tag:blogger.com,1999:blog-59414035350146722612024-03-14T01:35:15.497-07:00Cargile Family Favorite RecipesAngelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-5941403535014672261.post-5135346768402877492015-05-19T06:03:00.001-07:002015-05-19T06:03:27.627-07:00Watermelon Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-2vJx7o0CwZQ/VVsyc_jvMjI/AAAAAAAAGwA/Q_SKI6AtsfM/s1600/watermelon%2Bsalsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-2vJx7o0CwZQ/VVsyc_jvMjI/AAAAAAAAGwA/Q_SKI6AtsfM/s640/watermelon%2Bsalsa.jpg" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u><b>Watermelon Salsa --definitely worth sharing!</b></u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 chopped watermelon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 bunch Cilantro</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 Red and 1/2 Yellow Onions</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Jalapeno</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 fresh limes *MUST be fresh limes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">SO easy and quick, it's amazing how delicious this is!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Chop or cube 1/2 a watermelon and squeeze 3 fresh limes (don't use store bought lime juice, it won't be the same, promise!)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Knead the watermelon and lime juice together (this melds the flavors together)</span><br />
<span style="background-color: #f8f8f8; line-height: 20px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Then add chopped cilantro, red and yellow onions (chopped about 1/2 of each onion) and 1 fresh jalapeño (more or less depending on how much heat you want). </span></span><br />
<span style="background-color: #f8f8f8; line-height: 20px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I brought it to share with a group of people and used 1/2 jalapeno. It was just enough kick for the wimps in the group. The watermelon does a nice job of toning down the heat of the jalapeno. I LOVE some heat so if I make it for myself, I will use the entire jalapeno.</span></span><br />
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<span style="background-color: #f8f8f8; line-height: 20px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Yep that easy and just like the farmers market. Serve with tortilla chips and watch it disappear. So unbelieveably refreshing!</span></span>Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com3tag:blogger.com,1999:blog-5941403535014672261.post-51946624551881267682012-08-29T09:07:00.000-07:002012-08-29T09:14:06.779-07:00Scentsy Love<div class="separator" style="clear: both; text-align: center;">
<a href="https://cargilefamily.scentsy.us/Scentsy/Home"><img border="0" height="236" src="http://4.bp.blogspot.com/-tHJFBrrf2cM/UD48J4m03fI/AAAAAAAAE00/orgEkkI2K80/s640/scentsy+cover+fb.jpg" width="640" /></a></div>
I have recently decided to sell <a href="https://cargilefamily.scentsy.us/Scentsy/Home">Scentsy</a>. It is a product I quickly became addicted to and thought I would give it a whirl! <br />
I would really appreciate it if you would take the time to check out <a href="https://cargilefamily.scentsy.us/Scentsy/Home">my website</a> and view all the fabulous products I have to offer!<br />
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<a href="https://cargilefamily.scentsy.us/Scentsy/Home"><img border="0" height="215" src="http://1.bp.blogspot.com/-An2rLkkISoQ/UD48GhLQe3I/AAAAAAAAE0k/q10ncB9Sct8/s400/scentsy+10+off+sale.jpg" width="400" /></a></div>
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RIGHT HERE!!! <a href="https://cargilefamily.scentsy.us/Scentsy/Home">https://cargilefamily.scentsy.us/Scentsy/Home</a><br />
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A lot of the summer scents that I love are being discontinued this Friday so we can make room for all the new FALL scents (hmm...pumpkin anyone??) so for just a couple more days you can get most of your favorite summer scents (and others) for 10% off!
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<a href="https://cargilefamily.scentsy.us/Scentsy/Home"><img border="0" height="552" src="http://1.bp.blogspot.com/-n7bebL6kW2k/UD48CSM1JGI/AAAAAAAAE0c/MfnQtKW9tTs/s640/scentsy+retire+picture.jpg" width="640" /></a></div>
Yesterday, I got a special delivery from the UPS man and I was too excited! It is just like Christmas! So fun smelling all these lovelies.
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<a href="https://cargilefamily.scentsy.us/Scentsy/Home"><img border="0" height="640" src="http://1.bp.blogspot.com/-yGwdOkMCRkE/UD48IQq2cEI/AAAAAAAAE0s/OFNqXOsa37I/s640/scentsy+is+here.jpg" width="640" /></a></div>
Don't forget: you can follow me on <a href="http://www.facebook.com/pages/Angela-Cargile-Independent-Scentsy-Consultant/475321055820855">facebook</a> for more frequent updates! Thank you for your support! :)Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com5tag:blogger.com,1999:blog-5941403535014672261.post-29756205691775534992012-08-11T12:39:00.002-07:002012-08-11T12:45:32.622-07:00Strawberry Lemonade Cake Mix CupcakesI wanted to make some pretty strawberry lemonade cupcakes but was feeling pretty lazy and decided to experiment by combining cake mixes!<br />
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These are my ingredients (strawberry jam not pictured) plus whatever is listed on the box:<br />
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<a href="http://1.bp.blogspot.com/-39rImC3UZGk/UCavlptQyLI/AAAAAAAAEvI/rQUsJflT4l0/s1600/IMG_0633.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-39rImC3UZGk/UCavlptQyLI/AAAAAAAAEvI/rQUsJflT4l0/s640/IMG_0633.JPG" width="640" /></a></div>
I made both boxes separately. For the lemon cake mix, I added a heaping tablespoon of lemon curd (more if you want a stronger lemon flavor). I decided to mix the cake mixes in different bowls so I could experiment with with how I wanted the cupcakes to turn out. <br />
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<a href="http://1.bp.blogspot.com/-mAEcRTd1K5Y/UCavuN2t2_I/AAAAAAAAEvQ/NoHuqcy6Kco/s1600/IMG_0634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-mAEcRTd1K5Y/UCavuN2t2_I/AAAAAAAAEvQ/NoHuqcy6Kco/s640/IMG_0634.JPG" width="640" /></a></div>
I wanted a pink center in the cupcake so I added the lemon first then strawberry on top.<br />
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<a href="http://3.bp.blogspot.com/-VHpiU2ouGOU/UCav22hWGRI/AAAAAAAAEvc/E3B76t17q08/s1600/IMG_0644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-VHpiU2ouGOU/UCav22hWGRI/AAAAAAAAEvc/E3B76t17q08/s640/IMG_0644.JPG" width="640" /></a></div>
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For some of them I mixed both cake mixes together evenly to see if I could get a swirl but no luck. For the icing, I used the pictured can of icing but added some strawberry jam to get a little strawberry flavor. If I had fresh strawberries, the puree would've worked much better. The flavor was perfect. I just added a little at a time until I got the hint of strawberry I wanted. (sorry I don't have exact measurements on it)</div>
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<a href="http://4.bp.blogspot.com/-aT2X-bq1NWI/UCawKIxdVTI/AAAAAAAAEvk/e0fbTq_t5tk/s1600/IMG_0642.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-aT2X-bq1NWI/UCawKIxdVTI/AAAAAAAAEvk/e0fbTq_t5tk/s640/IMG_0642.JPG" width="640" /></a></div>
I thought they turned out to be very yummy! <br />
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<a href="http://2.bp.blogspot.com/-FjHn4DZq4k8/UCawMXZgc2I/AAAAAAAAEvs/cnUiUivWdsI/s1600/IMG_0635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-FjHn4DZq4k8/UCawMXZgc2I/AAAAAAAAEvs/cnUiUivWdsI/s640/IMG_0635.JPG" width="640" /></a></div>
Aren't they pretty?? Below are the cupcakes I layered: lemon cake batter on bottom, strawberry batter on top. I prefer the layered ones because the flavors were more distinguishable and created that perfect strawberry lemonade mix I was aiming for! <br />
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<a href="http://2.bp.blogspot.com/-BEx1UJEQluI/UCawQS5L0sI/AAAAAAAAEv0/YjTbrvzvjjY/s1600/IMG_0639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-BEx1UJEQluI/UCawQS5L0sI/AAAAAAAAEv0/YjTbrvzvjjY/s640/IMG_0639.JPG" width="640" /></a></div>
These are the cupcakes where I mixed both cake batters together. They look pretty but the taste had a more strong lemon flavor and I couldn't taste the strawberry. I wouldn't make them like this again unless I were to add fresh strawberries to it so make it pop more. <br />
<a href="http://3.bp.blogspot.com/-A8fcbWzK6gU/UCayTWOvnbI/AAAAAAAAEwA/EKQ-Du8p_T0/s1600/IMG_0640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-A8fcbWzK6gU/UCayTWOvnbI/AAAAAAAAEwA/EKQ-Du8p_T0/s640/IMG_0640.JPG" width="640" /></a>
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<br />Pin me: <br />
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<a href="http://pinterest.com/pin/260434790922524482/" target="_blank"><img border="0" height="133" src="http://assets3.pinimg.com/upload/260434790922524482_Wsq1Bhpo_c.jpg" width="200" /></a></div>
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Source: <a href="http://www.cargilefamilyrecipes.com/2012/08/strawberry-lemonade-cake-mix-cupcakes.html" style="color: #76838b; font-size: 10px; text-decoration: underline;">cargilefamilyrecipes.com</a> via <a href="http://pinterest.com/flaminalpha/" style="color: #76838b; font-size: 10px; text-decoration: underline;" target="_blank">Angela</a> on <a href="http://pinterest.com/" style="color: #76838b; text-decoration: underline;" target="_blank">Pinterest</a></div>
</div>Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com7tag:blogger.com,1999:blog-5941403535014672261.post-89051825272820151972012-03-02T07:05:00.000-08:002012-03-02T07:05:45.137-08:00Mexican Tinga Tostadas<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ML2q7JdU1X4/T1DePTAsvFI/AAAAAAAAEZM/48bQW7Iy0Fw/s1600/mex+tinga+tostadas2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-ML2q7JdU1X4/T1DePTAsvFI/AAAAAAAAEZM/48bQW7Iy0Fw/s320/mex+tinga+tostadas2.jpg" width="240" /></a></div>
Are you ready for this one? Looks so pretty on Kelsey's hot pink plate, doesn't it? It tastes just as good as it looks!!<br />
Ingredients:<br />
Chicken (cooked, cooled and shredded)<br />
4 yellow onions (I used 2 bags of frozen diced onions)<br />
