tag:blogger.com,1999:blog-50026588379337842482024-03-21T01:14:53.623-05:00Nom Nom GoodThese recipes are so good, I want them permanently branded on the blogging world so that I may never lose them!Josiehttp://www.blogger.com/profile/14900775595971121770noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-5002658837933784248.post-69434873383749311872012-01-26T20:08:00.001-06:002012-01-26T20:23:27.990-06:00Zucchini and Spinach Stuffed Lasagna RollsMade this tonight. Nom.<br />
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For years my husband's favorite dinner has been a lasagna recipe that his mom has made since his childhood. It has been the token birthday/anniversary/pat-on-the-back/i-love-you dinner for the 6 1/2 years we have been together. We recently have been scaling back the fat content in our diet and I have been cooking all kinds of different things....and have realized that we are actually enjoying the healthy lean dinners way more than the fatty ones I had been making - and we walk away feeling better too, not to mention the scale crying a <i>little </i>more softly when we step on it. On the first bite of this dish, he decided it could definitely replace his old favorite beef lasagna as a new healthier alternative.<br />
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Ok, let's get to it. These amounts are approximated because I just threw it all into the bowl, but I honestly think you could change things around according to your taste or what you have in your fridge and it'd still end up great.<br />
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Zucchini and Spinach Stuffed Lasagna Rolls<br />
serves 8<br />
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8 lasagna noodles<br />
1 24 ounce jar of spaghetti sauce (my jar actually only had about 19 or so ounces left in it and was plenty)<br />
1 cup finely chopped fresh spinach (thank you, food processor)<br />
1/2 cup fat free cottage cheese<br />
1/4 cup grated parmesan cheese, divided in half<br />
2/3 cup low or fat free mozzerella cheese, divided in half<br />
1/2 of a finely chopped medium zucchini<br />
1/2 cup of mixed chopped fresh red and green bell peppers<br />
1 chopped green onion<br />
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Boil the lasagna noodles per the package's instructions. While noodles boil, chop your veggies put in a medium sized bowl. Reserving (for topping) half the mozzerella and parmesan cheese, and then enough for a tablespoon of sauce on top of each piece of lasagna (just eyeball it), add all other ingredients to the bowl. It's so pretty!!!<br />
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Until you mix it together...then...not so much. But we will make it pretty again.<br />
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Lay out a dried off (important for rolling bliss) lasagna noodle and spoon on some mixture over it.<br />
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Roll it up loosely, and place in a pam sprayed deep baking dish with the end of the roll facing down to keep it in place.<br />
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Spoon the remaining sauce over the top of the rolls, and top it off with remaining mozzerella and parmesan.<br />
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Bake covered with alluminum foil at 350 for a half hour. Remove foil and bake for another 10 minutes or until cheese is melted. (If using fat-free cheese, remember it doesn't get bubbly and melty like regular cheese).<br />
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That's it!Josiehttp://www.blogger.com/profile/14900775595971121770noreply@blogger.com1tag:blogger.com,1999:blog-5002658837933784248.post-71428325502528254742012-01-26T17:19:00.000-06:002012-01-26T17:19:53.798-06:00The beginning of a new.......something.The food-blogging hiatus has ended!!! I phased out of the blogging world for a bit...but I'm back!<br />
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I've still been cooking... <br />
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<div style="text-align: center;">Chicken Stuffed Chili</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvaIv5PbHGbu5Wtj1M04lKEbj08So68N3kUHYJ0x2PeLPuZ56RGtBTmqMxmpYtIT2eNzBD7JGYGZa-Uw7by2gSbsyNoWsDiU2zqc8ACLR_8YfFAfv7oSb8Lhd9yYOoa4byFYK85OAkUjVh/s1600/chicken+corn+chili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvaIv5PbHGbu5Wtj1M04lKEbj08So68N3kUHYJ0x2PeLPuZ56RGtBTmqMxmpYtIT2eNzBD7JGYGZa-Uw7by2gSbsyNoWsDiU2zqc8ACLR_8YfFAfv7oSb8Lhd9yYOoa4byFYK85OAkUjVh/s320/chicken+corn+chili.jpg" width="240" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Clone of a Cinnabon rolls (off allrecipes.com) </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Qv1f1o4pGYa55Sog2XyOHqC9GP_QO1fAYHMLY3BqqcE3zI5vxXjqkrpw8PiEkinAMvlSNEGUx05A3SvPoZi2-SsisMEgrP7JFWhDuPkTs0La368clfHCNadbAACCM-3FW1A8iE4vLtn6/s1600/DSCN1071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Qv1f1o4pGYa55Sog2XyOHqC9GP_QO1fAYHMLY3BqqcE3zI5vxXjqkrpw8PiEkinAMvlSNEGUx05A3SvPoZi2-SsisMEgrP7JFWhDuPkTs0La368clfHCNadbAACCM-3FW1A8iE4vLtn6/s320/DSCN1071.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Chicken Spaghetti (a recipe I got from my sister) </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbTLCSONlJ8sabtibZA4ilK3cnngH3A4iTRpOF3nsGi6tGJC3Nybj_28jdp8G9ckm_AkvBQVdBfjsSALUPME-Efmj0gMalQCYhqUjNH43CCAVtRarYE_ngorFjGg49JUXsfDorz4uW9o_/s1600/DSCN2610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbTLCSONlJ8sabtibZA4ilK3cnngH3A4iTRpOF3nsGi6tGJC3Nybj_28jdp8G9ckm_AkvBQVdBfjsSALUPME-Efmj0gMalQCYhqUjNH43CCAVtRarYE_ngorFjGg49JUXsfDorz4uW9o_/s320/DSCN2610.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Rosemary Veggies </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_tFyJ3uz8A1bGRiPyCqXtWSyD7Tdl7hnDStQB525jtLN1gvArKxxttYkZAa3mJ_tgqiLQWosmYPdVb2JM2rRKDhM9A6DKlp-e6PAyW0RUG1T93h4ZI8V0KNj8c8nbhHFNESvaoiXYJvJ/s1600/DSCN6700.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_tFyJ3uz8A1bGRiPyCqXtWSyD7Tdl7hnDStQB525jtLN1gvArKxxttYkZAa3mJ_tgqiLQWosmYPdVb2JM2rRKDhM9A6DKlp-e6PAyW0RUG1T93h4ZI8V0KNj8c8nbhHFNESvaoiXYJvJ/s320/DSCN6700.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Italian Pasta Salad </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxW5fRcbA3mJvo11VvMwQlAiHDoeIhgfM3TS43TmD4S4m1aeIuwBJw67VV_1wfTPpvvOtpj1Le0MKvboCvJcjfpt-D5bIicHLfXAUFC-cE2U1A3QjrDZda4-PDE8vrtlOydaBPqs12tQsa/s1600/DSCN6711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxW5fRcbA3mJvo11VvMwQlAiHDoeIhgfM3TS43TmD4S4m1aeIuwBJw67VV_1wfTPpvvOtpj1Le0MKvboCvJcjfpt-D5bIicHLfXAUFC-cE2U1A3QjrDZda4-PDE8vrtlOydaBPqs12tQsa/s320/DSCN6711.