tag:blogger.com,1999:blog-24146988979864270342024-03-05T01:51:58.796-08:00Snow DeliciousMegshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.comBlogger111125tag:blogger.com,1999:blog-2414698897986427034.post-49754394338312871352023-02-04T23:00:00.012-08:002023-02-04T23:05:54.672-08:00Belgian Waffles<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yiI8_Xr96UjXFgwC4nu4FCT3-2EzJXmPikkWk2WA_slcoR3EF-xtDzsaudk6sUi_a0Y1sTpMOtTxB6NsVzdmoBeBK1ABrP0zPgv4nnYE-WZaY9zvV37GIBqrXNK-8_UmniScmzRYsukGh707PgWtKnGtfDuZgSV-3R4iQ-jD7XlkLCq57gJsTKEc/s4032/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yiI8_Xr96UjXFgwC4nu4FCT3-2EzJXmPikkWk2WA_slcoR3EF-xtDzsaudk6sUi_a0Y1sTpMOtTxB6NsVzdmoBeBK1ABrP0zPgv4nnYE-WZaY9zvV37GIBqrXNK-8_UmniScmzRYsukGh707PgWtKnGtfDuZgSV-3R4iQ-jD7XlkLCq57gJsTKEc/w480-h640/FullSizeRender.jpg" width="480" /></a></div></div> Ellie is bound and determined that weekends are for yummy breakfasts. We have been trying out a lot of recipes lately and have decided that Belgian Waffles are one of the best. We usually make these on snowy days when you just need an extra warm hug. They make Ellie and everyone happy.<p></p><p>2 1/4 C. Flour</p><p>1 T Baking Powder</p><p>3 T Sugar</p><p>1/2 tsp Salt</p><p>2 Large Eggs</p><p>1/2 C. Canola Oil</p><p>2 C. Milk\</p><p>1 tsp Vanilla</p><p>Preheat your waffle iron, In a large bowl whisk together the flour, baking powder, sugar, and salt. Add egg yokes, (put egg whites in a small bowl to whisk) Canola oil, milk, and vanilla. In a small bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside. Now mix the other ingredients until there are no lumps. Fold in egg whites. Use a scooper or measuring cup to pour the batter into the skillet. Do according to the manufacturer's directions. Serve immediately with butter, syrup, powdered sugar, Nutella, whip cream, and strawberries. There are so many possibilities. We hope you enjoy!</p><p><br /></p><p><br /></p>Megshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.com0tag:blogger.com,1999:blog-2414698897986427034.post-88328539916690785772013-11-02T19:55:00.000-07:002013-11-02T19:56:48.672-07:00Basil Tomato Soup with Grilled Cheese Sticks<div class="separator" style="clear: both; text-align: center;">
I heard about this on the radio and thought I might give it a whirl. It has fast become one of our family favorites. It is always a good quick meal, especially on a cold night.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMHZGCcb4AQryfN-QyNFqVfj-RCHPywsKw25M01BsGZ11nWiFIFXlEp-fC97E2nsLUt2UipZmVx5-yww1cRxPmEYLuhYwAxLM5TZELNDg6ZYPUoTHetvsSGs8LE8NRJtL4_yKY_eJZvxE/s1600/Grilled+Cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMHZGCcb4AQryfN-QyNFqVfj-RCHPywsKw25M01BsGZ11nWiFIFXlEp-fC97E2nsLUt2UipZmVx5-yww1cRxPmEYLuhYwAxLM5TZELNDg6ZYPUoTHetvsSGs8LE8NRJtL4_yKY_eJZvxE/s640/Grilled+Cheese.jpg" width="640" /></a></div>
Campbells Tomato Soup<br />
1 tsp fresh Basil<br />
Cheddar cheese shredded and sliced<br />
Sliced bread<br />
<br />
Cook the tomato soup and basil according to the directions on the can. <br />
<br />
Butter top side of the bread place the buttered side on the grill. Put on your desired amount of cheese. Butter another piece of bread and place the butter side away from the cheese. Cook at 350 on a griddle. Flip after 1-3 min. depending on how toasted you want the bread. Put shredded cheese on the griddle about the size of your bread surface. Put the grilled sandwich on top. Cook for 30 sec or until crispy. Add more cheese to the griddle and do the same on the other side. Cut your sandwich into strips and serve with the soup. EnjoyMegshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.com0tag:blogger.com,1999:blog-2414698897986427034.post-37942063038641965392013-10-27T21:26:00.003-07:002013-10-27T21:26:43.870-07:00Almond Sugar Cookie Bars<div class="separator" style="clear: both; text-align: center;">
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My cute neighbor made these delicious cookies for me. I took one bite and knew that I was not going to be sharing them with my family. I hid these delectable morsels and ate every single on. Once they were gone I knew that I had to have more. Thank goodness that she was willing to give me her recipe. They are as good as any sugar cookie but so, so much easier to make. You can thank me for this recipe later. :)</div>
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1 1/2 Cups sugar<br />
1 Cup butter softened<br />
1 8ounce package of cream cheese softened<br />
1 egg<br />
1 tsp vanilla<br />
1/2 tsp almond extract<br />
1 tsp baking powder<br />
3 1/4 Cups flour<br />
<br />
Cream sugar, butter, and cream cheese. Add eggs and beat well. Add vanilla and almond. Mix. Add the remaining ingredients. Press dough into cookie sheet sprayed with Pam. Bake at 350 degrees for 18-20 minutes, until very light brown. Cool to frost.<br />
<br />
Frosting<br />
<br />
3 Cups<br />
1/4 Cup milk<br />
1/2 Cup butter, softened<br />
1 Tablespoon almond extract<br />
Dash of salt<br />
<br />
mix butter, milk, and almond extract. Add powdered sugar till spreading consistency is right. Frost cooled cookies. Enjoy!Megshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.com0tag:blogger.com,1999:blog-2414698897986427034.post-14782076683455408622013-01-23T09:09:00.000-08:002013-01-23T09:09:10.458-08:00Mango and coconut rice<div class="separator" style="clear: both; text-align: left;">
Again Carl and my mom were in a creative mood and so we needed something tasty to go with our Tilapia. They came up with a mango and coconut rice that is to die for. It was amazing and I could eat it as a dessert it tasted so good. </div>
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<br />
1 tsp salt<br />
2/3 C water<br />
14 ounces coconut milk<br />
1 1/2 long grain rice<br />
1 T Olive Oil<br />
1 mango peeled and cubed.<br />
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Heat the oil add the rice, stir to coat then add remaining ingredients. Bring to a boil and then cover and simmer on medium low heat for 20 minutes. (I just did mine in my rice cooker and put all the ingredients in and then added the water to the fill line. This worked just fine.) Serve and Enjoy!<br />
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Megshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.com0tag:blogger.com,1999:blog-2414698897986427034.post-61334311200638089852013-01-23T08:43:00.001-08:002013-01-23T09:27:21.162-08:00Grilled Tilapia with Capers<div class="separator" style="clear: both; text-align: center;">