2 cans diced tomatoes (I only used one can)<br />
1 can chipotle peppers in adobo sauce (I used 2 peppers, add more for more heat)<br />
sour cream<br />
cotija cheese or feta cheese (I used feta, similar tastes)<br />
tostada shells (I scored when I found baked tostada shells WOO HOO!)<br />
cilantro<br />
fresh avocado<br />
lime<br />
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Directions:<br />
Boil chicken. I used chicken tenders for this because they cook faster and are easier to shred. While chicken is cooking, put all onions in pan and cook until translucent (20-30 mins). Shred cooked chicken. Blend/puree diced tomatoes with chipotle peppers and adobo sauce. When onions are thoroughly cooked, add tomato sauce and simmer for 20 min. I was in a time crunch and didn't wait the 20 minutes. I just threw the chicken in it, too! Let cook together for 20 minutes and I added a little of the chicken broth/water (from the pot I boiled my chicken in) to thin it out a little.<br />
While this is cooking, I prepped my tostadas. <br />
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Prep tostadas: spread sour cream on tostada, add chicken sauce mixture, top with cheese and cilantro and a squeeze of fresh lime on top! Mommy and Daddy had a slice of avocado, too! Kiddos don't love avocados like we do which is fine by us--more for me! :)<br />
My husband had THREE tostadas. Yep, I'd say it was a successful dinner. It also created a lot of leftovers for us, too. Is 9am too early for a tostada? :)<br />
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<a href="http://2.bp.blogspot.com/-s5RbeR1fhfI/T1DeSfViCkI/AAAAAAAAEZU/NEDLbe8jCGQ/s1600/mex+tinga+tostadas1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-s5RbeR1fhfI/T1DeSfViCkI/AAAAAAAAEZU/NEDLbe8jCGQ/s320/mex+tinga+tostadas1.jpg" width="320" /></a></div>
<a href="http://www.howdoesshe.com/mexican-tinga-tostadas">Source</a>Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com6tag:blogger.com,1999:blog-5941403535014672261.post-27351246580306464282012-01-12T11:46:00.000-08:002012-01-12T11:46:21.501-08:00Funfetti Cake Batter Dip!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-WK5BYAYCMAM/Tw82yC9gBUI/AAAAAAAAEUY/YcwBEpEpYAI/s1600/IMG_0350-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-WK5BYAYCMAM/Tw82yC9gBUI/AAAAAAAAEUY/YcwBEpEpYAI/s640/IMG_0350-1.jpg" width="640" /></a></div>
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This is SINFUL and only 3 ingredients to make!<br />
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3 tbsp. Funfetti cake mix</div>
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2 tbsp. plain yogurt (I used vanilla yogurt and it was excellent)</div>
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1 tbsp. cool whip (I was a little heavy handed with the cool whip)</div>
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Wisk cake mix and yogurt until smooth. Fold in cool whip. Refrigerate until serving. Serve with pretzels or animal crackers. </div>
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*I tripled the recipe measurements to have enough in the picture!*</div>
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Perfect for Super Bowl or any other party. Kids and adults eat this up!</div>
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I used the leftover cake mix to make Funfetti Cake Mix Cookies--AMAZING! Just like these <a href="http://www.cargilefamilyrecipes.com/2010/07/strawberry-cake-mix-cookies.html">Strawberry Cake Mix cookies</a>. Coming soon! :)</div>
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<a href="http://www.littlebittybakes.com/2011/01/3-2-1-funfetti-cake-batter-dip/">Source</a></div>Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com7tag:blogger.com,1999:blog-5941403535014672261.post-80646332330760979832012-01-10T08:53:00.000-08:002012-01-10T08:53:48.052-08:00Mexican Won TonsGreat appetizer for the Super Bowl!<br />
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<a href="http://1.bp.blogspot.com/-O8jG8CoeGJU/TwxrznTGaBI/AAAAAAAAEUI/nphkmxNXunY/s1600/IMG_0372-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-O8jG8CoeGJU/TwxrznTGaBI/AAAAAAAAEUI/nphkmxNXunY/s320/IMG_0372-1.jpg" width="320" /></a></div>
Ingredients:<br />
<ul>
<li><strong>1 package of wonton wrappers (our Walmart sells these in the refrigerated produce section)</strong></li>
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<li>1 pound pork sausage, cooked</li>
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<li><b>3 stalks green onions, chopped</b></li>
<li><b>1 can rotel, drained.</b></li>
<li><b>1 cup shredded sharp cheddar cheese (this is approximate. I generally just pour it in there, and I like more cheese than less).</b></li>
<li><b>1.5 Tablespoons ranch dressing</b></li>
</ul>
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Directions:</div>
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Mix all of the ingredients until well blended. Scoop onto won tons and twist in the middle (dip fingers in water to help won tons stay closed). </div>
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Bake at 350 degrees for approx. 4 minutes (or until the edges get slightly golden). BE CAREFUL BECAUSE THEY WILL COOK FAST AND EVEN A SECOND OVER CAN CAUSE THEM TO BE NICE AND BLACK (I speak from experience). Allow to cool.</div>
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Serve warm. Pure DELICIOUSNESS.</div>
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<a href="http://1.bp.blogspot.com/-oynrKCNkbjE/TwxsBTclRPI/AAAAAAAAEUQ/P2mtwQGwjjw/s1600/IMG_0373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-oynrKCNkbjE/TwxsBTclRPI/AAAAAAAAEUQ/P2mtwQGwjjw/s320/IMG_0373.JPG" width="320" /></a></div>
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<a href="http://www.adollopofmylife.com/2011/08/mexican-wontons-perfect-party-staple.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+ADollopOfMyLife+%28A+Dollop+of+My+Life%29&utm_content=Google+Reader">Source</a>Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com6tag:blogger.com,1999:blog-5941403535014672261.post-21548677956593620992012-01-06T09:14:00.000-08:002012-01-07T06:30:06.134-08:007 Layer GREEK DipI recently made this 7 Layer Greek Dip for a New Year's Eve gathering. I made it in place of the typical 7 layer mexican taco dip that we've all had and loved but I was searching for something different! My daughter and I LOVE hummus and feta cheese so I knew between me and her it would be demolished. <br />
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I am very pleased with how easy and delicious it turned out. Everyone was eating on this the entire night. Do you notice the olives are only on 1/2? Yep, that was for my husband and anyone else who loathes olives. :)<br />
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<a href="http://2.bp.blogspot.com/-Iwozf2aq9bI/TwcpA69eqNI/AAAAAAAAEUA/z-dScAOOpy0/s1600/IMG_0362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-Iwozf2aq9bI/TwcpA69eqNI/AAAAAAAAEUA/z-dScAOOpy0/s400/IMG_0362.JPG" width="400" /></a></div>
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Ingredients (in order):</div>
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1. Hummus (I used 1 garlic hummus and 1 plain hummus. If you have an awesome homemade recipe, use that. I was short on time.)</div>
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2. 1 cucumber (diced)</div>
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3. 1 red bell pepper (diced)</div>
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4. sun dried tomatoes (or regular tomatoes work. I love sun dried with anything greek)</div>
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5. kalamata olives (pitted and diced)</div>
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6. FRESH dill (chopped)</div>
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7. feta cheese --I NEVER use this sparingly. YUM!</div>
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<a href="http://4.bp.blogspot.com/-omvZMvvELeM/TwcoyxXjcrI/AAAAAAAAETw/dl4LX5UH5kU/s1600/IMG_0364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-omvZMvvELeM/TwcoyxXjcrI/AAAAAAAAETw/dl4LX5UH5kU/s400/IMG_0364.JPG" width="400" /></a></div>
You really can't screw it up. Add more or less. It is going to be delicious!<br />
Serve with pita chips.<br />
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I'm totally making this again for Super Bowl. Can't wait. <br />
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<a href="http://www.thelovelycupboard.com/2011/09/5-layer-greek-dip.html">Source</a><br />
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Linking: <a href="http://tatertotsandjello.com/2012/01/weekend-wrap-up-party-and-100-to-bitsy-bands.html">Tatertots and Jello</a> <br />
<br />Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com2tag:blogger.com,1999:blog-5941403535014672261.post-35093383446429154042011-12-29T12:27:00.000-08:002011-12-29T12:51:03.751-08:00Mini S'mores Cups<div style="text-align: center;">
<u><b>Mini S'mores Cups</b></u></div>
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Anything with the word "mini" just sounds yummy to me!<br />
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Most s'mores recipes call for Hershey's bars but I decided to use what I had on hand. Nestle Crunch bars it was and worked beautifully! I had the snack size and broke them in half.<br />
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Preheat oven to 350. Combine graham cracker crumbs, powdered sugar and butter in small bowl. Spoon one tablespoon of crumb mixture in each cup of a mini cupcake pan. Press crumbs with spoon or fingers<br />
to form shallow cups . Bake 4-5 minutes or until edges are bubbling.<br />
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Top with chocolate bar or in my case, Nestle Crunch. :)<br />
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Next, use mini marshmallows (as pictured) or regular size marshmallows and cut in half. <br />
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Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to<br />
cooling rack; cool 15 minutes. <br />
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Aren't they cute? <br />
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You could also drizzle chocolate on top!<br />
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<u><b>Ingredients:</b></u><br />
