tag:blogger.com,1999:blog-45127578164943582262024-02-07T17:30:24.588-08:00Dish'n it UpMelaniehttp://www.blogger.com/profile/12351902384485817022noreply@blogger.comBlogger173125tag:blogger.com,1999:blog-4512757816494358226.post-38662552590851064102013-05-02T21:08:00.001-07:002013-05-02T21:08:49.955-07:00Thai Coconut Curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZgWtsnD_Y2prmlTvsrFvtImA2AnsBwLY1oTvge-Qt66_6QaRZcGIuFfbnjcOcCmTPys46wEgnnkU9FmurzRxZPcngtKmI_a9d7fVMYnxOAYqUYADrgtmmzLqLvQSOIN754aoAygcDmg0/s1600/IMAG1343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZgWtsnD_Y2prmlTvsrFvtImA2AnsBwLY1oTvge-Qt66_6QaRZcGIuFfbnjcOcCmTPys46wEgnnkU9FmurzRxZPcngtKmI_a9d7fVMYnxOAYqUYADrgtmmzLqLvQSOIN754aoAygcDmg0/s400/IMAG1343.jpg" width="400" /></a></div>
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I found this recipe online and made some changes to it to make it ubber delicious!<br />
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1 large clove of garlic, minced<br />
2 T. oil<br />
1 T. fresh ginger, minced<br />
2 T. red curry paste<br />
1 (14 oz) can coconut milk (unsweetened)<br />
1/3 c. water<br />
1 tsp. salt<br />
2 tsp. fish sauce<br />
1 T. brown sugar<br />
2 chicken breasts, cut into cubes<br />
1 c. pineapple juice (you can add pineapple chunks if you want)<br />
1 red bell pepper, chopped<br />
1 carrot, sliced<br />
1/2 white onion, sliced<br />
1 zucchini sliced<br />
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Chop meat and vegetables. Set aside to add to sauce once it is ready.<br />
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Heat oil over medium heat. Add garlic and ginger and stir rapidly. Do not burn. Add curry paste and half of the coconut milk. Stir with a wire whisk until mixed. Add salt, water, fish sauce, pineapple juice, and brown sugar. Let all the flavors mix together consistently stirring. Bring to a gentle boil. Add chicken. Let the mixture cook about 5 minute and stir occasionally.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLfTFBwOCAxMacUG-kv9MwY9LGw4bzA_iYxVxCCQWlyFWvBYNgVlu9OsaNdUE1ujO8NM2273_QfZNl6CCcMNjf8XdF0Se2aVQi7wKT23C-xqjMwZ8ECdKAzvU2XAisEg_8s_6NZbwww7M/s1600/IMAG1340.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLfTFBwOCAxMacUG-kv9MwY9LGw4bzA_iYxVxCCQWlyFWvBYNgVlu9OsaNdUE1ujO8NM2273_QfZNl6CCcMNjf8XdF0Se2aVQi7wKT23C-xqjMwZ8ECdKAzvU2XAisEg_8s_6NZbwww7M/s320/IMAG1340.jpg" width="180" /></a></div>
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Add vegetables. Cook until the chicken is fully cooked and the vegetables are tender or to your liking.<br />
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You can add the vegetable a little later if you like a little crunch. Serve over white or brown rice.<br />
<br />Rebecca L.http://www.blogger.com/profile/17695736933808005803noreply@blogger.com0tag:blogger.com,1999:blog-4512757816494358226.post-45530667950557289252013-04-25T20:26:00.000-07:002013-05-02T20:51:04.000-07:00Yummy Granola<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvExivp6Fh9X9CillhveHITmVTQ2EKWBeGUche_TxpGvfexLt6i99BPcGF89AiwblI7F4PxEtOqQgdSZLQT3mtTKQzvfRlB1ak51WmxYmO-mPZSb9sCr_60XqO1xmIe_QOYrxXISas5Fw/s1600/IMAG1347.jpg" imageanchor="1" style="background-color: white; font-family: arial, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvExivp6Fh9X9CillhveHITmVTQ2EKWBeGUche_TxpGvfexLt6i99BPcGF89AiwblI7F4PxEtOqQgdSZLQT3mtTKQzvfRlB1ak51WmxYmO-mPZSb9sCr_60XqO1xmIe_QOYrxXISas5Fw/s400/IMAG1347.jpg" width="400" /></a></div>
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif;">I got this recipe from a friend a couple years ago and I have made some changes to it. Anyone who tried this granola loves it!</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif;"><br /></span>
<span style="background-color: white; color: #222222; font-family: arial, sans-serif;">5 c. oatmeal</span><br />
<div style="background-color: white; color: #222222; font-family: arial, sans-serif;">
1/2 c. wheat germ</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif;">
1/2 lb. coconut</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif;">
1 c. raw sunflower seeds</div>
<div style="background-color: white;">
<span style="color: #222222; font-family: arial, sans-serif;">1/3 c. </span><span style="background-color: transparent;"><span style="color: #222222; font-family: arial, sans-serif;">flax seeds or sesame seeds</span></span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif;">
1/2 c. almonds (sliced)</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif;">
1/2 c. pecan pieces</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif;">
3/4 c. brown sugar</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif;">
3/4 c. vegetable oil</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif;">
1/2 c. honey</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif;">
3/4 tsp salt</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif;">
1 tsp. cinnamon</div>
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2 tsp. vanilla</div>
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<div style="background-color: white; color: #222222; font-family: arial, sans-serif;">
Mix in a large bowl. Spread out on a large cookie sheet. Bake at 350 for 10 minutes stir and cook 10 more minutes. </div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif;">
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<div style="background-color: white; color: #222222; font-family: arial, sans-serif;">
If you prefer your granola to be crunchier, use two cookie sheets. </div>
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<div style="background-color: white; color: #222222; font-family: arial, sans-serif;">
Also, I have made this without the wheat germ. I have also substituted red wheat flour that I personally ground for the wheat germ. Both times it turned out. </div>
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Note: The great thing about the recipe is that you can switch this up. If you prefer pumpkin seeds, you can add those or use them instead of sunflower seeds. The only thing you need to be careful about is making sure you have enough of the liquids if you add dry ingredients rather than substituting. If you want your granola to be chunky, add more honey. Enjoy!<br />
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Rebecca L.http://www.blogger.com/profile/17695736933808005803noreply@blogger.com0tag:blogger.com,1999:blog-4512757816494358226.post-28852230556359982902013-04-10T18:24:00.001-07:002013-04-10T18:24:25.824-07:00Red Velvet CupcakesNick and I watched the last session of <a href="http://www.lds.org/general-conference/watch?lang=eng">General Conference</a> at Nick's sister Allison's home. After conference we had a thanksgiving feast (Allison's tradition for conference). I volunteered to bring <a href="http://dishnitup.blogspot.com/2010/05/moms-rolls.html">rolls </a>and dessert. I didn't decide what dessert to make until Saturday night and I didn't want to go back to the store so red velvet cupcakes it was (and it was a great choice)! <br />
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All the recipes I looked up for red velvet cake had tons of red food coloring! First off I only had half a bottle of it and second I didn't really see that turning my tongue and teeth red was really necessary so I cut down on the food coloring and they were still pretty red and very delicious. Oh, and the cream cheese frosting on top is to die for!<br />
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Tip:<br />
If your cupcakes usually burn on the bottom place muffin pan on top of jelly roll pan/ cookie sheet and then place in the oven.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1nN2dD07iMZRgJWqXygGSHDp_6xF5uNIMinnLRuO3HKSyMolEEXInLSonQaXjSlttiiMAHwPF8B2OlJ8PCgMSwASkwoZk1cn492Rk5uBrKV-1fkhF0-FZNoqsiLVIWoEylb3An8WOzsc/s1600/red2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1nN2dD07iMZRgJWqXygGSHDp_6xF5uNIMinnLRuO3HKSyMolEEXInLSonQaXjSlttiiMAHwPF8B2OlJ8PCgMSwASkwoZk1cn492Rk5uBrKV-1fkhF0-FZNoqsiLVIWoEylb3An8WOzsc/s640/red2.jpeg" width="640" /></a></div>
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<b>INGREDIENTS</b><br />
<i>Cupcakes:</i><br />
2 1/2 c all-purpose flour<br />
1 1/2 c sugar<br />
1 tsp baking soda<br />
1 tsp salt<br />
2 Tbsp cocoa powder<br />
1 1/2 c canola oil<br />
1 c buttermilk<br />
2 large eggs, beaten<br />
2 tsp red food coloring<br />
1 tsp white distilled vinegar<br />
1 tsp vanilla extract<br />
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<i>Frosting:</i><br />
1/2 c butter, room temperature<br />
8 oz cream cheese, room temperature<br />
2 tsp vanilla extract<br />
4 c powdered sugar<br />
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<b>DIRECTIONS</b><br />
<i>Cupcakes:</i><br />
Preheat oven to 350 F. Line 2 muffiin pans with cupcake liners.<br />
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In a large bowl mix together dry ingredients. Make a well in the mixture and add the wet ingredients and mix until thoroughly combined.<br />
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Pour batter evenly into muffin tins (about 2/3 full). Bake for 20-22 minutes until toothpick comes out clean. Remove from oven and cool completely before frosting.<br />
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<i>Frosting:</i><br />
In a medium bowl beat butter, cream cheese, and vanilla with a hand mixer until smooth. Slowly add sugar and beat until light and fluffy. Place frosting in a pipping bag with a tip (1M) and top cupcakes with it.<br />
