tag:blogger.com,1999:blog-14662441094760320192024-03-27T18:53:19.188-05:00Big Mama's Home KitchenRhondihttp://www.blogger.com/profile/11128005527355173390noreply@blogger.comBlogger316125tag:blogger.com,1999:blog-1466244109476032019.post-67520802071922395452013-03-27T05:00:00.000-05:002015-04-25T15:59:38.955-05:00Butterfinger Ice Cream Pie<div class="separator" style="clear: both; text-align: center;">
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This ice cream pie is inspired by my favorite candy bar, the Butterfinger! We go way back. It's my Mom's favorite candy bar, and the apple doesn't fall far from the tree. Isn't it funny how we tend to like the same foods and products as our parents? I can see my girls picking up likeness from both me and Daddy.<br />
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This sweet treat is easy to whip up, but it does need time to set up in the freezer for about 4 hours.<br />
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Ingredients:<br />
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1 - graham cracker crust (Keebler)<br />
1 - pint vanilla ice cream (Blue Bell), slightly softened<br />
1 - container Cool Whip, thawed<br />
1/4 cup creamy peanut butter<br />
1 tsp pure vanilla extract<br />
12 fun size Butterfingers, or 3 regular size Butterfingers, chopped<br />
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In a large bowl, stir together softened ice cream, Cool Whip, peanut butter, vanilla extract, and chopped Butterfingers. Spread evenly into graham cracker crust. Cover and freeze for about 4 hours, or until firm.<br />
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Serve and garnish with Cool Whip and Butterfinger, if desired. Enjoy!<br />
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Rhondihttp://www.blogger.com/profile/11128005527355173390noreply@blogger.com29tag:blogger.com,1999:blog-1466244109476032019.post-65035715944591306552013-03-25T05:00:00.000-05:002015-04-25T16:06:04.704-05:00Blueberry Cream Cheese Danish... and Spring Break<div class="separator" style="clear: both; text-align: center;">
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Good morning! How are y'all? It's been a while. My girls just returned to school last week after a fun-filled Spring Break. We stayed home since our summer vacation is just around the corner. My girls started off Spring Break by throwing me a Family Surprise Birthday Party.<br />
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My parents came over to play with the girls while my husband and I went out to dinner. When we got home, I walk in the garage door to a very dark house. I said out loud, "it's so dark and quiet in here...they must be upstairs watching a movie." Then everybody jumped out of the kitchen yelling, "Surprise!!! Happy Birthday!!!" It was shocking and sweet all at the same time. My favorite MIL had a special cake made for me from <a href="http://www.elizabethscakesplano.com/">Elizabeth's Bakery</a>. It was so good! Layers of moist vanilla cake filled with Bavarian cream and iced with vanilla buttercream.<br />
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I received the most precious gifts from my girls, and fun and practical gifts from my parents and brother. It was an amazing surprise party!<br />
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Daddy had to work all week, but we did take the girls to visit the animals at the Zoo on his day off during the week. Uncle Jason is back in town, so he was able to go with us. He's a lot of fun...he's a big kid at heart and the girls absolutely love spending time with him. My mom, brother, and I also took the girls to eat lunch at the best BBQ restaurant on this side of Texas. Then we rolled into the movies to see <a href="http://www.imdb.com/title/tt1623205/">Oz the Great and Powerful in 3D</a>. It was a great movie. My little Jodyn didn't like the scary witch very much though, but at least she didn't lose any sleep over it. We also played in the slightly heated hot tub a few times during the week. The weather was beautiful all week.<br />
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I'm very thankful my girls are best friends and can play together for hours together without fighting too much. I'm also very thankful for their very patient teachers that spend 8 hours with them every day. I have so much respect for teachers!<br />
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Are you ready for an easy breakfast recipe now? This blueberry cream cheese danish starts off with a tube of refrigerated crescent dough with a delectable cinnamon cream cheese filling and stuffed full of fresh blueberries. As if that's not enough, you generously drizzle vanilla icing over the entire baked danish. My girls went crazy over this breakfast treat. I also made a cinnamon apple version of this danish.<br />
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Did you know Pillsbury now sells the crescent dough in a seamless dough sheet? It's makes recipes like this even easier, and it's the same price. If you can't find this new gem in your local grocery store, you can use the regular crescent rolls and press the seams together.<br />
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Adapted from <a href="http://www.laurenslatest.com/easy-blackberry-cheese-danish/">Lauren's Latest</a><br />
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Danish Ingredients:<br />
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1 tube Pillsbury crescent seamless dough sheet (or crescent rolls)<br />
4 oz. cream cheese (1/2 block), softened<br />
1/4 cup granulated sugar<br />
3 Tbsp brown sugar<br />
1/4 tsp cinnamon<br />
1 tsp pure vanilla extract<br />
3 Tbsp flour<br />
1 cup fresh blueberries, rinsed and patted dry<br />
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Icing Ingredients:<br />
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1/2 cup powdered sugar<br />
1/2 tsp pure vanilla extract<br />
2 Tbsp milk<br />
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Preheat oven to 375 degrees. Spray a baking sheet with non-stick cooking spray.<br />
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Unroll the crescent dough and place onto prepared baking sheet. If using regular crescent roll dough, line the squares up along the length of baking sheet, overlapping slightly. Press seams together. Cut 1/2 inch diagonal strips up both long sides of dough.<br />
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In a bowl, stir together the softened cream cheese, sugar, brown sugar, cinnamon, vanilla, and flour. Spread the filling down the middle of prepared dough between the diagonal strips. Spread the blueberries evenly over filling. Carefully fold the strips to the middle of filling, alternating sides to get braided effect. You will lay a strip on the of the opposite sides strip and press slightly to seal. Continue the length of the dough. Fold the ends into filling to prevent the filling from leaking out onto baking sheet.<br />
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Bake for 15-20 minutes, or until danish is golden brown on top. Let cool on baking sheet for 5 minutes.<br />
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Meanwhile, prepare the icing. In a small bowl, whisk together the powdered sugar, vanilla, and milk.<br />
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Transfer danish to serving platter and generously drizzle with vanilla icing. Cut into 8 pieces and serve. Enjoy!<br />
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<i>Note: To make cinnamon apple version, here's how to make homemade cinnamon apple filling.</i><br />
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Cinnamon Apples:<br />
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2 Granny smith apples, peeled, cored, and diced<br />
1/4 cup brown sugar<br />
2 T water<br />
1 tsp cinnamon<br />
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Cook in a small saucepan over medium heat, stirring occasionally, until apples are fork tender, about 7 minutes.<br />
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Rhondihttp://www.blogger.com/profile/11128005527355173390noreply@blogger.com21tag:blogger.com,1999:blog-1466244109476032019.post-50045712529586745552012-12-21T18:07:00.000-06:002015-04-25T16:01:20.723-05:00Eggnog Bundt Cake with Maple Icing<div class="separator" style="clear: both; text-align: center;">
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This is the perfect cake to make for Christmas Eve. Get your pajamas on and bundle up by the fire while watching your family's favorite Christmas movies or singing Christmas songs. Serve this Eggnog Bundt Cake with some warm hot chocolate or iced cold milk.Yummy! Merry Christmas!<br />
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Cake Ingredients:<br />
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1 - 18 oz. yellow cake mix<br />
4 Tbsp unsalted butter, melted<br />
1 1/2 cups Eggnog<br />
2 eggs<br />
1/2 cup milk<br />
2 tsp pure vanilla extract<br />
1/8 tsp ground nutmeg<br />
1/8 tsp ground cinnamon<br />
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Preheat oven to 350 degrees. Spray bundt pan with non-stick baking spray.<br />
