tag:blogger.com,1999:blog-36352430161386774292023-11-16T08:47:03.073-08:00Just a Matter of ThymeAmanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-3635243016138677429.post-20183528992614006532010-09-06T19:51:00.000-07:002010-09-06T20:04:27.226-07:00Wor Won-ton Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicwHyVOXOu2_x_Ce2zL00C7XH5UHmtUeI6m8sSlnwU4SrAgTAVwsSVrJVsdN4OOgqrDBwHTAtLJlCc9XAFRTzJZNhuR8A1cUCy3xv-BR_tLnziz9OEBX9rNuMWzPdvelyWU0kzhx-B8w/s1600/Picture+1459.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicwHyVOXOu2_x_Ce2zL00C7XH5UHmtUeI6m8sSlnwU4SrAgTAVwsSVrJVsdN4OOgqrDBwHTAtLJlCc9XAFRTzJZNhuR8A1cUCy3xv-BR_tLnziz9OEBX9rNuMWzPdvelyWU0kzhx-B8w/s320/Picture+1459.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5514001902775843810" /></a><br /><span class="Apple-style-span" style="font-size: small;">Wor Wonton Soup</span><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Ingredients:</span></div><div><span class="Apple-style-span" style="font-size: small;">1 carrot, sliced</span></div><div><span class="Apple-style-span" style="font-size: small;">1 celery rib, sliced</span></div><div><span class="Apple-style-span" style="font-size: small;">3-4 small mushrooms, quartered</span></div><div><span class="Apple-style-span" style="font-size: small;">5 cups chicken broth</span></div><div><span class="Apple-style-span" style="font-size: small;">6 shrimp, cooked</span></div><div><span class="Apple-style-span" style="font-size: small;">2 green onions</span></div><div><span class="Apple-style-span" style="font-size: small;">1/2 cup broccoli</span></div><div><span class="Apple-style-span" style="font-size: small;">1 1/2 cups bok choy</span></div><div><span class="Apple-style-span" style="font-size: small;">10-12 won-tons </span><a href="http://justamatterofthyme.blogspot.com/2010/08/pork-and-chive-pot-stickers.html"><span class="Apple-style-span" style="font-size: small;">pork and chive pot stickers</span></a></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Directions</span></div><div><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 4px; -webkit-border-vertical-spacing: 4px; font-family:Arial, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Place broth in a large pot: bring to a boil. Add carrots and celery and cook for 2 minutes. Add mushrooms, broccoli and bok choy and cook for 2 minutes. Add wontons and cook for 3 minutes. Add green onions and cook for 1 minute. </span></span></div><div><span class="Apple-style-span" style="font-family:Arial, sans-serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 4px; -webkit-border-vertical-spacing: 4px; "><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:Arial, sans-serif;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 4px; -webkit-border-vertical-spacing: 4px;"><span class="Apple-style-span" style="font-size: small;">Additional tips: you can cook the shrimp by adding it at the same time as the mushrooms. To prevent the broth from becoming cloudy cook the won-tons separately.<br /></span></span></span><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><br /></div></div>Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com0tag:blogger.com,1999:blog-3635243016138677429.post-17719126769406071442010-09-06T19:41:00.001-07:002010-09-06T20:04:40.959-07:00Slow Cooker Pot Roast<div style="text-align: left;"><span class="Apple-style-span" style=" ;font-family:'courier new';">I cannot say that this roast was perfect but I really enjoyed it and I loved that I did not have to do anything to the sauce to make it gravy. Great Sunday or lazy day meal.</span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiqrQYqydIC2hxygqxgyPtSimUXKwYSsdMGpojDLJU7ovXPDjQCafNNE-nIKNvXPXX75cbR-jhFJfKzddKvgXtn4RBfP-U7XygxSjMJvA7MAEVDRa8VssPLkAUd9MUEjhnmDx5Ej3nIA/s320/Picture+1452-1.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5513998439445946738" /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Slow Cooker Pot Roast</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><i>Ingredients:</i></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">5 1/2 lb Roast</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">2 Cans of cream of mushroom soup</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1 package of Lipton onion soup mix</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1 1/4 cup water</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><i>D</i></span></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><i>irections:</i></span></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.</span></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Cook on high for 3-4 hours</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Cook on low for 8-9 hours</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Recipe from </span></span><a href="http://allrecipes.com/Recipe/Awesome-Slow-Cooker-Pot-Roast/Detail.aspx"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">All Recipes</span></span></a></div>Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com0tag:blogger.com,1999:blog-3635243016138677429.post-7932672971660376552010-08-22T20:45:00.000-07:002010-08-22T20:58:32.119-07:00Pork and Chive Pot Stickers<div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">I made these the other night and was impressed how quickly I was able to make almost 100 wontons. We only had a few for dinner and I have the rest in the freezer and plan to make wonton soup sometime next week.</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvZpdVzxafDz7RglMp8sxUMNmzdZX77OAwW4SBA2EsrI-F_0nFNAX6oCTZG5k_mdfoMn8jVR6_SrlJvbx2-KxACO6lZgEtLoMgbVEtB9EBeHHwiLCGDoujYoLTAaE-5hI9R5NXvBW8KQ/s1600/Picture+1441.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvZpdVzxafDz7RglMp8sxUMNmzdZX77OAwW4SBA2EsrI-F_0nFNAX6oCTZG5k_mdfoMn8jVR6_SrlJvbx2-KxACO6lZgEtLoMgbVEtB9EBeHHwiLCGDoujYoLTAaE-5hI9R5NXvBW8KQ/s320/Picture+1441.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5508446856421219154" /></a><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><u><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></u></span></div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvZpdVzxafDz7RglMp8sxUMNmzdZX77OAwW4SBA2EsrI-F_0nFNAX6oCTZG5k_mdfoMn8jVR6_SrlJvbx2-KxACO6lZgEtLoMgbVEtB9EBeHHwiLCGDoujYoLTAaE-5hI9R5NXvBW8KQ/s1600/Picture+1441.jpg"></a></span></span><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><b>Pork and Chive Pot Stickers</b></span></span></div><div><i><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">Ingredients: </span></span></i></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">1/4 lb ground pork</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">1 Tbsp minced chives</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">1 1/2 tsp soy sauce</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">1 tsp minced peeled fresh ginger</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">1/2 tsp sesame oil</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">1/2 tsp cornstarch</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">20 wonton wrappers</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">1 Tbsp vegetable oil for frying</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><i><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">Directions:</span></span></i></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">In a bowl, combine pork, chives, soy sauce, ginger, sesame oil, cornstarch, and 1 tablespoon water. Place a heaping teaspoon of pork mixture in center of a wonton wrapper. Lightly wet edge of wrapper, fold over, and press to seal. Repeat to form remaining dumplings (makes 20). In two batches, cook dumplings in a large pot of boiling water until cooked through, 4 minutes; transfer to a plate with a slotted spoon. In a large nonstick pan, heat vegetable oil over medium-high. In two batches, cook until browned, about 1 1/2 minutes per side. Serve with dipping sauce.</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">Freeze raw dumplings on a baking sheet, then store in bags, up to 3 months. Cook from frozen.</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><b>Soy Ginger Dipping Sauce</b></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">Ingredients:</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">1/4 cup soy sauce</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">3 Tbsp rice vinegar</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">1 Tbsp minced peeled fresh ginger</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">2 tsp sugar</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">1/4 tsp sesame oil</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">In a bowl, stir together soy sauce, rice vinegar, ginger, sugar, and sesame oil.<br /></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">Helpful Tip: To always have fresh ginger on hand - peel your unused ginger, wrap in plastic wrap and store in the freezer. Then when you need it simply take it out of the freezer and chop (from frozen) the amount you need. I like to have my ginger really fine so I use the very fine side of my cheese grater to give me the amount I need. </span></span></div><div><span class="Apple-style-span" style=" ;font-family:Arial, Helvetica, sans-serif;font-size:12px;"><br /></span></div></div>Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com0tag:blogger.com,1999:blog-3635243016138677429.post-19297375424575859112010-08-19T20:41:00.001-07:002010-08-19T21:01:05.467-07:00Back to School LunchesI don't have kids in school yet but I like to imagine that when I do I would prepare cute lunches with cute notes like the ones on these websites. Some mom's are so creative.<div><br /></div><div>Free back to school printables:</div><div><a href="http://www.howdoesshe.com/exclusive-free-back-to-school-printables"><span class="Apple-style-span" style="color:#FF0000;">How Does She</span></a></div><div><img src="http://www.howdoesshe.com/wp-content/uploads/school-printables-003.jpg" /></div><div><br /></div><div>Great lunch time ideas:</div><div><a href="http://www.simplymodernmom.com/2010/08/simply-said-stacy-of-kids-stuff-world/"><span class="Apple-style-span" style="color:#FF0000;">Simply Modern Mom</span></a></div><div><img src="http://farm5.static.flickr.com/4102/4862569596_88c8290b37.jpg" /></div>Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com1tag:blogger.com,1999:blog-3635243016138677429.post-46340610909519407222010-08-17T19:50:00.000-07:002010-08-19T20:58:48.581-07:00Basic Spaghetti Sauce<div style="text-align: left;"><span class="Apple-style-span" style=" ;font-family:'courier new';">I feel a little silly posting a recipe for spaghetti sauce, but Jesse loves spaghetti - in fact it is the one dish that he will ask for (I don't get it either) but now that it is Elly's favourite too I have been searching for a recipe that I really like. After reviewing a bunch of the recipe's posted on all recipe.com I decided to make my own and this is what I came up with.