />
<br />
Directions:<br />
Preheat the oven to 350 degrees. Grease a dish. I use a 9 X 9 Pampered Chef Stoneware pan because it will keep the dip warmer longer.<br />
<br />
In a bowl, mix all the ingredients except for the red pepper. Smooth into a dish and sprinkle with the red pepper sparingly. A little bit can go a long ways!<br />
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Bake it until bubbly around the edges approximately 30 minutes. I serve mine with tortilla chips but corn chips would be good too.<br />
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<br />Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com0tag:blogger.com,1999:blog-5371053217900050990.post-50153028437096610252013-05-21T18:44:00.006-07:002013-05-21T18:46:17.257-07:00My Favorite Guacamole Dip<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjdZ-CR3VquTlMd2ABiWQ2_j5awu2m4pm-Tk0Ewv-uVi3-lCU6rO0p88cjXJYR_T9M6K5XcNIUgUi8rRguyWk-iau5ataq78AKE4Rjj0vbTC4v0B1xdwdhlUrWBPKAuDQRs82JjfDbJIuY/s1600/IMG_2769.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjdZ-CR3VquTlMd2ABiWQ2_j5awu2m4pm-Tk0Ewv-uVi3-lCU6rO0p88cjXJYR_T9M6K5XcNIUgUi8rRguyWk-iau5ataq78AKE4Rjj0vbTC4v0B1xdwdhlUrWBPKAuDQRs82JjfDbJIuY/s320/IMG_2769.JPG" width="320" /></a></div>
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<span style="background-color: white; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingredients:</span><span style="background-color: white;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 ripe avocados</span></span><span style="background-color: white; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Juice of one lemon or lime</span><span style="background-color: white; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 chopped roma tomatoes (I use these in the winter because they taste better, feel free to substitute any kind)</span><span style="background-color: white; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 cloves of garlic minced</span><span style="background-color: white; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp. chili powder</span><span style="background-color: white; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1-2 seeded jalapeno chopped finely (use gloves or you will burn your hands)</span><span style="background-color: white; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">¼ yellow onion chopped finely</span><span style="background-color: white; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Salt and Pepper to taste</span><br />
<span style="background-color: white; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white;">Remove insides of avocado into a bowl. Discard seeds and peeling. Add the rest of the ingredients, and mix well together with a spoon. No need to chop the avocados as they will eventually blend and remain slightly chunky, which is my favorite. Serve immediately</span><span style="background-color: white;"> with your favorite tortilla chips.</span></span><span style="background-color: white; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="background-color: white; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">If you aren’t going to serve this within the next hour, the lemon juice will help it not turn that ugly color, however you will need to cover tightly with saran wrap making sure none of the dip is exposed to air. This dip will not keep overnight; so make sure you make it fresh.</span><br />
<span style="background-color: white; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="background-color: white; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This was a picture of my dip in the process of making. This looks like pure heaven to me. I love guacamole! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisKIGopQsH8pi4tTV49r71Jy2JDbWno21e-PnHvGmjCxs8A5rhUsuwQKjhfNz5-htbU43YfuoyFcqMqrBKfSPZgK_DaM-zuE5pktcHziOYzfxS_WRcpcy_CvzwO_vurCA9gFxcdliDjTBN/s1600/IMG_3420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisKIGopQsH8pi4tTV49r71Jy2JDbWno21e-PnHvGmjCxs8A5rhUsuwQKjhfNz5-htbU43YfuoyFcqMqrBKfSPZgK_DaM-zuE5pktcHziOYzfxS_WRcpcy_CvzwO_vurCA9gFxcdliDjTBN/s320/IMG_3420.JPG" width="320" /></a></div>
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Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com0tag:blogger.com,1999:blog-5371053217900050990.post-66347967660815373332013-02-11T20:45:00.005-08:002013-02-11T20:46:10.052-08:00The Easiest Roast I went to visit some friends for dinner and he made roast. This roast was the best roast I had ever had in my life. I asked him for his recipe and managed to jot it down in my phone in notes. A few weeks later, I went and got all my ingredients and tried it one Sunday cooking in my dutch oven. I took it to my parents and they enjoyed the meal.It was pretty darn good, but I am someone who doesn't have much time and depend on my crockpot weekly to get me through at least one night's dinner. I wondered how I could modify his recipe and manage to cook it on my crockpot. I got up early and browned the meat, dredged it in a good red wine, and added all the items, and it turned out still good, but wasn't the most tender roast. Yes, even with the wine and locking in all the flavors by searing the meat. The next time I tried it a little different and decided I had a winner. It also happened to be the easiest recipe of them all. Here is what my roast looked liked that morning before I left for work.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUVO14eXghl4647593pNhFzXWMsumLnFPznxIgxVIkdlf8vE_7PEg__ZFRnOtCS_el1D2iTLFyAIbkHOAahk34DtLkZkcgXz-6ib1Re_oJVca3D4lXfYf_cZVlHQaCK8K58EapOwilDEeD/s1600/IMG_2723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUVO14eXghl4647593pNhFzXWMsumLnFPznxIgxVIkdlf8vE_7PEg__ZFRnOtCS_el1D2iTLFyAIbkHOAahk34DtLkZkcgXz-6ib1Re_oJVca3D4lXfYf_cZVlHQaCK8K58EapOwilDEeD/s320/IMG_2723.JPG" width="320" /></a></div>
I did all this the night before so all I had to do was pop it in the crockpot and turn it on low.<br />
<br />
The Easiest Roast<br />
<br />
1 roast (size that fits your family, I usually buy a two pack at Sam's and freeze the extra one)<br />
Morton's Kosher Salt<br />
Pepper<br />
Veggies (I use celery, onions, and carrots..I wouldn't recommend potatoes or they will be mush)<br />
Spice bag full of spices (4 cloves of garlic, three stalks of fresh thyme and fresh rosemary)<br />
1 carton of beef broth<br />
<br />
