tag:blogger.com,1999:blog-41077916734321712662024-03-14T03:49:29.547-06:00Sarah's Recipe BoxWhat's for dinner tonight? What should I do with this leftover_______? What should I take to the pot luck social? Find these answers and more in Sarah's Recipe Box.Sarahhttp://www.blogger.com/profile/11236607700772283690noreply@blogger.comBlogger77125tag:blogger.com,1999:blog-4107791673432171266.post-40882644804487147492016-11-19T15:18:00.000-07:002016-11-19T15:21:19.785-07:00Mile-High BiscuitsFrom: Cook's Illustrated American Classics pg.44<br />
Makes: 12 biscuits<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm8.staticflickr.com/7221/7371551330_a25e1c908f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mile-High Buttermilk Biscuits" border="0" class="" data-jpibfi-indexer="2" data-jpibfi-post-excerpt="" data-jpibfi-post-title="Mile-High Buttermilk Biscuits" data-jpibfi-post-url="http://traceysculinaryadventures.com/2012/06/mile-high-buttermilk-biscuits.html" src="http://farm8.staticflickr.com/7221/7371551330_a25e1c908f.jpg" height="200" width="200" /></a></div>
<br />
Dough<br />
2 cups unbleached all-purpose flour<br />
1 tablespoon double-acting baking powder<br />
1 tablespoon sugar<br />
1 teaspoon salt<br />
1/2 teaspoon baking soda<br />
4 tablespoons cold unsalted butter, cut into 1/4 inch cubes<br />
1 1/2 cups cold buttermilk, preferably low-fat<br />
<br />
To form and bake biscuits<br />
1 cup unbleached all-purpose flour<br />
2 tablespoons unsalted butter, melted<br />
<br />
1. Preheat oven to 500 F. Spray a 9-inch round cake pan with nonstick
cooking spray. Also, spray the inside and outside of a 1/4-cup measure
with nonstick cooking spray.<br />
<br />
2. To make the dough: Add the flour, baking powder, sugar, salt and
baking soda to the bowl of your food processor. Pulse a few times to
combine. Scatter the butter evenly over the dry ingredients then pulse
8-10 times, or until the mixture resembles coarse cornmeal. Dump the
contents of the food processor into a large bowl and add the buttermilk.
Stir with a rubber spatula just until everything is incorporated (the
dough will be quite wet and sticky and somewhat lumpy). <br />
<br />
3. To form the biscuits: Using the 1/4 cup measure you sprayed earlier
and working quickly, scoop level 1/4 cup mounds of dough and drop them
into the flour on the baking sheet. Continue until you’ve scooped all
of the dough – you should have 12 mounds of dough. Use some of the
flour from the baking sheet to dust the top of each mound. Flour your
hands, then, one at a time, pick up each piece of dough (coating with
extra flour if necessary so you can work with it) and gently shape it
into a rough ball. Shake off the excess flour and place in the prepared
cake pan. Repeat with the remaining mounds of dough, fitting 9
biscuits around the outer edge of the pan and 3 in the middle.<br />
Gently brush the top of each biscuit with some of the melted butter
(don’t press down and flatten them).<br />
<br />
4. Bake for 5 minutes, then reduce
the oven temperature to 450 F and continue baking for another 13-15
minutes, or until the biscuits are deep golden brown. Remove the pan
from the oven and let the biscuits cool for 2 minutes, then invert them
onto a clean kitchen towel. Flip the biscuits over and break them
apart. Allow to cool 5 minutes longer before serving.Sarahhttp://www.blogger.com/profile/11236607700772283690noreply@blogger.com0tag:blogger.com,1999:blog-4107791673432171266.post-73743892621383270762014-12-19T10:32:00.000-07:002014-12-19T10:34:00.737-07:00Christmas Salad with Candied Almonds and Poppyseed DressingI recently made one of my favorite salads for a Ward Christmas dinner, and it was a hit, so here are the instructions of how to make a delicious holiday (or everyday) salad.<br />
<br />
<h3>
<u>Salad</u></h3>
<b>Chopped Romaine</b><br />
<b>Spinach</b><br />
(any of your favorite greens will work)<br />
<br />
<b>Dried Cranberries</b> (such as Craisins)<br />
<b>Crumbled Feta cheese</b><br />
<b>Candied Almonds </b>(see recipe below)<br />
<br />
