tag:blogger.com,1999:blog-39539174860800370032024-03-14T02:55:13.274-07:00Boy Meets BowlFor some people food is something they think about when they are hungry.. For me.. Food is something that's constantly in my mind..Anonymoushttp://www.blogger.com/profile/13544149598403762055noreply@blogger.comBlogger319125tag:blogger.com,1999:blog-3953917486080037003.post-63024506970377644362016-10-04T02:25:00.000-07:002016-10-04T02:25:41.674-07:00Slow Cooker Cinnamon Roll Pull Apart BreadEasy to make but wonderful and very sweet to wake up to! You make it the night before and bake it in the morning."<br />
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I made them for a brunch and they turned out so great that I made them again for an extended family Christmas. A few variations...as suggested by another reviewer, I used butterscotch instant pudding mix instead of vanilla. I also used chopped pecans instead of raisins.<br />
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This turned out great! Tasted much better than pecan rolls at the local and chain bakeries! Finally, my cooking time was shorter. Although the recipe calls for 25 minutes, mine only took 20 minutes to be done.<br />
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Get the recipe here >> <b><i><a href="http://www.theslowroasteditalian.com/2016/05/slow-cooker-cinnamon-roll-pull-apart-bread.html">Slow Cooker Cinnamon Roll Pull Apart Bread @ theslowroasteditalian.com</a></i></b><br />
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<br />Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-3953917486080037003.post-59153652778720824772016-10-04T02:12:00.001-07:002016-10-04T02:12:55.559-07:00Salted Carmelitas<div style="text-align: justify;">
Chewy gooey caramel, nuts and chocolate.. They taste great the next day if you get them to last that long."</div>
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This is a very good cookie bar recipe. Adults and children seem to like it equally well..... Good as written, but a couple of clarifications on the recipe to make this better: First, the crust turns out better if the butter is softened to the point of melting, but hasn't actually turned to liquid. Second: Press down on the bottom filling lightly; DO NOT tap down hard as you won't be able to get it out of the pan. Third: You must use quick oates NOT rolled oats on this recipe. </div>
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Helpful hints ~ First: For a change of pace, try half butterscotch and half chocolate chips or 1/2 caramel and 1/2 butterscotch topping for variety. Second: Slightly chill the carmelitas after they have finished baking. This helps the cooke bar "set-up". This is the one tip you don't want to forget on this recipe..... The carmelitas are great to make ahead, travel with or freeze to serve later. As my son would say: Scrumdiddlyumptios! Enjoy!</div>
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Get the recipe here >> <b><i><a href="http://www.cookingclassy.com/2015/09/salted-carmelitas/">Salted Carmelitas @ cookingclassy.com</a></i></b></div>
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Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-3953917486080037003.post-74460020740349447662014-09-14T19:42:00.000-07:002015-03-17T19:42:53.204-07:00Bacon Cheeseburger Bombs <br />
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<b>Bacon Cheeseburger Bombs </b><br />
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Ingredients:<br />
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<li> 1 can (16.3 oz) Pillsbury Grands!</li>
<li> Flaky Layers refrigerated original or buttermilk biscuits</li>
<li> 1 lb lean (at least 80%) ground beef, </li>
<li> cooked or 16 frozen (thawed) cooked meatballs</li>
<li> 1 block (8 oz) Cheddar cheese, cut into 16 cubes</li>
<li> 16 slices bacon Long toothpicks or skewers Canola oil for frying</li>
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<li> Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.</li>
<li> In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.</li>
<li> For the Fried Version: Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.” In 3-quart heavy saucepan or deep fryer, heat oil to 350°F. Fry stuffed “bombs” 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining "bombs". Serve warm with ketchup and mustard, if desired.</li>
<li> For the Baked Version: Heat oven to 400°F. Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.</li>
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<br />Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-3953917486080037003.post-39067077442618003642014-06-08T15:34:00.000-07:002015-04-08T15:37:40.860-07:00Crockpot Barbecue Chicken <div style="text-align: justify;">
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liz texted me this morning for a good crockpot recipe so i decided to share the wealth on here. i recently read <a href="http://blueyonderranch.com/slow-family-food/fast-slow-food-volume-1/">this</a>, <a href="http://blueyonderranch.com/slow-family-food/fast-slow-food-volume-2/">this</a>, and <a href="http://blueyonderranch.com/slow-family-food/fast-slow-food-volume-3/">this</a> and it pretty much changed the way i think about a crockpot now. i love all of her ideas... you better check out the second link if any.<br /><br />then i found <a href="http://crockpot365.blogspot.com/">A Year of Slow Cooking</a> blog and it looks pretty good too. i have two crockpots so i have no more excuses!<br /><br /><b>Crockpot Barbecue Chicken </b><br /><br />Ingredients:</div>
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<li>4-6 pieces boneless skinless chicken breasts (i threw them in frozen... even easier!)</li>
<li>1 bottle BBQ sauce (sweet baby ray's all the way!)</li>
<li>1/4 c vinegar</li>
<li>1 tsp. red pepper flakes</li>
<li>1/4 c brown sugar</li>
<li>1/2 - 1 tsp. garlic powder</li>
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<br />mix BBQ sauce with all ingredients listed under it. place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours. you pretty much don't even have to stir it... how easy is that!? and please eat it with these. </div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-3953917486080037003.post-11412461315998173112014-05-13T23:59:00.001-07:002014-05-13T23:59:32.920-07:00Fried Ice Cream Dessert <div style="text-align: justify;">
If you've ever gone to a Mexican restaurant, they usually have Fried Ice Cream on the dessert menu, and I heard that they actually do fry it - imagine that! Well, while visiting one of my favorite food blogs, I came across a recipe for a Fried Ice Cream Dessert. It looked easy enough and I made it one weekend just for the family. OH...MY...GOSH!!! It tastes JUST like the fried ice cream you'd get at the restaurant. I've made it several times for work friends, family get-togethers, etc. It's so easy you'll have a cow, and that will now be the dish that everyone wants you to bring to everything - and bring a copy of the recipe because otherwise you'll be repeating it 75 times,,</div>
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<b>Fried Ice Cream Dessert</b> </div>
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Ingredients:</div>
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<li>1 stick butter</li>
<li>1 cup of sugar </li>
<li>3 cups of crushed corn flakes</li>
<li>2 qts. of vanilla ice cream (softened)</li>
<li>1 container of whipped topping</li>
<li>1 t. cinnamon</li>
<li>Honey, for drizzling </li>
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(I didn't really use name brands because these flavors work together, and using the store brands of the ingredients works just fine)<br />
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Directions:</div>
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Melt butter in frying pan.</div>
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Add corn flakes and sugar. Fry for about 3 minutes, stirring constantly so the sugar doesn't burn.</div>
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Pat about 1/2 - 2/3 of this mixture into a 9x13 pan.</div>
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I let the ice cream sit out for about 1/2 hour to soften it. In a LARGE bowl, beat together (I use a hand mixer) the ice cream, whipped topping, and cinnamon.</div>
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Pour ice cream mixture on top of crust in the 9x13 pan. Sprinkle the rest of the crumbs on top and freeze. Lightly drizzle each serving with honey.</div>
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Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-3953917486080037003.post-47439957210391344802014-05-13T18:11:00.000-07:002014-05-13T18:11:01.072-07:00Rhubarb Strawberry Crunch<div class="separator" style="clear: both; text-align: center;">
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Ever wonder what to do with that big rhubarb plant in the garden? This is your answer :) This recipe will easily serve 12 and is absolutely the perfect combination of sweetness, tartness and crunchiness. Great summer recipe!</div>
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<b>Rhubarb Strawberry Crunch</b></div>
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Ingredients:</div>
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<li>1 cup white sugar</li>
<li>3 tablespoons all-purpose flour</li>
<li>3 cups sliced fresh strawberries</li>
<li>3 cups diced rhubarb</li>
<li>1 1/2 cups all-purpose flour</li>
<li>1 cup packed brown sugar</li>
<li>1 cup butter</li>
<li>1 cup rolled oats</li>
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Directions:</div>
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<li>Preheat oven to 375 degrees F (190 degrees C).</li>
<li>In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.</li>
