tag:blogger.com,1999:blog-25910716403638872282024-03-12T20:38:27.795-05:00Mom Taught Us...TO LOVE: Baking. Cooking. Entertaining.Holly.http://www.blogger.com/profile/05080816234927431619noreply@blogger.comBlogger312125tag:blogger.com,1999:blog-2591071640363887228.post-29511288982460856142015-01-22T14:42:00.000-06:002015-01-22T14:56:25.291-06:00Snicker Salad.I feel like Snicker Salad is kind of a blast from my past. And I guess when I look at our church cookbook that I used as a guide for this recipe, I suppose it really is a blast from the past. Looks to me like the cookbook was published in 1998/1999? Crazy.<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8D7m7XQnlh6hR3dZARqoplDFdcG1ZFxRHKDmKA8Vrjp262BIvvqP1scsZhJKdL_oRxUFtfOBL6daFGUleVwSivLY7Rmkl3qZLLjm0z2lGJHcrD_NT5LxfdP5Sr9g8nv-SriQbFUMH7kA/s640/blogger-image-1665478159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8D7m7XQnlh6hR3dZARqoplDFdcG1ZFxRHKDmKA8Vrjp262BIvvqP1scsZhJKdL_oRxUFtfOBL6daFGUleVwSivLY7Rmkl3qZLLjm0z2lGJHcrD_NT5LxfdP5Sr9g8nv-SriQbFUMH7kA/s640/blogger-image-1665478159.jpg"></a></div><br>
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Anyway, this is a delicious and easy 'salad' that will be welcomed at any potluck or when asked to bring a dish to pass. AND, if you want to make it even easier, Snickers have created unwrapped BITE-SIZE bars that wouldn't even need to be chopped prior to adding to the salad. I cut mine in half since I eat with a two year old, but if serving to older children and adults, I'd say don't even both chopping.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOpQ2WOXZxZ6CEb4WrykEZ1Gsa5_LAfkX50xUO9bFfac_OqrEu2_oAgKY8fYuqrW4UPkrEMVfLpDeNMhyphenhyphenBLBaxmExgVJEszfelkSI0faMjZxEFvCQigZmRKXAlObwvZc9xUhPJf9W204/s640/blogger-image-1463694168.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOpQ2WOXZxZ6CEb4WrykEZ1Gsa5_LAfkX50xUO9bFfac_OqrEu2_oAgKY8fYuqrW4UPkrEMVfLpDeNMhyphenhyphenBLBaxmExgVJEszfelkSI0faMjZxEFvCQigZmRKXAlObwvZc9xUhPJf9W204/s640/blogger-image-1463694168.jpg"></a></div><br>
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<b>Snicker Salad</b><br>
<b>(Recipe adapted from my mom)</b><br>
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4 packages Snickers Unwrapped Bites (2.83 oz each if calculating how many regular sized bars you need)<br>
3 medium apples<br>
1 large box instant vanilla pudding<br>
1 1/2 cups milk<br>
16 oz Cool Whip<br>
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Whisk together pudding and milk. Place in the refrigerator while chopping apple and snickers. Remove pudding from fridge and mix with cool whip. Combine completely. Add apple and snicker chunks. Mix to incorporate. Serve within a few hours of making. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-pLelUpH6QVRcGsGL1VlhPSOuOhPArLCID9ZyMd3fqQD1C-qd3fILDyDdOFuG2QKynLhcpNIom07Qdw85f5GBZoUILP5DYw-DdISAKXqUJSygH_aG7vs-YoQvLCKWMpSS8xzZnebgBU/s640/blogger-image-380185806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-pLelUpH6QVRcGsGL1VlhPSOuOhPArLCID9ZyMd3fqQD1C-qd3fILDyDdOFuG2QKynLhcpNIom07Qdw85f5GBZoUILP5DYw-DdISAKXqUJSygH_aG7vs-YoQvLCKWMpSS8xzZnebgBU/s640/blogger-image-380185806.jpg"></a></div><br>
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This does keep as a leftover for about a day before the apples and snickers start to get funky. It's not likely that you'll have leftovers, but I do want to give that fair warning!<br>
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Lighten up by going with sugar free pudding and/or using less snickers. :)</div>Holly.http://www.blogger.com/profile/05080816234927431619noreply@blogger.com0tag:blogger.com,1999:blog-2591071640363887228.post-51999387141555289882014-12-23T06:38:00.001-06:002014-12-23T06:38:18.837-06:00Sweet Potato Casserole.<div class="separator" style="clear: both;">
Our family goes grocery shopping every 4-6 weeks with quick stops for milk and lettuce in between. We are nearly due for our shopping trip so I'm making sure that all perishables are used up prior to buying new. Sweet potatoes were on my hit list.</div>
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I've only seen sweet potato casserole prepared with marshmallows on top. While I love an ooey gooey Rice Krispie Treat made with extra marshmallows, I've never been attracted to them on sweet potatoes. And my husband doesn't like pecans...so I set out to create a crunchy topping on my sweet potato casserole without marshmallows and without pecans.</div>
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The result is nothing short of delicious. All through supper my husband kept saying that he should go grab some ice cream because it tastes like a dessert! For that reason, this makes the perfect special occasion side. And, yes, I'm going to make it again on Christmas because I think it's that amazing!</div>
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<b>Sweet Potato Casserole.</b></div>
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<b>(Recipe by Me; Inspired by Taste of Home)</b></div>
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Casserole:</div>
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4 lbs sweet potatoes (peeled and cubed)</div>
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1 cup milk</div>
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1/4 cup brown sugar</div>
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6 tablespoons of butter (softened)</div>
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1 egg (beaten)</div>
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1 1/2 teaspoon ground cinnamon</div>
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2 teaspoons vanilla extract</div>
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3/4 teaspoon ground allspice</div>
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1/2 teaspoon salt</div>
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1/4 teaspoon ground nutmeg</div>
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Topping:</div>
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3/4 cup flour</div>
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3/4 cup brown sugar</div>
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3/4 cup crushed Chex cereal (crushed)</div>
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1/2 cup butter (melted)</div>
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Place cubed sweet potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat, cover, and cook for 20 minutes. Drain. Put sweet potatoes into a mixing bowl (I used my Kitchen Aide Mixer) and mash. Add remaining casserole ingredients and beat until smooth and well combined. Transfer into a shallow 2 1/2 quart baking dish. Combine topping ingredients and sprinkle over sweet potato mixture. Bake, uncovered, for 50 minutes in a 350 degree oven.</div>
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I love that we got 'crunch' from the cereal and didn't have to resort to pecans or marshmallows for this recipe. You could also pull this off with corn flakes, cinnamon toast crunch, and probably rice krispies! If your family likes pecans you could do half pecans and half cereal which I think would actually be tastier than just pecans. However you decide, <i>just make this</i>! And if you want: serve it as dessert! :)</div>
Holly.http://www.blogger.com/profile/05080816234927431619noreply@blogger.com0tag:blogger.com,1999:blog-2591071640363887228.post-23144419338232758032014-12-19T07:00:00.000-06:002014-12-19T07:01:45.227-06:00Butterhorns.So about those <i>butterhorns</i> that I referenced on my Facebook Page...<br>
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This <i>kind of </i>remind me of a croissant (love) but not greasy. And I love that they are <i>simple to make </i>and can be <i>made ahead of time</i>!! And I enjoy watching my niece (1 year old) grab one and run off with it. Girl likes her auntie's yeast bread/roll making! <br>
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I first saw these on <a href="http://melaniemakes.com/blog/" target="_blank">Melanie Makes blog</a>. I've loved Melanie since my college years - nearly ten years ago when she was one of the top scrapbookers. Since that time she has flipped her creativity into the food world. Plus she lived in Wisconsin for a time while her husband attended medical school (<b>On Wisconsin!</b>). Anyway, Melanie always has a Thanksgiving Menu that I only dream of and this was on the 2014 menu. Melanie gave rave reviews and sent readers over to <a href="http://www.neighborfoodblog.com/" target="_blank">this blog</a> where Courtney urged readers to get up and mix up the butterhorn dough and then get back to what you were otherwise doing. I obliged. ..and have made three batches since.<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0061PFnG9P8vasB25iEt6tKP2JxCGPXWAhHuUUODBhtjCRzYRtBHUX04KF4CHK-Vk_a0oaJlXxkp6shbJ0of6f611SWdTb9gqZyY9kiSkWsg2fW3NLQpLPPreiNDgU6uJWP1n9LAJSLE/s640/blogger-image--429430263.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0061PFnG9P8vasB25iEt6tKP2JxCGPXWAhHuUUODBhtjCRzYRtBHUX04KF4CHK-Vk_a0oaJlXxkp6shbJ0of6f611SWdTb9gqZyY9kiSkWsg2fW3NLQpLPPreiNDgU6uJWP1n9LAJSLE/s640/blogger-image--429430263.jpg"></a></div>
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<b>Butterhorns</b><br>
<b>Recipe from <a href="http://www.neighborfoodblog.com/" target="_blank">Neighbor Food</a></b><br>
