tag:blogger.com,1999:blog-68240354477969949612024-03-13T04:35:34.919-07:00The Wooden SpoonRecipes, crafts, and homemaking tips from six gorgeous women. What more could you ask for?amy boggshttp://www.blogger.com/profile/10135884803054745873noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-6824035447796994961.post-85151438011756410792012-09-19T06:17:00.002-07:002012-09-19T06:17:31.655-07:00randomIf you want a chance to win a $500 or $1000 Visa gift card, head on over to <a href="http://www.nobigdill.com/2012/08/super-slush-and-1000-gift-card-giveaway.html">http://www.nobigdill.com/2012/08/super-slush-and-1000-gift-card-giveaway.html</a> !!!Christinehttp://www.blogger.com/profile/05959782680992980691noreply@blogger.com0tag:blogger.com,1999:blog-6824035447796994961.post-78026322596684569392012-09-17T13:58:00.000-07:002012-09-17T13:58:05.929-07:00Dill Pickles<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-i4ctPNGOYW8/UFeMcgxnyYI/AAAAAAAABiM/pID6MoKtAgM/s1600/IMG_3132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-i4ctPNGOYW8/UFeMcgxnyYI/AAAAAAAABiM/pID6MoKtAgM/s320/IMG_3132.JPG" width="320" /></a></div>
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My hubby and I dabbled in canning this summer. It was super stressful at first, but then became something we really enjoyed! </div>
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I have NEVER liked dill pickles, except during pregnancies. However, this recipe is amazing. I would gladly eat these every day, they are that good. </div>
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<u>Dill Pickles</u></div>
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adapted from <i><a href="http://www.ourbestbites.com/2012/07/refrigerator-pickles/">Our Best Bites</a></i></div>
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makes two 1 quart mason jars full</div>
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2 pounds cucumbers (as fresh as possible), sliced</div>
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10 cloves garlic, peeled and slightly smashed</div>
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2 cups white vinegar</div>
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4 cups water</div>
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2 tbsp kosher salt</div>
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LOTS of fresh dill</div>
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1 tsp celery seed</div>
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1 tsp coriander seed</div>
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1 tsp mustard seed</div>
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1 tsp whole black peppercorns</div>
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1 tsp dill seed</div>
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In a medium saucepan, bring 4 cups water to a boil, reduce to simmer, and add garlic. Cook 5 minutes. Add vinegar and salt, bring back to a boil and stir until salt dissolves, then remove from heat.</div>
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Divide dill and seeds between the jars. Pull garlic out of the brine and put 5 cloves in each jar. Pack the jars with the cucumbers, then pour brine over, leaving 1/2 inch headspace. </div>
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*Now, you can do one of two things: You can either leave these as refrigerator pickles (they'll keep for three months), OR you can water-bath can them. Simply wipe the tops and rims of the jars with a clean, damp cloth, then put on lids and rings to fingertip tightness. Process in a water bath for 10 minutes. *If you DO choose to can them, make sure you heat the jars and lids and rims to disinfect prior to packing the pickle mixture in. </div>
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Christinehttp://www.blogger.com/profile/05959782680992980691noreply@blogger.com0tag:blogger.com,1999:blog-6824035447796994961.post-1295594031058851112012-09-17T13:46:00.001-07:002012-09-17T13:58:26.487-07:00Best Poppy Seed Dressing, Ever<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-EDx62vurfDY/UFeKeVspUuI/AAAAAAAABiE/-d6Po1EnB6U/s1600/IMG_3133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-EDx62vurfDY/UFeKeVspUuI/AAAAAAAABiE/-d6Po1EnB6U/s320/IMG_3133.JPG" width="213" /></a></div>
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<u>Poppy Seed Dressing</u><br />
adapted from <i><a href="http://www.ourbestbites.com/2010/01/poppy-seed-dressing/">Our Best Bites</a></i><br />
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1/3 c white (or white wine) vinegar<br />
1 tsp kosher salt<br />
fresh ground pepper (about 1/2 tsp)<br />
1/2 c agave nectar<br />
1 tsp Dijon mustard<br />
2 green onions, roughly chopped<br />
1/3 cup oil (vegetable if you must, but avocado oil would be healthier)<br />
1 tsp poppy seeds<br />
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*I use my immersion blender for this recipe, but a regular blender would work also.<br />
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Stir together vinegar, salt, pepper, agave nectar, and mustard. Start blender. With blender running, add green onion, then stream in oil. Turn off blender, and transfer dressing to a jar or carafe. Stir in poppy seeds.<br />
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*Delicious on all salads, but especially with the following combination:<br />
spinach<br />
sliced strawberries<br />
chopped green onion<br />
peeled and chopped cucumber<br />
toasted, sliced almonds<br />
<i><br /></i>Christinehttp://www.blogger.com/profile/05959782680992980691noreply@blogger.com0tag:blogger.com,1999:blog-6824035447796994961.post-45349399311331610282012-09-17T13:32:00.004-07:002012-09-17T13:59:50.056-07:00Roasted Vegetable Wrap<div class="separator" style="clear: both; text-align: center;">
Um, sorry I'm a slacker? </div>
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<a href="http://1.bp.blogspot.com/-mir3d9XkWp0/UFeGYe09oNI/AAAAAAAABhk/t_RHv23bGjg/s1600/IMG_2604.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-mir3d9XkWp0/UFeGYe09oNI/AAAAAAAABhk/t_RHv23bGjg/s320/IMG_2604.JPG" width="320" /></a></div>
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Ok, I really love summer. Vegetables everywhere! This was a great way to use up those farmer's market veggies that I keep piling onto my tiny kitchen counter.</div>
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<u>Roasted Vegetable Wraps</u></div>
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2 Japanese eggplants</div>
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1 medium zucchini</div>
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1 medium crookneck squash</div>
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olive oil</div>
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salt and pepper</div>
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roasted red peppers (or make your own!)</div>
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fresh spinach</div>
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tomato</div>
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cheese (optional, great with or without)</div>
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large tortillas (I used spinach from Earth Fare)</div>
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Southwest Ranch Dressing (recipe below)</div>
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Preheat the oven to 400. Prep two cookie sheets with parchment paper - you can also put cooling racks on top of the cookies sheets to raise the vegetables, but it's not necessary. Thinly slice the eggplant, zucchini, and squash lengthwise (use a mandolin if you have one). Brush with olive oil and sprinkle with salt and pepper and put the veggies on the cookie sheets. Roast for 10 minutes at a time, checking on the tenderness of the veggies each time. Roast until not crunchy at all (mine took about 20 minutes).</div>
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<u>Southwest Ranch Dressing</u><br />
adapted from <i><a href="http://budgetbytes.blogspot.com/2012/04/southwest-salad-with-taco-ranch.html">Budget Bytes</a></i></div>
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3/4 cup plain Greek yogurt</div>
