tag:blogger.com,1999:blog-25465532046025714302024-03-13T04:16:07.998-07:00Rich Chef, Poor ChefSarahhttp://www.blogger.com/profile/07089435088547024088noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-2546553204602571430.post-51101313402537974122012-05-18T10:35:00.002-07:002012-05-18T10:36:29.729-07:00Best Butter Cream Frosting<div class="separator" style="clear: both; text-align: center;">
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This recipe I found on <a href="http://iambaker.net/cake-decorating-ideas-valentines-day-edition">I am baker</a> which is an AMAZING blog about baking and decorating cakes and cookies with tons of tutorials. I absolutely LOVE her! And this frosting recipe she adapted from an <a href="http://allrecipes.com/Recipe/Special-Buttercream-Frosting/Detail.aspx">Allrecipes.com</a> recipe is my absolute FAVORITE frosting that I only use for special occasions!<br />
oh I also make my own adaptations of this for other flavors such as strawberry, chocolate, coconut, almond, etc...<br />
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THE BEST BUTTERCREAM</div>
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<span style="color: #767676;">2 cups shortening </span>(I use butter instead, quite often for more flavor, but shortening is cheaper)</div>
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8 cups confectioner's sugar</div>
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1/2 teaspoon salt</div>
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1 tablespoon clear imitation vanilla extract</div>
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6 fluid ounces heavy cream</div>
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In a large bowl, cream shortening with mixer until fluffy. Add confectioners sugar (2 cups at a time) until well blended. If the frosting gets to thick at any time you can add some of your heavy cream.</div>
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Add salt, vanilla, and heavy cream and blend until combined, then blend on high until frosting is light and fluffy. If you need to add additional cream you can. (up to 2 tablespoons)</div>
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For CHOCOLATE, replace 1/2 cup confectioners sugar with 1/2 cup of coco powder, mix into sugar before adding to the butter.</div>
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<span style="font-family: Georgia, serif; font-size: x-small;"><span style="line-height: 23px;">For STRAWBERRY, omit vanilla extract and add strawberry instead, OR put a cup of FRESH strawberries in blender and puree, add to frosting after creaming butter and sugar but before adding cream.</span></span></div>
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<span style="font-family: Georgia, serif; font-size: x-small;"><span style="line-height: 23px;">For COCONUT, add coconut extract instead of vanilla, OR omit 1 cup shortening for one cup coconut oil (store and keep in cool area because the coconut oil will melt easily!)</span></span></div>
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<span style="font-family: Georgia, serif; font-size: x-small;"><span style="line-height: 23px;">For other flavors, either add extract of other flavor instead of vanilla, OR puree/melt and cool/ or just add softened ingredient to the butter and sugar mixture before adding heavy cream.</span></span></div>
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<span style="font-family: Georgia, serif; font-size: x-small;"><span style="line-height: 23px;">♥Happy Baking!♥ </span></span></div>Sarahhttp://www.blogger.com/profile/07089435088547024088noreply@blogger.com0tag:blogger.com,1999:blog-2546553204602571430.post-12044669090589823142012-03-19T21:56:00.003-07:002012-03-19T22:16:08.630-07:00Traditional Irish American Feast!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUsXvadsJXiQKWLHsDvkdBSX_07JwygsFyN49RdA5H0upFO0oKWB1SM0xoktgJSW98ygZsqiUP_eT1Az6vNQLm7ZJVh5CrG76yvUp8jln7p6ri5qaWheO6PXv5zuDZhL2pBqoRlJ7aqaH/s1600/IrishFeast.jpg" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUsXvadsJXiQKWLHsDvkdBSX_07JwygsFyN49RdA5H0upFO0oKWB1SM0xoktgJSW98ygZsqiUP_eT1Az6vNQLm7ZJVh5CrG76yvUp8jln7p6ri5qaWheO6PXv5zuDZhL2pBqoRlJ7aqaH/s400/IrishFeast.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5721838887323118930" /></a><span style="font-style: normal; font-weight: normal; "><span style="font-size: 100%;">Having been made in a crock pot (or slow cooker) this meal was simple, fast to prepare, and easy to serve!</span></span><br /><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Corned Beef and Cabbage with Potatoes and Carrots</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Prep: 15 minutes</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Cook: 8 hours</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-style: normal; font-weight: normal; "><span>Ingredients:</span></div><div style="font-style: normal; font-weight: normal; "><ul><li><span>1 Corned Beef Brisket from the store (I got mine half off at Albertsons)</span></li><li><span>1lb bag of baby carrots</span></li><li><span>5 large red potatoes or 1lb bag of small red potatoes</span></li><li><span>1 medium to small sized white onion</span></li><li><span>1/2 head of cabbage (or the whole thing depending on the size of your crock pot)</span></li><li><span>1 cup of water</span></li></ul><span>Cut the potatoes and onion into quarters ( or 1/2 inch chunks). Mix with the carrots and place half of the veggie mixture into the crock pot. Unwrap the corned beef brisket and rub the spices that come with it if desired. Place on top of veggies, fatty side down. Place remaining veggies all around the brisket. Cook on LOW for 7 hours. If you start this at 9:30am your dinner will be ready to serve by 6pm.</span></div><div style="font-style: normal; font-weight: normal; "><span>when your meat and potatoes have cooked for 7 hours slice the cabbage in half twice lengthwise and place into the crock pot on top of the meat. Continue to cook on LOW for 1 more hour.</span></div><div style="font-style: normal; font-weight: normal; "><span><br /></span></div><div style="font-style: normal; font-weight: normal; "><span>This is when you would start your Irish Soda Bread.</span></div><div style="font-style: normal; font-weight: normal; "><span><br /></span></div><div style="font-style: normal; font-weight: normal; "><span><br /></span></div><div style="font-style: normal; font-weight: normal; "><span>Brennans Irish Soda Bread</span></div><div style="font-style: normal; font-weight: normal; "><span><br /></span></div><div style="font-style: normal; font-weight: normal; "><span>Of all the soda bread recipes ive tried this one is by far my favorite. I follow this recipe to a "T" and it always turns out great! I found it on <a href="http://allrecipes.com/recipe/brennans-irish-soda-bread/detail.aspx">Allrecipes.com</a>. </span><span style="font-family: Georgia, serif; ">Its fast, easy and goes GREAT with corned beef and cabbage!</span></div><div style="font-style: normal; font-weight: normal; "><span><br /></span></div><div><span><div style="font-style: normal; font-weight: normal; ">Ingredients:</div><div style="font-style: normal; font-weight: normal; "><br /></div><div style="font-style: normal; font-weight: normal; "><ul><li>1 cup milk</li><li>2 tablespoons distilled white vinegar</li><li>2 cups all-purpose flour</li><li>1 tablespoon white sugar</li><li>1/2 teaspoon baking soda</li><li>1/2 teaspoon salt</li></ul></div><div style="font-style: normal; font-weight: normal; "><br /></div><div style="font-style: normal; font-weight: normal; ">Stir the milk and vinegar together, and allow to stand until curdled, about 10 minutes.</div><div style="font-style: normal; font-weight: normal; ">Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. In a bowl, mix together the flour, sugar, baking soda, and salt.</div><div style="font-style: normal; font-weight: normal; ">Gradually stir the soured milk into the flour mixture until the dough just comes together, and turn the dough out onto a well-floured surface. Knead a few times, and shape into a round. Place the dough onto the prepared baking sheet. With a sharp knife, cut an X shape into the top of the dough to release steam and help the bread keep its round shape. (i also dusted mine with flour, giving it a more rustic look)</div><div style="font-style: normal; font-weight: normal; ">Bake in the preheated oven until golden brown, about 45 minutes. (i left mine in for 40 minutes)</div><div style="font-style: normal; font-weight: normal; "><br /></div><div style="font-style: normal; font-weight: normal; ">Put on some classic Celtic music for added Irish atmosphere and have yourself a Happy St. Patricks Day!</div><div><div style="font-style: normal; font-weight: normal; "><br /></div><div><b><i>An Irish Blessing</i></b></div><div style="font-weight: normal; "><i>May the road rise to meet you,</i></div><div style="font-weight: normal; "><i>May the wind be always at your back,</i></div><div style="font-weight: normal; "><i>May the sun shine warm upon your face,</i></div><div style="font-weight: normal; "><i>The rains fall soft upon your fields and,</i></div><div style="font-weight: normal; "><i>Until we meet again,</i></div><div style="font-weight: normal; "><i>May God hold you in the palm of His hand.</i></div></div></span></div>Sarahhttp://www.blogger.com/profile/07089435088547024088noreply@blogger.com0tag:blogger.com,1999:blog-2546553204602571430.post-60383553741265538582011-10-27T07:58:00.000-07:002012-05-18T10:21:08.268-07:00Healthy spin on Cream of Mushroom and Celery Soup<div><br />Cream of Mushroom and Celery soup<br />5 servings<br />- <br />10 medium cremini mushrooms ( Costco pack)<br />chopped<br />- <br />1 medium onion<br />- <br />2 tsp<br />mince garlic<br />- <br />2 tsp seasoning salt<br />- <br />1 small pack celery chopped<br />- <br />2 cups of chicken stock<br />- <br />1 cup of fat free Greek yogurt<br />- <br />Tbsp. Evoo<br />- <br />1 ½ tsp<br />dry thyme ( you can use fresh too)<br /><br />In a Large pot (Dutch oven) put oil,<br />mushrooms, onion, and celery. Cook over medium heat for 8 minutes. We want the<br />celery soft but not mushy. If you need to cook longer go ahead. Next add all seasonings and mix ** I<br />personally am a lover of garlic and according to family put a little too much<br />garlic in it *GASP* (no such thing as toooo much) **. Then add your chicken<br />stock **I use trader Joes low sodium from concentrate and it is the only<br />chicken stock I have tried that taste like it is homemade.