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<span style="color: #ff3366; text-align: -webkit-auto;">–</span><span style="color: #ff3366; font-family: 'Segoe Script', sans-serif; text-align: -webkit-auto;"><span style="font-size: large;">Melanie</span></span>Melaniehttp://www.blogger.com/profile/12351902384485817022noreply@blogger.com0tag:blogger.com,1999:blog-4512757816494358226.post-91075847393528217192013-04-09T20:31:00.003-07:002013-04-09T20:38:24.107-07:00BaklavaWhen Nick and I were dating one of his favorite places to eat was Jason's Deli. He would always get a pastrami sandwich and baklava. Nick has occasionally suggested I make baklava for dessert but I was always intimidated by all the layers of dough and I had never seen anyone make it let alone heard of anyone make homemade baklava. Well, we got together with some good friends to play games and decided to finally try it out. We thought it would be fun to have our friends help make it with us and it was a good thing we did because another pair of hands to help handle the tissue paper thin phyllo dough is very useful (maybe even required). Well it turned out awesome and we all really enjoyed it!<br />
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Ba-kla-va: (noun) A dessert originating in the Middle East made of phyllo pastry filled with chopped nuts and soaked in honey.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEwkfk9nEQ3G_ZL20kfqBp1-dDetusJ8nK2D53iFk54yF8S35Us6nr0zuuqJI7_mc_Mg5PfgIQ_yDgfwQo4T49SUAXGTokLTTvadpJenl1rI1ZovBKVcuHgLHGORJiQznCjCepvBRLRgR/s1600/baklava2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEwkfk9nEQ3G_ZL20kfqBp1-dDetusJ8nK2D53iFk54yF8S35Us6nr0zuuqJI7_mc_Mg5PfgIQ_yDgfwQo4T49SUAXGTokLTTvadpJenl1rI1ZovBKVcuHgLHGORJiQznCjCepvBRLRgR/s640/baklava2.jpeg" width="640" /></a></div>
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<b>INGREDIENTS</b><br />
1 (16 oz) pkg phyllo dough*<br />
1 lb chopped pecans<br />
1 c butter, melted<br />
1 tsp cinnamon<br />
1 c water<br />
1 c white sugar<br />
1 tsp vanilla extract<br />
1/2 c honey<br />
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<b>DIRECTIONS</b><br />
Preheat oven to 350 F. Butter the bottom and sides of a 9x13 in pan.<br />
<br />
Toss nuts with cinnamon in a small bowl and set aside. Unroll phyllo dough and cover with a dampened cloth to prevent it from drying out. Place 2 sheets of dough in the pan, brush with butter, and repeat until there are 8 sheets layered. Sprinkle with 3 Tbsp nuts. Top with 2 sheets, butter, nuts, and continue. Top layer should be layered with 6-8 sheets. <br />
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Use a sharp knife and cut into diamonds or triangles. Bake for 40-50 minutes until it is golden and crisp.<br />
<br />
Meanwhile, make sauce while baklava is baking. In a small sauce pan boil sugar and water until sugar is dissolved. Add vanilla and honey and simmer for 20 minutes on low.<br />
<br />
When Baklava is done, remove from oven and immediately spoon sauce over it. Let it cool and then serve. Leave baklava uncovered or else it will get soggy.<br />
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*Phyllo dough can be found in the freezer section near the frozen fruit.<br />
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<span style="color: #ff3366; text-align: -webkit-auto;">–</span><span style="color: #ff3366; font-family: 'Segoe Script', sans-serif; text-align: -webkit-auto;"><span style="font-size: large;">Melanie</span></span>Melaniehttp://www.blogger.com/profile/12351902384485817022noreply@blogger.com0tag:blogger.com,1999:blog-4512757816494358226.post-38848428228234796022013-04-08T07:28:00.000-07:002013-04-08T07:28:37.390-07:00Breakfast CroissantsOne tradition that Nick brought with him from his family to our family is making and eating egg and bacon croissants for breakfast the morning of <a href="http://www.lds.org/general-conference/watch?lang=eng">General Conference</a>. I had actually never had a croissant sandwich before I met Nick but they are super good! Scrambled eggs, cheese, and bacon on a light flaky bun... who wouldn't love it?!?! What makes it super good is the really thick bacon and cooking the eggs in some of the bacon grease. <br />
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<b>INGREDIENTS</b></div>
<div>
4 croissant rolls, sliced in half</div>
<div>
4 oz pepper jack cheese, sliced</div>
<div>
8 slices of bacon</div>
<div>
10 eggs</div>
<div>
4 Tbsp milk</div>
<div>
salt and pepper</div>
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<div>
<b>DIRECTIONS</b></div>
<div>
Place bacon slices in a pan and cook over medium-high heat on both sides until browned and done. Remove from pan onto a paper towel lined plate. Drain off most of the grease leaving just enough so the pan is coated. <br />
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In a bowl whisk together eggs, milk, and salt and pepper. Pour egg mixture into pan and scramble over medium-high heat until done.<br />
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Assemble the sandwiches by layering with cheese, bacon, and eggs. Serve and enjoy!<br />
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<span style="color: #ff3366; text-align: -webkit-auto;">–</span><span style="color: #ff3366; font-family: 'Segoe Script', sans-serif; text-align: -webkit-auto;"><span style="font-size: large;">Melanie</span></span></div>
Melaniehttp://www.blogger.com/profile/12351902384485817022noreply@blogger.com0tag:blogger.com,1999:blog-4512757816494358226.post-68163334492260767722013-04-07T15:22:00.001-07:002013-04-07T15:23:07.015-07:00Baked Spaghetti in Garlic Bread<div class="separator" style="clear: both; text-align: center;">
So, I love carbs. I can admit it. When I saw this on Pinterest, I knew I would love it! I decided to change it up a bit from the original recipe on the Rhodes Rolls website. I used a bread recipe that I love! I use it for pizza crust, bread sticks, garlic bread, and anything else I can think of. Its so easy and delicious! I even make it with half white, half wheat flour so its a bit healthier. I also use whole wheat pasta. Brett doesn't love whole wheat, but he doesn't mind it in this recipe. </div>
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Bread Ingredients:</div>
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1 cup luke warm water</div>
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1 tbsp Honey</div>
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1 envelope Active Dry yeast</div>
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1 tsp salt</div>
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1 1/2 cups white flour</div>
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1 1/2 cups whole wheat flour</div>
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Spaghetti Ingredients:</div>
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1 box whole wheat pasta</div>
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3/4 jar of Spaghetti sauce (I always add brown sugar, oregano and garlic salt to enhance my sauce)</div>
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8 oz mozerella cheese</div>
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1 egg white</div>
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Parsley</div>
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shredded parmesan</div>
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minced garlic</div>
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Combine yeast and warm water and let sit for a few minutes, long enough to be sure yeast is active. Add the honey and salt. I use my Kitchenaid with the bread dough hook. Turn on mixer, but don't turn on higher than a 2 on the Kitchenaid. Slowly add flour, about 1/2 cup at a time. When the bread starts to pull away from the sides and doesn't come off on your finger when you touch it, its done. Leave the mixer on for 5 minutes and let the dough hook do its work. </div>
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After 5 minutes, cover with a towel and let rise about an hour, or until double in size. Roll out into whatever shape you are using the bread for. I roll it out into a rectangle size like in the picture below.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKio3QLgFl-E7033cszrHzO8vUJSb_szRiawNK1bt93ZoWrMm89h6TE5JIo6zn7Nhw-tYuyCWDkS6TngGhXrqgoYwZVl73ia21CHGVDA0FURWNkVQ8yr6xnpFu4uaC_yHTaiATfRRgRGA/s1600/DSC00775.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKio3QLgFl-E7033cszrHzO8vUJSb_szRiawNK1bt93ZoWrMm89h6TE5JIo6zn7Nhw-tYuyCWDkS6TngGhXrqgoYwZVl73ia21CHGVDA0FURWNkVQ8yr6xnpFu4uaC_yHTaiATfRRgRGA/s320/DSC00775.JPG" width="240" /></a></div>
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Prepare spaghetti according to your liking. I always use a pound of ground beef with mine. I also use a bit less sauce than normal to avoid the bread getting soggy at all. Combine the sauce, meat, and noodles (again, I use whole wheat pasta) and pour down the middle of the bread. Slice some slits down the edges of the bread, as shown below.<br />
Note: be sure to use parchment paper, rather than wax paper. I've learned the hard way that the bread doesn't come off the wax paper well at all.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZB0yQ9yDMvMZo7zwEF81y0wse1_mCGiOjUJ4N0GnBNtNeL8W-F5xO1ak2WKcOCGxzY6Z47iwjxBeepdhdBeAfUKKxZPVW1YWubuGaGpeBC14jSTqUzOON4aBKIq5FAMq5rXcVPw7CgFf0/s1600/DSC00776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZB0yQ9yDMvMZo7zwEF81y0wse1_mCGiOjUJ4N0GnBNtNeL8W-F5xO1ak2WKcOCGxzY6Z47iwjxBeepdhdBeAfUKKxZPVW1YWubuGaGpeBC14jSTqUzOON4aBKIq5FAMq5rXcVPw7CgFf0/s320/DSC00776.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ7z-v7N3SsBar7CS5dB72M1WwIN0yahqY9R5yQQdWiGk_8NJPG5YWPz_zh4ly0_-5Eq424p58xLi-ZH48iK9ussP01ysACaXmPpnTZpsvyIDoFNRrMNNa16a8hJqZI0FZuVLz5Mvrpx2s/s1600/DSC00778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ7z-v7N3SsBar7CS5dB72M1WwIN0yahqY9R5yQQdWiGk_8NJPG5YWPz_zh4ly0_-5Eq424p58xLi-ZH48iK9ussP01ysACaXmPpnTZpsvyIDoFNRrMNNa16a8hJqZI0FZuVLz5Mvrpx2s/s320/DSC00778.JPG" width="320" /></a></div>
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Top the spaghetti with mozerella cheese, either cubed or shredded, about 8 oz. Braid the sliced edges of the bread together by pulling them all up and braiding them together. You can pinch the bread together. Pull up the edges to close up the bread loaf. Baste the bread with the egg white, sprinkle dried parsley, mined garlic and parmesan cheese.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMeYpOvRXtq6NRxJf0y0E26ctnCpQoGfMIJW0MxqvGRO7N4Sc7gn1QaJLkYYcgiDiE8xlrVSX0yJVk7PBWeELzfFjYPjtKZkUmCttTc6ac_sxcnrCdrRdrOoxYyj4vHUKJfY3R1izSiK4n/s1600/DSC00779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMeYpOvRXtq6NRxJf0y0E26ctnCpQoGfMIJW0MxqvGRO7N4Sc7gn1QaJLkYYcgiDiE8xlrVSX0yJVk7PBWeELzfFjYPjtKZkUmCttTc6ac_sxcnrCdrRdrOoxYyj4vHUKJfY3R1izSiK4n/s320/DSC00779.JPG" width="320" /></a></div>
