tag:blogger.com,1999:blog-44863242199060259372024-03-14T00:01:36.498-07:00ME AND MY TADPOLESherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.comBlogger463125tag:blogger.com,1999:blog-4486324219906025937.post-71859661322497643242015-03-31T21:16:00.001-07:002015-03-31T21:16:56.598-07:00Spring, You Made It!<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">Is anyone else absolutely, positively, ecstatic that Spring is upon us?!</span><br />
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">Spencer, the dogs and I took our first walk of the year today. 58 degrees but a bit windy. It was wonderful!</span><br />
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">None of my flowers are blooming outdoors yet. I picked up the Hyacinth for Easter though. It's gorgeous.</span><br />
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">Happy Easter everyone!</span><br />
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<br />Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com26tag:blogger.com,1999:blog-4486324219906025937.post-77989073061505975132015-03-10T19:58:00.000-07:002015-03-10T20:08:42.146-07:00A Comeback?<span style="font-family: Trebuchet MS, sans-serif;">Two years...since my last blog post. Where has the time gone? How are you all? </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I realize I have missed the little imprint on the world I was attempting to create. Recent high activity on my FB page got me thinking that maybe, just maybe, I left this blog up for a reason. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">If you have hung around, thank you. If you are new, welcome. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I am rusty. In fact it took me 10 minutes to log in. True story!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">All I have to leave you with at this time is a shot of a peach rose I took this morning. With my Niner team experiencing an apocalypse (crying and holding my jerseys close), I needed a distraction.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I will be back soon, if nothing else but to amuse you. </span><br />
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<a href="http://1.bp.blogspot.com/-ZdG-SlPn_No/VP-xrH2u2VI/AAAAAAAADYY/5D7jiEhQMZY/s1600/Johns%2Broses%2B3-152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZdG-SlPn_No/VP-xrH2u2VI/AAAAAAAADYY/5D7jiEhQMZY/s1600/Johns%2Broses%2B3-152.jpg" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com0tag:blogger.com,1999:blog-4486324219906025937.post-3105098540517287702012-12-07T06:15:00.002-08:002012-12-07T06:15:33.766-08:00Photo Friday: Close<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #20124d; font-family: Trebuchet MS, sans-serif;">Is this Friday's theme me, or what? I am a macro <strike>freak</strike> fanatic!</span><br />
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<span style="color: #20124d; font-family: Trebuchet MS, sans-serif;">I linked up with <a href="http://photofriday.com/" target="_blank">Photo Friday: Close</a></span><br />
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<span style="color: #20124d; font-family: Trebuchet MS, sans-serif;">Have a great weekend everyone and thanks for stopping by.</span><br />
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<span style="color: #20124d; font-family: Trebuchet MS, sans-serif;"><br /></span>Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com0tag:blogger.com,1999:blog-4486324219906025937.post-2420341919376498402012-12-05T06:18:00.001-08:002012-12-05T06:18:36.522-08:00Baked Tacos<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-U04yHj261FI/UL9UMNNfJ0I/AAAAAAAADUg/6oGAFxVbjek/s1600/Baked+TacosS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-U04yHj261FI/UL9UMNNfJ0I/AAAAAAAADUg/6oGAFxVbjek/s1600/Baked+TacosS.jpg" /></a></div>
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<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">I've said before how much we love tacos in this house. Once a week we normally have some sort of Mexican based dinner. Again, I have been trying to mix it up a bit by coming up with different versions but sticking with main ingredients we all like. </span><br />
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<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">These baked tacos are a great way to make tacos in bulk, easier. Good for a crowd as they are a great time saver and easy to put together.</span><br />
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<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients</u></b>:</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">2 lbs. ground beef</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">4 tsp. dried minced onion</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">3 tsp. chili powder</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1 tsp. cornstarch</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1 tsp. garlic powder</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1 tsp. ground cumin</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1/2 tsp. dried oregano</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">1/8 tsp. cayenne pepper</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">8 oz. tomato sauce</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">16 oz. refried beans</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">2 cups shredded Colby Jack cheese</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">20 hard taco shells</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">lettuce</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">tomato</span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">salsa </span><br />
<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">sour cream</span><br />
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<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Preheat oven to 400 degrees.</span><br />
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<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Combine minced onion, chili powder, cornstarch, garlic powder, cumin, oregano and cayenne pepper in a small bowl. Blend well and set aside.</span><br />
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<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Brown beef in a large skillet. Drain. Add tomato sauce, refried beans and set aside taco seasoning mixture. Mix well and heat on low for at least 5 minutes.</span><br />
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<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Spoon mixture into taco shells and place in a 9 x 13 inch baking dish, standing up (they should all touch). Sprinkle tacos with shredded cheese evenly. </span><br />
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<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Bake for 10 - 12 minutes or until cheese has melted on top. </span><br />
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<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Serve with your favorite toppings.</span><br />
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<br />Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com5tag:blogger.com,1999:blog-4486324219906025937.post-37782726463583528942012-12-04T10:25:00.000-08:002012-12-04T10:25:29.209-08:00Sloppy Joe Biscuit Cups<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-rktdL1ytV-Y/UL49Hh1O7tI/AAAAAAAADTc/t0KqYzGV4NQ/s1600/Sloppy+Joe+Biscuit+Cups2S.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-rktdL1ytV-Y/UL49Hh1O7tI/AAAAAAAADTc/t0KqYzGV4NQ/s1600/Sloppy+Joe+Biscuit+Cups2S.jpg" /></a></div>
