tag:blogger.com,1999:blog-39599972350753054282024-03-06T15:54:11.887-08:00Creme Sue-leeUnknownnoreply@blogger.comBlogger468125tag:blogger.com,1999:blog-3959997235075305428.post-47581874022836077152024-03-06T15:53:00.000-08:002024-03-06T15:53:21.192-08:00Lion House Lemon Bars<h3 class="post-title entry-title" itemprop="name"></h3>
<div class="post-header">
<div class="post-header-line-1"></div>
</div>
1/2 cup butter softened<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJsrAfLbYp7dzlNwEW_aU8WyGlPm6JW_E-uVnqYrz_rrjqquU90_cOmhfwA899reGzRbnTgDAjdnoKL-uSv4qauxFZy2FUhsIJvr0sCoFlzOSlH3SkJliSbCruoXXJ96ExWl9901RxLEXHOkY1XWgpNdT_d3mJN-1gbgnsxsPB8q9f7KQEUDLB3SC05wk/s1680/lemon-bars3-resize-10.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1680" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJsrAfLbYp7dzlNwEW_aU8WyGlPm6JW_E-uVnqYrz_rrjqquU90_cOmhfwA899reGzRbnTgDAjdnoKL-uSv4qauxFZy2FUhsIJvr0sCoFlzOSlH3SkJliSbCruoXXJ96ExWl9901RxLEXHOkY1XWgpNdT_d3mJN-1gbgnsxsPB8q9f7KQEUDLB3SC05wk/s320/lemon-bars3-resize-10.jpg" width="229" /></a><br />1/4 cup powdered sugar<br />1 cup flour<p>Preheat
oven to 325. In a large bowl, cream butter and 1/4 cup powdered sugar;
add 1 cup flour. Spread in an 8x8-inch pan and bake for 15-20 minutes.
While crust is baking, prepare filling.</p><p>Filling:<br />2 eggs<br />1 cup sugar<br />2 Tbsp. flour<br />2 Tbsp. lemon juice<br />grated rind of 1/2 lemon<br /></p><p>In
a medium bowl, beat eggs slightly and add sugar, 2 Tbsp. flour, lemon
juice and lemon rind. Mix well and pour over hot crust immediately
after removing it from the oven. Bake for 15 to 20 minutes. Remove
from oven and sprinkle with sifted powdered sugar. Cool slightly before
cutting into 2-inch squares. Serve with vanilla ice cream, if desired.
Makes 16.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3959997235075305428.post-13478921833871010022024-01-03T06:28:00.000-08:002024-01-03T06:28:28.677-08:00Eggs Florentine<p>12 eggs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAodB_uaJ-g18Q8whv0wvlfEN_b4oHBpnByGlssQbULEKmiSdAtAhgwWjc3o9Agia2jJzw3pSsi4Ag9Xr_q67_Vop6P6zpcyIzm_xt9XbfoQfpFlpa-i8Vm5RUlx6z8_Fw5vr4N7TzKKrf1C4tidq75wlqP6Wnnqwt1fmPArRs0vbvogD4iqAYfVzzsIk/s1920/spinach-quiche-with-green-onions-and-cheddar-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAodB_uaJ-g18Q8whv0wvlfEN_b4oHBpnByGlssQbULEKmiSdAtAhgwWjc3o9Agia2jJzw3pSsi4Ag9Xr_q67_Vop6P6zpcyIzm_xt9XbfoQfpFlpa-i8Vm5RUlx6z8_Fw5vr4N7TzKKrf1C4tidq75wlqP6Wnnqwt1fmPArRs0vbvogD4iqAYfVzzsIk/s320/spinach-quiche-with-green-onions-and-cheddar-1.jpg" width="320" /></a><br /></p><p>2 Cups cottage cheese</p><p>1 Cup grated Swiss or Jack</p><p>4 oz Feta cheese, cubed</p><p>4 oz cream cheese, cubed</p><p>10 oz. frozen chopped spinach, thawed and drained</p><p>1/2 tsp nutmeg</p><p>Beat eggs lightly. Stir in spinach and nutmeg. Add cheese and mix. Pour into 2 greased pie plates. Bake at 375 for 1 1/4 hours or until knife in center comes out clean. Allow to cool 5 to 10 minutes before cutting. Serves 16<br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3959997235075305428.post-9627134649420134272024-01-03T06:24:00.000-08:002024-01-03T06:24:40.372-08:00Quiche<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHh3NK7jMP4xtMkYRb-tGYcyo2WMwNY5ZkHsEMxDyx9CFqXgzqHdPaoSie8xbspKsQqwYc7vnr3YJWYYXttrQ49I4gsyeur06TDk5vFwcZnjzW-UPeSi2J46fomOr5lxevzTDC8JDPF5RJshiwY1xWwUmA9WfU_il52IfyBNjuP6brUbza3_JBNpvyeQ/s1280/quiche.