Place all your veggies on the bottom with your spice bag. Drench in your carton of beef broth. Salt and pepper your meat generously. I would put quite a bit of salt but don't drench it or you will end up with a very salty roast. Place your meat on top and put the lid on. Turn it on low and go to work for the day. When you get home, whip up some mashed potatoes to serve with your roast. Let me know what you think. I hope your family will be as happy as my husband is when I inform him we are having roast for dinner!Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com0tag:blogger.com,1999:blog-5371053217900050990.post-32333637495599726732013-02-11T20:29:00.002-08:002013-02-11T20:29:58.568-08:00Taste Like Lasagna Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_BwOj4qw5cLhgrz9CnnLXRR6Oug-eK9v73UGgTZ9RbX1oR4nMh0aNjBr65Aw_SWXPgj1anta60n44N-_u4n1h44aQTRhNZntFOnthKS7LndOWVVIPHaK446mTGRoQF5fkSLhx81wQeyD/s1600/IMG_2826.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_BwOj4qw5cLhgrz9CnnLXRR6Oug-eK9v73UGgTZ9RbX1oR4nMh0aNjBr65Aw_SWXPgj1anta60n44N-_u4n1h44aQTRhNZntFOnthKS7LndOWVVIPHaK446mTGRoQF5fkSLhx81wQeyD/s320/IMG_2826.jpg" width="239" /></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Tonight I had the best soup I have had in a long time. I had been trying to find the recipe to try from Pinterest called Lasagna Soup. I googled and found this recipe from Paula Deen and another shocker is, I didn't alternate the recipe. Can you believe it? It actually tasted pretty darn good without my tweeking. If it does get too thick, I would add a can of chicken broth to thin it back down to soup like consistency. </span><br />
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Ingredients</h4>
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1 lb ground chuck<br />
1 onion, chopped<br />
1 green bell pepper, chopped<br />
3 cloves garlic, minced<br />
1 teaspoon thyme<br />
1 tablespoon firmly packed brown sugar<br />
1 (32 ounce) box chicken broth<br />
2 (14.5 ounce) can petite diced tomatoes<br />
1 (15 ounce) can tomato sauce<br />
2 teaspoon Italian seasoning<br />
1/2 teaspoon salt<br />
2 cup broken lasagna noodles<br />
1 (5 ounce) package grated parmesan cheese<br />
2 cup shredded mozzarella cheese<br />
garlic crostini, recipe follows</div>
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Garlic Crostini:<br />
1 thin French baguette<br />
1/2 cup extra-virgin olive oil<br />
2 cloves smashed garlic<br />
Salt and freshly ground black pepper</div>
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Directions</h2>
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In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well. </div>
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Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.</div>
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Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately. </div>
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For the garlic crostini: </div>
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Preheat oven to 350 degrees F. </div>
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Cut bread into 1/4-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves. </div>
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Let me know what you think! </div>
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Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com0tag:blogger.com,1999:blog-5371053217900050990.post-14436495139651945392012-12-05T21:42:00.001-08:002012-12-05T21:42:33.827-08:00Mom's Favorite Candy (Martha Washington Balls)<div class="separator" style="clear: both; text-align: center;">
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2 boxes of powdered sugar </div>
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1 can Eagle Brand Milk</div>
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7 oz angel flake coconut</div>
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1 stick of butter melted</div>
2 cups chopped pecans<br />
<br />
1 tbsp vanilla<br />
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</span><br />
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Mix together and chill for a couple of hours. This makes it
easier to form into balls. In double boiler-melt approximate 12 oz Semi Sweet
chocolate chips (I use Nestle’) and 1 bar of gulf wax (you find this in the
canning section at the supermarket). </div>
<span style="font-family: Times New Roman;">
</span>Make mixture into balls and place on wax paper. Dip in chocolate
using the toothpicks and tap off slightly. You can swirl the leftover chocolate on top to make a
design. This makes approximately 125 balls. <br />
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</span>Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com0tag:blogger.com,1999:blog-5371053217900050990.post-15132742515642752302012-12-05T21:38:00.001-08:002012-12-15T20:59:40.270-08:00Chocolate Covered Pecans<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt;"><span style="font-family: Calibri;">Chocolate Covered Pecans<o:p></o:p></span></span></b></div>
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<span style="font-family: Calibri;"></span> </div>
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<span style="font-family: Calibri;"></span><br />
<br />
<span style="font-family: Calibri;">1 bag of Chocolate Almond Bark</span></div>
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<span style="font-family: Calibri;">1 bag of pecans (Halves or pieces)</span></div>
<span style="font-family: Calibri;">Wax paper</span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Mix chocolate in a bowl in 30 second increments, and stir
until smooth. Add half the bag of pecans and coat them in chocolate. Continue
to add the pecans until they are all covered in chocolate. Lay the wax paper on
the counter, and drop the candy by spoonfuls onto the wax paper. I make them
all different sizes of nut clusters. Continue to make batches of this until you
run out of chocolate or pecans, whichever comes first!</span></div>
<span style="font-family: Calibri;">The candy will cool and store in an air tight container.</span>Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com0tag:blogger.com,1999:blog-5371053217900050990.post-51483257425509579332012-12-05T21:35:00.004-08:002012-12-05T21:35:54.405-08:00Chocolate Covered Pretzels<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Ft7JpNhPyG9thTwxpeVhcXkgP_LZbsJwJfGouK5ln7UKRbSjOo-9CHMRq-iZab7enbSt_zNV95Bn_ok0y5Uvlb3LYNcznKQ5HUax2efrgcCCzeIhyens212VHZHNxvOdLx4CggfYNqXp/s1600/Chocolate+Covered+Pretzels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Ft7JpNhPyG9thTwxpeVhcXkgP_LZbsJwJfGouK5ln7UKRbSjOo-9CHMRq-iZab7enbSt_zNV95Bn_ok0y5Uvlb3LYNcznKQ5HUax2efrgcCCzeIhyens212VHZHNxvOdLx4CggfYNqXp/s320/Chocolate+Covered+Pretzels.jpg" width="320" /></a></div>
