tag:blogger.com,1999:blog-49236204496920172282024-03-13T12:44:46.957-06:00oh-damageSweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.comBlogger86125tag:blogger.com,1999:blog-4923620449692017228.post-47129896804776992842017-06-26T10:29:00.000-06:002017-06-26T10:29:55.017-06:00Frosted Lemon Sour Cream Lemon Cookies<div class="separator" style="clear: both; text-align: center;">
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Three lemons, sitting on my counter top just begging me to make some of those yummy lemon bars we all love! But, I figured if I was going to bake something with them, I should probably try something new and make a post.</div>
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So, I looked through my almost million Pinterest saves and came up with these little morsels of tangy lemoney goodness. </div>
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They are soft and delicious and maybe they satisfied my lemon craving! But then, again, I might still need some lemon bars!</div>
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Lemon zest always add such deep lemon flavor!</div>
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The dough is sticky but the consistency of think cake batter!</div>
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Drop by the spoonful onto the cookie sheet. </div>
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Bake until the center no longer glistens. Do not overbake!</div>
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The frosting is full of lemon flavor. The recipe calls for the juice of two lemons but I only did the juice of one lemon and then added about a tsp of milk to make it more of the consistency I liked. Of course I added yellow sugar sprinkles because sprinkles make everything taste better, right?</div>
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I couldn't wait to give them a try. I really love this recipe. It was quick and easy and you can make them any size you want just by the amount of dough you drop onto the cookie sheet. </div>
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Give them a try if you might be craving lemon! </div>
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FROSTED LEMON SOUR CREAM COOKIES</div>
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1/2 cup butter, room temperature</div>
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2 cups granulated sugar</div>
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4 large eggs</div>
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1/2 cup sour cream</div>
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zest of 2 lemons</div>
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juice of 1 lemon</div>
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1/2 tsp baking soda</div>
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3 tsp baking powder</div>
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4 1/2 cups all purpose flour</div>
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FROSTING</div>
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1/4 cup butter, room temperature</div>
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2 1/2 cups powdered sugar</div>
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juice of 2 lemons</div>
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yellow food coloring, optional</div>
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Preheat oven to 350 degrees F </div>
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In a large bowl cream the butter and sugar. Add eggs one at a time, mixing well after each addition.</div>
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<br />Add sour cream, lemon zest and lemon juice. Mix well. </div>
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Add flour, baking soda and baking powder and mix just until combined. Dough will be sticky and the consistency of thick cake batter.</div>
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Drop dough by spoon onto a greased baking sheet. (Use any size spoon for desired size of cookie) I baked a dozen on a large cookie sheet. Make the drops as round as possible. Bake for 10-11 minutes or until the center in no longer glistening. Do not over bake! Cool Completely!</div>
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FROSTING</div>
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With electric mixer, beat sugar until creamy. Add powdered sugar and lemon juice and beat until smooth. Color with yellow food coloring if desired.</div>
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Frost cooled cookies. Sprinkle with yellow sugar sprinkles if desired.</div>
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ENJOY!</div>
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<br />Sweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com0tag:blogger.com,1999:blog-4923620449692017228.post-3452821320772488362017-06-07T12:07:00.003-06:002017-06-07T12:07:45.396-06:00Easy S'Mores Cups<div class="separator" style="clear: both; text-align: center;">
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So sometimes I just want a S'More. Have you ever felt that way and have no campfire to make some? I have even been known to stick a big old marshmallow on a fork and toast it over my electric stove element. (Hey it actually works light a charm). </div>
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I had an urge that I should post on this blog today. It's been a long time since I have so I thought I would make these S'Mores Cups that I had saved on my Pinterest page. </div>
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Thanks to Beth on "The First Year".</div>
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They are super easy and pretty darn yummy to eat. You just make them in a cupcake pan and voila! They are ready to eat in no time at all. </div>
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Start with the graham cracker crumbs, sugar and melted butter.</div>
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Press them into the cupcake pan that has been sprayed so they don't stick!</div>
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Press the crumbs down into the pan and bake for 5 minutes</div>
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Add marshamallows and chocolate chips to your liking. I used milk chocolate chips because when I make s'mores, I use a milk chocolate bar. Add more crumbs and press down and back another 4 minutes.</div>
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Add more marshmallows and chocolate chips and put under broiler. Let the marshmallows get toasted. Remove from the oven and let cool 15 minutes before you remove from the pan.</div>
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These things are rich and yummy. Just right for a summer evening when you are craving S'Mores. Give them a try!</div>
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</span></span><!--[endif]--><span style="color: #676460; font-family: "inherit","serif"; font-size: 10.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES-US;">mini marshmallows<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES-US;">Directions:<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="border: none windowtext 1.0pt; color: #676460; font-family: "inherit","serif"; font-size: 10.5pt; mso-bidi-font-family: inherit; mso-border-alt: none windowtext 0in; mso-fareast-font-family: inherit; mso-fareast-language: ES-US; padding: 0in;">1.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="EN-US" style="border: none windowtext 1.0pt; color: #676460; font-family: "inherit","serif"; font-size: 10.5pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES-US; padding: 0in;">Preheat the oven to 350º F. Lightly spray a regular
sized muffin pan with non-stick cooking spray. In a medium sized mixing
bowl, combine the graham cracker crumbs, melted butter and sugar. Stir until
well mixed and crumbs resemble wet sand. Place 1 & 1/2 to 2 tablespoons of
graham cracker crumbs in each muffin well. Press them down firmly into the
pan. I like to use a 1/2 cup or something similar to help me compact the
crumbs. </span><span style="border: none windowtext 1.0pt; color: #676460; font-family: "inherit","serif"; font-size: 10.5pt; mso-bidi-font-family: Arial; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES-US; padding: 0in;">Bake that first layer for 5 minutes.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-US" style="border: none windowtext 1.0pt; color: #676460; font-family: "inherit","serif"; font-size: 10.5pt; mso-ansi-language: EN-US; mso-bidi-font-family: inherit; mso-border-alt: none windowtext 0in; mso-fareast-font-family: inherit; mso-fareast-language: ES-US; padding: 0in;">2.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="EN-US" style="border: none windowtext 1.0pt; color: #676460; font-family: "inherit","serif"; font-size: 10.5pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES-US; padding: 0in;">Remove the pan from the oven and add add mini
marshmallows and chocolate chips to each muffin well. Measuring is not crucial!
Add as many or as few as you’d like. Then add another layer of graham cracker
crumbs (1 & 1/2 to 2 tablespoons again) on top of the marshmallows and
chocolate chips. Use a cup to press the crumbs down firmly. Bake for 4 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 15.0pt; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span lang="EN-US" style="border: none windowtext 1.0pt; color: #676460; font-family: "inherit","serif"; font-size: 10.5pt; mso-ansi-language: EN-US; mso-bidi-font-family: inherit; mso-border-alt: none windowtext 0in; mso-fareast-font-family: inherit; mso-fareast-language: ES-US; padding: 0in;">3.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="EN-US" style="border: none windowtext 1.0pt; color: #676460; font-family: "inherit","serif"; font-size: 10.5pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES-US; padding: 0in;">Remove the pan from the oven and add more mini
marshmallows and chocolate chips. Place them pan back in the oven, turn the
oven to broil to toast the marshmallows until golden, 2-3 minutes. Leave the
oven door open partially so you can see how toasty the marshmallows are
getting.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="border: none windowtext 1.0pt; color: #676460; font-family: "inherit","serif"; font-size: 10.5pt; mso-bidi-font-family: inherit; mso-border-alt: none windowtext 0in; mso-fareast-font-family: inherit; mso-fareast-language: ES-US; padding: 0in;">4.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="EN-US" style="border: none windowtext 1.0pt; color: #676460; font-family: "inherit","serif"; font-size: 10.5pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES-US; padding: 0in;">Remove the pan from the oven and allow the
s’mores cups to cool for 15 minutes before removing them from the pan. I found
it easiest to use a small metal offset spatula around the outside of each
s’mores cup to loosen any melted on marshmallow. I then used a spoon to remove
the cups from the pan. Once you have the s’mores cups removed from the
muffin pan you could heat them up in the oven on a baking sheet before serving
or serve them at room temperature. </span><span style="border: none windowtext 1.0pt; color: #676460; font-family: "inherit","serif"; font-size: 10.5pt; mso-bidi-font-family: Arial; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES-US; padding: 0in;">Warning!
They are messy and crumbly but delicious!<o:p></o:p></span></div>
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<br />Sweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com0tag:blogger.com,1999:blog-4923620449692017228.post-85181945841491151312016-10-12T15:01:00.002-06:002016-10-12T17:12:27.824-06:00Lemony Lemon Poppyseed Pancakes with Lemon Cream Syrup<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-_b0IEMhJf-s/V_6eHJ_lkOI/AAAAAAAABl4/c_iAxwQ085oMpQn9M2Ofqua-ugHw18hnQCLcB/s1600/IMG_5954%2Bweb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://1.bp.blogspot.com/-_b0IEMhJf-s/V_6eHJ_lkOI/AAAAAAAABl4/c_iAxwQ085oMpQn9M2Ofqua-ugHw18hnQCLcB/s400/IMG_5954%2Bweb.jpg" width="400" /></a></div>
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So I was looking through Pinterest for something yummy for breakfast for a girl's getaway to a cozy cabin at Bear Lake. I love anything lemon! And poppy seeds, well, that just adds to it, right? This recipe is topped with a lemon cream syrup that just makes it delish! It's easy and makes quite a few pancakes. I topped it with the syrup, a little whipped cream and of course, a lemon twist!</div>
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<a href="https://4.bp.blogspot.com/-IE-XRfySGfU/V_6eKiOtHXI/AAAAAAAABmA/2GI7gOFoBr0OA9puVM3Gby3kzyBQRqdMACLcB/s1600/IMG_5962%2Bweb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://4.bp.blogspot.com/-IE-XRfySGfU/V_6eKiOtHXI/AAAAAAAABmA/2GI7gOFoBr0OA9puVM3Gby3kzyBQRqdMACLcB/s400/IMG_5962%2Bweb.jpg" width="400" /></a></div>
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We are going to top these with fresh blueberries when we eat them this weekend. I didn't have any blueberries, though,so I grabbed some of my frozen raspberries and put them on top and oh my goodness!!! You really need to try these. If you love lemon and you love breakfast, you will not be disappointed!</div>
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NOTE: I have also used my Buttermilk Syrup and it's yummy too!</div>
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<a href="https://2.bp.blogspot.com/-RMqBBIeLGPA/V_6eKbdaG3I/AAAAAAAABl8/wdG85wL6hFsnIGxg3KkjYMNq_Q0wyCwsgCLcB/s1600/IMG_5972%2Bweb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://2.bp.blogspot.com/-RMqBBIeLGPA/V_6eKbdaG3I/AAAAAAAABl8/wdG85wL6hFsnIGxg3KkjYMNq_Q0wyCwsgCLcB/s400/IMG_5972%2Bweb.jpg" width="400" /></a></div>
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<span style="color: #333333; font-family: "arial" , "sans-serif"; font-size: 15.0pt;"><br /></span></div>
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<span style="color: #333333; font-family: "arial" , "sans-serif"; font-size: 15.0pt;">Lemon Poppyseed Pancakes with Lemon Cream Syrup<o:p></o:p></span></div>
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<b><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 7.5pt;">Yield: </span></b><span style="border: none 1.0pt; color: #333333; font-family: "inherit" , "serif"; font-size: 7.5pt; padding: 0in;">About 14 pancakes</span><b><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 7.5pt;"><o:p></o:p></span></b></div>
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<span style="color: #333333; font-family: "arial" , "sans-serif"; font-size: 13.5pt;">Ingredients<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">2 cups all-purpose flour<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">3 1/2 Tbsp poppy seeds<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">2 tsp baking powder<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">1/2 tsp baking soda<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">1/2 tsp salt<o:p></o:p></span></div>
<div class="MsoNormal" style="background: #F0FAF9; line-height: normal; margin-bottom: .0001pt; margin: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">1/4 cup granulated sugar<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">1 Tbsp lemon zest<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">2 cups buttermilk<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">2 Tbsp fresh lemon juice<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">2 large eggs<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">1 1/2 tsp lemon extract<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">1/2 tsp vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="background: #F0FAF9; line-height: normal; margin-bottom: .0001pt; margin: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">3 Tbsp butter, melted<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">Diced fresh strawberries, for serving (optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: #F0FAF9; line-height: 18.0pt; margin-bottom: 3.75pt; vertical-align: baseline;">
<b><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">Lemon Cream Syrup<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: #F0FAF9; line-height: normal; margin-bottom: .0001pt; margin: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">1/2 cup heavy cream<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">1/4 cup butter (I recommend salted butter)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: #F0FAF9; line-height: normal; margin-bottom: .0001pt; margin: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">1 cup granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="background: #F0FAF9; line-height: normal; margin-bottom: .0001pt; margin: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">1/4 cup fresh lemon juice<o:p></o:p></span></div>
<div class="MsoNormal" style="background: #F0FAF9; line-height: normal; margin-bottom: .0001pt; margin: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">1/2 tsp baking soda<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">1 tsp lemon extract<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;"> </span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;"> </span></div>
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<span style="color: #333333; font-family: "arial" , "sans-serif"; font-size: 13.5pt;">Directions<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">For the pancakes:<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">Preheat an electric griddle to 375 degrees. In a mixing bowl
whisk together flour, poppy seeds, baking powder, baking soda and salt for 30
seconds. Create a well in dry mixture and set aside. In a seperate mixing bowl,
whisk together 1/4 cup sugar with lemon zest, then blend in buttermilk, lemon
juice, eggs, lemon extract, vanilla extract and melted butter. Pour buttermilk
mixture into well in flour mixture and whisk just until nearly combined (batter
should be lumpy, don't over-mix). Butter griddle if necessary and pour batter
onto griddle into rounds about 1/4 - 1/3 cup at a time. Cook until bottom is
golden then flip and cook opposite side until golden. Serve immediately with
Lemon Cream Syrup and fresh strawberries if desired.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">For the syrup:<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt;">In a medium saucepan combine heavy cream, butter, sugar and
lemon juice. Cook mixture over medium heat, stirring frequently, until mixture
begins to boil. Allow to boil for 1 without stirring, then remove from heat and
stir in baking soda. Whisk for about 10 seconds until mixture becomes foamy and
frothy then return to low heat and cook about 30 seconds longer (until baking
soda flavor has cooked out), then remove from heat and stir in lemon extract.