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHh3NK7jMP4xtMkYRb-tGYcyo2WMwNY5ZkHsEMxDyx9CFqXgzqHdPaoSie8xbspKsQqwYc7vnr3YJWYYXttrQ49I4gsyeur06TDk5vFwcZnjzW-UPeSi2J46fomOr5lxevzTDC8JDPF5RJshiwY1xWwUmA9WfU_il52IfyBNjuP6brUbza3_JBNpvyeQ/s320/quiche.jpg" width="240" /></a></div><br />1 partially baked pie crust<p></p><p>6 pieces of bacon, cooked and cooled</p><p>12 slices of Swiss cheese</p><p>layer bacon and cheese in pie</p><p>Beat 4 eggs, 1 TBS flour, 1/2 tsp salt, dash of nutmeg, dash of cayenne pepper, 2 Cups of half and half and 1 1/2 TBS of melted butter. Pour in pie shell. Bake at 375 for 40-45 minutes.<br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3959997235075305428.post-47128060776129784162023-11-25T16:28:00.000-08:002023-11-25T16:28:24.145-08:00Creamed Potatoes<p>6 or 7 potatoes</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCAj_eiLy60NSCnDwJ6ykcEU_oFjRxF2CxjyS8-oelVVW4erS4xzIaOkwB_9Y2qrF48MUBFnpz8MTdYvUj_3BEvZRo60KuPRVodbuZLs5UzajBwFchO6g2fHvZpC8O6J4Ym3urmdhfzt6fQ8EuL_u_dL7y-ICHEl0KKDAW7M0FPMdi6hiUcp_pW8efHH4/s900/DSC_0741.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="472" data-original-width="900" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCAj_eiLy60NSCnDwJ6ykcEU_oFjRxF2CxjyS8-oelVVW4erS4xzIaOkwB_9Y2qrF48MUBFnpz8MTdYvUj_3BEvZRo60KuPRVodbuZLs5UzajBwFchO6g2fHvZpC8O6J4Ym3urmdhfzt6fQ8EuL_u_dL7y-ICHEl0KKDAW7M0FPMdi6hiUcp_pW8efHH4/s320/DSC_0741.jpg" width="320" /></a></div><br /><p></p><p>2 cartons of whipping cream</p><p>salt and pepper</p><p> </p><p>Grate potatoes and place them in an 8 x 8 baking dish. Pour whipping cream over potatoes and sprinkle with salt and pepper and garlic salt if desired. Bake for one hour to one and half hours at 350 until golden brown. <br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3959997235075305428.post-76514696938874137352023-11-25T15:55:00.000-08:002023-11-25T15:55:11.577-08:00Joy's Candied Yams<p>3 Cups mashed yams</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjivXzn1msQabLv0y-2TyZXV2pS7RGtKrdf6G1qZRDdIlqtLsYycEnYBGkUo3GMEjCchs7s5Fdf8DiFvvUYHD5f6BWeCD2a0rI-B3HFA5R4ZtB-L-PeiQfhqUNHWi04LnVwv9VVUy46xVWfSsCxWDIg8AYnrzFM1avMmZ9vZyRHeZfBka3ftR5QhU3ELks/s1500/21261-yummy-sweet-potato-casserole-vat-hero-01-4x3-1-8aed3b40c0be41cbbc8928910b773eae.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjivXzn1msQabLv0y-2TyZXV2pS7RGtKrdf6G1qZRDdIlqtLsYycEnYBGkUo3GMEjCchs7s5Fdf8DiFvvUYHD5f6BWeCD2a0rI-B3HFA5R4ZtB-L-PeiQfhqUNHWi04LnVwv9VVUy46xVWfSsCxWDIg8AYnrzFM1avMmZ9vZyRHeZfBka3ftR5QhU3ELks/s320/21261-yummy-sweet-potato-casserole-vat-hero-01-4x3-1-8aed3b40c0be41cbbc8928910b773eae.jpg" width="320" /></a></div>3 eggs<p></p><p>1 Cup sugar</p><p>1 tsp vanilla</p><p>1 stick butter melted</p><p>TOPPING</p><p>1 Cup brown sugar</p><p>1/3 Cup flour</p><p>1/3 Cup butter to drizzle</p><p>1 Cup nuts</p><p>Mix the yams, eggs, sugar, vanilla and melted butter together. Place in an 8 x 8" pan. Make topping with brown sugar, and flour. Drizzle 1/3 cup butter<br /> over the entire mixture and top with chopped nuts if desired. Bake at 350 for 30 minutes.<br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3959997235075305428.post-12816114054497795172023-10-30T11:44:00.002-07:002023-10-30T11:44:13.916-07:00Apple Pudding Cake<p> </p><div class="mv-create-ingredients">