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt;"><span style="font-family: Calibri;">Chocolate Covered Pretzels<o:p></o:p></span></span></b></div>
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<span style="font-family: Calibri;">I love chocolate covered pretzels since I am not a big fan of nuts. </span></div>
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<span style="font-family: Calibri;">1 bag of Semi Sweet Chocolate Chips</span></div>
<span style="font-family: Calibri;">1/2 bag of pretzels</span><br />
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<span style="font-family: Calibri;">1 box of Powdered Sugar</span></div>
<span style="font-family: Calibri;">2 tbsp vegetable oil</span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Melt chocolate and vegetable oil in microwave. Stir every
thirty seconds, until melted. Add 2 cups of pretzels, and stir unto chocolate
until well coated. Add pretzels until you get a small amount of chocolate covering
the pretzels. Place powdered sugar in a large zip lock bag. Add small amounts
of chocolate covered pretzels and shake until covered with the powdered sugar. Let
your pretzels cool and then put in an air tight container if not serving
immediately. These go fast at parties!</span></div>
Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com0tag:blogger.com,1999:blog-5371053217900050990.post-13169262302952314352012-11-12T20:44:00.001-08:002012-11-16T19:53:49.523-08:00Ham & Potato SoupI wanted to name this soup a chowder, but when I googled the definition, it said a "thick soup." This soup could be made thicker, but I like mine thinner, so I added more water. Basically you can adjust to your taste or texture preferences.<br />
<br />
Since Denver was gone hunting, I pulled out my faithful Pampered Chef food chopper to chop all my veggies. Normally he does my chopping for me. <br />
<br />
3 stalks of celery finely chopped<br />
1/2 cup of finely chopped or shredded carrots<br />
8 oz of frozen broccoli finely chopped<br />
1/2 large onion finely chopped<br />
6+ cups Water<br />
1 large jar of Cheez Whiz<br />
2 cups of chopped Petit Jean ham<br />
30 oz frozen shredded hash browns<br />
<br />
Boil the finely chopped veggies (celery, carrots, broccoli, and onion) until soft in six cups of water. Add shredded hash browns, ham, and shortly after add cheez whiz. Be careful to keep it on medium low or it will scorch. Add water if needed, and stir until all combined. The potatoes don't take long to cook, so this comes together fairly fast. Salt and pepper to taste. Enjoy!<br />
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The veggies makes this heartier than your normal potato soup. The ham adds a deep level of flavor. Let me know how you like it! <br />
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<br />Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com1tag:blogger.com,1999:blog-5371053217900050990.post-64582686439573029782012-09-20T19:20:00.006-07:002012-09-20T19:21:55.386-07:00Hawaiian Ham and Cheese Sandwiches <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSx3rf1Oy0D1lY6Jj3xbEFyS7bDRlyC1be4Vu-DodVBPTzYp-9bCLVYHLHQk9upnKBJfJ6DcAirlNxoLguV69Vc63bRqTVNhtWrG_o7CoHFa3DBmEqzMKuTfDR_WHvrl48ym91VZyujc9E/s1600/IMG_1506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSx3rf1Oy0D1lY6Jj3xbEFyS7bDRlyC1be4Vu-DodVBPTzYp-9bCLVYHLHQk9upnKBJfJ6DcAirlNxoLguV69Vc63bRqTVNhtWrG_o7CoHFa3DBmEqzMKuTfDR_WHvrl48ym91VZyujc9E/s320/IMG_1506.JPG" width="320" /></a></div>
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Ingredients:<br />
1 Pkg of Hawaiian Rolls (24 rolls total)<br />
1 1/2 pkgs of Petit Jean Ham (<span id="goog_471702686"></span><a href="http://www.blogger.com/">smoked<span id="goog_471702687"></span></a> or <a href="http://www.petitjeanmeats.com/Peppered-Ham/departments/10/">peppered</a>)<br />
1 Pkg of sliced cheese (cheddar or swiss are my favorites)<br />
Sauce:<br />
4 tbsp mustard<br />
4 tbsp poppy seeds<br />
4 tbsp <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Worcestershire </span>sauce<br />
4 tbsp butter melted<br />
2 tbsp dried onion flakes<br />
<br />
Mix sauce ingredients together. Split rolls in half and put ham on bottom, top with cheese, and spread sauce on top portion. When done making all the sandwiches, brush remaining sauce on top of the sandwiches. <br />
<br />
Bake at 350 degrees until cheese is melted. Serve warm! <br />
<br />
I make these for parties or baby showers. Everyone loves them and they are the perfect size! <br />
<br />Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com2tag:blogger.com,1999:blog-5371053217900050990.post-6726137905411509392012-09-19T20:34:00.001-07:002012-09-19T20:34:52.514-07:00Bacon Wrapped Chicken Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwtm5NhqpiUTkkM8GPg0uYaqRB3ggRVb3nqeYHf6OFK8EZw5wf2WC3MQrOKBeBAW7pOEJGJISykxPHw-j7y3j76IXzvgbPjbDcx6mAFtfoVfhUInyi28NlZS20Pu9ZOFXYUBj18kKT9mC1/s1600/IMG_1498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwtm5NhqpiUTkkM8GPg0uYaqRB3ggRVb3nqeYHf6OFK8EZw5wf2WC3MQrOKBeBAW7pOEJGJISykxPHw-j7y3j76IXzvgbPjbDcx6mAFtfoVfhUInyi28NlZS20Pu9ZOFXYUBj18kKT9mC1/s320/IMG_1498.JPG" width="320" /></a></div>
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</div>
<li class="ingredient">1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)</li>
<li class="ingredient">1 (1-pound) package sliced bacon</li>
<li class="ingredient">2/3 cup firmly packed brown sugar</li>
<li class="ingredient">2 tablespoons chili powder</li>
<div class="ingredient">
</div>
<div class="ingredient">
Preheat oven at 350 degrees. Mix brown sugar and chili powder. Cut chicken into 1 inch pieces. Cut the bacon into thirds. Dredge chicken in brown sugar mixture. Wrap chicken in bacon and secure with tooth pick. Dredge chicken again in brown sugar mixture. Bake for 30 minutes or until bacon is crispy. </div>
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<div class="ingredient">
These were the hit of the party! Everyone loved them!</div>
Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com0tag:blogger.com,1999:blog-5371053217900050990.post-19502567405147732282012-09-19T20:27:00.001-07:002012-09-19T20:27:46.712-07:00Sausage & Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEistRjg8MfoQJH1dO9k8cSFspE7jtvhttwwEkE19vydXuhTNYdHHsASC7APZJo863hrgoZqsmvTwuml3qLotc0qPrvSwHGkNt_wk1tv9SGdp0ym6msxn8-qaSnR5P8W7K8w3pD1tAFxW7hR/s1600/IMG_1486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEistRjg8MfoQJH1dO9k8cSFspE7jtvhttwwEkE19vydXuhTNYdHHsASC7APZJo863hrgoZqsmvTwuml3qLotc0qPrvSwHGkNt_wk1tv9SGdp0ym6msxn8-qaSnR5P8W7K8w3pD1tAFxW7hR/s320/IMG_1486.JPG" width="320" /></a></div>
