tag:blogger.com,1999:blog-31300367497921291312024-03-04T23:20:52.840-08:00Food, Friends and FunWelcome to our Recipe Blog!!Food And Friendshttp://www.blogger.com/profile/17818519120885630538noreply@blogger.comBlogger272125tag:blogger.com,1999:blog-3130036749792129131.post-30597392009823569922011-02-26T18:48:00.000-08:002011-02-26T18:48:28.096-08:00Ham and Cheese Sliders<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSame-VsLrBIftRQBdQm4buOSmEqgQQCzOKSsylloAJXjQMUUAwzasuRLtcr21S1eEmiwXWDQy7DjPYF5nfdfvf0d7aNkbwbU32OPPkEXk4p2Vxht4CtLGyIKI2rkEg4OY-w68KCy0Pf4/s1600/IMG_0631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSame-VsLrBIftRQBdQm4buOSmEqgQQCzOKSsylloAJXjQMUUAwzasuRLtcr21S1eEmiwXWDQy7DjPYF5nfdfvf0d7aNkbwbU32OPPkEXk4p2Vxht4CtLGyIKI2rkEg4OY-w68KCy0Pf4/s320/IMG_0631.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 Pkg. (12) King’s Hawaiian Rolls</div><div style="text-align: left;"></div><div style="text-align: left;">½ lb. Sliced Ham</div><div style="text-align: left;">¼ lb. Sliced Swiss Cheese</div><div style="text-align: left;"><br />
</div>Make into sandwiches and arrange in baking dish.<br />
<br />
<br />
Sauce:<br />
1 Stick Melted Butter<br />
2 T. Worcestershire Sauce<br />
1 t. Poppy Seeds<br />
¼ t. Garlic Salt<br />
<br />
Pour sauce over sandwiches (dont worry, they wont be soggy). Bake at 350° until cheese melts (about 15-20 minutes<br />
<div style="text-align: center;"></div>Traci Elizabethhttp://www.blogger.com/profile/13697279492918416274noreply@blogger.com1tag:blogger.com,1999:blog-3130036749792129131.post-88088271335251585532011-01-21T11:34:00.000-08:002011-01-21T11:34:06.486-08:00ARTICHOKE DIP!<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjurzYo_vKZ8KZYxXyr4mdQsH7wOi_83LRgM4t4On34WLyzk1i8hYy9_uVFcGXw-2N3YMfDr8WZIrSjlMPcHp_XSn55t__S9Qahoo5ovMP4CmFGL7_j4LSOWJMa0yHSp2HgPMHgAZ-DM8/s1600/IMG_0549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjurzYo_vKZ8KZYxXyr4mdQsH7wOi_83LRgM4t4On34WLyzk1i8hYy9_uVFcGXw-2N3YMfDr8WZIrSjlMPcHp_XSn55t__S9Qahoo5ovMP4CmFGL7_j4LSOWJMa0yHSp2HgPMHgAZ-DM8/s400/IMG_0549.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I can't believe that I have not posted this recipe before! This is a winner! It is requested often by my hubby and friends. Enjoy!!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="font-family: "times new roman", "new york", times, serif; font-size: 16px;">Artichoke Dip</div><div style="font-family: "times new roman", "new york", times, serif; font-size: 16px;">1 - 8 oz block of <span class="yshortcuts" id="lw_1293469777_1">cream cheese</span>, softened (I usually microwave it until super soft)</div><div style="font-family: "times new roman", "new york", times, serif; font-size: 16px;">1 cup mayo</div><div style="font-family: "times new roman", "new york", times, serif; font-size: 16px;">1 can artichoke hearts, drained and diced</div><div style="font-family: "times new roman", "new york", times, serif; font-size: 16px;">1 - 4 oz can of diced green chilies</div><div style="font-family: "times new roman", "new york", times, serif; font-size: 16px;">8 oz of shredded parmesan, I put half into the mixture and the other half on top</div><div style="font-family: "times new roman", "new york", times, serif; font-size: 16px;"> </div><div style="font-family: "times new roman", "new york", times, serif; font-size: 16px;">Mix together all the ingredients and sprinkle with the rest of the <span class="yshortcuts" id="lw_1293469777_2">parmesan cheese</span>. Cover with foil and bake at 350 for 20 min, then mix thru and bake another 10 min uncovered. Serve with chips and/or bread!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Traci Elizabethhttp://www.blogger.com/profile/13697279492918416274noreply@blogger.com0tag:blogger.com,1999:blog-3130036749792129131.post-60875680945311372962011-01-12T18:20:00.000-08:002011-01-12T18:20:49.939-08:00Boston Clam Chowder<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0n51_HMvtbYCGVcmFFOVrOHa5gn3vuayRXVT9iziSEYXMJJfBLZwOrhs8fC_EC2-4F0kqx5KpjTDzdspppl-IQxMpqD0qeDIEmrjMGGCHydm5xHO5vjlNxG7m-FaTJ11kQz5vA9fkMM/s1600/IMG_0546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0n51_HMvtbYCGVcmFFOVrOHa5gn3vuayRXVT9iziSEYXMJJfBLZwOrhs8fC_EC2-4F0kqx5KpjTDzdspppl-IQxMpqD0qeDIEmrjMGGCHydm5xHO5vjlNxG7m-FaTJ11kQz5vA9fkMM/s320/IMG_0546.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I love <a href="http://www.melskitchencafe.com/">My Kitchen Cafe</a>. Seriously, she knows how to cook. I have made this chowder twice since I found it on her site. It is really tasty! Enjoy!</div><br />
<br />
(serves 6-8)<br />
<br />
1 cup chopped onion<br />
<br />
1 cup chopped celery<br />
<br />
2 cups diced, peeled potatoes (I use Yukon Gold or Red potatoes)<br />
<br />
3/4 cup butter<br />
<br />
3/4 cup flour<br />
<br />
1 quart half-and-half<br />
<br />
2 (6.5-oz.) cans minced clams<br />
<br />
1 1/2 teaspoons salt<br />
<br />
1 1/2 tablespoons red wine vinegar<br />
<br />
Pepper to taste<br />
<br />
<br />
<br />
Drain the clams and reserve the liquid. In a large pot, place the vegetables and pour the claim juice over the top. Add enough water to barely cover the vegetables. Simmer over medium heat until the vegetables are almost tender (don’t overcook them in this step!), about 5 minutes. Meanwhile, in a saucepan, melt the butter and add the flour, making a roux with a wire whisk. Constantly stirring, add the half-and-half slowly. Cook and stir until smooth and thickened, without boiling. When slightly thickened, add the roux to the vegetables and add the clams, salt, vinegar and pepper (to taste). Can keep warm (without boiling!) for a up to an hour or serve immediately.Traci Elizabethhttp://www.blogger.com/profile/13697279492918416274noreply@blogger.com0tag:blogger.com,1999:blog-3130036749792129131.post-81120505851149197842010-12-10T19:30:00.001-08:002010-12-10T19:34:12.175-08:00Blueberry Sour Cream Coffee Cake.Absolutely delicious. My husband came home and ate 1/4 of it instead of dinner.<br /><br />1 cup butter, softened<br />2 cups white sugar<br />2 eggs<br />1 cup sour cream<br />1 teaspoon vanilla extract<br />1 5/8 cups all-purpose flour<br />1 teaspoon baking powder<br />1/4 teaspoon salt<br />1 cup fresh or frozen blueberries<br /><br />1/2 cup brown sugar<br />1 teaspoon ground cinnamon<br />1/2 cup chopped pecans<br />1 tablespoon confectioners' sugar for dusting<br /><br /><br />Directions<br />1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.<br /><br />2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.<br />3. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.