</span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNYA6b1nEy4zOvTNZAdUmS4RCg0Fnl7o3QIdMNnJM6B0vN9aMG-gjBZRJ901IfKD7RxKvlqkLvB_HqqrpHc1Bgcx6B_WuhMQbLfLDYLjpeZ9wkxOzN4r0TYxHwtzmlkaRXcQ9Xxn9VQ/s320/Picture+1438.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5507331875215327314" /></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Basic Spaghetti Sauce</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span></div><div><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Ingredients:</span></span></i></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1lb ground beef</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1 onion</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1/2 bell pepper (color of choice)</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">4 cloves of garlic</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1 Tbsp basil</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1/2 tsp oregano</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1 1/2 Tbsp sugar</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">salt and pepper to taste</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1 28oz can diced tomatoes</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1 14oz can tomato sauce</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span></div><div><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Directions:</span></span></i></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">In a large pot cook ground beef, drain fat and transfer to another bowl. In the same large pot cook finely diced onions and bell pepper until tender; add garlic and seasoning and cook for another minute. Add cooked ground beef tomato sauce tomatoes and sugar and simmer for 2-3 hours.</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span></div><div><br /></div>Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com0tag:blogger.com,1999:blog-3635243016138677429.post-57316357349311896742010-08-17T19:37:00.000-07:002010-08-17T19:50:40.650-07:00Lemon Blueberry Yogurt Loaf<div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">This bread was so moist and delicious with fresh blueberries - I skipped the topping from the original recipe, it was just too bitter for me but if you love lemon you may want to check out the recipe at </span></span><a href="http://sisterscafe.blogspot.com/2008/08/lemon-blueberry-yogurt-loaf.html"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Sisters Cafe</span></span></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">; originally from </span></span><a href="http://smittenkitchen.com/"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">The Smitten Kitchen</span></span></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">.</span></span></div><div><span class="Apple-style-span" style="font-size:small;"></span><span class="Apple-style-span" style="font-family:'courier new';"><br /></span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ0_EnMFq5MBqDU1dVVumpzCNqYEPMO1aPyIbCk7dFre-5-HtdcsW6QzLcQ-lPTpVZEeTyuRGprG53o0MRi9yd937woRoHFK4_4Zfizmg-T_uKFXuPb6uz5cUWq13jfLWI6FWpRBaX5A/s320/Picture+1409.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5506576479635412770" /><div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Lemon Blueberry Yogurt Loaf</span></span><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"><i>Ingredients:</i></span></span></div><div><div style="line-height: 20px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1 1/2 cups + 1 tablespoon all-purpose flour</span></span></div><div style="line-height: 20px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">2 teaspoons baking powder</span></span></div><div style="line-height: 20px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1/2 teaspoon kosher salt</span></span></div><div style="line-height: 20px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1 cup plain whole-milk yogurt</span></span></div><div style="line-height: 20px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1 cup plus 1 tablespoon sugar</span></span></div><div style="line-height: 20px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">3 extra-large eggs</span></span></div><div style="line-height: 20px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">2 teaspoons grated lemon zest (approximately 1 lemon)</span></span></div><div style="line-height: 20px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1/2 teaspoon pure vanilla extract</span></span></div><div style="line-height: 20px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1/2 cup vegetable oil</span></span></div><div style="line-height: 20px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1 1/2 cups blueberries, fresh or frozen</span></span></div></div></div></div><div style="line-height: 20px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span></div><div style="line-height: 20px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"><i>Directions:</i></span></span></div><div style="line-height: 20px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean. When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. </span></span></div></div>Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com0tag:blogger.com,1999:blog-3635243016138677429.post-62685683135356704682010-08-13T09:01:00.000-07:002010-08-19T20:59:20.348-07:00Marshmallow Crunch Brownie Bars<div style="text-align: left;"><span class="Apple-style-span" style=" ;font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">I love peanut butter and chocolate, it is my favourite combination so whenever I see any dessert that calls for both I feel like I need to make it and this recipe is no exception. I think that I will use a richer brownie recipe next time but I was in a hurry and just wanted to use one of my old favorites from my mom. But either way these were very yummy.</span></span></div><div><span class="Apple-style-span" style="white-space: pre;"><br /></span></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1xmVoeoysAd6dD60VoFZePzT3tRrWOnZfCgLkJ-0RazAYC1jF8FXVB5Rcwy9wJifkrkFekLpRSIHw3fpDF4zPHgTnRM5vjM5BYxhEjS7rm2MDRO_2J4xcD_DfTJ1wBG7KbTiihLCkw/s320/Picture+1393.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5504926433840882194" /><div><br /></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Marshmallow Crunch Brownie Bars</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Brownie Base Ingredients:</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1 cup butter</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">2 cups sugar</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">4 eggs</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1 tsp vanilla</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1 1/2 cups flour</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1 tsp salt (omit if using salted butter)</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">4 Tbsp </span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">cocoa</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">For the topping:</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1 (10 1.2 ounce) bag of mini marshmallows</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1 1/2 cups milk chocolate chips</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1 cup smooth peanut butter</span></span></div><div><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1 Tablespoon unsalted butter 1½ cups Rice Krispies cereal</span></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Directions:</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">In a bowl sift together your flour, salt and cocoa. Using the paddle attachment of your mixer cream butter and sugar until light and fluffy (about 2 minutes). Then add your eggs one at a time scrapping down sides of the bowl as needed. Add vanilla. Add flour mixture all at once and mix until just incorporated. Bake at 350 for 25-30 minutes </span></span><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">or until a cake tester inserted into the corner of of the pan comes out with moist crumbs. </span></span></span><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes. </span></span></span><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted (this can also be done in a microwave). Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes. </span></span></span><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.</span></span></span></div></div><div><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style=" ;font-family:'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif;"><span class="Apple-style-span" style="font-size:small;">Recipe from </span></span></span></span><a href="http://www.browneyedbaker.com/2009/10/05/marshmallow-crunch-brownie-bars/"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FF0000;">Brown Eyed Baker</span></span></a></div>Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com0tag:blogger.com,1999:blog-3635243016138677429.post-73425262464413234092010-08-11T21:32:00.001-07:002010-08-11T21:38:34.996-07:00Red Lentil Stew or Baby's Dal<p class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'courier new';">This is from Elly’s baby cook book </span></span><a href="http://www.amazon.ca/Cooking-Baby-Wholesome-Homemade-Delicious/dp/1416599193/ref=sr_1_1?s=books&ie=UTF8&qid=1281587266&sr=1-1"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="color:#FF0000;">Cooking For Baby</span></span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'courier new';"> in the 9-11 month section.</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'courier new';"> </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'courier new';">I love that it is a great source of fiber and still something that I enjoy to eat.</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'courier new';"> </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'courier new';">It is not Jesse’s favorite so it is usually something that Elly and I eat for lunch. The original recipe only called for 1/3 cup lentils and 2 cups broth but I really like the lentils and I enjoy it being a bit thicker (the consistency reminds me of split pea soup).</span></span></p><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYAbsmtE49FclYXjnqajIikUGIrETfAn9RFNJek1Ra8Y7_eSbaglM3sZ19NgJdesBmcXhTMWuTx7mr-GALuN3eTbA_5bPb1avefd7HTX6twoRWVaqdf2jj5poDA4DE7Bc6VPvd83piaw/s320/Picture+1383.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5504376736553796866" /><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'courier new';">Red Lentil Stew or Baby's Dal</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: x-small;">Makes about 3 cups</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: x-small;">Refrigerate in an airtight container for up to 3 days.