7 whole graham crackers (1 cup finely crushed)<br />1/4 cup powdered sugar<br />6 tbsp butter, melted<br />4 bars milk chocolate candy, divided<br />12 large marshmallows<br />
<br />
<u><b>Directions:</b></u><br />
Preheat oven to 350°F (180°C). Place graham crackers into a large resealable<br />plastic bag. Finely crush into crumbs. Combine graham cracker crumbs,<br />powdered sugar and butter in small bowl. Spoon one tablespoon of crumb<br />mixture in each cup of a mini cupcake pan. Press crumbs with spoon or fingers<br />to form shallow cups . Bake 4-5 minutes or until edges are bubbling. Meanwhile,<br />break two of the candy bars into rectangles. Remove pan from oven; place<br />one rectangle into each cup.<br />Cut marshmallows in half crosswise using kitchen shears dipped in cold water.<br />Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2<br />minutes or until marshmallows are just slightly softened. Remove from oven to<br />cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool<br />completely.<br />Break remaining candy bars and place in a microwave safe bowl. Microwave<br />on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20<br />seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side<br />up and let stand 40 minutes-1 hour or until set.<br />
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Source: <a href="http://www.pamperedchef.com/recipe_search/recipe.jsp?id=91599">Pampered Chef</a>Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com3tag:blogger.com,1999:blog-5941403535014672261.post-5858637491717621992011-12-23T08:11:00.000-08:002011-12-23T08:11:34.042-08:00Chocolate Peanut Butter TrufflesThis is my mom's recipe and I have so many fond memories of it. She would only make it for Christmas. I would beg her all year long to make them but nope, only Christmas. As an adult, it is not Christmas without my mom's Chocolate Peanut Butter Truffles. I have had other variations but never like this. My mom always added raisins and coconut to them. My husband isn't a fan of coconut but there isn't a lot, just enough. He actually LOVES them!<br />
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Ingredients (FULL recipe, makes approx 50 truffles if using tsp scoop):<br />
2 cups peanut butter (creamy or crunchy) *I always use crunchy<br />
2 cups powdered sugar<br />
1 stick of melted butter<br />
2 tbsp vanilla <br />
chocolate bark<br />
1 cup coconut<br />
1 cup raisins<br />
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NOTE: It makes a lot!!! I made these for just my family so I halved the ingredients (1 cup pb, 1 cup sugar, 1/2 stick butter, etc). If you half the recipe, you'll end up with approx 28 truffles. I used a teaspoon size scoop to make shape them. I always want to feel like I'm getting more than I am. :)<br />
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Directions:<br />
Mix all ingredients (except the chocolate bark) and form into balls. I find it easier to work with if I put them in the freezer or fridge for 30 minutes or so. <br />
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Dip them into the chocolate. I know I said this in an earlier recipe but I melt 3 blocks of chocolate bark at a time (30 second intervals). It is the perfect consistency for dipping and I can dip enough before it starts to harden. I don't want to waste my chocolate! :)<br />
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I store them in the fridge because we just like them cold but they are just as delicious room temperature. The raisins and coconut make this! Promise!<br />
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Now it feels like Christmas!Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com0tag:blogger.com,1999:blog-5941403535014672261.post-5265636789668151662011-12-14T12:56:00.000-08:002011-12-16T19:31:09.672-08:00Make Your Own Thin Mints<div class="separator" style="clear: both; text-align: center;">
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I was a little hesitant to use Ritz Crackers but the result was delicious!!!<br />
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Two ingredients--how about that!<br />
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Ritz Crackers<br />
Andes Mint Baking Chips<br />
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Melt 1/4 of the bag at a time. It keeps it at the perfect consistency and you can use just enough before it thickens.<br />
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Dip the crackers and let dry. <br />
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My husband and kids were impressed. YUMMY!<br />
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linking: <a href="http://tatertotsandjello.com/2011/12/weekend-wrap-up-party-and-scentsy-giveaway.html">tatertots and jello</a>, <a href="http://kim-toomuchtimeonmyhands.blogspot.com/2011/12/get-schooled-saturday-3.html">too much time on my hands</a>Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com8tag:blogger.com,1999:blog-5941403535014672261.post-11167678322251413002011-11-23T15:05:00.001-08:002011-12-05T05:48:02.778-08:00Reeses Stuffed Oreos<div class="separator" style="clear: both; text-align: center;">
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I was telling a friend this is either genius or dangerous. Either way, I couldn't help myself. My poor kids were foaming at the mouth and if I heard "are they done yet?" one more time, I was going to...well, I don't know...give them one of these to keep their mouth shut for 10 minutes. :) <br />
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Ingredients:<br />
Double Stuffed Oreos<br />
Reeses Peanut Butter Cups (regular size)<br />
Chocolate Bark<br />
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Directions: Twist an oreo apart, put a peanut butter cup on top of the white stuff, twist another oreo apart and stack it. Gently push them together. The white acts as glue and holds the Reeses in place. <br />
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Melt the chocolate bark and dip'em! <br />
I have learned I like the Kroger brand chocolate bark. <br />
I take 3 squares at a time and melt in 30 second increments in the microwave. 3 squares at a time seems to have the perfect consistency. If I do more, it starts to thicken up too quickly and then becomes a big frustrating mess. <br />
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I used a big ole spoon to cover them. These babies are PERFECT.<br />
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Kid approved! I can't wait for my husband to get home to see what I have made this time. I think he's not going to want to share with my family for Thanksgiving. :)<br />
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<a href="http://cookiesandcups.com/reeses-stuffed-oreos/">Source!</a><br />
Linking up: <a href="http://tatertotsandjello.com/2011/11/weekend-wrap-up-party-announced-design-giveaway.html">Tatertots and Jello</a>, <a href="http://blissfulanddomestic.blogspot.com/2011/11/homemade-in-december-link-carnival.html">blissful and domestic</a>, <a href="http://funkypolkadotgiraffe.blogspot.com/">funky polka dot giraffe</a>, <a href="http://www.homestoriesatoz.com/2011/11/tutorials-tips-link-party-38.html">home stories a to z</a>, <a href="http://www.skiptomylou.org/">skip to my lou</a>Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com3tag:blogger.com,1999:blog-5941403535014672261.post-8031873791234903072011-08-17T06:54:00.000-07:002011-08-17T12:13:51.790-07:00Garlic Chicken Farfalle<div><strong><u>Garlic Chicken Farfalle </u></strong>
<br /><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-DHH-CbU-MDA/TkvL6ZTOzVI/AAAAAAAAD4A/UMCcTUOsy28/s1600/IMG_0234.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5641827162296077650" alt="" src="http://1.bp.blogspot.com/-DHH-CbU-MDA/TkvL6ZTOzVI/AAAAAAAAD4A/UMCcTUOsy28/s400/IMG_0234.JPG" border="0" /></a>When I first saw this recipe, I immediately started salivating when I read a couple of the ingredients: GARLIC and BACON!!! Sign me up!!! I think I could eat this every single day. No lie! It is <em>that</em> good!</div><div> </div><div>I'm posting the recipe exactly as I found it and then I'll tell you my adjustments.</div><div> </div><div><strong>Ingredients:</strong></div><div>
<br />16 oz. Farfalle pasta
<br />1 c. heavy whipping cream
<br />3-4 chicken breasts (boneless, skinless)
<br />2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
<br />1 Tbsp. pepper*
<br />1/2 c. butter
<br />1 lb. bacon, crumpled**
<br />1/2 c. shredded Parmesan cheese
<br />1 (12 oz) Lawry’s mesquite marinade with lime juice</div><div>
<br />*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you’re apprehensive, do less pepper. You can always add more.
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<br />**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it’s crispy every time. Time varies, so you just have to watch it. I think it’s usually around 30 minutes. Allow to cool and then crumple (I totally wear disposable gloves for this part – surprise, surprise).
<br />
<br />Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. SOOO GOOD!</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-D6HxwV7OCb8/TkvL6Ok7nKI/AAAAAAAAD34/SvQeirmt7A8/s1600/IMG_0227.JPG"><img style="margin: 0px auto 10px; width: 300px; height: 400px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5641827159417527458" alt="" src="http://1.bp.blogspot.com/-D6HxwV7OCb8/TkvL6Ok7nKI/AAAAAAAAD34/SvQeirmt7A8/s400/IMG_0227.JPG" border="0" /></a>
<br />About a half-hour before serving, boil the pasta. The kids loved this cute bow-tie pasta. :) It's the little things that get them excited! lol<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-1PfjSfGFoWo/TkvL52S7QWI/AAAAAAAAD3w/3jFF7XsprSc/s1600/IMG_0228.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5641827152899555682" alt="" src="http://4.bp.blogspot.com/-1PfjSfGFoWo/TkvL52S7QWI/AAAAAAAAD3w/3jFF7XsprSc/s400/IMG_0228.JPG" border="0" /></a>
<br />In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes.
<br /><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-Q8t9SDdYNRs/TkvLQa_ysAI/AAAAAAAAD3o/CHnmsFYo1-s/s1600/IMG_0230.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5641826441196908546" alt="" src="http://1.bp.blogspot.com/-Q8t9SDdYNRs/TkvLQa_ysAI/AAAAAAAAD3o/CHnmsFYo1-s/s400/IMG_0230.JPG" border="0" /></a>