<li>Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.</li>
<li>Bake 45 minutes in the preheated oven, or until crisp and lightly browned.</li>
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Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-3953917486080037003.post-1031261642168312302014-05-13T17:26:00.001-07:002014-05-13T17:26:41.843-07:00Grilled Bacon Jalapeno Wraps<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj52qwZtFg-TfFBG32VywSHfDXqD6zNHvhKs2-iVhdaTIwMZJxK-gwE62TFotX_lgsvQfnhK1HsMrUqGVCMrfRgP5fgJRv4BQ_6hMTskKNSaCC2q9zn_YtQknYNe4nrf0_BKzF6hfJIhG0/s1600/Grilled+Bacon+Jalapeno+Wraps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj52qwZtFg-TfFBG32VywSHfDXqD6zNHvhKs2-iVhdaTIwMZJxK-gwE62TFotX_lgsvQfnhK1HsMrUqGVCMrfRgP5fgJRv4BQ_6hMTskKNSaCC2q9zn_YtQknYNe4nrf0_BKzF6hfJIhG0/s1600/Grilled+Bacon+Jalapeno+Wraps.jpg" /></a></div>
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Jalapenos are stuffed with cream cheese, wrapped with bacon, and barbecued on the grill. After making these many times, I can tell you that you really need to make them ahead of time and put them in the refrigerator for a couple of hours or the freezer for about 15 minutes. This will allow the cheese to firm up a bit and it won't all leak out of your peppers. I also have found that if you want them hot, leave all of the membrane inside and some seeds. If you want them barely warm(like me), get almost all of the membrane out from inside the pepper and leave no seeds.</div>
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<b>Grilled Bacon Jalapeno Wraps</b></div>
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<i>makes 6 servings</i></div>
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Ingredients:</div>
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<ul>
<li>6 fresh jalapeno peppers, halved lengthwise and seeded</li>
<li>1 (8 ounce) package cream cheese</li>
<li>12 slices bacon</li>
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Directions:</div>
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<li>Preheat an outdoor grill for high heat.</li>
<li>Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.</li>
<li>Place on the grill, and cook until bacon is crispy</li>
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Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-3953917486080037003.post-18657079994424800862014-05-13T06:09:00.000-07:002014-05-13T06:09:02.494-07:00Condensed Milk Pound Cake<div style="text-align: justify;">
<b><i>Condensed Milk Uses In World Cuisine </i></b></div>
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Condensed milk is used in recipes for the popular Brazilian candy brigadeiro in which condensed milk is the main ingredient.</div>
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In parts of Asia and Europe, sweetened condensed milk is the preferred milk to be added to coffee or tea. Many countries in South East Asia use condensed milk in iced coffee and tea. A popular treat in Asia is to put condensed milk on toast and eat it in a similar way as jam and toast. It’s sold in squeeze bottles for this very purpose. Condensed milk is a major ingredient in many Indian desserts and sweets.</div>
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In New Orleans, it is commonly used as a topping on top of a snow cone. In Scotland, it is mixed with sugar and some butter and baked to form a popular, sweet candy called Tablet. In some parts of the Southern U.S., condensed milk is a key ingredient in icebox cream pies. In the Philippines, condensed milk is poured over shaved ice with other ingredients for the snack called Halo-Halo.</div>
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In Poland it is common to boil a can of condensed milk in water for about 2 hours. The resulting product is called kaymak- sweet semiliquid used as a cake icing or put between dry wafers. The same process is done in Latin American countries to make Dulce de Leche, an ingredient in cakes, custards and many other desserts.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqDPRkrIgHa6WiqP1r9j3TzodRBRwWJBW7NJsksYdHGQyDHt-EU5RAdBcNcv4usFRMldTZkpS_hWVpTZz0VIE4-Fg0NkUWdaL7Za8eZlA3etsx1pRykb_EIkU7TiHIJRJDRpfVQzO5G0/s1600/Condensed+Milk+Pound+Cake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqDPRkrIgHa6WiqP1r9j3TzodRBRwWJBW7NJsksYdHGQyDHt-EU5RAdBcNcv4usFRMldTZkpS_hWVpTZz0VIE4-Fg0NkUWdaL7Za8eZlA3etsx1pRykb_EIkU7TiHIJRJDRpfVQzO5G0/s1600/Condensed+Milk+Pound+Cake1.jpg" height="400" width="347" /></a></div>
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<b>Condensed Milk Pound Cake</b></div>
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A lovely, dense pound cake full of vanilla flavor perfect by itself or as a base for fruit deserts :)</div>
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<i>Makes one 8 1/2 -x- 4 1/2 inch cake, about 12 servings</i></div>
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Ingredients:</div>
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<li>1 cup (8 oz/226 g unsalted butter, at room temperature, plus more for greasing the pan</li>
<li>1 1/3 cups (7 oz/200g) all-purpose flour</li>
<li>3/4 tsp baking powder</li>
<li>1/2 cup (3 3/4 oz/ 106g) sugar</li>
<li>1 vanilla bean, chopped, or 2 tsp vanilla extract</li>
<li>1/2 tsp salt</li>
<li>3/4 cup (8 oz/239g) sweetened condensed milk</li>
<li>3 large eggs</li>
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Directions:</div>
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Preheat the oven to 325° F.</div>
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Generously butter an 8 1/2 x 4 1/2 – inch loaf pan and set aside.</div>
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Sift together the flour and baking powder and set aside.</div>
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Put the sugar and the chopped vanilla bean, if using, in the bowl of a food processor fitted with the metal blade and pulse until the vanilla bean is finely ground. Sift through a fine-mesh sieve and return the sugar mixture to the food processor. If not using the vanilla bean, just put the sugar in the processor. </div>
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Add the butter and salt and process until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl occasionally. Add the condensed milk and pulse until well incorporated, about 15 times, scraping down the sides of the bowl once. </div>
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Add the sifted dry ingredients and pulse until no traces of flour remain, about 10 times. Add the eggs and pulse just until combined, about 5 times. Scrape down the sides and bottom of the bowl, add the vanilla extract, if using, and finish mixing by hand to fully incorporate the eggs.</div>
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Transfer the batter to the prepared loaf pan. Bake until the top is dark golden brown and a tester inserted in the center comes out clean, 65-75 minutes. Cool completely in the loaf pan on a rack, then unmold. </div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-3953917486080037003.post-49667595297875765522014-05-11T22:49:00.002-07:002014-05-11T22:49:16.724-07:00FiveStar Enchiladas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxvTcOLsCVJaVUaVCLkwZbrWmONKOFZ0ql1UOTohePnUHOeRLIg3acqkPpog20LKgW1bfoI-gTr9p4LkylHoVHixvpSLin2E7O2MgkFLQGDSslqNyGF6_MZEWT93JvqoS4zxY5BAwnm6k/s1600/FiveStar+Enchiladas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxvTcOLsCVJaVUaVCLkwZbrWmONKOFZ0ql1UOTohePnUHOeRLIg3acqkPpog20LKgW1bfoI-gTr9p4LkylHoVHixvpSLin2E7O2MgkFLQGDSslqNyGF6_MZEWT93JvqoS4zxY5BAwnm6k/s1600/FiveStar+Enchiladas.jpg" height="640" width="480" /></a></div>
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Whenever I find a recipe with rave reviews, it makes me want to make it that much more! When I found this one, people were saying great things about it:</div>
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<i>Seriously these are the best enchiladas you can make at home and better than almost all of the enchiladas I've had at restaurants. We devoured them. Thanks for the deliciousness!</i></div>
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<i>I just made this last night and I have to say it was AMAZING!!!!!!!!!! Thank you for the recipe!!!!! </i></div>
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<i>Made these tonight for Cinco de Mayo and loved them! </i></div>
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<i>And so, in the mood for some mexican food, I made these unique enchiladas.</i></div>
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<i>They were delicious!</i></div>
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<i>Even better reheated the next day.</i></div>
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I hate when people serve starch with more starch, so I just paired this up with a fresh green salad with homemade dressing. It was a very filling dinner and we definitely had leftovers!</div>
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<b>FiveStar Enchiladas</b></div>
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Ingredients:</div>
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<li>1 lb. lean gr. beef </li>
<li>1 can kidney beans, drained & rinsed</li>
<li>1-10.5 oz. can corn, drained</li>
<li>1-4 oz. can diced green chilies</li>
<li>1/4 t. salt</li>
<li>1/4 t. cumin</li>
<li>1/4 t. chili powder</li>
<li>1/2 c. picante sauce or salsa</li>
<li>2-10 oz. cans mild enchilada sauce {I used 1 mild, 1 medium}</li>
<li>1 can Campbell's Cheddar Cheese soup</li>
<li>10 (6 1/2 in.) fajita tortillas</li>
<li>2+ handfuls grated Mexican cheeses</li>
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Directions:</div>
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Preheat oven to 375.</div>