<br />4. Bake for 55 to 60 minutes (may take longer if using frozen blueberries) in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.korihttp://www.blogger.com/profile/08425661835960073425noreply@blogger.com0tag:blogger.com,1999:blog-3130036749792129131.post-84286871284114899302010-11-22T19:54:00.000-08:002010-11-22T20:03:19.120-08:00Apple-Cinnamon French Toast<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0uMtqZZ_XDKwp6dZPwU4j0n8YdXWkIqMXYSy4z98tPa3VbG3gRL97nU0ZkS0WClwgd8-JkEayRvdmHxX6n9opSKH7VBnMPy5W2aOmNETuzY9-CmaX8ihdBNDiwmjXw-eU9N2-dkjHk3A/s1600/PB190405.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0uMtqZZ_XDKwp6dZPwU4j0n8YdXWkIqMXYSy4z98tPa3VbG3gRL97nU0ZkS0WClwgd8-JkEayRvdmHxX6n9opSKH7VBnMPy5W2aOmNETuzY9-CmaX8ihdBNDiwmjXw-eU9N2-dkjHk3A/s320/PB190405.JPG" alt="" id="BLOGGER_PHOTO_ID_5542588727279998754" border="0" /></a><span style="font-style: italic;">Oh Wow, did this turn out good!!!! I LOVE french toast but rarely make it because I like the outside to have a crisp to it and the way I made it, it never did. Then, I was inspired after reading a similar idea and created this. It was crispy on the outside, soft on the inside and full of flavor!!!!</span><br /></div><br />In a wide dish, add <span style="font-weight: bold;">8 eggs</span>, <span style="font-weight: bold;">a little milk </span>and sprinkle with <span style="font-weight: bold;">cinnamon</span>. Beat well together. In a freezer bag, put in a few cups of<span style="font-weight: bold;"> apple-cinnamon cheerios</span>. Seal bag and crush into a powder. (I rolled the bag with a rolling pin several times on each side and it worked great!!) Put this mixture in another wide dish.<br /><br />Heat a little oil (or left over bacon grease! Yum!) in a pan. Dip both sides of a piece of <span style="font-weight: bold;">bread </span>in the egg mixture. Then, dip both sides in the crushed cheerios.<br /><br />Fry in the pan a couple minutes on each side until golden brown. This will do about 12 pieces of bread. Serve immediately and top as desired with butter, syrup or your favorite toppings! Heavenly!!!!Amanda B.http://www.blogger.com/profile/08611282164381411546noreply@blogger.com1tag:blogger.com,1999:blog-3130036749792129131.post-66244795425659470782010-11-15T00:03:00.000-08:002010-11-15T00:03:30.727-08:00Pumpkin Chocolate Chip Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFNlKj9H-Ts5lj4cAxHGv7z92TM87iIEqQwAdVG5UdLozOeKaZTIPmZs0u9oXlmtCpNZ2RZRyY4zkxNptSol1W9AIiVr7_BFHtKtR67dOnWnfupabEPFfGeMXPEG6ycNjYDAl7PH59xJQ/s1600/IMG_0235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFNlKj9H-Ts5lj4cAxHGv7z92TM87iIEqQwAdVG5UdLozOeKaZTIPmZs0u9oXlmtCpNZ2RZRyY4zkxNptSol1W9AIiVr7_BFHtKtR67dOnWnfupabEPFfGeMXPEG6ycNjYDAl7PH59xJQ/s320/IMG_0235.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Another great recipe from <a href="http://www.melskitchencafe.com/2010/10/perfect-pumpkin-chocolate-chip-bread.html">My Kitchen Cafe</a>.</div><div class="separator" style="clear: both; text-align: center;">LOVED IT!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"></span></div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">*Note: This bread tastes best when it has cooled completely for a few hours and tastes even better the next day.</em></div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">*Makes 2 (9X5-inch loaves) or 3 (8X4-inch loaves)</div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 ½ cups white flour<br />
1 cup whole wheat flour<br />
3 cups granulated sugar<br />
2 teaspoons baking soda<br />
2 teaspoons ground cinnamon<br />
1 teaspoon ground nutmeg<br />
1 teaspoon salt<br />
1 (15 oz.) can pumpkin puree <em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">(not pie filling)</em><br />
1 cup canola or vegetable oil<br />
4 large eggs<br />
2/3 cup water<br />
1 cup semi-sweet chocolate chips</div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans or three 8×4-inch loaf pans.</div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.</div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">In a medium bowl, whisk together canned pumpkin, oil, eggs and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in chocolate chips. Pour batter in prepared pans.</div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Bake the bread for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.</div><div style="margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.</div>Traci Elizabethhttp://www.blogger.com/profile/13697279492918416274noreply@blogger.com1tag:blogger.com,1999:blog-3130036749792129131.post-64079658044885754432010-10-24T12:53:00.000-07:002010-12-22T16:37:46.648-08:00Pumpkin Spice Whoopie Pies...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81yRKaPpKY1UWjEzKOioTh6Witd142JwJMZbVJaddPYkZRkORg9KE_8glAkZNXboevk4OMYBiy40uJszwGK7KPQo5fjeIFC_mXFZk2-bhrRxXQ5J0iOt15Nsve0Fb_O16N-I4e0X-WbE/s1600/pumpkin-spice-whoopies-R048695-l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81yRKaPpKY1UWjEzKOioTh6Witd142JwJMZbVJaddPYkZRkORg9KE_8glAkZNXboevk4OMYBiy40uJszwGK7KPQo5fjeIFC_mXFZk2-bhrRxXQ5J0iOt15Nsve0Fb_O16N-I4e0X-WbE/s320/pumpkin-spice-whoopies-R048695-l.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">from <a href="http://www.recipe.com/pumpkin-spice-whoopies/">recipes.com</a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I have no idea how I have never had these before!!! A friend brought them to a halloween party last night and I had to have the recipe!!! These are definately delish!!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">Ingredients:</span></div><div class="separator" style="clear: both; text-align: center;">1 cup canned pumpkin</div><div class="separator" style="clear: both; text-align: center;">1/3 cup butter, softened</div><div class="separator" style="clear: both; text-align: center;">1 package, 2 layer sized, spice cake mix</div><div class="separator" style="clear: both; text-align: center;">2 eggs</div><div class="separator" style="clear: both; text-align: center;">1/2 cup milk </div><div class="separator" style="clear: both; text-align: center;">1 recipe marshmallow-spice filling (see recipe below)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span"><span lang="EN" style="font-family: Arial, sans-serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span"><span lang="EN" style="font-family: Arial, sans-serif;"><b>Marshmallow-Spice Filling:</b> </span><span lang="EN" style="font-family: Arial, sans-serif;">Up to 2 hours before serving, beat together 1/2 cup softened <span class="nlk">butter</span> and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1/2 teaspoon each ground cinnamon and nutmeg. Beat until well combined. </span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-size: medium;"><span lang="EN" style="font-family: Arial, sans-serif;"><br />