<br />In a large bowl, pour over cooked, drained pasta, add chicken and stir through.
<br /><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-u5tfr6_pfEw/TkvLQQTr-2I/AAAAAAAAD3g/coXbRLcDGZA/s1600/IMG_0231.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5641826438327565154" alt="" src="http://2.bp.blogspot.com/-u5tfr6_pfEw/TkvLQQTr-2I/AAAAAAAAD3g/coXbRLcDGZA/s400/IMG_0231.JPG" border="0" /></a>Doesn't this look delicious???<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-d3wpMSAqCPo/TkvLQBK82NI/AAAAAAAAD3Y/GDM9VzznGHY/s1600/IMG_0232.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5641826434264389842" alt="" src="http://2.bp.blogspot.com/-d3wpMSAqCPo/TkvLQBK82NI/AAAAAAAAD3Y/GDM9VzznGHY/s400/IMG_0232.JPG" border="0" /></a>I mean, really?!?!? DELICIOUS. I'm getting hungry just looking at this.
<br /><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-3xzGX8BWA7s/TkvLP1kk9rI/AAAAAAAAD3Q/fhTid40qN4Y/s1600/IMG_0233.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5641826431150651058" alt="" src="http://1.bp.blogspot.com/-3xzGX8BWA7s/TkvLP1kk9rI/AAAAAAAAD3Q/fhTid40qN4Y/s400/IMG_0233.JPG" border="0" /></a>
<br />Sprinkle a little bit more shredded parmesan cheese on top.
<br /><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-Thkjes85PMM/TkvLPEqQu6I/AAAAAAAAD3I/2BHFhNeZi3s/s1600/IMG_0234.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5641826418021153698" alt="" src="http://2.bp.blogspot.com/-Thkjes85PMM/TkvLPEqQu6I/AAAAAAAAD3I/2BHFhNeZi3s/s400/IMG_0234.JPG" border="0" /></a>My notes: I took the advice that was given on the blog I found this recipe from and I will pass it along to you! Trust me--don't use the bacon bits or the grated parmesan cheese in the green container. Use REAL BACON and REAL PARMESAN! </div><div>Also, I used about a tsp of black pepper (not a tbsp). After all, I have young kids and they couldn't stomach that much black pepper. :)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-4A7R5AaeRWU/TkvMGRll-pI/AAAAAAAAD4I/xGdgTmskv60/s1600/IMG_0235.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5641827366384040594" alt="" src="http://4.bp.blogspot.com/-4A7R5AaeRWU/TkvMGRll-pI/AAAAAAAAD4I/xGdgTmskv60/s400/IMG_0235.JPG" border="0" /></a></div></div></div></div></div></div></div>
<br />Source: <a href="http://www.kevinandamanda.com/recipes/dinner/becky-higgins-garlic-chicken-farfalle.html">Becky Higgins Garlic Chicken Farfalle</a></div>Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com1tag:blogger.com,1999:blog-5941403535014672261.post-67426234779827172852011-07-08T16:33:00.000-07:002011-07-08T16:45:44.808-07:00Spaghetti Crescent Roll Casserole<div align="center"><strong><u>Spaghetti Crescent Roll Casserole</u></strong></div><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-F0dWZ3DXh9Q/TheUZnDqaVI/AAAAAAAADyo/ajT0k3o6nk4/s1600/spagh%2Bbake.jpg"><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5627129427124709714" alt="" src="http://2.bp.blogspot.com/-F0dWZ3DXh9Q/TheUZnDqaVI/AAAAAAAADyo/ajT0k3o6nk4/s400/spagh%2Bbake.jpg" border="0" /></a>Our whole family really enjoyed this for dinner tonight and I couldn't wait to post it! I love that this recipe can be so versatile.</p><p><strong>Ingredients:</strong></p><p>1 lb ground beef (I used ground turkey)</p><p>Your favorite jar of spaghetti sauce or homemade :)</p><p>1 cup mozzarella cheese</p><p>1 cup sour cream</p><p>1 can crescent rolls (I used reduced fat)</p><p><span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Parmesan</span> Cheese</p><p> </p><p><strong><u>Directions:</u></strong></p><p>Brown hamburger meat and add spaghetti sauce. Simmer. </p><p>Preheat oven to 350.</p><p>Mix mozzarella cheese and sour cream in separate bowl</p><p>Pour spaghetti meat into 9x13 baking dish.</p><p>Spread mozzarella cheese/sour cream mixture on top of meat sauce.</p><p>Top with crescent rolls and sprinkle <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">Parmesan</span> cheese on top.</p><p>Bake at 350 for 20 minutes.<br /></p><p>This is what my kid's plate looked like after her second helping!</p><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-p_9g280DDaU/TheUZNwcWaI/AAAAAAAADyg/QVlfg0UANFQ/s1600/spagh%2Bbake3.jpg"><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5627129420333210018" alt="" src="http://2.bp.blogspot.com/-p_9g280DDaU/TheUZNwcWaI/AAAAAAAADyg/QVlfg0UANFQ/s400/spagh%2Bbake3.jpg" border="0" /></a>Be prepared to not have any leftovers. Boo! :)<br /><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-YZXsNGgvn-Q/TheUWKzQKzI/AAAAAAAADyY/JW2p9eyYFaM/s1600/spagh%2Bbake2.jpg"><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5627129368000080690" alt="" src="http://2.bp.blogspot.com/-YZXsNGgvn-Q/TheUWKzQKzI/AAAAAAAADyY/JW2p9eyYFaM/s400/spagh%2Bbake2.jpg" border="0" /></a>I'm already thinking that I could do the same for my favorite chili recipe or taco meat, too! Love that. :)</div><div> </div><div>Source: <a href="http://www.cooks.com/rec/view/0,1741,158177-246202,00.html">Cooks.com</a><br /><div></div></div></div>Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com1tag:blogger.com,1999:blog-5941403535014672261.post-50257154271382326912011-05-06T07:27:00.001-07:002011-05-09T18:21:58.429-07:00Cookies 'n' Cream Oreo Fudge Brownie<a href="http://2.bp.blogspot.com/-bKHt14VackY/TcQFu9lohEI/AAAAAAAADT8/90Dv-9c9MVg/s1600/oreo%2Bbrownie4.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5603610140720268354" border="0" alt="" src="http://2.bp.blogspot.com/-bKHt14VackY/TcQFu9lohEI/AAAAAAAADT8/90Dv-9c9MVg/s400/oreo%2Bbrownie4.jpg" /></a> <u><strong>Cookies 'n' Cream Oreo Fudge Brownie</strong></u> <------ Um, YES PLEASE!!!!<br /><br /><br /><strong><u>Ingredients:</u></strong><br /><br />1 box Brownie Mix<br />eggs & oil (as called for by the brownie mix)<br />OREOS<br />1 heaping half cup (6 oz) Cookies & Cream ice cream<br />1/4 Cup hot fudge topping (chilled or room temp)<br /><br /><a href="http://3.bp.blogspot.com/-pl47Sjfs_RQ/TcQFtV5PONI/AAAAAAAADTk/OxUxSGqELjM/s1600/oreo%2Bbrownie.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5603610112885209298" border="0" alt="" src="http://3.bp.blogspot.com/-pl47Sjfs_RQ/TcQFtV5PONI/AAAAAAAADTk/OxUxSGqELjM/s400/oreo%2Bbrownie.jpg" /></a><strong><u>Directions:</u></strong><br /><br />Preheat oven & spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos,<br /><a href="http://1.bp.blogspot.com/-es4i_Oamw-c/TcQFt-XHLFI/AAAAAAAADTs/qo6zDMqs7zA/s1600/oreo%2Bbrownie1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5603610123747929170" border="0" alt="" src="http://1.bp.blogspot.com/-es4i_Oamw-c/TcQFt-XHLFI/AAAAAAAADTs/qo6zDMqs7zA/s400/oreo%2Bbrownie1.jpg" /></a> then top with remaining batter. Trust me, the batter is thick so no worries about your oreos sinking to the bottom!<br /><br /><a href="http://2.bp.blogspot.com/-an8Gg0RIZ8U/TcQFuQkqfiI/AAAAAAAADT0/PujmUYB2FGU/s1600/oreo%2Bbrownie2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5603610128636608034" border="0" alt="" src="http://2.bp.blogspot.com/-an8Gg0RIZ8U/TcQFuQkqfiI/AAAAAAAADT0/PujmUYB2FGU/s400/oreo%2Bbrownie2.jpg" /></a> Bake for 40-50 minutes or as directed on the box.<br /><a href="http://1.bp.blogspot.com/-5rWRPk9CMU0/TcQFtO66LlI/AAAAAAAADTc/qCPHvEZzF7c/s1600/oreo%2Bbrownie3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5603610111013170770" border="0" alt="" src="http://1.bp.blogspot.com/-5rWRPk9CMU0/TcQFtO66LlI/AAAAAAAADTc/qCPHvEZzF7c/s400/oreo%2Bbrownie3.jpg" /></a> Original recipe found <a href="http://www.kevinandamanda.com/whatsnew/new-recipes/cookies-n-cream-oreo-fudge-brownies.html">here!</a><br /><br />Linking up to <a href="http://designsbygollum.blogspot.com/">Designs by Gollum</a>, <a href="http://paisleypassions.blogspot.com/2011/05/fun-w-food-friday-linky-party.html">Paisley Passions</a>, <a href="http://www.skiptomylou.org/">Skip to My Lou</a>, <a href="http://www.wiseanticsoflife.blogspot.com/">Wise Antics</a>, <a href="http://www.makeaheadmealsforbusymoms.com/melt-in-your-mouth-monday-week-12/">Make Ahead Meals</a><br /><br /><br /><a href="http://alli-n-son.com/sweet-tooth-friday/" target="_blank" mce_href="http://alli-n-son.com/sweet-tooth-friday/"><img border="0" src="http://alli-n-son.com/wp-content/uploads/2011/02/SweetToothFriday.jpg" mce_src="http://alli-n-son.com/wp-content/uploads/2011/02/SweetToothFriday.jpg" /></a><br /><a href="http://tipjunkie.com/" target="_blank"><img src="http://www.tipjunkie.com/images/TipMeTuesdayButton1.png" alt="Tip Junkie handmade projects" border="0"/></a>Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com4tag:blogger.com,1999:blog-5941403535014672261.post-56547787852082066842011-04-20T09:43:00.000-07:002011-05-09T18:31:04.405-07:00Snickerdoodle CupcakesOH.MY.GOODNESS. I love this twist on one of my favorite cookies and I think you will, too!<br /><br /><a href="http://3.bp.blogspot.com/-CFfrYn_kn7k/Ta8OSjV3drI/AAAAAAAADRA/Pyiyelqm-bM/s1600/snickerdoodles7.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597708573732206258" border="0" alt="" src="http://3.bp.blogspot.com/-CFfrYn_kn7k/Ta8OSjV3drI/AAAAAAAADRA/Pyiyelqm-bM/s400/snickerdoodles7.jpg" /></a> <strong><u>Snickerdoodle Cupcakes</u></strong><br /><br /><strong>Ingredients:</strong><br /><br />1 package plain white cake mix or yellow cake mix<br />1 cup whole milk (I used skim milk and it still tasted delicious)<br />1 stick of butter, melted<br />3 large eggs<br />1 teaspoon vanilla extract<br />2 teaspoons ground cinnamon<br /><br /><br /><strong>Directions: </strong><br />Preheat oven to 350 degrees and flour & grease 2 9″ pans (for cakes) or line your cupcake tin. Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend for three minutes (stop to scrape once).<br /><br /><br /><br /><br /><br /><p><a href="http://1.bp.blogspot.com/-4FIS5-zEx_g/Ta8OSdPaFBI/AAAAAAAADQ4/ij5URzGFYf8/s1600/snickerdoodles.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597708572094501906" border="0" alt="" src="http://1.bp.blogspot.com/-4FIS5-zEx_g/Ta8OSdPaFBI/AAAAAAAADQ4/ij5URzGFYf8/s400/snickerdoodles.jpg" /></a>Pour into pans and bake for 27-29 minutes (for cake) or 22-25 minutes (for cupcakes). <a href="http://2.bp.blogspot.com/-PvCDbCbum0c/Ta8OSD2wfTI/AAAAAAAADQw/0qkYhUMWf5M/s1600/snickerdoodles1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597708565280226610" border="0" alt="" src="http://2.bp.blogspot.com/-PvCDbCbum0c/Ta8OSD2wfTI/AAAAAAAADQw/0qkYhUMWf5M/s400/snickerdoodles1.jpg" /></a>Allow the cakes to cool completely.