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In a large stand mixer bowl, add cake mix, melted butter, eggnog, eggs, milk, vanilla extract, nutmeg, and cinnamon. Mix on medium speed for 2 minutes. Pour into prepared bundt pan. Bake for 35-40 minutes, or until toothpick comes out clean. Let the cake cool in pan for 5 minutes, then invert onto cooling rack. When cake has cooled, place on serving plate.<br />
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Glaze Ingredients:<br />
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1 1/2 cups powdered sugar<br />
3 Tbsp pure maple syrup<br />
1 tsp pure vanilla extract<br />
milk - enough to make thick glaze<br />
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In a bowl, add the powdered sugar, maple syrup, and vanilla extract. Add just enough milk to create a thick pourable glaze while whisking until smooth. Pour glaze over top and let drip down sides. Enjoy!<br />
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Recipe adapted from <a href="http://www.mommyskitchen.net/2008/12/mini-old-fashioned-eggnog-bundt-cakes_15.html">Mommy's Kitchen</a><br />
<br />Rhondihttp://www.blogger.com/profile/11128005527355173390noreply@blogger.com4tag:blogger.com,1999:blog-1466244109476032019.post-80150825478138153012012-10-29T05:00:00.000-05:002015-04-25T16:06:24.365-05:00Rich, Spicy, Smoky Chicken and Sausage Gumbo<div class="separator" style="clear: both; text-align: center;">
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It's finally getting cold here in Texas! My oldest daughter, Madison, is excited to wear her favorite pair of jeans and boots. It also means it's time to go shopping for new winter clothes since they all grew much taller this year. My husband knows not to ask how much we spent at Justice...I will just shrug and then have our 3 girls model their new outfits complete with accessories while taking pictures like they are at a photo shoot. It's like a 2 hour show, and like most men, he would rather watch football and yell at the TV screen like they can hear him. But you know it melts his heart when the girls give him a big hug and say how thankful they are for how hard he works for our family. Seriously, he spoils them way more than I do. Our girls are so sweet and absolutely love their Daddy to the moon and back.<br />
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So to warm Daddy up for the pending shopping spree(s), I made this Chicken and Sausage Gumbo because it's his favorite cold weather soup. Time to take my girls to Justice!<br />
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Ingredients:<br />
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1/2 cup olive oil<br />
3/4 cup flour<br />
4 Tbsp Creole seasoning, divided<br />
1 white onion, chopped<br />
3 celery stalks, chopped<br />
2 poblano chilis (roasted, skin and seeds removed), chopped<br />
2 cups andouille sausage, cubed<br />
1 cup frozen okra<br />
6 garlic cloves, minced<br />
6 cups chicken stock<br />
2 dry bay leaves<br />
3 boneless skinless chicken breasts, cut into bite sized pieces<br />
2 boneless, skinless chicken thighs, cut into bite sized pieces<br />
Louisiana hot sauce, to taste<br />
kosher salt, to taste<br />
black pepper, to taste<br />
sliced scallions, for garnish<br />
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Roast poblanos over gas stove, or in cast iron skillet until charred. Scape away the skin, cut in half, remove the seeds, and chop.<br />
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In a large deep cast iron skillet or large soup pot, whisk together the oil and flour until you have a nice "milk chocolate" roux. Add the andouille sausage, 1 tablespoon of the Creole seasoning, and the trinity of veggies (onion, celery, poblano), stirring to cook until the onion is softened, about 8 minutes. Add the okra and garlic and cook another two minutes. Add the chicken stock, 3 tablespoons Creole seasoning, and bay leaves. Bring to a boil, reduce to a simmer and cook for two hours, stirring occasionally.<br />
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Add the chicken and cook additional 20 minutes. Taste and season with hot sauce, salt, and pepper to taste. Serve up in big soup bowls, top with sliced scallions, and serve with steamed rice.<br />
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Recipe adapted from <a href="http://www.columbiatribune.com/news/2010/feb/03/game-plan/">Columbia Daily Tribune</a><br />
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Rhondihttp://www.blogger.com/profile/11128005527355173390noreply@blogger.com11tag:blogger.com,1999:blog-1466244109476032019.post-50062382996106294732012-10-04T08:55:00.003-05:002015-04-25T16:06:38.405-05:00Overnight Cinnamon Yeast Waffles<div class="separator" style="clear: both; text-align: center;">
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These waffles are perfect...crispy on the outside and tender on the inside. You make the batter the night before, refrigerate, and they are ready for the hot waffle maker when you wake up. It's best to serve them with room temperature syrup because warm syrup will soften them and you lose the crispy waffle texture. Sprinkle with powdered sugar and cinnamon to take them over the top. Your family will eat them up and ask for seconds!<br />
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Ingredients:<br />
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2 1/4 cups flour<br />
2 Tbsp sugar<br />
1 package active dry yeast (2 1/4 tsp)<br />
1 tsp cinnamon<br />
1/4 tsp salt<br />
2 large eggs<br />
1/3 cup canola oil<br />
1 3/4 cup milk<br />
1 tsp pure vanilla extract<br />
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In a large bowl, whisk together the flour, sugar, yeast, cinnamon, and salt. Add the eggs, canola oil, milk, and vanilla and whisk until combined. Cover with plastic wrap and refrigerate overnight, or up to 24 hours. <br />
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The next morning, preheat the waffle iron. Remove the waffle batter from the refrigerator and stir to release all the bubbles. <br />
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Spray the waffle iron with non-stick cooking spray when heated, then pour in some waffle batter, making sure to spread to the edges. Close the lid and wait patiently. Don't be tempted to lift the lid until they are cooked through and crispy brown. Repeat for all waffles. Serve with room temperature syrup, and sprinkle with powdered sugar and cinnamon.<br />
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This recipe made 5 waffles on my waffle iron.<br />
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Recipe from <a href="http://www.lovintheoven.com/2012/02/overnight-yeasted-waffles.html">Lovin' From the Oven</a><br />
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Rhondihttp://www.blogger.com/profile/11128005527355173390noreply@blogger.com5tag:blogger.com,1999:blog-1466244109476032019.post-19402971421632952182012-10-01T17:14:00.000-05:002015-04-24T18:25:52.765-05:00Banana Spice Cake with Vanilla Bean Glaze<div class="separator" style="clear: both; text-align: center;">
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You may have noticed that I took a little break from blogging (5 months to be exact). I decided that sharing my love of cooking and baking brings too much happiness and joy to my life (and my family's tummies) to continue this blogging break. I hope that my readers have stuck around and are still interested in following me on this journey through our family's kitchen. <br />
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There are so many amazing recipes that I have pinned from <a href="http://pinterest.com/rhondidigiorno/">Pinterest</a> and tried these past several months. I'm truly inspired by all the wonderful home cooks out in the world. I LOVE Pinterest and plan on adding my recipes to my <a href="http://pinterest.com/rhondidigiorno/big-mama-s-favorites/">Big Mama's Favorites</a> board as I post them on the blog and Facebook.<br />
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Now, let's talk about this cake! This is a simple cake that uses a box mix that is dressed up with bananas and a scrumptious thick vanilla bean glaze. It's very moist and full of flavor. I think this was the perfect dessert to welcome Fall, and the perfect ending to our cheese enchiladas last night. I'm ready for some cooler weather and can't wait to make all my favorite <a href="http://www.bigmamashomekitchen.com/search/label/Soups%2FStews">soups</a>.<br />
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Cake Ingredients:<br />
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1 - Betty Crocker Super Moist Spice Cake Mix (15.25 oz)<br />
3/4 cup water<br />
1/2 cup canola oil<br />
3 large eggs<br />
4 large bananas (about 1 1/2 cups) mashed<br />
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Preheat oven to 350 degrees. Butter and flour a non-stick bundt cake pan. In a large stand mixer, add the cake mix, water, oil, and eggs. Beat on medium speed for 3 minutes. Add the bananas and mix just until combined.<br />