</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">Directions:</span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="margin-left: 7.5pt;"><b><span lang="EN" style="font-family: Arial, sans-serif;">1.</span></b><span lang="EN" style="font-family: Arial, sans-serif;"> Preheat oven to 375 degree F. Line a <span class="nlk">cookie</span> sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat <span class="nlk">pumpkin</span> and <span class="nlk">butter</span> with an electric mixer on medium speed until smooth. Add <span class="nlk">cake</span> <span class="nlk">mix</span>, <span class="nlk">eggs</span>, and milk; beat on low speed until combined, and then on medium speed for 1 minute. <o:p></o:p></span></div><div style="margin-left: 7.5pt;"><b><span lang="EN" style="font-family: Arial, sans-serif;">2.</span></b><span lang="EN" style="font-family: Arial, sans-serif;"> By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled <span class="nlk">cookie</span> sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second <span class="nlk">cookie</span>. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies. <o:p></o:p></span><br />
<span lang="EN" style="font-family: Arial, sans-serif;"><br />
</span><br />
<span lang="EN" style="font-family: Arial, sans-serif;">**I have made these now twice without waiting the 24 hours...I just make them then eat them :) they turned out exactly the same!</span></div><div style="margin-left: 7.5pt;"><b><span lang="EN" style="font-family: Arial, sans-serif;"><br />
</span></b></div><div style="margin-left: 7.5pt;"><span class="Apple-style-span" style="font-family: Arial, sans-serif;"><b><br />
</b></span></div>Traci Elizabethhttp://www.blogger.com/profile/13697279492918416274noreply@blogger.com1tag:blogger.com,1999:blog-3130036749792129131.post-19066631615157720042010-10-18T18:52:00.000-07:002010-10-18T19:00:09.926-07:00Apple Cake!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQqdmWlGK9BGkct_f7E5mBcQ8zTG6vM2slItJM-4VuSgJKw6cBDE3E5kvn_ZiqVBMBCz7FFRrQi9R52sfgBJDBZy6Ax4lCxFrTUOVW2xzByBSdANREU5iLUjQhrHJBr8YUQ8m577SQrY/s1600/PA180389.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQqdmWlGK9BGkct_f7E5mBcQ8zTG6vM2slItJM-4VuSgJKw6cBDE3E5kvn_ZiqVBMBCz7FFRrQi9R52sfgBJDBZy6Ax4lCxFrTUOVW2xzByBSdANREU5iLUjQhrHJBr8YUQ8m577SQrY/s320/PA180389.jpg" alt="" id="BLOGGER_PHOTO_ID_5529569399221959506" border="0" /></a><span style="font-style: italic; font-weight: bold;">Here is a super yummy and easy recipe to use up some of those apples!!</span> From Allrecipes.com (called Apple Cake IV)<br /><br />Ingredients:<br />5 apples- peeled, cored and sliced<br />2 cups all purpose flour<br />1/2 tsp salt<br />4 tsp. ground cinnamon<br />4 tsp baking powder<br />4 eggs<br />2 cups white sugar<br />1 cup vegi oil<br />2 tsp vanilla extract<br />1 cup chopped walnuts (optional)<br /><br />Topping:<br />4 tsp. white sugar<br />1 tsp ground cinnamon<br /><br /><span style="font-style: italic;">(As a note, I sliced and then diced the apples into tiny bits instead of just slicing. I also omitted the walnuts and doubled the topping....)</span><br /><br />1) Preheat oven to 350 deg and lightly grease and flour a 9X13 pan. <br /><br />2) Sift together the flour, salt, cinnamon, baking powder, set aside<br /><br />3) In a large bowl, beat eggs and sugar for 15 min. on high speed with an electric mixer (<span style="font-style: italic;">I got impatient and stopped after 5 min.</span> <span style="font-style: italic;">and it was fine.</span>) Add oil and blend in.<br /><br />4) add flour mixture and mix well. Add vanilla. Fold in apples and walnuts. Pour batter into 9X13 in pan. <br /><br />5) In a small bowl, mix the sugar and cinnamon for topping. Sprinkle over cake<br /><br />6) Bake at 350 deg for 50-60 min. or until a toothpick inserted into middle comes out clean.<br /><br />Enjoy!!! It was veeerrrrryyyy tasty!Amanda B.http://www.blogger.com/profile/08611282164381411546noreply@blogger.com1tag:blogger.com,1999:blog-3130036749792129131.post-27026590274644595502010-10-03T18:19:00.000-07:002010-10-03T18:19:10.057-07:00Pizza Dip!!!!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmcb2RLHnLNfBYr-lZz4IN1aW45MxNBDN68jHviGqy3095URc3gnj9bWerPlDVBNmKnRnpLpCIpZNi5haZffGMVPSKcV2xAU_uNOxZ-wF21tDZe6ypyh4wcZg5zfdudZfy8jpdspyw4Kg/s1600/IMG_20101003_180026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmcb2RLHnLNfBYr-lZz4IN1aW45MxNBDN68jHviGqy3095URc3gnj9bWerPlDVBNmKnRnpLpCIpZNi5haZffGMVPSKcV2xAU_uNOxZ-wF21tDZe6ypyh4wcZg5zfdudZfy8jpdspyw4Kg/s320/IMG_20101003_180026.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This Dip has become a favorite among my friends for girls nights, baby showers, and parties! Its so easy and is definately a crowd pleaser!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1 jar pizza sauce (not spaghetti sauce)</div><div class="separator" style="clear: both; text-align: center;">1 8oz. block cream cheese, softened</div><div class="separator" style="clear: both; text-align: center;">1 package pepperoni chopped</div><div class="separator" style="clear: both; text-align: center;">1 can chopped olives</div><div class="separator" style="clear: both; text-align: center;">2 cups mozzarella cheese</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><ul><li style="text-align: left;">Preheat oven to 350 degrees.</li>
<li style="text-align: left;">grease baking dish.</li>
<li style="text-align: left;">mix all of the ingredients, leaving about 1/2 cup of mozzarella left for topping</li>
<li style="text-align: left;">cover with foil and bake for 30 min.</li>
<li style="text-align: left;">remove foil and add remaining mozzarella and BROIL for 5 min.</li>
<li style="text-align: left;">Serve with french bread!!</li>
</ul><br />
<div class="separator" style="clear: both; text-align: left;">***MAKE SURE TO SOFTEN THE CREAM CHEESE...I PUT IT IN THE MICROWAVE UNTIL EXTREMELY SOFT.</div>Traci Elizabethhttp://www.blogger.com/profile/13697279492918416274noreply@blogger.com0tag:blogger.com,1999:blog-3130036749792129131.post-33365254756279835952010-09-28T19:04:00.000-07:002010-09-28T19:05:56.416-07:00BBQ Pulled Pork Sandwich...<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEdI9qwY-CounG9iPDFtWvE_m7it9RFgTk7WQpeCLMlOHc5LU8B-PC5DlnBTwg-U6uI6aphr2aOZ-raKyBoJJXGkp18cqLQ8V_icjTT-wcQEIUKBb-IkG4AScVj-B4ldBV5EWEAJdDDdE/s1600/IMG_20100926_160456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEdI9qwY-CounG9iPDFtWvE_m7it9RFgTk7WQpeCLMlOHc5LU8B-PC5DlnBTwg-U6uI6aphr2aOZ-raKyBoJJXGkp18cqLQ8V_icjTT-wcQEIUKBb-IkG4AScVj-B4ldBV5EWEAJdDDdE/s320/IMG_20100926_160456.jpg" width="320" /></a></div><br />
I love a good crock pot recipe! This recipe is from <a href="http://www.melskitchencafe.com/">My Kitchen Cafe</a> and it was delish. I have never used liquid smoke before and it really made a difference!!!<br />
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; color: black; font: medium "Times New Roman"; letter-spacing: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, "Times New Roman", Times, serif; font-size: 14px; line-height: 22px;"></span></span><br />