</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'courier new';"><i>Ingredients:</i></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'courier new';">2/3 cup red lentils</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'courier new';">12 baby carrots</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'courier new';">3 small red potatoes</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'courier new';">2 Tbsp green onions, chopped</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'courier new';">2-3 cups chicken stock</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'courier new';">1/4 tsp curry powder</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'courier new';">1/4 tsp ground coriander</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'courier new';">1/4 tsp ground turmeric</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'courier new';">1/4 tsp ground cumin</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'courier new';">salt and pepper</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'courier new';"><i>Directions:</i> </span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'courier new';">Pick over lentils, discarding misshapen ones. Rinse and drain. Finely chop carrots and potatoes. In a saucepan over medium-high heat, combine all ingredients. Cover, reduce heat to medium, and simmer until vegetables are tender, about 20 minutes. Stir every 5 minutes and check to make sure stoke is not all absorbed. This is when you may want to add the third cup of stock, depending on desired thickness. Season with salt and pepper if necessary.</span></span></div>Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com0tag:blogger.com,1999:blog-3635243016138677429.post-16750726054000359822010-08-11T09:54:00.000-07:002010-08-19T21:00:40.612-07:00Recipe Card Maker<div style="text-align: center;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">I found this really cute website that allows you to create and print your own recipe cards for free. Check it out!</span></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.skiptomylou.org/recipe-card-maker/"><span class="Apple-style-span" style="color:#FF0000;">Skip To My Lou</span></a></div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7aFu8OIFEAc34q-SOI2tg9AacXwk_loBnwP8aV_WeUUjBabl74tYqm7yu3UcT7p1YVtULtDvF5SZEgYfIpfcloQZXfW9Wa739VbO1WuLqgD2CRa6YokxmCO5f0PiN0c4qNWDhCCaudA/s320/Recipe+Card.jpg" style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 213px; " border="0" alt="" id="BLOGGER_PHOTO_ID_5504198280981050946" /></div>Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com1tag:blogger.com,1999:blog-3635243016138677429.post-50227790491424056592010-08-08T20:46:00.000-07:002010-08-08T21:01:16.261-07:00Black Bean and Corn Salsa<div style="text-align: left;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">I made this dip for a dinner that I was attending tonight from a recipe that I found on the </span></span><a href="http://sisterscafe.blogspot.com/2008/10/black-bean-and-corn-salad.html"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="color:#FF0000;"><span class="Apple-style-span" style="font-size: small;">Sisters Cafe Blog</span></span></span></a><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"> it was yummy and something I will definitely make again. Next time I think it would be really yummy with some finely diced red onion.</span></span></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNr6JpAtXRRz14nQKtH-9zxqKgd4cyBM3lLEhGII5HtQT1wXeqxVvkmVtPPFZO3lPMdgpB-6qjmOxi1ZvLqnV3U8tIQEGZ3yVEZDrZs6S2n0q3z77erJ-ilqg0S_DOSf6jhtrpkJvaRQ/s320/Picture+1392.jpg" style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " border="0" alt="" id="BLOGGER_PHOTO_ID_5503254518516941090" /></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">Ingredients:</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">1 can (15oz) black beans rinsed and drained</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">2 Tbsp freshly squeezed lime juice</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">1/4 cup olive oil</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">1 small garlic clove</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">1 tsp kosher salt</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">pinch cayenne pepper</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">1 cup frozen sweet corn, thawed</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">1 avocado, diced</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">1 small red pepper (yellow or orange would work as well)</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">2 medium tomatoes, diced</span></span></div><div><span class="Apple-style-span" style="line-height: 20px; "><span class="Apple-style-span" style="line-height: normal; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">4 green onions (tops and all) finely chopped</span></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 20px; font-family:'Trebuchet MS', Trebuchet, Verdana, sans-serif;font-size:13px;"><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">1 jalapeño, seeded and minced (optional)</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">1/4 cup fresh cilantro, chopped</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">Directions:</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">In a small container (with lid) combine the lime juice, olive oil, garlic and seasonings. Cover and shake until well combined.</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">In a medium bowl combine the remaining ingredients and pour over the dressing. Serve immediately with taco chips or eat on its own as a side. Serves 3-4 main course servings or 6-8 side dish servings.</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><br /></div></span></div>Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com1tag:blogger.com,1999:blog-3635243016138677429.post-88663404153308027472010-08-08T20:37:00.000-07:002010-08-08T20:45:49.201-07:00Easy Taco Salad<div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'courier new'; ">I feel a little silly for posting this but I really enjoy finding new simple ideas for dinner on nights that I just don't really want to do anything but relax.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'courier new'; "><br /></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">I have no recipe to post with this - just a picture. I make ground beef with Taco seasoning (sometimes I cook onion and peppers with it) and serve it with lettuce, taco chips (I usually melt some grated cheese just before serving), and some guacamole (1 avocado, 1 finely diced tomato, 1 Tbsp finely minced onion, lemon juice, 1 tsp mayonnaise, 1 tsp sour cream, salt and pepper to taste).</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">I usually like mine with ranch dressing or salsa and sour cream but you can have it with any dressing you like.</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMGH2cLhGFdvis_bgzC-j-TBUXT4idCf6RK0e1vvGaLg2s_NlQXPcI5ryFFz9KfhnyKoPmZG7qiygvspaX1PbT5iPkilJY3eBlUcIYzOd5C4EmrUFjcfzSle2XbFaoSetE9dgeTOKcIA/s320/Picture+1387.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5503251162522545202" />Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com0tag:blogger.com,1999:blog-3635243016138677429.post-61857784751480137222010-08-08T20:22:00.000-07:002010-08-08T21:04:01.360-07:00Sugar Cookie Bars<span class="Apple-style-span" style=" color: rgb(66, 66, 65); line-height: 13px; font-family:'Palatino Linotype', 'Book Antiqua', Palatino, serif;font-size:10px;"><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; background-position: initial initial; background-repeat: initial initial; font-size:10px;color:transparent;"><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; background-position: initial initial; background-repeat: initial initial; font-size:10px;color:transparent;"><span style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: underline; background-position: initial initial; background-repeat: initial initial; color:initial;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9JnPNQG9msFXxW1TacF7YPML68K4hoOXrGE8Ov_Sg-oP9iZjnlM2ea0F4l-ScwM3MqcVs-3JuZj9wdkQNwDeC1rQZShDGmaEhMvtHF74M-5WcsZwdJXzqDeA4mC4f25xY8ymTkJoPw/s320/Picture+1364.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5503248134568901970" /><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">Sugar Cookie Bars</span></span></span><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></strong><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><i></i></span></span></span><em style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:transparent;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">Yield:</span></span></span></em><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"> about 4 dozen bars</span></span></span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:transparent;"><em style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:transparent;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">Ingredients:</span></span></span></em><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><br />For the cookie bars:<br />1 cup (2 sticks) unsalted butter, at room temperature<br />2 cups sugar<br />4 large eggs<br />2 tsp. vanilla extract<br />1 tsp. almond extract<br />5 cups all-purpose flour<br />1 tsp. salt<br />½ tsp. baking soda</span></span></span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:transparent;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">For the frosting:<br />1 cup (2 sticks) unsalted butter, at room temperature<br />1 tsp. vanilla extract<br />Pinch of salt<br />4 cups confectioners’ sugar, sifted<br />5 tbsp. milk<br />Food coloring (optional)</span></span></span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:transparent;"><em style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:transparent;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">Directions:</span></span></span></em><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><br />To make the cookies, preheat the oven to 350˚ F. Grease a 13 x 18″ rimmed baking sheet </span></span></span><em style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:transparent;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">(mine was 12 x 17″)</span></span></span></em><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">. Combine the butter and sugar in the bowl of an electric mixer. Beat on medium-high speed until light and smooth, about 2 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and almond extract. In a medium bowl, combine the flour, salt and baking soda. Stir together with a fork to blend. Add the dry ingredients to the mixer bowl and beat on low speed just until incorporated.