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Brown gr. beef. Drain off & blot out extra grease. Mix in kidney beans, corn, diced green chilies, and spices. In a separate bowl, combine salsa, enchilada sauce, and cheddar cheese soup. Warm up slightly to help un-condense the soup. Add about 1 cup of sauce mixture to gr. beef filling and stir. </div>
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Put about 1/2 c. of prepared sauce in the bottom of a 9x13 pan. Start generously filling tortillas and rolling them up, seam down. I left the cheese out of my enchiladas because of the cheesy sauce, but you can also sprinkle some grated cheese inside of each enchilada if you'd like. Once all enchiladas are rolled up, cover with remaining sauce mixture. Top with two generous handfuls of cheese, or more. Cover with foil and bake for 25 minutes. Remove foil and bake for another couple minutes, until cheese is melted. </div>
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Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-3953917486080037003.post-35250906555967451502014-05-11T07:28:00.000-07:002014-05-11T07:28:20.700-07:00Maddy’s Sausage Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAtuR4jHcNAPFEeKCJEu1aXJ9r4Clwf911El1Lf4WdNSEnDmUYrdSw-5eCb3qe221IZGEX0T2cvL0stUiJJCps-4cg2zzpkyPqD84EIkCLoGt4vV7PXCoLE5_vYybIqbLPPz9pdsdLUBs/s1600/Maddy%E2%80%99s+Sausage+Rolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAtuR4jHcNAPFEeKCJEu1aXJ9r4Clwf911El1Lf4WdNSEnDmUYrdSw-5eCb3qe221IZGEX0T2cvL0stUiJJCps-4cg2zzpkyPqD84EIkCLoGt4vV7PXCoLE5_vYybIqbLPPz9pdsdLUBs/s1600/Maddy%E2%80%99s+Sausage+Rolls.jpg" height="640" width="424" /></a></div>
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<b>Maddy’s Sausage Rolls</b></div>
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<i>Makes about 20 sausage rolls</i></div>
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Ingredients:</div>
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<li>One “tube” of pork breakfast sausage (I use Jimmy Dean)</li>
<li>One package of Pepperidge Farm Puff Pastry</li>
<li>1 ½ Tablespoon fresh parsley, finely chopped</li>
<li>1 Onion – finely chopped</li>
<li>¼ teaspoon each of ground sage, nutmeg, pepper and cloves</li>
<li>½ cup unflavored breadcrumbs</li>
<li>½ teaspoon thyme, dried, crushed</li>
<li>¼ cup Dijon mustard</li>
<li>1 egg, lightly beaten</li>
<li>Coleman’s hot mustard powder</li>
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Instructions:</div>
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Preheat oven to 400 degrees. Lightly butter or grease a baking sheet.</div>
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Put the sausage and dry ingredients into a large mixing bowl. Pour in half of the beaten egg and mix well. Unfold the puff pastry sheets (roll out slightly if necessary) and cut into 1- inch wide strips. Spread a bit of the Dijon mustard on each strip. Place a one inch mound of sausage mixture in the middle of each strip of pastry. Brush the edges of the pastry with the beaten egg and roll up the pastry into cylinders. Place the seam on the bottom of the roll.</div>
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Brush the pastry rolls with a bit of the egg mixture and place on the prepared baking sheet. Bake the rolls for about 10 minutes at 400 degrees, then reduce the heat to 350 degrees and bake about 10-15 minutes more until the sausage rolls are golden brown.</div>
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Mix a desired amount of Coleman’s hot mustard powder with water in a small dish or cup and mix until smooth. Serve with a tiny spreader alongside the sausage rolls for those who like it a bit hot!</div>
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These keep and re-warm well if they are leftover. At our house they are generally eaten up while warm or snuck in before breakfast, straight out of the refrigerator.</div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-3953917486080037003.post-58505779985276232862014-05-09T19:33:00.001-07:002014-05-09T19:33:21.333-07:00Angel Lush<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqOz4FWj9mX5GhsKDFnJlxTXEOxbAPgW9ZbZ-zWMb_9LbbSyhy8OiImy54SHtxyixtT0DET2_7_yoFcyj3fTMHaEtBfUc8Of8c7wTXg4gI2_PZQaJ9BKMS6gY2y9LVJYFMAmQLbdr7UxU/s1600/Angel+Lush.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqOz4FWj9mX5GhsKDFnJlxTXEOxbAPgW9ZbZ-zWMb_9LbbSyhy8OiImy54SHtxyixtT0DET2_7_yoFcyj3fTMHaEtBfUc8Of8c7wTXg4gI2_PZQaJ9BKMS6gY2y9LVJYFMAmQLbdr7UxU/s1600/Angel+Lush.jpg" height="640" width="448" /></a></div>
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This angel cake with fresh, ripe strawberries is not only delectable, it’s better for you, too, so you can feel heavenly even while enjoying it</div>
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<b>Angel Lush</b></div>
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<i>10 servings</i></div>
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Ingredients:</div>
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<ul>
<li>1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained</li>
<li>1 pkg. (1.5 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding</li>
<li>1 cup thawed COOL WHIP LITE or COOL WHIP Sugar Free Whipped Topping</li>
<li>1 pkg. (10 oz.) round angel food cake, cut horizontally into 3 layers</li>
<li>10 fresh strawberries</li>
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<ol>
<li>Mix pineapple and dry pudding mix in medium bowl with whisk until well blended. Stir in COOL WHIP.</li>
<li>Stack cake layers on plate, filling layers and topping with pudding mixture.</li>
<li>Refrigerate 1 hour. Top with berries just before serving. </li>
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Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-3953917486080037003.post-25283170615703932072014-04-23T17:34:00.000-07:002014-04-23T17:34:14.637-07:00VELVEETA® Potato Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRD0bHnTQumDVR19k1LkBvPQTFOwkp7IYh-DQIf0UudM3KLv2yhHhT4di-wRiU3lOCXhnnYpBDwcCgm3AVtiCq58C4uulKzDA3XqapNZvboLHaOgaUs7Av2fpYGmibEgD6NamfShGU6WM/s1600/VELVEETA%C2%AE+Potato+Bites.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRD0bHnTQumDVR19k1LkBvPQTFOwkp7IYh-DQIf0UudM3KLv2yhHhT4di-wRiU3lOCXhnnYpBDwcCgm3AVtiCq58C4uulKzDA3XqapNZvboLHaOgaUs7Av2fpYGmibEgD6NamfShGU6WM/s1600/VELVEETA%C2%AE+Potato+Bites.jpg" /></a></div>
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Crunchy, popable potato balls with an ooey gooey, cheesy center. Seriously. As if game day isn't enough fun already.</div>
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<b>VELVEETA® Potato Bites</b></div>
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<i>24 servings</i></div>
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Ingredients:</div>
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<ul>
<li>2 lb. baking potatoes (about 6), peeled, cut into chunks</li>
<li>2 green onions, thinly sliced</li>
<li>1 egg, beaten</li>
<li>1/4 tsp. black pepper</li>
<li>1/4 lb. (4 oz.) VELVEETA, cut into 24 cubes</li>
<li>1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix</li>
<li>1-1/2 cups TACO BELL® Thick & Chunky Salsa</li>
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Directions:</div>
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COOK potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Cool 10 min. Mash potatoes until smooth. Add onions, egg and pepper; mix just until blended.</div>
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HEAT oven to 400ºF. Empty coating mix into pie plate. Roll potato mixture into 24 balls, using about 2 Tbsp. for each. Insert 1 VELVEETA cube into center of each ball, completely enclosing VELVEETA. Add, 1 at a time, to coating mix; turn to evenly coat. Place on rimmed baking sheet sprayed with cooking spray.</div>
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BAKE 14 to 16 min. or until heated through. Serve with salsa. </div>
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Tips:</div>
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Substitute 2 Tbsp. chopped fresh chives for the green onions</div>
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Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-3953917486080037003.post-41801642457325016392014-04-23T05:31:00.000-07:002014-04-23T05:31:21.044-07:00Pineapple Delight Dessert<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj7CyZQ1qfLS2gc7wV2R0GpRVuAB1FT9eR3jOMXsAaXgMXlcBZ7-btspX9msG8KSkIS8ByuWmkq972wvD-YMlYfVx23hLNCp8URA2kIIeY5Teb9p3H08qQaea6aIorPqXZTC3KkgRQviw/s1600/Pineapple_Delight_Dessert.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj7CyZQ1qfLS2gc7wV2R0GpRVuAB1FT9eR3jOMXsAaXgMXlcBZ7-btspX9msG8KSkIS8ByuWmkq972wvD-YMlYfVx23hLNCp8URA2kIIeY5Teb9p3H08qQaea6aIorPqXZTC3KkgRQviw/s1600/Pineapple_Delight_Dessert.JPG" height="640" width="480" /></a></div>
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If you're a pineapple lover like me then you'll love this dessert. The combination of the graham cracker crust, the creamy buttery filling, and the fluffy, pineapple-studded whipped cream is seriously amazing. I remember my grandma and my mom making this all the time growing up and it was always the perfect chilled summer dessert!</div>
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<b>Pineapple Delight Dessert</b></div>
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Ingredients:</div>
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<ul>
<li>2 cups graham cracker crumbs</li>
<li>1/2 cup butter or margarine, melted</li>
<li>1/2 cup butter or margarine, softened</li>
<li>1 and 1/2 cups icing sugar</li>
<li>1 egg</li>
<li>1 tsp. vanilla</li>
<li>1 14oz. can crushed pineapple</li>
<li>2 cups whipped cream (prepared from a small carton of whipping cream, Cool Whip, or Dream Whip)</li>
