tag:blogger.com,1999:blog-52735448079122440842024-02-07T05:45:06.516-08:00Delectable EdiblesFavorite family Recipes, websites, meal ideas, and anything else to get your "piggy" onMythreesonshttp://www.blogger.com/profile/18405697535321328232noreply@blogger.comBlogger365125tag:blogger.com,1999:blog-5273544807912244084.post-47098477934314222242020-08-31T17:50:00.001-07:002020-08-31T17:52:21.602-07:00Karen's Crock Pot Spaghetti <a href="http://www.mylivesignature.com" target="_blank"></a><div>This is a family favorite recipe from Grandma Karen. This will feed an army! We are constantly asking for the recipe and then lose where we wrote it down! But here it is so we can stop pestering her about it!</div><div><br /></div><div>3 jars Garden Vegetable Ragu Spaghetti Sauce</div><div>2 can diced tomatoes</div><div>1 can tomato sauce</div><div>1 can tomato paste</div><div>1 lb. ground beef</div><div>5 mild sausage links (the large ones, like brats)</div><div>2 packets Spaghetti seasoning packets</div><div>3 bay leaves</div><div>Italian seasoning</div><div>minced garlic</div><div>basil</div><div>oregano</div><div><br /></div><div>Combine the spaghetti sauce, diced tomatoes, tomato sauce, seasoning packets and paste in the crock pot. Set aside.</div><div>In a medium skillet, brown the ground beef with some minced garlic, salt and pepper. Once cooked through, add to the crock pot.</div><div>Boil the sausages until mostly cooked through. Remove from heat and slice (coin size). Add to the crock pot. </div><div>Add remaining seasonings and cook on low all day.</div><div><br /></div><div><br /></div>Super Dayshhttp://www.blogger.com/profile/05408931766232543547noreply@blogger.com0tag:blogger.com,1999:blog-5273544807912244084.post-31084023569750724882020-08-06T14:46:00.003-07:002020-08-06T14:46:44.168-07:00Favorite Energy Bites<div>2/3 c. PB (or other nut butter)</div><div>1/4 c. honey</div><div>2 T. coconut oil</div><div>1 t. vanilla</div><div>1 c. shredded coconut</div><div>1 c. rice krispies</div><div>1 c. old fashioned oats (ground up)</div><div>2 scoops protein powder</div><div>1/2 c. mini chocolate chips</div><div>1/4 c. flax seeds</div><div><br /></div><div>Other mix in ideas: dried chopped apricots, chopped up dates, craisins</div><div><br /></div><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/175/1E5C01F603413211D6E1BB720AF6AAA6.png" style="background: transparent; border: 0px;" /></a>
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/175/5AFE080BF304FFE8D6F619419C09FD04.png" style="background: transparent; border: 0px;" /></a>Super Dayshhttp://www.blogger.com/profile/05408931766232543547noreply@blogger.com0tag:blogger.com,1999:blog-5273544807912244084.post-52127570610681869762019-11-24T15:49:00.000-08:002019-11-24T15:49:01.069-08:00Cowboy Caviar<br />
My favorite bean and corn dip! This is the base of the recipe. I play around with the salt and red wine vinegar. And occasionally add a splash of freshly squeezed lime juice.<br />
<br />
<br />
about 3 sliced green onions<br />
1 small bag frozen corn, thawed or 1 can corn, rinsed and drained<br />
2 cans black beans, rinsed and drained<br />
1 can Rotel tomatoes, with juice<br />
1/2 bunch finely chopped cilantro<br />
1 tsp. cumin<br />
1 tsp. salt<br />
1 tsp. garlic powder<br />
2 medium firm avocados, diced<br />
1/4 cup vegetable oil<br />
2 Tbps. red wine vinegar<br />
<br />
<br />
Combine all ingredients in a bowl! It's best after an hour or two, once the flavors have had a chance to meld. Serve with tortilla chips!<br />
<br />
<br />Mythreesonshttp://www.blogger.com/profile/18405697535321328232noreply@blogger.com0tag:blogger.com,1999:blog-5273544807912244084.post-35541846633978339752019-02-14T17:53:00.000-08:002019-02-14T17:53:03.836-08:00Perfect SteakMy neighbor is quite the grill master. He taught me how to make steaks awhile back and when I finally did it (I had to borrow a cast iron pan from him) they truly were the best steaks I've ever had. I don't make steak very often so I keep forgetting what to do, so I thought I'd better write it down so I can stop calling him every time we have steak. :)<br />
<br />
This is very general, so sorry about that.<br />
<br />
Preheat oven to 350.<br />
<br />
Season your steaks how you like - I like to use Garlic salt, pepper and a seasoning that my neighbor actually made and gave us for Christmas. It's so good.<br />
<br />
Heat a cast iron skillet on Medium-High heat. Melt 1-2 T. butter and wait until the butter is crackling and the pan is hot. Sear the steak on each side for 1-2 minutes (I've had really thick steaks before and do it a little longer because I don't like my steak too red in the middle).<br />
<br />
Once they are seared on both sides, pop the whole pan into the preheated oven for 5-10 minutes. I can never tell when they are done since I'm a bum and haven't invested in a meat thermometer, so I just do a little slice to see how pink/red they are. If they are thin steaks, it's more like 5 minutes. I have had really thick steaks in the past and even cooked it for as long as 15 minutes to get the right doneness for me.<br />
<br />
Once you pull them out, let them rest for 5 minutes before serving.Super Dayshhttp://www.blogger.com/profile/05408931766232543547noreply@blogger.com0tag:blogger.com,1999:blog-5273544807912244084.post-49045447222826434072019-02-05T10:49:00.001-08:002019-02-05T10:49:15.290-08:00Em's Breakfast CasseroleThis isn't really Em's recipe, but we got it from Em and it's one of our favorites!<br />
<br />
Here's what you'll need:<br />
8-9 Hash brown patties<br />
12 eggs<br />
1 c. milk<br />
1 t. salt<br />
pepper to taste<br />
2 c. cheese<br />
1 lb. cooked meat (sausage, maple sausage, chopped bacon, diced ham etc)<br />
Veggies (4 oz. green chilies, peppers, onions, mushrooms etc.)<br />
<br />
Spray at 9x13 pan with cooking spray. Place a layer of hash browns on the bottom of your pan. Layer the meat, veggies, and cheese on top of the hash browns (save a little cheese for the top). Beat the eggs together with milk, salt and pepper and pour over the meat and hash browns. Top with extra leftover cheese. Cover with foil and bake at 375 for 45 minutes. Remove foil and bake for an additional 15-20 minutes or until eggs are set.<br />
<br />
This can be assembled the night before and baked in the morning.<br />
<br />
Serves about 12-16.<br />
<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/175/1E5C01F603413211D6E1BB720AF6AAA6.png" style="background: transparent; border: 0px;" /></a>
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/175/5AFE080BF304FFE8D6F619419C09FD04.png" style="background: transparent; border: 0;" /></a>Super Dayshhttp://www.blogger.com/profile/05408931766232543547noreply@blogger.com0tag:blogger.com,1999:blog-5273544807912244084.post-18933394168908750572019-02-05T10:35:00.002-08:002019-02-05T10:35:48.335-08:00Em's Sugar Cookies and FrostingI never have this recipe when I need it and my sister keeps texting it to me and then it gets lost in my text history. So- I'm putting it up so I don't have to ask her again! :) These sugar cookies are my favorite!<br />