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1/4 cup mayo</div>
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1/2 cup buttermilk</div>
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1/2 tsp salt</div>
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1 tsp garlic powder</div>
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1 1/2 tsp chili powder</div>
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1/2 tsp cumin </div>
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dash of hot sauce</div>
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<u>To assemble</u>:</div>
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Spread the dressing on the tortillas, then layer roasted veggies, spinach, peppers, tomatoes. Roll tightly and enjoy! </div>
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<a href="http://3.bp.blogspot.com/-rCb4mvaFMy0/UFeGbP0lR4I/AAAAAAAABhs/6Dd7otKgDRw/s1600/IMG_2607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-rCb4mvaFMy0/UFeGbP0lR4I/AAAAAAAABhs/6Dd7otKgDRw/s320/IMG_2607.JPG" width="320" /></a></div>
<br />Christinehttp://www.blogger.com/profile/05959782680992980691noreply@blogger.com0tag:blogger.com,1999:blog-6824035447796994961.post-69994504225903792612012-02-16T06:45:00.000-08:002012-02-16T06:45:54.337-08:00Delicious and Simple DessertSo I discovered a dessert on Pinterest and thought it was quite good. If you like cake batter (and who doesn't) then you'll love this.<br />
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All you need is:<br />
1 box Funfetti cake mix<br />
2 cups yogurt<br />
1 cup cool whip<br />
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Mix it all together, and then use it as a dip with graham crackers or animal crackers! These proportions are approximate..and you can make much smaller batches if you like. It is about a 3-2-1 ratio with 3 parts cake mix, 2 parts yogurt, 1 part cool whip.<br />
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Enjoy!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8akxNwfYtdM/Tz0WnN657hI/AAAAAAAAATU/3UxC7jbOYiA/s1600/funfetti.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="http://1.bp.blogspot.com/-8akxNwfYtdM/Tz0WnN657hI/AAAAAAAAATU/3UxC7jbOYiA/s320/funfetti.jpg" /></a></div>Katiehttp://www.blogger.com/profile/18041393407497500101noreply@blogger.com0tag:blogger.com,1999:blog-6824035447796994961.post-69553417849013909782011-11-22T19:42:00.000-08:002011-11-22T19:42:15.712-08:00How to make your own garland, wreaths, etc.You will need four items:<br />
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1. A pine garland strand, or wreath, that is plain<br />
2. Craft wire<br />
3. "Stems"<br />
4. Wire Cutters, or a good pair of scissors<br />
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You take the plain garland strand, and buy a bunch of stems from Michaels. They always have them in the front of the store, it's a bunch of cute little Christmas-y type decorations and you always wonder to yourself what purpose they serve. Usually these little stems are about .50 cents to $1 apiece, really cheap.<br />
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Then, you take the stems and attach them to the garland using the craft wire, which is green and matches the garland so it is discreet. Wrap the craft wire around the center of the stem in a hidden place, wrapping it a few times around the center of the garland so it stays in place. Voila!! You have your very own garland, made very cheaply, and to your own personal style and house decorations.<br />
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Craft Wire: <br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/-K_EkzQ1sL44/TsxqssdJjjI/AAAAAAAAARk/I7bJPzmfGQ4/s1600/christmas%2B1.jpeg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="160" width="160" src="http://2.bp.blogspot.com/-K_EkzQ1sL44/TsxqssdJjjI/AAAAAAAAARk/I7bJPzmfGQ4/s320/christmas%2B1.jpeg" /></a></div><br />
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Garland:<br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/-i5Hky0FQIDI/TsxqswfHOQI/AAAAAAAAARs/gI-9rbzC9L0/s1600/christmas%2B2.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="175" width="320" src="http://1.bp.blogspot.com/-i5Hky0FQIDI/TsxqswfHOQI/AAAAAAAAARs/gI-9rbzC9L0/s320/christmas%2B2.jpg" /></a></div><br />
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Stem:<br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/-UO4w1CijBTw/TsxqtNgKC1I/AAAAAAAAAR4/K9hlXrA2GUk/s1600/christmas%2B3.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="300" src="http://1.bp.blogspot.com/-UO4w1CijBTw/TsxqtNgKC1I/AAAAAAAAAR4/K9hlXrA2GUk/s320/christmas%2B3.jpg" /></a></div>Katiehttp://www.blogger.com/profile/18041393407497500101noreply@blogger.com2tag:blogger.com,1999:blog-6824035447796994961.post-79692794489887815092011-08-23T16:41:00.000-07:002011-08-23T17:19:53.469-07:00Eat LocalIn today's society, food frequently just starts at the grocery store. We do not know who grew it, where its from, and sometimes even what is in it. That can be scary when you hear another report in the news about recalled food. To combat the "food unknown", you can turn to local food sources.
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<br />If you would like to start eating locally, I have a roundup of resources to get you started. Sometimes all you need to get started is to know what your options are.
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<br /><span style="font-weight: bold;">Farmer's Market/ Farm Stand</span>
<br />These are a great way to start. Depending on the size, you can go once a week or everyday to pick up tasty fresh produce. You can talk directly to the grower if you have any questions. I especially enjoy this option when I am branching out to try new vegetables. On farmer at out market gave me some great ideas for using chard when I had not tried it before. The <a href="http://search.ams.usda.gov/farmersmarkets/">USDA website</a> has a list of farmer's markets if you are looking for one in your area.
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<br /><span style="font-weight: bold;">You Pick</span>
<br />I love this option for fruit but it can also be available for vegetables. These farms have you pick the produce when it is ready. Cheaper for you, easier for them. The <a href="http://www.pickyourown.org/">Pick Your Own website</a> has a good, though not completely inclusive, list of you pick farms in different states. The website is a blast of color but does have good info.
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<br /><span style="font-weight: bold;">CSA (Community Supported Agriculture)</span>
<br />Every farm has a little bit of a different CSA program, but the premise is the same. You pay in advance and they give you a basket of food each week for a set number of weeks. This helps the farmer out because they now have startup money for planting time. It helps you because you get fresh produce every week. We have done a CSA this summer and love it! Unfortunately, the availability of a CSA program really varies. You can ask around at your farmer's market or look up CSA information on the <a href="http://www.localharvest.org/">Local Harvest website</a>.
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<br /><a href="http://www.localharvest.org/">Local Harvest</a>
<br />This is one of my favorite eat local websites! You can search for farms, CSA, farmer's markets, restaurants that serve local produce, and local meat. Just a really great resource.
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<br /><a href="http://www.eatwild.com/index.html">Eat Wild</a>
<br />A site listing farms where you can find local meat, eggs, and dairy. I don't find this site as user friendly but it does have a good list.
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<br /><span style="font-weight: bold;">Ask Around!</span>
<br />Word of mouth is usually the best advertisement. Some small farms may not make it to these websites so make sure to ask around for any you may have missed. Some people advertise things like you pick or eggs on Craigslist as well.
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<br />So now you are ready to get started! See what is in your area. Eating local is a great boost to area farmers and the local economy.