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Nacho Libre Stuffed Peppers (to be eaten with stretchy pants) </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-rjorV1Y0dcmGeViQOjlKVd9s1AJe2qqSDArmwbAAw8yNy2N-8kdROdxYOmVaKrsWNlrlDHiSEXM4KTDJ0VKBJgihLUdSeBxK6JHvIdJDD0FMhqPKggiVlwtPTcFQzMOYBn3heZ7UKNc/s1600/Mar11+%287%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-rjorV1Y0dcmGeViQOjlKVd9s1AJe2qqSDArmwbAAw8yNy2N-8kdROdxYOmVaKrsWNlrlDHiSEXM4KTDJ0VKBJgihLUdSeBxK6JHvIdJDD0FMhqPKggiVlwtPTcFQzMOYBn3heZ7UKNc/s320/Mar11+%287%29.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Zucchini and Black Bean Enchiladas </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCGo0fik87LrJM3Ua5yMvIrjUeYSVp1qnMj38-6GRz6Rp2PkLY89EeBQitS5HwpLujw3xyb0-gwmLPsH0eTmf2WAWuSnoCRFSMd83PNByuA_Uc8zZ0ZPXP4kZq53m0dt7GS_NRyTvLejGM/s1600/Zucchini+Black+Bean+Enchiladas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCGo0fik87LrJM3Ua5yMvIrjUeYSVp1qnMj38-6GRz6Rp2PkLY89EeBQitS5HwpLujw3xyb0-gwmLPsH0eTmf2WAWuSnoCRFSMd83PNByuA_Uc8zZ0ZPXP4kZq53m0dt7GS_NRyTvLejGM/s320/Zucchini+Black+Bean+Enchiladas.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Chocolate Covered Strawberries</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEjmVjNL_KHk8bqwL-JBq4VMzXtCGdP6DK_RJZaMhgP1qEnQSwv1ik17Rte_RwG2bQpkMBPswBBW1BpNk4m1R0wziTn89mr7FNm3PaT_BiBoAW0DifSR1oD0aLHWKURI0H2n7Db-iGrXXTEM/s1600/IMGP5681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVjNL_KHk8bqwL-JBq4VMzXtCGdP6DK_RJZaMhgP1qEnQSwv1ik17Rte_RwG2bQpkMBPswBBW1BpNk4m1R0wziTn89mr7FNm3PaT_BiBoAW0DifSR1oD0aLHWKURI0H2n7Db-iGrXXTEM/s320/IMGP5681.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
Spinach stuffed Chicken Rollatini (from skinnytaste.com. SO good!)</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEhKXA2q5ccWENiplbJvtTZ-6Aie0dtaaM5XMsVEDTW3VRI5lH6o__xapUvIUEZmeJFj1TP_aDjCbAlt0NORGQ_E-LnZpn90P5MhXm6L0qfb5GWFI-RjM0RqN1KTUMBgQ9RgSEyow7FmQW90/s1600/DSCN6799.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXA2q5ccWENiplbJvtTZ-6Aie0dtaaM5XMsVEDTW3VRI5lH6o__xapUvIUEZmeJFj1TP_aDjCbAlt0NORGQ_E-LnZpn90P5MhXm6L0qfb5GWFI-RjM0RqN1KTUMBgQ9RgSEyow7FmQW90/s320/DSCN6799.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhceL3nBtIJY1eBqQ6gyWZWqVOFYXOWuitV3Q0yPlADsOzMkhyphenhyphen0ZslL9ihlRN5SR3YU5MeD2if6ElFe430OXxtMAZj05MeOlhIcju-aptxcpF2zh_w0gtEaoD4foCqAdzGZe6D0JJqlDYDA/s1600/DSCN5871.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cranberry Walnut Swirl Bundt</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicG_ZxfMveONZC2P_mPPblFlOOW_tIpUYVKXKPV1sDvQPLWsFK6BllPh5Cn7CSezCnUbmfrgAen8Aak5QDuIIjZTNmyYsxalR70c62tfSHh1SwzTCwtSClFU0mOUQFof0USuGar8sfEBIh/s1600/DSCN5853.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicG_ZxfMveONZC2P_mPPblFlOOW_tIpUYVKXKPV1sDvQPLWsFK6BllPh5Cn7CSezCnUbmfrgAen8Aak5QDuIIjZTNmyYsxalR70c62tfSHh1SwzTCwtSClFU0mOUQFof0USuGar8sfEBIh/s320/DSCN5853.JPG" width="320" /></a></div><br />
Trying a new creation tonight...Spinach and Zucchini Lasagna Rolls. I've been wanting to try a lasagna roll for some time but we aren't big ricotta cheese people over here, so I created my own recipe. We will see if it passes the test to become blog-worthy :)Josiehttp://www.blogger.com/profile/14900775595971121770noreply@blogger.com1tag:blogger.com,1999:blog-5002658837933784248.post-24644755730814007172011-06-01T18:33:00.000-05:002011-06-01T18:33:30.207-05:00ChoooooooooooooooooooooocolaaaaaaaaaaaaaaaaateThis cake. is. YUMMY!<br />
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The recipe is not my own. And it is absolutely HORRIBLE for you. Probably the wrong cake for me to make the week after I started back to the gym--but it was requested for something, so made it I did!<br />
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And it's a bundt! I look for any excuse possible to use the word bundt. <br />
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You can find the recipe HERE-<br />
http://allrecipes.com/Recipe/Chocolate-Lovers-Favorite-Cake/Detail.aspx<br />
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Please note that because this cake has a high amount of sour cream in it (my husband has decided to call it "the sour cream cake"..which just sounds gross to me) , it's best refrigerated after it comes completely to room temp.Josiehttp://www.blogger.com/profile/14900775595971121770noreply@blogger.com1tag:blogger.com,1999:blog-5002658837933784248.post-11946031256756789932010-07-24T13:04:00.000-05:002010-07-24T13:04:32.108-05:00Stuffed Green PeppersI'm trying my hand at gardening this year. I've never had a stuffed pepper, so I thought I'd try my hand at that too. I was pleased with how it turned out! Pardon the presentation--these were plated up quickly! I'm sure you could reserve the pepper tops and make these into a pretty dish.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8ecwIpp7cuzXvoPX4bvyJMqqYFhlRvu0WFA66Vym3GqzueemkHtN8Tc3hl4HwLaOD3VxKFhbSvIxfcSt_r-dBRShrGRDvADbp2rcSadp1pNuda9pDyM0BV5ejNtqzCOijgja6Crrtg5s/s1600/IMGP4979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8ecwIpp7cuzXvoPX4bvyJMqqYFhlRvu0WFA66Vym3GqzueemkHtN8Tc3hl4HwLaOD3VxKFhbSvIxfcSt_r-dBRShrGRDvADbp2rcSadp1pNuda9pDyM0BV5ejNtqzCOijgja6Crrtg5s/s400/IMGP4979.JPG" width="300" /></a></div><br />
<br />
6 large green bell peppers, tops cut off and seeds out.<br />
1 lb. extra lean ground beef<br />
1 cup plain cooked brown rice. (I used leftovers in the fridge from stir-fry)<br />
1/2 onion, diced<br />
2 large tomatoes, roughly chopped<br />
1 can tomato sauce<br />
1 can tomato paste<br />
3 TBsp Parmesan cheese<br />
2 TBsp worchestershire sauce<br />
1 tsp salt<br />
1/2 tsp pepper<br />
1/2 tsp basil<br />
1/2 tsp rosemary<br />
1/4 tsp thyme<br />
1 tsp parsley<br />
---please note if you have an Italian seasoning blend, just add 2-3 tsp of it instead of the above 4 ingredients. I had run out so I improvised.-----<br />
3/4 tsp garlic powder<br />
1/2 tsp onion salt<br />
<br />
Garnish<br />
1 cup shredded cheddar cheese<br />
2 roma tomatoes, sliced "pretty"<br />
<br />
Brown beef over medium heat in a large skillet or wok. While it browns, boil a large pan of salted water. Once it boils, add all the cleaned out peppers at once and submurge them. Let boil on a hard boil for about 6 minutes, then remove from water and set aside into a deep baking dish.<br />
<br />
Once beef is browned, add in onions and let them cook for 2 minutes while stirring frequently. Add the rice, tomatoes, sauce, paste and seasonings along with a cup of water. Let it simmer, adding more water as necessary to reach your desired sauce thickness. Taste! My seasonings are approximations--you may decide it needs more something.<br />
<br />