</span></span></span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:transparent;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">Transfer the cookie dough to the prepared baking sheet and press into an even layer (I use a rolling pin to help me with this part). Bake 10-15 minutes, until light golden brown and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool completely before frosting.</span></span></span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:transparent;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">To make the frosting, place the butter in the bowl of an electric mixer. Beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla, salt, and confectioners’ sugar until smooth, 1-2 minutes. Mix in the milk. Tint as desired with food coloring. Spread over the cookie in the pan, cut into bars and serve. (If you don't like a lot of frosting you may want to make only half a suggested amount).</span></span></span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:transparent;"><strong style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:transparent;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">Source</span></span></span></strong><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">: adapted from </span></span></span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><a href="http://annies-eats.com/2010/06/07/sugar-cookie-bars/"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">Annies-eats</span></span></span></a><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">and</span></span></span></span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><a title="The Repressed Pastry Chef" href="http://therepressedpastrychef.com/2009/03/30/sugar-cookie-bars/" target="_blank" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"> The Repressed Pastry Chef</span></span></span></a></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 10px; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; background-position: initial initial; background-repeat: initial initial; "><br /></p></span>Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com0tag:blogger.com,1999:blog-3635243016138677429.post-11734444007469142172010-08-07T09:00:00.000-07:002010-08-07T09:42:02.372-07:00My new favorite pizza<div><p class="MsoNormal"><span style="color: black; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">I am not sure if it is the recipe for the dough or the method of cooking that makes this pizza my new favourite - but either way I am in love with it and will be making this once a week. I will worn you that this is a bit more work then I like to put in for a week day meal and the kitchen was still a disaster a few hours after but since I enjoyed eating it so much I didn't really mind.</span></span></span><span style="color: black; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">You need to have your oven really hot for this (clean oven recommended to limit smoke alarms going off) but this will help make your pizza crust just perfect. For more tips on making your crust just perfect go to: </span></span><a href="http://annies-eats.com/2010/04/29/perfect-homemade-pizza-crust-tips-and-tricks/"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">Annies-Eats</span></span></a></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'courier new';"><a href="http://annies-eats.com/2010/04/29/perfect-homemade-pizza-crust-tips-and-tricks/"></a></span><span style="color: black; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;">Basic Pizza Dough:</span></span></span></p> <p class="MsoNormal"><i></i></p><i><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-style: normal; color: rgb(66, 66, 65); line-height: 13px; "><em style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">Ingredients: </span></span></em><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><br />½ cup warm water<br />2¼ tsp. instant yeast<br />4 cups (22 oz.) bread flour, plus more for dusting<br />1½ tsp. salt<br />1¼ cup water, at room temperature<br />2 tbsp. extra-virgin olive oil</span></span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-style: normal; color: rgb(66, 66, 65); line-height: 13px; "><em style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">Directions: </span></span></em><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><br />Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.</span></span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-style: normal; color: rgb(66, 66, 65); line-height: 13px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.</span></span></p><p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-style: normal; color: rgb(66, 66, 65); line-height: 13px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.</span></span></p></i><p></p></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZKGDbzGUbcOo0G9R9P51TKtMUgQWQEJp-XtAMjr9HPQGurasxrpmbOXJfR3m-p2pxTp-jeg1sWIZuWVsdYbOYKG4yFbovJCJHHTnQtD0b6SJkmatrBxCNBu4yiAf3agFO8wdQT-J2Mg/s1600/Picture+1352.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZKGDbzGUbcOo0G9R9P51TKtMUgQWQEJp-XtAMjr9HPQGurasxrpmbOXJfR3m-p2pxTp-jeg1sWIZuWVsdYbOYKG4yFbovJCJHHTnQtD0b6SJkmatrBxCNBu4yiAf3agFO8wdQT-J2Mg/s320/Picture+1352.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5502708145305537010" /></a><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><p class="MsoNormal"><span style="color:#424241;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;">Chicken Ranch Pizza:</span></span></span><span style="color:black;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="color:#424241;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">¼ cup Ranch dressing<br />¾ cup shredded mozzarella cheese<br />½-1 grilled chicken breast, chopped into bite-sized pieces</span></span></span><span style="color:black;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="color:#424241;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">1 white onion finely diced and lightly cooked<br />1 tomato, seeded and diced<br />2-3 green onions, chopped<br />¾ cup shredded cheddar cheese</span></span></span><span style="color:black;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style=" color: rgb(66, 66, 65); "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">Spread the Ranch dressing in a thin layer evenly over the unbaked crust. Sprinkle with shredded mozzarella. Top with grilled chicken, tomato, onions and green onions. Sprinkle with shredded cheddar. Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone and return to the oven. Bake for 10-12 minutes, or until the cheese is melted and browned. Slice, serve, and enjoy!</span></span></span></p> <p class="MsoNormal"><span style="color:black;"><o:p><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"> </span></span></o:p></span><span style="color:#424241;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">Pizza dough and chicken ranch pizza from</span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span style="color:black;"><a href="http://annies-eats.com/2010/01/07/chicken-ranch-pizza/"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">Annies Eats</span></span></a></span></p></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVSSaN3_kwfunGU0H2EYxVr0rIXcb8U3NWp5FYhWBKQTs0A6XpNzqoDkJuFMk-CmFAlVWQ5N3okUWPk1JN_Le93HdOg_ZTtOzaZlCAOetsaz1J2Aivdh9VeUOO3IjxAi8LNxymR4PjGw/s1600/Picture+1356.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVSSaN3_kwfunGU0H2EYxVr0rIXcb8U3NWp5FYhWBKQTs0A6XpNzqoDkJuFMk-CmFAlVWQ5N3okUWPk1JN_Le93HdOg_ZTtOzaZlCAOetsaz1J2Aivdh9VeUOO3IjxAi8LNxymR4PjGw/s320/Picture+1356.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5502707643951983890" /></a><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="color:#424241;"><span class="Apple-style-span" style="color:#000000;"><p class="MsoNormal"><span style="color:#424241;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;">Chicken Caesar Pizza</span></span></span><span style="color:black;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="color: rgb(66, 66, 65); "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">¼ cup Caesar dressing</span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"> ¾ cup shredded mozzarella cheese</span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"> ½-1 grilled chicken breast, chopped into bite-sized pieces</span></span></span><span style="color:black;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span style="color: rgb(66, 66, 65); "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">1 white onion finely diced and lightly cooked<br />2 pieces of cooked bacon, cut into bite sized pieces<br />3-4 mushrooms, sliced and lightly cooked<br />¾ cup shredded cheddar cheese</span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;"><span style="color: rgb(66, 66, 65); "></span></span></span><span class="Apple-style-span" style="color: rgb(66, 66, 65); "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">2 Tbsp grated Parmesan cheese</span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="color: rgb(66, 66, 65); "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: small;">Spread the Caesar dressing in a thin layer evenly over the unbaked crust. Sprinkle with shredded mozzarella. Top with grilled chicken, onions, mushrooms and bacon. Sprinkle with shredded cheddar and Parmesan. Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone and return to the oven. Bake for 10-12 minutes, or until the cheese is melted and browned. Slice, serve, and enjoy!</span></span></span></p></span></span></div></div><div><div><span style="color: rgb(66, 66, 65); "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span></span></div></div>Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com1tag:blogger.com,1999:blog-3635243016138677429.post-15089986285167984352010-08-04T20:50:00.000-07:002010-08-19T21:01:31.652-07:00My favourite way to cook chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStS_fylt8pFoX9KhUYICgt9vskEAMkBI7W_kmKFaQL1D4sE3pKNptCeTBE-t-j4nwxt1J65m1C0ZixQyZF2fNI6e9P5qrXf3531g8qyA3M3oqk41IFtC8-fRSF9fvG961Jus4xKtmeg/s1600/Picture+1347.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStS_fylt8pFoX9KhUYICgt9vskEAMkBI7W_kmKFaQL1D4sE3pKNptCeTBE-t-j4nwxt1J65m1C0ZixQyZF2fNI6e9P5qrXf3531g8qyA3M3oqk41IFtC8-fRSF9fvG961Jus4xKtmeg/s320/Picture+1347.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5501769879563614978" /></a><br /><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">I find that I am always making dishes that call for cooked chicken. I used to cut the raw chicken and pan fry it until I was watching Rachel Ray and saw that she boils her chicken breast in water with a bay leaf (or two), salt and pepper for approximately 20 minutes depending on the size of your chicken breasts. I find that the chicken stays moist and I enjoy not having any crispy edges that usually pan frying creates.