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Pour the cake mix into the prepared bundt pan. Bake for 42-45 minutes, or until wooden skewer comes out clean. Let the cake cool in the pan for 5 minutes, then invert onto cooling rack.<br />
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Glaze:<br />
<br />
1 1/2 cups powdered sugar<br />
2 tsp <a href="http://www.amazon.com/Nielsen-Massey-Vanillas-Madagascar-Bourbon-Vanilla/dp/B001E204S6/ref=sr_1_3?s=grocery&ie=UTF8&qid=1349123654&sr=1-3&keywords=nielsen+massey+vanilla+bean+paste">vanilla bean paste</a><br />
milk, enough to create thick glaze<br />
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In a bowl, stir together the powdered sugar and vanilla bean paste. Add milk slowly until the consistency is a thick pourable glaze. Transfer the cooled cake to a plate and spoon or pour glaze over top. Enjoy!<br />
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I grew up eating Creamed Eggs, and I'm from Texas. This is my Mimaw (Great Grandmother) and Meemaw's (Grandmother) recipe, and Meemaw would make it for us every time we visited her at home in Oklahoma City. My Mom would often make it for us on the weekends. It's my brother's absolute favorite breakfast...if you ask him what he wants for breakfast, this will always be his choice. So this is dedicated to my Big Bro Jason!<br />
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I'm posting this just in time for the weekend so you can enjoy a hot breakfast on a lazy Saturday morning. It's so easy to make and will fill you up until you figure out what's for lunch.<br />
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Ingredients:<br />
<br />
8 hard boiled eggs, chopped<br />
2 Tbsp butter<br />
2 Tbsp flour<br />
2 1/2 to 3 cups milk<br />
2 tsp dry mustard<br />
1/4 to 1/2 tsp salt<br />
1/4 tsp black pepper<br />
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To make the eggs, in a medium sauce pan, add the eggs and cover with cold water. Cover and bring to a boil. Turn off the heat and let sit for 12 minutes with the lid on. This will cook your eggs perfectly.<br />
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Run the eggs under cold water, tap them gently on the counter, and peel off the shells. Chop up eggs and set aside.<br />
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In a medium sauce pan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Pour in 2 1/2 cups milk and whisk often until thickened. Add dry mustard and salt and pepper to taste. Carefully stir in the eggs and add more milk if too thick. <br />
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Serve over warm buttered biscuits. Enjoy!<br />
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<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" /></a>Rhondihttp://www.blogger.com/profile/11128005527355173390noreply@blogger.com13tag:blogger.com,1999:blog-1466244109476032019.post-12074783941780844092012-05-02T05:00:00.000-05:002015-04-24T18:27:14.822-05:00Salisbury Steak with Mushroom Gravy<div class="separator" style="clear: both; text-align: center;">
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My hubby loves Salisbury Steak, but I can honestly say that I've never tried it before now. Let me tell you...I was missing out. It was tender and moist and the mushroom gravy took it over the top! This is a Sandra Lee recipe so it's fast and easy on the wallet.<br />
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Ingredients:<br />
<br />
1 lb lean ground beef (93/7)<br />
1 - 10 oz can cream of mushroom soup, divided<br />
1/2 cup Italian bread crumbs<br />
1 egg, beaten<br />
1/2 yellow onion, finely chopped<br />
1 tsp McCormick Montreal steak seasoning<br />
1 Tbsp canola oil<br />
2 Tbsp butter, divided<br />
1 - 8 oz pkg mushrooms, sliced<br />
2 cups low sodium beef broth<br />
1 packet brown gravy mix<br />
1/2 sprig fresh rosemary, finely chopped<br />
black pepper, to taste<br />
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In a large bowl, combine the ground beef, 1/4 can cream of mushroom soup, bread crumbs, egg, onions, and steak seasoning. Form into 4 oval patties and set aside.<br />
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In a large deep skillet over medium high heat, add 1 Tbsp canola oil and 1 Tbsp butter. Brown both sides of the patties and remove to a plate.<br />
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Add the remaining 1 Tbsp butter to the skillet and saute the mushrooms over medium heat until tender, about 8 minutes. Add the beef broth, gravy mix, remaining cream of mushroom soup, rosemary, and black pepper to taste, and whisk until smooth.<br />
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Add the browned patties back to the skillet and spoon the gravy over top. Cover with a lid and simmer for 20-25 minutes. Serve with mashed potatoes. Enjoy!<br />
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Recipe adapted from <a href="http://www.foodnetwork.com/recipes/sandra-lee/salisbury-steak-with-mushroom-gravy-recipe/index.html">Sandra Lee</a><br />
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This simple bundt cake can be combined with any of your favorite summer fruits and whipped cream to create gorgeous, satisfying desserts. You can also use this base recipe and add some lemon or orange flavors for a brighter flavor. Just look at my favorite combination...<br />
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This cake stays moist stored at room temperature in a cake carrier for several days and still tastes great. The longest it lasted at our house is 4 days...before it was all eaten.<br />
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Classic Yellow Bundt Cake:<br />
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3 cups all purpose flour<br />
1/2 tsp salt<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
3/4 cup buttermilk, room temperature<br />
1 Tbsp pure vanilla extract or vanilla bean paste<br />
1 Tbsp fresh lemon juice<br />
2 1/2 sticks (1 1/4 cups) unsalted butter, softened<br />
2 cups sugar<br />
3 large eggs, room temperature<br />
1 large egg yolk, room temperature<br />
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Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan.<br />
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In a large bowl, whisk together the flour, salt, baking powder, and baking soda.<br />
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In a glass measuring cup, stir together the buttermilk, vanilla extract, and lemon juice.<br />
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In a large stand mixer, beat the butter and sugar until light and fluffy, about 5 minutes. Add the eggs and egg yolk, one at a time, and beat until combined.<br />
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Reduce the mixer speed to low and add 1/3 of the flour mixture followed by 1/2 of the buttermilk mixture. Repeat with 1/2 of the remaining flour mixture followed by the remaining buttermilk mixture. Add the remaining flour mixture and mix just until combined. Scrape down the sides as needed.<br />
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Pour the cake batter into the prepared bundt pan (batter will be thick) and smooth out the top with rubber spatula.<br />
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Bake for 50-60 minutes, or until long wooden skewer inserted into center comes out with a few moist crumbs attached.<br />
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Let the cake cool in the pan on wire rack for 10 minutes, then flip out onto wire rack to cool completely. Sprinkle with powdered sugar while still warm. Enjoy!<br />
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<b>Flavor Variations:</b><br />
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Lemon Bundt Cake:<br />
Increase the amount of lemon juice to 3 Tbsp and add 3 Tbsp lemon zest to the buttermilk and vanilla mixture.<br />
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Orange Bundt Cake:<br />
Add 2 Tbsp orange juice and 2 Tbsp orange zest to the buttermilk, vanilla, and lemon juice mixture.<br />
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Marble Bundt Cake:<br />
Melt 3 ounces semisweet chocolate, 2 Tbsp unsalted butter, and 2 Tbsp unsweetened cocoa powder together in microwave, stirring often until smooth, about 1 minute. Divide the cake batter into 2 bowls and stir the chocolate mixture into one of the bowls. Pour the plain cake batter into the bundt pan, then top with the chocolate cake batter. Use a butter knife to swirl the batters together.<br />
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Recipe adapted from <a href="http://www.amazon.com/Americas-Test-Kitchen-Family-Baking/dp/1933615222">The America's Test Kitchen Family Baking Book</a><br />
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I make banana bread alot...seriously all the time. We just can't get enough of this quick bread. It's great for breakfast, afternoon snack, and dessert.This is a healthier version that uses apple sauce, just a little bit of butter, and a combination of white and whole wheat flour. These lovely mini loaves were moist, chocolaty, and delicious!<br />
