tag:blogger.com,1999:blog-17176908132626678432024-03-05T22:17:04.256-08:00Knead to Know RecipesSamanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-1717690813262667843.post-51089280896141659112013-03-21T08:13:00.001-07:002013-03-21T08:13:55.777-07:00Chocolate Chip Salted Caramel Cookie Bars<div class="separator" style="clear: both; text-align: center;">
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I tend to judge a recipe by it's name. The more adjectives in a sweet treat, the better in my opinion. I was hoping to put this up sooner, but my laziness kicked in. But at least I was consistent these last two posts. This one and the last one were both posted on the 21st of the month. Maybe that should be my goal for now. I wanted to post weekly, but that's not working so well. Although a month from now all my time will be spent packing because we are moving into a house! We are pretty excited. But for now, back to my sweet treat full of adjectives.<br />
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Think of a thick chocolate chip cookie stuffed with salted caramel...now make this recipe from Two Peas and Their Pod because that is essentially what you get. These rich bars keep well and are perfect for potluck desserts, parties, or just taking the pan to the couch and digging in.<br />
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Yield: 9x13 pan, cut however you'd like<br />
Time: 45ish minutes<br />
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Ingredients<br />
12 Tbs melted butter, cooled<br />
1 cup light brown sugar<br />
1/2 cup sugar<br />
1 egg<br />
1 egg yolk<br />
2 tsp vanilla <br />
2 1/8 cup flour<br />
1/2 tsp salt<br />
1/2 tsp baking soda<br />
2 cups chocolate chips<br />
10 oz caramel candies, unwrapped (it's not quite a whole bag)<br />
3 Tbsp heavy cream<br />
Sea Salt<br />
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Preheat oven to 325 and prepare a 9x13 glass pan with a bit of cooking spray or butter.<br />
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In a large bowl use a mixer or beater to combine cooled melted butter, brown sugar, and sugar. Add in the egg, egg yolk, and vanilla. <br />
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Slowly add in the flour, salt, and soda. People always say to mix the dry ingredients and then add them in to the wet, but I almost never do that. I add in 1 cup of flour to the wet and mix it up. Then I measure out the 1/8 cup flour with the salt and baking soda and add that in. Finish up with the last cup of flour.<br />
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When the dry ingredients are mixed in, time to stir in the best part, the chocolate chips!<br />
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Once the batter is ready, press about half the dough into your prepared pan; cover the whole bottom.<br />
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Now get those caramels and add in the heavy cream. Microwave that
gooeyness until they are melted. It normally takes about 2 minutes on
high, stopping to stir every 20-30 seconds. As soon as the caramels are
all melted and the cream is absorbed, it's ready. <br />
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Pour the melted caramel all over the dough pressed in the pan. Use all that gooey goodness to cover the dough.<br />
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Once that's done, sprinkle as much sea salt as you want on top of the caramel. I tend to put more than I think is necessary, because there is a lot of flavor in these bars and I want the salt to be tasted and not hidden.<br />
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Once it's covered with your desired amount of salt, press the rest of the cookie dough on top of the caramel. I like to take chunks of the dough and flatten it with my fingers before placing it on top of the caramel. You won't completely cover the caramel, just cover what you can.<br />
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Finally, sprinkle some more salt on top and stick that pan in the oven!<br />
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Let the bars bake for about 30 minutes or until the top of the bars are golden and the edges pull away from the pan. Sadly, you have to let these bars cool to room temperature on a cooling rack before you can cut them, otherwise they become a ridiculous mess.<br />
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Cut at your own risk.<br />
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Watch how fast these bars disappear and enjoy!<br />
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Original post at http://www.twopeasandtheirpod.com/chocolate-chip-salted-caramel-cookie-bars/<br />
<br />Samanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com0tag:blogger.com,1999:blog-1717690813262667843.post-61613928298032757802013-02-21T13:00:00.001-08:002013-02-21T13:00:09.752-08:00Balsamic Glazed Pork Loin<div class="separator" style="clear: both; text-align: center;">
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I have been meaning to post again, and it just hadn't happened. But today is a snow day for many in NE Kansas so I figured I had no excuse!<br />
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I don't make much pork, but it always seems to be delicious when I finally do. This recipe is from Mel's Kitchen Cafe, like many of my recipes. They do amazing things over there.<br />
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This pork recipe is for the crock pot and it doesn't take a whole lot of prep. Give yourself a few minutes in the morning and a few when you get home and this meal is as good as done. It's got a sweet, herby, and tangy flavor with a yummy glaze that is delicious over rice. So if you want something easy to do with pork, give this a try.<br />
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Time: 6-8 hours<br />
Ingredients<br />
2 lb boneless pork loin roast<br />
1 tsp ground sage<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
1 clove garlic, minced (or more if you love garlic as much as we do)<br />
1/2 cup water<br />
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Glaze ingredients<br />
1/2 cup brown sugar<br />
1 Tbsp cornstarch<br />
1/4 cup balsamic vinegar <br />
1/2 cup water<br />
2 Tbsp soy sauce<br />
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Start off by mixing the sage, salt, pepper, and garlic in a small bowl.<br />
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Not get a little dirty and rub that mixture all over the meat. (By the way, it's totally ok to do this with frozen pork...I do it all the time.) With the seasoned pork in the crock pot, pour in the water.<br />
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Cook that yummyness on whatever time-frame you need. I normally let mine cook while I'm at school for 9ish hours on low or med-low, but that is almost too long, so use your judgement.<br />
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Once the meat is about ready, whip up that glaze. Combine all the glaze ingredients in a small saucepan over med-high heat, whisking until it comes to a boil.<br />
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Reduce the heat and let it simmer until it thicken up.<br />
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<br />While the glaze simmers, shred up the pork, and give it a little taste-test of course.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxirvYN92aO9XGhJTmMJrwrRIPM4251DHCVAp7H8a76T9YKajbackjWLHTZQs3tonUAAJC4LXy2o4QY4YiDUfgqfOFNI9SMVkBeKf6iLC7iuEK79WcqvvcyBu9m0jdTSlp04dYMFxhb-KP/s1600/DSCN0032.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxirvYN92aO9XGhJTmMJrwrRIPM4251DHCVAp7H8a76T9YKajbackjWLHTZQs3tonUAAJC4LXy2o4QY4YiDUfgqfOFNI9SMVkBeKf6iLC7iuEK79WcqvvcyBu9m0jdTSlp04dYMFxhb-KP/s320/DSCN0032.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious now...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLL6ANTHd-IQzFzK3wZ7lSVKZXa5s2ac9D9zrK3w3YrlkQuQXphhKAZIl9jJkAwIen11LF9XTwyOHQ6q5MH0SmI_g5yB5Trf08APArKiu8JLhmkMs7erBj8X5LcwRgi8ZF9T_TFmL7ZsL_/s1600/DSCN0035.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLL6ANTHd-IQzFzK3wZ7lSVKZXa5s2ac9D9zrK3w3YrlkQuQXphhKAZIl9jJkAwIen11LF9XTwyOHQ6q5MH0SmI_g5yB5Trf08APArKiu8JLhmkMs7erBj8X5LcwRgi8ZF9T_TFmL7ZsL_/s320/DSCN0035.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...even better.</td></tr>
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You can either drizzle glaze over it now, or you can dish up the pork on
top of some rice and then smother it. Either way, make sure you use
that glaze! It's delicious on the pork. Some times I wish I had made a
double recipe. Enjoy! <br />
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Original post at http://www.melskitchencafe.com/2011/09/sweet-balsamic-glazed-pork-loin-slow-cooker.html<br />
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Samanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com0tag:blogger.com,1999:blog-1717690813262667843.post-83596516674615860292013-01-28T15:22:00.000-08:002013-01-28T15:22:10.705-08:00Peanut Butter Yogurt DipI haven't posted since November! I have no excuse for not posting...just laziness. Also, the husband and I have been looking for a new place to live. That is turning out to be way more time consuming than it should be. We have been searching for about a month now and hopefully we are getting close. So back to food...<br />
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I have been obsessed with this dip from Yahoo Lifestyle lately. I made it once in the fall and loved it, but never made it again until this weekend. I have made it twice now and it's so delicious. It even gets my husband to eat fruit. It's super simple and even fairly healthy. If you have apples, you should probably try it. I apologize for unattractive photos...I'm experimenting with a new camera and I was too excited to eat the dip to really take good photos.<br />
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Time: not long at all<br />
Ingredients<br />
1 small container vanilla greek yogurt (whatever brand you like, I like Oikos) <br />
2 Tbsp creamy peanut butter<br />
1/2 Tbsp honey<br />
dash of cinnamon<br />
Apple - any kind, we like Gala <br />
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Put all ingredients in a bowl and stir until combined.<br />
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Eat with apples! Told you it was easy.<br />
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This dip makes enough for 2-3 apples depending on how much you dip.<br />
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If you have leftovers, it keeps well for a few days.<br />
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Original post at http://au.lifestyle.yahoo.com/food/galleries/photo/-/8858091/low-calorie-treats-for-the-sweet-tooth/8858093/Samanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com0tag:blogger.com,1999:blog-1717690813262667843.post-75223481098480928472012-11-25T07:25:00.000-08:002012-11-25T07:25:30.818-08:00Chunky Monkey Pancakes<div class="separator" style="clear: both; text-align: center;">
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Pancakes are one of the best weekend breakfasts. Whether loaded with chocolate chips, blueberries, or just plain covered with peanut butter, nutella, or syrup, they are delicious. On the weekends I like to try new breakfasts recipes that are typically a little richer or sweeter than your typical breakfast. These pancakes from Our Best Bites fit that. As an added bonus, these pancakes utilize over-ripe bananas. Not only do these pancakes have bananas in the batter, there is also chocolate chips. Oh and one more thing, they are drizzled with peanut butter syrup. It's reminiscent of maple-glazed donuts, specifically those from Casey's (if you are from my area you know what I mean). These pancakes are an awesome weekend breakfast with just enough sweetness. <br />
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Time: 15-20 minutes<br />
Yield: 14ish pancakes<br />
Ingredients<br />
1 1/2 cups flour<br />
3 Tbsp sugar<br />
2 tsp baking powder<br />
1 1/2 tsp baking soda<br />
1/4 tsp salt<br />
1 1/2 cup buttermilk (or 1 1/2 Tbsp vinegar or lemon juice mixed with milk to make 1 1/2 cups)<br />
1 tsp vanilla extract<br />
1 Tbsp vegetable/canola oil<br />
1 large egg<br />
2 medium ripe bananas<br />
6 Tbsp mini chocolate chips (or regular chips roughly chopped)<br />
2 tsp flour<br />
1 cup maple syrup<br />
1/2 cup peanut butter<br />
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Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. <br />
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In a separate bowl, whisk buttermilk, vanilla, oil, and egg. <br />
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Add the wet ingredients to the dry and mix until just combines. Lumps are ok in pancakes batter<br />
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Let that mixture sit off to the side and address the browning bananas. You know, the ones that you don't want to eat but aren't quite ready to freeze for banana bread later.<br />
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Peel those sweet bananas and mash them in a bowl. Take out some pent up aggression on those bananas. Although I hope you are too frustrated on a Saturday or Sunday morning. <br />
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Also at the point, ready the chocolate. These pancakes wouldn't be as rich as intended without the chocolate. If you have regular chocolate chips, take a knife to them...<br />
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...and then toss the chocolate with those 2 tsp of flour. You could skip this step, but the chocolate would probably sink to the bottom of the batter without it. <br />
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Fold the mashed bananas and the flour-coated chocolate chips into the batter.<br />
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Now get that skillet or griddle ready! Heat it over medium heat. When hot, use cooking spray or butter (preferred method) to coat the surface. Use 1/4 cup measuring cup to scoop the batter and make those delicious disks. You can use 1/8 cup if you want smaller pancakes. <br />
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When the edges are set and the surface of the pancakes start bubbling, flip them! <br />
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Cook until lightly browned on both sides. <br />
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Now that pancakes are ready, or at least close to being ready, get that syrup and peanut butter. <br />
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Heat 1/2 cup peanut butter in a small bowl for about 30 seconds. Stir in 1 cup of maple syrup until combined and then heat for another 30 seconds. This stuff isn't necessary, but it's definitely desired. So peanut buttery, sweet, and rich. It's amazing.<br />
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Or if you are feeling lame, just skip the peanut butter syrup and enjoy your banana chocolate chip pancakes.</div>
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However you enjoy these chunky monkey pancakes, make them! You won't regret it!</div>
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Original recipe at http://www.ourbestbites.com/2010/09/banana-chocolate-chip-pancakes-with-peanut-butter-syrup-chunky-monkey-pancakes/#comment-422913 </div>
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<br />Samanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com0tag:blogger.com,1999:blog-1717690813262667843.post-83725158331876188472012-10-28T19:21:00.000-07:002012-10-28T19:21:15.407-07:00Sweet and Spicy Glazed Pork Chops<div class="separator" style="clear: both; text-align: center;">
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This blog post if finishing up a pretty great 3-day weekend. Friday consisted of watching Halloween movies, carving pumpkins, and getting lost in a corn maze with friends. Saturday started with hot cocoa in bed from D (that's now husband's name here...I wasn't feeling very clever) and a trip to farmer's market for apples, cider, peppers, and spices. I also enjoyed time with co-workers from one of my schools. Today was a morning of laziness and an afternoon of playing board games with some pretty great people. We played games until about 6:00 and I didn't plan dinner ahead of time. Thankfully, I had some pork chops thawed in the fridge and knew I had a couple recipes that took little time to prepare and cook.<br />
