tag:blogger.com,1999:blog-15849606785596323092024-03-13T16:06:00.401-07:00The Hutchins Family Recipesmy passion for good food, cooking, and familymandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.comBlogger112125tag:blogger.com,1999:blog-1584960678559632309.post-23188662102473022802016-09-15T16:32:00.000-07:002016-09-15T16:32:44.969-07:00Baked Ravioli<div class="separator" style="clear: both; text-align: center;">
<a href="https://im1.shutterfly.com/media/47a6d734b3127cceed4bac57f6d100000010O00AZNGTVq5cNGQPbz4M/cC/f%3D0/ls%3D00204895524220160915181306982.JPG/ps%3D50/r%3D0/rx%3D550/ry%3D400/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://im1.shutterfly.com/media/47a6d734b3127cceed4bac57f6d100000010O00AZNGTVq5cNGQPbz4M/cC/f%3D0/ls%3D00204895524220160915181306982.JPG/ps%3D50/r%3D0/rx%3D550/ry%3D400/" width="400" /></a></div>
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This is a new favorite pasta dish of ours.....perfect when you want to have an easy, quick, meatless meal. Throw in a salad and bread and you're good to go!</div>
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<span style="font-size: large;">Baked Ravioli</span></div>
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<span style="font-size: x-small;">recipe from <a href="http://damndelicious.net/2014/01/07/baked-ravioli/">Damn Delicious</a></span></div>
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You will need:</div>
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-package of cheese filled ravioli (I normally use frozen)</div>
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-1 (25oz) jar spaghetti or marinara sauce, or 2 cups of homemade sauce</div>
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-1/3 cup cream cheese, cubed</div>
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-1/2 tsp dried thyme</div>
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-1/2 tsp dried parsley</div>
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-1/2 cup (or more if desired) shredded mozzarella cheese</div>
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-1/4 cup grated Parmesan cheese</div>
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*Preheat oven to 350, and spray baking dish with cooking spray</div>
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*Boil ravioli in a large pot of boiling water (2-3 minutes) until just tender</div>
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*Combine spaghetti sauce and cream cheese in sauce pan over medium heat. Stir until cream cheese has melted. Add parsley and thyme and stir.</div>
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*Spread ravioli into baking dish. Top with sauce mixture. Sprinkle mozzarella cheese over the top.</div>
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*Bake, uncovered, about 20 minutes or until cheese has melted.</div>
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*Sprinkle with Parmesan cheese and serve</div>
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mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com0tag:blogger.com,1999:blog-1584960678559632309.post-58830277131995081482016-09-15T12:09:00.002-07:002016-09-15T14:56:57.129-07:00Pioneer Woman's Blistered Green Beans <div class="separator" style="clear: both; text-align: center;">
<a href="https://im1.shutterfly.com/media/47a6d734b3127cceed4b0cc9f61f00000010O00AZNGTVq5cNGQPbz4M/cC/f%3D0/ls%3D00204895524220160915181308804.JPG/ps%3D50/r%3D0/rx%3D550/ry%3D400/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://im1.shutterfly.com/media/47a6d734b3127cceed4b0cc9f61f00000010O00AZNGTVq5cNGQPbz4M/cC/f%3D0/ls%3D00204895524220160915181308804.JPG/ps%3D50/r%3D0/rx%3D550/ry%3D400/" width="400" /></a></div>
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This is our new favorite veggie/side dish! Pioneer Woman is still the best in my book. And these are so simple and quick to make. They are great paired with chicken, or grilled steak.....or just about any main dish! </div>
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Blistered Green Beans</div>
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<span style="font-size: x-small;">from <a href="http://thepioneerwoman.com/cooking/pan-roasted-chicken-thighs/">Pioneer Woman Cooks</a></span></div>
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You will need:</div>
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-fresh green beans (ends trimmed off)</div>
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-2 Tablespoons butter</div>
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-soy sauce</div>
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-sea salt (optional)</div>
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-lemon (optional)</div>
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note: I like to use my cast iron skillet for these. If you don't have one, just use a regular skillet, but I wouldn't recommend a non-stick skillet</div>
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*Wash and trim the green beans</div>
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*Heat butter in skillet on med-high heat (you'll want it pretty hot so it will blister the beans)</div>
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*Add green beans and saute for several minutes (I use kitchen tongs to toss around)</div>
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*When they start to blister and blacken a little bit, drizzle a few tablespoons of soy sauce over beans</div>
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*Lower the heat and continue to toss in skillet for another minute or two</div>
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*Optional: If I've got a lemon I will squeeze a little lemon juice over the top and a little sprinkle of sea salt</div>
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mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com0tag:blogger.com,1999:blog-1584960678559632309.post-78152802733204291212016-09-15T11:50:00.001-07:002016-09-15T14:58:06.002-07:00Crispy Italian Chicken Thighs<div class="separator" style="clear: both; text-align: center;">
<a href="https://im1.shutterfly.com/media/47a6d610b3127cceecaa70afb8b900000050O00AZNGTVq5cNGQPbz4M/cC/f%3D0/ls%3D00204895524220160831131720320.JPG/ps%3D50/r%3D0/rx%3D550/ry%3D400/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://im1.shutterfly.com/media/47a6d610b3127cceecaa70afb8b900000050O00AZNGTVq5cNGQPbz4M/cC/f%3D0/ls%3D00204895524220160831131720320.JPG/ps%3D50/r%3D0/rx%3D550/ry%3D400/" width="400" /></a></div>
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These chicken thighs are seriously one of my kids (and husband's) most requested meals! They call it</div>
"crispy chicken". And they are SO simple......budget friendly too! A good friend of mine posted this recipe on a group I'm part of a long time ago, and I've been making these ever since, at least a few times a month. And I've recently discovered our new favorite way to eat green beans! It's a Pioneer Woman recipe, which never disappoints, and they are equally simple and delicious. I'll post the green bean recipe to follow! <br />
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<br /></div>
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Crispy Italian Chicken Thighs</div>
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<span style="font-size: x-small;">recipe from <a href="http://stupideasypaleo.com/2013/12/13/crispy-italian-chicken-thighs/">Stupid Easy Paleo</a></span></div>
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*Note: I think the key to getting the chicken skin nice and crispy (which is the best part) is making sure the skin is DRY before putting on the seasoning. So make sure and pat the chicken dry first!</div>
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You will need:</div>
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-1 package bone in chicken thighs (with the skin)</div>
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-1 Tablespoon garlic powder</div>
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-1 teaspoon red pepper flakes</div>
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-1 teaspoon dried oregano</div>
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-1 teaspoon sea salt</div>
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*Preheat oven to 425. Line a baking sheet with foil or parchment paper.</div>
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*Mix together all seasonings in a small bowl</div>
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*Place chicken thighs on baking sheet and pat dry with a paper towel</div>
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*Sprinkle half the seasonings on each side (you'll want to bake the chicken skin side up, so season the bottom of the chicken first, then flip and season the skin side second)</div>
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*Bake 45 minutes</div>
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<br />mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com0tag:blogger.com,1999:blog-1584960678559632309.post-11062317995077858252016-08-30T06:26:00.000-07:002016-08-30T06:26:03.123-07:00S'more Cups<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-H8NHcgywkAI/V8WCGvb2S8I/AAAAAAAAGjI/toIyMyoGUdoFHc3pKZWePNyEkwyQfYL0wCLcB/s1600/smore%2Bbites.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-H8NHcgywkAI/V8WCGvb2S8I/AAAAAAAAGjI/toIyMyoGUdoFHc3pKZWePNyEkwyQfYL0wCLcB/s400/smore%2Bbites.jpg" width="400" /></a></div>
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I recently made these for a PTA meeting that I had forgotten I was supposed to bring something to. Whoops. I didn't have time to go to the store, so I looked in my pantry to see what I could come up with and it hit me we had just done s'mores the weekend before and I still had leftover ingredients. After a pinterest search for anything s'more related, I came across these little cuties. They were easy to make and were delicious, the perfect bite sized sweet treat. I may have sampled several:)</div>
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<span style="font-size: large;"><b>S'more Cups</b></span></div>
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<span style="font-size: x-small;">recipe from <a href="http://just-me-and-t.blogspot.com/2011/08/pinterest-5-smore-cups.html">In my own words</a></span></div>
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You will need:</div>
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-Marshmallows (regular sized)</div>
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-Milk chocolate chips (or chocolate bar), semi sweet morsels...basically whatever chocolate you have</div>
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-Graham crackers (approx 7 whole crackers to make a cup)</div>
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-1/4 cup powdered sugar</div>