<br />
Here's what you need:<br />
1 c. butter<br />
1 c. sour cream<br />
2 c. sugar<br />
2 eggs<br />
2 t. vanilla<br />
<br />
6 1/2 c. flour<br />
2 t. baking soda<br />
1 t. salt<br />
<br />
Mix the first 5 ingredients together and then add the last 3. Refrigerate for 2 hours.<br />
Bake at 350 for 8-10 minutes.<br />
<br />
Makes 5-6 dozen<br />
<br />
Buttercream Frosting<br />
1 1/2 c. butter<br />
2 t. vanilla<br />
1-2 T. cream or milk<br />
about 1 lb. powdered sugar<br />
<br />
Mix butter and vanilla until soft. Add about 1 lb. powdered sugar, give or take a bit. Add a pinch of salt and milk/cream until you reach your desired consistency<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="https://signatures.mylivesignature.com/54488/175/1E5C01F603413211D6E1BB720AF6AAA6.png" style="background: transparent; border: 0;" /></a>
<a href="http://www.mylivesignature.com/" target="_blank"><img src="https://signatures.mylivesignature.com/54488/175/5AFE080BF304FFE8D6F619419C09FD04.png" style="background: transparent; border: 0;" /></a>Super Dayshhttp://www.blogger.com/profile/05408931766232543547noreply@blogger.com0tag:blogger.com,1999:blog-5273544807912244084.post-47536493203441273912017-09-11T17:47:00.000-07:002017-09-11T17:47:11.097-07:00Fresh Peaches and Cream Pie<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;">Peach Topping:</span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;">1/2 C water</span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;">3 T cornstarch</span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;">2 medium peaches, peeled and smashed up</span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;">3/4 C sugar</span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;">1/2 t lemon extract</span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;">1 T butter</span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;">5 large peaches, peeled and sliced</span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;"><br /></span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;">Crust:</span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;">3 c. graham cracker crumbs</span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;">7 T. melted butter</span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;">1/3 c. sugar</span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;">1/8 t. cinnamon</span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;">dash of salt</span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;"><br /></span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;">Filling:</span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: medium;">8 oz. cream cheese, softened</span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: medium;">8 oz. cool whip</span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;">1 c. powdered sugar</span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;">1 t. vanilla</span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;">1 1/2 T. lemon juice</span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;"><br /></span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;">For the topping- Mix the cornstarch and the cold water and stir until combined and dissolved. In a small sauce pan, combine smashed peaches, sugar, butter and lemon extract. Heat over medium heat until it comes to a boil. Once it's boiling, add the cornstarch mixture. Stir and cook for 2 minutes or until thick. Once thick, remove from heat and set aside.</span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;"><br /></span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;">For the crust- Combine crumbs, cinnamon and sugar. Add melted butter, mix until well incorporated. Divide mixture in half and press into 2 shallow pie plates. Bake crust at 350 for 10 minutes.</span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;"><br /></span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;">For the filling- Beat cream cheese until smooth. Add sugar, vanilla and lemon juice. Beat until nice and smooth. Fold in whipped topping and stir until well combined. Divide filling between two pie crusts. </span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;"><br /></span></span></div>
<div style="clear: both; color: #990000; font-family: Radley, serif;">
<span style="font-size: large;"><span style="font-size: medium;">Mix sliced peaches with the cooled topping mixture and divide between the two pie plates. Chill for at least an hour.</span></span></div>
<span style="font-family: "radley" , serif;"><br /></span>
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/175/1E5C01F603413211D6E1BB720AF6AAA6.png" style="background: transparent; border: 0 !important;" /></a>
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/175/5AFE080BF304FFE8D6F619419C09FD04.png" style="background: transparent; border: 0 !important;" /></a>Super Dayshhttp://www.blogger.com/profile/05408931766232543547noreply@blogger.com0tag:blogger.com,1999:blog-5273544807912244084.post-2062554837917155722017-08-21T07:37:00.001-07:002017-08-21T07:42:26.824-07:00Joe's super fast copycat Orange Julius<div>
<span style="color: #5c5959; font-family: "roboto slab";"><span style="font-size: 14px;">In a blender measure:</span></span></div>
<ul style="background-color: white; color: #5c5959; font-family: "Roboto Slab"; font-size: 14px; line-height: inherit; margin: 0px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1 cup milk</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1⁄4 cup sugar</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1-2 tsp. vanilla</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">3 cup ice cubes</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">6 ounces frozen orange juice concentrate</li>
</ul>
Super Dayshhttp://www.blogger.com/profile/05408931766232543547noreply@blogger.com0tag:blogger.com,1999:blog-5273544807912244084.post-48140029941073236122017-02-05T13:04:00.003-08:002017-02-05T13:55:47.220-08:00Oatmeal Choco Chip CookiesI got this recipe from a neighbor and it is one of my absolute favorite cookie recipes- EVER!<br />
<br />
What you'll need:<br />
1 c. butter, softened<br />
1 c. brown sugar<br />
1 c. sugar<br />
2 large eggs<br />
2 tsp. vanilla<br />
1 tsp. salt<br />
2 tsp. baking soda<br />
1/2 tsp. baking powder<br />
2 1/4 - 2 1/2 c. flour<br />
2 c. old-fashioned oats<br />
1 c. semi sweet choco chips<br />
1 c. milk choco chips<br />
<br />
What to do:<br />