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Bake at 350 for 30-35 minutes. Cool and serve. I warmed some more pasta sauce to dip it in and it was delicious.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_iqeTrTZl3ts1MDrWue0TLutUKRAPXMHe6SEfKUbGtnEwr80LLkpMzE1eibfxLZsF6CPAAU3q4b1698ShcAM6fxdBhxvjdON_lcOYhrDemUPlKPGleQJFr7LQIYkUqzaqoAri1B3OKAkh/s1600/DSC00781.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_iqeTrTZl3ts1MDrWue0TLutUKRAPXMHe6SEfKUbGtnEwr80LLkpMzE1eibfxLZsF6CPAAU3q4b1698ShcAM6fxdBhxvjdON_lcOYhrDemUPlKPGleQJFr7LQIYkUqzaqoAri1B3OKAkh/s320/DSC00781.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Finished Product!</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheFGkCVUKjjW8qYhy-FxhJp4Y05mPVYeGhezEOLhoBN4aG4QufZw0LfZ5Zh1b5RTB-PG4m3lXhI3CFTGELLda5EERe53Ivy1FMob8S4Tyw0vGqy9Kqd4_7LvvfYYgLio1cZ11KhqU4fCPn/s1600/DSC00782.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheFGkCVUKjjW8qYhy-FxhJp4Y05mPVYeGhezEOLhoBN4aG4QufZw0LfZ5Zh1b5RTB-PG4m3lXhI3CFTGELLda5EERe53Ivy1FMob8S4Tyw0vGqy9Kqd4_7LvvfYYgLio1cZ11KhqU4fCPn/s320/DSC00782.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious dinner!<br />
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Enjoy!<br />
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~HeatherUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-4512757816494358226.post-8284561491529886852013-04-03T18:47:00.000-07:002013-04-03T18:47:24.911-07:00Hershey's "Perfectly Chocolate" Chocolate Chip CookiesUnfortunately I just can't get my cookies to be as thick as what my mom made for me growing up. Maybe cookies just turn out better when made in the midwest. I made half of this recipe and added 1/4 cup more flour and then chilled the dough for 15 minutes before cooking and that seemed to improve the thickness a bit. <br />
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I altered the recipe a bit by adding 1/2 cup peanut butter chips which only took these chocolate goodies to the next level (who doesn't love chocolate and peanut butter, except those who are allergic?!). My sister-in-law quickly stopped by our place the day after I made these cookies and she took one on her way out the door and right when she got to her car she texted me and said that these were her favorite cookies I've ever made! It was a great compliment and just shows you how delicious they are! ;)<br />
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<i>Suggestions</i>:<br />
-Don't over cook! I only cook mine 8 minutes and mine were still soft and chewy the second and third day but I'm not sure about the forth... they were too irresistible to last that long in our home. <br />
-Only cook one pan of cookies and save the dough already formed into balls in the fridge so that you can have fresh cookies in a few days after you eat (devour?) the first batch. <br />
-You can also easily make pizookies by putting a ball of dough straight from the fridge into a custard cup and then onto a pan and cook for about 14 minutes. When done let cool for a few minutes and then use a hot pad to place the custard up on a plate and then top with ice cream and serve immediately. Nick and I really enjoy these! :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz9m_a8sYxfn1oRs3vfDNre8f6DHYseiYUcYtiG6T-HkPPlV9KsYOKsFxpWObJQBTEHHboGFgMlX5lHH-IX4jrjwHuGF7k7gIbF80tCx5kZkENKthppEC1VR7m6cVABFXh_A22G8wdau7l/s1600/chocolate+cookies.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz9m_a8sYxfn1oRs3vfDNre8f6DHYseiYUcYtiG6T-HkPPlV9KsYOKsFxpWObJQBTEHHboGFgMlX5lHH-IX4jrjwHuGF7k7gIbF80tCx5kZkENKthppEC1VR7m6cVABFXh_A22G8wdau7l/s640/chocolate+cookies.jpeg" width="640" /></a></div>
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<b>INGREDIENTS</b><br />
1 c (2 sticks) butter, softened<br />
3/4 c granulated sugar<br />
3/4 c packed light brown sugar<br />
2 eggs<br />
1 tsp vanilla extract<br />
2 1/4 c flour<br />
1/3 c cocoa<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
2 cups semi-sweet chocolate chips<br />
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<b>DIRECTIONS</b><br />
Preheat oven to 375 F.<br />
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In a medium bowl mix flour, cocoa, baking soda and salt. In a large bowl or mixer beat butter, sugars, and vanilla until creamy. Add eggs and beat well. Add flour mixture a little at a time and mix well. Add in chocolate chips and drop onto an ungreased cookie sheet using a cookie scoop.<br />
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Bake 8-10 minutes. Let cookie cool for a few minutes on the pan and then remove onto a wire rack.<br />
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Yield: 4 dozen<br />
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<span style="color: #ff3366; text-align: -webkit-auto;">–</span><span style="color: #ff3366; font-family: 'Segoe Script', sans-serif; text-align: -webkit-auto;"><span style="font-size: large;">Melanie</span></span>Melaniehttp://www.blogger.com/profile/12351902384485817022noreply@blogger.com0tag:blogger.com,1999:blog-4512757816494358226.post-38690550169666146922013-03-21T18:03:00.002-07:002013-03-21T18:14:37.860-07:00Lemon Blueberry SconesNick and I wanted some dessert the other night but didn't want to run to the store. Some how we thought to make blueberry scones with the frozen blueberries we get from Costco (I highly recommend them! We eat them just plain for a healthy snack, in smoothies, oatmeal, cereal, these scones...). I tried to find a recipe on Pinterest but all the pictures made the scones look really dry so I just used the recipe I did for my <a href="http://dishnitup.blogspot.com/2012/08/raspberry-white-chocolate-scones.html">Raspberry White Chocolate Scones</a> since I knew it made a light and flaky pastry. Nick really enjoyed these! In his words, "These are so freakin good!" I love that Nick appreciates my cooking!<br />
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I am not big on pastries with lemon which is why there is not too much lemon in my glaze. I thought it had the perfect amount but you can always add more lemon juice and lemon zest if you're a lemon lover.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQ5Y4K09C4UHdXqPzIcVduCdgtF8W0LZmRE_udfzBUonCtWqgQGFr1B_tsJa0t_PYN_lYbPlAVX2C4nKKbL30csD1qcwlX9o8pZ1Icz6csnC_t1Uwbhn1FmgHp6rKQ7oegh6pZMFojVpf/s1600/scones1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQ5Y4K09C4UHdXqPzIcVduCdgtF8W0LZmRE_udfzBUonCtWqgQGFr1B_tsJa0t_PYN_lYbPlAVX2C4nKKbL30csD1qcwlX9o8pZ1Icz6csnC_t1Uwbhn1FmgHp6rKQ7oegh6pZMFojVpf/s640/scones1.jpeg" width="640" /></a></div>
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<b>INGREDIENTS</b><br />
<i>Scones:</i><br />
1/2 c milk<br />
1/2 c sour cream<br />
1 c whole wheat flour<br />
1 c all-purpose flour<br />
1/2 c sugar<br />
2 tsp baking powder<br />
1/4 tsp baking soda<br />
1/2 tsp salt<br />
1 stick cold butter<br />
1 1/2 c frozen or fresh blueberries<br />
1 Tbsp melted butter<br />
2 tsp sugar (to sprinkle on top)<br />
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<i>Lemon Glaze:</i><br />
1 Tbsp butter, softened<br />
1 1/4 powdered sugar<br />
3 Tbsp lemon juice<br />
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<b>DIRECTIONS</b><br />
Preheat oven to 375.<br />
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Mix milk and sour cream in a small bowl and refrigerate. In a medium bowl mix flours, 1/2 c sugar, baking powder, baking soda, and salt. Dice butter and cut into flour mixture with a pastry blender or fork until it is the size of small peas. Remove milk mixture from fridge and add to flour mixture by folding in with a spatula until just combined.<br />
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Flour counter and empty dough out. Sprinkle dough and hands with flour and knead 6-8 times adding flour as needed. Roll dough into a 12x12 inch square. Fold dough into thirds like a letter and then roll into a 12x12 square again (flour surface as needed). Sprinkle dough with blueberries. Roll dough into a tight log. Lay seam-side down and press into a 12x4 inch rectangle. With a sharp floured knife, cut log into four equal squares and then cut each square diagonally to make 2 triangles. Transfer to a baking sheet and brush tops with melted butter and sprinkle with sugar. Bake 18-22 minutes or until tops are golden brown. <br />
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While scones are cooking make the glaze by combining butter, powdered sugar, and lemon juice with an electric mixer until smooth. Place glaze in a plastic bag.<br />
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When the scones come out of the oven transfer to a wire rack. Cut off the corner tip of the bag with glaze and then drizzle on the tops of the scones. <br />
<span style="color: #ff3366; text-align: -webkit-auto;">–</span><span style="color: #ff3366; font-family: 'Segoe Script', sans-serif; text-align: -webkit-auto;"><span style="font-size: large;">Melanie</span></span>Melaniehttp://www.blogger.com/profile/12351902384485817022noreply@blogger.com0tag:blogger.com,1999:blog-4512757816494358226.post-73943127335349134252013-03-12T21:51:00.005-07:002013-03-12T21:51:55.939-07:00Tomato Florentine SoupIn the Dietetics Program at BYU one course that I took was Food Production Management Lab. In this class I gained hands on experience of managing and being a part of a food production facility (The Pendulum Court). We made all the food (lunch entree salads, sandwiches, desserts, muffins...) and took turns working in the different areas of the kitchen as well as manager. We made delicious food! The best position to have was in the bakery. We were taught that we were to sample everything (also taught on Master Chef by Gordon Ramsay. haha!). Well you can't sell a cookie or muffin with a piece broken off so when in the baker position one got a little more than a sample and as you can tell I have a big sweet tooth. :) Since it was a 5 hour class we also got a free lunch!<br />
