tag:blogger.com,1999:blog-49450509041630223582024-03-05T15:46:17.903-08:00Cookbooks and Clippings.Setting aside new recipes to make is a sickness in my family. I'm cooking my way through piles, folders, dog-eared pages, other blogs, and even creating some recipes of my own. Welcome!amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.comBlogger135125tag:blogger.com,1999:blog-4945050904163022358.post-57197278002995562062012-08-19T19:35:00.002-07:002012-08-19T19:35:23.948-07:00Great Pumpkin Cookie Recipe2 cups flour<br />
1 cup quick or old fashioned oats, uncooked<br />
1 tsp baking soda<br />
1 tsp ground cinnamon<br />
1/2 tsp salt<br />
1 cup butter or margarine, softened<br />
1 cup firmly packed brown sugar<br />
1 cup granulated sugar<br />
1 egg, slightly beaten<br />
1 tsp vanilla extract<br />
1 cup pumpkin<br />
1 cup semi-sweet chocolate chips<br />
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Preheat oven to 350 degrees F. Combine flour, oats, baking soda, cinnamon and salt. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet. Bake 20-25 minutes, until cookies are firm and lightly browned. Remove from cookie sheet; cool on racks. Yields about 20 cookies.amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com0tag:blogger.com,1999:blog-4945050904163022358.post-82021752590767623242012-02-12T23:16:00.000-08:002012-02-12T23:16:43.643-08:00Israeli CousCous with Lentils<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPlobW5YtyL9gPDONEmQfWQzXqD02IN7QZcqVon0SarBIxyJWU6i4XKdeFCB6txkeY4e5t_RkGzmAcPkEh-4scjRuITNkpi6FCc7fkCsM8AN3NmO8i39e09Q4WJ_uBnF_SdYcR5vIDnE8/s1600/DSCF1761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPlobW5YtyL9gPDONEmQfWQzXqD02IN7QZcqVon0SarBIxyJWU6i4XKdeFCB6txkeY4e5t_RkGzmAcPkEh-4scjRuITNkpi6FCc7fkCsM8AN3NmO8i39e09Q4WJ_uBnF_SdYcR5vIDnE8/s320/DSCF1761.JPG" width="320" /></a></div>
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I wanted to make something healthy for my lunches for the rest of the week. This should be delicious hot or cold, and is healthy but filled with protein and veggies. I just kind of threw it together, just like I am going to throw together this 'recipe' to remind myself what I did. </div>
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Make 1 cup pearled couscous according to package directions, set aside. In the same pan, make 3/4 cup lentils according to package directions. Drain and add to couscous. In emptied pan, heat about 1/4 cup lime juice, 1 tsp olive oil, 1 Tbs of garlic and 1 Tbs of cumin. Heat until pungent and then toss with coucous and lentils. </div>
<br />amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com0tag:blogger.com,1999:blog-4945050904163022358.post-4719561930810548202012-01-11T15:28:00.000-08:002012-01-11T15:28:25.235-08:00Baked Whitefish with Potatoes<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;">This recipe came from my neighbor. She's provided so much advice, laughter, friendship, and delicious recipes throughout the years. This one was so delicious and easy, and came together quickly and didn't dirty many dishes!</span></div>
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<span style="font-family: inherit;">The mixture of herbs was a delicious addition, and it's an easy and money-saving option to use dried. Dad said we should always fix fish like this. Keeper! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZEzr4JRcHMPOeOlWnzTfKP_UhJBRciB54-Qwi6aXFWd3XPIGaj72FAgQbTZb461w46g-CgPmjUZM7v45Yd0dmuuLYyBYHpO_uUV6uEYbYEux4F_mroRu7ZphZPye7iQ4WLUFaW1BIM0/s1600/DSCF1275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZEzr4JRcHMPOeOlWnzTfKP_UhJBRciB54-Qwi6aXFWd3XPIGaj72FAgQbTZb461w46g-CgPmjUZM7v45Yd0dmuuLYyBYHpO_uUV6uEYbYEux4F_mroRu7ZphZPye7iQ4WLUFaW1BIM0/s320/DSCF1275.JPG" width="320" /></span></a></div>
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<b><span style="font-family: inherit;">Baked Whitefish with Potatoes and Tomatoes <u></u><u></u></span></b></div>
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<span style="font-family: inherit;">About 4 filets whitefish (tilapia, cod, haddock, halibut)<u></u><u></u></span></div>
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<span style="font-family: inherit;">4-6 baby potatoes – cut ¼” thick<u></u><u></u></span></div>
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<span style="font-family: inherit;">2 large tomatoes, cut in chunks<u></u><u></u></span><br />
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<span style="font-family: inherit;">½ onion, minced </span><br />
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<span style="font-family: inherit;">1 clove garlic-minced<u></u><u></u></span></div>
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<span style="font-family: inherit;">Fresh parsley</span></div>
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<span style="font-family: inherit;">1 sprig rosemary-minced<u></u><u></u></span></div>
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<span style="font-family: inherit;">1 sprig fresh thyme-minced (or dried)</span></div>
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<span style="font-family: inherit;">Put potatoes in a 9x12 pan and add some butter (for flavor) and pre-cook in microwave for about 5 minutes. Add fish on top and scatter tomato chunks around fish. Spray all with olive oil or cooking spray. Mix. </span><br />
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<span style="font-family: inherit;">Cook the minced onion in oil. Remove from heat and ad garlic, parsley, rosemary, and thyme. Spread over fish and drizzle with lemon juice. Salt and pepper. </span></div>
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<span style="font-family: inherit;">Bake 25 minutes @ 400 degrees</span></div>amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com0tag:blogger.com,1999:blog-4945050904163022358.post-1798191747159863312012-01-10T18:45:00.000-08:002012-01-10T18:45:24.273-08:00French Breakfast Puffs<div class="separator" style="clear: both; text-align: center;">
We've made French Breakfast Puffs for ages at my house. When I was younger and naive to how incredibly unhealthy they are, I would scarf as many in my face as Mom would allow. Now, I savor every bite even more knowing the damage they're doing. </div>
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But honestly, these are to die for. In the "I don't care if I get diabetes, I'm eating these french breakfast puffs" kind of way. They're worth it. I mean, really, how many muffins do you get to dip into butter and then sugar? </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipWPqAhNrjt8ouD2Now5dJi0e1oiMd0-p-pBPisryd5XrvsdPmxeZ8Jline1qDlXB7WH8Woy8wJrglgepEqB_W9I-IZiNVMe6yj6IKqBvra2NYijz1PY1O1mRh2j8p16HR0SeYO1Ukyaw/s1600/DSCF1184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipWPqAhNrjt8ouD2Now5dJi0e1oiMd0-p-pBPisryd5XrvsdPmxeZ8Jline1qDlXB7WH8Woy8wJrglgepEqB_W9I-IZiNVMe6yj6IKqBvra2NYijz1PY1O1mRh2j8p16HR0SeYO1Ukyaw/s320/DSCF1184.JPG" width="320" /></a></div>
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French Breakfast Puffs </div>
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From: Mom</div>
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Serves: 10 Muffins </div>
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1/2 C sugar </div>
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1 1/2 C sifted flour</div>
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1/3 C shortening</div>
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1 1/2 tsp baking powder</div>
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1 egg</div>
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1/4 tsp ground nutmeg </div>
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1/2 cup milk</div>
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1/2 cup sugar</div>
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1 tsp cinnamon</div>
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6 T melted butter</div>
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In mixing bowl, cream together 1/2 cup sugar, shortening, and egg. Sift together flour, baking powder, nutmeg; add to creamed mixture alternatively with milk, beating well after each addition. Fill 10 greased muffin pans 2/3 full. Bake at 350 for 16-20 minutes. Combine remaining sugar and cinnamon. Remove muffins from oven; immediately dip them in melted butter, then in the cinnamon sugar mixture until coated. <b>Serve warm. </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHaKOwHm3fwFwB7LCseeOGsYvIaZPGOhDfJ6k4ujEbGR_IxNxHualLjBG7jBszVCu_yBkFj8T4oFifDlHlobn9MKeJSrBzCn2ASU3QWIYyhz4n7uuKzuJOmHGKQAFrviYT3_HLybOOjl8/s1600/DSCF1189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHaKOwHm3fwFwB7LCseeOGsYvIaZPGOhDfJ6k4ujEbGR_IxNxHualLjBG7jBszVCu_yBkFj8T4oFifDlHlobn9MKeJSrBzCn2ASU3QWIYyhz4n7uuKzuJOmHGKQAFrviYT3_HLybOOjl8/s320/DSCF1189.JPG" width="320" /></a></div>
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Notes: </div>
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*These are to be served right away. They're more delicious that way. But they heat up pretty well the next day too. They might freeze well, but I've never been able to test that out because of the lack of leftovers on French Breakfast Puff day. </div>
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*Also, you might burn your fingers when dipping them. But again, it's worth it. </div>
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*We don't bother bringing out the mixer for this one. It's easy enough to just bring out the whip. Does it make them less delicious? Meh, I don't think so. And it makes clean-up a heck of a lot faster. </div>