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-6 Tbsp melted butter</div>
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-mini muffin pan</div>
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*Crush graham crackers (7 whole crackers should make a cups worth)</div>
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I used a small food chopper, you could also put in a ziploc and smash</div>
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*Put crumbs in a bowl and add powdered sugar and melted butter. Stir to combine</div>
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*Spray muffin pan with cooking spray</div>
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*Press 1 Tbsp of mixture into each muffin compartment. I used the back of my measuring spoon to press into pan....works perfectly!</div>
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*Bake in a 350 degree oven for 4-5 minutes</div>
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*Take the pan out and add a few chocolate chips to each cup (I used 4-6 morsels per cup)</div>
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*Cut marshmallows in half (kitchen shears), and place each marshmallow cut side down in each cup</div>
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*Put back in the oven so the marshmallows will soften. Watch them. I left mine in there until they were barely starting to brown on the top</div>
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*Remove from oven and place on cooling rack</div>
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*Hint: easiest way to remove from pan is to let them completely cool. I tried to get one out while still warm and it didn't work well</div>
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*Once completely cooled remove from pan onto serving dish. </div>
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*Melt remaining chocolate chips (or chocolate bar) and spoon a little over the top</div>
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*Add a few crumbles of graham crackers on top, just to make it pretty</div>
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*Makes about 24 cups</div>
mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com0tag:blogger.com,1999:blog-1584960678559632309.post-84903172083026061742016-07-15T15:35:00.000-07:002016-07-15T15:35:05.024-07:00Crock Pot Pork Chops and Gravy<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-ojmOVru-fjQ/V4lbnjCNUKI/AAAAAAAAGiY/Chjk6YlSS788ca99B8PhLoNewGKM6xSWwCLcB/s1600/IMG_3389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-ojmOVru-fjQ/V4lbnjCNUKI/AAAAAAAAGiY/Chjk6YlSS788ca99B8PhLoNewGKM6xSWwCLcB/s320/IMG_3389.JPG" width="320" /></a></div>
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I love using my crock pot year round but especially during the summer months, when it is so darn hot that I don't want to turn the oven on. I tried out this recipe recently and it was a hit for the whole family. I served this with rice and peas, and our new found favorite....Sister Schubert rolls. Thanks to our cousin for telling us about them....my kids are obsessed with these rolls now. And unfortunately so am I. The nice thing about this recipe is that the remaining sauce in the crock pot makes a delicious gravy to pour over the pork chops.</div>
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<span style="font-size: large;"><b>Crock Pot Pork Chops and Gravy</b></span></div>
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<span style="font-size: x-small;">recipe adapted from <a href="http://www.recipesthatcrock.com/homestyle-crock-pot-pork-chops/">RecipesthatCrock</a></span></div>
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You will need:</div>
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-1/2 cup all purpose flour</div>
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-1 1/2 tsp dry mustard</div>
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-1 tsp salt</div>
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-1 tsp garlic powder</div>
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-6-8 boneless pork chops (mine were on the thin side)</div>
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-2 Tbsp olive oil</div>
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-1 (10.5 oz) can chicken broth</div>
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*Spray crock pot with cooking spray</div>
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*Mix together flour, mustard, salt, and garlic powder in a bowl</div>
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*Lightly coat the pork chops in flour mixture (set remaining mixture aside for later)</div>
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*Heat olive oil in skillet on med-high heat, and brown pork chops on both sides (don't cook through, just enough to lightly brown)</div>
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*Mix chicken broth with remaining flour mixture (whisk until most of lumps are gone), and pour into crock pot</div>
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*Place browned pork chops in crock pot and submerge in sauce</div>
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*Cover and cook on high 2-3 hours or low 5-6 hours</div>
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And these are the Sister Schubert dinner rolls in case you haven't heard of them....I feel deprived that I'm just now discovering these puffy little gems. We could easily eat a whole pan of them. Just kidding, we DO eat a whole pan. </div>
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<a href="http://www.sisterschuberts.com/images/products/7367861452cf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.sisterschuberts.com/images/products/7367861452cf.jpg" /></a></div>
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mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com0tag:blogger.com,1999:blog-1584960678559632309.post-16624372948924072922016-07-14T13:18:00.000-07:002016-07-14T13:18:56.455-07:00Zuppa Toscana Slow Cooker Soup <div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-FkxC2r7Rbr4/V4ftKPUzWiI/AAAAAAAAGiI/OiLhcyYKNrERgmm8pHnoD3JHlc5rd33oQCLcB/s1600/IMG_3232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-FkxC2r7Rbr4/V4ftKPUzWiI/AAAAAAAAGiI/OiLhcyYKNrERgmm8pHnoD3JHlc5rd33oQCLcB/s320/IMG_3232.JPG" width="279" /></a></div>
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My neighbor was kind enough to send me this recipe recently and we have been addicted to it ever since. This is a knock off version of Olive Garden's Zuppa Toscana soup, which happens to be my husbands absolute favorite soup. He will always choose this soup over their salad, and usually will have eaten a few bowls of it by the time our main courses arrive. So when she sent me this, he was delighted. What surprised me though, was the fact that my kids loved it too. I haven't cooked a lot with kale, so I thought they may not like it, but I was wrong. My husband said I could make this every day and he would be okay with it. Serve it up with breadsticks or crusty french bread and your family will love you. </div>
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<b><span style="font-size: large;">Zuppa Toscana Slow Cooker Soup</span></b></div>
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<span style="font-size: x-small;">recipe adapted from <a href="http://www.mastercook.com/app/recipe/WebRecipeDetails?recipeId=7839665">12Tomatoes</a></span></div>
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You will need:</div>
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-1 pound Italian sausage (casing removed)</div>
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-3 russet potatoes, sliced into wedges</div>
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(I've used russet, golden, and baking potatoes...they all work. Just slice them in uniform size so they'll cook evenly)</div>
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-2 cloves of garlic, minced</div>
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-half a large white onion, finely chopped</div>
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-4 cups chicken broth</div>
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-2 cups kale or swiss chard, rinsed and chopped (I use kale)</div>
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-1 1/2 cups heavy cream</div>
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-1 tsp garlic powder</div>
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-generous sprinkling of salt and pepper</div>
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*brown and crumble Italian sausage in a large skillet over med-high heat until no longer pink</div>
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(drain and discard fat)</div>
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*combine all ingredients EXCEPT cream and kale in slow cooker</div>
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*cook on low 7-8 hours or high for 4-5 hours</div>
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*add cream and kale to slow cooker, stir and cook until kale leaves are wilted and warmed through, about 20-30 minutes</div>
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mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com0tag:blogger.com,1999:blog-1584960678559632309.post-43863359536395864312016-04-21T00:25:00.000-07:002016-04-21T00:25:00.519-07:00Doritos Taco Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-zchJoqQf38s/Vxh4FSOwbhI/AAAAAAAAGhY/vrI-LCmAh0MgKL400abnR1tSeCohNMfUACLcB/s1600/IMG_0149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-zchJoqQf38s/Vxh4FSOwbhI/AAAAAAAAGhY/vrI-LCmAh0MgKL400abnR1tSeCohNMfUACLcB/s320/IMG_0149.JPG" width="239" /></a></div>
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This is one of our favorite salads for an easy, simple, <i>somewhat</i>, healthy dinner. This is basically taco salad....kicked up a notch....with nacho cheese doritos. What's not to love about that? My son is not a huge salad lover like we are, but he will always eat this, because anything with chips in it gets a thumbs up from him! And, while I'm on the subject of chips, let me just say, we think that HEB brand Nacho Cheese chips are hands down better than the name brand. If you haven't tried them, you should. Go ahead and inspect the "cheesiness" of each individual chip.....that's what we do:) </div>
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<span style="font-size: x-small;">recipe from <a href="http://life-in-the-lofthouse.com/doritos-taco-salad/">Life in the Lofthouse</a> *Love this blog by the way*</span></div>
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You will need:</div>
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-1 pound lean ground beef</div>
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-1 packet taco seasoning</div>