<div style="margin: 0px 0px 1.57em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 to 4 pounds boneless pork shoulder<span class="Apple-converted-space"> </span><em style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">(I used boneless pork loin!)</em><br />
1/4 teaspoon fresh ground pepper<br />
1/4 teaspoon salt<br />
2 cups water<br />
1 tablespoon hickory flavored liquid smoke <em>(found by the bbq sauces)</em><br />
2 cups barbecue sauce</div><div style="margin: 0px 0px 1.57em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.</div><div style="margin: 0px 0px 1.57em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.</div>Traci Elizabethhttp://www.blogger.com/profile/13697279492918416274noreply@blogger.com0tag:blogger.com,1999:blog-3130036749792129131.post-2137612543644764982010-09-15T20:38:00.000-07:002010-09-15T20:38:33.978-07:00Yummy Jello Salad!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiup3aKCLESdnMQsSRD0xpB5pWh4DGDdX0rg7Unu4lCtLciZotYjeBoqkbD32988eX0ZmCDYir-QV1o_8trLUvmGthoM0BWWQyYTSPhdIvoYP0l1pnRDfYNHu2WGzLKRsg3BFDYcl4Lk90/s1600/IMG_20100906_173306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiup3aKCLESdnMQsSRD0xpB5pWh4DGDdX0rg7Unu4lCtLciZotYjeBoqkbD32988eX0ZmCDYir-QV1o_8trLUvmGthoM0BWWQyYTSPhdIvoYP0l1pnRDfYNHu2WGzLKRsg3BFDYcl4Lk90/s400/IMG_20100906_173306.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">this is one of those easy crowd pleasers! perfect for a party or bbq!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;"></span></div><div>2 big containers of regular <span class="yshortcuts" id="lw_1284608214_1">cool whip</span></div><div>1 (20oz) can of crushed pineapple drained </div><div>Half a bag of mini marshmallows</div><div>1 big box of strawberry jello powder</div><div> </div><div>Empty containers of cool whip into a large bowl and add jello powder, mix thru. Then add drained crushed pineapple and mix thru. Then add the mini marshamallows and mix thru. You can also add chopped up strawberries, really yummy that way! Put in fridge to chill for 2 hours before served</div><div> </div>Traci Elizabethhttp://www.blogger.com/profile/13697279492918416274noreply@blogger.com1tag:blogger.com,1999:blog-3130036749792129131.post-66760743730053601812010-09-11T21:40:00.000-07:002010-09-11T21:40:05.889-07:00Chicken Salad Sandwich!!!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2mRrlemcTkmjUG0ms5cXoB3csHsdpOZ-8vtod3IHu9kGLBl6wyTkPc4kwvMS7P7aVD0i2V8OCaLRBUh83I6mFehcnXUXIsNNfvXJQT3QlAzGu3Yh-JHDSSo4UfhiqBFGfbzQrk8Wa9Us/s1600/IMG_20100905_191309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2mRrlemcTkmjUG0ms5cXoB3csHsdpOZ-8vtod3IHu9kGLBl6wyTkPc4kwvMS7P7aVD0i2V8OCaLRBUh83I6mFehcnXUXIsNNfvXJQT3QlAzGu3Yh-JHDSSo4UfhiqBFGfbzQrk8Wa9Us/s640/IMG_20100905_191309.jpg" width="640" /></a></div><br />
A friend of mine made this for Bunco last year and I have been thinking about it ever since :). Its delish served on croissants and makes a huge batch! Enjoy!<br />
<br />
<span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">1/2 cup Ranch Dressing</span><span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;"><br />
</span><span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">4 cups cubed chicken (I use the canned chicken from costco found with the tuna cans)</span><span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;"><br />
</span><span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">2 cups mayo</span><span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;"><br />
</span><span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">1tsp salt</span><span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;"><br />
</span><span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">2 TBSP Lemon Juice</span><span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;"><br />
</span><span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">2 cups grapes halved</span><span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;"><br />
</span><span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">2 cups cucumber peeled and diced</span><span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;"><br />
</span><span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">1 cups celery diced</span><span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;"><br />
</span><span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">12 oz bag spiral macaroni cooked</span><span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;"><br />
</span><span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;"><br />
</span><span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">Mix it all together and refrigerate. It's best if you make it the night before. A single batch serves a bunch of people.</span><span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;"> Serve on Croissants!!!!</span><span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;"><br />
</span><span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif;"><br />
</span>Traci Elizabethhttp://www.blogger.com/profile/13697279492918416274noreply@blogger.com0tag:blogger.com,1999:blog-3130036749792129131.post-17517091316430856262010-08-04T16:39:00.000-07:002010-08-04T16:39:42.883-07:00Cowboy Caviar<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLkuwX4i9MhO6fQmhGZ_vJlC4NnioFCuXd7aqmeMnDdKTk8THrsdK3AkT68OT75h8EYsMPH3S1PP6zWtQOu7a3Xvgv6fHI7bEsMNGIBgFbaUdO9Qte_MXD0POh-Q9tNzO5hsDLgPC36vc/s1600/ccchip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLkuwX4i9MhO6fQmhGZ_vJlC4NnioFCuXd7aqmeMnDdKTk8THrsdK3AkT68OT75h8EYsMPH3S1PP6zWtQOu7a3Xvgv6fHI7bEsMNGIBgFbaUdO9Qte_MXD0POh-Q9tNzO5hsDLgPC36vc/s320/ccchip.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">(pic from Little Birdie Secrets)</span></div>I saw this recipe on <a href="http://littlebirdiesecrets.blogspot.com/2010/07/cowboy-caviar.html">Little Birdie Secrets</a>. It was really good, Super easy to put together and a nice cool treat for these hot summer months!!! <br />
