tag:blogger.com,1999:blog-10489991202311462302024-03-13T14:43:03.145-06:00A Book to Chew onTroy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-1048999120231146230.post-37803884607654082762014-08-27T17:45:00.000-06:002014-08-27T11:43:11.553-06:00Sesame Chicken<br />
<div style="text-align: center;">
I found this recipe on <a href="http://www.budgetbytes.com/2013/08/easy-sesame-chicken/">Budget Bites</a>-one of the best blogs I have found in a while! This chicken was a hit. And we only had black sesame seeds, those aren't bugs, never fear! Next time i'll double the sauce so there is more for my rice!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXMhH-raDwhOrG0Lb8tSE2ztQTYst2akm98wdrwylAoKCCgczDUsW-pREDoZXve5U0eXHO8zyjnlQullkvDpXx5aK5Tt6upHY1l2XTofevUaErhx8KUhEai-eozhWICOEYkB7oE4-uhW0/s1600/043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXMhH-raDwhOrG0Lb8tSE2ztQTYst2akm98wdrwylAoKCCgczDUsW-pREDoZXve5U0eXHO8zyjnlQullkvDpXx5aK5Tt6upHY1l2XTofevUaErhx8KUhEai-eozhWICOEYkB7oE4-uhW0/s1600/043.JPG" height="265" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2kZzVvVjtXcjsehHo73AeQnsqc6VEM_o02CUkRWWRAvpbH2FrbVqndz8BnbGc3KCxvSrRx7GCrEVQXpgpsN27mmP590uQTZbK35hR4v5Zu88Q4PlP7s9o5_KAbUZOArCHQVvRPbMEHfA/s1600/051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2kZzVvVjtXcjsehHo73AeQnsqc6VEM_o02CUkRWWRAvpbH2FrbVqndz8BnbGc3KCxvSrRx7GCrEVQXpgpsN27mmP590uQTZbK35hR4v5Zu88Q4PlP7s9o5_KAbUZOArCHQVvRPbMEHfA/s1600/051.JPG" height="265" width="400" /></a></div>
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<b>Ingredients:</b><br />
<div class="MsoListParagraphCxSpFirst">
1 egg<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
2 Tbsp cornstarch <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
1 pinch each salt & pepper <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
1 lb. boneless, skinless chicken breasts<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
2 Tbsp vegetable oil (for frying) <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
2 Tbsp soy sauce <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
1 Tbsp water <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
½ Tbsp toasted sesame oil <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
1½ Tbsp brown sugar <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
1½ Tbsp rice vinegar <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
1 inch fresh ginger, grated <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
1 clove garlic, minced <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
2 Tbsp sesame seeds <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
1 Tbsp cornstarch </div>
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<div class="MsoListParagraphCxSpLast">
Green onions for garnish</div>
<div class="MsoListParagraphCxSpLast">
<br /></div>
<div class="MsoListParagraphCxSpLast">
<b>Directions:</b></div>
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1. In a large bowl, whisk together the egg, 2
Tbsp cornstarch, and a pinch of salt and pepper. </div>
<div class="MsoListParagraphCxSpFirst">
2. Trim any excess fat from the
chicken, then cut them into small 1 inch pieces. Toss the chicken in the
egg and cornstarch mixture.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
3. Heat a large skillet with 2 Tbsp of
vegetable oil over medium-high heat. When the oil is very hot (it should look
wavy on the surface), add the chicken and all of the egg mixture. </div>
<div class="MsoListParagraphCxSpMiddle">
4. Cook the
chicken, stirring only occasionally, until it is golden brown and cooked
through (about 7-10 minutes). Drain off the excess oil, if desired.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
5. While the chicken is cooking, prepare the
sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar,
rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (You
can grate the ginger with a small-holed cheese grater).<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
6. Once the chicken is cooked through and
golden brown, pour the sauce over top. Toss the chicken to coat in the sauce. The
sauce will begin to thicken as soon as it hits the hot skillet. Once the
chicken is coated and the sauce thickened, turn off the heat.<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast">
</div>
<div class="MsoListParagraphCxSpLast">
7. Serve the chicken over a bed of rice and
sprinkle the sliced green onions over top.</div>
Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com0tag:blogger.com,1999:blog-1048999120231146230.post-44226837320171177692014-07-23T21:36:00.002-06:002014-07-23T21:36:48.219-06:00The Best Chocolate Chip Cookies<div style="text-align: center;">
Are you always on the hunt? I am. And I have had a hit in the past, but I couldn't pass this recipe up! So I tried it, and I have a new favorite Chocolate Chip cookie recipe!!! I love mine chewy. Not crunchy, CHEWY, And boy do these deliver!-all thanks to the cornstarch, added yolk, and less baking time. Thank you <a href="http://sallysbakingaddiction.com/2013/05/13/chewy-chocolate-chunk-cookies/">Sally's Baking Addiction</a>!!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJOXX3W8Nq7wd8JOawH379HLnp6SdRC8faSBB76XcZl6VXKl46gBXlXTMko_GCqTLTv5KzKRGETBa1B90N6eWgoLYqOqIPyVagMdcMZI5QsOaezUMoTfgEtvaw7S-KzIUf9fa1hfEvpAg/s1600/10405461_773891080941_8992258188282185565_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJOXX3W8Nq7wd8JOawH379HLnp6SdRC8faSBB76XcZl6VXKl46gBXlXTMko_GCqTLTv5KzKRGETBa1B90N6eWgoLYqOqIPyVagMdcMZI5QsOaezUMoTfgEtvaw7S-KzIUf9fa1hfEvpAg/s1600/10405461_773891080941_8992258188282185565_n.jpg" height="400" width="300" /></a></div>
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<b>Ingredients:</b></div>
<div class="MsoNormal">
2 and 1/4 cups flour<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon baking soda<o:p></o:p></div>
<div class="MsoNormal">
1 and 1/2 teaspoons cornstarch<o:p></o:p></div>
<div class="MsoNormal">
¼-1/2 teaspoon salt
(the original recipe calls for ½ but it also calls for unsalted butter. Since I use salted, I put a little less salt
in)<o:p></o:p></div>
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3/4 cup melted butter<o:p></o:p></div>
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3/4 cup light brown sugar, loosely packed<o:p></o:p></div>
<div class="MsoNormal">
1/2 cup granulated sugar<o:p></o:p></div>
<div class="MsoNormal">
1 large egg + 1 egg yolk (preferably room temp)<o:p></o:p></div>
<div class="MsoNormal">
2 teaspoons vanilla extract<o:p></o:p></div>
<br />
<div class="MsoNormal">
1 cup chocolate chips or chocolate chunks</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions:</b></div>
<div class="MsoNormal">
1. Combine flour, baking soda, cornstarch and salt in
a large bowl. Set aside.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
2. In a medium size bowl, whisk the melted butter, brown sugar,
and white sugar together until no brown sugar lumps remain. </div>
<div class="MsoNormal">
3. Whisk in the egg,
then the egg yolk, then the vanilla. </div>
<div class="MsoNormal">
4. Pour the wet ingredients into
the dry ingredients and mix together with a large spoon.</div>
<div class="MsoNormal">
The
dough will be very soft, yet thick.</div>
<div class="MsoNormal">
5. Fold in the chocolate chips. </div>
<div class="MsoNormal">
6. Cover the dough and chill for 2 hours, or up
to 3 days. YOU MUST CHILL</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p> (*7. if you froze these, let them sit on the counter for about 10-15 min or so, they will need to thaw some so you can scoop! I only refrigerate mine for 2 hours, and am able to scoop just fine them)</o:p></div>
<div class="MsoNormal">
<o:p> 8. </o:p>Preheat the oven to 325F degrees. Line two large baking
sheets with parchment paper or silicone baking mats. Set aside.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
9. Scoop then roll the dough into tbsp balls. The dough may be crumbly, but the warmth of your hands will allow the
balls to stay intact. </div>
<div class="MsoNormal">
10. Bake for 9 min. The cookies will look very soft and
under baked. They will continue to bake on the cookie sheet. </div>
<div class="MsoNormal">
11. Allow to cool on
the cookie sheet for 10 minutes before moving to a wire rack to cool
completely.</div>
Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com0tag:blogger.com,1999:blog-1048999120231146230.post-80505147014450588982014-07-07T17:36:00.000-06:002014-07-07T17:36:39.407-06:00S'mores Bars<div class="separator" style="clear: both; text-align: center;">
I made these for a family dinner. They sure did taste like S'mores! Gooey, Chocolatey, Marshmallowy, and Graham crackery! We ate them all up!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGfDKAfXmHsXYDhUvt3ArTpKUcXPGRkDT4MML4jKq3Js9Uw6OQqonVWrrWND2MStdwSnt1EhX620yynifncV0UZ-qkwA-ZLKuEgPp4u7i4HDU1oSyNQOHlyTXBvUhBcYCBs24KXk8bR4o/s1600/030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGfDKAfXmHsXYDhUvt3ArTpKUcXPGRkDT4MML4jKq3Js9Uw6OQqonVWrrWND2MStdwSnt1EhX620yynifncV0UZ-qkwA-ZLKuEgPp4u7i4HDU1oSyNQOHlyTXBvUhBcYCBs24KXk8bR4o/s1600/030.JPG" height="265" width="400" /></a></div>
<br />
<div style="text-align: center;">
Found <a href="http://abeautifulbite.com/smore-bars/">here</a></div>
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<b>Ingredients:</b></div>
<div class="MsoListParagraphCxSpFirst">
3 cups flour<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
1 Tbsp baking soda<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
1 tsp salt<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
2 sticks butter, softened<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
2 cups brown sugar, packed<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
4 eggs<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
2 tsp vanilla extract<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
10oz graham crackers, broken into large
pieces<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
1 10oz bag of marshmallows<o:p></o:p></div>
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<div class="MsoListParagraphCxSpLast">
8 Hershey bars, broken into small pieces</div>
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<br /></div>
<div class="MsoListParagraphCxSpLast">
<b>Directions:</b></div>