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<span style="font-size: x-small;"> recipe from plainchicken.com</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">I have been having such great success baking with my muffin tin lately. I have of course been making muffins but have used my tin for less traditional finger foods much more. I think I have used that tin more this last year in my baking than in the last 10 years combined.</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">I find a lot of great ideas at Plain Chicken and she has never let me down. Here is another great idea for an appetizer or snack. Quick and easy that kids and adults alike will love.</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients</u></b>:</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">1 lb. ground beef</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">1/2 cup ketchup</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">4 tsp. sugar</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">4 tsp. mustard</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">4 tsp. vinegar</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">4 tsp. Worcestershire sauce</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">1 TBLS dried minced onion flakes</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">1 can 10 count regular refrigerated biscuits (not Grand's)</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">1/2 cup medium cheddar cheese, grated</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">Preheat oven to 375 degrees.</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">Slowly cook beef in a large skillet. Drain. Add ketchup, sugar, mustard, vinegar, Worcestershire sauce and minced onion flakes. Simmer over low heat for 1 minutes, allowing the flavors to blend.</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">Separate biscuits and place each in an ungreased standard size muffin tin. Firmly press the biscuit dough into the bottom and up the sides of the tins.</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">Evenly divide the meat mixture between the cups. Top each with the grated cheese.</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">Bake 18 - 20 minutes or until biscuits are golden brown and cheese is melted.</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">Remove from oven and let cool a few minutes before removing them from the tin. Use a knife to separate the cups from the tin if needed. </span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">Enjoy!</span></div>
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<br />Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com0tag:blogger.com,1999:blog-4486324219906025937.post-40847660686888860022012-12-03T06:38:00.001-08:002012-12-03T06:38:49.790-08:00Homemade Donuts ~ For Beginners<br />
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<a href="http://1.bp.blogspot.com/-599cFnasNrY/ULy1a7edgOI/AAAAAAAADS4/1phbm0DJQ20/s1600/DonutsS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-599cFnasNrY/ULy1a7edgOI/AAAAAAAADS4/1phbm0DJQ20/s1600/DonutsS.jpg" /></a></div>
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<span style="font-size: x-small;">recipe from sothernplate.com</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">I don't often eat donuts. If I do, I like them simple. No sprinkles please! I have been wanting to make my own for a while now and this recipe is a great way to start and is foolproof. I wasn't expecting much from the ingredients and method but was pleasantly surprised at how delicious these were. They were gone in no time!</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients</u></b>:</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;"> vegetable oil</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">canned biscuits - any kind but the flaky layer ones</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">4 TBLS melted butter</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">sugar</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">cinnamon</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Mix together the sugar and cinnamon in a small shallow bowl. I like mine a darker brown color meaning more cinnamon than sugar. Make it the flavoring to your preference.</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Fill up a large skillet with about 1/2 inch of vegetable oil. Heat on medium high. </span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">While oil is heating. open your biscuits. Separate them and cut holes into the center of each. I used star shaped cookie cutters. Any shape will do as long as you have cut a small hole in the centers.</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Place donuts in the oil. When the sides facing the pan are golden brown, flip them and brown the other side. When both sides are browned, remove the donuts and place them on paper towel.<br /></span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">As soon as the donuts are cool enough to handle, use your fingers to dip one side in the melted butter. Shake them a bit to remove the excess butter and then dip them in the sugar/cinnamon mixture, coating them well. Them repeat the steps to cover and coat the other side until all donuts are finished.</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Eat warm or store them immediately in an airtight container for later.</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Easy and so yummy!!</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">NOTE: I also repeated the process for the donut holes after making the donuts themselves.</span></div>
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<a href="http://1.bp.blogspot.com/-IwMQ-GX9pqE/ULy1aQLPIxI/AAAAAAAADSw/jXfkIt6A2xo/s1600/Donuts2S.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-IwMQ-GX9pqE/ULy1aQLPIxI/AAAAAAAADSw/jXfkIt6A2xo/s1600/Donuts2S.jpg" /></a></div>
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<br />Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com1tag:blogger.com,1999:blog-4486324219906025937.post-26140860930799513472012-11-29T07:41:00.000-08:002012-11-29T07:41:13.176-08:00Thursday Photo Challenge: Bottle<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-hSuupzJKbGA/ULeBDOhmB9I/AAAAAAAADSM/V_iVZGgmpiY/s1600/BottleSW.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-hSuupzJKbGA/ULeBDOhmB9I/AAAAAAAADSM/V_iVZGgmpiY/s1600/BottleSW.jpg" /></a></div>
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">I am a caffeine junkie, although my vice of choice is Diet Mt. Dew. I drink so much of it, my veins must run green. I loved this old style Pepsi bottle and knew it would come in handy some day.</span><br />
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">I linked up with <a href="http://www.spunwithtears.com/thursday.html" target="_blank">Spun with Tears</a>. </span><br />
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<br />Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com2tag:blogger.com,1999:blog-4486324219906025937.post-10496133780992868412012-11-28T06:29:00.003-08:002012-11-28T06:29:41.228-08:00Photoblog Challenges: B&W with Toning<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-kJW7V-z6HFg/ULYd-w78ZlI/AAAAAAAADRg/PxqrweRr2aI/s1600/B&W+with+Toning+SW.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-kJW7V-z6HFg/ULYd-w78ZlI/AAAAAAAADRg/PxqrweRr2aI/s1600/B&W+with+Toning+SW.jpg" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Here I am again with another angel shot. I have decided at some point I would like to do a series of angel photos to help with my <strike>fear</strike> fascination of them and their watch. Maybe frame them and put them on them on display? It's a project I have given myself, one that may take or last years but I am looking forward to it.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I linked up with <a href="http://photoblogchallenges.com/2012/te21/" target="_blank">Photoblog Challenges: B&W with Toning</a>.</span>Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com0tag:blogger.com,1999:blog-4486324219906025937.post-85346615390925897882012-11-27T06:13:00.000-08:002012-11-27T06:13:24.954-08:00Cranberry Streusel Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-S7ed79mOY6M/ULTGg3g_eDI/AAAAAAAADQ8/zgWQ8NFvWEE/s1600/Cranberry+MuffinsS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-S7ed79mOY6M/ULTGg3g_eDI/AAAAAAAADQ8/zgWQ8NFvWEE/s1600/Cranberry+MuffinsS.jpg" /></a></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">These are Thanksgiving inspired muffins. You see, I love most fruits but I don't necessarily care for them "in" foods. Whole that is. As a sauce or flavoring, I am fine, even a topping...but chunks of fruit in a recipe and I rarely will even sample it. Weird? Probably.