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-2 Romaine lettuce hearts, rinse and chopped </div>
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(I've also used a bag of romaine, and shred it by hand a little)</div>
<div style="text-align: left;">
-1 cup black beans, rinsed and drained</div>
<div style="text-align: left;">
-1 large tomato, seeded and chopped</div>
<div style="text-align: left;">
-1/2 cup shredded cheddar cheese (we usually use more)</div>
<div style="text-align: left;">
-1 cup Nacho Cheese Doritos, broken into bite size pieces (more to top salad if desired)</div>
<div style="text-align: left;">
-1 cup Catalina dressing (we use Kraft)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
*Brown ground beef in medium skillet until cooked through. Drain grease. Add taco seasoning and water called for on packet. Stir and reduce heat to low and simmer for 10 minutes. Remove from heat and let meat cool down slightly.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
*In a large serving bowl, add chopped lettuce, black beans, tomato, and cheese. Add slightly cooled ground beef and gently toss to combine. Serve now, or chill in refrigerator until ready to eat. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
*When ready to serve, top with Doritos chips and dressing. Toss to coat. </div>
<div style="text-align: left;">
<br /></div>
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<br /></div>
mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com0tag:blogger.com,1999:blog-1584960678559632309.post-91773767586019293512016-04-20T23:38:00.000-07:002016-04-20T23:38:45.379-07:00Slow Cooker Mongolian Beef<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-WVXb57yuhIM/Vxhr_ReJTiI/AAAAAAAAGhA/kQx6XCrvFsYjsJiaCyKBStUBpI4mHYiIwCLcB/s1600/IMG_2190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-WVXb57yuhIM/Vxhr_ReJTiI/AAAAAAAAGhA/kQx6XCrvFsYjsJiaCyKBStUBpI4mHYiIwCLcB/s320/IMG_2190.JPG" width="320" /></a></div>
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First off, don't pay any attention to this mediocre picture. Photography is not a strength of mine.....and these days I usually am racing around the kitchen with Harper glued to my leg, so I'm doing good if I remember to snap a picture with my phone! That said, despite the less than appealing picture, this is quite delicious! This is easily one of our top favorite new meals! The whole family liked this....kids included! I decided to add some red pepper flakes to give it a little kick and it was perfect (not too sweet or spicy), and served it over rice. Also, instead of using a flank steak, I used beef stir fry meat. Only because it was on sale.....AND.....it was already sliced and ready to go! It worked great, but I'm sure a flank steak would be perfect too!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: x-small;">recipe found and adapted from <a href="http://therecipecritic.com/2015/08/slow-cooker-mongolian-beef/">The Recipe Critic</a></span> </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
You will need:</div>
<div style="text-align: left;">
-1 1/2 pounds flank steak (or see above note)</div>
<div style="text-align: left;">
-1/4 cup cornstarch</div>
<div style="text-align: left;">
-2 Tablespoons olive oil</div>
<div style="text-align: left;">
-1/2 teaspoon minced garlic</div>
<div style="text-align: left;">
-3/4 cups soy sauce (I used low sodium)</div>
<div style="text-align: left;">
-3/4 cups water</div>
<div style="text-align: left;">
-3/4 cups brown sugar</div>
<div style="text-align: left;">
-1 cup grated carrots (I used the pre-shredded carrots in a bag)</div>
<div style="text-align: left;">
-1/2 to 1 teaspoon red pepper flakes if desired</div>
<div style="text-align: left;">
-sliced green onions</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
*Cut flank steak into thin strips. In a ziploc bag, add flank steak strips and cornstarch. Shake to coat.</div>
<div style="text-align: left;">
*Add olive oil, minced garlic, soy sauce, water, brown sugar, and carrots to slow cooker. Stir ingredients well.</div>
<div style="text-align: left;">
*Add coated flank steak to slow cooker and stir again, until coated in the sauce. </div>
<div style="text-align: left;">
*Cook on high for 2-3 hours or low for 4-5 hours (I opted on low for 5 hours). Stir well again before serving.</div>
<div style="text-align: left;">
*Serve over rice and top with green onions.</div>
mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com1tag:blogger.com,1999:blog-1584960678559632309.post-74141455321394988672016-04-20T22:56:00.000-07:002016-04-20T22:57:02.916-07:00Strawberry Banana Trifle<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-J1w_7bNQQRI/VxhkJjhXLOI/AAAAAAAAGgs/XjEIuVplAPoK5kz0_Wg24uEC83UDyvGfwCKgB/s1600/DSCN3362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-J1w_7bNQQRI/VxhkJjhXLOI/AAAAAAAAGgs/XjEIuVplAPoK5kz0_Wg24uEC83UDyvGfwCKgB/s320/DSCN3362.JPG" width="240" /></a></div>
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I was trying to think of a "lighter" dessert I could do recently, and remembered this one. I haven't actually made this in a while because I forgot about it, but now that I've found it, I will go ahead and post it.....so I don't have to look for it again! Also, I got this recipe from my mother in law Pam, which makes it even more special to me now. I believe the original recipe came from Taste of Home. It is great for a crowd because it serves a ton.....and it's pretty:)</div>
<div style="text-align: center;">
Note: The original recipe calls for whipping your own cream. I just use a container of cool whip. Because these days, I don't have time for those kind of silly things. </div>
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<div style="text-align: left;">
You will need;</div>
<div style="text-align: left;">
-1 cup sugar</div>
<div style="text-align: left;">
-1/4 cup cornstarch</div>
<div style="text-align: left;">
-3 tablespoons strawberry gelatin powder (from a packet of strawberry jello)</div>
<div style="text-align: left;">
-1 cup cold water</div>
<div style="text-align: left;">
-1 pint fresh strawberries, sliced</div>
<div style="text-align: left;">
-1 3/4 cups cold milk</div>
<div style="text-align: left;">
-1 package (3.4 oz) instant vanilla pudding mix</div>
<div style="text-align: left;">
-3 to 4 medium bananas, sliced</div>
<div style="text-align: left;">
-6 cups cubed angel food cake </div>
<div style="text-align: left;">
-2 cups whipping cream or a container of cool whip</div>
<div style="text-align: left;">
-additional strawberries to garnish</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
*In a saucepan combine the sugar, cornstarch, and gelatin. Stir in cold water until smooth. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat. Stir in fresh sliced strawberries, and set aside.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
*In a large bowl combine milk and pudding mix. Beat on low speed for 2 minutes, set aside. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
*Place half of the cake cubes in a trifle bowl or serving bowl. Layer with half of the pudding, then bananas, then strawberry sauce, then whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. </div>
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mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com1tag:blogger.com,1999:blog-1584960678559632309.post-21254765602274205442016-04-20T14:07:00.000-07:002016-04-20T14:09:57.758-07:00Mississippi Crock Pot Roast<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ZlkxRqbrdZY/Vfm0acX5kbI/AAAAAAAAGe8/Crq_S2Sw8EA/s1600/IMG_3649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://4.bp.blogspot.com/-ZlkxRqbrdZY/Vfm0acX5kbI/AAAAAAAAGe8/Crq_S2Sw8EA/s320/IMG_3649.JPG" width="320" /></a></div>
I finally got around to trying out this recipe a few months ago, and it is now one of my favorites! We have made this several times now and each time it's been a hit! Once again, if I'm going to do a slow cooker dish, I want it to be super easy and to need little to no prep work......and this one meets all those qualifications. Not to mention, it smells amazing while it cooks throughout the day! I was a little skeptical of this recipe when I saw that you don't add any liquid, but it totally works. The peperoncini peppers (which can be found by the pickles and banana peppers) are perfectly roasted by the time the roast is done. The peppers have a little bit of a kick, but are not overly spicy at all....my kids eat them. I usually use a chuck roast but have also used a cheaper cut roast and they both turned out great. It's best to cook it on the lowest setting for at least 8-10 hours, so its perfect to do on a busy weekday morning! I usually serve this roast with mashed potatoes and veggies, but it would be great for sandwiches, or served over rice/noodles.<br />
<br />
You will need:<br />
-chuck roast (approx 2-3 pounds)<br />
-1 packet of ranch dressing mix<br />
-1 packet of Au Jus mix<br />
-1 stick of butter (I usually use unsalted)<br />
-jar of peperoncini peppers<br />
<br />
*Place roast in the slow cooker<br />
*Sprinkle the ranch dressing mix on top<br />
*Sprinkle the Au Jus mix on top of that<br />
*Place whole stick of butter on top of roast<br />
*Place 6-7 peperoncini peppers on top of roast (surrounding the butter)<br />
*That's it. Don't add water. Just cook on low setting for 8-10 hours.<br />
<br />
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<a href="http://4.bp.blogspot.com/-_3DRHZE3s5o/Vfm0Tk6l6hI/AAAAAAAAGe0/0-xGcAQQR_M/s1600/IMG_3662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-_3DRHZE3s5o/Vfm0Tk6l6hI/AAAAAAAAGe0/0-xGcAQQR_M/s320/IMG_3662.JPG" width="239" /></a></div>
<br />mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com1tag:blogger.com,1999:blog-1584960678559632309.post-53133649383977381392015-08-26T06:00:00.001-07:002015-08-26T06:00:45.681-07:00Korean Beef <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/--EVNoU6sPLI/Vd05eohOSjI/AAAAAAAAGeY/155Q006EjAA/s1600/IMG_3559.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/--EVNoU6sPLI/Vd05eohOSjI/AAAAAAAAGeY/155Q006EjAA/s320/IMG_3559.PNG" width="400" /></a></div>
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I pinned this recipe a while back and finally got around to actually making it.......and I'm so glad I did! This is a great meal for a busy weeknight, the whole family loved it, and it takes no time at all to make. Just a note: if you're worried about it being too spicy, don't be. I added the full amount of crushed red peppers and it was fine. The brown sugar really balances it all out. Also, the sesame oil can be a little pricey. You can find it on the isle where all the other cooking oils are for around 7 bucks......but, being the total cheapskate I am, I went back and looked on the ethnic cooking isle next to the other Asian ingredients and found a small bottle for around 2 bucks. The good thing is a little bit of it goes a long way, so you will have plenty for the next time you want to make this dish.....and you will because it's really quite delicious. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>Korean Beef</b></span></div>