<div class="MsoListParagraphCxSpFirst">
1. Preheat oven to 350º. Grease a 9x13 pan.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
2. Combine flour, baking soda and salt in a
large mixing bowl. Set aside.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
3. In a stand mixer (or handheld), cream
together the butter and brown sugar until light and fluffy. </div>
<div class="MsoListParagraphCxSpMiddle">
4. Add eggs one at a
time and mix over low-medium speed just until incorporated.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
5. Add vanilla and mix over low-medium speed
for another minute.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
6. Add flour mixture slowly and mix just until
incorporated.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
7. By hand, fold in graham crackers,
marshmallows and chocolate.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
8. Press into greased 9x13 pan. Bake in a
350º oven for 30 minutes or until golden brown and a toothpick inserted comes
out clean. <o:p></o:p></div>
<div class="MsoListParagraphCxSpLast">
</div>
<div class="MsoListParagraphCxSpLast">
Allow the bars to cool in the fridge before
serving. Store bars in the refrigerator.</div>
Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com0tag:blogger.com,1999:blog-1048999120231146230.post-33679347358452298492014-06-20T12:32:00.000-06:002014-06-20T12:36:55.322-06:00Roasted Broccoli<div style="text-align: center;">
I have never had Broccoli that tasted better than this right here. And it is super easy too. This is our go to Broccoli now. Some parts are slightly crispy, and some are garlicky, seriously, this is the best Broccoli you'll try. We also use the same recipe with Cauliflower. Yup, I'm jumping on the bandwagon!</div>
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<br />
<b>Ingredients:</b><br />
I head of Broccoli<br />
1 Tbsp Garlic<br />
1-2 Tbsp Olive Oil<br />
1 tsp Salt<br />
1/4 cup Shredded Parmesan Cheese (Optional)<br />
<br />
<b>Directions:</b><br />
1. Preheat oven to 400 degrees<br />
2. Cut up Broccoli<br />
3. Combine all ingredients in a bag, and shake until covered.<br />
4. Cook in pre-heated oven for 20 min.Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com0tag:blogger.com,1999:blog-1048999120231146230.post-7554577940443989132014-06-16T17:23:00.001-06:002014-06-16T17:23:12.944-06:00Narley Butterfinger Chunk Cookies<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
Butterfingers are my friend...unless my pants are getting tight, then I steer clear ;). I found this recipe over on <a href="http://sallysbakingaddiction.com/2013/04/14/butterfinger-peanut-butter-oatmeal-cookies/">Sally's Baking Addiction</a>. Sally, you are naughty. These cookies were divine! I had one when they first came out of the oven, and yum. Then I let them cool, so the Butterfingers would firm back up, and even more yum! I had to stick them in the freezer so I wouldn't eat them all in one sitting!</div>
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<b>Ingredients:</b><br />
<div class="MsoListParagraphCxSpFirst">
1/2 cup butter, softened to room
temperature<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
1/2 cup brown sugar<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
1/4 cup granulated sugar<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
3/4 cup creamy peanut butter <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
1 large egg, room temperature preferred<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
1 teaspoon vanilla extract<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
1 1/4
cups all purpose flour<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
1/2 teaspoon baking soda<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
1/2 cup quick oats (NOT old fashioned)<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
1 cup chopped Butterfingers (about 2 large
Butterfingers, or 5-6 mini)<o:p></o:p></div>
<br />
<div class="MsoListParagraphCxSpLast">
1/2 cup milk chocolate chips</div>
<div class="MsoListParagraphCxSpLast">
<br /></div>
<div class="MsoListParagraphCxSpLast">
<b>Directions:</b></div>
<div class="MsoListParagraphCxSpFirst">
1. Preheat oven to 350F degrees. Line baking
sheet with parchment paper or silicone baking mat.</div>
<div class="MsoListParagraphCxSpMiddle">
2. In a large bowl, using a hand-held mixer or
stand mixer with paddle attachment, cream the butter and sugars together on
medium speed, about 3 minutes.</div>
<div class="MsoListParagraphCxSpMiddle">
3. Mix in the peanut butter, egg, and vanilla (in
that order). Scrape down the sides of the bowl as needed. Set aside.</div>
<div class="MsoListParagraphCxSpMiddle">
4. In a separate bowl, combine the flour and
baking soda. </div>
<div class="MsoListParagraphCxSpMiddle">
5. Slowly mix them into int wet ingredients, with the mixer running
on low. Do not overmix. </div>
<div class="MsoListParagraphCxSpMiddle">
6. Fold in the quick oats, chopped Butterfingers, and
chocolate chips. If the dough is very soft and unmanageable by hand, chill the
dough for 30 minutes before rolling.</div>
<div class="MsoListParagraphCxSpMiddle">
7. Rolls balls of dough, about 2 Tablespoons
of dough per ball, onto prepared baking sheet. Gently press the balls of dough
down with a fork or the back of a spoon (or do this when they come out of the
oven) </div>
<div class="MsoListParagraphCxSpMiddle">
8. Bake for 8-10 minutes - do not bake past 10 minutes. Mine took 8 minutes.
*The cookies will appear undone.* </div>
<div class="MsoListParagraphCxSpMiddle">
9. Allow cookies to cool on baking sheet for 10
minutes before transferring to a wire rack. Cookies will firm up as they cool.</div>
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</div>
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Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com0tag:blogger.com,1999:blog-1048999120231146230.post-78278602894231893142014-05-31T15:41:00.001-06:002014-06-05T15:42:57.160-06:00Meatloaf Muffins<div style="text-align: center;">
Have you ever made Meatloaf before? My recipe takes over an hour to make. And if you are anything like me, the day often runs away on me, and I find that I sometimes haven't left myself with enough time to make a long baking dinner. So one day I decided to make meatloaf muffins (though I am sure the idea is not mine ;) ) Feel free to use any recipe, I have listed mine. We don't like the tomato sauce on our Meatloaf because we dip it in Ketchup (I also sometimes sneak a grated Zucchini or 2 into our Meatloaf, and no one can tell!).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0xJV4-4PpORQc9elNX-9XDlZWDxpXo5255Ua3lBXj0qQMES_t4vitzk-vj5HZt3hWzaMcO04cSTxiRAUA1PbXdx_t-9xSJXSOTXbej1FPsDfF5drlTz1-QNHOpMMr73xntG3D-umlbsU/s1600/photo+(44).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0xJV4-4PpORQc9elNX-9XDlZWDxpXo5255Ua3lBXj0qQMES_t4vitzk-vj5HZt3hWzaMcO04cSTxiRAUA1PbXdx_t-9xSJXSOTXbej1FPsDfF5drlTz1-QNHOpMMr73xntG3D-umlbsU/s1600/photo+(44).JPG" height="320" width="240" /></a></div>
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<a name='more'></a><b>Ingredients:</b><br />
1 1/2 lbs ground beef (we ALWAYS use 93% lean)<br />
1 egg<br />
3/4 c oats<br />
1 tsp Salt<br />
1/2 tsp Pepper<br />
1/4-1/2 c milk<br />
1 tbsp minced dried onions, or 1/4 c chopped onions<br />
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<b>Directions:</b><br />
1. Preheat oven to 350 degrees<br />
2. Mix ALL ingredients together.<br />
3. Grease a muffin pan<br />
4. Press balls of meat into each muffin slot.<br />
5. Bake for 25 min.<br />
Enjoy with a side of <a href="http://hungryreading.blogspot.com/2014/05/broccoli-cheddar-mashed-potatoes.html">Mashed Potatoes</a>, Baked Potatoes, Scalloped Potatoes, Broccoli, Cauliflower, or whatever else your heart fancies, or tradition tells you to!<br />
<br />Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com0tag:blogger.com,1999:blog-1048999120231146230.post-21613402402099543542014-05-31T15:33:00.004-06:002014-05-31T15:34:06.368-06:00Broccoli Cheddar Cheese Mashed Potatoes<div class="separator" style="clear: both; text-align: center;">
We call these potatoes "Hulk Potatoes" because my 3 year old son does NOT like Broccoli, but he loves "Hulk Potatoes"! These are nice break from the white mashed potato monotony. The broccoli gives it a nice subtle flavor, and the cheese makes it, well, cheesy! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN5n74baBWII-niwApvfzqI7fGtxK_UBj7xvMfKz5AdRRBB373IWtK2zCOwZ5vts3IPbeLzZvcH05wvRIbBGZegwZ8kKxBz0HtT6jflGuUMEvf6GcX1AaxLxWqU6-b2tfE2ZSlkKhMV5Y/s1600/photo+(43).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN5n74baBWII-niwApvfzqI7fGtxK_UBj7xvMfKz5AdRRBB373IWtK2zCOwZ5vts3IPbeLzZvcH05wvRIbBGZegwZ8kKxBz0HtT6jflGuUMEvf6GcX1AaxLxWqU6-b2tfE2ZSlkKhMV5Y/s1600/photo+(43).JPG" height="320" width="240" /></a></div>
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<b>Ingredients:</b><br />
5-6 Potatoes<br />
1 bag Frozen Broccoli Florets, or 1 head of Broccoli chopped<br />
1 cup Cheddar Cheese<br />
1 tsp. Salt<br />
1/2 tp Pepper<br />
1/2 stick (4 tbsp) Butter<br />
1/4-1/2 c Milk<br />
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<b>Directions:</b><br />
1. Peel, cut, and boil potatoes for 25 min or until tender.<br />
2. Cook Broccoli till soft.<br />
3. Using a potato masher, or food processor, or immersion blender (depending on what you have), break up and squash/puree cooked broccoli.<br />
4. Throw potatoes, salt, pepper, butter, and milk into a Kitchen Aid or Bosch Mixer. Turn on and mix until mashed potato consistency. Add more milk if needed.<br />
5. Add Broccoli and Cheese. Mix until all combined. Taste, add more salt if needed. Serve hot/warm!Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com0tag:blogger.com,1999:blog-1048999120231146230.post-80063461360805730512014-05-28T16:15:00.000-06:002014-05-28T16:15:00.767-06:00Barefoot Books<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.barefootbooks.com/buy-barefoot/?bf_affiliate_code=000-1j91" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img height="400" src="//www.barefootbooks.com/files/5213/9689/6496/FB_NiamhSharkey_ICBD.png" width="400" /></a></div>