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">These muffins have cranberry sauce without the whole cranberries in them. Simple to make and delicious!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients</u></b>:</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">1/4 cup brown sugar</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">1 tsp. cinnamon</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">1/2 cup butter, melted</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">1/4 cup granulated sugar</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">1 cup sour cream</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">1/4 cup milk</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">2 large eggs</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">1 tsp. vanilla</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">2 cups flour</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">1 tsp. baking soda</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">1 tsp. baking powder</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">1/4 tsp.salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">1 cup cranberry sauce</span><br />
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Preheat oven to 375 degrees. Line a standard muffin tin with cupcake liners. Set aside.</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">In a small bowl, combine the brown sugar and cinnamon. Set aside.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">In a larger bowl, combine melted butter, sugar, sour cream, milk, eggs and vanilla. Then mix in the baking powder & soda, and salt. Stir in the flour until just combined. </span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Fill each cupcake liner about 1/3 full with the batter. Spoon 1 TBLS. of the cranberry sauce over each 1/3 filled liner. Sprinkle each with a little of the brown sugar mixture you set aside at the very beginning. Spoon remaining batter over each liner. Then top with remaining brown sugar mixture.</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Bake for 20 minutes or until muffins are lightly browned on top. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Cool for a few minutes and serve.</span><br />
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<br />Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com3tag:blogger.com,1999:blog-4486324219906025937.post-71193428242292717612012-11-26T06:21:00.003-08:002012-11-26T06:21:59.340-08:00Photoblog Challenges:Many<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-pUbOHIFl7_4/ULN4GW3P52I/AAAAAAAADQY/snHLsfLkRc0/s1600/ManySW.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-pUbOHIFl7_4/ULN4GW3P52I/AAAAAAAADQY/snHLsfLkRc0/s1600/ManySW.jpg" /></a></div>
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<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;">Good morning everyone! Are you recovered from Thanksgiving and Black Friday? It might take me a few more days to do so. </span><br />
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<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;">Simple post from me today. I am even feeling too lazy to add a quote. </span><br />
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<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;">Have a great Monday. :)</span><br />
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #741b47; font-family: Trebuchet MS, sans-serif;">I entered <a href="http://photoblogchallenges.com/2012/th48/" target="_blank">Photoblog Challenges: Many</a></span>Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com2tag:blogger.com,1999:blog-4486324219906025937.post-61445421640763637632012-11-21T06:13:00.000-08:002012-11-21T06:13:53.196-08:00Cheese Bread<br />
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<a href="http://4.bp.blogspot.com/-gKM8EdZOjQY/UKzc79g9WHI/AAAAAAAADP0/Xz4tg1TjifA/s1600/Cheese+BreadS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-gKM8EdZOjQY/UKzc79g9WHI/AAAAAAAADP0/Xz4tg1TjifA/s1600/Cheese+BreadS.jpg" /></a></div>
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<span style="font-size: x-small;">recipe from prayingforparker.com</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">I can include myself among the many people who go crazy for Red Lobster's garlic cheese biscuits. You may remember when I posted the copycat recipe <a href="http://meandmytadpole.blogspot.com/2011/12/red-lobster-cheese-garlic-biscuits.html" target="_blank">here</a>. I was super excited when I found this recipe on Pinterest and couldn't wait to try. It does not have the same texture as the biscuits, of course, and for whatever reason the garlic was all together left out. I decided to try it as is. </span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">While this did not taste like Red Lobster's Cheddar Bay Biscuits, it when right to the top of my list for breads anyway. Gooey cheese, dense doughy bread and a whole loaf to enjoy!!! </span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">I will make a the one alteration of adding some garlic next time only because I am a garlic freak.You may find this perfect the way it is.</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Delicious warm with a little butter smeared on each slice.</span></div>
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<a href="http://3.bp.blogspot.com/-m03ifNhCy40/UKzc7ZlTztI/AAAAAAAADPs/M-U6oynXmkA/s1600/Cheese+Bread2S.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-m03ifNhCy40/UKzc7ZlTztI/AAAAAAAADPs/M-U6oynXmkA/s1600/Cheese+Bread2S.jpg" /></a></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients</u></b>:</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">3 cups flour</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">1 TBLS. baking powder</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">1 tsp. salt</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">1/4 tsp. cayenne pepper</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">1/8 tsp. black pepper</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">4 oz. medium cheddar cheese, cut into 1/2 inch cubes</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">1 1/4 cups milk</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">3/4 cup sour cream</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">3 TBLS. butter, melted</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">1 egg, lightly beaten</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">Preheat oven to 350 degrees.</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">Grease or spray a 9 x 5 loaf pan. </span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">In a medium sized bowl, whisk together flour, baking powder, salt, cayenne pepper and black pepper. Carefully stir in the cheese cubes until the cubes are covered. </span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">In a separate bowl, mix milk, sour cream, melted butter and egg. Fold the wet mixture into the dry mixture until just combined. <b>Do not over stir!</b></span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">Pour mixture into loaf pan and bake for 45 - 50 minutes.</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">Remove from oven and let cool 10 minutes. Remove the bread from the pan (I find using a knife around the edges to loosen it up helps if it's not cooperating). </span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">Cool 1 hour on a baking rack before slicing.</span></div>
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<br />Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com2tag:blogger.com,1999:blog-4486324219906025937.post-91032818871956896402012-11-20T06:13:00.000-08:002012-11-20T06:13:06.507-08:00Mexican Chicken & Rice<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-xo0E-26Y2VA/UKuKMwmdShI/AAAAAAAADPI/YAlQaNMxQzc/s1600/Mexican+Chicken+&+RiceS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xo0E-26Y2VA/UKuKMwmdShI/AAAAAAAADPI/YAlQaNMxQzc/s1600/Mexican+Chicken+&+RiceS.jpg" /></a></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">This is a super easy weeknight recipe. Cheesy, slightly zesty and the leftovers are great the next day.</span><br />
