tag:blogger.com,1999:blog-52651369086805339102024-03-13T15:24:07.307-05:00The Kahler KitchenLindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.comBlogger125125tag:blogger.com,1999:blog-5265136908680533910.post-63216834545149913712014-04-05T21:54:00.000-05:002014-04-05T21:54:08.906-05:00Lemon Bundt Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-5KMfk4NhDq0/U0DAnJLlzMI/AAAAAAAAAnE/KytlDzFwmf8/s1600/IMG_2053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-5KMfk4NhDq0/U0DAnJLlzMI/AAAAAAAAAnE/KytlDzFwmf8/s1600/IMG_2053.JPG" height="300" width="400" /></a></div>
<br />
<b>Lemon Bundt Cake</b><br />
<span style="font-size: xx-small;">From <a href="http://grandmasdesserts.blogspot.com/2010/01/lemon-cake.html" target="_blank">Grandma's Desserts</a></span><br />
<br />
1 box of white cake mix<br />
1 package of lemon pudding<br />
3 eggs<br />
3/4 cup oil<br />
1 cup Sprite<br />
1 cup powdered sugar<br />
1-2 tablespoons milk<br />
1-2 tablespoons lemon juice<br />
<br />
Combine first 5 ingredients and mix well. Pour into greased bundt pan. Bake at 350 for 40 minutes. Allow cake to cool for a little while and then turn out onto a plate. Mix the sugar, milk and lemon juice to prepare the glaze. Adjust ingredients as necessary to reach the right consistency. Drizzle over cake.Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0tag:blogger.com,1999:blog-5265136908680533910.post-72316292820056637642014-04-01T15:09:00.000-05:002014-04-01T15:09:00.263-05:00Energy Bites<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-AAqRG2zdxuQ/Uzh1fse-_XI/AAAAAAAAAmk/qkWA8pBwPto/s1600/IMG_2047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-AAqRG2zdxuQ/Uzh1fse-_XI/AAAAAAAAAmk/qkWA8pBwPto/s1600/IMG_2047.JPG" height="300" width="400" /></a></div>
<br />
<b>Energy Bites</b><br />
<b><br /></b>
1 cup oats<br />
1/2 cup peanut butter<br />
1/3 cup honey<br />
1/2 cup ground flax<br />
1/3 cup sunflower seeds<br />
1/2 cup chocolate chips<br />
1/4 teaspoon salt<br />
1 teaspoon vanilla<br />
1/3 cup raisins<br />
<br />
Combine all ingredients and mix well. Chill for 30 minutes. Roll into balls and store in refrigerator.Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0tag:blogger.com,1999:blog-5265136908680533910.post-91341221089278353022014-03-31T14:44:00.000-05:002014-03-31T14:44:00.419-05:00Fiesta Ranch Dip<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-gi-FxvALXMs/UzhzToxfmkI/AAAAAAAAAmY/_qq0I87xa9U/s1600/IMG_2051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-gi-FxvALXMs/UzhzToxfmkI/AAAAAAAAAmY/_qq0I87xa9U/s1600/IMG_2051.JPG" height="300" width="400" /></a></div>
<br />
<b>Fiesta Ranch Dip</b><br />
<span style="font-size: xx-small;">From <a href="http://www.sweetlittlebluebird.com/2014/01/fiesta-ranch-dip.html" target="_blank">Sweet Little Bluebird</a></span><br />
<br />
1 packet Ranch dressing mix<br />
16 oz. sour cream<br />
1 can Rotel tomatoes, drained<br />
1 cup grated cheddar cheese<br />
<br />
Mix all ingredients in large bowl. Chill for at least 1 hour before serving.Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0tag:blogger.com,1999:blog-5265136908680533910.post-56503932781109030212014-03-30T14:39:00.000-05:002014-03-30T14:39:38.953-05:00No Bake Biscoff Chocolate Marshmallow Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-WpD1bnGjgUE/UzhwA1zGmhI/AAAAAAAAAmM/eHuC54XxhjE/s1600/IMG_2049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-WpD1bnGjgUE/UzhwA1zGmhI/AAAAAAAAAmM/eHuC54XxhjE/s1600/IMG_2049.JPG" height="300" width="400" /></a></div>
<br />
<b>No Bake Biscoff Chocolate Marshmallow Cookies</b><br />
<span style="font-size: xx-small;">From <a href="http://picky-palate.com/2012/08/23/no-bake-biscoff-chocolate-chunk-cookies/" target="_blank">Picky Palate</a></span><br />
<br />
<ul style="background-color: white; font-family: Tahoma, Geneva, Verdana, sans-serif; font-size: small; line-height: 21px; list-style-type: none; margin: 0px 0px 21px; padding: 0px; position: relative;">
<li class="ingredient" style="list-style-type: none; margin: 0px; padding: 0px; text-align: left;"><span class="amount" style="margin: 0px; padding: 0px;">4 tablespoons</span> <span class="name" style="margin: 0px; padding: 0px;">butter</span></li>
<li class="ingredient" style="list-style-type: none; margin: 0px; padding: 0px; text-align: left;"><span class="amount" style="margin: 0px; padding: 0px;">1 cup</span> <span class="name" style="margin: 0px; padding: 0px;">sugar (next time I make these I may use less; these would be even better if they were a little less sweet)</span></li>
<li class="ingredient" style="list-style-type: none; margin: 0px; padding: 0px; text-align: left;"><span class="amount" style="margin: 0px; padding: 0px;">1/2 cup</span> <span class="name" style="margin: 0px; padding: 0px;">heavy cream (I use milk)</span></li>
<li class="ingredient" style="list-style-type: none; margin: 0px; padding: 0px; text-align: left;"><span class="amount" style="margin: 0px; padding: 0px;">1/2 cup</span> <span class="name" style="margin: 0px; padding: 0px;">Biscoff spread or peanut butter</span></li>
<li class="ingredient" style="list-style-type: none; margin: 0px; padding: 0px; text-align: left;"><span class="amount" style="margin: 0px; padding: 0px;">1 1/2 cups</span> <span class="name" style="margin: 0px; padding: 0px;">quick oats</span></li>
<li class="ingredient" style="list-style-type: none; margin: 0px; padding: 0px; text-align: left;"><span class="amount" style="margin: 0px; padding: 0px;">1/4 cup</span> <span class="name" style="margin: 0px; padding: 0px;">mini marshmallows (or marshmallow bits, if you can find them)</span></li>