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In an effort to hopefully bring in some extra income for my family, I made the decision to be a Barefoot Books ambassador. I have been looking for more ways to supplement my husbands income for a while, but being a Mom of 3, one of which is nursing, has SIGNIFICANTLY limited where I could go to work some. I had looked around at things like this before and couldn't really decide on anything. I needed one that I truly supported, and that wasn't a huge investment. Then I stumbled upon Barefoot Books. These are BEAUTIFULLY illustrated award winning books (isn't that monster just the cutest?), and I love me some Children's books. So after some thought and talking it over with the hubs, we decided that it is something I could do. I am excited to get to know these books more, and feel free to go check out their website. If you are ever interested, you can order books online. What I really liked is that the prices aren't any different from any other books, there are some in the $6 range and some in the upper teens-oh, and you can get 20% off until June 30th, click on link to the right! It's great! But to me, what sets these apart are how alive they are, and how captivating the illustrations are. Along with award winning books, you can also find stickers, puzzles, and hand puppets, and more. Excited to see what the future brings! And hopefully increase my children's love of books and reading!</div>
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(PS, another awesome part of Barefoot books is that you can do fundraisers for your local schools or your favorite church or other organization!)</div>
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<a href="http://www.barefootbooks.com/buy-barefoot/?bf_affiliate_code=000-1j91" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img src="//www.barefootbooks.com/files/2813/5784/9224/BFB_BrandButton_300x125_2012.jpg" /></a></div>
Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com0tag:blogger.com,1999:blog-1048999120231146230.post-87114085730025642342014-05-26T10:33:00.001-06:002014-05-26T10:33:36.098-06:00Grilled Pineapple<div style="text-align: center;">
Have you been to a Brazilian Grill yet? Or lately? I am in LOVE with the grilled pineapple they serve there! And believe it or not, they are super easy to make-especially if you are already planning on grilling! There is only 3 ingredients, and it is quick too! These are sweet, and warn, and the sugar caramelizes a little while grilling it, the whole family loves these!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3YVuufnRuUAscwgXXvBOMQGENrPVstlBhflr-A83FQuckr5dgZ0YyzyM-Ehfav0kYvMWfT8WwE1hnjVXujV2HDVqAhDBRuJmOpi9MaxUWZYMvz0dIUT_ORP1gzn7owqAaH9qMIrqIylY/s1600/photo+(42).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3YVuufnRuUAscwgXXvBOMQGENrPVstlBhflr-A83FQuckr5dgZ0YyzyM-Ehfav0kYvMWfT8WwE1hnjVXujV2HDVqAhDBRuJmOpi9MaxUWZYMvz0dIUT_ORP1gzn7owqAaH9qMIrqIylY/s1600/photo+(42).JPG" height="320" width="240" /></a></div>
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<b>Ingredients:</b></div>
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1 Pineapple, sliced however you prefer</div>
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1/2 cup Brown Sugar</div>
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1/2 tsp cinnamon (optional)</div>
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<b>Directions:</b></div>
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1. Set grill temp at 400 degrees </div>
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2. Place all ingredients in large zip lock bag. Seal.</div>
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3. Shake until all the pineapple has been coated in sugar</div>
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4. Refrigerate for at least 30 min.</div>
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5. Grill for a total of 10-15 min, turning pineapple when needed.</div>
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6. Eat warm-or to your liking!</div>
Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com0tag:blogger.com,1999:blog-1048999120231146230.post-68635416094226188842014-05-19T15:02:00.000-06:002014-05-19T15:10:25.687-06:00Skippyjon Jones<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFB8_4RMHXJuxvi7asnx04XIUns5H0JEgbOmnxI_IPeDN2oDjlQ3w1G-13vZEFaKO5_lG-boNRXvBvlNAQ-EErRdv8o0Pk-5nuK3dpmvSqfJ8OUMK85RJiYKq1jZx85Mcpr3dreH8XJaA/s1600/517X236KSFL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFB8_4RMHXJuxvi7asnx04XIUns5H0JEgbOmnxI_IPeDN2oDjlQ3w1G-13vZEFaKO5_lG-boNRXvBvlNAQ-EErRdv8o0Pk-5nuK3dpmvSqfJ8OUMK85RJiYKq1jZx85Mcpr3dreH8XJaA/s1600/517X236KSFL.jpg" height="274" width="320" /></a></div>
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Skippyjon Jones</div>
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By: Judy Schachner</div>
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This is a favorite book at our house. The kids love it because Skippyjon Jones goes on a pretty cool adventure. And I love it because it is seriously super fun to read. This is a book about a cat who wishes he was a dog, and one day, imagines he is a great sword fighting Chihuahua-named El Skippito-and meets other dogs who are looking for all of their lost beans that the mean old bad bumble beeto took from all of them. Of course, Skippyjon Jones saves the day! The writing is genius, and all I can say is that it is a fun, engaging book. Haven't read it yet? Follow the link to purchase it, or check it out at your local library!</div>
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=abotochon-20&marketplace=amazon&region=US&placement=0142404039&asins=0142404039&linkId=4GLR2JJHTOCAXSAA&show_border=true&link_opens_in_new_window=true&price_color=333333&title_color=3E4A54&bg_color=FFFFFF" style="height: 240px; width: 120px;">
</iframe>Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com0tag:blogger.com,1999:blog-1048999120231146230.post-64463430241147404222014-05-15T10:23:00.000-06:002014-05-15T10:27:35.391-06:00Best Breadsticks<div style="text-align: center;">
I usually try a new breadstick recipe every time I make bread sticks. I had found one years ago that I just loved, then lost. When I found this recipe, I made a few adaptations, and they matched up pretty well to my lost love! They are soft, a little chewy, buttery, cheesy, and garlicy. All things I loo for in a good breadstick!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrL6O8mv27h0HePpddmJCGXbJHNsdDYFLmH9Y0Sn0YGuGg5Z8JsUzYoTfGJwOznx1j9YIPbBIUjJMIhnO0zH_qdC-EMdqRiM-yx96R9IfZcaTMUp2ZyaCTheHH3n0GgU7TjRTVkMH25k/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrL6O8mv27h0HePpddmJCGXbJHNsdDYFLmH9Y0Sn0YGuGg5Z8JsUzYoTfGJwOznx1j9YIPbBIUjJMIhnO0zH_qdC-EMdqRiM-yx96R9IfZcaTMUp2ZyaCTheHH3n0GgU7TjRTVkMH25k/s1600/017.JPG" height="265" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho4hyphenhyphenuJm-GxluEUaW3UtzdO8kvzxLTZCH8BkP3gPlmhmADQYsi3Ii4-sOm_4CYN0aMR6Dr_O6phmPfGd2ZlmLP6nULoZEuFePsO_HKZ6BOERnEULpnDhqaKC2KLWy4to-79rYs-5BUATU/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho4hyphenhyphenuJm-GxluEUaW3UtzdO8kvzxLTZCH8BkP3gPlmhmADQYsi3Ii4-sOm_4CYN0aMR6Dr_O6phmPfGd2ZlmLP6nULoZEuFePsO_HKZ6BOERnEULpnDhqaKC2KLWy4to-79rYs-5BUATU/s1600/009.JPG" height="265" width="400" /></a></div>
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Adapted from <a href="http://www.happybeinghealthy.com/the-best-breadsticks-ever-seriously/">here</a></div>
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<b>Ingredients:</b><o:p></o:p></div>
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1½ cups water<o:p></o:p></div>
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1 tablespoon yeast<o:p></o:p></div>
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2 tablespoons sugar<o:p></o:p></div>
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3½-4 cups flour <o:p></o:p></div>
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1 teaspoon salt<o:p></o:p></div>
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½ cup butter</div>
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1 tsp crushed garlic<o:p></o:p></div>
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Garlic salt</div>
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Parmesan cheese<o:p></o:p></div>
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<b>Directions:<o:p></o:p></b></div>
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1. Combine water, yeast, and
sugar in large bowl. Allow to sit until yeast mixture is bubbly.</div>
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In medium bowl combine flour and
salt.<o:p></o:p></div>
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2.Once yeast is bubbly, add dry
ingredients and knead for 2 minutes (I used the dough hook on my Bosch)<o:p></o:p></div>
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**If dough is super sticky, add
small amounts of flour until dough stops sticking to sides**<o:p></o:p></div>
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3. Cover bowl with clean dishcloth
and let rise 20 minutes.<o:p></o:p></div>
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4. While dough is rising, preheat
oven to 400°F.<o:p></o:p></div>
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5.Melt cube of butter and mix with crushed garlic.</div>
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6. Roll the dough into a rectangle
about the size of the cookie sheet.<o:p></o:p></div>
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7. Using a pastry brush, brush the dough with the butter/garlic mixture. Sprinkle with garlic salt (or kosher salt), then cover in Parmesan Cheese.</div>
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8. Use a pizza cutter to cut the
dough into one inch wide strips, then cut those strips in half.<o:p></o:p></div>
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9. Take a strip of dough, fold it in
half and twist it to form the bread stick.<o:p></o:p></div>
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10.Arrange the breadsticks in a pan/cookie sheet and sprinkle tops with a little more garlic salt or powder (you don't want to over salt, so use your best salt judgement!) and Parmesan cheese</div>