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I truly have neglected this blog for way to long. I feel bad because my one fan has been waiting since April to get a new recipe. I have felt the pressure and finally my ducks are in a row, the stars are aligned, my baby is asleep, my other three are at school, and my spunky 4 year old is safely swimming in the bath. It is perfect time to get a blog post done. I must hurry though because before long life will be CRAZY again.<br />
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My mom had us over for dinner and made a new recipe. Grilled Tilapia with capers. It was heavenly. Her and my Uncle Carl decided to try something new. Apparently Carl really wanted tilapia with capers so my mom got on her trusty computer and together they came up with a fabulous dinner. We also had<a href="http://snowdelicious.blogspot.com/2013/01/mango-and-coconut-rice.html"> mango and coconut rice</a>. The two went together so well. They make me laugh when they work together. They still act silly even at their age. They tease each other like brother and sister do. I am glad Carl was there so that mom would try something so different. It is one of my new favorite dishes. <br />
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4 Tilapia fillet<br />
3 T Olive Oil<br />
1 lemon finely zested<br />
2 lemons juiced<br />
1/2 C dry white wine<br />
1 shallot thinly sliced<br />
Splash of heavy cream<br />
1 stick of butter cut in cubes<br />
1/4 C Fresh Parsley<br />
1/4 C drained capers<br />
black pepper<br />
salt<br />
<br />
<br />
Heat grill to high. Brush fish on both sides with olive oil. Season with salt and pepper. Cook 3-4 minutes per side or until lightly golden brown and slightly charred. <br />
<br />
Combine shallots, lemon juice and zest, white wine in a small sauce pan on high heat. Cook until reduced by half. Remove from heat and let cool. Whisk together the cream, butter, and wine mixture in a small bowl and season with salt and pepper. Add the parsley and capers. Stir. Serve over the Tilapia. Enjoy!<br />
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<br />Megshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.com0tag:blogger.com,1999:blog-2414698897986427034.post-16016555674899414332012-04-17T21:06:00.000-07:002012-04-17T21:06:55.696-07:00Southwest Chicken Taco's<div class="separator" style="clear: both; text-align: center;">
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Last year I went to a ladies weekend getaway and the first night there the girls in charge of dinner served these chicken taco's. They are delish. I absolutely fell in love with them and knew I needed to make these for my family. I was a bit nervous to ask my cute neighbor Nikki for the recipe because I thought it might just be really complicated. Was I wrong! It is the simplest recipe and it tastes amazing. Plus, my entire family loves it. My seven year old had two. Even the picky eater ate hers all gone. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqnDcUsRFJZwYf2BNdjVu1NH3nwWjguGWuTK6I1oaMAFeSOcN5isCnwfgmGEhr9Me60e7FSObjKif4Ud2BsXC8-_V0pZY68_m7tT2C90na9PwEkdCFCBpDj6K3_fHEl1geC5iP4jZFsBQ/s1600/DSC00090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqnDcUsRFJZwYf2BNdjVu1NH3nwWjguGWuTK6I1oaMAFeSOcN5isCnwfgmGEhr9Me60e7FSObjKif4Ud2BsXC8-_V0pZY68_m7tT2C90na9PwEkdCFCBpDj6K3_fHEl1geC5iP4jZFsBQ/s640/DSC00090.JPG" width="640" /></a></div>
3 boneless skinless chicken breasts<br />
1 can Mexican Style Stewed tomatoes<br />
1/4 cup brown sugar<br />
1/2 tsp red pepper flakes<br />
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Combine all the ingredients into the crock pot and cook on high for 4 hours. After it is finished cooking shred the chicken with a fork. It serves a family of 6. <br />
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Seriously could this recipe be any easier. We serve this taco style of course. You can do any ingredients you want. Here are some we do. <br />
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cheddar cheese<br />
pico<br />
guacamole<br />
lettuce<br />
black beans<br />
corn <br />
Tortilla<br />
<br />
Put it all together and Enjoy.<br />
<br />Megshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.com0tag:blogger.com,1999:blog-2414698897986427034.post-84427334153574823762012-03-18T08:45:00.000-07:002012-03-18T08:45:00.204-07:00Basil Chicken with Coconut Curry Sauce: Pinterest 5 starsHere is another Pinterest recipe I found from <a href="http://www.melskitchencafe.com/2009/09/basil-chicken-in-coconut-curry-sauce.html">Mel's Kitchen Cafe</a>. We love Indian food so when I came upon this I thought I better try it out. I thought for sure it would be good but not restaurant good. It is totally restaurant good. My whole family loved this meal. My hubby can't stop raving over it. Very, very delish.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrlpiTZgCwsLAPzI_TBwTqlmW2WuTKYUGfWohzF3VjwxDrm1MtjeiiDtUVi1R3dqQ4nNMX6lafrz-bX3f5QSvYnfVuaHxHBJ7spcFoMqyfBQtOoK6tm9Ahg6OqkxUEv8OEy6NkOXNyno/s1600/Coconut+Curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrlpiTZgCwsLAPzI_TBwTqlmW2WuTKYUGfWohzF3VjwxDrm1MtjeiiDtUVi1R3dqQ4nNMX6lafrz-bX3f5QSvYnfVuaHxHBJ7spcFoMqyfBQtOoK6tm9Ahg6OqkxUEv8OEy6NkOXNyno/s640/Coconut+Curry.jpg" width="640" /></a></div>INGREDIENTS:<br />
3 skinless, boneless chicken breast halves<br />
2 teaspoons curry powder (McCormick yellow not red)<br />
1 teaspoon salt<br />
½ teaspoon pepper<br />
¼ teaspoon chili powder<br />
1 medium red onion, chopped<br />
5 cloves garlic, minced<br />
2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)<br />
1 tablespoon olive oil<br />
1 14-ounce can light coconut milk<br />
1 tablespoon cornstarch<br />
1 tablespoon dried basil<br />
1 teaspoon grated fresh ginger<br />
3 cups hot cooked rice<br />
DIRECTIONS:<br />
Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.<br />
In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.<br />
Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice. Serves 4-6 EnjoyMegshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.com0tag:blogger.com,1999:blog-2414698897986427034.post-91284318895346683552012-03-15T09:14:00.001-07:002012-03-15T09:14:00.923-07:00Sweet and Sour ChickenThis is a recipe that comes from my moms kitchen. She really has the best recipes so whenever I go to her recipe book I know that I will pull out a good one. This recipe is a bit time consuming but well worth the effort. This is a HUGE family favorite. Even the little ladies like it. (I do serve theirs without the sauce) <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSm76KDSXMpCobsUyiam6KW4ySy5XHhhVg9FqT9sAlG_MVSBamqLQP1Y1Uu5VT6newKseTwxLse1C02trsUAUwb1CQo7LN1jojitQ4TcJ3DhpvqEHChyphenhyphenqS0mk9SQiVBZvYVL8y0mLt7Rk/s1600/Sweetand+sour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSm76KDSXMpCobsUyiam6KW4ySy5XHhhVg9FqT9sAlG_MVSBamqLQP1Y1Uu5VT6newKseTwxLse1C02trsUAUwb1CQo7LN1jojitQ4TcJ3DhpvqEHChyphenhyphenqS0mk9SQiVBZvYVL8y0mLt7Rk/s640/Sweetand+sour.jpg" width="640" /></a></div>1/2 cup flour<br />