<br /><br /><a href="http://3.bp.blogspot.com/-xYv3pJc1Gog/Ta8OR8-2mII/AAAAAAAADQo/_7BguAy6S-o/s1600/snickerdoodles6.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597708563435133058" border="0" alt="" src="http://3.bp.blogspot.com/-xYv3pJc1Gog/Ta8OR8-2mII/AAAAAAAADQo/_7BguAy6S-o/s400/snickerdoodles6.jpg" /></a><u><strong>Snickerdoodle Frosting Ingredients:</strong><br /></u>1 stick butter<br />3 3/4 cup confectioners sugar<br />3-4 Tablespoons milk<br />1 teaspoon vanilla extract<br />1 Tablespoon ground cinnamon<br /><br /><a href="http://1.bp.blogspot.com/-pRP8j1NLujM/Ta8Nxrh9FZI/AAAAAAAADQg/Rh-6_19uWjE/s1600/snickerdoodles2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597708008994706834" border="0" alt="" src="http://1.bp.blogspot.com/-pRP8j1NLujM/Ta8Nxrh9FZI/AAAAAAAADQg/Rh-6_19uWjE/s400/snickerdoodles2.jpg" /></a>Beat butter until fluffy for frosting. Add all other ingredients. </p><br /><br /><br /><br /><br /><p><em>I had to throw in a picture of my beautiful helper, Kelsey Grace. The kids always get so excited when I let them lick the leftovers.<br /></em><a href="http://3.bp.blogspot.com/-AX4Ep6ndemE/Ta8Nxarof3I/AAAAAAAADQY/3IGFr7T1Z7U/s1600/snickerdoodles3.jpg"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597708004471897970" border="0" alt="" src="http://3.bp.blogspot.com/-AX4Ep6ndemE/Ta8Nxarof3I/AAAAAAAADQY/3IGFr7T1Z7U/s400/snickerdoodles3.jpg" /></em></a> <em>Handsome boy!<br /></em><a href="http://2.bp.blogspot.com/-RnS-jBDA-JA/Ta8NxHH4VTI/AAAAAAAADQQ/RYgRmyZN9sE/s1600/snickerdoodles4.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 288px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597707999221667122" border="0" alt="" src="http://2.bp.blogspot.com/-RnS-jBDA-JA/Ta8NxHH4VTI/AAAAAAAADQQ/RYgRmyZN9sE/s400/snickerdoodles4.jpg" /></a> We had fun frosting these together!!!<br /><a href="http://3.bp.blogspot.com/-rUZUFEIQ2_U/Ta8Nw8OesTI/AAAAAAAADQI/WJhwYZ7-9LY/s1600/snickerdoodles5.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597707996296556850" border="0" alt="" src="http://3.bp.blogspot.com/-rUZUFEIQ2_U/Ta8Nw8OesTI/AAAAAAAADQI/WJhwYZ7-9LY/s400/snickerdoodles5.jpg" /></a> Look at this! <a href="http://2.bp.blogspot.com/-7Y4w48jil6E/Ta8Nwv4SZ3I/AAAAAAAADQA/qWV1fZYinvQ/s1600/snickerdoodles8.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597707992982251378" border="0" alt="" src="http://2.bp.blogspot.com/-7Y4w48jil6E/Ta8Nwv4SZ3I/AAAAAAAADQA/qWV1fZYinvQ/s400/snickerdoodles8.jpg" /></a> Source found <a href="http://momadvice.com/blog/2010/07/snickerdoodle-cupcakes-3">here!</a></p><br /><br /><br /><p>Linked up: <a href="http://designsbygollum.blogspot.com/">Designs by Gollum</a> & <a href="http://alli-n-son.com/2011/04/28/mint-infused-plum-tarte-tatin/">Alli-n-Son</a></p><br /><a href="http://www.skiptomylou.org/" ><img src="http://www.skiptomylou.org/wp-content/uploads/2010/01/button2.jpg" /></a><br /><br /><a href="http://tipjunkie.com/" target="_blank"><img src="http://www.tipjunkie.com/images/TipMeTuesdayButton1.png" alt="Tip Junkie handmade projects" border="0"/></a>Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com5tag:blogger.com,1999:blog-5941403535014672261.post-52341717271679370312011-04-14T07:49:00.001-07:002011-04-14T08:04:21.815-07:00Oven Chicken Risotto<a href="http://4.bp.blogspot.com/-IGXNJbgGA4Q/TacJpJc2HuI/AAAAAAAADOw/ReWvFFO8Rq0/s1600/chicken%2Brisotto.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5595451664547323618" border="0" alt="" src="http://4.bp.blogspot.com/-IGXNJbgGA4Q/TacJpJc2HuI/AAAAAAAADOw/ReWvFFO8Rq0/s400/chicken%2Brisotto.jpg" /></a> This was surprisingly delicious! Putting all the ingredients together, I kept thinking to myself "this doesn't look like much of anything." We really enjoyed this one.<br></br> I love how you can easily tweak it to make it healthy by simply using fat free or reduced fat cheese.<br></br> I can't stop thinking about those cherry tomatoes growing in my garden this summer. I love finding recipes like this! <br></br> <strong><u>Ingredients:</u></strong><br></br> 2 tablespoons butter (I omitted)<br></br> 2 1/2 cups chicken broth <br></br> 1 cup uncooked Arborio rice (short-grain) <br></br> 1/2 small onion, <br></br> diced 1/2 teaspoon salt <br></br> 2 cups chopped deli-roasted chicken<br></br> 1 (8-oz.) package fresh mozzarella cheese, cut into 1/2-inch cubes<br></br> 1 cup cherry or grape tomatoes, halved 1/4 cup <br></br> shredded fresh basil<br></br> <strong><u>Directions:</u></strong> <br></br> 1. Preheat oven to 400°. Place butter in a 13- x 9-inch baking dish; bake 5 minutes or until melted. Stir in broth and next 3 ingredients. <br></br> 2. Bake, covered, at 400° for 35 minutes. Remove from oven. Fluff rice with a fork. Stir in chicken, mozzarella, and tomatoes; sprinkle with shredded basil.<br></br> Serve immediately.<br></br> <a href="http://2.bp.blogspot.com/-m6jVhIKXrqw/TacJo0oNmsI/AAAAAAAADOo/eu0QLPSmVV4/s1600/chicken%2Brisotto1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5595451658957855426" border="0" alt="" src="http://2.bp.blogspot.com/-m6jVhIKXrqw/TacJo0oNmsI/AAAAAAAADOo/eu0QLPSmVV4/s400/chicken%2Brisotto1.jpg" /></a> My friend, <a href="http://sohappilyus.blogspot.com/">Margaret,</a> introduced me to this recipe found <a href="http://www.myrecipes.com/recipe/oven-chicken-risotto-10000001966721/">here!</a>Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com2tag:blogger.com,1999:blog-5941403535014672261.post-91845221354086121892011-03-28T12:41:00.000-07:002011-04-01T07:40:23.636-07:00Chocolate Chip Cookie Dough TrufflesWho doesn't love to eat cookie dough? You never do because you know you aren't supposed to since they have raw egg in them, right? Well, not these babies!!! I made these and could actually lick the spoon guilt-free! WOO HOO!! <br /><p><a href="http://3.bp.blogspot.com/-wulr-jzzcig/TZDly2qdW9I/AAAAAAAADNM/opD8yQi-GGM/s1600/truffles4.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589219799396604882" border="0" alt="" src="http://3.bp.blogspot.com/-wulr-jzzcig/TZDly2qdW9I/AAAAAAAADNM/opD8yQi-GGM/s400/truffles4.jpg" /></a><strong><u> Ingredients:</u></strong> </p><br /><ul><br /><li>1 C butter, room temp (or 2 sticks) </li><br /><li>3/4 C granulated sugar </li><br /><li>3/4 C packed brown sugar </li><br /><li>1/3 C milk </li><br /><li>1 tsp vanilla</li><br /><li>2 1/2 C flour </li><br /><li>1/4 tsp baking soda </li><br /><li>1 tsp salt</li><br /><li>1 C Mini semi-sweet choc chips</li><br /><li>1 pkg Semi Sweet Baking Chocolate (usually a box of bakers choc is 8 oz, i ended up using 2 boxes) <strong><u></u></strong></li></ul><strong><u>Directions:</u></strong> Beat butter and sugars in large bowl on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed until incorporated. Stir in chocolate chips. <br /><p></p><a href="http://2.bp.blogspot.com/-f9hcXlC3CQ0/TZDly0f8WNI/AAAAAAAADNE/XI2AgWgRhCA/s1600/truffles.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589219798815627474" border="0" alt="" src="http://2.bp.blogspot.com/-f9hcXlC3CQ0/TZDly0f8WNI/AAAAAAAADNE/XI2AgWgRhCA/s400/truffles.jpg" /></a> Cover and chill for about 30 min. <a href="http://1.bp.blogspot.com/-Yk9avZWsdfU/TZDloKQO6PI/AAAAAAAADM8/wNT-UUWsJQA/s1600/truffles1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589219615676754162" border="0" alt="" src="http://1.bp.blogspot.com/-Yk9avZWsdfU/TZDloKQO6PI/AAAAAAAADM8/wNT-UUWsJQA/s400/truffles1.jpg" /></a> When dough is firm enough to handle, form dough into 1 in balls and arrange on a baking sheet lined with wax paper. <a href="http://1.bp.blogspot.com/-4Pb9OrXsXNc/TZDlnxvj2-I/AAAAAAAADM0/0QujGyt0k9g/s1600/truffles2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589219609097264098" border="0" alt="" src="http://1.bp.blogspot.com/-4Pb9OrXsXNc/TZDlnxvj2-I/AAAAAAAADM0/0QujGyt0k9g/s400/truffles2.jpg" /></a> Place sheet/sheets in freezer & let chill for 30 min. <a href="http://4.bp.blogspot.com/-1h9GpXM7iN8/TZDlnTak7hI/AAAAAAAADMs/H24YYMk2i-8/s1600/truffles6.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589219600956190226" border="0" alt="" src="http://4.bp.blogspot.com/-1h9GpXM7iN8/TZDlnTak7hI/AAAAAAAADMs/H24YYMk2i-8/s400/truffles6.jpg" /></a>Melt baking chocolate in a microwave according to pkg directions. Dip the cookie balls into the melted chocolate, covering completely with the chocolate. <br /><div><a href="http://3.bp.blogspot.com/-3po11LzrPy8/TZDlnYU_JZI/AAAAAAAADMk/-KfUGl8dWZc/s1600/truffles3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589219602274919826" border="0" alt="" src="http://3.bp.blogspot.com/-3po11LzrPy8/TZDlnYU_JZI/AAAAAAAADMk/-KfUGl8dWZc/s400/truffles3.jpg" /></a> Let harden in the fridge for 30 minutes. <br /><div><a href="http://3.bp.blogspot.com/-_9jtCS-iFS4/TZDlmzypp-I/AAAAAAAADMc/CSsdXeq3Rbg/s1600/truffles5.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589219592467228642" border="0" alt="" src="http://3.bp.blogspot.com/-_9jtCS-iFS4/TZDlmzypp-I/AAAAAAAADMc/CSsdXeq3Rbg/s400/truffles5.jpg" /></a>Yep, you can thank me later. :)</div><br /><div></div>Linking up: <a href="http://www.skiptomylou.org/">Skip to my Lou</a>, <a href="http://designsbygollum.blogspot.com/">Designs by Gollum</a></div><br /><div><br /><div>Credit: <a href="http://hillaryandfam.blogspot.com/2011/02/sunday-treat-chocolate-chip-cookie.html">The Whole FamDamily</a> <br /><div></div></div></div>Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com2tag:blogger.com,1999:blog-5941403535014672261.post-14881654230477599892011-03-25T06:32:00.000-07:002011-03-25T06:47:48.692-07:00Lemon Panko-Crusted Salmon<a href="http://2.bp.blogspot.com/-fmr_evfDVFE/TYyZ46dw0EI/AAAAAAAADMI/7an9BbmXWEw/s1600/salmon5.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5588010440705757250" border="0" alt="" src="http://2.bp.blogspot.com/-fmr_evfDVFE/TYyZ46dw0EI/AAAAAAAADMI/7an9BbmXWEw/s400/salmon5.jpg" /></a> I found this recipe from my friend's <a href="http://sohappilyus.blogspot.com/2011/02/menu-monday.html">blog</a>. It is a delicious, easy and HEALTHY recipe that our whole family loves. No kidding, I've made it three times in the past month. It really is <em>that</em> good. I should've known because it is adapted from a Barefoot Contessa recipe.<br /><br /><strong><u>Panko-Crusted Salmon<br /></u></strong><em>adapted just slightly from Barefoot Contessa, How Easy is That? by Ina Garten</em><br /><br />2/3 cup panko breadcrumbs<br />2 tablespoons minced fresh parsley<br />grated zest of 1 lemon (I have even sub'd lemon juice and it's great. However, zest is best!)