Stuff the peppers to the top with the meat/rice sauce. I had leftover sauce that I served on the side if anyone wanted more stuffing with their pepper. Cover deep dish and bake at 350 for about 15 minutes. Remove foil/cover and bake for another 10 minutes. *PLEASE NOTE* My cooktimes were for stuffed peppers that had been refrigerated for a few hours before baking. Your cook time may need to be adjusted if your sauce and peppers are already hot.*<br />
<br />
Add cheddar cheese to the top of each pepper and bake until melted smooth. Ready to serve with a few slices of fresh cold tomatoes!Josiehttp://www.blogger.com/profile/14900775595971121770noreply@blogger.com0tag:blogger.com,1999:blog-5002658837933784248.post-66838308828115595732010-04-09T17:59:00.000-05:002010-04-09T17:59:06.255-05:00Seasoned TomatoesI'm short on fresh vegetables on the house so I tried to figure out what to do with a tomato so I could serve a vegetable for dinner. This was delicious...and a nice change from all the greens we usually eat!<br />
<br />
This is a great change for a vegetable to serve with a meal...or as a pretty appetizer to serve.<br />
<br />
This recipe is per large slicing tomato...but you can adjust to more/less per your liking.<br />
<br />
1 large slicing tomato, sliced into round pieces...make them pretty, and thin!<br />
1/8 cup olive oil<br />
1 1/2 tsp salt<br />
1/2 tsp garlic powder<br />
1/2 tsp onion salt<br />
1/2 tsp oregano<br />
1/2 tsp basil<br />
1/2 tsp parsley<br />
1/2 tsp thyme<br />
pinch of black pepper<br />
<br />
1/4 cup of mozzerella or parmesan cheese...pick your fave :)<br />
<br />
Mix together spices and olive oil and spread over tomato slices. Top with your favorite cheese. Refrigerate for a half hour to two hours before serving to allow flavors to blend.Josiehttp://www.blogger.com/profile/14900775595971121770noreply@blogger.com0tag:blogger.com,1999:blog-5002658837933784248.post-19739358556294760682010-01-08T11:44:00.000-06:002010-01-08T11:44:47.652-06:00"Chocolate Elvis" Smoothie In high school, a close friend of mine worked at a place called "Planet Smoothie." Planet Smoothie happened to be across the street from where I worked. On several occasions, she'd let me come back and make my own smoothie. One "dessert" smoothie I always liked was called the "Chocolate Elvis." In the store these smoothies could cost $3-5 dollars a piece, but they're really actually very inexpensive to make (since most of it is ice!)<br />
<br />
The following is my rendition of Planet Smoothie's Chocolate Elvis. This makes approximately 4 cups of goodness!<br />
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</div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
1 tray of icecubes (about 12 cubes). If you have an ice-maker in your fridge, crushed ice would be optimal for this.<br />
1 scoop nonfat frozen vanilla yogurt. On this occasion I made it, the store had no nonfat yogurt so I grabbed No sugar added slow churned ice cream. It doesn't really affect the taste...just the calories!<br />
2/3 cup of milk. (if you like yours thicker or thinner you can adjust this amount)<br />
3 TBSP Hershey's Chocolate Syrup (again, more for more chocolatey taste)<br />
2-3 TBSP Peanut Butter (more or less depending on taste, again)<br />
1 banana<br />
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</div><div style="text-align: center;"></div><br />
Throw it all in a blender with ice cubes on the bottom (so they'll crush up first) and blend until smooth, stirring as needed to make it blend! So glad my friend broke the rules so I can make these at home 8 years later!<br />
<br />
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</div>Josiehttp://www.blogger.com/profile/14900775595971121770noreply@blogger.com0tag:blogger.com,1999:blog-5002658837933784248.post-30331690012539974532009-12-29T08:05:00.001-06:002010-01-01T08:24:02.532-06:00Freezer Breakfast BurritosMy husband takes his lunch to work with him every day. He usually takes leftovers or sandwiches. Between the two, having a turkey sandwich every other day for weeks on end can be kind of boring.<br />
<br />
I decided I'd try to let him branch out and spent the other morning making 24 breakfast burritos, half ham, half sausage. He LOVES them! Best yet, they are easy to freeze and grab as a quick to-go meal.<br />
<br />
I had no idea how much this was going to make, so I will put the ingredients I used and you can portion them to how much you want to make.<br />
<br />
*Note: I am interested in trying hash browns in the mixture, but read bad things about trying to put them in burritos that you don't intend to eat immediately, or especially freeze. If anyone is brave enough to try it...let me know how it goes! <br />
<br />
RECIPE----<br />
<br />
Ingredients:<br />
24 flour tortillas<br />
1 pound hot Jimmy Dean sausage, ground<br />
3/4 pound diced ham<br />
1 1/4 cups cheddar cheese<br />
18 Large eggs<br />
2/3 cup milk <br />
1/2 bag of frozen sautee mix (green pepper, red pepper, onions) <br />
3 Roma Tomatoes<br />
1 bunch fresh cilantro<br />
salt to taste<br />
pepper to taste<br />
<br />
Aluminum foil<br />
Freezer-safe zip-bags<br />
Permanent marker<br />
<br />
Brown the sausage in with the frozen vegetables. Drain well. Scramble 18 large eggs with milk, adding salt and pepper as desired. While they cook, dice up the tomatoes. Once eggs are fully cooked, throw in and mix tomatoes into the eggs.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18s11tFkp3oHnl4rVh5CokbQRzmGvXbGCDLxqwvZztohrTompVhMCgBpP6e8S1ktxciAk8g1ynxAjrRxXufQfPOKw8KfxpXDlIHhdl44UQDUmu8qJxqeU0gHgzwqNCCdX04zurgNhKb_l/s1600-h/IMGP3935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18s11tFkp3oHnl4rVh5CokbQRzmGvXbGCDLxqwvZztohrTompVhMCgBpP6e8S1ktxciAk8g1ynxAjrRxXufQfPOKw8KfxpXDlIHhdl44UQDUmu8qJxqeU0gHgzwqNCCdX04zurgNhKb_l/s400/IMGP3935.JPG" /></a><br />
</div>Set up your station! Tear out 24 pieces of aluminum foil that are just large enough to wrap each burrito in. Tortillas, meats, eggs, cheese, cilantro. Trick for soft tortillas: Place on a plate with damp paper towels inbetween each 2-3 tortillas. Heat in the microwave for 30 seconds. Only heat 8-9 at a time so they stay soft until you fold the burritos....don't want them to split!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3pRmxPZsAuHJDHHOR09Scp147SLQkJWuRwE0y_b5cZtx-YTDAy3gP6At69hVoNymSmlijt05DJmPgN20Ui3TYqp4-FF6Im6mAvJ9QJN0Uyo4vqsiHMMqbb3BxIG08r-2KM93SSEoSNvb/s1600-h/IMGP3931.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3pRmxPZsAuHJDHHOR09Scp147SLQkJWuRwE0y_b5cZtx-YTDAy3gP6At69hVoNymSmlijt05DJmPgN20Ui3TYqp4-FF6Im6mAvJ9QJN0Uyo4vqsiHMMqbb3BxIG08r-2KM93SSEoSNvb/s320/IMGP3931.JPG" /></a><br />
</div><br />