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<br />
1 pkg of your favorite sausage (I use Petit Jean Arkansas Style Smoked Sausage)<br />
1 pkg of colby jack cheese<br />
1 pkg of sharp cheddar<br />
Randevous rub<br />
<br />
Slice your sausuage and brown in a little bit of water in a skillet. Slice your cheeses and arrange all on a platter. Sprinkle with Randezvous rub! Server with crackers. <br />
<br />Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com0tag:blogger.com,1999:blog-5371053217900050990.post-17896651207342410372012-09-06T20:04:00.001-07:002012-09-06T20:04:49.923-07:00Ranch Bacon Awesomeness Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgddMWds3eYElyMiKDcy8kGUyPJR5t3iS0I9wRRc2yrFD7puuwU-ypPKf_YjfBTtiVG-Jywxd5_KAf9eJJSJw5gv1r26DP7NwSx9DXBHgUmkNUDuvIYclFeQx9YoGyMepLk59EIJlFdOdfz/s1600/65E255F7-5DC1-4610-B36F-B51AA0E6E307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgddMWds3eYElyMiKDcy8kGUyPJR5t3iS0I9wRRc2yrFD7puuwU-ypPKf_YjfBTtiVG-Jywxd5_KAf9eJJSJw5gv1r26DP7NwSx9DXBHgUmkNUDuvIYclFeQx9YoGyMepLk59EIJlFdOdfz/s320/65E255F7-5DC1-4610-B36F-B51AA0E6E307.JPG" width="320" /></a></div>
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<br />
<br />
Ingredients:<br />
1 pkg of Hidden Valley Ranch dry mix<br />
1 pkg of cream cheese softened<br />
8 oz sour cream<br />
1/2-3/4 cup shredded cheddar cheese<br />
6 strips of bacon crumbled (save some to put on top)<br />
<br />
Mix all the ingredients until mixed well. Put some of the reserved bacon on top. Serve with veggies or crackers. <br />
<br />
I made this dip for my small group last night. Everyone loved it! I had something similar at the football game, but I came up with my own recipe. Denver named the dip for me.... isn't it a funny name? He wouldn't let me change it. <br />
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<br />Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com0tag:blogger.com,1999:blog-5371053217900050990.post-25919063720373214672012-09-06T19:58:00.002-07:002013-06-09T20:49:44.433-07:00Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4wkuAanN4fO67052dkDT_eC2ATnAdR2ixcG4j_0x4VuGJIrTxw704tsQDzgu76kGFkj-OHbYP__BUH5PhG60NHpFKVLXsk4LHeBZOKMr2AIZ_ERtvaMiU9lxIWc0ie2p5rBgygjjzqbr/s1600/48B69B87-3B73-4C5F-A5E1-5DB68AAD9399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4wkuAanN4fO67052dkDT_eC2ATnAdR2ixcG4j_0x4VuGJIrTxw704tsQDzgu76kGFkj-OHbYP__BUH5PhG60NHpFKVLXsk4LHeBZOKMr2AIZ_ERtvaMiU9lxIWc0ie2p5rBgygjjzqbr/s320/48B69B87-3B73-4C5F-A5E1-5DB68AAD9399.JPG" width="320" /></a></div>
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It has a secret ingredient! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibyDTBIet-3wsaqdVU_byToFPlP72AXv5gTZZhmJYigbNESKa7_faYYZLoylsVs4FUgtwRN34WdwZ18S8nLg81bdmrT9d4lYM_XfCpe-k7w7RE4n4oHoH-gzkxZIkHtBDeukifDalbQthf/s1600/A7B71A21-937E-4716-BF3B-AE3ADAB7A29D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibyDTBIet-3wsaqdVU_byToFPlP72AXv5gTZZhmJYigbNESKa7_faYYZLoylsVs4FUgtwRN34WdwZ18S8nLg81bdmrT9d4lYM_XfCpe-k7w7RE4n4oHoH-gzkxZIkHtBDeukifDalbQthf/s320/A7B71A21-937E-4716-BF3B-AE3ADAB7A29D.JPG" width="320" /></a></div>
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Ingredients<br />
1/4 cup sugar<br />
1 cup shortening<br />
1 cup packed brown sugar<br />
2 eggs<br />
1 tsp vanilla<br />
2 cups flour<br />
1 tsp baking soda<br />
1 tsp salt<br />
1 small box of instant white chocolate pudding mix<br />
1/2 to 3/4 bag of chocolate chips<br />
<br />
Combine sugars with shortening, add eggs and vanilla. Mix with the flour mixture (flour, baking soda, salt, pudding mix). Fold in the chocolate chips. I use my small Pampered Chef scoop to get semi round cookies. Bake at 350 degrees. <br />
<br />
Years ago in college I went to visit my friend, Angela, at her parents house. Her mom made the best chocolate chip cookies that I have ever had in my life. I quickly got the recipe and it is one of my most treasured recipes I have in my collection. I did tweak it because instead of vanilla pudding, I use white chocolate pudding mix. They are the best! Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com0tag:blogger.com,1999:blog-5371053217900050990.post-22055920137287683322012-09-06T19:45:00.000-07:002012-09-06T19:45:47.084-07:00Banana Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisPMdlcZGO5sItBAS7UAplXDiAKKGE0cZMHhmwrc3pDmOIVXYHOjzEO6cPcf_k0e48FCWeHd1f-lY87y_H16rGJAUQQjhSDVmKX3KQgnbrCpP48moGM_6I-NgWnQSXnRtuE0-LR5LL41fx/s1600/5C0F1C31-D2AB-4BAF-8D8C-4CB90481CC57.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisPMdlcZGO5sItBAS7UAplXDiAKKGE0cZMHhmwrc3pDmOIVXYHOjzEO6cPcf_k0e48FCWeHd1f-lY87y_H16rGJAUQQjhSDVmKX3KQgnbrCpP48moGM_6I-NgWnQSXnRtuE0-LR5LL41fx/s320/5C0F1C31-D2AB-4BAF-8D8C-4CB90481CC57.JPG" width="320" /></a></div>
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<br />
Ingredients:<br />
1/2 cup shortening<br />
1 cup sugar<br />
2 eggs<br />
3-4 crushed bananas<br />
2 cups flour<br />
1 tsp baking soda<br />
pinch of salt<br />
<br />
Cream shortening and sugar. Add eggs, bananas, and dry ingredients. Pour in greased loaf pan. Bake at 350 degrees for one hour. I use my Pampered Chef Mini Loaf Stoneware pan and it makes four loafs. You can also make one big loaf if you use one loaf pan. I prefer the mini loafs because they are easier to share. Enjoy! Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com0tag:blogger.com,1999:blog-5371053217900050990.post-19891814565440884122012-06-24T21:49:00.004-07:002012-06-24T21:49:56.217-07:00Fruit DipI am not sure where this recipe was from, but it is something I make if I need a fruit dip.<br />
<br />