<br />2 tablespoons extra virgin olive oil<br />4 (6-8 oz) salmon fillets, skin on (I always take the skin off and it's delish!)<br />2 tablespoons Dijon mustard<br />1 tablespoon canola (or vegetable) oil<br />lemon wedges, for serving<br /><br /><br /><strong><u>Directions:</u></strong><br />Preheat oven to 425 F.<br /><br />Combine the panko, parsley, lemon zest, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper in a small bowl. Add the olive oil to the bowl and stir until all of the crumb mixture is evenly coated with the oil.<br /><br /><a href="http://2.bp.blogspot.com/-MCN7ehSiSjE/TYyZ4tpFAAI/AAAAAAAADMA/aw30Z5qFcQ0/s1600/salmon1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5588010437263556610" border="0" alt="" src="http://2.bp.blogspot.com/-MCN7ehSiSjE/TYyZ4tpFAAI/AAAAAAAADMA/aw30Z5qFcQ0/s400/salmon1.jpg" /></a><br />With the salmon fillets skin side down on a work surface, use a pastry brush (or spoon, ha!) to spread the mustard generously over the tops of the fillets. I never would've thought to use mustard on salmon but trust me, it is AMAZING!<br /><br /><a href="http://2.bp.blogspot.com/-r9vf-WTtrQM/TYyZ4XRGYDI/AAAAAAAADL4/-EhEmWhVgQI/s1600/salmon3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5588010431257403442" border="0" alt="" src="http://2.bp.blogspot.com/-r9vf-WTtrQM/TYyZ4XRGYDI/AAAAAAAADL4/-EhEmWhVgQI/s400/salmon3.jpg" /></a>Season the fillets with kosher salt and freshly ground black pepper, then distribute the crumb mixture evenly over the fillets and press to adhere.<br /><a href="http://3.bp.blogspot.com/-JwqLe0WvZaw/TYyZ4fC7MAI/AAAAAAAADLw/-BU_v2-tNcc/s1600/salmon2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5588010433345433602" border="0" alt="" src="http://3.bp.blogspot.com/-JwqLe0WvZaw/TYyZ4fC7MAI/AAAAAAAADLw/-BU_v2-tNcc/s400/salmon2.jpg" /></a>Heat the canola oil in a large ovenproof skillet over medium-high heat. Add the salmon fillets, skin side down, and sear for 3-4 minutes to brown the skin. Transfer the skillet to the oven and bake for about 5-7 minutes, or until the salmon is just about cooked through, and the panko mixture has browned. Remove the skillet from the oven, cover loosely with aluminum foil and let rest for 5-10 minutes. Serve with the lemon wedges (or just drizzle w/ lemon juice).<br /><a href="http://2.bp.blogspot.com/-AEwaQytfI5Y/TYyZ4Bbf5rI/AAAAAAAADLo/QUFfVtHNQUM/s1600/salmon4.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5588010425395439282" border="0" alt="" src="http://2.bp.blogspot.com/-AEwaQytfI5Y/TYyZ4Bbf5rI/AAAAAAAADLo/QUFfVtHNQUM/s400/salmon4.jpg" /></a>My notes: I did not cook these in the skillet. I have covered them in foil and grilled them-YUM! I have covered them in foil and baked them in the oven--YUM! I have also dumped everything in a baking dish and baked them in the oven all together. I loved this because we had enough bread mixture for every bite-YUM! My point is, it doesn't matter how you cook it. It turns out amazing every time!<br /><br />Recipe found <a href="http://en.petitchef.com/recipes/panko-crusted-salmon-fid-1241896">here</a><br /><br />Linking up to <a href="http://designsbygollum.blogspot.com/">Designs by Gollum</a>Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com0tag:blogger.com,1999:blog-5941403535014672261.post-60895018300966975612011-03-15T13:19:00.000-07:002011-03-18T06:45:01.893-07:00Creamy Chicken Spaghetti<u><span style="color:#0066cc;"></span></u><a href="http://2.bp.blogspot.com/-d171wvmSmWc/TX_LA-0RBoI/AAAAAAAADLM/fYQSqhLzyZ4/s1600/chick%2Bspag6.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5584405280685360770" border="0" alt="" src="http://2.bp.blogspot.com/-d171wvmSmWc/TX_LA-0RBoI/AAAAAAAADLM/fYQSqhLzyZ4/s400/chick%2Bspag6.jpg" /></a>I promise, it really does taste as good as it looks. You know this one is a keeper if your husband tells you "honey you can make this ANYTIME you want." HA!<br /><br /><strong><u>Ingredients:</u></strong><br /><div><a href="http://3.bp.blogspot.com/--wA-EYQ5zR8/TX_K3KMllJI/AAAAAAAADLE/PyvXF5UL-Jo/s1600/chick%2Bspag1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5584405111941469330" border="0" alt="" src="http://3.bp.blogspot.com/--wA-EYQ5zR8/TX_K3KMllJI/AAAAAAAADLE/PyvXF5UL-Jo/s400/chick%2Bspag1.jpg" /></a> ■2 cups Cooked Chicken<br />■3 cups Dry Spaghetti, Broken Into Two Inch Pieces (I used whole grain)<br />■2 cans Cream Of Mushroom Soup (I used fat free cream of chicken & mushroom)<br />■2 cups Grated Sharp Cheddar Cheese<br />■¼ cups Finely Diced Green Pepper (I'm lazy and used frozen veggies)<br />■¼ cups Finely Diced Onion<br />■1 jar (4 Ounce) Diced Pimentos, Drained (found by the olives/pickles in the grocery store)<br />■2 cups Reserved Chicken Broth From Pot (I used canned broth since I had frozen chicken)<br />■1 teaspoon Lawry's Seasoned Salt<br />■⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper<br />■Salt And Pepper, to taste (I omited salt since I used canned broth)<br />■1 cup Additional Grated Sharp Cheddar Cheese <p><strong><u>Directions:</u></strong></p></div>Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until <span id="SPELLING_ERROR_0" class="blsp-spelling-error">al</span> <span id="SPELLING_ERROR_1" class="blsp-spelling-error">dente</span>. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.<br /><br /><a href="http://3.bp.blogspot.com/-wg0MHt1r5MQ/TX_K2k8rEwI/AAAAAAAADK8/H1CeYnmaXn0/s1600/chick%2Bspag2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5584405101942608642" border="0" alt="" src="http://3.bp.blogspot.com/-wg0MHt1r5MQ/TX_K2k8rEwI/AAAAAAAADK8/H1CeYnmaXn0/s400/chick%2Bspag2.jpg" /></a> Oh yeah! Watch that cheese melt <span id="SPELLING_ERROR_2" class="blsp-spelling-error">yummmmmm</span>!<br /><br /><div><a href="http://2.bp.blogspot.com/-pQSnQuvqZBo/TX_K2dxjRVI/AAAAAAAADK0/ErQqo8BdviE/s1600/chick%2Bspag3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5584405100016911698" border="0" alt="" src="http://2.bp.blogspot.com/-pQSnQuvqZBo/TX_K2dxjRVI/AAAAAAAADK0/ErQqo8BdviE/s400/chick%2Bspag3.jpg" /></a> Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).<br /><br /><div><a href="http://3.bp.blogspot.com/-3GpntZdO3Kk/TX_K2JeRhzI/AAAAAAAADKs/KClILdzgLcQ/s1600/chick%2Bspag4.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5584405094567348018" border="0" alt="" src="http://3.bp.blogspot.com/-3GpntZdO3Kk/TX_K2JeRhzI/AAAAAAAADKs/KClILdzgLcQ/s400/chick%2Bspag4.jpg" /></a> Look at this hunk of goodness right here! My mouth is watering as I type.<br /><br /><div><a href="http://3.bp.blogspot.com/-dAUws8C7Zig/TX_K1xQSyeI/AAAAAAAADKk/NgAbi-3WKkw/s1600/chick%2Bspag5.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5584405088066259426" border="0" alt="" src="http://3.bp.blogspot.com/-dAUws8C7Zig/TX_K1xQSyeI/AAAAAAAADKk/NgAbi-3WKkw/s400/chick%2Bspag5.jpg" /></a> My notes: I wanted to follow the original directions exactly before I attempted to crock pot it. I will say next time, I totally will throw it my crock pot. You may wonder HOW THE HECK DO YOU <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">CROCK POT</span> THIS?</div><div>This is what I would do:</div><div>Throw chicken, pimentos, peppers, onions, 1 can of broth, both cans of soup, cayenne pepper, pepper in the <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">crock pot</span> and let cook all day on low. When I get home, cook spaghetti till it's done (not <span id="SPELLING_ERROR_5" class="blsp-spelling-error">al</span> <span id="SPELLING_ERROR_6" class="blsp-spelling-error">dente</span>). Dump everything out of the <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">crock pot</span> and mix in the 2 cups of cheese + spaghetti noodles and top with cheese. Everything is already hot and cooked thoroughly so I probably wouldn't put in the oven but you definitely could if you wanted the cheese to get bubbly (just remember if you put in oven to cook noodles <span id="SPELLING_ERROR_8" class="blsp-spelling-error">al</span> <span id="SPELLING_ERROR_9" class="blsp-spelling-error">dente</span> so they don't get mushy).</div><div></div><div>Original recipe from the phenomenal Pioneer Woman with beautiful pictures <a href="http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/">HERE!</a><br /></div></div></div><br />Linked up: <a href="http://designsbygollum.blogspot.com/">Designs by Gollum</a>Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com2tag:blogger.com,1999:blog-5941403535014672261.post-21916833294752342642011-03-03T12:17:00.000-08:002011-03-13T08:20:45.112-07:00Mac and Cheese Soup<div align="center"><strong><u>Macaroni and Cheese Soup</u></strong><br /><br /></div><p><a href="http://1.bp.blogspot.com/-a2bSJQFWvZY/TW_5LcxqcVI/AAAAAAAADDk/aEm3hSCm3fU/s1600/mac%2Band%2Bchz%2Bsoup3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5579952438433706322" border="0" alt="" src="http://1.bp.blogspot.com/-a2bSJQFWvZY/TW_5LcxqcVI/AAAAAAAADDk/aEm3hSCm3fU/s400/mac%2Band%2Bchz%2Bsoup3.jpg" /></a> Yes, I'm not even kidding. Now, I wouldn't say this is something I will make all the time but when I need something the kids will get googly-eyed for that is also fast, cheap and easy...this is my meal! </p><p>I generally have all the ingredients on-hand all the time anyways. Think about it: milk, sharp cheese, elbow macaroni and...are you ready for it? BACON! Oh and guess what else?!?! I totally weight <span id="SPELLING_ERROR_0" class="blsp-spelling-error">watcher'd</span> it. HA! It still isn't healthy for you but hey, I at least softened the blow. :)</p><p><a href="http://1.bp.blogspot.com/-8SXaNwwMVe4/TW_5BvwJwZI/AAAAAAAADDU/tY6XMgt2NUc/s1600/mac%2Band%2Bchz%2Bsoup1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 282px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5579952271728951698" border="0" alt="" src="http://1.bp.blogspot.com/-8SXaNwwMVe4/TW_5BvwJwZI/AAAAAAAADDU/tY6XMgt2NUc/s400/mac%2Band%2Bchz%2Bsoup1.jpg" /></a> <u>Ingredients:</u></p><p>10 strips of bacon (I used turkey bacon)</p><p>1 onion, minced (I used frozen chopped onions)</p><p>2 cloves garlic </p><p>3 tbsp olive oil</p><p>1/4 cup flour</p><p>14oz can chicken broth</p><p>1 tsp dry mustard</p><p>1 tsp chili powder (I kinda scratched my head on this one but I promise, it tastes good!)