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<span class="Apple-style-span" style="color: #4c2600; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><span style="font-weight: bold;">Cowboy Caviar</span></span><span class="Apple-style-span" style="color: #4c2600; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #4c2600; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">1 can corn</span><span class="Apple-style-span" style="color: #4c2600; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #4c2600; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">1 can black beans, drained</span><span class="Apple-style-span" style="color: #4c2600; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #4c2600; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">3 large tomatoes, chopped</span><span class="Apple-style-span" style="color: #4c2600; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #4c2600; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">3 large avocados, chopped</span><span class="Apple-style-span" style="color: #4c2600; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #4c2600; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">2 Tbs chopped green onions</span><span class="Apple-style-span" style="color: #4c2600; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #4c2600; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">1 package dry Italian dressing</span><span class="Apple-style-span" style="color: #4c2600; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #4c2600; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">2 Tbs olive oil</span><span class="Apple-style-span" style="color: #4c2600; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #4c2600; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">1/4 cup white vinegar</span><span class="Apple-style-span" style="color: #4c2600; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #4c2600; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">3 Tbs water</span><span class="Apple-style-span" style="color: #4c2600; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #4c2600; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #4c2600; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">In a large bowl mix corn, peas, tomatoes, avocados and onions. In another bowl mix the dry Italian dressing, olive oil, vinegar and water. Pour the dressing over the vegetable mixture and toss until evenly coated. Serve with tortilla chips.</span><span class="Apple-style-span" style="color: #4c2600; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span>Traci Elizabethhttp://www.blogger.com/profile/13697279492918416274noreply@blogger.com0tag:blogger.com,1999:blog-3130036749792129131.post-75439564310270928842010-07-26T18:59:00.000-07:002010-12-10T19:34:53.351-08:00JelloThis was a great new JELL-O that the kids loved.<br /><br />1 3 oz package Strawberry Jell-o<br />1 cup orange sherbet<br />Cool whip<br /><br />Add 1 cup boiling water to jello. Stir 2 min. or until completely dissolved.<br />Stir in sherbet until melted. Pour into individual cups or bowls. The original recipe says 4 martini or wine cups.<br /><br />Refrigerate 2 hours or until firm. Top each with 1 TBSP cool whip just before serving.<br /><br />Makes 4 individual servings. I doubled the recipe to feed my family.<br /><br />Next time I might try pineapple or lemon sherbet for fun.korihttp://www.blogger.com/profile/08425661835960073425noreply@blogger.com0tag:blogger.com,1999:blog-3130036749792129131.post-8748840025879230622010-07-24T15:45:00.000-07:002010-07-24T15:45:47.158-07:00Zucchini and Potato Bake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8VTbXXYqladqBxhvpsmfET2vntN5uAGH0DCPAyLb9_i8JmKqiYpj8z4cKZax3TOnaGzfE7yCcKgc3l1peBmeOHiUS-_kQhpctwufzi9M-bap4sPHulaaDgutf4ZjNGFekMBpRWOhnPI/s1600/2010-07-24+15.05.43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8VTbXXYqladqBxhvpsmfET2vntN5uAGH0DCPAyLb9_i8JmKqiYpj8z4cKZax3TOnaGzfE7yCcKgc3l1peBmeOHiUS-_kQhpctwufzi9M-bap4sPHulaaDgutf4ZjNGFekMBpRWOhnPI/s320/2010-07-24+15.05.43.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This isn't the healthiest recipe to make with zucchini, but its really good! This one is courtesy of my grandmother who never seems to have actual measurements with her recipes...which scares me! But this one was easy and great for my over flowing supply of zucchini!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><ul><li>Spray 9x13 pan with cooking spray</li>
<li>Slice potatoes (thinly) and layer on bottom of pan</li>
<li>Chop onion and sprinkle over</li>
<li>sprinkle with salt and pepper</li>
<li>add a layer of grated cheese</li>
<li>then a layer of thinly sliced zucchini</li>
<li>sprinkle lightly with italian seasoning</li>
<li>dot with margarine</li>
<li>repeat layers</li>
<li>bake at 375 covered for 45 min</li>
<li>check potatoes and top with more cheese and put back in and allow to melt</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Traci Elizabethhttp://www.blogger.com/profile/13697279492918416274noreply@blogger.com0tag:blogger.com,1999:blog-3130036749792129131.post-63066856330481072032010-07-11T18:50:00.000-07:002010-07-11T19:02:42.774-07:00Zucchini Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgFUys_0FhS1W5JARMHmcLBQ5S3GyPMmP9nSATvTnKT-ilog8VkOBpbfrjcsFF95eQl5fHsj6tjf5KiZT4xOYnRuXRAxACthQjlyaEBsI5qjzxHGod1WVhhJ9rE-9fwcan1yJ6SRon974/s1600/DSC05205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgFUys_0FhS1W5JARMHmcLBQ5S3GyPMmP9nSATvTnKT-ilog8VkOBpbfrjcsFF95eQl5fHsj6tjf5KiZT4xOYnRuXRAxACthQjlyaEBsI5qjzxHGod1WVhhJ9rE-9fwcan1yJ6SRon974/s200/DSC05205.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;">(crappy pic, yummy bread)</div><div class="separator" style="clear: both; text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><b>I planted my first garden this year!!! Little did I know that zucchini and squash will take over the whole backyard!!! I had never made zucchini bread before, thanks to friends and family I have a few recipes to try. I loved this one. SOOO simple to make, and DELISH! I love the cinnamon in it! Enjoy!</b></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"><b>mix together:</b></span></div><div style="text-align: center;">1 Cup brown sugar</div><div style="text-align: center;">1 Cup white sugar</div><div style="text-align: center;">1 Cup oil</div><div style="text-align: center;">3 Eggs, well beaten</div><span class="text_exposed_show" style="display: inline;"></span><br />
<span class="text_exposed_show" style="display: inline;"><div style="text-align: center;">2 Cups grated zucchini</div><div style="text-align: center;">3 tsp. vanilla</div></span><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="text_exposed_show" style="display: inline;"><b><br />
</b></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="text_exposed_show" style="display: inline;"><b>in a separate bowl mix:</b><br />
3 Cups flour<br />
1 tsp. salt<br />
1 tsp. soda<br />
3 tsp. cinnamon<br />
1-1/2 tsp baking powder<br />
<br />