<li class="ingredient" style="list-style-type: none; margin: 0px; padding: 0px; text-align: left;"><span class="amount" style="margin: 0px; padding: 0px;">1 cup</span> <span class="name" style="margin: 0px; padding: 0px;">chocolate chips or chunks</span></li>
<li class="ingredient" style="list-style-type: none; margin: 0px; padding: 0px; text-align: left;"><br /></li>
<li class="ingredient" style="list-style-type: none; margin: 0px; padding: 0px; text-align: left;">Place butter, sugar and cream into a large saucepan over medium heat and stir. Let mixture come to a boil and let boil for 2 minutes while stirring, and then remove from heat. Stir in Biscoff spread until smooth. Add oats and stir. Add chocolate chips and marshmallows and only stir 2 or three times. The more you stir the more the chocolate and marshmallows melt. I like the chunks to be visible. With a medium cookie scoop, scoop mixture onto parchment paper and let set up for about 30 minutes. </li>
</ul>
Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0tag:blogger.com,1999:blog-5265136908680533910.post-30364058086061165562014-03-22T22:07:00.000-05:002014-03-22T22:07:08.462-05:00Hedgehog Meatballs<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-22tc2Odx1IM/Uy5MbPL8aDI/AAAAAAAAAl8/DNAjBWofM5c/s1600/IMG_2046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-22tc2Odx1IM/Uy5MbPL8aDI/AAAAAAAAAl8/DNAjBWofM5c/s1600/IMG_2046.JPG" height="300" width="400" /></a></div>
<br />
I pinned this recipe on Pinterest a few weeks ago and was really looking forward to making it. These meatballs did not disappoint! They were very flavorful. The original recipe is called Porcupine Meatballs, but I thought they looked more like hedgehogs. This recipe's a keeper and I think it will be a good one to take to a family who needs a meal.<br />
<br />
<b>Hedgehog Meatballs</b><br />
<span style="font-size: xx-small;">From <a href="http://www.freetimefrolics.com/2014/02/porcupine-meatballs-recipe.html" target="_blank">Free Time Frolics</a></span><br />
<br />
1 pound ground beef<br />
1 tablespoon chili powder<br />
1/2 cup chopped onion, or a good sprinkle of dried onion<br />
1 teaspoon salt<br />
black pepper to taste<br />
1 cup white rice<br />
1 egg<br />
3 tablespoons water<br />
2 cans tomato soup<br />
1 cup water<br />
Worcestershire sauce<br />
1 beef bouillon cube<br />
<br />
Combine beef, chili powder, onion, salt, pepper, rice, egg, 3 tablespoons water and 2 tablespoons soup in a bowl. Add some Worcestershire sauce if you like. Thoroughly mix with hands. Form meat mixture into meatballs and place in a 9x13" baking dish. In another bowl combine the remaining soup, 1 cup water, some more Worcestershire sauce and beef bouillon cube. Microwave until bouillon cube melts. Stir sauce together. Pour the sauce over the meatballs. Cover the pan with foil and bake at 350 for 45 minutes.Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0tag:blogger.com,1999:blog-5265136908680533910.post-38348012616341100472014-03-17T16:12:00.000-05:002014-03-17T16:12:00.181-05:00Soft M&M Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-4AYNu3lJW8w/UyYSEKQhqFI/AAAAAAAAAls/UjULb9npH8o/s1600/IMG_2037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-4AYNu3lJW8w/UyYSEKQhqFI/AAAAAAAAAls/UjULb9npH8o/s1600/IMG_2037.JPG" height="300" width="400" /></a></div>
<br />
<b>Soft M&M Chocolate Chip Cookies</b><br />
<span style="font-size: xx-small;">From <a href="http://www.averiecooks.com/2014/01/soft-mm-chocolate-chip-cookies.html" target="_blank">Averie Cooks</a></span><br />
<br />
<span style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;">3/4 cup unsalted butter, softened (1 1/2 sticks)</span><br style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;" /><span style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;">3/4 cup light brown sugar, packed</span><br style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;" /><span style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;">1/4 cup granulated sugar</span><br style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;" /><span style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;">1 large egg</span><br style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;" /><span style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;">1 teaspoon vanilla extract</span><br style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;" /><span style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;">2 cups all-purpose flour</span><br style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;" /><span style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;">1/4 cup instant vanilla pudding mix (not sugar-free and not 'cook & serve'), OR use 2 teaspoons cornstarch in place of pudding mix (that's what I did)</span><br style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;" /><span style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;">1 teaspoon baking soda</span><br style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;" /><span style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;">pinch salt, optional and to taste</span><br style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;" /><span style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;">3/4 cup semi-sweet chocolate chips</span><br style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;" /><span style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;">3/4 cup milk chocolate M&M's mixed into the dough + about 1/2 cup for placing on top of dough mounds (optional)</span><br />