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D and I use to eat chicken for practically every meal. Thankfully we have branched out. We have much more variety in what we eat, and pork chops are among the various things I make now. Before last year I don't think I had ever cooked a pork chop. I bought some on a whim because they were on sale and now we have 1-2 per month. They are so tasty and cook so quickly. This particular recipe comes from Beth M at Budget Bytes and it is a tasty sweet heat dish. The ingredients are minimal and time is less than 30 minutes so it's a great way to whip up a yummy dinner. If you are a fan of pork and like sweet heat, try these!<br />
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Yield: 4 pork chops<br />
Time: 25ish minutes<br />
Ingredients<br />
4 thick cut pork chops (bone-in or not; thin chops may also be used, you just have to watch them)<br />
olive oil<br />
1/4 cup brown sugar<br />
1/2 tsp cayenne pepper<br />
1/2 tsp garlic powder<br />
1/2 tsp paprika<br />
1/2 tsp salt<br />
1/2 tsp pepper <br />
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Preheat oven to 350.<br />
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Combine brown sugar, cayenne pepper, garlic powder, paprika, salt, and pepper in a small bowl.<br />
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Rub that delicious spice mix on those pork chops. I'm lazy so coated one side of the chops while they were still in the packaging and then coated the other side once I put them in the pan. Probably not the smartest thing to do, but I did it any way. However you do it, coat both sides and use all the spice mix.<br />
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Pour enough olive oil in a oven-safe skillet to cover the bottom. (You don't have to use an oven-safe skillet, but it makes life easier.) Once the oil is hot, toss those chops in.<br />
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Let them cook about 5 minutes and then flip them. They should be a pretty golden color. Let them cook another 5 minutes or so to brown the other side. To finish up the cooking, transfer the whole skillet into the oven. If your skillet isn't oven-safe transfer the chops to a oven-safe surface and try to take the liquid/glaze too.<br />
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Let the chops cook until done, about 5 more minutes. The glaze should also have thickened with this time as well. That's it! Before you plate these suckers I would rub them around in the glaze to get as much deliciousness as possible. If you want to move the skillet after you have taken it out of the oven, please remember to use a hot pad. I don't often use my skillets in the oven and when I do, I'm prone to forget that the whole skillet is hot. I have given myself a handful of blister by attempting to pick up a oven-hot skillet by the handle. Please don't make my mistake! Also, soak this pan while it is still warm (not hot, but warm) to help clean it with a little more ease.<br />
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Enjoy! <br />
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Original post at http://budgetbytes.blogspot.com/2010/08/glazed-pork-chops-655-recipe-163.htmlSamanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com2tag:blogger.com,1999:blog-1717690813262667843.post-15081752944678157002012-10-14T19:34:00.000-07:002012-10-14T19:34:28.661-07:00Mini Pecan Rolls<div class="separator" style="clear: both; text-align: center;">
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Who doesn't like cinnamon rolls or other sweet, sticky rolls? I don't think I have ever met a person who disliked rolls of these kinds. Making homemade rolls can be a pain, but there are many shortcuts you can take to make them and they are still delicious. I'm not sure how I came across this recipe but Pillsbury has a delicious short cut to yummy rolls that uses a tube of their crescent rolls. They require a little bit of time, but they are definitely worth it. I love them because they remind me of something my mom used to make when I was younger. She made the caramel mixture and then threw in canned biscuit chunks. It's a much quicker variation. I knew when I saw these I had to try them. My husband asks for them often. So if you ever need something sweet for breakfast or anytime really, you should try these nutty, caramel rolls. <br />
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Time: 45 minutes<br />
Yield: 16 mini rolls<br />
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Ingredients<br />
1/4 cup butter<br />
2 Tbsp light corn syrup<br />
1/4 cup brown sugar<br />
1 tube crescent rolls (reduced fat works just as well as regular)<br />
2 Tbsp sugar<br />
1/2 tsp cinnamon<br />
1/4 cup finely chopped pecans<br />
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Preheat oven to 375 F<br />
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Melt butter in a pie pan.<br />
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Mix in corn syrup and brown sugar. If you want you can mix these three in a small bowl and then spread the mixture in a pie plate, but I'm a fan of fewer dishes. Set your caramel mixture aside.<br />
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Open the crescent rolls and separate out the 4 rectangles. Pinch the triangles together to make a full rectangle. I flip the rectangle over and pinch the other side too just to make sure it stays.<br />
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Mix together the cinnamon and sugar and dust it on top of the rectangles. If you want, you could probably cut the amount of sugar down, but why would you do that?<br />
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Then sprinkle the nuts on top. If you really don't like nuts, you could omit them, but they do make them that much more delicious.<br />
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Finally roll the rectangles starting with a short side. I don't roll very evenly, but just do your best.<br />
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Slice each roll into 4 mini rolls.<br />
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Now gently stand up each mini roll in the butter/syrup/sugar mixture. It's ok if there is some space between them because the rolls will expand. With that being said, you don't have to leave as much space as I did.<br />
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<tr><td class="tr-caption" style="text-align: center;">I was quite proud of that pretty little roll in the middle there. :)</td></tr>
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Throw the pan in the oven for 20-25 minutes. As soon as they are golden brown the the caramel mixture is bubbly, they are done. Let them sit in the pan for 1 minute or so.<br />
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Carefully flip them out onto a plate or foil and let cool before eating. These can hurt if you eat them too hot. They are amazing warm. Grab a glass of milk and enjoy!<br />
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Original post at http://www.pillsbury.com/recipes/petite-caramel-pecan-rolls/9f53c90b-ca18-4c56-84ee-c3d167149a06/ Samanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com0tag:blogger.com,1999:blog-1717690813262667843.post-4662946705115323982012-09-22T13:54:00.000-07:002012-09-22T13:54:11.317-07:00Enchiladas (With Homemade Sauce)Enchiladas are one of those dishes that can be made in so many different ways with different fillings, sauces, textures, etc. I've always enjoyed enchiladas but was never big on making them until the past few months. I came across a homemade red enchilada sauce from Recipe Girl and thought it was worth a try. I had only liked homemade enchiladas with white sauce, but only because I don't like canned red sauce. This recipe provided a solution to that issue. I will the sauce recipe and how I prepare my enchiladas. Take it and run with it!<br />
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Time: Sauce: about 15-20 min; Enchiladas: about 30-45 min (depends how speedy you assemble.)<br />
Makes 6-8 enchiladas and about 2 1/2 cups of sauce<br />
Ingredients for sauce<br />
1/4 cup vegetable or canola oil<br />
2 Tbs flour<br />
2 Tbs chili powder<br />
1 can (8 oz) tomato sauce<br />
1 1/2 cups chicken broth<br />
1/2 tsp cumin<br />
1/2 tsp garlic powder<br />
1/2 tsp onion salt (or just regular salt)<br />
1/4 tsp salt (or just to taste)<br />
Dash of pepper<br />
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Ingredients for enchiladas<br />
2 cups cooked chicken, shredded<br />
2 cups grated cheese (whatever kind floats your boat)<br />
1/2 onion, diced (opt.)<br />
1 bell pepper, diced (opt.)<br />
sauce <br />
6-8 flour tortillas, soft taco size<br />
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To get the sauce going, heat the oil in a skillet or sauce pan over medium high heat until it shimmers. Whisk in the flour and chili powder and reduce the heat to medium. Keep whisking until the mixture is smooth and becomes slightly golden. <br />
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<tr><td class="tr-caption" style="text-align: center;">Needs just a bit more time at this phase.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Once the roux is ready, gradually whisk in everything else. Keep whisking and stirring until it's smooth. Make sure to taste it and adjust the spices as you need. Let it simmer over medium-low to medium heat for about 10 minutes or until it is the desired consistency. It will thicken the longer it sits.<br />
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After about 10 minutes it will thicken up and look like thick tomato soup. Set this aside until you are ready to assemble the enchiladas. <br />
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While your sauce is simmering, you can mix up your enchilada filling. If you are using veggies in the filling, I recommend sauteing them until they are slightly tender first. Toss the chicken, 1 cup of cheese, and veggies in a bowl to combine. Add in the amount of sauce you want. I start with 3/4 or 1 cup and decide from there. <br />
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Once your filling is to your liking, start filling! I just scoop 2-3 big spoonfuls into to middle of a tortilla and go from there. From here on it's really all about preferences.While you are doing this go ahead a preheat your oven to 400 F. <br />
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Roll up all your enchiladas and place them in a lightly greased dish. If you want to put sauce in the bottom of the dish, go for it. I prefer not to. The next step is another one based on preference. I like to bake my enchiladas naked until they start to brown on top, about 10 minutes.<br />
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I do that because I don't like squishy enchiladas. This step just helps them keep their structure. If you don't want to do that, pour the sauce on top, sprinkle the cheese and bake. If you are like me, bake the naked enchiladas until brown and then top with sauce and the rest of the cheese. *A word on the sauce. The last time I made these, I used all the sauce. If you like saucy enchiladas, use the whole recipe. I don't like them real saucy, so I don't use all of it. Use what you want.<br />
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Bake those suckers until the sauce is bubbly and the cheese is melted. Finally, dig in!<br />
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Enjoy!<br />
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Original post at http://www.recipegirl.com/2006/05/01/enchilada-sauce/<br />
<br />Samanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com1tag:blogger.com,1999:blog-1717690813262667843.post-24797888256966451332012-08-30T17:11:00.000-07:002012-08-30T17:11:56.386-07:00Garlic Chicken Pasta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl15Yw9oGGlBNov5fyu-hwBQt5073wiC-9zHN_G1YU085_MkffoM2k6HodPTo8MAmEKP0Gd9nq85IX7hV5IAJVOD9KxnjGkSVZNol-7mwFH55YwK7CdhauoZNYFVqPpf_EgjSJtR4Oe51Q/s1600/100_2358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl15Yw9oGGlBNov5fyu-hwBQt5073wiC-9zHN_G1YU085_MkffoM2k6HodPTo8MAmEKP0Gd9nq85IX7hV5IAJVOD9KxnjGkSVZNol-7mwFH55YwK7CdhauoZNYFVqPpf_EgjSJtR4Oe51Q/s320/100_2358.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72madvtdHwKlwj9YTPih7SLwr4tcP4oANSKWmkQFDLKaMDatTadNosTLZCGTytSXC8NbLzititBmnt3PGYrV3Q5Ca-ieMm739nMRx56jEjVzk707F46aM0UvvEjuK1GnRvZNThAa6HIeZ/s1600/100_2348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj5_2-FA1AOIg_OTUVwv8skaI5iyYGYj3FLRbfU4Rjt4dc2EzeVAIZckmjrPZ8AR8AHzOYJzI8zz17mR6nPoZKn8fHOeiVzcy7OmaGgRqzMNJTMktiGwJalbL9Wu7GlyupdZ_uQmkZmtNR/s1600/100_2345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Mmmmm...pasta.. I really love it. I try to only make it once a week. Normally that does satiate my cravings, but some times I want it more! This week I broke down and made pasta dishes twice. I threw together an Asian noodle dish with some leftover spaghetti noodles and veggies that needed to be eaten a couple days ago and tonight I made this Garlic Chicken Pasta that I came across on Kevin & Amanda's blog. They adapted it from another blog and I am now adapting it from them. It delicious as is, but I think it is even better with my additions.<br />
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If you are on some sort of diet that says no pasta, cream, or bacon, I would stop reading now. If you love everything delicious, continue. This pasta has a sauce very similar to alfredo, but it has a kick. It doesn't take long at all and it is a great weeknight dinner.<br />
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Before I go any further, I should mention that TBDH is no longer To Be Determined Husband! He recently accepted a job as Technology Support Specialist in a small school district and is enjoying his job so far. So exciting! But now he needs a new name! My brain is a little dead and I am not feeling very creative so I will have to come up with something before my next post. Now back to deliciousness.<br />
<br />
Time: 20ish minutes<br />
Yield: about 4 servings <br />
Ingredients<br />
10-16oz pasta (depending on what kind of pasta:sauce ratio you like)<br />
1 1/2 of cooked, shredded chicken (or however much you want, really)<br />
6-8 slices cooked bacon crumbled <br />
2 Tbsp butter<br />
3 gloves of minced garlic<br />
1 cup heavy whipping cream<br />
Couple tsp of black pepper (depending on taste) <br />
3/4 cup shredded Parmesan cheese <br />
1/4 cup white wine<br />
Dashes of cayenne pepper, oregano, and basil (or other desired herbs) <br />
<br />
Prepare the pasta and drain. For two of us I used about 3 handfuls of pasta. The original recipe calls for Farfalle, but I used Penne this time. It's really up to you. Dump the pasta back into the pot and toss the chicken with it. Let it hang out while you prepare the sauce.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1YZMM-3J6EgaYJhM8dAmWaOK4Aw13rGskLD4UWYbEthF5lnMY1TK7OG6OCFQ_vTNxuRUGCAdx1KoEcvcqpaqVZngMgnvvV3aOqa2hrCkaKZcOV_wpNVxYoGnKc8uEa52wePM7NCHa-Uud/s1600/100_2352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1YZMM-3J6EgaYJhM8dAmWaOK4Aw13rGskLD4UWYbEthF5lnMY1TK7OG6OCFQ_vTNxuRUGCAdx1KoEcvcqpaqVZngMgnvvV3aOqa2hrCkaKZcOV_wpNVxYoGnKc8uEa52wePM7NCHa-Uud/s320/100_2352.JPG" width="320" /></a></div><br />
Melt the butter in a saucepan over medium-low heat. Toss in the garlic and stir.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72madvtdHwKlwj9YTPih7SLwr4tcP4oANSKWmkQFDLKaMDatTadNosTLZCGTytSXC8NbLzititBmnt3PGYrV3Q5Ca-ieMm739nMRx56jEjVzk707F46aM0UvvEjuK1GnRvZNThAa6HIeZ/s1600/100_2348.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72madvtdHwKlwj9YTPih7SLwr4tcP4oANSKWmkQFDLKaMDatTadNosTLZCGTytSXC8NbLzititBmnt3PGYrV3Q5Ca-ieMm739nMRx56jEjVzk707F46aM0UvvEjuK1GnRvZNThAa6HIeZ/s320/100_2348.JPG" width="320" /></a></div><br />
Add in the whipping cream, pepper, wine, and spices/herbs.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG0Dxs50SBkGIs1noGhVh6Xwq81GWG77GJL-3djD2-W-wz5JS55TCW7tcYXGn8djOj3G-H8T2W_2yl3q_jVE3j3z2w9ORmac_HVSJdkgD-q2PjhqCZQS1z3Lp7DYiVZkyVDs4CD8sLW4QO/s1600/100_2350.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG0Dxs50SBkGIs1noGhVh6Xwq81GWG77GJL-3djD2-W-wz5JS55TCW7tcYXGn8djOj3G-H8T2W_2yl3q_jVE3j3z2w9ORmac_HVSJdkgD-q2PjhqCZQS1z3Lp7DYiVZkyVDs4CD8sLW4QO/s320/100_2350.JPG" width="320" /></a></div><br />
Stir to combine and whisk in Parmesan cheese. Whisk the sauce until smooth. It will probably take 3-4 minutes. Taste and adjust for preferences.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWjjkYE_jp7SgG3nv98f40WNc3MUnOCwG4aOsqfSYgrkX3F5XUWTJ3B0vtEYIPaGPXBsj3s62RRMPxx-z1EpILPRWZIlPxw2KRkhgQL7Is7YtQzQmLKgdkQz3PkNJPp6nctEhdwSAJa75E/s1600/100_2354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWjjkYE_jp7SgG3nv98f40WNc3MUnOCwG4aOsqfSYgrkX3F5XUWTJ3B0vtEYIPaGPXBsj3s62RRMPxx-z1EpILPRWZIlPxw2KRkhgQL7Is7YtQzQmLKgdkQz3PkNJPp6nctEhdwSAJa75E/s320/100_2354.JPG" width="320" /></a></div><br />