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2 tablespoons yeast<br>
1 cup lukewarm water<br>
1/2 teaspoon salt<br>
1/2 cup melted butter<br>
3 eggs (beaten)<br>
4 1/2 cups flour<br>
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<span style="line-height: inherit;">Mix together yeast, water, and salt. Let sit until dissolved. Add in sugar, butter, eggs, and flour. Mix well. Cover with saran wrap and place in refrigerator overnight. Dough will nearly double in size.</span><br>
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<span style="line-height: inherit;">The next day, take dough and divide it into four equal pieces. Flour your work surface, hands, and rolling pin. Roll out each piece of dough into a 9 inch circle. Slice the into 8 equal triangles. Roll up starting from the wide end and ending at the narrow end. Place on a baking sheet (preferably lined with parchment paper; <i>and did you know they make already-cut parchment paper!?! </i>Mine is from a company called U-Line and it's <b>wonderful</b>!) Cover rolls with a dish towel and allow to rise for 2 hours. Bake in a 350 degree oven for 8-10 minutes or until golden.</span><br>
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<span style="line-height: inherit;">Serve warm to really treat yourself and guests.</span><br>
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<span style="line-height: inherit;"><i>But wait, there's more!</i></span><br>
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<span style="line-height: inherit;">These can be frozen right after rolling up or frozen after letting them rise or frozen once baked. Remember, I said they can be made ahead! Head over to Courtney's blog if you want to learn more about these other methods! </span></div>Holly.http://www.blogger.com/profile/05080816234927431619noreply@blogger.com0tag:blogger.com,1999:blog-2591071640363887228.post-8956754267565075752014-10-10T06:39:00.000-05:002014-10-10T06:39:14.278-05:00Garlic Cheese Loaf.I'm pretty sure that Garlic Bread is easily on my top ten favorite foods of all time. French bread drown in garlicky butter with or without cheese? Come on! I'm fairly sure a lot of it in the drowning of butter.<br />
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This <b>Garlic Cheese Loaf</b> does not disappoint. <br />
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<b>Garlic Cheese Loaf</b></div>
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(Recipe adapted from unknown source by me)</div>
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1 loaf crusty bread (Think sourdough. The denser the bread, the better.)</div>
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Garlic Butter (made by mixing together the following) </div>
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<li>1 1/2 sticks butter</li>
<li>3 tablespoons <a href="https://www.tastefullysimple.com/web/hstankowski" target="_blank">Tastefully Simple Italian Garlic Bread Seasoning</a> (This is where I am going to tell you it is important to use <i><a href="http://v/" target="_blank">this</a> </i>seasoning. The blend contains garlic, onion, parsley, bell pepper, chives, and more. <i><a href="https://www.tastefullysimple.com/web/hstankowski" target="_blank">This</a> </i>is what makes the Garlic Cheese Loaf.</li>
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2 cups shredded Mozzarella</div>
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Melt garlic butter. Cut the bread on a diagonal - both ways. You'll want to cut so that you are <i>nearly</i> through the bread, but don't go through the bread. Use your fingers to open each crack and fill drizzle with butter. Use up <i>all </i>the butter. If some drips on top of the bread, that's OK! Next fill the cracks with cheese. Again, your end result may look messy, but once it's baked, it'll look perfect. Wrap the bread with foil and bake for 15 minutes in a 350 degree oven. Unwrap bread and bake for an additional 5 minutes. Serve immediately. </div>
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I served this bread with soup. It would also pair well with any type of Italian dish or a pot roast or <i>on it's own</i>. We had some leftover and stored it in the fridge. When eating with just warmed it up a bit in the microwave...still amazing.</div>
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<a href="https://www.tastefullysimple.com/web/hstankowski" target="_blank">And if you need help placing a Tastefully Simple order, let me know!</a></div>
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Holly.http://www.blogger.com/profile/05080816234927431619noreply@blogger.com1tag:blogger.com,1999:blog-2591071640363887228.post-82714221711234284712014-09-03T20:12:00.000-05:002014-09-03T20:12:00.166-05:00Raspberry Bars.While so many are saying that summer is over and that Labor Day is the official end of summer; I disagree. <i>Late summer </i>around here means making a third crop of hay <i>and </i><b>raspberries</b>. Pails and pails of raspberries.<br />
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My inlaws have a small raspberry patch and that thing gets <i>loaded </i>with berry each <i>late summer</i>. It's kind of like a last blast of summer and will last up to a killing frost. I was gifted a bucket of raspberries over the weekend and quickly turned some of them into raspberry pancakes the next morning. And we've been eating them fresh. Today was the day I needed to freeze them before they went bad....but before I froze them all I whipped up these Raspberry Bars so that my husband and daughter would have a treat when I was away for a couple hours tonight.<br />
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These bars are a perfect mix of sweet and tart. They are easy to make, but hard to resist during the long cooling/setting up time. Do yourself a favor and have something else planned during that time! It will resist the temptation to dig into these before they are quite ready.</div>
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<b>Raspberry Bars.</b></div>
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<b>(Recipe Adapted from Better Homes and Gardens)</b></div>
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1 cup butter</div>
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1/4 cup packed dark brown sugar</div>
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1 teaspoon salt</div>
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2 cups flour</div>
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3/4 cup raspberry (or other berry variety) jam</div>
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3 cups fresh raspberries</div>
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8 ounce cream cheese</div>
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1/2 cup granulated sugar</div>
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1 tablespoon flour</div>
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1 egg</div>
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1 egg yolk</div>
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1 teaspoon orange zest</div>
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2 tablespoons lemon juice</div>
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1/2 teaspoon vanilla extract</div>
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Form dough for the crust by combing the butter and brown sugar. Mix until combined, but not creamed. Add salt and flour. Mix until fully combined. This will take a while...the mixture will start out crumbly, but with enough mixing, it will be smooth. (This is a good mixing job for your Kitchen Aide or other mixer). Press dough into the bottom of a greased 9x13 pan. Bake for 20 minutes in a 350 degree oven. Allow to cool while you mix up the topping.</div>
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Beat cream cheese until smooth. Add sugar, flour, egg, egg yolk, orange zest, lemon juice, and vanilla extract. Beat until combined and smooth. Set aside.</div>
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Spread jam evenly over the top of the crust. Sprinkle with raspberries - using more or less based on preference. Pour topping evenly over berries, tilting pan back and forth to ensure even distribution. Bake in 350 degree oven for 30 minutes. Allow to cool on the counter for 1 hour and then chill completely in the refrigerator for 2 hours. Cut and <i>enjoy</i>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7s0y9q0r5iCCUf8BLGqXlFe2EDIdp1WpJ2wB4jcNJ5ipcPmLv7imCSEM55mxWnVNApVd-b96ZcfdrxV_U7fix-CyvCBC7sObFhsfM8jyeFfR7zP5jtToprgdS4rVv7mIGtYgLDLPs8NY/s640/blogger-image--187263420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcW4Ang-ZYOnButq5QxUbrPxUxTBxm2sI_M029tHYiPAJO6A9CC5ofuAkL0P4K9yJtDtMzXkhS0Nq4OO0UUyw-yqinUSWMR8Z1XA22xhcg5Kf90HkjJxroNyXsQ4tbotJw1MPoNFRYEQ/s640/blogger-image--129848047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcW4Ang-ZYOnButq5QxUbrPxUxTBxm2sI_M029tHYiPAJO6A9CC5ofuAkL0P4K9yJtDtMzXkhS0Nq4OO0UUyw-yqinUSWMR8Z1XA22xhcg5Kf90HkjJxroNyXsQ4tbotJw1MPoNFRYEQ/s400/blogger-image--129848047.jpg" width="400" /></a></div>
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There you have it! A wonderful way to enjoy <i>late summer </i>or <i>early fall </i>as some may call it. Either way, this is when the berries are ripe and this is what we call a summer treat. </div>