</span></span>Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com1tag:blogger.com,1999:blog-3635243016138677429.post-3595617642471318762010-08-04T20:43:00.000-07:002010-08-19T21:02:18.788-07:00Roasted Red Potatoes<div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'courier new'; ">This was a great side and a nice twist on boring potatoes.</span></div> <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwXKfaFOIAQjfh_kbZ7eN3DdcDOp_mi4N53oUVMON0md9MStzsq7XDY5vscfw24usTK8eiScyCoCIYBfS9aJu1Hs5Hm-7fDMhhcKKU3fhs2qAe6p-faXTfSDa2Bzkn5gMMJFU5H8mCCw/s320/Roasted+Potatoes.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 312px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5501767946583645426" /><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style=" ;font-size:small;">Roasted Red Potatoes</span></span></p> <p style="margin:0cm;margin-bottom:.0001pt;line-height:16.5pt"><u><span style="color:#1A1A1A;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Ingredients</span></span></span></u><span style="color:#1A1A1A;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">:<br />4 red potatoes (or 8 new potatoes)<br />1 Tablespoon olive oil<br />2 Tablespoons bread crumbs<br />1 Tablespoon Parmesan cheese<br />Various seasonings (I use salt, garlic powder, onion powder, and parsley)<o:p></o:p></span></span></span></p> <p style="margin:0cm;margin-bottom:.0001pt;line-height:16.5pt"><span class="Apple-style-span" style="color:#1A1A1A;"><u><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></u></span></p> <p style="margin:0cm;margin-bottom:.0001pt;line-height:16.5pt"><u><span style="color:#1A1A1A;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Directions</span></span></span></u><span style="color:#1A1A1A;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">:<br />Preheat oven to 375 degrees. Slice potatoes into wedges and place in bowl. Toss in olive oil until coated and then add all remaining ingredients and toss until evenly coated. Bake in preheated oven 30-40 minutes or until desired degree of crispness, turning wedges over halfway through baking.</span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Recipe source: from </span></span><a href="http://www.browneyedbaker.com/2007/12/13/roasted-red-potatoes/"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Brown Eyed Baker</span></span></a><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"> originally from </span></span><a href="http://amberskitchen.blogspot.com/2007/06/mini-little-loaves.html"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Ambers Delectable Delights</span></span></a><o:p></o:p></p>Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com1tag:blogger.com,1999:blog-3635243016138677429.post-30170348514547763482010-08-03T09:46:00.000-07:002010-08-19T21:05:50.832-07:00Roasted Salmon with Herbed Yogurt and Oven Baked Rice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0rM-WCHzi1orB3srgIhX40ftaAhLBS_VNgFyN3d5hHzwQ40JvBHLeDT41pmyyBR4V8LINMJR_cMmmjjEp3JlPn94nTgOdhCE4HZdXgvWXm18jyLlkZgbtSU_G1n0Usancvyh1BTCTQ/s1600/Picture+1323.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0rM-WCHzi1orB3srgIhX40ftaAhLBS_VNgFyN3d5hHzwQ40JvBHLeDT41pmyyBR4V8LINMJR_cMmmjjEp3JlPn94nTgOdhCE4HZdXgvWXm18jyLlkZgbtSU_G1n0Usancvyh1BTCTQ/s320/Picture+1323.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5501229185515306098" /></a><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">I love to make Salmon for dinner - it is so fast and good for you and I always feel like I am made a really nice meal after its all done. My favorite things to serve with this dish is roasted veggies and couscous or oven baked rice (recipe below) but it is also good with mashed or roasted potatoes.</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><span class="Apple-style-span" style="font-family:'courier new';"><b><span class="Apple-style-span" style="font-size:large;">Roasted Salmon with Herbed Yogurt</span></b></span><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Ingredients:</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1/2 cup plain yogurt</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">2 Tbsp Dijon mustard</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">2 Tbsp fresh dill, finely chopped</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">2 Tbsp fresh parsley, finely chopped</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1 side of salmon (3 pounds) or 8 fillets (6 ounces each)</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Directions:</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Preheat oven to 450. Combine yogurt, mustard, dill and parsley; season with salt and pepper. Place Salmon skin side sown on a rimed baking sheet. Spread yogurt mixture on salmon. Roast until opaque throughout 15-20 minutes (8 minutes for fillets). Serve warm. </span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Recipe from </span></span><a href="http://www.marthastewart.com/recipe/roasted-salmon-with-herbed-yogurt"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Everyday Food</span></span></a></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><b><span class="Apple-style-span" style="font-size:large;">Oven Baked Rice</span></b></span><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Ingredients:<br /></span></span><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1 onion finely diced</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">5 mushrooms sliced (optional)</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1 Tbsp Olive oil</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1/4 cup butter</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1 cup Rice</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">2 cups chicken broth</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Directions:</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Cook onion and mushrooms in olive oil and 1/2 of the butter on medium heat until cooked, add the rice and remaining butter and increase the heat to medium high heat and cook until the rice is toasted. Transfer to a covered baking dish and add broth. Cook for 45minutes or until rice is tender. (if you do not have 45 minutes to allow the rice to bake add the broth to your pot on the stove, cover and turn heat to low. cook for approximately 20 minutes or until rice is tender).</span></span></div></div></div><div><br /></div><div><br /></div>Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com1tag:blogger.com,1999:blog-3635243016138677429.post-78915441801421595052010-07-30T20:18:00.000-07:002010-08-19T21:03:55.017-07:00Black Bean Zucchini Pancakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0lbUwF4EpBth2ADwhumSxRRF7tqlsyuwx6OnUl_xFfDAOyjf1xUJOmF-xTW2d7btQyRYvbpsjt9h278s8DcfIoT4PtqvFg9zYebiRavUXnNSXqTjfOr10oOs7nKqFsi5PcZiM7y45HQ/s1600/Picture+1261.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0lbUwF4EpBth2ADwhumSxRRF7tqlsyuwx6OnUl_xFfDAOyjf1xUJOmF-xTW2d7btQyRYvbpsjt9h278s8DcfIoT4PtqvFg9zYebiRavUXnNSXqTjfOr10oOs7nKqFsi5PcZiM7y45HQ/s320/Picture+1261.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5499906817573160962" /></a><br /><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">I know that these may not sound or look like something that you would want to make but I love these - they are great for lunch or a light dinner. And they are from Shape magazine so you can feel good about eating them.</span></span><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Black Bean Zucchini Pancakes</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Prep time: 7 min. Cook time: 8 min.</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Serves 4</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">15 oz canned black beans (rinsed and drained)</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">2 eggs (use only egg whites if you want to be healthier)</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1 tsp chopped roasted garlic</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1 tsp ground cumin</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1 zucchini, shredded (1 1/2 cups)</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style=" ;font-size:small;">1/3 cup bread crumbs</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">olive oil for cooking</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1/2 cup salsa</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">2 1/2 Tbsp sour cream</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">In a medium bowl mash beans, egg, garlic and cumin to a coarse texture. Stir in zucchini and bread crumbs. Heat olive oil in a large skillet over medium high heat. Using half of the mixture drop 4 mounds into the pan and flatten to about 3 1/2 inch rounds. Cook for 4 minutes turning after about 2 minutes. Serve with salsa and sour cream.</span></span></div>Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com0tag:blogger.com,1999:blog-3635243016138677429.post-66536620913815539192010-07-27T12:28:00.000-07:002010-08-19T21:04:06.811-07:00Chocolate Drizzled Carmel Popcorn<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZ9DleOTLExlDZf1KgQJiqJu76dL2llEPSWrW8KbkPJvq8WaEvwPVA0NWdjq-62AqHxhQBeCXLz2DA33C63l5Oy7cpHjmsDzLMz1MyRTnwIwZ4WPiX9Ug0dU3fWuyvZ2Rj-Aa7Cpi8A/s1600/Picture+1250.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZ9DleOTLExlDZf1KgQJiqJu76dL2llEPSWrW8KbkPJvq8WaEvwPVA0NWdjq-62AqHxhQBeCXLz2DA33C63l5Oy7cpHjmsDzLMz1MyRTnwIwZ4WPiX9Ug0dU3fWuyvZ2Rj-Aa7Cpi8A/s320/Picture+1250.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5498672414669834898" /></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span><p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Chocolate Drizzled Carmel Popcorn</span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Ingredients:<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1 cup popcorn kernels, un-popped<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1 cup butter<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">½ cup light corn syrup<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">2 cups packed light brown sugar<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">½ tsp baking soda<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1 tsp vanilla<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">½ cup milk and white chocolate (do not combine)<o:p></o:p></span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"> </span></span></o:p></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Directions:<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Pop popcorn and separate kernels. Preheat the oven to 250° F. Meanwhile, to make the caramel, melt the butter in a 2-quart saucepan set over medium heat. Once the butter is melted, mix in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the mixture to a boil, stirring frequently. </span></span><span style="color:#424241;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Once the mixture reaches a boil, let the mixture continue to boil for 5 more minutes without stirring. Remove the mixture from the heat, stir in the baking soda and vanilla extract. The mixture will bubble up and become frothy. Pour the caramel sauce over the popcorn in the bowl(s) and toss to coat thoroughly. Spread the popcorn evenly onto two large baking sheets lined with parchment paper. (It is okay if there are some clumps of caramel throughout. It will melt and become better spread out while baking.) Bake for 40-50 minutes, removing from the oven to toss/stir every 10 minutes. After 40 minutes, test a cooled piece of popcorn. If it is not completely crispy (i.e. still slightly mushy when you bite it), bake for 10 minutes more.