Stir bacon into sauce.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj5_2-FA1AOIg_OTUVwv8skaI5iyYGYj3FLRbfU4Rjt4dc2EzeVAIZckmjrPZ8AR8AHzOYJzI8zz17mR6nPoZKn8fHOeiVzcy7OmaGgRqzMNJTMktiGwJalbL9Wu7GlyupdZ_uQmkZmtNR/s1600/100_2345.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj5_2-FA1AOIg_OTUVwv8skaI5iyYGYj3FLRbfU4Rjt4dc2EzeVAIZckmjrPZ8AR8AHzOYJzI8zz17mR6nPoZKn8fHOeiVzcy7OmaGgRqzMNJTMktiGwJalbL9Wu7GlyupdZ_uQmkZmtNR/s320/100_2345.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I could eat this whole little bowl...</td></tr>
</tbody></table>Dump sauce on top of pasta/chicken mixture. For best results let the pasta sit for a few minutes to thicken and combine. Now try to not eat every last bit by yourself!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jmib24Ja4U3KoV-Lk1A1fFhTdEp8yYYA_UKIu3NH_GmH977NzSRCDwPr-qy8iNcnPuHdDQfn_Yb4LHcqn8eybxMGUsTZ1bVhfuItHjgHRF8fpG81dNH3YM9c0FDF4b50VOutWXMuknT2/s1600/100_2355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jmib24Ja4U3KoV-Lk1A1fFhTdEp8yYYA_UKIu3NH_GmH977NzSRCDwPr-qy8iNcnPuHdDQfn_Yb4LHcqn8eybxMGUsTZ1bVhfuItHjgHRF8fpG81dNH3YM9c0FDF4b50VOutWXMuknT2/s320/100_2355.JPG" width="320" /></a></div><br />
<u>Original sources </u><br />
http://www.kevinandamanda.com/recipes/dinner/becky-higgins-garlic-chicken-farfalle.html <br />
http://www.beckyhiggins.com/recipes/?p=21Samanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com0tag:blogger.com,1999:blog-1717690813262667843.post-75214094155925392662012-08-07T15:53:00.000-07:002012-08-07T15:53:32.032-07:00Easiest Pasta Ever<div class="separator" style="clear: both; text-align: center;">
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Pasta...so delicious.. Pasta is really one of my favorite types of food. If I had my way, it would probably have it's own section on the food pyramid. I love all kinds of pasta...light, creamy, saucy, with meat, with veggies, long, short, shell-, wheel-, spiral-shaped, wheat, made from potato, filled..you name it, I probably like it. Anyway this is one of the easiest pastas ever. It takes very little time to make and keep be adapted in any way. Lots of Italian restaurants serve it under the name Aglio e olio and it is worth trying. We never had a recipe for this because it is so simple to make, but I came across this one from YumSugar and I liked the ratios it suggested. So if you are looking for a light, quick pasta dish, you should try this one.<br />
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Time: However long it takes you to boil pasta + 2 minutes max<br />
Yield: 2-4, depending on how gluttonous you feel<br />
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Ingredients<br />
7 ounces of your favorite pasta, typically spaghetti or other long noodle is used<br />
2-3 garlic cloves, minced (or more if you are like me)<br />
1 1/2 tsp red pepper flakes (vary this depending on the heat you like)<br />
1/4 - 1/3 cup extra-virgin olive oil<br />
3/4 tsp sea salt<br />
1/2 tsp pepper<br />
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Boil your pasta according to directions. I'm going to assume you can read the directions on the box because you are reading this...please don't prove me wrong.<br />
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When it's done, drain your pasta and dump it into a big bowl...or the same pot you boiled it in if you are lazy like me.<br />
Dump the garlic, crushed red pepper, olive oil, salt, and pepper on top of the pasta. I know you can handle this...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6Rt7FXj5O4gBr3fUDqpHsbYGfq3kBLUWMC-2jAHYSP16qXKnIiC4djkpPsfa7e22nZqW4IDViYQU_N9d5f47kPlenQ8SIuQsthnh77Rr2o-vQedPgydaiI-B4JOXCogv9I9xXbA7x3AU/s1600/100_2269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6Rt7FXj5O4gBr3fUDqpHsbYGfq3kBLUWMC-2jAHYSP16qXKnIiC4djkpPsfa7e22nZqW4IDViYQU_N9d5f47kPlenQ8SIuQsthnh77Rr2o-vQedPgydaiI-B4JOXCogv9I9xXbA7x3AU/s320/100_2269.JPG" width="320" /></a></div>
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Now toss it all!<br />
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Taste it and adjust seasonings if you would like. That's it! I told you it was easy. Now you can dress it up however you would like. I typically toss cooked chicken in with it to up the nutrition. Cook and season it however you want. Or add shrimp or sausage, or whatever floats your boat. I also love roasted red pepper on this. This pasta just provides a great base for whatever you are wanting. Make it!<br />
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<tr><td class="tr-caption" style="text-align: center;">Topped with baked chicken, roasted red pepper, and parmesan cheese and served with sauteed zucchini...yum!</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Original post at http://www.yumsugar.com/Spaghetti-Garlic-Olive-Oil-Chili-Flakes-21398824Samanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com0tag:blogger.com,1999:blog-1717690813262667843.post-48520070304430840512012-07-29T15:25:00.000-07:002012-07-29T15:25:29.928-07:00Pretzel Nuggets<div class="separator" style="clear: both; text-align: center;">
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One of the best things about malls is the pretzel shop. The smell permeates everything and it makes you crave one while you shop for unnecessary items. They are so soft, warm, buttery, and salty. Then you get the spicy cheese to dip them in and they are even more amazing. Sifting through recipes online I realized there are tons of recipes for these sinful twists. Having never made pretzels, I decided to start with this recipe for nuggets from Mel's Kitchen Cafe, a blog I frequent. I've used several recipes from her blog and you should probably spend some of your own time checking them out. These nuggets are practically perfection. The dough is easy to make, doesn't take much time to rise, is easy to handle, and produces the best texture for a pretzel. If you love pretzels and have an hour or so, you should probably try these out.<br />
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Time: 60-75 minutes<br />
Yield: 3ish dozen depending on how big you cut them<br />
Ingredients<br />
<u>Dough</u> <br />
2 1/2 cups flour<br />
1/2 tsp salt<br />
1 tsp sugar<br />
2 1/4 tsp instant yeast (fyi RapidRise is the same as instant)<br />
1 cup warm water<br />
<br />
<u>Topping</u> <br />
1/2 cup warm water<br />
1 1/2 Tbs baking soda<br />
Salt (coarse or Kosher is best)<br />
3 Tbs butter, melted <br />
<br />
Combine flour, salt, sugar, and yeast in a large bowl of a stand mixer. If you don't have a stand mixer, this can be done by hand pretty easily with a wooden spoon and some hand kneading; it's very therapeutic.Give the powders a stir just to combine them.<br />
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<tr><td class="tr-caption" style="text-align: center;">This happened to be the yeast I had on hand but you can use an instant or RapidRise.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7b9coWIGS4X13wFqIoKDpp33bpVmMQ-OVwHslBQqGAC-GpnZ6D1Q-XHZsfsPsQBRiw8-WpqWV8flVQ8IMcGzpwX97mhmCLak7J_ZPn2COQIh18yUgorq06GZ0GgJ3Wfctw4Ba-ng8NQKu/s1600/100_2236.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7b9coWIGS4X13wFqIoKDpp33bpVmMQ-OVwHslBQqGAC-GpnZ6D1Q-XHZsfsPsQBRiw8-WpqWV8flVQ8IMcGzpwX97mhmCLak7J_ZPn2COQIh18yUgorq06GZ0GgJ3Wfctw4Ba-ng8NQKu/s320/100_2236.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Getting it all together to meet.</td></tr>
</tbody></table>
Add the warm water (I just blast the hot water on my tap) and mix it well. You might need to add extra flour to form a soft dough, but I never have had to. Knead it with a dough hook or by hand until your dough has formed and it is soft and not too sticky.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTQt21jOMB3lAoeRjwyyDouZKzcSj-66pZU-GLrPj-IsVylyZntVegMD-OyBd0n0OOHvWTYMSV1UEr7QvYemZ7fGoZoO1G8-HzUOjJChL8h0w6ezVNX7EcCU5hsSnslQNM7fvdO1eeC7X/s1600/100_2238.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTQt21jOMB3lAoeRjwyyDouZKzcSj-66pZU-GLrPj-IsVylyZntVegMD-OyBd0n0OOHvWTYMSV1UEr7QvYemZ7fGoZoO1G8-HzUOjJChL8h0w6ezVNX7EcCU5hsSnslQNM7fvdO1eeC7X/s320/100_2238.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Knead for about 5 minutes.</td></tr>
</tbody></table>
When your dough is ready, lightly flour it and stick it in a baggie that has room for the dough to expand.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiziPHG3trRTonOvTVg-NMQcTUHZ-lzE3TiBIaTY_O-TlYn8kC3uXq3BfJd_YgwUN2Thp2d5omiHIeyTH3G7j10ZPhCfYPrakBpGG25Jv6d01N0Iw-6tJ22EFF9X_tckE-ZtS85WOjHk5KN/s1600/100_2243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiziPHG3trRTonOvTVg-NMQcTUHZ-lzE3TiBIaTY_O-TlYn8kC3uXq3BfJd_YgwUN2Thp2d5omiHIeyTH3G7j10ZPhCfYPrakBpGG25Jv6d01N0Iw-6tJ22EFF9X_tckE-ZtS85WOjHk5KN/s320/100_2243.JPG" width="320" /></a></div>
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Let the dough sit 30-60 minutes.<br />
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Preheat the oven to 500F. You want it hot to help the nuggets get that beautiful golden color. Line two baking sheets with parchment paper and have them ready. If you don't have parchment paper, you should invest in some. Or just lightly grease the pans...I guess that works too.<br />
Dump the dough out on a lightly-greased surface and stretch it out into 4 ropes of similar length and width.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqv11LSWnnoqZYQ6S4DepEpXDo_CXOs_iv3CGF4T-ElNDWiSQ07NFWAgY25lNBGYWdM2_xwNyDBERb1FnK-mLhl6jTkQPNLHC0bOKFiB_BN_WpOicWoaQtnYeiKuZC9y25rcZFUVUhdaDg/s1600/100_2245.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqv11LSWnnoqZYQ6S4DepEpXDo_CXOs_iv3CGF4T-ElNDWiSQ07NFWAgY25lNBGYWdM2_xwNyDBERb1FnK-mLhl6jTkQPNLHC0bOKFiB_BN_WpOicWoaQtnYeiKuZC9y25rcZFUVUhdaDg/s320/100_2245.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I only have two because I only made half a recipe. The boy and I could eat a whole recipe, but we had already eaten dinner :)</td></tr>
</tbody></table>
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Let the ropes sit for about 5 minutes. While they rest, dissolve the baking soda into the hot water. Use a bowl that the nuggets can be dipped into.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCmLvcyHFWgRTargszL0UysXxr9s6x08UmFZw5MSeVbAwebudUt7m5VbYNlTOGfbE52do-Ww0OplR0TmLz4upnaRyyVLBuWtWyJ_zkCGqMSvuOouPnDsLnJMfutr6tyhDCWpKCXwvYyrRh/s1600/100_2248.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCmLvcyHFWgRTargszL0UysXxr9s6x08UmFZw5MSeVbAwebudUt7m5VbYNlTOGfbE52do-Ww0OplR0TmLz4upnaRyyVLBuWtWyJ_zkCGqMSvuOouPnDsLnJMfutr6tyhDCWpKCXwvYyrRh/s320/100_2248.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For this recipe I used too much baking soda so it didn't dissolve. That's why I suggest the cut in baking soda from the original recipe.</td></tr>
</tbody></table>
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Cut the ropes into nuggets about 1" wide. I fail at cutting evenly so mine are never equal. It doesn't matter that much.You should get about 6-8 nuggets per rope.<br />
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Dip each nugget into the soda/water bath and place them on the prepared baking sheets. If you need to, re-stir the mixture between dips.<br />
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Sprinkle the tops with salt. As much or as little as you like. At this point I didn't have coarse salt...that has since been remedied! <br />
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Let the nuggets sit for about 10 minutes. Then....it's finally time to bake!It's probably best to bake one sheet at a time, but if you have room in your oven, I would stick both pans in. I'm not always patient. Bake them for about 7-8 minutes or until they are nice and golden.<br />
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While they are baking, melt your butter. It's best to have it ready when the nuggets come out. Spread it all over them. If you have something against butter, you could skip this, but then I would have something against you. What kind of soft pretzel doesn't have butter?! Just do it!<br />
That's it! Enjoy them as is, make some cheese dip, or skip the salt and roll them in cinnamon sugar. Do what you want, but you should make these regardless!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQ4_nzohSWuI-nu4tSsUV_q1XGHBv98LgFiHroF5BWoFqRT7AUUxf9HkyEQ8QE5GSrfN65ubJz4kUkmi6tLqPmQj0VbINkd0Pu-EbwapKp9kA1UIHVbMD3gGAuhUDjFDdYl_K708dRH_3/s1600/100_2260.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQ4_nzohSWuI-nu4tSsUV_q1XGHBv98LgFiHroF5BWoFqRT7AUUxf9HkyEQ8QE5GSrfN65ubJz4kUkmi6tLqPmQj0VbINkd0Pu-EbwapKp9kA1UIHVbMD3gGAuhUDjFDdYl_K708dRH_3/s320/100_2260.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look...they are glistening with butter....</td></tr>
</tbody></table>
Original post at http://www.melskitchencafe.com/2011/02/chewy-pretzel-bites.html<br />
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<br />Samanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com1tag:blogger.com,1999:blog-1717690813262667843.post-49811810385129826912012-07-23T13:35:00.000-07:002012-07-23T13:35:06.559-07:00Zucchini Tots<span id="goog_971232632"></span><span id="goog_971232633"></span>I don't know a single person that dislikes tater tots. They are crunchy, salty, greasy, and comforting. However, tater tots are kind of a pain to make homemade and I'm sure they are awful for you.<br />
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Before I go any further, I want you all to know that these zucchini tots are in no way a substitution for good 'ol greasy tots. These are only a healthier, homemade alternative at the most. I found this recipe when looking for ways to use up zucchini. It is also all over pintrest. Who knew these tots (or bites) from The Curious Country Cook would be so delicious? They are very easy to make and don't take long at all. As for taste, they are kind of like a quiche with more of a tot texture, for lack of a better description. They are definitely worth making and there is a lot you could do to play with different flavor combinations.<br />
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Time: 25 minutes<br />
Yields 12 mini muffins<br />
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Ingredients<br />
1 egg<br />
1/4 yellow or white onion, diced<br />
1/4 cup cheese, grated (cheddar is my favorite)<br />
1/4 cup bread crumbs (original post used Italian style, but I added my own herbs)<br />
1 cup zucchini, grated <br />
Salt and pepper<br />
Other wanted seasonings/spices<br />
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Preheat oven to 400 F and grease your mini muffin tin.<br />
Start by beating the egg in a medium sized bowl. Add in the onion, cheese, and bread crumbs.<br />
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Wring the moisture out of your zucchini by sticking it in a towel and squeezing real hard. You could skip this step but then your tots wold be squishy and not as crispy.<br />
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Add the zucchini to your bowl of eggy cheese and bread crumbs.<br />
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Salt and pepper the mixture and add any other desired seasonings. I like garlic salt and cayenne pepper with cheddar cheese or garlic with Italian seasonings with parmesan cheese. Scoop the mixture into the mini muffin pans and squish it in.<br />
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Bake these morsels for about 18 minutes or until they are the desired browned and crispiness. Let them sit a couple minutes and then slide them out.<br />
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These are good as a side dish, a snack, or even breakfast...any time really. Enjoy!<br />
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Original post at http://curiouscountrycook.blogspot.com/2012/03/zucchini-tots.html<br />
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<br />Samanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com0tag:blogger.com,1999:blog-1717690813262667843.post-2572558059171627662012-07-14T12:49:00.001-07:002012-07-18T13:07:24.591-07:00Chocolate Zucchini Bread<div class="separator" style="clear: both; text-align: center;">
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I love Farmer's Markets. I love people watching and seeing what is available to buy. Some days I come home with nothing but other days I come home loaded with tomatoes, potatoes, berries, peppers, herbs, and zucchini. I get home and wonder what I'm going to do with it all, but I figure that out later. I do have a couple quick fixes for zucchini. This recipe is one of them.<br />