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</div>The way I did mine was to do 12 sausage and 12 ham. Place a large spoonful of each ingredient into center of tortilla, and then top with a few leaves of cilantro. Wrap up tightly into a burrito on a piece of foil, wrap, mark what type of meat is in it with a marker....and place in a zip bag for easy freezing.<br />
<br />
To Heat:<br />
<br />
by oven: keep burritos in alluminum and heat in a 350 oven for about 20 minutes.<br />
by microwave: Microwave on high for approximately 1 minute 15 seconds- 1 minute 30 seconds per burrito.<br />
<br />
Serve with fresh salsa or taco sauceJosiehttp://www.blogger.com/profile/14900775595971121770noreply@blogger.com2tag:blogger.com,1999:blog-5002658837933784248.post-73939538662139634692009-12-21T16:52:00.000-06:002009-12-21T16:52:46.042-06:00Peanut Butter Fudge<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVA1Z5szn-tYbIYqnoKorf_92NGxZIVU6j9ohsCrM0zWi8ociB1346T0_jyB8KtMpf3DMMfexx3nJFCiuTXcvOKIj-31P0eTJEXevzixvQbObDFg-51Z-XsExtcE8Jo14Zpjf85ERGCZyV/s1600-h/IMGP3911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVA1Z5szn-tYbIYqnoKorf_92NGxZIVU6j9ohsCrM0zWi8ociB1346T0_jyB8KtMpf3DMMfexx3nJFCiuTXcvOKIj-31P0eTJEXevzixvQbObDFg-51Z-XsExtcE8Jo14Zpjf85ERGCZyV/s320/IMGP3911.JPG" /></a><br />
</div>This is super easy and is a nice variety of fudge from your traditional chocolate!<br />
<br />
Ingredients<br />
<br />
1/2 cup butter<br />
1/2 cup milk<br />
2 cups brown sugar<br />
1 cup peanut butter<br />
1 1/2 tsp vanilla<br />
3 cups confectioner's/powdered sugar<br />
<br />
<span>Measure out confectioner's sugar (sifted, not packed) into a large bowl. Melt the butter most the way in a medium sized saucepan over medium heat. Add the milk and stir. When hot, add brown sugar and stir well. Bring to a hard boil and boil for 2 minutes, stirring constantly. Remove from heat. Stir in peanut butter and vanilla until well mixed. Pour mixture into bowl of confectioners' sugar and beat until smooth. Press smoothly into a 9x13 pan and refrigerate until hard.</span>Josiehttp://www.blogger.com/profile/14900775595971121770noreply@blogger.com0tag:blogger.com,1999:blog-5002658837933784248.post-13621522688097720882009-11-16T21:40:00.000-06:002009-11-16T21:40:20.645-06:00Potato Soup ShortcutWhen it's the end of the "grocery" week but I didn't have time to make it to the store, I improved this soup. It is a great use for leftover produce. The additions I would make would be some peeled chopped potatoes and pieces of ham if I had them on hand, but it turned out fine without them. We ate ours over sourdough bread. There's probably enough to feed about 4 people here.<br />
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</div>Throw the following into a crock-pot on High for a few hours:<br />
<br />
1 1/4 cup potato flakes<br />
3 chicken bouillon cubes<br />
1 cup milk<br />
4 cups water (I'm not sure on this amount, but you can adjust to the thickness you like. Mine was pretty thin, but I was scared it would taste more like mashed potatoes instead of soup.)<br />
1 cup chopped celery<br />
2/3 cup chopped carrots<br />
2/3 cup chopped brocolli<br />
1/2 cup diced onion <br />
1/3 cup cheddar cheese<br />
1 tsp onion salt<br />
1 tsp garlic powder<br />
1/2 tsp black ground pepper<br />
1/2 tsp crushed red pepper<br />
1/2 tsp salt<br />
1 tsp chives<br />
a few dashes of bacon bits. (If I had ham I would use it instead)Josiehttp://www.blogger.com/profile/14900775595971121770noreply@blogger.com0tag:blogger.com,1999:blog-5002658837933784248.post-45760328555881230282009-10-06T18:20:00.005-05:002009-10-06T18:23:15.259-05:00Gourmet Cooking tonightConfession:<br /><br />Sometimes menus need to be redone.<br />Tonight was frozen pizza. We're leaving town tomorrow and are about to move....but something tells me that's not the only reason ;)<br /><br /><br />I am looking to compile lots recipe ideas that are yummy and thrifty. The most bang for your buck, if you will. If you have lots of inexpensive meal ideas, let me know!Josiehttp://www.blogger.com/profile/14900775595971121770noreply@blogger.com2tag:blogger.com,1999:blog-5002658837933784248.post-79754477305993913712009-09-21T10:58:00.002-05:002009-09-21T11:00:10.974-05:00Ready for October<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsu8fk0Ocq5eP40Kz9xZsNlhsSOGomGcy7hNZR39oFaHaAZRqO591k2eU2lpWmgnhjH7OEWqj70suibK74U8ex-oCuJKur-X73TjXxTZeTWQyLNHvnMnoqG9DInjBPC3ZGE5Y-ZEYw-axh/s1600-h/SCAN0018.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 309px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsu8fk0Ocq5eP40Kz9xZsNlhsSOGomGcy7hNZR39oFaHaAZRqO591k2eU2lpWmgnhjH7OEWqj70suibK74U8ex-oCuJKur-X73TjXxTZeTWQyLNHvnMnoqG9DInjBPC3ZGE5Y-ZEYw-axh/s400/SCAN0018.JPG" alt="" id="BLOGGER_PHOTO_ID_5383950975742371330" border="0" /></a><br />Woooo!<br /><br />Is it too soon to do November's? This is fun!Josiehttp://www.blogger.com/profile/14900775595971121770noreply@blogger.com1tag:blogger.com,1999:blog-5002658837933784248.post-50843837431482239782009-09-15T14:11:00.008-05:002009-09-15T14:48:52.580-05:00Sweet Pork Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUqiJbVnU1yO4y1HaGVYQZAYcXFHENW-ztdgmcXgHM6s5X7ew5ZGtsi0GmMWMvP8jTSHowxK3m7C4sKyTjABTKah8GmJzX7ZA36boPp3jj9fAoHbgibmYBInEnZ2FOvBCF5fdSyCsYii0/s1600-h/P1080515.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUqiJbVnU1yO4y1HaGVYQZAYcXFHENW-ztdgmcXgHM6s5X7ew5ZGtsi0GmMWMvP8jTSHowxK3m7C4sKyTjABTKah8GmJzX7ZA36boPp3jj9fAoHbgibmYBInEnZ2FOvBCF5fdSyCsYii0/s400/P1080515.JPG" alt="" id="BLOGGER_PHOTO_ID_5381781660635772706" border="0" /></a><br /><br />I've received several requests for this one. And by several I mean about 6 requests each from the same 3 people, haha. It is SOOOO good. I do not credit the recipe for the rice, dressing, or black bean goodness. The pork, pico de gallo, and guac are all my fixes which may or may not be different from how other people make it. The rest of this I got from my sister-in-law Maren who got it from HER sister...who got it from????<br /><br />If you know where this comes from, I would love to give credit where due.<br /><br />This salad is a copy cat of <a href="http://www.caferio.com/flash/index.html">Cafe Rio</a> and <a href="http://www.costavida.net/menu/index.html">Costa Vida's</a>. IF YOU LIVE NEAR ONE, TRY IT. My mouth is watering just thinkin' about it!<br /><br />Don't be intimidated by this recipe. There are a lot of little parts, but after you make it a time or two, you get the timing down and can do lots of it ahead of time. It's very simple and there is some room for interpretation. This is probably my favorite homemade meal of all times.