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Ingredients:<br />
<br />
1 cup all purpose flour<br />
1/2 cup whole wheat flour<br />
3/4 tsp baking soda<br />
1/4 tsp salt<br />
2 T unsalted butter, softened<br />
1/3 cup light brown sugar<br />
2 large eggs<br />
1/3 cup unsweetened apple sauce<br />
1 tsp pure vanilla extract<br />
3 ripe bananas, mashed<br />
1/4 cup mini semi-sweet chocolate chips<br />
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Preheat oven to 325 degrees. Spray mini loaf pan (8 cavity) with non-stick cooking spray.<br />
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In a bowl, whisk together the flours, baking soda, and salt. Set aside.<br />
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In a large stand mixer bowl, cream together the butter and brown sugar. Add the eggs and beat until well combined. Mix in the apple sauce, vanilla and mashed bananas until thick.<br />
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Add the flour mixture and mix just until combined. Add the mini chocolate chips and mix to incorporate.<br />
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Pour the batter into the mini loaf pan, filling each about 2/3 of the way (makes 8 mini loaves). Bake for 20 minutes, or until toothpick inserted into middle comes out clean. Enjoy!<br />
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Adapted from <a href="http://www.skinnytaste.com/2012/01/petite-chocolate-chip-banana-bread.html">Skinny Taste</a>Rhondihttp://www.blogger.com/profile/11128005527355173390noreply@blogger.com6tag:blogger.com,1999:blog-1466244109476032019.post-60240726004130124612012-04-05T07:39:00.002-05:002015-04-24T18:37:47.004-05:00White Chicken Enchiladas with Creamy Green Chile Sauce<div class="separator" style="clear: both; text-align: center;">
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Enchiladas are a favorite in our home. These are made using a rotisserie chicken and topped with a simple creamy green chile sauce. They are easy to make especially when you have your kiddos help roll them up.<br />
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<b>Filling:</b><br />
<br />
2 rotisserie chicken breasts, chopped<br />
1 cup shredded monterey jack cheese<br />
1 tsp cumin<br />
kosher salt, to taste<br />
black pepper, to taste<br />
cilantro<br />
Flour tortillas<br />
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<b>Sauce:</b><br />
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3 T canola oil<br />
2 garlic cloves, minced<br />
3 T flour<br />
1 cup low sodium chicken broth<br />
1 cup 2% milk<br />
4 oz can green chiles<br />
4 oz (1/2 block) 1/3 less fat cream cheese, cubed<br />
1/2 tsp cumin<br />
kosher salt, to taste<br />
black pepper, to taste<br />
<br />
<b>Topping:</b><br />
<br />
1 cup monterey jack cheese<br />
cilantro, as garnish<br />
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Preheat oven to 375 degrees. Spray a large casserole dish with non-stick cooking spray (I use our big lasagna dish).<br />
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In a large bowl, combine chicken, monterey jack cheese, cumin, salt, and pepper. <br />
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In a medium sauce pan over medium heat, add the canola oil and saute the garlic for one minute. Whisk in the flour and cook for another minute. Add the chicken broth and milk and cook until thickened, whisking often. Add the green chiles and cream cheese and stir until melted and combined. Add the cumin, and salt and pepper to taste. Turn off heat.<br />
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It's time to assemble the enchiladas. Wrap flour tortillas (about 10) in wet paper towels and microwave for 30 seconds. Take a flour tortilla, put some filling down the middle, and top with cilantro. Roll up tight and place in prepared dish seam side down. Repeat and lay them down side by side in dish. Pour sauce evenly over top. Sprinkle remaining 1 cup monterey jack cheese over top. Cover with foil and bake for 20 minutes.<br />
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Serve up and top with cilantro and sour cream. Enjoy!<br />
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<br />Rhondihttp://www.blogger.com/profile/11128005527355173390noreply@blogger.com4tag:blogger.com,1999:blog-1466244109476032019.post-54304747156015214832012-03-22T05:00:00.000-05:002015-04-24T18:39:33.869-05:00Slow Cooker Shredded Chicken Tacos<div class="separator" style="clear: both; text-align: center;">
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There's nothing better than knowing dinner will be a breeze to put on the table for my hungry family. These shredded chicken tacos are cooked in the slow cooker with sliced peppers, onions, garlic, and spices. I found these fun little peppers at Super Target and picked them up for our dinner and fresh salads throughout the week. The big peppers are outrageously priced no matter the season, so until I plant some in my garden, these little peppers are perfect. I love how it has all three of my favorite sweet pepper colors in one package.<br />
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If you like your tacos spicy, you can add some chipotles in adobo into the slow cooker for even more flavor. When ready to serve, set out your favorite toppings and let your family create tacos their way.<br />
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Ingredients:<br />
<br />
1 lb boneless skinless chicken breasts<br />
2 packets low sodium taco seasoning<br />
1/2 tsp black pepper<br />
2 tsp cumin<br />
1 cup low sodium chicken broth<br />
1/2 yellow onion, sliced<br />
1 cup Tri-color sweet peppers, sliced<br />
3 cloves garlic, minced<br />
2 chipotles in adobo, minced (optional)<br />
Toppings of choice: sour cream, shredded cheese, avocados, jalapenos, sweet peppers, pico de gallo<br />
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Add the taco seasoning, black pepper, cumin, and chicken broth to slow cooker and stir. Add the onions, sweet peppers, and garlic. Add the chicken breasts and nestle into the mixture. Cover and cook for 3 hours on high or 5 hours on low, or until chicken is cooked through. Remove chicken, shred, and return to slow cooker. Set out toppings and have fun creating your favorite tacos. Enjoy!<br />
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<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" /></a>Rhondihttp://www.blogger.com/profile/11128005527355173390noreply@blogger.com5tag:blogger.com,1999:blog-1466244109476032019.post-5154207605960345752012-03-20T10:57:00.001-05:002015-04-24T18:39:48.181-05:00Cake Ball Sundae Cones<div class="separator" style="clear: both; text-align: center;">
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We spent St. Patrick's Day making these fun Cake Ball Sundae Cones from my new book <i style="font-weight: bold;"><a href="http://www.amazon.com/Cake-Pops-Tricks-Recipes-Irresistible/dp/0811876373">Cake Pops Bakerella</a>. </i><br />
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We used a boxed strawberry cake mix and vanilla frosting for the cake balls, and vanilla coating for the outside. Fun sprinkles and a skittle on top made them look so cute. My girls loved them as you can tell from their big smiles.<br />
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Ingredients:<br />
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1 box cake mix, plus water, oil, and eggs per box instructions<br />
1 can vanilla frosting<br />
2 or 3 bags Wilton candy melts (I used white and pink vanilla flavor)<br />
sprinkles and skittles<br />
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Bake cake in a 9x13 pan per box instructions. Let cool. <br />
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Crumble cake into a large bowl, then add the frosting. Stir well until it all comes together. Refrigerate for 30 minutes.<br />
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Roll the cake into large balls just large enough to cover the ice cream cone opening. Freeze for 1 hour.<br />
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You will need a place to set the cones upright for the melted chocolate to set up. I used a wire cooling rack balanced on top of two plastic cups. You can also use some styrofoam or empty egg carton with holes punched big enough for the bottom of cone to balance without falling over.<br />
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In the microwave, melt one bag of the candy melts in a deep bowl. Dip each cake ball in the melted chocolate, then use a spoon to carefully set on top of cone. You want the chocolate to drip down the sides of cone (this will seal it). Decorate with sprinkles. Place into your drying station so the chocolate can set up. Repeat with all cake balls, melting more chocolate as needed.<br />
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Melt the other bag of candy melts in contrasting color. Spoon over each dried cake ball and add a skittle on top. Let chocolate set up. Enjoy!<br />