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Enjoy!</div>
<br />amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com0tag:blogger.com,1999:blog-4945050904163022358.post-89787599614170288462012-01-10T16:44:00.000-08:002012-01-10T16:44:57.477-08:00Apple Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6h7Qf4FbC24QDkT3I2yyemJqlgZwtNortZMkwG5ABnDdHX5f8e4onuvmBtSKbcd-MSQA_lMqPXEpCi5zezDVi4c7jIMPne17Y9aqhI_KkBFiMtnzTZA6Dw-J6Bk208HABEUc0VlZWY0/s1600/DSCF1197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6h7Qf4FbC24QDkT3I2yyemJqlgZwtNortZMkwG5ABnDdHX5f8e4onuvmBtSKbcd-MSQA_lMqPXEpCi5zezDVi4c7jIMPne17Y9aqhI_KkBFiMtnzTZA6Dw-J6Bk208HABEUc0VlZWY0/s320/DSCF1197.JPG" width="240" /></a></div>
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Mom makes the best apple pie. Just sayin'. </div>
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Tips and tricks to making a delicious apple pie: </div>
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1) We make our crust with shortening. Always have and it yields great results. </div>
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2) Use Macintosh apples</div>
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3) our crumb topping that melts in your mouth is way better than any double crust</div>
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4) cut your apples as uniformly thin as you can </div>
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5) After the top is nicely brown, cover the pie with foil for the remainder of cooking time</div>
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6) have my mom cook it. </div>
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<br />amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com0tag:blogger.com,1999:blog-4945050904163022358.post-59829232103239926272012-01-06T16:46:00.000-08:002012-01-06T16:46:56.574-08:00Soft Frosted Sugar CookiesI have a few guilty pleasures when it comes to food, and it doesn't have anything to do with the exorbitant amount of sweets I eat on a regular basis. Growing up with homemade meals and the best homemade desserts you can imagine, I never ate many prepackaged sweets. Whenever I found myself in front of the <a href="http://www.lofthousecookies.com/">Lofthouse</a> cookies, however, I couldn't seem to help myself. I admit, I'm a sweet snob, but these store-bought staples are good and I wanted to try and replicate them at home.<br />
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I was reluctant that these would be like the 'original.' But they are. They're delicious.Easily on my 'favorite cookies' list, which is surprising because I'm usually not a sugar cookie kind of girl. The soft and pillowy cookie matches perfectly with the thick and creamy icing. Of course, they're perfect for any holiday, just adjust the frosting color and sprinkles! Yay :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ2vNubLxrY17XKh1krUKq1oRZiNMcbhd91H1jmYU26ptDwSAjXny2DAuw7obCHjiZ3bI5kXH0QVKtpYfpuYCjf1c7HGSyu95jjsG768VnA-jHeL6RMlkklzSSDX5a8iCQAvcFiFBMdaI/s1600/DSCF1179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ2vNubLxrY17XKh1krUKq1oRZiNMcbhd91H1jmYU26ptDwSAjXny2DAuw7obCHjiZ3bI5kXH0QVKtpYfpuYCjf1c7HGSyu95jjsG768VnA-jHeL6RMlkklzSSDX5a8iCQAvcFiFBMdaI/s320/DSCF1179.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hqZDPq8wCwOPh1IcwFVesYKmxPBDKuf6UytDQq_6BFLZFwB94B7DreYtQB_rIgAjq_UKJ_z5zN_46qYNWWhpuagBIi_3hoZe7MwTatKjhvGn5Q6LYzlKohKPz2OBdi3Dh-cst9DgzsQ/s1600/DSCF1172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hqZDPq8wCwOPh1IcwFVesYKmxPBDKuf6UytDQq_6BFLZFwB94B7DreYtQB_rIgAjq_UKJ_z5zN_46qYNWWhpuagBIi_3hoZe7MwTatKjhvGn5Q6LYzlKohKPz2OBdi3Dh-cst9DgzsQ/s320/DSCF1172.JPG" width="320" /></a></div>
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<span style="font-size: large;">Soft Frosted Sugar Cookies </span></div>
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adapted from <a href="http://www.whatmegansmaking.com/2011/12/lofthouse-style-soft-frosted-sugar-cookies.html">What Megan's Making</a></div>
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Yield: 1 dozen large cookies</div>
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Ingredients: </div>
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For the cookies: </div>
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1 1/2 Cups all-purpose flour</div>
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1 1/2 tsp. baking powder</div>
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1/4 tsp. salt</div>
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1/2 Cup butter(1 stick), at room temperature</div>
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1/2 Cup sugar</div>
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1 large egg</div>
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1 1/2 tsp. vanilla extract </div>
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For the frosting: </div>
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1 2/3 cups confectioners sugar, sifted </div>
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2 Tbs. unsalted butter, melted</div>
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2 Tbsp. whole milk (plus more, as needed)</div>
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Food coloring (optional)</div>
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Sprinkles (optional) </div>
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Directions: </div>
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Line baking sheets with parchment paper or silicone baking mats. In a medium bowl combine the flour, baking powder and salt, and whisk together to blend. In a large bowl combine the butter and sugar and beat together with an electric mixer on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the egg and blend in vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour. </div>
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Preheat the oven to 350 degrees F. When the dough is chilled, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, keeping the cookies at least 2-3 inches apart. Bake about 10-12 minutes or until set. (Do not over-bake! The edges should be no more than very lightly browned if at all.) Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely. </div>
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To frost the cookies, place the confectioners sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. whisk in additional milk if necessary, 1 tsp at a time, until you reach your desired consistency. Tint with food coloring if desired. Use a spoon to frost the cooled cookies. Top with sprinkles. Store in airtight container. </div>
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Enjoy!</div>
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<br /></div>amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com0Shalimar, FL 32579, USA30.4457544 -86.579118930.4320654 -86.5988599 30.459443399999998 -86.5593779tag:blogger.com,1999:blog-4945050904163022358.post-87634427670397169492011-11-17T18:30:00.001-08:002011-11-17T20:22:39.342-08:00Quick, Easy, and Moist Whole Wheat Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHzdRv3C5ZOfbpL7Ui0h_vkfBwkyaeUzukATLcIycdtiUAUNSrfbhhbrTHqi0iWdPiajc1bhUgNSyHL9LSJJc-uT_Mmrd1GfWAwYCMau6-iQaHa2sWzdnVPu36IgU5T7nZ7Lze6q-KuY/s1600/IMAG1160.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHzdRv3C5ZOfbpL7Ui0h_vkfBwkyaeUzukATLcIycdtiUAUNSrfbhhbrTHqi0iWdPiajc1bhUgNSyHL9LSJJc-uT_Mmrd1GfWAwYCMau6-iQaHa2sWzdnVPu36IgU5T7nZ7Lze6q-KuY/s320/IMAG1160.jpg" width="213" /></a></div>
I'm excited to share this recipe! I made them a few days ago, but wanted to wait and see how they were the next day and after being frozen. The votes are in, and I'll definitely be keeping this recipe on hand to make again. It's a slight tweak of a recipe I found on <a href="http://www.thekitchn.com/">The Kitchn</a> (which if you've never visited you seriously need to check out. It's such an inspirational blog with lots of great ideas and recipes.)<br />
<br />
These muffins are not only delicious, but they can be whipped up and taken out of the oven in about 30 minutes. The flavor is unique and really quite dependent of the whole wheat flour. The honey makes them slightly sweet but is more to balance out the slight bitterness of the whole wheat. They're delicious with a hearty soup, slathered with honey or syrup, or just plain!<br />
<br />
They were great straight from the oven and the morning after, and if you freeze them and pop them in the microwave for 30 seconds they're as delicious as they were the first day. The texture was definitely really different than other muffins. The sour cream really makes them super duper moist. Yum! Enjoy!<br />
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<br />
<span class="Apple-style-span" style="font-size: large;">Quick, Easy, Moist Whole Wheat Muffins</span><br />
adapted from The Kitchen<br />
makes 12 muffins | takes 30 minutes<br />
<br />
1 3/4 Cup whole wheat flour<br />
1/4 Cup oatmeal<br />
1 tsp baking soda<br />
1 tsp salt<br />
1/2 tsp cinnamon<br />
1/4 tsp ginger<br />
1 1/4 cup sour cream<br />
1/4 cup honey<br />
1 egg<br />
2 T olive oil<br />
2 T unsweetened applesauce<br />
1/2 tsp vanilla extract<br />
<br />
<br />
Heat the oven to 375 degrees. Prepare a muffin pan with liners, or by lightly greasing each lightly.<br />
<br />
In a large bowl, lightly whisk together the flour, baking soda, salt, cinnamon, and ginger.<br />