1/4 cup corn starch<br />
1 tsp salt<br />
1/2 tsp baking powder<br />
1/2 tsp canola oil<br />
1/2 cup water<br />
1/2 pound chicken cut in bite size pieces<br />
mix dry ingredients then mix with water and oil to make a batter. Dip the chicken pieces in batter. Fry in small amount of canola oil.<br />
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Sauce<br />
1/4 cup brown sugar, packed<br />
2 T corn starch<br />
1 can (8 ounces) pineapple tidbits, drain but reserve liquid<br />
1/4 cup vinegar<br />
2 T ketchup<br />
1/4 cup onion, diced<br />
1/4 cup green pepper, diced<br />
1/4 cup celery, diced<br />
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In 2 quart sauce pan mix sugar and cornstarch. Add enough water to reserved pineapple juice to measure one cup. Stir syrup mixture, vinegar, and ketchup into cornstarch mixture. Cook and stir constantly until it boils and thickens. Stir in pineapple, onions, green pepper, and celery. Cook until tender. Add chicken and serve over rice. EnjoyMegshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.com0tag:blogger.com,1999:blog-2414698897986427034.post-45596901916683324102012-03-12T08:49:00.003-07:002012-03-12T08:49:00.698-07:00Crock Pot Chicken Parmesan : A pinterest recipe(2 stars)Chicken Parmesan is one of my husbands favorite meals. So when I came across a crock pot recipe I thought bonus. Turns out this one wasn't really a hit in the Snow household. First off, we like Chicken Parmesan to be crispy. This is so NOT the case with this one. The taste was fine but the lack of crispiness was missed immensely. I am kind of bummed to say this one was a flop. Now, in a pinch I just might make it again just because it was so easy.. I will just tell my family it is chicken marinara or something like that. Try it for yourself though and if you liked it please tell me what I did wrong. ;) Go check out <a href="http://www.chef-in-training.com/2012/01/crock-pot-chicken-parmesan.html">her site</a> and see if she has better tips than I found. If you are to repin this pin it from her site please.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFXCuYOGpUfRJkw7TV0lV8Z03b88fB5U9ie10spJulTrEgP935hbr5hhiFp2pSgXnvdV3S8XHtjGJgVEx3pXSzKv3huUJzyAHW0g5XR9kFKK5DVWyMmePTbVkCFoi4B3c83IOwSE7Nfw/s1600/parmassean.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFXCuYOGpUfRJkw7TV0lV8Z03b88fB5U9ie10spJulTrEgP935hbr5hhiFp2pSgXnvdV3S8XHtjGJgVEx3pXSzKv3huUJzyAHW0g5XR9kFKK5DVWyMmePTbVkCFoi4B3c83IOwSE7Nfw/s640/parmassean.jpg" width="640" /></a></div>CROCK POT CHICKEN PARMESAN<br />
recipe from: Siggy Spice<br />
<br />
2-4 boneless, skinless chicken breast halves<br />
1/2 cup Italian Seasoned Bread Crumbs<br />
1/4 cup Parmesan Cheese<br />
1/4 t black pepper<br />
1/4 t kosher salt<br />
1 TBSP olive oil<br />
1 egg, beaten<br />
sliced or shredded mozzarella cheese<br />
favorite jarred marinara sauce<br />
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Spread the 1 TBSP of olive oil into the bottom of your crockpot stoneware insert.<br />
Beat the egg with a fork in a separate bowl.<br />
Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.<br />
Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.<br />
Place the chicken breast pieces in the bottom of the crockpot.<br />
Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.<br />
Cover chicken and cheese with entire jar of marinara sauce.<br />
<br />
Close lid and cook on low for 6-7 hours or high for 3-4.<br />
Serve with your favorite pasta.<br />
<br />
<br />
Enjoy!Megshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.com0tag:blogger.com,1999:blog-2414698897986427034.post-16255700897425517242012-03-09T10:23:00.003-08:002012-03-09T10:23:00.840-08:00Cheesy Enchilada Stack: Pinterest Recipe (5 stars)I have decided to start making things that I see on Pinterest. This way I can know if the recipe is worth pinning or not. I recently pinned this little dish and thought it looked great but wondered how it would taste and how the family would like it. Turns out this one was a HUGE success. It really is very tasty. The site that I got this recipe from looks to have a lot of great recipes. The site is <a href="http://www.chef-in-training.com/2011/09/cheesy-enchilada-stack.html">Chef in Training</a>. If you are going to pin this please pin it from her site since it is her recipe. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijl9yzBWTWEqaOV33KOBMDTPGj1MzBwq_iY6WJ9qhQzT3H6OyTXaf8XnXCyI4dkqCjliwQbPIA8mDmhf8VK21ue3lfto7vqu6ihTUcsdjCVdXNxqWd-V-0xPBYnC8BFhrjcfkkmWF2NzU/s1600/Enchillada.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijl9yzBWTWEqaOV33KOBMDTPGj1MzBwq_iY6WJ9qhQzT3H6OyTXaf8XnXCyI4dkqCjliwQbPIA8mDmhf8VK21ue3lfto7vqu6ihTUcsdjCVdXNxqWd-V-0xPBYnC8BFhrjcfkkmWF2NzU/s640/Enchillada.jpg" width="640" /></a></div><div style="text-align: left;"><b><u>CHEESY ENCHILADA STACK</u></b> </div><div style="text-align: left;"></div><div style="text-align: left;">1 lb. Lean ground beef</div><div style="text-align: left;">2 (10 oz) can Red Enchilada Sauce (Our favorite is the Old El Paso brand)</div><div style="text-align: left;">6 (8 inch) flour tortillas</div><div style="text-align: left;">1 (8 oz) bag Shredded Cheddar Cheese</div><div style="text-align: left;">1 (16 oz) can refried beans </div><div style="text-align: left;">2 (4 oz) cans diced green chilies</div><div style="text-align: left;">1 bunch green onions</div><div style="text-align: left;"></div><div></div><div>Cook the beef in a skillet over MED-HIGH heat until well browned. Drain off fat.</div><div></div><div>Stir 1/2 cup enchilada sauce in the skillet with the beef. Spray a baking sheet with non-stick cooking spray.</div><div></div><div>Place 1 tortilla onto the baking sheet. Top with 1/3 of the beef mixture and 1/4 cup cheese.</div><div></div><div>Top with 1 tortilla, half the refried beans, 1/2 cup enchilada sauce, 1 can drained green chilies, and 1/4 cup cheese.</div><div></div><div>Repeat the layers one more time.</div><div></div><div>Top with 1 tortilla, remaining beef mixture and 1/4 cup cheese.</div><div></div><div>Top with remaining tortilla. Cover the stack with aluminum foil.</div><div></div><div>Bake at 400 F for 40 minutes or until the filling is hot. Uncover the stack and top with remaining enchilada sauce, cheese and green onion.</div><div></div><div>Bake 5 more minutes or until the cheese is melted.</div><div></div><div>Cut the stack into 6 wedges.</div><div></div>Enjoy!Megshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.com0tag:blogger.com,1999:blog-2414698897986427034.post-37235790371206162522012-03-06T08:23:00.002-08:002012-03-06T08:23:00.310-08:00Pizza Rolls or CalzonesI have been making this recipe for years. In fact it is a Home Economics recipe from High School. Ha, kind of funny. My family has loved this recipe. There is something so yummy about a personal pizza. I hope you enjoy this one as much as we have.<br />