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...and don't worry...I'm itching to start fall baking...apples, pumpkins, and spices...oh my!</div>
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Holly.http://www.blogger.com/profile/05080816234927431619noreply@blogger.com0tag:blogger.com,1999:blog-2591071640363887228.post-26308648388652409162014-09-01T14:39:00.000-05:002014-09-01T14:39:27.942-05:00Crock Pot BAKED Potatoes.Earlier this summer my husband requested meatloaf for supper. It sounded good because we hadn't had it in <i>so long </i>that I was game for making it. The only problem was that our house heats up so easily and I kind of dreaded the though of starting the oven. In addition to that, I wasn't actually going to be home at the time that I wanted to put supper in the oven to have it down at a certain time (which is a constant battle!!) That's when I decided to get out my trusty crock pot. Crock pot meatloaf? Yes, please!<br />
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And what to serve as the starch? Baked potatoes, of course! Again: <i>crock pot</i>!! So easy and so delicious. I'm fairly certain this will be the <i>only</i> way that I make baked potatoes from here on out.<br />
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<b>Crock Pot BAKED Potatoes</b><br />
1-8 of your favorite potatoes<br />
Olive oil<br />
Salt<br />
Aluminum Foil<br />
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Wash and scrub potatoes. Use a fork to prick the potato all over. Run olive oil over potato, sprinkle with salt, and wrap in aluminum foil. Place potatoes in slow cooker and cook on low for 8-10 hours. Remove from crock pot and <i>enjoy</i>.<br />
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That simple. And that good. Happy potato 'baking'!!<br />
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<br />Holly.http://www.blogger.com/profile/05080816234927431619noreply@blogger.com0tag:blogger.com,1999:blog-2591071640363887228.post-24332972226189999652014-07-21T07:04:00.001-05:002014-07-22T08:47:32.018-05:00Balsamic Cucumber Tomato Salad.There are few things better than fresh vegetables in the heart of summer. Whether they are straight from your garden, or the farmer's market, or your generous neighbor, they just can't be beat!<br>
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After a weekend of eating summer event food (think: burgers, beers, cheesecurds) I knew I wanted something light for supper and as lunch the next day. I also wanted to use up the beautiful cherry tomatoes I had on the counter and some of the cucumbers from the neighbor. Enter <b>Balsamic Cucumber Tomato Salad</b>.<br>
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<b>Balsamic Cucumber Tomato Salad</b><br>
<b>(Recipe by Me)</b><br>
1 pint cherry tomatoes (quartered)<br>
2 small cucumbers (chopped)<br>
1/2 small onion (thinly sliced)<br>
3 tablespoon <a href="https://www.tastefullysimple.com/web/hstankowski" target="_blank">Tastefully Simple Balsamic & Basil Dipping Oil</a><br>
2 tablespoon balsamic vinegar<br>
Salt/pepper to taste<br>
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Toss ingredients together to coat with oil/vinegar and salt/pepper. Serve as a side or enjoy as a light meal. <br>
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I LOVED this. Even my picky husband ate some and my nearly-two year old picked out the cucumbers and then the tomatoes. :)<br>
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SIDE NOTE: I am happy to help you with any Tastefully Simple needs you may have. I am an independent consultant who loves the products. While they can all stand alone, my favorite use is incorporating them into delicious dishes beyond their stand-alone use :)Holly.http://www.blogger.com/profile/05080816234927431619noreply@blogger.com0tag:blogger.com,1999:blog-2591071640363887228.post-6271740073785694032014-07-11T21:23:00.001-05:002014-07-11T21:24:46.489-05:00Broccoli-Cauliflower Salad.I've had many of broccoli-cauliflower salad in my life, but my favorite ones have been from deli cases that don't share recipes. Fast forward to the end of June when I came across one on the internet that looked pretty promising. I did a screen shot of the recipe and sent it my husband with the subject YUM.<br>
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I tried it and fell in <i>love</i>. And then it sat in the fridge overnight and it was <i>even better</i>. YUM.<br>
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<b><br></b><div><b>Broccoli-Cauliflower Salad.</b><br>
<b>(Recipe Adapted by Holly)</b><br>
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1 1/2 heads broccoli (cut into bite size pieces)<br>
1/2 head cauliflower (cut into bite size pieces)<br>
1 cup mayonnaise<br>
1 cup sour cream<br>
1/2 cup sugar<br>
1 package bacon (cooked and crumbled)<br>
1 cup shredded cheese<br>
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Combine mayonnaise, sour cream, and sugar. Pour over broccoli/cauliflower mix. Stir to coat. Add bacon and stir again. Refrigerate for several hours or overnight. Stir in cheese just before serving.<br>
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If you are wondering what size package for the bacon: it's bacon; the bigger the better! :) For real though, I made this a couple times already and have used as much as half pound to as little as a few ounces. How much do you like bacon? :)<br>
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<i>That's it</i>! It's simple and <i>so </i>good. I've never been a mayonnaise person, but I'm telling you it is worth it for this recipe. </div>Holly.http://www.blogger.com/profile/05080816234927431619noreply@blogger.com0tag:blogger.com,1999:blog-2591071640363887228.post-71407119156462290382014-03-02T22:32:00.003-06:002014-03-02T22:49:18.835-06:00Bacon Wrapped Asparagus.<div class="" style="clear: both;">
<span style="font-family: inherit;">This year's Wisconsin winter is <i>old </i>and I'm over it. And one of the first fresh tastes of spring is asparagus and I'm <i>all </i>about that...even if it has to come from the store instead of my garden for a couple more months.</span></div>
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<span style="font-family: inherit;">My family loves asparagus. And <i>everyone </i>loves bacon. Asparagus + Bacon = <i>perfection.</i></span></div>
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<b><span style="font-family: inherit;"><b><span style="font-family: inherit;"><br></span></b></span></b></div>
<b><span style="font-family: inherit;">Bacon Wrapped Asparagus</span></b><br>
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<b><span style="font-family: inherit;">(Recipe Adapted Slightly from <a href="https://www.tastefullysimple.com/web/hstankowski" target="_blank">Tastefully Simple</a>)</span></b></div>
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<span style="font-family: inherit;">30 stalks asparagus (rinses and trimmed)</span></div>
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<span style="font-family: inherit;">5 pieces of bacon (cut in half)</span></div>
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<span style="font-family: inherit;">2 tablespoons brown sugar</span></div>
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<span style="font-family: inherit;">4 tablespoons olive oil</span></div>
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<span style="font-family: inherit;">1-2 tablespoons Garlic Pepper Seasoning (this is an amazing and versatile TS product!)</span></div>
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<span style="background-color: white; line-height: 18.979999542236328px;"><span style="font-family: inherit;">Preheat oven to 450 degrees and line a baking sheet with foil. Wrap 3 stalks of asparagus with each 1/2 slice of bacon and set them on the baking sheet seam-side down. Sprinkle brown sugar over the bacon each bundle. Drizzle the whole dish with oil. Sprinkle generously with Garlic Pepper Seasoning. Bake about 20 minutes or until bacon is lightly crisp. If bacon is not cooked crisp, turn on broiler for 3-5 minutes. Serve hot.</span></span></div>
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<span style="background-color: white; line-height: 18.979999542236328px;">So, so good. And while a little bit putzy, this really isn't hard to make and does come together super fast. </span></div><div class="" style="clear: both;"><span style="background-color: white; line-height: 18.979999542236328px;"><br></span></div><div class="" style="clear: both;"><span style="background-color: white; line-height: 18.979999542236328px;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbyStPDXPfuacO4su2NZz55_BeBC_1knztPNymAV_L9LZeVTn0pi_cUN4k60jom1drExGPvyNHvJe0JkBqGGU79x2vOqqBfOsHvXhl9XoDgt0pu9ewOWb0dBUy_QJbkAZd6cNWnUA2g5Y/s640/blogger-image--1013021530.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbyStPDXPfuacO4su2NZz55_BeBC_1knztPNymAV_L9LZeVTn0pi_cUN4k60jom1drExGPvyNHvJe0JkBqGGU79x2vOqqBfOsHvXhl9XoDgt0pu9ewOWb0dBUy_QJbkAZd6cNWnUA2g5Y/s640/blogger-image--1013021530.jpg"></a></div><br></span></div>
Holly.http://www.blogger.com/profile/05080816234927431619noreply@blogger.com0tag:blogger.com,1999:blog-2591071640363887228.post-88219097156372282092014-02-18T20:29:00.001-06:002014-02-18T20:31:54.945-06:00Bacon Cheeseburger Pizza.This past fall, our family picked up a pizza from a local pizzeria. When Gary was ordering he opted for the Bacon Cheeseburger variety. I was pleased with his decision as I've had "cardboard" pizza in that variety before (i.e. Jacks, Tombstone, etc) and always enjoyed it. But then we had said pizzeria pizza.<div>