Take one jar of marshmellow creme and one package of cream cheese and blend together. I use my mixer and it makes it light and fluffy! I made it the night before and it is good for several days.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjky-_ina4ftkIHfgNYNMjvmckmo-gAVeWtewaN0koYEECMS0203FASUd-p3odd7O_v7a7z4DSU0TKvYwbV1gLYCfcLC80eNGZizMJLb2LlhfuEVdxYAB-d2Bh3DZO8DQjnc0qcS_1bjkmX/s1600/06AB2D15-ECBB-4AE6-9AD2-A394D16D6BB9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjky-_ina4ftkIHfgNYNMjvmckmo-gAVeWtewaN0koYEECMS0203FASUd-p3odd7O_v7a7z4DSU0TKvYwbV1gLYCfcLC80eNGZizMJLb2LlhfuEVdxYAB-d2Bh3DZO8DQjnc0qcS_1bjkmX/s320/06AB2D15-ECBB-4AE6-9AD2-A394D16D6BB9.JPG" width="239" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilI9mgEnykw1FvMWcn8ZGVYfOIch6XoORBuXM7GOudkmHzHeTZiOynVIuFgXhOZRm1Vpc9vMdpytDV6KOY0FGsGflWJYkJZ8tufNLvvCTp6PGaGSZP3pMlQqUEYp18Z9VReP9c5ol8IU4k/s1600/D332A140-B1AA-4124-86E7-5B49DEC55F97.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilI9mgEnykw1FvMWcn8ZGVYfOIch6XoORBuXM7GOudkmHzHeTZiOynVIuFgXhOZRm1Vpc9vMdpytDV6KOY0FGsGflWJYkJZ8tufNLvvCTp6PGaGSZP3pMlQqUEYp18Z9VReP9c5ol8IU4k/s320/D332A140-B1AA-4124-86E7-5B49DEC55F97.JPG" width="239" /></a></div>Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com0tag:blogger.com,1999:blog-5371053217900050990.post-14167615948912843672012-06-24T21:47:00.001-07:002012-06-24T21:48:22.934-07:00Olive DipThis is another favorite dip from my favorite Friendship Club cookbook.<br />
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Here is the recipe for the dip. It is perfect if you let it sit over night and the flavors blend together.<br />
<br />
1 cup green olives (with pimentos)<br />
1/2 cup mayo<br />
8 oz cream cheese<br />
1 to 3 tsp olive juice<br />
1/2 cup chopped nuts (optional and I don't use)<br />
<br />
Mix all in food processor 12 to 24 hours before serving. Store in refrigerator.<br />
<br />
Serve with wheat thins. <br />
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As a side note, I use all reduced fat ingredients and it still comes out yummy!<br />
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These are horrible pictures from my phone, but it is great I promise! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnu7fLAiqowNBSgZCsVjVcka61oE5E9G5naBcHKVqfG6gAJeFd6ZnoA4XNVM8Q2hhaJJWEj1Ng4hq_R1Ofuhq2WRexYXgraRRLLQoqwlovCoczDG0hS57bBYidVnj1Vb7jqjGwFarTepwL/s1600/78087F8F-B5C5-4D9C-8EB3-EB484822C19E.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnu7fLAiqowNBSgZCsVjVcka61oE5E9G5naBcHKVqfG6gAJeFd6ZnoA4XNVM8Q2hhaJJWEj1Ng4hq_R1Ofuhq2WRexYXgraRRLLQoqwlovCoczDG0hS57bBYidVnj1Vb7jqjGwFarTepwL/s320/78087F8F-B5C5-4D9C-8EB3-EB484822C19E.JPG" width="239" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMrdZzSd44lLZy0vihNT4e5iHlyA5OHdjZN5DSSUI9310rvgairmsn4HvxeJucDPh6TEudPiLGFSJzAcAZN0IaBDZbRVBkqGw_ZE7MGk5L_YEBFzwsA-cIapSlg6ZYCi5mBBRrJ2dGJ3L/s1600/16EF7F48-F899-4BD1-9DD9-C0DEB13731C7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMrdZzSd44lLZy0vihNT4e5iHlyA5OHdjZN5DSSUI9310rvgairmsn4HvxeJucDPh6TEudPiLGFSJzAcAZN0IaBDZbRVBkqGw_ZE7MGk5L_YEBFzwsA-cIapSlg6ZYCi5mBBRrJ2dGJ3L/s320/16EF7F48-F899-4BD1-9DD9-C0DEB13731C7.JPG" width="239" /></a></div>Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com0tag:blogger.com,1999:blog-5371053217900050990.post-66159461149913018162012-05-13T20:45:00.003-07:002012-05-13T20:48:17.302-07:00Texas Sheet Cake<div style="text-align: center;">
<span style="font-family: Arial;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"> <img class="photo" height="320" src="http://distilleryimage3.instagram.com/8cd931c69d7611e1be6a12313820455d_7.jpg" width="320" /></span></div>
<br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">(I used too much powdered sugar, so the icing is a little thick, yours will be lots smoother, I promise!)</span><br />
<br />
<div class="name">
<span style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-size: small;">Make the icing 5 minutes before taking the cake out of the oven, and spread it on the hot cake.</span></span></div>
<div class="publication">
<span style="font-family: Arial, Helvetica, sans-serif;">Southern Living JANUARY 2003</span></div>
<div class="servings">
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Yield:</strong> Makes 12 to 15 servings</span></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span><br />
<div class="ingredientsWrapper">
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups sugar </span></div>
<div class="ingredientsWrapper">
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups all-purpose flour </span></div>
<div class="ingredientsWrapper">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup butter or margarine </span></div>
<div class="ingredientsWrapper">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup shortening </span></div>
<div class="ingredientsWrapper">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup unsweetened cocoa </span></div>
<div class="ingredientsWrapper">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup water </span></div>
<div class="ingredientsWrapper">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup buttermilk </span></div>
<div class="ingredientsWrapper">
<span style="font-family: Arial, Helvetica, sans-serif;">2 large eggs, lightly beaten </span></div>
<div class="ingredientsWrapper">
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon baking soda </span></div>
<div class="ingredientsWrapper">
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla </span></div>
<div class="sectionHdr">
<div class="preparation">
<span style="font-family: Arial, Helvetica, sans-serif;">
</span></div>
<div class="preparation">
<span style="font-family: Arial, Helvetica, sans-serif;">Preparation</span></div>
</div>
<div class="textItems">
<span style="font-family: Arial, Helvetica, sans-serif;">Sift together sugar and flour in a large bowl; set aside. Combine butter and next 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, until butter and shortening melt. Remove from heat, and pour over sugar mixture, stirring until dissolved. Cool slightly. Stir in buttermilk and next 3 ingredients. Pour into a greased and lightly floured 15- x 10-inch jellyroll pan. Bake at 400° for 20 minutes. (Cake will have a fudgelike texture.) Spread warm cake with Chocolate Icing.</span><br />
<span itemprop="amount"></span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span itemprop="amount" style="font-family: Arial, Helvetica, sans-serif;">Chocolate Icing</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">1/2 cup</span><span itemprop="name"> butter or margarine</span><span itemprop="preparation"> </span><span class="dollar"></span></span></div>
<div class="preparationWrapper" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">1/4 cup</span><span itemprop="name"> unsweetened cocoa</span><span itemprop="preparation"> </span></span></div>
<div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">1/3 cup</span><span itemprop="name"> milk</span><span itemprop="preparation"> </span></span></div>
<div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="preparation"></span><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">1 </span><span itemprop="name"> (16-ounce) package powdered sugar</span><span itemprop="preparation"> </span></span></div>