<div style="text-align: center;">(Not a pretty picture but they are tasty.) </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhwMrFrip46ntf7NBYkQI0j9X-dsiGBUfND5KGC5fN1D1MdWVvhY38-41NIEPxy75XNIWDUlZYK2evOgTZbXUZVb3o8CmWYhs87rzSbkTea3UQdmtxIfLklcO229qIXESMBVqeDxI7I0/s1600/pizzarols.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhwMrFrip46ntf7NBYkQI0j9X-dsiGBUfND5KGC5fN1D1MdWVvhY38-41NIEPxy75XNIWDUlZYK2evOgTZbXUZVb3o8CmWYhs87rzSbkTea3UQdmtxIfLklcO229qIXESMBVqeDxI7I0/s640/pizzarols.jpg" width="428" /></a></div>2 cups warm water<br />
2 tsp yeast<br />
4 T honey<br />
2 tsp salt<br />
4 2/3 cups flour<br />
Pizza Sauce of your choice<br />
2-3 cups Cheddar and Mozzarella cheese (or your choice)<br />
<br />
In a large mixer add water and yeast. Let it sit for 5 minutes. Then add honey, salt and flour one cup at a time. Mix. Knead ingredients together for 10 minutes. After you have done this roll out on a floured surface. Rub with pizza sauce, sprinkle with cheese of choice, and place pepperonis down. Preheat oven to 350. Roll the dough like you would for cinnamon rolls. I use dental floss to cut mine but you can use a knife. Cut the pizza rolls about 1-1 1/2 inches thick. place on a greased cookie sheet and bake at 350 for 25-30 minutes. Enjoy!<br />
<br />
<br />
The Calzone version is just as easy and just as tasty. You do it the same way as the rolls just don't slice it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWeCfeNSQZPPAA0Sc5EZjNXfTOnZj-tmPJbMLrKyezy_VxR7O3-mcL-j8yaH-bGkLdQJpB0dJkCwEWp07LMl-5e2GVbuf-RgqaUnad7VGpQRPEbE3wgIbPEr8oaC8rI7015U8UOdVVIVY/s1600/calzone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWeCfeNSQZPPAA0Sc5EZjNXfTOnZj-tmPJbMLrKyezy_VxR7O3-mcL-j8yaH-bGkLdQJpB0dJkCwEWp07LMl-5e2GVbuf-RgqaUnad7VGpQRPEbE3wgIbPEr8oaC8rI7015U8UOdVVIVY/s640/calzone.jpg" width="640" /></a></div>Megshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.com0tag:blogger.com,1999:blog-2414698897986427034.post-4456939173340378402012-03-02T10:08:00.002-08:002012-03-02T10:08:00.560-08:00Parmesan rosemary baked potatoesParmesan rosemary baked potatoes are a must. We could not get enough of these delightful mouth watering goodness. It was one of those nights were I had no idea of what to make for a side dish. I had some potatoes that needed to be used and so we just went with it. They turned out so yummy. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2j0tj7UUxeJ1PnrqM-SK1TqEZbKrg_cc6Te3WA07p_nJPQiJxFpogwiLCvyXTKwJpDv7RAt3AVbRgkxZ7VKND8Q8x2IlvG2sQrRu7MfmS6adqzK6c7wOPSI8EBTh26rwmLo18TRXqqCA/s1600/rosemarypotato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2j0tj7UUxeJ1PnrqM-SK1TqEZbKrg_cc6Te3WA07p_nJPQiJxFpogwiLCvyXTKwJpDv7RAt3AVbRgkxZ7VKND8Q8x2IlvG2sQrRu7MfmS6adqzK6c7wOPSI8EBTh26rwmLo18TRXqqCA/s640/rosemarypotato.jpg" width="640" /></a></div>5-6 red potatoes<br />
rosemary<br />
garlic powder<br />
pepper<br />
1/2 cup Parmesan cheese<br />
olive oil<br />
<br />
Preheat oven to 375. Slice the potatoes in thin slices. Spread them out on a greased cookie sheet. Lightly drizzle olive oil over the potatoes. Sprinkle the seasonings over the top of the potatoes. Cook for 25 minutes on 375. Add the Parmesan cheese on top the last 5 minutes. Serves 6 ENJOY!Megshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.com1tag:blogger.com,1999:blog-2414698897986427034.post-81844497114565777432012-02-28T09:31:00.007-08:002012-02-28T10:08:12.750-08:00Pumpkin CookiesMy hubby loves pumpkin cookies. If I send him to the grocery store he almost always comes home with a box of pumpkin cookies. I really have never been a fan. I thought it might be a good idea to learn how to make these since he loves them so much. I have been making them for a few years now and he LOVES them. Funny thing though, when I made this batch he walked in and said "I think I am over Pumpkin Cookies." I thought to myself "you've got to be kidding me, I learned to make these for you." I really had nothing to worry about. He changed his mind the second he ate one, and then two...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjmGqHxJQwu9tQ1VTLTBiZEJNKBwOb8tH1d-ggHGI-sKLSsJ0AjAiLr032VOyy_A3UCC1WKuMgKRr4ElyPWUb6AY0_wB2si8YGyYTPRZmYbhtOXoBKQGHvqZEP0YFJd5nB01kKuNiXvo/s1600/pumpkin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjmGqHxJQwu9tQ1VTLTBiZEJNKBwOb8tH1d-ggHGI-sKLSsJ0AjAiLr032VOyy_A3UCC1WKuMgKRr4ElyPWUb6AY0_wB2si8YGyYTPRZmYbhtOXoBKQGHvqZEP0YFJd5nB01kKuNiXvo/s640/pumpkin.jpg" width="640" /></a></div>3 Cups canned pumpkin<br />
2 eggs<br />
2 tsp vanilla<br />
1 cup canola oil<br />
2 tsp nutmeg<br />
2 tsp cinnamon<br />
2 tsp baking soda<br />
2 tsp baking powder<br />
3 Cups sugar<br />
1 tsp salt<br />
5 cups flour<br />
1 pkg chocolate chips<br />
<br />
Preheat oven to 350. Mix all ingredients together and drop onto a cookie sheet. Bake for 15 minutes. This makes about 5 dozen. Enjoy!Megshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.com0tag:blogger.com,1999:blog-2414698897986427034.post-46060943646558555352011-09-03T11:58:00.000-07:002011-09-03T11:58:12.774-07:00Country Fried ChickenI have always wanted to make fried chicken but thought it looked like a really hard thing to do. I finally found a recipe in Everyday Food that I tried out. It was actually really tasty. The kids even said "Mom, this tastes just like KFC." and yes to me that meant it was fantastic. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzqFQDxu4dcIaiC4nePCPP__INVWRhxUoQypSz9DwPrwofjbhMzSW3-WaZF2UZVTW_0Yvay12VLbQ2nRXNdx6Ycj7sjKqI9ps0O_pk0frTEw9QaITal1vlKl4EKO2P3NE7hFnXZSpZD8/s1600/DSC07681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzqFQDxu4dcIaiC4nePCPP__INVWRhxUoQypSz9DwPrwofjbhMzSW3-WaZF2UZVTW_0Yvay12VLbQ2nRXNdx6Ycj7sjKqI9ps0O_pk0frTEw9QaITal1vlKl4EKO2P3NE7hFnXZSpZD8/s640/DSC07681.JPG" width="640" /></a></div>1 1/4 cup flour<br />