Serve warm.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "inherit" , "serif"; font-size: 9.0pt; line-height: 115%;">Note: Syrup can be stored in the refrigerator up to one week and
reheated before serving</span></div>
<br />Sweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com0tag:blogger.com,1999:blog-4923620449692017228.post-4144395633855311852015-11-09T22:41:00.001-07:002015-11-09T22:41:51.396-07:00French Bread, Chicken Pockets and Cinnamon Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ZB4uJuU8Yco/VkF-HD1_M8I/AAAAAAAABjA/S1M5Tb59MCM/s1600/Bread_2749.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://2.bp.blogspot.com/-ZB4uJuU8Yco/VkF-HD1_M8I/AAAAAAAABjA/S1M5Tb59MCM/s320/Bread_2749.jpg" width="320" /></a></div>
I got this wonderful bread recipe when I married into the Jolley Family. It is called 2 Hour French Bread and it is super easy. I always made French bread out of it and then one day I decided to make cinnamon rolls out of it. I used the dough for scones and breadsticks as well. One day, I had a bright idea. I loved though chicken pockets made with pop and fresh croissants but with a big family and on a limited budget I thought maybe I could make the same recipe with my French bread. Wow did they turn out so much better than with the store bought rolls. <br />
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This recipe is just stirred together. In the picture above, it looks kind of a mess. I promise you, if you will follow the recipe exactly it will turn out every time. And you can use it for anything you would like!<br />
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<a href="http://1.bp.blogspot.com/-saOmSYGs6dc/VkF-II-lTxI/AAAAAAAABk0/nbR0Khlo-9I/s1600/bread_2770.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://1.bp.blogspot.com/-saOmSYGs6dc/VkF-II-lTxI/AAAAAAAABk0/nbR0Khlo-9I/s320/bread_2770.jpg" width="320" /></a></div>
Can you believe that is even the same bread as in the first picture. It makes the most wonderful dough to work with. Anyway, make it into bread or rolls, or fill it with anything you can imagine. I will share some ideas with the recipe. It's long so take a minute to look through all the ideas.<br />
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<a href="http://3.bp.blogspot.com/-64jpBMA5EBc/VkF-HURnEsI/AAAAAAAABjM/6LcGzXL18TE/s1600/Bread_2775.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://3.bp.blogspot.com/-64jpBMA5EBc/VkF-HURnEsI/AAAAAAAABjM/6LcGzXL18TE/s320/Bread_2775.jpg" width="320" /></a></div>
Roll out for cinnamon rolls or orange rolls or even add raspberry jam to make sweet rolls.<br />
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<a href="http://3.bp.blogspot.com/-L83oeMggXTw/VkF-Hhbo26I/AAAAAAAABk4/18ebV5KEPI0/s1600/Cinn%2BRoll_2777.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://3.bp.blogspot.com/-L83oeMggXTw/VkF-Hhbo26I/AAAAAAAABk4/18ebV5KEPI0/s320/Cinn%2BRoll_2777.jpg" width="320" /></a></div>
I spread butter over the dough and then sprinkle with cinnamon and sugar. Then I roll them up!<br />
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<a href="http://2.bp.blogspot.com/-jXPnvf8LslE/VkF-Hslt5DI/AAAAAAAABkM/KLfld2noeiY/s1600/Cinn%2BRoll_2781.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://2.bp.blogspot.com/-jXPnvf8LslE/VkF-Hslt5DI/AAAAAAAABkM/KLfld2noeiY/s320/Cinn%2BRoll_2781.jpg" width="320" /></a></div>
Place on a sprayed pan. I usually put them a little closer together than I did tonight!<br />
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<a href="http://3.bp.blogspot.com/-_f_bhDj396I/VkF-H61iYfI/AAAAAAAABjQ/NFnIAE5Ig4w/s1600/Cinn%2BRoll_2790.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://3.bp.blogspot.com/-_f_bhDj396I/VkF-H61iYfI/AAAAAAAABjQ/NFnIAE5Ig4w/s320/Cinn%2BRoll_2790.jpg" width="320" /></a></div>
Let raise until double. Bake at 400* for about 14 minutes!<br />
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<a href="http://2.bp.blogspot.com/-faFGxKEfGVE/VkF-IER7ICI/AAAAAAAABks/mG1dLBxGCnI/s1600/Cinn%2BRoll_2792.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://2.bp.blogspot.com/-faFGxKEfGVE/VkF-IER7ICI/AAAAAAAABks/mG1dLBxGCnI/s320/Cinn%2BRoll_2792.jpg" width="320" /></a></div>
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Cool the rolls and then frost with your favorite frosting.<br />
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CHICKEN POCKETS:<br />
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<a href="http://2.bp.blogspot.com/-HQ1d5VpAlnU/VkF-P81ZNaI/AAAAAAAABlY/zhaXNIaWuho/s1600/Pocket_2755.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://2.bp.blogspot.com/-HQ1d5VpAlnU/VkF-P81ZNaI/AAAAAAAABlY/zhaXNIaWuho/s320/Pocket_2755.jpg" width="320" /></a></div>
Mix together the cream cheese, onion, salt, pepper, melted butter and milk with a mixer<br />
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<a href="http://4.bp.blogspot.com/-GBs0u_TZT8A/VkF-QfiyaGI/AAAAAAAABlM/w7zYWS-HKkM/s1600/Pocket_2759.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://4.bp.blogspot.com/-GBs0u_TZT8A/VkF-QfiyaGI/AAAAAAAABlM/w7zYWS-HKkM/s320/Pocket_2759.jpg" width="320" /></a></div>
It will be very creamy and yummy!<br />
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<a href="http://1.bp.blogspot.com/-E3NyFMo3FHI/VkF-QpZE5KI/AAAAAAAABko/EdjRoxqI2fQ/s1600/Pocket_2761.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://1.bp.blogspot.com/-E3NyFMo3FHI/VkF-QpZE5KI/AAAAAAAABko/EdjRoxqI2fQ/s320/Pocket_2761.jpg" width="320" /></a></div>
Add in the cubed chicken and mix it well<br />
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<a href="http://3.bp.blogspot.com/-E9T6LzABjME/VkF-QwyXYWI/AAAAAAAABlQ/fQrJdYrFdMs/s1600/Pocket_2788.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://3.bp.blogspot.com/-E9T6LzABjME/VkF-QwyXYWI/AAAAAAAABlQ/fQrJdYrFdMs/s320/Pocket_2788.jpg" width="320" /></a></div>
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Roll the dough out like for the cinnamon rolls and cut into about 3-4 inch squares. Put a big spoonful of the chicken cream cheese mixture in the center.<br />
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<a href="http://4.bp.blogspot.com/-mpw3YgDAyGI/VkF-RqzvMgI/AAAAAAAABkw/8hRk_Zu1yVU/s1600/pocket_2786.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://4.bp.blogspot.com/-mpw3YgDAyGI/VkF-RqzvMgI/AAAAAAAABkw/8hRk_Zu1yVU/s320/pocket_2786.jpg" width="320" /></a></div>
Bring opposite corners of the dough up and pinch them together into little pockets. Roll them in melted butter and then in a mixture of Italian Style bread crumbs and Parmesan Cheese.<br />
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<a href="http://2.bp.blogspot.com/-OtqgCOKjlU0/VkF-ROAmTzI/AAAAAAAABkc/NS_OQ_KFw8s/s1600/Pockets_2789.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://2.bp.blogspot.com/-OtqgCOKjlU0/VkF-ROAmTzI/AAAAAAAABkc/NS_OQ_KFw8s/s320/Pockets_2789.jpg" width="320" /></a></div>
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Bake at 400* until golden brown and hollow sounding when you thump on them. (Around 16-20 minutes)</div>
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<a href="http://3.bp.blogspot.com/-dZFCnlwMoLs/VkF-R09YRFI/AAAAAAAABlc/KrjirQMgYFE/s1600/pocket_2795.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://3.bp.blogspot.com/-dZFCnlwMoLs/VkF-R09YRFI/AAAAAAAABlc/KrjirQMgYFE/s320/pocket_2795.jpg" width="320" /></a></div>
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<a href="http://3.bp.blogspot.com/-XLlbGIdM-dg/VkF-RzI4HkI/AAAAAAAABlk/4ja891U_2AQ/s1600/pocket_2797.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://3.bp.blogspot.com/-XLlbGIdM-dg/VkF-RzI4HkI/AAAAAAAABlk/4ja891U_2AQ/s320/pocket_2797.jpg" width="320" /></a></div>
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I make a gravy out of the chicken broth from when I baked the chicken but you can make your own gravy or use a can of Cream of Chicken soup. Anyway, these are little pillows of heaven that can bring comfort on a stormy winter night. I hope you enjoy!<br />
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<br />
<div align="center" class="MsoPlainText" style="margin: 0in 0in 0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">2 Hour French Bread<o:p></o:p></span></b></div>
<br />
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><o:p> </o:p></span></div>
<br />
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><o:p> </o:p></span></div>
<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">6 Cups Flour<span style="mso-tab-count: 7;"> </span>1
Tbls. Salt<o:p></o:p></span><br />
<br />
<div class="MsoPlainText" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">1 Pkg (or 1 tbls) Yeast<span style="mso-tab-count: 5;"> </span>1/3
cup Oil<o:p></o:p></span></div>
<br />
<div class="MsoPlainText" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">3 Tbls. Sugar<span style="mso-tab-count: 7;"> </span>2
1/2 Cups Hot Water<o:p></o:p></span></div>
<br />
<div class="MsoPlainText" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><o:p> </o:p></span></div>
<br />
<div class="MsoPlainText" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">Mix the 3 cups flour, yeast, sugar and salt.<span style="mso-spacerun: yes;"> </span>Add the water and the oil.<span style="mso-spacerun: yes;"> </span>Mix together with a spoon and then add 3 more
cups flour. Leave spoon in the bowl and stir down every 10 minutes for a total
of 50 minutes.<span style="mso-spacerun: yes;"> </span>Dough is ready to
use.<span style="mso-spacerun: yes;"> </span>Roll into bread loaves and let
raise until double.<span style="mso-spacerun: yes;"> </span>Can brush with
whipped egg white for a crustier crust.<span style="mso-spacerun: yes;">
</span>Bake at 400</span><span style="color: black; font-family: Symbol; font-size: 11pt; mso-ascii-font-family: Arial; mso-bidi-font-size: 10.0pt; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span><span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"> for 20 minutes. <span style="mso-spacerun: yes;"> </span>Makes 2 loaves French bread.<o:p></o:p></span></div>
<br />
<br />
<br />
<div class="MsoPlainText" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><o:p></o:p></span><br /></div>
<br />
<div class="MsoPlainText" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">Chicken Cream Cheese
Pockets<o:p></o:p></span></b></div>
<br />
<div class="MsoPlainText" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><o:p></o:p></span></b><br /></div>
<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">1 8-oz. pkg Cream Cheese<span style="mso-tab-count: 5;"> </span>4
Tbls. melted butter<o:p></o:p></span><br />
<br />
<div class="MsoPlainText" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">4 Tbls. Milk<span style="mso-tab-count: 7;"> </span>2
Tbls. grated onion<o:p></o:p></span></div>
<br />
<div class="MsoPlainText" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">1/2 tsp. salt<span style="mso-tab-count: 7;"> </span>1/4
tsp. pepper<o:p></o:p></span></div>
<br />
<div class="MsoPlainText" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">4 cups cubed cooked chicken<span style="mso-tab-count: 4;"> </span>Melted
butter or margarine<o:p></o:p></span></div>
<br />
<div class="MsoPlainText" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">Italian seasoned breadcrumbs.<o:p></o:p></span></div>
<br />
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><o:p> </o:p></span></div>
<br />
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">Mix with a mixer all of the ingredients except the chicken, bread
crumbs and butter to roll the rolls in.<span style="mso-spacerun: yes;">
</span>Add the chicken and stir together.<span style="mso-spacerun: yes;">
</span>Roll the dough like for cinnamon roll except thinner.<span style="mso-spacerun: yes;"> </span>Cut into 4-inch squares.<span style="mso-spacerun: yes;"> </span>Put a spoonful of filling in the center of
each square.<span style="mso-spacerun: yes;"> </span>Pull up opposite corners
and seal well.<span style="mso-spacerun: yes;"> </span>Dip in melted butter and
then in breadcrumbs.<span style="mso-spacerun: yes;"> </span>Put seam side down
on a cookie sheet.<span style="mso-spacerun: yes;"> </span>Do not let rise.<span style="mso-spacerun: yes;"> </span>Bake at 400</span><span style="color: black; font-family: Symbol; font-size: 11pt; mso-ascii-font-family: Arial; mso-bidi-font-size: 10.0pt; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span><span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"> for 16-20 minutes.<span style="mso-spacerun: yes;"> </span>Serve with chicken gravy over the top.</span></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"></span> </div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><div class="MsoPlainText" style="margin: 0in 0in 0pt;">
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<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">Pizza in a Loaf<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><o:p></o:p></span></b><br /></div>
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</span><span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">1-1/2 lbs. lean ground beef or sausage<span style="mso-tab-count: 2;"> </span>1 minced onion<o:p></o:p></span></div>
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</span></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">1 can or jar of your favorite pizza sauce<span style="mso-tab-count: 2;"> </span>grated cheese <o:p></o:p></span></div>
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</span></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">Any other pizza toppings<o:p></o:p></span></div>
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</span></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><o:p></o:p></span><br /></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">Brown meat & onion until done.<span style="mso-spacerun: yes;">
</span>Drain.<span style="mso-spacerun: yes;"> </span>Add pizza sauce and mix
together.<span style="mso-spacerun: yes;"> </span>Roll bread dough to fit into a
greased jelly roll size cookie sheet.<span style="mso-spacerun: yes;">
</span>Put meat mixture down the middle 1/3 of the dough.<span style="mso-spacerun: yes;"> </span>Add any other pizza toppings you like and
cheese.<span style="mso-spacerun: yes;"> </span>Make 1 inch slits diagonally
about 1 inch from the filling to the edge.<span style="mso-spacerun: yes;">
</span>Fold over edges left side then right side and repeat until
completed.<span style="mso-spacerun: yes;"> </span>Do not let rise.<span style="mso-spacerun: yes;"> </span>Bake immediately at 400</span><span style="color: black; font-family: Symbol; font-size: 11pt; mso-ascii-font-family: Arial; mso-bidi-font-size: 10.0pt; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span><span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"> for 16-20 minutes.<span style="mso-spacerun: yes;"> </span>Serve hot.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><o:p></o:p></span><br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">Stroganoff Pockets<o:p></o:p></span></b></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><o:p></o:p></span><br /></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span><span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">1 lb. lean ground beef<span style="mso-tab-count: 6;"> </span>diced
onion<o:p></o:p></span></div>
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</span></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">1 can cream of mushroom<span style="mso-tab-count: 5;"> </span>1/2
cup sour cream<o:p></o:p></span></div>
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</span></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">Italian seasoned bread crumbs<span style="mso-tab-count: 4;"> </span>melted
butter<o:p></o:p></span></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><o:p></o:p></span><br /></div>
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</span></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">Brown beef and onion.<span style="mso-spacerun: yes;">
</span>Drain.<span style="mso-spacerun: yes;"> </span>Add soup and sour cream.