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<br />Stephaniehttp://www.blogger.com/profile/07209603719100826943noreply@blogger.com0tag:blogger.com,1999:blog-6824035447796994961.post-25001533819673696922011-07-30T19:39:00.000-07:002011-07-31T13:48:52.878-07:00Herbs!I've had several discussions with people lately about fresh herbs. I LOVE them. Love them, love them, love them. So when Amy dear told me today that she never knows what to do with herbs, I realized I needed to do a blog post about fresh herbs. (I also realized, Amy, that we never did have our herb discussion. So here you go.)<br />
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Fresh herbs are used differently than dried herbs in terms of cooking time, but they are used in the same types of dishes. Take spaghetti, for instance. I can whip up a pot of spaghetti sauce and, instead of throwing in a bunch of dried oregano and basil at the beginning of the simmer, I can add fresh oregano and basil <i>towards the end of the cooking time.</i> Herein lies the biggest difference between dried and fresh, and the biggest mistake that people make. Most fresh herbs do not hold up like dried herbs do to longer cook times. It's often a good idea to add dried herbs close to the beginning of cooking time because they need longer to cook so that their flavors will develop more. Some fresh herbs will fall apart and either A) the flavor will disappear or B) they'll turn bitter. Both bad. Very bad. Rosemary is often the exception to this rule. <br />
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Cilantro, for example, is a fresh herb that I never cook. Ever. If you talk to someone who says that they hated the taste of cilantro the only time they've ever tried it, 9 times out of 10 they ate fresh cilantro that had been cooked. When cooked, fresh cilantro starts to taste like soap. Yuck. There are, of course, people who don't like cilantro at all, cooked or not. It's a very strong herb and you either love it or hate it. Guess which one I am? YUM. Cilantro is excellent with Mexican or Thai inspired dishes.<br />
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Basil is another one that I rarely cook. I like to add basil at the very very end - tonight I made a pot of <a href="http://thepioneerwoman.com/cooking/2008/11/when-marlboro-man-leaves-town-pasta-with-eggplant/">PW's Pasta with Eggplant. </a>Delicious with eggplant from the farmer's market! I stirred in fresh basil at the very end, after removing the pot from heat. The flavor was delicious! Perfect. Basil is also good on top of a homemade pizza. <a href="http://thepioneerwoman.com/cooking/2008/09/how-tochiffonade-basil/">Chiffonade </a>the basil and sprinkle on top of a cooked and ready to eat pizza. Amazing. <br />
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I do like to add certain fresh herbs to roasting meats, like <a href="http://www.ourbestbites.com/2008/05/rotisserie-chicken/">Our Best Bites Fauxtisserie Chicken</a>. Fresh rosemary is excellent in this instance. It's also great folded into French bread or roll dough before baking for a nice herbed bread.<br />
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Fresh herbs also require <i>more</i> of the herb to get a good strong flavor than dried herbs. A half a teaspoon of dried oregano may equal 2 tablespoons of chopped fresh oregano. Often, a jar of dried herbs will tell you what it is equivalent to in fresh. My jar of refrigerated minced garlic says that 1/2 tsp of it equals one clove of garlic. But garlic is another post... <br />
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Ok, so here are some recipes that utilize fresh herbs:<br />
Basil:<br />
<a href="http://thepioneerwoman.com/cooking/2007/09/cooking_with_my_punk-ass_little_sister_penne_a_la_betsy/">Penne a la Betsy</a><br />
<a href="http://www.eatliverun.com/gnocchi-with-goat-cheese-grape-tomatoes-and-basil/">Gnocchi with Goat Cheese</a><br />
<a href="http://thepioneerwoman.com/cooking/2010/07/grilled-chicken-with-lemon-basil-pasta/">Grilled Chicken with Lemon Basil Pasta</a><br />
<a href="http://thepioneerwoman.com/cooking/2011/06/caprese-salad/">Caprese Salad</a><br />
<a href="http://www.ourbestbites.com/2011/04/tortellini-spinach-bake-in-creamy-lemon/">Creamy Tortellini Bake</a> - oh my gosh amazing. Add fresh basil when serving to each individual bowl.<br />
<a href="http://www.ourbestbites.com/2010/08/bruschetta/">Bruschetta </a><br />
<a href="http://www.ourbestbites.com/2009/09/fresh-basil-pesto/">Pesto</a> - possibly the best use for fresh basil. ever.<br />
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Cilantro:<br />
<a href="http://thepioneerwoman.com/cooking/2007/06/pico_de_gallo_a/">Pico de Gallo and Guacamole</a><br />
<a href="http://thepioneerwoman.com/cooking/2008/03/my_most_favorite_salad_ever_ever_ever_ever/">Asian Noodle Salad</a><br />
<a href="http://thepioneerwoman.com/cooking/2008/09/ree-drummond-migas/">Migas</a> - a.maz.ing.<br />
<a href="http://thepioneerwoman.com/cooking/2009/11/good-ol-basic-mexican-rice/">Mexican Rice</a><br />
<a href="http://thepioneerwoman.com/cooking/2011/03/beef-with-peppers/">Beef with Peppers</a> - totally making this on Monday<br />
<a href="http://thepioneerwoman.com/cooking/2010/03/cpks-bbq-chicken-pizza/">BBQ Chicken Pizza</a> - cilantro MAKES bbq chicken pizza. i don't care if you use this recipe or not. oh man.<br />
<a href="http://www.ourbestbites.com/2009/07/thai-peanut-noodle-salad/">Thai Peanut Noodle Salad</a><br />
<a href="http://www.ourbestbites.com/2011/01/southwest-pasta-salad/">Southwest Pasta Salad</a> - I LOVE THIS!!!!<br />
<a href="http://www.ourbestbites.com/2009/03/creamy-lime-cilantro-dressing/">Creamy Lime-Cilantro Dressing</a> - I LOVE THIS EVEN MORE!!!<br />
<a href="http://www.ourbestbites.com/2008/09/thai-peanut-noodles/">Thai Peanut Noodles</a><br />
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Rosemary and others:<br />
<a href="http://annies-eats.net/2010/03/24/mushroom-herb-mac-and-cheese/">Mushroom Herb Mac and Cheese</a><br />
<a href="http://thepioneerwoman.com/cooking/2009/10/buttered-rosemary-rolls/">Buttered Rosemary Rolls</a><br />
<a href="http://thepioneerwoman.com/cooking/2009/11/beef-stew-with-mushrooms/">Beef Stew with Mushrooms</a><br />
<a href="http://www.ourbestbites.com/2011/05/cheesy-garlic-herb-bread/">Cheesy Garlic Herb Bread</a><br />
<a href="http://simplyrecipes.com/recipes/focaccia_bread_with_rosemary/">Focaccia Bread with Rosemary</a><br />
<a href="http://www.ourbestbites.com/2010/11/artichoke-parmesan-sourdough-stuffing/">Sourdough Stuffing</a><br />
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And:<br />
<a href="http://simplyrecipes.com/recipes/how_to_store_parsley_cilantro_and_other_fresh_herbs/">How to Store Fresh Herbs</a><br />
<a href="http://www.bonnieplants.com/tabid/420/c/213/Default.aspx">All About Herbs </a>(this is the site for the company that my fresh herbs came from, lots of info there)<br />