2/3 cup cornstarch<br />
coarse salt and ground pepper<br />
1 quart buttermilk<br />
10 skin on legs or thighs<br />
3 cups canola oil<br />
<br />
In a pie plate whisk together flour, cornstarch, 2 tsp. salt, and 1/4 tsp. pepper. Transfer 1 1/4 cups of the mixutre to an air tight container and set aside.<br />
<br />
In a large bowl mix together buttermilk, 2 T salt and 1/4 tsp pepper. Dredge chicken in flour mixture, then submerge in buttermilk mixture. Cover and refrigerate 3 hours for up to overnight.<br />
<br />
Place a wire rack on a rimmed backing sheet lined with paper towels. In a large cask iron skillet heat the oil to 350degrees. I just used my candy thermometer. (A small cube of bread should brown in less than one minute.)<br />
<br />
Put the reserve flour mixture into a pie plate. Lift the chicken from the buttermilk. Let the excess buttermilk drip off, then dredge in the flour again.<br />
<br />
Fry chicken until golden brown and cooked through. This will take 16-20 minutes. Flip once. Adjust the heat if browning to quickly. With tongs remove the chicken and place on the wire rack. Allow to cool for 5 minutes. Serve and ENJOYMegshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.com1tag:blogger.com,1999:blog-2414698897986427034.post-32645024030611050802011-08-22T11:50:00.001-07:002011-08-22T12:32:52.627-07:00Cake Pops/Balls<br />
<br />
This is my debut post! Can you believe it, Megan? A while back, in April, I threw a baby shower for my good friend. The only party favor I could come up with were cake balls. It was actually a funny/sad story and I can't take full credit for the cake balls. I deal with chronic migraines and while I'm pregnant (I was 12 or 14 weeks along at the time) they get worse -- turns out the day of the shower I ended up in the emergency department early in the morning because of one of my horrible migraines. I felt horrible because I knew I wouldn't be able to get everything done in time without my husbands help. Anyway, to make a long story shorter, he ended up cutting up the cake, shaping the balls, and freezing them (he also helped out with a bunch of other things including watching our daughter -- super husband to the rescue). <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm3llgEe0n2vqXVnxzowvkDEwaYmmoDYIxaxWDtxHz6eSzpQfSzsbZXpyVNeUwCj9P2SA4Ib5aWjpzFYbDnnI1AUADt1Mad28-Cl8YckGLJ8ue2zYseLhmEzYGw_WfO-n96mk7xsyiyQs/s1600/DSC00514.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5643763201120110994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm3llgEe0n2vqXVnxzowvkDEwaYmmoDYIxaxWDtxHz6eSzpQfSzsbZXpyVNeUwCj9P2SA4Ib5aWjpzFYbDnnI1AUADt1Mad28-Cl8YckGLJ8ue2zYseLhmEzYGw_WfO-n96mk7xsyiyQs/s640/DSC00514.JPG" style="height: 400px; width: 268px;" width="428" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIZJv3preUY_BKjl6Z1i0w2SPZUrp4mdwgiTYjusazC2VscMC3C7muFbNuNHJEbwhz0DxH_xhM-Gb5aepnFRKjOYLz9VgpYO2vLNLazqQMWD1ZT8SqIFa5XnrdUsKrN4m_QHMyUnRCpzg/s1600/DSC00515.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5643763197802455746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIZJv3preUY_BKjl6Z1i0w2SPZUrp4mdwgiTYjusazC2VscMC3C7muFbNuNHJEbwhz0DxH_xhM-Gb5aepnFRKjOYLz9VgpYO2vLNLazqQMWD1ZT8SqIFa5XnrdUsKrN4m_QHMyUnRCpzg/s640/DSC00515.JPG" style="height: 400px; width: 268px;" width="428" /></a></div>Things you'll need: <br />
<br />
Cake mix <br />
9x13 inch cake pan <br />
16 ounce ready made frosting (I used store bought pillsbury vanilla frosting) <br />
Wax Paper <br />
2 Baking Sheets <br />
32 ounces (2 Lbs) candy coating (i used dark chocolate) and used vanilla for the decorating <br />
microwave safe bowl <br />
squeeze bottle <br />
sucker sticks <br />
styrofoam block <br />
<br />
Here are the directions for the cake balls: <br />
<br />
Step 1: bake the cake in the 9x13 in pan (I used a store bought pillsbury plus chocolate cake). I make the cake the night before so that it can cool completely. <br />
<br />
Step 2: Cut the cake into eighths and crumble (take 2 pieces and rub them together like you would sand paper) into a large bowl. Make sure there are no large pieces. <br />
<br />
Step 3: Add 3/4 of the container of frosting -- you will not need the entire container of frosting. Mix the frosting in with the crumbled cake. <br />
<br />
Step 4: Once the frosting is mixed into the crumbled up cake it's time to make the balls. Roll them into 1-1/2 inch balls and place on wax paper on the baking sheet. Once you've finished rolling the balls refrigerate them overnight or freeze them for 30 minutes. <br />
<br />
Step 5: Once the balls are cooled it's time to dip them in the melted candy coating (follow the directions for melting them on the candy coating bag). Take a few of the balls of the refrigerator at a time to keep the other ones cool. Place one ball in the coating at a time spooning the candy coating on the areas that aren't covered. Before I dip the call in the candy coating I place the sucker stick in the coating first and then into the cake ball. Avoid stirring the ball in the candy coating mix. Spoon it on and then when you bring the cake ball out roll the stick on the edge of the bowl and allow excess coating to fall back in the bowl. <br />
<br />
Step 6: Once the ball is coated place the stick in the styrofoam block to allow it to cool. Decorate however you desire. <br />
<br />
Marenhttp://www.blogger.com/profile/03888866507085580356noreply@blogger.com1tag:blogger.com,1999:blog-2414698897986427034.post-68554342817503589742011-08-14T18:09:00.000-07:002011-08-14T18:09:16.389-07:00BrowniesJust the title of this post is enough to make anyone love it. Okay, at least make me love it. I am a HUGE brownie lover. Do you have a preference of what part of the brownie you want? I am a corner girl. There are only four corners in a pan and believe me, they are the coveted pieces around our parts. That is why I am glad I'm the one making them. Mwahahahah, mine, ALL MINE!!! Now that I have let you know just how crazy I am I will tell you about this particular recipe. My Aunt Marilee amazed me one day. I needed a brownie recipe and off the top of her head she tells me hers. I can't do that. No matter how many times I have made something I always have to read the recipe. Anywho, These brownies are soooo good. And the best part is they are so easy to make.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCYdziraiET44jG_73GGn3iXF_vteEllQB0HcAkNBhvD7JI8zoHFAF2TUDwjzj8lrXWEwz6htGO-6Na_maQS9rhpfV6yqqj8DQ2sY0pmqZo6HEY8kf56WyuxVnq3qSHqusySAAhNZtdww/s1600/DSC07793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCYdziraiET44jG_73GGn3iXF_vteEllQB0HcAkNBhvD7JI8zoHFAF2TUDwjzj8lrXWEwz6htGO-6Na_maQS9rhpfV6yqqj8DQ2sY0pmqZo6HEY8kf56WyuxVnq3qSHqusySAAhNZtdww/s640/DSC07793.JPG" width="640" /></a></div> 2/3 cup cocoa<br />