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Upon first taste we were both a little unsure. And then we immediately went on to eat half of a large pizza. About the unsure taste...it was a ketchup and <i>something</i> sauce. We had been expecting a traditional pizza sauce. We kept eating and trying to figure out <i>the </i>sauce.</div>
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This is what I came up with and it's pretty similar. And if you decide to give it a try, you'll likely have that moment of uncertainty and then indulge in this pizza.</div>
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<b>Bacon Cheeseburger Pizza.</b></div>
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<b>(Recipe by Mom Taught Us)</b></div>
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1 pizza crust (You MUST make <a href="http://melaniemakes.com/blog/2013/07/perfect-pizza-crust.html" target="_blank">Melanie's crust</a>. It's <i>super </i>easy and was <i>so delicious</i>. I'm pretty certain this is the <i>only</i> crust that I will make going forward. It's <i>perfect</i>.) </div>
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1/2 teaspoon oregano</div>
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Sprinkle oregano over crust.</div>
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Sauce:</div>
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3/4 cup ketchup</div>
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2 tablespoons thousand island dressing</div>
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1/3 cup mustard</div>
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Combine all ingredients and allow to sit in the refrigerator for up to 24 hours. Spread evenly over the crust.</div>
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Toppings:</div>
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3/4 lb ground beef (browned)</div>
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1/2 onion (diced and cooked with beef)</div>
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1 cup mozzarella cheese</div>
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1 cup cheddar cheese</div>
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6 slices high quality bacon (cooked and crumbled)</div>
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Place toppings (in order listed) on top of sauce.</div>
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Bake in a 400 degree oven until cheese is melted to your liking.</div>
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For real. You'll like this pizza. ...if for no other reason than it has bacon on it. :)</div>
Holly.http://www.blogger.com/profile/05080816234927431619noreply@blogger.com0tag:blogger.com,1999:blog-2591071640363887228.post-10672202658310460992014-02-01T05:02:00.000-06:002014-02-01T06:10:26.297-06:00Cheeseburger Soup.It's been <i>cold</i> and <i>snowy</i> in Wisconsin since Mid-November. <i>Colder </i>and <i>snowier </i>(ok, probably not snowier, but some days it feels like it) than normal. It's getting old...<br>
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...but the eating soup and fresh bread part...that part is <i>wonderful</i>.<br>
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And so is this soup that I created after failed attempts of finding what I wanted in my cookbooks and Pinterest (<i>shocker, I know</i>). <div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbZzgugrKYauRVKHsGwypXCBW3Fv8lKlhuG4ocNiyYLsDaiuU-jfkyshyKrOivvqJhCQdx_mSvmwE6IbQ1z485DCkrg9e0kck0GdS1ORCVN4f5QqdI0l2t_bMkKcWV9ZnUtf-6iaVidYM/s640/blogger-image-1633849278.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbZzgugrKYauRVKHsGwypXCBW3Fv8lKlhuG4ocNiyYLsDaiuU-jfkyshyKrOivvqJhCQdx_mSvmwE6IbQ1z485DCkrg9e0kck0GdS1ORCVN4f5QqdI0l2t_bMkKcWV9ZnUtf-6iaVidYM/s640/blogger-image-1633849278.jpg"></a></div><br><b>Cheeseburger Soup</b><br>
<b>(Recipe by Me)</b><br>
1 lb ground beef<br>
3 small onions (small like the size of a golf ball and sliced into rings)<br>
1/2 cup carrots (sliced)<br>
1/2 cup celery (sliced)<br>
1 teaspoon garlic<br>
4 tablespoons of butter (divided)<br>
4 cups chicken broth<br>
4 cups potatoes (peeled and sliced)<br>
1/3 cup flour<br>
16 ounces process cheese (cubed)<br>
1 1/2 cups milk<br>
1/4 cup ketchup<br>
1 teaspoon salt<br>
1/2 teaspoon pepper<br>
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Brown ground beef and set aside. Saute onions, carrots, celery, and garlic in 1 tablespoon butter until vegetables are tender. Place potatoes, beef, veggie mix, and broth in stock pot and bring to a boil. Reduce heat and simmer for 10 minutes or until potatoes are tender. In a separate skillet, melt remaining butter. Add flour and some of the broth to make a roux. Add the roux to the soup. Bring back to a boil then reduce heat to low. Add cheese, milk, salt, pepper, and ketchup. Stir until cheese melts. Remove from heat and serve with a slice of fresh bread.<br>
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I'm certain this will quickly become a household favorite. If serving for a gathering, I would recommend making a double batch. My single batch was gone before we knew it...granted I do feed a dairy farmer and growing 1 year old :)</div>Holly.http://www.blogger.com/profile/05080816234927431619noreply@blogger.com1tag:blogger.com,1999:blog-2591071640363887228.post-88768581666630694142014-01-12T07:40:00.003-06:002014-01-12T07:40:38.222-06:00Easy Artisan Style Bread.<div class="separator" style="clear: both;">
I'm glad to be back on the homemade bread train. For years we <i>only </i>had homemade bread in our house, but real life (i.e. a child) lessened the frequency. Now that we've settled in more, it's back to homemade!!</div>
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And with this homemade bread recipe, it's hard to decide if the <i>pure ease </i>of making the bread or the <i>taste</i> of this bread make it a favorite in our family. Let's go with <i>both</i>.</div>
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I feel pretty confident that this is a <i>no fail</i> bread recipe. I trust that <i>anyone </i>could make this bread and be successful. </div>
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The only downfall with this bread is that it does require <i style="font-weight: bold;">twenty-four hours </i>of sitting. Sadly, you can't start this bread in the morning and have it for supper. (Ok, you <i>can</i> but I do really recommend following the instructions as indicated; it enhances the taste and texture.)</div>
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<b>Easy Artisan Style Bread</b></div>
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<b>(Recipe adapted from my mother-in-law)</b></div>
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3 cups all-purpose flour</div>
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1 teaspoon active dry yeast</div>
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2 teaspoons salt</div>
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1 2/3 cups warm water </div>
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Combine flour, yeast, salt, and water in a large bowl. The dough should be sticky and shaggy. Cover bowl with plastic wrap and let sit at room temperature for 18-24 hours. The dough will rise and become bubbly.</div>
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Prepare a pie pan or heavy-duty casserole dish by lining the bottom with parchment paper.</div>
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Flour a work surface. Remove dough from bowl, using flour to handle the dough and prevent it from sticking to your hands (though it will stick some). Form a loose ball and place in the prepared baking dish. Cover with a dish cloth and allow to rise for about two hours. </div>
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Preheat oven to 450 degrees (not an error, this bread bakes at a high temperature). Bake for 45, remove from the oven, run a cold stick of butter across the top of the bread to soften the crust slightly. Remove from the baking dish and cool slightly prior to cutting.</div>
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So, yes, it's slightly time consuming for this bread to be created, but it's all hands-off. The bread it chewy when eaten fresh and toasts up nice the following days (if it lasts that long!)</div>
Holly.http://www.blogger.com/profile/05080816234927431619noreply@blogger.com0tag:blogger.com,1999:blog-2591071640363887228.post-63909169945910290692013-12-18T21:39:00.000-06:002013-12-18T21:41:40.711-06:00Corn Casserole.<span style="color: #20124d; font-family: Arial, Helvetica, sans-serif;">You guys. I'm embarrassed by the length of time that has passed since my last post. My excuse? <i>Real life.</i> It happens and I enjoy it. But I also enjoy all of you and will attempt to bring you a new recipe or two each month in the coming year!</span><br />