Mix together & pour into 2 loaf pans. Bake @ 325 for about an hour</span></span></div>Traci Elizabethhttp://www.blogger.com/profile/13697279492918416274noreply@blogger.com1tag:blogger.com,1999:blog-3130036749792129131.post-48713891036369091052010-07-06T19:07:00.000-07:002010-07-06T19:15:59.181-07:00Cheesy Tortellini BakeSo, it has been slow on here- I think with the heat there hasn't been many people cooking. I made a yummy dish tonight that I would like to share. I got the recipe from the person who cooked the meals at girls camp when I went as a leader this year. It is way easy and very creamy and yummy. I forgot to take a picture until it was too late, but it looks just like a lasagna dish when it comes out of the oven. It tastes similar to lasagna, but creamy and so much faster and easier to make!!!<br /><br />Ingredients:<br /><br />1 20 oz pkg Tortellini<br />1/2 pound ground beef<br />1/2 pound ground ital. saus.<br />4 oz. cream cheese (I use light)<br />1 reg. jar of your favorite spaghetti sauce<br />2 cups shredded mozzarella cheese<br />Parmesan cheese (shaker can)<br /><br />Directions:<br /><br />-Preheat oven to 350.<br /><br />1) Brown beef/sausage and drain. Put back in pan and add sauce- simmer on low.<br /><br />2) While browning meat, boil tortellini according to pkg directions. Drain.<br /><br />3) Put tortellini back in pan. Dice cream cheese and put in pan with tortellini and stir until cheese is mostly melted and spread evenly among tortellini (if you really want it thick and creamy, throw in the whole bar- but it will be thick!)<br /><br />4) Layer in square baking dish lasagna style- sauce, tortellini, sauce, mozz cheese, parm cheese, tortellini, sauce, mozz cheese, parm cheese.<br /><br />5) Bake uncovered for approx. 20 min. or until heated through and cheese is melted.<br /><br />Enjoy!!!Amanda B.http://www.blogger.com/profile/08611282164381411546noreply@blogger.com0tag:blogger.com,1999:blog-3130036749792129131.post-33823096351109702582010-05-13T19:46:00.000-07:002010-05-13T19:48:12.267-07:00Chicken Enchiladas with Green Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCSb6pI3YuS_r4SG7mzDzYUrxUaTVfL4DPFcxzs3eu73ytifJPz7EavsSUr2KDM_yrUrnvt7QLY-8xPVjb-63JivXQtb41pgLfPB6KxM7kQdsjjs9h1DWHQReSHU_3g6rlSxmwrMxKlJA/s1600/2010-05-13%252018.58.15%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCSb6pI3YuS_r4SG7mzDzYUrxUaTVfL4DPFcxzs3eu73ytifJPz7EavsSUr2KDM_yrUrnvt7QLY-8xPVjb-63JivXQtb41pgLfPB6KxM7kQdsjjs9h1DWHQReSHU_3g6rlSxmwrMxKlJA/s400/2010-05-13%252018.58.15%5B1%5D.jpg" width="400" /></a></div><br />
2 cans green enchilada sauce<br />
1 small can green chilies<br />
3-4 chicken breasts, shredded<br />
1 can cream of chicken soup<br />
1 8oz cream cheese (softened)<br />
7-8 large flour tortillas<br />
2 cups of Cheese (I used Monterey Jack)<br />
<br />
Cook and shred chicken<br />
Mix Chicken, chilies and cream cheese together in a bowl<br />
In another bowl mix sauce and chicken soup<br />
Add 4 spoonfuls of sauce mixture to chicken mixture and blend<br />
Spread a thin layer of sauce on bottom of pan<br />
Fill tortillas with 1-2 spoonfuls of chicken mixture. Roll up and place in pan.<br />
Pour sauce over the filled tortillas<br />
Sprinkle cheese over the top<br />
Cover with foil and bake at 350 for an hour.Traci Elizabethhttp://www.blogger.com/profile/13697279492918416274noreply@blogger.com0tag:blogger.com,1999:blog-3130036749792129131.post-16199521808061993412010-05-10T17:38:00.000-07:002010-05-10T17:54:09.404-07:00Fettuccine Alfredo- LOWER FAT!!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwacb24-uYD4usE4yctEPwBEu5vCQnkdt5yAl7hjZF0rBl4X-DJ20PiAqlL9kJhcWwE6x09TI_3GDNtnxoYF-y5RQhVV9_mMqJNq5JJEgh4JMOua1dE1fZihQSbVphyphenhyphentAE8HDqMpujBQc/s1600/low+fat+alfredor.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwacb24-uYD4usE4yctEPwBEu5vCQnkdt5yAl7hjZF0rBl4X-DJ20PiAqlL9kJhcWwE6x09TI_3GDNtnxoYF-y5RQhVV9_mMqJNq5JJEgh4JMOua1dE1fZihQSbVphyphenhyphentAE8HDqMpujBQc/s320/low+fat+alfredor.png" alt="" id="BLOGGER_PHOTO_ID_5469805551043122690" border="0" /></a><br />I love the creaminess and richness of a good alfredo sauce- but my waistline does not. In a search for healthier recipes, I bought the book by Rocco Dispirito titiled "Now eat this!" (author of "Eat This, Not That".) When I saw an alfredo recipe, I was excited but skeptical- the fat in alfredo is what makes it yummy! But, I gave it a try and it was so so so good! Just as creamy and flavorful as the full fat original- surprisingly! I will never make the high fat version again! Here is the recipe!<br /><br />8 oz whole-wheat fettuccine<br />1 TBSP butter<br />3 garlic cloves, minced<br />2 tsp. cornstarch<br />pinch of ground nutmeg<br />3/4 cup low fat, low sodium chicken broth<br />3/4 cup grated Parmigiano-Reggiano cheese<br /> (I just used the shaker can of Parmesan)<br />3/4 cup plain Greek Yogurt<br />black pepper<br /><br />Prepare Fettuccine as directed on box<br /><br />While pasta is cooking, melt the butter in a large nonstick saute pan over medium heat. Add the garlic and cook until fragrant- just a minute or two.<br /><br />Meanwhile, combine the cornstarch and nutmeg in a small bowl. Whisk in the chicken broth until smooth. Pour the mixture into the saute pan with the butter and garlic. Raise the heat and bring the sauce to a simmer, whisking occasionally until thickened slightly. Whisk in 1/2 cup of the cheese until melted. Remove the pan from the heat and whisk in the yogurt until the sauce is smooth. Season as desired with pepper. <br /><br />**Note- I added a touch of skim milk at this point to thin it a bit because it was very thick and creamy! You may or may not need to- depends on your preference. <br /><br />Serve over fettuccine. I also included strips of grilled chicken and broccoli! Yum! Even one of my 3-year-olds who NEVER eats pasta of any kind (except mac and cheese) gobbled it up!<br /><br />Enjoy!<br /><br />Nutrition info:<br /><br />336 calories and 10.4 grams of fat (compared to the high fat restaurant version, according to the author, is 1,220 calories and 75 grams of fat! Ouch!)Amanda B.http://www.blogger.com/profile/08611282164381411546noreply@blogger.com1tag:blogger.com,1999:blog-3130036749792129131.post-42542005431422984502010-05-04T14:29:00.000-07:002010-05-04T14:30:22.952-07:00Candied Almond Salad<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAoc0Mw7B6eXCsIu2ZlUZF4N3QlW9VNtxCtluCdILuA5eeOGRQ_oJBbIduVJjW6rJ4ikgl40IJi1xHlulaL4YZr48wykCZO6WIYMg_sfPe_Jh1rRo7wxnRReoVUWTdpIW_78SoKE_-uNA/s1600/2010-05-04+11.50.18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAoc0Mw7B6eXCsIu2ZlUZF4N3QlW9VNtxCtluCdILuA5eeOGRQ_oJBbIduVJjW6rJ4ikgl40IJi1xHlulaL4YZr48wykCZO6WIYMg_sfPe_Jh1rRo7wxnRReoVUWTdpIW_78SoKE_-uNA/s400/2010-05-04+11.50.18.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This salad is DELISH. You know its good when your sisters boyfriend (who is a trained Chef) wants the recipe! Enjoy!!</div><div class="separator" style="clear: both; text-align: center;"></div><div align="center" class="MsoNormal" style="margin-left: .5in; text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: 10pt;"><br />
<br />
<b> </b><i><u><b><span class="Apple-style-span" style="font-size: x-large;">Candied Almond Salad</span></b></u></i><br style="mso-special-character: line-break;" /> <br style="mso-special-character: line-break;" /> <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 10pt;"><br />
