tag:blogger.com,1999:blog-41052191381281100012024-03-21T15:18:34.328-04:00Titus Twolottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.comBlogger162125tag:blogger.com,1999:blog-4105219138128110001.post-16727487337265361582013-09-25T22:33:00.003-04:002013-09-25T22:36:36.509-04:00Beef Sirloin Tip Roast<div class="separator" style="clear: both; text-align: left;">
Ever have a roast turn out tough and chewy? Want that deliciously tender and moist meat to fall apart with a touch of a fork? Well, here's the recipe for you. </div>
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Mind you, I've made plenty of roasts. However, lately I've been buying sirloin tip roast because that's what's been on sale, and they just turn out tough and chewy no matter how 'low and slow' I cook them. So after the second time this happened, I got smart and googled "how to cook a sirloin tip roast." I figured it couldn't be any worse than cookin' it to death in the crockpot. It turned out beautifully! We omitted the mushrooms, but other than that I followed the recipe exactly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6QwFpUUQTWxOCojnP4BP-EHLsK-zYd2t_3K_3O7qMVg14XkpG7mIPnpkRnkjdpzBOzgeZ0AtAhkswAd5ySq2OZ3BFTwBVMpa3idcfAnhTen6D6wSltlRp0FMYKTVc6ejZye_ijfkH8o/s1600/expsi21617_WEB1973175D12_22_3b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6QwFpUUQTWxOCojnP4BP-EHLsK-zYd2t_3K_3O7qMVg14XkpG7mIPnpkRnkjdpzBOzgeZ0AtAhkswAd5ySq2OZ3BFTwBVMpa3idcfAnhTen6D6wSltlRp0FMYKTVc6ejZye_ijfkH8o/s1600/expsi21617_WEB1973175D12_22_3b.jpg" /></a></div>
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<strong><span style="font-size: large;">Beef Sirloin Tip Roast</span></strong><br />
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<span style="margin-left: 30px;">Prep: 10 min.
Bake: 2-1/2 hours</span><br />
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<strong>Ingredients</strong><br />
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<li>1 beef sirloin tip roast (3 pounds)</li>
<li>1-1/4 cups water, <i>divided</i></li>
<li>1 can (8 ounces) mushroom stems and pieces, drained</li>
<li>1 envelope onion soup mix</li>
<li>2 tablespoons cornstarch</li>
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<strong>Directions</strong><br />
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<ul>Place a large piece of heavy-duty foil (21-in. x 17-in.) in a shallow</ul>
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roasting pan. Place roast on foil. Pour 1 cup water and mushrooms</div>
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over roast. Sprinkle with soup mix. Wrap foil around roast; seal</div>
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tightly. </div>
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Bake at 350° for 2-1/2 to 3 hours or until meat reaches desired<br />
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doneness (for medium-rare, a thermometer should read 145°;</div>
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medium, 160°; well-done, 170°). </div>
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Remove roast to a serving platter and keep warm. Pour drippings and<br />
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mushrooms into a saucepan. Combine cornstarch and remaining water</div>
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until smooth; gradually stir into drippings. Bring to a boil; cook</div>
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and stir for 2 minutes or until thickened. Serve with sliced beef.</div>
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Yield: 10-12 servings. </div>
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Recipe and photo from <a href="http://www.tasteofhome.com/">www.tasteofhome.com</a>. Click <a href="http://www.tasteofhome.com/Recipes/Beef-Sirloin-Tip-Roast/Print" target="_blank">here</a> for recipe.</div>
lottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com0tag:blogger.com,1999:blog-4105219138128110001.post-66798121166495546732013-08-27T15:51:00.001-04:002013-08-27T15:51:36.245-04:00RecipesI apologize for the lack of recipe posts. I was without a computer for a few months. As I have time, I would still like to post recipes, so check back often!lottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com0tag:blogger.com,1999:blog-4105219138128110001.post-3048736815499337092013-04-10T13:36:00.003-04:002013-04-10T13:36:52.579-04:00Italian Beef Hoagies (Slow Cooker)This is something I've made quite a few times, and we really enjoy it. When you find roast on a BOGO sale, this is a great meal to make -- easy crockpot goodness! We like to melt provolone cheese on our sandwiches in the broiler. The recipe book also suggests spreading garlic butter on the bun before toasting it. Mmm! Mmm!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Yx35TbBvy-8pTOjNChUOCTwUvRrZCVIDOeiVvG4JlQ-NffX2n676epejPpYNZBKB-DV4sV1p4QKlF643iLrHl2LoBfzEb4ZnkGi9X6Vm86ZSH5i4piapZEFWrxVw2mO3oGFkTVMLgyk/s1600/slow+cooker+italian+beef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Yx35TbBvy-8pTOjNChUOCTwUvRrZCVIDOeiVvG4JlQ-NffX2n676epejPpYNZBKB-DV4sV1p4QKlF643iLrHl2LoBfzEb4ZnkGi9X6Vm86ZSH5i4piapZEFWrxVw2mO3oGFkTVMLgyk/s320/slow+cooker+italian+beef.jpg" width="320" /></a></div>
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<strong><span style="font-size: large;">Italian Beef Hoagies</span></strong></div>
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3 to 4-lb beef chuck roast</div>
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2 .6-oz pkgs zesty Italian salad dressing mix</div>
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2 c water</div>
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24-oz jar pepperoncinis, drained and liquid reserved</div>
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15 to 18 hoagie rolls, toasted and split</div>
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Garnish: shredded provolone cheese</div>
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Slice roast across the grain into 4 pieces and trim any fat. Place in bottom of a slow cooker. Mix together dressing mix and water; pour over beef. Cover and cook on low setting for 8 to 10 hours, until tender; use forks to shred beef in slow cooker. Slice pepperoncinis into rings and add to slow cooker along with reserved liquid from jar. Cover and cook for a few more minutes, until heated through. Serve beef on toasted rolls, topped with cheese. Serves 15 to 18.</div>
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Photo from bing.com and recipe from Gooseberry Patch <em>Slow Cookers, Casseroles & Skillets</em>.</div>
lottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com0tag:blogger.com,1999:blog-4105219138128110001.post-17447922730772589722013-03-25T13:04:00.002-04:002013-03-25T13:04:34.453-04:00Pumpkin Chip Mini Muffins<div class="separator" style="clear: both; text-align: left;">
A box of spice cake mix has been lurking in my pantry for a while now. Unfortunately, I can't remember <em>why</em> I bought it! So off I went to Allrecipes.com. I saw a recipe for pumpkin chip mini muffins that sounded good. Friends of mine from college raved about their pumpkin chip cookie recipe, but the comments I read on other recipes that used the cake mix for cookies, said they were very cake like and not the greatest. So I decided to stick with the muffins. Glad I did. They turned out yummy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDJAnzs6-NhyphenhyphenKZ-GEHRw2faLlpkL7Imdtzf_PhliKTyg1vqPSTdIdMpm-EZfRHbHS_5s4cJLdun1j7qApbPW7do6hKFRLTt6bIM4OQHLvebMMuKfkec5cbYDnCv1iOPcwmxNGjvNSXgg/s1600/pumpkin+chip+mini+muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDJAnzs6-NhyphenhyphenKZ-GEHRw2faLlpkL7Imdtzf_PhliKTyg1vqPSTdIdMpm-EZfRHbHS_5s4cJLdun1j7qApbPW7do6hKFRLTt6bIM4OQHLvebMMuKfkec5cbYDnCv1iOPcwmxNGjvNSXgg/s320/pumpkin+chip+mini+muffins.jpg" width="320" /></a></div>
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<span style="font-size: large;"><strong>Pumpkin Chip Mini Muffins</strong></span><br />
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1 box spice cake mix<br />
1 - 15 oz can pumpkin puree<br />
1 egg<br />
1 1/2 cups mini chocolate chips<br />
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Preheat oven to 325 degrees. Mix spice cake mix, pumpkin and egg until well mixed. Stir in chocolate chips. Line mini muffin pan with paper liners or spray lightly with cooking spray. Scoop in a tablespoon of muffin mix into mini muffin pans. Bake for approximately 15 minutes. Test with a toothpick.<br />
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Yield: 36 mini muffinslottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com0tag:blogger.com,1999:blog-4105219138128110001.post-89464591450548474222013-03-10T22:36:00.000-04:002013-03-10T22:36:11.622-04:00Apple Fritter CakeI don't like to post a lot of dessert recipes, but it's been bugging me that I haven't been posting ANY recipes lately . . . SO dessert recipe it is. Well, I guess I could say it's a breakfast recipe. It was breakfast for the college class this week! It received rave reviews, so I'll share it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmlwlGqb43C3uOYNrWNL5wsdchZlxjWonT-g0-Ytjj-_cw3XDGb3WsjMRU8K7OCDxvxEPOqkFhe6rjTLgbWb-zn4IomNcoP6bdD4NZGbD_2kjQ_ka2icSCgadGEh3-mIxzU_hIvt_nKA/s1600/Apple+fritter+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmlwlGqb43C3uOYNrWNL5wsdchZlxjWonT-g0-Ytjj-_cw3XDGb3WsjMRU8K7OCDxvxEPOqkFhe6rjTLgbWb-zn4IomNcoP6bdD4NZGbD_2kjQ_ka2icSCgadGEh3-mIxzU_hIvt_nKA/s320/Apple+fritter+cake.jpg" width="250" /></a></div>
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Since this blogger does such a great job showing and describing the steps, I'll just link you to the recipe.<br />