** Let the soup<br />simmer for about 10 minutes. Next slowly<br />add the Greek yogurt (I also like Trader Joe’s Brand… can you guess where I do<br />my shopping??). Final Process put the<br />soup in blender or food processor and bam!<br />There ya go homemade cream of mushroom and celery soup. You can add more yogurt to make it creamier<br />if you like. What’s awesome about this soup besides the flavor, simplicity, and<br />serving of veggies is it really is not too high in fat or calories. According<br />to myfitness pal it’s about 90 calories. There are about 5 servings and that is<br />large servings. So there you go it’s a perfect<br />soup for a cold day where u need some comfort but don’t want to blow your diet<br />or go overboard on a fat creamy soup.<br />Hope you enjoy J<br /><br /></div>Marly_khttp://www.blogger.com/profile/12300012621288416139noreply@blogger.com0tag:blogger.com,1999:blog-2546553204602571430.post-6693597098109699032011-10-26T08:10:00.000-07:002011-10-26T16:41:04.798-07:00Testing...and new<div>Hi Everyone!!!</div><div>Im not sure if this is working so im doing a test .... also just introducing myself so your not like ... hey who is this random person. MY name is Marly. I live in the south bay which is how I know Sarah ( we went to school together for many a years and lived a block away). I never liked to cook..always perferred to eat. But when I became a mommy and moved out on a budget I QUICKLY picked it up...and fell in love. I cook most nights ( I work 2 nights a week so those are left over or breakfast nights) not everything i cook is great ( i enjoy experimenting) but hey isn't that what cooking it all about?? I also am spoiled.... I have a 2 year old who will eat just about anything ...tofu...broccoli... all fish...mashed cauliflower..... and I trained him so he tells me everything s delicious..</div><div> </div><div> </div><div>anywho Im excited to share some of my cooking tips and recipies with all of ya'll. Cooking is my passion and I dream of the day I can open a cafe or gourmet food truck. </div><div> </div><div> </div><div> </div><div>:)</div>Marly_khttp://www.blogger.com/profile/12300012621288416139noreply@blogger.com0tag:blogger.com,1999:blog-2546553204602571430.post-34580307705916081292011-10-19T09:38:00.000-07:002011-10-19T10:35:43.890-07:00Apple Cinnamon Cupcakes with Sea Salt Caramel Butter Cream adorned with a Chocolate Apple<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7lM_FceJM2JxTn7i9cWfAW-YrW9KWWv0FayAORz8SySyjXa_qwfI35tmObbi4dyzPQdng02X6_Z2VO0Bx3Wtyzz2hXHXideNv_xQZbP9lZ3Sn2e2amvRERkG8x4eEnDvNSoNBUGlX_6c/s1600/Caramel+Apple+Cupcake.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 344px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7lM_FceJM2JxTn7i9cWfAW-YrW9KWWv0FayAORz8SySyjXa_qwfI35tmObbi4dyzPQdng02X6_Z2VO0Bx3Wtyzz2hXHXideNv_xQZbP9lZ3Sn2e2amvRERkG8x4eEnDvNSoNBUGlX_6c/s400/Caramel+Apple+Cupcake.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5665248918887173442" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YlfNnlTbJNa0rdsTU0OZsrn8RwAjzUCCCxCQcyzwq9d1I1ODaji66fJna2qvCX2d4JRJHT-nI3FZh5NrZk_QyJOQENS7xMIMzNaAgI731JAo_3uxUtrlY_XArrSci8plDMqzC86Faeyr/s1600/Caramel+Apple+Cupcakes.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 371px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YlfNnlTbJNa0rdsTU0OZsrn8RwAjzUCCCxCQcyzwq9d1I1ODaji66fJna2qvCX2d4JRJHT-nI3FZh5NrZk_QyJOQENS7xMIMzNaAgI731JAo_3uxUtrlY_XArrSci8plDMqzC86Faeyr/s400/Caramel+Apple+Cupcakes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5665248917482767154" /></a><br /><div><br /></div><div>Cake:<span class="Apple-tab-span" style="white-space:pre"> </span>Prep: 10 minutes<span class="Apple-tab-span" style="white-space: pre; "> </span>Bake: 20 minutes<span class="Apple-tab-span" style="white-space: pre; "> </span></div><div>1 Trader Joes* Yellow Cake Mix</div><div>3 eggs</div><div>1 c (two sticks) Melted Butter</div><div>1 c Trader Joes Apple Cider</div><div>3 big Green Apples (I also got these from Trader Joes)</div><div>1 tsp Ground Cinnamon</div><div><br /></div><div>Preheat Oven to 350 F</div><div>Core and peel apples, chop to desired size, the smaller the better. </div><div>Mix eggs and cider in mixing bowl, after butter has cooled from melting add it to the mix on low speed. Add the cake mix and turn to medium speed until combined, about a minute and a half. Then add cinnamon and apples.</div><div>Spoon into lined cupcake pan and bake for 20 minutes. I got 38 cupcakes doing this.</div><div>Cool in teh freezer for 5 minutes (just enough time to make the frosting!)</div><div><br /></div><div>Frosting:<span class="Apple-tab-span" style="white-space:pre"> </span>Prep: 5 minutes</div><div>1/4 c. Trader Joes Sea Salt Caramel Topping</div><div>1 c (two sticks) Butter, softened NOT melted</div><div>5 c Powdered Sugar</div><div>1/4 c Heavy Cream</div><div><br /></div><div>Cream butter and 4 cups of sugar in mixer. Add caramel topping and half the cream. Beat on medium high until well combined and the mix fluffs up, alternate the rest of the cream and sugar until you get to your desired consistency. You dont have to add all of it, thats just the amount that I used.</div><div><br /></div><div>Chocolate Apple Topper:<span class="Apple-tab-span" style="white-space:pre"> </span>Prep: 2 minutes<span class="Apple-tab-span" style="white-space:pre"> </span>Shape: 10 minutes<span class="Apple-tab-span" style="white-space:pre"> </span> Dry: overnight </div><div>Half a bag of White Melting Chips </div><div>1 tsp of no taste Red Food Coloring</div><div>1 Tb of Green Melting chips</div><div>1 Tb of regular Chocolate Chips</div><div><br /></div><div>Melt white chips and food coloring int he microwave for 30 second intervals stirring between each one until the food coloring is combined. This will create a mushy red concoction which will feel like hardened play dough.</div><div>After letting it cool for a minute, take about 1 teaspoon of this stuff and shape it into a ball tapering to a dull point at the bottom, lightly smash the bottom tapered part to a piece of parchment or wax paper so that it sits without toppling over. </div><div>Then take a toothpick (or the Wilton fondant shaping tool #4 smooth side) and carve a little hole in the middle of the top by sticking the toothpick in and tilting it while turning the little apple, then smooth it out with your finger. </div><div>(hopefully i will get some photos of the steps soon so i can post them)</div><div><br /></div><div>Take the green and brown chips and place them into their own ziplock baggies making sure to squeeze all the air out and close securely.</div><div>Then place them into a cup of hot water or under the hot water faucet.</div><div>Squeeze the bag every few seconds to make sure all the chips are melting.</div><div>When the chips have melted, cut a TINY hole in the corner of the GREEN bag and squeeze out onto parchment or wax (i prefer parchment because they stick on the wax a little) into the shape of a small leaf.</div><div>With the brown chips, cut a TINY hole in the corner of the bag and squeeze in the shape of a 1/4 inch long line with a little bump on the top for the stem.</div><div>Let these dry overnight</div><div><br /></div><div>Assemble the Apple</div><div>Take the apple body, squeeze some melted chocolate into the hole, place the stem in the hole. Squeeze some melted chocolate onto the top of the apple body near the stem and place the leaf onto it, let it dry for a few minutes before adding to the top of the cupcake.</div><div><br /></div><div>* I use mostly trader joes ingredients because they are my favorite, they are the cheapest healthy stuff and they taste super good. You can really use any brand of ingredients.</div><div><br /></div><div>♥Happy Baking!!♥</div><div><br /></div>Sarahhttp://www.blogger.com/profile/07089435088547024088noreply@blogger.com0tag:blogger.com,1999:blog-2546553204602571430.post-44044225940811340792011-09-16T20:20:00.000-07:002011-09-16T20:27:55.899-07:00Home Made Beef JerkyPrep: 10 minutes Bake: 12 Hours<br /><br />Ingredients:<br /><br />1 lb Carne Asada (thin Beef steaks)<br />1 cup Soy sauce<br />1/2 cup Brown Sugar<br />1 tsp Garlic powder (or 2 cloves fresh garlic, minced)<br />1/2 tsp powdered Ginger (or 1 tsp grated fresh Ginger Root)<br /><br />Preheat oven to 200 degrees F<br />Place steaks in baking pan single layered (do not overlap). Combine remaining ingredients in a small bowl and pour generously over steaks, rub all over the steaks to make sure the flavor is evenly distributed.<br />Bake at 200 F for 12 hours!<br />store in an airtight container in your fridge. (at our house the jerky does NOT last long enough to worry about going bad!)<br />Enjoy!Sarahhttp://www.blogger.com/profile/07089435088547024088noreply@blogger.com0tag:blogger.com,1999:blog-2546553204602571430.post-1338323525305161212011-09-02T14:58:00.000-07:002011-09-02T15:09:17.668-07:00Chocolate Sandwhich Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrho_Ro1pYlstO2vW7kNd6Mo022oIyN0ofODFQBwdEJkSQz9tkHjv8Ffz0cmnRnVPxMvBi9GoUym6V5blMhmolnJ_jBwx4XXWyVRFJyEvxmBSiiZv-tL6etgpALMtJTyFqts8Y0eFMee16/s1600/CIMG1346.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrho_Ro1pYlstO2vW7kNd6Mo022oIyN0ofODFQBwdEJkSQz9tkHjv8Ffz0cmnRnVPxMvBi9GoUym6V5blMhmolnJ_jBwx4XXWyVRFJyEvxmBSiiZv-tL6etgpALMtJTyFqts8Y0eFMee16/s400/CIMG1346.jpg" alt="" id="BLOGGER_PHOTO_ID_5647887775925449874" border="0" /></a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Fpk8H7iUGTIuEvpeUdWIui5ZI0YgmiNYRCGFf_4ug2Q0Wjl0o1QMwnkYayLqsJ6O0lXCM5vajDc0CgZoA84mq65vDark_2yviLsy4u6iyajWGHvootaZuGC4KYwFFr0ouOZV2lLcB-Zf/s1600/CIMG1355.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Fpk8H7iUGTIuEvpeUdWIui5ZI0YgmiNYRCGFf_4ug2Q0Wjl0o1QMwnkYayLqsJ6O0lXCM5vajDc0CgZoA84mq65vDark_2yviLsy4u6iyajWGHvootaZuGC4KYwFFr0ouOZV2lLcB-Zf/s400/CIMG1355.jpg" alt="" id="BLOGGER_PHOTO_ID_5647887780190197634" border="0" /></a>
<br />Prep: 5 minutes
<br />Bake: 10 minutes
<br />Finish: 5 minutes
<br />
<br />Instructions
<br />
<br />Cookies:
<br />2 boxes of Dark Chocolate Cake Mix (preferably Duncan Hines)
<br />4 eggs
<br />2/3 c. of vegetable oil (or butter, or substitute)
<br />
<br />heat oven to 350 F
<br />Mix all ingredients until well combined. drop by spoonfuls onto cookie sheet, bake for 10 minutes. Allow cookies to to sit for a minute on the cookie sheet so they can harden enough to be moved. cool on wire rack.