</p><p>1/2 tsp black pepper</p><p>1 1/2 cups of uncooked elbow macaroni noodles</p><p>3 cups milk (I used 2%)</p><p>4 cups of grated sharp cheddar cheese</p><p>(*I totally snuck in veggies, too! I added carrots and celery to it. The kids didn't even bat an eye!If you think your kids would notice, I would suggest pureeing carrots and I guarantee you can't taste it!*) </p><p><strong><u>Directions:</u></strong></p><p>Cook bacon until crisp, set aside.</p><p>Saute the onion in the bacon grease (about 3 tbsp--if more, drain)</p><p>When onion becomes translucent, add garlic and continue to cook until browned. Stir in flour and stir frequently. </p><p>Slowly add chicken broth while stirring. Add dry mustard, black pepper and chili powder. Stir while it simmers.</p><p>Add milk and macaroni noodles, bring to a simmer and continue to stir frequently. </p><p>Once macaroni is done, add cheese and bacon. Stir until the cheese melts. </p><a href="http://4.bp.blogspot.com/-LrW2BknhD5Q/TW_5BSV1SUI/AAAAAAAADDM/xMGw8Kk9uSs/s1600/mac%2Band%2Bchz%2Bsoup2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5579952263833930050" border="0" alt="" src="http://4.bp.blogspot.com/-LrW2BknhD5Q/TW_5BSV1SUI/AAAAAAAADDM/xMGw8Kk9uSs/s400/mac%2Band%2Bchz%2Bsoup2.jpg" /></a> Be prepared to become very full! My kids cheered at the dinner table for this meal. You would have thought I spent hours cooking a gourmet meal the way they acted. Pretty funny.<br /><br />Recipe found <a href="http://wiseanticsoflife.blogspot.com/2011/02/macaroni-and-cheese-soup.html">here</a><br /><br />Linked up to <a href="http://designsbygollum.blogspot.com/">Designs by Gollum</a> , <a href="http://debbidoesdinnerhealthy.blogspot.com/">Debbi Does Dinner</a> and <a href="http://www.prestopastanights.com/">Presto Pasta Nights<br /></a><br /><a href="http://1.bp.blogspot.com/-Ovm9Hutj8is/TW_4hOljfnI/AAAAAAAADC0/eTusBhXp8P8/s1600/mac%2Band%2Bchz%2Bsoup2.jpg"></a><a href="http://3.bp.blogspot.com/-e-RyNEvoxHM/TW_4hLLRNhI/AAAAAAAADC8/m1rBzDyya_Q/s1600/mac%2Band%2Bchz%2Bsoup1.jpg"></a>Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com2tag:blogger.com,1999:blog-5941403535014672261.post-81321454031834946312011-02-28T11:27:00.000-08:002011-03-04T12:49:34.845-08:00Brownie Snicker Bites with Marshmallow Fluff<a href="http://2.bp.blogspot.com/-CMggVMz_e-E/TWv3tDVUQYI/AAAAAAAADCM/9GYNcsyME5k/s1600/brownies5.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578824916789379458" border="0" alt="" src="http://2.bp.blogspot.com/-CMggVMz_e-E/TWv3tDVUQYI/AAAAAAAADCM/9GYNcsyME5k/s400/brownies5.jpg" /></a> Are you drooling yet?<br /><br />I made these for a friend that recently had a baby and my poor kids were dying to get their grubby hands on this deliciousness! I ended up making a few extra for my babies and boy, was I thankful. HA!<br /><br /><strong><u>Brownie Snicker Bites with Marshmallow Fluff</u></strong><br /><br /><strong>Ingredients:</strong><br />2 king size snicker bars<br />your favorite brownie mix (I used Pillsbury Milk Chocolate b/c it was on sale)<br /><em>*whatever ingredients the brownie mix calls for (oil, eggs)</em><br />Jar of Marshmallow Fluff (found with marshmallows and ice cream toppings)<br />Mini Muffin Pan<br /><br /><br /><br /><br /><br /><strong>Directions:</strong><br /><br /><br />Make brownie mix as stated on box.<br /><br /><br /><br /><p align="left"><a href="http://www.buythecase.net/uploads/products/200/6414403009.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 200px; CURSOR: hand" border="0" alt="" src="http://www.buythecase.net/uploads/products/200/6414403009.jpg" /></a></p><br /><br />Spray muffin pan generously.<br /><a href="http://www.buythecase.net/uploads/products/200/6414403009.jpg"></a><br />I prefer Pam Baking Spray.<br /><br /><br /><p></p><p>Bake for 14 minutes at 350 degrees.</p><br /><br /><a href="http://3.bp.blogspot.com/-9z-7FOGgU4g/TWv3ssCvqqI/AAAAAAAADB0/gvfuQSEgccA/s1600/brownies3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578824910537468578" border="0" alt="" src="http://3.bp.blogspot.com/-9z-7FOGgU4g/TWv3ssCvqqI/AAAAAAAADB0/gvfuQSEgccA/s400/brownies3.jpg" /></a>*The white in the brownie cup is the baking spray. It has flour in it so they don't stick. Not to worry, it disappears*<br /><br />While they are baking, cut up the snickers. I cut them into 6 pieces and then halved them. The new snicker bars come in two bars so I had a total of 24 pieces.<br /><br /><a href="http://4.bp.blogspot.com/-Mu9WOTcRcVg/TWv3s4If5YI/AAAAAAAADCE/mAP9LYwDKBY/s1600/brownies1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578824913782826370" border="0" alt="" src="http://4.bp.blogspot.com/-Mu9WOTcRcVg/TWv3s4If5YI/AAAAAAAADCE/mAP9LYwDKBY/s400/brownies1.jpg" /></a> Take brownies out of the oven and gently insert the snicker bites in the middle. These babies aren't done yet. Put them back in the oven for 3 more minutes.<br /><br /><div><a href="http://4.bp.blogspot.com/-r6DDu_JxF0E/TWv3sgTkTbI/AAAAAAAADB8/AJ6PSuBgzo8/s1600/brownies2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578824907386801586" border="0" alt="" src="http://4.bp.blogspot.com/-r6DDu_JxF0E/TWv3sgTkTbI/AAAAAAAADB8/AJ6PSuBgzo8/s400/brownies2.jpg" /></a> Take them out and let them cool in the pan for one hour. Then, gently pop out with a knife. </div><div></div><div>Spoon the marshmallow fluff into a <span id="SPELLING_ERROR_0" class="blsp-spelling-error">ziploc</span> sandwich bag and snip off the corner. I squeezed it out onto each bite. Finally put them in your oven for just a few minutes on the broiler - low setting. <strong>Watch them <u>closely</u> so they don't burn.</strong></div><div></div><div>My bites were only a little toasty. My kiddos don't like their marshmallows too toasty-ha!<br /></div><div><a href="http://2.bp.blogspot.com/-hMMH-aG_U0A/TWv3samjvnI/AAAAAAAADBs/gwcnXb6TUJ4/s1600/brownies4.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578824905855843954" border="0" alt="" src="http://2.bp.blogspot.com/-hMMH-aG_U0A/TWv3samjvnI/AAAAAAAADBs/gwcnXb6TUJ4/s400/brownies4.jpg" /></a> Yummy, gooey goodness! Thank goodness these are minis so I don't feel too guilty eating more than one. HA! :)</div><div></div><div></div><div>*Recipe from <a href="http://scrumptiousswirls.blogspot.com/2011/02/recipe-brownie-snicker-bites-with.html">HERE</a> <div></div><div></div><div>linking up: <a href="http://asouthernfairytale.com/">A Southern Fairytale</a>. <a href="http://www.dontwasteyourhomemaking.com/">Don't Waste Your Homemaking,</a> <a href="http://www.skiptomylou.org/">Skip to My Lou</a>, <a href="http://sumossweetstuff.blogspot.com/">Sumo's Sweet Stuff</a>, <a href="http://www.thegirlcreative.com/2011/02/just-something-i-whipped-upand.html#more">The Girl Creative</a>, <a href="http://frommytinykitchen.blogspot.com/search/label/This%20Weeks%20Cravings">My Tiny Kitchen</a>, <a href="http://wiseanticsoflife.blogspot.com/">Wise Antics of Life</a>, <a href="http://craftomaniac.blogspot.com/">Craft-O-Maniac</a>, <a href="http://www.makeaheadmealsforbusymoms.com/melt-in-your-mouth-monday-2/">Make Ahead Meals for Busy Moms</a>, <a href="http://sweet-as-sugar-cookies.blogspot.com/">Sweet as Sugar</a>, <a href="http://beautyandbedlam.com/">Beauty and Bedlam,</a> <a href="http://33shadesofgreen.blogspot.com/">33 shades of green</a>, <a href="http://fudgeripple.blogspot.com/">Fudge Ripple</a>, <a href="http://amy-newnostalgia.blogspot.com/">New Nostalgia</a>, <a href="http://hopestudios.blogspot.com/">Hope Studios</a>, <a href="http://designsbygollum.blogspot.com/">Designs by Gollum</a>, <a href="http://alli-n-son.com/2011/03/03/monster-cookies/">Alli-n-Son</a></div></div>Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com11tag:blogger.com,1999:blog-5941403535014672261.post-34745017060000646112011-02-22T08:22:00.000-08:002011-02-22T08:37:38.877-08:00Greek Lemon Chicken SoupThere was this little Greek restaurant I used to frequent with my co-workers in downtown Nashville. They made the best chicken soup and the homemade pita was heavenly. Every time I tasted the soup, I thought that I could totally recreate it. Well, the little restaurant closed and after not having my favorite soup in such a long time, I just had to make some! Boy, did I ever! It was DELICIOUS!!!!<br /><br />I actually looked forward to eating the leftovers and I wasn't sharing them either!!!<br /><br />So, in an effort to not lose my new favorite recipe, I am posting it here!<br /><br /><p><a href="http://4.bp.blogspot.com/-8L0iyma6p54/TWPjFiZUCcI/AAAAAAAADA8/hQTyApaVDqA/s1600/greek%2Bsoup2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5576550447886633410" border="0" alt="" src="http://4.bp.blogspot.com/-8L0iyma6p54/TWPjFiZUCcI/AAAAAAAADA8/hQTyApaVDqA/s400/greek%2Bsoup2.jpg" /></a> <strong><u>Greek Lemon Chicken Soup</u></strong></p><p>Ingredients:</p><p>8 cups chicken broth<br />1/2 cup fresh lemon juice<br />1/2 cup shredded carrots<br />1/2 cup chopped onion<br />1/2 cup chopped celery<br />6 tablespoons chicken soup base<br />1/4 teaspoon ground white pepper<br />1/4 cup margarine<br />1/4 cup all-purpose flour<br />1 cup cooked white rice<br />1 cup diced, cooked chicken meat<br />16 slices lemon<br />8 egg yolks<br /></p><p></p><p>Directions:<br />1.In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.<br />2.Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently<br /><a href="http://4.bp.blogspot.com/-cRHu287EfE8/TWPjFgfAD0I/AAAAAAAADA0/8v7lem2Kpc4/s1600/greek%2Bsoup.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5576550447373619010" border="0" alt="" src="http://4.bp.blogspot.com/-cRHu287EfE8/TWPjFgfAD0I/AAAAAAAADA0/8v7lem2Kpc4/s400/greek%2Bsoup.jpg" /></a>3.Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices. </p><div><a href="http://4.bp.blogspot.com/-CGDApkz5VoE/TWPjFQ1RiUI/AAAAAAAADAs/gtxDvwQ_HcA/s1600/greek%2Bsoup3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5576550443172071746" border="0" alt="" src="http://4.bp.blogspot.com/-CGDApkz5VoE/TWPjFQ1RiUI/AAAAAAAADAs/gtxDvwQ_HcA/s400/greek%2Bsoup3.jpg" /></a> My notes: I used a frozen <span id="SPELLING_ERROR_0" class="blsp-spelling-error">mirepoix</span> blend of veggies, black pepper (didn't have white) and brown rice. It was perfection!</div><div>I actually have this in my <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">crock pot</span> for dinner tonight. Here's to hoping I found a new <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">crock pot</span> meal! :) I'll report back and let you know. </div><div> </div><div>Recipe was found <a href="http://allrecipes.com/Recipe/Greek-Lemon-Chicken-Soup/Detail.aspx?src=ds-favemail">HERE!