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<a href="http://cookiesandcups.com/apple-fritter-cake/" target="_blank">Apple Fritter Cake</a><br />
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As always, I have a comment or two. This cake batter is VERY thick and difficult to spread. I added another 1/2 cup of applesauce to make it a little more spreadable. (I was in a hurry, so maybe I did something wrong. You can try as written, and when you get to the "spreading" part, you can make your own decision.) Also, make the glaze thick or possibly add a layer of glaze, let it set and add another layer.lottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com1tag:blogger.com,1999:blog-4105219138128110001.post-55564882449297631732013-03-04T13:45:00.000-05:002013-03-04T13:45:31.299-05:00Monterey Ranch Baked Chicken<div class="separator" style="clear: both; text-align: left;">
Have you ever seen those packages in the dairy section of the store that have shredded cheese on one side and seasoned bread crumbs on the other? I had a couple coupons, so I tried them. We really enjoyed the flavor the seasoning and cheese gave the chicken. (And I may or may not have tried the cheddar jack & bacon on pork chops. I had planned to use it on chicken, but how can you go wrong with pork on pork!?!) They are pricey if you don't have a coupon, and I hated throwing away the unused portion.</div>
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A couple week's ago, I came across this recipe on Pinterest that used bread crumbs, seasoning and cheese. What made me like it even more was it was homemade, less expensive, made-to-your-desired portion -- perfect! Not to mention, my family devoured it!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWUAySSmQDvJ4y-mwsAkbKQJPCJnrot5t1aKHNa0xgqGm8RH34ZS1xRG0gHxgLyKUH096oyT0dYyXvXT8HkVh0n0H-XtiyyO9q8pQ9OquwhxxXJ4JtLfp9OBMFum43aZz0mEnHQD4AVHw/s1600/chicken+ranch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWUAySSmQDvJ4y-mwsAkbKQJPCJnrot5t1aKHNa0xgqGm8RH34ZS1xRG0gHxgLyKUH096oyT0dYyXvXT8HkVh0n0H-XtiyyO9q8pQ9OquwhxxXJ4JtLfp9OBMFum43aZz0mEnHQD4AVHw/s320/chicken+ranch.jpg" width="320" /></a></div>
<label><div class="fl-ing" data-grams="708" data-ingredientid="6494" itemprop="ingredients">
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<div class="fl-ing" data-grams="708" data-ingredientid="6494" itemprop="ingredients">
<span class="ingredient-amount"><span style="font-size: large;"><strong>Monterey Ranch Baked Chicken</strong></span></span></div>
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<span class="ingredient-amount">1 cup dry bread crumbs</span></div>
<div class="fl-ing" data-grams="708" data-ingredientid="6494" itemprop="ingredients">
<span class="ingredient-amount">1 cup finely shredded Monterey Jack cheese</span></div>
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<span class="ingredient-amount">1 (1 oz) pkg ranch dressing mix</span></div>
<div class="fl-ing" data-grams="708" data-ingredientid="6494" itemprop="ingredients">
<span class="ingredient-amount">1/2 cup milk</span></div>
<div class="fl-ing" data-grams="708" data-ingredientid="6494" itemprop="ingredients">
<span class="ingredient-amount">6 </span><span class="ingredient-name" id="lblIngName">skinless, boneless chicken breast halves</span></div>
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<span class="plaincharacterwrap break">1. Preheat an oven to 350 degrees F.</span><br />
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<span class="plaincharacterwrap break">2. Combine the bread crumbs, Monterey Jack cheese, and ranch dressing mix in a large bowl; set aside. </span></div>
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<span class="plaincharacterwrap break">3. Pour the milk into another bowl, then dip the chicken breasts into the milk. Gently press the chicken into the bread crumb mixture. Arrange the chicken in a 9x13-inch baking dish.</span></div>
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<span class="plaincharacterwrap break">4. </span><span class="plaincharacterwrap break">Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.</span></div>
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<span class="plaincharacterwrap break">Recipe source: <a href="http://allrecipes.com/Recipe/Monterey-Ranch-Chicken-Bake/Detail.aspx" target="_blank">Allrecipes</a>. Photo source: Bing -- This picture looked closest to the real thing since I didn't take a picture.</span></div>
lottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com0tag:blogger.com,1999:blog-4105219138128110001.post-46116412432458976952013-02-19T14:14:00.001-05:002013-02-19T14:14:07.596-05:00Brussel Sprouts With Bacon<div class="separator" style="clear: both; text-align: left;">
My family has a very limited list of veggies they like to eat. I'm thankful they eat salad; however, alternating that with corn and peas becomes very boring, very quickly. That, and I hate serving so many starches! Mind you, they do eat some raw veggies -- carrots, cauliflower and celery -- as long as they can have some ranch dip. Just seems strange to me to serve raw veggies as a side dish with dinner, so I've been on a hunt to find other veggie side dishes or new ways to present veggies to my family.</div>
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Last week, we tried brussel sprouts! I think maybe once in my life I've had<em> a</em> brussel sprout. Probably the time my parents said, "You need to at least try something before you say you don't like it." Since that's how I grew up, I figured my kids should have the same experience. Hey! I didn't die! Well, only my oldest daughter and I liked them. The hubby would rather do without them, but he said they wouldn't be too bad with more bacon and onion. Whatdoyouknow?!? Everything (even brussel sprouts) taste better with bacon! And the younger two thought they were "disgusting"! Personally, I think they taste similar to cooked cabbage. I happened to like cooked cabbage, so brusssel sprouts are okay in my book. Kinda strange to think I might actually go to the store and buy brussel sprouts on purpose though!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1fKqNjpJJpurE3oyfpHTMy09m0zm4isx6pzkmiXs8_Tcr4x8ZhFmqcnh8BufzZOH8GLi0xhK2frwwZoYx29nksK03hKhp5xQROgR0NHVGDaLhB8FJQUJ8dNTJ6ql1PXEFnKcz5TZ5ev8/s1600/brussel+sprouts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1fKqNjpJJpurE3oyfpHTMy09m0zm4isx6pzkmiXs8_Tcr4x8ZhFmqcnh8BufzZOH8GLi0xhK2frwwZoYx29nksK03hKhp5xQROgR0NHVGDaLhB8FJQUJ8dNTJ6ql1PXEFnKcz5TZ5ev8/s1600/brussel+sprouts.jpg" /></a></div>
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<span style="font-size: large;"><strong>Brussel Sprouts</strong></span><br />
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<li itemprop="ingredients">3 slices uncooked bacon, chopped</li>
<li itemprop="ingredients">1 tablespoon extra-virgin olive oil</li>
<li itemprop="ingredients">1 shallot, chopped</li>
<li itemprop="ingredients">1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved</li>
<li itemprop="ingredients">Salt and pepper, to your taste</li>
<li itemprop="ingredients">1 cup chicken broth</li>
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<span style="font-size: small;">Directions</span></h2>
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Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits. <br />
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Receipe from <a href="http://www.foodnetwork.com/recipes/rachael-ray/brussels-sprouts-with-bacon-recipe/index.html" target="_blank">Food Network</a>. Photo from Bing.com.</div>
lottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com0tag:blogger.com,1999:blog-4105219138128110001.post-39565109639311694122013-02-17T16:24:00.000-05:002013-02-17T16:24:17.276-05:00Hearty Breakfast<div class="separator" style="clear: both; text-align: left;">
First of all, I apologize for not posting recipes for such a long time. I honestly hadn't realize it had been that long . . .</div>
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This week, I decided do something special for Valentine's Day. The kids really enjoyed it, and it wasn't too difficult. Here's a picture of our breakfast.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNpq0sRDpLtI0ex7RudReniuMHO1rQXndlzpl1n9gHKDxqHU4l4fC6uf__uOlu2kaRVNXRxDAA9ldNmOPrarRRqDlCIEuL6gdvBWdU-eeqH62GZ_DjcasEKiWWajOqpsicdsif7vx40eo/s1600/IMG_0160%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNpq0sRDpLtI0ex7RudReniuMHO1rQXndlzpl1n9gHKDxqHU4l4fC6uf__uOlu2kaRVNXRxDAA9ldNmOPrarRRqDlCIEuL6gdvBWdU-eeqH62GZ_DjcasEKiWWajOqpsicdsif7vx40eo/s320/IMG_0160%25282%2529.jpg" width="320" /></a></div>
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<strong><span style="font-size: large;">Heart-shaped Bacon</span></strong></div>
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<em>Instructions:</em> Fold bacon into a heart shape. Bake at 400 degrees for approximately 18 mintues.</div>
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<span style="font-size: large;"><strong>Heart Pancakes</strong></span></div>
<br />
I found this recipe <a href="http://1pureheart.blogspot.com/2011/02/happy-valentines-day.html" target="_blank">here</a>. I adapted it a little bit since I didn't have a squeeze bottle.<br />
<br />