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I hope this helps! Remember, don't be scared of the fresh herbs. They make life fun and tasty. :)Christinehttp://www.blogger.com/profile/05959782680992980691noreply@blogger.com4tag:blogger.com,1999:blog-6824035447796994961.post-91466784969771385032011-05-10T18:05:00.000-07:002011-05-10T18:21:47.558-07:00Pancakes with Apple Nut ToppingPancakes are a frequent meal at our house and I am always looking for different ways to top them. There has not been artificial maple syrup in our house for years. Some of our frequent toppings are:<br />-REAL maple syrup, in a separate container for dipping because it is pricey<br />-jam<br />-yogurt<br />-yogurt and jam<br />-apple nut topping<br /><br />The apple nut is my new favorite and a very proud personal creation.<br /><br /><strong>Apple Nut Topping</strong><br />3-4 C. Granny smith apples, cored, peeled and sliced<br />1/2 C.raisins<br />1/2 C. slivered almonds or other favorite nut<br />3/4 tsp. nutmeg<br />3 Tbp. honey<br />3/4 tsp. cornstarch<br /><br />Heat the apples in a medium saucepan until tender. Add the nuts, raisins, nutmeg, and honey and cook a few more minutes. In a small measuring cup, mix the cornstarch with enough water that it is dissolved and pourable. Slowly add it to the apple mixture. <br /><br />Serve it over your favorite pancakes. I like to add it to the pancakes with yogurt on top. Yum! And for those who do not have a favorite pancake recipe, here is a really great basic one.<br /><br /><strong>Pancakes</strong><br />1 1/2 C. wheat flour<br />3 1/2 tsp. baking powder (bought fresh or <a href="http://thewoodnspoon.blogspot.com/2010/11/secret-to-baking-powder-biscuits.html">DIY</a>)<br />1 tsp. salt<br />1 Tbp. sugar<br />1 1/4 C milk (soy or almond can easily be substituted for lactose free)<br />1 egg<br />3 Tbp. oil<br /><br />Mix the dry ingredients then add the wet ingredients. Drop the batter on a hot skillet 1/4 C at a time. When bubbles have risen to the top of the pacake you know it is time to flip them.<br /><br />Go breakfast crazy! Everyone will love it.Stephaniehttp://www.blogger.com/profile/07209603719100826943noreply@blogger.com1tag:blogger.com,1999:blog-6824035447796994961.post-89934048457100524552011-04-06T14:21:00.000-07:002011-04-06T14:21:31.861-07:00Chicken ParmesanTonight, I found two chicken parmesan recipes (one was fairly complicated, the other super basic). So, of course I wanted to create a medium level dish. I'd say it turned out pretty well!<br />
INGREDIENTS:<br />
<br />
<ul><li>2 boneless skinless chicken breasts</li>
<li>1 egg, beaten</li>
<li>1/4 cup Italian seasoned bread crumbs</li>
<li>1/4 cup grated Parmesan cheese</li>
<li>black pepper</li>
<li>1 teaspoon olive oil </li>
<li>1 cup chopped green or red bell pepper (recipe called for red, but I used a green one)</li>
<li>2 cups pasta sauce (I used tomato and basil)</li>
<li>approx. 1 to 1 1/2 cups shredded mozzarella cheese</li>
<li>linguine pasta for two</li>
</ul>DIRECTIONS:<br />
1. Preheat oven to 400 degrees F. Pound each chicken breast to approx 1/2 inch thickness using a meat mallet. Combine bread crumbs, Parmesan cheese, and a pinch of black pepper into a shallow pan.<br />
2. Dip each breast into the egg wash, then into the breading mixture. Place chicken breasts into a baking dish and bake for 20 minutes.<br />
3. While baking the chicken, saute the chopped bell pepper with 1 teaspoon olive oil in a skillet over medium-high heat. Once sauteed, add 2 cups pasta sauce and stir. Remove from heat and set aside.<br />
4. Remove chicken from oven, pour pasta sauce over chicken and top with mozzarella cheese and cook for additional 10 minutes until cheese is melted.<br />
5. Serve over linguine pasta.<br />
<br />
Final result...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-VIqqGUfx4xc/TZzZBqhq4VI/AAAAAAAABHA/N-1w-mt154E/s1600/Blog-Chx+Parmesan+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-VIqqGUfx4xc/TZzZBqhq4VI/AAAAAAAABHA/N-1w-mt154E/s400/Blog-Chx+Parmesan+%25282%2529.jpg" width="400" /></a></div>amy boggshttp://www.blogger.com/profile/10135884803054745873noreply@blogger.com0tag:blogger.com,1999:blog-6824035447796994961.post-85921310161999770422011-03-23T12:23:00.000-07:002011-03-26T19:12:59.177-07:00Dinner Last NightOk, I'm sorry about the lack of pictures, but I have to tell y'all about our dinner last night. Let me give you a hint as to its success rate in our house: MY TWO YEAR OLD ATE BEEF. That's right. You read it. That was <i>maybe</i> the third time in his life he has voluntarily eaten beef. He <i style="font-weight: bold;">loved</i> this meal. Well, the beef part anyway.<br />
<br />
We had:<br />
<a href="http://allrecipes.com/Recipe/Mini-Meatloaves/Detail.aspx">Mini Meatloaves</a> from <a href="http://allrecipes.com/">allrecipes.com</a> and<br />
<a href="http://www.ourbestbites.com/2011/01/southwest-pasta-salad/">Southwest Pasta Salad</a> from <a href="http://www.ourbestbites.com/">Our Best Bites</a> (I LOVE this site. They just published a cookbook that I'm dying to get my hands on)<br />
<br />
AMAZING.<br />
Ok, here's what I did differently:<br />
For the Mini Meatloaves, I grated up a medium yellow crookneck squash and added it in, then decreased the amount of cheese (I used sharp cheddar) to 2/3 cup. I have to get veggies in somehow for my boys. You really couldn't even tell, but I think I'll do a zucchini next time instead. I also, instead of just forming them into mini loaves and putting them in a 9x13 pan, put them in a muffin tin I'd sprayed with Pam. I was able to get 12 mini meatloaves, but I did have to put the muffin pan on top of a cookie sheet to keep the sauce from getting all in the bottom of my oven. I also added about 1/2 tsp onion powder. I was too lazy to actually cut up an onion to add. True story. Oh, and the sauce needed a little more mustard, in my opinion.<br />
<br />
For the Pasta Salad, I used Monterey Jack cheese, but I don't think I'll use any cheese at all next time. It doesn't need it. I also used macaroni instead of bow ties because that's what I had. Not that that makes any difference at all. I think the recipe needs double the corn (I didn't thaw the corn, it thaws on its own while the salad chills) and double the green onion. I used cherry tomatoes that I halved and red pepper. It was DELICIOUS. My hubby informed me that I should just throw away all my other pasta salad recipes and just make that one from now on. That's big, people. And please, PLEASE use actual lime zest. Like, from real limes. So stinkin' good.Christinehttp://www.blogger.com/profile/05959782680992980691noreply@blogger.com0tag:blogger.com,1999:blog-6824035447796994961.post-62943794109604014122011-03-01T17:56:00.000-08:002011-03-01T17:56:23.956-08:00Chocolate CandiesMy husband absolutely loves marzipan in chocolates, but it is really hard to find them. Especially with milk chocolate (usually they are dark). So, for Valentine's Day, I decided to make him some chocolates.<br />
<br />
What you need:<br />
Melting Chocolate<br />
Molds (to shape the chocolates. Can be found at craft stores, usually about $1-$3)<br />
Whatever you want to put in the candies (oreo cookie bits, coconut flakes, marzipan)<br />
Some type of container to use to pour the chocolate into the molds (I used a Microwave melting bottle, cost $1-$2 at craft stores)<br />
<br />
It's really simple. Melt the chocolates, pour into the molds, filling them half way. Put your desired object for the middle of chocolates into the molds. I made coconut chocolates, cookies and cream chocolates (with white chocolate and oreos), and the marzipan chocolates. Then fill the rest of the mold with chocolate. Tap the mold a few times to get the bubbles out, and then refrigerate for a few minutes. Turn the mold upside down and tap to get the chocolates out (they should come out fairly easily). <br />
<br />
While the picture is of molds with sucker sticks, you don't have to make suckers. If you do make lollipops, the sticks are easy to find at a craft store as well.<br />
<br />
That's it! You have your own custom chocolates. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-G5Q-Mt2m01E/TW2jt_AjxwI/AAAAAAAAAJM/hrASui026tw/s1600/candy-melting-melting-bottle.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="125" width="125" src="http://2.bp.blogspot.com/-G5Q-Mt2m01E/TW2jt_AjxwI/AAAAAAAAAJM/hrASui026tw/s200/candy-melting-melting-bottle.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-UvnSIZOig_I/TW2jt3nEcOI/AAAAAAAAAJU/J3MWGsXtkMU/s1600/hmld13105.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="151" width="200" src="http://3.bp.blogspot.com/-UvnSIZOig_I/TW2jt3nEcOI/AAAAAAAAAJU/J3MWGsXtkMU/s200/hmld13105.jpg" /></a></div>Katiehttp://www.blogger.com/profile/18041393407497500101noreply@blogger.com0tag:blogger.com,1999:blog-6824035447796994961.post-50572414390567833282011-02-16T02:54:00.000-08:002011-02-16T02:54:08.754-08:00the best lasagna everThe title doesn't lie. This really is a delicious lasagna. I believe the word my fiance' used was "incredible!" My good friend discovered it from this woman: <a href="http://thepioneerwoman.com/">the Pioneer Woman</a>. The great thing about this lasagna was its simplicity. Unfortunately, though, it's not packed with many veggies. I might try to add some next time. Not that it lacked at all in taste, but it never hurts to mix some veggies into a meal. (especially for someone like me who never eats veggies on the side!) Ok, so here it is. <br />