<div style="text-align: center;">
<span style="font-size: x-small;">recipe adapted from Six Sister's Stuff</span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><br /></span></div>
<div style="text-align: left;">
You will need:</div>
<div style="text-align: left;">
-1 lb ground beef</div>
<div style="text-align: left;">
-1/2 cup brown sugar</div>
<div style="text-align: left;">
-1/4 cup soy sauce</div>
<div style="text-align: left;">
-1 Tablespoon sesame oil</div>
<div style="text-align: left;">
-3 cloves minced garlic</div>
<div style="text-align: left;">
-1/4 teaspoon ground ginger</div>
<div style="text-align: left;">
-1/2-1 teaspoon crushed red peppers</div>
<div style="text-align: left;">
-salt and pepper</div>
<div style="text-align: left;">
-diced green onions</div>
<div style="text-align: left;">
-cooked white rice</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
*First, brown meat in a large skillet until cooked through, then drain excess fat. </div>
<div style="text-align: left;">
*While meat is browning combine brown sugar, soy sauce, sesame oil, garlic, ginger, red peppers, salt and pepper in a small bowl. </div>
<div style="text-align: left;">
*After draining meat, return it to the skillet and pour combined ingredients on top. Let simmer for around 10 minutes stirring occasionally.</div>
<div style="text-align: left;">
*Serve over rice and top with green onions</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
** This recipe was the perfect amount for 4 people (Harper didn't eat), but you can easily double the ingredients to serve a larger crowd</div>
mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com1tag:blogger.com,1999:blog-1584960678559632309.post-52073425386993051482015-06-30T13:06:00.000-07:002015-06-30T13:21:17.173-07:00Pizza Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-JW0bSHM8hb0/VZLqk0tPeOI/AAAAAAAAGdk/VHCkm7tdegA/s1600/ry%253D400%2B%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="http://2.bp.blogspot.com/-JW0bSHM8hb0/VZLqk0tPeOI/AAAAAAAAGdk/VHCkm7tdegA/s320/ry%253D400%2B%25282%2529.jpg" width="320" /></a></div>
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We've been making these so often lately, I figured I should share the recipe.....these are so, so good and very addicting. My friend Jenny's husband gave us the recipe. I believe these are actually called "Crusties" which originated from a restaurant he frequented in his college days in Virginia. I heard her talk about these delicious pizza rolls several times and when her husband posted the recipe one day I figured I would try them out. We were hooked after the first batch. Even my "pizza hating" husband loves these. And the kids gobble them up. They are pretty fun to make too. I had no idea HEB had frozen pizza dough, so that was a fun discovery too. In my opinion, these are way better with something to dip them in so I make a batch of buttermilk ranch to go along with them every time. We use the leftover ranch for veggies and salads so it never goes to waste. If you are looking for a fun, easy recipe to replace your traditional pizza night with, then definitely try these out. And this picture was my first time to make them....they've gotten <i>slightly </i>prettier since then. But they're not supposed to be pretty....just delicious:)</div>
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<br /></div>
You will need:<br />
-ball of frozen pizza dough *HEB sells these in their frozen bread section...they are less than 2 bucks!<br />
-pepperoni slices<br />
-thinly sliced provolone cheese (I usually get 1/2 pound at the deli counter) ask them to slice it super thin.....if it's too thick they will be hard to roll up<br />
-olive oil<br />
-garlic salt (optional)<br />
<br />
*roll out/stretch dough out to a large rectangle (approx 12x14 inches) Note: the dough tends to want to shrink back to size at first so it takes a few minutes to stretch it out. It's actually kind of fun....makes me feel like I'm working in a pizza parlor. I have yet to be brave enough to toss it in the air.<br />
<br />
*once you have the dough in a rectangle, drizzle with a little olive oil and spread it out (I use my hands). Just enough to coat the dough's surface. At this point I sprinkle a little bit of garlic salt on. <br />
<br />
*layer on the provolone cheese, covering the entire surface<br />
<br />
*layer on the pepperoni slices, over the entire surface<br />
<br />
*now, CAREFULLY start rolling it up length wise (like you're making cinnamon rolls). Do this slowly, working from both ends to make it all even<br />
<br />
*with a SHARP knife cut 1 inch slices...this usually yields about 12 rolls for me<br />
<br />
*place pizza rolls on baking sheet (I use parchment paper so the bottom doesn't get too browned) and bake on 375 for 20-25 minutes<br />
<br />
**you can totally add different toppings if you like......we haven't tried anything else yet because these are so yummy, but I want to try out some different things soon<br />
<br />
**one ball of pizza dough generally yields about 12 rolls. I'm ashamed to admit we now have to make a double batch because we eat so many of them. We refrigerate leftovers and they reheat well.<br />
<br />
For the buttermilk ranch:<br />
-one packet of ranch dressing mix<br />
-1 cup mayo<br />
-1 cup buttermilk (I add a little more because we like it on the thin side)<br />
*Mix together and refrigerate<br />
(if you don't have buttermilk you can make your own by adding 1 Tbsp of lemon juice or white vinegar to 1 cup of milk. Let sit for 5 minutes and you've got buttermilk)mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com0tag:blogger.com,1999:blog-1584960678559632309.post-68025795507518461502015-04-14T20:41:00.000-07:002015-04-14T20:41:16.940-07:00Slow Cooker Carne Asada Tacos with Chipotle Aioli Sauce <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-SjOCNFLsEjM/VS1iaPMRezI/AAAAAAAAGcc/dk-MMq6WUc0/s1600/DSCN3370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-SjOCNFLsEjM/VS1iaPMRezI/AAAAAAAAGcc/dk-MMq6WUc0/s1600/DSCN3370.JPG" height="240" width="320" /></a> </div>
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I finally got inspired again to add a recipe and decided to start with one of our favorites! This is one of my husbands most requested meals, and my kids love it too. I rely heavily on my slow cooker these days, especially when after school activities keep us out later than usual. It's so nice to come home to a meal already prepared and not worry about having to come up with something last minute. That said, I like my slow cooker recipes super simple...like the kind you can just dump everything in and push the button. This recipe is one of those, it takes very little time to prep, and you can prepare the aioli sauce at anytime while the meat is cooking. I highly recommend the aioli sauce.....it is excellent! It has a little kick, but not too spicy. Our toppings of choice for these tacos are shredded cheese, chopped tomatoes, and sliced avocados. </div>
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Note: I am super lazy when it comes to prep work. I found myself sometimes not wanting to make this recipe because you have to slice the meat first before putting it in the slow cooker. Lazy, right? I knew I would be making these this past Monday, so on Sunday I decided I would try to get some meal prep done for the week and I would go ahead and slice the meat so I could have it all done Monday morning. My wonderful husband offered to slice the steak while I was working on something else. I walked by a few minutes later and saw him cutting the steak into strips with a pair of kitchen shears. It took him about 30 seconds. Ummm, he's a genius! But did I tell him that? Nope. Just walked on by and racked my brain as to why I haven't thought of that before now. So my recommendation is to cut the steak with kitchen shears. It takes this recipe to a whole new level of easiness.</div>
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<div style="text-align: center;">
Slow Cooker Carne Asada Tacos with Chipotle Aioli Sauce</div>
<div style="text-align: center;">
<span style="font-size: x-small;">recipe found on <a href="http://www.sixsistersstuff.com/2014/02/slow-cooker-carne-asada-steak-tacos-with-chipotle-aioli-sauce.html">Six Sisters Stuff</a></span></div>
<div style="text-align: center;">
</div>
<div style="text-align: left;">
You will need:</div>
<div style="text-align: left;">
-2 lbs. flank steak, or London broil, thinly sliced (I usually used a flank steak)</div>
<div style="text-align: left;">
-1 cup salsa (I used mild PACE)</div>
<div style="text-align: left;">
-1 can rotel (I used mild)</div>
<div style="text-align: left;">
-1 tsp cumin</div>
<div style="text-align: left;">
-1 tsp chili powder</div>
<div style="text-align: left;">
-flour or corn tortillas</div>
<div style="text-align: left;">
-taco toppings (tomatoes, avocados, shredded lettuce, cheese, avocados, etc.)</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
for the chipotle aioli sauce:</div>
<div style="text-align: left;">
-6 Tbsp mayonnaise</div>
<div style="text-align: left;">
-2 tsp chopped chipotle chiles in adobo sauce (you can find a small can of these on the Mexican food isle next to chopped green chiles, etc.) I usually use a little bit of the sauce from the can as well</div>
<div style="text-align: left;">
-2 Tbsp chopped fresh cilantro</div>
<div style="text-align: left;">
-1 tsp minced garlic</div>
<div style="text-align: left;">
-1/2 tsp cumin</div>
<div style="text-align: left;">
-4 tsp fresh lime juice</div>
<div style="text-align: left;">
-salt and pepper to taste</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
*Spray slow cooker with cooking spray (or better yet, use a slow cooker liner). Place sliced steak in the slow cooker and add salsa, rotel, cumin, and chili powder on top. Stir until thoroughly mixed together and cook on low for 6-8 hours.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
for the aioli sauce:</div>
<div style="text-align: left;">
*Combine all ingredients in a blender (I use my small food processer/chopper) and blend until smooth. Keep refrigerated until ready to use.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
*When ready to serve, warm tortillas, add steak, aioli sauce, and toppings</div>
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</div>
mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com0tag:blogger.com,1999:blog-1584960678559632309.post-44127059997925051162014-11-12T20:34:00.002-08:002014-11-12T20:34:20.678-08:00Roasted Veggie and Black Bean Tacos<div class="separator" style="clear: both; text-align: center;">