<h3 class="mv-create-ingredients-title mv-create-title-secondary">Ingredients<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87NqFKgLjtLVhl95Jos1zGp6CPC0fx9FCuqha9wE389XseCXYhNxD04oW7lU8O61Re9yrx68eF1FPqYbcWTVa3iAx-d8vhZR5cduDuszpyqVZNjQDFhyphenhyphenLdyLvV5puqQSoOG-6iCoENGX8f_QUEzK9GfxAkdy1idXRupcpC4m1IoM684cz1lAji5C41E8/s416/apple%20pudding%20cake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="371" data-original-width="416" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87NqFKgLjtLVhl95Jos1zGp6CPC0fx9FCuqha9wE389XseCXYhNxD04oW7lU8O61Re9yrx68eF1FPqYbcWTVa3iAx-d8vhZR5cduDuszpyqVZNjQDFhyphenhyphenLdyLvV5puqQSoOG-6iCoENGX8f_QUEzK9GfxAkdy1idXRupcpC4m1IoM684cz1lAji5C41E8/s320/apple%20pudding%20cake.jpg" width="320" /></a></div><br /></h3>
<h4></h4>
<ul><li>
1 cup sugar </li><li>
1/4 cup butter, softened </li><li>
1 egg </li><li>
1 teaspoon vanilla </li><li>
1 cup flour </li><li>
1 teaspoon baking soda </li><li>
1 teaspoon cinnamon </li><li>
1/2 teaspoon nutmeg </li><li>
1/4 teaspoon salt </li><li>
2 large apples, peeled and grated </li><li>Caramel Sauce <br /></li><li>
1/2 cup butter </li><li>
1 cup sugar </li><li>
1 cup whipping cream or evaporated milk </li><li>
Pinch of salt </li><li>
1 teaspoon vanilla </li></ul>
</div>
<div class="mv-create-hands-free"></div>
<div class="mv-create-instructions mv-create-instructions-slot-v2">
<h3 class="mv-create-instructions-title mv-create-title-secondary">Instructions</h3>
<ol><li id="mv_create_953_1"><div>Preheat oven to 350 degrees. Spray a 9-inch square pan with cooking spray.</div></li><li id="mv_create_953_2"><div>With
an electric mixer, cream sugar and butter together until light and
fluffy. Add egg and vanilla, mix well. Mix in flour, baking soda,
cinnamon, nutmeg and salt until just combined. Stir in grated apples and
mix well.</div></li><li id="mv_create_953_3"><div>Spread batter into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.</div></li><li id="mv_create_953_4">Meanwhile,
make the caramel sauce: in a medium saucepan, melt butter over medium
heat. Add sugar and whisk for 1 minute. Add the salt and milk or cream and
bring mixture to a boil, stirring constantly. Boil for 4
minutes. Remove from heat and stir in vanilla. Allow to cool slightly.</li><li id="mv_create_953_5"><div>Serve cake warm with dollop of whip cream and <br />warm caramel sauce drizzled over the top.</div></li></ol> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3959997235075305428.post-71997415711876454872023-10-14T09:40:00.001-07:002023-10-30T11:45:44.545-07:00Life-Changing Instant Pot Mashed Potatoes<p><span style="font-size: medium;"><b> Ingredients</b></span></p><div class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-58403-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="58403" data-servings="6"><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" data-uid="0" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount">4</span> <span