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">You can even make this faster by preparing the chicken ahead of time. Just follow the instructions below for cooking the chicken. Cool and store in the refrigerator until you are ready to use and then pick back up in the recipe where you left off.</span><br />
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients</u></b>:</span><br />
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">chicken breasts, cut into bite size pieces (I used 3)</span><br />
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">1 packet taco seasoning</span><br />
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">1 can (10.5 oz) cream of chicken soup</span><br />
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">1 1/3 cups water</span><br />
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">1 cup Minute rice, uncooked</span><br />
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">3/4 cup Mexican blend shredded cheese</span><br />
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Preheat oven to 350 degrees.</span><br />
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Cook chicken pieces with just a sprinkling of the taco seasoning until cooked through. I sprinkled the enough to coat the tops of the chicken after adding it to the skillet.</span><br />
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">While the chicken is cooking, mix chicken soup, water, the remainder of the taco seasoning, rice and 1/2 of the cheese in a large bowl. Stir in cooked and seasoned chicken. Pour mixture into a 9 x 13 inch baking dish. Top with remaining cheese.</span><br />
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Cover with foil and bake for 30 minutes. Remove foil and bake up to an additional 10 minutes or until cheese on top is melted. </span><br />
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Serve with tortilla chips.</span><br />
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<br />Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com0tag:blogger.com,1999:blog-4486324219906025937.post-33740544050454536632012-11-19T06:34:00.001-08:002012-11-19T06:34:40.314-08:00Raspberry Swirl Cheesecake Bites<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-4vmhauYwm-U/UKo97z4zH0I/AAAAAAAADOk/Yhl9EgGbhpk/s1600/Raspberry+Swirl+Cheesecake+BitesS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-4vmhauYwm-U/UKo97z4zH0I/AAAAAAAADOk/Yhl9EgGbhpk/s1600/Raspberry+Swirl+Cheesecake+BitesS.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;">recipe from annies-eats.com</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Raspberry and cheesecake. What a combo! I saw these on a fellow food blogger's post and couldn't resist making them. They are nothing short of amazing! I thought these were so much fun to make too. </span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">I have only one regret. After pulling these out if the oven to cool, I set them on a wire rack right in line of my air conditioning. They cooled down much too quickly causing them to sink in on the tops. If you want them to have the full rounded top, make sure they are set somewhere warmer than I did. The flavor (which was spot on) was not affected in any way, which is what really matters.</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><b><u>For the crust</u></b>:</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">1 1/2 cups graham cracker crumbs</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">4 TBLS. unsalted butter, melted</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">3 TBLS. sugar</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><b><u>For the raspberry swirl</u></b>:</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">6 oz. fresh raspberries</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">2 TBLS. sugar</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><b><u>For the filling</u></b>:</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">2 lbs. cream cheese, at room temperature</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">1 1/2 cups sugar</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">pinch of salt</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">1 tsp. vanilla extract</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">4 large eggs, at room temperature</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Preheat oven to 325 degrees. Line cupcake pan with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottoms of the cupcake liners. Press the crumbs down with the bottom of a drinking glass. Bake until just set, about 5 minutes. Transfer to a cooling rack.</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">To make the raspberry puree, combine the raspberries and sugar in a blender. Process until smooth.</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">To make the cheesecake, beat the cream cheese on medium high speed in a bowl with an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs, one at a time, mixing well after adding each one.</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot 1/2 teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick to lightly swirl and create a marble effect.</span></div>
<div style="text-align: left;">
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Bake until the filling is set, about 20 - 22 minutes, rotating the pan about halfway through. Transfer to a wire rack to cool. Let cool to room temperature.</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Chill in the refrigerator for at least 4 hours before serving.</span></div>
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Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com0tag:blogger.com,1999:blog-4486324219906025937.post-14930104256003807172012-11-13T06:18:00.000-08:002012-11-13T06:18:36.604-08:00Skillet Tacos<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-7QMAMP7EykA/UKJT10nq4MI/AAAAAAAADOA/G86K9Qd7yck/s1600/Skillet+TacosS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7QMAMP7EykA/UKJT10nq4MI/AAAAAAAADOA/G86K9Qd7yck/s1600/Skillet+TacosS.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;">recipe from tasteofhome.com</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">It's Taco Tuesday and we sure love tacos at this house. This is a super easy and delicious dinner for those busy days. Ingredients you probably already have on hand. From the stove to the table in under 15 minutes. What's not to love?</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients</u></b>:</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">1 lb. ground beef</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">1 small red onion, chopped</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">1 1/2 cup frozen corn</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">10 corn tortillas (6 inch), cut into 1" pieces (pizza cutter works great)</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">1 8 oz. bottle taco sauce</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">1- 1/4 cup shredded Mexican cheese blend, divided</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">In a large skillet, cook beef and onion over medium heat. Drain</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">Rinse frozen corn in a colander with warm water. Drain</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">Add the drained corn, taco sauce and 1 cup of the cheese to the beef mixture.</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">Stir in tortilla pieces and heat through.</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">Sprinkle with remaining cheese.</span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #783f04; font-family: Trebuchet MS, sans-serif;">Garnish with sour cream if desired.</span></div>