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These can be stored at room temperature, but are best eaten the same day as the cones will lose their crispiness and become very chewy.<br />
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<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" /></a>Rhondihttp://www.blogger.com/profile/11128005527355173390noreply@blogger.com1tag:blogger.com,1999:blog-1466244109476032019.post-89050369991976819672012-03-16T05:00:00.000-05:002015-04-24T18:42:17.818-05:00Mint Chocolate Pudding Cups<div class="separator" style="clear: both; text-align: center;">
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Happy St. Patrick's Day weekend! On my hubby's day off work, he picks up our girls from school. I like to surprise them with a special snack when they get home before we go outside to play. These Mint Chocolate Pudding Cups are layered with instant chocolate pudding flavored with mint extract, triple double chocolate Oreos, chocolate mint marshmallows, and frozen Cool Whip that is scooped like ice cream.<br />
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Jordyn helped me assemble the pudding cups, then we hid them in the refrigerator for the girls to find. Let's just say they were pleasantly surprised by this chocolate sweet treat and practically licked the cups clean!<br />
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Ingredients:<br />
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5.1 oz. box Jell-o instant chocolate pudding<br />
3 cups cold 2% milk<br />
1/2 tsp pure peppermint extract<br />
8 triple double Oreos, cut into quarters<br />
16 chocolate mint marshmallows<br />
8 scoops Cool Whip Lite<br />
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In a medium bowl, whisk together the chocolate pudding mix with milk and peppermint extract until thick, about 5 minutes.<br />
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In 4 glasses, layer the ingredients:<br />
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mint chocolate pudding<br />
Oreos<br />
scoop of frozen Cool Whip<br />
mint chocolate pudding<br />
Oreos<br />
scoop of frozen Cool Whip<br />
chocolate mint marshmallows<br />
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Serve immediately and Enjoy!<br />
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<br />Rhondihttp://www.blogger.com/profile/11128005527355173390noreply@blogger.com1tag:blogger.com,1999:blog-1466244109476032019.post-4203879501401666622012-03-14T05:00:00.000-05:002015-04-24T18:43:20.365-05:00Bacon, Tomato, Swiss, Guacamole Grilled Cheese<div class="separator" style="clear: both; text-align: center;">
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We make fancy sandwiches for dinner quite often. My kids love them and the possibilities are endless. So get out your griddle and fire it up...these grilled cheese sandwiches aren't just for kids.<br />
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Ingredients:<br />
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Sourdough sliced bread<br />
2 avocados<br />
2 T cilantro, chopped<br />
1/2 lemon, juiced<br />
kosher salt<br />
black pepper<br />
garlic powder<br />
1/2 lb thick cut bacon, cooked<br />
roma tomatoes, sliced<br />
swiss cheese slices<br />
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Preheat griddle over medium low heat. Butter one side of the sourdough bread.<br />
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In a small bowl, mash up the avocados. Stir in the cilantro, lemon juice, kosher salt, black pepper, and garlic powder (to taste).<br />
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Assemble the sandwiches by spreading a layer of guacamole on the inside of each slice of bread. Add a layer of cooked bacon, roma tomatoes, and swiss cheese. Grill until toasted and the cheese is melted. Serve immediately. Enjoy!Rhondihttp://www.blogger.com/profile/11128005527355173390noreply@blogger.com3tag:blogger.com,1999:blog-1466244109476032019.post-21480262215831580072012-03-12T05:00:00.000-05:002015-04-24T18:44:57.515-05:00Mexican Stuffed Shells<div class="separator" style="clear: both; text-align: center;">
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Happy Spring Break! My girls are home for the week, and we have lots of fun stuff planned. Dinner is always a priority, so when I saw these Mexican Stuffed Shells on Pinterest, I couldn't stop thinking about them. Jumbo pasta shells are stuffed with creamy, seasoned ground taco beef, then topped with a taco sauce/hot sauce mixture and shredded cheese. They were so easy and simply delicious!<br />
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Ingredients:<br />
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20 jumbo pasta shells, cooked al dente<br />
1 lb lean ground beef<br />
1/2 yellow onion, chopped<br />
3 garlic cloves, minced<br />
1 packet low sodium taco seasoning<br />
1 cup water<br />
4 oz. lite cream cheese<br />
1/4 cup cilantro<br />
1 cup hot sauce (I used Pace Picante medium)<br />
1 cup taco sauce<br />
1 cup shredded cheddar/jack cheese<br />
Lite sour cream, for topping<br />
Cilantro, for topping<br />
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Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray. Cook jumbo pasta shells in salted boiling water until al dente. Drain and set aside on a baking sheet in a single layer.<br />
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In a large skillet over medium high heat, brown the ground beef until cooked through. Add the onion and cook another 5 minutes. Add the garlic and cook another minute. Stir in the taco seasoning and water. Cover and reduce heat to low. Simmer for 5 minutes. Turn off the heat, then stir in the cream cheese and cilantro. Set aside to cool slightly.<br />
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In a small bowl, stir together the hot sauce and taco sauce. Spread a layer into the prepared baking dish.<br />
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Spoon meat mixture into each of the cooked pasta shells and place side by side in baking dish open side up. Top with remaining sauce mixture and sprinkle shells with shredded cheese. <br />
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Cover with non-stick foil and bake for 30 minutes. Serve immediately and top with lite sour cream and cilantro. Enjoy!<br />
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Recipe slightly adapted from <a href="http://thewaytohisheart.wordpress.com/2011/09/30/mexican-stuffed-shells/">The Way to His Heart</a><br />
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So...today is my 40th Birthday, and since I love chocolate so much, I thought I would share this delicious, rich chocolate cake with you. Hope you enjoy it as much as we did!<br />
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<b>For the Cake:</b><br />
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2 cups all purpose flour<br />
2 cups sugar<br />
1/2 tsp salt<br />
1 tsp baking powder<br />
1/2 tsp cinnamon<br />
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1 cup unsalted butter (2 sticks)<br />
1/4 cup unsweetened cocoa powder<br />
1 cup Coca Cola (I used Diet)<br />
1/2 cup buttermilk<br />
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2 eggs<br />
2 tsp pure vanilla extract<br />
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Preheat oven to 350 degrees. Spray a large 15x3x1 inch jelly roll pan with non-stick cooking spray.<br />
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In a large bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon.<br />
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In a medium sauce pan over medium heat, whisk together the butter, cocoa powder, coca cola, and buttermilk until it comes to a boil. Remove from heat and whisk into dry ingredients. Add the eggs and vanilla and whisk until combined.<br />
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Bake for about 15-18 minutes, or until toothpick tester comes out clean.<br />
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<b>For the Icing:</b><br />
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1/2 cup unsalted butter (1 stick)<br />
1/4 cup unsweetened cocoa powder<br />
1/2 cup Coca Cola (I used Diet)<br />
4 cups powdered sugar, sifted<br />
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In a medium sauce pan over medium heat, whisk together the butter, cocoa powder, and Coca Cola. Bring to a boil, turn off the heat, and whisk in the powdered sugar until smooth. You could always add some chopped up pecans now, if you prefer. Pour over the warm cake. Let cool until the icing has set. Enjoy warm.<br />
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Recipe from <a href="http://mayflaum.com/2011/06/08/the-chocolate-cola-cake/">May Flaum</a>Rhondihttp://www.blogger.com/profile/11128005527355173390noreply@blogger.com2tag:blogger.com,1999:blog-1466244109476032019.post-8835501295435913152012-03-06T07:56:00.001-06:002015-04-24T18:51:00.597-05:00Crispy Oven Baked Cheese Sticks and "Unfried" Pickles<div class="separator" style="clear: both; text-align: center;">