2 cup sugar<br />
1 cup flour<br />
1/2 tsp baking powder<br />
dash or two of salt<br />
<br />
mix all dry ingredients together. <br />
then add: <br />
<br />
4 eggs <br />
1 cup butter<br />
1 tsp vanilla<br />
<br />
Mix all ingredients with a fork until well blended. Pour mixture into a greased 9x13 pan. Bake at 350 degrees for 30 min. Cool for 1 hour. Enjoy...I know I will.<br />
<br />
optional: Sprinkle with powdered sugar while cooling.<br />
<br />
Megshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.com1tag:blogger.com,1999:blog-2414698897986427034.post-36547592509199882752011-08-03T11:37:00.000-07:002011-08-09T18:19:14.703-07:00Strawberry Ice CreamI have grown up my whole life eating my dads strawberry ice cream. I love that my dad makes it. This alone makes it special. Then you add the flavor on top and it is out of this world. I have so many memories attached to this ice cream. But my favorite memory is that of my dad crouched down checking on it to make sure it is freezing properly. Kind of like this picture here. I sure do love my daddy.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7VP85aB5Q4PR98_OwNpLPSSP-mJW-dbHI67aJQeHI5_2uKeoRxj-VJZ0XsrItkmszHDYX5CoGAYmz74HYmXFHKvHkOsGRc8fRXKVNIaGN-qTnRp6BielnQw_so9GRBpdgr5yHvcSsn5Y/s1600/DSC07585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7VP85aB5Q4PR98_OwNpLPSSP-mJW-dbHI67aJQeHI5_2uKeoRxj-VJZ0XsrItkmszHDYX5CoGAYmz74HYmXFHKvHkOsGRc8fRXKVNIaGN-qTnRp6BielnQw_so9GRBpdgr5yHvcSsn5Y/s640/DSC07585.JPG" width="640" /></a></div><br />
He takes such pride in it and it shows. I guess that is why it has taken me all these years to finally make it myself. Simply because I love having my dad make it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitVrMdWuFXiZDCilS5UDPaNx3HJVqa28_oB8-DGUG3r_OJ8hSF60D5jpeq1VpBjGC9ZstLUZoS4F8SRMKxW-ANG8v48C-j133pCH-NVGDNLFedMnNVSJtFZrE_qPXgim2BwdRo_P5sn2k/s1600/DSC07679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitVrMdWuFXiZDCilS5UDPaNx3HJVqa28_oB8-DGUG3r_OJ8hSF60D5jpeq1VpBjGC9ZstLUZoS4F8SRMKxW-ANG8v48C-j133pCH-NVGDNLFedMnNVSJtFZrE_qPXgim2BwdRo_P5sn2k/s640/DSC07679.JPG" width="486" /></a></div>3 cups Sugar<br />
2 cups Fresh Strawberries<br />
1 10 ounce frozen sliced strawberries<br />
1/4 cup strawberry jello powder<br />
1/3 cup hot water<br />
1 tsp. vanilla<br />
2/3 can canned milk<br />
2/3 can eagle brand sweetened condensed milk<br />
1 1/3 cup whipping cream<br />
Fill with milk to 2" from the top (or the fill line of your ice cream maker)<br />
Mix all the ingredients together in the ice cream maker container. Put the container in the ice cream maker then add ice. Add one layer of ice then rock salt and repeat until it is level with the top of the container. Turn the ice cream maker on and it will turn for about 20-40 minutes. If it is not freezing you did not add enough rock salt. Once done chill or serve immediately. ENJOYMegshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.com0tag:blogger.com,1999:blog-2414698897986427034.post-41418073044480507252011-07-03T23:58:00.000-07:002011-07-03T23:58:14.425-07:00Red, White, and Blue TrifleI of course found this on Martha. It is delish and looks so pretty. The new thing to do is put your treats in a mason jar. Haha, like I really know what the new thing to do is. I loved doing it this way. You can serve it in a bowl but the mason jar is so fun. I love the 4th of July and wanted to make something extra special. This really was a lot of fun for me. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6nB8ueUdKugVw8JailLpn6jXRiI6gPIYPBkGB4qSW4XLMhK96YpvoQSx7jEM0sUNUI0HnJXsK8wO5atqz7Q-2OOpK8-oGy5VEzlXbkZQ0plkZ491ZfyTMID2Bw8WG_JidgZpsEXgpUM/s1600/DSC07382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6nB8ueUdKugVw8JailLpn6jXRiI6gPIYPBkGB4qSW4XLMhK96YpvoQSx7jEM0sUNUI0HnJXsK8wO5atqz7Q-2OOpK8-oGy5VEzlXbkZQ0plkZ491ZfyTMID2Bw8WG_JidgZpsEXgpUM/s640/DSC07382.JPG" width="640" /></a></div><h2>Ingredients</h2><div class="item-list"><ul class="content-multigroup-group-ingredient"><li class="ingredient first"> 1/4 cup plus 1/3 cup sugar</li>
<li class="ingredient"> 1/4 cup fresh lemon juice and 1/2 tsp lemon zest</li>
<li class="ingredient"> 1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices</li>
<li class="ingredient"> 1 bar (8 ounces) reduced-fat cream cheese, room temperature</li>
<li class="ingredient"> 1 cup heavy cream</li>
<li class="ingredient"> 3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried</li>
<li class="ingredient last"> 3 cups fresh raspberries (two 6-ounce containers)</li>
</ul></div><div class="recipe-section instructions"><h2>Directions</h2><div class="item-list"><ol class="content-multigroup-group-steps"><li class="step first"> Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.<br />
</li>
<li class="step"> With an electric mixer, beat cream cheese with remaining 1/3 cup sugar, and lemon zest on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).<br />
</li>
<li class="step"> Arrange half the cake pieces in the bottom of a 2-quart serving dish or in a small mason jar. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center. If you are using a mason jar cut a 2 in square to put in the bottom and layer just like above only in smaller amounts. <br />
</li>
<li class="step last"> Cover, and refrigerate until chilled, at least 1 hour and up to overnight. </li>
</ol>I hope you have a fabulous 4th of July and remember to ENJOY! <br />
<ol class="content-multigroup-group-steps"></ol></div></div>Megshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.com3tag:blogger.com,1999:blog-2414698897986427034.post-43265723528788238322011-06-30T21:38:00.000-07:002011-06-30T21:38:00.804-07:00Peanut Butter CookiesBack when I was 16 I took Home Ec. I loved when we were in the kitchen mainly because you might get paired up with some cute boy. The food was so bad either. I found an old recipe that I held onto. I hadn't made them in years. I had to tweak some of the ingredients and add a few but I think it turned out pretty good. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbOrxqE_zNsU1X938RAFSvLoDDAYIX3-CSdJoN7QZsz4J0NaefQABPRAS-VODAEDYngN99nhVjMaPWXTN_upC7pKehskEdTutLSXhHSbp7r6vrx8R_4AISP2Q8bFlS7XTwlifgqUvFPs/s1600/Peanutbutter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbOrxqE_zNsU1X938RAFSvLoDDAYIX3-CSdJoN7QZsz4J0NaefQABPRAS-VODAEDYngN99nhVjMaPWXTN_upC7pKehskEdTutLSXhHSbp7r6vrx8R_4AISP2Q8bFlS7XTwlifgqUvFPs/s640/Peanutbutter.jpg" width="427" /></a></div>3/4 cup butter<br />