<o:p></o:p></span></span></span></p> <p style="margin-top:7.5pt;margin-right:0cm;margin-bottom:0cm;margin-left:0cm; margin-bottom:.0001pt;mso-line-height-alt:9.75pt;vertical-align:baseline"><span style="color:#424241;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Remove the baking sheets and cool on a sheet of parchment paper.<o:p></o:p></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"><span style="color:#424241;"></span>Once popcorn is cool, melt white chocolate and milk chocolate in separate bowls.</span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"> </span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Drizzle melted chocolate over cooled popcorn.</span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"> </span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Allow chocolate to harden before serving.</span></span><o:p></o:p></p>Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com1tag:blogger.com,1999:blog-3635243016138677429.post-89301614508384652732010-07-27T12:21:00.000-07:002010-08-19T21:04:16.635-07:00Peanut Butter Cup Rice Krispie Treat/<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ilL0H_tXOVtQmnLgFE2qz1-dw-bslB1iV7FsOMFr0S4wE7Fm7sNWghFsTmlXxr53umcl83foenjpJgfAHF4nnpMw3hEiTAkSl3W-NvYBdyGiNLYoiQXVZJE4ZZPlZLTlnGZXyqPJUg/s1600/Picture+1246.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ilL0H_tXOVtQmnLgFE2qz1-dw-bslB1iV7FsOMFr0S4wE7Fm7sNWghFsTmlXxr53umcl83foenjpJgfAHF4nnpMw3hEiTAkSl3W-NvYBdyGiNLYoiQXVZJE4ZZPlZLTlnGZXyqPJUg/s320/Picture+1246.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5498669565770243634" /></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span><p style="margin-top:0cm;margin-right:0cm;margin-bottom:0cm;margin-left:18.0pt; margin-bottom:.0001pt;line-height:16.5pt"><span style="color:black;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Peanut Butter Cup Rice Krispie Treats<o:p></o:p></span></span></span></p><p style="margin-top:0cm;margin-right:0cm;margin-bottom:0cm;margin-left:18.0pt; margin-bottom:.0001pt;line-height:16.5pt"><span style="color:black;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span></span></p><p style="margin-top:0cm;margin-right:0cm;margin-bottom:0cm;margin-left:18.0pt; margin-bottom:.0001pt;line-height:16.5pt"><span style="color:black;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Ingredients:</span></span></span></p> <p style="margin:0cm;margin-bottom:.0001pt;line-height:16.5pt"><span style="color:black;"><o:p><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"> </span></span></o:p></span></p> <p style="margin-top:0cm;margin-right:0cm;margin-bottom:0cm;margin-left:18.0pt; margin-bottom:.0001pt;line-height:16.5pt"><span style="color:black;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">6 cups Rice Krispies<br />1 bag (10.5-oz) miniature marshmallows<br />¼ cup (2 ounces) unsalted butter<br />1 cups creamy peanut butter<br />1 bag (12-oz) miniature peanut butter cups (about 40), quartered<br />1 cup milk chocolate chips (or 6 ounces milk chocolate, finely chopped)<o:p></o:p></span></span></span></p> <p style="margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;margin-left: 0cm;line-height:16.5pt"><span style="color:black;"><o:p><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"> </span></span></o:p></span></p> <p style="margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;margin-left: 18.0pt;line-height:16.5pt"><span style="color:black;"><span class="Apple-style-span" style=" ;font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Directions: </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Butter a 9×13-inch pan and set aside.</span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"> </span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Measure the cereal into a large mixing bowl and set aside. Melt the marshmallows and butter together in the microwave for 1-3 minutes.</span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"> </span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Pour the melted marshmallow mixture over the cereal and mix well so the cereal is coated. Pour into the prepared pan and use a buttered piece of wax paper to press evenly into pan. In the microwave, melt the peanut butter until thin, about 1 minute. Gently stir in the quartered peanut butter cups and then pour over the treats. Using the back of a spoon gently spread the peanut butter mixture evenly across the top. Again in the microwave, melt the chocolate chips. Using a spoon, drizzle the melted chocolate across the top. Place the pan in the refrigerator to set before cutting and serving. Store in an airtight container.</span></span></p>Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com0tag:blogger.com,1999:blog-3635243016138677429.post-480162733392803932010-07-27T12:12:00.000-07:002010-08-19T21:04:28.081-07:00Skillet Lasagna<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdV0whwY6N8ZB4fhkKUjlAZ_zsIXzV4Js1I6_TB2PnGCoLZSTw7awwVewb8WDGZ4R2Tk_NVUcWDaDxp9N_ulGUQnOinSWcQK1JzKjjSYJnKQwau4lfRDa2e72x9fnMuxtb6dHdZH7Ww/s1600/Picture+1271.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdV0whwY6N8ZB4fhkKUjlAZ_zsIXzV4Js1I6_TB2PnGCoLZSTw7awwVewb8WDGZ4R2Tk_NVUcWDaDxp9N_ulGUQnOinSWcQK1JzKjjSYJnKQwau4lfRDa2e72x9fnMuxtb6dHdZH7Ww/s320/Picture+1271.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5498668212453456866" /></a><br /><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'Courier New';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"></span></span></p><span class="Apple-style-span" style="font-family:'Courier New';font-size:100%;"><p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Skillet Lasagna<o:p></o:p></span></span></p> <p class="MsoNormal"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Ingredients:<o:p></o:p></span></span></i></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">¾lbs ground beef<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">2 ½ pasta shapes<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">3 cups spaghetti sauce<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1 Tbsp Olive Oil<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1 tsp salt<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">½ tsp garlic powder<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">½ tsp basil<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">½ tsp oregano <o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">½ cup mozzarella cheese<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">½ cup sour cream<o:p></o:p></span></span></p> <p class="MsoNormal"><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Directions:<o:p></o:p></span></span></i></p> <p style="margin:0cm;margin-bottom:.0001pt;line-height:13.5pt;vertical-align: baseline"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Cook your ground beef in a pan and drain fat. Meanwhile, cook noodles according to package directions.<o:p></o:p></span></span></p> <p style="margin:0cm;margin-bottom:.0001pt;line-height:13.5pt;vertical-align: baseline;border-style:initial;border-color:initial;outline-width: 0px; outline-style: initial;outline-background-image:initial; background-attachment:initial;background-origin: initial;background-clip: initial; background-position:initial initial;background-repeat:initial initialcolor:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. <o:p></o:p></span></span></p> <p style="margin:0cm;margin-bottom:.0001pt;line-height:13.5pt;vertical-align: baseline"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.<o:p></o:p></span></span></p> <p class="MsoNormal" style="border-style:initial;border-color:initial;outline-width: 0px; outline-style: initial;outline-background-image:initial; background-attachment:initial;background-origin: initial;background-clip: initial; background-position:initial initial;background-repeat:initial initialcolor:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Recipe adapted from: </span></span><a href="http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/bow-tie-e28098lasagnae28099/"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Tasty Kitchen</span></span></a><o:p></o:p></p></span><p></p>Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com0tag:blogger.com,1999:blog-3635243016138677429.post-6772269093694052582010-07-27T11:57:00.000-07:002010-08-19T21:04:52.576-07:00Brazilian Shrimp Chowder<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVw-ndX_PNS2AsDso15W0AyTJDY_UEU8whev5-DSnoyrkks0J1_TRbUNZ1PB3mOyRNbEYEZ5POVQ-8MSDR7JjB811mpw9icSzYeuw6dpMzdq0VG4IWZvPIpVJcN5O1jmU83pJkCesJA/s1600/Picture+1242.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVw-ndX_PNS2AsDso15W0AyTJDY_UEU8whev5-DSnoyrkks0J1_TRbUNZ1PB3mOyRNbEYEZ5POVQ-8MSDR7JjB811mpw9icSzYeuw6dpMzdq0VG4IWZvPIpVJcN5O1jmU83pJkCesJA/s320/Picture+1242.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5498665883291262146" /></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"></span></span></p><span class="Apple-style-span" style="font-family:'courier new';"><p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;">Brazilian Shrimp Chowder<o:p></o:p></span></p> <p class="MsoNormal"><i><span class="Apple-style-span" style="font-size:small;">Ingredients:</span></i></p> <p class="MsoNormal"><span style="color:#424241;"><span class="Apple-style-span" style="font-size:small;">2 tbsp. olive oil<br />1 yellow onion, chopped<br />1 red bell pepper, chopped<br />3 cloves garlic, minced<br />¾ cup long-grain rice<br />½ tsp. red pepper flakes<br />1 ¾ tsp. salt<br />1 ¾ cups canned crushed tomatoes<br />4 cups water<br />1 can coconut milk<br />1 lbs. medium shrimp, peeled and cut in half horizontally<br />¼ tsp. black pepper<br />1 tbsp. freshly squeezed lemon juice<br />½ cup cilantro, chopped<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="color:#424241;"><span class="Apple-style-span" style="font-size:small;">2 tsp cornstarch dissolved in water<o:p></o:p></span></span></p> <p class="MsoNormal"><em><span style="color:#424241;"><span class="Apple-style-span" style="font-size:small;">Directions: </span></span></em></p><p style="margin:0cm;margin-bottom:.0001pt;mso-line-height-alt:9.75pt; vertical-align:baseline"><span style="color:#424241;"><span class="Apple-style-span" style="font-size:small;"> Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 7 minutes. Add the rice, red pepper flakes, salt, crushed tomatoes, and water to the pot. Bring to a boil, reduce the heat to a simmer and cook, covered, for 10 minutes or until the rice is almost tender. Stir in the coconut milk. Return the mixture to a simmer, and then stir in the shrimp and cornstarch/water mixture. Simmer just until the shrimp cooked through, about 3-5 minutes. Stir in the pepper, lemon juice and cilantro. Serve immediately.