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Growing up my mom often made zucchini brownies. That sounds odd, but they are really just chocolate brownies with tiny flecks of green. You don't really taste the zucchini..just chocolate. They are pretty good. So last year when I was looking for alternative baked goods involving zucchini, I cam across this recipe from Adam and Joanne at Inspired Taste. This bread is delicious! You don't taste the zucchini one bit and the texture is barely tampered with. It's moist, chocolatey, and sweet enough for dessert, but not too sweet for breakfast. It has a delightful cake texture and is just all around amazing. If you have extra zucchini lying around, grate it up and get ready for something amazing.<br />
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Time: 70 minutes<br />
Makes 1 loaf or 18 muffins <br />
Ingredients<br />
1/2 cup vegetable oil<br />
1/2 cup sugar<br />
1/2 cup brown sugar<br />
2 large eggs<br />
1 tsp vanilla<br />
1 Tbsp instant coffee granules<br />
1 cup flour<br />
1/2 cup unsweetened cocoa powder<br />
1 tsp baking soda<br />
1/4 tsp baking powder<br />
1/4 tsp salt<br />
1 1/2 cup grated zucchini<br />
3/4 cup chocolate chips, opt <br />
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Preheat the oven to 350. Lightly spray a 9x5 loaf pan and set aside.<br />
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In a large bowl, cream the oil and both sugars. Beat in the eggs, vanilla, and coffee granules.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pre-beating...</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Post-beating</td></tr>
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In a medium bowl, combine all the dry ingredients (flour, cocoa powder, baking soda, baking powder, and salt).<br />
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<tr><td class="tr-caption" style="text-align: center;">I thought it was kind of pretty...so I snapped a picture.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Mix it up well</td></tr>
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Dump your shredded zucchini into the bowl with the dry ingredients. I had a 1/2 cup measure handy so I loaded it up and dumped it in.<br />
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Mix it up until all the zucchini is coated with the powders.<br />
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Add the dry ingredients and zucchini into the wet ingredients in batches. Mix it until everything is moistened and combined. If you want to add chocolate chips, do that now.<br />
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Pour the batter into your pan and pop it in the oven. I didn't have a 9x5 pan so I used my slightly smaller pan and one mini-loaf pan.<br />
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<tr><td class="tr-caption" style="text-align: center;">Please ignore the cast iron pizza pan...it's been treated pretty roughly.</td></tr>
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Bake the cake...I mean bread...for about an hour. You should be able to stick a toothpick in it and have it come out clean. Set the loaf on a cooling rack and dump it out whenever you feel up to it. If you make muffins instead of a loaf, they only take about 20 minutes.<br />
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I forgot to take a picture of it sliced because I just wanted to eat it. So yummy! Next time I'm going to make it in muffin wrappers just for something different. If you do that though, remember it won't bake as long. Slice a chunk off and enjoy with a cold glass of milk!<br />
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Original recipe at http://www.inspiredtaste.net/2108/chocolate-zucchini-bread/Samanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com0tag:blogger.com,1999:blog-1717690813262667843.post-39243960296958593872012-07-05T15:23:00.000-07:002012-07-14T12:50:24.948-07:00Oatmeal Coconut Chewies<div class="separator" style="clear: both; text-align: center;">
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As a kindergarten teacher, I acquire some odd things. I've collected small nick-knacks given to me by little hands, items left in cubbies, and various artifacts from the playground. Also, random food items; as part of the Christmas party, kindergarteners make candy trees instead of gingerbread houses. As the teacher, I request parents to send various candy items to school: white frosting, M&Ms, licorice, marshmallows, chocolate chips, coconut, etc. Kids get to frost pointy ice cream cones with green frosting and stick candy all over it. Of course, by the end students have mouths dyed by green frosting and they are hyped up from all the candy that didn't make it on the tree.<br />
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I had some extra coconut that I had no use for at school, so i brought it home to use. I didn't feel too bad doing this, because the kids really weren't that into coconut and it would be better used in my cabinets. So I come home and shove 3 bags of coconut in my cabinet, not having a clue what I should do with them. I scour the internet for different recipes and definitely found a few winners. Among them were these Oatmeal Coconut Chewies from Mel at Mel's Kitchen Cafe. These are tasty with an awesome chewy texture if you bake them just right. They come together quickly and are fantastic if you have coconut to use, like me!<br />
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Time: 10 min prep and 10 min for each tray you bake<br />
Ingredients<br />
1 cup white sugar<br />
1 cup brown sugar<br />
2 eggs<br />
1 cup softened butter<br />
2 tsp vanilla<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
2 1/2 cups flour<br />
1 cup shredded coconut<br />
1 cup quick oats<br />
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Preheat oven to 350 F.<br />
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Cream together both sugars, eggs, butter, and vanilla until it looks like this...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq2n_-LGdYKy4e5JIREft-mFNUMdRbYbjACZigDF7QVC6hUopZks8hmi7-L2kwqDudgMWXH1OLrGHyqAzfKQkJRpKI0rpQc0UxXXBfOtg1GvoKNhMSFsSSuitrv8NMNaoQ4qSm9J1Jhgyx/s1600/100_2131.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq2n_-LGdYKy4e5JIREft-mFNUMdRbYbjACZigDF7QVC6hUopZks8hmi7-L2kwqDudgMWXH1OLrGHyqAzfKQkJRpKI0rpQc0UxXXBfOtg1GvoKNhMSFsSSuitrv8NMNaoQ4qSm9J1Jhgyx/s320/100_2131.JPG" width="320" /> </a></td><td style="text-align: center;"></td><td style="text-align: center;"></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pretty color for baking... :)</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Dump in the baking powder, soda, salt, and flour and mix until it's all combined.<br />
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Finally, dump in the oatmeal and coconut and stir to combine.<br />
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It will be pretty thick, but mix it as well as you can.<br />
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Grease your cookies sheets or slap your parchment paper on there and drop the dough by tablespoons a couple inches apart. They will spread quite a bit so be sure to leave some space.<br />
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Bake the cookies for about 10 minutes. They should be just barely browned. If they brown too much they will be crispy and not chewy. In my picture below, I actually overbaked them slightly. Watch them carefully!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJYC0tsUqfvRdyC4msIDo-8pk5m-ELmrOHMUZ_TKxUE77_TouXtu2R1RoEtN-WTEcUH8tUOqV5YSF6crbo9MxDM42fN9MlUGkNNUkcXsiyGIXaqW5jNMYNHB0Frzlhz5T310i-nTW8ZNXZ/s1600/100_2140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJYC0tsUqfvRdyC4msIDo-8pk5m-ELmrOHMUZ_TKxUE77_TouXtu2R1RoEtN-WTEcUH8tUOqV5YSF6crbo9MxDM42fN9MlUGkNNUkcXsiyGIXaqW5jNMYNHB0Frzlhz5T310i-nTW8ZNXZ/s320/100_2140.JPG" width="320" /></a></div>
Let them cool on the sheet for about 5 minutes and place them on a cooling rack. These cookies are amazing especially if you just want something sweet, but not too sweet. Good stuff!<br />
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Original recipe at <b>http://www.melskitchencafe.com/2010/06/oatmeal-coconut-chewies.html</b>Samanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com0tag:blogger.com,1999:blog-1717690813262667843.post-38591890654459321802012-06-30T18:31:00.000-07:002012-06-30T18:31:22.817-07:00German Chocolate Brownies - Waldman Family Style<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxivkkep03JRlrKV5Rv_GNDJfOb_j_i7ZcYHgwW7-kp_ZW4-1E1otOmH1P52Iam6lEoC6AfOxzPtmYiLonnKJlIiptfK_fLalNEZV_f43xpQQ3E69-t8IyKtsUUEXB20XtuSuQCtURWi82/s1600/100_2130.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxivkkep03JRlrKV5Rv_GNDJfOb_j_i7ZcYHgwW7-kp_ZW4-1E1otOmH1P52Iam6lEoC6AfOxzPtmYiLonnKJlIiptfK_fLalNEZV_f43xpQQ3E69-t8IyKtsUUEXB20XtuSuQCtURWi82/s320/100_2130.JPG" width="320" /></a></div><br />
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It's been a month since my last post...you would think with school out that I would have posted much more. However, since school has ended I have had oral surgery, attended my grandfather's 80th birthday, started and finished a Master's course, and gotten a new puppy! It's been a busy month! But I had a bit of downtime and thought it was time to share another recipe.<br />
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For my grandfather's birthday, he requested these German Chocolate Brownies. He had a big party at his house with all his friends and the whole family. It was a wonderful time and it was an excuse for me to bake! I baked four different things and came home with very little. One item was the Slutty Brownies that I shared not too long ago. Those were a hit among the little old ladies and they though the name was a hoot! My grandfather's friends are pretty great. So anyway...back to these brownies. I don't really know where this recipe came from but my mom has been making it for years. If you love chocolate, caramel, and brownies, you will love these brownies!<br />
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Time: 45ish minutes<br />
Ingredients<br />
1 package of wrapped caramels (14 oz size)<br />
2/3 cup evaporated milk, divided<br />
1 package German Chocolate Cake Mix (any brand will work)<br />
2/3 cup butter, melted<br />
1 package chocolate chips (12 oz)<br />
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Preheat oven to 350.<br />
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The first thing you have to do is unwrap all those caramels. It takes a while and I know you will be tempted the whole time, but it must be done. As you unwrap the caramels throw them into a microwave-safe bowl or into the top part of a double boiler. Now melt those sticky pieces of awesomeness using whatever method you choose. Once they are melted, stir in 1/3 cup of evaporated milk.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXS_PCmoxu3QvKGnQxXmT1ivualNAI86elArJZnIS4qbs9J46FzIdhUmPVixEBUAfCJaQd1gpTNInR2wuYpixmw1GJN34YCn5IHrtU-pFIIFmfPWHai_djONhqag11EV8Une8ygxUcLDJ/s1600/100_2115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXS_PCmoxu3QvKGnQxXmT1ivualNAI86elArJZnIS4qbs9J46FzIdhUmPVixEBUAfCJaQd1gpTNInR2wuYpixmw1GJN34YCn5IHrtU-pFIIFmfPWHai_djONhqag11EV8Une8ygxUcLDJ/s320/100_2115.JPG" width="320" /></a></div><br />
Once that is all mixed well, set it aside.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfRbCVrf9Pw_2uNxoBsINip0xGshL12VU8hv8GVfGIAKVtPlYnJ_8qOcaKtdzDAJm74mZd_cv0CbP2LkLo8lkX44o5da4sRwFwoiDqJ9yaVgWHrCubJH4-LZLAyCK_mecO1NFU0u03AgzC/s1600/100_2116.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfRbCVrf9Pw_2uNxoBsINip0xGshL12VU8hv8GVfGIAKVtPlYnJ_8qOcaKtdzDAJm74mZd_cv0CbP2LkLo8lkX44o5da4sRwFwoiDqJ9yaVgWHrCubJH4-LZLAyCK_mecO1NFU0u03AgzC/s320/100_2116.JPG" width="320" /> </a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a medium-sized mixing bowl, combine the German Chocolate Cake mix with the melted butter and the remaining 1/3 cup evaporated milk. It will seem thick, but remember, the desired outcome is brownies, not cake. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglY2FGBaKT1FArBMaXj9_luu6Pt-pKx1rqMS2P06H2iWmLJpzGsQTCJFjx_zBD_m-A3vaSdfGKATLP6W99IYUYMVCVm9nXwxIVcxG0kEWai9QOfFdsnYKK1W480Z-08r9YVdAKZv7r16o0/s1600/100_2118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglY2FGBaKT1FArBMaXj9_luu6Pt-pKx1rqMS2P06H2iWmLJpzGsQTCJFjx_zBD_m-A3vaSdfGKATLP6W99IYUYMVCVm9nXwxIVcxG0kEWai9QOfFdsnYKK1W480Z-08r9YVdAKZv7r16o0/s320/100_2118.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Now, press half of the batter into a greased 9x13 pan. You can use a spatula, spoon, or whatever, but as you can see from the picture, I may have used my hands...and left finger indentations...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVYZPKy-4uklYMzaoN6VpKdFYvZo6VoPOrNE2sd4OYUEvQzMr2pDTvI1LVeZ19s8VMGEGS_MiBmHahvd0bnjTaU_f8Lob_559CvpzZZoxIlSNmSPeK9cbUHGWamDks3VWkHIn3j7Wfssob/s1600/100_2120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVYZPKy-4uklYMzaoN6VpKdFYvZo6VoPOrNE2sd4OYUEvQzMr2pDTvI1LVeZ19s8VMGEGS_MiBmHahvd0bnjTaU_f8Lob_559CvpzZZoxIlSNmSPeK9cbUHGWamDks3VWkHIn3j7Wfssob/s320/100_2120.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Pop it in the oven for about 6 minutes or until it is slightly firm.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1CsFh4F7xFoJ64Mmv_xTsbqtqrVDToRXiXOxh5g51VRZ7WW8gJnVXzBitzDJT00aJYbmHSi707j_nERmXg591SQRBiOUUXb5wGSM7_ox2Qnkfnjg2j_mawrtBcwpSBI7HfN1ZoAVtcibe/s1600/100_2122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1CsFh4F7xFoJ64Mmv_xTsbqtqrVDToRXiXOxh5g51VRZ7WW8gJnVXzBitzDJT00aJYbmHSi707j_nERmXg591SQRBiOUUXb5wGSM7_ox2Qnkfnjg2j_mawrtBcwpSBI7HfN1ZoAVtcibe/s320/100_2122.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">While this layer is still warm, sprinkle the chocolate chips over the whole pan.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPWyPLWAAs9VgkCtSZ3M1WCJFLVygenQ-IF81S_hsAr9r3jrw1W8UutxWIm0ndkQURMatPohp5TQ4bTuZCux7WyetbpVzm0XGELft5f84ONMt1KmI7-_IjLbl4sxTBJ7YGNCSR8YDtJhc/s1600/100_2123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPWyPLWAAs9VgkCtSZ3M1WCJFLVygenQ-IF81S_hsAr9r3jrw1W8UutxWIm0ndkQURMatPohp5TQ4bTuZCux7WyetbpVzm0XGELft5f84ONMt1KmI7-_IjLbl4sxTBJ7YGNCSR8YDtJhc/s320/100_2123.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Remember that caramel mixture you set aside? Get that and spread it on top of the chocolate chips. Run a spatula over all of it until the whole bottom layer is covered.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiefYb9CzNIUE6G5I3mJAJBHWgQLAVF6mndD2ttBEluQLhR4OFz2Kt3uibWK-x313pM0XmFaDqN8CKdW3MMa-i_UfMCI5fEyjO2NJu1xTZkKQl7B24e-0t2yc3HquWq4CfKC6on0jANUqXI/s1600/100_2124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiefYb9CzNIUE6G5I3mJAJBHWgQLAVF6mndD2ttBEluQLhR4OFz2Kt3uibWK-x313pM0XmFaDqN8CKdW3MMa-i_UfMCI5fEyjO2NJu1xTZkKQl7B24e-0t2yc3HquWq4CfKC6on0jANUqXI/s320/100_2124.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Now comes a tricky part. You have to take the rest of the batter and spread it on top of the caramel. It's tricky, because the batter doesn't spread very easily. I take chunks of it in my fingers and squish it before I place it on top. Try your best to cover as much of the caramel as possible.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoCFmBs6Wkzoc1BaxDSqjGX1E5LL5Vs5MMkcY7vEzYwnryYiUCrP7NQoWi_68CiSnfxeq7jao7Qtk9FjmsvjK5gu0WTVFZcLgzwaxZx4Q3kjMQSD0ghw9eLv-8kqmZ_jh19P7_PpReuebY/s1600/100_2126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoCFmBs6Wkzoc1BaxDSqjGX1E5LL5Vs5MMkcY7vEzYwnryYiUCrP7NQoWi_68CiSnfxeq7jao7Qtk9FjmsvjK5gu0WTVFZcLgzwaxZx4Q3kjMQSD0ghw9eLv-8kqmZ_jh19P7_PpReuebY/s320/100_2126.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"> It looks awkward, but it will bake to deliciousness...I promise.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXbne2WIOD2IwovqiEA7LSZy3bOs0_1IsT1QX1buXnPWhR4-4p7jOVmIxT5ww_pf_cJDcq2YFz8qiHE7QCaFzWRWlxTCjFi-Yq-DlnOj87l93i97Kl0YYiSdu2ArkWOua_D0_WCbp7k3Xv/s1600/100_2127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXbne2WIOD2IwovqiEA7LSZy3bOs0_1IsT1QX1buXnPWhR4-4p7jOVmIxT5ww_pf_cJDcq2YFz8qiHE7QCaFzWRWlxTCjFi-Yq-DlnOj87l93i97Kl0YYiSdu2ArkWOua_D0_WCbp7k3Xv/s320/100_2127.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">I thought it looked cool, so I took another picture...</div><div class="separator" style="clear: both; text-align: left;"><br />