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<span style="color: #20124d;">This evening's post is on <i>corn</i>. I was introduced to this recipe at Thanksgiving and have made it <i>twice </i>since. That's pretty good considering a month hasn't even passed yet. Meaning I've had it <i>three </i>times in less than a month. I introduced this side dish to my inlaws and it was received with <i>rave </i>reviews. My husband says its so good that it's almost like a dessert. It is good and it's easy.</span></span><br />
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<b><span style="color: #20124d;">Corn Casserole.</span></b></span><br />
<b><span style="color: #20124d; font-family: Arial, Helvetica, sans-serif;">(Recipe Adapted Slightly from Paula Dean and introduced to me by my cousin Karla)</span></b><br />
<span style="color: #20124d; font-family: Arial, Helvetica, sans-serif;">1 can whole corn (drained)</span><br />
<span style="color: #20124d; font-family: Arial, Helvetica, sans-serif;">1 can cream corn</span><br />
<span style="color: #20124d; font-family: Arial, Helvetica, sans-serif;">1 package corn bread mixture (Jiffy brand recommended by Paula and used by me)</span><br />
<span style="color: #20124d; font-family: Arial, Helvetica, sans-serif;">1 cup sour cream</span><br />
<span style="color: #20124d; font-family: Arial, Helvetica, sans-serif;">1/2 stick butter (melted)</span><br />
<span style="color: #20124d; font-family: Arial, Helvetica, sans-serif;">1 cup cheddar cheese (shredded)</span><br />
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<span style="background-color: white; color: #20124d; line-height: 1.2em;">Mix all ingredients together and pour into a casserole dish. Bake for 55 minutes in a 350 degree oven.</span></span><br />
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<span style="background-color: white;"><span style="color: #20124d;"><span style="line-height: 1.2em;">I realize that people will either </span></span><i style="color: #20124d; line-height: 1.2em;">love this </i><span style="color: #20124d;"><span style="line-height: 1.2em;">or </span></span><i style="color: #20124d; line-height: 1.2em;">hate this</i><span style="color: #20124d;"><span style="line-height: 1.2em;">, but found that most love. You can double or triple the recipe if feeding a larger crowd; adjust the baking dish </span><span style="line-height: 19.200000762939453px;">appropriately</span><span style="line-height: 1.2em;">. You can also get away with cooking this in the slow cooker. It's done when the top sets up. </span></span></span></span><br />
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<span style="background-color: white;"><span style="color: #20124d;"><span style="line-height: 1.2em;">Easily a top pick for an addition to any holiday spread. It's on <i>my list </i>for <i>two </i>of our <i>celebrations</i>!</span></span></span></span>Holly.http://www.blogger.com/profile/05080816234927431619noreply@blogger.com0tag:blogger.com,1999:blog-2591071640363887228.post-40038098897716017912013-07-02T06:47:00.000-05:002013-07-02T06:47:37.671-05:00Fruit Pizza.<span style="font-family: Trebuchet MS, sans-serif;">This recipe came out of my lack of planning and lack of regular grocery shopping. <i>I had no idea what I was making for a Sunday night dinner party at noon on Sunday. I was also down to </i><i style="font-weight: bold;">four </i><i>eggs (and by down to, I really mean I had no eggs, but was able to get some from my sister. </i><i style="font-weight: bold;">Thanks Heidi!</i><i>) </i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">This recipe is pretty easy...the only tricky part is that it uses Tastefully Simple ingredients which you may need to secure. If you are interested in making this and don't know anyone to buy the products from, you can <a href="http://www.tastefullysimple.com/web/swolfram" target="_blank">connect with my friend Steph</a>! I promise it will be worth your time and money to go Tastefully Simple Shopping!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9wB95tYFIOWJdrGA-1VCMp42pVtpl64VjaDtky_UsaM2bj_tLRkFUQaK3Kjvv5RlAHQM6fxUB_3k7yh0phl1J1Kn99BEQjdIx8uy1bRmKZNngdf4rRN6C8xpQzNdJ-w3bsfArbtX3x0/s640/blogger-image-396216310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9wB95tYFIOWJdrGA-1VCMp42pVtpl64VjaDtky_UsaM2bj_tLRkFUQaK3Kjvv5RlAHQM6fxUB_3k7yh0phl1J1Kn99BEQjdIx8uy1bRmKZNngdf4rRN6C8xpQzNdJ-w3bsfArbtX3x0/s640/blogger-image-396216310.jpg" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The fruit pizza is <i>supper</i> simple and goes together really fast. I usually prefer to make fruit pizza from scratch, but sometimes, especially in summer, taking advantage of pre-packaged goods are ideal!</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Fruit Pizza</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">(Recipe by Me)</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 package Tastefully Simple Absolutely Almond Cake Mix</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 packet Tastefully Simple Lemonade Dip Mix (two packets come in a package)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 stick butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 egg</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 package cream cheese</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 container marshmallow fluff</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup sliced strawberries</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup blueberries</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Using a mixer, mix cake mix, butter, and egg until a soft dough forms. <i>This does take a little while which is all the more reason to use a mixer vs hand</i>. Press dough down in a 9x13 baking dish and bake in a 350 degree over for 15-20 minutes. Beat the dip mix, cream cheese, and marshmallow fluff until light and fluffy. Spread evenly over cooled crust. Top with berries. Cut and <i>enjoy</i>!</span></div>
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<br />Holly.http://www.blogger.com/profile/05080816234927431619noreply@blogger.com0tag:blogger.com,1999:blog-2591071640363887228.post-82680322048444158312013-06-22T22:52:00.001-05:002013-06-22T23:00:09.176-05:00Rhubarb Cake.You may remember the whole yellow cake mix thing from a couple posts ago. That being said, who would have thought that a recipe my grandma has made as long as I can remember is as easy as YELLOW CAKE MIX. <div><br></div><div>Rhubarb Cake</div><div>(Recipe from Nana)</div><div><br></div><div>1 yellow cake mix</div><div>4 cups rhubarb (cut into small pieces)</div><div>1 1/2 cup sugar</div><div>1 cup heavy whipping cream (unwhipped)</div><div><br></div><div>Prepare cake mix as directed on box and pour into a 9x13 pan. Mix sugar with rhubarb and spread evenly over the cake mix. Pour whipping cream evenly rhubarb. Bake in a 350 degree oven for about 45 minutes or until done. </div><div><br></div><div>We like this cake. And I was surprised to learn it was from a cake mix (which tells you it's so good that its hard to tell its not from scratch!)</div><div><br></div><div>And there is no picture because it was too good to last long enough for a picture. Yes, even for an iPhone picture. . Thanks for the recipe Nana!</div><div><br></div>Holly.http://www.blogger.com/profile/05080816234927431619noreply@blogger.com0tag:blogger.com,1999:blog-2591071640363887228.post-82359316382963252982013-06-02T11:37:00.001-05:002013-06-02T11:38:19.623-05:00Sweet Potato Side Dish.I love sweet potatoes. I love that they are versatile. Looking for something savory? Check! Looking for something sweet? Check!<div><br></div><div>Recently I was looking for something sweet. I had some sweet potatoes on hand that were near their end-of-life. And honey. Lots and lots of honey. Did I ever mention we have bees? There is nothing tastier than honey from your own bees. By the way you do not need lots and lots of honey for this recipe, but you do need some. And you need some cinnamon and olive oil. </div><div><br></div><div>It's.that.easy. And you won't want to wait until Thanksgiving. Sweet potatoes are definitely not only for Thanksgiving. We paired these with burgers and brats. </div><div><br></div><div>Sweet Potato Side Dish. </div><div>4 sweet potatoes [cut into cubes]</div><div>1/4 cup olive oil</div><div>1/4 cup honey</div><div>1 1/2 teaspoons cinnamon</div><div><br></div><div>Place potatoes in a baking dish creating a single layer of potatoes. Drizzle with olive oil. Sprinkle with cinnamon. Bakd in a 375 degree oven for 30 minutes [or until potatoes are tender]. </div><div><br></div><div>Serve as a side dish to ANY meal. ALL year 'round!</div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiryy-j5DCKAs6VMX8s7qWAYFTAhC35xOyROzEyNNICjUpsM8vPmYcWopUvInS_Id3Q5E30SsJVLGI9au2c69kyjiJMoLZDfQgFNWsENtRfzJysTgA8CfomurIv_S_qcvaDDSoHl08Q8so/s640/blogger-image--970207105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiryy-j5DCKAs6VMX8s7qWAYFTAhC35xOyROzEyNNICjUpsM8vPmYcWopUvInS_Id3Q5E30SsJVLGI9au2c69kyjiJMoLZDfQgFNWsENtRfzJysTgA8CfomurIv_S_qcvaDDSoHl08Q8so/s640/blogger-image--970207105.jpg"></a></div>Holly.http://www.blogger.com/profile/05080816234927431619noreply@blogger.com0tag:blogger.com,1999:blog-2591071640363887228.post-16398298922444074232013-05-18T22:16:00.000-05:002013-05-18T22:16:14.191-05:00Chicken Parmesan Meatballs.<br />
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<span style="font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Isn't chicken
parmesan wonderful? I think it's safe to say that it is my "go
to" meal at Italian restaurants.