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4y5aYB1JQamV87kUcrD0xuyEXRblEmcDz0EHOnvUdCHCg0jfiSrjUP5ldKs8R5S6EmPZy2Sw7pxQgJSj-n-n_oeN1STtH4oV2nS0H77l0ZFJFa5mUtd85fbaEKem5s_7h-vm9msZeSkbd/s1600-h/P1080513.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4y5aYB1JQamV87kUcrD0xuyEXRblEmcDz0EHOnvUdCHCg0jfiSrjUP5ldKs8R5S6EmPZy2Sw7pxQgJSj-n-n_oeN1STtH4oV2nS0H77l0ZFJFa5mUtd85fbaEKem5s_7h-vm9msZeSkbd/s400/P1080513.JPG" alt="" id="BLOGGER_PHOTO_ID_5381781676791499842" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;">PORK:</span></span><br /><br />3 lbs pork loin. I find the leanest pork roast they have. Size is approximate, you can add or take away ingredients depending on size of roast and taste.<br /><br />Put roast in crock pot with about an inch of water, with the following ingredients mixed in the water. Spoon the seasoned water over the pork roast.<br /><br />1 1/2 tsp cumin<br />1 tsp minced garlic<br />1 tsp dry ground mustard<br />1 tsp salt<br />1 tsp chili powder<br />1 tsp cayenne pepper<br /><br />Cook 4-6 hours or until cooked through. Dump out the seasoned water. Replace with a can of Dr. Pepper soda and about 2-3 cups of brown sugar. Make it a thin sludge (sludge is not an appetizing word, but this will be GOOD!) Shred roast and return to crockpot. Cook on low until ready to eat. The longer you can simmer it, the better it is.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJvfIT-ET13ce3zfbdCpWeRvwsv-D5pJBuNsfv4gnWyMFs4-Htj5EWzstLumCt01QYToLmjnMka9GD1AchyphenhyphenB2NnAQgvbHLZNPkyzgq-N5z20bh_gpHl6AQa2pzY6j9coVgf51sNn3z5fhx/s1600-h/P1080511.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJvfIT-ET13ce3zfbdCpWeRvwsv-D5pJBuNsfv4gnWyMFs4-Htj5EWzstLumCt01QYToLmjnMka9GD1AchyphenhyphenB2NnAQgvbHLZNPkyzgq-N5z20bh_gpHl6AQa2pzY6j9coVgf51sNn3z5fhx/s400/P1080511.JPG" alt="" id="BLOGGER_PHOTO_ID_5381781711839997874" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;">LIME RICE:</span></span><br />1 c. uncooked rice<br />1 tsp butter<br />2 cloves minced garlic (1 tsp)<br />1 tsp lime zest<br />1 can chicken broth<br />1 1/4 c. water<br /><br />Put above ingredients into medium pan and boil covered until the rice is cooked. Just before serving, add<br /><br />2 tsp fresh squeezed lime juice<br />2 tsp sugar<br />3 tbsp chopped cilantro.<br /><br />Toss, and serve.<br /><span style="font-size:130%;"><br /><span style="font-weight: bold;">BLACK BEAN GOODNESS</span></span><br />1 can black beans, rinse, drain, repeat.<br />1 small can of tomato juice (or use between 3/4 to 1 cup, to your desires sauciness)<br />1 tsp minced garlic<br />1 tsp cumin<br />2 tbsp olive oil<br />1 tsp salt<br />2 tbsp fresh chopped cilantro<br /><br />Mix the above in a saucepan, cook until heated. Serve.<br /><br /><span style="font-weight: bold;"><span style="font-size:130%;">DRESSING</span></span><span style="font-size:130%;">-Don't you dare serve this meal without this!<br /><span style="font-size:100%;"><br />1 envelope hidden valley ranch dressing<br />1 c. mayonnaise<br />1 c. milk<br />1/2 bunch cilantro<br />2 fresh tomatillos<br />1 serrano pepper (if you don't like it as spicy, add this in little bits until it's the right spicy level for you)<br /><br />Throw all ingredients into a blender and blend until smooth and delicious.<br /><br /><br /><br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbqDDLpcx1eLTO-E7p-di_jEd90-81wrrPm0c2Fv4Aa1YadSVYz0b1CgOPmUf560HLs6Rf19u0tqC0g83n-YYQjYteEN9ZGmOM4EsRCj7S0Jk2BsyEn95Iaisj4FNkNlGd9xgKmtc7g3or/s1600-h/P1080502.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbqDDLpcx1eLTO-E7p-di_jEd90-81wrrPm0c2Fv4Aa1YadSVYz0b1CgOPmUf560HLs6Rf19u0tqC0g83n-YYQjYteEN9ZGmOM4EsRCj7S0Jk2BsyEn95Iaisj4FNkNlGd9xgKmtc7g3or/s400/P1080502.JPG" alt="" id="BLOGGER_PHOTO_ID_5381781645438632706" border="0" /></a><br /><span style="font-size:130%;"><span style="font-size:100%;"><span style="font-size:130%;"><span style="font-weight: bold;">PICO DE GALLO<br /></span><span style="font-size:100%;">2 medium tomatoes, diced pretty<br />1/2 small onion (red, white, yellow...whatever) diced<br />2 tbsp chopped cilantro<br />1 good squeaze of a lime<br />1/2 tsp salt<br />dash of cayenne pepper<br /><br />Mix, enjoy.<br /></span></span></span></span><br /><span style="font-size:130%;"><span style="font-size:100%;"><span style="font-size:130%;"><span style="font-size:100%;"><br /><br /><br /></span></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dMymDq-cHRi9yg1q_Nr8hbT7RtPY79OlxhJuLX2k8wTEx0WXgQVsdaLCQ8RKOqov27t5KxXqlInxtUh7SPhf8yxfEtC6Rz5_MO0VIFB91wIBAw8QQLL9NRRaexo8JkJ43SEbh5-LZk-i/s1600-h/P1080505.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dMymDq-cHRi9yg1q_Nr8hbT7RtPY79OlxhJuLX2k8wTEx0WXgQVsdaLCQ8RKOqov27t5KxXqlInxtUh7SPhf8yxfEtC6Rz5_MO0VIFB91wIBAw8QQLL9NRRaexo8JkJ43SEbh5-LZk-i/s400/P1080505.JPG" alt="" id="BLOGGER_PHOTO_ID_5381782493952165586" border="0" /></a><br /><span style="font-size:130%;"><span style="font-size:100%;"><span style="font-size:130%;"><span style="font-size:100%;"><span style="font-size:130%;"><span style="font-weight: bold;">GUACAMOLE</span><span style="font-size:100%;"><br />2 ripe avocados<br />2 Tbsp of the pico de gallo<br />Another pinch of lime<br /><br />Mash up avocados, add pico, mix, enjoy.<br /><br /><br /><br /><br />Now for the assembly!<br /><br />The tortillas make a big difference. In WalMart, they sell these by the cream cheese and pilsbury bread canisters in the cold isle. They are ready-made tortillas. You throw them onto the skillet and heat them on both sides. So fresh. Make it taste so good. The one's I've found look like this:<br /></span></span></span></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5DEM5MICjYgv-70Cma0M2XRVnZGsO9ebwFHfT83FcHB0xw_f-zykVnjBl9XbZ9EMVcUoAkRCM0bo-4k1si0e2okQ294GS36_yNtuNTOf7OdqCV8bN_hiCVP4Yf0JNcaW6ftS91KdFX3C/s1600-h/P1080512.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5DEM5MICjYgv-70Cma0M2XRVnZGsO9ebwFHfT83FcHB0xw_f-zykVnjBl9XbZ9EMVcUoAkRCM0bo-4k1si0e2okQ294GS36_yNtuNTOf7OdqCV8bN_hiCVP4Yf0JNcaW6ftS91KdFX3C/s400/P1080512.JPG" alt="" id="BLOGGER_PHOTO_ID_5381781691123373234" border="0" /></a><span style="font-size:100%;"><br /></span><span style="font-size:130%;"><span style="font-size:100%;"><span style="font-size:130%;"><span style="font-size:100%;"><span style="font-size:130%;"><span style="font-size:100%;"><br />Take fresh tortilla and place on a large plate or bowl. Add rice, pork, and beans as recipe'd above. Load with lots of chopped romaine, top with pico de gallo and guacamole and a bit of shredded cheddar cheese. Crush tortilla chips over the top, serve with dressing.<br /><br /><br />I made this a while ago and now I'm really wishing I had the stuff in stock to make it again...I feel a craving coming on....