Now stick the whole thing in the oven for about 20 minutes or until the brownie portion has set and has browned around the edges. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgH8EVzSiGMtVi0a8DvVNImwQFfGzBS8EPPo0DkGBqL6469n0lr07toWK_yizz3deCnMYd1sxrdEECaKFt2uSLbeEo37-VYcIGNDqDJ_Lc82E6TvH9Wp99Y1CdLLcHO68X63MdJQ5_NPM4/s1600/100_2128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgH8EVzSiGMtVi0a8DvVNImwQFfGzBS8EPPo0DkGBqL6469n0lr07toWK_yizz3deCnMYd1sxrdEECaKFt2uSLbeEo37-VYcIGNDqDJ_Lc82E6TvH9Wp99Y1CdLLcHO68X63MdJQ5_NPM4/s320/100_2128.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Here comes another tricky part...you must let these cool completely before cutting in! If you don't, they will be a gooey mess. An amazing gooey mess, but not finger food. However, my family has been known to scoop the goo in a bowl and eat it with ice cream. But these are meant to be brownies. So, cool and then cut. Please make these...you won't regret it. They are chewy, chocolatey, and delicious! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoCFmBs6Wkzoc1BaxDSqjGX1E5LL5Vs5MMkcY7vEzYwnryYiUCrP7NQoWi_68CiSnfxeq7jao7Qtk9FjmsvjK5gu0WTVFZcLgzwaxZx4Q3kjMQSD0ghw9eLv-8kqmZ_jh19P7_PpReuebY/s1600/100_2126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Samanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com0tag:blogger.com,1999:blog-1717690813262667843.post-30605320947850095282012-05-22T14:39:00.001-07:002012-05-22T14:39:22.842-07:00Peanut Butter Chocolate Fudgies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht0eulvtHzZ77sUkz_Bel_LLKQ1Jkqgns-6slroSuzOPljG_3Lt_oDKTt5viA1xOTvjLshR9gEnWQDRH47ZfwbNINnZjiRTmqgiZFDzn0DprokPsPETI0nOQzJV6fx6Kpwe8AG-SIOUSpH/s1600/100_2110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht0eulvtHzZ77sUkz_Bel_LLKQ1Jkqgns-6slroSuzOPljG_3Lt_oDKTt5viA1xOTvjLshR9gEnWQDRH47ZfwbNINnZjiRTmqgiZFDzn0DprokPsPETI0nOQzJV6fx6Kpwe8AG-SIOUSpH/s320/100_2110.JPG" width="320" /></a></div>
I have officially finished my second year of teaching! Those of you who don't know me have no idea how exciting that really is. This year was a tough one for me...I'm not going to go into details because I don't want to relive it, but the important thing is cookies! On my last official duty day at my school, I took about 6 dozen cookies for the staff as a sort of thank you for everything they have done for me. I'm very thankful to each and everyone of them and I don't know how to show appreciation better than cooking or baking. I had a tough time choosing cookies, but this specific cookie was requested by my co-teacher.<br />
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These cookies are amazing if you are looking for something with chocolate, peanut butter, and a fudge texture. If you make them really well, you won't even see the peanut butter; it's like a little surprise when you bite in. I don't remember when I found them but I'm glad I did. Jenny Flake over at Picky Palate knew what she was doing.<br />
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I recommended these cookies to a friend and she called me the next day saying these cookies changed her life. She has decided that these cookies are a life-changing event and that everything in her life will now be B.C. (before the cookies) and A.C. (after the cookies). She also informed me how messy these cookies were to make :) If you don't mind a little mess, please make these cookies!<br />
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Time: 30ish minutes<br />
Ingredients<br />
1 cup peanutbutter<br />
1/2 cup sugar<br />
2 eggs<br />
<br />
2 sticks softened butter<br />
1 cup sugar<br />
3/4 cup packed brown sugar<br />
2 eggs<br />
1 TBS vanilla<br />
1 3/4 cups flour<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 cup cocoa powder<br />
1 1/2 cups chocolate chips<br />
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Preheat the oven to 350 F and line your baking sheets with parchment paper...or grease it lightly, your choice.<br />
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First we will prepare the peanut butter filling. Mix up the peanut butter and sugar and then mix in the eggs. Combine until smooth and set it aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9t4NJv8XBR8rppQVgLkPAcRsfgMGdZFaL7yv-X3wOyE5X9t1r-1bNYtgtVZyS2sYCd3mQegZiyrPujA5Cu4btDzK516cla22m2UUJbTQlWmrYo7G0TevgwEWLlY7IM7Q7dP89GoEClkSM/s1600/100_2071.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9t4NJv8XBR8rppQVgLkPAcRsfgMGdZFaL7yv-X3wOyE5X9t1r-1bNYtgtVZyS2sYCd3mQegZiyrPujA5Cu4btDzK516cla22m2UUJbTQlWmrYo7G0TevgwEWLlY7IM7Q7dP89GoEClkSM/s320/100_2071.JPG" width="320" /></a></div>
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Now for the chocolate dough. Cream the butter, sugars, eggs, vanilla in a large mixing bowl with a stand mixer or hand beater. Next, slowly mix in flour, baking soda, and salt. Finally add in the cocoa powder and chocolate chips until it is just combined. I recommend using a wooden spoon or spatula to stir and nothing plastic...it is pretty dense. Once you have mixed it place it in the fridge for a little bit. You don't have to do this, but I think it helps.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1N-P5a1bxf9PbGYQirpOepT-4rKjnI9BFEz7vPf_LbP7oZL8vxbqJuQJa6odc2-JB_Jgeq-Vg2m_e9GNis3_apazHVngjTqjjUrcUkQO5WnDkRC9dW7mIE7AyInsrDiSEto0rCrP8JQt4/s1600/100_2073.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1N-P5a1bxf9PbGYQirpOepT-4rKjnI9BFEz7vPf_LbP7oZL8vxbqJuQJa6odc2-JB_Jgeq-Vg2m_e9GNis3_apazHVngjTqjjUrcUkQO5WnDkRC9dW7mIE7AyInsrDiSEto0rCrP8JQt4/s320/100_2073.JPG" width="320" /></a></div>
Now comes the fun messy part of assembling the cookies. There are a couple different ways you could assemble them. The original poster used three balls of dough and then squished them all together. I used one big disc of dough and a smaller. I will detail how I did it. Use a large cookie scoop or spoon to scoop a chunk of chocolate dough into your hand. (You might want to spray your hands with cooking spray first, but I didn't.) Flatten the dough in your hand and then use a small scoop or spoon to dish up some peanut butter dough into the middle of your flattened chocolate dough. <br />
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Now roll it up into a ball, hiding the peanut butter dough inside the chocolate. It's more fun that way.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijj2XSzh9BvbDUYMJqYtpn96MtHyTC1V4NBisrDNDHzUgCt2ENRtvwkkrHdM9C3l-9oQ823G0RbDa72QIC0kGql0kPRTWD4UMzn5aOdB-WKucuU8lrTN5Dsu0-lpDgDcwKD2SaxR_bdx34/s1600/100_2109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijj2XSzh9BvbDUYMJqYtpn96MtHyTC1V4NBisrDNDHzUgCt2ENRtvwkkrHdM9C3l-9oQ823G0RbDa72QIC0kGql0kPRTWD4UMzn5aOdB-WKucuU8lrTN5Dsu0-lpDgDcwKD2SaxR_bdx34/s320/100_2109.JPG" width="320" /> </a></div>
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Place your chocolatey goodness on your prepared pans about and inch apart and squish them down until they are about 1/4" thick.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ywlkikzT6e258c9HV2glOE-lwuOH4rA-b-bL8IMOY4R4Sm_jKO88ilKkSOY714tzlnGxocH2oOkfkSWbBAry_jPbA5qGW7Lav3_hiC83YkZn2BhMbLLymGYz7k7vhSIwzYrL-tX9DzQ-/s1600/100_2105.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ywlkikzT6e258c9HV2glOE-lwuOH4rA-b-bL8IMOY4R4Sm_jKO88ilKkSOY714tzlnGxocH2oOkfkSWbBAry_jPbA5qGW7Lav3_hiC83YkZn2BhMbLLymGYz7k7vhSIwzYrL-tX9DzQ-/s320/100_2105.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I forgot to squish them down before I snapped a picture...</td></tr>
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Put your pan in the oven and let them bake for about 16 minutes or until they are set. When they are ready, let them set on the sheet for about 5 minutes and then take them off. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0o5AnoX_FkNpOy5hrhPSaINRORY8a7qTol7KC3O1_gfH7fMyiWJEnBXUSIBR-SXUvlbftgHkAS7EKJ599454tEkBJBqP4wriFUvuEURK_Ro88SeErE3oCByCn36Emnf6jsF5SD8pMfZXq/s1600/100_2075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0o5AnoX_FkNpOy5hrhPSaINRORY8a7qTol7KC3O1_gfH7fMyiWJEnBXUSIBR-SXUvlbftgHkAS7EKJ599454tEkBJBqP4wriFUvuEURK_Ro88SeErE3oCByCn36Emnf6jsF5SD8pMfZXq/s320/100_2075.JPG" width="320" /></a></div>
These are fantastic warm, but are also very tasty cool. These last for quite a few days if stored in tupperware and are fantastic as the outside of ice cream cookie sandwiches! Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNjYFeoCCr6y4wJII4GNk_St_QX4OJE_LjeMMh5gss0m22IN0O2iZorGapsUo7OMzbxwkT02_jsGbc4gATxLp4sV779ryjLyriN5AEuB4xRUl34QycmJbxMKiCXnri2bT2KxtXqeaLr4i_/s1600/100_2105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
Original source: http://picky-palate.com/2011/06/06/chocolate-fudge-peanut-butter-cookie-stuffed-cookies/<br />
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<br />Samanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com0tag:blogger.com,1999:blog-1717690813262667843.post-27354288580485295132012-05-19T12:49:00.000-07:002012-05-19T12:57:11.596-07:00Slutty Brownies....Finally!So looking at my blog, I can see that I have not posted since the beginning of April...it is now towards the end of May. That lack of activity can be attributed to a hectic schedule. But, school is over for the year! The end of the year is a time of ridiculous crazyness, but it is over! To catch up, I have ended my last year as a Kindergarten Dual-Language teacher and will be teaching K-6 Spanish in a different district. As for TBDH, he is still figuring out what he wants to do. Currently is is interning with a computer repair service and looking for jobs. We will see what happens.<br />
As school was coming to an end, I decided I needed to take something special to the staff. These brownies seemed perfect. Oreos were on sale and I had an idea. I found these Slutty Brownies on Pintrest from several different sources, but they were all essentially the same. One source actually did give some reason for the name. She says that these are easy and just a little bit dirty. One source also called them Lasagna Brownies, but I'm a fan of the Slutty moniker. I tried making these brownies once and they turned out pretty good, but I knew they could be better. I tried a second time but they weren't as good as the first time. So I had an idea to help these reach their full potential. Essentially these brownies are cookie dough, Oreo, and brownie. The first and second time I made these I discovered the cookie dough bakes much faster than the brownie, creating a drier crust and with a very moist top. I was hoping for more moisture in the cookie layer too.<br />
My brilliant idea was to make these in muffin tins instead of a large pan! Brilliant, right?! It's not that exciting until to taste them. So moist and delicious. You must try these!<br />
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Time: 40 minutes<br />
Makes about 2.5 dozen brownies with extra cookie dough <br />
Ingredients<br />
Full recipe of your favorite chocolate chip cookie dough (I use the Nestle Tollhouse recipe for these, with slight alteration)<br />
Brownie batter (I'm a fan of Betty Crocker's Fudge Brownie Mix)<br />
1 package of Oreos<br />
<br />
Nestle Tollhouse Chocolate Chip Cookies Recipe<br />
1 stick of soften butter<br />
1/3 cup oil<br />
3/4 cup sugar<br />
3/4 cup brown sugar<br />
1 tsp vanilla extract<br />
2 eggs<br />
2 1/4 cups flour<br />
1 tsp salt<br />
1 tsp baking soda<br />
2 cup chocolate chips<br />
<br />
Betty Crocker Fudge Brownies<br />
1 brownie mix<br />
1/4 cup water<br />
2/3 cup vegetable oil<br />
2 eggs<br />
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Preheat oven to 375<br />
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For the cookies<br />
Cream the butter, sugars, and vanilla extract until all combined. Beat in the two eggs one at a time. Combine the flour, salt, and baking soda. Slowly add the dry ingredients into the wet until all is mixed. Finally, stir in the chocolate chips. Let that sit aside while you make the brownie batter and try to not eat all the dough. Cookie dough is my weakness...<br />
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For the Brownies<br />
Combine brownie mix, water, oil, and eggs until all the mix is moistened. It's ok if their are some lumps.<br />
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Assembly<br />
You can either line muffin tins with papers or spray them very well with cooking spray. Press cookie dough into each muffin well until it is about half full. Next, press an Oreo into each well.<br />
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Finally, top the wells off with brownie batter until the Oreos are covered.<br />
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Place the deliciousness into the oven for 16-18 minutes or until brownie top is done. Let the pan cool for about 5-10 minutes before lifting the liners out. If not using liners, let the brownies cool even longer before trying to remove them. You can let them cool completely before eating them, but you might as well try one while they are warm. I have also heard these are good with vanilla ice cream on top, but I never make it that far. My only regret is that I didn't take a picture of this sliced open...it's beautiful when you see the layers.<br />
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<tr><td class="tr-caption" style="text-align: center;">I was testing liners vs. non-liners..both are amazing :)</td></tr>
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<br />Samanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com0tag:blogger.com,1999:blog-1717690813262667843.post-66103164514920834582012-04-02T19:51:00.000-07:002012-04-02T19:51:41.411-07:00Creamy Chicken TaquitosFood that can be homemade and frozen are amazing. I never really like store-bought taquitos, but these are pretty tasty, and I know everything that is in them. These are one of those foods that are easy to throw together, freeze, and pull out another day for deliciousness. If you are a fan of those dry freezer taquitos, please try these from A Homemade Kitchen. They are worth your time to make them.<br />
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Time: 20 minutes to prep, 20 to bake<br />
Ingredients<br />
3 ounces cream cheese, softened<br />
1/4 cup salsa<br />
1 Tbsp lime juice<br />
1 tsp chile powder<br />
1/2 tsp cumin<br />
1/2 tsp onion powder<br />
1 finely minced garlic clove<br />
3 Tbsp chopped cilantro (I never have this, but have been told parsley can substitute. I just sprinkle some in)<br />
1 small roasted red bell pepper, finely chopped<br />
1-2 green onions, sliced<br />
2 cups cooked shredded chicken (I used rotisserie chicken last time..worked great!)<br />
1 cup shredded cheese (I used colby-jack but use what you want)<br />
10-12 6 inch flour or corn tortillas (I prefer flour)<br />
cooking spray<br />
salt<br />
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If you roast your own bell pepper, start this first. If you don't know how, here is a quick rundown. Cut the pepper in half and remove seeds and whatnot. Stick it cut side down in an oven under the broiler. Leave it in there until the skin starts turning black and blistering. Take it out and immediately put the pepper in a plastic baggie and seal it. Once the pepper has cooled down, take it out and peel the skin off. Continue with everything else.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5pSw37mHXsOcp-V7EkBaEv80bT_DYPBEBVUE52pq7ceqo14QVBVDGIbsYRe4QrZTmEFQ3VeIsQcadV2ekviVpR8-JInnJdCW4x1X_hHSfjNMfW6pORWQeUk0j0Z_2BSGE2xLrz88md8k/s1600/000_0001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5pSw37mHXsOcp-V7EkBaEv80bT_DYPBEBVUE52pq7ceqo14QVBVDGIbsYRe4QrZTmEFQ3VeIsQcadV2ekviVpR8-JInnJdCW4x1X_hHSfjNMfW6pORWQeUk0j0Z_2BSGE2xLrz88md8k/s320/000_0001.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Your pepper should look something like this when you take it out of the oven.</td></tr>
</tbody></table>Mix everything except the last three ingredients in a medium mixing bowl. Really...that's all you do..<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhImrYvHVaTt36m9B_AYhgSdrno1JPyb1OJ0fW-sy3nDdojomq7ZdSE87S2-9qIU9_23VfZR9clIjouEA_9nAdKd709lxWkdOw5QCRJw0b5_eXrmMTg7xYQdCdtKrM4CVKCAU8f4FvkuL3A/s1600/000_0002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhImrYvHVaTt36m9B_AYhgSdrno1JPyb1OJ0fW-sy3nDdojomq7ZdSE87S2-9qIU9_23VfZR9clIjouEA_9nAdKd709lxWkdOw5QCRJw0b5_eXrmMTg7xYQdCdtKrM4CVKCAU8f4FvkuL3A/s320/000_0002.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First 10 ingredients...</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNubzADRUVndnYosLQ8i0LKYih2BNtL3IvIF6KxlmVThE1-k2YSJPib5FeXuR1v3QfxEJgsJlJbK6hmmPZpnWIBlOUW6HVwm17AJVpl69rgUsZYtai7aXAQHVdpCjbLdQ5Xv1FjCS1CmBY/s1600/000_0003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNubzADRUVndnYosLQ8i0LKYih2BNtL3IvIF6KxlmVThE1-k2YSJPib5FeXuR1v3QfxEJgsJlJbK6hmmPZpnWIBlOUW6HVwm17AJVpl69rgUsZYtai7aXAQHVdpCjbLdQ5Xv1FjCS1CmBY/s320/000_0003.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">+ cheese and chicken..</td></tr>