<b> Salad:</b><br />
2 1/2 cups shredded chicken <span class="Apple-style-span" style="font-size: x-small;">(I just got precooked chicken from Costco)</span><br />
3/4 cup crumbled bacon<br />
1 cup candied almonds <br />
1 1/2 cups Monterey Jack Cheese<br />
4 cups romaine<br />
2 cups iceburg lettuce<br />
<br />
<b> Poppy seed dressing:</b><br />
3/4 cup sugar<br />
1 1/2 teaspoons powdered mustard<br />
1 teaspoon salt<br />
1/3 cup apple cider vinegar<br />
1 cup vegetable oil<br />
3 tablespoons toasted poppy seeds<br />
<br />
<b> Directions:</b><br />
In medium size pan, melt ½ cup sugar and 2 tsp butter, then add 1 cup of sliced almonds and stir. Spread out on foil until they are completely cooled, then separate.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 10pt;"><br />
Poppy seed dressing: In a food processor or blender pulverize sugar. <br />
add the mustard, salt, and vinegar. Blend until the sugar is <br />
dissolved. With the machine slowly running, gradually add oil to the <br />
sugar mixture. Remove mixture from the machine and stir in the poppy <br />
seeds. Chill for at least 20 minutes.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Toss salad and dressing together and serve.</span></span></div>Traci Elizabethhttp://www.blogger.com/profile/13697279492918416274noreply@blogger.com0tag:blogger.com,1999:blog-3130036749792129131.post-38924296028428252252010-05-01T22:12:00.000-07:002010-09-15T20:33:21.625-07:00Bakerella's Easy Cupcake Bites<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-HOrxzYbKMKQ5tT7VbPFLPgiC2LhGAipOAlwd15m3e_vqH0R1FksjRHhdGPwv2Lq5PRWrteAeJ2uHjzM_1d17Neaz_ShrDcjmKrHx1zbFDSBX2vRKH6n-fe50bIRN8QJi3Y0doY4ayQ/s1600/2474498679_3d5396e863.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-HOrxzYbKMKQ5tT7VbPFLPgiC2LhGAipOAlwd15m3e_vqH0R1FksjRHhdGPwv2Lq5PRWrteAeJ2uHjzM_1d17Neaz_ShrDcjmKrHx1zbFDSBX2vRKH6n-fe50bIRN8QJi3Y0doY4ayQ/s320/2474498679_3d5396e863.jpg" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">photo from </span><a href="http://www.bakerella.com/"><span class="Apple-style-span" style="font-size: x-small;">Bakerella</span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Have you seen these cupcake bites from <a href="http://www.bakerella.com/">Bakerella</a>? So stinkin cute and DELISH!!! I made them for a dual babyshower a few weeks back. I topped them with Pink and Blue instead of the purple and I used a white cake inside. They were a hit!!!!</div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px;"></span><br />
<div style="margin-bottom: 18px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-weight: bold;">Easy Cupcake Bites</span><br />
1 box cake mix (cook as directed on box for 13 X 9 cake)<br />
1 can cream cheese frosting (16 oz.)<br />
1 package chocolate bark (for cupcake bottom)<br />
Colored Candy Melts (for cupcake top)<br />
Candy Cup mold<br />
<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=bakerella-20&l=ur2&o=1" style="border-bottom-style: none !important; border-bottom-width: medium !important; border-color: initial !important; border-left-style: none !important; border-left-width: medium !important; border-right-style: none !important; border-right-width: medium !important; border-top-style: none !important; border-top-width: medium !important; display: block; height: auto; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; max-width: 479px;" width="1" />Sprinkles and m&ms for decoration</div><ol><li>After cake is cooked and cooled completely, crumble into large bowl. (The texture should be fine/fluffy)</li>
<li>Using the back of a large spoon, mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)</li>
<li>Roll mixture into quarter size balls (make sure they are smaller in diameter than that of your candy mold) and lay on wax paper covered cookie sheet.</li>
<li>Chill in the freezer for a few minutes, until they are slightly firm, not frozen.</li>
<li>Melt chocolate bark and candy melts in microwave per directions on package.</li>
<li>Using a spoon or squeeze bottle, fill each mold cavity with a small amount of chocolate. Sorry, I didn’t think to measure how much. But as soon as you fill the cavity, go ahead and place one of your rolled balls into it. Carefully push it down until the force causes the chocolate to push up and fill in around the sides of the ball. You may have to experiment with a couple to get the right amount. Stop pushing once the chocolate reaches the top edge.</li>
<li>Place the mold tray filled with cupcakes in the freezer for just a few minutes to let the chocolate set. Remove and then gently pull up on the cake ball top to release from candy mold.</li>
<li>Now, holding the bottom of the cupcake, dip the top in another color of melted chocolate.</li>
<li>Decorate.</li>
<div></div></ol>Traci Elizabethhttp://www.blogger.com/profile/13697279492918416274noreply@blogger.com1tag:blogger.com,1999:blog-3130036749792129131.post-9452304015627900642010-04-27T17:31:00.000-07:002010-04-27T18:48:09.749-07:00Avocado Bean Dip<div class="separator" style="clear: both; text-align: center;">I got this recipe from <a href="http://www.sisterscafe.blogspot.com/">The Sisters Cafe</a>. I had all the ingredients on board and it was super yummy! My little ones loved it!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhey3fjOp5BTzaa_r_FRB1_MNcJTD4qnj3qyTy5MjpOsu7zhHH_cKzurqbYCdPmKGW46UQGLYZ76Ik1l1ZHz5zz2cggjdL8a-E5kETcQiP_PTGW0IiQW0kCuAM1kHQIyOKgUplq2W9W_RI/s1600/DSC02650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhey3fjOp5BTzaa_r_FRB1_MNcJTD4qnj3qyTy5MjpOsu7zhHH_cKzurqbYCdPmKGW46UQGLYZ76Ik1l1ZHz5zz2cggjdL8a-E5kETcQiP_PTGW0IiQW0kCuAM1kHQIyOKgUplq2W9W_RI/s320/DSC02650.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 20px;"><strong><span style="font-size: 23px;">Avodaco Bean Dip</span></strong><br />
<i><br />
</i><em></em><br />
<span style="font-size: 17px;">1 15 oz can of white (or black beans), drained</span><br />
<span style="font-size: 17px;">1 avocado-mashed</span><br />
<span style="font-size: 17px;">1/2 cup salsa </span><br />
<span style="font-size: 17px;">1/4 cup finely chopped green onions </span><br />
<span style="font-size: 17px;">2 Tb chopped diced green chilis (I use canned)</span><br />
<span style="font-size: 17px;">2 Tb chopped cilantro</span><br />
<span style="font-size: 17px;">1 Tb lemon juice</span><br />
<span style="font-size: 17px;">1/4 tsp salt</span><br />
<br />
<span style="font-size: 17px;">Combine all ingredients and serve with chips! </span></span>Traci Elizabethhttp://www.blogger.com/profile/13697279492918416274noreply@blogger.com2tag:blogger.com,1999:blog-3130036749792129131.post-45448649845237390382010-04-06T22:04:00.000-07:002010-04-06T22:25:53.150-07:00Ginger Glazed Mahi Mahi<span class="Apple-style-span" style="color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px;"></span><br />