class="wprm-recipe-ingredient-unit">pounds</span> </span> <span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2"></span> <span class="wprm-recipe-ingredient-name">potatoes</span>, <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">peeled and cut into 1-inch cubes (see note about type of potatoes)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiImFev1lbIv7u0Cr41YiFxZnBV2rj4GSKtB6u4DxKzXYRJqbhyphenhyphenkEVf6HH3zPPzrXhNN99W-FVC09v4Cuw889AJ020p30J7umzRWiMnok0sDls1YEL4-0ImjaayJNETXWNEDLc6ph9sY9buXEDQY4c-NMSAAcGSGdRclOEUTbK9QqcH0ruu3nlP1iuyAtY/s899/IP-mashed-potatoes1.webp" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="899" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiImFev1lbIv7u0Cr41YiFxZnBV2rj4GSKtB6u4DxKzXYRJqbhyphenhyphenkEVf6HH3zPPzrXhNN99W-FVC09v4Cuw889AJ020p30J7umzRWiMnok0sDls1YEL4-0ImjaayJNETXWNEDLc6ph9sY9buXEDQY4c-NMSAAcGSGdRclOEUTbK9QqcH0ruu3nlP1iuyAtY/s320/IP-mashed-potatoes1.webp" width="214" /></a></div><br /></span></li><li class="wprm-recipe-ingredient" data-uid="1" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">teaspoons</span> </span> <span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2"></span> <span class="wprm-recipe-ingredient-name">coarse</span>, <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">kosher salt</span></li><li class="wprm-recipe-ingredient" data-uid="2" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">cup</span> </span> <span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2"></span> <span class="wprm-recipe-ingredient-name">milk</span>, <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">preferably not skim</span></li><li class="wprm-recipe-ingredient" data-uid="3" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount">4</span> <span class="wprm-recipe-ingredient-unit">tablespoons</span> </span> <span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2"></span> <span class="wprm-recipe-ingredient-name">butter</span>, <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">cut into tablespoon-size pieces</span></li><li class="wprm-recipe-ingredient" data-uid="4" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount">½</span> <span class="wprm-recipe-ingredient-unit">teaspoon</span> </span> <span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2"></span> <span class="wprm-recipe-ingredient-name">garlic powder</span></li><li class="wprm-recipe-ingredient" data-uid="5" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount">½</span> <span class="wprm-recipe-ingredient-unit">cup</span> </span> <span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2"></span> <span class="wprm-recipe-ingredient-name">sour cream</span></li></ul></div></div>
<div class="wprm-recipe-instructions-container wprm-recipe-58403-instructions-container wprm-block-text-normal" data-recipe="58403"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none wprm-header-has-actions">Instructions </h3><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li class="wprm-recipe-instruction" id="wprm-recipe-58403-step-0-0" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 15px;">Add
the potatoes and salt to the Instant Pot insert (6-quart). Add at least
1 1/2 cups water or enough to cover the potatoes (either way is fine).