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Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com0tag:blogger.com,1999:blog-4486324219906025937.post-9325559437701592012012-11-12T06:27:00.003-08:002012-11-12T06:27:51.513-08:00Philly Cheesesteak Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-y5sPpEcTMRU/UKD_90AdTbI/AAAAAAAADNU/c4by_1XBOPI/s1600/Philly+Cheesesteak+RollsS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-y5sPpEcTMRU/UKD_90AdTbI/AAAAAAAADNU/c4by_1XBOPI/s1600/Philly+Cheesesteak+RollsS.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;">recipe from puffpastry.com</span></div>
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<div style="text-align: left;">
<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">I have not worked with puff pastry before. I wanted to give it a try and when visiting their website, found this interesting recipe. I have to say that I am impressed by their flaky texture and slightly buttery taste. I am not a huge fan of Philly Cheesesteak but found this sandwich version quite delicious!</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients</u></b>:</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">all purpose flour</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">1/2 of a 17.3 oz pkg. puff pastry sheets ( 1 sheet), thawed</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">1 tsp. olive oil</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">1 cup onion, sliced</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">1/4 of a 24 oz. pkg. frozen sandwich steak (4 portions) cut into thick strips</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">4 slices American cheese</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">1 egg, beaten</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">Preheat oven to 400 degrees.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">Sprinkle flour on a clean dry surface. Unfold the pastry sheet and roll into a 10 inch square. Then cut the square into 4 equal parts.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">Heat oil in a large skillet over medium heat. Add onion and cook until tender. Remove to a plate and set aside.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">Increase the heat to medium high. Add sandwich steak and cook for 3 minutes or until cooked through. Stir occasionally.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">Spoon 1/4 of both the onion and sandwich steak on the bottom of each puff pastry. Top each with a slice of cheese. Fold 2 opposite sides over the filling. Roll jelly roll style. Brush with egg. </span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">Place pastries on a baking sheet and bake for 20 minutes or until pastries are golden brown. Let cool on a wire rack for 10 minutes. Cut each pastry diagonally before serving.</span></div>
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Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com0tag:blogger.com,1999:blog-4486324219906025937.post-65472388177122532932012-11-09T06:38:00.000-08:002012-11-09T06:38:17.607-08:00Eclair Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-uqkFIFDjq7M/UJ0Qr7CtAmI/AAAAAAAADMw/0QYUJge_VqE/s1600/Eclair+Cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-uqkFIFDjq7M/UJ0Qr7CtAmI/AAAAAAAADMw/0QYUJge_VqE/s1600/Eclair+Cake2.jpg" /></a></div>
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<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">Good morning and happy Friday!</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">I am revisiting a recipe I posted years ago. One of the first desserts I made that didn't come from a box or package mix. I am sharing it again as I have tried the countless versions of this I have found on Pinterest and they all come up short in some way. I got this recipe from a friend of my stepmom's who has her own resort/restaurant. Every time I make it, someone asks for the recipe. Layers of vanilla pudding, graham cracker cake and topped with rich chocolate, who can resist?</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">Make sure you follow the directions by chilling this overnight or for a minimum of 8 hours. If you don't, the graham cracker layers don't soften into a cake like texture and that is really the key to this being so delicious! Most people have no idea the recipe even contains graham crackers. </span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">Easy to make and even more fun to eat!</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients for the base</u></b>:</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">1 box graham crackers</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">2 pkg. French vanilla instant pudding</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">2 3/4 cups milk</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">1 (12 oz) Cool Whip, thawed</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">Mix instant pudding with milk as directed on package EXCEPT use 2 3/4 cups milk where it is called for on the package. Add cool whip and mix well. Place a single layer if graham crackers on the bottom of a 9 x 13 inch pan. Do not crumble, leave whole. (you may have to break off sections to make a full layer) Spread 1/2 of the pudding mixture over the graham crackers. Cover with another layer of graham crackers and then the remainder of the pudding mixture. Top with a third layer of graham crackers.</span><br />
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<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients for frosting</u></b>:</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">2 pkgs. premelted unsweetened chocolate</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">2 TBLS. margarine, softened</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">2 TBLS. white Karo syrup</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">1 1/2 cups powdered sugar</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">3 TBLS. milk</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">1 tsp. vanilla</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">Beat all ingredients until smooth. Spread evenly over the top layer of graham crackers.</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">The frosting should make just enough to cover the top. Refrigerate overnight. </span><br />
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<br />Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com0tag:blogger.com,1999:blog-4486324219906025937.post-28023978271804478892012-11-08T06:27:00.000-08:002012-11-08T06:27:08.715-08:00Taco Stuffed Pasta Shells<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ZQza04iXgBE/UJu9ZDp_IMI/AAAAAAAADMM/K7DhF4zeYl0/s1600/Taco+Stuffed+Pasta+ShellsS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZQza04iXgBE/UJu9ZDp_IMI/AAAAAAAADMM/K7DhF4zeYl0/s1600/Taco+Stuffed+Pasta+ShellsS.jpg" /></a></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Here's an interesting twist to traditional tacos. I like to experiment with different ideas so my meal plan doesn't become boring or predictable. We all are taco lovers in this house and Spencer and I love our pasta too. We thought these were delicious. They certainly won't replace tacos or Italian stuffed shells but they will be a fun way to have both at once.</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients</u></b>:</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">1 lb. ground beef</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">1 packet taco seasoning</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">4 oz. cream cheese</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">12 large pasta shells</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">1 cup salsa</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">1 cup taco sauce</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">1 cup shredded medium cheddar cheese</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">1 cup Monterey Jack cheese</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">1 1/2 cups crushed tortilla chips</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">sour cream, to garnish</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">In a large skillet, brown ground beef. Drain. Add taco seasoning packet and let simmer 7 - 10 minutes to blend the flavors. Add cream cheese, stirring to blend as it melts. Set aside when done and let cool completely. (or it gets quite messy!)