1 cup granulated sugar<br />
1/2 cup packed light brown sugar<br />
1 tsp vanilla<br />
1/2 cup peanut butter <br />
2 eggs slightly beaten<br />
2 cups flour<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1-2 cups peanut butter chips<br />
<br />
In a large mixing bowl mix together butter, sugars, vanilla, peanut butter until creamy. add beaten egg. Mix. In a smaller bowl add all the dry ingredients together. Stir lightly. Add to the mix. Once you have completely mixed it add in the peanut butter chips. Scoop onto a ungreased cookie sheet. Bake at 350 for 10-12 minutes. Let cool on pan completely. Yields about 4 1/2 dozen. Enjoy!Megshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.com0tag:blogger.com,1999:blog-2414698897986427034.post-79286027496501678572011-05-23T20:44:00.000-07:002011-05-23T20:44:36.676-07:00Fresh Tortilla ChipsI love chips from Mexican restaurants. I have found that there are NO chips that compare that you can buy at a grocery store. Recently I have started making tortilla strips for one of the salads. It took me a minute to realize I could make chips. It is really simple. And we LOVE them.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUnDum43wG_iawXyH4XAvO_VCvboVTioseXu3Jp2PtBqlsZdQQ5G7dTOCVmAZG4n2e9roodaNDJA11HBwBgvqK5SGYBAZaS1kzQmSrJzWg7ur8rz_mq1P1FzwZ9C267_K5JOvbu0pIr9c/s1600/Chips1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="606" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUnDum43wG_iawXyH4XAvO_VCvboVTioseXu3Jp2PtBqlsZdQQ5G7dTOCVmAZG4n2e9roodaNDJA11HBwBgvqK5SGYBAZaS1kzQmSrJzWg7ur8rz_mq1P1FzwZ9C267_K5JOvbu0pIr9c/s640/Chips1.jpg" width="640" /></a></div>5-10 Corn torillas (I use mission)<br />
1 1/2-2 cups canola oil<br />
salt to taste<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGg9fSpNzb8YpRK225TNAljr4fFFJ5XpWKnoufQmxZ6E-blUaPK2R1xEhA4SceK6M7EO8nb1TmNZA8Rr0iHUrvgt94vdf2_AtkXoc-AKqD-6Lg1g4dC2Wb_g61N5rKD8glOLPXwN9JV4/s1600/Chips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGg9fSpNzb8YpRK225TNAljr4fFFJ5XpWKnoufQmxZ6E-blUaPK2R1xEhA4SceK6M7EO8nb1TmNZA8Rr0iHUrvgt94vdf2_AtkXoc-AKqD-6Lg1g4dC2Wb_g61N5rKD8glOLPXwN9JV4/s640/Chips.jpg" width="326" /></a></div>Heat the oil in a small fry pan on medium heat. While that is heating cut tortillas into 8 triangles. Once the oil is hot place the tortillas in the oil about 8-10 triangles fit in mine. Be careful it does splatter. They will boil and come to the top. Once they start to brown remove from the oil and place on a paper towel. Immediately shake salt over the top.Repeat until you have desired amount of chips. Enjoy.Megshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.com0tag:blogger.com,1999:blog-2414698897986427034.post-69187937758417167572011-05-17T20:55:00.000-07:002011-05-26T21:19:50.934-07:00Lime Cilantro SalmonI'll have to be honest this is only my second time cooking fish EVER!!!! Yes, I know I'm so unhealthy, crazy, and WHAT!!! I have a husband that is well to put it nicely a food freak. That was nice I promise. He starts to dry heave if you even mention fish. So, I am just a little worried to see what would happen if there was actually fish on the table. When he got home tonight the first thing he said when he closed the garage door was "Something smells fishy." My heart sunk. Then he came up took a look at it and said "...hmm, that smells...good." It made my little heart smile. And after a couple of nervous bits he said "mmm, this tastes pretty good. No, really good." Ahh, sweet SUCCESS!! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZKT1O8vRkA_IlNP-lYq4x9fEbyipzylJ6LP2mrYRlWY3ZD6B3Cm4VU5nYCf7skcmLym54qDnNM5vsBEI-8a1FYw5yg4lb2oV6azQJLQ-Q5VCemZfNQ5vIiONCRy8zwQAowxfWo0xSemo/s1600/DSC06808.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZKT1O8vRkA_IlNP-lYq4x9fEbyipzylJ6LP2mrYRlWY3ZD6B3Cm4VU5nYCf7skcmLym54qDnNM5vsBEI-8a1FYw5yg4lb2oV6azQJLQ-Q5VCemZfNQ5vIiONCRy8zwQAowxfWo0xSemo/s640/DSC06808.JPG" width="640" /></a></div>1 pound salmon or 4, 6 ounce fillets. <br />
2 tsp olive oil<br />
1/2 tsp. coriander<br />
coarse salt and ground pepper to taste<br />
Heat grill to medium high, rub the salmon with coarse salt, ground pepper, coriander, and olive oil. Lightly oil the grill; place salmon skin side UP on the grill. Cook for 5 minutes. While cooking make your sauce. Turn over with a spatula and cook 4 more minutes or until opaque and flaky. Serve salmon and drizzle with Lime Cilantro sauce.<br />
<br />
Sauce<br />
1/4 cup fresh lime juice<br />
2 T soy sauce<br />
3 tsp sugar<br />
<div class="separator" style="clear: both; text-align: left;">1 T Fresh cilantro chopped</div><div class="separator" style="clear: both; text-align: left;">Stir all ingredients together except cilanto. Then fold in the cilantro. Spoon over the salmon. ENJOY</div>Megshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.com0tag:blogger.com,1999:blog-2414698897986427034.post-12387066239758452092011-04-22T11:20:00.000-07:002011-05-18T10:10:30.870-07:00German Berry PancakesMy family loves German Pancakes. I have decided if we are going to have these delicious but not good for you meals I need to at least start adding something good. It is the exact same recipe as the other German pancakes with the addition of berries. My kids LOVED them. They are getting antioxidants and I can't complain about that. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9joG_e9bA4aSiODKnp9H1Z99OwxI2yfb1daXDgqTYDaHcAElEh8o3-h8GDiH4fe0KcHb4fIzirLVWXKmWYbiRqvT57L1s6xS0a_Hf6ZiwrfU3pYq-wC4_bihSJ9_9FB-HviUTbajur0/s1600/German.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9joG_e9bA4aSiODKnp9H1Z99OwxI2yfb1daXDgqTYDaHcAElEh8o3-h8GDiH4fe0KcHb4fIzirLVWXKmWYbiRqvT57L1s6xS0a_Hf6ZiwrfU3pYq-wC4_bihSJ9_9FB-HviUTbajur0/s640/German.jpg" width="640" /></a></div>1/4 cup butter<br />
1 cup flour<br />
1 cup milk<br />
1 tsp. sugar<br />
1 tsp. vanilla<br />
1/2 tsp. salt<br />
4-6 eggs<br />
2 cups frozen berry mix<br />
<br />
Preheat oven to 400 degrees. Place the butter in a 9x13 pan and place in the oven to melt while the oven is preheating. While the butter is melting mix all of the ingredients together until well mixed. I use a hand mixer, my mom uses a blender. Either works well. Once the mix is mixed together, stir in the berries, get the pan out of the oven with a hot pad and roll the melted butter all over the inside of the pan. Then pour in the mixture. Place in the oven and bake for 25 minutes. Place a toothpick in the middle and it should come out clean. Sprinkle with powdered sugar right away.<br />