<br />
<br />Frosting:
<br />8 ounce package of cream cheese
<br />1 stick (or 1/2 c.) of butter
<br />4 or 5 cups of Powdered Sugar
<br />2 Tablespoons of milk for texture
<br />
<br />Cream the cheese and butter in a mixer and slowly add sugar incorporating well. Add milk if the frosting is too thick. you want it kinda thick because your putting it between the cookies and you dont want it to squish out!
<br />
<br />Assembling the Sandwich:
<br />If youre like me then you made all your cookies a different size! So partner your cookies as much by size as you can! Then drop a spoonful of frosting on the flat side of one and squish the other one on top with the flat side down! (the flat side is the side that was on the pan while baking, you get it, right?)
<br />Sarahhttp://www.blogger.com/profile/07089435088547024088noreply@blogger.com0tag:blogger.com,1999:blog-2546553204602571430.post-35422127494438763132011-09-02T14:47:00.000-07:002011-09-21T12:04:14.538-07:00Hawaiian PokeThis is a DELICIOUS recipe I found online on <a href="http://www.aloha-hawaii.com/hawaii/poke/">this Hawaiian website</a>!<p>Poke is one of my favorite Hawaiian foods! When my sisters lived on Oahu, they took us to this little market ont he North Shore called the Kahuku Superette and we bought this stuff called Poke (pronounced poh-kee, or poh-kay) It is basically a raw tuna salad marinated in local seasonings. Very easy, very fast to make, and VERY delicious over a cup of hot white rice!</p><p>Warning, this dish is for adventurous eaters!</p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxnTDt4bWJVVtfCGebJrbwjzcVUc8Ha3Joce3rgm_ndIdfwiHdzJFTIK0fhxsL4W5ofSdEcHaZaH1MAUDJWrmtgbfChrTCCmW9e9f07srsmSUzSQDKQKmywaDeT1bVIlcXo4x9jX9hdVig/s1600/CIMG1357.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxnTDt4bWJVVtfCGebJrbwjzcVUc8Ha3Joce3rgm_ndIdfwiHdzJFTIK0fhxsL4W5ofSdEcHaZaH1MAUDJWrmtgbfChrTCCmW9e9f07srsmSUzSQDKQKmywaDeT1bVIlcXo4x9jX9hdVig/s400/CIMG1357.jpg" alt="" id="BLOGGER_PHOTO_ID_5647884947398940866" border="0" /></a><p>Prep: 10 minutes</p><p>2 lbs. Ahi Tuna, cubed into 1/2 to 3/4 inch squares<br />3 oz. Chopped Green onion<br />3 oz. Diced Onion<br />2 oz. Chopped Ogo (fresh seaweed)<br />1 tsp. Red Chili Flakes<br />2 tbs. Soy Sauce<br />2 tbs. Sesame oil<br />Hawaiian salt to taste</p> <p>Secret Ingredient: Kukui nut</p> <p>Combine in mixing bowl; add dry ingredients and chill.</p><p><br /></p><p>i like how it tells you to chill at the end, lol just kidding.</p><p>I pretty much followed this recipe to a T, although I put SWEET onion instead and I did not add the kukui nuts, because there arent any where im from, but it was still good.</p>Sarahhttp://www.blogger.com/profile/07089435088547024088noreply@blogger.com0tag:blogger.com,1999:blog-2546553204602571430.post-76948639696593713792011-07-29T22:24:00.000-07:002011-07-29T22:34:50.244-07:00Trader Joes Guacamole Kit<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTuwkvDOy09TPLwhVCEArnCjdChUprADiz6ag-7BRuSKWYa1MluBTtDEaVRY2aeMVONVscaEYJX42cppSLI1Jm-tjZdM3tZMAworodBerqudPwXNBOadSu4TMzz8sfdQ6DWGXwvBrqWvQj/s1600/Guacamole1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTuwkvDOy09TPLwhVCEArnCjdChUprADiz6ag-7BRuSKWYa1MluBTtDEaVRY2aeMVONVscaEYJX42cppSLI1Jm-tjZdM3tZMAworodBerqudPwXNBOadSu4TMzz8sfdQ6DWGXwvBrqWvQj/s400/Guacamole1.jpg" alt="" id="BLOGGER_PHOTO_ID_5635014631144551490" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDUofPPJKt1cccqhyZFU9fwVw9BtMLpL1feWfG3cZVhzDTbhbVfbpd-iNMpGqensSQCistLFNtz1lGzposwTHeasxyiwHFKjkq0wyF2KsC56kweaIcyYsgYJCzaGMY5hsBvN0I7s0-9E2/s1600/Guacamole2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDUofPPJKt1cccqhyZFU9fwVw9BtMLpL1feWfG3cZVhzDTbhbVfbpd-iNMpGqensSQCistLFNtz1lGzposwTHeasxyiwHFKjkq0wyF2KsC56kweaIcyYsgYJCzaGMY5hsBvN0I7s0-9E2/s400/Guacamole2.jpg" alt="" id="BLOGGER_PHOTO_ID_5635014635616417826" border="0" /></a><br />Prep: 20 min<br /><br />Ingredients<br /><br />2 Ripe Avocados<br />2 Cloves Garlic<br />1 Shallot<br />1 Lime<br />1 Jalapeno Pepper*<br />1 Ripe Roma Tomato<br /><br />Cut avocado in half, scoop into bowl.<br />Mince the garlic and shallot, place on top of avocado.<br />Chop tomato and jalapeno pepper. *if you want it<span style="font-style: italic;"> less</span> spicy make sure you leave out as many seeds as you can. Place in the bowl with the other ingredients.<br />Cut lime in half and squeeze juice into bowl.<br />Stir it up and enjoy with chips or as a garnish for enchiladas, nachos, tacos, etc.Sarahhttp://www.blogger.com/profile/07089435088547024088noreply@blogger.com0tag:blogger.com,1999:blog-2546553204602571430.post-91955598487875322832011-04-03T00:18:00.000-07:002011-04-12T08:45:43.258-07:00First Things FirstHello everyone, my name is <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Alise</span> Lawrence. For those of you unfamiliar with me, I have known Sarah for...oh man, 18 years. For reasons I won't go into (sheer unadulterated laziness), I have been the silent / missing collaborator of this blog... until now. I have always enjoyed cooking, and so in October of 2006, I decided to enroll in and attend a culinary school named Kitchen Academy in Hollywood Ca. When I finished, I realized that the cooking <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">repertoire</span> of the home chef might potentially benefit from my own ideas and personal experiences gained from school and being a home chef myself. It is the sincere intent of myself, Sarah, and this blog to do exactly that, to give home chefs a leg up in the kitchen through techniques and inspiration. <div><strong><br /></strong></div><div><strong>Now that the introductions are out of the way, first things first:</strong> Aside from imagination, a chef can only be as creative as their tools <em>and </em>ingredients allow them to be. Not having all the necessary ( I say <em>necessary </em>because certain things like <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">colanders</span> or strainers, while nice to have, aren't detrimental to most cooking processes)<em> </em>tools can stop you from accomplishing even the most basic of tasks in the kitchen. That said, here is a list of things personal experience has taught me are handy to have in a kitchen. Most of them are probably already in your kitchen. Anything in parenthesis are good to have, but ultimately up to your discretion. </div><div><strong><br /></strong></div><div><strong>Tools</strong><br /><ul><br /><li>Kitchen / Chef's knife</li><br /><li>Paring knife</li><br /><li>Bread knife</li><br /><li>(Filet / Boning knife)</li></ul><br /><p></p><br /><ul><br /><li>Whisk</li><br /><li>Mixing spoons</li><br /><li>Spatula</li><br /><li>Measuring spoons</li><br /><li>Measuring cups, wet <em>and </em>dry, there is a difference</li><br /><li>(Rubber spatula)</li><br /><li>(Colander or a strainer)</li></ul><br /><p><strong>Ingredients</strong></p><br /><ul><br /><li>Onions</li><br /><li>Garlic</li><br /><li>Rice </li><br /><li>Potatoes</li><br /><li>Pasta</li><br /><li>Flour</li><br /><li>Butter</li><br /><li>Chicken, beef or vegetable bullion</li><br /><li>(Carrots, celery...even I don't have these all the time)</li><br /><li>(Canned or frozen vegetables)</li><br /><li>Any spices of your choice (i.e. rosemary, thyme, basil, parsley, sage, bay leaves, pepper flakes.....)</li></ul><br /><p></p><br /><p>Sorry this post was so long, but I felt that I had to make up for lost time...J/k. I'll be back soon with another couple of posts discussing basic stock making, and general ingredient substitutions in recipies. Always, Alise. </p><br /><p></p><br /><p></p></div>Alisehttp://www.blogger.com/profile/03560042782044248851noreply@blogger.com4tag:blogger.com,1999:blog-2546553204602571430.post-11171502363261908572011-03-18T16:09:00.000-07:002011-03-18T20:21:51.651-07:00Slow Cooker Barbecue Pork<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDrHmjqwqqnnIs797QlZLIx2qnt9vW_yVwUkTOJ0wCcYQgQtOGQSs8hepH6Wmy9Tf_NE1gW6kU_utFwY5zUN6rlVR4L-422Z6XcnxNoaR4nGocLhNi2PFkadZcrT3YclmqDID5wwAi7lV7/s1600/pulledporkonbun.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDrHmjqwqqnnIs797QlZLIx2qnt9vW_yVwUkTOJ0wCcYQgQtOGQSs8hepH6Wmy9Tf_NE1gW6kU_utFwY5zUN6rlVR4L-422Z6XcnxNoaR4nGocLhNi2PFkadZcrT3YclmqDID5wwAi7lV7/s400/pulledporkonbun.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5585626026462611010" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqsIsSoDCgi05plS8P5xQXEng09diMN9DHENVILGD0JOZsdqbNUGPecmKr8KX5VS7_zx_hGmJpT83P0v8KwV2MSPxs-FvAuFD28kTi-JR8L0EPkNxw_UVgBsVHoWK-xvN0_4kWIVNw3_g8/s1600/pulledpork.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqsIsSoDCgi05plS8P5xQXEng09diMN9DHENVILGD0JOZsdqbNUGPecmKr8KX5VS7_zx_hGmJpT83P0v8KwV2MSPxs-FvAuFD28kTi-JR8L0EPkNxw_UVgBsVHoWK-xvN0_4kWIVNw3_g8/s400/pulledpork.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5585626026357113202" /></a><br />I dont usually do slow cooker recipes but since they are so easy and quick to assemble and cook all day long, It is sometimes faster than preparing everything all at once in the evening!<div><br /></div><div>Prep: 1 minute Cook: 8 hours</div><div><br /></div><div>1 - 28 oz bottle of your favorite BBQ Sauce (or homemade)</div><div>1 - 5lb pork loin</div><div><br /></div><div>Make sure your pork fits into the slow cooker, cut it if you have to. Pour Bbq sauce onto pork. cook on LOW for 8 hours. Serve on a bun or eat it straight out of the slow cooker! </div>Sarahhttp://www.blogger.com/profile/07089435088547024088noreply@blogger.com0tag:blogger.com,1999:blog-2546553204602571430.post-67640988385721216422010-12-13T08:50:00.001-08:002010-12-13T08:53:04.437-08:00Craftastic Monday!Ive been wanting to do this for such a long time, so I finally did it! <div>I entered Craftastic Monday on this AWESOME blog!! Check it out!