That being said, I make it more often at home than in a restaurant. And I was excited when I saw a recipe for
chicken parmesan meatballs because really, <i>who doesn't love </i>meatballs!? <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><b>Chicken Parmesan Meatballs</b></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><b>(Recipe adapted from <a href="http://www.dinneralovestory.com/" target="_blank">Dinner - A Love Story</a>)</b></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 1/4 pounds ground
chicken <i>or </i>turkey (I actually used
turkey because that is what I had on hand)<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 cup Italian breadcrumbs<br />
2 tablespoons dried onion<br />
1/4 cup fresh chopped parsley<br />
1 cup shredded parmesan cheese<br />
1 teaspoon garlic<br />
1 egg, whisked<br />
3 tablespoons olive oil<br />
1 can tomato sauce<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ pound noodles
(prepared)<br />
¼ package <b>fresh </b>mozzarella<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Preheat oven to 400°F. Using a mixer, mix together chicken,
breadcrumbs, onion, parsley, parm cheese, garlic, and egg. Shape into balls the size of a golf ball and
place on a foil lined baking sheet.
Brush a bit of olive oil on each meatball. Bake for 15 minutes. Meanwhile, mix ¾ of your sauce with your
noodles and place in an oven safe baking dish.
Remove meatballs from oven and set on top of the noodles. Add a dollop of sauce and a slice of cheese. Broil for 5 minutes. <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">This is a pretty easy meal with a flair
of fancy! <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">And for those of you who follow us on
facebook. My husband did <b>NOT </b>use ketchup on these meatballs
(and, yes, he often would even with the tomato sauce!)<o:p></o:p></span></div>
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Holly.http://www.blogger.com/profile/05080816234927431619noreply@blogger.com0tag:blogger.com,1999:blog-2591071640363887228.post-12501325894744749072013-05-12T17:01:00.003-05:002013-05-13T18:04:27.648-05:00Take Five Bars.<div>
Happy Mother's Day to our mom, who inspires us <i>every day</i> and inspires us in the kitchen so much that we started this blog! And Happy Mother's Day to all the moms who <i>read</i> our blog. <b>Thank you </b>for trying our recipes and keeping us motivated here...even if there has been an 18-month hiatus...</div>
<div>
<br></div>
<div>
But, the hiatus, was well worth it in regards to:</div>
<div>
<ul>
<li>First trimester of pregnancy = <i>fatigue</i> and<i> </i>no appetite = no reason to cook</li>
<li>Second trimester of pregnancy = <i>attempting</i> to recover from the first trimester = limited cooking</li>
<li>Third trimester of pregnancy = <i>hottest</i> summer record in a house without air conditioning = <b>no </b>oven usage</li>
<li><b>Beautiful Baby Ella </b>was born!</li>
<li>Newborn with colic = baby cries all day, sleeps all night = momma tends to baby all day, sleeps at night = consumption of <i>many </i>apples with peanutbutter</li>
<li>Colic ends...but...</li>
</ul>
<div>
Then there was the accident and surgeries:</div>
</div>
<div>
<ul>
<li>Friends and neighbors supply an abundance of food - <b><i>thank you!</i></b></li>
<li>Husband busy recovering = no appetite for him</li>
</ul>
<div>
And then there was trying to adapt to returning to work full time, being a mom, a wife, help on the farm as able, etc, etc, etc (something most of you moms have already figured out).</div>
</div>
<div>
<br></div>
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And <b>now </b>it is <i>all </i>finally jiving. I couldn't be more excited to feel that I have found the balance that I've needed so badly the last few months!</div>
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<br></div>
<div>
That being said, I was looking to make a pan of bars to incorporate sweet <i>and </i>salty. You know...to keep with the whole balance thing! [And because I bought a few boxes of yellow cake mix on sale to find out that my husband <i>doesn't like </i>yellow cake]. Funny how he suddenly liked it when it was in bar batter and completed bar form. :)</div>
<div>
<br></div>
<div>
<b>Take Five Bars.</b></div>
<div>
<b>(Recipe slightly adapted from <a href="http://www.sixsistersstuff.com/" target="_blank">Six Sisters Stuff</a>)</b></div>
<div>
1 box yellow cake mix</div>
<div>
2 eggs (divided)</div>
<div>
1/4 cup butter</div>
<div>
2 tablespoons milk</div>
<div>
2/3 cup crushed pretzels</div>
<div>
2/3 cup creamy peanut butter</div>
<div>
4 ounces cream cheese (softened)</div>
<div>
1 cup powdered sugar</div>
<div>
1 <i>heaping</i> cup caramels (cut into quarters)</div>
<div>
1 cup milk chocolate chips</div>
<div>
<br></div>
<div>
Preheat oven to 350 degrees. Mix together the cake mix, one egg, butter, and milk until combined. Split dough in half - setting one half aside and mixing pretzels into other half. Press the dough with pretzels into the bottom of a greased 9x13 pan. Bake for 8 minutes. Beat one egg, peanut butter, cream cheese, and powdered sugar until well combined. Spread over the top of the baked crust. Sprinkle caramels and chocolate chips over the top of peanut butter mixture. Lastly, flatten pieces of remaining dough over the top of the bars. Bake for 20 minutes. Cool and <i>enjoy</i>.</div>
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<div>
While I don't think these taste a whole lot like a take five candy bar, they are good and helped me to use up one box of <i>yellow cake mix</i>. </div>
<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdp4eUZlFJoCVA97nqVT0HvOMjXnT13LK4GcdvUd-vbABSC4wwGFSyyG6uv1WnJ1MrqQvo-lBB-RK4AshnCNLnIsmhyj5GC1an3mYVatKUHLdAjf5YTlZZikI3mtAwh1jf62Zyc_8098/s640/blogger-image--107028831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdp4eUZlFJoCVA97nqVT0HvOMjXnT13LK4GcdvUd-vbABSC4wwGFSyyG6uv1WnJ1MrqQvo-lBB-RK4AshnCNLnIsmhyj5GC1an3mYVatKUHLdAjf5YTlZZikI3mtAwh1jf62Zyc_8098/s640/blogger-image--107028831.jpg"></a></div>Holly.http://www.blogger.com/profile/05080816234927431619noreply@blogger.com0tag:blogger.com,1999:blog-2591071640363887228.post-57559072630378920672013-01-19T21:57:00.001-06:002013-01-20T09:25:41.885-06:00Triple Berry Cherry CakeWhen I asked our mom what kind of a cake she wanted for her Birthday {which is today - Happy Birthday Mom!} she responded that she wanted a princess cake - so, this was my attempt... <br />
<br />
Our mom has been going to Weight Watchers for a few years {and she looks amazing} and this year, I joined her, so with that in mind, the cake is pretty low calorie and light. <br />
<br />
1 box Cherry Chip Cake Mix (dry - do not prepare)<br />
1 can Diet Cherry 7-up<br />
1 cup frozen berry mix (raspberries, blueberries, blackberries)<br />
1 container (12 oz) lite Cool Whip<br />
1 small box black cherry jello (dry - do not prepare) <br />
<br />
Mix cake mix, 7-up and berries together. Divide batter in half, place in two 9 inch pans. Bake in a 350 degree oven for 20 minutes. Allow to cool completely. Add jello mix to cool whip and fold until well mixed. Layer cake, cool whip, cake and frost cake with remaining cool whip. <br />