<em>Instructions</em>: Make your favorite pancake batter and heat your griddle. Seperate about 1/3 of the batter and add pink or red food coloring. Place the colored batter in a squeeze bottle or in a resealable bag and clip off a small corner of the bag. (NOTE: Make sure there are no lumps in the batter.) Pour the non-colored batter onto the griddle to form a pancake as normal. Fairly quickly "draw" a heart on the top of the poured pancake. Flip carefully when ready. Serve and enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZOYb6YIfAneUIdMBA-Rvpb1fQ1OS_YW1jDIV6bHq_kXH1chxVB1WHc_4QE-pWOtDZQU1ySbf4geXdseJaaIDHy6HX8RwV0QzKPvI9dbb0pUvnMn9ac97ajuchP-VDGe7iyAgoj4Eiec/s1600/IMG_0159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZOYb6YIfAneUIdMBA-Rvpb1fQ1OS_YW1jDIV6bHq_kXH1chxVB1WHc_4QE-pWOtDZQU1ySbf4geXdseJaaIDHy6HX8RwV0QzKPvI9dbb0pUvnMn9ac97ajuchP-VDGe7iyAgoj4Eiec/s320/IMG_0159.JPG" width="320" /></a></div>
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It was a little tricky to flip the pancake without smearing the heart design. Next time I might try drawing the heart first and pouring the other batter on top. My 5 year old was slightly confused. He asked if I had put icing on the pancakes and then cooked it. He kept trying to figure out how I made them. I finally had to show him the bowls I mixed the batter in before he understood. He was too cute.<br />
<br />
This is another idea I found . . . if you follow <a href="http://www.bystephanielynn.com/2011/08/super-fun-breakfast-ideas-perfect-for.html" target="_blank">this link</a>, you'll find some pretty amazing breakfast ideas!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarviu-G2dUr-O6T0xw1UmRjj4nkI1mm4bTcgzwk2GfiCm9nsJb2suvH7NNogUjUEjP5WoDBao7VmTMk511No0oGjKe3skepoDzvl1ChJk22SPKqKeBlyBv6rfLzp6vn5bGsGkBT68_MM/s1600/red+velvet+heart+pancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarviu-G2dUr-O6T0xw1UmRjj4nkI1mm4bTcgzwk2GfiCm9nsJb2suvH7NNogUjUEjP5WoDBao7VmTMk511No0oGjKe3skepoDzvl1ChJk22SPKqKeBlyBv6rfLzp6vn5bGsGkBT68_MM/s1600/red+velvet+heart+pancakes.jpg" /></a></div>
<br />lottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com0tag:blogger.com,1999:blog-4105219138128110001.post-28718531693254434922013-01-09T13:01:00.003-05:002013-01-09T13:01:53.918-05:00Cream Cheese DanishIn my quest for new breakfast ideas, I came across a recipe a cream cheese danish. I made it. Everybody liked it (especially my mother-in-law), and it was yummy. Seemed like it needed a little tweeking to become even yummier, so I looked around for similar recipes. I pinned another recipe to make Christmas morning since we were spending it with my inlaws. Horror of all horrors, Pinterest wasn't working Christmas morning, so I had to make it from memory! (Always a scary thing with my sketchy memory.) We LOVED how it turned out.<br />
<br />
Here's what I did (since I couldn't remember the recipe exactly) . . . I used one package of cream cheese (on purpose - two is too much) as well as cut the sugar back to 1/2 cup in the filling. The first recipe I made had a cinnamon sugar topping, so I did that . . . Instead of brushing with the egg white, I melted 1/4 cup (or less) of butter and brushed it on top of the uncooked danish. Then generously sprinkled with cinnamon sugar before baking. I'll also add that I used Pillsbury's Crescent Sheets. SO much easier than using the rolls and having to pinch all the seams together! (Photo from <a href="http://www.mychocolatetherapy.com/2012/01/sopapilla-cheesecake.html" target="_blank">Chocolate Therapy</a>.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg539jzAFJ3DLQpFGOLBHiRBc_fkQgrhBxhFsogfzihGROjTZhXUfSYg0zIBNKBzkl9npZfa_Y_NsIWO6wd4Y8SY3wo9RFfR_t9k9z1ImqP01jh3UC0F3ZR9ALENR3rUmm3vs2Y6qoGBts/s1600/danish+cin+sug2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg539jzAFJ3DLQpFGOLBHiRBc_fkQgrhBxhFsogfzihGROjTZhXUfSYg0zIBNKBzkl9npZfa_Y_NsIWO6wd4Y8SY3wo9RFfR_t9k9z1ImqP01jh3UC0F3ZR9ALENR3rUmm3vs2Y6qoGBts/s320/danish+cin+sug2" width="320" /></a></div>
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Recipe and photo from <a href="http://kitchengirljo.blogspot.com/2009/07/easy-cheese-danish.html" target="_blank">The Adventures of Kitchen Girl</a> although the plate in the picture is the same plate I have in my kitchen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguozF9wqwLog1Lt91P6UwEm8xJxfRXZzAYASg9pU_s849eo3lY9eqkxhA19YyFpdEnBUGZkruFfa5pNPBMWdU3Rp23V-orxIXRd4aiqpS21dPy6uJpQOKjXuf8xX7-6pkl8i5A8On6qNs/s1600/Danish+custard" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguozF9wqwLog1Lt91P6UwEm8xJxfRXZzAYASg9pU_s849eo3lY9eqkxhA19YyFpdEnBUGZkruFfa5pNPBMWdU3Rp23V-orxIXRd4aiqpS21dPy6uJpQOKjXuf8xX7-6pkl8i5A8On6qNs/s320/Danish+custard" width="320" /></a></div>
<span style="font-weight: bold;"></span><br />
<span style="font-weight: bold;">Ingredients:</span><br />
2 cans ready to use
refrigerated crescent rolls<br />
2 - 8 ounce packages cream cheese<br />
1 cup
sugar<br />
1 teaspoon vanilla extract<br />
1 egg<br />
1 egg white<br />
<br />
<span style="font-weight: bold;">Glaze:</span><br />
1/2 cup powdered sugar<br />
2
Tablespoons milk<br />
1/2 teaspoon vanilla extract<br />
<br />
<span style="font-weight: bold;">Method:</span><br />
Preheat oven to 350* degrees and
grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch
the openings together. Beat the cream cheese, sugar, vanilla, and egg together
until smooth. Spread the mixture over the crescent rolls evenly and then lay the
second pack of crescent rolls on top of the cheese mixture and brush with egg
white. Bake for 35-45 minutes until the top is golden brown. Top with glaze
after cooling for 20 minutes.<br />
<br />
<span style="font-weight: bold;">Kitchen
Notes:</span><br />
I have made this danish using low fat cream cheese and splenda
(sugar substitute) and it was delicious! Also, the amount of filling the
original recipe calls for makes a VERY heavily filled danish. I have halved the
filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a
1/2 teaspoon of vanilla extract and it was still very good. If you use the half
filling method, bake for closer to 30-35 minutes.lottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com0tag:blogger.com,1999:blog-4105219138128110001.post-25755168048864983472012-12-30T21:08:00.000-05:002012-12-30T21:08:27.586-05:00Pretzel Bread<a href="http://theapronarchives.com/2012/01/23/pretzel-bread/" target="_blank">Pretzel Bread</a>!?! Yes please! I was very impressed with this bread (even considering my yeast was a little out of date, and I didn't have bread flour). The only down side was the quantity was small. I guess I underestimated the yield of "two small loaves". I didn't brush the bread with butter after it came out of the oven. I did, however, eat a ham sandwich with melted cheese and mustard with it. Mmm. Mmm!<br />
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<span style="font-size: large;"><strong>Pretzel Bread</strong></span><br />
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1 packet (2 1/4 tsps) active dry yeast<br />1 cup warm water (110 – 120 degrees)<br />2 Tbsp. milk, room temperature<br />1 Tbsp. dark brown sugar<br />3 Tbsps. melted butter, room temperature<br />1 tsp. coarse salt<br />3 cups bread flour (spooned and leveled)<br />
<br />
4 quarts of water<br />1/2 cup baking soda<br />
<br />
Coarse salt to taste<br />2 Tbsps. melted butter<br />
<br />
<span style="text-decoration: underline;">Directions</span><br />
<ul>
<li>In the bowl of a stand mixer or in a large bowl, combine the yeast, water, milk, brown sugar, and butter. Let the mixture rest for 10 minutes so the yeast come alive.</li>
<li>Mix in the coarse salt, then the flour, one cup at a time. The dough will be tacky.</li>
<li>Spray a large bowl with cooking spray or coat with oil. Transfer the dough to the bowl, flip to coat on both sides, and cover with plastic wrap for 30 minutes.</li>
<li>After 30 minutes, knead the dough for 10 minutes until it is smooth and elastic. Return the dough to the bowl, flip to cover both sides, and re-cover for an hour, or until roughly doubled in size.</li>
<li>Preheat the oven to 400 degrees and bring 4 quarts (16 cups) of water to a boil. Gently deflate the dough and cut in half using a sharp knife or bench scraper. Shape each half into a round loaf.</li>
<li>Slowly add the 1/2 cup of baking soda to the boiling water (it will bubble). Place one piece of dough onto a large slotted spoon and gently lower into the boiling water. Use the spoon to flip the dough in the boiling water for around 20 seconds, then lift the dough out of the water with the slotted spoon – allow the excess water to drip back into the pot.</li>
<li>Set the dough onto a greased baking sheet. Repeat the water bath with the remaining dough. Sprinkle both rounds with coarse salt, then slash an X on the top of each with a sharp knife so the bread can expand while it bakes.</li>
<li>Bake for 20-25 minutes, rotating the sheet halfway through.</li>
<li>Remove from the oven and brush with melted butter.</li>
</ul>
Yield: 2 small loaves<br />
<br />
Recipe and photo from <a href="http://theapronarchives.com/2012/01/23/pretzel-bread/" target="_blank">The Apron Archives</a>.lottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com0tag:blogger.com,1999:blog-4105219138128110001.post-28153247680000855082012-12-08T22:08:00.000-05:002012-12-08T22:08:09.004-05:00Grilled Mozzarella Cheese Sandwich<div class="separator" style="clear: both; text-align: left;">
This is one of those instances where you say, "Why didn't I think of that?" I came across this idea on Pinterest a while back. The novelty has worn off a little, but the kids and I were eating it a couple times a week for lunch after we learned about it.</div>
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Grilled Cheese . . . using Mozzarella cheese (or provolone, which is our preference) . . . served with a side of marinara sauce. {sigh} <em> </em>HELLO!!! It's amazing!</div>