<h3>
Candied Almonds</h3>
<b>Sliced or slivered almonds</b> (approx. 1/2 cup)<br />
<b>White sugar</b> (approx. 2 Tablespoons)<br />
<br />
Place sugar in a nonstick frying pan over medium heat. Add the almonds and stir to coat. Be patient... the sugar will eventually caramelize and coat the almonds as you stir. Remove promptly onto wax, parchment, or a silicone baking sheet spreading to separate. You may find a sugar to almond ratio more fitting for you. I don't even measure anymore, I just eyeball it.<br />
<br />
<h3>
Poppyseed Dressing</h3>
<b>1/2 cup red onion</b><br />
<b>1 cup white sugar</b><br />
<b>1 teas. dijon mustard</b><br />
<b>1 teas. salt</b><br />
<b>2/3 cup vinegar</b><br />
<br />
blend in blender or small food processor, then add<br />
<br />
<b>2 cup vegetable oil </b>(I usually make a lighter version by doing about 1-1.5 cups of oil and the rest water) while blending to create emulisification.<br />
<br />
Then add:<br />
<br />
<b>2 TBSP poppy seeds</b><br />
<br />
Pour into a blender bottle or salad dressing shaker and serve as needed. You will have to shake or stir the dressing before serving as oil separates as it sits. Store in the refrigerator. <br />
<b><br /></b>
<span style="color: lime;">Enjoy mixing up with your favorite ingredients, such as avocado and pear with candied pecans, or try strawberries, feta, and almonds... my favorite summertime salad.</span><br />
<br />
<br />
<br />
<br />Sarahhttp://www.blogger.com/profile/11236607700772283690noreply@blogger.com0tag:blogger.com,1999:blog-4107791673432171266.post-52367423525893042772012-02-02T16:06:00.000-07:002012-02-02T16:06:30.174-07:00No Fail BreadsticksFrom Michelle Chudleigh<br />
1/2 recipe<br />
<br />
3/4 cup warm water<br />
1/2 TBSP yeast<br />
1 TBSP sugar<br />
Combine and let sit 5-10 minutes.<br />
<br />
Add up to 3 cups flour and 1 teas. salt.<br />
Rise one hour. <br />
<br />
Melt 1/4 stick of butter in a 9 1/2" x 11" glass dish. make breadsticks, put into pan of butter and bake at 375 for 15-18 minutes.Sarahhttp://www.blogger.com/profile/11236607700772283690noreply@blogger.com0tag:blogger.com,1999:blog-4107791673432171266.post-38025847030930984982012-02-02T15:19:00.001-07:002012-02-02T15:23:29.991-07:00Strawberry SauceFrom Lori Colledge<br />
<br />
3 cups fresh strawberries<br />
1/2 cup sugar<br />
1/4 cup water<br />
1 TBSP cornstarch<br />
dash salt<br />
1 tsp butter<br />
<br />
Wash and hull strawberries; crush 1 cup. Slice remainder and set aside. Combine crushed berries, sugar, water, cornstarch, and salt. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Add butter, fold in sliced berries. EnjoySarahhttp://www.blogger.com/profile/11236607700772283690noreply@blogger.com0tag:blogger.com,1999:blog-4107791673432171266.post-75059713379687598902012-01-11T10:17:00.002-07:002012-01-11T10:17:40.961-07:00Oatmeal Mix & Oatmeal Muffinsfrom <i>Make-a-Mix Cookbook</i> by Karine Eliason, Nevada Harward, and Madeline Westover pp.12 & 56<br />
Makes 9 cups mix & 3 batches (12-ct) muffins<br />
<br />
<b>Oatmeal Mix</b><br />
3 cups all-purpose flour<br />
3 1/2 teas baking powder<br />
1 1/2 teas salt<br />
1/2 cup sugar<br />
1 cup brown sugar<br />
1 1/2 cups vegetable shortening<br />
3 cups rolled oats (I use old fashioned)<br />
<br />
In a large bowl, sift together flour, baking powder, salt, and sugar. Stir in brown sugar. Mix well. With a pastry blender, cut in shortening until evenly distributed. Stir in oats and mix well. Put in a large airtight container. <br />
<br />
*This mix also makes pancakes, cookies, oatmeal bars, and a few other things... none of which I have tried.<br />
<br />
<b>Oatmeal Muffins</b><br />
1 egg<br />
2/3 cup milk<br />
3 cups oatmeal mix<br />
<br />
Preheat oven to 400. Grease muffin pans . Combine mix, egg, and milk and stir until just moistened. Fill muffin tins and bake 15-20 minute until golden brown.<br />
<br />
<br />Sarahhttp://www.blogger.com/profile/11236607700772283690noreply@blogger.com0tag:blogger.com,1999:blog-4107791673432171266.post-76956146763981005792011-10-25T16:25:00.002-06:002011-10-25T16:26:16.774-06:00French MuffinsFrom A Flood of Recipes From the 12th Ward (Julie Orme p.41)<br />