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11. Bake for 12-15 minutes or until
they are lightly golden brown on top.<o:p></o:p></div>
Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com0tag:blogger.com,1999:blog-1048999120231146230.post-90786549882350413902014-05-12T15:49:00.001-06:002014-05-12T15:49:27.481-06:00"Wickedly Awesome" Turtle Brownies<div class="separator" style="clear: both; text-align: center;">
I dare you to find me a better tasting brownie recipe than these. Seriously. Try to one up me. These are hands down, the BEST brownies I have ever had, and I can never go back. (And never fear you silly nut haters-or legitimate allergy sufferers, this nut lover has even left them out of a batch, and they were just as good being chocolate and caramel brownies, never fear!). The interesting thing about these brownies is that you use cake mix. Yeah, cake mix, crazy, I know. But these are to die for. I am totally not exaggerating either. Make them, and please don't send any marriage proposals afterwards, I'm taken.</div>
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*Note that these brownies need some time to set<br />
<b>Ingredients:</b><br />
1 box chocolate cake mix (any, I have used chocolate, Devils Food, and German chocolate, and all have turned out perfectly-however I am a Devils food fan)<br />
2/3 cup Evaporated Milk<br />
3/4 cup Butter (melted)<br />
2/3 cup Pecans (or 0 cups should you so desire)<br />
1 cup Chocolate Chips (I have used semi sweet, and Milk, and either work!)<br />
1 11-12 oz bag Kraft caramels (or make your own)<br />
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<b>Directions:</b><br />
1. Preheat oven to 350<br />
2. Combine cake mix, 1/3 c Evaporated Milk, melted butter, and 1/2 cup of pecans.<br />
3. Grease 9x13 pan and press half of the brownie mixture into bottom of the pan. Make sure the whole bottom is covered.<br />
4. Bake for 7 minutes.<br />
5. While baking, combine caramels and the other 1/3 cup of evaporated milk and microwave till melted-in 30 sec increments-stirring between each one.<br />
6. Pour caramel mixture over the top of the brownies. Cover caramel with the rest of our pecans and chocolate chips.<br />
7. Pick pieces of the rest of the brownie batter, and gently place it on top of caramel/chocolate chips/pecans until it is as covered as you can make it.<br />
8. Bake for another 15 min.<br />
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*It will not look completely set when you take it out. It needs about 4 hrs to set. I usually make it up the night before and keep it covered. These puppies are worth the wait!<br />
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<br />Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com0tag:blogger.com,1999:blog-1048999120231146230.post-5532404724858638412014-05-08T09:28:00.004-06:002014-05-08T09:42:02.205-06:00Chicken, Dumpling, and Quinoa soup<br />
<div style="text-align: center;">
Are you ready to try one of the most flavorful and tasty soups I know of? This soup is oh so good. Perfect for our cold rainy day yesterday. We paired it with some cornbread because I didn't have time to make rolls or bread sticks, but this soup can stand on its own if needed, that's for sure! The dumplings are more like a schnitzel-tiny little dumplings-and are tasty themselves. This soup scored a home run in my book!<br />
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<div style="text-align: center;">
Those <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-dumpling-soup-with-quinoa.html?soc=sharingpinterest">Food Network Kitchens</a> never let me down!</div>
<b>Ingredients:</b><br />
<span style="text-indent: 0.5in;">2 tablespoons
olive oil</span><br />
<span style="text-indent: 0.5in;">1 medium onion,
chopped</span><br />
<span style="text-indent: 0.5in;">2 cloves garlic,
chopped</span><br />
<span style="text-indent: 0.5in;">2 tablespoons
red wine vinegar</span><br />
<span style="text-indent: 0.5in;">1 teaspoon dried
thyme</span><br />
<span style="text-indent: 0.5in;">3 medium
carrots, chopped or cut into half moons</span><br />
<span style="text-indent: 0.5in;">2 celery stalks,
thinly sliced</span><br />
<span style="text-indent: 0.5in;">Kosher salt and
freshly ground black pepper</span><br />
<span style="text-indent: 0.5in;">4 cups chicken broth</span><br />
<span style="text-indent: 0.5in;">2 small bone-in,
skin-on chicken breasts (about 1 pound)</span><br />
<span style="text-indent: 0.5in;">One 15-ounce can
cannellini beans, strained and rinsed</span><br />
<span style="text-indent: 0.5in;">1/2 cup quinoa,
rinsed well</span><br />
<span style="text-indent: 0.5in;">1 cup frozen,
chopped green beans</span><br />
<span style="text-indent: 0.5in;"><i>For Dumplings:</i></span><br />
<span style="text-indent: 0.5in;">1/2 cup white
whole-wheat flour (regular all-purpose flour works just as well)</span><br />
<span style="text-indent: 0.5in;">1/2 cup loosely
packed parsley leaves, finely chopped</span><br />
<span style="text-indent: 0.5in;">2 large eggs,
lightly beaten</span><br />
<span style="text-indent: 0.5in;">1 tablespoon
milk</span><br />
<span style="text-indent: 0.5in;">1/2 teaspoon
baking powder</span><br />
<span style="text-indent: 0.5in;">1/4 tsp salt</span><br />
<span style="text-indent: 0.5in;"><br /></span>
<span style="text-indent: 0.5in;"><b>Directions:</b></span><br />
<div class="MsoNormal">
1. Heat the oil in a large Dutch
oven or pot over medium-high heat. </div>
<div class="MsoNormal">
2. Add the onions and cook, stirring, until the
onions begin to soften, about 5 minutes. Add the garlic, vinegar and thyme and
stir until most of the vinegar has evaporated, about 2 minutes. </div>
<div class="MsoNormal">
3. Add the
carrots, celery, 1 teaspoon salt and a few grinds of black pepper and cook,
stirring, until soft, about 6 minutes.</div>
<div class="MsoNormal">
4. Add the broth, 4 cups of water, chicken
breasts and cannellini beans, bring to a high simmer and cook until the chicken
is tender and cooked through, 20 to 25 minutes.<o:p></o:p></div>
<div class="MsoNormal">
5. Carefully remove the cooked
chicken and set aside until cool enough to handle. </div>
<div class="MsoNormal">
6. Add the quinoa to the pot
and cook until translucent and tender and the threadlike germ wraps around each
kernel, 10 to 12 minutes.<o:p></o:p></div>
<div class="MsoNormal">
7. While Quinoa is cooking, remove and discard the
chicken skin and bones. Shred the meat into bite-size pieces and add back to
the soup. </div>
<div class="MsoNormal">
8. Add the frozen beans.<o:p></o:p></div>
<br />
<div class="MsoNormal">
<i>Make the dumplings</i></div>
<div class="MsoNormal">
1. Stir
together the flour, parsley, eggs, milk, baking powder and 1/4 teaspoon salt in
a medium bowl. </div>
<div class="MsoNormal">
2. Put half the batter into a perforated colander; holding the
colander just over the simmering soup, scrape and work the batter through the
holes with a rubber spatula, letting the tiny dumplings drop into the soup. </div>
<div class="MsoNormal">
3. Cook until the dumplings float, stirring to break up any large clumps, about 1
minute. Repeat with the remaining batter. </div>
<div class="MsoNormal">
4. Adjust the consistency of the soup
with more water if desired and season with salt if needed.<o:p></o:p></div>
<div class="MsoNormal" style="text-indent: 0.5in;">
<o:p></o:p></div>
Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com0tag:blogger.com,1999:blog-1048999120231146230.post-34162133406137804612014-05-05T21:25:00.000-06:002014-05-05T21:32:16.053-06:00Banana Crumb Muffins<div style="text-align: center;">
These are my favorite banana muffins. They also make a pretty mean banana bread too. I pretty much love anything with a crumb topping, so these were a home run for me. My kids could eat a whole batch each-and my hubs could do some damage as well. These are amazing muffins-and incredibly soft and squishy (I tried my best not to use the word moist ;)). Perfect for breakfast, a snack, or even dessert. Mmmmm makes me want to eat these with some cheesy eggs and OJ....is it breakfast yet? No? Ok, i'll still have one anyway!<br />
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<div class="MsoNormal">
<b>Ingredients<span style="font-family: inherit;">:</span></b></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 ½
cups flour </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1
tsp. baking soda<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 tsp. baking powder </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">½ tsp.
salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">3 bananas, mashed </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">¾ cup
white sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 egg, lightly beaten </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1/3 cup
butter, melted<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><i>Topping:</i><b><o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1/3 cup packed brown sugar </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">2 TBLS. flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1/8 tsp. cinnamon </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1
TBLS. butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b>Directions:</b></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1. Preheat
oven to 375. Lightly grease muffin cups
or line with muffin papers. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">2. In a large
bowl Mix together 1 ½ cups flour, baking soda, baking powder and salt. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">3. In another bowl, beat together bananas,
sugar, egg and melted butter. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">4. Stir the
banana mixture into the flour mixture just until moistened. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">5. Spoon batter into prepared muffin cups. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">6. In a small bowl, mix together brown sugar, 2
TBLS flour and cinnamon. Cut in 1 TBLS,
butter until moisture resembles coarse cornmeal. Sprinkle topping over muffins. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">7. Bake for 18-20 minutes, until a tooth pick
inserted into center of muffin comes out clean.