I'm just going to pretend the last year and a half didn't happen. It's been that long since I've added anything to this blog. Crazy. I guess that's what working, having another baby, and moving to another town will do. But, now that I'm not working, I'm determined to start my little recipe blog back up again! Good thing is, I've still been cooking, so I should have a lot to catch up on! I made this last week and it was so yummy I told Kevin that I just might post it. This was a very simple weeknight meal....healthy too! We didn't even miss the meat....and the kids both gobbled them up. We opted for flour tortillas, but you could definitely use corn if you wanted. We topped the tacos with queso fresco, which I am totally obsessed with now, sour cream, and salsa. I think all of the toppings paired with the roasted veggies really made these so scrumptious. Please excuse the pitiful pictures, they were taken with my phone.....photography is so not my thing. Will definitely be making these again!</div>
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<a href="https://3.bp.blogspot.com/-EIQQu5oPHmA/VGOMVEgJoVI/AAAAAAAAEVs/FSYClGoHgfI/s1600/IMG_1705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-EIQQu5oPHmA/VGOMVEgJoVI/AAAAAAAAEVs/FSYClGoHgfI/s320/IMG_1705.JPG" width="239" /></a></div>
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Roasted Veggie and Black Bean Tacos</div>
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<span style="font-size: x-small;">recipe adapted from <a href="http://www.cookingclassy.com/2014/09/roasted-veggie-black-bean-tacos/">Cooking Classy</a></span></div>
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You will need:<br />
-2 or 3 medium tomatoes, diced<br />
-1 can of corn, drained<br />
-1 medium zucchini, diced<br />
-1 medium yellow squash, diced<br />
-3/4 small yellow onion, chopped (little less than a cup)<br />
-1 red bell pepper, diced<br />
-1 1/2 Tbsp olive oil<br />
-1 1/2 Tbsp canola oil<br />
-1 tsp cumin<br />
-1 tsp chili powder, divided<br />
-salt and freshly ground pepper<br />
-1 can black beans, drained, rinsed, and warmed<br />
-1/3 cup cilantro, chopped<br />
-1 1/2 Tbsp fresh lime juice, plus more lime wedges to squeeze over tacos<br />
-corn or flour tortillas for serving<br />
-queso fresco, crumbled for topping *found in regular cheese section (I used Heb brand)<br />
-sour cream, for topping<br />
-salsa or hot sauce, for topping<br />
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Preheat oven to 400. Place all the veggies in a large mound on a large baking sheet. In a small bowl mix together olive oil, canola oil, cumin, 1/2 tsp chili powder, salt, and pepper. Drizzle oil mixture over veggies and toss well to coat. Spread out veggies in an even layer and bake in preheated oven for 10 minutes. Take out of oven and toss veggies, spread out in an even layer again, and bake for another 10-15 minutes or until veggies are slightly browned and tender. When veggies are almost done, warm the can of rinsed and drained black beans on the stove and season them with salt, pepper, and remaining chili powder. When veggies are done, add the black beans and cilantro and drizzle lime juice over the top. Toss well to coat. Season with more salt/pepper if desired. Serve with warm tortillas, queso fresco, sour cream, and salsa. Drizzle on more lime juice if desired. mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com0tag:blogger.com,1999:blog-1584960678559632309.post-5711154358388548702013-06-19T20:44:00.001-07:002013-06-19T20:44:41.698-07:00Chipotle Chicken Skewers with Creamy Dipping Sauce<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-VaDTXKi_vPI/UcJtVTDJHYI/AAAAAAAADRM/EyydXi-aZ1w/s1600/069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="http://4.bp.blogspot.com/-VaDTXKi_vPI/UcJtVTDJHYI/AAAAAAAADRM/EyydXi-aZ1w/s400/069.JPG" width="400" /></a></div>
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I found this amazing recipe recently while browsing pinterest of course! I was looking for something fun and different that we could grill out on the patio, and after reading the great reviews I decided to give it a try. Let me say, this might be one of my favorite things I have ever made....and I was not expecting it to be! I have never cooked with chipotle pepper in adobo before, and it took be a while to find the tiny little can at the grocery store (it's right there along with all the other canned chili/jalapeno peppers). I have heard they could be pretty spicy, so I followed the recipe exactly and was relieved that they were not spicy to us at all. In fact, we might add a few more peppers next time we make these to kick up the spice level. The creamy dipping sauce that goes along with these skewers is awesome. That's all I can say about it. We grilled veggies to go along with the chicken and we both found ourselves dipping the veggies into the sauce as well. The original recipe called for chicken breast, but I chose to use chicken tenders instead so I didn't have to do any prep work for the chicken.....just thread the tenders directly onto the skewers and you are set!</div>
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Here's what to look for....any brand will do</div>
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Here's the amazing dipping sauce</div>
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<a href="http://3.bp.blogspot.com/-ATUcgy74N9M/UcJtjY0pwxI/AAAAAAAADRc/I8RnlSGqZnc/s1600/067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ATUcgy74N9M/UcJtjY0pwxI/AAAAAAAADRc/I8RnlSGqZnc/s320/067.JPG" width="320" /></a></div>
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<strong>Chipotle Chicken Skewers with Creamy Dipping Sauce</strong></div>
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<strong><span style="font-size: x-small;">recipe adapted from <a href="http://melskitchencafe.com/">Mel's Kitchen Café</a></span></strong></div>
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You will need:</div>
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for the chicken skewers:</div>
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-one package chicken tenderloins (approx. 1.5 lbs)</div>
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-1/4 cup brown sugar</div>
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-2 Tbsp fresh cilantro, minced</div>
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-1 chipotle chile in adobo sauce, minced (add more if you like, and refrigerate the can for another use)</div>
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-3 tsp adobo sauce (from the can)</div>
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-1 1/2 tsp salt</div>
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-1/2 tsp chili powder</div>
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-1/4 tsp garlic powder</div>
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-1/4 tsp pepper</div>
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-metal or wooden skewers **If using wooden skewers make sure and soak them in water for at least 30 minutes before grilling so they don't burn too much**</div>
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for the creamy dipping sauce:</div>
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-3/4 cup low fat sour cream</div>
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-1/4 cup low fat mayo or plain Greek yogurt (I chose Greek yogurt)</div>
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-1/4 cup lime juice, from 2-3 limes</div>
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-1/8 tsp garlic powder</div>
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-2 Tbsp cilantro leaves, minced</div>
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-2 green onions, finely chopped</div>
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-1/2 tsp salt</div>
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-1/8 tsp pepper</div>
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For the chicken skewers:</div>
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*In a medium bowl add all the chicken skewer ingredients and stir to combine. Add chicken tenders and toss to coat. Cover chicken ( or place in a plastic Ziploc) and refrigerate for at least 30 min or up to 24 hours</div>
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*When ready to grill, weave 1-2 chicken tenders onto the skewers. Grill on med-high heat for 5-8 minutes until cooked through. (I brushed the grill grates with olive oil prior to grilling to prevent them from sticking)</div>
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For the creamy dipping sauce:</div>
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*Combine all the ingredients in a bowl and stir well. Let dipping sauce rest for 30 minutes to let flavors combine, or make ahead when you are prepping the chicken. Can be stored in the refrigerator for up to 2 days. </div>
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And here's how we did our grilled veggies,</div>
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Balsamic Grilled Veggies</div>
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You will need:</div>
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-a grilling tray for the veggies, if you don't have one foil will work fine</div>
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-1/2 cup balsamic vinegar</div>
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-1/4 cup olive oil</div>
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-1 clove of garlic, minced</div>
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-1/2 tsp dried basil</div>
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-1/2 tsp dried thyme</div>
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-1/4 tsp black pepper</div>
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-1/4 tsp salt</div>
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-1 lb. thin asparagus, trimmed</div>
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-1 large red bell pepper, cut into thin strips</div>
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-1 large yellow bell pepper, cut into thin strips</div>
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*Combine all ingredients in a Ziploc bag and marinate in the refrigerator for at least 30 minutes. Grill on med-high heat for approx. 10 minutes until veggies are tender. Sprinkle with a little extra salt/pepper and serve immediately. </div>
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mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com0tag:blogger.com,1999:blog-1584960678559632309.post-88069040135524110052013-05-25T08:41:00.000-07:002013-05-25T08:41:03.761-07:00Balsamic Crock Pot Roast and Summer Corn Saute<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Nu1DWc8eAeY/UaDSzYqMD_I/AAAAAAAADQo/LbXwyNfhvUU/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="http://1.bp.blogspot.com/-Nu1DWc8eAeY/UaDSzYqMD_I/AAAAAAAADQo/LbXwyNfhvUU/s400/001.JPG" width="400" /></a></div>