<div><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; "><span style="color: rgb(51, 0, 51); "></span></span></div><div><br /></div><div><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; "><a href="http://sewcando.blogspot.com/"><img src="http://i893.photobucket.com/albums/ac133/cerise422/sewcandoNEWbutton.jpg" /></a></span></div></div>Sarahhttp://www.blogger.com/profile/07089435088547024088noreply@blogger.com0tag:blogger.com,1999:blog-2546553204602571430.post-79755090162254871852010-10-27T06:25:00.000-07:002010-10-27T06:36:59.074-07:00Cheesy Spinach PiePrep: 10 mins Bake: 40 mins<div><br /></div><div><b>Ingredients</b></div><div><ul><li>2 c. Fresh Chopped Spinach (or half bag of frozen, or one can, etc)</li><li>1 c. Diced Red Bell Peppers (these arent always expensive, i found some at the 99c store)</li><li>2 c. Cheese (you can use almoist any kind, but we used a mix of Jack and Parmesan, i recommend Cheddar)</li><li>2 tsp Minced Garlic (or a T. powdered)</li><li>1 T Minced Onion (or same amount dry or powdered)</li><li>4 Eggs</li><li>Pinch of Salt and Pepper</li><li>1 Deep Dish Pie Crust (i found mine in a two pack in the frozen section at Target, but you can always make your own, its cheaper)</li></ul><br /></div><div>Preheat oven to 350 F</div><div>Combine spinach, peppers, cheese, garlic and onion in a medium bowl. Beat eggs, add to veggie mixture. Pour into deep dish pie crust. Bake uncovered for 40 minutes!</div><div>Feeds a hungry family of six!</div><div><br /></div>Sarahhttp://www.blogger.com/profile/07089435088547024088noreply@blogger.com0tag:blogger.com,1999:blog-2546553204602571430.post-79137493104368438682010-10-18T11:15:00.000-07:002010-10-27T06:37:32.612-07:00HAND MADE GUM PASTE ROSES USING NO CUTTERS: FONDANT SUGAR FLOWERS MAKING...<div><br /></div><div>I must say this is absolutely GOLD. A wonderful find on YouTube! Sometimes I am truly grateful for the internet!!</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><object style="background-image:url(http://i4.ytimg.com/vi/CBWYlklg6AU/hqdefault.jpg)" width="425" height="344"><param name="movie" value="http://www.youtube.com/v/CBWYlklg6AU?fs=1&hl=en_US"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/CBWYlklg6AU?fs=1&hl=en_US" width="425" height="344" allowscriptaccess="never" allowfullscreen="true" wmode="transparent" type="application/x-shockwave-flash"></embed></object>Sarahhttp://www.blogger.com/profile/07089435088547024088noreply@blogger.com0tag:blogger.com,1999:blog-2546553204602571430.post-61481055630689724272010-10-14T10:30:00.000-07:002010-10-14T10:40:56.623-07:00Spiced Cream Cheese Frosting<div>Prep: 5 minutes</div><div><br /></div><b>Ingredients</b><div><br /></div><div>8 oz package Cream Cheese, room temp</div><div>1/4 c. Butter, room temp</div><div>1 tsp Vanilla</div><div>1 tsp Pumpkin Pie spice</div><div>4 c. Powdered Sugar</div><div>2 T. Milk (or Cream)</div><div><br /></div><div>Cream the cheese and butter together. Add vanilla while stirring.</div><div>Combine powdered sugar with pie spice, add slowly to wet ingredients.</div><div>Add milk to obtain desired consistency.</div><div><br /></div>Sarahhttp://www.blogger.com/profile/07089435088547024088noreply@blogger.com0tag:blogger.com,1999:blog-2546553204602571430.post-22850515724086853532010-10-14T09:39:00.000-07:002010-10-14T10:30:44.841-07:00Pumpkin Squish Cakes!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7d3r0aXoA6IRO5noduk1FlpDeBaMxqSYqvNekQy7J5lLCoZLG4J54AXdG_IRqfDskkW1yAHt-VlamMVepuXOM08BfhCOerj20_spmfGyc4Ly3iIy0mR4RqZHholCDW1lY8W-ZlI2ulknO/s1600/PumpkinCupcakes2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7d3r0aXoA6IRO5noduk1FlpDeBaMxqSYqvNekQy7J5lLCoZLG4J54AXdG_IRqfDskkW1yAHt-VlamMVepuXOM08BfhCOerj20_spmfGyc4Ly3iIy0mR4RqZHholCDW1lY8W-ZlI2ulknO/s400/PumpkinCupcakes2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5527944921619968898" /></a><div style="text-align: center;">♥Frosted by my 5 year old!♥</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16nu-p6Icj5devmAHy_hQozWlppf_LqIpM5g2Z2mArd0N2DmDkZPZuoHp4xfXdJJCCoJVOz19ctr6ZiFnkfmIDhW9r3WZjgC2sXa1ZtQ5_7pQTxZlhpUYcaKQC48OaM-JkX3thjxyKa5E/s1600/PumpkinCupcakes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16nu-p6Icj5devmAHy_hQozWlppf_LqIpM5g2Z2mArd0N2DmDkZPZuoHp4xfXdJJCCoJVOz19ctr6ZiFnkfmIDhW9r3WZjgC2sXa1ZtQ5_7pQTxZlhpUYcaKQC48OaM-JkX3thjxyKa5E/s400/PumpkinCupcakes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5527944920271338722" /></a><br />Prep: 5 minutes Bake: 20 minutes<div><br /></div><div>Ingredients</div><div><br /></div><div>1 box yellow Cupcake mix (or half box of cake mix)</div><div>1 T. Pumpkin Pie spice (or 1 tsp cinnamon, 1/2 tsp ground cloves, ginger, and nutmeg)</div><div>1 c. (1/2 can) Pumpkin puree</div><div>2 Eggs</div><div>1/4 c. Butter, softened</div><div>1 c. Milk</div><div><br /></div><div>Preheat oven to 350 F.</div><div>Cream together butter, eggs and pumpkin. Add the mix, stir. Add milk.</div><div>Line or grease cupcake pan. Scoop batter into pan with ice cream scooper. (if you dont have an ice cream scooper, use a 1/2 c. measuring cup)</div><div>Bake for 20 minutes. Cupcakes will be moist and Squishy, hence the name Squish Cakes!</div><div>Cool.</div><div> Frost with Spiced Cream Cheese Frosting.</div><div>Makes 12 squish cakes.</div>Sarahhttp://www.blogger.com/profile/07089435088547024088noreply@blogger.com0tag:blogger.com,1999:blog-2546553204602571430.post-71664171208866708962010-10-13T21:04:00.000-07:002010-10-13T21:04:41.255-07:008-Minute Spiced Brownies (in the microwave...shh!)<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #666666;"><b><i>Too hot to turn on the oven? Unexpected evening guests? </i></b></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #666666;"><b><i>Last minute bake sale? </i></b></span></span><span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><b><i>No worries!!</i></b></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #666666;"><br />
</span> </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #666666;">This is a recipe everyone is sure to love and has been a well-hidden family secret for years! Not only is it easily adaptable to make it super healthy with whole wheat and sugar-free (without toxic splenda), but it's 100% yummy!</span></span></div><div><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://media.onsugar.com/files/ons1/278/2788211/37_2009/ab91df7569d5b87e_100_0090.xlarge.JPG" /></imageanchor="1"></div><div><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><span class="Apple-style-span" style="color: #444444;">Prep Time: 2 min Cook Time: 6 min</span></i></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br />
</span> </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #444444;">What you need:</span></b></span></div><div><ul><li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">Microwave (this recipe is based on 1100 watts, adjust time accordingly to your appliance)</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">8"x8" Glass Baking Dish</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">Medium Mixing Bowl</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">Spoon/Spatula</span></span></li>
</ul></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br />
</span> </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #444444;">Ingredients:</span></b></span></div><div><ul><li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">1 stick of softened butter (1/2 c.) - may instead be melted in microwave (high: 30 seconds) in a pinch!</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">2 eggs</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">2 T. cocoa</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">1 c. sugar (may substitute 1-1/2 t. pure stevia powder for healthier, but still sweet, sugar-free version)</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">3/4 c. flour (may substitute whole wheat for healthier version without losing flavor or texture)</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">Spices: Nutmeg, Cinnamon, Ground Cloves (just a sprinkling of each)</span></span></li>
</ul></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br />
</span> </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #444444;">Directions:</span></b></span></div><div><ul><li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">Mix ingredients in order listed</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">Microwave for 4 min. at 80% power</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">Microwave an additional 2 min. at 100% power</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">Check bottom of glass dish for even coloring; if the center dark area is gone, it is ready!</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #444444;">Enjoy! Tastes great topped with your favorite ice cream or drizzled with chocolate sauce!</span></span></li>