Cream together butter and sugars. Add vanilla, eggs and mix well. Add salt, soda, powder and flour and mix until just combined. Stir in oats and choco chips. Roll into large balls and place on ungreased cookie sheet. Bake at 350 for 10-12 minutes.<br />
<br />Super Dayshhttp://www.blogger.com/profile/05408931766232543547noreply@blogger.com0tag:blogger.com,1999:blog-5273544807912244084.post-47384358011939153372016-10-09T08:10:00.003-07:002016-10-13T19:36:50.541-07:00Grandma Brewer's swedish pancakesThis is a recipe my husband grew up with. His mom made it every holiday morning and she still makes it when we come to visit. It's one of his favorites and the best part is- he will usually make them himself!! They are very similar to crepes, just thicker.<br />
<br />
Here's what you need:<br />
1 3/4 c. Milk<br />
5 eggs<br />
2 T. sugar<br />
3 T. cooking oil<br />
a pinch of salt<br />
1 c. flour<br />
<br />
Blend together the milk, eggs, sugar, oil and salt. Once mixed well (but not frothy) add in the flour and stir to combine.<br />
<br />
Heat your cast iron skillet to medium/hot. Pour about 1/3 c. batter in your pan and rotate the pan around to coat it. Once bubbly, flip and cook on the other side.<br />
<br />
Butter and serve with jam or nutella or straberries, bananas etc.<br />
<br />Super Dayshhttp://www.blogger.com/profile/05408931766232543547noreply@blogger.com0tag:blogger.com,1999:blog-5273544807912244084.post-75444966388391524652016-10-09T08:10:00.002-07:002016-10-09T16:45:23.732-07:00Grandma Brewer's swedish pancakesThis is a recipe my husband grew up with. His mom made it every holiday morning and she still makes it when we come to visit. It's one of his favorites and the best part is- he will usually make them himself!! They are very similar to crepes, just thicker.<br />
<br />
Here's what you need:<br />
1 3/4 c. Milk<br />
5 eggs<br />
2 T. sugar<br />
3 T. cooking oil<br />
a pinch of salt<br />
1 c. flour<br />
<br />
Blend together the milk, eggs, sugar, oil and salt. Once mixed well (but not frothy) add in the flour and stir to combine.<br />
<br />
Heat your cast iron skillet to medium/hot. Pour about 1/3 c. batter in your pan and rotate the pan around to coat it. Once bubbly, flip and cook on the other side.<br />
<br />
Butter and serve with jam or nutella or straberries, bananas etc.<br />
<br />Super Dayshhttp://www.blogger.com/profile/05408931766232543547noreply@blogger.com0tag:blogger.com,1999:blog-5273544807912244084.post-71906591393846772022015-11-17T09:42:00.003-08:002015-11-17T09:45:05.981-08:00Chocolate Whoopie Pies with Salted Caramel FrostingWe've had this recipe in our "drafts" folder for almost 2 years now. They just never last long enough to take pictures! My family devours these so quickly, it's ridiculous!<br />
<br />
Emily made these for me for the first time right after I had my last baby (Sara, who is now 2 1/2). I'm pretty sure I ate all of them - and I don't even like Caramel!! These are so ridiculously delicious. Each time we've made them together since then, we keep finding ways to make more cookies so we can have more whoopie pies!!<br />
<br />
What you'll need:<br />
Cookies:<br />
2 boxes devil's food cake mix (we prefer Betty Crocker brand)<br />
1 bar Crisco<br />
4 eggs<br />
<br />
Salted Caramel Frosting:<br />
1 c. softened butter<br />
2 c. powdered sugar<br />
1/2 c. caramel sauce<br />
1/2 t. Fine salt (fleur de sel is recommended but I can never find the stuff, so I use popcorn salt! It's super fine)<br />
<br />
1. Preheat oven to 350 F. Mix cake mix, Crisco and eggs until well blended. Batter will be very stiff.<br />
2. Roll into balls, or use a small cookie scoop. Drop onto an ungreased baking sheet. Before baking, I slightly flatten each cookie. I just use the backside of a spoon to give them a very slight indentation.<br />
3. Bake for 7-9 minutes. You want to UNDERbake them so they'll stay soft once they're filled. The cookies will definitely not look done when you take them out, but that's good. (Once you fill them, they have to be refrigerated. So if you underbake them, they'll stay soft and chewy)<br />
4. Allow them to cool completely, and then refrigerate- that way they firm up a bit before you fill them.<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/175/1E5C01F603413211D6E1BB720AF6AAA6.png" style="background: transparent; border: 0 !important;" /></a>
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/175/5AFE080BF304FFE8D6F619419C09FD04.png" style="background: transparent; border: 0 !important;" /></a>Super Dayshhttp://www.blogger.com/profile/05408931766232543547noreply@blogger.com0tag:blogger.com,1999:blog-5273544807912244084.post-79866007676121722502013-08-26T12:42:00.000-07:002013-08-26T12:42:00.723-07:00Brazilian Limeade<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRRRsNXJZcipi6PjerKr0nNcFcoThRmZ14xz0LReYVwiejygoUZjSaYMPLGy4SIdEd8JaQANthH4HXECHoykW8DmdPmDa-t52o_a14UixYcW_m4UMcJj5jchuVPZKkWA4gcSEE05yGqs/s1600/limeade-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRRRsNXJZcipi6PjerKr0nNcFcoThRmZ14xz0LReYVwiejygoUZjSaYMPLGy4SIdEd8JaQANthH4HXECHoykW8DmdPmDa-t52o_a14UixYcW_m4UMcJj5jchuVPZKkWA4gcSEE05yGqs/s640/limeade-1.jpg" width="426" /></a></div>
<br />
This is one of my favorite drinks ever. We always make it with Taquitos or anything Mexican. It is super easy to put together and tastes so delicious. <br />
<br />
Brazilian Limeade<br />
Source: <a href="http://www.ourbestbites.com/2008/05/brazilian-lemonade/">Our Best Bites</a><br />
<br />
What You'll Need:<br />
4 juicy limes (the smoother the skin, the juicier)<br />
1 c. sugar<br />
6 c. water<br />
6 T. sweetened condensed milk<br />
<br />
What to do:<br />
Wash your limes and then cut into eighths.<br />
<br />
Pour half of your water into the blender and add half of the cut up limes. Pulse 6-7 times for a second or two.<br />
<br />
Strain into a pitcher and squeeze the limes a bit to get the rest of the juice out.<br />
<br />
Repeat with the last half of water and limes.<br />
<br />
Right before serving, stir in the sweetened condensed milk. Serve cold, over lots of ice, and Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYGyulVUkyRoIYCtLJ4Z2IW3GKZFP40aVVcoTt8eUfeKKHgGBFSiwnKujJPdol7wK7ZqjFn9va3xDq-91jXDapNU6WYL3_ru7r0BVjP9RPuN1wY9MQju7ciLcbGQaH3ffmlfXyed93WfM/s1600/pasta-3+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYGyulVUkyRoIYCtLJ4Z2IW3GKZFP40aVVcoTt8eUfeKKHgGBFSiwnKujJPdol7wK7ZqjFn9va3xDq-91jXDapNU6WYL3_ru7r0BVjP9RPuN1wY9MQju7ciLcbGQaH3ffmlfXyed93WfM/s640/pasta-3+copy.jpg" width="640" /></a></div>
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I made this for my sister when I was helping her after the birth of her last baby. It was absolutely delicious. New favorite pasta. Ever. The flavors are so amazing and cheesy and mmmm- goodness! Her husband even decreed it the best pasta ever. The best part of this dish is how quickly it comes together. If you start with cooked chicken, it's in and out of the oven within 45 minutes! Even including the grill time for the chicken, it's ready in under an hour. Seriously, make this pasta today. It's delicious!<br />