Don't exceed the max fill line.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-58403-step-0-1" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 15px;">Secure the lid on the Instant Pot, making sure the valve is set to "seal" and not "vent."</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-58403-step-0-2" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 15px;">Select Manual and then dial up or down to 8 minutes. The IP will start on its own.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-58403-step-0-3" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 15px;">While
the potatoes cook, warm the milk, butter and garlic powder in a
saucepan or microwave-safe container until the butter is melted and the
mixture is warm.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-58403-step-0-4" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 15px;">When
the potatoes are done cooking, quick release the pressure. If liquid
bubbles and spurts from the valve, cover loosely with a damp dishcloth
while the pressure releases.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-58403-step-0-5" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 15px;">Drain the potatoes in a colander over the sink, discarding the cooking liquid.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-58403-step-0-6" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 15px;">Return the potatoes to the insert of the Instant Pot and coarsely mash.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-58403-step-0-7" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 15px;">Add
the 2/3 of the butter/milk mixture along with the sour cream, and mash
until the potatoes are the desired texture, as smooth or as chunky as
you like, adding more of the remaining milk/butter mixture if you want
creamier, less stiff mashed potatoes (I usually add it all).</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-58403-step-0-8" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 15px;">Add salt and pepper to taste.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-58403-step-0-9" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 15px;">Serve
immediately OR return the insert to the Instant Pot, secure the lid,
and select Keep Warm. The potatoes can stay on this setting for up to
three hours.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-58403-step-0-10" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 15px;">When ready to serve, give the potatoes a good stir and a drizzle of warm milk, if needed.</div></li></ul></div></div>
<h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none">Notes</h3><span style="display: block;"><strong>Potatoes</strong>:<em>
my favorite type(s) of potatoes to use for mashing are a combination of
red potatoes and Yukon gold potatoes. But you can definitely vary the
type of potato used in this recipe without altering cooking time. <br /></em></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3959997235075305428.post-77726472599240493672023-10-14T09:36:00.005-07:002023-10-14T09:36:54.479-07:00Slow Cooker Smothered Beef Tips<p><span style="font-size: medium;"><b> Ingredients</b></span></p><div class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-72138-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="72138" data-servings="8"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAulH6en-qxInvPX_PLsA8B_bDFE88bNWPxmmoFsfJ1Mgf9ZJVNF6tLP0h8fno9bc-xqB1_p1oG3yIaFtq6OSKzsu8XsByfHcFUYZpBZil-nwFU8gfeREG98xkrLo7I_n4SQsgVFhLTSP60IPoXBTLIQwTUXkJLOmtXZOaGLYzbGu21FuRzlpxM6mxsmE/s200/slow-cooker-smothered-beef-tips8-200x200.webp" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="200" data-original-width="200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAulH6en-qxInvPX_PLsA8B_bDFE88bNWPxmmoFsfJ1Mgf9ZJVNF6tLP0h8fno9bc-xqB1_p1oG3yIaFtq6OSKzsu8XsByfHcFUYZpBZil-nwFU8gfeREG98xkrLo7I_n4SQsgVFhLTSP60IPoXBTLIQwTUXkJLOmtXZOaGLYzbGu21FuRzlpxM6mxsmE/w400-h400/slow-cooker-smothered-beef-tips8-200x200.webp" width="400" /></a></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Beef:</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" data-uid="1" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount">3</span> <span class="wprm-recipe-ingredient-unit">pounds</span> </span> <span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2"></span> <span class="wprm-recipe-ingredient-name">tri tip or sirloin beef roast</span>, <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">cut into 1- to 2-inch pieces</span></li><li class="wprm-recipe-ingredient" data-uid="3" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"></span> <span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2"></span> <span class="wprm-recipe-ingredient-name">Salt and pepper</span>, <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">for seasoning</span></li><li class="wprm-recipe-ingredient" data-uid="5" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount">2-3</span> <span class="wprm-recipe-ingredient-unit">tablespoons</span> </span> <span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2"></span> <span class="wprm-recipe-ingredient-name">olive oil</span>, <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">avocado