Makes 12<br />
<br />
1/2 cup shortening<br />
1/2 cup sugar<br />
1 egg<br />
1 1/2 cup flour<br />
1/4 tsp. salt<br />
1/4 tsp. nutmeg<br />
1 1/2 tsp. baking powder<br />
1/2 cup milk<br />
<br />
Mix everything together. Pour into well-greased muffin tins and bake at 375 degrees for 10-15 minutes. Roll in melted butter and sugar and cinnamon. (<span style="color: lime;">I actually brush the tops with margarine and then shake cinnamon & sugar over the tops---delightful!</span>)Sarahhttp://www.blogger.com/profile/11236607700772283690noreply@blogger.com0tag:blogger.com,1999:blog-4107791673432171266.post-53627761634637561782011-10-11T15:19:00.003-06:002011-10-11T15:28:16.137-06:00Pumpkin Oatmeal MuffinsFrom<a href="http://www.pbfingers.com/2011/09/12/pumpkin-oatmeal-muffins/"> PBFingers.com </a><br />
Makes 12 regular muffins<br />
<br />
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3/4 cup whole wheat flour<br />
3/4 cup all-purpose flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon baking powder <br />
1 teaspoon cinnamon<br />
1 teaspoon pumpkin pie spice<br />
1 cup old fashioned oats<br />
1/3 cup brown sugar<br />
1/2 cup sugar<br />
1 egg<br />
1 cup canned pumpkin<br />
3/4 cup milk<br />
1/3 cup canola oil<br />
Optional mix-ins: nuts, chocolate chips, butterscotch chips, raisins
<br />
<ol>
<li>Preheat oven to 400 degrees and line muffin tin with muffin cups or spray pan</li>
<li>Combine whole wheat flour through sugar in a large bowl and mix to evenly distribute ingredients</li>
<li>In a separate bowl, mix egg, pumpkin, milk and canola oil</li>
<li>Pour pumpkin mixture into flour mixture and stir until batter is thick and fully mixed </li>
<li>Fold in optional mix-ins </li>
<li>Pour batter into muffin cups and bake for 18 minutes or until tops of the muffins bounce back when lightly touched</li>
</ol>
<br />
<span style="color: lime;">You know I love me some muffins. Moist. Delicious. Warm. Perfect Autumn food. </span>Sarahhttp://www.blogger.com/profile/11236607700772283690noreply@blogger.com0tag:blogger.com,1999:blog-4107791673432171266.post-91164095312782081492011-09-13T11:47:00.001-06:002011-09-13T11:47:32.988-06:00Laundry pre-treatmentFrom my mama<br />
Makes as much or as little as you'd like<br />
<br />
1 part ammonia<br />
1 part liquid dishwasher detergent (I prefer lighter colors)<br />
1 part water<br />
<br />
Mix together carefully in a spray bottle (from an old cleaner) and use as a pretreatment on stains of all kinds. I also use a kitchen brush to help scrub the stains. I would die without this stuff!Sarahhttp://www.blogger.com/profile/11236607700772283690noreply@blogger.com0tag:blogger.com,1999:blog-4107791673432171266.post-44753957160223222382011-09-13T11:26:00.005-06:002011-09-13T11:36:43.960-06:00Sweet and Sour MeatballsFrom: Feeding the Flock p. 90-Louisa Joy<br />
Makes: 4-6 servings. (<span style="color: lime;">I half the recipe</span>)<br />
<br />
<u>Meatballs</u><br />
1 lb hamburger (<span style="color: lime;">I would use ground turkey</span>)<br />
1 egg<br />
1 T. cornstarch<br />
1 tsp. salt<br />
2 T. chopped onion<br />
1/4 tsp. pepper<br />
1 T. oil<br />
<br />
Mix all ingredients except oil together and form into balls. Brown in oil in a hot frying pan.<br />
<br />
<u>Sauce</u><br />
1 c. pineapple juice (whatever is left from a can of pineapple chunks)<br />
Mix together:<br />
2 T. cornstarch<br />
1 T. soy sauce<br />
3 T. vinegar<br />
6 T. water<br />
1/2 c. brown sugar<br />
1 can pineapple chunks<br />
1 green pepper, cut into strips<br />
<br />
Add pineapple juice to the meatballs. Then mix together the cornstarch, soy sauce, vinegar, water, and brown sugar and add to the pineapple juice. Cook until it thickens. Add pineapple juice and green pepper. Heat thoroughly. Serve over hot rice.<br />
<br />
<div style="color: lime;">