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I have been taking advantage of my crock pot quite a bit lately, and recently tried out this amazing roast beef recipe found on <a href="http://addapinch.com/">addapinch.com</a>. I loved this recipe because all you have to do is throw all the ingredients into the crock pot and turn it on....it literally takes 5 minutes. I prepared it in the morning before work, and came home to dinner already made....not to mention my house smelled amazing! We decided to eat the roast by itself, along with a corn saute (recipe below) and pasta salad. I think next time I might try it out on french dip sandwiches....it seems perfect for that too.</div>
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<strong>Balsamic Crock pot Roast</strong></div>
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You will need:<br />
-one 3-4 pound boneless beef roast ( I used a chuck roast-approx 3 lbs.)<br />
-1 cup beef broth (low sodium)<br />
-1/2 cup balsamic vinegar<br />
-1 Tbsp Worcestershire sauce<br />
-1 Tbsp soy sauce<br />
-1 Tbsp honey<br />
-1/2 tsp red pepper flakes<br />
-4 garlic cloves, chopped<br />
*Place roast into the crock pot. In a small bowl mix all remaining ingredients and pour over the top of the roast. <br />
*Cover and cook on the lowest setting for 8-10 hours. (the original recipe says 4 hours on high or 6-8 hours on low). I like to always do the lowest setting for a longer time, it makes for a much more tender roast.<br />
*Once roast is cooked, remove and place it into a serving dish. Using a fork, gently break apart. Then ladle about 1/2 cup of remaining juices over the roast. <br />
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Now, for my new favorite side dish. I found this recipe on recipes.com after searching for quick and easy healthy veggie side dishes.....and that's exactly what this is. But, I could seriously eat a whole skillet of this stuff. I made it again last night paired with grilled chicken breasts, and it was easily the best part of dinner. The recipe below makes just enough for our family of four, but feel free to add more of each ingredients if you need it for a larger crowd.<br />
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<strong>Summer Corn Saute</strong></div>
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You will need:</div>
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-1 to 2 Tbsp butter</div>
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-1 clove of garlic, minced</div>
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-1 small zucchini, very thinly sliced</div>
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-1 cup grape tomatoes</div>
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-1 (12oz) bag of Steamfresh super sweet corn (found in frozen veggie section), cooked according to package directions</div>
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-Note: the original recipe called for sliced fresh basil....I opted to leave this out b/c I didn't have any on hand, but feel free to add it in:)</div>
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*Melt butter in a large non-stick skillet over med-high heat. Add garlic, zucchini, and tomatoes. Cook, stirring occasionally until veggies start to brown, approximately 2-3 minutes.</div>
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*Stir in cooked corn and continue cooking until heated through another 2 minutes.</div>
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*Season generously with salt and pepper</div>
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mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com0tag:blogger.com,1999:blog-1584960678559632309.post-91830617763319512512013-05-14T21:59:00.000-07:002013-05-14T21:59:56.169-07:00Skinny Sour Cream Enchiladas<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-a9fnZjlE8Dg/UZMPhfO03jI/AAAAAAAADQY/lx_Iw_nlclo/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-a9fnZjlE8Dg/UZMPhfO03jI/AAAAAAAADQY/lx_Iw_nlclo/s400/003.JPG" width="400" /></a></div>
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I found this recipe on <a href="http://www.skinnymom.com/">SkinnyMom</a>, and after reading the good reviews about it, decided to try it out. They turned out delicious, and very filling....I definitely didn't feel like I was eating something that was supposed to be low-cal! This was a nice change from our traditional beef enchiladas, and will for sure be making a repeat appearance in our kitchen soon:)<br />
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You will need:<br />
-16 oz fat free sour cream<br />
-1 can fat free cream of chicken soup<br />
-1 Tbsp fresh chopped cilantro<br />
-2 1/2 cups cooked shredded chicken breast (I used a rotisserie)<br />
-1 can Mexican style rotel, drained<br />
-1/2 cup chopped onions (I think I left these out b/c I didn't have an onion...still good!)<br />
-8 low carb tortillas<br />
-1 cup shredded Colby-jack cheese<br />
-1 small can diced green chili's, drained<br />
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*In a sauce pan mix together sour cream, soup, and cilantro. Heat through, then set aside. *Make sure to keep an eye on the pan and keep stirring so it doesn't scorch...it heats up fast.<br />
*Combine chicken, rotel, onion, and green chili's in a skillet sprayed with cooking spray over med-high heat. Cook until onions are transparent, just a few minutes to blend ingredients and heat everything up.<br />
*Warm tortillas in microwave for 10 seconds between two damp paper towels, so they are flexible.<br />
*Fill each tortilla with about 2 Tbsp of chicken mixture, then top chicken mixture with one Tbsp of cheese<br />
*Roll up tortillas and place seam side down in a lightly greased 9x13 inch dish. <br />
*Pour the sour cream sauce all over the enchiladas. Spread evenly<br />
*Top with remaining cheese<br />
*Bake at 350 for 25-30 minutes<br />
mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com0tag:blogger.com,1999:blog-1584960678559632309.post-91549520787354860042013-05-14T21:20:00.000-07:002013-05-14T21:20:42.187-07:00Crispy Chicken Wraps<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-8XLKAQ5xjho/UZMGFXZST6I/AAAAAAAADQA/e180KfkL754/s1600/104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-8XLKAQ5xjho/UZMGFXZST6I/AAAAAAAADQA/e180KfkL754/s400/104.JPG" width="400" /></a></div>
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Here's a quick recipe that has become one of our favorite easy weeknight dinners. I found this recipe on pinterest via <a href="http://www.melskitchencafe.com/">Mel's Kitchen Cafe</a> a while back and loved how simple, yet tasty they turned out to be. The original recipe calls for cilantro, but I chose to leave it out....just because I'm not a huge fan of cilantro. Also, we usually make 2-3 large sized wraps. But feel free to change up how many or how big you want them....we usually end up saving the other half for leftovers because they are so big. </div>
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<strong><span style="font-size: large;">Crispy Chicken Wraps</span></strong></div>
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You will need:</div>
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-1/3 cup mayonnaise, light or regular</div>
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-1/4 cup chopped fresh cilantro</div>
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-3 green onions, sliced very thin</div>
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-2 celery ribs, chopped fine</div>
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-2 heaping Tbsp sour cream, light or regular</div>
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-2 tsp hot sauce, we used Louisiana Original....it doesn't make them too spicy at all</div>
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-1 rotisserie chicken, skin discarded, and shredded into bite sized pieces, approx 3 cups</div>
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-2 cups shredded sharp cheddar cheese</div>
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-4 flour tortillas (burrito/wrap size)</div>
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-cooking spray</div>
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*Whisk the mayo, cilantro, green onions, celery, sour cream, and hot sauce together in a large bowl. Add chicken and toss to combine. </div>
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*Sprinkle cheese over tortillas leaving a 1/2 inch border around edges. Then arrange chicken mixture down the center of tortilla. Roll up stuffed tortilla burrito/wrap style. Spray tortillas all over lightly with cooking spray</div>
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*Heat a large non-stick skillet over medium heat for one minute or until hot. Arrange wraps seam side down in skillet and cook until golden brown and crispy 2-3 minutes per side. Serve immediately.</div>
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mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com0tag:blogger.com,1999:blog-1584960678559632309.post-57700131771180656042013-01-21T21:25:00.000-08:002013-01-21T21:28:10.120-08:00Lion House Cheesecake<div class="separator" style="clear: both; text-align: center;">
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I made this cheesecake for Christmas Day and am just now getting around to posting it. If you are looking for a true, home made, delicious cheesecake recipe....this is it. It's good plain, or with your choice of favorite topping. I chose to serve canned cherry pie filling on the side for those that wanted it. I highly recommend making this at least a day or two before you plan on serving it. The longer it is able to chill, the better it is. And, you will need a 9 or 10 inch spring form pan. If you don't have one, get one! They're cheap and kind of fun to me. </div>
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Did I mention this is good....like really good? </div>
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<span style="font-size: large;">Lion House Cheesecake</span></div>
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found on <a href="http://jamiecooksitup.net/">Jamiecooksitup!</a></div>
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You will need:</div>
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Crust:</div>
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-1 1/2 cups graham cracker crumbs (find them already prepared on the baking aisle)</div>
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-3 Tbsp sugar</div>
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-6 Tbsp melted butter, real unsalted</div>
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-1 tsp cinnamon</div>
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Filling:</div>
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-3 (8oz) packages cream cheese, softened</div>