<br />
<div> </div>INGREDIENTS:<br />
<ul><li>1½ lbs. ground beef </li>
<li>1 lbs. hot breakfast sausage </li>
<li>2 cloves garlic, minced </li>
<li>2 cans (14.5 Ounce) whole tomatoes </li>
<li>2 cans (6 Ounce) tomato paste </li>
<li>4 Tablespoons dried parsley (divided in half) </li>
<li>2 Tablespoons dried basil </li>
<li>2 teaspoon salt (divided in half) </li>
<li>3 cups lowfat cottage cheese </li>
<li>2 eggs, beaten </li>
<li>½ cup grated (not Shredded) Parmesan cheese </li>
<li>1 lbs. sliced mozzarella cheese (approximately) </li>
<li>1 package (10 Ounce) lasagna noodles </li>
</ul><br />
<div> </div>DIRECTIONS:<br />
<br />
1. Bring a large pot of water to a boil. (add 1/2 teaspoon salt to boiling pasta water)<br />
2. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain off the fat. Add tomatoes, tomato paste, 2 Tbs. parsley, 2 Tbs. basil and 1 tsp. salt. After adding the tomatoes, the sauce mixture should simmer for approx 30-45 minutes while you are working on the other steps.<br />
3. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. <br />
4. Cook lasagna until “al dente”<br />
<br />
<div> </div><br />
<div> To assemble:</div><br />
<div> 1. Arrange cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of sliced mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. </div>2. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.<br />
3. Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.amy boggshttp://www.blogger.com/profile/10135884803054745873noreply@blogger.com0tag:blogger.com,1999:blog-6824035447796994961.post-14031754199235540692011-01-17T12:45:00.000-08:002011-01-17T12:45:53.080-08:00Chicken Cordon BleuI've made this recipe twice, and the first time it seemed really complicated, but this second time it was pretty quick and easy. I'd say it took about 15-20 mins prep time, and then it bakes for about 30 mins. And you really don't have to bother with any measurements. I combined a few different recipes and tips to come up with this final version, so I'm sorry if it seems a bit disorganized. Here it is...<br />
<br />
Oh, and before you begin, you'll want to invest in one of these... (I tried using just a regular hammer the first time, and it didn't work so well)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7PN4y9ongMY/TTSp7oNS2zI/AAAAAAAAAKE/14-jurrwgtQ/s1600/Blog-ChxCordonBleu+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_7PN4y9ongMY/TTSp7oNS2zI/AAAAAAAAAKE/14-jurrwgtQ/s400/Blog-ChxCordonBleu+%25283%2529.jpg" width="400" /></a></div><br />
<br />
Serves: 2<br />
<b>Ingredients:</b><br />
- 1 to 2 boneless, skinless chicken breasts (the first time I used a whole chicken breast for each one, and they were huge! This time I cut one breast in half, and they were definitely smaller, but when you add some side items to the meal it was enough to fill us up.)<br />
- 1 egg white<br />
- salt<br />
- pepper <br />
- bread crumbs (I used Italian seasoned)<br />
- Paprika<br />
- Mozzarella cheese, sliced<br />
- ham, sliced<br />
-1 Tablespoon butter <br />
<br />
<b>Ingredients for the cream sauce on top:</b><br />
- 1/2 can cream of chicken soup<br />
- approx. 1/ 8 cups sour cream<br />
- 1/2 teaspoon lemon juice<br />
<br />
<br />
<b>Directions:</b><br />
1. Preheat oven to 400 degrees, and spray a baking dish with non-stick cooking spray.<br />
2. Beat the chicken breast with a meat tenderizer to approx. 1/4<b> </b>inch thickness.<br />
3. Sprinkle both sides with salt and pepper. Dip chicken breasts in egg whites, and then sprinkle both sides with bread crumbs and paprika. Make sure to cover all surfaces of the chicken breast with bread crumbs. <br />
4. Place 1 slice of mozzarella cheese and 1 slice of ham on each chicken breast.<br />
5. Roll up the chicken breast and secure with toothpicks. Place 1/2 tablespoon of butter on top of each breast.<br />
6. Place in baking dish and bake at 400 degrees for 25 mins.<br />
7. Remove from oven and add about a 1/4 slice of cheese on top and return to oven for approx 5 mins until melted.<br />
8. Serve with cream sauce on top.<br />
<br />
Before:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_7PN4y9ongMY/TTSovDXXqcI/AAAAAAAAAJ8/fXgKShlpk0E/s1600/Blog-ChxCordonBleu.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_7PN4y9ongMY/TTSovDXXqcI/AAAAAAAAAJ8/fXgKShlpk0E/s400/Blog-ChxCordonBleu.jpg" width="400" /></a></div><br />
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<tr><td style="text-align: center;"></td><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_7PN4y9ongMY/TTSoze0FXJI/AAAAAAAAAKA/1JJyVe4Ahbk/s1600/Blog-ChxCordonBleu+%25286%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/_7PN4y9ongMY/TTSoze0FXJI/AAAAAAAAAKA/1JJyVe4Ahbk/s400/Blog-ChxCordonBleu+%25286%2529.jpg" width="400" /></a></td></tr>
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</tbody></table>amy boggshttp://www.blogger.com/profile/10135884803054745873noreply@blogger.com0tag:blogger.com,1999:blog-6824035447796994961.post-82091302549477864542011-01-15T10:46:00.000-08:002011-01-15T10:47:50.591-08:00Chicken Fettuccine AlfredoHere is a fettuccine recipe that is straight from scratch. It is delicious! The original recipe can be found here: <a href="http://allrecipes.com//Recipe/chicken-fettuccini-alfredo/Detail.aspx">Chicken Fettuccine Alfredo</a> It serves 8. The version typed below is for 4. Use the calculator on the website to adjust it to however much you need.<br />
<br />
<br />
<b>Ingredients: </b><br />
<br />
<ul><li class="plaincharacterwrap"> 3 skinless, boneless chicken breast halves (cut into cubes)</li>
<li class="plaincharacterwrap"> 3 tablespoons butter, divided</li>
<li class="plaincharacterwrap"> 2 cloves garlic, minced, divided in half</li>
<li class="plaincharacterwrap"> 1-1/2 teaspoons Italian seasoning</li>
<li class="plaincharacterwrap"> 1/2 pound fettuccini pasta</li>
<li class="plaincharacterwrap"> 1/2 onion, diced</li>
<li class="plaincharacterwrap"> 1/2 (8 ounce) package sliced mushrooms (optional)</li>
<li class="plaincharacterwrap"> 2 tablespoons and 2 teaspoons all-purpose flour (this measurement is weird when you cut the recipe in half)</li>
<li class="plaincharacterwrap"> 1-1/2 teaspoons salt</li>
<li class="plaincharacterwrap"> 1/2 teaspoon ground white pepper</li>
<li class="plaincharacterwrap"> 1-1/2 cups milk</li>
<li class="plaincharacterwrap"> 1/2 cup half-and-half</li>
<li class="plaincharacterwrap"> 1/4 cup and 2 tablespoons grated Parmesan cheese (another weird measurement)</li>
<li class="plaincharacterwrap"> 1/4 pound shredded Colby-Monterey Jack cheese</li>
<li class="plaincharacterwrap"> 1-1/2 roma tomatoes, diced</li>
<li class="plaincharacterwrap"> 1/4 cup sour cream</li>
</ul><b>Directions:</b><br />
<ol><li><span class="plaincharacterwrap break"> In a large skillet over medium heat combine chicken, 1 tablespoon butter, 1 tablespoon </span><span class="plaincharacterwrap break">garlic, and </span><span class="plaincharacterwrap break"></span><span class="plaincharacterwrap break">Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside. </span></li>
<li><span class="plaincharacterwrap break"> Bring a large pot of lightly salted water to a boil. Add pasta and cook for </span><span class="plaincharacterwrap break">until al dente; drain. </span></li>
<li><span class="plaincharacterwrap break"> Meanwhile, melt 2 tablespoons butter in the skillet. Saute the onion, 1 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook approx. 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini. </span></li>