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Here's a side bar: I just went on the assumption that the recipe said, "make grilled cheese sandwich the original way but use mozzarella." Well, <a href="http://www.marthastewart.com/315376/grilled-mozzarella-sandwiches?czone=food/vegetarian-cnt/vegetarian-favorite-recipes&center=852566&gallery=359927&slide=260165" target="_blank">Martha Stewart</a> has her own high-calorie, high-fat version of the Grilled Mozzarella Cheese sandwich. I'm sure it tastes great if you can afford buffalo mozzarella and all the other ingredients, but the cheese we use from the local discount store works just as well also. I've also seen recipes that include tomato and basil, pesto or spinach as a combo with the mozzarella if you want to try something a little more extravagant.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiukxP8yfxc97hiVgDXDNwjXBSsTEm7LrxRe-BX6q7iBmSdsECjmPKRR5AFO1XeTlhHA5d2YnvFbYPXLiSaT5WfBOgmkxWNnEh37ZyDofXfnDbit8pr4jWWq72fe1Anz1eiLSEVBzJnL2g/s1600/grilledmozz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiukxP8yfxc97hiVgDXDNwjXBSsTEm7LrxRe-BX6q7iBmSdsECjmPKRR5AFO1XeTlhHA5d2YnvFbYPXLiSaT5WfBOgmkxWNnEh37ZyDofXfnDbit8pr4jWWq72fe1Anz1eiLSEVBzJnL2g/s1600/grilledmozz.jpg" /></a></div>
<br />lottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com0tag:blogger.com,1999:blog-4105219138128110001.post-52252432350651261592012-11-25T15:36:00.000-05:002012-12-14T13:06:39.348-05:00Best Burger Ever<div class="separator" style="clear: both; text-align: left;">
Have you ever had someone ask you a question like, "If you could only eat one food for the rest of your life, what would it be?" Well my answer would be hamburgers. My husband teases me that I always get a burger when we go out to eat. I just like a good burger, a moist and flavorful burger. This recipe makes a good, moist and flavorful burger. It's best cooked inside (see notes below), so it's great for this time of year.</div>
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Recipe and photo from <a href="http://www.littlemissmomma.com/2011/10/best-burger-ever-recipe-with-secret-sauce.html" target="_blank">Little Miss Momma</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfDD0smYq4OyzME-hFmU9jU7p_6y5ae8Zd_LmtXgKtNwI1dc-guxpcI0AXUDEIGrfhz5D586U92CHxSXllFFWw863Z4MfxA7I73usvXZEZP1-odhxj3MuED03Nk38WavgKNp4GLM97gXU/s1600/hamburger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfDD0smYq4OyzME-hFmU9jU7p_6y5ae8Zd_LmtXgKtNwI1dc-guxpcI0AXUDEIGrfhz5D586U92CHxSXllFFWw863Z4MfxA7I73usvXZEZP1-odhxj3MuED03Nk38WavgKNp4GLM97gXU/s320/hamburger.jpg" width="320" /></a></div>
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<div class="ERSName" itemprop="name">
<span class="fn"><span style="font-size: large;"><strong>Best Burger Ever with Secret Sauce</strong></span></span></div>
<div class="ERSTimes">
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<div class="ERSIngredientsHeader ERSHeading">
Ingredients</div>
<div class="ERSIngredientsHeader ERSHeading">
</div>
<div class="ERSSectionHead">
Burger</div>
<div class="ERSIngredients">
<ul>
<li class="ingredient" itemprop="ingredients">2 lbs ground beef 85/15</li>
<li class="ingredient" itemprop="ingredients">sesame seed buns</li>
<li class="ingredient" itemprop="ingredients">½ cup of grated Monterrey jack cheese</li>
<li class="ingredient" itemprop="ingredients">¼ cup BBQ sauce</li>
<li class="ingredient" itemprop="ingredients">season salt to taste</li>
<li class="ingredient" itemprop="ingredients">cracked black pepper</li>
<li class="ingredient" itemprop="ingredients">onion powder</li>
</ul>
</div>
<div class="ERSSectionHead">
</div>
<div class="ERSSectionHead">
Secret Sauce</div>
<ul>
<li class="ingredient" itemprop="ingredients">¾ cup of mayo</li>
<li class="ingredient" itemprop="ingredients">¼ cup ketchup</li>
<li class="ingredient" itemprop="ingredients">¼ cup relish</li>
<li class="ingredient" itemprop="ingredients">2 tablespoons worcestershire</li>
<li class="ingredient" itemprop="ingredients">seasoned salt</li>
</ul>
<div class="ingredient" itemprop="ingredients">
Instructions</div>
<div class="ERSInstructions">
<ol>
<li class="instruction" itemprop="recipeInstructions">Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick.</li>
<li class="instruction" itemprop="recipeInstructions">Then it is very important to push a ½ inch indent into the center of the patty–this is what prevents the patty from becoming a dome. These burgers stay extra moist because the bbq sauce and cheese are mixed in with the meat.</li>
<li class="instruction" itemprop="recipeInstructions">Wait for the skillet to get super hot and then apply a very thin layer of butter to the pan. Place the patties on the pan, indent side up.</li>
<li class="instruction" itemprop="recipeInstructions">Reduce heat to medium and allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.</li>
<li class="instruction" itemprop="recipeInstructions">For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.</li>
<li class="instruction" itemprop="recipeInstructions">Assemble the burgers and serve with avocado, lettuce or your choice of toppings!</li>
</ol>
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<div class="instruction" itemprop="recipeInstructions">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYEiVEX4w5ZTf2yEQl2QZO_kas9tFdLn-Gy5lxcu7smO5qJkzpsv56dQZPKVtYpud41sSFwxGDITBGQYByH39Umhr-VT4-6i7xdTD_YkwBgGfWjCCHnj_G3eA0WUW7Q9sA5LbmFTXw9AA/s1600/burger-ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYEiVEX4w5ZTf2yEQl2QZO_kas9tFdLn-Gy5lxcu7smO5qJkzpsv56dQZPKVtYpud41sSFwxGDITBGQYByH39Umhr-VT4-6i7xdTD_YkwBgGfWjCCHnj_G3eA0WUW7Q9sA5LbmFTXw9AA/s320/burger-ingredients.jpg" width="320" /></a></div>
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<div class="ERSNotesHeader">
Notes: </div>
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</div>
<div class="ERSNotesHeader">
I also butter and toast the buns on a skillet Pioneer Woman style. Something about a sesame seed bun makes the burger seem more legit. </div>
<div class="ERSNotesHeader">
</div>
<div class="ERSNotesHeader">
Many of you have had trouble with the burgers falling apart. For some reason, I have made these burgers many times and this has not yet happened to me. But for those who are experiencing this, here are a few of my suggestions. 1. I don’t ever put this type of burger on the grill because it is too moist and will fall through the grates–which is why I use a grill pan. 2. I wait to flip the burger until one side is very thoroughly cooked, so that it holds together better before flipping. 3. If you are worried about them falling apart still, perhaps use less BBQ sauce than what I have listed in the recipe (try 2 tablespoons instead). 4. Some commenters have suggested adding some bread crumbs. I hope these tips help. These really do have a yummy flavor, sorry for those having trouble.</div>
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<br />lottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com0tag:blogger.com,1999:blog-4105219138128110001.post-2544625408054887342012-11-19T12:46:00.001-05:002012-11-19T12:46:58.823-05:00Creamy Garlic Pasta<div class="separator" style="clear: both; text-align: left;">
I've never had this pasta from Olive Garden, but I've heard this recipe is just as delicious! I believe it's served with Italian sausage, but we used it as a side dish with grilled pork chops (if I remember correctly).</div>
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My tips: I used roasted garlic (that I make myself). You can cut down the olive oil and just diffuse your butter with the roasted garlic. (Did you know that adding oil to butter in a pan will help keep the butter from burning?) And I add a little extra chicken broth to thin it out just before serving because it thickens up more than I prefer. I've also learned you have to cover the pan while cooking the noodles because the broth doesn't cover the pasta well enough to cook thoroughly. I might also add . . . it's not as good reheated.</div>
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One of my latest Pinterest finds . . . ENJOY!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTuj2Qhx188YzI1DYs5tuAebjkzMwolv3Q_7GwJXFzBvWY1sN7CxxyS3dMnE324Eh4t_v4YMe9tlH-pbSct5soZhG27EMMnMcXpGGDGYDMLp8FZdaCTik41r_rnTSsHbYX0BTrt4f7NpM/s1600/creamygarlicpasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTuj2Qhx188YzI1DYs5tuAebjkzMwolv3Q_7GwJXFzBvWY1sN7CxxyS3dMnE324Eh4t_v4YMe9tlH-pbSct5soZhG27EMMnMcXpGGDGYDMLp8FZdaCTik41r_rnTSsHbYX0BTrt4f7NpM/s320/creamygarlicpasta.jpg" width="320" /></a></div>
<br />
<span style="font-size: large;"><strong>Creamy Garlic Pasta</strong></span><br />
<br />
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2 tsp olive oil<br />4 cloves garlic, minced<br />2 tbsp butter<br /><!--StartFragment--><span>¼</span><!--EndFragment--> tsp salt<br />½ tsp pepper<br />3 cups chicken stock<br />½ lb spaghetti or angel hair pasta (I use angel hair)<br />1 cup grated parmesan cheese<br />¾ cup heavy cream (I use 2% milk or skim)<br />2 tbsp chopped fresh parsley (I used 1 Tsp dry parsley)</div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. </div>
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Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.</div>
<br />
For a direct link to the recipe, click <a href="http://thecheesepusher.tumblr.com/post/2719857351/creamy-garlic-pasta" target="_blank">here</a>.lottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com0tag:blogger.com,1999:blog-4105219138128110001.post-45260949169950506652012-11-10T23:40:00.001-05:002012-11-10T23:41:16.569-05:00Taco RingAnother submitted recipe!! Notes have been made by submitter. You can choose to make original recipe or with changes noted. Enjoy!