<br />
Whisk the sour cream, honey, egg, olive oil, applesauce, and vanilla extract together in a separate small bowl. Make a small well int he center of the dry ingredients and our in this liquid mixture. Use a spatula or wooden spoon to gently but firmly fold the ingredients together, folding from the bottom up to make sure all the dry ingredients are incorporated. Stop as soon as the mixture comes together; do not over-mix.<br />
<br />
Bake for 15 minutes or until barely golden on top, and the top springs back a bit when touched with a finger.amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com0tag:blogger.com,1999:blog-4945050904163022358.post-61112936120338322452011-11-13T10:08:00.001-08:002011-11-13T10:45:58.002-08:00Zucchini Fries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4K2PzVTuX6aoy3CSu7h-C6ehC_Nt6Gp5ciGjsO57C5pRn86XKeMBfyArveKw6CU6J6QDOk_SFltY1c8ol1q5fPtF9cAOnyupjKYa1s1GGMn9bLwHreK7cdB8Riq5b880vyKyZT9uk8nQ/s1600/IMAG1147.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4K2PzVTuX6aoy3CSu7h-C6ehC_Nt6Gp5ciGjsO57C5pRn86XKeMBfyArveKw6CU6J6QDOk_SFltY1c8ol1q5fPtF9cAOnyupjKYa1s1GGMn9bLwHreK7cdB8Riq5b880vyKyZT9uk8nQ/s320/IMAG1147.jpg" width="213"></a></div>
I would love a new camera. Scratch that, I need a camera to begin with. Mine died on me over a year ago and I've been relying on my smart phone ever since. It does the trick, but sometimes I really miss having an actual camera.<br>
<br>
My original plan was to buy myself one for graduation. You know, like a present to myself. That was before the reality hit that I have other 'presents to myself' that might be slightly more important. You know, a car, an apartment, moving my life, food, etc.<br>
<br>
So I guess for now I'll enjoy what my smart phone has to offer. I might just bring out the duck tape and cardboard and try to fix my real camera, I've been able to manage temporary fixes before.<br>
<br>
This is one of those 'recipes' that's less of a recipe but more of an idea to keep in mind for the future when I want something different. These zucchini fries were tasty and super easy to put together, not to mention healthy and pretty addictive. I don't normally eat ketchup, but dipping these in ketchup made them seem even more like fries. These are versatile and you can use whatever mix of spices tickles your fancy; I'm on a cumin kick so that's what I went for.<br>
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<a href="http://cookbooksandclippings.blogspot.com/2011/11/zucchini-fries.html#more">Read more »</a>amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com0tag:blogger.com,1999:blog-4945050904163022358.post-35343273653236511282011-11-04T09:51:00.000-07:002011-11-04T09:51:19.447-07:00White Bean Apple Dip<div class="" style="clear: both; text-align: left;">I was oh-so skeptical with this recipe. So skeptical in fact that I'm pretty sure I ended up making it just out of curiosity and didn't expect to eat any of it. </div><div class="" style="clear: both; text-align: left;"><br>
</div><div class="" style="clear: both; text-align: left;">Well, I ate all of it. </div><div class="" style="clear: both; text-align: left;"><br>
</div><div class="" style="clear: both; text-align: left;">It wasn't overly spectacular or anything, but it's a good recipe to have on hand because it's so simple, takes ingredients I usually have on hand, and is a healthy and sweet dip that I didn't feel guilty eating. The dip itself was not one of those dips I would find eating with a spoon. (probably a good thing) It just wasn't overly sweet*, but with the natural sweetness of the Macintosh apples I used for dipping, it was perfect! </div><a href="http://cookbooksandclippings.blogspot.com/2011/11/white-bean-apple-dip.html#more">Read more »</a>amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com0Jacksonville, FL, USA30.3321838 -81.65565099999997830.0909418 -82.022045999999975 30.5734258 -81.28925599999998tag:blogger.com,1999:blog-4945050904163022358.post-46768854809480919552011-10-30T07:34:00.000-07:002011-10-30T07:34:48.851-07:00White Bean HummusUp until a few weeks ago, I had always bought hummus pre-made from the store. No longer! The first recipe I tried was for Sweet Potato Hummus; it was delicious. I'll post about it soon, but after all these trips home I'm pretty behind on recipes I want to keep. Hummus is so easy, relatively cheap, and full of fiber and good fats. Since I'm apparently the only one in my family who will eat it, I've realized that it lasts quite a long time, and I don't get tired of eating it! This hummus recipe uses white beans instead of the normal garbanzos, which was a convenient pick since I had white beans already cooked and thawed from the freezer ready in my refrigerator. Feel free to use canned beans, just make sure you rinse them off well. You can pick up the taste of the cumin (one of my favorites) and the tahini, however, it was a little on the bland side so I'm adjusting the recipe below to how I will make it the next time.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVrs2NJLbhF8cXn_EpVnG4FIiQ20Zf093InvcJv0aAO1HCTBczSb3uitvqBx5iggVLe5ukvFrbcCMyhh33sXYOhQUrRatw-DhVU6caT6FfAPBsrDUOuU1AQ4UCUGuBPL8OHATjyPRoCvw/s1600/IMAG1110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVrs2NJLbhF8cXn_EpVnG4FIiQ20Zf093InvcJv0aAO1HCTBczSb3uitvqBx5iggVLe5ukvFrbcCMyhh33sXYOhQUrRatw-DhVU6caT6FfAPBsrDUOuU1AQ4UCUGuBPL8OHATjyPRoCvw/s400/IMAG1110.jpg" width="400" /></a></div>One of the things I love about Hummus is that as long as you eye-ball it you can't mess it up too much. For example, I totally misread this recipe and used less beans than I was supposed to. By the time I figured that out, I had already poured 1/2 C of tahini in the food processor and it was too late to turn back. So I didn't add very much extra-virgin olive oil, and it still turned out fine. Would I follow the recipe next time? Probably. But here's the recipe I believe I would follow, which is slightly different than what I found on both <a href="http://www.foodnetwork.com/recipes/george-duran/white-bean-hummus-recipe/index.html">foodnetwork.com</a> and <a href="http://thefauxmartha.com/2011/07/27/italian-white-bean-hummus/">the faux Martha. </a><br />
<br />
<span class="Apple-style-span" style="font-size: large;">White Bean Hummus</span><br />
<br />
<br />
About 1.5 C white cannellini beans (or 15 oz can)<br />
1 lemon, juiced<br />
2 tsp. ground cumin<br />
2 garlic cloves<br />
1/4 C tahini paste (you can find it in the international food section)<br />
1/4 C extra-virgin olive oil<br />
salt<br />
pepper<br />
red pepper flakes<br />
<br />
1. Rinse and drain the beans. If you're using dried, you want to have them soaked, cooked, and at least chilled to room temperature.<br />
2. Add all ingredients other than the olive oil to a food processor. Turn the processor on and slowly add olive oil until it reaches your desired consistency.<br />
3. Cover and refrigerate. When serving, sprinkle with additional olive oil and spices. Serve with pita chips, naan, or veggies! amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com0tag:blogger.com,1999:blog-4945050904163022358.post-19023631426386559862011-10-26T11:28:00.000-07:002011-10-26T11:28:55.800-07:00Peanut Butter Cookies with a Nutella Swirl<div class="" style="clear: both; text-align: left;">I have a confession to make. Until making these cookies, I've never baked with Nutella. </div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">I've had the intention, but it usually just went down by the spoonful before I managed to turn the oven on. Learning from this, I never keep it in the kitchen. Mom does though :) And when I went home last weekend I decided to make peanut butter cookies with a Nutella Swirl that kept popping up on the blogosphere. </div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZMdjGOf95WfhnpzD2rd2Sc-X5PjWfsVqEJ2HtZIh7l1w78LkNC_VR5Fv97yvH2-SBiuyzjAuDqawmvF2UCtgeF8zyLuwXpb54TzVtyjVncbPv0h_USOLJs8yqGlnBznFPCTGpl8zn4QI/s1600/IMAG1059.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZMdjGOf95WfhnpzD2rd2Sc-X5PjWfsVqEJ2HtZIh7l1w78LkNC_VR5Fv97yvH2-SBiuyzjAuDqawmvF2UCtgeF8zyLuwXpb54TzVtyjVncbPv0h_USOLJs8yqGlnBznFPCTGpl8zn4QI/s320/IMAG1059.jpg" width="213" /></a>I made half a recipe, and they were gone by the end of the day! Nothing can get better than the combination of chocolate and peanut butter, but add some hazelnut and there are no words! This is dangerous, because since I've collected at least 10 Nutella recipes....</div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;">Peanut Butter Cookies with a Nutella Swirl</span></div><div class="" style="clear: both; text-align: left;">adapted by <a href="http://delightfulbitefuls.blogspot.com/2011/02/peanut-butter-nutella-swirl-cookies.html">delightful bitefuls</a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="" style="clear: both; text-align: left;">Ingredients: </div><div class="" style="clear: both; text-align: left;">1/2 C unsalted butter, softened</div><div class="" style="clear: both; text-align: left;">3/4 C smooth peanut butter</div><div class="" style="clear: both; text-align: left;">1/2 C white sugar</div><div class="" style="clear: both; text-align: left;">1/2 C packed brown sugar</div><div class="" style="clear: both; text-align: left;">1 egg</div><div class="" style="clear: both; text-align: left;">1/2 tsp vanilla extract</div><div class="" style="clear: both; text-align: left;">3/4 tsp baking soda</div><div class="" style="clear: both; text-align: left;">1/4 tsp salt</div><div class="" style="clear: both; text-align: left;">1 3/4 C all-purpose flour</div><div class="" style="clear: both; text-align: left;">~ 1/4 C Nutella </div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 350 degrees. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Combine butter, peanut butter, sugars, egg, and vanilla. Mix until blended. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add flour, baking soda, and salt. Drizzle Nutella on top of the dough and then swirl it through the dough with a butter knife. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Chill dough 15 minutes in the refrigerator. Roll into balls. Place on a parchment lined cookie sheet. Using a form, press down the balls to flatten slightly. Bake until edges are very lightly brown (about 7-10 minutes). </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Allow to rest 2 minutes on cookie sheet and then transfer to a cooling rack. (good luck with that)</div>amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com0tag:blogger.com,1999:blog-4945050904163022358.post-11656673415391793142011-10-26T10:51:00.000-07:002011-10-26T10:51:37.054-07:00Mexican Chicken Stew<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: inherit;">Boy, does this soup pack some heat! All because of a tiny $0.04 habenero pepper. From now on, I will wear gloves when preparing anything with habeneros, which are usually the hottest peppers you can find in the grocery store... I found this out the hard way... </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">This soup was a satisfying and warming meal for the start of fall. Shredded chicken, black beans, corn, and brown rice make this meal full of protein and fiber, while the cumin, cayenne, paprika, and habenero pack some pretty intense flavor. </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">And, of course, my favorite thing about soups and stews is that there were plenty of leftovers for the rest of the week! </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Mexican Chicken Stew </span><br />
<span class="Apple-style-span" style="font-family: inherit;">adapted from <a href="http://www.generationyfoodie.com/2011/09/mexican-chicken-stew.html">Generation Y Foodie</a></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtM5Bv4Pf8eUE7DkmhMaB9Bpxb4GkOftJJ3xnTskBRvoCerMVMyJefs6ZAAyxbKd11jKsA3BxxLUFRQSqoECFcRuNCWVly-6E5_2wjd6pkZ3fGQcVfmG9rLGpGPM5LxRia4Gb6NUd5iuc/s1600/IMAG1069.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black; font-family: inherit;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtM5Bv4Pf8eUE7DkmhMaB9Bpxb4GkOftJJ3xnTskBRvoCerMVMyJefs6ZAAyxbKd11jKsA3BxxLUFRQSqoECFcRuNCWVly-6E5_2wjd6pkZ3fGQcVfmG9rLGpGPM5LxRia4Gb6NUd5iuc/s320/IMAG1069.jpg" width="320" /></span></a></div><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"><u>Ingredients:</u><br />
1lb boneless, skinless chicken breasts<br />
1 cup (dry) brown rice<br />
1 can black beans, rinsed<br />
2 ears of corn, kernels cut off<br />
1 medium onion, diced<br />
2 stalks of celery, washed and diced<br />
1 habenero pepper, washed and diced<br />
juice of 2 limes<br />
4 cups low sodium chicken broth, divided (an also use veggie broth)<br />
1 tbsp extra virgin olive oil<br />
3 tbsp tomato paste<br />
1 tbsp smoked paprika<br />
1 tsp cumin<br />
1 tsp cayenne pepper<br />
1 tsp salt</span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">1. Cook rice according to package, set aside. (This can be done ahead of time)</span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">2. Saute onion, celery, and habanero in olive oil on medium until soft. (about 4-5 minutes)</span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">3. Add chicken breast and brown each side for about 2 minutes. </span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">4. Add 2 cups of stock, paste, lime juice, and spices. </span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">5. Reduce heat to med-low and braise chicken until cooked through, 8-10 minutes. </span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">6. Remove chicken and shred. Set aside. </span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">7. Add remaining broth, fresh corn and rice, cover and simmer on med-low for another 10 minutes. </span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">8. Add beans and shredded chicken, cook an additional 8-10 minutes. </span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">9. Serve and enjoy! </span></span>amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com0tag:blogger.com,1999:blog-4945050904163022358.post-68303982610799457312011-10-25T18:15:00.000-07:002011-10-25T18:15:27.656-07:00Fried Banana BreadThis always happens. I buy bananas. They go brown. I make something and gobble it up and then realize I could have just eaten the banana a week ago like a normal person and skipped out on hundreds of calories.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFF7-__nDPDdKZp5pKOeqVbO84M86XDNMoKHyJo38PTV9fw1iWSynCncDiXrS_6ypayhOdWl0Rh78a7XmKMxeH7Kyojz9ixlt4geTgxvusX6348w5tAQXpXhKSCwXwDMJ8nbnL315aS18/s1600/IMAG1093.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFF7-__nDPDdKZp5pKOeqVbO84M86XDNMoKHyJo38PTV9fw1iWSynCncDiXrS_6ypayhOdWl0Rh78a7XmKMxeH7Kyojz9ixlt4geTgxvusX6348w5tAQXpXhKSCwXwDMJ8nbnL315aS18/s320/IMAG1093.jpg" width="213" /></a></div>But, hey, this one was worth it. One recipe this morning for granola bars were okay but nothing to repeat. Then, tonight, I stumbled on something purely amazing. I still haven't been to the store so I was working with no butter, eggs, or milk. Who needs those things when you have oil. <i>(okay, I'm gagging at myself)</i><br />
<br />
I channeled my inner Paula Deen and fried something. I know. I don't eat fried food very often, and I've never fried anything in my kitchen.<br />
<br />
Can I call these donuts holes? I don't know. I wish I had some powdered sugar, though. It was kind of like a warm pocket of banana bread....fried. I can kind of feel my arteries clogging. All I can tell you is that it's worth it. <b>And the pictures don't do it justice. </b><br />
<br />
<i>Screw banana bread, I'm making these from now on. </i><br />
<br />
<span class="Apple-style-span" style="font-size: large;">Fried Banana Bread </span><br />
<br />
1 3/4 C flour ( I used whole wheat, one foot forward a million back? ) <br />
2/3 C sugar<br />
1 teaspoon baking powder<br />
1 mashed overripe banana<br />
1 1/2 teaspoons vanilla extract<br />
3/4 cup water<br />
canola oil<br />
<br />
Mix dry ingredients thoroughly in mixing bowl. Stir in banana, vanilla, and water. The dough should be smooth, and a little sticky. Heat a generous amount of oil in frying pan until hot. Drop batter by spoonfuls into oil. Cook until brown on underside, and flip to cook other side. Remove and drain on paper towels.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_HEQU55Z55kZEQyMpC4T9pb7WsSCR08A-u4NqcjIZk8l_OW_Mmj1YF3p-l1P4u_JTAY_3VLPn2l-wayW0RNm2KGeQeLjdr3bcxnAPGcTxiQ5sHhMu2zLJl9GCAUBOfOvu1AioKi0_8qQ/s1600/IMAG1097.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_HEQU55Z55kZEQyMpC4T9pb7WsSCR08A-u4NqcjIZk8l_OW_Mmj1YF3p-l1P4u_JTAY_3VLPn2l-wayW0RNm2KGeQeLjdr3bcxnAPGcTxiQ5sHhMu2zLJl9GCAUBOfOvu1AioKi0_8qQ/s320/IMAG1097.jpg" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRDIKypKLqcVaBsVPVSZ0m_UynfA4vUG5kuJQvFRJFkU9H-9TkXZd6ovl3pJcXCmoD4ubzCpJlSVHT4N-YV7pNMAMI7j9G6wN0-JC8tlsAbwiq4GgEGwtmcQWLB63xOAuUC1FghWxtTV4/s1600/IMAG1094.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRDIKypKLqcVaBsVPVSZ0m_UynfA4vUG5kuJQvFRJFkU9H-9TkXZd6ovl3pJcXCmoD4ubzCpJlSVHT4N-YV7pNMAMI7j9G6wN0-JC8tlsAbwiq4GgEGwtmcQWLB63xOAuUC1FghWxtTV4/s320/IMAG1094.jpg" width="212" /></a></div><div class="" style="clear: both; text-align: center;">*I made about half of this. I used approximate measurements, and it was easier to write down a double recipe. I also didn't make them all. We'll see if I make the rest of the batch tomorrow... </div><br />
<div class="separator" style="clear: both; text-align: center;"></div>amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com1tag:blogger.com,1999:blog-4945050904163022358.post-50722860532654878682011-10-24T12:09:00.000-07:002011-10-24T12:09:28.999-07:00Empty-Cupboard Cornbread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDVdPmqrmOqhPwB32KW3e65dbFa2sdtWE9bR14Z3fZsHIefvsSiJckAVGJc2tsepTww-hPcBvJGynKTrXtq_BffO95C3SZyWEB-uF-LbteT-eZ9FUF3OR7NIqxJUY0UiOv2i0cN0E8UQ/s1600/cornbreadhealthy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
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So I disappeared for quite a bit. It's not that I stopped cooking, or eating, (my lack of clothing that fits is proof enough.)... just stopped blogging. It's always been for my benefit, anyway, to keep track of the things I made. And lately, I've been coming back and searching for favorite recipes from the past. So I figured I might start again, mainly out of laziness for finding a more efficient way to organize my accumulating pile of recipes.<br />
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I might go back and highlight on some of the fantastic things I've eaten in the past few months (and there have been plenty), but today I'm just jotting down the recipe for these cornmuffins that I threw together when I really wanted cornbread but had no eggs, milk, or butter, and didn't really feel like using a bunch of oil. Didn't expect them to turn out, and they're definitely not the best I've ever had, but considering they were lacking in some of the essential ingredients for cornbread, they were pretty freakin' fantastic.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDVdPmqrmOqhPwB32KW3e65dbFa2sdtWE9bR14Z3fZsHIefvsSiJckAVGJc2tsepTww-hPcBvJGynKTrXtq_BffO95C3SZyWEB-uF-LbteT-eZ9FUF3OR7NIqxJUY0UiOv2i0cN0E8UQ/s1600/cornbreadhealthy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDVdPmqrmOqhPwB32KW3e65dbFa2sdtWE9bR14Z3fZsHIefvsSiJckAVGJc2tsepTww-hPcBvJGynKTrXtq_BffO95C3SZyWEB-uF-LbteT-eZ9FUF3OR7NIqxJUY0UiOv2i0cN0E8UQ/s400/cornbreadhealthy.jpg" width="266" /></a></div><br />