*We like to cook the pineapple and peppers till they are soft. We also now just use frozen meatballs, as it is faster and easier. I don't really like meatballs or cooked pineapple or green peppers all that much, but I love this meal. Plus, it's quick.</div>
Sarahhttp://www.blogger.com/profile/11236607700772283690noreply@blogger.com0tag:blogger.com,1999:blog-4107791673432171266.post-60105768190401288352011-05-09T15:54:00.001-06:002011-05-09T15:54:39.775-06:00Colored PlaydoughFrom <i>The Toddler's Busy Book</i> by Trish Kuffner p. 355<br />
Makes 1 big blob<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="http://1.bp.blogspot.com/-YCYIcnPpM0I/TchhX9N7GWI/AAAAAAAACOc/QofWfP-1rHE/s1600/IMG_2783.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-YCYIcnPpM0I/TchhX9N7GWI/AAAAAAAACOc/QofWfP-1rHE/s200/IMG_2783.JPG" width="200" /></a><b>1 cup water</b><br />
<b>1 TBSP vegetable oil</b><br />
<b>1/2 cup salt</b><br />
<b>1 TBSP cream of tartar</b><span style="color: lime;"></span><b> </b><br />
<b>food coloring</b><br />
<b>1 cup flour</b><br />
<br />
Combine water, oil, salt, cream of tartar (which helps the dough last for about six months), and food coloring of your choice in a saucepan and heat until warm. Remove from heat and stir in flour. Stir, then knead until smooth. Store in an airtight container or Ziploc bag.<br />
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<div style="color: lime;">I made five half recipes and filled these small containers I found at the dollar store (10/$1) It was a perfect amount to fill 4 with a half recipe. Now they are all ready for party treats for our upcoming rainbow party!</div><div style="color: lime;"><br />
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Makes about 2 dozen<br />
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1 cup shortening<br />
1 cup sugar<br />
1 cup brown sugar<br />
2 eggs<br />
1 tsp. vanilla<br />
1 tsp. salt<br />
1 tsp. baking soda<br />
1 1/2 c. flour<br />
3 c. oatmeal<br />
<br />
Mix first four ingredients. Add next four. Then add oatmeal last. You may also add 1/4 tsp. cinnamon or raisins or walnuts <span style="color: lime;">(I never have).</span> Bake at 350 degrees for 8-10 minutes. Remove while slightly underdone for more chewy cookies.<br />
<br />
<i><span style="color: lime;">These are the best oatmeal cookies ever. So chewy and soft. You gotta love them. My hubby's personal favorite.</span></i><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="http://2.bp.blogspot.com/-pJWWvzn8H9k/TbEDf5MRwLI/AAAAAAAACLU/kWkB6a2WshY/s320/IMG_2602.JPG" width="320" /></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-qz-smt2QhNs/TbEDq4s9gqI/AAAAAAAACLk/rgWlrCaVoz8/s1600/IMG_2607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-qz-smt2QhNs/TbEDq4s9gqI/AAAAAAAACLk/rgWlrCaVoz8/s320/IMG_2607.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hkKRK12EQF8/TbEDwiSqBYI/AAAAAAAACLs/XVetOtkQbLY/s1600/IMG_2609.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-hkKRK12EQF8/TbEDwiSqBYI/AAAAAAAACLs/XVetOtkQbLY/s320/IMG_2609.JPG" width="320" /></a></div><br />
<input id="gwProxy" type="hidden" /><!--Session data--><input id="jsProxy" onclick="jsCall();" type="hidden" /><div id="refHTML"></div>Sarahhttp://www.blogger.com/profile/11236607700772283690noreply@blogger.com0tag:blogger.com,1999:blog-4107791673432171266.post-39620282108557663782011-04-21T22:24:00.000-06:002011-04-21T22:24:18.184-06:00Red Potatoes with Rosemary and GarlicFrom <i>More Make it Fast, Cook it Slow</i> by Stephanie O'Dea p.61 <br />
Makes 4-6 servings<br />
<br />
1 1/2 lb. baby red potatoes<br />
4 garlic cloves, coarsley chopped<br />
1 1/2 teas. dried rosemary<br />
2 TBS olive oil<br />
1/2 teas. kosher salt<br />
1/2 teas. black pepper<br />
<br />
In a 4-qt slow cooker, add washed and quartered potatoes, garlic, rosemary, olive oil, salt, and pepper. Toss the potatoes with two large spoons to coat evenly with the oil and spices. Cover and cook on low for 4 hours or high for 2 hours.<br />
<br />