<div class="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black;">Oooh, this is good!!! Somewhat sweet with a hint of the balsamic vinegar...delicious!</span></h3><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXyBts4gTGF2nmMOr_xArgNUWo5IUHzN8r3cNEska0up2H8ryzKyLv3DsFs5_gL7E7qTAkTwJruFVQhDes2D9IJV_LVnxPe85E7ZRhE0liuivYXcOlFJZyc6UlIY5B8wojcfJcRlfrEE/s1600/image0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXyBts4gTGF2nmMOr_xArgNUWo5IUHzN8r3cNEska0up2H8ryzKyLv3DsFs5_gL7E7qTAkTwJruFVQhDes2D9IJV_LVnxPe85E7ZRhE0liuivYXcOlFJZyc6UlIY5B8wojcfJcRlfrEE/s320/image0.jpg" /></a><br />
<h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black;">Ingredients</span></h3><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="color: black;">3 tablespoons honey</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="color: black;">3 tablespoons soy sauce</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="color: black;">3 tablespoons balsamic vinegar <span class="Apple-style-span" style="font-size: small;">(I used 1 1/2 tablespoons)</span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="color: black;">1 teaspoon grated fresh ginger root</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="color: black;">1 clove garlic, crushed or to taste</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="color: black;">2 teaspoons olive oil</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="color: black;">4 (6 ounce) mahi mahi fillets</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="color: black;">salt and pepper to taste</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="color: black;">1 tablespoon vegetable oil</span></li>
</ul></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-top-width: 1px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 20px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 300px;"></div><div class="directions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black;">Directions</span></h3><ol style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 0px; margin-left: 16px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 16px; padding-right: 0px; padding-top: 0px;"><li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="color: black;">In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.</span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="color: black;">Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.</span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="color: black;">Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.</span></span></li>
</ol><div><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></span></div><div><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="line-height: 16px;"><i>from all recipes</i></span></span></div><ol style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 0px; margin-left: 16px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 16px; padding-right: 0px; padding-top: 0px;"><div><span class="Apple-style-span" style="line-height: 16px;"> </span></div></ol></div><div class="recipe-details-lg" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; float: left; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; position: relative;"></div>Traci Elizabethhttp://www.blogger.com/profile/13697279492918416274noreply@blogger.com0tag:blogger.com,1999:blog-3130036749792129131.post-91859276680933109282010-03-27T20:18:00.000-07:002010-03-27T20:30:09.793-07:00Best Ranch Dressing ever<div>This recipe is from the Chevy's cookbook. We love it. I've never had it on a salad but it's a good dip for tortilla chips. It's good on chicken wings, mixed with salsa and about everything else I've tried it on. It's from Chevy's so it's slightly mexican.</div><br /><div> </div><br /><div>El Ranch-O Dressing</div><br /><div>(makes 2 1/2 cups)</div><br /><div> </div><br /><div>1 c buttermilk</div><br /><div>1 tbs freshly squeezed lime juice</div><br /><div>1 tbs minced cilantro</div><br /><div>1 tsp minced fresh oregano ( i use dried)</div><br /><div>1 tbs finely diced yellow onion</div><br /><div>2 tsp minced garlic</div><br /><div>1/2 tsp salt</div><br /><div>2 tsp black pepper</div><br /><div>1 1/2 c cold mayonnaise</div><br /><div> </div><br /><div> </div><br /><div>Combine the buttermilk, lime juice, cilantro, oregano, garlic, salt and pepper, whisking until combined. Add the mayonnaise and whisk until smooth. Cover and refrigerate for 1 hour to develop flavors. The dressing will keep for up to 1 week in airtight container.</div>korihttp://www.blogger.com/profile/08425661835960073425noreply@blogger.com0tag:blogger.com,1999:blog-3130036749792129131.post-52467495801015652552010-03-16T18:14:00.000-07:002010-04-06T22:26:34.274-07:00Chicken Chimis with Green Sauce....DELICIOUS! These were so simple to make and tasted like you were eating at a Mexican restaurant!! Not a very healthy meal, but a great treat. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLqi09NGzshkOPr_OFMfOb_jVTm9A8gSlaJoIjR40yqvcrDsqNgjLqb8ve7qZLjn4m6wMYrbFyAORI-GQMV00-vnHim6aLaeLCVgDtw7P66ecdaTyC679-aOGGcbC7iDWLc1xYSufsmSE/s1600-h/DSC05031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLqi09NGzshkOPr_OFMfOb_jVTm9A8gSlaJoIjR40yqvcrDsqNgjLqb8ve7qZLjn4m6wMYrbFyAORI-GQMV00-vnHim6aLaeLCVgDtw7P66ecdaTyC679-aOGGcbC7iDWLc1xYSufsmSE/s320/DSC05031.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-weight: bold;">Chicken Chimichangas with Green Sauce </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-weight: bold;"></span>1 pound shredded cooked chicken (I bought pre cooked chicken from the store to make it quick and easy!)</div>1 (8 ounce) package cream cheese, softened<br />
1 (8 ounce) bag shredded monterey Jack cheese<br />
1/2 (1.25 ounce) package taco seasoning<br />
8 (10 inch) flour tortillas<br />
2 (10.5 ounce) cans cream of chicken soup<br />
2 (4 ounce) cans chopped green chilies<br />
5 large pitted green olives<br />
1 jalapeno pepper, seeded and chopped<br />
1 lime, juiced<br />
vegetable oil<br />
shredded sharp cheddar cheese<br />
1 cup diced green onions<br />
sour cream<br />
<br />
<span class="Apple-style-span" style="color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px;"></span><br />
<ol style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 0px; margin-left: 16px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 16px; padding-right: 0px; padding-top: 0px;"><li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling.</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.</span></li>
</ol><br />
from all recipesTraci Elizabethhttp://www.blogger.com/profile/13697279492918416274noreply@blogger.com0