oil or canola/vegetable oil</span></li><li class="wprm-recipe-ingredient" data-uid="7" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">cup</span> </span> <span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2"></span> <span class="wprm-recipe-ingredient-name">diced onions</span></li><li class="wprm-recipe-ingredient" data-uid="9" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount">2-3</span> <span class="wprm-recipe-ingredient-unit">cloves</span> </span> <span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2"></span> <span class="wprm-recipe-ingredient-name">garlic</span>, <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">finely minced</span></li><li class="wprm-recipe-ingredient" data-uid="11" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount">3</span> <span class="wprm-recipe-ingredient-unit">cups</span> </span> <span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2"></span> <span class="wprm-recipe-ingredient-name">beef broth or beef stock</span></li><li class="wprm-recipe-ingredient" data-uid="13" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tablespoon</span> </span> <span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2"></span> <span class="wprm-recipe-ingredient-name">Worcestershire sauce</span></li><li class="wprm-recipe-ingredient" data-uid="15" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount">2</span> </span> <span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2"></span> <span class="wprm-recipe-ingredient-name">bay leaves</span></li><li class="wprm-recipe-ingredient" data-uid="17" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-unit">Pinch</span> </span> <span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2"></span> <span class="wprm-recipe-ingredient-name">dried thyme</span></li></ul></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Gravy:</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" data-uid="20" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount">3</span> <span class="wprm-recipe-ingredient-unit">tablespoons</span> </span> <span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2"></span> <span class="wprm-recipe-ingredient-name">butter</span></li><li class="wprm-recipe-ingredient" data-uid="22" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount">3</span> <span class="wprm-recipe-ingredient-unit">tablespoons</span> </span> <span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2"></span> <span class="wprm-recipe-ingredient-name">flour</span></li><li class="wprm-recipe-ingredient" data-uid="24" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">teaspoon</span> </span> <span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2"></span> <span class="wprm-recipe-ingredient-name">red wine vinegar</span></li><li class="wprm-recipe-ingredient" data-uid="26" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"></span> <span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2"></span> <span class="wprm-recipe-ingredient-name">Fresh parsley</span>, <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">for serving (optional)</span></li></ul></div></div>
<div class="wprm-recipe-instructions-container wprm-recipe-72138-instructions-container wprm-block-text-normal" data-recipe="72138"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none wprm-header-has-actions">Instructions <br /></h3><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li class="wprm-recipe-instruction" id="wprm-recipe-72138-step-0-0" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 15px;">Season
the beef pieces on all sides with salt and pepper. Heat the oil over
medium heat in a skillet until hot and rippling. Add some of the beef
in a single layer, not touching, and cook for 30 seconds or so until
golden, flip and brown on the other side. Transfer beef to the insert of
6-quart slow cooker. Repeat with remaining beef, adding additional oil,
if needed (let it heat up before adding more beef pieces).</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-72138-step-0-1" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 15px;">Once
the beef has all been browned and transferred to the slow cooker, add
the onions to the skillet set over medium heat. If the skillet is dry,
add a teaspoon or so of oil.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-72138-step-0-2" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 15px;">Cook
the onions for 3-4 minutes, until translucent. Scrape up any browned
bits from the bottom of the skillet. Add the garlic and cook for another
minute. Pour in the beef broth or stock and Worcestershire sauce and
bring to a simmer, scraping up bottom of pan.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-72138-step-0-3" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 15px;">Pour
mixture into the slow cooker with the beef. Add the bay leaves and
thyme. Cover and cook on low for 8-9 hours or 4-5 hours on high until
beef is tender.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-72138-step-0-4" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 15px;">Transfer
the beef to a dish and cover to keep warm. At this point you can strain