<i><span style="color: lime;">Wow, I thought these were pretty good. A wonderful side dish to any meal. The potatoes weren't dry like they can get in the oven, but they were moist and flavorful. I made a half recipe in a 2 qt cooker.</span></i><br />
<br />
<input id="gwProxy" type="hidden" /><!--Session data--><input id="jsProxy" onclick="jsCall();" type="hidden" /><div id="refHTML"></div>Sarahhttp://www.blogger.com/profile/11236607700772283690noreply@blogger.com0tag:blogger.com,1999:blog-4107791673432171266.post-58390032758455821452011-04-21T21:57:00.002-06:002011-04-21T22:04:01.419-06:00Grilled Cheese Sandwiches...deluxe.From <i>Simple and Delicious</i>... altered by me<br />
Makes as many as you'd like<br />
<br />
For each sandwich, butter the outsides of two slices of <b>bread </b>(use something nice and hearty if you have it, not the cheap stuff) and shake on<b> garlic salt</b>.<br />
Fill each sandwich with <b>chopped tomatoes</b> (you can use canned; I have), sliced <b>green onion</b>, and <b>cheese</b> of your choice. It's really fun to mix a few together. Tonight we just had plain old medium cheddar.<br />
Grill on a hot griddle or grill.<br />
<br />
<i><span style="color: lime;">This is a must-try spruce up to the good old Grilled Cheese. I am not a fan of plain tomatoes, but when sandwiched between bread and cheese... delish! Serves really well with Creamy tomato soup.</span></i><br />
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<div id="refHTML"></div><input id="gwProxy" type="hidden" /><!--Session data--><input id="jsProxy" onclick="jsCall();" type="hidden" /><div id="refHTML"></div>Sarahhttp://www.blogger.com/profile/11236607700772283690noreply@blogger.com0tag:blogger.com,1999:blog-4107791673432171266.post-89855744205551287392011-04-21T21:42:00.003-06:002011-04-21T22:03:12.053-06:00Creamy Tomato SoupFrom <i>More Make if Fast, Cook it Slow</i> by Stephanie O'Dea p.32<br />
Makes 4-6 servings<br />
<br />
2 (14-oz) cans crushed tomatoes<br />
1 yellow onion, peeled and chopped<br />
1 cup beef broth<br />
1/4 cup brown sugar<br />
2 teas. dried basil<br />
1 TBS Worcestershire sauce<br />
1 teas. unsweetened cocoa powder (the secret ingredient)<br />
<br />
1 (14-oz) can evaporated milk<br />
2 TBS butter<br />
<br />
In a food processor or blender, puree the tomatoes and onion. Pour the mixture into your slow cooker (4 quart) and then add broth, brown sugar, basil, Worcestershire, and cocoa powder. Stir, cover, and cook on low for 6 hours or on high for 3 or 4 hours. Stir in the milk and plop in the butter. Cook on high for 15 minutes or until butter melts.<br />
<i><br />
</i><br />
<i><span style="color: lime;">I thought this was pretty good. The flavor was excellent, but I wasn't in love with the texture. My husband, however, </span></i><i style="color: lime;">loved </i><i><span style="color: lime;">this soup better than any other he's had (tomato, that is). Score! It serves really well with Grilled Cheese Sandwiches.</span></i><br />
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<div id="refHTML"></div><input id="gwProxy" type="hidden" /><!--Session data--><input id="jsProxy" onclick="jsCall();" type="hidden" /><div id="refHTML"></div>Sarahhttp://www.blogger.com/profile/11236607700772283690noreply@blogger.com0tag:blogger.com,1999:blog-4107791673432171266.post-15621690604993768372011-04-21T17:05:00.003-06:002011-04-21T22:02:33.380-06:00Peanut Butter Cheesecake Brownie BabiesFrom <a href="http://www.kraftfoods.com/foodandfamily/#/recipes/peanut-butter-cheesecake-brownie-babies/112867"><i>Food & Family</i> Spring '09 p. 39</a><br />
<a href="http://2.bp.blogspot.com/-ij89zuvZ8ko/TbD1xtElsvI/AAAAAAAACLM/e6nIRDpKkt4/s1600/IMG_2654.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-ij89zuvZ8ko/TbD1xtElsvI/AAAAAAAACLM/e6nIRDpKkt4/s320/IMG_2654.JPG" width="320" /></a>Makes 18-20<br />
<br />
1. Prepare a <b>box of brownies</b> or use another brownie recipe and spoon the batter into 20 paper-lined muffin cups. <span style="color: lime;">(I did 18)</span><br />
2. Beat <b>1 pkg (8 oz) cream cheese</b> , <b>1/3 cup sugar</b>, <b>1 egg</b>, <b>1/4 cup peanut butter</b> and <b>1/2 tsp. vanilla</b> with mixer until blended.<br />