</ol>And here's the finished product...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7PN4y9ongMY/TTHrTcvrf8I/AAAAAAAAAJ4/n0Bg4rT4Uds/s1600/Jan6+%25281b%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_7PN4y9ongMY/TTHrTcvrf8I/AAAAAAAAAJ4/n0Bg4rT4Uds/s400/Jan6+%25281b%2529.jpg" width="400" /></a></div>amy boggshttp://www.blogger.com/profile/10135884803054745873noreply@blogger.com0tag:blogger.com,1999:blog-6824035447796994961.post-53339962407387063452011-01-13T22:15:00.000-08:002011-01-13T22:15:31.560-08:00Dinner Tonight<div class="separator" style="clear: both; text-align: center;">Not very often lately, but sometimes, I just want to cook all day. Today was one of those days. This is a really rough post, but it's late at night. I just want to remember what I did, so sorry if it's a little confusing :) </div><div class="separator" style="clear: both; text-align: center;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Stuffed Peppers and Creamy Corn</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Old-Fashioned Apple Crisp</td></tr>
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<br />
<u><b>Stuffed Peppers</b></u><br />
*I'm really sorry, but I really stink at quantities for stuff. I'll go back and do this again and measure everything sometime, but right now I just want to get it all down.<br />
<br />
three large green bell peppers<br />
cooked brown rice<br />
canned black beans, drained and rinsed<br />
canned diced tomatoes<br />
grated monterey jack cheese<br />
green onions, chopped<br />
garlic powder<br />
chili powder<br />
black pepper<br />
seasoned salt<br />
paprika<br />
cilantro<br />
<br />
Slice the top off of the green peppers and take out all seeds and ribs. Mix stuffing ingredients (everything else) together and stuff the peppers. Bake at 375 for about 35 minutes. Delicious.<br />
*There are several different fillings you can do for stuffed peppers - you don't have to have cheese in them (steph! :) ). Another way I have done them is to cook bulgar wheat, diced carrots, chopped red bell peppers, onions, and italian herbs (oregano, thyme, rosemary) and stuff it with those. It would also be good to do cooked turkey sausage, brown rice, zucchini, spinach, and stuffing spices (thyme, celery salt, rubbed sage, etc) inside the peppers. They're such a versatile dish.<br />
<br />
<br />
<b><u>Creamy Corn</u></b><br />
<br />
16 oz frozen corn (don't need to thaw)<br />
1/2 yellow onion, chopped<br />
2 green onions, chopped<br />
1 small zucchini, chopped<br />
1 medium carrot, grated<br />
1 can cream of celery soup<br />
4 oz reduced fat cream cheese<br />
1/4 cup milk<br />
black pepper<br />
*needed some garlic powder and chives. would also be good with some parmesan cheese added*<br />
<br />
Add corn, onions, zucchini, and carrot to a small-ish crock pot (I think mine is a 3 quart?) and stir to mix. In a medium bowl, whisk together soup, cream cheese, milk, and seasonings. Pour over the vegetables in crock pot. Cook on high for 4 hours, then stir well and cook for another half hour to an hour.<br />
<br />
<br />
<b><u>Old-Fashioned Apple Crisp</u></b><br />
<b><u><br />
</u></b><br />
ok, I used Ina Garten's recipe <a href="http://www.foodnetwork.com/recipes/ina-garten/old-fashioned-apple-crisp-recipe/index.html">here </a> for this, but I did make some changes:<br />
<br />
- i didn't have any orange juice, so I omitted both lemon and orange juices<br />
- i only had dried lemon and orange zest, so i added about 1/2 tsp of both<br />
- i only used about 1/4 cup sugar in the filling<br />
- i also added about 1/8-1/4 cup of AP flour to the filling<br />
- i used a mixture of golden delicious, granny smith, and fuji apples<br />
- i used quick cooking oats in the topping, but i recommend using old fashioned instead<br />
- i also recommend only using about 3/4 cup of flour. her 1 &1/2 is way too much<br />
- i didn't add salt to the topping, but i did use salted butter<br />
- i cooked it for about an hour and a half instead of an hour<br />
<br />
all in all, it was delicious, especially with vanilla ice cream. my two year old son was a big fan :)Christinehttp://www.blogger.com/profile/05959782680992980691noreply@blogger.com0tag:blogger.com,1999:blog-6824035447796994961.post-85049798150365894412010-12-13T14:46:00.000-08:002010-12-13T20:12:06.500-08:00Vegetable Ribbon Pasta<span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Confession: I posted this on my personal cooking blog forever ago. Life with two kids = I have a hard time cooking and then taking a picture. Or cooking anything worth blogging about. So here's something to get us through the break between posts :) </span></span><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_0lbe2h49hqo/TQai1Ecmp9I/AAAAAAAAA1Q/iF2uu9t3zVU/s1600/IMG_8151.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/_0lbe2h49hqo/TQai1Ecmp9I/AAAAAAAAA1Q/iF2uu9t3zVU/s320/IMG_8151.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5550302623391197138" /></a><span class="Apple-style-span" style="font-size: 13px; border-collapse: collapse; color: rgb(68, 68, 68); "><div><b><span class="Apple-style-span">Vegetable Ribbon Pasta</span></b><span class="Apple-style-span"> (adapted from <i>Great Taste, Low Fat</i>)</span></div><div><span class="Apple-style-span">2 small zucchini</span></div><div><span class="Apple-style-span">2 small yellow summer squash</span></div><div><span class="Apple-style-span">2 tbsp olive oil</span></div><div><span class="Apple-style-span">1 yellow or sweet onion, sliced thin</span></div><div><span class="Apple-style-span">1 clove garlic, minced (or 1/2 tsp garlic powder)</span></div><div><span class="Apple-style-span">1 green bell pepper, cut into thin strips</span></div><div><span class="Apple-style-span">1 yellow bell pepper, cut into thin strips (i just did two green bell peppers)</span></div><div><span class="Apple-style-span">1/2 pound baby portabello mushrooms</span></div><div><span class="Apple-style-span">2 boneless, skinless chicken breasts</span></div><div><span class="Apple-style-span">1 cup bottled Italian dressing</span></div><div><span class="Apple-style-span">1/2 cup chicken broth (reduced-sodium is a good idea)</span></div><div><span class="Apple-style-span">8 oz fettuccine</span></div><div><span class="Apple-style-span">2 oz Neufchatel cheese (reduced fat cream cheese), cut into small pieces</span></div><div><span class="Apple-style-span">2 tbsp milk</span></div><div><span class="Apple-style-span">2 tbsp grated Parmesan cheese</span></div><div><span class="Apple-style-span">1/4 tsp black pepper</span></div><div><span class="Apple-style-span">salt to taste</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Place the chicken breasts and Italian dressing in a plastic ziploc bag and put in refrigerator for about two hours to marinate. When ready to start cooking, saute mushrooms in a large, deep skillet in 1 tbsp olive oil until softened and browned. Set aside. Remove the chicken breasts from the bag and slice into 1/2 inch thick strips. Cook in the same skillet until done through. Set aside. With a vegetable peeler, cut the zucchini and yellow squash lengthwise into ribbons. Set aside. In the skillet, heat the oil until hot but not smoking over medium heat. Add the onion and garlic and cook, stirring frequently, until onion is softened, about 5-8 minutes. Stir in peppers and broth and cook until peppers are softened, about 6 minutes more. Meanwhile, in a large pot of boiling water, cook the pasta until just tender (al dente). Drain well. Add the zucchini and yellow squash to the skillet and cook until the squash are tender, about 3 minutes. Stir in the cream cheese, milk, Parmesan, and black pepper and cook until the cheese is melted, about 2 minutes longer. Add the pasta and toss to coat. Serve hot.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Enjoy! It's delicious.