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This is a healthier way to enjoy the typical fried appetizers you love. They are baked, not fried, and get their nice crispy coating from a mixture of panko and bread crumbs. You can spice up the coating mixture with whatever you are in the mood for, i.e Italian herbs, smoky cumin, spicy cayenne. Choose your favorite dipping sauce and you are ready for a real treat.<br />
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Ingredients:<br />
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1 package low-skim mozzarella cheese sticks<br />
3 egg whites + 1 T water<br />
3/4 cup panko bread crumbs<br />
1/4 cup Italian bread crumbs<br />
1/2 tsp Italian seasoning<br />
1/4 tsp garlic powder<br />
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Preheat oven to 400 degrees. Line a baking sheet with foil and set a baking rack on top.<br />
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Unwrap the cheese sticks and set aside. Stir together the egg whites and water in a shallow dish. In another shallow dish, stir together the panko, bread crumbs, and seasonings.<br />
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Dip the cheese sticks into the egg whites, then roll around in the coating mixture. Set on prepared baking sheet rack. Repeat for all cheese sticks. Starting with the first cheese stick, repeat the dipping and coating process again. Repeat for all cheese sticks. Spray with olive oil cooking spray.<br />
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Bake for 10 minutes, or until cheese is soft but not melting. Remove from oven and sprinkle with kosher salt. Arrange on serving platter and serve with your favorite dipping sauce. I used some <a href="http://www.bigmamashomekitchen.com/2010/08/homemade-marinara.html">homemade marinara</a> that I store in the freezer in small ziplock freezer bags.<br />
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Use the same process for the dill pickle slices. I used <a href="http://www.bigmamashomekitchen.com/2010/10/buttermilk-garlic-dressingdip.html">Buttermilk Garlic Dip</a> for the pickles.<br />
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Try my recipes for <a href="http://www.bigmamashomekitchen.com/2010/12/oven-baked-onion-rings-2-ways.html">Baked Onion Rings</a> too.Rhondihttp://www.blogger.com/profile/11128005527355173390noreply@blogger.com1tag:blogger.com,1999:blog-1466244109476032019.post-24319691125946557352012-03-02T05:00:00.000-06:002015-04-24T18:53:34.317-05:00Healthy Crock Pot Chicken Enchilada Soup<div class="separator" style="clear: both; text-align: center;">
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I love healthy, flavorful soups, especially when they are quick and easy to make. I found this recipe on <a href="http://pinterest.com/pin/97038566940782546/">Pinterest</a> recently and saved it to my Soups board. This soup starts with a roux based sauce on the stove top, then you add all the ingredients to the crock pot and let it simmer all day long. The chicken is so moist and the soup has an amazing rich smoky flavor. You can top it with your favorites, like shredded cheese, sour cream, green onions, olives, jalapenos, etc. I topped mine with sliced avocados, and my hubby and kids always use shredded cheese on all soup.<br />
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Ingredients:<br />
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3 T olive oil<br />
3 T flour<br />
1 1/2 cups chicken broth<br />
1 cup 2% milk<br />
1 - 15 oz. can enchilada sauce<br />
2 tsp cumin<br />
1 tsp paprika<br />
1 tsp chili powder<br />
1 tsp Mexican oregano<br />
1/4 tsp garlic powder<br />
1 - jalapeno, finely diced<br />
1 - green bell pepper, chopped<br />
1 - yellow onion, chopped<br />
1 - 15 oz. can corn, no salt added<br />
1 - can black beans, drained and rinsed<br />
1 - can mild Rotel tomatoes, with juice<br />
1 - lb boneless, skinless chicken breasts<br />
kosher salt, to taste<br />
black pepper, to taste<br />
Toppings of choice: shredded cheese, avocados, sour cream, green onions, olives, jalapenos<br />
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In a medium sauce pan over medium heat, melt the butter and whisk in the flour. Cook for a minute, then stir in the chicken broth and milk. Bring to a boil, lower heat, and simmer until thick, whisking constantly. Add the enchilada sauce, cumin, paprika, chili powder, Mexican oregano, and garlic powder and whisk to combine. Turn off heat.<br />
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In a crock pot, add the jalapeno, green bell pepper, onion, corn, black beans, and Rotel tomatoes (with juice) and stir. Place the chicken breasts on top of veggies and pour the sauce all over. Cover and cook on low for 6-8 hours or on high for 4 hours, or until chicken is cooked through.<br />
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When you are ready to serve, remove the chicken and shred. Add it back to the soup and stir. Taste and season with salt and pepper, if needed. Top with your favorite toppings. Enjoy!<br />
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Adapted from <a href="http://www.dainty-chef.com/2011/12/crockpot-chicken-enchilada-soup.html">Dainty Chef</a>Rhondihttp://www.blogger.com/profile/11128005527355173390noreply@blogger.com6tag:blogger.com,1999:blog-1466244109476032019.post-46180422409109091402012-02-27T08:07:00.001-06:002015-04-24T19:07:40.036-05:00100th Birthday Cake Oreo Cookies & New Blog Design<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-3dyuvHFbMF4/VTraWSI_III/AAAAAAAAKdA/-drQ46YXMYU/s1600/birthday%2Bcake%2Boreos%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-3dyuvHFbMF4/VTraWSI_III/AAAAAAAAKdA/-drQ46YXMYU/s1600/birthday%2Bcake%2Boreos%2B1.JPG" height="320" width="239" /></a></div>
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<a href="javascript:void((function()%7Bvar%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)%7D)());"><img alt="Pin It" src="http://i493.photobucket.com/albums/rr300/blogsbyheather/PinIt.png" onclick="doPinIt();" style="margin: 0 0 0 0;" /></a><br />
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Did you notice my new awesome blog design? Ashton from <a href="http://www.somethingswanky.com/">Something Swanky</a> not only creates original and drool worthy desserts...she also creates custom blog designs. Ashton took my vision and made it come to life at a very affordable price. I just LOVE opening up my blog every morning and seeing the cheerful colors and polka dots! You can see more examples of Ashton's custom blog designs <a href="http://www.somethingswanky.com/p/about-me.html">here</a> under the Design Gallery on the right side bar. Go visit Something Swanky's <a href="http://www.etsy.com/shop/SomethingSwanky">Etsy Shop</a> to get started! </div>
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I'm working on creating a visual recipe index, but for now, you can find recipes by browsing the categories on the right or using the search box. There's a new "Printer Friendly" button at the end of each post where you can choose to remove the images and delete my ramblings so you are left with just the recipe to print.</div>
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Now...let's talk about the Birthday Cake Oreo Cookies! Aren't they pretty?</div>
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<a href="http://4.bp.blogspot.com/-8cQtmNaXBcc/VTraYcd-FNI/AAAAAAAAKdY/pKvTdKpqADs/s1600/birthday%2Bcake%2Boreos%2Boriginal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-8cQtmNaXBcc/VTraYcd-FNI/AAAAAAAAKdY/pKvTdKpqADs/s1600/birthday%2Bcake%2Boreos%2Boriginal.jpg" height="320" width="248" /></a></div>
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I walked into Super Target for my weekly grocery and household shopping, and I saw these on the front aisle of good snack food. Oreo is celebrating 100 years of the best cookie ever with these Birthday Cake Oreos.</div>
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I've made moist<a href="http://www.bigmamashomekitchen.com/2010/11/homemade-oreo-cookies-2-ways.html"> Homemade Oreos</a> before using cake mix, but this homemade version is from scratch using a chocolate cookie recipe from <a href="http://www.mykitchenaddiction.com/2012/02/homemade-oreos/">My Kitchen Addicition</a>. I created the filling that tastes like birthday cake by adding cake mix and french vanilla creamer to homemade buttercream frosting. The chocolate cookies are not very sweet on their own, but when combined with the filling, they are amazing!</div>
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<b>Cookies:</b></div>
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1 cup (2 sticks) unsalted butter, softened</div>
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1 cup granulated sugar</div>
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1 egg</div>
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1 tsp pure vanilla extract</div>
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2 cups all purpose flour</div>
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3/4 cup unsweetened cocoa powder</div>
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1 1/2 tsp baking powder</div>
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pinch of salt</div>