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<strong>Recipe Source</strong>: Slightly adapted from <a href="http://www.cookingclassy.com/2012/09/grilled-chicken-caprese-pasta/">Cooking Classy</a> via <a href="http://www.howsweeteats.com/2011/05/creamy-caprese-pasta/">How Sweet It Is</a></div>
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<strong>Feeds:</strong> 4-8 (Depending on how much pasta you use)</div>
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2 medium chicken breasts (1-1.5 lbs.), grilled and diced (I sprinkle them liberally with salt, pepper, garlic powder, and onion powder before I grill them)</div>
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1 box Rigatoni or Penne Pasta (The original recipe calls for only half a box of pasta, but I have a big family to feed, so I always use the whole box and just up all the other ingredients a bit)</div>
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2 cans fire roasted tomatoes, pureed a bit (I just use my immersion blender on them for a few seconds)</div>
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3/4 cup heavy cream</div>
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1/2 cup finely grated Parmesan or Romano Cheese</div>
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2 cloves garlic, minced</div>
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Red Pepper flakes (optional)</div>
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Salt and Pepper to taste</div>
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1 pint grape tomatoes, halved</div>
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12 oz. fresh Mozzarella, cubed, sliced or grated (fresh is key, here)</div>
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1 bunch fresh basil, chopped chiffonade style</div>
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1. Preheat oven to 375. Cook pasta to al dente according to package directions.</div>
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2. While pasta is boiling, in a separate pan over low heat, heat tomatoes, heavy cream, Romano/Parmesan cheese, garlic. Add red pepper and salt and pepper to taste. Continue to cook over low to medium heat until all the cheese has melted.</div>
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3. Drain cooked pasta and add to Tomato sauce mixture. Add grilled chicken, grape tomatoes, half of the mozzarella and half of the basil. Toss to combine.</div>
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4. Pour mixture into a greased casserole or baking dish. Sprinkle with the remaining mozzarella cheese and cook pasta uncovered for about 20-25 minutes, until cheese is melted gooey goodness. Serve sprinkled with remaining basil.</div>
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Super Dayshhttp://www.blogger.com/profile/05408931766232543547noreply@blogger.com0tag:blogger.com,1999:blog-5273544807912244084.post-998202695201143232013-08-21T12:32:00.000-07:002013-08-21T12:32:04.036-07:00Best Salad...EVER...Southwestern Chopped Chicken Salad<div class="separator" style="clear: both; text-align: center;">
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I saw this recipe on Pinterest a while back and thought it was THE best salad ever. My family started eating it a few times a month- which is big. There are very few recipes I make more than once a month! This is the best salad- especially for those hot summer months when all you want to eat is salad.<br />
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The recipe is from Lauren's Latest, but when I went back a few months ago, she had changed the recipe. So I adjusted it back to the way it was originally- since I need it to make more and I don't like like using half a can of anything in a recipe (what do I do with the rest!?) Enjoy!<br />
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Southwestern Chopped Chicken Salad<br />
Source: <a href="http://www.laurenslatest.com/southwest-chicken-chop-salad/">Lauren's Latest</a><br />
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What You'll Need:<br />
2 cups cooked, shredded chicken breast<br />
1 head Red Leaf Lettuce, chopped<br />
1 green or red pepper, diced<br />
2 tomatoes, diced<br />
1 can corn, drained and rinsed<br />
1 can black beans, drained and rinsed<br />
1 avocado, diced (optional)<br />
1 bunch cilantro, chopped finely<br />
Doritos or tortilla chips<br />
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Dressing:<br />
1/3 c. mayo<br />
1/3 c. plain greek yogurt<br />
1/3 c. sour cream<br />
1 T. Ranch seasoning<br />
1 T. Taco seasoning<br />
Milk- to reach desired consistency<br />
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What to do:<br />
For the dressing, combine the ingredients together and add milk until you reach your desired consistency. Test it to see if it needs more taco seasoning- if you add too much milk, you will definitely want more Taco seasoning.<br />
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I always boil my chicken breasts with a little taco seasoning and then stick them in the mixer to shred them- it's super fast and easy.<br />
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Chop up all your salad ingredients and toss together. Crumble Doritos on top and top with the dressing.<br />
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Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUH-LLEHIVIadEjVNKCAuqJ8yElv3uN7K_uK2mMgMtnmm8Ti7ysgK31gH1Q1F1TT2HuvXcKLgr8WgF8P7F9fqyIPQNW0_8LgF_T-UvhG_UlLl73Xji0s25_OdvTrrWY4DUdPdRm3IkBFQ/s1600/salad-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUH-LLEHIVIadEjVNKCAuqJ8yElv3uN7K_uK2mMgMtnmm8Ti7ysgK31gH1Q1F1TT2HuvXcKLgr8WgF8P7F9fqyIPQNW0_8LgF_T-UvhG_UlLl73Xji0s25_OdvTrrWY4DUdPdRm3IkBFQ/s640/salad-2.jpg" width="640" /></a></div>
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One of my husband's Easter traditions growing up, was that each of them received an Easter Basket with an eclair in it. This was how they knew who's basket was who's- each had their name written on it. I thought this might be fun to continue in our family as well, so thought I'd just run down to the grocery store, pick up a few and then write our kid's names on them.<br />
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Then my husband left for the entire day...with our kids! I had a whole day with nothing really to do (well, plenty of cleaning...but who wants to do that!?) So I figured, I might as well MAKE some eclairs instead of buying some (who wants to get dressed and leave the house on your kid-free day anyways!?) So I searched and searched for a recipe and came across this one from <a href="http://allrecipes.com/recipe/eclairs-ii/detail.aspx">All Recipes</a>. The reviews were awesome. The only thing I noticed were that about half of the reviews I read, didn't like the glaze. I didn't want to risk it, so I found another one from <a href="http://www.americastestkitchenfeed.com/recipes/eclairs/">here</a>, and tried it instead.<br />