<br />
<ul><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFY6by1G69MQgEV5YzrLM1xih9QrrmXKJgQlOkSjOIleXYDJWxZo88efzZlsndQMugI15qXniooqIuk5jezTuusXo8vgFrVpGP6QRRiUjW1nyxNdMNdWtNiQV1EypyMlFWZE1J-fRhi_c/s1600/taco+ring.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFY6by1G69MQgEV5YzrLM1xih9QrrmXKJgQlOkSjOIleXYDJWxZo88efzZlsndQMugI15qXniooqIuk5jezTuusXo8vgFrVpGP6QRRiUjW1nyxNdMNdWtNiQV1EypyMlFWZE1J-fRhi_c/s1600/taco+ring.jpg" /></a></div>
</ul>
<strong><span style="font-size: large;">Taco Ring</span></strong><br />
<ul>
<li>1 lb. ground beef
<li>1 package (1.25 oz) taco seasoning mix
<li>1 c. (4 oz) shredded cheddar cheese
<li>2 T. water* (I omitted - see explanation below)
<li>2 8-oz packages refrigerated crescent rolls
<li>1 medium green bell pepper (optional)
<li>1 c. salsa (optional)
<li>3 c. lettuce, shredded (we used more -- ¾ a head)
<li>1 medium tomato, diced
<li>¼ c. onion, chopped
<li>½ c. pitted ripe olives
<li>sour cream
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</ul>
Preheat oven
to 375°. Brown the ground beef, then drain. The directions say to add in the
taco seasoning mix, cheese, and 2 T. water.<br />
<br />
Instead, I cooked the beef and
seasoning in the pan according to the taco seasoning directions, and since it
was still moist from the water called for on the package, I omitted the 2T.
water. I added the cheese, and stirred to get it melted. The cheese sort of
helps hold the meat together.<br />
Unroll the crescent dough; separate into
triangles. Arrange triangles in a circle on a pizza pan with the wide ends
toward the center of the pan, overlapping each other. It will look like a large
sun with the points hanging half off the pan.<br />
<br />
There should be a 5 or 6 inch opening in
the center. Spoon the meat mixture evenly onto widest end of each triangle.
Bring points of triangles up over filling and tuck under wide ends of dough.
(Filling will not be completely covered). Bake 18-22 minutes or until golden
brown.<br />
<br />
(<i>I didn't do this next part -- I just made more salad to put into
the center.</i>) <br />
<br />
Cut off the top of the bell pepper. Discard top,
membrane, and seeds. Fill pepper with the salsa.<br />
<br />
Shred lettuce, and dice
tomato and onions. Slice the olives. Place the bell pepper in the center of the
taco ring, and arrange other salad items around the green pepper.lottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com0tag:blogger.com,1999:blog-4105219138128110001.post-87139679527596557382012-10-22T23:38:00.001-04:002013-01-09T13:02:33.006-05:00Pepperoni Rolls (from scratch)Someone has come to my aid by submitting recipes! YAY!<br />
<br />
If this recipe is as good as her other recipes, I can guarantee it's a winner. And from what I've heard, it is! Thanks, C!<br />
<strong><span style="font-size: large;"></span></strong><br />
<strong><span style="font-size: large;">Pepperoni Rolls</span></strong><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4gXtnWB_Fnz7fXQ7hj1zdk0mncN_gao75ZCYu0Z4NpjzfHxUbU4ov9omRtAfzmKtdj_HoDr9ihkljkC18SR39MeX97Yj2Jwyw_wOkYpLFDrg8uI3u7puUJYNXDsb0BAUhm7euL8Cft_4/s1600/pepperoni+rolls.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4gXtnWB_Fnz7fXQ7hj1zdk0mncN_gao75ZCYu0Z4NpjzfHxUbU4ov9omRtAfzmKtdj_HoDr9ihkljkC18SR39MeX97Yj2Jwyw_wOkYpLFDrg8uI3u7puUJYNXDsb0BAUhm7euL8Cft_4/s1600/pepperoni+rolls.jpg" /></a>Dough:<br />
<br />
2 pkg active dry yeast<br />
1/2 c warm water<br />
<br />
2 c milk, scalded *<br />
1/2 c sugar<br />
1/2 c shortening<br />
2 tsp salt<br />
7 c sifted flour<br />
2 eggs<br />
<br />
* 185 degrees = 3 minutes in microwave (2 minutes, stir, 1 minute, stir) <br />
<br />
Soften yeast in warm water (110 degrees). Combine milk, sugar, shortening, and salt; cool to lukewarm. Add 1 1/2 c flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. (Dough is stiffer than regular bread dough.) Place in a greased bowl, turning once to grease surface. Cover and let rise till double (1 1/2 to 2 hours).<br />
<br />
Insides:<br />
<br />
1 pound thinly sliced sandwich size pepperoni<br />
1 1/2 pounds grated Mozzarella cheese<br />
<br />
Punch down and take by 1/3 cupfuls and roll to a 5"x7" rectangle on a lightly floured surface. Arrange 6 slices of pepperoni in the center leaving a 1/4" - 1/2" margin the whole way around. Top with 1/3 cup of grated mozzarella cheese. Roll up from 5" side pinching and sealing edges.<br />
<br />
Cover and let rise till double (about 45 minutes). Bake at 350 to 375 degrees approximately 20 minutes or until golden brown. (Used reduced temperature for glass pans.)<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOC3JD3-AMYMk3pL6zRS9VPd_V4GT-_IXBiyLnd1-VsZv_TvYNsvBQZTexW0zAkKDy81eCIoj3eo5hIcm44yP4Sa1cU3YDlvRn54C8Uxkma94vUV-86J2GL2PVxye5ykCCKaZWzkV5Zyw/s1600/pepperoni+rolls+raising2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOC3JD3-AMYMk3pL6zRS9VPd_V4GT-_IXBiyLnd1-VsZv_TvYNsvBQZTexW0zAkKDy81eCIoj3eo5hIcm44yP4Sa1cU3YDlvRn54C8Uxkma94vUV-86J2GL2PVxye5ykCCKaZWzkV5Zyw/s1600/pepperoni+rolls+raising2.jpg" /></a></div>
<br />
Dough can be made the night before. Let it rise in the refrigerator overnight.<br />
<br />
Photos take from bing.com.lottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com0tag:blogger.com,1999:blog-4105219138128110001.post-5392873214054830482012-10-17T10:19:00.000-04:002013-01-09T13:02:57.302-05:00Apple TopperMy wonderful neighbor dropped by last week and brought us dessert. It's similar to an Apple Crisp, but the topping is different. It was so yummy and became my breakfast for several days! She graciously agreed to give me her recipe, so I could share it with you.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvjisrmtP5Ff3MnebM_VaBzt9lDNg2oS39OwQLHpTuS9PmE6yQ24voSk4Ty-AWfknHMX-yxuCzXJmDuszswEmJML1wZbYhkrCpch1BGvB_V8Rhk568xA2m-JZuOJThPv8v1PTTjN2Qso/s1600/IMG_7245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvjisrmtP5Ff3MnebM_VaBzt9lDNg2oS39OwQLHpTuS9PmE6yQ24voSk4Ty-AWfknHMX-yxuCzXJmDuszswEmJML1wZbYhkrCpch1BGvB_V8Rhk568xA2m-JZuOJThPv8v1PTTjN2Qso/s320/IMG_7245.JPG" width="320" /></a></div>
<br />
<span style="font-size: large;"><strong>Apple Topper</strong></span><br />
<br />
6 medium apples, peeled and sliced<br />
Cinnamon sugar<br />
1 c sugar<br />
1 c flour<br />
1/4 tsp salt<br />
1 tsp paking powder<br />
1 egg<br />
1 stick of butter<br />
<br />
Fill 9x9 pan about 3/4 full with sliced apples. Sprinkle with a moderate amount cinnamon sugar over the apple slices.<br />
<br />
Mix next 5 ingredients in a bowl until crumbly. Sprinkle over apples. Melt 1 stick of butter and pour over crumb mixture.<br />
<br />
Bake at 350 degrees for 1 hour or until golden brown.<br />
<br />
6 servingslottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com0tag:blogger.com,1999:blog-4105219138128110001.post-43557933968684429042012-10-12T11:43:00.003-04:002013-01-09T13:04:22.323-05:00Pumpkin Pie Oatmeal<div class="separator" style="clear: both; text-align: left;">
I LOVE PUMPKIN! I can't wait for this time of year, so I eat all kinds of tasty, pumpkiny things! Did you know that most stores don't sell canned pumpkin year round? A few years ago there was a shortage in northwest Pennsylvania, and canned pumpkin was sparse (and has been the last couple years). I was disappointed to find that out when I went to buy it to make something for my dad, a fellow pumpkin lover. Now I stock up in the fall.</div>
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<div class="separator" style="clear: both; text-align: left;">
After saying all that, you'll probably be shocked to hear that I don't like this recipe that I'm posting. I think it's just a preference, and I didn't want anyone to miss out on a fall dish just because of my taste. I added more spices, sugar and milk to make it palatable for me, but I'd suggest you try as written and then tweak it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SIoJlVbgoeBVS8cb8bJ_9Yh0rGO9dJ_xy2-2uf3utkWz8H_AkzGFn_ycpJTtKWPp70S3US75_ePEVcCbO3qhHnkuNCVJjg-hFaYSzjolIJOcWUGvn5SjYoHrJAZHBF3pvkEeDOqvLp8/s1600/pumpkin+pie+oatmeal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SIoJlVbgoeBVS8cb8bJ_9Yh0rGO9dJ_xy2-2uf3utkWz8H_AkzGFn_ycpJTtKWPp70S3US75_ePEVcCbO3qhHnkuNCVJjg-hFaYSzjolIJOcWUGvn5SjYoHrJAZHBF3pvkEeDOqvLp8/s320/pumpkin+pie+oatmeal.jpg" width="320" /></a></div>
<br />
<strong><span style="font-size: large;">Pumpkin Pie Oatmeal</span></strong><br />
<br />
1 3/4 cup water<br />
1 cup dry oats<br />
1/2 cup canned pumpkin purée <br />
1 tsp. pumpkin pie spice<br />
Pecans<br />