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">1 teaspoon</span><span itemprop="name"> vanilla</span><span itemprop="preparation"> </span></span></div>
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">1 cup</span><span itemprop="name"> chopped pecans</span><span itemprop="preparation"> (optional)</span></span></div>
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<br /></div>
<div class="textItems">
<span style="font-family: Arial, Helvetica, sans-serif;">
Preparation</span></div>
<div class="textItems">
<span style="font-family: Arial, Helvetica, sans-serif;">Combine butter, cocoa, and milk in medium saucepan. Cook over low heat 5 minutes or until margarine melts. Bring to a boil over medium heat. Remove from heat, and stir in sugar, vanilla, and pecans. Beat at medium speed with an electric mixer until smooth and sugar dissolves.</span></div>Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com0tag:blogger.com,1999:blog-5371053217900050990.post-80234939639459596932012-02-20T18:19:00.000-08:002013-06-09T20:11:05.161-07:00Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta<span style="font-family: Georgia, Times New Roman, serif;"><b>Crispy Chicken
with Creamy Italian Sauce and Bowtie Pasta</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Yield: 6 servings</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div>
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">2-3 large chicken
breasts</span></div>
<span style="font-family: Georgia, Times New Roman, serif;">5 C corn
flakes crushed finely</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3/4 C
flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">dash of red pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 C
milk</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6 T olive oil
</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 12 oz package
bowtie noodles (farfalle)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Sauce:
</span></div>
<span style="font-family: Georgia, Times New Roman, serif;">1 10 oz container
Philadelphia Cooking Cream (Italian Cheese and
Herb Flavor)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 can cream of chicken soup </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 C chicken broth {I used a whole can because I can't stand to waste part of one}</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 C
milk </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">fresh parsley,
chopped (optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Flatten out your chicken with your meat tenderizer. Cut the chicken up in strips. Dredge in flour, dip in milk, and roll in corn flakes. Put in hot skillet and brown both sides after sprinkling just a tad of red pepper to add a kick to it. While chicken is cooking, begin to cook your noodles. After cooking all chicken, make your sauce. Mix everything together and let simmer for three minutes or so. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">After everything is done, serve up with salad and green beans. </span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0g0oLujbZMmoPXVF9yh5CVt9tTuJYARJiEqprWvbqp2f6kGiS8mEeu0Lwtxz_WGzCxWFSDtV42tfvKVZFgkaldZPFZlYRpgnP9BMzN25wSh5V75OBR9kS4S-EoI9KdQUatirpaf9qaNA/s1600/crispy+chicken+with+creamy+italian+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0g0oLujbZMmoPXVF9yh5CVt9tTuJYARJiEqprWvbqp2f6kGiS8mEeu0Lwtxz_WGzCxWFSDtV42tfvKVZFgkaldZPFZlYRpgnP9BMzN25wSh5V75OBR9kS4S-EoI9KdQUatirpaf9qaNA/s320/crispy+chicken+with+creamy+italian+sauce.jpg" width="320" /></a></div>
<br />
This recipe was modified by Brittany, but you are welcome to check out the original recipe on my Pinterest board.<br />
<br />
<div style="text-align: center;">
{Original Recipe via Brittany's <a href="http://pinterest.com/pin/131730357820354372/">Pinterest</a> Board}</div>
Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com0tag:blogger.com,1999:blog-5371053217900050990.post-53408181142930315832012-02-20T10:54:00.000-08:002012-02-20T10:58:10.203-08:00Hashbrown CasseroleThis is one of my easy dishes I am able to whip up in no time. I remember making this for an impromptu birthday party this fall for my sister. I literally came home at lunch and whipped this up and dropped it off with her to take to my parents house to bake since she would be there earlier than I would after work. Here is my recipe and pictures of the final product. The Huntsville Friendship Club Cookbook is my favorite cook book ever. It has some amazing recipes from amazing ladies in my hometown. My mom even has some recipes in there since she was a part of the friendship club years ago. <br />
<br />
<div style="text-align: center;">
Hashbrown Casserole (from the Huntsville Friendship Club Cookbook)</div>
<div style="text-align: center;">
1-32 oz pkg hash browns, thawed</div>
<div style="text-align: center;">
2 c cheddar cheese, grated</div>
<div style="text-align: center;">
1 1/2 c sour cream</div>
<div style="text-align: center;">
1 can mushroom soup</div>
<div style="text-align: center;">
1/2 c chopped onion</div>
<div style="text-align: center;">
1 tsp. salt</div>
<div style="text-align: center;">
1 tsp. pepper</div>
<div style="text-align: center;">
2 c crushed corn flakes</div>
<div style="text-align: center;">
1 stick butter or margarine</div>
<br />
Place hash browns in a buttered {I spray mine with pam} casserole dish. Combine cheese, sour cream, soup, onion, salt and pepper. Spread mixture on top of hash browns. Sprinkle corn flakes on top of sour cream mixture. Pour metled margarine over top of corn flakes. Bake at 350 degrees for one hour. <br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04jrkCaBbzLj3SPYLVLCN0ACEg3RqFBrs8MUr5inpiTzcq2mP3TuMq1TQ-2LRW21vH9dMfZQSGkX_cIcTYxwiQG7knhm445atk8MkNje7ObE8MgGKgKRs3AXqcsIDYdy5QPWu9sMzqM6B/s1600/040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04jrkCaBbzLj3SPYLVLCN0ACEg3RqFBrs8MUr5inpiTzcq2mP3TuMq1TQ-2LRW21vH9dMfZQSGkX_cIcTYxwiQG7knhm445atk8MkNje7ObE8MgGKgKRs3AXqcsIDYdy5QPWu9sMzqM6B/s320/040.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