<o:p></o:p></span></div>
<div class="MsoNormal">
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<div class="MsoNormal">
<span style="font-family: inherit;">**For
the banana bread, makes one loaf. Place
in greased bread pan. Cook at 350 for
40-50 minutes or until wooden toothpick inserted in the middle comes out clean</span><b><span style="font-family: inherit;">. </span></b></div>
<div class="MsoNormal">
<b><span style="font-family: inherit;"><br /></span></b></div>
<div class="MsoNormal">
<span style="font-family: inherit;">You can make these muffins, or the bread without the </span>crumb<span style="font-family: inherit;"> topping if you should so desire, but you'd be missing out!!!</span></div>
Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com0tag:blogger.com,1999:blog-1048999120231146230.post-66077656806892814702014-04-28T19:37:00.002-06:002014-04-28T19:38:35.571-06:00Vanilla Sugar<div style="text-align: center;">
Vanilla sugar is extremely easy to make. All it takes is 2 ingredients, mix them together, then you are done. Vanilla sugar has a very vanilla-y taste, and you get the awesome vanilla bean specks. I love this stuff! Use it in sugar cookies, use it to make ice cream, or cake, or breads. You can replace sugar with it is most recipes.</div>
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<br />
<br />
<b>Ingredients:</b><br />
2 Cups White Sugar<br />
1 Vanilla Bean<br />
<br />
<b>Directions:</b><br />
<span style="background-color: white; font-family: inherit;">1. </span><span style="background-color: white; font-family: inherit; line-height: 17px;">Pour the sugar into an airtight container. If the vanilla bean is whole, slice it halfway through the long way, open up the bean, and use a spoon or kitchen knife to scrape out the black gooey specks. Stir the specks into the sugar, and bury the bean pod in the sugar. Cover the jar and let stand for at least 1 week.</span><br />
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<div>
Need some Vanilla beans? Best part, right now you can get free shipping!</div>
<div>
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</iframe>Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com0tag:blogger.com,1999:blog-1048999120231146230.post-33222533980296036162014-04-28T16:20:00.003-06:002014-04-28T19:44:59.032-06:00Vanilla Swirl and/or Coconut Swirl Bread<div class="separator" style="clear: both; text-align: center;">
I found this recipe (for the Vanilla Swirl) a while back and right away made some vanilla sugar (<a href="http://hungryreading.blogspot.com/2014/04/vanilla-sugar.html#more">recipe here</a>) since I had a few vanilla beans hanging around. Vanilla beans are awesomeness beans. I love them. So fast forward a few (ahem, 7 months...) and I am FINALLY getting to this bread. No, it doesn't take 7 months to make vanilla sugar, I just have finally found the time to make this bread, and it is wonderful. It is sweet, and soft, and perfect. It is cheaper to make your own vanilla sugar, but it takes a week to soak in the vanilla flavor. You can find vanilla sugar if you don't want to make it!</div>
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And then I had the thought.....what if I added a coconut filling!? My best friend makes these buns with a coconut filling, and they are my ABSOLUTE favorite in the whole wide world. So I gave it a shot. The result. Perfection. It is buttery and sweet, and oh so coconuty. I'm a fan. This bread's base is a blue ribboner! And I am finding, so versatile! I bet it would be good with a cinnamon swirl too!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtG_RFkyCnjfEj_hVtdDrCP6AGq_Y83XqgLs08_nYaj9A-PO_rksMsLh9Yp8b0oMlRsqw3g4OCKqGeIAcFBTGmmf2xa15rCMJHR0uK4gqsruZSjSsZe0huOipjRKGNbLuHXw-i7gLBJKI/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtG_RFkyCnjfEj_hVtdDrCP6AGq_Y83XqgLs08_nYaj9A-PO_rksMsLh9Yp8b0oMlRsqw3g4OCKqGeIAcFBTGmmf2xa15rCMJHR0uK4gqsruZSjSsZe0huOipjRKGNbLuHXw-i7gLBJKI/s1600/009.JPG" height="212" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8AEK0JtGpfLctKKa9zUABE_SGVN9BUE_rcBIuxL3xiLXKeWwA4vczuQhGLYeS3vmDXO1v4GO837_CIQaJ0A3fknJ_XgpZMsX19o1l9O9vT5JH-QouArrCj4MuiXR3O-Qc5UOuTRjYvc/s1600/011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8AEK0JtGpfLctKKa9zUABE_SGVN9BUE_rcBIuxL3xiLXKeWwA4vczuQhGLYeS3vmDXO1v4GO837_CIQaJ0A3fknJ_XgpZMsX19o1l9O9vT5JH-QouArrCj4MuiXR3O-Qc5UOuTRjYvc/s1600/011.JPG" height="320" width="212" /></a></div>
<div style="text-align: center;">
found <a href="http://bakingdom.com/2012/01/vanilla-swirl-bread.html">here</a></div>
<br />
<b>Ingredients: </b><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 21.993999481201172px;">3 1/2 – 4 cups all purpose flour</span><br style="background-color: white; line-height: 21.993999481201172px; margin: 0px; padding: 0px;" /><span style="background-color: white; line-height: 21.993999481201172px;">1/3 cup vanilla sugar (or plain sugar, for less cost)</span><br style="background-color: white; line-height: 21.993999481201172px; margin: 0px; padding: 0px;" /><span style="background-color: white; line-height: 21.993999481201172px;">2 teaspoons (1 envelope) active dry or instant yeast</span><br style="background-color: white; line-height: 21.993999481201172px; margin: 0px; padding: 0px;" /><span style="background-color: white; line-height: 21.993999481201172px;">1 teaspoon salt</span><br style="background-color: white; line-height: 21.993999481201172px; margin: 0px; padding: 0px;" /><span style="background-color: white; line-height: 21.993999481201172px;">1/4 cup unsalted butter, cut into small chunks</span><br style="background-color: white; line-height: 21.993999481201172px; margin: 0px; padding: 0px;" /><span style="background-color: white; line-height: 21.993999481201172px;">1/2 cup hot water</span><br style="background-color: white; line-height: 21.993999481201172px; margin: 0px; padding: 0px;" /><span style="background-color: white; line-height: 21.993999481201172px;">1/2 cup milk</span><br style="background-color: white; line-height: 21.993999481201172px; margin: 0px; padding: 0px;" /><span style="background-color: white; line-height: 21.993999481201172px;">2 large eggs</span><br style="background-color: white; line-height: 21.993999481201172px; margin: 0px; padding: 0px;" /><span style="background-color: white; line-height: 21.993999481201172px;">1 teaspoon vanilla (double if using plain sugar)</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 21.993999481201172px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 21.993999481201172px;"><i>Vanilla Swirl filling:</i></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 21.993999481201172px;">2 tbsp Milk</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 21.993999481201172px;">1/2 cup Vanilla sugar</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 21.993999481201172px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 21.993999481201172px;"><i>Coconut Filling:</i></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 21.993999481201172px;">1 cup unsweetend Coconut</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 21.993999481201172px;">1 large Egg Yolk</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 21.993999481201172px;">2 Tbsp melted butter</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 21.993999481201172px;">5 tbsp brown sugar</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 21.993999481201172px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 21.993999481201172px;"><b>Directions:</b></span></span><br />
<div class="MsoNormal">
1. In the bowl of a standing mixer with the dough hook
attached, combine 3 1/2 cups of the flour with the sugar, yeast, and salt.<o:p></o:p></div>
<div class="MsoNormal">
2. In a small bowl, combine the butter pieces and the hot water.
Stir until the butter is completely melted, then stir in the milk. Whisk the
eggs into the mixture and stir in the vanilla extract.<o:p></o:p></div>
<div class="MsoNormal">
3. Turn the mixer on low and add the egg mixture. Increase
the speed to medium low and continue mixing until a dough forms. <o:p></o:p></div>
<div class="MsoNormal">
4. Once the dough comes together, scrape the bowl, increase
the speed to medium high, and knead for 10 minutes, or until the dough just
sticks to the bottom center of the bowl and the dough is smooth and elastic. If
is still very sticky after 5 minutes, add more flour, a little at a time, until
the dough is less sticky.<o:p></o:p></div>
<div class="MsoNormal">
5. Spray a medium bowl with non stick spray and transfer the
dough to the bowl. Cover with plastic wrap and allow the dough to rise until
doubled (1 1/2 to 2 hours).<o:p></o:p></div>
<div class="MsoNormal">
6. Once the dough has doubled in size, punch down the center
of the dough and allow it to rest for 10 minutes (at this point, you can
refrigerate the dough, covered, overnight).</div>
<div class="MsoNormal">
7. Turn the rested bread dough out onto a counter top and
flatten into a 12″ by 18″ rectangle. <i>For
Vanilla swirl: </i>Brush the dough with milk, leaving a 1 inch border around
the outside edge. Sprinkle all of the  vanilla sugar on the dough. Tightly
roll the dough into a loaf shape, pinch the seam closed, and place seam side
down in a 9″ x 4″ loaf pan. Cover with a clean dry towel and allow to double in
size, about 1 to 1 1/2 hours. <o:p></o:p></div>
<div class="MsoNormal">
<i>For Coconut Swirl:</i>
combine ingredients, spread on dough leaving 1 inch boarder around the outside
edge. Tightly roll the dough into a loaf shape, pinch the seam closed, and
place seam side down in a 9″ x 4″ loaf pan. Cover with a clean dry towel and
allow to double in size, about 1 to 1 1/2 hours.<o:p></o:p></div>
<br />
<div class="MsoNormal">
8. Heat your oven to 350 degrees. Once the dough has risen,
bake for 30-40 minutes or until the bread reaches 190 degrees inside. Allow to
cool completely on a wire cooling rack before serving.</div>
<div class="MsoNormal">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwC3X3WYgXPCbfmxfzLHuEhfrYojrqOq7rbyPHG16GaVGW8obFREZvE06U_R9NEjKLx5hgJtI9fa4-Cu1pahXewK0CZgdgj-afmNFAoiuSk-_gSzd963mkTXBlM-93s0xEF1nBW610wHk/s1600/014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwC3X3WYgXPCbfmxfzLHuEhfrYojrqOq7rbyPHG16GaVGW8obFREZvE06U_R9NEjKLx5hgJtI9fa4-Cu1pahXewK0CZgdgj-afmNFAoiuSk-_gSzd963mkTXBlM-93s0xEF1nBW610wHk/s1600/014.JPG" height="320" width="212" /></a></div>
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Don't want to make Vanilla sugar, or need some beans? Here's a link to make it easy on ya! And the best part is, free shipping on the Vanilla beans!!<br />
<br />
<br />
<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=abotochon-20&marketplace=amazon&region=US&placement=B000O9T4FY&asins=B000O9T4FY&linkId=PCYWL6KR7N5LI35N&show_border=true&link_opens_in_new_window=true&price_color=333333&title_color=3E4A54&bg_color=FFFFFF" style="height: 240px; width: 120px;">
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</iframe>Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com0tag:blogger.com,1999:blog-1048999120231146230.post-46390794381434636982014-04-21T19:48:00.007-06:002014-04-21T19:51:27.535-06:00Chicken Cordon Bleu Mac and Cheese<div style="text-align: center;">