Empty-Cupboard Cornbread<br />
makes 6 | 30 minutes<br />
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1/2 C Flour<br />
1/2 C Cornmeal<br />
2 T Sugar<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
1 tsp baking powder<br />
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1/2 cup yogurt<br />
1 1/2 T water<br />
1/2 T Oil<br />
1 T Applesauce (unsweetened)<br />
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Combine all dry ingredients in a bowl, and then add the wet ingredients. Stir until combined. Fill sprayed or paper-lined muffin pans, and bake at 400 degrees for about 15-20 minutes or golden.<br />
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*They were delish warm and with honey.<br />
*About 100 calories per muffin.amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com0tag:blogger.com,1999:blog-4945050904163022358.post-31932683636437293182011-06-05T18:42:00.000-07:002011-06-05T18:50:49.382-07:00Chocolate NemesisBirthday Cake 2011<br />
from Good Housekeeping December 2005<br />
Prep: 35 minutes plus cooling (overnight)<br />
Bake: about 30 minutes<br />
Makes: 16 servings<br />
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This was slightly a disaster. With only sugar, chocolate, and eggs, it couldn't have tasted bad... but the texture was all wrong. Ours turned out super rich and almost fudge-like.<br />
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1/2 C water<br />
1 C sugar<br />
1 pound bittersweet chocolate, chopped<br />
2 sticks unsalted butter, cut up<br />
7 large eggs, at room temperature<br />
softly whipped cream or creme fache and fresh raspberries for garnish<br />
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1. Preheat oven to 325. Grease bottom and side of 9-inch springform pan. Line bottom of pan with parchment paper. Dust side of pan with flour. Set pan on wide sheet of heavy-duty foil and tightly wrap foil up on outside of pan to prevent water from leaking in during baking.<br />
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2. In 4-qt saucepan, heat water and 1/2 cup sugar over medium high heat until sugar completely dissolves, stirring occasionally. Add chocolate and butter to mixture in saucepan; stir constantly until melted. Remove pan from heat; cool chocolate mixture slightly, about 30 minutes.<br />
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3. Meanwhile, in large bowl, with mixer at high speed, beat eggs with remaining 1/2 cup sugar 6-8 minutes or until mixture thickens and triples in volume. With wire whisk, fold warm chocolate mixture into egg mixture until completely blended.<br />
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4. Pour batter into prepared springform pan; place in large roasting pan and set on oven rack. Pour enough boiling water into pan to come halfway up side of spring form pan.<br />
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5. Bake cake 30-35 minutes or until edge begins to set and a thin crust forms on top. Carefully remove springform pan from water bath and place on wire rack. Cool cake to room temperature. cover and refridgerate overnight.<br />
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6. About 30 minutes before serving, run sharp knife around edge of pan to loosen cake; remove foil and side of pan. Invert cake onto waxed paper; peel off parchment. Turn cake right side up onto platter. serve with selected garnish.<br />
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Each serving about 345 calories, 5 g protein, 22 g carbohydrate, 27 g total fatamshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com0tag:blogger.com,1999:blog-4945050904163022358.post-57594083703370964612011-06-05T18:39:00.000-07:002011-06-05T18:39:22.393-07:00Peanut Butter Oat BitesAdapted from <a href="http://allyou.com/">allyou.com</a>. I also stole the below picture from allyou because we gobbled ours down so fast.<br />
<img alt="Peanut Butter Oat Bites Recipe" src="http://img4.myrecipes.com/i/recipes/ay/08/peanut-bites-ay-1875535-l.jpg" /><br />
<br />
Prep: 30 minutes<br />
Yield: 24<br />
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2 Tbsp. unsalted butter<br />
2/3 C creamy peanut butter<br />
1/4 C confectoners' sugar<br />
3 T honey<br />
1 tsp vanilla extract<br />
1 1/2 C Rice Krispies cereal<br />
1 C quick oats<br />
1/4 C semi-sweet chocolate chips<br />
1/4 C white chocolate chips<br />
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1. Melt butter in a medium saucepan over medium heat, then stir in peanut butter, confectioners' sugar, honey, and vanilla. Stir in rice krispies and oats. Allow mixture to cool.<br />
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2. Stir in chips. Form mixture into balls and store in an airtight container in refrigerator.amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com0tag:blogger.com,1999:blog-4945050904163022358.post-23224153776031283042011-05-11T11:16:00.000-07:002011-05-11T11:16:46.129-07:00Ravioli with Tomatoes in White Wine Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3ICEtN1qMht64-dqPsA8m2HTo2Kz64UmjJq9etAJm1OlRQDlQ-aEXkWkPOYIpRzjMweSTCrQV_i9z3oKdTmlTwsQfEMnpuOxvgf2DNnXVPVA75FWMyH8a7_bGYqeY9TSuxeDpr1Gp8s/s1600/IMAG0919.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3ICEtN1qMht64-dqPsA8m2HTo2Kz64UmjJq9etAJm1OlRQDlQ-aEXkWkPOYIpRzjMweSTCrQV_i9z3oKdTmlTwsQfEMnpuOxvgf2DNnXVPVA75FWMyH8a7_bGYqeY9TSuxeDpr1Gp8s/s320/IMAG0919.jpg" width="213" /></a></div><span class="Apple-style-span" style="font-family: inherit;">Still trying to use up things in the kitchen. On the list, grape tomatoes, frozen ravioli, and white wine. Good thing I fell across <a href="http://framed-mylifeonepictureatatime.blogspot.com/2011/05/ravioli-with-tomatoes-in-white-wine.html">this recipe from Framed Cooks</a> yesterday, because it made a perfectly delicious lunch with mom. </span><br />
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We altered the recipe to work with what we had, and mom even added a bit of half and half to hers to make it a creamier sauce.<br />
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</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Ravioli with Tomatoes in White Wine Sauce, adapted from <a href="http://framed-mylifeonepictureatatime.blogspot.com/">Framed Cooks</a></span><br />
<span class="Apple-style-span" style="font-family: inherit;">-12 ounces frozen cheese ravioli </span><br />
<span class="Apple-style-span" style="font-family: inherit;">-1 Tablespoon olive oil</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- 1/4 Cup chopped sweet onion</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- 1/2 pint grape tomatoes, halved </span><br />
<span class="Apple-style-span" style="font-family: inherit;">- 1/2 C dry white wine </span><br />
<span class="Apple-style-span" style="font-family: inherit;">- salt and pepper to taste</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- 1 Tablespoon unsalted butter</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- dried parsley </span><br />
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<div style="color: #333333; line-height: 19px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><b><br />
</b></span></div><div style="color: #333333; line-height: 19px; text-align: left;"></div><div class="step" style="color: #333333; line-height: 19px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">1. Cook the ravioli according to the package directions, drain, and return them to the pot.</span></div><div style="color: #333333; line-height: 19px; text-align: left;"></div><div class="step" style="color: #333333; line-height: 19px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until tender, 3 to 5 minutes.</span></div><div style="color: #333333; line-height: 19px; text-align: left;"></div><div class="step" style="color: #333333; line-height: 19px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">3. Add the tomatoes, wine, ½ teaspoon salt, and ¼ teaspoon pepper and simmer until the tomatoes begin to soften, 4 to 5 minutes. Add butter and stir until it is melted into the sauce.</span></div><div style="color: #333333; line-height: 19px; text-align: left;"></div><div class="step" style="color: #333333; line-height: 19px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">4. Gently toss the ravioli with the tomato mixture and parsley.</span></div>amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com0tag:blogger.com,1999:blog-4945050904163022358.post-85984656510309455772011-05-10T18:44:00.000-07:002011-05-10T18:44:31.251-07:00Mother's Day 2011<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJZoHu9kEt3Im7huDn3vN5y7PB0RKysb4N5Ddr7hnKkccSRmICkmqKsFmK629nx9dy73EbdCtwpzrcdlU2Uu2bi4ZMSFvLh1VvlQ_GboUX7OWtunBJV-ZoCvdp6FQyzezUrtid6FrAyU/s1600/IMAG0899.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJZoHu9kEt3Im7huDn3vN5y7PB0RKysb4N5Ddr7hnKkccSRmICkmqKsFmK629nx9dy73EbdCtwpzrcdlU2Uu2bi4ZMSFvLh1VvlQ_GboUX7OWtunBJV-ZoCvdp6FQyzezUrtid6FrAyU/s320/IMAG0899.jpg" width="213" /></a></div>I'm hate to break it to you if you think you have the best mom ever, but you're wrong. Unless you're my brother or my sister.<br />