</ul><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #666666;"><i>Get Creative! </i></span></b><span class="Apple-style-span" style="color: #666666;"><i>You can easily mix it up by adding chocolate chips, vanilla chips, peanut butter chips, chopped walnuts, crushed peanuts, crushed candy canes, crushed cookies, etc. Make it your own specialty!</i></span></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://img.foodnetwork.com/FOOD/2006/10/18/mealmakeover_brownies_lg.jpg" width="240" /></imageanchor="1"></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div></div></div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-2546553204602571430.post-75108434128341204192010-10-11T15:44:00.000-07:002010-10-11T18:57:32.136-07:00How to bake a Pie Pumpkin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5Jw2311nrfRLfRcLNBdGz3J2N1hE3BQuoR_gMHiPKSU8quc0tjexuOYsCvlK6LANMzgkUbaZqrR1rW5sEV-tdLyAcEcyQsaIxiJb3hyJeKRr_7Uh82zwRqSZwp_DPk811XNrIRwCwS4m/s1600/piepumpkin.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5Jw2311nrfRLfRcLNBdGz3J2N1hE3BQuoR_gMHiPKSU8quc0tjexuOYsCvlK6LANMzgkUbaZqrR1rW5sEV-tdLyAcEcyQsaIxiJb3hyJeKRr_7Uh82zwRqSZwp_DPk811XNrIRwCwS4m/s400/piepumpkin.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5526972153004803938" /></a><br />First things first, did you buy a Pie Pumpkin? <div><br /></div><div>They are usually small, about 2 pounds. Around the size of your hand.<div><br /><div>Usually these pumpkins are labeled "Pie Pumpkin"</div><div><br /></div><div>if not, then it will cook the same way (so long as its a similar size) the only difference will be the taste!</div><div><br /></div><div>Cut the pumpkin in half, remove the stem if desired.</div><div>Scoop out seeds and flesh.</div><div>Save seeds if you wish to make my delicious Roasted Pumpkin Seeds.</div><div>Place pumpkin halves down on foil lined baking sheet</div><div>Cover each half with foil. (this makes sure the pumpkin stays moist!)</div><div>Bake at 450 F for 1 hour</div><div>(time may vary depending on size of pumpkin)</div><div><br /></div><div>Remove from oven. skin should peel away easily, if not then cook for longer.</div><div>Place pumpkin in bowl and mix with egg beater/ kitchen mixer/ food processor.</div><div><br /></div><div>a regular sized pie pumpkin should have made 2 cups of puree, which is exactly enough for one 9 inch pumpkin pie! (or two 8 inch)</div><div><br /></div><div><br /></div></div></div>Sarahhttp://www.blogger.com/profile/07089435088547024088noreply@blogger.com0tag:blogger.com,1999:blog-2546553204602571430.post-2495533557633794742010-10-09T19:17:00.000-07:002010-10-10T18:20:54.147-07:00Halloween Feast!<div style="text-align: center;"><span class="Apple-style-span" style="font-size: 21px; line-height: 30px; "><b><span style="font-size:12.0pt;font-family:"Tahoma","sans-serif";mso-fareast-font-family: "Times New Roman";color:black">Rosmerta's Recipes - Butterbeer by Melissa*</span></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 21px; line-height: 30px; "><b><span style="font-size:12.0pt;font-family:"Tahoma","sans-serif";mso-fareast-font-family: "Times New Roman";color:black"><span class="Apple-style-span" style="font-family: Georgia, serif; font-weight: normal; line-height: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgicbkoKkYfoansyCXwxdWPh6zTZMGoGMNNW9EIWTD5bj5oPACIV8tDvBbo5TyMHCh35-fTXo0HckPxSozsBou3P2TkYJZUMOpK0CL_IaKN_b3NrJbxpfbdTFVpjWfdRcdHKUPlppnbijQ5/s400/ButterBeer.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5526592171408307170" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 225px; " /></span></span></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 21px; "><i><span style="font-size:9.0pt;font-family:"Tahoma","sans-serif"; mso-fareast-font-family:"Times New Roman";color:black">Butterbeer! It warms you up AND tastes great. Now in take-away form from The Three Broomsticks. (Many thanks to Melissa for this recipe!)</span></i></span></div><div><span style="font-size: 16pt; line-height: 115%; "><span class="Apple-style-span"><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal"><span style="font-size:9.0pt; font-family:"Tahoma","sans-serif";mso-fareast-font-family:"Times New Roman"; color:black"><br /><b><u>Ingredients:</u></b><br /><br /><o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:11.25pt;margin-bottom:.0001pt;text-indent:-.25in;line-height:normal; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="font-size:10.0pt;mso-bidi-font-size:9.0pt;font-family:"Courier New"; mso-fareast-font-family:"Courier New";color:black"><span style="mso-list:Ignore">o<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:9.0pt;font-family:"Tahoma","sans-serif";mso-fareast-font-family: "Times New Roman";color:black">1 cup (8 oz) club soda <i>or</i> cream soda<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:11.25pt;margin-bottom:.0001pt;text-indent:-.25in;line-height:normal; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="font-size:10.0pt;mso-bidi-font-size:9.0pt;font-family:"Courier New"; mso-fareast-font-family:"Courier New";color:black"><span style="mso-list:Ignore">o<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:9.0pt;font-family:"Tahoma","sans-serif";mso-fareast-font-family: "Times New Roman";color:black">½ cup (4 oz) butterscotch syrup (ice cream topping)<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:11.25pt;margin-bottom:.0001pt;text-indent:-.25in;line-height:normal; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="font-size:10.0pt;mso-bidi-font-size:9.0pt;font-family:"Courier New"; mso-fareast-font-family:"Courier New";color:black"><span style="mso-list:Ignore">o<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:9.0pt;font-family:"Tahoma","sans-serif";mso-fareast-font-family: "Times New Roman";color:black">½ tablespoon butter<o:p></o:p></span></p> <span style="font-size:9.0pt;line-height:115%;font-family:"Tahoma","sans-serif"; mso-fareast-font-family:"Times New Roman";color:black;mso-ansi-language:EN-US; mso-fareast-language:EN-US;mso-bidi-language:AR-SA"><br /><br /><b><u>Directions:</u></b><br /><br /><b>Step 1:</b> <i>Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1½ minutes, or until syrup is bubbly and butter is completely incorporated.</i><br /><br /><b>Step 2:</b> <i>Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.</i><br /><br /><b>Step 3:</b> <i>Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!</i></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 12px; line-height: 13px;"><i><br /></i></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 12px; line-height: 13px;"><i><br /></i></span></span></div><div><span><span style="color: black; "></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 12px; line-height: 13px;"><i><br /></i></span></span><p></p><p class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-size: 21px; line-height: 24px; ">Hot apple cider</span></p><p class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-size: 21px; line-height: 24px; "><span class="Apple-style-span" style="line-height: normal; font-size: 16px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0iCVaJVmotLLW9IrwfxIQCjO_kpNtqHGvc5WZN3fXOTD69AIbenHL11GjI9ir-zBeXPWTiOtrAa_tBoI9xb3s_uWPhpUpQmJXwiv6jA6bV2P0xYeg3h6xBvp5OQ5bd5E0EtGjzzcnwrTC/s400/HOtApppleCider.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5526588781837673906" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 299px; " /></span></span></p><p class="MsoNormal" style="text-align: center;margin-bottom: 7.5pt; line-height: normal; "><b><span style="font-size:10.5pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:#7A7A7A">Ingredients<o:p></o:p></span></b></p> <p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span style="font-size:10.0pt;mso-bidi-font-size:8.5pt;font-family:Symbol;mso-fareast-font-family: Symbol;mso-bidi-font-family:Symbol;color:#666666"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:8.5pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:#666666">6 cups apple cider<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span style="font-size:10.0pt;mso-bidi-font-size:8.5pt;font-family:Symbol;mso-fareast-font-family: Symbol;mso-bidi-font-family:Symbol;color:#666666"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:8.5pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:#666666">1/4 cup real maple syrup<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span style="font-size:10.0pt;mso-bidi-font-size:8.5pt;font-family:Symbol;mso-fareast-font-family: Symbol;mso-bidi-font-family:Symbol;color:#666666"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:8.5pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:#666666">2 cinnamon sticks<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span style="font-size:10.0pt;mso-bidi-font-size:8.5pt;font-family:Symbol;mso-fareast-font-family: Symbol;mso-bidi-font-family:Symbol;color:#666666"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:8.5pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:#666666">6 whole cloves<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span style="font-size:10.0pt;mso-bidi-font-size:8.5pt;font-family:Symbol;mso-fareast-font-family: Symbol;mso-bidi-font-family:Symbol;color:#666666"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:8.5pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:#666666">6 whole allspice berries<span style="mso-spacerun:yes"> </span>(i used 2 tablespoons of pumpkin spice instead)<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span style="font-size:10.0pt;mso-bidi-font-size:8.5pt;font-family:Symbol;mso-fareast-font-family: Symbol;mso-bidi-font-family:Symbol;color:#666666"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span style="font-size:10.0pt;mso-bidi-font-size:8.5pt;font-family:Symbol;mso-fareast-font-family: Symbol;mso-bidi-font-family:Symbol;color:#666666"><span style="mso-list:Ignore"><span style="font:7.0pt "Times New Roman""></span></span></span><span class="Apple-style-span" style="line-height: normal; "><b><span style="font-size:10.5pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:#7A7A7A">Directions</span></b></span></p> <p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span style="font-size:8.5pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana;color:#666666"><span style="mso-list:Ignore">1.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:8.5pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:"Times New Roman";color:#666666; border:none windowtext 1.0pt;mso-border-alt:none windowtext 0in;padding:0in">Pour the apple cider and maple syrup into a large crock pot set to high.</span><span style="font-size:8.5pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:"Times New Roman";color:#666666"><o:p></o:p></span></p> <p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span style="font-size:8.5pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana;color:#666666"><span style="mso-list:Ignore">2.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:8.5pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:"Times New Roman";color:#666666; border:none windowtext 1.0pt;mso-border-alt:none windowtext 0in;padding:0in">Place the cinnamon sticks, cloves and allspice berries in the crock pot</span><span style="font-size:8.5pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:"Times New Roman";color:#666666"><o:p></o:p></span></p> <p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span style="font-size:8.5pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana;color:#666666"><span style="mso-list:Ignore">3.