The trick to getting some finely chopped onions is my Pampered Chef Food Chopper. I hate chopping onions and this takes care of it in no time!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Asv9uLr-v6vUwzib6PR1OFmejCXTcDffWYG1mHYzGB-OH2hcKoqL1PUBz9IIonUT9aHg-V3K_Iam035BwrMyKYqLszZSdirpuGMGv4SoPCldaJIxxbJNdu0aqmoKfwXwNllhCOLw44SA/s1600/037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Asv9uLr-v6vUwzib6PR1OFmejCXTcDffWYG1mHYzGB-OH2hcKoqL1PUBz9IIonUT9aHg-V3K_Iam035BwrMyKYqLszZSdirpuGMGv4SoPCldaJIxxbJNdu0aqmoKfwXwNllhCOLw44SA/s320/037.JPG" width="320" /></a></div>Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com0tag:blogger.com,1999:blog-5371053217900050990.post-75381238816510208582012-01-05T19:19:00.001-08:002012-02-20T10:55:24.375-08:00Hienes White Bean SoupThis is a soup my mom used to make and I love!<br />
<br />
2 cups white beans<br />
12 cups water<br />
4 pieces of bacon<br />
1 c each chopped onions, celery, carrots<br />
2 cloves garlic crushed<br />
2 bay leaves<br />
1 cup mashed potatoes instant<br />
1/2 c half & half or whipping cream<br />
<br />
Add everything except mashed potatoes and cream. Cover and cook for two hours. Add salt and pepper, potatoes and cover. Simmer for one hour. Add cream and cook twenty more minutes. Add water if too thick. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCP4e_4rmD4DFGWeR-C4GQAqkZehkqw3IZ33eU6jewN5U-LnrFUbRTqbFaxdmeG2VEEjNPR5-33VQmbawNxvbiIlVJ78lkJ3l-QL-OvskTXD4WRaSCqTDoyEsewZwx_nsJAat8qdg0_s8_/s640/blogger-image-2081361846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCP4e_4rmD4DFGWeR-C4GQAqkZehkqw3IZ33eU6jewN5U-LnrFUbRTqbFaxdmeG2VEEjNPR5-33VQmbawNxvbiIlVJ78lkJ3l-QL-OvskTXD4WRaSCqTDoyEsewZwx_nsJAat8qdg0_s8_/s640/blogger-image-2081361846.jpg" /></a></div>Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com1tag:blogger.com,1999:blog-5371053217900050990.post-27871030227454169192011-08-31T19:42:00.000-07:002011-08-31T19:42:05.775-07:00Beef Bread Bowl DipI recently bought a Junior League cookbook "Add Another Place Setting" and in it they had a Beef Bread Bowl Dip and I tried it for my Premier Jewelry Party, and everyone ate it up.<br />
<br />
Here is the recipe:<br />
2 oz jar dried beef, chopped<br />
8 oz cream cheese, softened<br />
1 c sour cream<br />
4 oz can chopped green chilies<br />
2 c shredded sharp cheddar cheese<br />
1 round loaf Hawaiian bread or sourdough bread<br />
<br />
Combine the beef, cream cheese, sour cream, green chilies, and cheese in a bowl and mix well. Cut the top of the bread and reserve. Hollow out the bread to make a bowl, reserving the bread chunks. Spoon the beef mixture in the bread bowl and replace the top. Place on a baking sheet and bake at 325 degrees for one hour. Serve the reserved bread with the dip. <br />
<br />
It was pretty easy to make up the night before and cover it in a bowl. The following day of the party, I threw it in the bread bowl and baked it! <br />
<br />
I hope you enjoy it, and this is the cookbook it came from! If you don't have one, you should get one! <br />
<br />
<img class="rg_hi" data-height="188" data-width="148" height="188" id="rg_hi" src="http://t1.gstatic.com/images?q=tbn:ANd9GcQOqTyNoZ6ty_kqeepM_KaiIS9R-vqMPmKpUC_4kKihoNBkcegYNQ" style="height: 188px; width: 148px;" width="148" />Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com0tag:blogger.com,1999:blog-5371053217900050990.post-70361925760941121292011-08-13T19:42:00.000-07:002011-08-13T19:42:19.628-07:00Spaghetti and Meatballs<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">I made the meatballs for my small group to have as an appetizer. They are pretty good to serve like this and sometimes I serve them with sliced french bread pieces. I make just the meatball portion of this recipe and grab a jar of my favorite canned sauce to serve over them. I have gotten lots of rave reviews (even though it is the quick and easy way to make them). I usually make them the night before, and drain the grease, and put them back in the serving dish, pour the sauce over them, and all I have to do is pop them back in the oven until they are warm and ready to serve. </span><br />
<br />
<span style="font-family: Arial;">It is well worth it to make the sauce for a dinner for a special someone! </span><br />
<h2 class="kv-ingred"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Ingredients</span></h2><ul class="kv-ingred-list1"><li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">1 pound spaghetti (or any other noodle you prefer)</span></li>
<li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">Salt, for pasta water</span></li>
</ul><div class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><strong>Meatballs:</strong></span></div><ul class="kv-ingred-list1"><li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 pounds ground hamburger meat</span></li>
<li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons worcestershire</span><span style="font-family: Arial, Helvetica, sans-serif;">, eyeball it</span></li>
<li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">1 egg, beaten</span></li>
<li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup italian breadcrumbs</span></li>
<li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup grated Parmesan (this has to be fresh for the best)</span></li>
<li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">4 cloves garlic, chopped (we love garlic in this household)</span></li>
<li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper</span></li>
</ul><h3><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Sauce:</span></h3><ul class="kv-ingred-list1"><li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons extra-virgin olive oil, 2 turns of the pan</span></li>
<li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon crushed red pepper flakes</span></li>
<li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">6 cloves garlic, crushed or chopped</span></li>
<li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">1 small onion, finely chopped</span></li>
<li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup beef stock, available on soup aisle in market in small paper boxes</span></li>
<li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">1 (28-ounce) can crushed tomatoes</span></li>
<li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">A handful chopped flat-leaf parsley</span></li>
<li class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">A tablespoon of basil (you could also use fresh, but I rarely have it on hand)</span></li>
<li class="ingredient"><span style="font-family: Arial;">A tablespoon of sugar to sweeten the sauce</span></li>