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In a large stand mixer bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until combined. </div>
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In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add to the wet ingredients and mix just until combined.</div>
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Divide the dough in half, shape into disks, and wrap in plastic wrap. Refrigerate for 1 hour.</div>
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After the dough has chilled, preheat the oven to 350 degrees. Line two baking sheets with parchment paper.</div>
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Take one disk of cookie dough and roll out on lightly floured work surface to about 1/4 inch thickness. Cut into desired shapes and place on prepared cookie sheets. Bake for 12 minutes, then transfer to wire rack to cool completely.</div>
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<b>Birthday Cake Filling:</b></div>
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1/2 cup (1 stick) unsalted butter, softened</div>
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1/4 cup Crisco shortening</div>
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1 Tbsp pure vanilla extract</div>
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1 cup yellow cake mix, sifted</div>
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3 cups powdered sugar, sifted</div>
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5 Tbsp french vanilla creamer (half n half, cream, or milk can be used)</div>
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1/2 cup sprinkles</div>
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In a large stand mixer bowl, cream together the butter, shortening, and vanilla until smooth. Add the sifted cake mix and powdered sugar. Slowly turn on the mixer and add the creamer. Add more creamer if needed to make thick frosting. Add the sprinkles and mix just until incorporated throughout.</div>
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Assemble the cookies by piping a thick layer of frosting on the bottom of a cookie and placing another cookie on top. You can add more sprinkles to the sides of frosting by hand or by rolling into sprinkles. Enjoy!</div>
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Be sure to grab a new button too! The html code is on my right sidebar.</div>
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Rhondihttp://www.blogger.com/profile/11128005527355173390noreply@blogger.com21tag:blogger.com,1999:blog-1466244109476032019.post-18323625691931606932012-02-14T05:00:00.000-06:002015-04-24T19:11:24.173-05:00Moist Date Bars<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-LI6OACvyZTk/VTrbaNRxjdI/AAAAAAAAKeA/1j57gcDxMlg/s1600/Moist%2BDate%2BBars.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-LI6OACvyZTk/VTrbaNRxjdI/AAAAAAAAKeA/1j57gcDxMlg/s1600/Moist%2BDate%2BBars.JPG" height="320" width="249" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My Mom makes the most fabulous date pinwheel cookies every Christmas holiday season for us to snack on. I asked for her to pick up some dates at the fancy specialty grocery store she frequents so we could make cookies on Christmas eve. She brought over the best </span>Medjool<span style="font-family: Arial, Helvetica, sans-serif;"> dates I've ever tasted...seriously, they were like candy. We spent Christmas eve making frosted sugar cookies for Santa and having so much fun with our girls that we never made the cookies. I put the dates in the freezer to keep fresh, planning to use them when life slowed down a bit. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Life finally slowed down and the dates caught my eye every time I opened the freezer door. I found this recipe for <a href="http://www.epicurious.com/recipes/food/views/Classic-Date-Bars-109179">Classic Date Bars</a> at epicurious.com and decided to try it out. Oh my gosh, they are so moist and delicious! I can't wait to make them for my Mom. These bars are quick and easy to make and really showcase the Medjool dates.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; text-align: left;"><br /></span>
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; text-align: left;">1 1/2 cups water</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; text-align: left;">1 1/2 cups fresh Medjool dates, pitted and chopped</span><br />
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<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups all purpose flour</span></li>
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<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup light brown sugar, packed</span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup old-fashioned oats</span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 teaspoons ground cinnamon</span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon baking soda</span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">pinch of salt</span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup (1 1/2 sticks) unsalted butter, diced, room temperature</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350 degrees. Spray an 8x8 inch baking pan with non-stick cooking spray. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium saucepan, bring 1 1/2 cups water to a simmer. Add the dates and simmer until very soft and thick, stirring occasionally, about 10 minutes. Cool to room temperature. Stir in vanilla.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large bowl, stir together </span><span style="background-color: transparent; font-family: Arial, Helvetica, sans-serif;">flour, brown sugar, oats, cinnamon, baking soda, and salt. Add butter and use pastry cutter or hands to work into dry mixture until moist clumps form. </span></div>
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<span style="background-color: transparent; font-family: Arial, Helvetica, sans-serif;">Press half of oat mixture evenly over bottom of prepared pan. Spread date mixture over. Sprinkle with remaining oat mixture and press gently to adhere. Bake until brown at edges and golden brown and set in center, about 40 minutes. Cool completely in pan on rack. Cut into bars and serve. Enjoy!</span></div>
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Rhondihttp://www.blogger.com/profile/11128005527355173390noreply@blogger.com11tag:blogger.com,1999:blog-1466244109476032019.post-83896998696872497972012-02-13T06:00:00.000-06:002015-04-24T19:12:35.335-05:00Skinny Chicken Parmesan<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Chicken parmesan is one of my favorite Italian dishes. It's great when I can feed my family a healthier version without compromising the taste. I used a combination of Panko and Italian breadcrumbs to get the nice crispy outer layer. The chicken is baked in the oven on a rack so both sides get crispy. It is then topped with a simple homemade marinara and reduced fat finely shredded mozzarella cheese. It's the perfect meal when served with a greek side salad drizzled with light balsamic vinaigrette. This dish was inspired by Leslie's post over at </span><a href="http://www.thehungryhousewife.com/2011/02/chicken-parmesan-lightened-up.html" style="font-family: Arial, Helvetica, sans-serif;">The Hungry Housewife</a><span style="font-family: Arial, Helvetica, sans-serif;">.</span><br />
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<span style="font-family: Arial;"><strong>Chicken Ingredients:</strong></span><br />
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<span style="font-family: Arial;">4 boneless skinless chicken breasts (about 20 oz)</span><br />
<span style="font-family: Arial;">1/4 cup whole wheat flour (or more if needed)</span><br />
<span style="font-family: Arial;">3 egg whites</span><br />
<span style="font-family: Arial;">3/4 cup panko breadcrumbs</span><br />
<span style="font-family: Arial;">1/4 cup Italian breadcrumbs</span><br />
<span style="font-family: Arial;">1/4 tsp garlic powder</span><br />
<span style="font-family: Arial;">1/2 tsp oregano</span><br />
<span style="font-family: Arial;">reduced fat finely shredded mozzarella cheese ~ top after baking</span><br />
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<span style="font-family: Arial;">Preheat oven to 400 degrees. Line a baking sheet with foil and set a baking rack on top.</span><br />
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<span style="font-family: Arial;">Add the flour to a pie dish. Add the egg whites to another pie dish. Add the panko, Italian breadcrumbs, garlic powder, and oregano to another pie dish and stir together.</span><br />
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<span style="font-family: Arial;">Put each piece of chicken in the flour to coat both sides, into the egg whites, then into the breadcrumbs. Place coated chicken onto prepared baking sheet. Spray or drizzle with extra virgin olive oil. </span><br />
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<span style="font-family: Arial;">Bake for 25 minutes, or until chicken is cooked through and no longer pink. Notice the chicken was not pounded out thin, so make sure to cook it through. You can turn on the broiler if you want the coating to brown at the last minute. Don't walk away because it will burn easily.</span><br />