<span style="font:7.0pt "Times New Roman""> Cook </span></span></span><span style="font-size:8.5pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:"Times New Roman";color:#666666; border:none windowtext 1.0pt;mso-border-alt:none windowtext 0in;padding:0in">until the cider is very hot but not boiling.</span><span style="font-size:8.5pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:#666666"><o:p></o:p></span></p> <p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span style="font-size:8.5pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana;color:#666666"><span style="mso-list:Ignore">4.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:8.5pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:"Times New Roman";color:#666666; border:none windowtext 1.0pt;mso-border-alt:none windowtext 0in;padding:0in">Reduce heat to low. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.</span><span style="font-size:8.5pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:"Times New Roman";color:#666666"><o:p></o:p></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span style="font-size:8.5pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:"Times New Roman";color:#666666; border:none windowtext 1.0pt;mso-border-alt:none windowtext 0in;padding:0in"><br /></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span style="font-size:8.5pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:"Times New Roman";color:#666666; border:none windowtext 1.0pt;mso-border-alt:none windowtext 0in;padding:0in"><br /></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span style="font-size:8.5pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:"Times New Roman";color:#666666; border:none windowtext 1.0pt;mso-border-alt:none windowtext 0in;padding:0in"><br /></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span style="font-size:8.5pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:"Times New Roman";color:#666666; border:none windowtext 1.0pt;mso-border-alt:none windowtext 0in;padding:0in"><b><br /></b></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span style="font-family: Verdana, sans-serif; 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-color: windowtext; border-top-width: 1pt; border-right-width: 1pt; border-bottom-width: 1pt; border-left-width: 1pt; padding-top: 0in; padding-right: 0in; padding-bottom: 0in; padding-left: 0in; "><span class="Apple-style-span" style="font-size: medium; "><b>Blood Spritzer</b></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span style="font-family: Verdana, sans-serif; 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-color: windowtext; border-top-width: 1pt; border-right-width: 1pt; border-bottom-width: 1pt; border-left-width: 1pt; padding-top: 0in; padding-right: 0in; padding-bottom: 0in; padding-left: 0in; "><span class="Apple-style-span" style="font-size: medium; "><span class="Apple-style-span" style="font-family: Georgia, serif; line-height: normal; color: rgb(0, 0, 238); font-size: 16px; -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicF7cQStCX9b2uJsNG8DD9hXFfrNbufwMDEaT1R5se94KJfjWvUe7p6aulYK60xcyL109CXiyU6gfl-rBZM1R0QbrKKvQorpw9wTsLasxVH51_4FslaVON24E1bEREFAZ7v4wt9U2n8Dwr/s400/BloodSpritzer2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5526588957339441650" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 299px; " /></span></span></span></p><div><span style="font-family: Verdana, sans-serif; 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-color: windowtext; border-top-width: 1pt; border-right-width: 1pt; border-bottom-width: 1pt; border-left-width: 1pt; padding-top: 0in; padding-right: 0in; padding-bottom: 0in; padding-left: 0in; "><span class="Apple-style-span" style="font-size: medium; "><span class="Apple-style-span" style="font-family: Georgia, serif; line-height: normal; color: rgb(0, 0, 238); font-size: 16px; -webkit-text-decorations-in-effect: underline; "><br /></span></span></span></div><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span style="font-family: Verdana, sans-serif; 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-color: windowtext; border-top-width: 1pt; border-right-width: 1pt; border-bottom-width: 1pt; border-left-width: 1pt; padding-top: 0in; padding-right: 0in; padding-bottom: 0in; padding-left: 0in; "><span class="Apple-style-span" style="font-size: medium; "><span class="Apple-style-span" style="font-family: Georgia, serif; line-height: normal; color: rgb(0, 0, 238); font-size: 16px; -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkouYr6b1dT01FeXszng8gOwDmANLcgmEkcJrCcsjElWgd-sQoYOH9K78Z5yYSDyeuvKpqqh7wB9adssik17UPC8qBMLNa-B3popJafEGe3ZpnFRDGI3eZ-KEDffvW-x2QSjt916z9GPJ1/s400/BLoodSpritzer.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5526588770947854114" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 299px; " /></span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">1 part Cranberry Juice</span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">1 part Ginger Ale</span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">Ghoulish Skull shaped Ice! (i found my skull ice trays at the 99 c only stores)</span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">mix all ingredients and pour into martini glasses for a refreshing virgin spritzer!</span></span></p><p class="MsoNormal" style="text-align: left;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: large;"><br /></span></span></p><p class="MsoNormal" style="text-align: left;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: large;"><br /></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: x-large;">Appetizers for Apparitions!</span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: x-large;"><br /></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: x-large;"><br /></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: x-large;"></span></span></p><span class="Apple-style-span"><p class="MsoNormal" style="text-align: center;"><b> Pumpkin Pasties*</b></p><p class="MsoNormal"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_Ri1vMpjUubdwWYHD5Jh4rxpBkI7Pve7BTUPnzmXbx6sAfHO9OTbC5QZX4Ge-DgtO4gyGxxMmg-Uki8J5ptGAAEdc8Rl7hACRvbaqeScyYjhPVAcR3pUA9yU4-rOvhsjhG4dri5Cilup/s400/PumpkinPasties.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5526588787590904178" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 299px; " /></span></p><div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span><br />Makes about 3 dozen miniature pasties.<br /><br />2 eggs, slightly beaten<br />3/4 cup sugar<br />1 1 lb. can pumpkin<br />(or 2 cups fresh, roasted in the oven then pressed<br />through a strainer to save your <a href="http://www.britta.com/hogwarts/recipes.html#pumpkinjuice">Pumpkin Juice</a> to drink!)<br />1/2 tsp. salt<br />1 tsp. cinnamon<br />1/2 tsp. ginger<br />1/4 tsp. cloves<br />1 2/3 cups evap. milk (1 can)<br />1/2 tsp. allspice<br />9 oz pie crust pastry (enough for two single standard pie crusts)<br /><br />Bake the pie filling only (no crust) in a large casserole dish in hot oven (425 degrees) for 15 minutes. Keep oven door closed and reduce temp to moderate (350 degrees F/180 degress Celsuis) and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean. Cool on wire rack.<br /><br />Make or purchase pie crust pastry. Roll thin and cut into circles approx 4" in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting, place on a greased cookie sheet, and bake only until crust is a light golden-brown. Great served at room-temperature, then you don't have to worry about your guests possibly burning their mouths from the steaming hot pumpkin inside! :)<o:p></o:p></div></span><p></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span class="Apple-style-span" style="line-height: normal; "><b style="mso-bidi-font-weight:normal"><br /></b></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span class="Apple-style-span" style="line-height: normal; "><b style="mso-bidi-font-weight:normal"><br /></b></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span class="Apple-style-span" style="line-height: normal; "><b style="mso-bidi-font-weight:normal"><br /></b></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: x-large; "> </span></span><span class="Apple-style-span" style="line-height: normal; "><b style="mso-bidi-font-weight:normal">Bat Wings</b></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 0in; margin-left: 12pt; margin-bottom: 0.0001pt; text-indent: -0.25in; line-height: 12pt; "><span class="Apple-style-span" style="line-height: normal; "><b style="mso-bidi-font-weight:normal"><span class="Apple-style-span" style="font-weight: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijF0JgK90VTuFA0sH-Z_Dt_-m3tMxSnR2ysF4G3y1mJxwra2nNlq80pjwmn86FTfHoYGyhVN8s2uN0tZbjTMbRHEKMgom10TpkoaH7tELRMleJf1nfOFpsEyUnATr24C8gGaiStsAksC4_/s400/BatWings.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5526588777607648642" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 299px; " /></span></b></span></p><div><span class="Apple-style-span" style="line-height: normal; "><b style="mso-bidi-font-weight:normal"><span class="Apple-style-span" style="font-weight: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></b></span></div> <p class="MsoNormal">Makes: <b>20 appetizers<br /><br /></b><o:p></o:p></p> <p class="MsoNormal">Prep: <b>20 minutes<br /></b>Marinate: <b>2 to 24 hours<br /></b>Bake: <b>25 minutes<br /><br /></b><o:p></o:p></p> <p class="MsoNormal">ingredients<o:p></o:p></p> <ul style="margin-top:0in" type="disc"> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in"><b>20</b> chicken wings (3-1/2 pounds)<o:p></o:p></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in"><b>1/2</b> cup soy sauce<o:p></o:p></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in"><b>2</b> teaspoons grated fresh ginger or 1/2 teaspoon ground ginger<o:p></o:p></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in"><b>1/4</b> teaspoon crushed red pepper<o:p></o:p></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in"><b>1</b> teaspoon five spice powder (curry)<o:p></o:p></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in"><b>2</b> cloves garlic, minced<o:p></o:p></li><li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in">1 tsp black food coloring</li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in"><b>1</b> recipe Swamp Dip<o:p></o:p></li> </ul> <p class="MsoNormal">directions<o:p></o:p></p> <p class="MsoNormal"><b>1.