Cool.<span style="mso-spacerun: yes;"> </span>Roll out bread and cut into 4-inch
squares.<span style="mso-spacerun: yes;"> </span>Put a spoonful of mixture in
the center of each square (can use grated cheese too).<span style="mso-spacerun: yes;"> </span>Pull up opposite corners and seal.<span style="mso-spacerun: yes;"> </span>Dip in melted butter and bread crumbs.<span style="mso-spacerun: yes;"> </span>Do not let rise. Bake at 400</span><span style="color: black; font-family: Symbol; font-size: 11pt; mso-ascii-font-family: Arial; mso-bidi-font-size: 10.0pt; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span><span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"> 16-20 minutes. <o:p></o:p></span></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span><o:p></o:p></div>
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</div>
<o:p><div class="MsoPlainText" style="margin: 0in 0in 0pt;">
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<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">Breakfast Pockets<o:p></o:p></span></b></div>
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</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><o:p></o:p></span></b><br /></div>
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</span></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">Scrambled eggs<span style="mso-tab-count: 6;"> </span>ham
or bacon<o:p></o:p></span></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">Grated cheese<span style="mso-tab-count: 6;"> </span>any
other toppings<o:p></o:p></span></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><o:p></o:p></span><br /></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">Roll bread out and cut into 4-inch squares.<span style="mso-spacerun: yes;"> </span>Layer with egg, meat, cheese, etc.<span style="mso-spacerun: yes;"> </span>Pull up opposite corners and seal.<span style="mso-spacerun: yes;"> </span>Place seam side down.<span style="mso-spacerun: yes;"> </span>Do not let rise.<span style="mso-spacerun: yes;"> </span>Bake at 400</span><span style="color: black; font-family: Symbol; font-size: 11pt; mso-ascii-font-family: Arial; mso-bidi-font-size: 10.0pt; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span><span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"> for 16-20 minutes.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">Sloppy Joe Pockets<o:p></o:p></span></b></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">Roll out bread and cut into 4-inch squares.<span style="mso-spacerun: yes;"> </span>Fill with your favorite sloppy joe
mixture.<span style="mso-spacerun: yes;"> </span>Pull up corners and seal.<span style="mso-spacerun: yes;"> </span>Bake, seem side down, 400</span><span style="color: black; font-family: Symbol; font-size: 11pt; mso-ascii-font-family: Arial; mso-bidi-font-size: 10.0pt; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span><span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"> 16-20 minute.<o:p></o:p></span></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><o:p></o:p></span> </div>
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<span style="font-family: Times New Roman; font-size: small;">
</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">Taco Pockets<o:p></o:p></span></b></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span></div>
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<span style="font-family: Times New Roman; font-size: small;"></span> </div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">Taco filling<span style="mso-tab-count: 7;"> </span>grated
cheese<o:p></o:p></span></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span></div>
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<span style="font-family: Times New Roman; font-size: small;"></span> </div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">Roll out bread dough and cut into 4-inch squares.<span style="mso-spacerun: yes;"> </span>Fill and seal.<span style="mso-spacerun: yes;"> </span>Bake at 400</span><span style="color: black; font-family: Symbol; font-size: 11pt; mso-ascii-font-family: Arial; mso-bidi-font-size: 10.0pt; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span><span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"> for 16-20 minutes.<span style="mso-spacerun: yes;"> </span>Can serve with an enchilada sauce over the
top.<o:p></o:p></span></div>
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<span style="font-family: Times New Roman; font-size: small;"></span> </div>
<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><div class="MsoPlainText" style="margin: 0in 0in 0pt;">
</div>
<o:p><div class="MsoPlainText" style="margin: 0in 0in 0pt;">
</div>
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<span style="font-family: Times New Roman; font-size: small;"></span> </div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">Parmesan Rolls<o:p></o:p></span></b></div>
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<span style="font-family: Times New Roman; font-size: small;">
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<span style="font-family: Times New Roman; font-size: small;">
</span></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">Melt butter or margarine and mix in grated Parmesan cheese.<span style="mso-spacerun: yes;"> </span>(Consistency should be like pancake
batter).<span style="mso-spacerun: yes;"> </span>Make rolls about the size of a
large walnut.<span style="mso-spacerun: yes;"> </span>Roll in the cheese mixture
so it is completely covered.<span style="mso-spacerun: yes;"> </span>Put on pan
and let rise until doubled.<span style="mso-spacerun: yes;"> </span>Bake at 375</span><span style="color: black; font-family: Symbol; font-size: 11pt; mso-ascii-font-family: Arial; mso-bidi-font-size: 10.0pt; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span><span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"> for 15-20 minutes or until golden brown.<o:p></o:p></span></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><o:p> </o:p></span></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span></div>
<div class="MsoPlainText" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">Orange Rolls<o:p></o:p></span></b></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">1 Cube Butter or Margarine, softened<o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">Mix butter and sugar (Do not melt butter).<span style="mso-spacerun: yes;"> </span>Add the grated orange peel and mix. Make
rolls the size of large walnuts.<span style="mso-spacerun: yes;"> </span>Put a
dab of mixture on the top of each roll.<span style="mso-spacerun: yes;">
</span>Let rise until double.<span style="mso-spacerun: yes;"> </span>Bake at
375</span><span style="color: black; font-family: Symbol; font-size: 11pt; mso-ascii-font-family: Arial; mso-bidi-font-size: 10.0pt; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span><span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"> for 15-20 minutes.<span style="mso-spacerun: yes;"> </span>NOTE:<span style="mso-spacerun: yes;">
</span>Sugar will burn if you are not careful.<span style="mso-spacerun: yes;">
</span>It is helpful to use a coated baking sheet.<o:p></o:p></span></div>
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Sweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com2tag:blogger.com,1999:blog-4923620449692017228.post-82294988092465888962015-09-05T09:09:00.000-06:002015-09-05T09:09:09.850-06:00Heavenly Blueberry and Cream Angel Dessert<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-Dp-4KuZyexU/VesDhXAMg-I/AAAAAAAABiU/85RzA8Ph1xk/s1600/BB%2Bcake_5186.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://4.bp.blogspot.com/-Dp-4KuZyexU/VesDhXAMg-I/AAAAAAAABiU/85RzA8Ph1xk/s320/BB%2Bcake_5186.jpg" width="320" /></a></div>
So my kids gave me some fresh blueberries from their Bountiful Basket. I figured that I needed to make something yummy with them. I had my family coming for a shish-ka-bob party last night so I got onto Pinterest to find a recipe. Thanks to "Mel's Kitchen", this is what I came up with. Man O Man is it yummy. The best part about this recipe is that you could use any fruit that you would like. Raspberries and/or peaches is my thought. Any way, I didn't do step by step photos because I was in a huge hurry but the recipe tells you how to put it all together. <br />
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<a href="http://3.bp.blogspot.com/-PGcJ1w5mqU4/VesDcqLGqYI/AAAAAAAABiQ/VdLTm5ExbeU/s1600/BB%2BTrifle_5174.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-PGcJ1w5mqU4/VesDcqLGqYI/AAAAAAAABiQ/VdLTm5ExbeU/s320/BB%2BTrifle_5174.jpg" width="256" /></a></div>
I did add a little extra water to the blueberry compote to make it not quite so thick and I'm glad that I did. Give this a try. It looks fancy for any party and tastes so good!<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 18pt; mso-fareast-font-family: "Times New Roman";">Heavenly Blueberry and Cream Angel Dessert<o:p></o:p></span></div>
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<b><span style="color: #244856; font-family: "inherit","serif"; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; text-transform: uppercase;">YIELD: </span></b><span style="border: 1pt windowtext; color: #244856; font-family: "inherit","serif"; font-size: 12pt; mso-bidi-font-family: Arial; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in; text-transform: uppercase;">SERVES
8</span><b><span style="color: #244856; font-family: "inherit","serif"; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; text-transform: uppercase;"><o:p></o:p></span></b></div>
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<b><span style="color: #52a1aa; font-family: "Arial","sans-serif"; font-size: 15pt; mso-fareast-font-family: "Times New Roman"; text-transform: uppercase;"><span style="font-size: x-small;">INGREDIENTS<o:p></o:p></span></span></b></div>
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<b><i><span style="border: 1pt windowtext; color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: Helvetica; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">Blueberry Filling:</span></i></b><b><span style="color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
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</span></span></span><!--[endif]--><span style="color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman";">12 ounces frozen blueberries<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman";">2 tablespoons granulated sugar<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #414042; font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman";">2 tablespoons cornstarch<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #414042; font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman";">1/4 cup cold water<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #414042; font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman";">Squeeze of fresh lemon juice (about 1/2 tablespoon)<o:p></o:p></span></div>
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<b><i><span style="border: 1pt windowtext; color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: Helvetica; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">Cake and Cream:</span></i></b><b><span style="color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="color: #414042; font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman";">Baked, cooled and cubed angel food cake (see note)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #414042; font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman";">16 ounces light cream cheese, softened to room temperature<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #414042; font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman";">2/3 cup half-and-half or evaporated milk (can use skim
evaporated milk)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #414042; font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman";">2/3 cup granulated sugar<o:p></o:p></span></div>
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<b><i><span style="border: 1pt windowtext; color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: Helvetica; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">Whipped Cream:</span></i></b><b><span style="color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="color: #414042; font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman";">1 1/2 cups heavy cream<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman";">3 tablespoons powdered sugar<o:p></o:p></span></div>
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<b><span style="color: #52a1aa; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; text-transform: uppercase;">DIRECTIONS<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: inherit; mso-fareast-font-family: inherit;"><span style="mso-list: Ignore;">1.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman";">For the
blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch,
water and lemon juice. Bring the mixture to a simmer and cook until thickened,
5-7 minutes, stirring often. Remove from the heat and let cool to room
temperature.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: inherit; mso-fareast-font-family: inherit;"><span style="mso-list: Ignore;">2.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman";">For the cake
and cream layer, in a blender or with an electric mixer (handheld or stand
mixer), whip together the cream cheese, half-and-half or evaporated milk and
sugar until smooth and creamy. Transfer the mixture to a bowl if you used a
blender. Fold in the angel food cake cubes. Keep in mind (from the note above)
that you may not use all the cake cubes, especially if using an angel food cake
mix. Add cake cubes until they are all thickly coated with a layer of cream. If
making this in advance, it can dry out if there is too much angel food cake
added.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: inherit; mso-fareast-font-family: inherit;"><span style="mso-list: Ignore;">3.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman";">For the whipped
cream, beat together the heavy cream and powdered sugar until peaks form.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: inherit; mso-fareast-font-family: inherit;"><span style="mso-list: Ignore;">4.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman";">To assemble, in
a trifle dish or in a large glass bowl, spread half of the angel food cake
mixture. Top with half of the blueberries, spreading evenly across, and then
spread half of the sweetened whipped cream. Repeat the layers.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: inherit; mso-fareast-font-family: inherit;"><span style="mso-list: Ignore;">5.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="color: #414042; font-family: "inherit","serif"; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman";">Cover and
refrigerate at least 2 hours or up to 24 hours. Serve chilled.<o:p></o:p></span></div>
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Sweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com0tag:blogger.com,1999:blog-4923620449692017228.post-35414241386082484432015-08-15T13:52:00.002-06:002015-08-15T14:42:00.705-06:00Mae's Baking Powder Biscuits<div class="separator" style="clear: both; text-align: center;">
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So my guy was talking about what to make for breakfast this beautiful, Saturday morning and said that biscuits and sausage gravy sounded really good. Well, short of going to a restaurant and spending more money than we wanted to, I decided to spoil him with some made from scratch biscuits and gravy. I though that as long I was spoiling him, I should take pictures to share with all y'all. So here ya go!<br />
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This recipe is my Aunt Mae's, my mom's sister's recipe. She was a wonderful cook and though she has been gone for many years, her biscuits are alive and well at the Jolley home. I love this recipe. Hope you will too!<br />
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Start by mixing all of the dry ingredients together. I didn't show the ingredients so forgive me. Cut in the shortening until crumbly and then add the milk. Mix until just incorporated - it will be sticky!<br />
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Pour it out onto a floured countertop. Pat a little flour around it so you can handle it BUT DO NOT handle it too much!<br />
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Pat out the dough with your fingers to around 3/4 inch thick. Cut into circles. I just used the top of a drinking glass. Now this picture doesn't show very many. I only made a half batch of dough and I cut them a little larger than I usually do.<br />
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Place them on a lightly greased or sprayed pan. Now I want you to see that little bit larger biscuit in the upper right hand corner of the picture. Well, when all of the biscuits have been cut and you have that little bit of dough left over, you just kind of work it with your hands into a loosely put together round. I'll tell you about that one in the next part!<br />
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Look how beautiful they are and believe me, they taste beautiful too. Okay, see that loosely put together biscuit, now in the upper left hand corner. Well, this is how I remember it as a kid. My mother used to always get that biscuit. Now I never ever asked her why she took that one but I have a couple of ideas. I think she took that biscuit because she didn't think it might be as good as the others because it kind of falls apart. That's what I think but let me tell you why I have dibs on that one. I am a little selfish when it comes to that biscuit. It is my favorite. It is the biscuit that just falls apart and that's why I love it. I take each little piece and slather it with butter and jam or honey. MMMMM- it's the best!<br />
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Well, here's the final product. Homemade sausage gravy over light as air biscuits. Of course, they had to be served with hand cut home fries, Right? <br />
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And my big, fall apart biscuit??? Well, as they say, a picture is worth a 1000 words. Enjoy! Because I did for sure! Happy baking!<br />
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Mae's Baking Powder Biscuits<br />
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2 cups Flour<br />
1/2 tsp. Salt<br />
4 tsp. Baking Powder<br />
1/2 tsp. Cream of Tarter<br />
2 tsp. Sugar<br />
1/2 cup Shortening<br />
2/3 cup Milk<br />
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Mix the dry ingredients together. Cut in the shortening until it is crumbly. Stir in the milk with a fork until just combined. Dump out onto a lightly floured counter top. Pat to about 3/4 inch thick. Cut into circles and put on a slightly greased pan.<br />
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Bake at 450* for 12 minutes or until golden brown. Do not overbake.Sweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com0tag:blogger.com,1999:blog-4923620449692017228.post-13464438438328715532015-07-08T10:57:00.000-06:002015-07-08T10:57:24.119-06:00Super Good Baked Beans<div class="separator" style="clear: both; text-align: center;">
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I decided that I should add this recipe as well. My mom, also made really yummy baked beans. I loved them but maybe not as much as I love baked beans now. A few years back, our family, along with my parents, made a cross country trip from Kansas City, to Williamsburg, to Maine, across New Hampshire and Vermont, stopped in Illinois and back to KC. Long story, short, we ate a a place in KC called Zarda BBQ and I fell in love with their beans. I have tried to recreate the taste. Not sure if I have done that or not but I like the beans. So here is a basic version of my mother's recipe, tweeked a bit. After I share this recipe, I will also tell you how I do the short-cut but still really good version.<br />