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This mother's day was, of course, full of cooking and eating for us.<br />
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Oh hey Mom; happy Mother's week ;)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm7ReWfxLJPYLKiwPE1_DRPNhl_OvgoAg86RWhbEjSnfPEGnhtabF2S10V7eMxDkqd4itu6DRaru-dB9mbo4kxbppOz0TsVOMBVMR67c6fUgydIDIQRxzLMOprnGnABL1jxCsqAtJIzRU/s1600/IMAG0891.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm7ReWfxLJPYLKiwPE1_DRPNhl_OvgoAg86RWhbEjSnfPEGnhtabF2S10V7eMxDkqd4itu6DRaru-dB9mbo4kxbppOz0TsVOMBVMR67c6fUgydIDIQRxzLMOprnGnABL1jxCsqAtJIzRU/s320/IMAG0891.jpg" width="213" /></a> First on the menu was<span class="Apple-style-span" style="font-family: inherit; font-size: large;"> <a href="http://cookbooksandclippings.blogspot.com/2011/05/blueberry-streusel-coffee-cake.html">Blueberry Streusel Coffee Cake</a></span><br />
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Next was a <span class="Apple-style-span" style="font-family: inherit; font-size: large;">reuben dip</span> that I failed to take a picture of:<br />
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2 Cups (8 ounces) shredded swiss cheese<br />
1 Cup Mayo<br />
1 Cup Sauerkraut, drained<br />
1 (6 ounce) package corned beef slices, chopped<br />
1 tsp caraway seeds<br />
-Heat oven to 350, mix all ingredients and spoon into 10X6 baking dish. Bake 20 minutes and serve with cocktail rye bread or crisp rye crackers.<br />
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Dinner was not a new recipe, but our tried and true <span class="Apple-style-span" style="font-family: inherit; font-size: large;">Savory Focaccia Pie</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRF-p9b59ZwoUJ4Ygt2Itso26H9veMCgFfxZl00OLrmW9KJgZCHYNH7a6DEqjBMgIkOg_eEwB5hQNnR48fAsWx6jBBagBdiCIlJ-c3vGuVaXc0aPLciVbv72wR_N3f3vRv8VAeu4gCak/s1600/IMAG0900.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRF-p9b59ZwoUJ4Ygt2Itso26H9veMCgFfxZl00OLrmW9KJgZCHYNH7a6DEqjBMgIkOg_eEwB5hQNnR48fAsWx6jBBagBdiCIlJ-c3vGuVaXc0aPLciVbv72wR_N3f3vRv8VAeu4gCak/s320/IMAG0900.jpg" width="213" /></a></div><br />
3/4 Cup oil packed dried tomato halves with italian herbs<br />
1 boboli shell<br />
8 oz. bulk italian sausage<br />
1 4 oz. pkg. baby spinach (4 cups)<br />
2 oz. feta cheese<br />
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1. Heat oven to 250. Drain tomatoes, reserving oil. Brush boboli shell with some of the oil and place in the oven to warm.<br />
2. Meanwhile, in a 12 inch skillet cook sausage over medium-high heat, breaking up to crumbe. Drain sausage, reserving 2 tsp drippings in the skillet. Cook spinach in drippings just until wilted.<br />
3. Set oven to Broil. Top warmed focaccia with cheese, dried tomatoes, sausage, and spinach. Broil, 4-5 inches from heat, for 3-5 minutes or until cheese is softened and toppings are heated through. Drizzle wedges with additional oil if wanted.<br />
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(serves 4 at 548 calories each)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEZzHpGv4vpS3Jz7yjMG3k0QgDDbPQScTXoSoGdJvMxVuQCwn71QJkVIooh5RYTx4wMLOCkGCSQIUXFWF9qYKeAn_SR4K0vjQljd6l7cmpbJ92oRZuFnNbHXeyQI1aR_c0sedoCWIYbI/s1600/IMAG0902.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEZzHpGv4vpS3Jz7yjMG3k0QgDDbPQScTXoSoGdJvMxVuQCwn71QJkVIooh5RYTx4wMLOCkGCSQIUXFWF9qYKeAn_SR4K0vjQljd6l7cmpbJ92oRZuFnNbHXeyQI1aR_c0sedoCWIYbI/s320/IMAG0902.jpg" width="213" /></a><br />
And finally, for dessert was this <span class="Apple-style-span" style="font-family: inherit; font-size: large;">Oatmeal Pecan Pie</span> that was a life changer. When my mom and I get our pie shop, this is going on the menu and it's going to sell like crazy.... if I don't eat it all first.amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com1tag:blogger.com,1999:blog-4945050904163022358.post-22918626873505412192011-05-10T18:31:00.001-07:002011-05-10T18:31:35.586-07:00Blueberry Streusel Coffee Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm7ReWfxLJPYLKiwPE1_DRPNhl_OvgoAg86RWhbEjSnfPEGnhtabF2S10V7eMxDkqd4itu6DRaru-dB9mbo4kxbppOz0TsVOMBVMR67c6fUgydIDIQRxzLMOprnGnABL1jxCsqAtJIzRU/s1600/IMAG0891.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm7ReWfxLJPYLKiwPE1_DRPNhl_OvgoAg86RWhbEjSnfPEGnhtabF2S10V7eMxDkqd4itu6DRaru-dB9mbo4kxbppOz0TsVOMBVMR67c6fUgydIDIQRxzLMOprnGnABL1jxCsqAtJIzRU/s400/IMAG0891.jpg" width="266" /></a></div>Who wouldn't love cake for breakfast? Mom's first pick for Mother's day was this blueberry streusel coffee cake. It was really good and the pecans really made the flavor, however we have about 15 other coffee cake recipes to make so this isn't on the 'make again' list.<br />
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Blueberry Streusel Coffee Cake<br />
Prep: 20 minutes<br />
Bake: 35-45 minutes<br />
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2 C all-purpose flour<br />
3/4 C sugar<br />
2 tsp baking powder<br />
1/4 tsp salt<br />
1 egg<br />
1/2 C milk<br />
1/2 C butter, softened<br />
1 C fresh or frozen blueberries<br />
1 C chopped pecans<br />
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Streusel Topping:<br />
1/2 C sugar<br />
1/3 C all-purpose flour<br />
1/4 C cold butter<br />
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In a large mixing bowl, combine the flour, sugar, baking powder and salt. Add egg, milk and butter; beat well. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan.<br />
For topping, combine sugar and four in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 375 for 35-45 minutes or until a toothpick comes out clean.amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com0tag:blogger.com,1999:blog-4945050904163022358.post-72321321261232727502011-05-10T18:31:00.000-07:002011-05-10T18:31:08.867-07:00Open faced Asparagus and Swiss Sandwich with Pesto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_Y9pjrjUZQn8-JiN7qhAsTjyoUBANPXmg2aGqgLdq1kAeBTCT1rmtILBAZIKLuwgHR6KcSUYQwErZwoamfbwl2xn4ogsSaGhoIZREkYkeBOlExc_kiUmRUTQvbXaXK7FGQ6Y0JuXcoE/s1600/IMAG0911.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_Y9pjrjUZQn8-JiN7qhAsTjyoUBANPXmg2aGqgLdq1kAeBTCT1rmtILBAZIKLuwgHR6KcSUYQwErZwoamfbwl2xn4ogsSaGhoIZREkYkeBOlExc_kiUmRUTQvbXaXK7FGQ6Y0JuXcoE/s320/IMAG0911.jpg" width="213" /></a></div>30 minutes out of surgery and I needed to eat something in order to take my pain meds. Did I grab a handful of cereal? Psh, no!<br />
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We still had white asparagus that desperately needed to be used up, as well as slices of swiss cheese mom bought for the Reuben dip. I scavengered around and found whole wheat bread in the freezer and pesto in the fridge.<br />
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Pop it in the toaster oven and voila, my lunch is born :)amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com0tag:blogger.com,1999:blog-4945050904163022358.post-60066999955109354132011-05-10T18:17:00.000-07:002011-05-10T18:17:20.065-07:00Spinach, Red Pepper, and Asparagus Fritatta.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjan70iayvzViAYyz8UefqjCPA55Au2KoKtyi-F3sVCfTRyWb1hJS12XWr42Hmr4YWAjVxP0kDxw6bDZJOG4verq2xA1RX_yF_WdBNd-b5oU6sy4Omyci0z4ROncImRxa2hIEcPvJzvoVI/s1600/IMAG0907.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjan70iayvzViAYyz8UefqjCPA55Au2KoKtyi-F3sVCfTRyWb1hJS12XWr42Hmr4YWAjVxP0kDxw6bDZJOG4verq2xA1RX_yF_WdBNd-b5oU6sy4Omyci0z4ROncImRxa2hIEcPvJzvoVI/s320/IMAG0907.jpg" width="213" /></a></div>I'm in use-up mode. We have little amounts of random ingredients on hand, and instead of them going bad my brain has set into action to use up everything before it goes bad.<br />
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This fritatta wasn't as good as the one we made the other day, but it was really good considering I made it up on the fly.<br />
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I started by melting a small amount of butter over medium-high heat.<br />
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Then, I added chopped onions and cooked them until transparent. I added the leftover chopped white asparagus and chopped red pepper and cooked for a few minutes. Then, I added a few handfuls of spinach and cooked until wilted. Then, I whipped up the four eggs we had left (but more would be advisable), about a tablespoon of milk and a tablespoon of half and half, and then a few ounces of shredded white cheddar and a few shakes of grated Parmesan.<br />
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You know, whatever I found in the fridge. And it was just as good the next morning for breakfast. Tasty tasty.amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com0tag:blogger.com,1999:blog-4945050904163022358.post-65338631564928753162011-05-08T08:33:00.000-07:002011-05-08T08:33:52.246-07:00Strawberry Ice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLp7LFTw08WyRrtL3NulA8pMCNLhVK_H-Z1CUy9P_m1XfKW4aDRAVy8hyx_CWUWrOInXtEo2suY_wQEaKc0GwvK7mCrgZpqQ_gAbnl-4dJ1tk16tUgJRSewzc2MYFgv79qtil_-JO4Yes/s1600/IMAG0890.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLp7LFTw08WyRrtL3NulA8pMCNLhVK_H-Z1CUy9P_m1XfKW4aDRAVy8hyx_CWUWrOInXtEo2suY_wQEaKc0GwvK7mCrgZpqQ_gAbnl-4dJ1tk16tUgJRSewzc2MYFgv79qtil_-JO4Yes/s320/IMAG0890.jpg" width="213" /></a></div>Fat-Free <span class="Apple-style-span" style="font-family: inherit; font-size: x-large;">Strawberry Ice </span><br />
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Prep/Cooking time: 15 minutes plus freezing<br />
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4 cups strawberry halves<br />