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Directions:</div>
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Preheat the oven to 325 degrees F and place rack in the centre of the oven. </div>
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In a medium bowl, combine the graham cracker crumbs and 1/2 cup melted butter/margarine. Press the mixture into an 8x8" or 9x9" baking pan. Bake for 10 minutes, then cool completely on a wire rack.</div>
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In a separate bowl, mix together the 1/2 cup softened butter/margarine, icing sugar, egg, and vanilla with an electric mixer until smooth. Spread this mixture over the crust once it has completely cooled. Bake for 15 minutes, then remove and cool completely on a wire rack.</div>
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Prepare your whipped cream of choice. If using a carton of whipping cream, beat the cream in a medium bowl until it is thick and stiff. You may want to add 2 Tbsp. of white sugar and 1 tsp. vanilla extract for sweetness and flavour. Drain the juice from the canned crushed pineapple. Mix the whipped cream and pineapple together and spread evenly over top of the cooled butter filling. </div>
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Garnish the dessert with a sprinkle of graham cracker crumbs. Keep chilled and serve cold.</div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-3953917486080037003.post-72113753917558000682014-04-07T20:37:00.001-07:002014-04-07T20:37:38.281-07:00Oven Baked Parmesan Seasoned Fries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Txk_32i2i8HX9J7btIvyCi_u_I3QXHsDzfRAWJLY05aCtb9HDu_5hlxibBfoioBHIJSEThD_Gxty_dQhu5Hd2UG-5UwAFKV8Y0qDNZ1YCfrEGLjLriYaeTNrebyOBWGh4NNVli5eFdM/s1600/Oven+Baked+Parmesan+Seasoned+Fries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Txk_32i2i8HX9J7btIvyCi_u_I3QXHsDzfRAWJLY05aCtb9HDu_5hlxibBfoioBHIJSEThD_Gxty_dQhu5Hd2UG-5UwAFKV8Y0qDNZ1YCfrEGLjLriYaeTNrebyOBWGh4NNVli5eFdM/s1600/Oven+Baked+Parmesan+Seasoned+Fries.jpg" /></a></div>
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These fries ROCK plain and simple. Funny how one would still call them "fries" when really they are not "fried" in anything. Nope, these fries are too sophisticated for greasy oil, and much like a skinny swim suit model they prefer to be lightly oiled, slightly accentuated by a few minor spices and baked lying on a cookie sheet basking in the golden glow of the oven, BUT the one thing that sets these fries apart from the skinny swim suit model is that you can actually LOVE them instead of secretly hating them :)</div>
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<b>Oven Baked Parmesan Seasoned Fries</b></div>
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Ingredients:</div>
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<ul>
<li>1 pound of medium russet potatoes (approx 3 medium potatoes)</li>
<li>1 1/2 TBSP of Extra Virgin Olive Oil</li>
<li>1/4 tsp Dried Thyme</li>
<li>1/4 tsp Dried Oregano</li>
<li>1/8 tsp Dried Rosemary</li>
<li>1/4 tsp of Garlic Powder</li>
<li>1/4 tsp of Old Bay Seasoning</li>
<li>2 TBSP of Kraft Parmesan Style Grated Cheese (I used reduced fat)</li>
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Instructions:</div>
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<ol>
<li>Preheat oven to 425.</li>
<li>Wash and cut potatoes into 1/8ths.</li>
<li>Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil).</li>
<li>Mix all of the spices and the parmesan cheese in a small bowl.</li>
<li>Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.</li>
<li>Seal the bag and shake until the potatoes are evenly coated.</li>
<li>Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.</li>
<li>Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.</li>
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NOTE: The amounts listed are for every one pound of fries. One pound of fries is the equivelant of appoximately 3 medium potatoes. (I just double or triple the recipe to fit within my needs).</div>
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Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-3953917486080037003.post-68977433403287837522014-04-06T22:06:00.000-07:002014-04-06T22:06:13.828-07:00Steakhouse Creamed Spinach<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgladlJfud-DMJIX55JhYHTExgQMB89siZPPOp54S-1Vk3lPt5oXpoolQp7nbRsfCGjCpm0IYR-fnlRFyY3qtYOLASPFWbvNHoVZ29v7JdJmzwcNUJq_N6TkqdNXlhxVGChWSVBi4eUmaU/s1600/Steakhouse+Creamed+Spinach.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgladlJfud-DMJIX55JhYHTExgQMB89siZPPOp54S-1Vk3lPt5oXpoolQp7nbRsfCGjCpm0IYR-fnlRFyY3qtYOLASPFWbvNHoVZ29v7JdJmzwcNUJq_N6TkqdNXlhxVGChWSVBi4eUmaU/s1600/Steakhouse+Creamed+Spinach.jpg" height="640" width="426" /></a></div>
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Today I’m sharing my most favorite recipe for creamed spinach. It tastes exactly like the $12 side dish served in steakhouses, and it’s so easy to make, you don’t even need to buy cream. A rich and creamy spinach dish that doesn’t use any cream! Just as tasty as the side dish served by fancy steakhouses..</div>
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I hated this dish when I was little, because I was only ever served the frozen variety, and ew. Fresh creamed spinach, on the other hand, is miraculously delicious. Creamy, buttery, savory and bursting with fresh spinach flavor — because the spinach is fresh! This dish takes about as long to make as it takes to heat up the frozen version, and you can make it year-round, because spinach comes cleaned and bagged in any supermarket.</div>
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I love serving this creamed spinach alongside grilled ribeye steak and mashed potatoes, but it’s quite flexible. I’d definitely eat it alongside roasted chicken, baked salmon, or a quinoa dish. I think it would also make a tasty alternative to green bean casserole at holiday dinners and potlucks! Don’t let the steakhouses dictate creamed spinach consumption any longer.</div>
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<b>Steakhouse Creamed Spinach</b></div>
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Ingredients:</div>
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<ul>
<li>4 tbsp Unsalted Butter</li>
<li>4 tbsp All-Purpose Flour</li>
<li>1 small Onion, finely diced</li>
<li>1 clove Garlic, finely diced</li>
<li>1 cup Milk</li>
<li>Salt & Pepper</li>
<li>Nutmeg</li>
<li>1 tbsp Unsalted Butter</li>
<li>12 oz. Baby Spinach, give or take a few oz. (1 bag)</li>
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Instructions:</div>
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<li>Melt 4 tbsp butter in a pot over medium heat. Sprinkle in flour and whisk to blend into a paste. Cook for 5 minutes, or until light golden in color. Mix in onion and garlic and cook for 1 minute. Whisk milk in slowly until combined. Let cook 5 minutes while the spinach is prepared.</li>
<li>To prepare spinach, melt 1 tbsp butter in a separate pot over medium heat. Add spinach by the handful and toss occasionally to coat. Cook until spinach for 4-5 minutes until wilted but not soggy – it should be bright green and the stems should still have a crunch to them. Remove from heat.</li>
<li>Season the sauce with salt, pepper and nutmeg to taste. Add spinach to the sauce, folding to combine.</li>
<li>Plate immediately or serve in a warmed dish. Enjoy!</li>
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Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-3953917486080037003.post-45119072887849779822014-04-04T00:20:00.000-07:002014-04-11T14:48:35.704-07:00Double Fudge Coca Cola Cake (Cracker Barrel Copy Cat) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGuIe14ElplrSEpSYMEEkyGnL90C7BRjNkm8L0jqU1APTVejvXB1qJRZYXUguaw9LNwuvf-93XTXsiqnCdufvkSKWjnvOIyBSB3M7Q9Nzz3HNJqctvm5WsWeB5YAszqAm-Optr3Nyn6kg/s1600/Double+Fudge+Coca+Cola+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGuIe14ElplrSEpSYMEEkyGnL90C7BRjNkm8L0jqU1APTVejvXB1qJRZYXUguaw9LNwuvf-93XTXsiqnCdufvkSKWjnvOIyBSB3M7Q9Nzz3HNJqctvm5WsWeB5YAszqAm-Optr3Nyn6kg/s1600/Double+Fudge+Coca+Cola+Cake.jpg" height="640" width="458" /></a></div>
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While my wife was out of town last week (she was in Arkansas,), I took the kids out to dinner for a treat at Cracker Barrel. We get lonely without Mommy around, so it's nice to have some fun. During dinner, my middle daughter kept saying how hungry she was, so I let the kids order dessert. She decided on Double Fudge Coca Cola cake with vanilla ice cream. We all got a taste and we fell in love! I found the recipe when we got home and made it. It turned out great. It's so moist and the icing is irresistable. I hope you get a chance to make this one.</div>
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<b>Double Fudge Coca Cola Cake (Cracker Barrel Copy Cat) </b></div>
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Ingredients:</div>
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<ul>
<li>1 cup Coca Cola</li>
<li>1/2 cup oil (I used applesauce)</li>
<li>1 stick butter</li>
<li>3 Tblsp. cocoa</li>
<li>2 cups sugar</li>
<li>2 cups flour</li>
<li>1/2 tsp. salt</li>
<li>2 eggs</li>
<li>1/2 cup buttermilk</li>
<li>1 tsp. baking soda</li>
<li>1 tsp. vanilla</li>
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Frosting:</div>
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<li>1 stick butter</li>
<li>3 Tblsp. cocoa</li>
<li>6 Tblsp. cream or milk</li>
<li>1 tsp. vanilla</li>
<li>1 pound (3 3/4 cups) confectioner's sugar</li>
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Instructions:</div>