</span></div></span></div>Christinehttp://www.blogger.com/profile/05959782680992980691noreply@blogger.com0tag:blogger.com,1999:blog-6824035447796994961.post-88149934728620009152010-11-09T17:15:00.001-08:002010-11-11T02:11:24.040-08:00Holiday Chex Mix<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_7PN4y9ongMY/TNn57-f3QsI/AAAAAAAAAFI/-RNdqwUqC98/s1600/IMG_6416.jpg"><img id="BLOGGER_PHOTO_ID_5537732025612976834" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; WIDTH: 240px; CURSOR: pointer; HEIGHT: 320px" alt="" src="http://2.bp.blogspot.com/_7PN4y9ongMY/TNn57-f3QsI/AAAAAAAAAFI/-RNdqwUqC98/s320/IMG_6416.jpg" border="0" /></a><br />Those of you who know me know that there's nothing I love more than Christmastime. Maybe that's a bit of an overstatement, but seriously. I. love. Christmas. And I also know there are people out there who don't want to think about or see anything Christmas related until after Thanksgiving, and I can respect that. That's why I decided to do this recipe as a pre-holiday post, because although it represents holidays in my mind, it isn't necessarily a holiday recipe. But it's an all time favorite of my family thanks to my Nana. And I hope to keep it going for many generations. ok, here it is:<br /><br />Ingredients:<br /><ul><li>5 cups chex cereal</li><li>3 cups pretzels</li><li>1 cup peanuts</li><li>3 Tbsp butter melted</li><li>1/4 tsp garlic salt</li><li>1/4 tsp onion salt</li><li>2 tsp lemon juice</li><li>4 tsp Worcestershire sauce</li></ul>Directions:<br />1. Combine the cereal, pretzels, and nuts into a 9x13 inch baking pan. Set aside.<br />2. In a small bowl, mix the remaining ingredients and pour over cereal mixture, making sure to evenly coat the mix. Use a spoon to mix ingredients well with the "sauce." Bake at 250 degrees for 45 minutes, pausing every 15 mins to stir the mixture.<br /><br />(The recipe actually calls for 7 cups chex cereal, 1 cup pretzels and 1 cup peanuts. I prefer more pretzels in mine, so as long as you have 9 cups total mix, feel free to change the proportions up as desired!)amy boggshttp://www.blogger.com/profile/10135884803054745873noreply@blogger.com0tag:blogger.com,1999:blog-6824035447796994961.post-47482696641146711572010-11-04T14:12:00.000-07:002010-11-04T14:33:59.312-07:00Secret to Baking Powder biscuits...and the secret is... BAKING POWDER! Ok, so your saying to yourself that is not quite a secret. Well, I beg to differ. <br /><br />Commercial, double acting baking powder loses its effectiveness with age. And how fast do you really use a can of baking powder? So mine is always old and less effective. So to save your pocketbook and make your biscuits extra light and fluffy, mix your own baking powder before you use it!<br /><br />DIY Baking Powder<br />1/4 tsp. baking soda<br />1/2 tsp. cream of tartar<br />1/4 tsp. cornstarch<br />= 1 tsp. baking powder<br /><br />You can also make it in larger batches (although still small enough you will use it quickly). <br />**Hint: cornstarch soaks up moisture so the mixture will store well. You can leave it out if you are mixing it up to use immediately.**<br /><br />I used it in my last batch and even with whole wheat flour they were light and fluffy!<br /><br />Baking Powder Biscuits<br />2 C. flour (I like to use at least 1/2 whole wheat)<br />1 Tbp. baking powder<br />1/4 tsp. salt<br />1/3 C. shortening<br />3/4 C. milk<br /><br />Mix dry ingredients. Use a pastry cutter, fork, or your fingers to "cut" the shortening into the dry mix. Add the milk and mix until wet. Knead the dougha few times and roll out on a floured surface until 1/2" thick. Cut with a biscuit cutter or something else to make them nice and round. Bake on 450 degrees F for 10-12 minutes or until browning. <br /><br />Baking Powder Drop Biscuits<br />Use the same steps as above but increase the milk to 1 C. and drop by spoonfuls onto a greased baking sheet. Cook the same.<br /><br />Next time I will give you something extra yummy to eat them with!Stephaniehttp://www.blogger.com/profile/07209603719100826943noreply@blogger.com0tag:blogger.com,1999:blog-6824035447796994961.post-12417482094537510352010-10-26T19:27:00.000-07:002010-10-26T19:27:47.641-07:00Stuffed Chicken BreastsI definitely improvised this recipe tonight; I was wanting to cook something, and I couldn't find a stuffed chicken breast recipe that I liked. This seems like a very flexible recipe, and you could add just about anything to it :) The measurements I have listed are all guesses, because I didn't actually measure anything, so adjust according to taste!<br />
<br />
Oven to 400<br />
<br />
Ingredients:<br />
2 Chicken breasts, thawed<br />
3 Tablespoons of cream cheese, softened<br />
1 Tablespoon of Pesto (or more, to taste) OR if you do not have pesto, add some parmesan cheese, dried basil, olive oil, and garlic to a food processor with the cream cheese and blend<br />
1 egg white<br />
1 teaspoon of water<br />
Bread crumbs<br />
2 teaspoons of olive oil<br />
<br />
Combine the cream cheese and pesto (I used a food processor, but I am sure mixing by hand would work just find). Slice the chicken breasts almost touching the other side of the breast so you have a nice opening. Stuff the cream cheese mix into the chicken breast, and press it firmly to close it. Combine the egg white and water in a bowl. Holding the chicken breast closed, dip it in the egg white mixture, and then dip it in the bread crumbs. Put the olive oil in a skillet over medium high heat. Put the chicken breasts in the skillet until golden brown on one side (about two minutes) and then put them into a casserole dish for baking, brown side up. Bake for 20-25 minutes (until the pink is gone!) <br />
<br />
Enjoy!Katiehttp://www.blogger.com/profile/18041393407497500101noreply@blogger.com0tag:blogger.com,1999:blog-6824035447796994961.post-13419115937434546212010-10-23T16:14:00.001-07:002010-10-23T16:19:29.434-07:00Thai Style Peanut Butter NoodlesPlease excuse the messy bowl. I was in a hurry to eat these... <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_0lbe2h49hqo/TMNtG9lZUFI/AAAAAAAAAxA/YyYVBORUE2E/s1600/IMG_8195.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/_0lbe2h49hqo/TMNtG9lZUFI/AAAAAAAAAxA/YyYVBORUE2E/s320/IMG_8195.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5531384733719154770" /></a><p class="MsoNormal">I love peanut butter. Have I mentioned that before? I LOVE PEANUT BUTTER. Thankfully, my boys do as well. It was the only source of protein I could get down my son for the longest time. We’ve had more than our fair share of peanut butter and jelly sandwiches in the past year, that is for sure. But sometimes, I think peanut butter gets stuck in the “sweets” category. I know it’s stuck there for my husband. He is not a fan of this dish. Like, not at all. Won’t touch it. Ever again. But the little bug and me? Oh, we can devour this stuff. I love peanut butter used in savory applications. It goes SO WELL with Thai flavors. And put it on noodles, my other favorite type of food? Mm. Mm-mm. </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">This is pretty much what I do for this dish. I have a hard time paying attention to quantity when I play with a recipe. I usually end up adjusting things a couple of times before I’m satisfied, so you may need to play around with this one until it tastes good to you. Just remember – go easy on the sugar! This is supposed to be mostly savory. </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Thai Style Peanut Butter Noodles</p> <p class="MsoNormal">Adapted from Ellie Krieger’s <i style="mso-bidi-font-style: normal">The Food You Crave</i></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">½ cup peanut butter (creamy or chunky)</p> <p class="MsoNormal">½ cup chicken broth</p> <p class="MsoNormal">3+ tbsp low sodium soy sauce (depending on your taste buds)</p> <p class="MsoNormal">3 tbsp lime juice</p> <p class="MsoNormal">2 tsp brown sugar</p> <p class="MsoNormal">1 clove minced garlic (or ¼ tsp garlic powder)</p> <p class="MsoNormal">1 tbsp minced fresh ginger (or ¼ - ½ tsp ground ginger)</p> <p class="MsoNormal">2 tbsp chili sauce (see note below)</p> <p class="MsoNormal">1 ½ tbsp toasted sesame oil</p> <p class="MsoNormal">1 scallion, chopped</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Combine all ingredients into a small bowl (I usually do a cereal bowl, honestly). Mix well. If the peanut butter is not mixing with the other ingredients, microwave on high for 15-20 seconds, then stir vigorously. Serve over cooked whole wheat pasta – I like angel hair, myself. </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">*This is