</tbody></table>Warm the tortillas slightly in the microwave. I suggest putting a few between two paper towels and nuking them for about 10-15 seconds or until they are soft. Spoon your nummy mixture into the middle of the tortillas.<br />
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Roll them up!<br />
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If you are going to bake them now, put them on foil or parchment paper, spray the tops with cooking spray and sprinkle with salt. Pop them in the oven for 15-20 minutes at 425 until they are crispy and lightly golden. the cooking spray is to help them crisp up. If you prefer other oils, go for it. My brother is a fan of bacon grease. If you have some, go for it. Sadly I did not take a picture of the baked one...next time...<br />
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If you are not going to cook them yet, roll them up and put them on a baking sheet and pop them in the freezer until they are solid. Transfer them to a plastic bag and you are good to go! When you are craving one, put them on a sheet, spray and sprinkle and bake! They might need a bit more time to bake but they are still delish!<br />
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Original post at http://www.handletheheat.com/2011/10/homemade-kitchen-creamy-chicken.htmlSamanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com1tag:blogger.com,1999:blog-1717690813262667843.post-66464031544014816282012-03-31T11:52:00.000-07:002012-03-31T11:52:52.735-07:00Baked Buffalo Chicken Mac and Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisakC9z83g1Y7pKb6kWdw6Tf3daFfeeaqWD7v9D0fF7lATR0IMC-QILCr_Fv8RqCaolpBlj71fceDnSdZ4759sME5xhFhddHPwCWoYh_yF1DF7ootDENMWPdrmOFd7-5o3hwjmiHcXU_FG/s1600/100_2069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisakC9z83g1Y7pKb6kWdw6Tf3daFfeeaqWD7v9D0fF7lATR0IMC-QILCr_Fv8RqCaolpBlj71fceDnSdZ4759sME5xhFhddHPwCWoYh_yF1DF7ootDENMWPdrmOFd7-5o3hwjmiHcXU_FG/s320/100_2069.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Mac and Cheese is one of those comfort foods that everyone loves in some form. Growing up, I never had the stuff from a box, and I was OK with that. Mom always made it from scratch using Velveeta, milk, butter, and whatever pasta we happened to have. As I started making it for myself I started adding pepperjack cheese, broccoli, bread crumbs, and baking it from time to time. Then one day I came across this recipe from How Sweet It Is and we decided we should try it. (By the way, that blog is definitely worth a look...good stuff happens there..)<br />
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On a side note, Law School Husband made a big decision this week. He decided that he did not want to continue this career path. After talking with several professors, friends, and me, he withdrew from school and is now searching for what will truly make him happy. I am very supportive of this decision, however I can no longer call him Law School Husband! From now on, he will be known as TBDH (to-be-determined-husband or the-best-damn-husband).<br />
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Back to food, I am not typically a fan of food that has buffalo in the title, but this intrigued me. It doesn't have much buffalo sauce and it is a change from standard mac and cheese. So we gave it a shot. I have made this several times now and it gets better every time I make it!<br />
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Time: 35ish min<br />
Ingredients<br />
1 lb pasta (shells, elbow macaroni, whatever floats your boat)<br />
2 cups of cooked chicken, shredded or cubed (I almost always use some sort of leftovers for this)<br />
1 Tbsp butter<br />
1 Tbsp flour<br />
1 1/2 cups milk<br />
1 cup shredded monterey jack cheese, about 4 oz or half a small brick<br />
1/3 cup shredded cheddar, and a little extra for topping<br />
1/3 cup buffalo sauce<br />
1 tsp garlic pepper<br />
salt and black pepper <br />
1/3 cup bread crumbs<br />
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Preheat oven to 375 F.<br />
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Cook chosen pasta according to standard directions, drain and set aside.<br />
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In a medium-sized sauce pan over medium heat, melt the tablespoon of butter. When it had melted, add the flour and whisk to make it smooth. Let your roux sit for a bit and get a pretty golden color.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8aodYDKgqWNnKyWIOx6oI-uTbaHemTqm-q8K6ASINANB8HcedVVPxKOC5Jqt2lF90Uu55tAzwW-u-EAGHcDVHaCTH2hZRke75tXMfKyCcWzF84PrYVQ5p0mUuyTGbPd8jJ7Qp7fSCaKTD/s1600/100_2050.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8aodYDKgqWNnKyWIOx6oI-uTbaHemTqm-q8K6ASINANB8HcedVVPxKOC5Jqt2lF90Uu55tAzwW-u-EAGHcDVHaCTH2hZRke75tXMfKyCcWzF84PrYVQ5p0mUuyTGbPd8jJ7Qp7fSCaKTD/s320/100_2050.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yours should look more golden than this...remember I do food, not photography.</td></tr>
</tbody></table><br />
Once the roux has become golden, add the milk and stir to mix in the roux. Continue to whisk or stir until the milk has thickened. Next, add in the grated cheese and keep stirring until the cheese melts in to the milkyness and everything become smooth.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKtfH24LYx7UcWOmWEAreAT1Pe3j8KfoU-8GSi1tQ84a06iXmxnj4jYlPow6cGtj3u_KVN23i-_TCfc0kAm-BGzEwiaUse0qHuyzyEC7EFpVgyP7Fhot_nkgr14bHglGHdsGZgSR7O8Q61/s1600/100_2051.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKtfH24LYx7UcWOmWEAreAT1Pe3j8KfoU-8GSi1tQ84a06iXmxnj4jYlPow6cGtj3u_KVN23i-_TCfc0kAm-BGzEwiaUse0qHuyzyEC7EFpVgyP7Fhot_nkgr14bHglGHdsGZgSR7O8Q61/s320/100_2051.JPG" width="320" /> </a></td><td style="text-align: center;"> </td><td style="text-align: center;"> </td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not quite smooth at this point..</td></tr>
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Once it is all smooth, add in the buffalo sauce and garlic pepper. Stir it all up and add salt and pepper to taste.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI7-JtZXAxKc7cwjetZe5UmHcSxi9qGPQlF8_IptaWK6PUBAF48TbhHzjLYRgsa5UaBXpt3R6NyTb7kbTmvVyv9imXNpDHj2AwNPEAH3XLKyp78FW8rnN7s4xJs0dwimKVsJEhzE-2tRIp/s1600/100_2055.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI7-JtZXAxKc7cwjetZe5UmHcSxi9qGPQlF8_IptaWK6PUBAF48TbhHzjLYRgsa5UaBXpt3R6NyTb7kbTmvVyv9imXNpDHj2AwNPEAH3XLKyp78FW8rnN7s4xJs0dwimKVsJEhzE-2tRIp/s320/100_2055.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So orange and delicious...</td></tr>
</tbody></table>It if seems a little thin, it will be ok. Baking it helps it thicken a bit more. Once the sauce is seasoned to your liking, combine the pasta, chicken and sauce. I just dumped everything into the pot I cooked the pasta in but do whatever you please.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT_oMGgPCU4LvVL94smZma-Uxd-X-FU_WiYphAsKWF89vloJKlR3WcS1B9qUBt4fBOsTCi4IOvz_sj5IwUmIPPOb9OVBM5E4f2S0M3RxaCzcI1kQ3cF7eWNX0VSzTttOwlmFz985LuxyU3/s1600/100_2058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT_oMGgPCU4LvVL94smZma-Uxd-X-FU_WiYphAsKWF89vloJKlR3WcS1B9qUBt4fBOsTCi4IOvz_sj5IwUmIPPOb9OVBM5E4f2S0M3RxaCzcI1kQ3cF7eWNX0VSzTttOwlmFz985LuxyU3/s320/100_2058.JPG" width="320" /> </a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Mix it all up until everything is combined. Grease a 9x13 pan or a preferred casserole dish. This can also be made in individual ramekins if you feel like it. Dump the mixture in and make it even.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFUuduk5wKFGDbMF8X0kMgfM0TRnenCenymmXgmGSMrVBkHuAMi-Y-lxYlHbdJf1EzQG_bRQxRoUoTIYfJq5pvSrEhD2P0eUQkRZuLuGMP2CjsVrquFwXBF-5lXGdRawhnN4S78QM3r6U/s1600/100_2059.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFUuduk5wKFGDbMF8X0kMgfM0TRnenCenymmXgmGSMrVBkHuAMi-Y-lxYlHbdJf1EzQG_bRQxRoUoTIYfJq5pvSrEhD2P0eUQkRZuLuGMP2CjsVrquFwXBF-5lXGdRawhnN4S78QM3r6U/s320/100_2059.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mine is much small than a 9x13, but I was also only making a half recipe.</td></tr>
</tbody></table><br />
Top you pasta with some extra cheddar cheese and bread crumbs and throw it in the oven!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GC6DPK059C2iukHM2Ek0VTYoWXovn8rB9_58OisKmWg1xT8iXn2QeJzFKofk7GAjZfnJJ8dEEwtsBKIfNYvQ8K2LMR6S2LF5dxDzmMnVd5TpUSWKmbbXqCeA4RZ97EKgEoHksH21jtVi/s1600/100_2061.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GC6DPK059C2iukHM2Ek0VTYoWXovn8rB9_58OisKmWg1xT8iXn2QeJzFKofk7GAjZfnJJ8dEEwtsBKIfNYvQ8K2LMR6S2LF5dxDzmMnVd5TpUSWKmbbXqCeA4RZ97EKgEoHksH21jtVi/s320/100_2061.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mine was already in the oven before I realized I needed to snap a picture.</td></tr>
</tbody></table>After about 20 minutes, the cheese should be bubbly. I recommend turning the broiler on for 3ish minutes to help the bread crumbs crisp up more and create a nice crust on top.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcqDFh1deMqqayDg0QdfJu1raReintwWYF8NnwHOey_kSnCVqaKQFxo9OkVoSIwkToQIP1uRBVR_zzLONrhlI76Nh2L8fdRpY1gsUDnLqgmn1VVxNphC-yiZmfwfIwsUh5yymFW8v8LxCG/s1600/100_2064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcqDFh1deMqqayDg0QdfJu1raReintwWYF8NnwHOey_kSnCVqaKQFxo9OkVoSIwkToQIP1uRBVR_zzLONrhlI76Nh2L8fdRpY1gsUDnLqgmn1VVxNphC-yiZmfwfIwsUh5yymFW8v8LxCG/s320/100_2064.JPG" width="320" /></a></div><br />
Dish it up and enjoy!<br />
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I'm tempted to try this with bacon, but TBDH was sure how the bacon would be with buffalo sauce...I just really like bacon. It is suggested in the original posting to top your plate with green onions, Gorgonzola cheese, extra buffalo sauce, or cilantro, but we like it just as it is.<br />
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Original post at http://www.howsweeteats.com/2011/05/baked-buffalo-chicken-pasta/Samanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com1tag:blogger.com,1999:blog-1717690813262667843.post-57614771702119337902012-03-21T14:43:00.001-07:002012-03-21T16:19:22.825-07:00Creamy Cajun PastaI didn't realize until a friend asked me about my blog that I haven't posted in almost a month. School has been crazy! Everything has been piling up and my blog has honestly slipped my mind. But I'm back! It's spring break and my batteries are slowly recharging. I plan to start posting more frequently again. The recipe for today is one that I have made several times and that I have started spotting on pintrest. Cajun Chicken Pasta comes from the popular Ree Drummond ThePioneerWoman.com. If you have not visited her site, your probably should. She has some amazing recipes on there and even has her own book now. Good stuff. This pasta is absolutely delicious if you like spicy, creamy pasta. It's got a cajun zing, veggies, and a creamy sauce to top of your pasta of choice.<br />
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Time: 30-40 minutes (depends on how fast you chop and slice things)<br />
Ingredients<br />
3 chicken breasts cut into cubes (I normally use 1 huge one for LSH and I and it makes plenty)<br />
4 tsps cajun mix (use whatever you have or the recipe to follow)<br />
1 lb pasta (Pioneer Woman uses fettuccine but I just use whatever long pasta we have.)<br />
2 Tbsp olive oil<br />
2 Tbsp butter (You know it's good when olive oil AND butter are involved.)<br />
1 whole green bell pepper sliced<br />
1 whole red bell pepper sliced<br />
1/2 onion sliced (she used red but I always use yellow)<br />
3 cloves garlic, minced<br />
3-4 Roma tomatoes, diced<br />
1/2 cup white wine <br />
2 cups chicken broth<br />
1 cup heavy cream<br />
Cayenne pepper<br />
Salt<br />
Pepper<br />
Parsley<br />
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Go ahead and cook the pasta according to directions and let it hang out while you get everything else cooked.<br />
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Before you do anything else, make sure you have all your ingredients ready to go. I'm lazy and do not always prep my ingredients before I start cooking. You better do the right thing and prep for this one or else you will have some issues. Cube that chicken, slice those veggies, and have cups ready for you broth and cream. Also have a whisk available.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUk3-EK3G-s96qtCdhN2mmK4x1rviLez02ekVkUKFX_EzKHVdzTVLHINdel3ztaUnY0xqlmmDKG3lD_SU2QHSKD9qxnN3RCvMYbDvqUs1DVr9O8xQPHUCCFEvWffwSkcjUc8nznftBUlE/s1600/100_1976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUk3-EK3G-s96qtCdhN2mmK4x1rviLez02ekVkUKFX_EzKHVdzTVLHINdel3ztaUnY0xqlmmDKG3lD_SU2QHSKD9qxnN3RCvMYbDvqUs1DVr9O8xQPHUCCFEvWffwSkcjUc8nznftBUlE/s320/100_1976.JPG" width="320" /></a></div><br />
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Toss the cubed chicken with 2 tsp Cajun seasoning.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZlvLsFFotXsvLvEaMKlKlqV-xdI0Q1j3WbFVN4Oluo8_arL0l6YfboBBL4eI7VShDh2cx8Iv2dSdYfJBozADMIhfcwFr4q7hNBN76SYz3EzdZLJiYxMCSF3FR2b7u3TwGUajHdZ0j5Qs/s1600/100_1978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZlvLsFFotXsvLvEaMKlKlqV-xdI0Q1j3WbFVN4Oluo8_arL0l6YfboBBL4eI7VShDh2cx8Iv2dSdYfJBozADMIhfcwFr4q7hNBN76SYz3EzdZLJiYxMCSF3FR2b7u3TwGUajHdZ0j5Qs/s320/100_1978.JPG" width="320" /></a></div>Pour 1 Tbsp olive oil in a deep heavy skillet (preferably not non-stick) over medium high heat and introduce the oil to 1 Tbsp of butter. I'm not really sure why both are necessary, but it doesn't seem like something to be messed with. Once the oil and butter are well acquainted, throw in the chicken and watch it sizzle. Brown the chicken on all sides and remove it to a plate. The chicken does not get fully cooked in this step.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3mxtNCr4Nss1jtZ8ZNevdcbkgYa5oMO7kIR5IMvy5IHAZMXTkW_8jv-fMwweQxmR66VpjYrmthcucX9rIOwwKqT7rNGr0b1Pc9aPzAHkvcmtN_0zLAuX1dEoMzq4s-9bHZ-mK8MEcjfv/s1600/100_1979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3mxtNCr4Nss1jtZ8ZNevdcbkgYa5oMO7kIR5IMvy5IHAZMXTkW_8jv-fMwweQxmR66VpjYrmthcucX9rIOwwKqT7rNGr0b1Pc9aPzAHkvcmtN_0zLAuX1dEoMzq4s-9bHZ-mK8MEcjfv/s320/100_1979.JPG" width="320" /></a></div><br />
Leaving the pan hot, add in the other Tbsp of oil and butter and let them get reacquainted. Throw in the peppers, onions, and garlic. Careful with this step because stuff my sizzle and pop as it hits the pan! Sprinkle on the other 2 tsp of Cajun seasoning and cook over the high heat. The goal is to stir slowly and allow the veggies to blacken as much as possible. Once they are good and blackened, toss in the tomatoes and cook for another 30 seconds or so. Remove the veggies to the same plate or bowl as the chicken.<br />
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Still keeping the pan over high heat, pour in the wine and chicken broth. Scrape the bottom of the pan as the liquids heat up and get all those blackened goodies incorporated into the sauce. When it starts to boil, reduce the heat to medium low and pour in the cream whisking fiercely. Cook the sauce until it starts to thicken. At this point, taste and decide if cayenne pepper, black pepper, or salt are needed. We like it spicy but it's up to you.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM8CoRda1qeHS3-RcZihjcWD2JmCsXcPSutQfoq8lPkiP7CRjRouZKrJf-YWYiIcF0xATRDeS8fzh5F636kuobxhGyAYunYWNfUuTet9OZOkdlFlrTug-LgMeILcg2flTsHqX3I7MbvC68/s1600/100_1981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM8CoRda1qeHS3-RcZihjcWD2JmCsXcPSutQfoq8lPkiP7CRjRouZKrJf-YWYiIcF0xATRDeS8fzh5F636kuobxhGyAYunYWNfUuTet9OZOkdlFlrTug-LgMeILcg2flTsHqX3I7MbvC68/s320/100_1981.JPG" width="320" /></a></div><br />
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Once it has thickened a bit more, add the chicken and veggies to the sauce, including all the juiced from the plate/bowl. Stir over medium heat for a couple minutes until the sauce thickens even more and is bubbly.<br />
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When it has reached your desired consistency, toss in the pasta and mix it all up. Top with a bit of parsley and you are good to go! FYI, the longer this pasta sits, the thicker it will become.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fyL2UkG0g-BvaOnbiWq2ktW2ZTQ3BsQLsErVWMf0tQ4gOu14jJ07xWCas7hFHY4DKKwTVcrrkK2sW6WVsjQaq_hZdvy9d0VV-WfMm-yA446XAMVJX4wNZPrCZO8RxtE95VbDhfG2_ozG/s1600/100_1984.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fyL2UkG0g-BvaOnbiWq2ktW2ZTQ3BsQLsErVWMf0tQ4gOu14jJ07xWCas7hFHY4DKKwTVcrrkK2sW6WVsjQaq_hZdvy9d0VV-WfMm-yA446XAMVJX4wNZPrCZO8RxtE95VbDhfG2_ozG/s320/100_1984.JPG" width="320" /></a></div>Original recipe: http://thepioneerwoman.com/cooking/2011/09/cajun-chicken-pasta/<br />
<br />
Cajun spice mixture (from TLC Cooking)<br />
1/4 cup salt<br />
2 Tbsp cayenne pepper<br />
2 Tbsp paprika<br />
1 1/2 Tbsp onion powder<br />
2 Tbsp black pepper<br />