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Oh. My. Goodness!!! They are SO good. Once I finished them, I decided I needed to try one...you know, to make sure it was edible. I licked my fingers clean and told myself I was only allowed to have one! These are sooo good and they really do taste store bought. And the best part is that, even though there are a lot instructions- they are really easy to throw together.<br />
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My only suggestion is that when you make the glaze, you work very quickly. The stuff hardens really fast and then you don't get really pretty glazy-ness on top. Next time I will work faster or be sure to keep it warm while I am putting it on the Eclairs. Maybe then they'll look a little prettier. ;)<br />
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Anyways- Enjoy! These are DELISH!<br />
Makes about 10-11<br />
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What you'll need:<br />
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For the Pastry:<br />
1/2 c. butter<br />
1 c. water<br />
1 c. flour<br />
1/4 t. salt<br />
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For the Filling:<br />
5 oz. package instant vanilla pudding<br />
2 c. cold milk<br />
1 c. heavy cream<br />
1/4 c. powdered sugar<br />
1 t. vanilla<br />
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For the Glaze:<br />
6 T. half and half (or if you have cream and milk on hand, do half of each of those)<br />
4 oz. bittersweet or semisweet chocolate<br />
2 c. powdered sugar<br />
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What to do:<br />
Preheat the oven to 425. Line a baking sheet with parchment paper.<br />
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In medium saucepan, bring butter and water to a boil until butter is completely dissolved. Reduce heat to low and vigorously stir in the flour until it becomes a ball and leaves the sides of the pan. Remove from heat and put in the bowl of a stand-mixer with the whisk attachment. Let mixture cool for a few minutes and then add one egg at a time- mixing well until completely incorporated each time. <br />
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Fit a piping bag with a #10 pastry tip (I used a number 808 in the brand I had) and pipe your dough onto the prepared cookie sheet. You want each to be about 1 1/2 in. wide by 4 in. long. Be sure to space they about 2-3 in. apart- they do get bigger in the oven.<br />
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Bake in preheated oven for 15 minutes. Then reduce the heat to 325 and bake an additional 20 minutes. Remove from heat and let cool completely.<br />
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For the filling, combine the pudding mix and milk. In separate bowl, beat the whipping cream until soft peaks form. Add the powdered sugar and vanilla. Fold into pudding mixture.<br />
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There are a number ways you can fill these. You can cut them in half and spoon the mixture in and then put the top back on, or you can use a pastry tip and pipe it in through the ends, or you can cut little holes along the top and pipe it in that way. I used a Wilton #230 (long skinny tip) and just piped the filling in through both ends. It worked great for me and I got them nice and full.<br />
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For the glaze, melt the chocolate and half and half in small saucepan. Once melted, quickly whisk in the powdered sugar. Either keep it warm while you are putting the glaze on each pastry, or work really fast. I didn't work quite fast enough and they sure don't LOOK store-bought. They may taste store bought, but I'm going to have to work on my glaze-application technique. ;) <br />
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Refrigerate until needed. Then Enjoy- these are SO good!<br />
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I have never been a huge fan of snickerdoodles- I prefer chewy chocolate chip cookies any day. But my husband is a die-hard snickerdoodle fan so the quest began for a good recipe for him. It must've been my lucky day because, I actually found the perfect one- the very first try! I've made these a few times now and they turn out perfect every time and are SO delicious and chewy! I took some in to my husband's office for his birthday and got so many compliments!<br />
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Best Chewy Snickerdoodles<br />
Source: <a href="http://www.ourbestbites.com/2012/02/soft-and-chewy-snickerdoodles/">Our Best Bites</a><br />
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What you'll need:<br />
1 3/4 c. sugar, divided<br />
1 T. ground cinnamon<br />
2 1/2 c. all-purpose flour<br />
2 t. cream of tartar<br />
1 t. baking soda<br />
1/2 t. salt<br />
8 T. butter at room temperature<br />
8 T. shortening<br />
2 large eggs<br />
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What to do:<br />
Prep: Preheat oven to 375. Line 2 baking sheets with parchment paper. Combine 1/4 c. sugar and cinnamon in a shallow dish and set aside.<br />
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Combine flour, cream of tartar, baking soda and salt together in a medium bowl.<br />
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Beat butter, shortening and remaining 1 1/2 c. sugar on medium speed until light and fluffy. Beat in eggs one at a time.<br />
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Reduce the speed of the mixer and slowly add the flour mixture until well combined.<br />
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Roll about 2 T. of dough into balls and then roll in cinnamon sugar mixture to coat. Place on prepared baking sheet about 2 inches apart. (Really do this- they spread a lot! And you want them to be larger balls because then they will be nice and chewy.)<br />
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Bake 1 sheet at a time for about 10-12 minutes, until edges of cookies are set and just barely beginning to brown. Centers will look soft and puffy and look underdone.<br />