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My favorite soup we made was the Tomato Florentine Soup which I had my very first day of lab. I made it today and it tasted better than I remember (I tweaked it by changing some measurements and adding and substituting some ingredients. The recipe below is my version of the soup and served in this <a href="http://dishnitup.blogspot.com/2013/03/bread-bowls.html">bread bowl</a> recipe). My husband liked it but also informed me that he doesn't usually like tomato based meals (ex: spaghetti, probably his least favorite meal and I make the sauce very well from scratch) and this is a tomato based soup. I on the other hand LOVE tomato based food like this soup, spaghetti sauce (I eat pasta with my sauce), and pizza (my favorite part is the sauce, not the cheese).<br />
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Sometimes tomato based things can be acidic and when I first tasted my soup it was a bit acidic. I remembered reading somewhere that baking soda helps to reduce that since it is basic. I gave it a shot and added 1/2 tsp baking soda to the soup and it actually decreased the acidity. I am going to try it next time I make spaghetti and chili too!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQkZB6vQJDG51W-1EINBOQSxsnutAjJHcnkuXijC_3jxBlJ1fTpYGXbUbWBHho-P6Rzo4E8vIkh9426wDLS9bNdfGXqmWmALPbbqsd9xQYpI0lTcNs_Rt38i_Al0NPz53k4l7ujq5T1pG/s1600/soup4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQkZB6vQJDG51W-1EINBOQSxsnutAjJHcnkuXijC_3jxBlJ1fTpYGXbUbWBHho-P6Rzo4E8vIkh9426wDLS9bNdfGXqmWmALPbbqsd9xQYpI0lTcNs_Rt38i_Al0NPz53k4l7ujq5T1pG/s640/soup4.jpeg" width="640" /></a></div>
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<b>INGREDIENTS</b><br />
2 Tbsp butter<br />
2 ribs celery, diced<br />
1/2 onion, diced<br />
1 jalapeno, diced<br />
2 cloves garlic, crushed<br />
1 lb ground beef<br />
1/2 box (5oz) frozen spinach, chopped<br />
1 can (14oz) diced tomatoes<br />
1 Tbsp dried basil<br />
1 tsp pepper<br />
1 tsp salt<br />
2 beef bouillon cubes<br />
2 Tbsp honey<br />
2 Tbsp apple cider vinegar<br />
4 c water<br />
4 c (32oz) tomato juice<br />
1/2 tsp baking soda<br />
1/2 c orzo pasta<br />
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<b>DIRECTIONS</b><br />
In a medium pot melt butter and add celery, onion, and jalapeno. Cook over medium heat until tender and onions are translucent. Add garlic and cook 1 more minute until garlic is fragrant. Remove from heat and set aside for later use.<br />
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In a large pot, brown ground beef. Drain off fat and add the cooked vegetables, spinach, diced tomatoes, basil, pepper, salt, bouillon cubes, honey, vinegar, water, and tomato juice. Stir to combine and then mix in baking soda. <br />
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Add orzo, bring to a boil, and then reduce to low. Cover and allow soup to simmer for 20 minutes and then serve.<br />
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<span style="color: #ff3366; text-align: -webkit-auto;">–</span><span style="color: #ff3366; font-family: 'Segoe Script', sans-serif; text-align: -webkit-auto;"><span style="font-size: large;">Melanie</span></span>Melaniehttp://www.blogger.com/profile/12351902384485817022noreply@blogger.com0tag:blogger.com,1999:blog-4512757816494358226.post-28688571900035930862013-03-12T21:49:00.000-07:002013-03-12T21:49:30.666-07:00Bread BowlsI had all afternoon Sunday to lounge around so I decided to use the time to make dinner a little more fun by making bread bowls (and I still managed to take a 2 hour nap)! I had never made them before but they turned out pretty well! I think that the bowls would be better for a cream based soup because it really soaked up the water in the broth based soup but it was still good. I got the recipe from one of my favorite blogs: MelsKitchenCafe, but I added some sugar to the dough and made it half whole wheat (posted is my version of the recipe). <br />
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I think I have only eaten soup from a bread bowl once before. It is a fun way to eat soup this way but it's a lot of bread (the equivalent of 4-6 slices when one would usually eat 1-2 slices). Nick managed to eat his whole bowl plus what I pulled out from the middle but my little baby just didn't allow me to fit all that inside. This little girl is starting to push on my ribs and make me uncomfortable... only 3 more months left though! I have been eating small meals and snacks about every few hours and have been able to avoid the common and uncomfortable pregnancy symptom: heartburn. Hopefully I can avoid it in my third trimester too! <br />
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<b>INGREDIENTS</b><br />
1 1/2 Tbsp active dry yeast<br />
1 Tbsp sugar<br />
2 1/2 c warm water<br />
2 tsp salt<br />
2 Tbsp vegetable oil<br />
3 c whole wheat flour<br />
3 1/2 c all-purpose flour<br />
1 Tbsp corn meal<br />
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<b>DIRECTIONS</b><br />
In a large mixing bowl, dissolve yeast and sugar in warm water. Mix, cover with a towel, and let it rest for 10 minutes.<br />
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Mix in salt, oil, and whole wheat flour. Add the white flour 1/2 cup at a time mixing well between each addition. Add the white flour until the dough is soft and no longer sticky.<br />
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Place dough on lightly floured surface and knead for 6 minutes until smooth and elastic (add flour as needed to prevent sticking to hands or surface). Lightly grease a large mixing bowl and place dough in it. Cover with a cloth and let the dough rise in a warm place until double in bulk (about 40 minutes). <br />
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Prepare a baking sheet by lightly greasing and sprinkling with corn meal. Punch dough down and divide into 6-8 equal pieces and then form each into a round ball. Place on prepared baking sheet and use a sharp knife to make 2 cuts on the top of each ball. Cover lightly with a towel and let it rise in a warm place for 30 minutes or until double in bulk.<br />
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Preheat oven to 400 degrees and bake for 16-18 minutes until golden brown. <br />
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Let bread cool completely and then cut off the top of each loaf as you would cut the lid of a pumpkin. Gently pull it apart from the rest of the loaf and then dig out the inside of the loaf leaving a 1/2-1 inch wall remaining. Fill bread bowl with soup and serve immediately.<br />
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<span style="color: #ff3366; text-align: -webkit-auto;">–</span><span style="color: #ff3366; font-family: 'Segoe Script', sans-serif; text-align: -webkit-auto;"><span style="font-size: large;">Melanie</span></span><br />
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Melaniehttp://www.blogger.com/profile/12351902384485817022noreply@blogger.com0tag:blogger.com,1999:blog-4512757816494358226.post-45532659119112995562013-03-06T12:40:00.000-08:002013-03-07T11:38:14.551-08:00Chocolate Cake with Peanut Butter and Chocolate FrostingHappy... day?! Usually cakes of this size are made for holidays, special occasions, or for large gathering but I don't have any of those as an excuse. Nick was in the mood for cake with peanut butter frosting and we decided to make a full recipe for the sake of pictures and for lots of leftovers and sharing with others! <br />
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At the beginning of my pregnancy I couldn't even stand the thought of sweets! Nick had to make himself dessert and he actually did a pretty good job. I was actually kind of excited that this pregnancy was going to help me change my eating habits but that only lasted the first trimester. I have definitely been indulging in desserts a little too much but I'm still a few pounds below what I should be so I should eat more cake right?! Well, I should probably choose healthier options. Don't worry I'm still eating pretty healthy and staying active. <br />
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This cake tastes a lot like my <a href="http://dishnitup.blogspot.com/2010/08/heaven-in-cup.html">cupcakes </a>because it has the same frosting so yeah, it's really good and you should try it. The cake part of the recipe is from one of Hershey's recipes but I think I like my cake recipe still a little better.<br />
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<b>INGREDIENTS</b><br />
<i>Cake:</i><br />
1/2 c cocoa<br />
1/2 c butter<br />
1/2 c shortening<br />
1 c water<br />
1 3/4 c all-purpose flour<br />
2 c sugar<br />
1 tsp baking soda<br />
1/2 c buttermilk<br />
2 eggs<br />
1 tsp vanilla extract<br />
<br />
<i>Peanut Butter </i><i>Frosting</i><i>:</i><br />
5 T butter, softened<br />
1 c creamy peanut butter<br />
3/4 tsp vanilla<br />
1/4 tsp salt<br />
1 c powdered sugar<br />
1/3 c heavy cream<br />
<br />
<i>Chocolate Frosting:</i><br />
1/4 c butter, softened<br />
1/3 c cocoa<br />
1/2 tsp vanilla<br />
1 1/2 c powdered sugar<br />
2 Tbsp milk<br />
<br />
<i>Chocolate Drizzle:</i><br />
1/2 c semi-sweet chocolate chips<br />
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<b>DIRECTIONS</b><br />
<i>Cake</i>:<br />
Preheat oven to 350 F. Grease two 9-inch round cake pans with shortening and then flour.<br />
<br />
In a large bowl combine flour, sugar, and baking soda and set aside. In a medium saucepan bring the first 4 ingredients to a boil over medium heat being sure to stir often. Once it comes to a boil remove from heat and blend into the flour mixture. Mix in buttermilk, eggs, and vanilla. Pour batter into pans. <br />
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Bake for 30-35 minutes until toothpick comes out clean. Cool for 10 minutes and then remove from pans onto wire racks and allow to cool completely.<br />