<span style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;"><br /></span>
<span style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;">In a mixing bowl, combine the butter, sugars, egg, and vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes. S</span><span style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;">crape down the sides of the bowl and add the flour, pudding mix (or cornstarch), baking soda, and optional salt, and beat on low speed until just combined, about 1 minute. </span><span style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;"> S</span><span style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;">crape down the sides of the bowl again, and add the chocolate chips and 3/4 cup M&Ms, and stir by hand until combined. Roll dough into balls and flatten slightly. If desired, press a few M&Ms into the top of each ball. Place balls on a plate, cover with plastic wrap and refrigerate for at least 2 hours.</span><br />
<span style="background-color: white; color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;">Place cookies on a greased or lined baking sheet. Bake at 350 for 11 minutes.</span>Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0tag:blogger.com,1999:blog-5265136908680533910.post-49109908597039641652014-03-16T16:03:00.001-05:002014-03-16T16:03:29.535-05:00Banana Chocolate Chip Mini-Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-O2FCWafKg9E/UyYQMm6l5EI/AAAAAAAAAlg/yZPw88KR73c/s1600/IMG_2035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-O2FCWafKg9E/UyYQMm6l5EI/AAAAAAAAAlg/yZPw88KR73c/s1600/IMG_2035.JPG" height="300" width="400" /></a></div>
<br />
<b>Banana Chocolate Chip Mini-Muffins</b><br />
<b><br /></b>
2 cups sugar<br />
1 cup shortening or butter<br />
4 eggs<br />
2 1/2 cups flour<br />
4 large bananas<br />
4 teaspoons water<br />
2 teaspoons vanilla<br />
1/2 teaspoon salt<br />
2 teaspoons baking soda<br />
1 cup mini chocolate chips<br />
<br />
Cream together the sugar and shortening/butter. Add the eggs, water and vanilla; mix again. Add the baking soda, salt and flour; mix again. Mash bananas or puree in food processor. Add to mixture and combine. Stir in the chocolate chips. Fill lined muffin cups about 3/4 full. Bake at 350 for 12-15 minutes or until done.<br />
<br />
Notes:<br />
1. You can substitute chopped pecans or other nuts for chocolate chips, or use a combination of both.<br />
2. Baking time above is for mini-muffins. You can also make standard muffins or loaves; adjust baking time as necessary.Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0tag:blogger.com,1999:blog-5265136908680533910.post-66266891474046714632014-02-14T17:01:00.000-06:002014-02-14T17:01:00.300-06:00Sweet Potato Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-MO2BUj3pLPA/UvqqTKPhyyI/AAAAAAAAAlQ/YEKxrJBvHBE/s1600/IMG_2003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-MO2BUj3pLPA/UvqqTKPhyyI/AAAAAAAAAlQ/YEKxrJBvHBE/s1600/IMG_2003.JPG" height="300" width="400" /></a></div>
<br />
This is one of my favorite Thanksgiving side dishes! It's like a vegetable and candy all rolled into one. Why limit this to one day a year?<br />
<br />
<b>Sweet Potato Casserole</b><br />
<span style="font-size: xx-small;">From Joanna Knox</span><br />
<span style="font-size: xx-small;"><br /></span>
<u>For the potatoes:</u><br />
6 medium sweet potatoes, cooked<br />
1/2 cup (1 stick) butter<br />
1/2 cup sugar<br />
1/2 cup milk<br />
1 teaspoon vanilla<br />
2 eggs, beaten<br />
cinnamon, to taste<br />
<br />
<u>For the topping:</u><br />
1 cup brown sugar<br />
1/3 cup butter<br />
1/3 cup flour<br />
1 cup pecans, chopped<br />
cinnamon, to taste<br />
<br />
Keep in mind, this recipe can be varied slightly to your tastes. Add more or less vanilla and cinnamon. If you want it sweeter, add more sugar.<br />
<br />
Mix all of the ingredients in the first list together. Spread into a greased 9x13" dish. Combine the topping ingredients in a bowl. Use a pastry cutter to combine all ingredients. Sprinkle evenly over the sweet potatoes.<br />
<br />
Bake at 350 for 45-60 minutes.Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0tag:blogger.com,1999:blog-5265136908680533910.post-49033109090452294432014-02-13T16:53:00.000-06:002014-02-13T16:53:00.901-06:00Cake Batter Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-g3w9PwqYHvs/UvqoK3B1iJI/AAAAAAAAAlE/-0jC2ppXj1s/s1600/IMG_2029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-g3w9PwqYHvs/UvqoK3B1iJI/AAAAAAAAAlE/-0jC2ppXj1s/s1600/IMG_2029.JPG" height="300" width="400" /></a></div>
<br />
We made these for our "Happy Birthday, Jesus!" breakfast on Christmas morning. These are definitely a sweet treat, but a fun way to celebrate a birthday.<br />
<br />
<b>Cake Batter Pancakes</b><br />
<span style="font-size: xx-small;">From <a href="http://www.bettycrocker.com/recipes/cake-batter-pancakes/b2b774ef-e2b8-45b5-86aa-5c8387009934" target="_blank">Betty Crocker</a></span><br />
<br />
<u>Pancakes:</u><br />
1 cup Bisquick mix<br />
1 cup yellow cake mix<br />
3 tablespoons candy sprinkles<br />
1 cup milk<br />
1 teaspoon vanilla<br />
2 eggs<br />
<br />
<u>Glaze:</u><br />
2 1/2 cups powdered sugar<br />
3 tablespoons + 2 teaspoons milk<br />
1 teaspoon vanilla<br />
<br />