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-1 cup sugar</div>
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-3 eggs</div>
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-1 tsp vanilla</div>
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Topping:</div>
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-1 pint (16oz) sour cream</div>
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-3 Tbsp sugar</div>
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-1/2 tsp vanilla</div>
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*Preheat oven to 300</div>
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*Mix all the crust ingredients together and press along bottom and about 1 inch up the side of the spring form pan. </div>
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*In a mixing bowl, beat the softened cream cheese until very smooth. Then add the sugar (1/4 cup at a time), mixing well in between.</div>
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*Add the eggs, one at a time, mixing in between. Add vanilla and mix again</div>
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*Pour cream cheese mixture into the crust and bake at 300 for 1 hour and 15 minutes (it won't be totally done, but you are going to bake it more later)</div>
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*Mix all the ingredients for the topping together. Spread the topping mixture over the cheesecake and bake for an additional 30 minutes. (Fyi, the top will not appear fully set, but will firm up when it is chilled)</div>
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*Let it cool on a wire rack. Once it was completely cooled I removed the sides of the pan and transferred it to the fridge to chill (better if chilled for at least a day). </div>
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***If you want to prevent the cheesecake from cracking, place a shallow pan with a little bit of water on the rack below the cheesecake while baking***</div>
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mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com0tag:blogger.com,1999:blog-1584960678559632309.post-51757902867110200122013-01-21T20:35:00.000-08:002013-01-21T20:35:29.200-08:00Taco Pizza<div class="separator" style="clear: both; text-align: center;">
Here's a combination of two of my favorites, pizza and mexican food! I found this recipe on <a href="http://life-as-a-lofthouse.blogspot.com/">life-as-a-lofthouse.blogspot.com</a> and have already made it several times. Once again, Kevin being the pizza nazi he is, was not too thrilled when I told him we were having taco pizza for dinner. "Taco...pizza....really?", he said. But I had faith in it that it would be good, and I was right, it was a hit for the whole family! Kevin loved it, and even our picky eater Hunter was a fan. So..... maybe he learned to think outside the culinary box a little bit:) </div>
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The first time I made this I realized that instead of getting regular refried beans, I had accidentally picked up a can of refried black beans (didn't even know they made these, so I was pretty surprised when I got home). I decided to go ahead and try it with the black beans, and after making it with both types now, I honestly think I prefer the black beans....probably a little healthier too. We also omitted the olives in the original recipe....we just don't like them, plain and simple. You can serve this with sour cream and guacamole and tortilla chips, or alone with a side salad. And, to my surprise, it was very good re-heated the next day for leftovers. </div>
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<a href="http://1.bp.blogspot.com/-kxtprasmpio/UP4M8U6GKTI/AAAAAAAADL0/QR55T3P2Lfk/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-kxtprasmpio/UP4M8U6GKTI/AAAAAAAADL0/QR55T3P2Lfk/s320/006.JPG" width="320" /></a>. </div>
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<a href="http://1.bp.blogspot.com/-c4ONBHjJgEA/UP4M-f_o8PI/AAAAAAAADL4/hc8q243l8GQ/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-c4ONBHjJgEA/UP4M-f_o8PI/AAAAAAAADL4/hc8q243l8GQ/s320/009.JPG" width="320" /></a></div>
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<span style="font-size: large;">Taco Pizza</span></div>
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<span style="font-size: x-small;">adapted from <a href="http://life-as-a-lofthouse.blogspot.com/">Life-as-a-Lofthouse</a></span></div>
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You will need:</div>
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-one pound ground beef</div>
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-one envelope taco seasoning (I used low sodium)</div>
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-one (11oz.) can refrigerated pizza dough (I used Pillsbury, thin crust)</div>
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-one can refried beans (regular, or black beans)</div>
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-2 cups shredded cheese (I used colby jack)</div>
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-1/2 cup chopped tomatoes</div>
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-4 green onions, chopped</div>
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-sliced black olives (optional)</div>
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*Preheat oven to 375. Line a cookie sheet with non stick foil, (wrap foil around edges of cookie sheet, so it is fully covered).</div>
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*Brown ground beef over med-high heat until no longer pink and drain. Return to skillet and add taco seasoning. Cook according to taco seasoning packaging for a few minutes. </div>
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*Unroll pizza dough over cookie sheet. Press dough over bottom and up the sides of the cookie sheet.</div>
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*Bake pizza dough for 9-10 minutes and remove from oven.</div>
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*Place refried beans in a microwave safe bowl and microwave for one minute. Stir well, then spread beans evenly over top of warm pizza crust</div>
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*Top with ground beef, sprinkle the cheese, and add tomatoes, green onions, and olives.</div>
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*Bake for an additional 6-7 minutes until cheese is melted. </div>
mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com0tag:blogger.com,1999:blog-1584960678559632309.post-31486950274039515362012-12-30T22:03:00.000-08:002015-04-14T21:52:46.034-07:00Forgotten Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-k3qfUASAWOw/UOEceFrmUBI/AAAAAAAADLU/2Aay2n4tiyg/s1600/021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-k3qfUASAWOw/UOEceFrmUBI/AAAAAAAADLU/2Aay2n4tiyg/s400/021.JPG" height="300" width="400" /></a></div>
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I'm so excited to share these amazing cookies with you.....this is a recipe we got from my husbands Grandma Leveritt and they are his all-time favorite cookies! They are called "forgotten" cookies because you put them together and then forget about them....really! After you prepare the cookies you place them in a pre-heated oven and turn it off. The hard part is waiting until the next morning to take them out of the oven. Don't worry about the egg whites not cooking all the way.....the pre-heated oven takes care of it, and you are left with a light and fluffy cookie in the morning! </div>
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One thing I will say about these cookies is that it is important you beat the egg whites to the right consistency. So, the point is, if you are using a hand mixer try to use your whisk attachment on it....if not it will take a good while to beat the egg whites until they are "stiff" enough. If you have a Kitchen Aid, like I do now, use the whisk attachment, turn it on high and walk away for a minute or two. When you return you will have light and fluffy egg whites! And the most important part....don't forget to turn off the oven when you put the cookies in!</div>
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Betty Sue's Forgotten Cookies</div>
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You will need:</div>
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-2 egg whites</div>
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-pinch of salt</div>
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-2/3 cup sugar</div>
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-1 tsp vanilla extract</div>
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-1 cup chopped pecans</div>
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-1 cup semi sweet chocolate morsels</div>
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*Pre heat oven to 350. Line a large baking sheet with parchment paper.</div>
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*In a large mixing bowl beat egg whites and salt with an electric mixer (on high) until a stiff peak forms (egg whites will be pretty fluffy looking)</div>
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*Add sugar and beat again. Add vanilla and beat again for about a minute.</div>
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*Gently stir in pecans and chocolate chips. Try not to stir them too hard so they will stay fluffy. </div>
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*Drop by spoonful onto parchment paper and place in the oven. <strong>TURN OVEN OFF AS SOON AS YOU PUT THE COOKIES IN!</strong></div>
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<strong>*</strong>Leave cookies in the oven overnight for at least 8 hours</div>
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Note: I've doubled this recipe before and had to use 2 baking sheets....place one on the center rack and the other on the rack underneath, and it works just fine! </div>
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<br />mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com0tag:blogger.com,1999:blog-1584960678559632309.post-91320761787022631022012-12-30T20:57:00.000-08:002012-12-30T20:57:18.904-08:00Pecan Pie Mini Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-01O-UWqpMhQ/UOETUNoWdTI/AAAAAAAADLA/ofaLc7ylreo/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="http://4.bp.blogspot.com/-01O-UWqpMhQ/UOETUNoWdTI/AAAAAAAADLA/ofaLc7ylreo/s400/010.JPG" width="400" /></a></div>