1 bag (10.5 ounces) miniature marshmallows<br />
1 T milk<br />
1 T lemon juice<br />
1 teaspoon grated lemon peel<br />
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- Place strawberries in blender or food processor container fitted with steel blade; cover. Blend until smooth.<br />
- Microwave marshmallows and milk in large mixing bowl on High 1 to 2 minutes or until smooth when stirred, stirring after one minute.<br />
- Gradually add strawberries to marshmallow mixture, beating until well blended. Blend in juice and peel.<br />
-Pour into 9-inch square baking pan; freeze 2 hours or until almost firm.<br />
- Coarsely chop mixture; spoon into chilled mixing bowl. Beat with electric mixer until smooth; freeze 4-6 hours or until firm. Makes 6-8 servings.<br />
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<span class="Apple-style-span" style="font-size: large;">Consensus</span>: This wasn't life changing; but it definitely is a yummy summer dessert. Compared to the creme brulee, coconut pie, and cake we've also downed in the past two days... and the pie downstairs.... this recipe isn't nearly as heavy and was a nice change. Make Again!amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com0tag:blogger.com,1999:blog-4945050904163022358.post-34563409335501602822011-05-05T20:04:00.000-07:002011-05-05T20:04:38.925-07:00Summer: Week One.I've been home for a week and we've definitely been cooking up a storm. I'm constantly super duper full.<br />
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On this week's list:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCaqbaDheClU8ODpH2vLsM9Dfh2w0DA0IBDGmgpJ43HzBw0Sp7vGwh6wz38QgLegvXHHbMtAUYv1SqT0Zx0Matvn4SSJ2np8BeHFdldTtjVIHFnk6HCJmkodjC1dlOH7Uwp9l7sztNecw/s1600/IMAG0839.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCaqbaDheClU8ODpH2vLsM9Dfh2w0DA0IBDGmgpJ43HzBw0Sp7vGwh6wz38QgLegvXHHbMtAUYv1SqT0Zx0Matvn4SSJ2np8BeHFdldTtjVIHFnk6HCJmkodjC1dlOH7Uwp9l7sztNecw/s320/IMAG0839.jpg" width="213" /></a></div><a href="http://twopeasandtheirpod.com/lemon-ricotta-blackberry-muffins/">Lemon Ricotta Blackberry Muffins</a> from <i>Two Peas and their Pod</i><br />
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These were so incredibly tasty. They didn't last long at all in the house. Would also be yummy with blueberries.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2NUZ4Lv5y6H2HU4JgTLvRy4w_iHSmnNoiBpUegKrXRZHZ-59s2YvsyxSNm-ve7zgJ8RLq5qmOycIv23X8VBPdxwOWrINzg5r1DBXLVQFuxkjvll-WeSGMftXsnizLJ89AL895UHD3Nk/s1600/IMAG0842.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2NUZ4Lv5y6H2HU4JgTLvRy4w_iHSmnNoiBpUegKrXRZHZ-59s2YvsyxSNm-ve7zgJ8RLq5qmOycIv23X8VBPdxwOWrINzg5r1DBXLVQFuxkjvll-WeSGMftXsnizLJ89AL895UHD3Nk/s320/IMAG0842.jpg" width="213" /></a></div><a href="http://www.lanascooking.com/2011/03/22/baked-panko-onion-rings/">Baked Panko Onion Rings</a> from <i>Never Enough Thyme</i><br />
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Also really delicious, thumbs up from the family, and I'd take these any day over fried.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5EzAjQfjLTG8NbWnly4YfV4n8jxMw2n8KvbO4EUV_jTwC_8JDL_IUxSEjQ4z2IKTL0vQ5AhVOuFkWQsTi2TWgmyoM_J0j0qRy59d519QAWo2W5ym5-xXfyY2XuH2ak8ySjQE_49Nysc/s1600/IMAG0845.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5EzAjQfjLTG8NbWnly4YfV4n8jxMw2n8KvbO4EUV_jTwC_8JDL_IUxSEjQ4z2IKTL0vQ5AhVOuFkWQsTi2TWgmyoM_J0j0qRy59d519QAWo2W5ym5-xXfyY2XuH2ak8ySjQE_49Nysc/s320/IMAG0845.jpg" width="213" /></a><br />
Greek Style Turkey Burgers with Greek Salsa and Feta Cheese<br />
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Yum Yum Yum! These were adapted from my <a href="http://search.barnesandnoble.com/New-Cook-Book/Better-Homes-Gardens/e/9780696234491?r=1&cm_mmc=GooglePLA-_-Book-_-Q000000633-_-9780696234491&cm_mmca2=pla">Better Homes and Garden's Cook Book</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTtdBpL9MPeZRHcheH1a7sedfQTGIOGRphOD6I3geawjy6cmbWmmdfGSna9BH9D4CfIYbqKdJa5J0bNZSgtqpRbJQ2DJF6mBgcWFW0CBpvi6s2gy5AOSK6jgzmZdx-qnXkUO4j2QUsm3U/s1600/IMAG0857.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTtdBpL9MPeZRHcheH1a7sedfQTGIOGRphOD6I3geawjy6cmbWmmdfGSna9BH9D4CfIYbqKdJa5J0bNZSgtqpRbJQ2DJF6mBgcWFW0CBpvi6s2gy5AOSK6jgzmZdx-qnXkUO4j2QUsm3U/s320/IMAG0857.jpg" width="213" /></a><br />
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Homemade Pasta- Project with my brother :)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigI2fYnVy2LdyQU8kNnn96FP9fVHYm4KGOoSd2IiE2mGPIaXj3R9GnX0Wy760qB5paTex3waJOgFQhTykr91_WMX4KPP3afcXRqjX91CiL_V7Vy_lHEQDDzRCl2ttVmv68NTX2sIAO22c/s1600/IMAG0853.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigI2fYnVy2LdyQU8kNnn96FP9fVHYm4KGOoSd2IiE2mGPIaXj3R9GnX0Wy760qB5paTex3waJOgFQhTykr91_WMX4KPP3afcXRqjX91CiL_V7Vy_lHEQDDzRCl2ttVmv68NTX2sIAO22c/s320/IMAG0853.jpg" width="213" /></a></div>It was tasty!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBpwYaMzxVPx0K2eF0KTX908w50FIpPUOKJcyeJAj06qMkxvKV6ibgDi0TBBAlVjHNpJ6k8dgtlnFVTGhM2mQ3ad51faazIKVavGOA60NjmYhhiWm3d4Nf_UD3-cY8hcvm37I0XecmGQ/s1600/IMAG0860.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBpwYaMzxVPx0K2eF0KTX908w50FIpPUOKJcyeJAj06qMkxvKV6ibgDi0TBBAlVjHNpJ6k8dgtlnFVTGhM2mQ3ad51faazIKVavGOA60NjmYhhiWm3d4Nf_UD3-cY8hcvm37I0XecmGQ/s320/IMAG0860.jpg" width="213" /></a></div>Amaretto Chunk Cookies. The phone picture doesn't do them justice. I had about a dozen worth in dough. Yum.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5lsvUAxAjTco4Xx4Y_OEYIV-qa6d0Pjl-A9WcuZMQa7kK9-s8aneJJvoqzKUPGRbNg4szArGNysVdg5Ir__xfNzyb58FIj2mXMbD02fHx1zqQbRVRmPBxDUVvPs75mGx0nWD-b6D3jwI/s1600/IMAG0865.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5lsvUAxAjTco4Xx4Y_OEYIV-qa6d0Pjl-A9WcuZMQa7kK9-s8aneJJvoqzKUPGRbNg4szArGNysVdg5Ir__xfNzyb58FIj2mXMbD02fHx1zqQbRVRmPBxDUVvPs75mGx0nWD-b6D3jwI/s320/IMAG0865.jpg" width="213" /></a></div>Cuban Chicken Pizza adapted from <i>Heat oven to 350.</i><br />
<i></i>We used a boboli shell instead of the recommended tortillas. <br />
Delish.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGVn5bsLFJZ3DDUnDBwoNXcnT93V438hmZlgqJlTeFqHq9cOlWt34d_DbqsDHu6Krze3HJIUL5e78Pcq9Xou2q8PQ2DLko1tacfV6dUJUdGXsB29OQNMF-vpRO7pSe1tUhyLYXic7OT1U/s1600/IMAG0867.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGVn5bsLFJZ3DDUnDBwoNXcnT93V438hmZlgqJlTeFqHq9cOlWt34d_DbqsDHu6Krze3HJIUL5e78Pcq9Xou2q8PQ2DLko1tacfV6dUJUdGXsB29OQNMF-vpRO7pSe1tUhyLYXic7OT1U/s320/IMAG0867.jpg" width="213" /></a></div>Brownies with <a href="http://www.verybestbaking.com/Archive/Dark-Chocolate-Mint-Morsels.aspx">these</a> delicious chips topped with mint chocolate ice cream. Yeah. Two nights this week. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0ifgLPkEOIT9pqEs8KfMEBK7D9Mj4RrIywooKc8p1TvYX2W95oZi_G4mZieXGd4yj8LroDJ8WXlx_PqtdWil6mIrvCQyPtyAZqyBfjHhY88bP6L-8RIOKhbOS9geLD3227-BzsF2Sy4/s1600/IMAG0872.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0ifgLPkEOIT9pqEs8KfMEBK7D9Mj4RrIywooKc8p1TvYX2W95oZi_G4mZieXGd4yj8LroDJ8WXlx_PqtdWil6mIrvCQyPtyAZqyBfjHhY88bP6L-8RIOKhbOS9geLD3227-BzsF2Sy4/s320/IMAG0872.jpg" width="213" /></a></div><a href="http://www.erinsfoodfiles.com/2011/04/white-cheddar-asparagus-ham-frittata.html">White Cheddar, Asparagus, and Ham Frittata</a> from <i>Erin's Food Files</i><br />
This was soo much tastier than I expected.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9AYgsgTsBMLe5wneGZKV8Tslf-Y_d7tsz0TosWIt9tbcTJZcsDWJlKaJvo8MTEUxR-p0dNRuZrZjoLm9cPKbSV9yzAFpIts3V8-mGdhZlGcNA80AS_r-81QVPedIiYJj4gaFHqaWzapM/s1600/IMAG0874.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9AYgsgTsBMLe5wneGZKV8Tslf-Y_d7tsz0TosWIt9tbcTJZcsDWJlKaJvo8MTEUxR-p0dNRuZrZjoLm9cPKbSV9yzAFpIts3V8-mGdhZlGcNA80AS_r-81QVPedIiYJj4gaFHqaWzapM/s320/IMAG0874.jpg" width="213" /></a></div> Two Ingredient Banana Peanut Butter Ice Cream.<br />
Peanut Butter.<br />
Bananas.<br />
Healthy.<br />
Ice Cream.<br />
Perfection.<br />
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Lemon Juice from 1/2 lemon,<br />
Pesto,<br />
Spinach,<br />
slivered toasted almonds.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJqmhUspR3OlmyAxBhdCdykIr11lMBItvri2Kf2y3d3r4tRa_B6GV7so-UezuWEgbAWcczATOJlUDl64V1-YRd0N0kjpg8eBTlfaSS2CG6Q3iL7sfh8-tDC3gmq4LY4WclOeiERjxnL8/s1600/IMAG0882.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJqmhUspR3OlmyAxBhdCdykIr11lMBItvri2Kf2y3d3r4tRa_B6GV7so-UezuWEgbAWcczATOJlUDl64V1-YRd0N0kjpg8eBTlfaSS2CG6Q3iL7sfh8-tDC3gmq4LY4WclOeiERjxnL8/s320/IMAG0882.jpg" width="213" /></a></div>Cinco de Mayo! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8M7EvvqTM0jCpbMOh_rUXfozA7BBCE5iKkeZ7jS0MrD7EA2qk_iK3NlZPMmEBXhfC3_DRgCGY9iXYQxHPR-1CV8dHNCQ4fWqaNhJZVC1x7tzIcQ2drOUnJkY8Twla7qvM9Zkv45zgF2U/s1600/IMAG0883.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8M7EvvqTM0jCpbMOh_rUXfozA7BBCE5iKkeZ7jS0MrD7EA2qk_iK3NlZPMmEBXhfC3_DRgCGY9iXYQxHPR-1CV8dHNCQ4fWqaNhJZVC1x7tzIcQ2drOUnJkY8Twla7qvM9Zkv45zgF2U/s320/IMAG0883.jpg" width="213" /></a></div> Pina Coladas!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOCJxTuGzJ3Mz2znTfCxBQDukL_4PZavAIUMfUHVaYWngKbfmUR-LiGQg-iue5Vta2Iz_LYXlsPLg4wTKKhIyKmPpzTJLw1UPJ8T5Vtp6QQDqhT2eeAmyVZaHoO2ODV1EFGRZYT6mHs0/s1600/IMAG0885.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOCJxTuGzJ3Mz2znTfCxBQDukL_4PZavAIUMfUHVaYWngKbfmUR-LiGQg-iue5Vta2Iz_LYXlsPLg4wTKKhIyKmPpzTJLw1UPJ8T5Vtp6QQDqhT2eeAmyVZaHoO2ODV1EFGRZYT6mHs0/s320/IMAG0885.jpg" width="213" /></a></div>Stacked Roasted Vegetable Enchiladas adapted from <i>Perry's Plate. </i><br />
Two thumbs up.<br />