So, here goes!<br />
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First cook up some good old bacon (sorry I don't have a picture of the bacon cooking) I have decided that bacon is one of those things that I really never want to have to give up. I love everything about bacon. Anyway, cook up your bacon til crispy and then crumble into piece.<br />
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Once again, I use onion. I really love onions and cook with them a lot! Add some onion and some green pepper to about 2 Tbls. bacon grease. Saute them until the onion starts to look translucent.<br />
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Add 2 cans of pork and beans that have been drained a bit (I don't love them too runny so I just squeeze out some of the tomato sauce that comes on them) and remove the fat pieces from the top of the beans. Add the ketchup, brown sugar, molasses, dry mustard and worchestershire (how do YOU say that "W" word?) the liquid smoke and the hot sauce if you want hot sauce in your beans. That is optional. Mix all together!<br />
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Add the bacon. I tend to use a lot of bacon because I love the meatiness and flavor it gives the beans.<br />
Mix together and pour into a casserole dish. Cover with foil and bake at 350* until they are hot and bubbly. Serve. These are so good.<br />
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If you like the flavor of these, here is a little secret. You can make just the sauce without the beans, onion, pepper and bacon and use it as BBQ sauce with pulled pork. I do it all the time and my family loves it. I serve it warm and it is so so so good!!!<br />
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So here is a picture of our 4th of July picnic. The beans with that potato salad and a burger- WOW!!! Yummy!<br />
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Baked Beans<br />
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Cook 6 slices of bacon until crispy (more if you like :)) crumble when cooled<br />
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2 cans pork and beans, drained<br />
1/4 cup chopped onion<br />
3 Tbls. chopped green pepper<br />
2 Tbls. bacon grease<br />
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Saute until onion starts to look translucent. Add:<br />
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1/8 cup +1 Tbls. dark molasses<br />
3/4 c ketchup<br />
2 Tbls. Worchestershire sauce<br />
1/2 cup brown sugar<br />
3/4 tsp. dry mustard<br />
1/4 tsp. liquid smoke (more if you like them a little more smokey)<br />
1/2 tsp. Franks Red Hot or your favorite hot sauce (opt)<br />
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Mix all together and add the crumbled bacon. Pour into a sprayed (for easier clean up) casserole dish and cover with foil. Bake at 350* until bubbly and hot. Serve!<br />
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So I told you there is a short cut version too. So here goes! Again, remember I don't measure! This is usually how I roll.<br />
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I use the 2 cans of pork and beans or more if I'm going for a larger crowd. I do use the bacon and I do saute the onion and green pepper in the bacon grease. Then I start dumping in ketchup, hickory flavored bbq sauce, a splash of worchestershire sauce, some brown sugar to taste-(and I do taste and add more until I like the flavor) and the liquid smoke. It works. It's yummy and there you go. I maybe even like the throw together a little more. It's almost the same amount of work but it's pretty dang good too! Good Luck!!!!Sweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com1tag:blogger.com,1999:blog-4923620449692017228.post-31638657640679266802015-07-03T19:49:00.000-06:002015-07-03T19:49:10.910-06:00Mom's Potato Salad<div class="separator" style="clear: both; text-align: center;">
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My mom always made the best potato salad. I have played with this salad and I think it tastes like hers. It really is quite plain with not a lot of stuff in it. My kids love it and one of my sons in law only eats this salad. If we are at a party, before he takes a scoop of potato salad he turns to me and asks if it's mine. If it is he takes some, but if not, he passes it by. <br />
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We were at a ward party and I had several people come up to me and ask me for the recipe. The funny thing is that I never follow a recipe. My mother never followed a recipe. So as I made this salad for our July 4th BBQ I thought I would put together a recipe. IT WAS HARD! That sounds weird but it was hard. Anyway, I eyeballed the onion and then measured it out into another bowl. Then I dumped the mayo into the first bowl and then measured it out into the bowl with onion. Then I measured and tasted until I think I got it down on paper! I make it a little on the salty side and then let it sit overnight or a few hours and the salty kind of absorbs and goes away. <br />
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I hope this works for you! Good luck. <br />
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I used 12 medium sized potatoes and a dozen hard boiled eggs for this salad tomorrow. . My mom always did 1 to 1 ratio on potato and egg but if you like more egg in yours, add more eggs. (If you use less you will need to address the dressing.) I boil my potatoes in their skins and then let them cool. I peel them and then cube them. I bring my eggs to a slow boil and once they start boiling I time them for 12 minutes. I run cold water over them to cool them off.<br />
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I mixed up the dressing and poured it over the cubed potatoes and eggs. The onion that I put in is minced pretty small so there aren't big chunks. Mix well.<br />
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To me, potato salad is the quintessential 4th of July picnic dish. I love it. My family loves it! And evidently other people like this recipe as well. Hope it works for you!!!<br />
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My Mom's Potato Salad<br />
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12 medium sized potatoes boiled in their skin in salted water<br />
12 hard boiled large eggs<br />
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Dressing<br />
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1/4 cup finely minced onion<br />
2 1/2 cups real mayo (I do not use light or miracle whip)<br />
1 1/4 tsp. salt<br />
3/4 tsp, black pepper<br />
1/4 tsp onion salt<br />
3 Tbls. dill pickle juice<br />
2 Tbls. milk<br />
1/2 tsp. prepared mustard<br />
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Mix all the dressing together. It will taste salty but that is how you want it. Mix with the potatoes and eggs. Cover and let set in the refrigerator over night or several hours.<br />
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I sprinkle paprika over the top of it.<br />
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Good Luck!<br />
<br />Sweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com0tag:blogger.com,1999:blog-4923620449692017228.post-85442065649726196412015-06-15T11:42:00.000-06:002015-06-15T12:10:46.841-06:00Copy Cat Chili's Chicken Fajitas<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">I decided to serve a taco bar for my kids that came for Sunday dinner. I looked up a copycat Chili's fajita recipe on Pinterest and thought I would try it. It actually turned out yummy so I thought I would share!</span><br />
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<span style="font-family: Verdana, sans-serif;">I had thought maybe I would just cook the chicken in a pan but then I thought how much better it would be on the grill. Chicken doesn't take as long to marinate as beef so I marinated it for only about 4 hours. It grilled up beautifully!</span><br />
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<span style="font-family: Verdana, sans-serif;">The extra marinade at the end of the recipe made a difference. Make sure you use it. Enjoy this recipe. It's both easy and yummy!</span><br />
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<span style="color: red; font-family: Verdana, sans-serif; font-size: x-large;">Copy Cat Chili's Fajitas</span></div>
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<span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #444444; font-family: Arial, sans-serif;"><span style="font-size: large;"> </span><span style="font-size: x-large;"> </span></span><b><span style="color: #ff6600; font-family: Arial, sans-serif;"><span style="font-size: x-large;">Ingredients: </span></span></b><span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">1/4 Cup Fresh Lime Juice<o:p></o:p></span></div>
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<i><span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">3 tbs. Olive Oil<o:p></o:p></span></i></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<i><span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">1/2 tsp. Liquid Smoke<o:p></o:p></span></i></div>
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<i><span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">3 tsp. Soy Sauce<o:p></o:p></span></i></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<i><span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">1 tsp. Salt<o:p></o:p></span></i></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<i><span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">1/8 tsp. Pepper<o:p></o:p></span></i></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<i><span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">4 Cloves Garlic, crushed<o:p></o:p></span></i></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<i><span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">1/2 tsp. Cayenne Pepper (it does make it a
little spicy, if you like more mild add 1/8 tsp)<o:p></o:p></span></i></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<i><span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">Steaks (I used 1 Flat Iron Steak 2-3
lbs). You can use chicken if you want. <o:p></o:p></span></i></div>
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<i><span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">1 Onion<o:p></o:p></span></i></div>
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<i><span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">1 Green Bell Pepper <o:p></o:p></span></i></div>
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<i><span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">1 Red Bell Pepper<o:p></o:p></span></i></div>
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<i><span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">1 Orange Bell Pepper <o:p></o:p></span></i></div>
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<b><span style="color: purple; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">Marinade to make for later (in a separate
bowl):</span></b><span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<i><span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">2 tbs. Water<o:p></o:p></span></i></div>
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<i><span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">1 tsp. Soy Sauce<o:p></o:p></span></i></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<i><span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">1/2 tsp. Fresh Lime Juice<o:p></o:p></span></i></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<i><span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">Dash of salt and pepper<o:p></o:p></span></i></div>
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<b><span style="color: #ff6600; font-family: "Arial","sans-serif"; font-size: 24.0pt; mso-fareast-font-family: "Times New Roman";">How to Make: </span></b><span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<b><span style="color: purple; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">1.</span></b><span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";"> First you will want to make your marinade for the steaks!
I grabbed a gallon ziploc bag and poured it into that. Add your 1/4 cup fresh
lime juice, oil, garlic, soy sauce, liquid smoke, cayenne, pepper and salt.
Then add your steak and seal the bag up. Mix it around a little bit. It needs
to marinade at least 4 hours all the way up to 24 hours. The longer you
marinade the stronger the flavors will be.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<b><span style="color: purple; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">2.</span></b><span style="color: purple; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">Next you want to add
your marinade to make for later ingredients into a bowl to store in the fridge.
You will use this once the fajita’s are cooked, you will pour this over the
veggies and steak for a little more flavor. Combine the ingredients listed
above for the extra marinade, water, soy sauce, lime juice, and salt and
pepper.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<b><span style="color: purple; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">3.</span></b><span style="color: purple; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">Once your meat has
marinaded long enough, turn out your grill, I used our Green Mountain Grill,
and turned it to 400 degrees. It is okay to use a charcoal grill. You will toss
your steaks on and cook like you would any steak. Once they are done pull them
off, and let cool a few minutes and then cut into strips!<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<b><span style="color: purple; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">4.</span></b><span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";"> In a pan add a little oil to the pan and toss in your
diced peppers and onion. Cook until they get a bit soft, it won’t take very
long, 5 minutes or so. Once they are cooked, toss in your steak, and use that
marinade you made and put in the bowl, and pour over the veggies and steak.
Stir well, and serve!<o:p></o:p></span></div>
<br />
<div align="center" class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<b><span style="color: purple; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">5.</span></b><span style="color: #444444; font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";"> I had sour cream, shredded cheese, and salsa on hand.
Serve on warm tortilla’s, and enjoy!<o:p></o:p></span></div>
Sweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com0tag:blogger.com,1999:blog-4923620449692017228.post-53500668362495915672015-06-09T19:44:00.001-06:002015-06-09T19:44:44.014-06:00Homemade Caramel and Hot Fudge Ice Cream Topping<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-UPkwW7p2T4w/VXeUCbrJxaI/AAAAAAAABdQ/8I2BJv_jsP0/s1600/Fudge_7859%2B4x6%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-UPkwW7p2T4w/VXeUCbrJxaI/AAAAAAAABdQ/8I2BJv_jsP0/s320/Fudge_7859%2B4x6%2B.jpg" width="320" /></a></div>
So I wanted to try a couple of ice cream toppings for a baby shower that I was going to. I found these recipes on Pinterest. What in the world did we ever do without Pinterest? This hot fudge recipe is really, really rich and so full of chocolate that it should cure any chocolate craving that you might have. I didn't have any Ghiradelli chocolate chips so I used a semi-sweet baking chocolate bar. It was very yummy. I hope you try it and enjoy!<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-AF6iUVG-oUM/VXeU6SRS_jI/AAAAAAAABdY/SpgarA5m5i8/s1600/Fudge_7887%2B4x6%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-AF6iUVG-oUM/VXeU6SRS_jI/AAAAAAAABdY/SpgarA5m5i8/s320/Fudge_7887%2B4x6%2B.jpg" width="213" /></a></div>
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<br />
<br />
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<span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
<strong>Hot Fudge Sauce</strong><br />
<br />
Ingredients<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt 7.5pt; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><strong><span style="color: #555555; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> <span style="color: black;">
</span></span></span></span><!--[endif]--><span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="color: black;">⅔ cup heavy cream<o:p></o:p></span></span></strong></div>
<span style="color: black;"><strong>
</strong></span><br />
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<!--[if !supportLists]--><span style="color: black;"><strong><span style="color: #555555; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">½ cup corn syrup<o:p></o:p></span></strong></span></div>
<span style="color: black;"><strong>
</strong></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt 7.5pt; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: black;"><strong><span style="color: #555555; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">⅓ cup packed brown
sugar<o:p></o:p></span></strong></span></div>
<span style="color: black;"><strong>
</strong></span><br />
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<!--[if !supportLists]--><span style="color: black;"><strong><span style="color: #555555; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">¼ cup unsweetened
Dutch-process cocoa powder<o:p></o:p></span></strong></span></div>
<span style="color: black;"><strong>
</strong></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt 7.5pt; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: black;"><strong><span style="color: #555555; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">¼ teaspoon salt<o:p></o:p></span></strong></span></div>
<span style="color: black;"><strong>
</strong></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt 7.5pt; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: black;"><strong><span style="color: #555555; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">6 oz ghiradelli 60 %
Cocoa Chips<o:p></o:p></span></strong></span></div>
<span style="color: black;"><strong>
</strong></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt 7.5pt; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: black;"><strong><span style="color: #555555; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">2 tablespoons butter<o:p></o:p></span></strong></span></div>
<span style="color: black;"><strong>
</strong></span><br />
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<!--[if !supportLists]--><span style="color: black;"><strong><span style="color: #555555; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon vanilla</span></strong></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 7.5pt 7.5pt; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -0.25in;">
<span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="color: black;"><strong></strong></span></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 7.5pt 7.5pt; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -0.25in;">
<span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="color: black;"><strong>Instructions</strong></span></span></div>
<span style="color: black;"><strong>
</strong></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt 22.5pt; mso-list: l0 level1 lfo2; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: black;"><strong><span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">In medium saucepan,
bring heavy cream, corn syrup, sugar, coocoa, salt 3 oz. chocolate chips to a
boil over medium heat.<o:p></o:p></span></strong></span></div>
<span style="color: black;"><strong>
</strong></span><br />
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<!--[if !supportLists]--><span style="color: black;"><strong><span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">Stir until chocolate