<o:p></o:p></span></span></p> <p style="margin:0cm;margin-bottom:.0001pt;mso-line-height-alt:9.75pt; vertical-align:baseline"><span style="color:#424241;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p style="margin:0cm;margin-bottom:.0001pt;mso-line-height-alt:9.75pt; vertical-align:baseline"><span style="color:#424241;"><span class="Apple-style-span" style="font-size:small;">I add the cilantro to each serving so that any leftovers can be eaten the next day and taste just as fresh as when it was first made.<o:p></o:p></span></span></p> <p style="margin:0cm;margin-bottom:.0001pt;mso-line-height-alt:9.75pt; vertical-align:baseline"><span style="color:#424241;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p style="margin:0cm;margin-bottom:.0001pt;mso-line-height-alt:9.75pt; vertical-align:baseline"><strong><span style="color:#424241;"><span class="Apple-style-span" style="font-size:small;">Source:</span></span></strong><span class="apple-converted-space"><span style="color:#424241;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span style="color:#424241;"><span class="Apple-style-span" style="font-size:small;">adapted from</span><span class="apple-converted-space"><span class="Apple-style-span" style="font-size:small;"> </span></span><a href="http://lizscookingblog.blogspot.com/2008/10/brazilian-shrimp-soup.html" target="_blank" title="Liz's Cooking Blog" style="border-style:initial; border-color:initial;outline-width: 0px;outline-style: initial;outline-color: initial; background-image:initial;background-attachment:initial;background-origin: initial; background-clip: initial;background-position:initial initial;background-repeat: initial initial"><span style="border:none windowtext 1.0pt; mso-border-alt:none windowtext 0cm;padding:0cmcolor:#424241;"><span class="Apple-style-span" style="font-size:small;">Liz’s Cooking Blog</span></span></a><span class="Apple-style-span" style="font-size:small;"> and Annie’s Eats.</span><o:p></o:p></span></p> <p style="margin:0cm;margin-bottom:.0001pt;line-height:9.75pt;vertical-align: baseline"><span style="Palatino Linotype"; font-family:";font-size:7.5pt;color:#424241;"><o:p> </o:p></span></p></span><p></p>Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com0tag:blogger.com,1999:blog-3635243016138677429.post-88908964536644336742010-07-09T19:58:00.000-07:002010-08-19T21:05:09.972-07:00Inspiration<p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">I find most of my recipes from cooking blogs that I love. My favorite is “Annie’s Eats” everything I make from her blog is always yummy and her recipes are easy to follow. </span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Annie’s Eats </span></span><a href="http://annies-eats.com/"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">http://annies-eats.com/</span></span></a></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">The Pioneer Woman Cooks </span></span><a href="http://thepioneerwoman.com/cooking/"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">http://thepioneerwoman.com/cooking/</span></span></a></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">The Brown Eyed Baker </span></span><a href="http://www.browneyedbaker.com/"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">http://www.browneyedbaker.com/</span></span></a></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Smitten Kitchen </span></span><a href="http://smittenkitchen.com/"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">http://smittenkitchen.com/</span></span></a></p>Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com0tag:blogger.com,1999:blog-3635243016138677429.post-28302649182898595572010-07-09T19:57:00.000-07:002010-08-19T21:05:37.475-07:00Cilantro Lime Rice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikRJK4nwX20m0aHkx-RyPdOlbjA_XHuDJNmlQOaOmQFY1zLSF5vvp8A8Zw-uxbgca3q642MUE_DEGEzwhQUgdoLvMltHYCvkGnjWtySxPsiXcOHYgXq-dMsDWU9OSGXShW2ejKBdA3Ow/s1600/Picture+1100.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikRJK4nwX20m0aHkx-RyPdOlbjA_XHuDJNmlQOaOmQFY1zLSF5vvp8A8Zw-uxbgca3q642MUE_DEGEzwhQUgdoLvMltHYCvkGnjWtySxPsiXcOHYgXq-dMsDWU9OSGXShW2ejKBdA3Ow/s320/Picture+1100.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5492106575287504050" /></a><br /><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">This week I have not been very original or exciting when it comes to cooking. It has been so nice outside (and so HOT inside) that I don't really want to cook that much.</span></span><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">One thing I have made is Cilantro rice with grilled chicken. This was o.k. - it was a nice spin on white rice and I would make it again but its not really something to brag about.</span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><b>Cilantro Lime Rice</b></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><p style="margin:0cm;margin-bottom:.0001pt;line-height:15.0pt;vertical-align: baseline"><em><span style="color: rgb(66, 66, 65); border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left- border-top-width: 1pt; border-right-width: 1pt; border-bottom-width: 1pt; border-left-width: 1pt; padding-top: 0cm; padding-right: 0cm; padding-bottom: 0cm; padding-left: 0cm; color:windowtext;"><span class="Apple-style-span" style="font-size:small;">Ingredients:</span></span></em><span style="color: rgb(66, 66, 65); "><span class="Apple-style-span" style="font-size:small;"><br />1 cup long grain rice<br />2 cups plus 2 tablespoons water, divided<br />½ tsp. salt<br />½ cup fresh cilantro<br />2 tbsp. freshly squeezed lime juice<br />1 tbsp. olive oil<br />1 clove garlic, chopped<o:p></o:p></span></span></p> <p style="margin:0cm;margin-bottom:.0001pt;line-height:15.0pt;vertical-align: baseline;border-style:initial;border-color:initial;outline-width: 0px; outline-style: initial;outline-background-image:initial; background-attachment:initial;background-origin: initial;background-clip: initial; background-position:initial initial;background-repeat:initial initialcolor:initial;"><em style="border-style:initial;border-color:initial;outline-width: 0px;outline-style: initial; outline-background-image:initial;background-attachment:initial; background-origin: initial;background-clip: initial;background-position:initial initial; background-repeat:initial initialcolor:initial;"><span style="color: rgb(66, 66, 65); border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left- border-top-width: 1pt; border-right-width: 1pt; border-bottom-width: 1pt; border-left-width: 1pt; padding-top: 0cm; padding-right: 0cm; padding-bottom: 0cm; padding-left: 0cm; color:windowtext;"><span class="Apple-style-span" style="font-size:small;">Directions:</span></span></em><span style="color: rgb(66, 66, 65); "><span class="Apple-style-span" style="font-size:small;"><br />Combine the rice, 2 cups water and salt in a medium saucepan set over medium-high heat. Bring to a boil, stir briefly, cover and reduce the heat to low. Let cook, covered, until the water is absorbed and rice is fluffy and tender, 16-18 minutes.</span><span class="apple-converted-space"><span class="Apple-style-span" style="font-size:small;"> </span></span><em style="border-style:initial;border-color:initial;outline-width: 0px;outline-style: initial; outline-background-image:initial;background-attachment:initial; background-origin: initial;background-clip: initial;background-position:initial initial; background-repeat:initial initialcolor:initial;"><span style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left- border-top-width: 1pt; border-right-width: 1pt; border-bottom-width: 1pt; border-left-width: 1pt; padding-top: 0cm; padding-right: 0cm; padding-bottom: 0cm; padding-left: 0cm; color:windowtext;"><span class="Apple-style-span" style="font-size:small;">(Cooking time can vary depending on the brand of rice. Check the package directions.)</span></span></em><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p style="margin-top:7.5pt;margin-right:0cm;margin-bottom:0cm;margin-left:0cm; margin-bottom:.0001pt;line-height:15.0pt;vertical-align:baseline;border-style: initial;border-color:initial;outline-width: 0px;outline-style: initial; outline-background-image:initial;background-attachment:initial; background-origin: initial;background-clip: initial;background-position:initial initial; background-repeat:initial initialcolor:initial;"><span style="color: rgb(66, 66, 65); "><span class="Apple-style-span" style="font-size:small;">While the rice is cooking, combine the cilantro, lime juice, olive oil, garlic and 2 tablespoons water in a blender or food processor. Blend until smooth. Stir the mixture into the cooked rice and fluff with a fork.</span><o:p></o:p></span></p></span></span></div>Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com0tag:blogger.com,1999:blog-3635243016138677429.post-31636869889317142012010-07-09T19:45:00.000-07:002010-08-19T21:06:15.571-07:00Cinnamon Brown Sugar Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99wXtwfEzvfLvRl91Z9f_1AStFFdxbwWeNTj-9l0qfNizc7qIHWlpJpzhNCIhgrYVlGjeTpWjnd4B58gvN0NTkZ2-8vOUFv79jT_3TBrS7FgYMu10rQqI6ehyphenhyphen5-ZniNMhFlvs3F5xGA/s1600/Picture+1099.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99wXtwfEzvfLvRl91Z9f_1AStFFdxbwWeNTj-9l0qfNizc7qIHWlpJpzhNCIhgrYVlGjeTpWjnd4B58gvN0NTkZ2-8vOUFv79jT_3TBrS7FgYMu10rQqI6ehyphenhyphen5-ZniNMhFlvs3F5xGA/s320/Picture+1099.