</b> Place wings in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder, food coloring and garlic. Pour over wings. Close bag and toss to coat. Chill in refrigerator several hours or overnight, turning bag occasionally. Remove wings from bag, reserving marinade.<o:p></o:p></p> <p class="MsoNormal"><b>2.</b> Place wings on a foil-lined 15x10x1-inch baking pan. Bake, uncovered, in a 450 degree F oven for 10 minutes. Brush with reserved marinade (discard remaining marinade). Bake 15 to 20 minutes longer or until chicken is tender and no longer pink. Serve with Swamp Dip. Makes 20 appetizers. <o:p></o:p></p> <p class="MsoNormal" style="text-align: center;"><b>Swamp Dip:</b></p><p class="MsoNormal"><b><span class="Apple-style-span" style="font-weight: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBmb_FAwwDFxmJN1e_4H_vjs066_uXxgB1ogcIWv3Lah3VfGyiBOGd6DUXJ46HHLob2XeV-hFiidfg2V1dQGx6qT72mQsjC2UN_St2TgLJefZocLXugldOgX-gIUMXbhE803ldjxegssSa/s400/SwampDip.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5526588969347501794" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 299px; " /></span></b></p><div><b><span class="Apple-style-span" style="font-weight: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></b></div><p class="MsoNormal"><b></b>In a small bowl stir together a 8-ounce container of dairy sour cream and 3 tablespoons prepared horseradish mustard. Garnish with fresh whole chives. Serve with bat wings.<o:p></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"></p><p class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight:normal"><br /></b></p><p class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight:normal"><br /></b></p><p class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight:normal">Pumpkin Soup</b></p><p class="MsoNormal"><b style="mso-bidi-font-weight:normal"><span class="Apple-style-span" style="font-weight: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuc5D2KB2GFrz_qcKYZbYu2EodG67bzBcopUyWm4AsIW5FaOT-vhgz-A0r_JSXd7y4kTMYsxiTepAteiwg9RUEYUtmoFlMQgp5F9TbHT_HUPhTOEzChqTK0kfZ_zvC-waN5XWT0hsZYlg/s400/PumpkinSoup.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5526588791323217602" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 299px; " /></span></b></p><div><b style="mso-bidi-font-weight:normal"><span class="Apple-style-span" style="font-weight: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></b></div> <p class="MsoNormal">1 Pie Pumpkin, pureed<o:p></o:p></p> <p class="MsoNormal">2 c. Heavy Cream<o:p></o:p></p> <p class="MsoNormal">2 c. Chicken broth<o:p></o:p></p> <p class="MsoNormal">2 c. Cheddar Cheese, Grated<o:p></o:p></p> <p class="MsoNormal">½ of an Onion, minced<o:p></o:p></p> <p class="MsoNormal">2 cloves Garlic, minced<o:p></o:p></p> <p class="MsoNormal">1 tsp Cinnamon<o:p></o:p></p> <p class="MsoNormal">½ tsp Ginger<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Bake pumpkin, slice and puree.<o:p></o:p></p> <p class="MsoNormal">Heat chicken broth on medium high. add onion, garlic, cinnamon and ginger. Cook 5 minutes. Add pumpkin puree, cook 5 minutes.<span style="mso-spacerun:yes"> </span>Add cheese, cook until melted. Take off heat. Add cream.<o:p></o:p></p> <p class="MsoNormal">Toast some French bread and cut into creepy shapes with Halloween cookie cutters for a perfect topper to the pumpkin soup!<o:p></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal" style="text-align: center;"><b>Monster Salad</b></p><p class="MsoNormal" style="text-align: left;">I took fruits and veggies that looked strange or creepy and my friend arranged them on a Halloween platter to look eerily delicious!</p><p class="MsoNormal" style="text-align: left;">ideas for creepy veggies:</p><p class="MsoNormal" style="text-align: left;">pickles</p><p class="MsoNormal" style="text-align: left;">whole mushrooms</p><p class="MsoNormal" style="text-align: left;">julienned tomatoes (cut lengthwise to create a long pointed red thing)</p><p class="MsoNormal" style="text-align: left;">spinach leaves</p><p class="MsoNormal" style="text-align: left;">green apples cut into small cubes</p><p class="MsoNormal" style="text-align: left;"><br /></p><p class="MsoNormal" style="text-align: left;"><br /></p><p class="MsoNormal" style="text-align: left;"><br /></p><p class="MsoNormal" style="text-align: left;"><br /></p><p class="MsoNormal" style="text-align: left;">*Butterbeer, and Pumpkin Pasties recipes came to me from AWESOME Harry Potter fan websites such as</p><p class="MsoNormal" style="text-align: left;"><a href="http://www.the-leaky-cauldron.org/">http://www.the-leaky-cauldron.org/</a></p><p class="MsoNormal" style="text-align: left;"><a href="http://www.britta.com/hogwarts/index.html">http://www.britta.com/hogwarts/index.html</a></p><p></p><p class="MsoNormal"><br /></p></div>Sarahhttp://www.blogger.com/profile/07089435088547024088noreply@blogger.com1tag:blogger.com,1999:blog-2546553204602571430.post-54564466361440971342010-05-10T06:19:00.000-07:002010-05-10T06:50:48.126-07:00Secret Banana Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMoCBMkhAB3bhdGfPhh2U0C08UhO3FfV3mNzrkURw56R57tSZ3GVq8TZH4HzWvyfhnajZX3Z7oaMVuz8f-Uy3KZntDxcG5eDKTBfXWVQbZ32PQmNb1_GV2_8lJCm3NOwCjqVdP430D_Gal/s1600/Bananamuffins3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 299px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469638341797703282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMoCBMkhAB3bhdGfPhh2U0C08UhO3FfV3mNzrkURw56R57tSZ3GVq8TZH4HzWvyfhnajZX3Z7oaMVuz8f-Uy3KZntDxcG5eDKTBfXWVQbZ32PQmNb1_GV2_8lJCm3NOwCjqVdP430D_Gal/s400/Bananamuffins3.jpg" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnbqfFHWxNERPQ-uHveLu-bL09PI28vByLhIwrKIL8CmdNDeUQOetif6beAfJraz7tRiPeL1SG-81ZNM4TZJUaRXOkU1cfY-nejgrORmwayVzSxaaQSLlWpu61ig_lO_PZGNv4DnDOgnm/s1600/Bananamuffins1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 299px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469638330991365282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnbqfFHWxNERPQ-uHveLu-bL09PI28vByLhIwrKIL8CmdNDeUQOetif6beAfJraz7tRiPeL1SG-81ZNM4TZJUaRXOkU1cfY-nejgrORmwayVzSxaaQSLlWpu61ig_lO_PZGNv4DnDOgnm/s400/Bananamuffins1.jpg" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJb0fEflwqsXV_DQLPR3X9URUUnA7T8El0cf48doWVXcB-C-zF2WzoWxtYCssVOhmduepDQ5R5S6StYO0AueVJSvQT7HX1-6aUME9Fwa6Xhd3YOlRYgMyIRaY7giKXyFSjrfc6CTmw7Gs5/s1600/Bananamuffins2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 299px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469638327069576098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJb0fEflwqsXV_DQLPR3X9URUUnA7T8El0cf48doWVXcB-C-zF2WzoWxtYCssVOhmduepDQ5R5S6StYO0AueVJSvQT7HX1-6aUME9Fwa6Xhd3YOlRYgMyIRaY7giKXyFSjrfc6CTmw7Gs5/s400/Bananamuffins2.jpg" /></a><br /><br /><br /><div>(The secret is, you cant tell they are whole wheat!!!)<br /><br />Prep: 10 minutes Bake: 20 minutes<br /><br />Ingredients:<br />5 Ripe Bananas<br />1/4 c. Butter<br />1/2 c. Sugar<br />1 Egg<br />1 tsp. Baking Powder<br />1 tsp. Baking Soda<br />1/2 tsp. Salt<br />1 c. Whole Wheat Flour<br />1 c. Chocolate chips (for garnish)<br /><br />Preheat oven to 350 F.<br />Mash bananas in a large bowl. Melt butter. Combine butter, sugar and egg with bananas. Combine baking powder, baking soda, salt and flour in a medium bowl. Add all at once to banana mixture. Mix together. Spoon into greased muffin pan. Garnish with chocolate chips if desired! Bake at 350 for about 20 minutes. Enjoy! Serves 4 to 6.</div></div></div>Sarahhttp://www.blogger.com/profile/07089435088547024088noreply@blogger.com0tag:blogger.com,1999:blog-2546553204602571430.post-76244955117907097122010-04-22T22:55:00.000-07:002010-04-22T23:13:11.288-07:00Pumpkin Pie Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHR6nDgmiYngKtVf1v_ix32JRAwJ0NurECu22YQc9vyb9QHbnJitofOY6mhStvTjgi2SMHHq-UIdy16I9MGQDdqxXWUu-thMxdEdwuI2WUzEVysARJ9CRuhZ8JTPqdspVgF91LqI4QpXq/s1600/blog_cake3.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 398px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHR6nDgmiYngKtVf1v_ix32JRAwJ0NurECu22YQc9vyb9QHbnJitofOY6mhStvTjgi2SMHHq-UIdy16I9MGQDdqxXWUu-thMxdEdwuI2WUzEVysARJ9CRuhZ8JTPqdspVgF91LqI4QpXq/s400/blog_cake3.JPG" alt="" id="BLOGGER_PHOTO_ID_5463212050915207890" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis8aYAzI1C1ddYd91TtB0vBL1KcYTgGrHC_6Z8glfnDSBX9S0QyAEyvGXdEz0YazDebQWMGaDnjAE-U57_d4DqRBB8cuV354zhyphenhyphenZHAfnj854BFFSuLv8Uwp86x5bFzGxOAtUVVQZU7WmU3/s1600/blog_cake2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 382px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis8aYAzI1C1ddYd91TtB0vBL1KcYTgGrHC_6Z8glfnDSBX9S0QyAEyvGXdEz0YazDebQWMGaDnjAE-U57_d4DqRBB8cuV354zhyphenhyphenZHAfnj854BFFSuLv8Uwp86x5bFzGxOAtUVVQZU7WmU3/s400/blog_cake2.JPG" alt="" id="BLOGGER_PHOTO_ID_5463212045399691586" border="0" /></a><br />Prep: 15 minutes Bake: 60 minutes Assemble: 60 minutes<br /><br /><br />Cake:<br />1 c butter<br />2 c sugar<br />4 eggs<br />3 tsp pumpkin pie spice<br />1 tsp cinnamon<br />2 tsp baking soda<br />1 tsp salt<br />1.5 c pureed pumpkin<br />3.5 c flour<br /><br />Cream butter sugar and eggs<br />add pumpkin pie spice, cinnamon, baking soda, and salt and mix<br />add flour and pumpkin<br />grease two pyrex bowls and add cake mix evenly<br />bake at 375 F for one hour<br /><br />Pie filling:<br />1 1/3 c pumpkin puree<br />1 1/3 c sweetened condensed milk<br />1 egg<br />3 tsp pumpkin pie spice<br />1 c hot water<br /><br />Mix all ingredients together in order<br />pour into greased round cake pan and bake for 1 hour at 375 F at the same time as you bake the cake sections so as to save time.