has melted.<o:p></o:p></span></strong></span></div>
<span style="color: black;"><strong>
</strong></span><br />
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<!--[if !supportLists]--><span style="color: black;"><strong><span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">Cook on low for 5
minutes, stirring constantly.<o:p></o:p></span></strong></span></div>
<span style="color: black;"><strong>
</strong></span><br />
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<!--[if !supportLists]--><span style="color: black;"><strong><span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">Remove from heat, stir
in the remaining 3 oz. chocolate chips, butter, and vanilla.<o:p></o:p></span></strong></span></div>
<span style="color: black;"><strong>
</strong></span><br />
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<!--[if !supportLists]--><span style="color: black;"><strong><span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">Stir until smooth.<o:p></o:p></span></strong></span></div>
<span style="color: black;"><strong>
</strong></span><br />
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<!--[if !supportLists]--><span style="color: black;"><strong><span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">Serve hot or pour into
a canning jar and cool before placing lid on top.<o:p></o:p></span></strong></span></div>
<span style="color: black;"><strong>
</strong></span><br />
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<!--[if !supportLists]--><span style="color: black;"><strong><span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">7.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">Refrigerate after it
has cooled.<o:p></o:p></span></strong></span></div>
<span style="color: black;"><strong>
</strong></span><br />
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<!--[if !supportLists]--><span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="color: black;"><strong>8.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> <strong>
</strong></span></strong></span></span></span><!--[endif]--><span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><strong><span style="color: black;">Heat before serving if
you want a smooth pouring sauce or spread on at room temperature for a thick
fudge like frosting or filling</span>.</strong></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-CaCSpU5Nhik/VXeU6dMO3LI/AAAAAAAABds/vB2e7GTijNM/s1600/Caramel_7846%2B4x6%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-CaCSpU5Nhik/VXeU6dMO3LI/AAAAAAAABds/vB2e7GTijNM/s320/Caramel_7846%2B4x6%2B.jpg" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-S0UtvSOrYyU/VXeU6pRuKlI/AAAAAAAABdo/t3DpdDwIsCM/s1600/Caramel_7855%2B4x6%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-S0UtvSOrYyU/VXeU6pRuKlI/AAAAAAAABdo/t3DpdDwIsCM/s320/Caramel_7855%2B4x6%2B.jpg" width="320" /></a></div>
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<span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"></span> </div>
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<span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><strong></strong></span> </div>
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<span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><strong><o:p>I wasn't real sure if I was in love with this caramel sauce recipe but I've decided that I do like it. I think it would be twice or ten times better with some candied pecans sprinkled over it. YUM!</o:p></strong></span></div>
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</div>
<span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 7.5pt 22.5pt; mso-list: l0 level1 lfo2; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
</div>
<o:p><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 7.5pt 22.5pt; mso-list: l0 level1 lfo2; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="color: #666666; font-family: "Arial","sans-serif"; font-size: 17pt; letter-spacing: 0.4pt; mso-fareast-font-family: "Times New Roman"; text-transform: uppercase;"><o:p>Caramel Sauce</o:p></span></div>
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<span style="color: black; font-family: Times New Roman; font-size: small;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt 7.5pt; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: Symbol; font-size: 10pt; letter-spacing: 0.4pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "Times New Roman","serif"; font-size: 12pt; letter-spacing: 0.4pt; mso-fareast-font-family: "Times New Roman";">1
stick butter, 4 ounces<o:p></o:p></span></div>
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<span style="color: black; font-family: Times New Roman; font-size: small;">
</span></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: Symbol; font-size: 10pt; letter-spacing: 0.4pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "Times New Roman","serif"; font-size: 12pt; letter-spacing: 0.4pt; mso-fareast-font-family: "Times New Roman";">¾
cup dark brown sugar (you can use light brown sugar too, but the sauce will be
a bit lighter in color)<o:p></o:p></span></div>
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<span style="color: black; font-family: Times New Roman; font-size: small;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt 7.5pt; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: Symbol; font-size: 10pt; letter-spacing: 0.4pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "Times New Roman","serif"; font-size: 12pt; letter-spacing: 0.4pt; mso-fareast-font-family: "Times New Roman";">½
cup whipping or heavy cream<o:p></o:p></span></div>
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<span style="color: black; font-family: Times New Roman; font-size: small;">
</span></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: Symbol; font-size: 10pt; letter-spacing: 0.4pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "Times New Roman","serif"; font-size: 12pt; letter-spacing: 0.4pt; mso-fareast-font-family: "Times New Roman";">1
teaspoon vanilla or vanilla bean paste<o:p></o:p></span></div>
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<span style="color: black; font-family: Times New Roman; font-size: small;">
</span></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: Symbol; font-size: 10pt; letter-spacing: 0.4pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "Times New Roman","serif"; font-size: 12pt; letter-spacing: 0.4pt; mso-fareast-font-family: "Times New Roman";">a
pinch of sea salt<o:p></o:p></span></div>
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<span style="color: black; font-family: Times New Roman; font-size: small;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; vertical-align: baseline;">
<span style="color: black; font-family: "Trebuchet MS","sans-serif"; font-size: 10pt; letter-spacing: 0.4pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Print a Coupon for Fortify™ Probiotics<o:p></o:p></span></div>
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</span></div>
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<span style="color: black; font-family: "Trebuchet MS","sans-serif"; font-size: 1pt; letter-spacing: 0.4pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span></div>
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<span style="color: #666666; font-family: "Arial","sans-serif"; font-size: 17pt; letter-spacing: 0.4pt; mso-fareast-font-family: "Times New Roman"; text-transform: uppercase;">INSTRUCTIONS<o:p></o:p></span></div>
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<span style="color: black; font-family: Times New Roman; font-size: small;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt 22.5pt; mso-list: l1 level1 lfo2; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "Times New Roman","serif"; font-size: 12pt; letter-spacing: 0.4pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #666666; font-family: "Times New Roman","serif"; font-size: 12pt; letter-spacing: 0.4pt; mso-fareast-font-family: "Times New Roman";">Melt butter in a medium
sauce pan over medium heat. Add brown sugar and whisk vigorously to combine.<o:p></o:p></span></div>
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<span style="color: black; font-family: Times New Roman; font-size: small;">
</span></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: "Times New Roman","serif"; font-size: 12pt; letter-spacing: 0.4pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #666666; font-family: "Times New Roman","serif"; font-size: 12pt; letter-spacing: 0.4pt; mso-fareast-font-family: "Times New Roman";">Add cream. Bring to a
boil, then reduce to a low simmer and cook for 5 minutes, stirring constantly. Add
vanilla and a pinch of sea salt. Stir until combined. Serve warm or allow to
cool. Stir vigorously, then store in refrigerator. Mixture will thicken as it
cools. After refrigeration, warm slightly in the microwave or on the stovetop.<o:p></o:p></span></div>
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</div>
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<span style="color: #555555; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><strong><o:p></o:p></strong></span> </div>
Sweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com0tag:blogger.com,1999:blog-4923620449692017228.post-48916167758144428762015-04-30T21:40:00.000-06:002015-05-01T08:03:29.578-06:00Shish-ka-bob Marinade and CRACK Rice<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-2OSJkBFNoCU/VULwmV1FaVI/AAAAAAAABck/4uxg9cyhVFo/s1600/kabob_3713.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-2OSJkBFNoCU/VULwmV1FaVI/AAAAAAAABck/4uxg9cyhVFo/s1600/kabob_3713.jpg" height="213" width="320" /></a></div>
One of the very most favorite meals my family enjoys together is shish-ka-bobs and this most amazing rice pilaf. My son-in-law affectionately calls it CRACK rice because it is so addictive!<br />
<br />
I marinate the beef in this recipe but I marinate the chicken in Italian Salad Dressing. We also do breakfast sausage and sometime brats cut into pieces. You can put anything you love on a shish-ka-bob. The beauty is that we let everyone make their own. Some make theirs with only meat and some have a little meat and more veggies. You can also blanch mini carrots and summer squash in chunks and then wrap them in bacon. MMMM! YUMMY! We have a nifty shish-ka-bob cooker but we have done them on our gas grill as well. Go nuts! You will LOVE this recipe!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-qYvtz7HbU_w/VUL0ng-pCTI/AAAAAAAABcw/U2C1WFaXoik/s1600/kabob_0367.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-qYvtz7HbU_w/VUL0ng-pCTI/AAAAAAAABcw/U2C1WFaXoik/s1600/kabob_0367.jpg" height="213" width="320" /></a></div>
<br />
I cut the meat and add the marinade the night before so it has plenty of time to soak into and tenderize the meat. You will notice that there is a LOT of salt in the recipe. The salt is what tenderizes the beef and it works great and tastes SO good! Try it out and enjoys it completely!<br />
<br />
<br />
<div class="MsoNormal">
<span style="font-family: "Cambria","serif"; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Julie’s
Shish-ka-Bob Marinade<o:p></o:p></span></div>
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<span style="font-family: "Cambria","serif"; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">*I
usually do enough beef that I triple and sometime 4 x this marinade. Use beef cut into bite sized pieces. I usually use sirloin steaks, rump roast or
beef chuck roasts<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
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<span style="font-family: "Cambria","serif"; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">¼
cup oil 1
tsp. onion salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Cambria","serif"; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">¾
tsp. garlic salt 1 tsp. oregano powder (I use flakes
and crush it)<o:p></o:p></span></div>
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<span style="font-family: "Cambria","serif"; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1
tsp. mustard 2 Tbls. Vinegar<o:p></o:p></span></div>
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<span style="font-family: "Cambria","serif"; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1
tsp. celery salt ½
tsp. salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Cambria","serif"; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">¼
tsp. pepper 1
small bay leaf crushed<o:p></o:p></span></div>
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<span style="font-family: "Cambria","serif"; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Mix
and bring to a boil. Cool and pour over
meat. Let set overnight!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Cambria","serif"; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Rice
Pilaf (Nicknamed CRACK rice because it’s
so addicting)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Cambria","serif"; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">¼
lb. butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Cambria","serif"; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2
cups rice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Cambria","serif"; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2-3
chopped green onions (or finely diced yellow onion)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Cambria","serif"; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Brown
together and then add:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Cambria","serif"; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">5
cups hot water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Cambria","serif"; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">10
beef boullion cubes<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Cambria","serif"; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Brown
the rice and onions in butter over medium heat.
Be careful not to burn. Add hot
water and boullion. Cover and put in the
oven.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Cambria","serif"; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Bake
at 400* for 30 minutes, stir<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Cambria","serif"; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Bake
another 15 minutes<o:p></o:p></span></div>
Sweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com0tag:blogger.com,1999:blog-4923620449692017228.post-68973009295475997472015-03-03T19:08:00.001-07:002015-03-03T19:08:31.098-07:00Six Sisters Baked Sweet and Sour Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-BSi6rIG0f-c/VPZmYAq_tYI/AAAAAAAABbc/tUuMLUGBclw/s1600/plate_3270.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-BSi6rIG0f-c/VPZmYAq_tYI/AAAAAAAABbc/tUuMLUGBclw/s1600/plate_3270.jpg" height="213" width="320" /></a></div>
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This wonderful recipe come from the Six Sisters and it is heavenly. If you love going out for Chinese, this is a great way to have that restaurant flavor right at home.</div>
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<a href="http://4.bp.blogspot.com/-6HFOfVtox0k/VPZmw_0WnpI/AAAAAAAABbo/griilShkjII/s1600/cornstarch_3241.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-6HFOfVtox0k/VPZmw_0WnpI/AAAAAAAABbo/griilShkjII/s1600/cornstarch_3241.jpg" height="213" width="320" /></a></div>
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You are going to cut your chicken into good sized bite-size chunks. Try to make them uniform in size so they cook evenly. Some of my little pieces cooked to much and were tough. Dredge them in the cornstarch and then roll in the beaten egg.</div>
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<a href="http://1.bp.blogspot.com/-kdAg9IvfR_Q/VPZnEK8PCzI/AAAAAAAABb0/ysUCHoqKbEU/s1600/fry_3246.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-kdAg9IvfR_Q/VPZnEK8PCzI/AAAAAAAABb0/ysUCHoqKbEU/s1600/fry_3246.jpg" height="213" width="320" /></a></div>
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Fry up in the oil just until browned all around!</div>
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<a href="http://3.bp.blogspot.com/-JAVzXu-GHbs/VPZnS-7ZIgI/AAAAAAAABb8/nTlgs5gow8g/s1600/sauce_3249.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-JAVzXu-GHbs/VPZnS-7ZIgI/AAAAAAAABb8/nTlgs5gow8g/s1600/sauce_3249.jpg" height="213" width="320" /></a></div>
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I like to make sure there is only one layer of chicken rather than having them on top of each other. Pour the sauce all over the top. Put in the oven to bake. I turn my pieces over about half way through the cooking time. MMMMM it smells so good.</div>
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<a href="http://2.bp.blogspot.com/-0kj0Ge7Ld-Y/VPZn65mXd3I/AAAAAAAABcI/EaXeuSbP-g0/s1600/done_3266.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-0kj0Ge7Ld-Y/VPZn65mXd3I/AAAAAAAABcI/EaXeuSbP-g0/s1600/done_3266.jpg" height="213" width="320" /></a></div>
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The finished product. It is yummy and sticky and so flavorful!</div>
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<a href="http://4.bp.blogspot.com/-BSi6rIG0f-c/VPZmYAq_tYI/AAAAAAAABbc/tUuMLUGBclw/s1600/plate_3270.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-BSi6rIG0f-c/VPZmYAq_tYI/AAAAAAAABbc/tUuMLUGBclw/s1600/plate_3270.jpg" height="213" width="320" /></a></div>
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<br /></div>
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Dish it up with some rice and whatever other things you love from your trips to your favorite Chinese restaurants. I have served it with fried rice and it is simply divine. Enjoy</div>
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<div class="MsoNormal" style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><u><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">Baked Sweet and Sour
Chicken Recipe:</span></u></b><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<b><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients:</span></b><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<b><i><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">Chicken:</span></i></b><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 18.0pt; margin-bottom: 6.25pt;">
<span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">3-4 boneless, skinless
chicken breasts<br />
Salt and pepper to taste<br />
1 1/2 cup cornstarch<br />
3 eggs, beaten<br />
1/4 cup canola oil<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 18.0pt; margin-bottom: 6.25pt;">
<b><i><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">Sweet and Sour Sauce:</span></i></b><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"><br />
1 cup granulated sugar<br />
4 tablespoons ketchup<br />
1/4 cup white vinegar<br />
1/4 cup apple cider vinegar<br />
1 tablespoon low sodium soy sauce<br />
1 teaspoon garlic salt<o:p></o:p></span></div>
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</div>
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<b><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">Directions:</span></b><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"><br />
Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces
and season with salt and pepper. Place cornstarch and beaten eggs in separate
bowls. Dip chicken into cornstarch then coat in egg mixture. Heat
canola oil in a large skillet over medium-high heat and cook chicken until
browned. Place the chicken in a 9 x 13 greased baking dish. In a
medium sized mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce
and garlic salt. Pour over chicken and bake for one hour<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
Sweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com0tag:blogger.com,1999:blog-4923620449692017228.post-65320564006220059382014-04-23T13:43:00.004-06:002014-04-23T13:46:34.401-06:00Texas Sheet Cake Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-VC51gibqUJ4/U1gWcEVWFcI/AAAAAAAABYA/srsZsb2pmRo/s1600/Cookie_1820+4x6+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-VC51gibqUJ4/U1gWcEVWFcI/AAAAAAAABYA/srsZsb2pmRo/s1600/Cookie_1820+4x6+.jpg" height="266" width="400" /></a></div>
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<br /></div>
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</div>
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<br /></div>
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So I found this recipe on Pinterest and was so excited to try it out because I LOVE Texas Sheet Cake. This recipe is yum. If you love chocolate, you will like these cookies</div>
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<br /></div>
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<br /></div>
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<a href="http://3.bp.blogspot.com/-8nfEjlHwtUo/U1gVjKlAmjI/AAAAAAAABXA/nA93lPZpnVI/s1600/Cookie_1785+4x6+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8nfEjlHwtUo/U1gVjKlAmjI/AAAAAAAABXA/nA93lPZpnVI/s1600/Cookie_1785+4x6+.jpg" height="266" width="400" /></a></div>
The ingredients are mainly what you have in your pantry!<br />
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<a href="http://3.bp.blogspot.com/-bZX9FssZmOk/U1gVjOrHo1I/AAAAAAAABW8/_Xpa23hcTAI/s1600/Cookie_1793+4x6+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-bZX9FssZmOk/U1gVjOrHo1I/AAAAAAAABW8/_Xpa23hcTAI/s1600/Cookie_1793+4x6+.jpg" height="266" width="400" /></a></div>
Start by creaming the sugars and butter together and then add the dry ingredients. It is a pretty stiff dough<br />
<br />
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<a href="http://2.bp.blogspot.com/-NsEWbieKwEM/U1gVjM8a4hI/AAAAAAAABW4/0hHKK8rSa-s/s1600/Cookie_1797+4x6+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-NsEWbieKwEM/U1gVjM8a4hI/AAAAAAAABW4/0hHKK8rSa-s/s1600/Cookie_1797+4x6+.jpg" height="266" width="400" /></a></div>
Add the melted chocolate chips and mix it well. <br />
<br />
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<a href="http://2.bp.blogspot.com/-f2CSdQjS5S0/U1gVjmkswuI/AAAAAAAABXU/IM0uZCTWWIw/s1600/Cookie_1803+4x6+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-f2CSdQjS5S0/U1gVjmkswuI/AAAAAAAABXU/IM0uZCTWWIw/s1600/Cookie_1803+4x6+.jpg" height="266" width="400" /></a></div>
It said to drop by level tablespoons and that is what I did. They made a pretty nice size cookie<br />
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</div>
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<a href="http://2.bp.blogspot.com/-fT2e1rdIlVE/U1gVj3py2xI/AAAAAAAABXY/7iQiDk15jvE/s1600/Cookie_1805+4x6+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-fT2e1rdIlVE/U1gVj3py2xI/AAAAAAAABXY/7iQiDk15jvE/s1600/Cookie_1805+4x6+.jpg" height="266" width="400" /></a></div>
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Don't over bake these little gems</div>
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</div>
<br />
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<a href="http://1.bp.blogspot.com/-8gP8KO_semI/U1gWbpE5AuI/AAAAAAAABX0/bcD7qJAsVEU/s1600/Cookie_1808+4x6+jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-8gP8KO_semI/U1gWbpE5AuI/AAAAAAAABX0/bcD7qJAsVEU/s1600/Cookie_1808+4x6+jpg.jpg" height="213" width="320" /></a></div>
These are the ingredients for the icing. I made the mistake of starting this icing before I was ready for it and so I let the butter, water and cocoa sit before I mixed in the powdered sugar. It made the icing too thick but I really think it was a happy accident. I made them again and did the icing the right way and those photos are below but I really think I liked the thicker icing better.<br />
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<a href="http://3.bp.blogspot.com/-1yP0UAxysXE/U1gWbnDOIOI/AAAAAAAABX4/MJIQXbikuz8/s1600/Cookie_1812+4x6+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-1yP0UAxysXE/U1gWbnDOIOI/AAAAAAAABX4/MJIQXbikuz8/s1600/Cookie_1812+4x6+.jpg" height="213" width="320" /></a></div>
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<a href="http://2.bp.blogspot.com/-L09BvF8ue_c/U1gWbm17xtI/AAAAAAAABXs/Pjs6Vo4GLGk/s1600/Cookie_1814+4x6+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-L09BvF8ue_c/U1gWbm17xtI/AAAAAAAABXs/Pjs6Vo4GLGk/s1600/Cookie_1814+4x6+.jpg" height="213" width="320" /></a></div>
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<a href="http://2.bp.blogspot.com/-1BzHUpUWBoU/U1gWccbwdxI/AAAAAAAABYg/Ki2EXbk9KEc/s1600/Cookie_1824+4x6+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-1BzHUpUWBoU/U1gWccbwdxI/AAAAAAAABYg/Ki2EXbk9KEc/s1600/Cookie_1824+4x6+.jpg" height="213" width="320" /></a></div>
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Yum Yum</div>
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Here are the cookies with the icing the way it's supposed to be! You decide how you want them to be.</div>
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<a href="http://3.bp.blogspot.com/-cVd8Xv8aC7M/U1gWcgCMsLI/AAAAAAAABYI/spUXACn2TZU/s1600/Cookie_1831+4x6+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-cVd8Xv8aC7M/U1gWcgCMsLI/AAAAAAAABYI/spUXACn2TZU/s1600/Cookie_1831+4x6+.jpg" height="213" width="320" /></a></div>
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<a href="http://1.bp.blogspot.com/-yLjxGO-ODec/U1gWc7xgRBI/AAAAAAAABYU/aHZdy73ndEM/s1600/Cookie_1840+4x6+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-yLjxGO-ODec/U1gWc7xgRBI/AAAAAAAABYU/aHZdy73ndEM/s1600/Cookie_1840+4x6+.jpg" height="213" width="320" /></a></div>
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<a href="http://3.bp.blogspot.com/-gfRXq3PUmmQ/U1gWdj6kMpI/AAAAAAAABYk/DLTLvO0iOvk/s1600/Cookie_1848+4x6+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-gfRXq3PUmmQ/U1gWdj6kMpI/AAAAAAAABYk/DLTLvO0iOvk/s1600/Cookie_1848+4x6+.jpg" height="213" width="320" /></a></div>
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<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Janda Quirkygirl"; font-size: 14.0pt; line-height: 115%;">Texas
Sheet Cake Cookies<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Janda Quirkygirl";">makes 24 cookies<o:p></o:p></span></div>
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<br /></div>
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Ingredients</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1/2 cup
butter, room temperature</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1/3 cup
granulated sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 egg</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 tsp
vanilla</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 tsp baking
powder</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1/2 tsp salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 1/3 cup
flour</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1/2 cup
semi-sweet chocolate chips, melted</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1/2 cup
butter</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 Tbsp cocoa
powder</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
3 Tbsp milk</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 1/2 cups
powdered sugar</div>
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<br /></div>
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How to Make</div>
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1. Preheat
oven to 350°</div>
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2. Line
baking sheet with parchment or silicone mat, set aside.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
3. In bowl
of stand mixer beat butter and sugar together until light, scraping sides
frequently.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
4. Add in
egg and vanilla and continue mixing until incorporated. Mix in baking powder
and salt.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
5. Turn
mixer to low and slowly add in flour. Dough will be thick.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
6. In a
microwave safe bowl heat chocolate chips on high in 30 second increments until
melted,</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
stirring after
every 30 seconds.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
7. Mix
melted chocolate directly into cookie dough until evenly mixed.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
8. Drop
dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8
minutes until</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
cookies just
appear set. They will still be very soft on the inside. DO NOT overbake!!</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
9. Transfer
to a wire rack to cool.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
10. In a
medium saucepan combine butter, cocoa powder and milk over medium heat,
whisking until</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
melted
together. Remove from heat and whisk in powdered sugar.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
11. Pour
icing over cookies and allow icing to set before serving.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Notes</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
store at
room temperature for up to 3 days.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
*Make sure
not to overbake these cookies. The insides will remain soft and dense if baked
correctly.</div>
Sweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com0tag:blogger.com,1999:blog-4923620449692017228.post-16660500201985172852013-07-24T07:21:00.001-06:002013-07-24T07:22:24.911-06:00Cinnamon Roll Waffles<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-i4DFNdUZQtc/Ue_UDe9fV9I/AAAAAAAABS4/6M4Qr7_B5jw/s1600/CR_4430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-i4DFNdUZQtc/Ue_UDe9fV9I/AAAAAAAABS4/6M4Qr7_B5jw/s400/CR_4430.jpg" width="400" />OK!</a> This recipe is crazy. It's super easy and super rich. You just use Pillsbury cinnamon rolls in the little pop and fresh containers. Put them on a waffle iron and cook them. I served them with the yummy Buttermilk syrup that I have on this blog. They were good. I'm not sure if I will make them again. Lots of calories for just one. I think I love my regular waffles, though. You be the judge!<a href="http://1.bp.blogspot.com/-ceiqJWeoIYU/Ue_UDRX4SMI/AAAAAAAABS0/E5E40EvBIQo/s1600/CR_4427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-ceiqJWeoIYU/Ue_UDRX4SMI/AAAAAAAABS0/E5E40EvBIQo/s400/CR_4427.jpg" width="400" /></a></div>
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<br />Sweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com0tag:blogger.com,1999:blog-4923620449692017228.post-50998818565969307482012-07-16T20:45:00.003-06:002012-07-16T20:45:57.322-06:00Skinny Creamy Pie<div class="separator" style="clear: both; text-align: center;">
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I can't remember where I got this recipe but I found it while rummaging through my recipes the other day and thought I had better try it and blog about it. MMMMM. This was yummy. I chose to make peach flavored pie but you can make whatever your favorite flavor is. Just remember to put some fresh fruit with it to make it even more spectacular. This is definately a repeat recipe.
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These are the players in this very easy, very tasty skinny pie.
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Boil the water and add to the gelatin. Stir to dissolve. When it feels cool to the touch, add the yogurt and mix and then the whipped topping. This stuff if good!
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Pour into the reduced fat graham cracker crust and chill for at least three hours if you can stand it. I actually licked the bowl and it is much better after it chills so wait-you won't be sorry.
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I was in a hurry with this pie. If I had thought ahead better, I would have topped it with fresh peaches. MMMMMM. That would have been the best. I hope you will try this light and yummy dessert that won't break your points or your weight watching. You can make any kind of combination. Play with it and see what you love best. I know that I will be making this pie again. Good luck and have fun :0)
Skinny Creamy Pie
8 Servings
3 Points+
1 pkg. Sugar Free Jello
1/4 C. boiling water
2- 8 oz. Fat Free Yogurt
1- 8 oz. Fat Free Whipped Topping
1 Reduced Fat Graham Cracker Crust
Boil the water and mix with the gelatin to dissolve. Whisk in the yogurt and the whipped topping. Pour into the crust and chill for at least 3 hours. Can top with more whipped topping but adjust your points. Enjoy!!Sweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com0tag:blogger.com,1999:blog-4923620449692017228.post-45306756277867505312012-07-09T21:57:00.001-06:002012-07-10T10:13:14.264-06:00Frozen Peanutbutter Fluff<div class="separator" style="clear: both; text-align: center;">
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So as I struggle with keeping this blog going and doing my Weight Watchers (I tend to cook very basic things instead of trying new recipes-I need to turn over a new leaf and try new things -haha) I have dragged my feet in posting. So I have a couple of new things to share. I will do one now and one in a couple of days. This is just a two ingredient little piece of heaven when you are having one of those days. Why is it that sweet goo can turn any day into a special day. Anyway. These are super easy and super tasty. Hope you like them!!
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Mix the peanut butter and whipped topping with a spoon until completely mixed together.
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Divide evenly into 12 cupcakes and freeze. After you freeze them you can put them in a ziploc bag.
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This is a perfect little bite of rich yummy bliss and the best part is that it is only 1 points+ Weight Watchers points. It really can satisfy on one of the days when you just need a sweet treat. Give it a try.
Frozen Peanutbutter Fluff
3 Tbls. creamy peanutbutter
1 8 oz. fat free whipped topping
Mix all together and divide into 12 cupcake papers. Freeze. Drizzle with a tiny bit of chocolate syrup and enjoy.
*Note-you could add just a touch of vanilla to enhance the flavor of it all :)Sweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com0tag:blogger.com,1999:blog-4923620449692017228.post-10766495231858109902012-06-07T20:59:00.002-06:002012-06-07T21:01:20.924-06:00Skinny Fresh Fruit Parfait<a href="http://4.bp.blogspot.com/-38YkwZF2Wyo/T9Fp7GJY9bI/AAAAAAAABOY/J5Nxb6vUnnw/s1600/P_9869%2Bcopy.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="214" src="http://4.bp.blogspot.com/-38YkwZF2Wyo/T9Fp7GJY9bI/AAAAAAAABOY/J5Nxb6vUnnw/s320/P_9869%2Bcopy.jpg" /></a>
This fresh fruit parfait is yummy and is so easy to put together. I used vanilla flavored yogurt but I added some pure vanilla extract to pop the flavor. If you use fat free or sugar free whipped topping it saves you calories and tastes just as good. I used strawberries and blueberries but you could use any combination that you like. I was thinking that peaches sound wonderful and maybe even lemon flavored yogurt and the blueberries. Give it a try. You won't be sorry.
Skinny Fresh Fruit Parfait
1 6 oz low carb vanilla flavored yogurt
1/2 tsp. vanilla
2/3 cup fat free or sugar free whipped topping, divided
Mix the yogurt and the vanilla extract together. Mix in 1/2 cup whipped topping. Spoon into two goblets layered with the kind of fresh fruit that you love. Top with the remaining whipped topping. Enjoy
This recipe equals 3 points+ Weight Watchers pointsSweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com0tag:blogger.com,1999:blog-4923620449692017228.post-35496851686484733622012-05-07T21:15:00.001-06:002012-05-07T21:15:13.974-06:00Creamy Basil Sauce over Parmesan Crusted Chicken<div class="separator" style="clear: both; text-align: center;">
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This is a Skinny Chicken recipe with a creamy basil sauce that makes you feel like you've had a feast. Make this recipe up when you want to impress.
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The ingredients for the sauce are pretty basic except the fat free half and half. The sauce works up fast and easy and it tastes so so good over the parmesan crusted chicken.
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The fat free half and half make this sauce very creamy. The best thing about this little recipe is you can have 1/4 cup of the sauce for just 2 points+ Weight Watchers points.
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The chicken is about as easy as you can ask for but the sauce over the top makes it feel and taste a little extraordinary. I hope you will take the time to try this recipe out. It would rank up there with Skinny Baked Chicken but packs some impressive taste.
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Yummy! And oh so easy. It actually seems a little fancy. I hope you will like it. It is definately a recipe I will be making again and again.
Skinny Parmesan Crusted Chicken
4 Boneless Skinless Chicken Breasts (thawed and trimmed)
1/2 cup grated Parmesan Cheese
1/2 Tbls. Italian Seasoning
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
Thaw the chicken and trim off any fat. Pat dry between paper towels. In a gallon size zip loc bag, mix the parmesan cheese and seasonings. Drop the chicken breasts into the bag two at a time and toss. Put in a pan that has been sprayed. Sprinkle the rest of the parmesan mixture over the tops of the chicken. Spritz if you want with one spray from a misto.
Bake at 350* for about 40 minutes or until juices run clear.
Serve with the Creamy Basil Sauce below
Creamy Basil Sauce
3 1/2 tsp. corn starch
1 tsp. chicken boullion granules
1/2 cup milk
1/2 cup fat free half and half
dash of garlic powder
1/2 tsp. basil (I made it with dried, you might have to experiment with fresh)
a couple of twists from the pepper mill
2 Tbls. grated Parmesan cheeseSweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com0tag:blogger.com,1999:blog-4923620449692017228.post-89643775355463078012012-04-27T10:00:00.001-06:002012-04-27T10:12:57.377-06:00Lemon Bar "Brownies"<div class="separator" style="clear: both; text-align: center;">
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So I have not posted in over a month. Sorry. My life has been a little crazy oh, and did I say, I did run away to Hawaii with my sweetie for a week. Anyway. I jumped off the Weight Watchers only recipe band wagon (Not Weight Watchers-I'm still doing that) I needed to make a treat for a little get together I was having and I was dying to make these Lemon Bar Brownies. So here you go. They are as good as they look. They are filled with plenty of calories and you can not just eat one. Beware! If you are trying to loose weight, only make these when you know people will be around to eat them or you might just eat the whole batch yourself. Anyway. I will be back with skinny recipes in the future but for now, enjoy these.
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Wash your lemon and then zest it.
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Mix the flour, sugar, salt and softened butter with the paddle on your mixer until it looks like little lumps. Mix in the eggs, lemon juice and zest (that you already mixed together) and beat it until it is fluffy - about 2 minutes. Spread into your sprayed pan. Bake!
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Make the glaze by adding powdered sugar, lemon juice and zest. It will be runny. Pour onto the "brownies" and spread to the edge. Let set a bit if you can stand it.
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These little gems are so yummy. They will fly right off the plate. The good thing is that they only make an 8x8 pan so if you are the one eating them, they will go fast. Enjoy!