</a></div><div></div>Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com2tag:blogger.com,1999:blog-5941403535014672261.post-76678587715150640632011-02-15T09:26:00.001-08:002011-02-25T08:20:26.793-08:00Chocolate Covered Oreo Balls<div align="center"><strong>Chocolate Covered Oreo Balls</strong><br /></div><p><a href="http://1.bp.blogspot.com/-cYY9KnGrf94/TVq3jUgfopI/AAAAAAAAC90/aoNq6j6CprA/s1600/oreo5.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573969306252714642" border="0" alt="" src="http://1.bp.blogspot.com/-cYY9KnGrf94/TVq3jUgfopI/AAAAAAAAC90/aoNq6j6CprA/s400/oreo5.jpg" /></a> <strong>Ingredients:</strong></p><p>1 package of oreos (NOT double stuffed -they won't stick together)</p><p>1 block of cream cheese</p><p>1 package of white almond chocolate bark or dipping chocolate<br /><br /><br /></p><p><strong>Directions:</strong></p><p>Crush the entire package of oreo cookies. I used a hammer! </p><a href="http://3.bp.blogspot.com/-7Z5lBreBVBY/TVq3kAWeY2I/AAAAAAAAC-U/bubo_VydZQo/s1600/oreo1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573969318021849954" border="0" alt="" src="http://3.bp.blogspot.com/-7Z5lBreBVBY/TVq3kAWeY2I/AAAAAAAAC-U/bubo_VydZQo/s400/oreo1.jpg" /></a> Mix together with cream cheese. Mixture will be very thick.<br /><a href="http://4.bp.blogspot.com/-VLutFXD-ICI/TVq3kHsvL1I/AAAAAAAAC-M/wMLTBp3U5Nw/s1600/oreo2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573969319994273618" border="0" alt="" src="http://4.bp.blogspot.com/-VLutFXD-ICI/TVq3kHsvL1I/AAAAAAAAC-M/wMLTBp3U5Nw/s400/oreo2.jpg" /></a> Scoop out into little balls. I used a Pampered Chef scoop (small--maybe teaspoon size).<br /><br />NOTE: Put them in the fridge for 30 minutes. They will stick together better and make the chocolate look cleaner when you dip them in chocolate.<br /><br /><a href="http://2.bp.blogspot.com/-lPIX2Vku0_Q/TVq3jv5nvgI/AAAAAAAAC-E/ue7P8tDaPgY/s1600/oreo3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573969313605860866" border="0" alt="" src="http://2.bp.blogspot.com/-lPIX2Vku0_Q/TVq3jv5nvgI/AAAAAAAAC-E/ue7P8tDaPgY/s400/oreo3.jpg" /></a> Take them out of the fridge and dip them in melted chocolate. I prefer white chocolate but sometimes do a mixture to please everyone. :)<br /><br /><a href="http://3.bp.blogspot.com/-tIx9Yh6SLrY/TVq3jd2903I/AAAAAAAAC98/O7ijiUYNf_s/s1600/oreo4.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573969308762887026" border="0" alt="" src="http://3.bp.blogspot.com/-tIx9Yh6SLrY/TVq3jd2903I/AAAAAAAAC98/O7ijiUYNf_s/s400/oreo4.jpg" /></a>Put them back in the fridge to finish hardening the outer shell of chocolate.<br /><br />These will go FAST! Promise. :)<br />Recipe found <a href="http://www.food.com/recipe/oreo-balls-52035">here!</a><br /><br /><br />Linking up to: <a href="http://astrollthrulife.blogspot.com/">A Stroll Thru Life</a>, <a href="http://33shadesofgreen.blogspot.com/2011/02/tasty-tuesdaysbeef-cheddar-and-potato.html">33 shades of green</a>, <a href="http://littleeme.blogspot.com/">Little Eme</a>, <a href="http://asouthernfairytale.com/">A Southern Fairytale</a>, <a href="http://beautyandbedlam.com/">Beauty & Bedlam</a><br /><a href="http://messhalltobistro.blogspot.com/">From Mess Hall to Bistro</a>, <a href="http://amoderatelife.com/2011/02/hearth-and-soul-hop-volume-35/">A Moderate Life</a>, <a href="http://weloveiowa.blogspot.com/">A Beautiful Mess</a>, <a href="http://www.blessedwithgrace.net/">Blessed with Grace</a>, <a href="http://itsablogparty.com/delicious-dishes-2-15-11-valentines-day-after-party/">It's A Blog Party</a>, <a href="http://designsbygollum.blogspot.com/">Designs by Gollum</a>Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com12tag:blogger.com,1999:blog-5941403535014672261.post-24416796163493092692011-02-08T07:53:00.000-08:002012-08-28T07:22:14.106-07:00Chocolate Vodka Soaked Strawberries<div style="text-align: center;">
<a href="https://cargilefamily.scentsy.us/Scentsy/Home"><img alt="escentials button" height="320" src="http://i267.photobucket.com/albums/ii308/lmjharper/escentialsblogbutton.png" width="320" /></a><strike>
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I found this idea online and couldn't stop thinking about them. I knew they would be perfect for our annual Super Bowl party.<br />
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<a href="http://1.bp.blogspot.com/_yzZsOPVhr18/TVFnhLRVk8I/AAAAAAAAC8U/etIJgqHRQcQ/s1600/strawberries2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5571348033692865474" src="http://1.bp.blogspot.com/_yzZsOPVhr18/TVFnhLRVk8I/AAAAAAAAC8U/etIJgqHRQcQ/s400/strawberries2.jpg" style="display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 303px;" /></a> Ingredients:<br />
Chocolate infused Vodka<br />
Strawberries<br />
1 tub Baker's Milk Chocolate Dipping Chocolate<br />
<br />
<br />
Directions:<br />
Rinse off strawberries.<br />
Marinate strawberries in air tight container with chocolate vodka for at least <strong>24 hours</strong><br />
<strong><-----this is essential!</strong><br />
<br />
<br />
<a href="http://1.bp.blogspot.com/_yzZsOPVhr18/TVFnhaSINtI/AAAAAAAAC8c/bZjYIeGTRo4/s1600/strawberries.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5571348037722715858" src="http://1.bp.blogspot.com/_yzZsOPVhr18/TVFnhaSINtI/AAAAAAAAC8c/bZjYIeGTRo4/s400/strawberries.jpg" style="display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a> Take strawberries out after 24 hours and pat dry. Then dip in chocolate, refrigerate for 15-20 minutes to harden.<br />
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These are DELICIOUS! Everyone will love these!!!<br />
<br />
Source: <a href="http://www.thoughtfullysimple.com/vodka-soaked-berries/">Thoughtfully Simple</a><br />
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<a href="https://cargilefamily.scentsy.us/Scentsy/Home"><img alt="escentials button" height="320" src="http://i267.photobucket.com/albums/ii308/lmjharper/escentialsblogbutton.png" width="320" /></a>
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Linking up: <a href="http://33shadesofgreen.blogspot.com/2011/02/tasty-tuesdays-bloghopeasy-spinach-dip.html">33 shades of green</a>, <a href="http://www.whoislaura.com/2011/02/08/dr-lauras-tasty-tuesday-super-bowl-dip/">Dr. Laura</a>, <a href="http://beautyandbedlam.com/what-are-your-favorite-brands/">Beauty & Bedlam</a>, <a href="http://astrollthrulife.blogspot.com/">A Stroll Thru Life</a>, <a href="http://itsablogparty.com/delicioue-dishes-2-8-11/">It's A Blog Party</a>, <a href="http://littleeme.blogspot.com/">Little Eme</a>, <a href="http://asouthernfairytale.com/">A Southern Fairytale</a>, <a href="http://www.bluecricketdesign.net/">Blue Cricket Design</a>, <a href="http://thetrendytreehouse.blogspot.com/">The Trendy Treehouse</a>, <a href="http://alli-n-son.com/2011/02/17/chocolate-chip-toffee-bars/">Alli-n-Son</a>, <a href="http://designsbygollum.blogspot.com/">Designs by Gollum</a>, <a href="http://paisleypassions.blogspot.com/2011/02/fun-w-food-friday-linky-party.html">Paisley Passions</a>, <a href="http://www.simplysweethome.com/2011/02/friday-favorites-week-51.html">Simply Sweet Home</a>, <a href="http://www.mangoesandchutney.com/2011/02/fat-camp-friday-16-free-for-all.html">Mangoes and Chutney</a><br />
<a href="http://tipjunkie.com/" target="_blank"><img alt="Tip Junkie handmade projects" border="0" src="http://www.tipjunkie.com/images/TipMeTuesdayButton1.png" /></a>Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com56tag:blogger.com,1999:blog-5941403535014672261.post-9516082572995376162011-02-04T07:13:00.000-08:002011-02-04T08:32:34.382-08:00Marinated Pork Tenderloin RecipeThis is to die for!!! Simply AMAZING and one of the best parts about making it: besides the pork, I had everything at home to make it! <span id="SPELLING_ERROR_0" class="blsp-spelling-error">YAY</span>!<br /><a href="http://2.bp.blogspot.com/_yzZsOPVhr18/TUwlu3Q8wKI/AAAAAAAAC74/OeGFOzvyMak/s1600/pork%2Btenderloin.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 241px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5569868326189711522" border="0" alt="" src="http://2.bp.blogspot.com/_yzZsOPVhr18/TUwlu3Q8wKI/AAAAAAAAC74/OeGFOzvyMak/s400/pork%2Btenderloin.jpg" /></a><br />Marinated Pork Tenderloin<br /><br />4-6 lbs pork tenderloin<br />1 1/2 cup oil (canola or olive oil) **I would omit this all together if putting in <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">crock pot</span><br />3/4 cup soy sauce<br />1/2 cup red wine vinegar<br />1/3 cup lemon juice<br />1/4 cup Worcestershire sauce<br />2 tablespoons dry mustard<br />2 1/2 teaspoons kosher salt **I would omit the salt<br />1 tablespoon black pepper<br />1 teaspoon garlic powder (or 2 garlic cloves, minced)<br /><br />Combine all ingredients and whisk gently. Pour marinade into gallon bag with pork tenderloin. Let marinate over night or no less than 4 hours. The longer you marinade, the better this tastes!<br />Heat grill to medium high heat. Sit pork out and let it get to room temperature, this will allow the meat to cook more <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">evenly</span>.<br />Remove pork from marinade, and reserve marinade. Cook pork for around 25-35 minutes or use a meat thermometer and pull once it reaches 145 -150 degrees for medium.<br />Let it rest for 5 minutes before cutting, this locks all the juices in. Cut into 1-2 inch medallions.<br />Heat reserved marinade in a small sauce pan and bring to a rolling boil for about 5 minutes. DO NOT use the marinade without first cooking it! It was sitting in raw meat, so you don’t want to do that!<br />Serve pork medallions with marinade as a sauce, and I even serve the sauce over mashed potatoes!<br /><br />*My <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">CROCK POT</span> notes: I threw all the ingredients in the crock pot and cooked it ALL DAY LONG (10 hours on low). I served it over brown rice. It just fell apart and was so delicious. I would forgo the oil and salt --<span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">unnecessary</span>, in my opinion.<br /><br />Most importantly, my 5 year old daughter ate TWO helpings. This recipe is a total keeper and will become a regular in my rotation. :)<br /><br />Original recipe found <a href="http://faithfulprovisions.com/2011/01/26/marinated-pork-tenderloin/">HERE! </a>Angelahttp://www.blogger.com/profile/11953129392995441603noreply@blogger.com7