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Happy Eating. :)amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com2tag:blogger.com,1999:blog-4945050904163022358.post-26271761351614571072011-04-24T11:12:00.000-07:002011-04-24T11:12:14.710-07:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEevYtteMsBKy7HyhNfvaUxQ22issmgw2FSQOl0u4heyzJ8Ssp7-nItPE1n9Qlfhi2m2rh_-qeZLfrWcG5_iqj3Hn1LqSAIrtnfOGjcrELqIGnxhnPWQld1qxHARyYQtc2sRvC8_LfxM/s1600/IMAG0815.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEevYtteMsBKy7HyhNfvaUxQ22issmgw2FSQOl0u4heyzJ8Ssp7-nItPE1n9Qlfhi2m2rh_-qeZLfrWcG5_iqj3Hn1LqSAIrtnfOGjcrELqIGnxhnPWQld1qxHARyYQtc2sRvC8_LfxM/s400/IMAG0815.jpg" width="400" /></a></div><br />
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Does it count as a milkshake if instead of ice cream it has yogurt and the cocoa powder is naturally sweetened by the over-ripe bananas? It was definitely as creamy and delicious as a milkshake. I say if it walks like a duck....<br />
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Smoothie, milkshake, whatever. I had it for breakfast, hah! Happy Easter!amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com0tag:blogger.com,1999:blog-4945050904163022358.post-40946278685226952712011-04-22T19:04:00.000-07:002011-04-22T19:04:14.419-07:00I have been eating...<div class="separator" style="clear: both; text-align: left;">Just not posting. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVuYSk_Cn1ianQkVLSUeEa2Q7CnNMMXyScQJnXGw383atZZVIw01LsNn9T1HtDkfMqsmPWD2oRBoEyZuSue3BO5GZyz6Z_bNBoJQ7HjJYqxrmD3jgrY3COlWGx4HLiGrsOj6hMPPomIEY/s1600/IMAG0679.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVuYSk_Cn1ianQkVLSUeEa2Q7CnNMMXyScQJnXGw383atZZVIw01LsNn9T1HtDkfMqsmPWD2oRBoEyZuSue3BO5GZyz6Z_bNBoJQ7HjJYqxrmD3jgrY3COlWGx4HLiGrsOj6hMPPomIEY/s320/IMAG0679.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://cookbooksandclippings.blogspot.com/2011/02/lentil-soup-with-turkey-sausage.html">Lentil Soup with Turkey Sausage </a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_fe0RVHmywcBanixINVpi1DLgEYbw3NEuRvYJCLktZY2n4budmbd6qHcpyc9AJZUeOcOtpCreYdzu7KhyphenhyphenxzNDkO-wDmVHz2fHppaqEB7qf9pC-Qd9GUFMieTSakPOy00umrpYLfdcQis/s1600/IMAG0683.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_fe0RVHmywcBanixINVpi1DLgEYbw3NEuRvYJCLktZY2n4budmbd6qHcpyc9AJZUeOcOtpCreYdzu7KhyphenhyphenxzNDkO-wDmVHz2fHppaqEB7qf9pC-Qd9GUFMieTSakPOy00umrpYLfdcQis/s320/IMAG0683.jpg" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://cookbooksandclippings.blogspot.com/2011/02/israeli-couscous-with-cumin-and-lime.html">Israeli CousCous with Cumin and Lime</a> </div><div class="separator" style="clear: both; text-align: center;">and the same with brown rice</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQTAm6yPmAP979h8xJAYMd_Earg9DEyhzUv5XJK7uWQTZ_9-tGE1UQPPMI0FxOAPL1ZTgYt_fxFpFE2FUKjyyUs3j_lJCJtt8_N2lDluOOD6qIyEnysP7I-QgUBuQMAPsqT7ObJ9fy5TE/s1600/IMAG0786.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQTAm6yPmAP979h8xJAYMd_Earg9DEyhzUv5XJK7uWQTZ_9-tGE1UQPPMI0FxOAPL1ZTgYt_fxFpFE2FUKjyyUs3j_lJCJtt8_N2lDluOOD6qIyEnysP7I-QgUBuQMAPsqT7ObJ9fy5TE/s320/IMAG0786.jpg" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://pinchmysalt.com/2011/03/08/baked-white-bean-dip-with-rosemary-and-parmesan/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+PinchMySalt+%28Pinch+My+Salt%29">Baked White Bean Dip with Rosemary and Parmesan</a> from Pinch my Salt </div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJ91Btu3lkoce1gJC7DEUzFXChGLELhrzKEdUAA2iPBTcIknvDCt_XqnfCwJPILEBx57WB_7aEKxOTZ500BAkA0nvKjjGPM747QIbnXH371cKqQgWudJPpR_Ctm3Ps7o8AZEF73vfqL8/s1600/IMAG0789.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJ91Btu3lkoce1gJC7DEUzFXChGLELhrzKEdUAA2iPBTcIknvDCt_XqnfCwJPILEBx57WB_7aEKxOTZ500BAkA0nvKjjGPM747QIbnXH371cKqQgWudJPpR_Ctm3Ps7o8AZEF73vfqL8/s320/IMAG0789.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Whole Wheat Pasta tossed with Pesto and White Beans </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpi85H6m0BfE3TAHM3RgHwqWdJe7JKVXyqeChQbzKhQ0JhOF-GLr_U8K9a-6uZN8S6n08qO-7vL8XIpALKMA9U2Dm5sa69UfgBkBz5edkLQ1UiXH2R8weC4DQ9Kz9Rz219KmfA-CBq1yI/s1600/IMAG0791.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpi85H6m0BfE3TAHM3RgHwqWdJe7JKVXyqeChQbzKhQ0JhOF-GLr_U8K9a-6uZN8S6n08qO-7vL8XIpALKMA9U2Dm5sa69UfgBkBz5edkLQ1UiXH2R8weC4DQ9Kz9Rz219KmfA-CBq1yI/s320/IMAG0791.jpg" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;">Creamy Orange Julius Smoothie </div><div class="separator" style="clear: both; text-align: center;">*1/2 C milk</div><div class="separator" style="clear: both; text-align: center;">*1/2 C vanilla yogurt</div><div class="separator" style="clear: both; text-align: center;">*about 5 frozen orange wedges </div><div class="separator" style="clear: both; text-align: center;">This is my go-to afternoon snack. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNSF0UrfviXhq7Wzz0HgCBsE8kaiqcgfQC10v7jCCp4bCK6TllnD8rRYU7rDES-Fcm4ANl7WDFXONZlTmOfTAknVdcunLBL3h4rNcyAprgW9xsWq_gx-mL4a3uxv49kxhiHzl1fPJw0CQ/s1600/IMAG0792.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNSF0UrfviXhq7Wzz0HgCBsE8kaiqcgfQC10v7jCCp4bCK6TllnD8rRYU7rDES-Fcm4ANl7WDFXONZlTmOfTAknVdcunLBL3h4rNcyAprgW9xsWq_gx-mL4a3uxv49kxhiHzl1fPJw0CQ/s320/IMAG0792.jpg" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;">Late night pity party from the Publix Bakery</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEYbbcJ7eRPsACBwi3tVaQKjqA8ZKcMbJ3R6KIO4qs_-puC-IPNnqCfcOuSih6-Z25FwZKUWhuNyAHQAgL5nqbIR50ixDgyQL_TJupkrHKLA2R4e8my6e-SuJxlqnbav2CMA6oQl-MKeM/s1600/IMAG0793.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEYbbcJ7eRPsACBwi3tVaQKjqA8ZKcMbJ3R6KIO4qs_-puC-IPNnqCfcOuSih6-Z25FwZKUWhuNyAHQAgL5nqbIR50ixDgyQL_TJupkrHKLA2R4e8my6e-SuJxlqnbav2CMA6oQl-MKeM/s320/IMAG0793.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Pesto Yogurt Dip </div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfWG_LrBEIc0cHh9xakYKstDBkKbPiQMrim8Tf_AjjKfT5ULdLkIDkNV0GrVAQXgXgRTpkSF3F5CkqTG-YaBwYfAb5xMFXBY_OeQ13WbMKcS8v0fiLHR_Jh18FEitDm7PkyMNhOp7CYA/s1600/IMAG0798.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfWG_LrBEIc0cHh9xakYKstDBkKbPiQMrim8Tf_AjjKfT5ULdLkIDkNV0GrVAQXgXgRTpkSF3F5CkqTG-YaBwYfAb5xMFXBY_OeQ13WbMKcS8v0fiLHR_Jh18FEitDm7PkyMNhOp7CYA/s320/IMAG0798.jpg" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://simplyrecipes.com/recipes/banana_bread/">Banana Bread</a> from Simply Recipes</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWjF-rnfVzuvBvzFIhRVIQQnasMqCmwop23OpRBR4FYacaFIii1kyNeK3NA0z65EGVyU3K8Fmff2soGjEEOVvpYOj52lA4QCEdS8ARR-A2yL3DKcfVJLdgG8eCAZh1xdlBYMyO1XBbvco/s1600/IMAG0799.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWjF-rnfVzuvBvzFIhRVIQQnasMqCmwop23OpRBR4FYacaFIii1kyNeK3NA0z65EGVyU3K8Fmff2soGjEEOVvpYOj52lA4QCEdS8ARR-A2yL3DKcfVJLdgG8eCAZh1xdlBYMyO1XBbvco/s320/IMAG0799.jpg" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.dannon.com/recipes/recipe/default.aspx?recipeId=917">Oatmeal Raisin Yogurt Muffins</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjICubphpR7YCMmorp5BNrV7kqsHvudiqj1XJPnD2Q76TLStvS9xERvtlyQ_E6I3grk5rqz07oEwXW1nfnopVa8CT2rOWstFBTPZvOvrQf0Oy00_fT7TZGnZ4n9umrYMl5jBYd30yvv-A/s1600/IMAG0805.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjICubphpR7YCMmorp5BNrV7kqsHvudiqj1XJPnD2Q76TLStvS9xERvtlyQ_E6I3grk5rqz07oEwXW1nfnopVa8CT2rOWstFBTPZvOvrQf0Oy00_fT7TZGnZ4n9umrYMl5jBYd30yvv-A/s320/IMAG0805.jpg" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://simplyrecipes.com/recipes/spanish_romesco_sauce/">Romesco Sauce</a> from Simply Recipes</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3ym5e3tFoAic3G3fSchUm6wRw6sBdz43bR1qGpIGt3t0cazv1B8kJOtSFKchTO9KfM8DXTL7V_vPONJ0JpgcC-0Y96Phgp_oltYo1tZiA2OgpO2aXDmTIsaai3fohJqivVvt9rHnuJ0/s1600/IMAG0807.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3ym5e3tFoAic3G3fSchUm6wRw6sBdz43bR1qGpIGt3t0cazv1B8kJOtSFKchTO9KfM8DXTL7V_vPONJ0JpgcC-0Y96Phgp_oltYo1tZiA2OgpO2aXDmTIsaai3fohJqivVvt9rHnuJ0/s320/IMAG0807.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://backtothecuttingboard.com/breakfast/lemon-poppy-seed-waffles-with-blueberry-syrup/">Lemon Poppy Seed Waffles with Blueberry Syrup</a> from Back to the Cutting Board</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1q40qwKzGrbQwrPDMFboJyrzVmtu5FhsOh5xkrhqB2LAap5ftUuy7OctClDe1CbcYQF9G89FGn0OYjp07CWQpvCuPRBKXKgR0i0YAyQzz032l3tN9YxShakTOrF66oh891ferIJHR5Ow/s1600/IMAG0809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1q40qwKzGrbQwrPDMFboJyrzVmtu5FhsOh5xkrhqB2LAap5ftUuy7OctClDe1CbcYQF9G89FGn0OYjp07CWQpvCuPRBKXKgR0i0YAyQzz032l3tN9YxShakTOrF66oh891ferIJHR5Ow/s320/IMAG0809.jpg" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;">Perfect Savory Oatmeal</div><div class="separator" style="clear: both; text-align: center;">*Prepare oatmeal like normal. Add egg and stir in as the heat from the oatmeal cooks the egg. Add grated Parmesan cheese, rosemary, and pepper. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh7K_d3PDiEnXm7t0q6Sa1QFcpftkKA1z4Z44W9SLrTmiAeqr0-wr-V5DtNWsWZldsMoyPSmBiRt97_pNME-NLmc1SKK2fZlFgs0PYhuJEmhCD-8w6IlFwhuO232LzSXstzdHE0xK_UAM/s1600/IMAG0811.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh7K_d3PDiEnXm7t0q6Sa1QFcpftkKA1z4Z44W9SLrTmiAeqr0-wr-V5DtNWsWZldsMoyPSmBiRt97_pNME-NLmc1SKK2fZlFgs0PYhuJEmhCD-8w6IlFwhuO232LzSXstzdHE0xK_UAM/s320/IMAG0811.jpg" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;">Salmon with garlic and pepper and broccoli </div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.cooks.com/rec/view/0,1942,147172-245200,00.html">Ranger Cookies</a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://allrecipes.com//Recipe/a-number-1-banana-cake/Detail.aspx">Banana Cake</a></div>amshttp://www.blogger.com/profile/16373920494445762847noreply@blogger.com0