I am not the biggest Mac and cheese fan. Just being honest. I know, how un-American is that!? BUT I am a big Cordon Bleu fan. Since yesterday was Easter, we had some Ham just lying around, so I whipped up some of this pretty little Mac and Cheese. And let me tell you, this dish makes me a Mac and Cheese fan! Soo cheesey, so pasta-y, so ham-y, so Cordon Bleu-y! I adapted the original recipe a tad, because I am not a huge Gruyere cheese fan. This is a recipe for our keeper books, the kids had 3 or 4 servings, which is totally uncharacteristic of them, since they are usually a 3 bites, then "My tummy is full" kind of kids.</div>
<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg117kpAtZjypn4C34LKcuoGCwmHD6-VX4faxjGCb-9dzivNcrxxkKscwYp5qw-FfyEWZmwlLRKYs68lPzRkL5roBtrGE0xxM-A0KgNRGp7r_u-JwB8_2LoGEPA_2fbjMI7b3o8jzhEbDQ/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg117kpAtZjypn4C34LKcuoGCwmHD6-VX4faxjGCb-9dzivNcrxxkKscwYp5qw-FfyEWZmwlLRKYs68lPzRkL5roBtrGE0xxM-A0KgNRGp7r_u-JwB8_2LoGEPA_2fbjMI7b3o8jzhEbDQ/s1600/007.JPG" height="265" width="400" /></a></div>
<div style="text-align: center;">
</div>
<a name='more'></a>Adapted from <a href="http://allthingsmacandcheese.com/recipes/gourmet/chicken-cordon-bleu-mac-and-cheese#.U1XDqFVdWSo">here</a><br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<b>Ingredients:</b></div>
<div class="MsoNormal">
1/4 cup butter<o:p></o:p></div>
<div class="MsoNormal">
1 pound boneless, skinless chicken breasts, cut in small
pieces<o:p></o:p></div>
<div class="MsoNormal">
Salt and black
pepper to taste<o:p></o:p></div>
<div class="MsoNormal">
1/2 pound smoked deli ham-(or Easter Ham-Or Christmas, or Wednesday Ham), sliced 1/2 inch thick and cubed<o:p></o:p></div>
<div class="MsoNormal">
10 ounces penne pasta-cooked al dente<o:p></o:p></div>
<div class="MsoNormal">
1/4 cup flour<o:p></o:p></div>
<div class="MsoNormal">
3 cups milk<o:p></o:p></div>
<div class="MsoNormal">
1 cup White cheddar cheese<o:p></o:p></div>
<div class="MsoNormal">
1/2 cup Cheddar cheese<o:p></o:p></div>
1 1/2 cups Swiss cheese<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions:</b></div>
<div class="MsoNormal">
1. Preheat oven to 375°F. Grease a 3-quart baking dish; set
aside.<o:p></o:p></div>
<div class="MsoNormal">
2. Season chicken with salt and pepper. Grease bottom of large,
non-stick skillet. </div>
<div class="MsoNormal">
3. Sauté chicken over medium-high heat until cooked through. </div>
<div class="MsoNormal">
4. Add ham, cook 1-2 minutes more, or until heated through. </div>
<div class="MsoNormal">
5. Remove to plate. Set
aside. <o:p></o:p></div>
<div class="MsoNormal">
6. Melt butter in same large skillet over medium heat. Sprinkle
in flour and whisk 30 seconds. </div>
<div class="MsoNormal">
7. Slowly whisk in milk. Season with salt and
pepper and cook, stirring near constantly until mixture is thick and bubbly,
about 10 minutes. </div>
<div class="MsoNormal">
8. Turn off heat and remove skillet from hot burner.<o:p></o:p></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
9. Add 3/4 cup of each cheese into skillet. Stir until smooth. </div>
<div class="MsoNormal">
10. Add cooked chicken, ham and pasta. Stir to combine. Pour into prepared baking
dish. </div>
<div class="MsoNormal">
11. Top with remaining cheese and bake 30-35 minutes or until golden brown
and bubbly.</div>
Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com0tag:blogger.com,1999:blog-1048999120231146230.post-30830925245170359972014-04-14T16:50:00.000-06:002014-04-14T16:50:00.395-06:00Cinnamon Chip Scones<div style="text-align: center;">
My Mom and sister found this recipe, and let me tell you, these were the best scones I have ever had. I am not even kidding. Now I prefer my scones to be a little more moist. I feel like there is nothing worse than a dry scone. Blech. Makes me need a drink just thinking about it. These were perfect pair with some eggs and fruit for a delicious breakfast. My kids thought they were the best things since sliced bread too. I had to place a limit on how may they could eat because I'm pretty sure they wanted to steal the plate, and hide in some closet somewhere to devour the sweet sweet little cinnamon morsels....and I may or may not have wanted to do the same thing....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYkgJFK9ZhOL1-Cjlm8jlV2z-gyxxh6f2h15VqZhzz0CIaUQjRIMMXeqY4yTpcto7kUbYss2JyNf1DYp5L9U4umV_22aNKOAQzkT2QJ8YN8FRh87n8ouXlGq80fYhGJ12n23d8zky2y28/s1600/012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYkgJFK9ZhOL1-Cjlm8jlV2z-gyxxh6f2h15VqZhzz0CIaUQjRIMMXeqY4yTpcto7kUbYss2JyNf1DYp5L9U4umV_22aNKOAQzkT2QJ8YN8FRh87n8ouXlGq80fYhGJ12n23d8zky2y28/s1600/012.JPG" height="228" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
found <a href="http://healthylunchrecipesblog.blogspot.com/2013/08/cinnamon-chip-scones.html">here</a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Ingredients:</b></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">3 1/4 C. all purpose flour<br />1/3 C. sugar<br />2 1/2 tsp. baking powder<br />1/2 tsp. baking soda<br />1/2 tsp. salt<br />1/2 tsp. cinnamon<br />1/4 tsp. nutmeg<br />3/4 C. butter, cold<br />1 C. buttermilk<br />1 tsp. vanilla<br />3/4 C. cinnamon chips</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;"><b>Directions:</b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white; font-family: inherit;">1. Preheat oven to 425.</span></div>
<div class="separator" style="clear: both;">
<span style="background-color: white; font-family: inherit;">2. Mix the dry ingredients together in a large mixing bowl. </span></div>
<div class="separator" style="clear: both;">
<span style="background-color: white; font-family: inherit;">3. Cut in butter with pastry blender or fork until it forms coarse crumbs. </span></div>
<div class="separator" style="clear: both;">
<span style="background-color: white; font-family: inherit;">4. Stir in buttermilk and vanilla. Fold in the cinnamon chips.</span></div>
<div class="separator" style="clear: both;">
<span style="background-color: white; font-family: inherit;">5. Turn onto a lightly floured surface and knead gently.</span></div>
<div class="separator" style="clear: both;">
<span style="background-color: white; font-family: inherit;">6. Divide the dough in half and pat into 7 inch round circles. </span></div>
<div class="separator" style="clear: both;">
<span style="background-color: white; font-family: inherit;">7. Brush with melted butter and sprinkle with a cinnamon sugar mixture, if desired. Cut into 8 wedges.</span></div>
<div class="separator" style="clear: both;">
<span style="background-color: white; font-family: inherit;">8. Bake at 425 for 13-15 minutes.</span></div>
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Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com0tag:blogger.com,1999:blog-1048999120231146230.post-52436596376907941982014-04-14T16:39:00.000-06:002014-04-14T17:16:23.834-06:00Sticky Popcorn<div style="text-align: center;">
I stumbled upon this recipe <a href="http://www.justgetoffyourbuttandbake.com/2012/04/26/marshmallow-caramel-popcorn/">here</a> probably a year and a half ago, and this popcorn-now lovingly called "Sticky Popcorn" by my kids has quickly become a favorite at our house-pretty sure it should be called "crack popcorn", but luckily, my kids don't know what crack is, and i'd like to keep it that way! One batch lasts about 20 min. It is that good. This stuff is majorly addicting. My kids ask for this at least once a week. AT LEAST. I do not give in that often, or we would be doing some extra walks to the park ;). Only 4 ingredients, and ready in 5 min!</div>
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<b>Ingredients:</b><br />
1 batch (or 12 cups) of popped Popcorn<br />
1/2 cup Butter<br />
1/2 cup brown sugar<br />
9-12 jumbo marshmallows (we like to use 12)<br />
<br />
<b>Directions:</b><br />
1. Place butter and brown sugar in microwave safe bowl. Cook for 1-1.5 min, or until you can combine both.<br />
2. Add marshmallows and cook for another 1-1.5 min until the marshmallows are melted-I take it out and 1 min and stir.<br />
3. Pour over popcorn and stir with a wooden spoon until all the popcron pieces are covered in this delectible mixture!<br />
4. Inhale.Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com0tag:blogger.com,1999:blog-1048999120231146230.post-36862720721557889612014-04-02T15:02:00.001-06:002014-04-02T15:13:36.740-06:00Addressing Bullying with a simple book<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpS7Fhg4YQoUAQvpIL835uEZU60vkF_MP9wG3T2ZT1lLEYhOnpQZoC0aERrBhJYVWDgAIBZRpXsOlbGthV-vT3uHaR5sjfGKdwXf8iKwvnZ_VDP13hiprlePagZCbDiEVvZxb_G2PCRAE/s1600/one.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpS7Fhg4YQoUAQvpIL835uEZU60vkF_MP9wG3T2ZT1lLEYhOnpQZoC0aERrBhJYVWDgAIBZRpXsOlbGthV-vT3uHaR5sjfGKdwXf8iKwvnZ_VDP13hiprlePagZCbDiEVvZxb_G2PCRAE/s1600/one.jpg" height="294" width="320" /></a></div>
Have you read this book? Have you seen this book around? Well this book is pretty fantastic. This book is about the color blue, and his bully red. Such a phenomenal book. Seriously. <br />
<a name='more'></a>My son got this book from his Grandma and Grandpa for Christmas this year. He just turned 3, and he loves it-and I may or may not be just as big of a fan as well. This book shows how the other colors notice the bullying, but do nothing about it. But what I love best about this book, is that 1 comes along and encourages others to stand up to the bully. Then they do. And the result is beautiful. But the best part is that at then end, they include red, the bully. Such an awesome book, and it is perfect for all ages. The younger kids will love the colors, and the older kids will pick up on the message. (And the younger kids will get the message subliminally-or not so much subliminally :) )<br />
<br />
<u>One </u><br />
by: Kathryn Otoshi<br />
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&Operation=GetAdHtml&ID=OneJS&OneJS=1&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=abotochon-20&marketplace=amazon&region=US&placement=0972394648&asins=0972394648&show_border=true&link_opens_in_new_window=true&MarketPlace=US&price_color=333333&title_color=3E4A54&bg_color=FFFFFF" style="height: 240px; width: 120px;">
</iframe>Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com0tag:blogger.com,1999:blog-1048999120231146230.post-30972698706161847892014-03-31T10:31:00.003-06:002014-03-31T10:31:58.076-06:00Peanut Butter Oatmeal Bars<div class="separator" style="clear: both; text-align: center;">