Mix pancake ingredients. Pour 1/4 cupfuls of batter onto heated skillet. Cook until golden brown. Mix glaze ingredients until smooth. Add additional milk, if necessary, to reach a consistency that is easy to drizzle. Drizzle over pancakes.<br />
<div class="recipePartIngredientGroup" style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; text-rendering: optimizelegibility;">
<dl class="recipePartIngredient" itemprop="ingredients" style="margin: 0px 0px 18px; text-rendering: optimizelegibility;"><dd style="color: #333333; font-family: MuseoSlab-500, Georgia, 'Times New Roman', Times, serif; margin-bottom: 5px; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility;"><br /></span></dd></dl>
</div>
Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0tag:blogger.com,1999:blog-5265136908680533910.post-52807764342747083012014-02-12T16:44:00.000-06:002014-02-12T16:44:00.600-06:00Cherry Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-jLvydISuyrw/Uvqms-0ICyI/AAAAAAAAAk4/qq9D3-L_FWo/s1600/IMG_2022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-jLvydISuyrw/Uvqms-0ICyI/AAAAAAAAAk4/qq9D3-L_FWo/s1600/IMG_2022.JPG" height="300" width="400" /></a></div>
<br />
<b>Cherry Pie</b><br />
<span style="font-size: xx-small;">From Joanna Knox</span><br />
<span style="font-size: xx-small;"><br /></span>
1/3 cup flour<br />
1 can tart, pitted cherries<br />
3/4 cup sugar<br />
salt<br />
1 tablespoon butter<br />
2 pie crusts<br />
<br />
Combine cherries, flour, sugar and a pinch of salt in a bowl. Mix well. Place one pie crust in the bottom of the pie plate. Fill with cherry mixture. Place dollops of butter on top of filling. Top with second pie crust, trim edges and cut slits in the top. Bake at 425 for 45 minutes.<br />
<br />
Note: If using a deep dish pie plate double the filling.<br />
<br />Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0tag:blogger.com,1999:blog-5265136908680533910.post-80520265320121846112014-02-11T16:38:00.000-06:002014-02-11T16:38:33.709-06:00Chicken & Dumpling Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-h2gIOsHSliU/UvqlW2Id2VI/AAAAAAAAAks/4ML2T2glI9w/s1600/IMG_2020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-h2gIOsHSliU/UvqlW2Id2VI/AAAAAAAAAks/4ML2T2glI9w/s1600/IMG_2020.JPG" height="300" width="400" /></a></div>
<br />
A yummy, comfort food casserole! I think this would be good with some broccoli mixed in for a one-dish meal.<br />
<br />
<b>Chicken & Dumpling Casserole</b><br />
<span style="font-size: xx-small;">From <a href="http://www.plainchicken.com/2011/11/chicken-dumpling-casserole.html" target="_blank">Plain Chicken</a></span><br />
<br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">3-4 cups of cooked chicken</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">2 cups chicken broth</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">1/4 cup unsalted butter</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">1 cup flour</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">1 1/4 tsp baking powder</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">1/4 tsp salt</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">1 cup milk</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">1 can cream of chicken soup</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><br /></span>
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Preheat oven to 400.</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Melt butter in the microwave and pour into bottom of a 9x13 pan. Shred the chicken and spread it on top of the butter.</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken. Don't stir.</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture. Don't stir.</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.</span>Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0tag:blogger.com,1999:blog-5265136908680533910.post-58156821990781434542013-11-22T21:43:00.000-06:002013-11-22T21:43:00.292-06:00Snickerdoodles<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-1ixDm_Qq6kM/Uo7R9hCrKQI/AAAAAAAAAkc/3aa3Kc7xBH0/s1600/IMG_1999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-1ixDm_Qq6kM/Uo7R9hCrKQI/AAAAAAAAAkc/3aa3Kc7xBH0/s400/IMG_1999.JPG" width="400" /></a></div>
<br />
Aaron's favorite cookie!<br />
<br />
<b>Snickerdoodles</b><br />
<b><br /></b>
2 3/4 cups flour<br />
2 teaspoons cream of tartar<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 cup shortening<br />
1 1/2 cups sugar<br />
2 eggs<br />
2 tablespoons sugar<br />
2 teaspoons cinnamon<br />
<br />
Sift together the flour, cream of tartar, baking soda and salt. Set aside.<br />
<br />
Cream together the shortening, sugar and eggs at low speed. Gradually mix in the flour mixture until the batter becomes dough-like. Chill dough until easy to handle.<br />
<br />
Mix together the sugar and cinnamon. Roll dough into balls and roll the balls in the cinnamon and sugar mixture. Place balls on a cookie sheet and flatten slightly.<br />
<br />
Bake at 400 for 8-10 minutes.Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0tag:blogger.com,1999:blog-5265136908680533910.post-37751675419012905342013-11-21T21:38:00.000-06:002013-11-21T21:38:41.012-06:00Gooey Butter Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-bqbmR4rYHLM/Uo7Pnapk3CI/AAAAAAAAAkQ/0aAiRVs14tI/s1600/IMG_1998.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-bqbmR4rYHLM/Uo7Pnapk3CI/AAAAAAAAAkQ/0aAiRVs14tI/s400/IMG_1998.JPG" width="400" /></a></div>
<br />
Based on the name of this cake you ought to know whose recipe it is. Paula Deen's. It is definitely gooey and buttery. A rich treat!<br />
<br />
<b>Gooey Butter Cakes</b><br />