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In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan and cool for about 10 minutes. Frost.</div>
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Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's warm/hot. Cool and cut. </div>
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Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-3953917486080037003.post-52758440506438688662014-04-02T23:30:00.000-07:002014-04-02T23:30:31.357-07:00Lemon-Coconut Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjubPpa5hCHStrM5JAo52Le6MVv0cwb_VmCF31WgZCedi4yTJU5gHNE0SLBubot8UFCZQIZ_s1N-RMHVk8mLRarftgi9C0e3ItTnShy7KBIuOMyo6vP06DduCRCEtcW9tzKI0i-hGH4aRE/s1600/Lemon_Coconut+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjubPpa5hCHStrM5JAo52Le6MVv0cwb_VmCF31WgZCedi4yTJU5gHNE0SLBubot8UFCZQIZ_s1N-RMHVk8mLRarftgi9C0e3ItTnShy7KBIuOMyo6vP06DduCRCEtcW9tzKI0i-hGH4aRE/s1600/Lemon_Coconut+Cake.jpg" height="640" width="425" /></a></div>
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This is a spectacular recipe, which incorporates buttermilk in the cake batter. This lends a perfect crumb and texture to the cake, which turns out moist and delicious. The lemon curd comes together fairly quickly with the help of a double boiler, and adds a fresh, citrusy note to the cake. Definitely the best cake I have ever made from scratch,,</div>
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<b>Lemon-Coconut Cake</b></div>
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Ingredients:</div>
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Lemon Curd:</div>
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<li>3 large eggs</li>
<li>1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)</li>
<li>1 tablespoon (4 grams) finely shredded lemon zest (outer yellow skin of lemon)</li>
<li>3/4 cup (150 grams) granulated white sugar</li>
<li>4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces</li>
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Coconut Cake Recipe:</div>
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<ul>
<li>6 large eggs</li>
<li>2 1/2 cups (325 grams) all purpose flour</li>
<li>2 tsp baking powder</li>
<li>1/2 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>3/4 cup (170 grams) unsalted butter, room temperature</li>
<li>1 3/4 cups (350 grams) granulated white sugar, divided</li>
<li>1 tsp coconut extract</li>
<li>1 3/4 cups (420 ml) buttermilk</li>
<li>1/2 tsp cream of tartar</li>
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Frosting:</div>
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<ul>
<li>2 large (60 grams) egg whites</li>
<li>1 1/2 cups (300 grams) granulated white sugar</li>
<li>1/4 cup (60 ml) cold water</li>
<li>1 tablespoon light corn syrup</li>
<li>1 teaspoon pure vanilla extract</li>
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Garnish:</div>
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<li>2 cups (150 grams) sweetened shredded or flaked coconut (can use unsweetened dried coconut)</li>
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Ingredients:</div>
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<u>Lemon Curd:</u></div>
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In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. </div>
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Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate until cold. The lemon curd can be made several days (up to a week) in advance.</div>
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Preheat oven to 350 degrees F (177 degrees C). Butter and flour two - 9 inch x 1 1/2 inch (23 x 3.75 cm) cake pans, and then line the bottoms with parchment paper (or spray with Bakers Joy).</div>
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<u>Coconut Cake:</u></div>
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While the eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).</div>
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In a mixing bowl sift or whisk together the flour, baking powder, baking soda, and salt.</div>
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In bowl of electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Gradually add 1 1/2 cups (300 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.</div>
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With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour. </div>
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In a clean bowl of your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.</div>
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Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula or the back of a spoon. Bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center. </div>
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Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool completely before filling and frosting.</div>
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<u>Frosting: </u></div>
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In a stainless steel bowl over a saucepan of simmering water, place the egg whites, sugar, water, and corn syrup. With a handheld electric mixer beat the mixture for 3 to 4 minutes on low speed. Increase the speed to high and continue to beat for another 3 to 4 minutes or until the icing is shiny and satiny with soft peaks.</div>
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Remove from heat, add the vanilla extract, and continue to beat on high speed for another 1 to 2 minutes or until the frosting is thick. Use immediately.</div>
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<u>To Assemble: </u></div>
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With a serrated knife, cut each cake layer in half, horizontally. Place one cake layer on your serving plate and spread with about 1/3 of the lemon curd and sprinkle with about 2 tablespoons of coconut. Continue with the next layers, stacking and filling with the lemon curd and coconut. Frost the top and sides of the cake with the 7-Minute Frosting and then sprinkle with about 1 cup of coconut. Cover and refrigerate the cake until serving time.</div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-3953917486080037003.post-32857746204710862072014-04-01T21:25:00.000-07:002014-04-01T21:25:03.391-07:00Broccoli Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXCoL5ZxdcWCL_hZ_4EFeunMoq_z3KTGKfk1x83ZdjwYPfI-zhnEiO7SJr7Oq2MGQjeLTE7CWIs-nIhQB9AHP0OQuAht3wSQmZR6sCNj1zP3NwFZalyKuKGpMyK4DWSQiWRaYUErxFwI/s1600/Broccoli+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXCoL5ZxdcWCL_hZ_4EFeunMoq_z3KTGKfk1x83ZdjwYPfI-zhnEiO7SJr7Oq2MGQjeLTE7CWIs-nIhQB9AHP0OQuAht3wSQmZR6sCNj1zP3NwFZalyKuKGpMyK4DWSQiWRaYUErxFwI/s1600/Broccoli+Salad.jpg" height="640" width="479" /></a></div>
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I’m sure most of you have had some version of this salad before. My family has been serving this at our gatherings for literally as long as I can remember. When I was planning the menu for Andrew’s second birthday party earlier this month, I wanted dishes that I could make ahead of time so I wouldn’t be crazy-busy the morning of the party. This salad fit the bill perfectly; it’s the kind of thing that needs a day for all the flavors to soak in.</div>
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Our guests loved this. My dad is a strong supporter of the broccoli salad he buys from the salad bar at his favorite supermarket, but even he said that this was the best version he’s ever had. It’s got a sharp bite from the onions, a tangy sweetness from the dressing, and an irresistible saltiness from the bacon.</div>
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<b>Broccoli Salad</b></div>
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Ingredients:</div>
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<ul>
<li>2 heads fresh broccoli (not frozen)</li>
<li>1/2 cup red onion, chopped</li>
<li>1/2 pound bacon</li>
<li>1 1/2 cups grated cheddar cheese (Don’t buy the pre-grated stuff for this; buy a block and grate it yourself. The texture is much better.)</li>
<li>2 1/2 tablespoons vinegar</li>
<li>1 cup mayonnaise</li>
<li>1/3 cup sugar</li>
</ul>
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Instructions:</div>
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</div>
<ol>
<li>Chop bacon into bite-sized pieces and cook to desired crispness. Drain on paper towels.</li>
<li>Chop broccoli florets into bite-size pieces. Combine broccoli, bacon, onions and cheddar cheese in a large bowl.</li>
<li>In a separate bowl combine vinegar, sugar and mayonnaise. Pour over broccoli mixture and toss to coat. Cover and refrigerate until serving (it’s best when made a day ahead).</li>
</ol>
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Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com1tag:blogger.com,1999:blog-3953917486080037003.post-88889255508860353782014-03-28T00:13:00.000-07:002014-03-28T00:13:03.448-07:00Key Lime and Coconut White Chocolate Pound Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vBnuo_QH2VSxnFDvrhXWJfJaSUiGZjOvalFaJtA1bcHRe-Uzdogi1PmEBd9bRxQlio0WpnJg7ChHKvF41j6TqFt8xg5zfeoMNW1XMO0faNZapoxmGv4ehL4N6KHAEuiYaskJC6-41Jw/s1600/Key+Lime+and+Coconut+White+Chocolate+Pound+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vBnuo_QH2VSxnFDvrhXWJfJaSUiGZjOvalFaJtA1bcHRe-Uzdogi1PmEBd9bRxQlio0WpnJg7ChHKvF41j6TqFt8xg5zfeoMNW1XMO0faNZapoxmGv4ehL4N6KHAEuiYaskJC6-41Jw/s1600/Key+Lime+and+Coconut+White+Chocolate+Pound+Cake.jpg" height="640" width="480" /></a></div>