These bars are delicious! They remind me of Summer. Just the perfect little treat. I am pretty sure I could gobble up the whole pan if I let myself. So make sure you make these to share! They are the perfect combination of peanut butter, chocolate, and oatmeal. They are easy to make, and you probably have most of the ingredients in your pantry right now! Isn't chocolate and peanut butter like the perfect combination? And then you throw oats in there too? Divine.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgctw36DrKcE1rK3qdCsgk9M9JeCOYHKLnZNFvXzEOHDW6kvP6t_J8pewI4R10-q5AI-_daEAgalDovU-CpKkeGnCe_Iy7eJ7g1FsOUoPubML7vR4DxyAKk5kfMJyPsMW_vTvTGV63yzP0/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgctw36DrKcE1rK3qdCsgk9M9JeCOYHKLnZNFvXzEOHDW6kvP6t_J8pewI4R10-q5AI-_daEAgalDovU-CpKkeGnCe_Iy7eJ7g1FsOUoPubML7vR4DxyAKk5kfMJyPsMW_vTvTGV63yzP0/s1600/003.JPG" height="212" width="320" /></a><br />
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<b>Ingredients:</b><br />
<div style="background-color: white; border: 0px; line-height: 24.375px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit;">1 cup melted butter </span></div>
<div style="background-color: white; border: 0px; line-height: 24.375px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit;">1 cup brown sugar </span></div>
<div style="background-color: white; border: 0px; line-height: 24.375px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit;">1 teaspoon baking soda</span></div>
<div style="background-color: white; border: 0px; line-height: 24.375px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit;">2 1/4 cups Quick Cooking oatmeal (I mixed this with old fashioned. Do not use instant)</span></div>
<div style="background-color: white; border: 0px; line-height: 24.375px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit;">1 1/2 cups flour</span></div>
<div style="background-color: white; border: 0px; line-height: 24.375px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit;">1 teaspoon salt</span></div>
<div style="background-color: white; border: 0px; line-height: 24.375px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit;">1/2 cup peanut butter (I used creamy)</span></div>
<div style="background-color: white; border: 0px; line-height: 24.375px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit;">1 can sweetened condensed milk</span></div>
<div style="background-color: white; border: 0px; line-height: 24.375px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit;">8 Reese’s Peanut Butter Cup candy bars, roughly chopped<br />1 cup Chocolate Chips</span></div>
<div style="background-color: white; border: 0px; font-size: 15px; line-height: 24.375px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; border: 0px; font-size: 15px; line-height: 24.375px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit;"><b>Directions:</b></span></div>
<div style="background-color: white; border: 0px; line-height: 24.375px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; vertical-align: baseline;">
<span style="font-family: inherit;"> 1.
Preheat oven to 350.<br />
Line a 9×13 pan with tin foil and spray lighlty with cooking spray <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 19.5pt; vertical-align: baseline;">
<span style="font-family: inherit;"> 2. In
a medium mixing bowl, stir together melted butter, sugar, soda, oatmeal, flour
& salt until it’s crumbly.
3. Set aside about 1 cup or a little more.<br />
Press the rest of the crust into prepared pan. Bake crust for 10 minutes. 4. While crust is cooking, in a small bowl, stir together
the peanut butter and sweetened condensed milk.<br /> 5. Once crust has baked, evenly pour and spread peanut butter filling over the
baked crust. Be gentle so you don’t pull up the warm crust while you spread the
filling. 6.
Evenly sprinkle the reserved crumbs on top of the peanut butter and sweetened
condensed milk mixture. Bake at 350 for about 15 minutes. 7.
Remove from oven and sprinkle the chopped candy bars and chocolate chips evenly
over the top. Return to oven to bake for another 5-10 minutes or until topping
is light golden brown and candy bars/chips are melting. </span></div>
<div class="MsoNormal" style="line-height: normal;">
<br /></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: inherit;">Cool before serving for less
mess.</span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: inherit;">Found on <a href="http://bakingblonde.wordpress.com/2009/05/14/peanut-butter-oatmeal-dream-bars/">BakingBlonde</a></span></div>
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Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com0tag:blogger.com,1999:blog-1048999120231146230.post-91956308792268283252014-03-28T07:47:00.001-06:002014-03-31T10:32:25.800-06:00Bruschetta Chicken<div style="text-align: center;">
Easy, healthy, and good. The hubs and I are trying to eat better. He lost 17 lbs, and I lost 7. But that is just life I suppose. Because of this "trying to eat better", we have been using mostly healthy-healthier recipes for dinner. And this was one we found!</div>
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<div style="background-color: #fefefe; line-height: 15.600000381469727px; margin-bottom: 10px; padding: 0px;">
<span style="font-family: inherit;"><b>Ingredients:</b></span></div>
<div style="background-color: #fefefe; line-height: 15.600000381469727px; margin-bottom: 10px; padding: 0px;">
<span style="font-family: inherit;">1/2 cup flour<br />2 eggs, beaten<br />4 boneless, skinless chicken breasts<br />1/4 cup grated parmesan cheese<br />1/4 cup crushed garlic croutons<br />1 tablespoon butter, melted<br />2 large tomatoes<br />3 tablespoons minced fresh basil<br />2 garlic cloves, minced (appox. 1 teaspoon)<br />1 tablespoon olive oil<br />salt & pepper to taste</span></div>
<div style="background-color: #fefefe; line-height: 15.600000381469727px; margin-bottom: 10px; padding: 0px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: #fefefe; line-height: 15.600000381469727px; margin-bottom: 10px; padding: 0px;">
<span style="font-family: inherit;"><b>Directions:</b></span></div>
<div style="background-color: #fefefe; line-height: 15.600000381469727px; margin-bottom: 10px; padding: 0px;">
<span style="font-family: inherit;">1. Preheat oven to 375 degrees. Grease 9x13 baking dish. </span></div>
<div style="background-color: #fefefe; line-height: 15.600000381469727px; margin-bottom: 10px; padding: 0px;">
<span style="font-family: inherit;">2. Place flour & beaten eggs in separate shallow bowls. Dip chicken into flour, then into eggs. Place into baking dish. </span></div>
<div style="background-color: #fefefe; margin-bottom: 10px; padding: 0px;">
<span style="font-family: inherit;"><span style="line-height: 15.600000381469727px;">3. Combine </span></span><span style="line-height: 15.600000381469727px;">Parmesan</span><span style="font-family: inherit;"><span style="line-height: 15.600000381469727px;"> cheese, crushed croutons, & melted butter then sprinkle on chicken. </span></span></div>
<div style="background-color: #fefefe; line-height: 15.600000381469727px; margin-bottom: 10px; padding: 0px;">
<span style="font-family: inherit;">4. Loosely cover with foil. Bake for 30-40 minutes, or until top is browned and chicken is cooked through. </span></div>
<div style="background-color: #fefefe; line-height: 15.600000381469727px; margin-bottom: 10px; padding: 0px;">
<span style="font-family: inherit;">5. Chop tomatoes and combine with last ingredients. Spoon mixture over chicken, and return to oven for 5-7 minutes or until tomato mixture is heated through.</span></div>
<div style="background-color: #fefefe; line-height: 15.600000381469727px; margin-bottom: 10px; padding: 0px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: #fefefe; line-height: 15.600000381469727px; margin-bottom: 10px; padding: 0px;">
<span style="font-family: inherit;">Serve with salad or any desired veggie!</span><br />
<span style="line-height: normal; text-align: center;"><br /></span>
<span style="line-height: normal; text-align: center;">Found </span><a href="http://www.flickr.com/photos/meredithdavis/3517153046/in/pool-34955636712@N01/" style="line-height: normal; text-align: center;">here</a></div>
Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com0tag:blogger.com,1999:blog-1048999120231146230.post-33122760161648759732014-03-27T16:34:00.002-06:002014-03-28T07:42:25.137-06:00Barbecue Chicken Pizza<div style="text-align: center;">
I LOVE BARBECUE CHICKEN PIZZA. However, my husband does not. SO I don't get it very often. For a time, I would make one pizza and have half of it barbecue chicken, and the other half pepperoni, but that didn't always work. Now when I do get to make it, this is the recipe I ALWAYS use. It is simple, and so perfect.</div>
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<b>Ingredients:</b><br />
1 Pizza crust of your choice-unbaked. Homemade or store bought. (My recipe follows, I got it from <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/basic-pizza-dough-processor-method-recipe.html">Emeril</a>, wish I could say we were buddies)<br />
1-2 cooked chicken breasts (depending on how much chicken you like on your pizza) I boil mine.<br />
1 cup Barbecue sauce (we are sweet baby ray fans)<br />
1/3 cup French Fried onions-or regular onions sliced<br />
3 Tbsp Chopped Cilantro<br />
2 cups Mozzarella Cheese<br />
<br />
<b>Directions:</b><br />
1. Shred chicken<br />
2. Mix chicken and barbecue sauce together and spread onto of rolled out uncooked pizza crust. Add more barbecue sauce if needed.<br />
3. Top with Cheese and onions<br />
4. Bake for 25 Min in 350 degree oven<br />
5. Sprinkle chopped cilantro on top!<br />
<br />
<br />
<br />
<br />
<b>Pizza Crust Ingredients:</b><br />
1 pkg Active Dry yeast<br />
1 Cup warm water (it helps if you have a thermometer and can get the water to 110-115 degrees)<br />
1 1/2 tsp salt<br />
1 1/2 tbsp Olive Oil<br />
2-3 cups of flour<br />
<br />
<b>Directions:</b><br />
1. Add yeast to water, stir, and let sit for 5 min to dissolve.<br />
2. Combine yeast mixture, salt, olive oil, and flour to food processor (I like to add garlic, or dried onion, sometimes Parmesan cheese, and some Italian herbs to my dough just for some variety, I do this here), process for 1 min. Add more flour if dough is too sticky.<br />
3. Transfer dough to work surface (I try not to flour it, but if you need to, feel free to lightly flour it). Knead for 2-3 min.<br />
4. Form into ball and place in greased bowl in a warm place for 30 min.<br />
5. Roll out your dough onto greased pizza pan. (I sprinkle salt and corn meal onto my pan for added taste and texture.)<br />
<br />Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com0tag:blogger.com,1999:blog-1048999120231146230.post-80594964972288774482014-03-27T16:12:00.001-06:002014-03-28T07:43:53.528-06:00Crock-pot Chicken and Noodles<div style="text-align: center;">
<span style="font-family: inherit;">When I was in school, occasionally we would have chicken and noodles for lunch- and believe it or not, they were really good. So I have always liked chicken and noodles. I found this recipe the other day, and made it for them fam. It sure is a keeper! You have to use frozen noodles to get the right noodle consistency. And this is one quick-prep wise and easy recipe!</span></div>
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<div style="text-align: center;">