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<br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlGMpZyqQVfBYqWIsaLvZ0wJKL-N-zke0isTTMZwc6eUNv2mHZei7SXaVFFe-0u9AUdbyQhDo8WoCxdXjw6Zs6GJiKnb31NJs32MnTJEANf3Qput5Gp-gjZuPUysei6Xj4fNp9q1WU_E/s640/blogger-image-1540198077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlGMpZyqQVfBYqWIsaLvZ0wJKL-N-zke0isTTMZwc6eUNv2mHZei7SXaVFFe-0u9AUdbyQhDo8WoCxdXjw6Zs6GJiKnb31NJs32MnTJEANf3Qput5Gp-gjZuPUysei6Xj4fNp9q1WU_E/s640/blogger-image-1540198077.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxYGawr27EiNASG8SmqszKyJ8ZU0yudI3dfTdPBlg_yoSkAuHFA_0VSEpgkhC57q5Wx1Rst4VMdxb_ZhUeLrKenjMEVq4_P7ebOK69M4lOH9c0V9qU9EZd0Poj6BOHdEjqjBBV8NcyJQ/s640/blogger-image--830224170.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxYGawr27EiNASG8SmqszKyJ8ZU0yudI3dfTdPBlg_yoSkAuHFA_0VSEpgkhC57q5Wx1Rst4VMdxb_ZhUeLrKenjMEVq4_P7ebOK69M4lOH9c0V9qU9EZd0Poj6BOHdEjqjBBV8NcyJQ/s640/blogger-image--830224170.jpg" /></a></div>Heidi Mariehttp://www.blogger.com/profile/01103993936475769465noreply@blogger.com0tag:blogger.com,1999:blog-2591071640363887228.post-30309651058349340512013-01-13T21:18:00.001-06:002013-01-14T19:21:29.407-06:00Crock Pot Chicken ShredThis recipe is so easy and versatile! It can be served as a taco, taco salad or over rice. If you're only cooking for two - you can test it out in a variety of ways because there will be leftovers! <br />
<br />
3 chicken breasts, raw<br />
1 can (small) Spicy V8<br />
2 Tablespoons Tastefully Simple Fiesta Party Dip Mix (seasoning) - can use taco seasoning <br />
1 can black beans<br />
1 can Rotel - can use salsa if you don't have Rotel<br />
<br />
Coat crockpot with cooking spray. Place chicken breasts in, cover with V8 and seasoning. Add black beans and Rotel 30 minutes before serving. <br />
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I cooked mine in my crockpot on high for 4 hours. If your planning yours for a week day and have an 8 hour (or more) work day, cook on low. <br />
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The pictures I'm including are of my version of the taco salad from day two. Day one we enjoyed as tacos. :)<br />
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<br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinRTSgJjwyPXMgSmPx8oQpL9i98ZzXH2ZIeIEQwHJuIVY5fCgvs-lodx7lzxrC3vf92zsDrU89HHVRr8tUEtRvhsFSdve2ONM0rgMt9lxgxQa61j0SHlzmzqChkxJsSZNj0d-JTWV34f8/s640/blogger-image-27100624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinRTSgJjwyPXMgSmPx8oQpL9i98ZzXH2ZIeIEQwHJuIVY5fCgvs-lodx7lzxrC3vf92zsDrU89HHVRr8tUEtRvhsFSdve2ONM0rgMt9lxgxQa61j0SHlzmzqChkxJsSZNj0d-JTWV34f8/s640/blogger-image-27100624.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQra8EfY3gNt4DVqDwgZfSTgegoOJsfgknhzHoPKAmybgkTbP-xqA-GY8TF4-opVeFaA8IwnF03bkg5xkam-iN6gF0IW8IRTD2SqkCBNeDrTR-2uZaUahC_zaliryuqauUNX1xecA5gAw/s640/blogger-image-765377467.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQra8EfY3gNt4DVqDwgZfSTgegoOJsfgknhzHoPKAmybgkTbP-xqA-GY8TF4-opVeFaA8IwnF03bkg5xkam-iN6gF0IW8IRTD2SqkCBNeDrTR-2uZaUahC_zaliryuqauUNX1xecA5gAw/s640/blogger-image-765377467.jpg" /></a></div>Heidi Mariehttp://www.blogger.com/profile/01103993936475769465noreply@blogger.com0tag:blogger.com,1999:blog-2591071640363887228.post-83348057163078932952013-01-06T21:41:00.002-06:002013-01-06T22:00:23.606-06:00Bacon Cheeseburger Soup.This past weekend my little family was invited to a Quarter Packer Party. You know, it's a party for the first quarter of the game only because it's a 7 pm game and there are babies invited. <i>Genius!</i><br />
<i><br />
</i>When I found out soup was on the menu I got to work coming up with a recipe for <i>Bacon Cheeseburger Soup</i>. And the best part? You make it in the crock pot! <br />
<br />
<b>Bacon Cheeseburger Soup</b><br />
<b>Recipe by Mom Taught Us</b><br />
<b><br />
</b>4 cups beef broth<br />
1 bottle pale ale (or whatever beer you have on hand)<br />
2 cups milk<br />
12 ounces velveenta cheese<br />
1 can cheddar soup<br />
1 cup ketchup<br />
1 pound ground beef (cooked up with onion and garlic to taste)<br />
1 package smoked bacon (if you are local, I <i>highly</i> recommend <a href="http://www.nueskes.com/" target="_blank">Nueske's</a> Cherry or Apple Wood Smoke) (cooked and cut into bite size pieces)<br />
Splash of bacon grease<br />
2 cups diced hashbrowns<br />
1/2 cup dried soup greens (this was from the amish market and could easily be omitted)<br />
Salt and pepper to taste (you probably won't need much salt thanks to the bacon)<br />
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Place all of the ingredients in a crock pot and cook on low for about 8 hours. Serve topped with shredded cheese for the effect of a melty burger. <br />
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This soup was pretty delicious. I was nervous after adding the beer; the flavor was pretty strong through most of the cooking process, but calmed down upon the soup's completion.<br />
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No picture, as usual, with soup. I need pointers on photographing soup!Holly.http://www.blogger.com/profile/05080816234927431619noreply@blogger.com0tag:blogger.com,1999:blog-2591071640363887228.post-28140108882551451222013-01-06T21:25:00.001-06:002013-01-12T12:56:37.421-06:00Chicken & Stuffing BakeIf you are in the mood for some comfort food; this is a quick, easy & delicious recipe. <br />
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1 box Stove Top Stuffing (any variety)<br />
3 chicken breasts, cut into bite size pieces<br />
1 can Cream of Chicken soup<br />
1/2 cup sour cream<br />
Vegetable of your choice - peas, green Belen's, broccoli, corn (I used corn) <br />
Salt & Pepper to taste<br />
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Prepare stuffing according to box. Set aside. <br />
<br />
Combine the rest of the ingredients and place into a greased 9x13 dish. Top with stuffing. Bake at 350 for 30 minutes or until done. <br />
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This is a great recipe to use to create a new, different recipe from leftovers. <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcmjjY2iueoftm5fc5fMpTpN1egdV4S6UnhDNLBXD80ZQ6YEBjMQSI1Ox2b8K9STDKAwJL0u2Q10qM0KOSO9VRBjI-ajyftGEgDNBSW6Y-N_oAegvghC1Do-vSmuPbHqrNuBb8gn0nwg/s640/blogger-image-1830277741.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcmjjY2iueoftm5fc5fMpTpN1egdV4S6UnhDNLBXD80ZQ6YEBjMQSI1Ox2b8K9STDKAwJL0u2Q10qM0KOSO9VRBjI-ajyftGEgDNBSW6Y-N_oAegvghC1Do-vSmuPbHqrNuBb8gn0nwg/s640/blogger-image-1830277741.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-akop9CN1zjx8BS9czAVTfppM_fU3bA5IIwto1VdY6qx_YcRv2eRAZXu4ALIIa13tL8IMVPZvgPi8WrKkjfJZTz8X2bLynuu2n3NIP1llGIsixa8ikYsa0S8mD8O6n8nHtLvV2pM7xKM/s640/blogger-image-141951746.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-akop9CN1zjx8BS9czAVTfppM_fU3bA5IIwto1VdY6qx_YcRv2eRAZXu4ALIIa13tL8IMVPZvgPi8WrKkjfJZTz8X2bLynuu2n3NIP1llGIsixa8ikYsa0S8mD8O6n8nHtLvV2pM7xKM/s640/blogger-image-141951746.jpg" /></a></div>Heidi Mariehttp://www.blogger.com/profile/01103993936475769465noreply@blogger.com0tag:blogger.com,1999:blog-2591071640363887228.post-8957312620408046902012-12-09T20:53:00.000-06:002012-12-09T20:53:02.892-06:00Creamy Tomato Basil Parmesan Soup.Today marks the first "measurable" snow fall of the season. It's a day that brings such joy to some and such heartache to others. No matter where your feelings of snow land, <i>everyone</i> loves soup. <i>Especially</i> on days like today. And especially with <i>Christmas Radio</i> playing on Pandora. Oh. And <i>fresh </i>bread. Everyone <i>loves</i> fresh bread with hot soup<i>. Mmmm.</i><i> </i>Can't.wait.for.supper!<div>
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Though, I am embarrassed to admit how long I've wanted to make this soup. I got close once; buying some half and half. Said half and half was dumped down the drain due to expiration. (Ugh! I hate being wasteful.) Promise yourself right now that you will not wait long to make this<i>; </i>it's too <i>good </i>to wait and this is coming from someone who normally does <i>not like </i>creamy soups.</div>
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<br /></div>
<div>
<b>Creamy Tomato Basil Parmesan Soup</b></div>