</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">While beef is cooking, make pasta shells according to package directions. Drain and toss with butter. Let cool along with beef.</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">When beef and pasta have cooled, evenly distribute salsa on the bottom of a 9 x 13 inch baking dish. </span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Preheat oven to 350 degrees. Stuff each pasta shell with meat mixture. Place the shells on top of the salsa and cover with taco sauce. </span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Cover dish with aluminum foil and bake for 30 minutes. Then remove from oven and cover evenly with the crushed tortilla chips and both cheeses. Cover again and bake for another 10 - 15 minutes or until cheese is melted. </span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Cool slightly and serve with additional chips, sour cream or any other topping you may want.</span><br />
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<br />Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com0tag:blogger.com,1999:blog-4486324219906025937.post-12970414964852589112012-11-07T06:42:00.001-08:002012-11-07T06:42:44.095-08:00Chicken Roll-Ups<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-vGJ5tSkh-j8/UJpvt83z9wI/AAAAAAAADLg/rJqGhRmB0cM/s1600/Chicken+Roll-ups2S.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-vGJ5tSkh-j8/UJpvt83z9wI/AAAAAAAADLg/rJqGhRmB0cM/s1600/Chicken+Roll-ups2S.jpg" /></a></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Crescent rolls. I use them a lot these days. They are so versatile and easy, not to mention delicious. We had these for a weeknight easy dinner but they would make great appetizers too. I wouldn't recommend adding any extra spicing as the bacon bits and ranch add enough on their own. </span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients</u></b>:</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">rotisserie chicken (only because they are so tender but chicken breasts would work fine)</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">1 (8 oz.) pkg. cream cheese, softened</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">crescent rolls (original or butter 8 count)</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">1 pkg. real bacon bits</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">1 1/2 cups medium cheddar cheese</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">1 pkg. dry ranch dressing mix</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Shred cooked chicken with 2 forks. Mix all ingredients together except of course the crescent rolls.</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Unroll crescent rolls and equally divide the chicken mixture between them, scooping spoonfuls onto the wider edge. Roll up crescent rolls and seal the edges so the chicken mixture is completely covered.</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Bake for 12 -15 minutes or until crescents are golden brown.</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Let cool about 10 minutes before serving.</span></div>
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<a href="http://2.bp.blogspot.com/-wnMraxAeoTI/UJpvuL6iGyI/AAAAAAAADLo/m8JIuQnR90I/s1600/Chicken+Roll-upsS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-wnMraxAeoTI/UJpvuL6iGyI/AAAAAAAADLo/m8JIuQnR90I/s1600/Chicken+Roll-upsS.jpg" /></a></div>
<br />Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com0tag:blogger.com,1999:blog-4486324219906025937.post-1356922591678401062012-11-06T06:19:00.002-08:002012-11-06T06:19:58.711-08:00Photoblog Challenges: Yellow<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-yYOwfcCtxX0/UJkbqzCEhVI/AAAAAAAADKk/mql4YWGUq6Y/s1600/YellowSW.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-yYOwfcCtxX0/UJkbqzCEhVI/AAAAAAAADKk/mql4YWGUq6Y/s1600/YellowSW.jpg" /></a></div>
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<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;"><span class="huge bqQuoteLink">I really just want to be warm yellow light that pours over everyone I love.</span>
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<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">Conor Oberst</span></div>
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<span style="color: #bf9000; font-family: Trebuchet MS, sans-serif;">I joined <a href="http://photoblogchallenges.com/2012/th45/" target="_blank">Photoblog Challenges Theme: Begins with X, Y or Z.</a></span></div>
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Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com2tag:blogger.com,1999:blog-4486324219906025937.post-19479331372197184672012-10-31T06:15:00.001-07:002012-10-31T06:15:59.722-07:00Breakfast Tater Tot Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-PWLWvrOGbJM/UJEh2XkS0QI/AAAAAAAADKE/S-7XheSA1TA/s1600/Breakfast+Tat+Tot+CasseroleS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-PWLWvrOGbJM/UJEh2XkS0QI/AAAAAAAADKE/S-7XheSA1TA/s1600/Breakfast+Tat+Tot+CasseroleS.jpg" /></a></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;"><b>Happy Halloween!</b> Hope you have a fun and safe day.</span><br />
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">I am sharing another one of our breakfast for dinner ideas. Quick and easy for a busy weeknight. Leftovers are just as yummy and you can even make it the night before to save time if you aren't weird like us and actually have breakfast in the morning.</span><br />
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients</u></b>:</span><br />
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">1 lb. cubed ham</span><br />
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">3 cups shredded cheddar cheese</span><br />
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">2 cups milk</span><br />
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">4 eggs</span><br />
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">2 lbs. frozen seasoned tater tots</span><br />
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">salt</span><br />
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">pepper</span><br />
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Lawry's seasoning</span><br />
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Preheat oven to 350 degrees.</span><br />
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Spread the ham evenly on the bottom of a 9 x 13" pan. Top with shredded cheese. </span><br />
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">In a large bowl, beat together the milk and eggs. Pour over the cheese. (If you making this ahead of time, stop here and refrigerate. Continue here in the morning.)</span><br />
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Top with frozen tater tots. Sprinkle top with desired amount of salt, pepper and Lawry's.</span><br />
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Bake for around 45 minutes or until tater tots are browned and cheese is melted. Cool for 10 minutes before serving.</span><br />
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<br />Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com0tag:blogger.com,1999:blog-4486324219906025937.post-49049568212446274492012-10-30T06:02:00.001-07:002012-10-30T06:02:32.915-07:00Scarecrow Treats<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-SpwlVCC_iIg/UI_M0vZV5xI/AAAAAAAADJk/T4LPPA8MDS8/s1600/Scarecrow+TreatsS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-SpwlVCC_iIg/UI_M0vZV5xI/AAAAAAAADJk/T4LPPA8MDS8/s1600/Scarecrow+TreatsS.jpg" /></a></div>