<a name='more'></a><span style="font-family: inherit;">Excuse my pic-and paper plate, the lighting was horrendous! And I am not sure who to give credit for for this recipe, it was a picture of a recipe! </span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><b>Ingredients:</b></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">4 boneless skinless chicken breasts (you can use frozen)</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">2 cans cream of chicken soup</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">1 stick of butter (I didn't even use half a stick)</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">2 15 oz cans of chicken broth</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">24 oz. frozen egg noodles (can be found in the freezer section of most grocery stores)</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><b><br /></b></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><b>Directions:</b></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">1. Combine Chicken, butter, and all cans of soup in crock pot. </span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">2. Cook on low for 6-7 hours</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">3. Shred chicken-an easy way to do this is stick it in a Bosch, or Kitchen Aid, or bowl with beaters and turn on for about 10 sec or so. Or you can take the long way and use 2 forks.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">4. Put chicken back in-or leave it in if you never took it out-add noodles, and cook for another 2 hours, stirring occasionally.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Serve over Mashed Potatoes and ENJOY your eyes out.</span></div>
<div style="text-align: left;">
<br /></div>
Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com0tag:blogger.com,1999:blog-1048999120231146230.post-46033178973095606812014-02-15T13:41:00.001-07:002014-03-28T07:46:03.139-06:00Holy Year Batman! Let's eat cake!<div class="h-4 strong" id="zlrecipe-ingredients" style="background-color: white; border: 0px; margin-bottom: 1em; margin-top: 1em; padding: 0px; text-align: center; vertical-align: baseline; word-wrap: break-word;">
<span style="color: #111111; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 1.2em;">Wow. It has been one whole year since I last posted. It has been so long that I can't even remember which font I sue for my posts! Ugh. Que excuses....1st: Baby number 3 began baking and I was soooooooo sick. Not much cooking happened. 2nd: We moved all the way </span><span style="line-height: 19.200000762939453px;">across</span><span style="line-height: 1.2em;"> the country, then 1 more time in the same state. 3rd: baby made me sick-it's such a good excuse, so I used it twice! And don't worry, everything came out fine in the end. We have our 3rd baby now, our 2nd little girl, and she is a cute little chunk chicky! Now onto the cake, I saw this recipe and knew it was what was going to get me back in the swing of things. It is a chocolate cake! And an incredibly awesome chocolate cake! Sooo </span><span style="line-height: 15.600000381469727px;">chocolaty</span><span style="line-height: 1.2em;"> and moist, and just so good. I made it for Valentine's Day and couldn't say more good things about it. The frosting is soo good that I could probably sit and eat a whole bowl in 3 minutes. Or 2. There is a catch, and unexpected ingredient...Quinoa. Yup, you heard me, Quinoa. Not Quinoa flour, but cooked and blended quinoa! Making this cake Gluten free!!! I found this recipe on <a href="http://makingthymeforhealth.com/2013/12/04/best-ever-chocolate-quinoa-cake-gluten-free/">Makingthymeforhealth</a> and may have to frequent this site some more!!! Now go make this cake. Seriously, like now.</span></span></div>
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<u><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></u></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 cups cooked quinoa (1 cup uncooked=2 cups cooked)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2em;">1/3 cup unsweetened almond milk (or preferred milk)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 whole eggs</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon vanilla extract</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup Earth Balance, melted (or butter)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup melted coconut oil</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup white sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup unsweetened cocoa powder </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon baking soda</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 and 1/2 teaspoon baking powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon salt</span></div>
<div class="ingredient" id="zlrecipe-ingredient-21" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">
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<div class="ingredient" id="zlrecipe-ingredient-22" itemprop="ingredients" style="border: 0px; font-variant: inherit; font-weight: inherit; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">
<span class="italic" style="border: 0px; font-family: Georgia, Times New Roman, serif; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><u>Whipped Chocolate Coconut Cream Frosting</u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 (13.5 ounce) can of full fat coconut milk, refrigerated overnight</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 (10 ounce) bag chocolate chips</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<u><span style="font-family: Georgia, Times New Roman, serif;">Directions</span></u></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-style: inherit; font-variant: inherit; line-height: inherit;">1. Preheat the oven</span><span style="font-style: inherit; font-variant: inherit; line-height: inherit;"> to 350°F and then line two round cake pans (or a 9x13” pan) with parchment paper.</span></span></div>
<div class="h-4 strong" id="zlrecipe-instructions" style="background-color: white; border: 0px; color: #111111; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">
<span style="font-family: Georgia, Times New Roman, serif; font-style: inherit; font-variant: inherit; line-height: inherit;">2. In a food processor or blender, combine the eggs, almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-style: inherit; font-variant: inherit; line-height: inherit;">3. Add the cooked and cooled quinoa along with the melted and cooled Earth Balance and coconut oil (could also use all regular butter) then blend until completely smooth, about thirty seconds to one minute.</span></div>
<div class="h-4 strong" id="zlrecipe-instructions" style="background-color: white; border: 0px; color: #111111; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">
<span style="font-family: Georgia, Times New Roman, serif; font-style: inherit; font-variant: inherit; line-height: inherit;">4. Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and sea salt).</span></div>
<div class="h-4 strong" id="zlrecipe-instructions" style="background-color: white; border: 0px; color: #111111; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">
<span style="font-family: Georgia, Times New Roman, serif; font-style: inherit; font-variant: inherit; line-height: inherit;">5. Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined.</span></div>
<div class="h-4 strong" id="zlrecipe-instructions" style="background-color: white; border: 0px; color: #111111; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">
<span style="font-family: Georgia, Times New Roman, serif; font-style: inherit; font-variant: inherit; line-height: inherit;">6. Divide the batter between the two pans and bake for 30 minutes. Remove the cakes from the oven and allow to cool.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-style: inherit; font-variant: inherit; line-height: inherit;">7. To make the frosting you will need to refrigerate the coconut milk overnight (in the coldest part of your refrigerator) so that the cream separates.</span></div>
<div class="h-4 strong" id="zlrecipe-instructions" style="background-color: white; border: 0px; color: #111111; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">
<span style="font-family: Georgia, Times New Roman, serif; font-style: inherit; font-variant: inherit; line-height: inherit;">8. When you are ready to make it, melt the chocolate in a sauce pan over low-medium heat. Grab the coconut milk from the refrigerator but don’t shake the can or turn it upside down before opening. Open the can and scoop out the solid parts with a spoon, placing them into the pot with the chocolate. It’s okay if it the solid parts on completely separated, just try to get as much of the thicker portions as possible. Melt the coconut cream and chocolate together then transfer to a large bowl that you can later use to whip it in. (note: if the melted chocolate/coconut milk mixture still appears really dark you can add more coconut milk to lighten it up so that the end result isn't bitter)</span></div>
<div class="h-4 strong" id="zlrecipe-instructions" style="background-color: white; border: 0px; color: #111111; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">
<span style="font-family: Georgia, Times New Roman, serif; font-style: inherit; font-variant: inherit; line-height: inherit;">9. Allow to cool on the counter then cover and refrigerate for several hours, until thickened. Once it has thickened, remove from the refrigerator and beat on high for thirty seconds to one minute, until a fluffy icing has formed. </span></div>
<div class="h-4 strong" id="zlrecipe-instructions" style="background-color: white; border: 0px; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #111111;"><span style="font-style: inherit; font-variant: inherit; line-height: inherit;">10. Transfer the cakes to a surface for icing with the bottom side up. (Apparently these cakes are fragile, so only move them once. I froze mine the night before, so </span>Didn't<span style="font-style: inherit; font-variant: inherit; line-height: inherit;"> have this issue, so </span></span><span style="color: #111111;"><span style="line-height: 19.200000762939453px;">be careful</span></span><span style="color: #111111;"><span style="font-style: inherit; font-variant: inherit; line-height: inherit;">! Or freeze them ;) )</span></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-style: inherit; font-variant: inherit; line-height: inherit;">11. Frost the cake and refrigerate until ready to serve. The icing will melt in really warm conditions but should be fine for a few hours in cooler settings.</span></div>
<div class="h-4 strong" id="zlrecipe-notes" style="background-color: white; border: 0px; color: #111111; font-weight: bold; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline; word-wrap: break-word;">
<span style="font-family: Georgia, Times New Roman, serif;">ENJOY YOUR INCREDIBLE CAKE!</span></div>
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Troy & Kristinhttp://www.blogger.com/profile/15209915178407095464noreply@blogger.com1