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Makes about 2 dozen cookies.<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/175/5AFE080BF304FFE8D6F619419C09FD04.png" style="background: transparent; border: 0 !important;" /></a>Super Dayshhttp://www.blogger.com/profile/05408931766232543547noreply@blogger.com0tag:blogger.com,1999:blog-5273544807912244084.post-7881982700367938872013-03-04T08:18:00.000-08:002013-03-04T08:18:00.442-08:00Nutella Fudgesicles<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgML7Gl59d1BMDg0E6ejGFpiTbk4cqkiw33qxLZxe8ALoQ3T6HvK6WIFl142c7JpElx4G27-qhpJ5CHbHMHTQnQRD6N4SIWDDLtsB21dpOfCR3uCC6_UQyo1P7kfo01PGkAvBqnd4lRh_k/s1600/popsicles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgML7Gl59d1BMDg0E6ejGFpiTbk4cqkiw33qxLZxe8ALoQ3T6HvK6WIFl142c7JpElx4G27-qhpJ5CHbHMHTQnQRD6N4SIWDDLtsB21dpOfCR3uCC6_UQyo1P7kfo01PGkAvBqnd4lRh_k/s640/popsicles.jpg" width="640" /></a></div>
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I got a ZOKU for my birthday from my sisters and have had so much fun trying out new popsicle recipes already. Yesterday we made these Nutella Fudgesicles and they were so delicious- I think I could eat them every day. And the best part is- the recipe is SUPER simple- it has a grand total of two ingredients- Nutella and Chocolate Milk. My girls absolutely LOVED them. My littlest wanted to be sure to make it a full body experience... lol<br />
<br />
You can make these in the ZOKU, or just freeze them in traditional popsicle molds.<br />
<br />
So here ya go!<br />
<br />
Nutella Fudgesicles<br />
1/4 c. Nutella<br />
3/4 c. Chocolate Milk<br />
<br />
Combine the ingredients until smooth and pour in popsicles molds. In the ZOKU, it takes about 10 minutes. Enjoy!<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/175/5AFE080BF304FFE8D6F619419C09FD04.png" style="background: transparent; border: 0 !important;" /></a>Super Dayshhttp://www.blogger.com/profile/05408931766232543547noreply@blogger.com0tag:blogger.com,1999:blog-5273544807912244084.post-9146792705600862792013-02-06T11:50:00.001-08:002013-02-06T11:50:11.172-08:00Chicken Souvlaki - Gyros<div class="separator" style="clear: both; text-align: center;">
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My hubby took me to this greek restaurant a little bit ago and I was not excited. I was still calling their main dish, Jy-rohs at the time... He made me try this one gyro with the most delicious chicken I have ever tasted in my life. After that, I was hooked and have been scouring Pinterest for the perfect gyro recipe. Well, I found it.<br />
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This has become one of my absolute favorite meals. The marinade for the chicken is so delicious. I can't wait for grilling season to roll around again, since right now, it's too cold to use the grill. But I can't wait until Summer is finally here to enjoy these again- and even eat them outside on our patio!!<br />
<br />
For the first time I made them, I actually made the flat bread myself. It wasn't a terribly successful attempt- I think I may be bread-incompetent when it comes to using yeast. It was still good, but I have since then only used store bought pita bread (much easier!)<br />
<br />
Chicken Souvlake:<br />
Source: <a href="http://seeminglygreek.com/2011/06/chicken-souvlaki-with-a-lemon-oregano-marinade/">Seemingly Greek</a><br />
<br />
Here's what you'll need:<br />
1 lb. chicken, cubed<br />
4 T. Fresh lemon juice<br />
3-4 T Olive Oil<br />
1 T. red wine vinegar<br />
1 t. oregano<br />
1 t. thyme<br />
2-4 cloves garlic<br />
1/4 onion, sliced or cubed<br />
salt and pepper<br />
wooden skewers<br />
green or red peppers, cubed<br />
<br />
What to do:<br />
Whisk the liquid ingredients together and allow cubed chicken and cubed onions to marinate for at least 2-4 hours.<br />
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Once finished marinating, alternate the chicken pieces, onion pieces and pepper pieces on skewers.<br />
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Be sure to let your wooden skewers soak in water for about 30 minutes before skewering all your veggies/chicken.<br />
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Depending on how thick your meat is cut and the size, cook evenly over medium heat on the grill. Feel free to baste it once or twice while grilling as well- using left over marinade.<br />
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Enjoy with pita bread, or Naan bread, <a href="http://zumfressen.blogspot.com/2013/02/tzatziki-sauce.html">Tzatziki sauce</a> and fries!<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/175/5AFE080BF304FFE8D6F619419C09FD04.png" style="background: transparent; border: 0 !important;" /></a>Super Dayshhttp://www.blogger.com/profile/05408931766232543547noreply@blogger.com0tag:blogger.com,1999:blog-5273544807912244084.post-31331591450760484102013-02-06T11:49:00.001-08:002013-02-06T11:50:56.576-08:00Tzatziki sauce<div class="separator" style="clear: both; text-align: center;">
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This is the sauce that goes along with the Chicken Souvlaki/ Gyros. It took a bit to get used to it, but once I did- I couldn't get enough of it!!<br />
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Tzatziki Sauce<br />
Recipe Source: <a href="http://seeminglygreek.com/2010/12/tzatziki-the-yogurt-and-cucumber-dip/">Seemingly Greek</a><br />
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What you'll need:<br />
1 lb. Plain Greek Yogurt<br />
1/2 English cucumber (or a regular once, seeded)<br />
1-2 cloves of garlic<br />
1 T. fresh dill<br />
1 1/2 T Olive Oil<br />
1 T. lemon juice<br />
good dash of salt<br />
<br />
What do do:<br />
Place the yogurt into a bowl. Chop or grate the cucumber - I used my little food processor to get it nice and fine. Place the cucumber in a strainer to remove any excess liquid- or you can squeeze it in your hand over the sink. Add the cucumber, minced garlic, chopped dill, olive oil, lemon juice and salt to the top of the yogurt. With a spatula, fold all the ingredients together until thoroughly mixed. Do not stir or beat them together though. Place in refrigerator for 1-2 hours.<br />
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Be sure to enjoy with this <a href="http://zumfressen.blogspot.com/2013/02/chicken-souvlaki-gyros.html">Chicken Souvlaki</a> Recipe!<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/175/5AFE080BF304FFE8D6F619419C09FD04.png" style="background: transparent; border: 0 !important;" /></a>Super Dayshhttp://www.blogger.com/profile/05408931766232543547noreply@blogger.com0tag:blogger.com,1999:blog-5273544807912244084.post-66357674952661881972012-08-20T05:02:00.000-07:002012-08-20T11:43:28.755-07:00Mom's Cucumber Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJnNnehB3cKlBjyy4QiJS_VxL1zhr_56wen5l1n95wdKSNtYkZABUBovUkt3YEmul-pCG2WMaQe66HdDpZWNT3oP0-tLU81S0CNBObw838ma6SKrzHfwbQYzaS4sr-Svkk_YnEprnFt7c/s1600/cucumber+salad1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJnNnehB3cKlBjyy4QiJS_VxL1zhr_56wen5l1n95wdKSNtYkZABUBovUkt3YEmul-pCG2WMaQe66HdDpZWNT3oP0-tLU81S0CNBObw838ma6SKrzHfwbQYzaS4sr-Svkk_YnEprnFt7c/s640/cucumber+salad1.jpg" width="640" /></a></div>