3. Spoon into center of brownie batter cups and pressing lightly into the batter.<br />
4. Bake 30 minutes. Cool. Top with <b>Cool Whip</b> and <b>maraschino cherries</b>. <br />
<div style="color: lime;"><br />
</div><i><span style="color: lime;">Um, hello... Peanut Butter, Brownie, Cheesecake...why </span><span style="color: lime;">wouldn't</span><span style="color: lime;"> this be good? Well, it turns out, they are pretty good, but not exactly what I expected. It's somewhat of an odd mix. My hubby didn't even finish his, so... there you have it.</span></i><br />
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<div id="refHTML"></div><input id="gwProxy" type="hidden" /><!--Session data--><input id="jsProxy" onclick="jsCall();" type="hidden" /><div id="refHTML"></div>Sarahhttp://www.blogger.com/profile/11236607700772283690noreply@blogger.com0tag:blogger.com,1999:blog-4107791673432171266.post-81439049268690623502011-04-21T13:55:00.000-06:002011-04-21T13:55:27.507-06:00Rainbow cupcakesFrom <a href="http://www.ourbestbites.com/2009/05/colorburst-cupcakes/">Our Best Bites</a><br />
Coming Soon<br />
<input id="gwProxy" type="hidden" /><!--Session data--><input id="jsProxy" onclick="jsCall();" type="hidden" /><div id="refHTML"></div>Sarahhttp://www.blogger.com/profile/11236607700772283690noreply@blogger.com0tag:blogger.com,1999:blog-4107791673432171266.post-87538259478909859082011-04-21T13:51:00.002-06:002011-04-21T13:51:46.296-06:00Garlic Twist BreadsticksFrom <a href="http://www.ourbestbites.com/2008/04/breadsticks-and-pizza-dough/">Our Best Bites</a><br />
Coming Soon<br />
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Makes4-6 servings<br />
<br />
Place <b>2 pounds red potatoes cubed</b> into a 4- qt slow cooker. Add <b>8 oz cream cheese</b>, <b>1/2 cup milk</b>, and <b>1 (1-oz) Ranch salad dressing mix packet</b>. Cover and cook on low for about 5 hours, or until the potatoes mash easily. You can whip them in the slow cooker with a hand mixer or mash with a hand masher.<br />
<br />
<span style="color: lime;"><i>I stirred this as it cooked a few times to mix in the cream cheese and ranch seasoning. I also used the ranch dip mix from the cookbook and it was WAY too peppery. Either she likes pepper a lot or I put in too much, but it was... overbearing. I will definitely have to try them again with less pepper or a store-bought packet.</i><i> I also only made half the recipe in a 2-qt slow cooker, which served as an excellent amount for two (well, we had too much leftovers because of the pepper anyway).</i></span><br />
<div style="color: lime;"> <i><br />
</i></div><div style="color: lime;"><i>Husband: what do you think?</i></div><i><span style="color: lime;">Me: I'll let you know when my lips stop burning.</span></i><br />
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<div id="refHTML"></div><input id="gwProxy" type="hidden" /><!--Session data--><input id="jsProxy" onclick="jsCall();" type="hidden" /><div id="refHTML"></div>Sarahhttp://www.blogger.com/profile/11236607700772283690noreply@blogger.com3tag:blogger.com,1999:blog-4107791673432171266.post-43860493660069096442011-04-21T13:49:00.006-06:002011-04-21T22:05:09.307-06:00Crock Pot Chicken Pot PieFrom <a href="http://www.bettycrocker.com/recipes/slow-cooker-upside-down-chicken-pot-pie/5ca0af11-a59d-4dca-b933-a2ab50e0e6c6?sr=2&st=7#/?term=slow+cooker+chicken+pot+pie&pi=1&mr=20">BettyCrocker.com</a><br />
Makes 4 servings<br />
<br />
1. Place <b>1/2 lb-1 lb boneless skinless chicken</b> in your slow cooker (4 qt). Top with <b>1/2 TBS dried chopped onion</b>, <b>1 bay leaf</b>, <b>1/8 teas. pepper</b>, and<b> 1 jar (18 oz) chicken gravy</b> <span style="color: lime;">(I used 2 cups chicken gravy from powder)</span>. Place <b>1 sliced celery stalk</b> on top of gravy.<br />
<br />
2. Cover and cook on low for 8-10 hours.<br />
<br />
3. Add frozen mixed vegetables of your choice to the pot 1/2 hour- 15 minutes before serving and switch cooking temperature to high. <br />
<br />