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I decided to take a night to post a few of the holiday treats I've made over the last few weeks, and wanted to start out with these scrumptious little muffins I found on Southern Living's site. These muffins are really easy to make, you don't even need a mixer! The original recipe called for more pecans and a layer of crushed pecans on the bottom of the muffin cups, but I decided to skip that step and cut back a little on the pecans. I also decided to use mini muffin liners, sprayed with non-stick cooking spray, instead of putting the batter straight in the muffin tin.....some of the reviews mentioned people having a hard time getting them out of the pan, so muffin liners sounded easy and mess free to me! I've made these muffins twice so far and both times I have doubled the recipe....just double all of the ingredients and it will make approximately 48 mini muffins. I highly recommend doubling the recipe because these little muffins will be gone fast! </div>
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Pecan Pie Mini Muffins </div>
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<span style="font-size: xx-small;">adapted from Southern Living</span></div>
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You will need:</div>
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-1 cup firmly packed light brown sugar</div>
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-1 cup chopped pecans (I used two 1/2 cup baggies of pecans found on the baking isle....used one bag of pecan chips....and one bag of chopped pecans)</div>
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-1/2 cup all purpose flour</div>
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-1/2 tsp baking powder</div>
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-1/4 tsp salt</div>
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-1/2 cup unsalted butter, melted</div>
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-2 eggs, lightly beaten</div>
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-1 tsp vanilla extract</div>
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-non stick cooking spray</div>
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-mini muffin liners</div>
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*This will make approx 24 mini muffins. I use a tablespoon measuring scoop to measure out the batter and it fits perfectly into the muffin cups. </div>
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*Preheat oven to 425. Line 2 (12 count) mini muffin pans with liners. Spray liners with non stick cooking spray.<br />
*Combine first 5 ingredients into a large bowl. Make a well into the center of the mixture.<br />
*In a small bowl stir together melted butter, eggs, and vanilla. Add to brown sugar mixture and stir until just moistened and incorporated. <br />
*Use a Tablespoon measuring scoop to fill each muffin cup. Place muffin pans on a baking sheet and bake for 10 minutes. Let cool for a few minutes in the pans, then pop the muffins out and let them finish cooling on a wire rack. mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com0tag:blogger.com,1999:blog-1584960678559632309.post-43576699901829573422012-12-12T20:50:00.000-08:002012-12-12T20:50:57.873-08:00Perfect Home Made Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-yVZKcAwv4rI/UMlY9_lr02I/AAAAAAAADKo/z2EqQ14_JGo/s1600/050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-yVZKcAwv4rI/UMlY9_lr02I/AAAAAAAADKo/z2EqQ14_JGo/s320/050.JPG" width="320" /></a></div>
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One night recently I had a brownie craving. Honestly, most nights I have a brownie craving.....this night though, I acted on it. I didn't have a boxed mix on hand, so I got on pinterest in search of an easy home made recipe that I could make with what I already had in my pantry and stumbled upon this. I will never buy boxed mix again. And I'm not knocking Betty crocker or Duncan Hines because they are good....but these are great. The best thing....they take 2 minutes. Really, the site I found them on <a href="http://cooklikeyourgrandmother.com/">cooklikeyourgrandmother.com</a> actually has a video posted of them making them with a timer set, in under 2 minutes. Now this lady was moving freakishly fast, but it can be done! I highly recommend using a better quality chocolate (I had Ghirardelli), it makes a big difference. </div>
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You will need:</div>
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-1 1/2 cups sugar</div>
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-3/4 cup flour</div>
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-3/4 cup cocoa powder</div>
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-3 eggs</div>
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-3/4 cup butter, melted</div>
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-1/2 tsp salt, if using unsalted butter</div>
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-3/4 cup semisweet chocolate chips</div>
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*Preheat oven to 325. Line a 12x8 inch glass baking dish with parchment paper overlapping the sides. (Once brownies are cooled you will use this to remove them from the dish. </div>
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*In a large mixing bowl combine sugar, flour, cocoa, eggs, melted butter, and salt. Mix by hand with a wooden spoon just until dry ingredients are incorporated. Don't over mix. </div>
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*Stir in the chocolate chips. Pour batter into dish and gently spread it out.</div>
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*Bake for 30-40 minutes (Note: the original recipe used a 13x9 inch dish and a shorter baking time. I like my brownies thicker so I opted for a smaller dish, but increased the baking time. Whatever you choose, test it with a toothpick until it comes out clean)</div>
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*Once they have cooled for a few minutes carefully lift brownies out of dish using parchment paper and let cool, or if you are like me start slicing!</div>
<br />mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com1tag:blogger.com,1999:blog-1584960678559632309.post-41009903067845551102012-12-12T20:21:00.000-08:002012-12-12T20:21:38.067-08:00Sausage and Cheese Mini Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-WPLWIGI41wA/UMlSq4iULcI/AAAAAAAADKQ/OoYNByycr8w/s1600/030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="http://3.bp.blogspot.com/-WPLWIGI41wA/UMlSq4iULcI/AAAAAAAADKQ/OoYNByycr8w/s400/030.JPG" width="400" /></a></div>
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I discovered these awesome mini sausage cheese muffins on <a href="http://plainchicken.com/">plainchicken.com</a> a few months ago, and am seriously addicted to them. They perfect for breakfast on the go, game day snacks, or cute appetizers. I prefer to grab a couple in the morning and eat them on my way to work. The nice thing is that the recipe makes a ton, so I store mine in a large ziploc bag in the fridge, then when you need a couple, wrap them in a paper towel and stick them in the microwave for a few seconds. I won't lie, I ate one cold.....it was still pretty good:) </div>
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You will need:</div>
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-1 lb. ground pork sausage (I used mild)</div>
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-1 tsp onion powder</div>
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-3 cups all purpose baking mix</div>
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-1 (10.75oz) can condensed fiesta nacho cheese soup ( I used Campbell's)</div>
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-2 cups shredded sharp cheddar cheese</div>
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-3/4 cup buttermilk (you can substitute regular milk and it works just fine)</div>
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*Pre heat oven to 375. Spray a mini muffin pan very well with non stick cooking spray. </div>
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*Cook sausage and onion powder in large skillet over med-high heat until no longer pink. Drain and cool. </div>
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*Combine sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and buttermilk. Add to the sausage mixture, stirring just until dry ingredients are moistened. </div>
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*Spoon into greased muffin tin, filling to the top. Bake for 15-18 minutes or until lightly browned. Let cool in muffin tin for a few minutes and transfer to a cooling rack. Store in refrigerator. </div>
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<br />mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com2tag:blogger.com,1999:blog-1584960678559632309.post-9137674450900138382012-12-12T19:46:00.000-08:002012-12-12T19:46:10.555-08:00Slow Cooker Cheesy Chicken and Rice<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-lhwBxOYbVwY/UMlLY1WnGhI/AAAAAAAADJ8/rUT5krXNKsU/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-lhwBxOYbVwY/UMlLY1WnGhI/AAAAAAAADJ8/rUT5krXNKsU/s320/009.JPG" width="320" /></a></div>
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Here's another slow cooker recipe for y'all.....I've been making good use of my crock pot the last few months! I absolutely love being able to come home knowing that dinner is ready and waiting for us already, and this is one of those super easy "throw it in and turn it on" recipes. The only thing you have to do is make the rice when you get home, which you can easily do the night before and reheat when you need it. I made it when I got home, doesn't take long at all. This picture doesn't do this dish justice, it's not the prettiest meal, but it's really good.</div>
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You will need:</div>
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-4 boneless skinless chicken breasts (I used 3 really big ones)</div>
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-1/2 large onion, chopped</div>
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-1 cup shredded sharp cheddar cheese</div>
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-1 (10.5oz) can cream of chicken soup</div>
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-1 (15oz) can whole kernel corn, drained</div>
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-1 (8oz) box Zatarain's Yellow Rice Mix, cooked according to directions</div>
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*Place chicken breast in slow cooker. Scatter chopped onion over the top. Spoon cream of chicken soup over the top of that. Put the lid on :)</div>
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*Cook on low for 7-8 hours or high 3-4 hours.</div>
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*A few minutes before serving add cooked rice, cheese, and corn. Stir well to combine and let it warm back up for a few minutes. </div>
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mandyhttp://www.blogger.com/profile/04596335029698707324noreply@blogger.com1