Lemon Bar "Brownies"
Brownies
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
2 large eggs
2 1/2 teaspoons lemon zest
2 tablespoons lemon juice
Lemon Glaze
1/2 cup powdered sugar
1 tablespoon lemon juice
2 teaspoons lemon zest
Preheat oven to 350°F. Spray an 8-by-8-inch baking dish with cooking spray and set aside.
Zest and juice two small lemons; set aside.
In the bowl of an electric mixture fitted with the paddle attachement, beat the flour, sugar, salt, and softened butter until combined.
In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.
Pour into baking dish and bake for 25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.
When brownies are cooled completely, make the glaze by whisking together all three ingredients. Spread over the brownies with a rubber spatula, cut into bars, and serve!Sweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com0tag:blogger.com,1999:blog-4923620449692017228.post-53915091067390727622012-03-18T22:00:00.007-06:002012-03-18T22:13:43.252-06:00Skinny Baked Onion Rings<a href="http://4.bp.blogspot.com/-I35gipW4dag/T2axgGIXd6I/AAAAAAAABIQ/WqDTe5GRVpk/s1600/OR_2331.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-I35gipW4dag/T2axgGIXd6I/AAAAAAAABIQ/WqDTe5GRVpk/s320/OR_2331.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5721455541580429218" /></a><br /><br /><br /><br />So I just love onion rings. I definately have a couple of favorite places to buy them and they are greasy and heavenly. Well, I need to leave the greasy yumminess alone and concentrate on weight loss. I found this recipe on a blog called Skinnytaste and it is really really good. It takes a little forethought and you can enjoy a big plate of these for not very many points. Try it out. It's a great little recipe.<br /><br /><br /><br /><br /><a href="http://3.bp.blogspot.com/-2e5CQs5biqE/T2axOTexjUI/AAAAAAAABIE/2bgvb1BJepY/s1600/OR_2302.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-2e5CQs5biqE/T2axOTexjUI/AAAAAAAABIE/2bgvb1BJepY/s320/OR_2302.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5721455235926428994" /></a><br /><br /><br /><br />Cut the onion into rings. Separate them and put them in the buttermilk. Let them soak for 1-2 hours in the refrigerator.<br /><br /><br /><a href="http://4.bp.blogspot.com/-OmAwHO01XFQ/T2awlgmhBXI/AAAAAAAABH4/rteekCtLj58/s1600/OR_2323.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-OmAwHO01XFQ/T2awlgmhBXI/AAAAAAAABH4/rteekCtLj58/s320/OR_2323.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5721454535073924466" /></a><br /><a href="http://2.bp.blogspot.com/-rZV_qHHWo-U/T2awleqwoxI/AAAAAAAABHs/5PQuBA7lsjI/s1600/OR_2324%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-rZV_qHHWo-U/T2awleqwoxI/AAAAAAAABHs/5PQuBA7lsjI/s320/OR_2324%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5721454534554854162" /></a><br /><br /><br />Dip the coated onion rings in the bread crumbs and place on a parchment or foil lined and sprayed cookie sheet. Spray the onion rings with baking spray or use a Misto with olive oil if you have one. Bake at 450 degrees for about 12 minutes. (Note: I think next time I make these, I might add just a little salt to the crumb mixture. I just thought they need a bit of salt) Serve them right up and completely devour them. Yummy!!!!<br /><br /><br /><a href="http://1.bp.blogspot.com/-Pg8IoXyYlR4/T2avoJNoV9I/AAAAAAAABHg/Io6wm_ErgzU/s1600/OR_2335%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 229px;" src="http://1.bp.blogspot.com/-Pg8IoXyYlR4/T2avoJNoV9I/AAAAAAAABHg/Io6wm_ErgzU/s320/OR_2335%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5721453480823510994" /></a><br /><br /><br /><br />You know, when you are trying to lose weight but love to eat fatty stuff like onion rings, this is a really great recipe that helps to curb that craving. Give it a try. It's a tiny little bit of work but worth it. <br /><br /><br />Low Fat Baked Onion Rings<br />Adapted from Life as a Lofthouse <br />Gina's Weight Watcher Recipes<br />Servings: 2 • Serving Size: 1/2 • Old Points: 1 pt • Points+: 2 pt<br />Calories: 74.7 • Fat: 0.6 g • Carb: 14.7 g • Fiber: 1.6 g • Sugar: 1.7 g • Protein: 2.9 g <br /><br />• 1 medium onion, sliced into 1/4 inch rings <br />• 2 1/4 cups low fat buttermilk <br />• 1/2 cup panko bread crumbs <br />• 1/4 cup Italian seasoned whole wheat bread crumbs <br />• 1/4 cup crushed corn flake crumbs <br />• salt to taste <br />• olive oil baking spray (I used my Misto ) <br />Place slices of onion in a shallow dish. Pour the buttermilk over the top and let them soak for about 1 - 2 hours, refrigerated.<br /><br />Preheat oven to 450 degrees. Line baking sheet with parchment paper or foil.<br /><br />Combine panko, bread crumbs and corn flakes and place half of the crumbs in a large dish, season with salt. Reserve the rest for when the first batch is used up. This should help avoid clumping and they should stick better to the onions.<br /><br />Dip each soaked onion ring into the crumb mixture; coat well. Place rings onto two cookie sheets. Lightly spray with oil. Bake about 12 minutes or until golden brown. Serve immediatelySweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com1tag:blogger.com,1999:blog-4923620449692017228.post-90731393679595996442012-03-08T13:24:00.006-07:002012-03-08T13:36:02.494-07:00Spicy Oven Fries<a href="http://3.bp.blogspot.com/-cPtXJHa3p8s/T1kXtNmbyiI/AAAAAAAABHU/T9gUhOS2K4o/s1600/F_2327%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-cPtXJHa3p8s/T1kXtNmbyiI/AAAAAAAABHU/T9gUhOS2K4o/s320/F_2327%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5717627267435973154" /></a><br /><br /><br /><br />I have loved making baked fries for my Weight Watchers diet. These are a spicy version of baked fries. As I mixed the spices together, I thought I might not like them very much-maybe too spicy. Actually, these turned out really good and very tasty. Try em. I think you'll like em!<br /><br /><br /><a href="http://3.bp.blogspot.com/-DU91oO3lDzA/T1kXWXAaJdI/AAAAAAAABHI/le9rAUaHogk/s1600/F_2306.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-DU91oO3lDzA/T1kXWXAaJdI/AAAAAAAABHI/le9rAUaHogk/s320/F_2306.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5717626874823845330" /></a><br /><br /><br /><br /><br /><br />After I cut the fries, I let them sit in cold water. They get rid of some of the starch that way. I then rinsed them really well and spread them out on a clean towel to dry them. Make sure you dry them well.<br /><br /><br /><a href="http://2.bp.blogspot.com/-DaBWr86X5D0/T1kXFEriS7I/AAAAAAAABG8/-roXUHvTa9E/s1600/F_2310.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-DaBWr86X5D0/T1kXFEriS7I/AAAAAAAABG8/-roXUHvTa9E/s320/F_2310.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5717626577846684594" /></a><br /><br /><br /><br /><br /><br />beat the egg whites just a bit and add your spices in a bowl or container that you can add the fries and stir so that they are well coated.<br /><br /><br /><a href="http://2.bp.blogspot.com/-21DvmwnRff8/T1kWcQYhvXI/AAAAAAAABGs/eD7Oj2iXRD8/s1600/F_2312.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-21DvmwnRff8/T1kWcQYhvXI/AAAAAAAABGs/eD7Oj2iXRD8/s320/F_2312.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5717625876613545330" /></a><br /><a href="http://4.bp.blogspot.com/-NKDOsNRmcHo/T1kWcKKA4RI/AAAAAAAABGk/m-HQwK3flKY/s1600/F_2317.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-NKDOsNRmcHo/T1kWcKKA4RI/AAAAAAAABGk/m-HQwK3flKY/s320/F_2317.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5717625874942058770" /></a><br /><a href="http://3.bp.blogspot.com/-sa5K7whp_bo/T1kWbua1x-I/AAAAAAAABGY/Cd8s0lE2QSU/s1600/F_2319.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-sa5K7whp_bo/T1kWbua1x-I/AAAAAAAABGY/Cd8s0lE2QSU/s320/F_2319.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5717625867496441826" /></a><br /><br /><br /><br />I put the fries in a gallon zip loc bag and added the egg whites. I just mushed them around in the bag and they coated really well. Next just put them in the seasonings and mix until they are all coated. I put them on a sprayed cookie sheet but part way through the baking I did add just 1 tsp. of olive oil. They were a little dry and I figured I could use some healthy oil to make the difference. If you are watching your fat intake, just use your misto or a little olive oil.<br /><br /><br /><br /><a href="http://1.bp.blogspot.com/-rumDy1WsUZM/T1kVy4jiKiI/AAAAAAAABGM/3PUcNF6IGJ4/s1600/F_2327%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-rumDy1WsUZM/T1kVy4jiKiI/AAAAAAAABGM/3PUcNF6IGJ4/s320/F_2327%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5717625165842623010" /></a><br /><br /><br /><br />Well, here they are in all their yumminess. Give them a try! They are tasty and more healthy and satisfy the craving. Happy Eating!<br /><br /><br />Spicy Oven Fries<br /><br />8 medium potatoes<br />2 egg whites<br />1 /12 tsp chili powder<br />1 1/2 tsp cumin<br />1 1/4 tsp paprika<br />2 tsp Italian seasoning<br />1 1/2 tsp salt<br /><br />preheat the oven to 430 F (220 C).<br /><br />Bakefor about 40 minutes or until tender and golden brown.Sweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com0tag:blogger.com,1999:blog-4923620449692017228.post-86278874251568035732012-03-02T17:11:00.007-07:002012-03-02T17:28:46.964-07:00Cream of "SOMETHING" Soup - 3 points for the whole "can"<a href="http://1.bp.blogspot.com/-E3PQZnKcTZ4/T1Fkb7mu2jI/AAAAAAAABGA/_kOqJ1JqPZ8/s1600/CSS_2284%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-E3PQZnKcTZ4/T1Fkb7mu2jI/AAAAAAAABGA/_kOqJ1JqPZ8/s320/CSS_2284%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715459833129261618" /></a><br /><br /><br /><br /><br />So how fun is Pinterst? This amazing recipe was there and then my daughter made it up and kept telling my how good it is. So here it is. It fits right into Weight Watchers and is opening new doors to my cooking. (I know, that's a little dramatic-but true). I used chicken boullion but you really could use any kind you like. In fact, make up a couple of different kinds just to have on hand. I hope you dieters will love love love this recipe-it really is YUMMY!<br /><br /><br /><a href="http://1.bp.blogspot.com/-AQnTXQcRBQQ/T1FkHxsOvgI/AAAAAAAABF0/MRUC4HUxZCE/s1600/CSS_2272%2B4x6%2B.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-AQnTXQcRBQQ/T1FkHxsOvgI/AAAAAAAABF0/MRUC4HUxZCE/s320/CSS_2272%2B4x6%2B.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715459486870584834" /></a><br /><br /><a href="http://1.bp.blogspot.com/-qDsK0Suyvag/T1FjsRIILhI/AAAAAAAABFo/yLKZZiAC1xM/s1600/CSS_2275%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-qDsK0Suyvag/T1FjsRIILhI/AAAAAAAABFo/yLKZZiAC1xM/s320/CSS_2275%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715459014272757266" /></a><br /><br /><br /><br /><br /><br />Mix everything together and store in an airtight container. I doubled the recipe so I wouldn't have to make it so often. YUMMY!<br /><br /><br /><a href="http://3.bp.blogspot.com/-5fJIr1w7MrQ/T1FiRvxt6oI/AAAAAAAABFE/RMtWs6h9gz4/s1600/CSS_2281%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-5fJIr1w7MrQ/T1FiRvxt6oI/AAAAAAAABFE/RMtWs6h9gz4/s320/CSS_2281%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715457459132164738" /></a><br /><br /><br />So I wanted to make up a batch of the soup so you could see it. It is fabulous!!! 1/3 cup makes the equivilant of 1 can of soup and the best thing is that I fed it into my Weight Watchers recipe builder and for this whole "can" of soup there are just 3, count them, 3 points. That means all of our favorite comfort foods are no longer completely taboo. Use your imagination and make up something you love. Good luck! and ENJOY!!!!<br /><br /><br />Cream of "something" soup recipe<br /><br />1 cup non-fat dried milk<br />3/4 cup cornstarch<br />1/4 cup bouillon (if you have cubes you have to smash them up)<br />You can use whatever kind you like (ie, beef, veggie)<br />4 Tablespoons freeze dried minced onions (I used the minced onions from Sam's Club)<br />1 teaspoon dried basil<br />1 teaspoon dried thyme (I couldn't find the thyme so I used dried parsley instead)<br />1 teaspoon pepper<br /><br />(For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick)Sweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com0tag:blogger.com,1999:blog-4923620449692017228.post-71337612117905549922012-02-16T18:42:00.009-07:002012-02-16T18:59:12.910-07:00Creamy LowFat Chicken Divan<a href="http://1.bp.blogspot.com/-gflXzLC-0VQ/Tz2ypsLPOdI/AAAAAAAABE4/GZf9t1Q_3cg/s1600/D_1896%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-gflXzLC-0VQ/Tz2ypsLPOdI/AAAAAAAABE4/GZf9t1Q_3cg/s320/D_1896%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5709916331878332882" /></a><br /><br /><br /><br />So I really love creamy, yummy comfort food and as you know, when you are trying to lose weight those kinds of dishes don't fit into the diet. So, I made up this recipe as next to no fat and lower in calories. Then on my Weight Watchers online I fed in the recipe into the recipe builder and wah-la, it figured the points for me. This recipe is YUMMY! I am really proud of myself for coming up with it. Give it a try. You will probably like it too. I usually add a little more curry to mine cause I like it to have a kick! This recipe serves 4 and is only 6 points+ per serving.