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Growing up, our mom was all about cooking with fresh fruit and vegetables- usually from our garden in the summer. A lot of those meals were busts...sorry Mom. But I do remember this salad. And quite fondly. She even made it up! Go her and her bad self! You can make it with cucumbers or with tomatoes, or with both. Tonight, I made it with both, took a bite and had a serious walk down memory lane. It was so crazy what those flavors did to me!! It did not disappoint and was just as good now, if not better!<br />
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I hope you will enjoy it, I have since I was little. And it's always nice to try a recipe from way back when, that you still like now. :)<br />
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Cucumber (or Tomato) Salad<br />
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What you'll need:<br />
1/2 c. Plain Greek Yogurt<br />
1/2 c. Mayo<br />
1 clove garlic<br />
1 t. dill weed<br />
1 t. majoram<br />
1 t. spike<br />
1/4 t. white pepper<br />
1 t. basil<br />
1 t. mrs. dash<br />
6-8 peeled, chopped tomatoes OR<br />
2 large peeled cucumbers cut lengthwise in fourths OR<br />
3 peeled, chopped tomatoes and 1 large peeled cucumber cut lengthwise in fourths<br />
<br />
There- you have lots of options!<br />
<br />
What to do:<br />
Combine all ingredients except the tomatoes/cucumbers until mixed well. Add the vegetables and serve fresh! <br />
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This is delicious and pretty darn healthy too! And great for summer when you have oodles and boodles of tomatoes in your garden!<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/175/5AFE080BF304FFE8D6F619419C09FD04.png" style="background: transparent; border: 0 !important;" /></a>Super Dayshhttp://www.blogger.com/profile/05408931766232543547noreply@blogger.com0tag:blogger.com,1999:blog-5273544807912244084.post-47927262712761976382012-08-03T12:10:00.001-07:002012-08-03T12:10:44.637-07:00Peanut Butter Pudding Cookies<div class="separator" style="clear: both; text-align: center;">
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I found these cookies awhile back and they have very quickly become my "go-to" cookie recipe. I LOVE these cookies. Love them. Really, really. I've made them with PB chips and with mini reeses pieces. Both ways are delicious! These cookies very rarely last longer than a day, but when they do, they are still so good!<br />
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Recipe source: <a href="http://www.insidebrucrewlife.com/2012/04/peanut-butter-pudding-cookies.html">Inside BruCrew Life</a><br />
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What you'll need:<br />
3/4 c. butter, softened<br />
1/2 c. peanut butter<br />
1/2 c. sugar<br />
1/2 c. brown sugar<br />
2 eggs<br />
1 T. honey<br />
1 t. vanilla<br />
2 1/4 c. flour<br />
1 t. baking soda<br />
1/2 t. salt<br />
1 sm. box vanilla pudding<br />
1 c. chocolate chips<br />
1 c. reeses pieces or PB chips<br />
<br />
What to do:<br />
In a medium size bowl, combine the flour, baking soda, salt and pudding mix. Set aside.<br />
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In large mixing bowl, cream the butter, PB and sugars until fluffy. Add the eggs, vanilla and honey and mix again.<br />
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Slowly add the dry ingredients, being careful not to over-mix.<br />
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Stir in the chocolate chips and reeses chips by hand.<br />
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Bake at 350 for 10 minutes. DO NOT overbake! Cool on pan for 3-4 minutes. Store in a tightly covered container.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX07oaIWZZZOpnM4QSOBKzWN2_wU2C3KVwH2RsVPXuWQflWMoxZdYhicEVa_IQMeZZpgPGU6m93ayVe09o_iglB35fowL-kti126c11DUAhI_HOY3iBe0lVbIcmbGNtHZkVWa4YoXmNSo/s1600/IMG_1588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX07oaIWZZZOpnM4QSOBKzWN2_wU2C3KVwH2RsVPXuWQflWMoxZdYhicEVa_IQMeZZpgPGU6m93ayVe09o_iglB35fowL-kti126c11DUAhI_HOY3iBe0lVbIcmbGNtHZkVWa4YoXmNSo/s640/IMG_1588.JPG" width="640" /></a></div>
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/175/5AFE080BF304FFE8D6F619419C09FD04.png" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px !important; border-color: initial !important; border-image: initial !important; border-left-width: 0px !important; border-right-width: 0px !important; border-style: initial !important; border-top-width: 0px !important;" /></a>Super Dayshhttp://www.blogger.com/profile/05408931766232543547noreply@blogger.com0tag:blogger.com,1999:blog-5273544807912244084.post-12238681860363326302012-06-09T20:25:00.001-07:002012-06-09T20:25:41.676-07:00Fiesta Chicken Casserole<div class="separator" style="clear: both; text-align: center;">
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I was searching for something easy to make tonight and stumbled across this recipe on <a href="http://www.plainchicken.com/2011/09/fiesta-chicken-casserole.html#more">Plain Chicken</a>. It looked simple enough and called for things I already had on hand- always a bonus! I boiled frozen chicken in taco seasoning and then shredded it in the mixer, so that was the the most "difficult" part of the recipe. Other than that- this is super easy and was so good! <br />
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I loved the flavor and the bit of kick that it had (I used mild Rotel). I would recommend the sour cream for garnish- it makes it a little more kid friendly. :) I also fed three hungry boys and they all went back for seconds and complimented me on how good it was. So that is a plus as well! So if you're in the mood for something easy, Mexican inspired and delish- You'll enjoy this!<br />
<br />
What you'll need:<br />
3 c. cooked shredded chicken<br />
1 c. instant rice (uncooked)<br />
1 can cream of chicken soup<br />
1 can Rotel diced tomatoes and chiles, undrained<br />
1 T. Taco Seasoning<br />
2 T. milk<br />
2 c. shredded cheddar cheese, divided<br />
1/2 c. crushed tortilla chips or Doritos<br />
<br />
Optional:<br />
Sour cream for garnish<br />
tomatoes for garnish<br />
<br />
What to do:<br />
Preheat oven to 350.<br />
<br />
Combine chicken, rice, soup, Rotel, seasoning, milk and 1 1/2 c. of cheese. Pour into a lightly greased 9x9 pan. Cover and bake for 30 minutes. Top casserole with crushed chips and remaining cheese. Bake uncovered for 5-10 more minutes or until cheese is melted.<br />