<br /><br /><br /></span></span></span><span style="font-weight: bold;"></span></span><br /><br /></span></span>Josiehttp://www.blogger.com/profile/14900775595971121770noreply@blogger.com4tag:blogger.com,1999:blog-5002658837933784248.post-40937969115464679352009-08-10T08:25:00.003-05:002009-08-10T08:35:37.087-05:00Corn and Bean Veggie Salsa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1kdSMzf8_R-6U3MXTcmZtJ6xxE-J5550wUU8aG4v6doLD4vXsFDOjWi2cNpYhOGMsh6EkfmysqKOWM05eC_fLdOS5oj_RpNjjLpGBz5SricEBLbXqPrglsHHgr3rrfKUy6x0OJ3pB2oL5/s1600-h/P1080461.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1kdSMzf8_R-6U3MXTcmZtJ6xxE-J5550wUU8aG4v6doLD4vXsFDOjWi2cNpYhOGMsh6EkfmysqKOWM05eC_fLdOS5oj_RpNjjLpGBz5SricEBLbXqPrglsHHgr3rrfKUy6x0OJ3pB2oL5/s400/P1080461.JPG" alt="" id="BLOGGER_PHOTO_ID_5368328091010296722" border="0" /></a><br />Just try it. You won't regret! I am <span style="font-size:78%;">thisclose</span> to a money-back-guarantee.<br /><br />1 can red beans, rinsed and drained<br />1 can whole kernel corn, drained<br />2 medium tomatoes, diced into small pieces<br />1 green pepper, diced into small pieces<br />1 green onion, diced<br />1/8 cup yellow onion, diced into small pieces<br />1 ripe avocado, diced into small pieces<br />1/4 cup fresh cilantro, diced<br />2 tsp salt<br />1/2 tsp ground black pepper<br />1/4 cup Italian dressing<br /><br />Throw it all into a bowl and toss. Add salt and Italian dressing to taste. Serve with tortilla chips.Josiehttp://www.blogger.com/profile/14900775595971121770noreply@blogger.com2tag:blogger.com,1999:blog-5002658837933784248.post-65077555129081806352009-07-16T12:46:00.004-05:002009-07-16T13:04:06.999-05:00The Breakfast Skillet<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xxXSSmShtY5Rjh8mUGlbvChqo2MzpjWrET2M-nfzszKdr3yZcBUTXG2AVVzuPWyA2GPcC6f98dBdK8msjIaubTGYIuPplcCiBkYUtKNS9DQvkJARInfYhoEv98ZBn2ljJUvEzz48Ell9/s1600-h/P1080303.JPG"><img id="BLOGGER_PHOTO_ID_5359119298598897186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xxXSSmShtY5Rjh8mUGlbvChqo2MzpjWrET2M-nfzszKdr3yZcBUTXG2AVVzuPWyA2GPcC6f98dBdK8msjIaubTGYIuPplcCiBkYUtKNS9DQvkJARInfYhoEv98ZBn2ljJUvEzz48Ell9/s400/P1080303.JPG" border="0" /></a><br /><div><br /><div>I call this "The Breakfast Skillet" because you will use lots of skillets to make it! It's a pretty heavy meal- I mostly make it for dinner or rare special occasion breakfasts.</div><br /><img id="BLOGGER_PHOTO_ID_5359119290714313058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFMWLHh8u77ZtAMntqv7owYLdXwlyN-ihhm_KFpojUlKP5MQEkS6uojL_Nt6rs2vsaIOAjCnXlXvJO0EwGhzYwrFT04i6IH5laHKfRnbIzJWxFFSFQ4nct7f7jW5onQazDDRB-zU-KxTe/s400/P1080302.JPG" border="0" /><br /><div></div><br /><br /><div>Below, I will list the ingredients I typically use without quantities...mostly because it doesn't matter how much you put in. If you like to eat a tomato like an apple...put in lots! If you like to eat an onion like an apple...please take a picture and email it to me (and also put in lots). I like to do this when I've got extra fresh produce and leftover ham/other breakfast meats I need to use.</div><br /><div></div><div>Choose your meat (or combine!)</div><div>Diced ham</div><div>bacon</div><div>Sausage</div><br /><div></div><div>Choose your veggies (I use everything I have)</div><div>Green pepper</div><div>Onion</div><div>Mushrooms</div><div>Tomatoes</div><div></div><br /><div>Hashbrowns or tater tots</div><div>1 can cream of mushroom soup</div><div>Eggs</div><div>Cheddar cheese</div><br /><div></div><div>Start with your potatoes--they usually take the longest. Either bake or fry them until done. While waiting for them to brown, begin to sautee veggies in one skillet. Once you get those going, heat meat in another skillet. When everything is about done, cook your eggs your favorite way.</div><br /><div></div><div>When potatoes are finished, top or mix with cream of mushroom and veggies. When I make this for 2-3 people I usually use half a can COM total.</div><br /><div></div><div>Top with meat, then egg, then cover with cheese. Serve with ketchup.<br /></div><div>Enjoy the meal......then get hubby to do all those dishes!</div></div>Josiehttp://www.blogger.com/profile/14900775595971121770noreply@blogger.com3tag:blogger.com,1999:blog-5002658837933784248.post-68631685664964881552009-07-14T19:13:00.005-05:002009-07-14T19:31:19.757-05:00Pasta and Surprise Meatballs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJfNWT6rUllfWC1p3wDC3IVLmJgkNbbZonVyqk_G0qwzL2n0nblXGKzvS2WxqeyVIBZvgQyl-6kc3UbKFjTjPp1UXoObT27R2L7DPpNvgHmXcoa0_1XVOBzFHkidrxSPB2n7oM9EMp1EvO/s1600-h/P1080331.JPG"><img id="BLOGGER_PHOTO_ID_5358477707315731282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJfNWT6rUllfWC1p3wDC3IVLmJgkNbbZonVyqk_G0qwzL2n0nblXGKzvS2WxqeyVIBZvgQyl-6kc3UbKFjTjPp1UXoObT27R2L7DPpNvgHmXcoa0_1XVOBzFHkidrxSPB2n7oM9EMp1EvO/s400/P1080331.JPG" border="0" /></a><br /><div>Pasta sauce:</div><br /><div></div><br /><div>2 Tbsp olive oil</div><br /><div>2 cloves fresh minced garlic</div><br /><div>1/2 cup minced onion</div><br /><div>2-6 oz. cans tomato paste</div><br /><div>1-28 oz. can crushed tomatoes</div><br /><div>2 cups water</div><br /><div>1/3 cup sugar</div><br /><div>1 bay leaf</div><br /><div>1 Tbsp basil</div><br /><div>1/2 tsp thyme</div><br /><div>1/2 tsp majoram</div><br /><div>1 Tbsp parsley</div><br /><div>1 tsp salt</div><br /><div>1 tsp pepper</div><br /><div></div><br /><div>Over medium heat, put olive oil, onion and garlic into a large saucepan and sautee for 2-3 minutes. Stir in water, followed by the remaining ingredients. Heat to a simmer, reduce heat to low and cover. </div><br /><div></div><br /><div>Start workin on the balls!</div><br /><div></div><br /><div>Meatballs:</div><br /><div></div><br /><div>1 pound ground beef</div><br /><div>2 eggs</div><br /><div>1/2 cup bread crumbs</div><br /><div>1/3 cup parmesan cheese</div><br /><div>1/3 cup finely chopped mushrooms</div><br /><div>2 Tbsp minced onion</div><br /><div>2 tsp oregano</div><br /><div>1/2 tsp basil</div><br /><div>1/2 tsp salt</div><br /><div>1/2 tsp pepper</div><br /><div>......and the surprise?</div><br /><div>4 slices provolone cheese</div><br /><div></div><br /><div>Beat 2 eggs into medium mixing bowl. Add all other ingredients except provolone cheese. Blend ingredients thoroughly.</div><br /><div></div><br /><div>Heat 1 Tbsp olive oil in another skillet on medium/low. Form meat balls of desired size, adding a bit of provolone cheese to the center of each, and drop into skillet. Turn carefully and frequently with love until lightly brown on all sides. Put meatballs into sauce and continue to simmer for up to an hour. (I did more like a half hour, it smelled too good to wait!)