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<span style="font-size: x-small;">recipe from landolakes.com</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">These Halloween cookie bars, topped with candy corn, are chewy and delicious. Oh, and contain peanut butter! Need I say more?</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients for crust</u></b>:</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">1/2 cup butter, softened</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">1 (18.25 oz) pudding in the mix yellow cake mix (box will say moist)</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">1 egg</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">3 cups miniature marshmallows</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients for topping</u></b>:</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">1/2 cup light corn syrup</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">1/4 cup sugar</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">1/4 cup firmly packed brown sugar</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">1/2 cup creamy peanut butter</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">2 tsp. vanilla</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">2 cups crisp rice cereal</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">2 cups salted peanuts</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">1 cup candy corn</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Preheat oven to 350 degrees. Combine butter and cake mix in a large bowl. Beat on low speed until well combined. Add egg and mix well.</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Press onto bottom of 15x10x1" pan. Bake for about 15 minutes or until edges are slightly browned. Remove from oven and immediately sprinkle marshmallows over hot crust. Return to the oven and bake an additional 1 -2 minutes or until marshmallows puff.</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Combine corn syrup, sugar and brown sugar in a large saucepan. Cook over medium heat, stirring until it comes to a boil, about 2 - 4 minutes. Remove from heat. Stir in peanut butter and vanilla until smooth. Stir in cereal, peanuts and candy corn. Immediately spoon over marshmallow layer; spread to cover. </span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Cool completely and cut into bars.</span></div>
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Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com0tag:blogger.com,1999:blog-4486324219906025937.post-55047449139593898172012-10-29T06:23:00.001-07:002012-10-29T06:23:49.599-07:00Spooky Pumpkin Cheesecake Bars<br />
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<a href="http://1.bp.blogspot.com/-ImZ_FcCE8RA/UI5-tpmk15I/AAAAAAAADJE/1qGwTjtj31I/s1600/Spooky+Pumpkin+Cheesecake+BarsS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ImZ_FcCE8RA/UI5-tpmk15I/AAAAAAAADJE/1qGwTjtj31I/s1600/Spooky+Pumpkin+Cheesecake+BarsS.jpg" /></a></div>
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<span style="font-size: x-small;">recipe slightly adapted from myrecipes.com</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Go ahead and laugh. It's ok. I had a typical "me" moment the other day while making these. Short on time, I went to decorate these before work and realized I had bought regular sized chocolate chips instead of minis. The result is quite silly looking! I am still chuckling now looking at them.</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Despite my googly eyed ghosts, these pumpkin cheesecake bars are absolutely amazing. Like lick the fork and maybe even your plate amazing. Creamy pumpkin with an oreo crust and topped with cool whip. Everyone who tried them loved them.</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients for crust</u></b>:</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">20 creme filled sandwich cookies</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">2 1/2 TBLS. unsalted butter, melted</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients for filling</u></b>:</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">2 (8 oz.) pkg. cream cheese, at room temperature</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">1 cup sugar</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">1 cup canned pumpkin pie filling</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">3 large eggs, at room temperature</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">1 tsp. vanilla extract</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">3 TBLS. all purpose flour</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">1 tsp. pumpkin pie spice</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">1/4 tsp. salt</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Preheat oven to 350 degrees. Line an 9 inch square pan with foil so that it overhangs on the sides. Mist with cooking spray.</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">To make the crust: process the cookies in a food processor until ground. Pulse in butter. Press evenly into the pan. Bake until firm, 10 - 12 minutes. Cool slightly.</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">To make the filling: Beat cream cheese and sugar with an electric mixer until smooth, about 2 minutes. Beat in pumpkin.Then eggs, 1 at a time. Beat in vanilla, flour, spice and salt until just combined.</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">Pour mixture over the slightly cooled crust. Put the pan in a large rimmed baking sheet and put in the oven. Pour hot water into the larger baking sheet until it's nearly filled. (This will prevent your cheesecake from cracking) Bake cheesecake until set around the edges but jiggles slightly in the center, about 40 - 45 minutes. Remove pan from sheet and cool completely on a wire rack. Cover with plastic wrap and chill until firm. At least 3 hours.</span></div>
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<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;">To make ghosts, pipe whipped cream onto bars in a circular motion. Use MINI chocolate chips for eyes.</span></div>
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<a href="http://1.bp.blogspot.com/-F3y-hS8Jltw/UI5-tEFinUI/AAAAAAAADI8/LNUUWaFfn3M/s1600/Spooky+Pumpkin+Cheesecake+Bars2S.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-F3y-hS8Jltw/UI5-tEFinUI/AAAAAAAADI8/LNUUWaFfn3M/s1600/Spooky+Pumpkin+Cheesecake+Bars2S.jpg" /></a></div>
<br />Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com2tag:blogger.com,1999:blog-4486324219906025937.post-57736384909985060612012-10-25T06:22:00.000-07:002012-10-25T06:22:25.385-07:00Chocolate Lovers: Dark Chocolate Chocolate Chip Zucchini Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ANA1rMTFaak/UIk40-smEZI/AAAAAAAADIU/7FPE8_T2ztg/s1600/Dark+Chocolate+Chocolate+Chip+Zucchini+BreadS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ANA1rMTFaak/UIk40-smEZI/AAAAAAAADIU/7FPE8_T2ztg/s1600/Dark+Chocolate+Chocolate+Chip+Zucchini+BreadS.jpg" /></a></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">I know I should have posted this earlier in the season. If you love chocolate as much as I do, you'll understand. I have made traditional and chocolate zucchini bread before and love them both. But as Emeril says, "Let's kick it up a notch!" Or two or three.</span><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">This moist double chocolate, dark chocolate chip bread is a chocolate lover's dream. I added just a few chocolate chips so it wasn't overwhelming. They add a punch of flavor here and there. </span><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">This might not be for everyone. It sure was for me!</span><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients</u></b>:</span><br />
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">2 cups shredded zucchini</span><br />
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">2 cups all purpose flour</span><br />
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">1 tsp. baking soda</span><br />
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">1/4 tsp. salt</span><br />
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">1/4 cup dutch process cocoa powder</span><br />