<br /><br />Frosting:<br />6 T butter<br />4 c powdered sugar<br />2 T milk<br />1 T vanilla<br />Orange and Green food coloring<br /><br />mix all ingredients and color 1/2 c green and all the rest orange<br /><br />chill the cakes and pie in freezer until ready to assemble.<br /><br />To Assemble and Frost:<br /><br />1 c. of chocolate chips<br />two half circle cakes<br />one pumpkin pie without crust<br />Frosting(cream cheese frosting would be a wonderful substitute for the buttercream)<br /><br />place one half of pumpkin cake round side down onto serving platter. Sprinkle chocolate chips onto cake, then place pumpkin pie portion on top of cake, cut to fit. sprinkle more chocoalte chips then place other half of pumpkin on top of pie. this may smoosh out some pie filling, dont worry about it, as long as it isnt gooping off the cake you are fine!<br />take about 1/2 cup of frosting and color green, color the rest orange and begin to frost cake in orange starting at the top and moving downward slowly and evenly with rounded knife or frosting tool. after you covered most of the cake, take knife and frost in downward line pattern from top to bottom of cake.<br />Put green in zip bag or pastry bag or frosting bag, whatever you have on hand. starting at top of cake, frost in a circlular pattern to form a small stub resembling a stem, continue to "draw" leaves and vines on the cake in a pattern to your liking. if you like, also add grass or more vines at the bottom of the cake ( i like to do that if i messed up or didnt have enough orange frosting!)<br />Serve and Enjoy!Sarahhttp://www.blogger.com/profile/07089435088547024088noreply@blogger.com0tag:blogger.com,1999:blog-2546553204602571430.post-31385890827816908702010-04-22T22:00:00.000-07:002010-04-22T22:08:32.986-07:00Rice Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8IahNBVUDodUdnEFVAf8gDdQpmBK5dBStr76uhU3VzyCo9JhkOXX-5ymMQ70szbQUcRMogMi1nk8YVkb5vdNnV2BUt_PTMEsYgvxDIs4cbJ09F6XGnhpDTMLUY0vX72rKSe2ROzXTpGIJ/s1600/CIMG0511.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8IahNBVUDodUdnEFVAf8gDdQpmBK5dBStr76uhU3VzyCo9JhkOXX-5ymMQ70szbQUcRMogMi1nk8YVkb5vdNnV2BUt_PTMEsYgvxDIs4cbJ09F6XGnhpDTMLUY0vX72rKSe2ROzXTpGIJ/s400/CIMG0511.jpg" alt="" id="BLOGGER_PHOTO_ID_5463195385333550258" border="0" /></a><br />Prep: 2 minutes Cook: 10 minutes<br /><br /><br />2 c. Leftover Rice (brown or white)<br />2 c. Milk<br />1tsp. Cinnamon<br />1 c. Sugar<br />1 tsp. Vanilla<br />1 Egg<br /><br />Cook leftover rice and 1 1/2 cups of milk and sugar in a medium saucepan over medium heat for 5 minutes, stirring occasionally. Combine remaining milk and egg in separate bowl. Pour into saucepan with rice, milk and sugar while stirring. Cook 5 more minutes, or until mixture start to thicken. Turn off heat and add vanilla and 1/2 tsp. of cinnamon. Garnish with remaining cinnamon. serve hot or cold! Add whipped cream or ice cream if this dish is going to be a dessert. Enjoy!Sarahhttp://www.blogger.com/profile/07089435088547024088noreply@blogger.com2tag:blogger.com,1999:blog-2546553204602571430.post-11896082636509867052010-04-13T21:24:00.000-07:002010-04-13T21:55:17.405-07:00S'more Pancakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFH4ma3l35f-AyMrDv-xfb4mFAW_jbUwihoIv2r23Y6FPUi5f3Z9cDhEOuIxfVo_0HHtHPlGs44bA9oBzl5sudQ5jeeGJM6xfNy5Qh0uuTq89LyWLy2AF_qzZL3XdQO2bNSUIF5nYG0jIo/s1600/CIMG0460.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFH4ma3l35f-AyMrDv-xfb4mFAW_jbUwihoIv2r23Y6FPUi5f3Z9cDhEOuIxfVo_0HHtHPlGs44bA9oBzl5sudQ5jeeGJM6xfNy5Qh0uuTq89LyWLy2AF_qzZL3XdQO2bNSUIF5nYG0jIo/s400/CIMG0460.jpg" alt="" id="BLOGGER_PHOTO_ID_5459851466619084418" border="0" /></a><br /><br />Prep: 5 minutes Cook: 2 minutes<br /><br />Ingredients:<br /><br />2 c. Pancake mix<br />1 1/2 c. Milk<br />1/2 c. Brown Sugar<br />2 tsp. Cinnamon<br />1/2 c. Chocolate Chips<br />1/2 c. Mini Marshmallows<br /><br />Combine all ingredients in bowl, stir until just moistened. Preheat pan on Medium heat. Scoop pancake batter into heated pan. Wait 1 minute or less (depending on your stove) flip, cook one more minute. Serve with whipped cream and crumbled graham cracker if desired and enjoy by a warm campfire!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_AZUXsJ2uE81SnUln-9qhKaHIRYGnU37jA706dwfbF0robzlm9t-hGGa7ZfPC5dTfGGoJDChp_8wQzGiKsEi3XEuHWpzXtPQbFxvjSy3vwx3DA2uoPUqTltcOoxDzkb-_ZL0EXfHPUYf/s1600/CIMG0458.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_AZUXsJ2uE81SnUln-9qhKaHIRYGnU37jA706dwfbF0robzlm9t-hGGa7ZfPC5dTfGGoJDChp_8wQzGiKsEi3XEuHWpzXtPQbFxvjSy3vwx3DA2uoPUqTltcOoxDzkb-_ZL0EXfHPUYf/s400/CIMG0458.jpg" alt="" id="BLOGGER_PHOTO_ID_5459851603607472098" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuG45_Cb7cJXSl5v_YLxw3go9-slRK3eloA-2Tc_l1SxacbEszswLjrGDdm-IXtxceq2QXaoX4a5B9ZqAOsnsLu0UylaUxPJAQ1nn6hAfu83U3q90UeSYNhB-j7Ir8bi_508yYHGq0CmD/s1600/CIMG0457.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuG45_Cb7cJXSl5v_YLxw3go9-slRK3eloA-2Tc_l1SxacbEszswLjrGDdm-IXtxceq2QXaoX4a5B9ZqAOsnsLu0UylaUxPJAQ1nn6hAfu83U3q90UeSYNhB-j7Ir8bi_508yYHGq0CmD/s400/CIMG0457.jpg" alt="" id="BLOGGER_PHOTO_ID_5459851476460341698" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOWMWAWY-tnfE73r_FiZnXJHFqRs73QR5CcvhpzsFRrHs_A2pBzx9mwY_F61LQZSWwXmbyDWw4LXvpkLxdayklK_Lnc0pYPtr_cMddL3VIm5aVJMAMyLNPjbH12RH3BSuIRwSJY2sDRVpZ/s1600/CIMG0461.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOWMWAWY-tnfE73r_FiZnXJHFqRs73QR5CcvhpzsFRrHs_A2pBzx9mwY_F61LQZSWwXmbyDWw4LXvpkLxdayklK_Lnc0pYPtr_cMddL3VIm5aVJMAMyLNPjbH12RH3BSuIRwSJY2sDRVpZ/s400/CIMG0461.jpg" alt="" id="BLOGGER_PHOTO_ID_5459851462203257426" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFH4ma3l35f-AyMrDv-xfb4mFAW_jbUwihoIv2r23Y6FPUi5f3Z9cDhEOuIxfVo_0HHtHPlGs44bA9oBzl5sudQ5jeeGJM6xfNy5Qh0uuTq89LyWLy2AF_qzZL3XdQO2bNSUIF5nYG0jIo/s1600/CIMG0460.jpg"><br /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHiZ9v4D6K0jEZDPF9akUhysW8_OjeV3OcTpFKtcvjidgsFjVFcgSu3pwb-9aPnFEDeY8h5SQZy9zamWFvFNcQnHypPhUvU_8QG4ZLRfjKaZBuIeyYo83SqSod9i7-KVKbQ0IOtSRe5wW/s1600/CIMG0463.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHiZ9v4D6K0jEZDPF9akUhysW8_OjeV3OcTpFKtcvjidgsFjVFcgSu3pwb-9aPnFEDeY8h5SQZy9zamWFvFNcQnHypPhUvU_8QG4ZLRfjKaZBuIeyYo83SqSod9i7-KVKbQ0IOtSRe5wW/s400/CIMG0463.jpg" alt="" id="BLOGGER_PHOTO_ID_5459851455199358578" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhJ78-p5gSseDeyQiQ_ZCfXNQ4u33_p6aohYpg4nuw1OCd1x3MURy0su7GCilLBXtEUvxpAsngIcDYrhfmHW8mkeN0Grdd7h-kQQzn3mUWhYoR-VpBBcZT-X9QERWYdCyBPJ9x_uha_GI/s1600/CIMG0462.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhJ78-p5gSseDeyQiQ_ZCfXNQ4u33_p6aohYpg4nuw1OCd1x3MURy0su7GCilLBXtEUvxpAsngIcDYrhfmHW8mkeN0Grdd7h-kQQzn3mUWhYoR-VpBBcZT-X9QERWYdCyBPJ9x_uha_GI/s400/CIMG0462.jpg" alt="" id="BLOGGER_PHOTO_ID_5459851445666029282" border="0" /></a>Sarahhttp://www.blogger.com/profile/07089435088547024088noreply@blogger.com0tag:blogger.com,1999:blog-2546553204602571430.post-52801868252814379492010-04-13T21:19:00.000-07:002010-07-17T11:35:22.566-07:00Coconut Buttercream Frosting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrxAHdMpIE7T0KS4cHsXhLHdb22eoweKrHn6ByFu4K94kSuT0cRaD_EgQA5_Q-rGA87TR4NiG72ZIIOIWM4OkT_X4cxjesM8XJkH3QIfMqcHstMCeiUjOfAyAJ6TTD8-jGSGaT2JtWwk6A/s1600/SurfCake1.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 317px; height: 264px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrxAHdMpIE7T0KS4cHsXhLHdb22eoweKrHn6ByFu4K94kSuT0cRaD_EgQA5_Q-rGA87TR4NiG72ZIIOIWM4OkT_X4cxjesM8XJkH3QIfMqcHstMCeiUjOfAyAJ6TTD8-jGSGaT2JtWwk6A/s400/SurfCake1.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5494945582416878674" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoLyFSiCotslvV0xo0SGEhnk1ggPq2WQPReu6T8gDbN1LGXG4daE3cGXLnuyeNbMghWob8zlzckxOhign_RFeN6rzRYySe5Kz-sGFl6jbzZhFYYqqJczSwJTZj2j35eyrmf63fVVRhAxAy/s1600/CIMG0425.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoLyFSiCotslvV0xo0SGEhnk1ggPq2WQPReu6T8gDbN1LGXG4daE3cGXLnuyeNbMghWob8zlzckxOhign_RFeN6rzRYySe5Kz-sGFl6jbzZhFYYqqJczSwJTZj2j35eyrmf63fVVRhAxAy/s400/CIMG0425.jpg" alt="" id="BLOGGER_PHOTO_ID_5463195640466275058" border="0" /></a><br />Ingredients:<br /><br />1/2 c. Coconut Oil<br />1/2 c. Butter, softened<br />9 c. Powdered Sugar<br />2 T. Milk<br />1 tsp. Coconut extract (optional)<br /><br />Cream Coconut oil and Butter. Add sugar one cup at a time blending well between cups. Add milk, 1 tsp. at a time until frosting reaches spreading consistency. If the coconut flavor isnt strong enough for you then add the tsp of extract with the milk.<br />Liberally frosts a two layered cake or 24 cupcakes.Sarahhttp://www.blogger.com/profile/07089435088547024088noreply@blogger.com0tag:blogger.com,1999:blog-2546553204602571430.post-41070503239988331142010-03-16T04:19:00.000-07:002011-03-02T15:48:52.206-08:00Flora's FudgeThis NO BAKE recipe comes from a 1959 Disney's Sleeping Beauty comic book that my mother saved from her childhood!<br /><br /><span style="font-weight: bold;">Prep: 10 minutes Chill: 1 hour</span><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />3 oz unsweetened Baking Chocolate<br />1/4 c. Butter<br />3 c. Powdered Sugar<br />1 Egg<br />1 tsp. Vanilla<br /><br />Melt unsweetened baking chocolate and butter in small sauce pan over medium heat.<br />Mix in half of the powdered sugar. Beat in the egg (remember it was the 50s, you can substitute egg for 1/4 c. vegetable oil) Add remaining sugar and vanilla. Press into 8x8 baking pan lined with wax paper (make sure to line it or it will be impossible to remove!) Chill for 1 hour, or until firm!Sarahhttp://www.blogger.com/profile/07089435088547024088noreply@blogger.com1