1 Tbsp garlic powder<br />
1 tsp dried oregano<br />
1/4 tsp dried thyme<br />
1/8 tsp dried cloves<br />
<br />
Mix it all together! This makes a lot but it's a good spice mix to just have on hand. It keeps well in a air-tight container.Samanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com0tag:blogger.com,1999:blog-1717690813262667843.post-80086080706430961732012-02-28T17:11:00.000-08:002012-02-28T17:11:30.767-08:00Spicy Saucy Beef<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYaQburHlYbAeRtykR7VfSPLkF6IN5FSrJ1vp0TpWWxX91BSehmC2SaZaS9sfQn3XWJkTdE_TJRdSGAcVhv8VcNU7HegYZwMgq6W0Z7z147l0YIP0jV-xkj9otv2mWfeUQlZZYaoocPpkx/s1600/100_2002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYaQburHlYbAeRtykR7VfSPLkF6IN5FSrJ1vp0TpWWxX91BSehmC2SaZaS9sfQn3XWJkTdE_TJRdSGAcVhv8VcNU7HegYZwMgq6W0Z7z147l0YIP0jV-xkj9otv2mWfeUQlZZYaoocPpkx/s320/100_2002.JPG" width="320" /></a></div><br />
Take-out Chinese food is one of those things that you really shouldn't eat, but that almost everyone loves. LSH and I are no exceptions. I make a lot of homemade stir fry, but that just isn't the same as take-out Chinese. There is something about those thick, rich sauces that makes American Chinese food so awesome. This beef recipe from Meseidy at The Noshery has that amazing sauce. The first time LSH and I had this beef our mouths just watered. It's rich, it's thick, it's savory, it's spicy, it's yummy! If you are a fan of take-out Chinese recipes, especially those with beef, you should probably try this.<br />
The original recipe recommends frying the beef up with some corn starch, but I don't think that is necessary. I just cook it up as is. Also, the veggies in this can change. Again, the original called for green beans, but you can use whatever. LSH and I tried green beans once and it was OK but the last time I made this I used green bell pepper and carrot and it was delicious. <br />
<br />
Time: 20-30 minutes<br />
Ingredients<br />
12 ounces flank steak (or whatever cut of meat you want, I use whatever is on sale), thinly sliced<br />
Salt<br />
Pepper<br />
Oil<br />
4 Tbsp soy sauce<br />
1 Tbsp rice vinegar<br />
1/2 Tbsp rice wine or white wine<br />
1 1/2 Tbsp honey<br />
7 Tbsp brown sugar (amazing!)<br />
1/2 Tbsp chile paste (I used Siracha)<br />
1/4 cup water<br />
1/2 Tbsp powdered ginger<br />
1/4 tsp crushed red pepper<br />
1 Tbsp sesame oil<br />
2 cloves minced garlic<br />
1/4 cup sliced onion<br />
1/2 cup fresh green beans, or bell pepper, or carrot, chopped<br />
Rice <br />
<br />
Toss the pieces of meat with a little salt and pepper and heat a bit of oil in a pan over medium heat. Throw the meat in the pan and cook it until it has reached your desired doneness. Set the meat aside.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGzqXm0x9dk5iPO2BXkpgYrBAPpXfEGuuo0q-OQ01OwDnqrBx-1kJPUr58ByvLEY6MpnYPrLQc6ucQ3-KzSjGY055kHPVGoOxjoAR9DZI-nmkktcnTyZbVIh2EOsw77QLmaeF5XG5DrZIp/s1600/100_1986.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGzqXm0x9dk5iPO2BXkpgYrBAPpXfEGuuo0q-OQ01OwDnqrBx-1kJPUr58ByvLEY6MpnYPrLQc6ucQ3-KzSjGY055kHPVGoOxjoAR9DZI-nmkktcnTyZbVIh2EOsw77QLmaeF5XG5DrZIp/s320/100_1986.JPG" width="320" /></a></div><br />
<br />
Now you get to whip up the delicious sauce. Mix together the soy sauce, rice vinegar, wine, and honey. Add in the brown sugar, chile paste, water, ginger, and crushed red pepper. Stir it well and set it aside.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm25QuQ7K2ZUAgwGjlR0r7Zxto6Maa_n_b2Kqik9jhF8pWHufqrDUY3vkySoCf2qiHaHpYM9QVbC6yCQgXxaKhyiZMP_6k5dxyHC9ab3Qnx-Cn9VUpTisB4WFrHnwE7srdWFJnCPr3XHCu/s1600/100_1991.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm25QuQ7K2ZUAgwGjlR0r7Zxto6Maa_n_b2Kqik9jhF8pWHufqrDUY3vkySoCf2qiHaHpYM9QVbC6yCQgXxaKhyiZMP_6k5dxyHC9ab3Qnx-Cn9VUpTisB4WFrHnwE7srdWFJnCPr3XHCu/s320/100_1991.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what makes this dish yummy!</td></tr>
</tbody></table><br />
In a deep skillet, or wok if you have one, heat the sesame oil over medium-high heat and saute the onion, garlic, and veggies until slightly tender.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfWk4AQR8ttDp0O_0y4E7cZQGQdIWE-XKmmzgkXJGiM-iW_zOxwive6k7OyJ5TTKWaQO0noHE1mTiNb4XXxhIVjzXaNXWyKfwIPHrbetI6pCIjKljwTcdhYmBCIRV-hWmM0N9nIhMHqHR/s1600/100_1993.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfWk4AQR8ttDp0O_0y4E7cZQGQdIWE-XKmmzgkXJGiM-iW_zOxwive6k7OyJ5TTKWaQO0noHE1mTiNb4XXxhIVjzXaNXWyKfwIPHrbetI6pCIjKljwTcdhYmBCIRV-hWmM0N9nIhMHqHR/s320/100_1993.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nom nom stir-fried veggies!</td></tr>
</tbody></table><br />
Stir the sauce mixture to make sure the sugar is mixed in and pour it on top of the veggies.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYOkluQP5JvRgoa0YYiDUhMS9uxOQ8mIsKpW-15B-g1UrGDKq5xPJsGVesGtMl63T0PbV6EXR_nWgwVd7m03Un3ySrqIM_fVVnDkXa97levT1pq5zsOPZIk_KbLgYaERzy36G9cfyWJVRM/s1600/100_1997.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYOkluQP5JvRgoa0YYiDUhMS9uxOQ8mIsKpW-15B-g1UrGDKq5xPJsGVesGtMl63T0PbV6EXR_nWgwVd7m03Un3ySrqIM_fVVnDkXa97levT1pq5zsOPZIk_KbLgYaERzy36G9cfyWJVRM/s320/100_1997.JPG" width="320" /></a></div><br />
<br />
Let the sauce heat until bubbly and toss in the meat.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUxE7SKCR931nUy2Q8WlIoOphPZRr6HB5iYH-pktO9_iU4AYnfWMcLfbJzocJHv0qGz6UwtJhmXZ_XtuK7Xz4uyc70vSZN_HO2NMVVGWqzb5O0Rlg33_CCKoU1BII2EMewq8q30BuKSue_/s1600/100_1998.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUxE7SKCR931nUy2Q8WlIoOphPZRr6HB5iYH-pktO9_iU4AYnfWMcLfbJzocJHv0qGz6UwtJhmXZ_XtuK7Xz4uyc70vSZN_HO2NMVVGWqzb5O0Rlg33_CCKoU1BII2EMewq8q30BuKSue_/s320/100_1998.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Let all those delicious flavors come together...</td></tr>
</tbody></table><br />
Mix up everything and let it head for another 5 minutes or until it has reached desired thickness.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAX-kO2mq8ZBoC72_qV-ZMwzADyHtWmoCwYwnkCPApFhHGkMSabVuZ86QoGY4YlTRTw2OvR6xqdfT6bJke2Lw1RbwSDakml0O-IvHWvV5LgGnFDZQ0FHdKp9Qdx6JFynCHIQGgo_Ztuabx/s1600/100_1999.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAX-kO2mq8ZBoC72_qV-ZMwzADyHtWmoCwYwnkCPApFhHGkMSabVuZ86QoGY4YlTRTw2OvR6xqdfT6bJke2Lw1RbwSDakml0O-IvHWvV5LgGnFDZQ0FHdKp9Qdx6JFynCHIQGgo_Ztuabx/s320/100_1999.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at it bubble!</td></tr>
</tbody></table>If you want it to thicken up a bit more, you can add in a dash of corn starch.<br />
<br />
Serve this amazingness on top of some hot rice and enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_2uhKaZNtrtOa2sTYO_NK6iMbnW1K0HmaU10ozqagxOdfMFKpMRLdkRcI64fOy0Q2m5XAGwMiX9qHDlEgmCr6ELKGCAge5sIggahAETFl8BL6OrESv1Y-4N574cBBhh8w5Oxli-t8pG5/s1600/100_2000.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_2uhKaZNtrtOa2sTYO_NK6iMbnW1K0HmaU10ozqagxOdfMFKpMRLdkRcI64fOy0Q2m5XAGwMiX9qHDlEgmCr6ELKGCAge5sIggahAETFl8BL6OrESv1Y-4N574cBBhh8w5Oxli-t8pG5/s320/100_2000.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div>Original post at http://thenoshery.com/2009/03/23/spicy-crispy-beef/Samanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com1tag:blogger.com,1999:blog-1717690813262667843.post-36493769564484901972012-02-19T15:11:00.000-08:002012-02-19T15:12:07.237-08:00Fake Chicken Vindaloo<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfecSjMUOPyunPrjX6QLJDnX3ZfnlHTnAsXEYU2vYW3INoGptx4WQyM6krAkzFarfM1OX2BCdFRQ1wCx9j6yhsY1Sn3MhquM3oAAhFxbHQjxW3Wy4a635w9fDDqd35fUuNFJg4zdDS-ntm/s1600/100_1973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfecSjMUOPyunPrjX6QLJDnX3ZfnlHTnAsXEYU2vYW3INoGptx4WQyM6krAkzFarfM1OX2BCdFRQ1wCx9j6yhsY1Sn3MhquM3oAAhFxbHQjxW3Wy4a635w9fDDqd35fUuNFJg4zdDS-ntm/s320/100_1973.JPG" width="320" /></a></div><br />
I don't claim to be a food expert at all, but I know what tastes good to me and what doesn't. For those of you who are experts, good for you and don't chastise this Vindaloo recipe. I did say it was fake. For those of you who have no idea what Vindaloo is...awesome! I know you won't judge me. Regardless of how accurate this recipe is, it's tasty if you are looking for something rich and curryish. This recipes comes from The Food in my Beard and is meant to be eaten in arepas. However, LSH and I decided to eat it over rice. Eat it however you want. This Vindaloo comes together pretty quickly and can be easily adapted. The measurements I will put for this recipe are approximate. I'm pretty sure I ended up adding way more curry powder and some other assorted spices. I also added potatoes. I made this own a while ago and we decided that potatoes would make it even better and they sure did. Play with it and make it your own!<br />
<br />
Time: 30-45 minutes<br />
Ingredients<br />
2 sliced onions <br />
2 1/2 Tbsp curry powder<br />
3-5 chiles, depending on what heat you want, sliced (I used whatever was frozen in my freezer..I think jalapenos and Thai chiles were involved...)<br />
Ginger (the original post recommends fresh, but I used powdered) - use however much you are comfortable with<br />
5 cloves of minced garlic<br />
4 chicken breasts<br />
2 cups chicken broth (or enough to cover the chicken breasts in a pan)<br />
1-2 potatoes diced <br />
Hot cooked rice<br />
<br />
Start with a deep skillet with a bit of olive oil over medium heat. Toss in the onions and soften them. As delicious as caramelized onions are, don't let them get to this point. Add in the curry powder, chiles, ginger, and garlic. Cook for 2-3 minutes until everything is softened and mixed. Throw the whole mixture in a food processor or blender and transform it into a paste. It's ok if there are still some chunks. It's up to personal preference. At this point you can try it and see if it needs more of something.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8RrS4ZrPhNcgadc8UTB09DX1RJcdEexHrZJsYe8YQ78lcgfTBlic-5qYrtmoOWWqMvHP_IgTgM7ERu5KgSnWiDPKOHQUxAXdw4_Qm7OPad_q_wxvPB4LwQresy8j3sEVgF1llF2ADTfx/s1600/100_1968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8RrS4ZrPhNcgadc8UTB09DX1RJcdEexHrZJsYe8YQ78lcgfTBlic-5qYrtmoOWWqMvHP_IgTgM7ERu5KgSnWiDPKOHQUxAXdw4_Qm7OPad_q_wxvPB4LwQresy8j3sEVgF1llF2ADTfx/s320/100_1968.JPG" width="320" /></a></div><br />
Sear both sides of the chicken breasts in the skillet. Add in the paste and cook for about 2 minutes still over medium heat. Pour in the chicken broth until the chicken is covered. You might use all of the 2 cups, you might need more, you might need less. Just cover those breasts... Stir it all around until the sauce smoothens out.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHeTdN2ek17hts3HW9f-XA0o1_EEA-EQ7KTrEzOvkAXZmYIMvfsqF4abKwD4CrmKcl3_638RTQkqJPL5IiXPyvjsmx0XBepPciRffbvC4thpFi-0Vp-nUG88veP1KXdWL0FF8LVT3oIyrR/s1600/100_1969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHeTdN2ek17hts3HW9f-XA0o1_EEA-EQ7KTrEzOvkAXZmYIMvfsqF4abKwD4CrmKcl3_638RTQkqJPL5IiXPyvjsmx0XBepPciRffbvC4thpFi-0Vp-nUG88veP1KXdWL0FF8LVT3oIyrR/s320/100_1969.JPG" width="320" /></a></div><br />
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Add in the potatoes and simmer the lovely mixture until the chicken is completely cooked through and the taters are soft.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHeTdN2ek17hts3HW9f-XA0o1_EEA-EQ7KTrEzOvkAXZmYIMvfsqF4abKwD4CrmKcl3_638RTQkqJPL5IiXPyvjsmx0XBepPciRffbvC4thpFi-0Vp-nUG88veP1KXdWL0FF8LVT3oIyrR/s1600/100_1969.JPG" style="margin-left: 1em; margin-right: 1em;"></a><br />
Add this point you can do what you want with the chicken. I took it out, shredded it, and then tossed it back into the sauce and we ate it over rice. Deliciousness...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUYsb5AqHVYXN0ftW0tljTknT9864smPqH9PwSmiDikcUaqsydiF3vWewxbO23vViKSSnxJ8CbVNxe11mvacfF2Puxgs90TLlP8Ud2ikAc8LTgV3Z67NrymWa77uNN5_p2gRYdXHrt71Yw/s1600/100_1972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUYsb5AqHVYXN0ftW0tljTknT9864smPqH9PwSmiDikcUaqsydiF3vWewxbO23vViKSSnxJ8CbVNxe11mvacfF2Puxgs90TLlP8Ud2ikAc8LTgV3Z67NrymWa77uNN5_p2gRYdXHrt71Yw/s320/100_1972.JPG" width="320" /></a></div><br />
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Original post at http://www.thefoodinmybeard.com/2011/01/chicken-vindaloo-arepa.htmlSamanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com0tag:blogger.com,1999:blog-1717690813262667843.post-18393543310252892652012-02-07T17:18:00.000-08:002012-02-07T17:18:16.805-08:00One of My Favorite Pizza Doughs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrqOmlxVQ2N5YbKWAMHbnivczbS2j9OeLZYV4B4dR9K81nfssaUHltEONlmlpDXiqZw8BFk6bDK18R8tBVPKe-f0lImYJP1mnBzjiAeWii4LdwEN3BBQfAZbXW7xgq6u_180pkC_5LfAkk/s1600/100_1967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrqOmlxVQ2N5YbKWAMHbnivczbS2j9OeLZYV4B4dR9K81nfssaUHltEONlmlpDXiqZw8BFk6bDK18R8tBVPKe-f0lImYJP1mnBzjiAeWii4LdwEN3BBQfAZbXW7xgq6u_180pkC_5LfAkk/s320/100_1967.JPG" width="320" /></a></div>I am a pizza-lover. I could probably eat pizza of some sort everyday. Crust pizza, tortilla pizza, greasy take-out pizza, french bread pizza, English muffin pizza, dessert pizza, fruit pizza, etc. I think you get the point. LSH and I have some kind of pizza at least once per week. Eating that much take-out pizza can get old and expensive and some times you need more than a tortilla pizza. My minor obsession with making homemade pizza started when my brother gave me a cast iron pizza stone, yeast, an uber ulu, and a couple recipes for trustworthy pizza dough. Since then I have tried at least 6 different pizza dough recipes with intent to try even more. This herby dough, from MommieCooks, has become a favorite of mine. The best thing about this dough is that it only requires a short rest and comes together very quickly. Dough that rests all day or overnight typically has a better texture, but this is great when you decide at 5:00 pm that pizza sounds good for dinner. The dough makes a decent size crust if rolled out at normal thickness or two good size pizzas if rolled out nice and thin.<br />
<br />
Time: 60 minutes<br />
Ingredients<br />
1 cup warm water<br />
1 pkg yeast or 2 1/4 tsp (I use active dry yeast)<br />
1 Tbsp sugar<br />
3 Tbsp olive oil<br />
1 tsp salt<br />
3 cloves minced garlic<br />
1 tsp basil<br />
1/2 tsp onion powder<br />
2 1/2 cups flour<br />
<br />
Preheat your oven to 425 and if you have a pizza stone, throw it in as well.<br />
<br />
Dissolve the sugar in the warm water and mix in the yeast. Let this sit for about 10-15 minutes. This is to wake up the yeast. I don't think I would wake up very happy if I was swimming in water but I guess this is what they like.<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbLLlWvrswvG2gUbwVlzuoNTqByb3WMvq6EbS0njqwcKu7EIXDKdpf9LOZI7aT5ml8_t_j9IycoxKpfmF8jGG5tFS-Phyphenhypheno4pApjOk1p2pR1-g62PYUi0ZR3Kdrj5jOwX9-1urZeSaCNdBd/s1600/100_1959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbLLlWvrswvG2gUbwVlzuoNTqByb3WMvq6EbS0njqwcKu7EIXDKdpf9LOZI7aT5ml8_t_j9IycoxKpfmF8jGG5tFS-Phyphenhypheno4pApjOk1p2pR1-g62PYUi0ZR3Kdrj5jOwX9-1urZeSaCNdBd/s320/100_1959.JPG" width="320" /></a></div><br />
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Add in the oil, salt, garlic, basil, and onion powder.<br />
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Add in the flour in portions. You can mix this in a stand mixer with a dough hook, but it also comes together well with a wooden spoon and a bit of hand kneading. When I've had a stressful day at work I like recipes that require kneading. Good stress relief.<br />
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Once the flour is all mixed in, let the dough rest for about 10 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizUzrFhbTtMlY1-zT8C5wND431VYu7DsTN6Uo6kRQYau8uEXUHMIr_9SpwfeVBJ-S-TyGj7r_GUfVboeetm7w_k4wLZ6Lb4VxCQ7SJZ9pEQoA1Ch7a-wkmkI8J-LJk71iAcoVhaCJOEa8E/s1600/100_1962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizUzrFhbTtMlY1-zT8C5wND431VYu7DsTN6Uo6kRQYau8uEXUHMIr_9SpwfeVBJ-S-TyGj7r_GUfVboeetm7w_k4wLZ6Lb4VxCQ7SJZ9pEQoA1Ch7a-wkmkI8J-LJk71iAcoVhaCJOEa8E/s320/100_1962.JPG" width="320" /></a></div><br />