<span style="font-size: xx-small;">From The Lady & Sons Savannah Country Cookbook</span><br />
<span style="font-size: xx-small;"><br /></span>
<u>For the cake:</u><br />
1 box of yellow cake mix<br />
1 egg<br />
1 stick butter, melted<br />
<br />
Combine ingredients and mix well. Pat into a lightly greased 9x13 baking dish. Prepare filling.<br />
<br />
<u>For the filling:</u><br />
8 oz. cream cheese, softened<br />
2 eggs<br />
1 teaspoon vanilla<br />
1 stick butter, melted<br />
16 oz. (or 3 3/4 cups) powdered sugar<br />
<br />
Beat cream cheese until smooth. Add eggs and vanilla. Add butter; beat. Add powdered sugar and mix well. Spread over cake mixture. Bake at 350 for 40-50 minutes. You want the center to be a little gooey, so do not overbake.<br />
<br />
<u>Notes and Variations:</u><br />
1. You can leave out the butter (all of it) in the filling. It still tastes great but isn't quite as rich and gooey.<br />
2. Add a can of pumpkin and some pumpkin pie spice to the filling.<br />
3. Use chocolate cake mix and add chocolate chips to the filling.<br />
4. Use chocolate cake mix and add 3/4 to 1 cup peanut butter to the filling.<br />
<br />Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0tag:blogger.com,1999:blog-5265136908680533910.post-12227347518684361742013-10-06T17:00:00.000-05:002013-10-06T17:00:04.069-05:00Ebelskiver (Filled Pancakes)<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-m_sv4pZmu2c/UlCXe891jVI/AAAAAAAAAig/MSUfLxfGpL0/s1600/IMG_1983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-m_sv4pZmu2c/UlCXe891jVI/AAAAAAAAAig/MSUfLxfGpL0/s400/IMG_1983.JPG" width="400" /></a></div>
<br />
This is one of the coolest things I know how to make. Have you ever heard of Ebelskiver? I hadn't either until several years ago when I saw <a href="http://www.williams-sonoma.com/products/ebelskiver-filled-pancake-pan/?pkey=e%7Cebelskiver%7C5%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-Feature_Recipe_Rule-_-" target="_blank">this</a> really cool pan at Williams-Sonoma and had to know what it was for. Turns out it makes fluffy little pancakes stuffed with whatever deliciousness you can dream up (fruit, jam, chocolate, etc.). Today I filled them with baked cinnamon apples. I make neither Ebelskiver nor baked apples very often, and each time I make either one I wonder why I don't make them more. Neither is that difficult and both are so tasty. See if you can get your hands on one of these pans and try them out!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Odz9rJCaKEc/UlCY9ursXhI/AAAAAAAAAis/nZoP39uke0s/s1600/IMG_1979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Odz9rJCaKEc/UlCY9ursXhI/AAAAAAAAAis/nZoP39uke0s/s400/IMG_1979.JPG" width="400" /></a></div>
<br />
Here they are cooking before being flipped.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-G2iOUCZYOwY/UlCY9_5T-UI/AAAAAAAAAi8/welG-PwoxmY/s1600/IMG_1980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-G2iOUCZYOwY/UlCY9_5T-UI/AAAAAAAAAi8/welG-PwoxmY/s400/IMG_1980.JPG" width="400" /></a></div>
<br />
And after being flipped.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-yxQJqXlOzyg/UlCY9mr7q0I/AAAAAAAAAjA/ZP2c1c1dmjU/s1600/IMG_1982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-yxQJqXlOzyg/UlCY9mr7q0I/AAAAAAAAAjA/ZP2c1c1dmjU/s400/IMG_1982.JPG" width="400" /></a></div>
<br />
And here are the tiny spatulas my mom bought to go along with them. Aren't they cute?<br />
<br />
<b>Ebelskiver (Filled Pancakes)</b><br />
<span style="font-size: xx-small;">From Williams Sonoma</span><br />
<span style="font-size: xx-small;"><br /></span>
2 cups all-purpose flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1 tablespoon sugar<br />
4 eggs, separated<br />
2 cups milk<br />
4 tablespoons butter, melted, plus more for cooking<br />
Fillings such as jam, peanut butter, chocolate or fruit<br />
Syrup or whipped cream for serving<br />
<br />
In a bowl, whisk together the flour, baking powder, salt and sugar. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and the melted butter. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.<br />
<br />
In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in 2 additions.<br />
<br />
Put 1/4 teaspoon butter in each well of the pan. Set over medium high heat and heat until butter begins to bubble. Pour 1 tablespoon batter into each well. Put 1 teaspoon of the filling of your choice in the center of each pancake and top with 1 tablespoon batter. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 wooden skewers (or spatulas), flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and filling. Serve immediately with syrup or whipped cream. Makes about 40.<br />
<br />
Note: This makes a lot. You could easily halve the recipe.Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0tag:blogger.com,1999:blog-5265136908680533910.post-39737433016219643602013-10-05T17:06:00.000-05:002013-10-05T17:06:36.037-05:00Chicken and Rice Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-NR5Lok_-kEM/UlCJyfu4jsI/AAAAAAAAAiQ/iOcljFqgGkU/s1600/IMG_1977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-NR5Lok_-kEM/UlCJyfu4jsI/AAAAAAAAAiQ/iOcljFqgGkU/s400/IMG_1977.JPG" width="400" /></a></div>
<br />
There are 2 things I really love about this recipe. First, it's a casserole that doesn't have any cream-of-whatever soup. I make plenty of recipes that do have canned cream soups in them, but to find a casserole that doesn't have any is a win. Second, it's really versatile. I'm already imagining how I can play around with the flavors of this dish. Ham and cheddar. Chicken-bacon-ranch. Taco seasoning and Rotel.<br />