Maple Syrup, to taste<br />
<br />
Cook the oats according to the package directions. Once the oats are almost done, add and mix the pumpkin and pumpkin pie spice into the oatmeal. Transfer to a bowl and add the maple syrup on top. Sprinkle with the pecans and enjoy.<br />
<br />
Recipe and photo from <a href="http://thecompulsiveculinaire.wordpress.com/2011/09/17/pumpkin-pie-oatmeal/" target="_blank">The Compulsive Culinaire</a>.lottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com0tag:blogger.com,1999:blog-4105219138128110001.post-70702900615609952252012-09-30T22:00:00.002-04:002012-09-30T22:00:23.173-04:00Stablized Whip Cream FrostingFor years I've been trying to figure out what kind of whipped cream is used on Perkins Peanut Butter Pie . . .<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh54BFShqRxxPtGZGyBwHPS6UIKWr45NNjX625V0pNnV6jwzYUssxQzUPtj1fTZeDe656RhmgKpFIdq6R87ySSraXhU0kPWMt2ySOwH11P4YjpPWol-OUyhZ87FJ8lqW2y29V_OqTQDS9o/s1600/peanut-butter-pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh54BFShqRxxPtGZGyBwHPS6UIKWr45NNjX625V0pNnV6jwzYUssxQzUPtj1fTZeDe656RhmgKpFIdq6R87ySSraXhU0kPWMt2ySOwH11P4YjpPWol-OUyhZ87FJ8lqW2y29V_OqTQDS9o/s320/peanut-butter-pie.jpg" width="320" /></a></div>
<br />
and on Cheesecake Factory's White Chocolate Raspberry Truffle cheesecake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGpZot7i2cctTUAKe_98uAF_Ha4LVOE-aNSzfsIn_v7IUylKI-myNmqg7yhyJjt9CinqW373cZsEg7MrmtN2YSD35gqY28rKi8FtWJh-_ZpWQ0WQpVmu_prW43llQP7Ut2dgCcDri0shI/s1600/White+Chocolate+Raspberry+Truffle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGpZot7i2cctTUAKe_98uAF_Ha4LVOE-aNSzfsIn_v7IUylKI-myNmqg7yhyJjt9CinqW373cZsEg7MrmtN2YSD35gqY28rKi8FtWJh-_ZpWQ0WQpVmu_prW43llQP7Ut2dgCcDri0shI/s320/White+Chocolate+Raspberry+Truffle.jpg" width="320" /></a></div>
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Can I hear an AMEN!?! Both of those desserts are unbelieveably good.</div>
<br />
A couple months ago, I attempted a "sturdy whipped cream frosting" from Allrecipes. It failed miseably. I was so disappointed. But recently, I came across a recipe on Pinterest. I had occassion to try it, and it worked beautifully!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfsfqzaolh989fm7Fqr1D4ckWs1W2j3n78BTWAJAvHq8rihfI8KS5nmWSy4TAaqrcePtt3DJQTafdZWEtjlcLro_m24pn5A8eJl1gEpcbNmKkGQ1Sw69Rnc30pSkqMb7E9M0A0svLENE/s1600/whip+cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfsfqzaolh989fm7Fqr1D4ckWs1W2j3n78BTWAJAvHq8rihfI8KS5nmWSy4TAaqrcePtt3DJQTafdZWEtjlcLro_m24pn5A8eJl1gEpcbNmKkGQ1Sw69Rnc30pSkqMb7E9M0A0svLENE/s200/whip+cream.jpg" width="200" /></a></div>
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<span class="Apple-style-span" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: medium;">Stabilized Whipped Cream Frosting</span></div>
<ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/2 tsp unflavored <span style="color: black;">gelatin powder</span></span>
<li><span class="Apple-style-span" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 tbsp cold water</span>
<li><span class="Apple-style-span" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 cup whipping cream</span>
<li><span class="Apple-style-span" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">pinch salt</span>
<li><span class="Apple-style-span" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 tbsp confectioner's sugar</span> </li>
</li>
</li>
</li>
</li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1. Sprinkle
gelatin over cold water in small bowl to soften. </span><br />
</div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2. Scald 2 tablespoon of the cream; pour over gelatin,
stirring till dissolved.</span></div>
<span class="Apple-style-span" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><div class="separator" style="clear: both; text-align: left;">
<br />3. Refrigerate until consistency of unbeaten egg
white. (This takes about 10-15 minutes.) <span class="Apple-style-span">Then,
with a whisk, beat until smooth. </span></div>
</span><div class="separator" style="clear: both; text-align: left;">
<br /><span class="Apple-style-span" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">4. In a stand mixer with a whip attachment, or with a
hand beater, whip remaining cream, salt and sugar; whip in the smoothed gelatin
mixture, stopping to scrape the bowl twice.<br /><br />Fills and frosts top of 2 8"
or 9" cake layers; or frosts 10" angel cake or spongecake. Tops one standard
9" pie with some left over to enjoy from a spoon. Stands up well, even in warm
weather. Keep leftover frosting and any product topped with it in the
refrigerator until ready to eat.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXdNfijgY2v30OxRBALEZAdUUUZBF3e9H_oK-FHSdXOGNxljW3dh0NCmwg7Mw1dsbDSDeM7WHx0SMfbKw3eaHatmOedUzniYoX7lKkEZqrD3FXXtzxbKKJ1NR2oKgzJuNHfBnzmJk2YFI/s1600/stabilized+whipped+cream+on+pie+close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXdNfijgY2v30OxRBALEZAdUUUZBF3e9H_oK-FHSdXOGNxljW3dh0NCmwg7Mw1dsbDSDeM7WHx0SMfbKw3eaHatmOedUzniYoX7lKkEZqrD3FXXtzxbKKJ1NR2oKgzJuNHfBnzmJk2YFI/s1600/stabilized+whipped+cream+on+pie+close.jpg" /></a></div>
<br />
Recipe from <a href="http://food-pusher.blogspot.com/2011/06/stabilized-whipped-cream-frosting.html" target="_blank">The Food Pusher</a>. Photos from The Food Pusher, Cheesecake Factory and Perkins website.lottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com0tag:blogger.com,1999:blog-4105219138128110001.post-1554637521894954082012-09-30T11:01:00.001-04:002012-09-30T11:01:57.170-04:00Snickers CookiesBack in my middle school days, I had a teacher that would bring us a treat for our birthday. We would greatly anticipate the special day when that cellophane wrapped cookie on a stick would arrive all decked out in ribbons! Our teacher would bake a whole Snickers bar covered in a yummy peanut butter cookie on a popcicle stick. It would make you wish your birthday happened every week!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn7DLQD5VBdxaJL34RTLcWWQ6I7ZVemrBpId7-_tSIThCKzIFWaKeBUQjK-xYiN1D-8HxvRQ9LqRkuxiwnZ1erAl-lH1SV-vmXvLCmB25enmmT22Ekf2YCQQmM0roq-9H1IjA5DYckBgQ/s1600/IMG_6875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn7DLQD5VBdxaJL34RTLcWWQ6I7ZVemrBpId7-_tSIThCKzIFWaKeBUQjK-xYiN1D-8HxvRQ9LqRkuxiwnZ1erAl-lH1SV-vmXvLCmB25enmmT22Ekf2YCQQmM0roq-9H1IjA5DYckBgQ/s320/IMG_6875.JPG" width="320" /></a></div>
<br />
<span style="font-size: large;"><strong>Snickers Cookies</strong></span><br />
(I've adapted the recipe to use Snickers miniatures in regular sized cookies.)<br />
<br />
1 c unsalted butter<br />
1 1/4 c creamy peanut butter<br />
1 c white sugar<br />
1 c brown sugar<br />
2 eggs<br />
2 3/4 c all-purpose flour<br />
1 tsp baking powder<br />
1 1/2 tsp baking soda<br />
1/2 tsp salt<br />
<br />
<span class="plaincharacterwrap break">1. Cream together butter, peanut butter and sugars. Beat in eggs.</span><br />
<br />
<span class="plaincharacterwrap break">2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour. (Chilling is somewhat optional. It helps the dough not be as sticky, but if you can't wait to get baking, try baking them without chilling them.)</span><br />
<span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break">3. Using a medium scoop, take about 1 1/2 tbs of dough and flatten in your hand. Place one unwrapped Snickers miniature in the middle of the dough. Wrap the dough around the candy and make sure it is sealed all the way around. Place on a baking sheet. Bake in a preheated 350 degrees F oven for about 9 minutes or until cookies are no longer doughy and begin to slightly brown. Do not over-bake. Immediately move to a cooling rack. Enjoy warm or up to days later if stored in an airtight container.</span>lottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com0tag:blogger.com,1999:blog-4105219138128110001.post-32270143793595789482012-09-16T17:33:00.000-04:002012-09-30T22:01:36.560-04:00Apple Cake with Dessert SauceMs. Nancy has graciously shared her recipe for the apple cake she brought to our September 11 Titus Two meeting. This is another great fall recipe!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifn1ldzKf2gVKQ1yKiobzvJfPWkdPoYM7k64R5BZz9BJs6J3b7OyJD9apOG8lwn6trkP18zIWcrvQthBVCZORcu08nwLpW_YXtQnVnyLt2J8ogbs6byGpm8h2mLWjno2i3KAzLZfxdiTg/s1600/applecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifn1ldzKf2gVKQ1yKiobzvJfPWkdPoYM7k64R5BZz9BJs6J3b7OyJD9apOG8lwn6trkP18zIWcrvQthBVCZORcu08nwLpW_YXtQnVnyLt2J8ogbs6byGpm8h2mLWjno2i3KAzLZfxdiTg/s320/applecake.jpg" width="320" /></a></div>