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Place one cake on a plate or platter and top with chocolate frosting. Place the other cake on top. Frost the top and sides of the cake with the peanut butter frosting.<br />
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<br />
<i>Peanut Butter </i><i>Frosting</i><i>:</i><br />
<div>
With an electric mixer beat butter, peanut butter, vanilla, and salt together in a medium bowl. Slowly mix in powdered sugar and heavy cream and mix until smooth.</div>
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<br /></div>
<div>
<i>Chocolate Frosting:</i></div>
<div>
<div>
With an electric mixer beat butter, cocoa, and vanilla together in a small bowl. Slowly mix in powdered sugar and milk and mix until smooth.</div>
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<div>
<i>Chocolate Drizzle:</i></div>
<div>
Melt chocolate chips in microwave for 1 minute in 30 second increments and stir until smooth. Put chocolate into a plastic bag and cut off the corner. Squeeze chocolate out over cake with a side to side motion letting it drizzle off on the sides.</div>
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<span style="color: #ff3366; text-align: -webkit-auto;">–</span><span style="color: #ff3366; font-family: 'Segoe Script', sans-serif; text-align: -webkit-auto;"><span style="font-size: large;">Melanie</span></span></div>
Melaniehttp://www.blogger.com/profile/12351902384485817022noreply@blogger.com2tag:blogger.com,1999:blog-4512757816494358226.post-71767138128254356262013-02-24T22:07:00.001-08:002013-02-24T22:07:23.744-08:00Caramel Apple Pork ChopsI'm trying to do better at trying new recipes so the other week I went through all my recipe books/magazines and marked the recipes that I wanted to try. This recipe is from The Costco Way 2011 magazine that comes out in November each year. It was super easy and fast to make and used only a few ingredients that are relatively inexpensive (especially when you price match!). I only changed a few things like I used bone-in pork chops instead of boneless because they were cheaper and I changed some of the cooking methods.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-i9bYOiq5pfESd86My1MWF7X_J_h7xN8fyzmkq5gPQJg_fqfkEuWEgTJzO8a5LWa4FreoHNN4yHo5JXTCAe_UZpWQn26AdAYKWu_DJUaf97HolOzJ1rTA5aK9nAo_x88Sy12uV83ISYw/s1600/pork3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-i9bYOiq5pfESd86My1MWF7X_J_h7xN8fyzmkq5gPQJg_fqfkEuWEgTJzO8a5LWa4FreoHNN4yHo5JXTCAe_UZpWQn26AdAYKWu_DJUaf97HolOzJ1rTA5aK9nAo_x88Sy12uV83ISYw/s640/pork3.jpeg" width="640" /></a></div>
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<b>INGREDIENTS</b></div>
<div>
4 pork loin chops, 3/4 inch thick</div>
<div>
2 Tbsp vegetable oil</div>
<div>
salt and pepper</div>
<div>
1/4 c packed light brown sugar</div>
<div>
1/4 tsp cinnamon</div>
<div>
1/4 tsp nutmeg</div>
<div>
2 Granny Smith apples</div>
<div>
4 Tbsp butter</div>
<div>
4 Tbsp chopped pecans</div>
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<div>
<b>DIRECTIONS</b></div>
<div>
Heat oil in a skillet over medium-high. Add pork chops to pan (may need to cook in 2 batches) and sprinkle with salt and pepper. Cook each side for about 5 minutes until evenly browned. Remove from the pan and keep warm (in a covered pan or under foil).</div>
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<div>
Combine brown sugar, cinnamon, and nutmeg in a small bowl. Wash and cut apples into 1/2 inch wedges (~12 slices/apple) being sure to remove the core/seeds. When you are done cooking the pork chops melt butter in the skillet and then add the sugar mixture and apple wedges. Stir, cover, and cook 3-4 minutes until apples are tender. Remove the apples with a slotted spoon and place on pork chops. Allow sugar to cook for 2 more minutes to thicken. Mix in pecans and spoon over apples and pork chops.</div>
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<i>Yield</i>: 4 servings<br />
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<span style="color: #ff3366; text-align: -webkit-auto;">–</span><span style="color: #ff3366; font-family: 'Segoe Script', sans-serif; text-align: -webkit-auto;"><span style="font-size: large;">Melanie</span></span></div>
Melaniehttp://www.blogger.com/profile/12351902384485817022noreply@blogger.com0tag:blogger.com,1999:blog-4512757816494358226.post-33886184819929330362013-02-19T15:14:00.002-08:002013-02-19T15:15:07.648-08:00Chocolate Mint Ice Cream Cake<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZ_VBpJZIlkNdHD-YszGkyInoju_P6n9DXnyPLU6dhTorRQVHS7sapVOravf-sBjflAcUsHD-DYl4gxtRWRVGBn6yJkoLEgPujVr1kt1efozGezzKGwZkE7CHAeWBF7bEtJ4GUagMHWjy/s1600/DSC00518.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZ_VBpJZIlkNdHD-YszGkyInoju_P6n9DXnyPLU6dhTorRQVHS7sapVOravf-sBjflAcUsHD-DYl4gxtRWRVGBn6yJkoLEgPujVr1kt1efozGezzKGwZkE7CHAeWBF7bEtJ4GUagMHWjy/s320/DSC00518.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished product!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqoMweiUMTs6kmZJk0zAclSgDRi7oIXqURMaZqH1lhJZfPvGA81383hGl_8Ud1e_jdq4i7N6vCdPJOYpuriI6wspwcvkyg1f3I7WaXrgV8EOi_ZN3BXVkrSe_5GzQCAJU6J39OgGLtQhqt/s1600/DSC00521.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqoMweiUMTs6kmZJk0zAclSgDRi7oIXqURMaZqH1lhJZfPvGA81383hGl_8Ud1e_jdq4i7N6vCdPJOYpuriI6wspwcvkyg1f3I7WaXrgV8EOi_ZN3BXVkrSe_5GzQCAJU6J39OgGLtQhqt/s320/DSC00521.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The yummy slices</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6pAjn7AiITnMB6jv6Be4Aq8d5YV99NMivLLdeRcWAAsK7dKgt7_PApMHONSStjFmpFfRYSwpShzsIuxGpWLNeD99AFhp-ZaOwZxIlUc4NzC_YpgJ_0omhtRhHgy-5Mi6C50p5pMOyRPZ/s1600/DSC00520.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6pAjn7AiITnMB6jv6Be4Aq8d5YV99NMivLLdeRcWAAsK7dKgt7_PApMHONSStjFmpFfRYSwpShzsIuxGpWLNeD99AFhp-ZaOwZxIlUc4NzC_YpgJ_0omhtRhHgy-5Mi6C50p5pMOyRPZ/s320/DSC00520.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The birthday boy and his cake.</td></tr>
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For Brett's birthday, I always ask him to pick what kind of dessert/cake he wants me to make for him. This year he chose an ice cream cake. I had never made one, but was excited to learn how! This one was really easy - you just need the right types of pans. I used three 9" round pans and a 9" spring form pan.<br />
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Ingredients<br />
1 chocolate cake mix (I used Devil Food Cake)<br />
1/2 gallon of mint chocolate ice cream softened<br />
Mint Oreos crushed - I used about 1 row from a package<br />
heavy whipping cream<br />
sugar<br />
4 oz semi sweet bakers chocolate squares<br />
<br />
Mix cake according to box and bake in 3 9" round cake pans that are well greased. Bake and let cool. Layer the cake in the following order inside the spring form pan:<br />
1 cake layer<br />
1/3 softened ice cream<br />
handful crushed oreos<br />
repeat these layers<br />
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Cover cake and freeze overnight.<br />
<br />
For the ganache topping:<br />
Melt the chocolate squares with the heavy whipping cream, either in the microwave or on the stovetop. I prefer microwave because its so easy to burn the chocolate on the stove. Cook for 1 minute and stir. Repeat until the mixture is the right consistency to pour over the cake. I added almost a cup of cream, but I would add a little at a time until its right for your desired use. We also added some sugar to make it a bit sweeter. :)<br />
<br />
Pour the topping over the cake after removing the spring form rim. Top with remainder of crushed oreos.<br />
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Easy and yummy! And this was so much cheaper than buying an ice cream cake from cold stone!<br />
Enjoy! After the first day, we added hot fudge sauce to the slices for a little extra sweetness. Yes, we love chocolate! Hooray for Birthday cakes!! (and No, we didn't put any candles in this cake, haha!)<br />
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~Heather<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4512757816494358226.post-26896595919762227602013-02-17T22:15:00.003-08:002013-02-17T22:15:45.387-08:00Strawberry Orange SaladI love sweet salads especially when served with this <a href="http://dishnitup.blogspot.com/2013/02/poppy-seed-salad-dressing.html">poppy seed salad dressing</a>! This is one salad variation I've created to top with my homemade <a href="http://dishnitup.blogspot.com/2013/02/poppy-seed-salad-dressing.html">Poppy Seed Dressing</a>. It is a light refreshing salad that is great served as an appetizer or side. It's more of a summer salad but I got strawberries on sale the other week. :)<br />
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<br />
<b>INGREDIENTS</b><br />
1 head red leaf lettuce<br />
1 c sliced strawberries<br />
1 c clemtine/tangerine wedges or oranges, cut in 1/2 inch pieces<br />
1/4 c thinly sliced red onions<br />
1 c mozzarella cheese<br />
1/3 c sliced roasted almonds<br />
poppy seed dressing<br />
<br />
<b>DIRECTIONS</b><br />
Wash lettuce and dry in salad spinner. Tear lettuce into bite size pieces and place in a large bowl. Top with onion slices, strawberries, oranges, cheese, and almonds. Top with desired amount of dressing just before serving or allow guests to dish up their own salad and dressing.*<br />
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*If you don't think you'll eat all of the salad don't toss with dressing. The dressing makes the lettuce wilt and therefore the salad doesn't keep. <br />
<span style="color: #ff3366; text-align: -webkit-auto;">–</span><span style="color: #ff3366; font-family: 'Segoe Script', sans-serif; text-align: -webkit-auto;"><span style="font-size: large;">Melanie</span></span>Melaniehttp://www.blogger.com/profile/12351902384485817022noreply@blogger.com0tag:blogger.com,1999:blog-4512757816494358226.post-90094020386784513332013-02-17T11:34:00.001-08:002013-02-17T11:34:50.042-08:00Poppy Seed Salad DressingThis is probably my favorite salad dressing! There are some in my family that love it so much they have cried. It is super easy and fast to make, inexpensive, tastes amazing, and keeps well. It will get your kids asking for seconds on salad!<br />