<br />
<b>Chicken and Rice Casserole</b><br />
<span style="font-size: xx-small;">From <a href="http://www.culinary.net/recipes/RecipeDetail.aspx?ID=3386&CourseName=One+Dish+Meals&CourseID=21" target="_blank">Culinary.net</a></span><br />
<br />
<ul style="background-color: white; color: #3e4041; font-family: arial, helvetica; font-size: small;">
<li style="list-style: disc; margin-left: -30px; padding: 0px 0px 0px 4px;">2 cups cooked rice</li>
<li style="list-style: disc; margin-left: -30px; padding: 0px 0px 0px 4px;">2 cups (8 ounces) shredded Monterey Jack cheese</li>
<li style="list-style: disc; margin-left: -30px; padding: 0px 0px 0px 4px;">1 1/2 cups cooked, chopped chicken breast meat</li>
<li style="list-style: disc; margin-left: -30px; padding: 0px 0px 0px 4px;">1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk</li>
<li style="list-style: disc; margin-left: -30px; padding: 0px 0px 0px 4px;">1/2 cup finely chopped red onion</li>
<li style="list-style: disc; margin-left: -30px; padding: 0px 0px 0px 4px;">2 large eggs, lightly beaten</li>
<li style="list-style: disc; margin-left: -30px; padding: 0px 0px 0px 4px;">1/4 cup finely chopped cilantro</li>
<li style="list-style: disc; margin-left: -30px; padding: 0px 0px 0px 4px;">2 tablespoons butter or margarine, melted</li>
<li style="list-style: disc; margin-left: -30px; padding: 0px 0px 0px 4px;">1 tablespoon diced jalapeños</li>
<li style="list-style: disc; margin-left: -30px; padding: 0px 0px 0px 4px;">Salt</li>
</ul>
<div>
<span style="color: #3e4041; font-family: arial, helvetica; font-size: x-small;">Combine all ingredients; stir well. Pour into lightly greased 2-qt. casserole dish. Bake at 350 for 45-50 minutes.</span></div>
Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0tag:blogger.com,1999:blog-5265136908680533910.post-58953417748492822562013-09-23T21:34:00.000-05:002013-09-23T21:34:22.065-05:00Peanut Butter Chocolate Bars<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-3WvftskK78Q/UkD382wbt1I/AAAAAAAAAhU/uvuQGEQgZ9I/s1600/IMG_1971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-3WvftskK78Q/UkD382wbt1I/AAAAAAAAAhU/uvuQGEQgZ9I/s400/IMG_1971.JPG" width="400" /></a></div>
<br />
Another Pinterest success story! I've declared my love of PB and chocolate before, and these did not disappoint. You can really taste the PB, and the chocolate layer has the perfect fudgy consistency. I don't know why I waited so long to make these. A definite keeper!<br />
<br />
<b>Peanut Butter Chocolate Bars</b><br />
<span style="font-size: xx-small;">From <a href="http://www.the-girl-who-ate-everything.com/2009/03/peanut-butter-chocolate-bars.html" target="_blank">The Girl Who Ate Everything</a></span><br />
<br />
1 box of yellow cake mix<br />
1/2 cup butter, melted<br />
1 cup creamy peanut butter<br />
2 eggs<br />
1 12 oz. package of chocolate chips<br />
1 14 oz. can of sweetened condensed milk<br />
2 tablespoons butter<br />
2 teaspoons vanilla<br />
<br />
Mix the cake mix, melted butter, peanut butter and eggs in a mixing bowl. Reserve 1/2 cup of the mixture and press the rest into a 9"x13" baking dish.<br />
<br />
In a small pan melt the chocolate chips, sweetened condensed milk and butter. Remove from heat and stir in vanilla.<br />
<br />
Spread the chocolate mixture over the peanut butter dough. Take clumps of the reserved peanut butter mixture and smash them into thin pieces. Place evenly over the top of the chocolate layer.<br />
<br />
Bake for 20-25 minutes at 325. Cool completely before cutting.Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0tag:blogger.com,1999:blog-5265136908680533910.post-41067512390586417012013-09-02T21:41:00.001-05:002013-09-02T21:41:53.361-05:00Coffee CreamerWhy buy expensive coffee creamer with strange chemicals in it when you can make your own in just minutes for 1/2 the cost?<br />
<br />
<b>Coffee Creamer</b><br />
<span style="font-size: xx-small;">From <a href="http://www.mrshappyhomemaker.com/2011/09/french-vanilla-coffee-creamer/" target="_blank">Mrs. Happy Homemaker</a></span><br />
<br />
14 oz. sweetened condensed milk<br />
14 oz. milk, half-and-half or cream (I used milk)<br />
2 teaspoons pure vanilla extract<br />
<br />
Combine all ingredients in a container with a tight lid. Shake vigorously to combine.<br />
<br />
Notes:<br />
1. I saved a store-bought creamer container, washed it in the dishwasher and used it to store my homemade creamer.<br />
2. The expiration date of your creamer is the same as the expiration date of your milk/cream.<br />
3. You'll need to shake this very well each time you use it.<br />
4. Check out the link to the original recipe above. She posts a link to over a dozen different flavor variations. I tried the basic version first, but some of the variations sound delish!Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0tag:blogger.com,1999:blog-5265136908680533910.post-13575258249676955362013-07-13T00:01:00.000-05:002013-07-13T00:01:00.860-05:00Ice Cream Sandwich Dessert<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-AOHkcIM80MI/UeC4XUNN_cI/AAAAAAAAAfs/_8kvMqt58Fg/s1600/IMG_1899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-AOHkcIM80MI/UeC4XUNN_cI/AAAAAAAAAfs/_8kvMqt58Fg/s400/IMG_1899.JPG" width="400" /></a></div>
<br />
Here's a little something I whipped up for girls' night. I can hardly call it a recipe - just a few yummy sweets dumped in a dish that taste super delish when combined.<br />