super quick and easy, and you probably have most of this stuff already. The toasted sesame oil is great for Asian dishes, so if you don’t have it already, go get some! Totally worth it. And the toasted has such a nice flavor. It’s hard to find just straight up sesame oil that doesn’t have canola oil mixed in with it, so just go ahead and buy the toasted sesame oil. Be careful, though – it does not have a high smoke point like vegetable or canola oil, so NEVER try to stir fry or cook with it over anything higher than low heat. Trust me. Also, the chili sauce might not be something you have. The brand I buy is cheapest at Whole Foods; it’s called “Roland Ginger Chili Sauce” and it has a yellowish label with skinny green lizardy dragons on it. Good stuff, again with pretty much any Asian dish. </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Just to make it worth your while to go out and buy the toasted sesame oil, I’ll post a couple more recipes that use it soon <span style="font-family:Wingdings;mso-ascii-font-family:"Times New Roman"; mso-hansi-font-family:"Times New Roman";mso-char-type:symbol;mso-symbol-font-family: Wingdings"><span style="mso-char-type:symbol;mso-symbol-font-family:Wingdings">J</span></span> </p>Christinehttp://www.blogger.com/profile/05959782680992980691noreply@blogger.com0tag:blogger.com,1999:blog-6824035447796994961.post-81785864559807455412010-10-06T13:38:00.000-07:002010-10-06T13:56:56.575-07:00Hashbrown CasseroleThis is probably one of my most frequent go-to recipes. I loooove this recipe cause I will pretty much devour the entire casserole in just a few days. I end up eating it breakfast, lunch, or dinner, or just as a quick snack. Yumm! And, it's one of those dishes that actually tastes a little better (in my opinion) as a leftover, cause it thickens up a little once it's had a chance to sit in the fridge for a bit.<br /><br />INGREDIENTS:<br /><ul><li>2 cans condensed cream of chicken (or cream of mushroom) soup- sometimes I'll even do one of each</li><li>1 1/2 cups (12 oz) sour cream</li><li>4 Tbsp butter (divided in half, and softened) - you will use 2 Tbsp here and 2 Tbsp there</li><li>1 (2lb) package frozen shredded hashbrowns, thawed</li><li>8 oz. sharp cheddar cheese, shredded</li><li>2 cups corn flakes cereal</li><li>black pepper</li><li>garlic salt</li><li>onion powder</li></ul>DIRECTIONS:<br /><ul><li>Preheat oven to 350 degrees F. Lightly grease a 9x13 inch casserole dish.</li><li>In a large bowl mix the soup, sour cream, 2 Tbsp butter, and hashbrowns. Sprinkle a pinch of black pepper, garlic salt, and onion powder to the mixture.</li><li>Stir in 3/4 of the cheese. Pour the mixture into the dish and sprinkle the remaining cheese on top, as well as enough corn flakes to thinly cover the top. Then pour 2 Tbsp melted butter over the cornflakes.</li><li>Bake for 45mins-1 hour until cheese is melted and bubbly. I have made this many many times, and sometimes it takes even longer than an hour to cook, but I have found that it's very hard to ruin this dish. Unless you forget about it for 2 hours, I'm pretty sure you can't over cook this. It may still be a little soupy when you remove it from the oven, but like I said, as it cools (either sitting out on the counter or in the fridge), it will thicken up.</li></ul>amy boggshttp://www.blogger.com/profile/10135884803054745873noreply@blogger.com1tag:blogger.com,1999:blog-6824035447796994961.post-2749797039263148272010-10-05T11:18:00.000-07:002010-10-05T11:56:14.454-07:00Chantrelle Mushroom TacosAhh, Oregon mushroom season. I do love you so! Mushrooms are so versitile and nutritious, how can you go wrong?<br /><br /><br />-high in vitamins and fiber<br />-dried, ground mushrooms can add flavor to sauces and make good rubs<br />-they are so tasty!<br /><br /><br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5524634613529360162" border="0" alt="" src="http://1.bp.blogspot.com/_pVXWF-zNvlM/TKtx6QU-tyI/AAAAAAAAANM/o-cxi2q7epI/s400/DSC_0846.JPG" /><br /><br /><br />Currently, chantrelle mushrooms are out in force. We have been eating them in everything. **We pick them wild ourselves but I never recommend that unless you are POSITIVE they are edible. Some will make you very sick or very dead.<br /><br /><br />Chantrelle mushrooms are very meaty like portabellos. So you can substitute other meaty mushrooms in this recipe.<br /><br /><br /><strong>Chantrelle Tacos</strong><br /><strong></strong><br /><em>Ingredients</em><br />1 Tbsp. vegetable or olive oil<br />1 poblano chili, seeded and thinly sliced<br />1/2 red onion, sliced<br />3 C diced Chantrelle mushrooms<br />1 package taco seasoning<br />Taco sized tortillas (corn or flour)<br />Favorite taco topping<br /><br /><br /><em>Directions</em><br />Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Add poblano, onion, and mushrooms. Saute 5 minutes. Add taco seasoning to taste.<br /><br /><br />Add the mushroom mixtue to heated tortillas and top with your favorite taco toppings!Stephaniehttp://www.blogger.com/profile/07209603719100826943noreply@blogger.com0tag:blogger.com,1999:blog-6824035447796994961.post-50039949231743737492010-09-30T10:50:00.000-07:002010-09-30T14:26:31.179-07:00Oreo TrufflesThis recipe is ridiculously easy, and extremely delicious. These are great for parties because they are easy to make and taste great. I have received many compliments on these, and they're so simple to make!<br /><br />Ingredients:<br /><br />1- 8oz. block of cream cheese (allow to soften)<br />1 package of Oreo cookies<br />Your preference of chocolate, melted. (I typically use White chocolate, and I found that both Baking chocolate squares and chocolate chips work equally well for this recipe).<br /><br />Instructions:<br />Mix the cream cheese and cookies together (crumble and smash up the cookies) until you have kind of a mess of oreo cookies mixed with cream cheese. This is not the cleanest recipe, and I always find myself messy, because I prefer to mix the cookies and cream cheese by hand. <br /><br />Once you have thoroughly mixed the cookies and cream cheese together, roll into balls about teaspoon sized. Dip the ball into the melted chocolate. Allow to cool (I usually refrigerate them for about 3 hours) before serving.<br /><br />Enjoy!Katiehttp://www.blogger.com/profile/18041393407497500101noreply@blogger.com0tag:blogger.com,1999:blog-6824035447796994961.post-23076205584442800022010-09-27T13:18:00.000-07:002010-09-27T13:42:35.732-07:00BBQ Chicken SandwichesINGREDIENTS:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_7PN4y9ongMY/TKEAPH5eyzI/AAAAAAAAAFA/zB6Pf86tQEA/s1600/Sept22-BBQchicken+%285%29.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 255px; height: 191px;" src="http://2.bp.blogspot.com/_7PN4y9ongMY/TKEAPH5eyzI/AAAAAAAAAFA/zB6Pf86tQEA/s320/Sept22-BBQchicken+%285%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5521694877951118130" border="0" /></a><ul><li>3 boneless, skinless chicken breasts (about 1 lb)</li><li>1 1/2 cups chicken broth (approx 2 cans)</li><li>1 yellow onion, finely chopped</li><li>4 garlic cloves, finely chopped</li><li>1 1/3 cups BBQ sauce (I used Bull's Eye-Hickory Smoked)</li><li>1/2 cup apple cider vinegar</li><li>hot pepper sauce</li><li>salt and pepper</li><li>6 sandwich buns</li><li>shredded cheese (optional)</li></ul>DIRECTIONS:<br /><ol><li>Season the chicken with salt and pepper and place in a deep pot (I used a stockpot) with the onion, garlic, and just enough chicken broth to cover. Add the BBQ sauce, vinegar and a few drops of hot sauce and bring to a boil.</li><li>Reduce heat and simmer unit the chicken is cooked through (approx. 15-20 mins).</li><li>Remove chicken from the sauce and shred with two forks. While you're working on this, bring the sauce back to a boil, and boil uncovered, until reduced by half (approx 15 mins).</li><li>Season with pepper, and add the shredded chicken back into the pot and heat through.</li><li>Spoon the mixture onto some sandwich buns and enjoy. May also add some shredded cheese, if you choose.<br /></li></ol>amy boggshttp://www.blogger.com/profile/10135884803054745873noreply@blogger.com1