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<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;"><strong>Apple Cake<o:p></o:p></strong></span></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">4 c apples, peeled and sliced<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
2 c sugar<o:p></o:p></span><br />
<span style="font-family: Times, "Times New Roman", serif;">
2 c<span style="mso-spacerun: yes;"> </span>flour<o:p></o:p></span><br />
<span style="font-family: Times, "Times New Roman", serif;">
1 ½ tsp baking soda<o:p></o:p></span><br />
<span style="font-family: Times, "Times New Roman", serif;">
2 tsp cinnamon<o:p></o:p></span><br />
<span style="font-family: Times, "Times New Roman", serif;">
1 tsp salt<o:p></o:p></span><br />
<span style="font-family: Times, "Times New Roman", serif;">
2 eggs<o:p></o:p></span><br />
<span style="font-family: Times, "Times New Roman", serif;">
¾ c vegetable oil<o:p></o:p></span><br />
<span style="font-family: Times, "Times New Roman", serif;">
2 tsp vanilla extract<o:p></o:p></span><br />
<span style="font-family: Times, "Times New Roman", serif;">
1 c chopped pecans (opt)<o:p></o:p></span><br />
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">Preheat oven to 350 degrees.<span style="mso-spacerun: yes;">
</span>In large bowl, stir together apples and sugar.<span style="mso-spacerun: yes;"> </span>Add dry ingredients.<span style="mso-spacerun: yes;"> </span>Stir well.<span style="mso-spacerun: yes;">
</span>In a separate bowl, beat eggs, oil and vanilla.<span style="mso-spacerun: yes;"> </span>Stir egg mixture into apple mixture, blending
until thoroughly moistened.<span style="mso-spacerun: yes;"> </span>Stir in
pecans.<span style="mso-spacerun: yes;"> </span>Pour into greased 9x13 pan.<span style="mso-spacerun: yes;"> </span>Bake 50-60 minutes or until cake springs back
when lightly pressed.<span style="mso-spacerun: yes;"> </span>Serve with warm
Dessert Sauce.<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">Dessert Sauce<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">1 c sugar<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
½ c butter or margarine<o:p></o:p></span><br />
<span style="font-family: Times, "Times New Roman", serif;">
½ c heavy cream or evaporated milk<o:p></o:p></span><br />
<span style="font-family: Times, "Times New Roman", serif;">
1 tsp vanilla<o:p></o:p></span><br />
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">Place all ingredients in saucepan, stir.<span style="mso-spacerun: yes;"> </span>Bring to a boil over medium-high heat and
cook 3 minutes.<span style="mso-spacerun: yes;"> </span>Serve warm.<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">Yield:<span style="mso-spacerun: yes;"> </span>12 to 15
servings</span><br />
<span style="font-family: Times;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhknjofjJUq1Jnh96P0KSXVUgJNbnnlFV5LJzkBUtG_LBIV6XcdkQIg0rjtaJ_zPMPefS4rXcAy4qpVbt-JtOewZ6A4e_9F0gptuMzSITQH_sQehWfH-Zm4vGAdaC2p2qTR2ZFPjL6WSf0/s1600/applecake9x13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhknjofjJUq1Jnh96P0KSXVUgJNbnnlFV5LJzkBUtG_LBIV6XcdkQIg0rjtaJ_zPMPefS4rXcAy4qpVbt-JtOewZ6A4e_9F0gptuMzSITQH_sQehWfH-Zm4vGAdaC2p2qTR2ZFPjL6WSf0/s320/applecake9x13.jpg" width="239" /></a></div>
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Photos taken from Bing.com.</div>
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lottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com0tag:blogger.com,1999:blog-4105219138128110001.post-41010249615949830612012-09-09T15:30:00.000-04:002012-09-09T15:30:10.353-04:00Pumpkin Coffee Cake with Brown Sugar GlazeLong story, short. I think I'm finally back online after some computer and technical issues. And to celebrate my return (work with me - it was the only segway I could think of off the top of my head), I have a wonderful fall, must-make recipe for you all!<br />
<br />
There's still a love-hate relationship for me with recipes I find on Pinterest. I'm more of a tried and true kinda gal and prefer allrecipes.com with reviews. However, I decided to give another recipe I found on Pinterest a try. Boy, am I glad I did! This cake is moist and full of pumpkin flavor, and it embodies the true essence of fall!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic_QO7uK84C0GVT8PsW4kGBq7Ib4d_4eSPJNbUejdWhOGBWKad0Fs4WDTL4XmVAr8_cOUeGgp6LvhG_kji9tGL-rhzxz4iRFY_ILJnr8IsUT_O4c4pAJLfJfAm-ofB1LTCnODUTxheLUA/s1600/Pumpkin+Coffee+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic_QO7uK84C0GVT8PsW4kGBq7Ib4d_4eSPJNbUejdWhOGBWKad0Fs4WDTL4XmVAr8_cOUeGgp6LvhG_kji9tGL-rhzxz4iRFY_ILJnr8IsUT_O4c4pAJLfJfAm-ofB1LTCnODUTxheLUA/s320/Pumpkin+Coffee+Cake.jpg" width="213" /></a></div>
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<span style="font-size: large;"><strong>Pumpkin Coffee Cake with Brown Sugar Glaze</strong></span><br />
<span style="color: #666666; font-family: "Trebuchet MS","sans-serif";"><br /><span style="font-family: Times, "Times New Roman", serif;">
</span><span style="font-family: Times, "Times New Roman", serif;"><span style="color: black;"><strong><span style="font-family: "Trebuchet MS","sans-serif";">Ingredients</span></strong>
<o:p></o:p></span></span></span><br />
<span style="color: black; font-family: Times, "Times New Roman", serif;">
</span><br />
<div style="background: white;">
<span style="color: #666666; font-family: "Arial","sans-serif";"><span style="color: black; font-family: Times, "Times New Roman", serif;">⅓</span></span><span style="color: #666666; font-family: "Trebuchet MS","sans-serif";"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: black;"> cups Water <br />
1 can Pureed Pumpkin (15 Oz) <br />
2 whole Eggs <br />
1 Tablespoon Vanilla Extract <br />
2 teaspoons Pumpkin Pie Spice <br />
1 box Yellow Cake Mix (18 Ounce Box) <br />
1 teaspoon Baking Soda <br />
1 cup Brown Sugar, Divided <br />
½ cups Flour <br />
4 Tablespoons Butter, Melted <br />
¼ cups Granulated Sugar <br />
1 teaspoon Vanilla Extract <br />
¼ cups Heavy Whipping Cream<o:p></o:p></span></span></span></div>
<span style="color: black; font-family: Times, "Times New Roman", serif;">
</span><br />
<div style="background: white;">
<span style="font-family: Times, "Times New Roman", serif;"><span style="color: black;"><strong><span style="color: #666666; font-family: "Trebuchet MS","sans-serif";">Preparation Instructions</span></strong><span style="color: #666666; font-family: "Trebuchet MS","sans-serif";"><o:p></o:p></span></span></span></div>
<span style="color: black; font-family: Times, "Times New Roman", serif;">
</span><br />
<div style="background: white;">
<span style="color: #666666; font-family: "Trebuchet MS","sans-serif";"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: black;">Preheat the oven to 350F.<o:p></o:p></span></span></span></div>
<span style="color: black; font-family: Times, "Times New Roman", serif;">
</span><br />
<div style="background: white;">
<span style="color: #666666; font-family: "Trebuchet MS","sans-serif";"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: black;">In a large bowl mix together the water, pumpkin, eggs, 1
Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake
mix and baking soda and mix until just combined.<o:p></o:p></span></span></span></div>
<span style="color: black; font-family: Times, "Times New Roman", serif;">
</span><br />
<div style="background: white;">
<span style="color: #666666; font-family: "Trebuchet MS","sans-serif";"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: black;">Grease a 9×13 pan with butter and pour batter into pan.<o:p></o:p></span></span></span></div>
<span style="color: black; font-family: Times, "Times New Roman", serif;">
</span><br />
<div style="background: white;">
<span style="color: #666666; font-family: "Trebuchet MS","sans-serif";"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: black;">In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup
flour and melted butter. Use your fingers to sprinkle over the top of the cake.
Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.<o:p></o:p></span></span></span></div>
<span style="color: black; font-family: Times, "Times New Roman", serif;">
</span><br />
<div style="background: white;">
<span style="color: #666666; font-family: "Trebuchet MS","sans-serif";"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: black;">For the glaze, combine the other 1/2 cup brown sugar, granulated
sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer.