<br />
<b>Ice Cream Sandwich Dessert</b><br />
<b><br /></b>
1 box ice cream sandwiches (I used about 10)<br />
1 jar hot fudge sauce<br />
1 tub Cool Whip (I used the reduced fat store brand)<br />
Crushed Oreos or other other cookies/candy<br />
<br />
Line the bottom of a 9x13" dish with ice cream sandwiches. Pour hot fudge sauce over sandwiches and spread evenly. Spread Cool Whip over fudge sauce. Sprinkle crushed cookies over the top. Freeze for at least 4 hours before serving.Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0tag:blogger.com,1999:blog-5265136908680533910.post-87434121501924252852013-07-12T21:13:00.000-05:002013-07-12T21:13:57.857-05:00Quiche<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ufpextGRk5I/UeCz19iXogI/AAAAAAAAAfg/CXIgt6QB9Sg/s1600/IMG_1895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-ufpextGRk5I/UeCz19iXogI/AAAAAAAAAfg/CXIgt6QB9Sg/s400/IMG_1895.JPG" width="400" /></a></div>
<br />
Aaron doesn't like recipes with baked eggs. So when he was going out of town I decided it was the perfect time to bake a quiche! I love quiche. Breakfast food in pie crust...what's not to love?<br />
<br />
<b>Quiche</b><br />
<span style="font-size: xx-small;">From Better Homes and Gardens Cook Book</span><br />
<span style="font-size: xx-small;"><br /></span>
1 pie crust<br />
4 beaten eggs<br />
1 1/2 cups half-and-half, light cream or milk<br />
1/4 teaspoon salt<br />
1/8 teaspoon pepper<br />
3/4 cup chopped cooked ham (I used some ham and some bacon)<br />
1 1/2 cups shredded cheddar<br />
1 tablespoon all-purpose flour<br />
<br />
Prepare and roll out pie crust. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake at 450 for 8 minutes. Remove foil. Bake for 4-5 minutes more or until pastry is set and dry. Remove from oven. Reduce the oven temperature to 325.<br />
<br />
Meanwhile, in medium bowl stir together eggs, half-and-half, salt and pepper. Stir in ham. In a small bowl toss together the cheese and flour. Add to egg mixture; mix well.<br />
<br />
Pour egg mixture into hot, baked pastry shell. Bake at 325 for 40-45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0tag:blogger.com,1999:blog-5265136908680533910.post-27593399235770532882013-07-03T21:07:00.000-05:002013-07-03T21:19:05.501-05:00Easiest Muffins EverI pinned this recipe on Pinterest ages ago and finally made these for breakfast last week. You couldn't ask for it to be any easier! There's no oil, butter or eggs in these. I think this is even a well-known Weight Watchers treat. Also, you can experiment with different cake flavors and add-ins. I used spice cake and added cinnamon chips.<br />
<br />
<b>Easiest Muffins Ever</b><br />
<b><br /></b>
1 box cake mix<br />
1 can pumpkin<br />
Add-ins such as chocolate or cinnamon chips or nuts<br />
<br />
Thoroughly combine cake mix and pumpkin. Mix in add-ins. Spoon into paper-lined muffin tins. Bake at 350 for about 20 minutes or until done.Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0tag:blogger.com,1999:blog-5265136908680533910.post-7858392820437866922013-05-22T00:01:00.000-05:002013-05-22T00:01:00.040-05:00Corn and Avocado Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-IIkZ86Kh8tU/UZvtqVz2A6I/AAAAAAAAAew/VRUPHFKAT8Y/s1600/IMG_1826.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-IIkZ86Kh8tU/UZvtqVz2A6I/AAAAAAAAAew/VRUPHFKAT8Y/s400/IMG_1826.JPG" width="400" /></a></div>
<br />
I took this salad to a going-away lunch for a friend today. It was even yummier than I'd hoped it would be! This is my new favorite pot luck dish!<br />
<br />
<b>Corn and Avocado Salad</b><br />
<span style="font-size: xx-small;">Adapted slightly from <a href="http://picky-palate.com/2013/04/24/bacon-avocado-and-corn-salad/" target="_blank">Picky Palate</a></span><br />
<br />
5 strips bacon, cooked and crumbled<br />
3/4 lb. frozen corn, thawed (original recipe calls for kernels from 4 ears of fresh corn but I couldn't get fresh corn)<br />
2 oz. cotija or feta cheese, crumbled<br />
fresh cilantro, chopped<br />
1 lime, juiced<br />
1 large or 2 small avocados<br />
kosher salt<br />
pepper<br />
<br />
After cooking bacon, remove all but about 1 tablespoon of the grease. Add corn to the pan. Cook over medium-high heat until slightly golden brown, about 5-10 minutes. Turn off the heat. Add the cheese, cilantro (to taste), lime juice, bacon and salt and pepper (to taste). Stir to combine. Dice avocado and add to salad. Toss gently. If not serving immediately wait to add the avocado. Can be prepared beforehand (up until adding avocado) and stored in the refrigerator. Serve at room temperature.Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0tag:blogger.com,1999:blog-5265136908680533910.post-52931607678286493662013-05-21T16:55:00.000-05:002013-05-21T16:55:18.881-05:00Hot Fudge Pudding Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Ath8atF5wMM/UZvnnjCjvII/AAAAAAAAAeg/FCOqjcLjqEU/s1600/IMG_1824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-Ath8atF5wMM/UZvnnjCjvII/AAAAAAAAAeg/FCOqjcLjqEU/s400/IMG_1824.JPG" width="400" /></a></div>
<br />
I think this recipe came into our family through my grandmother on my dad's side. However it arrived, I'm happy it did. It's delicious, rich and so simple. As this cake bakes, the cake rises to the top and a thick fudge pudding forms on the bottom.<br />
<br />
<b>Hot Fudge Pudding Cake</b><br />
<b><br /></b>
1 cup flour<br />
2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
3/4 cup sugar<br />
6 tablespoons cocoa powder<br />