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5492104473310942466" /></a><br /><p style="margin-top:7.5pt;margin-right:0cm;margin-bottom:0cm;margin-left:0cm; margin-bottom:.0001pt;line-height:15.0pt;vertical-align:baseline"><span style="color: rgb(66, 66, 65); "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span></span></p><p style="margin-top:7.5pt;margin-right:0cm;margin-bottom:0cm;margin-left:0cm; margin-bottom:.0001pt;line-height:15.0pt;vertical-align:baseline"><span style="color: rgb(66, 66, 65); "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Cinnamon Brown Sugar Bread<o:p></o:p></span></span></span></p> <p style="margin-top:7.5pt;margin-right:0cm;margin-bottom:0cm;margin-left:0cm; margin-bottom:.0001pt;line-height:15.0pt;vertical-align:baseline"><span style="color: rgb(66, 66, 65); "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">1 Tbs. active dry yeast<br />3 Tbs. granulated sugar<br />1 1/4 cups warm water (105° to 115°F)<br />1 cup warm milk (105° to 115°F)<br />3 Tbs. unsalted butter, melted<br />1 Tbs. salt<br />1 egg, lightly beaten<br />6 to 6 1/4 cups bread flour, plus more as needed<br /><br /></span></span> <span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"><o:p></o:p></span></span></span></p> <p style="margin-top:7.5pt;margin-right:0cm;margin-bottom:0cm;margin-left:0cm; margin-bottom:.0001pt;line-height:15.0pt;vertical-align:baseline"><span style="color: rgb(66, 66, 65); "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">For the filling:<br />2/3 cup firmly packed light brown sugar mixed with 4 1/2 tsp. ground cinnamon<o:p></o:p></span></span></span></p> <p style="margin:0cm;margin-bottom:.0001pt;line-height:15.0pt;vertical-align: baseline;border-style:initial;border-color:initial;outline-width: 0px; outline-style: initial;outline-background-image:initial; background-attachment:initial;background-origin: initial;background-clip: initial; background-position:initial initial;background-repeat:initial initialcolor:initial;"><em style="border-style:initial;border-color:initial;outline-width: 0px;outline-style: initial; outline-background-image:initial;background-attachment:initial; background-origin: initial;background-clip: initial;background-position:initial initial; background-repeat:initial initialcolor:initial;"><span style="color: rgb(66, 66, 65); border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left- border-top-width: 1pt; border-right-width: 1pt; border-bottom-width: 1pt; border-left-width: 1pt; padding-top: 0cm; padding-right: 0cm; padding-bottom: 0cm; padding-left: 0cm; color:windowtext;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Directions:</span></span></span></em><i><span style="color: rgb(66, 66, 65); border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left- border-top-width: 1pt; border-right-width: 1pt; border-bottom-width: 1pt; border-left-width: 1pt; padding-top: 0cm; padding-right: 0cm; padding-bottom: 0cm; padding-left: 0cm; color:windowtext;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span> </span></i><span style="color: rgb(66, 66, 65); "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">In a bowl, sprinkle the yeast and a pinch of the granulated sugar over 1⁄2 cup of the water and stir to dissolve. Let stand until foamy, about 10 minutes.<o:p></o:p></span></span></span></p> <p style="margin-top:7.5pt;margin-right:0cm;margin-bottom:0cm;margin-left:0cm; margin-bottom:.0001pt;line-height:15.0pt;vertical-align:baseline;border-style: initial;border-color:initial;outline-width: 0px;outline-style: initial; outline-background-image:initial;background-attachment:initial; background-origin: initial;background-clip: initial;background-position:initial initial; background-repeat:initial initialcolor:initial;"><span style="color: rgb(66, 66, 65); "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">In the bowl of an electric mixer fitted with the flat beater, combine the remaining 3/4 cup water, the milk, butter, the remaining granulated sugar, salt, egg and 2 cups of the flour. Beat on medium speed until creamy, about 1 minute. Add the yeast mixture and 1⁄2 cup of the flour and beat for 1 minute. Then beat in the remaining flour, 1⁄2 cup at a time, until the dough pulls away from the sides of the bowl.<o:p></o:p></span></span></span></p> <p style="margin-top:7.5pt;margin-right:0cm;margin-bottom:0cm;margin-left:0cm; margin-bottom:.0001pt;line-height:15.0pt;vertical-align:baseline;border-style: initial;border-color:initial;outline-width: 0px;outline-style: initial; outline-background-image:initial;background-attachment:initial; background-origin: initial;background-clip: initial;background-position:initial initial; background-repeat:initial initialcolor:initial;"><span style="color: rgb(66, 66, 65); "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Switch to the dough hook. Knead on medium-low speed, adding flour 1 Tbs. at a time if the dough sticks, until smooth and elastic, about 4 minutes. Transfer the dough to a greased deep bowl and turn to coat it. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 to 1 1⁄2 hours.<o:p></o:p></span></span></span></p> <p style="margin-top:7.5pt;margin-right:0cm;margin-bottom:0cm;margin-left:0cm; margin-bottom:.0001pt;line-height:15.0pt;vertical-align:baseline;border-style: initial;border-color:initial;outline-width: 0px;outline-style: initial; outline-background-image:initial;background-attachment:initial; background-origin: initial;background-clip: initial;background-position:initial initial; background-repeat:initial initialcolor:initial;"><span style="color: rgb(66, 66, 65); "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Lightly grease two 9-by-5-inch loaf pans.<o:p></o:p></span></span></span></p> <p style="margin-top:7.5pt;margin-right:0cm;margin-bottom:0cm;margin-left:0cm; margin-bottom:.0001pt;line-height:15.0pt;vertical-align:baseline;border-style: initial;border-color:initial;outline-width: 0px;outline-style: initial; outline-background-image:initial;background-attachment:initial; background-origin: initial;background-clip: initial;background-position:initial initial; background-repeat:initial initialcolor:initial;"><span style="color: rgb(66, 66, 65); "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Turn the dough out onto a lightly floured board. Divide the dough in half and roll or pat each half into an 8-by-12-inch rectangle. Lightly sprinkle each rectangle with half of the filling, leaving a 1-inch border on all sides. Beginning at a narrow end, tightly roll up each rectangle into a compact log. Pinch the ends and the long seam to seal in the filling. Place each log, seam side down, in a prepared pan. Cover loosely with plastic wrap and let rise at room temperature until the dough is about 1 inch above the rim of each pan, 1 to 1 1⁄2 hours.<o:p></o:p></span></span></span></p> <p style="margin-top:7.5pt;margin-right:0cm;margin-bottom:0cm;margin-left:0cm; margin-bottom:.0001pt;line-height:15.0pt;vertical-align:baseline;border-style: initial;border-color:initial;outline-width: 0px;outline-style: initial; outline-background-image:initial;background-attachment:initial; background-origin: initial;background-clip: initial;background-position:initial initial; background-repeat:initial initialcolor:initial;"><span style="color: rgb(66, 66, 65); "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';">Preheat an oven to 350°F. Bake until the loaves are golden brown and pull away from the sides of the pan, 35 to 40 minutes. Turn the loaves out onto wire racks and let cool completely. Makes two 9-by-5-inch loaves.<o:p></o:p></span></span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'courier new';"> </span></span></o:p></p>Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com0tag:blogger.com,1999:blog-3635243016138677429.post-47105621778054170112010-07-02T22:51:00.000-07:002010-08-19T21:06:28.223-07:00Bestest Chocolate Chip Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhavU2tWss7mW6vJhtt4qKTHhyphenhyphenZeXO0mYyT31_erUeN2-Md5mETIr6koNoA1i-fHskiWlBkudNbZ9tYhnC8x2zM0OEDPhMYcrAOR5fDsEks9YijiYhDmppF1SPMaBSmYBtRb35QaX1H5g/s1600/Picture+1089.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhavU2tWss7mW6vJhtt4qKTHhyphenhyphenZeXO0mYyT31_erUeN2-Md5mETIr6koNoA1i-fHskiWlBkudNbZ9tYhnC8x2zM0OEDPhMYcrAOR5fDsEks9YijiYhDmppF1SPMaBSmYBtRb35QaX1H5g/s320/Picture+1089.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5489556722206546226" /></a><br /><p class="MsoNormal"><span class="apple-style-span"><span style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">These cookies really are the best cookies I have ever eaten or made. I thou</span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">ght I had a great recipe for cookies but I will never go back to another recipe again and I am sure that neither will you after you make these.</span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">I like to switch up the kids of chips that I put in. My favorite is half milk and half white but this last time I did milk chocolate, white chocolate and butterscotch chips.</span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Ingredients</span></span></span></p><p class="MsoNormal"><span style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">2 cups all-purpose flour</span></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon baking soda</span></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon salt</span></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">3/4 cup unsalted butter, melted</span></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1 cup packed brown sugar</span></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1/2 cup white sugar</span></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1 tablespoon vanilla extract</span></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1 egg</span></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1 egg yolk</span></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">2 cups semisweet chocolate chips (or 1 cup milk chocolate and 1 cup white chocolate chips)</span></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /><br /></span></span></span></p><p class="MsoNormal"><span style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Directions</span></span></span></p><p class="MsoNormal"><span style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">1. Sift together the flour, baking soda and salt; set aside.</span></span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.</span></span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"> <o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="apple-converted-space"><span style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">3. Refrigerate for at least 2 hours. (This step is best but not always necessary)</span></span></span></span><span style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">4. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.</span></span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="apple-style-span"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span class="apple-style-span"><span style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">5. Bake for 13 to 15 minutes in the preheated oven or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.</span></span></span></span></p> <p class="MsoNormal"><span class="apple-style-span"><span style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">Recipe adapted from Jenny Moon and All </span></span></span></span><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size:small;">recipes</span></span></span></p>Amanda Bournehttp://www.blogger.com/profile/16378780566607415236noreply@blogger.com0