</div><br /><div></div><br /><div>Serve over favorite pasta.</div><br /><div></div><br /><div></div>Josiehttp://www.blogger.com/profile/14900775595971121770noreply@blogger.com0tag:blogger.com,1999:blog-5002658837933784248.post-19841913937333762382009-07-10T12:47:00.006-05:002009-07-10T12:56:00.068-05:00Mmm Hot fudge saw-say-sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP7MrTOYCwYHm8HnQybExBZwpUclLBREZnCzn7fYGQt-UKSxsIlsc4x63DrVQHKk1ManGyV1lgV1S9Q1EAROWLSZn1DBhjYWIXMqwbe5rf9S0WdnFtWHar_VTz5xxRG1OrxOyryOG1Fndd/s1600-h/P1080262.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP7MrTOYCwYHm8HnQybExBZwpUclLBREZnCzn7fYGQt-UKSxsIlsc4x63DrVQHKk1ManGyV1lgV1S9Q1EAROWLSZn1DBhjYWIXMqwbe5rf9S0WdnFtWHar_VTz5xxRG1OrxOyryOG1Fndd/s400/P1080262.JPG" alt="" id="BLOGGER_PHOTO_ID_5356891552452066466" border="0" /></a><br />This recipe is not my own creation. I have no desire to tweak it because it is already THAT good. It is a recipe that comes from my husband's family.<br /><br /><p>Hot Fudge Sauce <br /></p> <p>2 c. sugar<br /></p><p>1 (12 oz) can evaporated milk</p> <p>1/4 c. flour<br /></p><p>2 tsp. vanilla</p> <p>1/4 c. (1/2 stick) butter<br /></p><p>4 Tbs. cocoa</p> <p>Mix together sugar, cocoa and flour in a medium saucepan. Heat to medium and stir in <span style="border-bottom: 1px dashed rgb(0, 102, 204); cursor: pointer;" class="yshortcuts" id="lw_1247248026_0">butter (doesn't need to be melted, it will melt in)</span> Slowly add evap milk. Cook to boiling. Boil about 3 min., stirring constantly until thick to your liking. Remove from heat and add vanilla.<br /></p><p><br /></p><p>DELICIOUS on ice cream, angel food cake, perhaps Wednesday's <a href="http://nomnomgood.blogspot.com/2009/07/crepes.html">crepes</a>?<br /></p>Josiehttp://www.blogger.com/profile/14900775595971121770noreply@blogger.com1tag:blogger.com,1999:blog-5002658837933784248.post-77353304015869037712009-07-09T09:03:00.006-05:002009-12-31T10:25:45.716-06:00No Wait Pizza Dough<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6CPqq2oi0KF7M-vgQT2181SjphTDGw6IAyhrh2jnJI_Tv9w1m12tligJFSz4pxAGX3ibDTIompcYaejyq-7_XGUwzs8SalZwcCM00iJ5akFEHqRGqW2B6TDcr0p4iwoMyulEhySOCM_WO/s1600-h/P1080285.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5356463528914327522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6CPqq2oi0KF7M-vgQT2181SjphTDGw6IAyhrh2jnJI_Tv9w1m12tligJFSz4pxAGX3ibDTIompcYaejyq-7_XGUwzs8SalZwcCM00iJ5akFEHqRGqW2B6TDcr0p4iwoMyulEhySOCM_WO/s400/P1080285.JPG" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><br />
I am not a woman of patience. I played around with some ingredients and this dough works really well and does not need time to rise.<br />
<br />
Ingredients:<br />
<br />
1 cup warm/hot water<br />
1 1/2 Tbsp yeast<br />
2 Tbsp olive oil<br />
3 cups flour <br />
2 tsp salt<br />
1 Tbsp sugar<br />
1 Tbsp pizza seasoning (Italian seasoning works too)<br />
1 tsp garlic powder<br />
1 Tbsp parmesan cheese.<br />
<br />
Put all ingredients into a large cuisinart on dough setting, mix until it forms a firm ball. If not, any large mixer will do, it'll just take longer to mix. You can let it rise for a bit if you like but as I said before... no patience. I roll it out as thin as I can get it (otherwise it comes out dense and heavy). This will usually make a 14 inch AND a 10-12 inch pizza.<br />
<br />
Put on Pam sprayed pizza pan and cook JUST the crust (before sauce and toppings) at 425 for about 5-6 minutes. This prevents limp and soggy pizza (ew.) Remove from oven and put on sauce and toppings.<br />
<br />
For a twist, last night I made a BBQ Ranch sauce by using Sweet Baby Ray's bbq sauce (I used brown sugar hickory but I'm sure any would do) a couple Tbsp of mayo and some Hidden Valley ranch seasoning. You can make it as ranchy or as bbq-y as you like. It was so delicious with the difference sauce!<br />
<br />
Bake at 425 for 11-16 minutes until the crust edge is golden brown.Josiehttp://www.blogger.com/profile/14900775595971121770noreply@blogger.com0tag:blogger.com,1999:blog-5002658837933784248.post-16427781557594158722009-07-08T13:48:00.003-05:002009-07-08T13:56:25.152-05:00Crepes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXdm4GT59mKMezAvpAAHlYuRPAb8M8AG75XmozwAX3r7HElq7j3U_ZN9wUE9Eu3F9GkOK5b7w7fpOzmg-Z-NnMKMWCIznAdH4X5eDIkF0q2Fum1imaVyBGKSasY5dGkzi8fMCvaCJroKsS/s1600-h/crepes.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXdm4GT59mKMezAvpAAHlYuRPAb8M8AG75XmozwAX3r7HElq7j3U_ZN9wUE9Eu3F9GkOK5b7w7fpOzmg-Z-NnMKMWCIznAdH4X5eDIkF0q2Fum1imaVyBGKSasY5dGkzi8fMCvaCJroKsS/s400/crepes.JPG" alt="" id="BLOGGER_PHOTO_ID_5356165068811712946" border="0" /></a>
<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 10"><meta name="Originator" content="Microsoft Word 10"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CAdmin%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:"Trebuchet MS"; panose-1:2 11 6 3 2 2 2 2 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman";} </style> <![endif]--><span style=";font-family:";font-size:11pt;" ><o:p></o:p></span> <p class="MsoNormal"><span style=";font-family:";font-size:11pt;" >2 ½ c. milk<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:11pt;" >2 whole eggs (can use 3 egg whites as an alternative)</span></p><p class="MsoNormal"><span style=";font-family:";font-size:11pt;" >1 ½ </span><span style=";font-family:";font-size:11pt;" >Tbsp butter, melted<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:11pt;" >1 tsp vanilla</span></p><p class="MsoNormal"><span style=";font-family:";font-size:11pt;" >1 ½ c. all-purpose flour<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:11pt;" >1 tsp baking <span style="font-weight: bold;">powder</span><o:p></o:p></span></p> <span style=";font-family:";font-size:11pt;" >½ tsp salt</span><p class="MsoNormal">
<br /><span style=";font-family:";font-size:11pt;" ><o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:11pt;" ><o:p> </o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:11pt;" >Beat together wet ingredients until well mixed. Slowly beat in dry ingredients and beat until smooth. There may still be a few lumps, but we can't all be perfect.</span></p><p class="MsoNormal">
<br /></p>Lightly butter a skillet and heat it to medium (important to get the skillet hot before adding mixture). Pour about 1/4 cup of batter onto skillet and rotate it out immediately for a thin crepe.
<br />
<br />Burn/rip/ruin the first one? Probably means you did it right. I usually have to throw away the first one. You do NOT need to re-butter the skillet in-between crepes.
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<br />Top however you like! My favorite is Nutella, strawberries and bananas.