Remove from heat and stir until all sugar is dissolved.<o:p></o:p></span></span></span></div>
<span style="color: black; font-family: Times, "Times New Roman", serif;">
</span><br />
<div style="background: white;">
<span style="color: #666666; font-family: "Trebuchet MS","sans-serif";"><span style="color: black; font-family: Times, "Times New Roman", serif;">When cake is finished baking, poke holes in the top with a
toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve
cake warm or at room temperature.</span></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<span style="font-family: Times;">Photo and recipe taken from <a href="http://www.prettygoodfood.com/2012/02/pumpkin-coffee-cake-with-brown-sugar.html?m=1" target="_blank">Pretty. Good. Food.</a></span>lottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com0tag:blogger.com,1999:blog-4105219138128110001.post-15094135071114388112012-08-05T16:11:00.001-04:002012-09-09T15:31:54.251-04:00Poor Man's Broccoli Cheddar SoupEver have Panera Bread's Broccoli Cheddar Soup? Let me stop right here and say that this is in NO way a comparison to the real deal although there are <a href="http://www.cdkitchen.com/recipes/recs/1833/Panera-Bread-Broccoli-Cheese-S79119.shtml" target="_blank">copy cat recipes</a> out there. I just had a craving for it and couldn't bring myself to spend the money.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ67o-GnP-HUHj2I_vifnz_N6OsWTwxaj-NcF-Sr0bY7YxBKoIdQzaG8eAaStB6o7UYWiME4IggmFt4JmENxGTwvxTtv7REMJnSSG8tERU4L69SZWOT2po6zZGbiSL5RA85Xm30jzigJs/s1600/breadbowl.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ67o-GnP-HUHj2I_vifnz_N6OsWTwxaj-NcF-Sr0bY7YxBKoIdQzaG8eAaStB6o7UYWiME4IggmFt4JmENxGTwvxTtv7REMJnSSG8tERU4L69SZWOT2po6zZGbiSL5RA85Xm30jzigJs/s320/breadbowl.png" width="320" /></a></div>
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<span style="font-size: large;"><strong>Poor Man's Broccoli Cheddar Soup</strong></span><br />
<br />
Here's what you'll need:<br />
<br />
Birds Eye Steamfresh Chicken Flavored Rice (Chef's Favorite Lightly Seasoned)<br />
Can of Cream of Broccoli Soup *<br />
Milk (per directions on the can of soup)<br />
Shredded Cheddar Cheese *<br />
Rolls (Bolillios)<br />
<br />
1. Steam your bag of rice in the microwave according to the directions. Meanwhile, heat your soup and milk on the stove. (I also added some seasonings like thyme and garlic to flavor the canned soup.)<br />
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2. Cut the top off of your rolls (bread bowl ~ ours were rather oblong) by cutting around the top at an angle toward the center. Remove the top and pull out the excess bread to make a bowl for the soup. Serve bread along side soup.<br />
<br />
3. Once rice is heated, add rice and desired amount of cheese to the pot of soup. Serve warm in bread bowls. Garnish with more cheese!<br />
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* I originally bought the Cheesy Broccoli Soup, but it tastes like plastic. Eck! I would much rather get a little more broccoli in the Cream of Broccoli Soup and add my own cheese and let it melt in. I had the rice in the freezer, bought the soup for $1.44 and the rolls for $1.68 at Walmart. This would make six soup bowls and feed a family for about $5.00!<br />
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Image taken from bing.com.lottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com0tag:blogger.com,1999:blog-4105219138128110001.post-62941119707465159482012-07-02T13:53:00.000-04:002012-07-02T13:53:08.630-04:00July "Meeting" 2012We are changing up our Titus Two meeting for July. Here are the details . . .<br />
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<div style="text-align: center;"><span style="font-size: large;"><strong><em>Ladies Night Out!</em></strong></span></div><div style="text-align: center;">Game Night and Devotions by Ms Red</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong>Where</strong>: SRBC Gymnasium</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong>When</strong>: Tuesday, July 10th 7-9 pm</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong>What to bring</strong> (if desired):</div><div style="text-align: center;">Snacks -- chips, pretzels, dip, appetizers, etc.</div><div style="text-align: center;">Drinks will be provided.</div><div style="text-align: center;">Games -- Dutch Blitz, Scatergories, Uno, etc.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I'm looking forward to a time of fellowship, food and fun! </div><div style="text-align: center;"><strong><em>Proverbs 17:22a ~ A merry heart </em></strong></div><div style="text-align: center;"><strong><em>good like a medicine.</em></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><u>Mark Your Calendars:</u> </div><div style="text-align: center;">Our next Titus Two Meeting will <em>tentatively</em> be Tuesday, September 4 ~ "Meet Our Staff Wives: Mrs. Claudine Carter". Ms Claudine will be giving her testimony and telling us a little bit about herself.</div>lottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com0tag:blogger.com,1999:blog-4105219138128110001.post-38768729052089697212012-07-02T13:25:00.002-04:002012-07-02T13:34:19.433-04:00How To Make Baking PowderSince my brain doesn't feel like thinking about what recipe to post, I thought I would start a new series -- Tips! There are a couple of them swirling around in my head, so maybe it's the start of something.<br />
<br />
A couple weeks ago, I learned I was out of baking powder when I went to make sausage-stuffed pancakes (Oh! Reecipe idea! If I haven't shared it already.) Anyway, I was in a hurry and didn't have time to look up any solutions. Fast forward to today . . . I forgot to put baking powder on my grocery list. =( Too tired to figure out what else to make for my kids for lunch, I decided to "google" it. This is what I found. AND it worked!<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpP0rlVSzCOmAUqhOeBx9QVlppuqYV0mvVYJQcXTTPV9map18pAcoVOb12Oiv9pw_Z2oYq08-m9q02GToP72F4dGIk_Wlhwmm_2OeWjVhkhRxBAyalRzPC0RIEwaBYaJIuO3Csb-aGki8/s1600/clabber-girl-baking-powder.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpP0rlVSzCOmAUqhOeBx9QVlppuqYV0mvVYJQcXTTPV9map18pAcoVOb12Oiv9pw_Z2oYq08-m9q02GToP72F4dGIk_Wlhwmm_2OeWjVhkhRxBAyalRzPC0RIEwaBYaJIuO3Csb-aGki8/s200/clabber-girl-baking-powder.jpg" vca="true" width="200" /></a><strong><span style="font-size: large;">How To Make Baking Powder:</span></strong></div><br />
1. Sift 1/4 cup cream of tartar, 2 tbsp. cornstarch and 2 tbsp. baking soda into the bowl.<br />
<br />
2. Stir the mixture thoroughly.<br />
<br />
3. Store your homemade baking powder in an airtight container in a cool, dry place. Use it just as you would commercial baking powder.<br />
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Now, you do have to have a more-than-average amount of cream of tarter lying around, but I happen to have a lot lying around. We made<a href="http://nielsonramblings.blogspot.com/2011/08/hours-of-fun.html" target="_blank"> Jell-o Playdough</a>. It requires cream of tarter, so I bought it cheaper at an amish bulk food store.lottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com0tag:blogger.com,1999:blog-4105219138128110001.post-37797836092218884232012-06-25T16:07:00.000-04:002012-06-25T16:07:35.170-04:00Cheddar Bacon Ranch PullsMy apologies for the lack of recipe posts these last couple weeks, but truthfully . . . I'm struggling to get food on my own table these days! You'll just have to continue to be patient.<br />
<br />
Lest the photo below makes you think "heart attack waiting to happen", think again! I'm pretty much an anti-Paula Deen type person when it comes to butter and fat. However, this is so worth the calories and the flavors are unbelievable! Don't think it gets much better than cheese, bacon and ranch! We made this twice last week for lunch with a fruit or veg. (That might give you some insite to how sad our menu has been lately. Rationalization: includes dairy, protein, easy to put together, yummy goodness -- ok it will work.) This would also make a great appetizer also! Can't wait until football season!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-30OnZT78_yjfkBkAAfwkAyQbiJdSKNslolD4dSiyAmwr-uzsNYlSiv-QVE5JzfyGa_Eeq98zc9c_cUJ0xAdCrYOp_F52NETM3h4V1Kmo2FxBE06ROQVKN10ppSjnfzKJ08rJq_7u6k/s1600/ranch+cheddar+pulls" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" rca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-30OnZT78_yjfkBkAAfwkAyQbiJdSKNslolD4dSiyAmwr-uzsNYlSiv-QVE5JzfyGa_Eeq98zc9c_cUJ0xAdCrYOp_F52NETM3h4V1Kmo2FxBE06ROQVKN10ppSjnfzKJ08rJq_7u6k/s320/ranch+cheddar+pulls" width="320" /></a></div><br />
<span style="font-size: large;"><strong>Cheddar Bacon Ranch Pulls</strong></span><br />
<br />
1 unsliced loaf of (round is preferable) sourdough bread<br />
<br />
8-12 oz cheddar cheese, thinly sliced<br />
3 oz bag Oscar Mayer Real Bacon bits<br />
1/2 cup butter, melted<br />
1 tbsp ranch dressing mix<br />
Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.<br />
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Notes: We made ours on a French bread loaf because that's what we had on hand ($.96 - marked down at Walmart). I reduced the amount of bacon bits and butter. I would suggest cutting the butter in half and using the same amount of Ranch dressing mix. We used sliced munster cheese the first time and monterrey jack/colby shredded cheese the second time. The cheese covers more bread if you use shredded. I also sprinkled a little more cheese on top once we opened the foil and let it melt a little more. I found it easiest to cut the bread in strips along where we had scored it (just in one direction like you would regularly slice bread). Then we pulled it apart more on our individual plates.<br />
I snagged this recipe off Pinterest from <a href="http://www.plainchicken.com/2011/07/cheddar-bacon-ranch-pulls.html" target="_blank">Plain Chicken</a>. Check out her site for more "pull" and other great recipes!lottfamhttp://www.blogger.com/profile/16762638351067648124noreply@blogger.com0