4. Before serving, make your biscuits. <span style="color: lime;">(I used Bisquick and milk)</span><br />
<div style="color: lime;"><br />
</div>5. Remove bay leaf and serve your chicken pot on top of your biscuits.<br />
<i><br />
</i><br />
<span style="color: lime;"><i>This was a decent meal. It was pretty easy, and it tasted good. I wanted a chicken pot pie recipe that didn't use pre-cooked chicken, so slow-cooking it made it nice and tender. It would be nicer to have the biscuit topping more incorporated, so we will see if I come up with something different next time I attempt this one</i>.</span> <br />
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<div id="refHTML"></div><input id="gwProxy" type="hidden" /><!--Session data--><input id="jsProxy" onclick="jsCall();" type="hidden" /><div id="refHTML"></div>Sarahhttp://www.blogger.com/profile/11236607700772283690noreply@blogger.com0tag:blogger.com,1999:blog-4107791673432171266.post-6623507971366191512011-04-21T13:44:00.003-06:002011-04-21T13:48:03.239-06:00Quick and Easy Alfredo SauceFrom Rebecca Bettilyon and <a href="http://allrecipes.com/Recipe/Quick-and-Easy-Alfredo-Sauce/Detail.aspx">Allrecipes</a><br />
Makes 4 servings<br />
<br />
Melt <b>1/2 cup butter</b> in a medium saucepan over medium heat. Add 1 <b>8-ounce package cream cheese</b> and <b>2 teas. garlic powder</b>, stirring with wire whisk until smooth. Add <b>2 cups milk</b>, a little at a time, whisking to smooth out lumps. Stir in <b>6 ounces grated Parmesan cheese</b> and <b>1/8 teas. ground black pepper</b>. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.<br />
<br />
<div style="color: lime;"><span style="font-size: large;"><i>Great topping for pasta, potatoes, pizza, or bread. We used this for our Relief Society baked potato bar. It was dreamy on a huge baked potato, a spoonful of California mixed veggies and then topped with shredded Monteray Jack cheese. We had lots of leftovers, and I was the lucky one who took them home. First off, they lasted a long time without going bad and secondly, it was still creamy and delicious when reheated in the microwave.</i></span></div><input id="gwProxy" type="hidden" /><input id="jsProxy" onclick="jsCall();" type="hidden" /><br />
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<div id="refHTML"></div><input id="gwProxy" type="hidden" /><!--Session data--><input id="jsProxy" onclick="jsCall();" type="hidden" /><div id="refHTML"></div>Sarahhttp://www.blogger.com/profile/11236607700772283690noreply@blogger.com0tag:blogger.com,1999:blog-4107791673432171266.post-54044242146451878852011-04-12T11:49:00.004-06:002011-04-21T22:05:56.361-06:00Taquitos, Baja Bonanza Cilantro Chicken<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>From my hubby and 52 Weeks p. 12 by Jill McKenzie<br />
Makes plenty of chicken. We usually fry up about 6-8 taquitos.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-eP3aKzjBxXI/TaSQCtxFDSI/AAAAAAAACKY/-pRissMor0o/s1600/IMG_2578.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-eP3aKzjBxXI/TaSQCtxFDSI/AAAAAAAACKY/-pRissMor0o/s320/IMG_2578.JPG" width="320" /></a></div><br />
<b>Baja Bonanza Cilantro Chicken <span style="color: lime;">(I usually make half this much and still have leftovers)</span></b><br />
2 pounds frozen chicken breasts<br />
2 14-ounce cans chicken broth (or about 4 cups water with bouillon)<br />
1 lime, cut into wedges <br />
1 handful chopped, fresh cilantro <span style="color: lime;">(or a squeeze or two from my refrigerated Gourmet Garden cilantro)</span><br />
1 TBSP chopped garlic<br />
1 teas. dry mustard <span style="color: lime;">(or a squirt of prepared)</span><br />
1 teas. ground cumin<br />
1 teas. chili powder<br />
2 teas. seasoned salt<br />
<br />
Place the frozen chicken and chicken broth in the bottom of your crock pot. Squeeze lime over chicken, and add two of the wedges with the chicken. Add remaining ingredients and stir. Cook on low for about 8 hours. Shred chicken with two forks.<br />