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<b>INGREDIENTS</b><br />
1 1/2 c sugar<br />
2 tsp dry mustard<br />
2 tsp salt<br />
2/3 c vinegar<br />
3 Tbsp onion juice<br />
2 c canola oil<br />
3 Tbsp poppy seeds<br />
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<b>DIRECTIONS</b><br />
In a blender combine sugar, mustard, salt, vinegar, and onion juice. While it is blending on the lowest setting slowly add in oil and beat until mixtures is thick and creamy. Add poppy seeds and mix until combined. Makes 2 pints.<br />
<span style="color: #ff3366; text-align: -webkit-auto;">–</span><span style="color: #ff3366; font-family: 'Segoe Script', sans-serif; text-align: -webkit-auto;"><span style="font-size: large;">Melanie</span></span>Melaniehttp://www.blogger.com/profile/12351902384485817022noreply@blogger.com0tag:blogger.com,1999:blog-4512757816494358226.post-24986588768383755682013-02-15T12:15:00.000-08:002013-02-17T11:34:03.331-08:00Valentine's Day Sugar Cookies<div class="separator" style="clear: both; text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJ4l9XKp-Kkyv4ecC5t8LTKyeZTgDFREEcHUZdcInePP4LHyPA2BukyYxil-BgFy7h3Kg-TGGLcp_bruKA4ZtocJNzC14N95kP91mLuI1p4wViOkvYOnVGkrpgQqM11aFY9xsz8c6JuQE/s1600/hearts2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJ4l9XKp-Kkyv4ecC5t8LTKyeZTgDFREEcHUZdcInePP4LHyPA2BukyYxil-BgFy7h3Kg-TGGLcp_bruKA4ZtocJNzC14N95kP91mLuI1p4wViOkvYOnVGkrpgQqM11aFY9xsz8c6JuQE/s640/hearts2.jpeg" width="640" /></a></div>
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This post is a day late (my bad). I've been spending all my free time creating my food/nutrition website that I hope to launch in March. I never realized how much work goes into building a site (I'm building it from scratch so I'm learning a bunch of computer languages). </div>
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This cookie recipe is already on the blog under <a href="http://dishnitup.blogspot.com/2010/06/soft-sugar-cookies.html">Soft Sugar Cookies</a> but I just had to post these heart shaped ones! I've said it before and I'll say it again, these are The Best sugar cookies! They are super soft (not hard and dry like most sugar cookies) and the frosting is so creamy. I shared these with my co-works and from the looks of how many they each ate they would second my declaration. One asked for the recipe and another said "they look professional but taste homemade!" (homemade=really good). I love sharing the joy of food with others! For those of you who I couldn't share with, feast with your eyes... and then go make em! (I only made a half recipe and got 3-4 dozen cookies but that will depend on the size of cookie cutter you're using.)</div>
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<span style="color: #ff3366; text-align: -webkit-auto;">–</span><span style="color: #ff3366; font-family: 'Segoe Script', sans-serif; text-align: -webkit-auto;"><span style="font-size: large;">Melanie</span></span></div>
Melaniehttp://www.blogger.com/profile/12351902384485817022noreply@blogger.com0tag:blogger.com,1999:blog-4512757816494358226.post-22221056740645293182013-02-03T22:05:00.002-08:002013-02-17T11:33:53.012-08:00Texas Roadhouse Rolls & Cinnamon Honey ButterTexas Roadhouse has mouth watering rolls and butter! I am not as big of a steak fan as Nick but I gladly go to this restaurant to indulge in their melt in your mouth rolls. It is so hard to save room for the actual meal with endless rolls coming but some how we fit it all in. <br />
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This recipe comes pretty dang close to having Texas Roadhouse Rolls come right out of your own oven! Leftover Texas Roadhouse Rolls don't keep well but these taste delicious days after (if you have the self-control) if you heat them for 10 seconds in the microwave. Oh, let me say something about the butter. It is pretty much halfway between butter and icing which is why it is so tasty. It is super fast and easy to make so if you make the rolls take a few more minutes to whip the butter ingredients together. You won't regret it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP7eGzra_xKNsR8a0zxZwFyvQocl-1MnqOHFDU32QhTFbjYMTbHfvEJ_6plRZ-le-d4l0r_bUIi5YKE-Qa0bz-gcumlEy3G67CGDnbXMK6DddhyphenhyphensxbiFPBe5XwIMriyFFD9xXXVuQJQc-W/s1600/photo+(5).PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP7eGzra_xKNsR8a0zxZwFyvQocl-1MnqOHFDU32QhTFbjYMTbHfvEJ_6plRZ-le-d4l0r_bUIi5YKE-Qa0bz-gcumlEy3G67CGDnbXMK6DddhyphenhyphensxbiFPBe5XwIMriyFFD9xXXVuQJQc-W/s640/photo+(5).PNG" width="640" /></a></div>
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<u><span style="font-size: large;">Rolls</span></u><br />
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<b>INGREDIENTS</b><br />
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2 tsp yeast<br />
1/4 c warm water<br />
1 c milk (scalded and cooled to lukewarm)<br />
1/2 T melted butter (slightly cooled)<br />
1/4 c sugar<br />
3 1/2 c flour<br />
1 egg<br />
1 tsp salt<br />
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<b>DIRECTIONS</b><br />
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Microwave milk for 2 minutes to scald. Place butter in the hot milk to melt while milk is cooling. <br />
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In a small bowl combine yeast, 2 Tbsp sugar, and water. Let it stand for 10 minutes until bubbly. <br />
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In a large bowl mix together flour, salt, and 2 Tbsp sugar. <br />
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Add the yeast mixture, eggs, and milk/butter to the flour mixture. Mix together and then kneed for 10-15 minutes.<br />
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Place dough in a large greased bowl and cover. Let dough rise until double in size (about 1 hour).<br />
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Place dough on a floured surface and roll into a rectangle that is 1/2 inch thick. Fold the dough in half and lightly roll to press the layers together. Cut dough into 2 x 2 inch squares using a pizza cutter. Place on a baking sheet, cover, and let rise until double in size (1-2 hours).<br />
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Bake at 350 for 8-10 minutes or until golden brown.<br />
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Baste with cinnamon honey butter once rolls are removed from the oven.<br />
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Yield: ~16 rolls<br />
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<u><span style="font-size: large;">Cinnamon Honey Butter</span></u><br />
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<b>INGREDIENTS</b><br />
<br />
1 stick butter (room temperature)<br />
1/2 c powdered sugar<br />
1/2 c honey<br />
1 tsp ground cinnamon<br />
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<b>DIRECTIONS</b><br />
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In a small mixing bowl use a hand mixer to whip honey butter until creamy. Add powdered sugar, honey, and cinnamon and mix until well combined. Store in refrigerator but serve at room temperature.<br />
<span style="color: #ff3366; text-align: -webkit-auto;">–</span><span style="color: #ff3366; font-family: 'Segoe Script', sans-serif; text-align: -webkit-auto;"><span style="font-size: large;">Melanie</span></span>Melaniehttp://www.blogger.com/profile/12351902384485817022noreply@blogger.com1tag:blogger.com,1999:blog-4512757816494358226.post-54576093256809520442013-01-26T16:42:00.000-08:002013-01-26T16:42:40.040-08:00Cream PuffsNick loves cream puffs and has been begging me to make them. I was pretty hesitant because I'm not a big cream puff fan and I had never made them before. They were good and Nick really liked them. These have more of a custard/pudding filling than just cream so I'm going to try to find another recipe to try... but these are still pretty tasty!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-4D2WfcT5YjL-xGGStf8JTQP1aSVhOKz3i1OsRDuOAWYnhFPW7b-aa_aqBDNQZaAHXIQ2VE_neEkISnqcpRv5GcNJwjUyh8Tgj-fs5SOsFqoVhCCcSyNW_WEzY_FxlhIs-ufvHuvlu1hW/s1600/photo+(3).PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-4D2WfcT5YjL-xGGStf8JTQP1aSVhOKz3i1OsRDuOAWYnhFPW7b-aa_aqBDNQZaAHXIQ2VE_neEkISnqcpRv5GcNJwjUyh8Tgj-fs5SOsFqoVhCCcSyNW_WEzY_FxlhIs-ufvHuvlu1hW/s640/photo+(3).PNG" width="640" /></a></div>
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I think I made the shells a too small so next time I'll go bigger.</div>
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<b>INGREDIENTS</b><br />
1 (3.5 ounce) pkg instant vanilla pudding mix<br />
1 c heavy cream<br />
1/2 c milk<br />
1/2 stick butter<br />
1/2 c water<br />
1/8 tsp salt<br />
1/2 flour<br />
2 eggs<br />
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<b>DIRECTIONS</b><br />
In a small bowl mix together pudding, cream, and milk. Cover and refrigerate to thicken.<br />
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Preheat oven to 425 degrees F.<br />
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In a medium pot bring water and butter to a rolling boil. Stir in flour and salt and mix to form a ball. Remove from heat and transfer the dough to medium mixing bowl. Whisk in each egg one at a time until well combined. Drop by the spoonful onto an ungreased baking sheet (about 12 but less if you make them bigger). <br />
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Bake for 15-20 mintues until golden brown.<br />
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After the shells have cooled fill them by cutting a slit or using a pastry bag and pipe.<br />