<br /><br /><br /><br /><a href="http://3.bp.blogspot.com/-V8soeb1slx0/Tz2yYzoEjnI/AAAAAAAABEs/xpZJruOgq20/s1600/D_1843%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 229px;" src="http://3.bp.blogspot.com/-V8soeb1slx0/Tz2yYzoEjnI/AAAAAAAABEs/xpZJruOgq20/s320/D_1843%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5709916041820540530" /></a><br /><br /><br /><br /><br /><br />The main ingredients. If you have never tried fat free half and half, you have to give it a try. <br /><br /><br /><a href="http://2.bp.blogspot.com/-llqnr4qKck8/Tz2x7wzz31I/AAAAAAAABEg/6XtcILJpQLk/s1600/D_1845%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-llqnr4qKck8/Tz2x7wzz31I/AAAAAAAABEg/6XtcILJpQLk/s320/D_1845%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5709915542848266066" /></a><br /><a href="http://3.bp.blogspot.com/-6E35GAfld-g/Tz2x7XxyYrI/AAAAAAAABEU/B_XtXFyVn_Q/s1600/D_1847%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-6E35GAfld-g/Tz2x7XxyYrI/AAAAAAAABEU/B_XtXFyVn_Q/s320/D_1847%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5709915536128893618" /></a><br /><a href="http://2.bp.blogspot.com/-Ht2T2acV-mg/Tz2x7DOK4tI/AAAAAAAABEI/ypYCbahYrRc/s1600/D_1849%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-Ht2T2acV-mg/Tz2x7DOK4tI/AAAAAAAABEI/ypYCbahYrRc/s320/D_1849%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5709915530610795218" /></a><br /><a href="http://4.bp.blogspot.com/-Bm7SUc6kR-c/Tz2x6rzqdjI/AAAAAAAABD8/qwFJi0976VE/s1600/D_1853%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-Bm7SUc6kR-c/Tz2x6rzqdjI/AAAAAAAABD8/qwFJi0976VE/s320/D_1853%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5709915524325602866" /></a><br /><br /><br /><br /><br /><br /><br />Mix the cornstarch with the broth and half and half. Stir over medium heat until it starts to boil, stirring constantly. Boil for 1 minute. Remove from the heat and stir in the cream cheese. Add the lemon juice and curry powder. Stir til combined.<br /><br /><br /><a href="http://4.bp.blogspot.com/-uFnGuX6YeGo/Tz2xMotyyjI/AAAAAAAABDw/U5FlpiXdlN8/s1600/D_1858%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-uFnGuX6YeGo/Tz2xMotyyjI/AAAAAAAABDw/U5FlpiXdlN8/s320/D_1858%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5709914733221694002" /></a><br /><a href="http://1.bp.blogspot.com/-j3XDZqXBBfE/Tz2xKusPKrI/AAAAAAAABDo/9PqceI6kSuo/s1600/D_1863%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-j3XDZqXBBfE/Tz2xKusPKrI/AAAAAAAABDo/9PqceI6kSuo/s320/D_1863%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5709914700466039474" /></a><br /><a href="http://2.bp.blogspot.com/-aClPt4ICERM/Tz2xKQKlkuI/AAAAAAAABDY/iTHTkerYV5g/s1600/D_1867%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-aClPt4ICERM/Tz2xKQKlkuI/AAAAAAAABDY/iTHTkerYV5g/s320/D_1867%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5709914692271837922" /></a><br /><br /><br /><br /><br /><br /><br /><br />Layer in a casserole the broccoli, the chicken and top with the sauce. Cover with foil and bake at 350* for 30 minutes or until it is hot and bubbly. <br /><br /><br /><a href="http://3.bp.blogspot.com/-YEdJ-uqiM50/Tz2wkdyC1HI/AAAAAAAABDM/Zva0vErL4s4/s1600/D_1889%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-YEdJ-uqiM50/Tz2wkdyC1HI/AAAAAAAABDM/Zva0vErL4s4/s320/D_1889%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5709914043091965042" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br />After sprinkling the parmesean cheese on top I turned the oven to broil just so it would start to brown a little. MMMM This recipe really hits the spot. Even if you aren't trying to lose weight, why not try something wonderful without all the calories. You can serve with noodles, baked potato or rice-Whatever you love. Give it a try.<br /><br /><br />Creamy Low Fat Chicken Divan<br /><br />Weight Watchers 6 points+ per serving<br />Serves 4<br /><br /><br />1/4 cup cornstarch<br />1-1/2 cup chicken broth <br />1/2 cup fat free half and half<br />2 Tbls. Neufchatel Cream Cheese<br />1/2 tsp. lemon juice<br />1 to 3 tsp. curry powder (depending on how hot you like it)<br />2 cups frozen or fresh chopped broccoli. (If you use fresh you might want to cook it part way. If frozen just add it right from the freezer)<br />2 cups cooked chopped chicken<br />1/3 cup grated Parmesan cheese<br /><br /><br />Mix the cornstarch, broth and half and half together and cook over medium heat, stirring constantly until it comes to a boil. Continue to cook for 1 minute. Remove from heat and stir in the Neufchatel cream cheese, the lemon juice and the curry powder.<br /><br />Layer in a casserole dish, broccoli, chicken and pour the Sauce over the top. Cover and bake at 350* for 30 minutes or until hot and bubbly.<br /><br />Uncover and top with 1/3 cup grated Parmesan cheese. Bake until melted.<br /><br />Serve with noodles, rice or a baked potatoSweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com2tag:blogger.com,1999:blog-4923620449692017228.post-73081858738365132362012-02-07T12:42:00.007-07:002012-02-07T12:56:59.351-07:00Super Moist Low Fat Chocolate Cupcakes<a href="http://1.bp.blogspot.com/-HnJraa0axtY/TzGA0YEgkzI/AAAAAAAABDA/5215DBK1BVw/s1600/CC_1458%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-HnJraa0axtY/TzGA0YEgkzI/AAAAAAAABDA/5215DBK1BVw/s320/CC_1458%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5706483840158044978" /></a><br /><br /><br /><br />Do you LOVE cupcakes? Who doesn't LOVE cupcakes? These are wonderful little babies that I found off a really cool blog called Skinnytaste. They work wonderfully for Weight Watchers and they curb your cravings for a treat. They are made with very little ingredients and they are so moist. They are just yummy! I thought I would share. No need to give up everything when you are trying to lose weight, right? Give them a try. Your kiddos will love them and so will you. <br /><br /><br /><br /><a href="http://1.bp.blogspot.com/-39s2a8Es9GM/TzGAhvJnBpI/AAAAAAAABC0/q2Yeb55TBVw/s1600/CC_1431%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-39s2a8Es9GM/TzGAhvJnBpI/AAAAAAAABC0/q2Yeb55TBVw/s320/CC_1431%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5706483519935940242" /></a><br /><br /><br /><br /><br />Not many ingredients here. You can use any brand chocolate cake mix. The darker the better as far as I'm concerned but with prices the way they are you might have to buy what you can afford.<br /><br /><br /><br /><a href="http://4.bp.blogspot.com/-2aETLbCD0f4/TzF_8SB72OI/AAAAAAAABCo/51M5fEmcXow/s1600/CC_1433.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-2aETLbCD0f4/TzF_8SB72OI/AAAAAAAABCo/51M5fEmcXow/s320/CC_1433.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5706482876463962338" /></a><br /><a href="http://1.bp.blogspot.com/-QOJvUISaFGQ/TzF_79t6-DI/AAAAAAAABCc/cGl2rMgYxr8/s1600/CC_1435%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-QOJvUISaFGQ/TzF_79t6-DI/AAAAAAAABCc/cGl2rMgYxr8/s320/CC_1435%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5706482871011309618" /></a><br /><a href="http://4.bp.blogspot.com/-D-Y5Pfkz3FY/TzF_7jQSS5I/AAAAAAAABCQ/v0UQCj79qtM/s1600/CC_1440%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-D-Y5Pfkz3FY/TzF_7jQSS5I/AAAAAAAABCQ/v0UQCj79qtM/s320/CC_1440%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5706482863907687314" /></a><br /><a href="http://3.bp.blogspot.com/-AwmgKc6E2vo/TzF_61fAt0I/AAAAAAAABCE/LyQOB-yxSSY/s1600/CC_1445%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-AwmgKc6E2vo/TzF_61fAt0I/AAAAAAAABCE/LyQOB-yxSSY/s320/CC_1445%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5706482851621418818" /></a><br /><br /><br /><br /><br />Mix the water and pumpkin. Add in the pudding mix and mix well. Dump in the cake mix and mix well. The batter will be pretty thick. No worries-these cupcakes will be really moist and yummy!<br /><br /><br /><br /><a href="http://2.bp.blogspot.com/-h1h7mbff49U/TzF_6ojwDRI/AAAAAAAABB4/QDN3Tkk_-WU/s1600/CC_1451%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-h1h7mbff49U/TzF_6ojwDRI/AAAAAAAABB4/QDN3Tkk_-WU/s320/CC_1451%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5706482848151637266" /></a><br /><br /><br /><br /><br /><br />Fill the cupcake papers about 2/3 full. Use all the batter to make 24 cupcakes. Bake at 350* for 25-28 minutes depending on your oven. Cool.<br /><br /><br /><a href="http://1.bp.blogspot.com/-6j9J6tcbzm8/TzF_ZimHC6I/AAAAAAAABBw/Szs0Rj-Bthk/s1600/CC_1453.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-6j9J6tcbzm8/TzF_ZimHC6I/AAAAAAAABBw/Szs0Rj-Bthk/s320/CC_1453.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5706482279615237026" /></a><br /><a href="http://4.bp.blogspot.com/-EjERqvLd6Ks/TzF_ZG7EjsI/AAAAAAAABBg/x8SjHLfL05Y/s1600/CC_1456%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-EjERqvLd6Ks/TzF_ZG7EjsI/AAAAAAAABBg/x8SjHLfL05Y/s320/CC_1456%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5706482272186961602" /></a><br /><br /><br /><br /><br />Mix the glaze ingredients together with a fork. Put the glaze in a zip-loc bag and cut a tiny piece of the end off. Pipe the glaze onto the cooled cupcakes.<br /><br /><br /><a href="http://4.bp.blogspot.com/-ay9VKck8cO4/TzF-xskid1I/AAAAAAAABBU/0hufurAehfk/s1600/CC_1464.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-ay9VKck8cO4/TzF-xskid1I/AAAAAAAABBU/0hufurAehfk/s320/CC_1464.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5706481595098232658" /></a><br /><br /><br /><br />These little cupcakes are absolutely wonderful. Whether you are trying to lose weight or just want to eat more healthy, these help the craving for sweet and for chocolate without adding all the fat. Give them a try. Add mini chocolate chips if you would like but it will make them more points and calories. Sometimes you just have to go with it though. :) Have fun!!!<br /><br /><br />Super Moist Low Fat Chocolate Cupcakes (with Chocolate Glaze)<br /><br />Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 3 pts<br />Calories: 104.6 • Fat: 2.3 g • Protein: 1.2 g • Carb: 20.2 g • Fiber: 1.4 g • Sugar: 12.3<br />Sodium: 288.5<br /><br /><br />Ingredients:<br />• 18.25 oz Dark Chocolate Fudge cake mix <br />• 1.4 oz sugar free, fat free, instant chocolate pudding <br />• 1 cup canned pumpkin (not pumpkin pie filling) <br />• 1 1/3 cups water <br />For the chocolate glaze:<br />• 1/2 cup confectioners' sugar <br />• 1 tbsp unsweetened cocoa powder <br />• 1/2-1 tbsp 1% milk <br />• 1/4 tsp vanilla extract <br />• pinch of salt <br />Bake at 350* for 25-28 minutes. Cool. Drizzle with chocolate glaze.Sweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com0tag:blogger.com,1999:blog-4923620449692017228.post-45129923795333302872012-01-20T09:10:00.008-07:002012-01-20T09:26:26.046-07:00Easy Pumpkin Chocolate Chip Cookies or Muffins<a href="http://1.bp.blogspot.com/-YSrVdCCPdqM/TxmUtnlXaNI/AAAAAAAABBI/--2ZHzId6as/s1600/PC_1264%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-YSrVdCCPdqM/TxmUtnlXaNI/AAAAAAAABBI/--2ZHzId6as/s320/PC_1264%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5699750314854803666" /></a><br /><br /><br /><br />Have you had these cookies before? If yes, this is just a friendly reminder. If no, this recipe will change your life :) These cookies are fabulous, easy and work in the weight watchers point system for treats that I can have (sparingly). It's just a throw together and yet tastes so good. There is also a variation you can use that I have not tried out but it is using a chocolate cake mix instead of spice and making them into 12 muffins. I will be trying that at a later date. Whether you are trying to watch your weight or not, these little gems are amazing. <br /><br /><br /><a href="http://2.bp.blogspot.com/-RSRBgDMEqw8/TxmUdZupQuI/AAAAAAAABA8/v-Jw2Pu43dE/s1600/PC_1234%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="http://2.bp.blogspot.com/-RSRBgDMEqw8/TxmUdZupQuI/AAAAAAAABA8/v-Jw2Pu43dE/s320/PC_1234%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5699750036257719010" /></a><br /><br /><br /><br /><br />Only three ingredients. <br /><br /><br /><a href="http://1.bp.blogspot.com/-IuQGrx72U3c/TxmUAUjAXoI/AAAAAAAABAw/oVsUX_rzM9I/s1600/PC_1238%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="http://1.bp.blogspot.com/-IuQGrx72U3c/TxmUAUjAXoI/AAAAAAAABAw/oVsUX_rzM9I/s320/PC_1238%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5699749536650518146" /></a><br /><a href="http://1.bp.blogspot.com/-zKFjqVMSlDE/TxmT_BahvSI/AAAAAAAABAo/yd66EI88rOk/s1600/PC_1243%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="http://1.bp.blogspot.com/-zKFjqVMSlDE/TxmT_BahvSI/AAAAAAAABAo/yd66EI88rOk/s320/PC_1243%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5699749514334813474" /></a><br /><a href="http://2.bp.blogspot.com/-FWXBRWFzXf4/TxmT-0bffuI/AAAAAAAABAY/4n9bMi_SqAI/s1600/PC_1249%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="http://2.bp.blogspot.com/-FWXBRWFzXf4/TxmT-0bffuI/AAAAAAAABAY/4n9bMi_SqAI/s320/PC_1249%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5699749510849199842" /></a><br /><br /><br /><br /><br /><br />Using a medium sized bowl mix the dry cake mix and the pumpkin together well by hand. Add the choco chips. I love the mini chips because then you have an explosion of chocolate in every bite but the regular ones work too. I use semi-sweet because they are my favorite.<br /><br /><br /><a href="http://2.bp.blogspot.com/-_lhIgMRe88k/TxmTdGiCRqI/AAAAAAAABAM/ZHh2M8717EU/s1600/PC_1252%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-_lhIgMRe88k/TxmTdGiCRqI/AAAAAAAABAM/ZHh2M8717EU/s320/PC_1252%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5699748931592930978" /></a><br /><a href="http://3.bp.blogspot.com/-p9dDDGW-ZrU/TxmTcxKEobI/AAAAAAAABAA/C3X8L-0xLFk/s1600/PC_1257%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-p9dDDGW-ZrU/TxmTcxKEobI/AAAAAAAABAA/C3X8L-0xLFk/s320/PC_1257%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5699748925855277490" /></a><br /><br /><br /><br /><br />Drop by spoonsful onto a cookie sheet and bake. I used a little toddlers spoon so they are smaller. They are about two bites or you can just shove the whole thing in your mouth at once. Just sayin.<br /><br /><br /><a href="http://4.bp.blogspot.com/-ZyoqZBHkxFE/TxmSP_UZ0oI/AAAAAAAAA_0/g0YDoRoMpeg/s1600/PC_1262%2Bcopy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-ZyoqZBHkxFE/TxmSP_UZ0oI/AAAAAAAAA_0/g0YDoRoMpeg/s320/PC_1262%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5699747606806778498" /></a><br /><br /><br /><br /><br />YUMMY!!! Try them out. If you love pumpkin and chocolate together you will LOVE these.<br /><br /><br /><br />Easy Pumpkin Chocolate Chip Cookies (or muffins)<br /><br />1 Spice Cake mix<br />1 15 oz. can Pumpkin<br />1 cup chocolate chips<br /><br />Mix dry cake mix and pumpkin by hand. Add chocolate chips. Drop by spoonsful onto a cookie sheet. Bake at 350* for 12 minutes.Sweet and Sassyhttp://www.blogger.com/profile/05955528239698820342noreply@blogger.com0