1/2 cup milk<br />
2 tablespoons butter, melted<br />
1 cup brown sugar<br />
1 3/4 cups hot water<br />
<br />
Mix together the flour, baking powder, salt, sugar (white, not brown) and 2 tablespoons cocoa powder. Add milk and butter and stir until combined. Spread into an 8" square pan. Sprinkle the batter with the brown sugar and remaining cocoa powder. Pour the water over all. Bake at 350 for 45 minutes. Serve warm with vanilla ice cream.Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0tag:blogger.com,1999:blog-5265136908680533910.post-83185769654846662572013-05-14T00:01:00.000-05:002013-05-14T00:01:00.878-05:00Mona's BrowniesSo legend has it that there was a beauty queen named Mona. I believe she was Miss Louisiana...or something like that. She was beautiful, but she couldn't cook worth a lick. But the one thing she could make were these scrumptious brownies. And so they became known as Mona's Brownies. They're perfect.<br />
<br />
This is what Ezra thought of them...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-PpmuCkjaFvg/UYxTZSqGSrI/AAAAAAAAAc0/GCrCkfiMpjU/s1600/IMG_1794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-PpmuCkjaFvg/UYxTZSqGSrI/AAAAAAAAAc0/GCrCkfiMpjU/s400/IMG_1794.JPG" width="400" /></a></div>
<br />
And then all the sugar inspired him to hold a 15-minute dance party like this...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-NkXO-WkMs4Y/UYxTvWYyprI/AAAAAAAAAc8/q2Af-EOVsvY/s1600/IMG_1796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-NkXO-WkMs4Y/UYxTvWYyprI/AAAAAAAAAc8/q2Af-EOVsvY/s400/IMG_1796.JPG" width="300" /></a></div>
<br />
That's how good they are. The best.<br />
<b><br /></b>
<b>Mona's Brownies</b><br />
<b><br /></b>
Cake:<br />
1 cup butter, melted<br />
2 cups flour<br />
2 cups sugar<br />
3 round tablespoons cocoa powder<br />
4 eggs<br />
1 teaspoon vanilla<br />
1/2 teaspoon salt<br />
<br />
Icing:<br />
1/4 cup butter, melted<br />
5 tablespoons cocoa powder<br />
1/3 cup milk<br />
4 cups powdered sugar<br />
1 teaspoon vanilla<br />
<br />
Mix all cake ingredients together. Bake in a 9"x13" pan at 300 for 30 minutes. Mix all icing ingredients together and ice brownies while hot.Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0tag:blogger.com,1999:blog-5265136908680533910.post-62811306681286041032013-05-13T18:37:00.000-05:002013-05-13T18:37:39.878-05:00Salmon Dry RubSince I've forced myself to start eating (and, surprisingly, liking!) fish, we eat salmon for dinner about once a week for about 3 out of 4 weeks. Usually <strike>we</strike> Aaron grills it on a cedar plank. This recipe came on the wrapper of the plank and has quickly become our favorite. It's the perfect combo of salty and sweet and pairs perfectly with the cedar smoke flavor.<br />
<br />
<b>Salmon Dry Rub</b><br />
<b><br /></b>
2 tablespoons kosher salt<br />
2 tablespoons brown sugar<br />
1 tablespoon black pepper<br />
1 tablespoon garlic powder<br />
1 tablespoon dried basil<br />
1 tablespoon paprika<br />
1 tablespoon dried tarragon (optional, I left it out)<br />
<br />
Place salmon, skin side down, on plank. Season with 3 tablespoons dry rub. Set plank on preheated grill and close lid. Grill 10-20 minutes or until salmon flakes easily.<br />
<br />
Note: Store extra dry rub in pantry.Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0tag:blogger.com,1999:blog-5265136908680533910.post-2994095695136962622013-05-04T16:48:00.000-05:002013-05-04T16:48:04.152-05:00Hot Ham and Cheddar Sliders<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-apIFKhvwz94/UYV-kZgHDKI/AAAAAAAAAcg/mco2ZjWU-A8/s1600/IMG_1763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-apIFKhvwz94/UYV-kZgHDKI/AAAAAAAAAcg/mco2ZjWU-A8/s400/IMG_1763.JPG" width="300" /></a></div>
<br />
I'm baaaaaaack! Between tax season and a lack of cooking inspiration (trying to feed a picky toddler will do that to ya') I haven't posted a recipe in over 2 months! This is a good one to come back with.<br />
<br />
I've seen these little sandwiches on several food blogs and they all rave about how tasty they are and great for parties. We were having some friends over for lunch after church a few Sundays ago and I was trying to find something that would be easy to pop in the oven as soon as we got home. I made these sandwiches the night before and then threw the sauce together right before cooking. They are really delicious and so simple. So good that I made some more for MOPS the next Friday and they were long gone before everyone made it through the serving line. Next time you need a good party food you should whip these babies up!<br />
<br />
<b>Hot Ham and Cheddar Sliders</b><br />
<span style="font-size: xx-small;">Adapted from <a href="http://thetwobiteclub.blogspot.com/2013/01/hot-ham-cheddar-sliders.html" target="_blank">The Two Bite Club</a></span><br />
<br />
12 Hawaiian rolls<br />
sliced deli ham<br />
sliced cheddar cheese<br />
3/4 tablespoon mustard<br />
4 tablespoons butter, melted<br />
1/4 teaspoon Worcestershire sauce<br />
1/2 tablespoon minced onion<br />
1/2 tablespoon poppy seeds<br />
<br />
Slice rolls in half. (I left them all together and sliced at once.) Place the bottoms of the rolls in a 9x13 pan. Top with ham and then cheddar. Cover with tops of rolls. Mix remaining ingredients together in a small bowl. Spoon sauce over rolls and spread to cover. Cover with foil and bake at 350 for 10 minutes. Remove foil and bake 2-3 more minutes.Lindsayhttp://www.blogger.com/profile/07831266959945481852noreply@blogger.com0