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Enjoy!<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/175/5AFE080BF304FFE8D6F619419C09FD04.png" style="background: transparent; border: 0 !important;" /></a>Super Dayshhttp://www.blogger.com/profile/05408931766232543547noreply@blogger.com0tag:blogger.com,1999:blog-5273544807912244084.post-26287338952296235922012-05-12T09:03:00.000-07:002012-05-13T14:24:40.043-07:00PW's Chicken Scallopine<div class="separator" style="clear: both; text-align: center;">
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I saw this recipe on Pioneer Woman's site, but never thought it looked that good. I don't know why, but it just didn't. Then when we had our Girl's weekend in St. George, Em insisted on having it and since she was cooking, I wasn't complaining! It was so good!! I don't know what I was thinking! My only complaint was that there wasn't much of a sauce- it was really liquidy and there just wasn't much of it. So I made a few modifications to mine to thicken the sauce and LOVED how it turned out. Of course, it tasted even better on my stinkin' adorable polka-dot dishes on Valentine's Day with my two favorite people in the whole world. :)<br />
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Here is the recipe with the few changes I made:<br />
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Pioneer Woman's Chicken Scallopine<br />
<br />
1 pound Linguine<br />
6 whole Boneless, Skinless, Trimmed Chicken Breasts (smaller ones)<br />
Salt And Pepper, to taste<br />
Flour<br />
2 Tablespoons Olive Oil<br />
4 Tablespoons Butter<br />
12 ounces, weight White Mushrooms, Sliced Thin<br />
1 1/4 c. chicken broth<br />
Juice of 1 whole Lemon<br />
½ cups Heavy Cream <br />
1 T. Capers<br />
2 t. cornstarch <br />
Chopped Fresh Italian Parsley<br />
Parmesan Cheese, For Topping<br />
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Cook Linguine according to package directions.<br />
<br />
Start by pounding your chicken breats between two pieces of wax paper until they are pretty thin and a uniform thickness- you don't want to overcook them because some parts are thicker than others.<br />
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Once they are pounded flat, sprinkle with Salt and pepper and then dredge in flour.<br />
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In a large skillet, combine 4 T. of butter and olive oil in pan. Once hot, add the chicken and cook on both sides until golden brown. Once both sides are finished, put them on a plate and set aside.<br />
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Leave your drippings in the pan and add your thinly sliced mushrooms, 1 1/4 c. chicken broth and lemon juice, while scraping the bottom of the pan. Allow these to cook for a minute or so and then add your cream and capers. <br />
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This is where I mixed about 1/8 c. of chicken broth with 1-2 t. of cornstarch. Once it was combined, I added it to the mushroom mixture to allow it to thicken. I then added more chicken broth until I got the desired thickness of my sauce.<br />
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Season with Salt and Pepper to taste and Voila! You are finished!<br />
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This was soooooooooo good!<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/175/5AFE080BF304FFE8D6F619419C09FD04.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0pt; border-left: 0pt; border-right: 0pt; border-top: 0pt;" /></a>Super Dayshhttp://www.blogger.com/profile/05408931766232543547noreply@blogger.com0tag:blogger.com,1999:blog-5273544807912244084.post-51387140705819996472012-04-30T20:24:00.000-07:002012-04-30T20:24:00.545-07:00White Chicken Enchiladas<div class="separator" style="clear: both; text-align: center;">
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I was part of a dinner group a few years ago and one of the gals brought over some White Chicken enchiladas. They were really good and my hubby even said he liked them almost as much as he likes my regular Red Enchiladas. After perusing the blogosphere for a bit looking for a good recipe, I found a few that looked interesting, but I really wanted this one gal's recipe. I finally got around to asking her for it and decided to combine it with a few of the other recipes I'd found to make the ultimate White chicken enchiladas. I must say- this one turned out pretty dang good! It's a bit different, but really good. Hopefully you'll enjoy the change-up from regular old red enchiladas.<br />
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Combination of recipes from <a href="http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html">HERE</a> and <a href="http://www.kevinandamanda.com/recipes/dinner/creamy-chicken-enchiladas.html">HERE</a> and my friend Ashley.<br />
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Here's what you'll need:<br />
<br />
3 c. cooked, shredded chicken<br />
1 can rotel tomatoes<br />
8 oz. cream cheese, softened<br />
1/2 can cream of mushroom soup<br />
1/2 c. green salsa, divided<br />
1 lb. shredded cheese, divided (colby or cheddar works great)<br />
1 sm. can diced green chilis<br />
Taco seasoning<br />
8-10 Tortillas<br />
1 pint heavy whipping cream<br />
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What to do:<br />
Preheat oven to 350.<br />
<br />
Note: I like to boil frozen chicken breasts (about two large breasts make 3 c. shredded chicken) in Taco seasoning for this recipe. I don't have to worry about burning it this way and it just cooks relatively quickly with no mess. Once the breasts are finished, it works great to stick them in a kitchen aid with the paddle attachment to shred them.<br />
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Combine the shredded chicken, softened cream cheese, drained rotel tomatoes, cream of mushroom soup, 1/4 c. green salsa, green chilis and 1/2 c. shredded cheese. Add taco seasoning to taste. (I like mine really flavorful, so I add anywhere from 1 T. to 2 T.)<br />
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Place 2-3 T. chicken mixture down the middle of each tortilla. Roll and place in 9x13 pan. I can usually fit 8-9 tortillas in one pan.<br />
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Once all the tortillas are rolled an in the pan, cover with 1 pint heavy whipping cream mixed with 1/4 c. green salsa. I know this sounds odd- but just coat all the enchiladas in this thick goodness (and try not to think of the calories... but rather the creamy yummyness!).<br />
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Bake in preheated oven for 30-35 minutes.<br />
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Garnish with tomatoes, olives, lettuce, sour cream and salsa and enjoy!<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/175/5AFE080BF304FFE8D6F619419C09FD04.png" style="background: transparent; border: 0 !important;" /></a>Super Dayshhttp://www.blogger.com/profile/05408931766232543547noreply@blogger.com2