</ul><h2><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Directions</span></h2><div class="instructions"><div class="instruction"><span style="font-family: Arial, Helvetica, sans-serif;"> Preheat oven to 425 degrees F.</span></div><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to aldente. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs</span><span style="font-family: Arial, Helvetica, sans-serif;">. Bring to a simmer </span><span style="font-family: Arial, Helvetica, sans-serif;">and cook for about 10 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Toss hot, drained pasta with a few ladles of the sauce and grated cheese</span><span style="font-family: Arial, Helvetica, sans-serif;">. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread. Enjoy!</span></div>Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com0tag:blogger.com,1999:blog-5371053217900050990.post-20644843747596217282011-08-09T20:49:00.000-07:002011-08-09T20:49:31.019-07:00Bacon Wrapped Jalapeno AppetizerWhy recreate the wheel when one of my favorite people have already done a fantastic job at it. I love to make these. I didn't get the recipe from her, I think someone at work gave it to me. It requires three ingredients and even the men can make them. Actually, the man of our house does make them because I have had bad experiences with fresh jalapenoes on my hand, so it is Denver's duty to make them. When we get together with friends, you can also count on my best friend, Tanner whipping up a batch (or three) since they are so easy! When asking him what he wanted for our small group fellowship, he said he could make these. For one, it is another easy thing to prep ahead of time, and they always go over well in a group, even the ones who say they don't like spicy things. The seeds come out and that is where the majority of the heat is at. <br />
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So I borrowed this post from the <a href="http://thepioneerwoman.com/cooking/2007/07/bacon-wrapped_j/">Pioneer Woman</a> becuase she is fantastic, and I wouldn't ever take the time to take all the amazing pictures like she does. Enjoy!<br />
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<img alt="" class="borders the_recipe_image" itemprop="photo" src="http://static.tastykitchen.com/recipes/files/2009/11/Bacon-Wrapped-jalapeno-Thingies.jpg" width="410" /><br />
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<h2>Ingredients</h2><ul class="ingredients" id="ingredients-29722"><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">20 whole</span> <span itemprop="name">Fresh Jalapenos, 2-3 Inches In Size</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 cubes</span> <span itemprop="name">Cream Cheese, softened</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 pound</span> <span itemprop="name">Thin(regular) Bacon, Sliced Into Thirds</span></span></li>
</ul><h2>Preparation Instructions</h2>If you have them, slip on some latex gloves for the pepper prep… Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle. <br />
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Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.<br />
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Serve immediately, or they’re also great at room temperature.<br />
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You’ll love these so much, you’re gonna come out of your skin. Or something like that.<br />
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Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com0tag:blogger.com,1999:blog-5371053217900050990.post-83181100061452624172011-06-27T19:51:00.000-07:002011-06-27T19:51:29.661-07:00Milky Way Ice Cream<div class="separator" style="clear: both; text-align: center;">When I was growing up, one of the few things my mom could make was homeade ice cream. Her two favorites to make was Milky Way and Tutti Fruity. HA! Well this was a definite summertime favorite and still is to this day. I have changed my recipe just a little bit, and in the actual recipe, I used lowfat eagle brand milk if it makes you feel better. </div><div class="separator" style="clear: both; text-align: center;">Ingredients needed:</div><div class="separator" style="clear: both; text-align: center;">Milky Way (a bag of fun size ones work great)</div><div class="separator" style="clear: both; text-align: center;">Chocolate syrup</div><div class="separator" style="clear: both; text-align: center;">Can of Eagle brand milk</div><div class="separator" style="clear: both; text-align: center;">Milk</div><div class="separator" style="clear: both; text-align: center;">Ice </div><div class="separator" style="clear: both; text-align: center;">Rock Salt or Ice Cream Salt</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Directions: </div><div class="separator" style="clear: both; text-align: center;">Open up all the milky way candy bars and pour your eagle brand milk over it. Micowave in thirty second increments and stir it up, add chocolate syrup until it is the color of the bottom picture. Pour milk in your freezer about a third of the way in, and then add the milky way mixture, and finish pouring milk until your fill line. Put it in your freezer and freeze until it stops turning. Unplug and cover with a towel and extra ice until ready to serve. I would suggest making it outside becuase the ice is messy melting and it is loud. If not outside, make it in your sink. When we got married, we got a counter ice cream maker, and had people over for dinner. In my head I pictured making ice cream while eating dinner, and then it would be done at the same time. That thing was loud, and needless to say it hasn't been used as much as the $30 Ice Cream maker from Walmart. I hope you all enjoy as much as we do! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggyi7TE40a-lTJoPS_1wnoKlnNGV2Zs9DZCluzWpNuqWPZNJ5-Fstva8qnpJJA4KKJx6dopcVHKgz7gMXB8644jbfcMQM9b6bs3NhOzB_TR-77tgRlKtykjSaSYNXnOUuTagkyNJKolT6D/s1600/Milkyway+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggyi7TE40a-lTJoPS_1wnoKlnNGV2Zs9DZCluzWpNuqWPZNJ5-Fstva8qnpJJA4KKJx6dopcVHKgz7gMXB8644jbfcMQM9b6bs3NhOzB_TR-77tgRlKtykjSaSYNXnOUuTagkyNJKolT6D/s320/Milkyway+ingredients.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpayzE01K7RMvwQgBhWcaIFdDCCrr6tzj8UPMVxJH6U0eeLVkN2X-0MuvXfwJg0YOzfcLPbbvW422kYhZW3oOWXArYuggKhU6fJVlhEkTdDBpf7Vee7KBSG2MkqVAGU34UqL73zS5pPKOE/s1600/milkyway+mixture.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpayzE01K7RMvwQgBhWcaIFdDCCrr6tzj8UPMVxJH6U0eeLVkN2X-0MuvXfwJg0YOzfcLPbbvW422kYhZW3oOWXArYuggKhU6fJVlhEkTdDBpf7Vee7KBSG2MkqVAGU34UqL73zS5pPKOE/s320/milkyway+mixture.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div> Sorry I forgot to take a picture of the finished product!Brittanyhttp://www.blogger.com/profile/14125048836712873581noreply@blogger.com1