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<strong style="font-family: Arial;">Easy Marinara:</strong><br />
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<span style="font-family: Arial;">1 T extra virgin olive oil</span><br />
<span style="font-family: Arial;">1/2 yellow onion, chopped</span><br />
<span style="font-family: Arial;">2 garlic cloves, minced</span><br />
<span style="font-family: Arial;">1 - 15 1/2 oz can tomato sauce</span><br />
<span style="font-family: Arial;">1 - 15 oz can petite diced tomatoes</span><br />
<span style="font-family: Arial;">1 tsp Italian seasoning</span><br />
<span style="font-family: Arial;">1/4 tsp garlic powder</span><br />
<span style="font-family: Arial;">kosher salt, to taste</span><br />
<span style="font-family: Arial;">black pepper, to taste</span><br />
<span style="font-family: Arial;">pinch red pepper flakes</span><br />
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<span style="font-family: Arial;">In a small pan over medium heat, add the olive oil and saute onions for 5 minutes. Add the garlic and cook another minute. Add the tomato sauce, diced tomatoes, and seasonings. Stir well and bring to a simmer. Turn heat down to low and simmer for 20 minutes, stirring occasionally. This can be made while the chicken is cooking.</span><br />
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<span style="font-family: Arial;">When ready to serve, plate up the chicken and top with marinara and reduced fat mozzarella cheese. Enjoy!</span>Rhondihttp://www.blogger.com/profile/11128005527355173390noreply@blogger.com3tag:blogger.com,1999:blog-1466244109476032019.post-16847884559641524552012-02-09T06:00:00.000-06:002015-04-24T19:18:42.641-05:00Broccoli Cheese Soup<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">This is my husband's favorite creamy soup, so I thought it was about time I made it for him. It truly is a one pot meal and so easy to make, which means I will be making it more often. This recipe is a copycat recipe from Panera's Broccoli Cheese Soup.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 T olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 yellow onion, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups half n half</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups chicken broth</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 stalks broccoli, cut into florets</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">pinch nutmeg</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp garlic powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8 oz grated sharp cheddar cheese (2 cups)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">kosher salt, to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">black pepper, to taste</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large soup pot, over medium heat add the olive oil and saute the onion for 5 minutes. Add the garlic and cook another minute. Melt the butter, then add the flour and whisk for 3 minutes. Add the half n half and chicken broth and whisk to combine. Turn the heat to low and simmer for 20 minutes, stirring occasionally. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the broccoli and cook for another 20-25 minutes, or until broccoli is tender. Add the nutmeg, garlic powder, and cheddar cheese. Stir to combine. Taste and season with salt and pepper. Use a potato masher to break up some of the broccoli, leaving some broccoli in florets. This will give a nice creamy broccoli flavor with good bites of broccoli. Serve in soup bowls and top with shredded cheese and croutons. Enjoy!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Recipe adapted from <a href="http://www.food.com/recipe/panera-broccoli-cheese-soup-150384">Food.com</a></span>Rhondihttp://www.blogger.com/profile/11128005527355173390noreply@blogger.com4tag:blogger.com,1999:blog-1466244109476032019.post-36137572115110216542012-02-07T05:00:00.000-06:002015-04-24T19:20:49.898-05:00Valentine's Day Red Velvet and Brownie Cakes<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial;">Valentine's Day is next week so I created a dessert that is perfect to make for your loved ones. I used boxed brownie mix and red velvet cake mix to speed up the process, but you can use your favorite brownie and red velvet cake recipes. I used my favorite homemade chocolate buttercream frosting to pipe between the layers and on top. </span><br />
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<strong style="font-family: Arial;">Ingredients:</strong><br />
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<span style="font-family: Arial;">1 - box Red velvet cake mix plus ingredients to make (water, oil and eggs)</span><br />
<span style="font-family: Arial;">1 - box Brownie mix plus ingredients to make (water, oil, and eggs)</span><br />
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<span style="font-family: Arial;">Bake the Red velvet cake at 350 degrees for 12-14 minutes in a 16x12x1 inch parchment lined sheet pan (leave overhang to lift baked caked out easily).</span><br />
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<span style="font-family: Arial;">Bake the Brownies at 350 degrees for 20-22 minutes in a 9x13 inch parchment lined cake pan (leave overhang to lift baked brownies out easily).</span><br />
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<span style="font-family: Arial;">Let cool completely in pans on wire rack. Remove the cake and brownies by gently lifting using the parchment paper.</span><br />
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<span style="font-family: Arial;">Use heart shaped cookie cutters to cut out shapes. You could use different sizes too. You will only need 1/2 of the red velvet cake if you plan on using brownies on all of them. </span><br />
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<span style="font-family: Arial;"><em>Note: I made <a href="http://bigmamashomekitchen.blogspot.com/2010/12/red-velvet-cake-truffles.html">Red Velvet Cake Truffles</a> with the leftover cake. All you have to do is add just enough canned cream cheese frosting to bring it all together (I used about 1/3 can).</em></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Chocolate Buttercream Frosting:</strong></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 stick unsalted butter, room temperature</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cups powdered sugar, sifted</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup cocoa powder, sifted</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp pure vanilla extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup milk (maybe less, maybe more)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large stand mixer bowl, beat the butter for a minute. Add the sifted powdered sugar and cocoa powder and mix until combined. Add the vanilla extract, then slowly add the milk, a little at a time, until the right consistency is achieved. Piped frosting needs to be thicker than frosting that will be spread using offset spatula. Beat on medium speed for 3 minutes until thick and fluffy.</span><br />
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<span style="font-family: Arial;">Assemble the brownies and cakes and pipe or spread frosting in between the layers and on top. Decorate with Valentine's sprinkles. Store in airtight container lined with wax paper at room temperature. Enjoy!</span>Rhondihttp://www.blogger.com/profile/11128005527355173390noreply@blogger.com11tag:blogger.com,1999:blog-1466244109476032019.post-64899907421009559822012-02-02T06:00:00.000-06:002015-04-24T19:22:59.157-05:00Mexican Layer Dip<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">This Mexican Layer Dip has been a family favorite for years. You can prepare it in the morning and refrigerate until ready to serve. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 can refried beans - stir in 1 T t</span><span style="font-family: Arial, Helvetica, sans-serif;">aco seasoning</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 (16 oz) container sour cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup Salsa</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 avocados, chopped - squeeze fresh lemon juice and toss with salt and pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 roma tomatoes, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 small can sliced black olives</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 green onions, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pickled jalapenos, to taste, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups finely shredded Mexican blend cheese</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Spray large casserole dish with non-stick cooking spray. Layer ingredients as listed beginning with the refried beans. Garnish with green onion tops and tomatoes. Cover and refrigerate until ready to serve with tortilla chips or tortillas. Enjoy!</span>Rhondihttp://www.blogger.com/profile/11128005527355173390noreply@blogger.com1