<br />
<br /><p class="MsoNormal"><span style=";font-family:";font-size:11pt;" ><o:p> </o:p></span></p> Josiehttp://www.blogger.com/profile/14900775595971121770noreply@blogger.com0tag:blogger.com,1999:blog-5002658837933784248.post-20211523517474309502009-07-07T19:37:00.003-05:002009-07-07T19:39:22.184-05:00Philly Cheesesteak SandwichesI tried something new (and simple!) tonight. They turned out great!<br />Ingredients: <div><div><div><br /><div>~Green pepper</div><div>~Yellow Onion</div><br /><div></div><div>slice and sautee with a little cracked pepper and water.<img id="BLOGGER_PHOTO_ID_5355881300510597650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUf-_3JFLmnRpM_yezQkfyv6Dbu4UaNUix9rbyGDti44E0eSg1tcKEM1Qem2UaTNBeb0VdolIhBnB9Vvkgm_nk0nJcm_rRoiF6iZ6-Z14uJoHDY1gU7OgJJGMkY-a23QT0IXkO_eCuhIc/s400/P1080265.JPG" border="0" /></div><br /><div>~Deli sandwich sliced roast beef</div><div>~Sliced provolone cheese</div><div>~Hogie/Sub sandwich bread~Sliced tomatoes, lettuce, mayo.</div><br /><div>Simply turn on the broiler in the oven to 500 degrees, lay hogie bread open faced on pan. Stack shredded up roast beef on one side and cover with provolone cheese slice. Let broil until bread begins to turn golden brown. Top with sauteed onions and peppers, lettuce and tomoates, and mayo if desired.</div><br /><div>Easy desperation dinner! Delish!<img id="BLOGGER_PHOTO_ID_5355880333403138386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-5CIsl66jHDuqbUbWnUj0sKxTZMvmVCgpAaMjhha_ZoaGQy8C3wRcr33o-JENoq8FpBQcNfR8Bvk-M4-72EoNDuSZ5lczqaM9r_VI4FjknBxXzpVq1VvPVf5E3aGU-4xndKEjF72nFw/s400/P1080271.JPG" border="0" /></div></div></div></div>Josiehttp://www.blogger.com/profile/14900775595971121770noreply@blogger.com1tag:blogger.com,1999:blog-5002658837933784248.post-38893219790326783702009-07-07T14:35:00.003-05:002009-07-07T14:39:57.939-05:00Pumpkin Chip Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlRFIgJ0yc61rf5Sr9zAwNpJzytkMjuOf1KkHkCRfjKRBSq8ReqYRvc9HTd6wP-M9-B_WYGcoPRWVExDx-mMka2RvSHkfC6Jr6kpQ0bbXfPGHImsqBhAKtIjmW4gZib0z7ujMP3C2o70PV/s1600-h/PumpkinChip+cookies.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlRFIgJ0yc61rf5Sr9zAwNpJzytkMjuOf1KkHkCRfjKRBSq8ReqYRvc9HTd6wP-M9-B_WYGcoPRWVExDx-mMka2RvSHkfC6Jr6kpQ0bbXfPGHImsqBhAKtIjmW4gZib0z7ujMP3C2o70PV/s400/PumpkinChip+cookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5355805287563859874" border="0" /></a><br /><br />Ingredients:<br /><br />2 1/2 c. flour,<br />1 tsp baking powder,<br />1 tsp. baking soda,<br />1 tsp. cinnamon,<br />1/2 tsp. nutmeg,<br />1/2 tsp. salt,<br />1 egg,<br />1/2 c. butter,<br />1 1/2 c. sugar,<br />1 c. solid-packed pumpkin,<br />1 tsp vanilla,<br />12 oz. chocolate chips.<br /><br /><br />Directions:<br /><br />Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a bowl.<br /><br />Cream butter and sugar in a large bowl. Add pumpkin, egg and vanilla; beat until light and fluffy.<br /><br />Mix in dry ingredients until well blended. Add chocolate chips.<br /><br />Drop by round Tbs. onto a cookie sheet. (The smaller the blob, the more they rise.) Bake a 375 for 12 minutes.<br /><br />Cool on wire wrack and store in ziploc bag.Josiehttp://www.blogger.com/profile/14900775595971121770noreply@blogger.com1tag:blogger.com,1999:blog-5002658837933784248.post-69038316501022347422009-07-07T14:16:00.005-05:002009-07-07T14:33:45.384-05:00Martinelli's Ham<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FZeC1rENaXjoN6et2XoR24wYq1xFrgAVs5mxVNWbphMaxxxYauCBS0j8BTkxU8YX3dF_ozzzxmFEmUL-B9tlsQv3a07Lx5l7Ys5b3ndN9Q1j1Y3gl3Nmd2RWHsdj3BITfdx_HwgZ029S/s1600-h/HAM.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FZeC1rENaXjoN6et2XoR24wYq1xFrgAVs5mxVNWbphMaxxxYauCBS0j8BTkxU8YX3dF_ozzzxmFEmUL-B9tlsQv3a07Lx5l7Ys5b3ndN9Q1j1Y3gl3Nmd2RWHsdj3BITfdx_HwgZ029S/s400/HAM.jpg" alt="" id="BLOGGER_PHOTO_ID_5355800750996370418" border="0" /></a>
<br />
<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 10"><meta name="Originator" content="Microsoft Word 10"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CAdmin%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="City"></o:smarttagtype><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="place"></o:smarttagtype><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if !mso]><object classid="clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D" id="ieooui"></object> <style> st1\:*{behavior:url(#ieooui) } </style> <![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.0in 1.0in 1.0in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:317538272; mso-list-type:hybrid; mso-list-template-ids:1929936124 67698703 67698713 67698715 67698703 67698713 67698715 67698703 67698713 67698715;} @list l0:level1 {mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in;} @list l1 {mso-list-id:389572447; mso-list-type:hybrid; mso-list-template-ids:7353614 67698703 67698713 67698715 67698703 67698713 67698715 67698703 67698713 67698715;} @list l1:level1 {mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in;} @list l2 {mso-list-id:1640184471; mso-list-type:hybrid; mso-list-template-ids:74096776 67698703 67698713 67698715 67698703 67698713 67698715 67698703 67698713 67698715;} @list l2:level1 {mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in;} ol {margin-bottom:0in;} ul {margin-bottom:0in;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman";} </style> <![endif]--> <p class="MsoNormal">Ingredients:</p> <ol style="margin-top: 0in;" start="1" type="1"><li class="MsoNormal" style="">Martinelli’s sparkling cider</li><li class="MsoNormal" style="">Solid Ham – Not spiral cut. </li><li class="MsoNormal" style="">Whole dried cloves
<br /></li><li class="MsoNormal" style="">“Country <st1:city><st1:place>Dijon</st1:place></st1:city>” Grey Poupon mustard.</li><li class="MsoNormal" style="">“Blonde brown sugar” or sometimes called “Sugar in the raw”</li></ol> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Cooking the Ham</p> <ol style="margin-top: 0in;" start="1" type="1"><li class="MsoNormal" style="">Trim the rind off the ham.</li><li class="MsoNormal" style="">Take a knife and make cross hatch cuts into the top.<span style=""> </span>The cuts need to be about a quarter inch deep, and space an inch to an inch and a half apart.</li><li class="MsoNormal" style="">Put a clove at each intersection between the cross hatch.<span style=""> </span>Do not over-do the cloves because they can overpower the taste.<span style=""> </span>Recommend a dozen at very most for a whole ham.</li><li class="MsoNormal" style="">Put the ham into a baking dish that is just fits into.</li><li class="MsoNormal" style="">Pour in a cup to a cup and a half of cider, until the dish is filled to about half an inch.</li><li class="MsoNormal" style="">Put the ham into the oven at 325 degrees and bake for about 20 minutes per pound.<span style=""> </span>For example, a 6 pound ham will cook for 2 hours.</li><li class="MsoNormal" style="">Once done, put the ham onto a dish and throw the cloves away.</li></ol> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Glaze</p> <ol style="margin-top: 0in;" start="1" type="1"><li class="MsoNormal" style="">Put half a cup of the cooked ham juice into a small pot.</li><li class="MsoNormal" style="">Add 1 cup of raw sugar and mix together.</li><li class="MsoNormal" style="">Add 1 heaping spoonful of dijon mustard into the mix and bring to a boil.</li><li class="MsoNormal" style="">Once it comes to a boil the mix is done.</li></ol> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Pour the glaze onto the ham, slice the ham, and pour more glaze as desired.</p> Josiehttp://www.blogger.com/profile/14900775595971121770noreply@blogger.com2