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I loved the mini cheesecakes so much I decided to try my hand at a key lime cake. I made this for my mom's birthday while we were on vacation, and it was a huge hit with everyone. It was also easy to make because it uses a box pound cake mix- minimal measuring is always good! I love the addition of white chocolate in the cake mix and the coconut in the icing, they both give the cake extra flavor and pair perfectly with the lime juice! I made this cake in the bundt cake pan and it cooked perfectly it was just a touch thin, next time I may make the cake in the bread pans instead. The loaf of bread would make a great hostess gift, but the cake is great as well for a birthday party.</div>
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Enjoy and trust me you won't be able to stop at just one slice. I was eating the leftover icing by the spoonful with my second slice of cake.</div>
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<b>Key Lime and Coconut White Chocolate Pound Cake</b></div>
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Ingredients:</div>
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Pound Cake:</div>
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<ul>
<li>1 – 16 oz. box Betty Crocker Pound Cake Mix</li>
<li>2/3 c. water</li>
<li>¼ c. butter, softened</li>
<li>2 eggs</li>
<li>2 tsp. Key lime juice</li>
<li>1 tsp. Key lime zest</li>
<li>1 – 3.5 oz. Lindt Classic Recipes White Chocolate Bar, finely chopped</li>
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Glaze:</div>
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<ul>
<li>1 c. powdered sugar</li>
<li>1 tsp. Key lime juice</li>
<li>1-2 tbs. milk</li>
<li>¼ c. shredded coconut</li>
</ul>
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Instructions:</div>
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Preheat oven to 350 degrees. Grease and flour 4 miniature loaf pans and set aside.</div>
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In a large mixing bowl, combine cake mix, water, butter, eggs, Key lime juice, and lime zest. Beat on medium speed until light and fluffy and the lumps are all gone. Stir in white chocolate pieces. Pour evenly into prepared pans.</div>
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Bake 28-30 minutes in mini loaf pans. Remove from oven cool 10 minutes in pan. Remove cakes from pan and cool completely on rack.</div>
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In a small bowl, combine powdered sugar, Key lime juice, and milk. Whisk until smooth. Drizzle evenly over cooled cakes. Sprinkle with shredded coconut, and serve.</div>
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Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-3953917486080037003.post-32428844675390363882014-03-26T23:37:00.001-07:002014-03-26T23:37:18.089-07:00Strawberry Pretzel Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlhzhdvrbQnUhZw6nfVPwtn_n6X6R4Jf8x2RPZAjQ3IutyMpP2YCqfH0KwvTCGez73R8Nvgwz68ccYAeoy1CZEpTz_eLF6878-LyLR5fTYk2QacP54vsiVRRUfEtVGwzg_CgG7xg3pKRQ/s1600/Strawberry+Pretzel+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlhzhdvrbQnUhZw6nfVPwtn_n6X6R4Jf8x2RPZAjQ3IutyMpP2YCqfH0KwvTCGez73R8Nvgwz68ccYAeoy1CZEpTz_eLF6878-LyLR5fTYk2QacP54vsiVRRUfEtVGwzg_CgG7xg3pKRQ/s1600/Strawberry+Pretzel+Salad.jpg" /></a></div>
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My sister gave me this strawberry pretzel salad recipe. It is a favorite of her in-laws. I tried it and it is delicious! This three-layer salad includes a pretzel crust, cream cheese center, and strawberry too.</div>
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<b>Strawberry Pretzel Salad</b></div>
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Ingredients:</div>
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<ul>
<li style="text-align: justify;">2 cups crushed pretzels</li>
<li style="text-align: justify;">3/4 cup butter, melted</li>
<li style="text-align: justify;">3 tablespoons white sugar</li>
<li style="text-align: justify;">1 (8 ounce) package cream cheese, softened</li>
<li style="text-align: justify;">1 cup white sugar</li>
<li style="text-align: justify;">1 (8 ounce) carton frozen whipped topping, thawed</li>
<li style="text-align: justify;">2 (3 ounce) packages strawberry gelatin</li>
<li style="text-align: justify;">2 cups boiling water</li>
<li style="text-align: justify;">2 (10 ounce) packages frozen strawberries</li>
</ul>
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Instructions:</div>
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<ol>
<li style="text-align: justify;">Preheat oven to 400°F.</li>
<li style="text-align: justify;">Stir together crushed pretzels, melted butter and 3 tablespoons white sugar; mix well and press mixture into bottom of 9x13-inch baking dish.</li>
<li style="text-align: justify;">Bake 8-10 minutes, until set; set aside to cool.</li>
<li style="text-align: justify;">In a large mixing bowl cream together cream cheese and white sugar.</li>
<li style="text-align: justify;">Fold in whipped topping.</li>
<li style="text-align: justify;">Spread mixture onto cooled crust.</li>
<li style="text-align: justify;">Dissolve gelatin in boiling water.</li>
<li style="text-align: justify;">Stir in frozen strawberries and allow to set briefly.</li>
<li style="text-align: justify;">When mixture is about the consistency of egg whites, pour and spread over cream cheese layer.</li>
<li style="text-align: justify;">Refrigerate until set.</li>
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<br />Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-3953917486080037003.post-7535942855408261382014-03-26T19:39:00.003-07:002014-03-26T19:39:46.905-07:00Vanilla Cake with Strawberry Cream Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguL1T-hWpzBbFFMaNk3O2YdCwgRvLeTY6RNLDWPlXGTmqYX4q4KbaSId7iE1DfYgTzsFUQ1Wxh7gHl9EgIrcsyFqTJCTXIaFNE1vapzGQFWggR0Tp1b8bShL_CjM4PtKvtgMFlafAV2nc/s1600/Vanilla+Cake+with+Strawberry+Cream+Frosting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguL1T-hWpzBbFFMaNk3O2YdCwgRvLeTY6RNLDWPlXGTmqYX4q4KbaSId7iE1DfYgTzsFUQ1Wxh7gHl9EgIrcsyFqTJCTXIaFNE1vapzGQFWggR0Tp1b8bShL_CjM4PtKvtgMFlafAV2nc/s1600/Vanilla+Cake+with+Strawberry+Cream+Frosting.jpg" height="640" width="417" /></a></div>
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This is one of my favorite "fancy" cakes for special occasions. Perfect for spring and summer as it is so light and fresh tasting.</div>
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<b>Vanilla Cake with Strawberry Cream Frosting</b></div>
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<i>12 servings</i></div>
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Ingredients:</div>
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Frosting:</div>
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<ul>
<li>2 8-ounce packages cream cheese, room temperature</li>
<li>1 cup (2 sticks) unsalted butter, room temperature</li>
<li>4 cups powdered sugar</li>
<li>1/2 cup seedless strawberry jam</li>
<li>3/4 cup chilled heavy whipping cream</li>
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Cake:</div>
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<ul>
<li>3 cups cake flour</li>
<li>3/4 tsp salt</li>
<li>1/2 tsp baking powder</li>
<li>1/2 tsp baking soda</li>
<li>3 cups sugar</li>
<li>1 cup (2 sticks) unsalted butter, room temperature</li>
<li>7 large eggs</li>
<li>2 tablespoons vanilla extract</li>
<li>1 cup sour cream</li>
<li>6 tablespoons plus 1/3 cup seedless strawberry jam</li>
<li>2 1/4 pounds strawberries, hulled, sliced (about 6 cups), divided</li>
</ul>
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Instructions:</div>
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Frosting: Using electric mixer, beat cream cheese and butter in a large bowl until smooth, stopping to scrape down sides of bowl. Beat in sugar and jam. Beat cream in medium bowl until peaks form. Fold whipped cream into frosting. Cover, and chill until firm enough to spread (about 2 hours)</div>
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Cake: Preheat oven to 325. Butter and flour two 9-inch cake pans with 2 inch high sides. Sift flour, salt, baking powder, and baking soda into medium bowl. Using electric mixer beat sugar and butter until fluffy. Add eggs 1 at a time, beating to blend after each addition. Beat in vanilla. Add sour cream, beat 30 seconds. Add flour mixture in three additions, beating to blend in between each addition. Divide batter between prepared pans. Bake cakes until tester inserted comes out clean, about 50 minutes. Cool in pans on rack about 10 minutes. Run small sharp knife around pan sides, then turn out cakes onto racks and cool completely. Using a large serrated knife, cut each cake horizontally in half. Place one cake half cut side up on cake plate. Spread 2 tablespoons of strawberry jam over, then 3/4 cups frosting. Top with 3/4 cup sliced berries, arranging in a single layer. Repeat two more times with cake layer, jam, frosting and berries, Top with remaining cake layer cut side down. Spread 2 cups frosting over top and sides of cake to coat completely. Spread remaining frosting over top and sides of cake. Stir remaining 1/3 cup jam to loosen. Spoon teaspoonfuls on to top and sides of cake, then use back of spoon to swirl jam decoratively into frosting. Can be made 8 hours ahead. Cover with cake dome and refrigerate.</div>
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* I added a few drops of red food coloring to make the frosting pinker. Also I omitted the jam swirled into frosting on the outside of cake.</div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com1tag:blogger.com,1999:blog-3953917486080037003.post-31453902261136880852014-03-26T18:30:00.000-07:002014-03-26T18:30:09.109-07:00Honey Bran Muffins <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0JzFoNKJzGSY5zmwF0NwzOKQ6IL1oT8-nbJBGfJyFlMNyICt-pgifvnLcvWBcuBf2p-AmNIEyvjXim0a2IdksHjZkp80RMtlAbZ0KpUzYDrHeKI8XlrTVCTReyelCfb7Q03jzVizPryY/s1600/Honey+Bran+Muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0JzFoNKJzGSY5zmwF0NwzOKQ6IL1oT8-nbJBGfJyFlMNyICt-pgifvnLcvWBcuBf2p-AmNIEyvjXim0a2IdksHjZkp80RMtlAbZ0KpUzYDrHeKI8XlrTVCTReyelCfb7Q03jzVizPryY/s1600/Honey+Bran+Muffins.jpg" height="640" width="480" /></a></div>