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">3 large eggs</span><br />
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">2\3 cup sugar</span><br />
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">1/2 tsp. vanilla extract</span><br />
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">1/4 cup unsalted butter, melted and cooled</span><br />
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">1/2 cup dark chocolate chips</span><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Preheat oven to 350 degrees.</span><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">To remove the excess moisture from the zucchini, squeeze between two paper towels until most of the liquid is gone. Set aside.</span><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">In a medium bowl, whisk together the flour, baking soda, salt and cocoa powder. </span><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">In a separate bowl, whisk together the eggs, sugar, vanilla and butter. Stir in zucchini. Gradually whisk in the flour mixture. Fold in the chocolate chips. The batter will be thick.</span><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Grease or spray a 9 1/2" x 5 1/2" loaf pan. Spoon in the mixture. </span><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Bake for 55 - 60 minutes or until toothpick inserted into the center comes out clean. </span><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif;">Remove from oven and cool about 1/2 an hour before removing from pan. Place on rack and cool completely before slicing.</span><br />
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<br />Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com5tag:blogger.com,1999:blog-4486324219906025937.post-84063878723290898732012-10-24T06:11:00.000-07:002012-10-24T06:11:27.270-07:00Fiesta Chicken & Rice<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-jWG04l28n8o/UIfixAsuwZI/AAAAAAAADHs/k-UZucmeJtw/s1600/Fiesta+Chicken+and+RiceS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jWG04l28n8o/UIfixAsuwZI/AAAAAAAADHs/k-UZucmeJtw/s1600/Fiesta+Chicken+and+RiceS.jpg" /></a></div>
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<span style="font-size: x-small;">recipe from traceysculinaryadventures.blogspot.com</span></div>
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">Chicken and rice are rarely a miss in this household. I saw this recipe on Pinterest and was taken in first by it's simplicity of using one skillet for the whole meal. I also liked the "fiesta" concept and of course how great it looks when serving!</span></div>
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">We really enjoyed the added pop of flavor that the fiesta rice brought along with the moist tender chicken. Creative and delicious!</span></div>
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients</u></b>:</span></div>
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">4 boneless, skinless chicken breasts</span></div>
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">salt and pepper, to taste</span></div>
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">1/4 cup vegetable oil</span></div>
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">1 cup long grain rice</span></div>
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">1 medium onion, chopped</span></div>
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">4 garlic cloves, minced</span></div>
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">1 tsp. dried oregano</span></div>
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">1 tsp. chili powder</span></div>
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">1/8 tsp. cayenne pepper</span></div>
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">1 (14.5 oz) can diced tomatoes, drained</span></div>
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">1 green bell pepper, chopped</span></div>
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">1 1/4 cups low sodium chicken broth</span></div>
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">1 cup shredded Mexican style cheese</span></div>
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">4 scallions, thinly sliced</span></div>
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">Season both sides of the chicken with salt and pepper. Heat a 12" skillet on medium - high and add the oil. When it starts to shimmer, add the chicken and cook on one side until golden brown, about 5 minutes. Transfer the chicken to a plate, leaving the fat in the pan.</span></div>
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">Add the rice, onion and 1/2 tsp. of salt to the pan. Cook, stirring frequently, until rice is toasted and the onions begin to soften, about 4 minutes. Add the garlic, oregano, chili powder and cayenne, cooking just until fragrant, about 20 seconds. Add in the tomatoes, green pepper and chicken broth. Bring to a boil, scraping the bottom of the pan to bring up any brown bits. Add the chicken back to the pan, browned side up. </span></div>
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">Cover the pan and reduce to low heat. Cook until chicken is cooked through, about 12 minutes.</span></div>
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">Transfer the chicken alone to a cutting board. Give the rice a quick stir and replace cover cooking it until tender and liquid is absorbed, about 15 minutes. Meanwhile cut the chicken into 1/2 inch slices.</span></div>
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">Turn off the heat under the pan and arrange chicken slices on top of the rice. Sprinkle with shredded cheese and scallions. Cover the pan and wait a few minutes for the cheese to melt. </span></div>
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<span style="color: #990000; font-family: Trebuchet MS, sans-serif;">Serve right from the skillet. YUM!</span></div>
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Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com2tag:blogger.com,1999:blog-4486324219906025937.post-14695206496834477932012-10-23T08:34:00.000-07:002012-10-23T08:34:13.523-07:00Creamy Beef Sandwiches<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-bm5hzf3w3VQ/UIa2Dly-FlI/AAAAAAAADHE/XisweCT9oY8/s1600/Creamy+Beef+SandwichesS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-bm5hzf3w3VQ/UIa2Dly-FlI/AAAAAAAADHE/XisweCT9oY8/s1600/Creamy+Beef+SandwichesS.jpg" /></a></div>
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<span style="font-size: x-small;">recipe adapted from taste of home</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">I couldn't resist adding this no fuss sandwich to my weekly menu. I adapted the amount of beef added after following the original recipe simply because it was much more like a salad between two pieces of bread and I wanted more filler. Of course after bulking it up, it reduced the mayo/ranch flavor, so I adjusted that too. They went fast!</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">Ideal for lunch on the go!</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients</u></b>:</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">3/4 cup mayonnaise</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">4 TBLS ranch dressing</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">6 oz. thinly sliced deli beef, chopped</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">1 cup medium cheddar cheese</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">12 slices bread (I used split top butter)</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">In a small bowl, combine the mayo and ranch dressing. Stir in the beef and cheese. Spread about 1/3 cup of spread on six sandwich slices and top with remaining bread slices.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS, sans-serif;">You can also top these with lettuce but my picky eater won't touch it, so I opted to leave it out.</span></div>
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Sherihttp://www.blogger.com/profile/17576595307186701453noreply@blogger.com0