<span style="color: #ff3366; text-align: -webkit-auto;">–</span><span style="color: #ff3366; font-family: 'Segoe Script', sans-serif; text-align: -webkit-auto;"><span style="font-size: large;">Melanie</span></span>Melaniehttp://www.blogger.com/profile/12351902384485817022noreply@blogger.com0tag:blogger.com,1999:blog-4512757816494358226.post-5736820451617337652013-01-25T18:34:00.003-08:002013-01-25T18:34:30.212-08:00Peanut Butter Chocolate Heart CookiesI'm trying to take better pictures so I've read up on food photography and also got photo shop on the ipad. Sometimes it is hard to capture the deliciousness with a camera but hopefully my developing photography and editing skills will help. <br />
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This is the <a href="http://dishnitup.blogspot.com/2011/02/peanut-butter-blossom-cookies.html">Peanut Butter Blossom Cookie</a> but made with Hershey's heart shape chocolates (made for Valentine's day) instead of Hershey's kisses. This different shape of chocolate has taken these five stars cookies to 6 stars. Really?? Yeah... I know. Way good! I still think the kisses make the cookies look super cute but that tall point always made it a little difficult to bite into. The flat chocolate heart makes savoring this cookie with as many bites as one can take a cinch! (and I think the size of the heart is bigger than the kiss so more chocolate!) After valentines day Hershey's will only have its kisses so I'll try Dove chocolates.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pbPN-w1nTm8jBovnfGR4Ywxosww0FsjStmfSNK1FRMJz4hjY2M-jhk6k1ymFkjiQQBaH0SzsoLJhlxFnVUSGqq3tKeQmmgyTa8OBCWuz2h8sh_SCO4vws3c53l3x-nfYgCGvEJzupgnX/s1600/photo.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pbPN-w1nTm8jBovnfGR4Ywxosww0FsjStmfSNK1FRMJz4hjY2M-jhk6k1ymFkjiQQBaH0SzsoLJhlxFnVUSGqq3tKeQmmgyTa8OBCWuz2h8sh_SCO4vws3c53l3x-nfYgCGvEJzupgnX/s640/photo.PNG" width="640" /></a></div>
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Now the key to making these cookies super good is to not over cook them. Baking time depending on your oven and how big you roll the balls of dough. I set my timer for 8 minutes and then check them. I usually end up cooking them 9 minutes total. You know when they are done when they begin to <u>slightly</u> crack (the large cracking you see in the pictures happens when you push the chocolate in). It is also important that you press the chocolates in the cookies right away while the cookies are still on the baking sheet. Remove cookies onto a wire rack a few minutes later. (If you press the chocolate in while on the wire rack you'll push the cookie into the rack making a grid impression on the bottom of the cookies.)<br />
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<span style="color: #ff3366; text-align: -webkit-auto;">–</span><span style="color: #ff3366; font-family: 'Segoe Script', sans-serif; text-align: -webkit-auto;"><span style="font-size: large;">Melanie</span></span>Melaniehttp://www.blogger.com/profile/12351902384485817022noreply@blogger.com0tag:blogger.com,1999:blog-4512757816494358226.post-39968622714885737022013-01-17T19:37:00.002-08:002013-01-26T16:43:05.131-08:00Spinach-Walnut Pesto and Tomato Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi0GBZo3uyFPKzwq0DPfn08mDmFU-8HufR3v-ADGbjN-zv-c6NA6yJKZYhg4MjOZMjEfUQwn3a-stcPEaCtWvRBcz4o_mEZrn6txXV0IMQmtumskg0i0fJcNRvt8L1ZQ20HXr0vtpbR0c/s1600/IMAG1057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi0GBZo3uyFPKzwq0DPfn08mDmFU-8HufR3v-ADGbjN-zv-c6NA6yJKZYhg4MjOZMjEfUQwn3a-stcPEaCtWvRBcz4o_mEZrn6txXV0IMQmtumskg0i0fJcNRvt8L1ZQ20HXr0vtpbR0c/s640/IMAG1057.jpg" width="640" /></span></a></div>
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<span style="font-family: inherit;"><b>Pizza dough</b></span><br />
<span style="font-family: inherit;">1 T. active dry yeast</span><br />
<span style="font-family: inherit;">2 T. sugar</span><br />
<span style="font-family: inherit;">1 c. very warm water</span><br />
<span style="font-family: inherit;">1 T. olive oil</span><br />
<span style="font-family: inherit;">3 c. flour</span><br />
<span style="font-family: inherit;">1 tsp. salt</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Combine yeast, sugar, and water. Let yeast rise about 3 minutes. Add oil, salt, and flour. Knead about 5 minutes. Let rise about 15 minutes. Spread over pizza pan and decorate pizza.</span><br />
<span style="font-family: inherit;">*I got the walnut pesto recipe from http://www.rachaelrayshow.com/food/recipes/spinach-walnut-pesto/</span><br />
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<span style="font-family: inherit;"><br /><b>Spinach-Walnut Pesto</b></span><br />
<ul style="background-color: white; border: 0px; list-style: none; margin: 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="first-child" style="border: 0px; font-style: inherit; margin: 0px 0px 8px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1/4 cup walnuts, toasted</span></li>
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<li class="second-child" style="border: 0px; font-style: inherit; margin: 0px 0px 8px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">3 cups fresh spinach leaves</span></li>
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<li class="third-child" style="border: 0px; font-style: inherit; margin: 0px 0px 8px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 cup fresh basil leaves</span></li>
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<li style="border: 0px; font-style: inherit; margin: 0px 0px 8px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 clove garlic, peeled and chopped</span></li>
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<li style="border: 0px; font-style: inherit; margin: 0px 0px 8px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">Salt and freshly ground black pepper</span></li>
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<li style="border: 0px; font-style: inherit; margin: 0px 0px 8px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">3 tablespoon grated Parmigiano Reggiano cheese</span></li>
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<li class="last-child" style="border: 0px; font-style: inherit; margin: 0px 0px 8px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1/2 cup Olive Oil</span></li>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18px;">Place walnuts, spinach, basil, garlic, salt and pepper in a food processor. Pulse until it forms a paste. Drizzle in olive oil slowly until the mixture is all combined and makes loose paste.</span><span style="background-color: white; line-height: 18px;"><br /></span><span style="background-color: white; line-height: 18px;">You won't need the whole recipe for the pizza, we used some for a pasta dish.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18px;"><b><br /></b></span><span style="background-color: white; line-height: 18px;"><b>Additional ingredients</b></span><span style="background-color: white; line-height: 18px;">2 Roma tomatoes</span><span style="background-color: white; line-height: 18px;">2-3 cups mozzarella cheese</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18px;"><br /></span><span style="background-color: white; line-height: 18px;">Place a thin coat of pesto over the pizza. Top with 2-3 cups mozzarella cheese (I buy blocked cheese and shred it myself, just my preference). Slice tomatoes and place over cheese.</span><span style="background-color: white; line-height: 18px;"><br /></span><span style="background-color: white; line-height: 18px;">Preheat oven to 450 degrees. Bake for 20 minutes or until cheese is golden around the outside and dough is done.</span><span style="background-color: white; line-height: 18px;"><br /></span></span><br />
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Rebecca L.http://www.blogger.com/profile/17695736933808005803noreply@blogger.com0tag:blogger.com,1999:blog-4512757816494358226.post-48827162255856684182013-01-17T19:15:00.000-08:002013-01-17T19:20:07.950-08:00Chile Relleno with Homemade Queso<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">I married a Mexican and my taste buds have been on cloud nine ever since! My mother-in-law has taught me how to make a lot of things and some things I've sought out on my own. Here is a favorite in our household.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhMdhGib37wbbFMIIYwoXZEY-_pTX1BLObBv2G0E0z48wqp3zcmqMRCBPz3SNybRTfcjO1gVjDtP1VwC0XojDQJw6Llchk4SoNyM2g_oc9BHWqk4ITFU3YojVFEqM8ohQK4qHvoX0pxj0/s1600/IMAG1097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhMdhGib37wbbFMIIYwoXZEY-_pTX1BLObBv2G0E0z48wqp3zcmqMRCBPz3SNybRTfcjO1gVjDtP1VwC0XojDQJw6Llchk4SoNyM2g_oc9BHWqk4ITFU3YojVFEqM8ohQK4qHvoX0pxj0/s400/IMAG1097.jpg" width="400" /></span></a></div>
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<span style="font-family: inherit;"><b>Queso Recipe</b></span><br />
<span style="background-color: white; font-family: inherit; line-height: 18.5px;">1/2 onion diced (about 1/2 cup)</span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.5px;">2 cloves of garlic minced</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.5px;">1-2 Serrano or jalapeno peppers diced</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.5px;">2 tablespoons of butter</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.5px;">2 tablespoons of flour</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.5px;">1 cup of milk</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.5px;">6 cups of shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.5px;">1/4 cup of cilantro, chopped</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.5px;">1-2 roma tomatoes, diced </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.5px;">1/2 cup of sour cream</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.5px;">Salt to taste</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.5px;"><br /></span></span></div>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.5px;">Melt butter in a saucepan on medium-low heat. Saute onions,garlic, and peppers until onions tender. </span><span style="background-color: white; line-height: 18.5px;">Whisk the flour into the butter/vegetable mix, Then ad</span><span style="background-color: white; line-height: 18.5px;">d the milk and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes. </span><span style="background-color: white; line-height: 18.5px;">Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat until all cheese has been added. Make sure cheese completely melts before adding more, this will make the queso the right consistency. </span><span style="background-color: white; line-height: 18.5px;">Stir in the sour cream.</span><span style="background-color: white; line-height: 18.5px;"> Add salt, if needed.</span></span><br />