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I have done it! I recreated the taste of Mimi's Cafe's Honey bran muffins... and they are delicious.</div>
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I was thinking the other day that I do not have a whole lot of fiber in my diet. Knowing the bran is amazingly good for you, I wanted to find a better way to eat it than Raisin Bran (which is gross because I don't like raisins).</div>
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Thus the search began for a recipe that would allow me to make delicious bran muffins. I used to regularly order honey bran muffins at Mimi's... so I figured I would start with that. There was a post on a forum about Mimi's bran muffins. I was disappointed that they did not call for honey, but for dark corn syrup. I decided to tweak the recipe a little since it also called for raisins pureed with water, which doesn't work because:</div>
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1) I don't like raisins, and</div>
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2) I don't have a blender of any kind in my apartment.</div>
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Please note that despite my looking for something "healthy," I must admit that these are basically like candy on the outside. So other than the bran being good for me, the sugar and fat content is probably rather high. </div>
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<b>Honey Bran Muffins</b> </div>
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dry ingredients:</div>
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</div>
<ul>
<li>1 cup flour</li>
<li>1 cup wheat bran</li>
<li>4 tsp dry milk powder</li>
<li>1/4 tsp baking powder</li>
<li>1 tsp baking soda</li>
<li>1/4 tsp salt</li>
</ul>
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"liquid" ingredients:</div>
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<ul>
<li>1/3 cup brown sugar (it called for dark, but all I had was light)</li>
<li>1/4 cup honey</li>
<li>2 Tbsp molasses</li>
<li>1/4 cup vegetable oil</li>
<li>1 egg</li>
<li>1/2 cup water</li>
<li>2 Tbsp grated orange zest (the orange flavor is a little overpowering, I'd probably reduce this to 1 Tablespoon or maybe even 2 teaspoons) </li>
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Glaze:</div>
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</div>
<ul>
<li>3 Tbsp sugar</li>
<li>3 Tbsp brown sugar, packed</li>
<li>3 Tbsp butter (very soft or slightly melted - I put this whole mixture on top of the fridge while I did the rest and it worked really well)</li>
<li>2 Tbsp honey</li>
<li>2 tsp water</li>
</ul>
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Instructions:</div>
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Preheat oven to 350 degrees</div>
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Distribute about 1 Tbsp of the Glaze into each of your 12 muffin tins and be sure to coat the bottom and sides of each muffin tin. (I did this just before I mixed the wet and dry ingredients so that the glaze was fairly liquid, and I just spread it evenly between all 12 tins rather than measure)</div>
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In a medium bowl (or one with a pour spout) mix all the dry ingredients.</div>
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In a separate bowl (I didn't do this I just put all the wet ingredients into the middle of the dry ingredients and mixed them all together), mix the "liquid" ingredients. Stir the liquids into the dry ingredients until just moistened.</div>
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Fill muffin tins 2/3 full, bake at 350 for 20min, until a toothpick comes out clean (be sure not to fill the muffins too full because even at 2/3rds they spring up over the tops a little.</div>
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Immediately invert the baked muffins onto foil or wax paper to cool.</div>
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I put mine on wax paper, and then enjoyed eating the carmelized rings on the muffin tin - if you make them, you'll know what I'm talking about.</div>
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<i>Do you find yourself typing "brain" when you mean to type bran? I certainly do.</i></div>
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<i>Bran is the hard outer layer of a grain. Wheat bran can usually be found in the supermarket; and though I have not really looked for them yet, oat and rice bran are also available (rice bran is used in several Japanese recipes). Bran can be milled from any grain: rice, corn, wheat, oats, barley and millet (rice bran comes from the layer that is removed when brown rice becomes white rice).</i></div>
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<i>Apparently, wheat and barley bran do contain gluten (sorry to all of you with celiac disease/sprue). However, rice and corn bran do not contain gluten, and oat bran is somewhere in between. If you have a mild gluten-intolerance, you might try that.</i></div>
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<i>Bran is REALLY good for you. Not only does it contain a great amount of dietary fiber, but also essential fatty acids, starch, protein, vitamins and minerals! Also, it's very filling.</i></div>
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Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-3953917486080037003.post-14987730430902268062014-03-26T17:01:00.001-07:002014-03-26T17:01:59.654-07:00Chicken Florentine Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSyVMXIMUroAyKU3IsIR8jN0OeZBPmX_ox5mLR3HaDEHkUW-4wcjmT-UpQwyFOYJpPBsFGOWIP_q7L8_D4gR1wF7xst3fosPOUSk6nAKjAP6dYppcR1zRwrYOM9kzzUVeAHsh032kxi0/s1600/Chicken+Florentine+Casserole1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSyVMXIMUroAyKU3IsIR8jN0OeZBPmX_ox5mLR3HaDEHkUW-4wcjmT-UpQwyFOYJpPBsFGOWIP_q7L8_D4gR1wF7xst3fosPOUSk6nAKjAP6dYppcR1zRwrYOM9kzzUVeAHsh032kxi0/s1600/Chicken+Florentine+Casserole1.jpg" height="640" width="470" /></a></div>
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Casseroles are a wonderful thing on a cool Autumn or Winter night. And this is a nice one - really tasty, and you can make it ahead. Add a salad and some garlic bread, and you've got yourself a great dinner! Once you have your ingredients in order, this casserole comes together in a snap. If you're pressed for time, you can use store-bought cooked chicken, preshredded cheeses, and defrosted chopped spinach.</div>
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Cheesy Italian Casserole = yum.</div>
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<b>Chicken Florentine Casserole</b></div>
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Ingredients:</div>
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</div>
<ul>
<li>1.5 lbs boneless skinless chicken breasts, trimmed</li>
<li>4 cups chicken broth</li>
<li>1 lb small pasta (I used rotelle)</li>
<li>1 tbsp salt</li>
<li>1 tbsp olive oil</li>
<li>1 tbsp extra virgin olive oil</li>
<li>1 cup yellow onion, finely chopped</li>
<li>1 tsp minced garlic</li>
<li>6 oz baby spinach, chopped</li>
<li>8 oz package cream cheese</li>
<li>1 cup heavy cream</li>
<li>1/2 tsp Kosher salt</li>
<li>1/4 tsp black pepper</li>
<li>1/4 cup grated Parmesan</li>
<li>1/2 cup oil packed sun dried tomatoes, drained & chopped</li>
<li>1 1/2 cups shredded mozzarella</li>
<li>1/4 cup grated Parmesan</li>
</ul>
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Instructions:</div>
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Place the chicken broth and chicken pieces into a medium/large saucepan (the liquid should cover the chicken). Bring the liquid to a boil over high heat. Reduce to a low simmer and cover. Poach until the chicken is cooked through (using a leave-in digital thermometer is helpful).</div>
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Transfer the chicken to a plate to cool completely. Once cool, chop the chicken into small pieces. Cover and chill until ready to use.</div>
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If cooking right away, preheat the oven to 350°.</div>
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While you prepare the sauce, cook the pasta according to manufacturer directions, adding 1 tbsp salt & 1 tbsp oil to the cooking water. Drain and set aside.</div>
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Heat the remaining 1 tbsp oil in a Dutch oven or stock pot set over medium-high heat. Once hot, add the onions. Cook until the onions have softened. Remove the pan from the heat.</div>
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Add the garlic to the pot and cook using the residual heat for 1 minute longer.</div>
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Add the spinach to the pot and return to medium heat. Cook until the spinach leaves have wilted (about 1 minute longer). Transfer the mixture to a plate.</div>
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Combine the cream cheese and cream in the pot. Set over medium-low heat. Whisk until the mixture is smooth and heated through. Stir in the salt, pepper, 1/4 cup Parmesan, and the tomatoes.</div>
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Add the drained pasta to the pot with the cream mixture. Toss to coat. Stir in the spinach mixture and the chicken.</div>
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Pour the mixture into a 9" X 13" baking dish. Top with the mozzarella and then the remaining 1/4 cup Parmesan.</div>