<i><span style="color: lime;">This can be used for many a wonderful purpose... burritos, tacos, salads, enchiladas, or chicken sandwiches. We divide it up into corn tortillas (handmade style are the best!) and fry them up in the frying pan to make </span><b style="color: lime;">taquitos</b><span style="color: lime;">.</span> <span style="color: lime;">They are soo good!</span></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-e04iWfrY9sQ/TaSQDys5V9I/AAAAAAAACKc/I_eIH4SdFPc/s1600/IMG_2579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-e04iWfrY9sQ/TaSQDys5V9I/AAAAAAAACKc/I_eIH4SdFPc/s320/IMG_2579.JPG" width="320" /> </a></div><input id="gwProxy" type="hidden" /><input id="jsProxy" onclick="jsCall();" type="hidden" /><br />
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<div id="refHTML"></div><input id="gwProxy" type="hidden" /><!--Session data--><input id="jsProxy" onclick="jsCall();" type="hidden" /><div id="refHTML"></div>Sarahhttp://www.blogger.com/profile/11236607700772283690noreply@blogger.com0tag:blogger.com,1999:blog-4107791673432171266.post-73802844141652421052011-04-12T11:46:00.005-06:002011-04-21T22:06:35.999-06:00Banana Chip Muffins<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>From Jessica DuRee<br />
Makes 24 large muffins or 48 small<br />
(or if you're like me, 12 large and 24 small) <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-sTM0L8ccfJ8/TaSPXTHoCRI/AAAAAAAACKU/vNgwtnI-SO8/s1600/IMG_2589.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-sTM0L8ccfJ8/TaSPXTHoCRI/AAAAAAAACKU/vNgwtnI-SO8/s320/IMG_2589.JPG" width="320" /></a></div><br />
1. In a large bowl, beat 1 egg, 1/3 c. vegetable oil and 1/2 c. sugar until smooth.<br />
2. Stir in 3 bananas. <span style="color: lime;">(Jessica used frozen ones and pureed them in her blender. Fresh ones seem to do the trick as well --and I blended them for easy mixing).</span><br />
3. Combine 2 cups flour (I use 1 cup whole wheat, 1 cup AP flour or a combo of the two), 1/2 cup oats, 3/4 teas. baking soda, 1/2 teas. baking powder, and 1/2 teas. salt.<br />
4. Stir into the banana mixture just until moistened.<br />
5. Stir in 1/2 c. chocolate chips. <span style="color: lime;">(Totally all for the semi-sweet ones) </span><br />
6. Fill greased or paper lined muffin cups and bake at 375 degrees for 18-20 minutes.<br />
7. Cool for 5 min. before consuming.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-LJPqvoLYJrw/TaSPUqwGwGI/AAAAAAAACKM/eci0cYsTpWc/s1600/IMG_2587.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-LJPqvoLYJrw/TaSPUqwGwGI/AAAAAAAACKM/eci0cYsTpWc/s1600/IMG_2587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-LJPqvoLYJrw/TaSPUqwGwGI/AAAAAAAACKM/eci0cYsTpWc/s320/IMG_2587.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><span style="color: lime;">All I can say is DELICIOUS. A pretty good healthy snack that I have made for breakfast or lunch. Plus, the kiddos eat 'em up like nobody's business.</span></i></div><input id="gwProxy" type="hidden" /><input id="jsProxy" onclick="jsCall();" type="hidden" /><br />
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<div id="refHTML"></div><input id="gwProxy" type="hidden" /><!--Session data--><input id="jsProxy" onclick="jsCall();" type="hidden" /><div id="refHTML"></div>Sarahhttp://www.blogger.com/profile/11236607700772283690noreply@blogger.com0tag:blogger.com,1999:blog-4107791673432171266.post-86806506953187442712011-04-12T11:42:00.002-06:002011-04-12T11:42:42.489-06:00BrowniesComing soon.<br />
<input id="gwProxy" type="hidden" /><!--Session data--><input id="jsProxy" onclick="jsCall();" type="hidden" /><div id="refHTML"></div>Sarahhttp://www.blogger.com/profile/11236607700772283690noreply@blogger.com0tag:blogger.com,1999:blog-4107791673432171266.post-88316040700292366352011-03-20T16:40:00.002-06:002011-03-20T16:42:16.260-06:00Pot LuckWe started having a pot luck every third Sunday here in Monroe. It's been fun. And it's been cool to see what everyone decides to bring. For tonight, I made brownies. And the hubby will be making his famous popcorn. Come over if you can :)Sarahhttp://www.blogger.com/profile/11236607700772283690noreply@blogger.com0