<span style="font-family: inherit;"><span style="line-height: 18.5px;"><br /></span><span style="background-color: white; line-height: 18.5px;">*I adjusted this recipe from </span><span style="line-height: 18.5px;">http://homesicktexan.blogspot.com/2008/04/more-natural-chile-con-queso.html</span></span><br />
<span style="font-family: inherit;"><span style="line-height: 18.5px;"><br /></span><span style="line-height: 18.5px;"><b>Chile Relleno Recipe</b></span></span><br />
<span style="font-family: inherit; line-height: 18.5px;">4 Anaheim or Poblano peppers</span><br />
<span style="font-family: inherit;"><span style="line-height: 18.5px;">Monterrey</span><span style="line-height: 18.5px;"> jack cheese- shredded</span></span><br />
<span style="font-family: inherit; line-height: 18.5px;">1 egg</span><br />
<span style="font-family: inherit; line-height: 18.5px;">1/4 c. flour</span><br />
<span style="font-family: inherit; line-height: 18.5px;">oil for frying</span><br />
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<span style="font-family: inherit; line-height: 18.5px;"><br /></span></div>
<span style="font-family: inherit;"><span style="line-height: 18.5px;">Turn your oven on broil. Place peppers on a cookie sheet and broil until peppers are brown on top and bottom (you may need to rotate the peppers). Remove peppers. When cooled, peel off skin. (you can do this earlier and wrap peppers in saran-wrap and </span>refrigerate<span style="line-height: 18.5px;">. This makes it easier to remove the skin.) </span></span><br />
<span style="font-family: inherit;"><span style="line-height: 18.5px;"><br /></span><span style="line-height: 18.5px;">Place flour in a shallow dish. Beat one egg in a bowl until very frothy. slice each pepper on the side and stuff cheese inside the pepper. coat the pepper in flour and then dip in the egg. Place pepper in fry pan. Repeat with each pepper. fry on each side until golden brown. Serve covered in queso.</span></span><br />
<span style="font-family: inherit;"><span style="line-height: 18.5px;"><br /></span><span style="line-height: 18.5px;">We eat this with pinto beans and Mexican rice. </span></span><br />
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Rebecca L.http://www.blogger.com/profile/17695736933808005803noreply@blogger.com0tag:blogger.com,1999:blog-4512757816494358226.post-16219970881386540142013-01-16T13:16:00.001-08:002013-01-26T16:43:21.486-08:00Best Wheat Bread<div class="separator" style="clear: both; text-align: center;">
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<b><u>Ingredients</u></b><br />
2 T. active dry yeast<br />
4 T. sugar<br />
2 2/3 c. very warm water<br />
2 tsp. salt<br />
3 cups white flour<br />
3 cups fresh ground white wheat flour<br />
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Preheat oven to 375 degrees. Combine yeast, sugar, and warm water in mixing bowl. Let yeast rise for about 3-5 minutes. Add salt and flour. I use a Kitchenaid to mix/knead my dough. Knead for 5 minutes. dough should pull away from sides and form a ball around the dough hook. Allow to rest 10 minutes in bowl. Shape into two loaves and place in greased bread pans. Allow the dough to rise about 15 minutes more. Place in preheated oven and bake for 20 minutes. Remove promptly from oven.<br />
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*Once I remove the bread from the oven, I take the bread out of the pan. I usually rotate the bread lying on its side so that the bread cools on each side and doesn't sweat onto the bread board. I use glass bread pans so you may have to adjust for metal pans.<br />
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*Also, if you want delicious bread for french toast, you can add cinnamon chips to your dough after you have kneaded the dough. You can find cinnamon chips in the baking aisle of your grocery store by the chocolate chips. Not all stores carry the cinnamon chips, Hershey is the only brand I have seen that makes cinnamon chips.<br />
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*Also, you can use red wheat or really any combination of wheat and white flour. This combination is my favorite. Beware though, because even the half recipe will affect your bowels. :)<br />
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Rebecca L.http://www.blogger.com/profile/17695736933808005803noreply@blogger.com0tag:blogger.com,1999:blog-4512757816494358226.post-42546809048027420262012-12-21T21:25:00.000-08:002012-12-21T21:25:45.194-08:00Banana Cream PieThis is another pie my mom made at Thanksgiving. Remember, this pie will need to be eaten within a few days because the bananas start to turn brown... so have a party!
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<b>INGREDIENTS</b><br />
5 Tbsp. cornstarch<br />
1 cup sugar ¼ tsp. salt<br />
2 ½ cups milk<br />
¾ cups half-and-half or whipping cream<br />
3 egg yolks<br />
2 Tbsp. butter<br />
1 tsp. vanilla<br />
1 cup whipping cream<br />
Baked 9” pie shell<br />
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<b>DIRECTIONS</b><br />
Mix cornstarch, sugar, and salt in a 3 quart saucepan. Add milk and cream and cook over medium heat until smooth and thick, stirring constantly. Pour small amount of hot mixture into egg yolks; blend thoroughly, then pour back into saucepan. Cook another 2-3 minutes. Remove from heat and add butter and vanilla. Press plastic wrap onto filling in saucepan, so as not to dry out and form a curst on top, and let cool to room temperature. When cool slice 2 bananas into bottom of pie shell and pour filling over top. Cover pie with plastic wrap and cool in fridge for at least 2 hours. When ready, serve with whipped cream.
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<span style="color: #ff3366; text-align: -webkit-auto;">–</span><span style="color: #ff3366; font-family: 'Segoe Script', sans-serif; text-align: -webkit-auto;"><span style="font-size: large;">Melanie</span></span></div>
Melaniehttp://www.blogger.com/profile/12351902384485817022noreply@blogger.com0tag:blogger.com,1999:blog-4512757816494358226.post-69177681170469996942012-12-20T14:36:00.001-08:002012-12-20T19:23:40.583-08:00Cranberry SaladWhen most people hear the word salad they think of the dish as being healthy but this is really more like a dessert if you look at the nutrition and taste it. Pie is the real dessert at the Thanksgiving so we fudge it in with the rest of the dinner by calling it a salad. haha!<br />
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My mom is about both taste and presentation but when I was little I thought it was so ridiculous that she would put a lettuce leaf under fruit/jello salads since you don't even eat the lettuce. Really it was just that the lettuce was preventing me from getting every last bit of the fruit/jello salad. Now that I'm older and wiser I wouldn't serve these types of salads (more like desserts) any other way! :) Doesn't it look beautiful?!<br />
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<b>INGREDIENTS</b><br />
2 small (12 oz. bags/ 6 cups) fresh cranberries- chopped<br />
3 cups sugar<br />
1 (20 oz. can) crushed pineapple, drained<br />
whipped cream<br />
Green leaf lettuce for garnish<br />
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<b>DIRECTIONS</b><br />
Chop cranberries in blender or food processor (if using a blender chop only 1/2 to 3/4 cup at a time to chop evenly). Mix the cranberries in a bowl with the drained pineapple and sugar. Place this mixture in a large colander over a bowl and refrigerate overnight. In the morning add 2 cups whipped cream with 1/2 cups sugar and 1/2 cups broken pecans to the cranberry mixture and refrigerate until ready to serve. I serve using an ice cream scoop and placing it onto a lettuce leaf.
<script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script>Melaniehttp://www.blogger.com/profile/12351902384485817022noreply@blogger.com0tag:blogger.com,1999:blog-4512757816494358226.post-71366966793684423572012-12-14T22:00:00.000-08:002012-12-14T21:12:17.897-08:00Monster CookiesI altered this recipe to make it a bit smaller and altered the candy in it to use what I had on hand. To give a little more crunch use raw sugar instead of white.
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So this is a recipe from back in St. Louis and this one along with any other cookie I made growing up always turns out flat when I make them here in Utah! So frustrating! I always end up adding more flour after I take out the first batch of flat cookies. :( It's pretty amazing how much altitude can make a difference.<br>
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<b>INGREDIENTS</b><br>
1 stick butter, softened<br>
1 cup sugar<br>
1 egg<br>
1/2 tsp. vanilla<br>
1 cup Quaker oats<br>
1 cup whole wheat flour<br>
1/2 tsp salt<br>
1/2 tsp baking soda<br>
1/4 cup chocolate chips<br>
1/4 cup heath bar chips<br>
1/4 cup peanut butter chips<br>
1/4 cup raisins<br>
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<b>DIRECTIONS</b><br>
Mix butter, sugar, egg, and vanilla in a medium bowl. Add oats, flour, salt and soda and mix again. Fold in the candy and scoop onto a cookie sheet. Bake @ 375 degrees for 7-8 minutes.<br>
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<span style="color: #ff3366; text-align: -webkit-auto;">–</span><span style="color: #ff3366; font-family: 'Segoe Script', sans-serif; text-align: -webkit-auto;"><span style="font-size: large;">Melanie</span></span></div>
<script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script>Melaniehttp://www.blogger.com/profile/12351902384485817022noreply@blogger.com0