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Bake until the mixture is hot and bubbly. Turn off the oven and turn on the broiler. Broil the casserole until the top is spotty brown. Transfer the casserole to a rack to cool for 5-10 minutes. Serve!</div>
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*To make ahead, prepare through Step 10. Let the mixture cool. Cover and chill until ready to cook. Chilling will add an additional 15 minutes or so to the cook time.</div>
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Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-3953917486080037003.post-43670956486143718072014-03-25T22:02:00.000-07:002014-03-25T22:02:34.907-07:00Banana Cake with Praline Filling & White Chocolate Ganache<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk06Lf-BGbKfyDRN4TL-5Raqa48URtCXP917MASCtn14Z_vInPdLT9xZHlQOo77a65n15OV4MCIqZQrUvg6yaICOnTm3aTxCoz0dki_LAWU30bNgoVl6NnQdJyXlqr97COdj5OBk0SKbI/s1600/Banana+Cake+with+Praline+Filling+&+White+Chocolate+Ganache.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk06Lf-BGbKfyDRN4TL-5Raqa48URtCXP917MASCtn14Z_vInPdLT9xZHlQOo77a65n15OV4MCIqZQrUvg6yaICOnTm3aTxCoz0dki_LAWU30bNgoVl6NnQdJyXlqr97COdj5OBk0SKbI/s1600/Banana+Cake+with+Praline+Filling+&+White+Chocolate+Ganache.jpg" /></a></div>
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Less dense than banana bread, this cake only requires a 1/2 cup of mashed banana but produces big banana flavor. Paired with sugary pecans (yes, they’re fried, but with all of the butter, cream and chocolate in this cake, it really doesn’t matter, does it?) and a whipped cream frosting lightly flavored with white chocoalate, this cake received thumbs up from all who tasted it.</div>
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<b>Banana Cake with Praline Filling & White Chocolate Ganache</b></div>
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Ingredients:</div>
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Cake:</div>
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</div>
<ul>
<li>3 cups of cake flour</li>
<li>3 and 1/2 teaspoons of baking powder</li>
<li>1 and 1/2 teaspoons of cinnamon</li>
<li>1/2 teaspoon of salt</li>
<li>3/4 cup of milk</li>
<li>1/2 cup of ripe mashed bananas</li>
<li>8 ounces of softened unsalted butter</li>
<li>2 cups of sugar</li>
<li>7 egg whites</li>
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Praline Filling:</div>
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<ul>
<li>1 cup sugared pecans, cooled</li>
<li>1 and 1/2 cups white chocolate ganache</li>
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Sugared Pecans:</div>
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<ul>
<li>1 and 1/2 cups pecan halves</li>
<li>3 cups vegetable oil</li>
<li>1 cup confectioners sugar</li>
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White Chocolate Ganache:</div>
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</div>
<ul>
<li>8 ounces of white chocolate chopped</li>
<li>2 and 1/2 cups of heavy cream</li>
<li>1 and 1/2 teaspoons vanilla extract</li>
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Instructions:</div>
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<u>Cake:</u></div>
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Preheat the oven to 350F degrees.</div>
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Butter three 9-inch round cake pans. Line the bottom of each pan with parchment paper or wax paper.</div>
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Sift together the flour, baking powder, cinnamon, and salt. Set aside dry ingredients. In a food processor or blender, process the milk and banana into a smooth light puree. Set aside.</div>
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In a large bowl cream together the butter and sugar until light and fluffy. On medium high speed, beat in egg whites 2-3 at a time until smooth. Scraping down the sides of the bowl between egg additions.</div>
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With the mixer on low speed add the dry ingredients and banana puree alternately in 2-3 additions, beating until just blended. Scrape down the sides of the bowl and beat on medium-high speed for 1-minute. Divide the batter among the cake pans.</div>
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Bake for 20-25 minutes or until a cake tester comes out clean when inserted into the center of each cake. Let the cake layers cool in the pan for 10 minutes. Then turn out onto a wired rack and remove the paper liners. Then cool completely one hour.</div>
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To assemble the cake, put one layer, flat side up, on a cake stand or serving plate. Cover the top evenly with half of the praline filling, leaving a 1/4″-inch margin around the edges. place the second layer on top, again flat side up, cover it with remaining filling. Finally add the third layer and frost the sides and top with the white chocolate ganache. Garnish with sugared pecans.</div>
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<u>Praline Filling:</u></div>
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With a large chef’s knife chop the pecans. Or pulse in a food processor being careful not to turn into paste.</div>
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Add the sugared pecans to the white chocolate ganache and stir to mix well.</div>
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<u>Sugared Pecans:</u></div>
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Place the pecans in a medium sauce pan, add water to cover, and heat to a boiling.</div>
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Boil the pecans slowly until they are swollen and soft 5-8 minutes. Drain the nuts well in a sieve for about 5 minutes. (Do not pat dry; the nuts must remain damp.)</div>
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While the nuts are draining, heat the oil in a large heavy saucepan or deep fat fryer t0 350F degrees.</div>
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Set half of the nuts aside. Dust the remaining nuts in the sieve with 1/2 cup of powdered sugar. Shake the sieve to coat the nuts evenly, letting any excess sugar fall away. Immediately add the coated nuts to the hot oil. Fry until golden brown about 2-3 minutes. Using a slotted spoon scoop the nuts out and drain them on several thickness of paper towels. Repeat the process with the remaining nuts.</div>
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<u>White Chocolate Ganache:</u></div>
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Put the white chocolate in a medium heat proof bowl. In a small sauce bring 1/2 cup of the cream to a boil. Pour the hot cream over the chocolate. Let stand for 1-minute, then whisk until smooth. Let the white chocolate cream stand until cooled to room temperature.</div>
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In a chilled bowl with chilled beaters beat the remaining 2 cups of heavy cream and vanilla until softly whipped. Stir in the white chocolate cream and beat until fairly stiff. taking care not over beat, which would cause the ganache to separate.</div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-3953917486080037003.post-22423655706595156302014-03-25T17:00:00.002-07:002014-03-25T17:00:35.438-07:00Avocado Chicken Enchiladas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcmCNDOI68YN142Nyotc8XsyZyKBu9iFS7EJp0MzFCoebxlVLqv8zquLLciIv5tC5LhigoOstPJwiYUL80NG-ihBH5fPXL5pFykGhZdVH1kwX7AQqGxvEcmKzsRv2ZxqCjNCqp13C-uP4/s1600/Avocado+Chicken+Enchiladas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcmCNDOI68YN142Nyotc8XsyZyKBu9iFS7EJp0MzFCoebxlVLqv8zquLLciIv5tC5LhigoOstPJwiYUL80NG-ihBH5fPXL5pFykGhZdVH1kwX7AQqGxvEcmKzsRv2ZxqCjNCqp13C-uP4/s1600/Avocado+Chicken+Enchiladas.jpg" height="320" width="320" /></a></div>
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My favorite part of the enchiladas is the homemade sauce cooked into the tortillas. These are a delicious and a must try!</div>
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<b>Avocado Chicken Enchiladas</b></div>
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Ingredients:</div>
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<ul>
<li>1 tablespoon butter</li>
<li>3 garlic cloves, minced</li>
<li>1 tbsp flour</li>
<li>1 cup chicken stock - (you could use vegetable stock)</li>
<li>2 teaspoons of cumin</li>
<li>1/4 teaspoon salt</li>
<li>1/4 teaspoon fresh ground pepper</li>
<li>1/2 cup chopped cilantro</li>
<li>1 cup mild or medium salsa verde (depending on how hot you want it)</li>
<li>1/2 cup fat free sour cream</li>
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Ingredients for the Enchiladas:</div>
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<ul>
<li>3-4 cups cooked chicken breasts, chopped or shredded</li>
<li>2 cups shredded Mexican blend cheese</li>
<li>3 avocados, peeled and chopped</li>
<li>8 flour tortillas</li>
</ul>
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Instructions:</div>
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Preheat oven to 375 degrees. In medium sauce pan, saute garlic in butter for about 1 minute on Medium - High Heat. Stir in flour let it cook for about 2 more minutes.</div>
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Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get.)</div>
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Prepare a 9×13 baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated.</div>
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Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full.</div>
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Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.</div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com3