<div>
1 quart diced tomatoes (including juice) (could get away with 28 ounces if buying your tomatoes)</div>
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1 cup diced carrots</div>
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1 cup diced potatoes</div>
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1 can sweet corn (drained)</div>
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1 tablespoon dried onion</div>
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1 teaspoon dried oregano</div>
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1 tablespoon dried basil</div>
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1/2 teaspoon garlic pepper</div>
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1/2 teaspoon black pepper</div>
<div>
1 teaspoon seasoned salt</div>
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4 cups chicken broth</div>
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1 bay leaf</div>
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1/2 cup butter</div>
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1/2 cup flour</div>
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1 cup Parmesan cheese (grated)</div>
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1 1/2 cup half&half (slightly warmed)</div>
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<div>
Place tomatoes, carrots, potatoes, corn, onion, oregano, basil, pepper, salt, chicken broth, and bay leave into a soup pot. Simmer 3 hours or until vegetables are soft.</div>
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<div>
Prepare a roux by melting the butter in a saucepan then adding the flour. Stir for 5 minutes. Slowly add 3 cups of soup to the roux (one cup at a time) - stirring in between until roux/soup mixture is smooth. Add roux/soup mixture to the pot of soup. Stir completely. Add half&half and Parmesan cheese. Stir. Allow to sit for 20 minutes and <i>serve</i>.</div>
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I think this soup would be equally delicious with some shrimp added. I had been thinking about adding it all afternoon, but opted not to because I wasn't sure what my husband would think. Turns out he mentioned it while eating it for supper tonight. Next time I'll defiantly give it a try; if you try it out first, let us know what you think!</div>
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I apologize for <i>not</i> including a picture, but trying to capture a good image of soup is hard for this amateur! </div>
Holly.http://www.blogger.com/profile/05080816234927431619noreply@blogger.com1tag:blogger.com,1999:blog-2591071640363887228.post-82570084796458836662012-09-25T11:36:00.002-05:002012-09-25T11:36:20.162-05:00Chicken & Spinach Pasta Bake.We appreciated <i>ALL </i>tasty food, help with housework and baby, calls, and visits we received from family and friend's after baby's arrival. Everyone was so kind and thoughtful. <b><i>THANK YOU!</i></b><div>
<b><i><br /></i></b></div>
<div>
One of the meals we received was <i>this</i> <b>Chicken & Spinach Pasta Bake</b>. Because we raise our own beef, I don't cook with a lot of chicken and appreciated the change of pace as did my husband. So much, in fact, that he was the one to want this recipe and so much that I've already made the dish and am adding the ingredients to my shopping list. Thank you, Kara, for the delicious meal and the recipe so we can enjoy this over and over again.</div>
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<br /></div>
<div>
<b>Chicken & Spinach Pasta Bake</b></div>
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<b>Recipe Slightly Adapted from Kara</b></div>
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<br /></div>
<div>
8 ounce medium sized pasta (prepared according to package directions)</div>
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1 tablespoon garlic infused olive oil</div>
<div>
1 medium onion (chopped and caramelized with oil)</div>
<div>
10-ounces fresh or frozen spinach (roughly chopped)</div>
<div>
3 cups chicken breast (cooked & cubed)</div>
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1 14-ounce can of Italian style tomatoes</div>
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1 8-ounce container of chive & onion cream cheese</div>
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1 1/2 cups mozzarella cheese</div>
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<br /></div>
<div>
Combine all ingredients (except mozzarella cheese) and mix well. Spread evenly in a 9x13 baking dish. Top with mozzarella cheese. Cover with foil and bake at 375 degrees for 45 minutes. Uncover and bake for an additional 15 minutes or until cheese is melted, bubbly, and slightly browned. </div>
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<br /></div>
<div>
You can easily prepare as indicated and then split this in half - freezing one for a later date or sharing with a friend. Vegetarians in your home? Skip the chicken and serve on the side! This comes together quick, is easy, and is super tasty - perfect for any night of the week! </div>
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And sorry for the crummy picture. We were starving by the time I thought to take a picture!! :)</div>
Holly.http://www.blogger.com/profile/05080816234927431619noreply@blogger.com0tag:blogger.com,1999:blog-2591071640363887228.post-35205219741123196782012-07-31T21:54:00.004-05:002012-07-31T21:54:51.614-05:00Summer Vegetable Tian.Browsing the "Food & Drink" category on Pinterest has someone replaced my browsing of cooking and baking blogs. It's just so easy to pop unto the Pinterest App vs firing up my computer. Either way, <i>actually making</i> the foods that I find on blogs, pinterest, cookbooks, and magazines <i>is key</i>.<br />
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I had so much interest in this recipe that I made it the <i>same</i> day I found it. Both because it looked easy <i>yet delicious</i> and because it allowed me to use some summer bounty.<br />
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<b>Summer Vegetable Tian.</b><br />
<b>(Adapted from <a href="http://budgetbytes.blogspot.com/" target="_blank">Budget Bytes</a>)</b><br />
1 tablespoon olive oil<br />
1 medium onion (chopped)<br />
2 teaspoons garlic (minced)<br />
2 cups zucchini (sliced thin)<br />
2 cups new potatoes (sliced thin)<br />
2 cups roma (or other variety) tomatoes (sliced thin)<br />
2 teaspoons dried thyme<br />
1/2 teaspoon sea salt<br />
1/2 teaspoon fresh ground pepper<br />
3/4 cup mozzarella cheese (shredded)<br />
<span style="background-color: white;">3/4 cup parmesan cheese (shredded)</span><br />
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Saute onion and garlic in olive oil. Spread evenly in the bottom of a shallow baking dish. Layer zucchini, potatoes, and tomatoes upright throughout the baking dish. Sprinkle evenly with thyme, salt, and pepper. Cover with foil and bake in a preheated 400 degree oven for 30 minutes. Remove from the oven and take off the foil. Sprinkle evenly with cheeses. Return to the oven for 20 more minutes. Remove from the oven, allow to cook slightly, and <i>enjoy</i>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPr96DqeN6iikr6QAlGFXJk4TYWV1Eu0EYes-6xMpYIm7wICESLpDOVNSjB5bGs9dYFBwLx9qRNt27y4zBvavDodDiKORQCzhtBsxLEy3Obb9fCWOFFhSPRjqGIZojJ77O6-nH5jtRULA/s1600/final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPr96DqeN6iikr6QAlGFXJk4TYWV1Eu0EYes-6xMpYIm7wICESLpDOVNSjB5bGs9dYFBwLx9qRNt27y4zBvavDodDiKORQCzhtBsxLEy3Obb9fCWOFFhSPRjqGIZojJ77O6-nH5jtRULA/s320/final.jpg" width="320" /></a></div>Holly.http://www.blogger.com/profile/05080816234927431619noreply@blogger.com0