I roll out the dough on parchment paper sprinkled with corn meal. The corn meal is optional, but I kind of like the addition. Roll the dough out to your desired thickness. Before putting it in the oven stab the crust all over with a fork. This is also great stress relief. Another optional step is drizzling the crust with olive oil. I'm a big fan of olive oil and use it pretty frequently. Once you have done all this, stick the crust in the oven. To get the crust to the oven, I slide the parchment onto a cookie sheet to transfer it to the stone in the oven. I gently slide the parchment from the sheet to the oven. So far I have never dropped it!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqHiUK0YqO8W9_Oe-Mz5H6WehxkY8GJiidg8ALaqTQWv0SgE9U1sOW6eMhbRDkMmQCUj8O4IkRTodBBiGiiCzpEx-FQybbAiPRharc73vEFMDoG9_Cl5JTRmrkg7SzyMirC28AO-ELgfJx/s1600/100_1963.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqHiUK0YqO8W9_Oe-Mz5H6WehxkY8GJiidg8ALaqTQWv0SgE9U1sOW6eMhbRDkMmQCUj8O4IkRTodBBiGiiCzpEx-FQybbAiPRharc73vEFMDoG9_Cl5JTRmrkg7SzyMirC28AO-ELgfJx/s320/100_1963.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before...</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_W_dsdJdLkq4YJrAPfJeHSMYxLKe4ZmEgxy8Zt0e_e_wuBB9K8CHK_CdktL-PTuXShEihxjcAqN2rSn1dJfgpYBlomg1BBVVgXchlUy03L2IkLjb83EzwhaJpA81oCgp87Tg5cbBTAVX/s1600/100_1964.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_W_dsdJdLkq4YJrAPfJeHSMYxLKe4ZmEgxy8Zt0e_e_wuBB9K8CHK_CdktL-PTuXShEihxjcAqN2rSn1dJfgpYBlomg1BBVVgXchlUy03L2IkLjb83EzwhaJpA81oCgp87Tg5cbBTAVX/s320/100_1964.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After! Notice the slightly browned edges.</td></tr>
</tbody></table><br />
Let it pre-bake for 7-10 minutes or until it starts to get golden. Slide the paper out again and top it with your favorite toppings. LSH is a pepperoni and green pepper fan and I like the addition of mushrooms. Also, if you have never tried caramelized onions on pizza, you should try it. Turkey pepperoni is also a good alternative to the regular stuff if you are looking to good down some calories.<br />
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The topped pizza goes back in the oven for another 7-10 minutes (do you see a pattern here) or until it has reached desired bubbly crispyness.<br />
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There will definitely be another pizza dough recipe on here in the future, but this is a good standby!<br />
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Original post at http://www.mommiecooks.com/2010/06/07/perfect-pizza-crust/Samanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com1tag:blogger.com,1999:blog-1717690813262667843.post-7313216113013107602012-02-04T21:20:00.000-08:002012-02-04T21:20:39.209-08:00Comfort Food: Chicken Noodle Soup Casserole<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkR_SCxAQJ5HkpR3_fam6l7IpmITbPLq6dU0tvQqDfc0wURd0pTBTV5wL8liCQOOBolNd_xKPyC4X6z0Dmjdy2eJpWFS6ogWGqqjOBOAUpG69VYZfwjwFabLM7h22Hw300ubdzrwSfNlfc/s1600/100_1945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkR_SCxAQJ5HkpR3_fam6l7IpmITbPLq6dU0tvQqDfc0wURd0pTBTV5wL8liCQOOBolNd_xKPyC4X6z0Dmjdy2eJpWFS6ogWGqqjOBOAUpG69VYZfwjwFabLM7h22Hw300ubdzrwSfNlfc/s320/100_1945.JPG" width="320" /></a></div><br />
Some days you just need a high-calorie, dense, creamy comfort food. This is one of those foods. LSH and I were in the mood for some warm edible comfort so I thought I would give this recipe a try. I came across a couple recipes for this type of dish, but the base that I used was from Bobby at blogchef. It seemed like it would provide the highest calorie of comfort with the most substance so we gave it a shot and altered it a little bit. So if you are in the mood for something easy and comforting, give it a try!<br />
<br />
Time: 40-60 min<br />
Ingredients<br />
2-4 boneless skinless chicken breasts<br />
6 ounces egg noodles (it's about half of a big bag of noodles)<br />
1 can cream of mushroom soup<br />
1 can cream of chicken soup (You can always use 2 cans of this instead of 1 of each. LSH hates mushrooms so that's what we did.)<br />
1 cup sour cream<br />
1-2 cup carrots, chopped<br />
oil<br />
salt and pepper<br />
1/2 tsp turmeric (optional)<br />
1-2 cups shredded colby jack cheese<br />
1 cup crushed buttery crackers (like Ritz)<br />
1/4 cup butter<br />
<br />
If you do not have pre-cooked chicken, you can season the breasts with salt and pepper and throw them in a skillet with a bit of oil on medium heat. Flip the breasts once until they are fully cooked. Cut the chicken into small pieces or shred it. I think we did cubes more or less.<br />
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Preheat oven to 350.<br />
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Cook the egg noodles according to the package. Drain them when they are done.<br />
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While the noodles cook, saute the carrots with a bit of oil in a skillet over medium heat. The goal is to tenderize them a bit. We didn't do this but it is a good idea to.<br />
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Once noodles are cooked and carrots are sauteed, mix together the two cans of creamed soup and cup of sour cream in a large bowl. Season the mixture with salt and pepper and turmeric if you want and any other desired seasonings. Toss in the carrots and the noodles and mix it up. Finally, toss in the chicken. At this point, you should have a large bowl of creamy deliciousness.<br />
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Lightly grease an 8x8 pan and dump the whole mixture in.<br />
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Melt the butter and stir in the crackers. These tasty little crumbles get put on top of the casserole with the desired amount of cheese. The crackers add an amazing salty, crunchiness.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLfV5rjKf5HC_6L6NjmFaFkEpublFVCCPF5KR6TyAUiSZXyNeeNiOaMO3Mjuq6rAl847EFAuZ_wuAO2p9MaHHZU3Dd7UttBHR5Ppnvi27FhnvnmPlKsA04X35qxaBLrTs-dMtgx8a1eGkM/s1600/100_1942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLfV5rjKf5HC_6L6NjmFaFkEpublFVCCPF5KR6TyAUiSZXyNeeNiOaMO3Mjuq6rAl847EFAuZ_wuAO2p9MaHHZU3Dd7UttBHR5Ppnvi27FhnvnmPlKsA04X35qxaBLrTs-dMtgx8a1eGkM/s320/100_1942.JPG" width="320" /></a></div><br />
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Stick it all in the oven and cook for 30-35 minutes or until the casserole is cooked through and the topping is browned.<br />
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Let it cool a little bit then serve a big gloppy spoonful and relish in the comfort. :D<br />
The original recipe says this serves 4, but that seemed ridiculous to LSH and I. We think it serves 5-6 people.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgddQvb-cioiiInl2kz1_yZUAm9QrW2TjeDS7JCii5ThHq1ZLoBGw09pxNlQLX1UUHlqaBNAUy8PjrhmcDyXU42xaoHgtSd9j0Yg8nnnsKmRIKMcbDu15vA48yJ0upjgiI_Hi9WiW6vfL8u/s1600/100_1946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgddQvb-cioiiInl2kz1_yZUAm9QrW2TjeDS7JCii5ThHq1ZLoBGw09pxNlQLX1UUHlqaBNAUy8PjrhmcDyXU42xaoHgtSd9j0Yg8nnnsKmRIKMcbDu15vA48yJ0upjgiI_Hi9WiW6vfL8u/s320/100_1946.JPG" width="320" /></a></div><br />
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Original post at http://blogchef.net/chicken-noodle-casserole-recipe/Samanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com2tag:blogger.com,1999:blog-1717690813262667843.post-62409955683653544462012-01-23T17:47:00.000-08:002012-01-23T17:47:02.873-08:00My Favorite Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpVceqyYb46myGi61__9G9d-OaiqgrTvd9gxmmkFCuEiPieErWt4jVaz8Pd-nEQhHlCVTGwXXklWZrxvKt1YamLzwTyd_jT_F0qSTIfeetgQA83DVTuiNYRL_AkDqOc0NRc8yBqCFuUzSB/s1600/100_1906.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpVceqyYb46myGi61__9G9d-OaiqgrTvd9gxmmkFCuEiPieErWt4jVaz8Pd-nEQhHlCVTGwXXklWZrxvKt1YamLzwTyd_jT_F0qSTIfeetgQA83DVTuiNYRL_AkDqOc0NRc8yBqCFuUzSB/s320/100_1906.JPG" width="320" /></a></div><br />
So there are a lot of different Chocolate Chip Cookies recipes and I'm sure many of you have tried lots of different ones; I know I have. I have several recipes that I like, but when I came across this recipe from Tessa at Handle the Heat, I knew I had found something special. The texture of these cookies is how all chocolate chip cookies should be. They are chewy and stay that way for a few days. I took a batch of these to school last year and several people told me these were the best cookies ever. I made them again recently and go similar reviews. LSH took some to law school and most of them were devoured quickly. One great thing about this recipe is that the dough really isn't that tasty. If you are like me, eating the raw cookie dough is a huge temptation. This dough is not that tempting and is much better saved for cooked cookies. :D<br />
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Time: 60ish minutes by the time you get them all baked<br />
Makes about 4 dozen cookies<br />
Ingredients<br />
1 cup butter, softened<br />
1 cup white sugar<br />
1 cup brown sugar<br />
2 eggs<br />
2 tsp vanilla<br />
1 tsp baking soda<br />
2 tsp hot water<br />
1/2 tsp salt<br />
3 cups all-purpose flour<br />
2 1/2 cups chocolate chips<br />
<br />
Preheat oven to 350 F.<br />
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Cream together the butter and both sugars in a big bowl until smooth. Beat in the eggs one at a time and finish off with the vanilla. <br />
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Dissolve the baking soda in the hot water and add it to the batter. (I think this is the step that does something special to the texture of the cookies. I had never made a recipe that did this before.) Finally add the salt.<br />
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Stir in the flour one cup at a time using a heavy-duty spatula (I almost broke a plastic one doing this). Keep adding the flour until everything is incorporated. Once everything is mixed, add in the chocolate chips. The original recipe called for 2 cups, but I like a high ratio of chips to dough so I added some more.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgRynXlPOkhuJCFjE_j4957PRbTy54WiQz8Rb7gFHRxFlZu6j3caYlNNERHbFB0v8lLBFvFX-OCJ7PAXpM3hgO_nGwCAo40MOD6Be5tG6yh0cCX6T69Rd1jhUUDQYSfql8ce4HcfJ57JO/s1600/100_1898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgRynXlPOkhuJCFjE_j4957PRbTy54WiQz8Rb7gFHRxFlZu6j3caYlNNERHbFB0v8lLBFvFX-OCJ7PAXpM3hgO_nGwCAo40MOD6Be5tG6yh0cCX6T69Rd1jhUUDQYSfql8ce4HcfJ57JO/s320/100_1898.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Once chips are folded in, use a spoon or a spiffy cookie scoop to drop large globs of dough onto a parchment-lined baking sheet. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgGtX6UdKGluj7HKFIcJdp2WCY2teNibEuO1mmu-a-pUpSExYFbzTRAUmbPnAbM0zYbzYpLxf-6LzT1j_O_ipwZwLgOpuVUcd8AnnNiPU-rZzgUuYr3vfku6z9R-WgijHC4QtrAmeFXZS8/s1600/100_1899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgGtX6UdKGluj7HKFIcJdp2WCY2teNibEuO1mmu-a-pUpSExYFbzTRAUmbPnAbM0zYbzYpLxf-6LzT1j_O_ipwZwLgOpuVUcd8AnnNiPU-rZzgUuYr3vfku6z9R-WgijHC4QtrAmeFXZS8/s320/100_1899.JPG" width="320" /></a></div><br />
Leave some space between them because they will spread a bit.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXlpg5rXZRS3zWOHxHTvzhReJg1JZLM6uKeSs6HyLqbBpQcUpC7ZnAjmfG688F2IjudZYY5gpEpiF6agmCXPaqJzue6v1DxXcYaKyDMPXakItx65JShpwZF0GyJatfm7YEwRS-i3aNrnKa/s1600/100_1902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXlpg5rXZRS3zWOHxHTvzhReJg1JZLM6uKeSs6HyLqbBpQcUpC7ZnAjmfG688F2IjudZYY5gpEpiF6agmCXPaqJzue6v1DxXcYaKyDMPXakItx65JShpwZF0GyJatfm7YEwRS-i3aNrnKa/s320/100_1902.JPG" width="320" /></a></div><br />
Bake them for 10-12 minutes or until the middles are set and the edges are starting to brown. Let them sit on the pan for about 2 more minutes and then move them to a cooling rack.<br />
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Let them cool, or not, and enjoy with a tall glass of milk!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdPPR8iiifc4mbNN_5BOR-IInjhDJPD2vbV0IoFTYpp3GdCCDve2EZZGOMgfU2aZhuTlovqlMElUYn9V1c_o_BmSEWeNwiKpcqEJ8D2zT4ZbwXmNX6P2x0Rhi6trMKfeV49mMJgys-bz1/s1600/100_1905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdPPR8iiifc4mbNN_5BOR-IInjhDJPD2vbV0IoFTYpp3GdCCDve2EZZGOMgfU2aZhuTlovqlMElUYn9V1c_o_BmSEWeNwiKpcqEJ8D2zT4ZbwXmNX6P2x0Rhi6trMKfeV49mMJgys-bz1/s320/100_1905.JPG" width="320" /></a></div><br />
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Original post at http://www.handletheheat.com/2011/05/classic-chocolate-chip-cookies.html<br />
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</div>Samanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com1tag:blogger.com,1999:blog-1717690813262667843.post-90158165686200860672012-01-16T11:34:00.000-08:002012-01-16T11:41:06.295-08:00Gooey Chocolate Cookies and Cream Bars<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>I haven't baked in a long time so I have taken advantage of this long weekend to bake three different things! Two things I have made before, but this recipe is a new one. LSH and I were invited to a friend's house for dinner and he volunteered me to bring dessert. I love excuses to try new sweets! I decided to try Gooey Cookies and Cream Double Chocolate Cake Bars from Picky Palate. I have made a few things from this blog and they have all been good. I can't take credit for any of this recipe because I did not alter anything. It's delicious just as it is.<br />
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Time: 40 minutes<br />
Ingredients<br />
1 Devils Food Cake mix<br />
1 stick of butter, softened<br />
1 large egg<br />
14 Oreos, broken into pieces <br />
1 14oz can sweetened condensed milk<br />
1 1/2 cups chocolate chips<br />
<br />
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Preheat the oven to 350 and line a 9x13 pan with aluminum foil. Grease the bottom and edges of the foil really well. If you don't, the bars will never want to leave the foil.<br />
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Mix cake mix, stick of butter, and egg in a large bowl. You can use a spatula or spoon if you want, but it really is easier to use your hands. It's great stress relief and it feels cool. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGAzFY3NVwavs17dyBnGI0-V-R7Ke6-dJYxIQaUEkkdEBdhmBjl3sSyQaKzCtKQV2z7HC9ciZO-3p7DWsIebG25LjuFYLAJ_-VGhNSq9gNC2ktmyupOPquKHbcAUDWyUBc90DdGKyz_3Gj/s1600/100_1882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGAzFY3NVwavs17dyBnGI0-V-R7Ke6-dJYxIQaUEkkdEBdhmBjl3sSyQaKzCtKQV2z7HC9ciZO-3p7DWsIebG25LjuFYLAJ_-VGhNSq9gNC2ktmyupOPquKHbcAUDWyUBc90DdGKyz_3Gj/s320/100_1882.JPG" width="320" /></a></div><br />
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Once it is mixed up, press the dough into the prepared pan. Again, you can use a spoon but hands work best.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVoC6v6pMJOaDqZJWM9on4oCRfP95JuXH9AVK6t7BpCBHCWSkaKd2NQ0ueZUIxViiGcQlzmXRVQYPp2_oWQ1QB2MqiI5zL90tPuFT5v4XMwYmNwkBpUfbychZAKFJeUZlGqnRMOUk2NaU/s1600/100_1884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVoC6v6pMJOaDqZJWM9on4oCRfP95JuXH9AVK6t7BpCBHCWSkaKd2NQ0ueZUIxViiGcQlzmXRVQYPp2_oWQ1QB2MqiI5zL90tPuFT5v4XMwYmNwkBpUfbychZAKFJeUZlGqnRMOUk2NaU/s320/100_1884.JPG" width="320" /></a></div><br />
Sprinkle the broken Oreos on evenly top of the prepared batter. Next open up the can of condensed milk and pour it over everything. This ingredient is what brings all this together for me. It gives the bars a caramel taste on top of the cookies and cream and chocolate. It's amazing.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-EKP0T5wb_ZRaZvaitblRCNnGi4t_4tzeQ4L9h7Bj2fTVu8oFAERX9hBnE2G1G8iuB-pkTLTNlTlNZQxJwifngtQMz3m2wqAzRT7Ma0eq7ssd_jjhhpStzbaIzYUfjUyb_Z-CJ96te9k/s1600/100_1885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-EKP0T5wb_ZRaZvaitblRCNnGi4t_4tzeQ4L9h7Bj2fTVu8oFAERX9hBnE2G1G8iuB-pkTLTNlTlNZQxJwifngtQMz3m2wqAzRT7Ma0eq7ssd_jjhhpStzbaIzYUfjUyb_Z-CJ96te9k/s320/100_1885.JPG" width="320" /></a></div><br />
Finally, sprinkle chocolate chips over everything.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBNjlSk2Dn9j3e11QUw7plKtboIOZCaZPaRGEjZf2Doazf556siKMbAuvqCpkNN_9Xfqllet_t07cJv9a8xQMZnZo0N0WP7Mg-aA-lcnBw72a9fWGYSamqdKDPO08P3u-3FqtJH0YziIkP/s1600/100_1888.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBNjlSk2Dn9j3e11QUw7plKtboIOZCaZPaRGEjZf2Doazf556siKMbAuvqCpkNN_9Xfqllet_t07cJv9a8xQMZnZo0N0WP7Mg-aA-lcnBw72a9fWGYSamqdKDPO08P3u-3FqtJH0YziIkP/s320/100_1888.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Put it in the oven and let it bake for about 25 minutes or until the base is done. Now comes the tricky part...you must let it cool! If you absolutely can't wait, I suggest a spoon or else it will just fall apart. When it is cool you can carefully lift the foil out of of the pan. Carefully peel the foil away and cut bars into whatever size you want. Now try not to eat the whole pan!<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3PK1f5uwnX9Jpb_AgEeZLONbjc1jN077ZuTotoUGcMvOG__XGZsrTHtwiQK5JW9MxW9xPHpqL6zsDcm8nyrktgbvrbG5gF1H_WmyH98lTyT41OdiXBqyx2XH3Yk6a0XAstb67oXSYV5s/s1600/100_1889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3PK1f5uwnX9Jpb_AgEeZLONbjc1jN077ZuTotoUGcMvOG__XGZsrTHtwiQK5JW9MxW9xPHpqL6zsDcm8nyrktgbvrbG5gF1H_WmyH98lTyT41OdiXBqyx2XH3Yk6a0XAstb67oXSYV5s/s320/100_1889.JPG" width="320" /></a></div><br />
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Original post at http://picky-palate.com/2011/07/05/gooey-cookies-and-cream-double-chocolate-cake-bars/Samanthahttp://www.blogger.com/profile/13912319406484476523noreply@blogger.com0