<br />
We used <a href="http://snowdelicious.blogspot.com/2011/04/coconut-syrup.html">coconut syrup</a>. It is delish. Mmmm Enjoy.Megshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.com3tag:blogger.com,1999:blog-2414698897986427034.post-927324233042370272011-04-21T11:29:00.000-07:002011-04-21T11:29:00.110-07:00Coconut SyrupWhen we went to DC last fall, my cute little sis made me the yummiest breakfast I have ever had. I have been wanting to make this since but for some reason it took until this Sunday for me to finally do it. It was just as good as I remembered. Everyone in the family with the exception of one loved it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqi3Rs_SNL-0Or1nYsmfDDuw13BmYDxI7DlCDgYR3aTdJ2S9w920_7XwY4yf1xy3Huv2GRbMOXbZmDVsNkZsTLMVTQ4GHlpH42ugSQaHfclHAQEY2Kb5Ht13AHHXWkk1E5uR23AaqOlvo/s1600/Syrup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqi3Rs_SNL-0Or1nYsmfDDuw13BmYDxI7DlCDgYR3aTdJ2S9w920_7XwY4yf1xy3Huv2GRbMOXbZmDVsNkZsTLMVTQ4GHlpH42ugSQaHfclHAQEY2Kb5Ht13AHHXWkk1E5uR23AaqOlvo/s640/Syrup.jpg" width="640" /></a></div>1/2 cup butter<br />
1/2 cup cool whip<br />
1 cup sugar<br />
1 tsp baking soda<br />
1 tsp coconut extract<br />
<br />
Heat all ingredients except coconut extract in a sauce pan. Bring to a boil. Let boil 1-2 minutes. Remove from heat and stir in coconut extract. We serve over German Pancakes, or French Toast. Enjoy.Megshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.com1tag:blogger.com,1999:blog-2414698897986427034.post-35999145689835680152011-04-18T16:04:00.000-07:002011-04-18T17:37:54.538-07:00Exciting News<div style="text-align: center;">I have been doing this blog all by my lonesome for some time now. My first 50 posts were easy enough, but lately I have been struggling to come up with recipes I haven't already done.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I kept thinking it would be fun to do this with my cute little sis. </div><div style="text-align: center;">Well, she has <i>FINALLY</i> agreed to become part of this with me. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">cheer!!</div><div style="text-align: center;"></div><div style="text-align: center;">WAHOO!!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I <strike>begged, and begged</strike> asked her a few times to join and she thought she didn't really make anything all that special. That is where she was<i> wrong</i>. She doesn't think this but I know she is the talent in the family. She tries things I have never even dared to attempt. In fact she is going to show me up. You might think it isn't fair that she gets the looks and the talent but really if Ive come to terms with it YOU should too.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Enough of my rambling,</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">here is the girl we have all been dying to meet....</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">My cute baby sister</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">MAREN<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVtdVqPL44FwRbzKBe1SQULafR2TeaHWp1z5QsHhEEpIg4CbFScqttR3qpOB9uB7W_iKVXqoa5Dt2PhFRagx2ZNiDavfRs5GG6BoG7omnU-J0Mc7dDSU70LPyJ-ARerlOZNcPvCvHlwYk/s1600/DSC00449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVtdVqPL44FwRbzKBe1SQULafR2TeaHWp1z5QsHhEEpIg4CbFScqttR3qpOB9uB7W_iKVXqoa5Dt2PhFRagx2ZNiDavfRs5GG6BoG7omnU-J0Mc7dDSU70LPyJ-ARerlOZNcPvCvHlwYk/s640/DSC00449.JPG" width="428" /></a></div></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">She is married to the love of her life Ryan.</div><div style="text-align: center;">She has been blessed to be a mother to a beautiful little girl Lucy. </div><div style="text-align: center;">She lives in our nations capital.</div><div style="text-align: center;">She enjoys the big city life.</div><div style="text-align: center;">She is preggers with her 2nd child. Yipee</div><div style="text-align: center;">She is tall, dark, and beautiful.</div><div style="text-align: center;">She is freakishly smart.</div><div style="text-align: center;">She is good at every thing she does.</div><div style="text-align: center;">and she can COOK!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I could go on and on but that would be bragging about my most favorite sister.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I hope you are all as excited as I am.</div><div style="text-align: center;">Now go get your cooking on, and ENJOY</div><div style="text-align: center;"><br />
</div>Megshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.com0tag:blogger.com,1999:blog-2414698897986427034.post-5118683105054977912011-04-17T21:23:00.000-07:002011-04-17T21:25:16.514-07:00Black Bean Enchilada'sMy mom saw this recipe on KSL a few years back and she thought it looked pretty good. We have fallen in love with this one and it is now a family favorite. I love enchilada's but this one just taste unique to most that I have had. It is a fairly easy recipe and I usually have most of the ingredients on hand.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53jrLs2nQbaahstL-719D2mucUeDRKQzice8d2fKczF-EmD5KmQbEb-TPfkmOgOzUvwgIpBN5R6I0vNS9xhDya1pSFZ2OqOzJA9nHWpdHYDg44tZGe56funSBfUIvXpyVKzOzM9lrucU/s1600/Black+Bean.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53jrLs2nQbaahstL-719D2mucUeDRKQzice8d2fKczF-EmD5KmQbEb-TPfkmOgOzUvwgIpBN5R6I0vNS9xhDya1pSFZ2OqOzJA9nHWpdHYDg44tZGe56funSBfUIvXpyVKzOzM9lrucU/s640/Black+Bean.jpg" width="640" /></a></div><br />
2-3 chicken breasts diced<br />
8 slices of bacon<br />
2 cloves garlic, minced<br />
1 16 oz can black beans<br />
1 red pepper<br />
1 1/2 cup salsa<br />
1 tsp cumin<br />
1/4 tsp salt<br />
1/2 cup green onions, sliced<br />
12 flour tortillas<br />
1 1/2 cup cheddar cheese, shredded<br />
<br />
In a large fry pan cook chicken and bacon, add the remaining ingredients except green onion, cheese, and tortillas. Bring to a boil. Remove from heat add in the green onion. Fill the tortillas with the sauce amount to your liking, add cheese. Roll. Place in a 9X13 pan. Bake at 350 degrees for 15 min. Use the remaining sauce on top. Place this on after 15 minutes will just a little more cheese. Cook on broil for about 3 minutes or until the tortillas start to brown. Serve with lettuce, guacamole, and sour cream.Enjoy.Megshttp://www.blogger.com/profile/03974093283227997989noreply@blogger.com1