the liquid in the slow cooker to remove any solids/onions or use as is
for the gravy. You should have about 3-4 cups of liquid.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-72138-step-0-5" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 15px;">For
the gravy, in a medium saucepan over medium heat, melt the butter. add
the flour and whisk to combine. Cook, stirring constantly, for 1-2
minutes until bubbling (it's ok if it browns slightly). Add the reserved
liquid from the slow cooker about one cup at a time, whisking
vigorously to avoid lumps.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-72138-step-0-6" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 15px;">Bring
the mixture to a simmer and cook, stirring constantly, until thickened.
Stir in the red wine vinegar and season to taste with additional salt
and pepper, to taste. If the mixture is too thin, stir together equal
parts softened butter and flour until smooth and quickly whisk into
simmering gravy. If the mixture is too thick, thin with additional beef
broth.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-72138-step-0-7" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 15px;">Add
the beef pieces back to the slow cooker or to a serving dish and pour
the gravy over the top. Serve over mashed potatoes with fresh parsley
(optional).</div></li></ul></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3959997235075305428.post-62465425602707281472023-08-23T20:04:00.004-07:002023-08-23T20:05:21.964-07:00Best-Ever Cinnamon Rolls<p> 2 TBS yeast</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwVLclsDew69U6N7pp6Q3j9bDKotPdXLB0Y3IoAdhg8W-iQtj_lECUgXo9cfpA6Ninkzo5WrW5vjZOJx8qec-qBCG39uw0MCvyZg9TLDLNiBd3bHDf2hqtmt10ZdHu1iDrYy-DfrX8YGDdZcOg0BLQlzvUYgELfTRgP3RnsH6LA2UvQ041hU_qGG9GpMs/s1200/cinnamon-rolls-index-64777a26dea4f.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1200" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwVLclsDew69U6N7pp6Q3j9bDKotPdXLB0Y3IoAdhg8W-iQtj_lECUgXo9cfpA6Ninkzo5WrW5vjZOJx8qec-qBCG39uw0MCvyZg9TLDLNiBd3bHDf2hqtmt10ZdHu1iDrYy-DfrX8YGDdZcOg0BLQlzvUYgELfTRgP3RnsH6LA2UvQ041hU_qGG9GpMs/s320/cinnamon-rolls-index-64777a26dea4f.jpg" width="320" /></a></div>1/2 Cup Warm Water<p></p><p>1 TBS sugar</p><p>1 Cup warm milk</p><p>2 eggs, beaten</p><p>1/4 Cup sugar</p><p>2 TBS yeast</p><p>1/2 Cup warm water</p><p>1 TBS sugar</p><p>1 Cup warm milk</p><p>2 Eggs beaten</p><p>1/4 Cup sugar</p><p>1 1/2 tsp salt</p><p></p><p>1/2 Cup oil</p><p>4-5 Cups flour</p><p>Filling <br /></p><p>1 Cup Brown Sugar</p><p>1/2 Cup sugar</p><p>1 Stick butter, softened</p><p>1 Cup chopped pecans</p><p>1/4 Cup cinnamon</p><p>Icing</p><p>4 Cups powdered sugar</p><p>1/2 Cup cream</p><p>Mix yeast with warm water and 1 TBS sugar; set aside. In separate bowl, mix warm milk, eggs, sugar, salt and oil. Now add yeast mixture, which should be foamy. Mix well. Add flour; knead well. Cover and let rise for 30 minutes or until double in bulk. Roll dough out on floured surface. Spread softened butter, brown sugar, sugar, cinnamon and pecans if desired. Adjust amounts to suit your taste. Roll up dough and slice. Place rolls on greased cookie sheet and let rise for 30 minutes more. Bake for 10-12 minutes in 400 degree oven. When cool, frost with mixture of powdered sugar and cream. <br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3959997235075305428.post-55359586266120541182023-08-19T12:26:00.003-07:002023-08-19T12:26:34.555-07:00Summer Orzo Salad<p> INGREDIENTS</p><div class="recipe-ingredients">
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaDTM4WYohH3buQRhTvJYGE54sSZ8ib110m7mjokFcnHX1P_lGgOQT0XbrdVSEcaOEeZmQiix2i-0W-VL5s0ZlvaW5kbw1otAZyWx5DX6S_wK-D1maST3MlLL7lb23F0cG3963_05D_jDdAecnfT7xRiVWHZVe2S1fJNDWO1Sp1EKCr1jxTaROfuXO9sg/s1200/SummerOrzoDIYD186955052923H_thumbnail.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaDTM4WYohH3buQRhTvJYGE54sSZ8ib110m7mjokFcnHX1P_lGgOQT0XbrdVSEcaOEeZmQiix2i-0W-VL5s0ZlvaW5kbw1otAZyWx5DX6S_wK-D1maST3MlLL7lb23F0cG3963_05D_jDdAecnfT7xRiVWHZVe2S1fJNDWO1Sp1EKCr1jxTaROfuXO9sg/s320/SummerOrzoDIYD186955052923H_thumbnail.jpeg" width="320" /></a></div><br /><h2 style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></h2>
<ul class="recipe-ingredients__list recipe-ingredients__collection splitColumns"><li>1 package (16 ounces) orzo pasta</li><li>1/4 cup water</li><li>1-1/2 cups fresh or frozen corn</li><li>24 cherry tomatoes, halved</li><li>2 cups crumbled feta cheese</li><li>1 medium cucumber, seeded and chopped</li><li>1 small red onion, finely chopped</li><li>1/4 cup minced fresh mint</li><li>2 tablespoons capers, drained and chopped, optional</li><li>1/2 cup olive oil</li><li>1/4 cup lemon juice</li><li>1 tablespoon grated lemon zest</li><li>1-1/2 teaspoons salt</li><li>1 teaspoon pepper</li><li>1 cup sliced almonds, toasted</li></ul>
<div class="recipe-ingredients__action-buttons">
<div class="recipe-chicory-online mobile-expand-section">
<div class="chicory-order-ingredients" data-analytics-metrics="{"name":"get ingredients","module":"content engagement","position":"buy ingredients"}"></div>
</div>
</div>
</div>
<div class="recipe-directions mobile-expand-section">
<h2 class="recipe-directions__heading">
Directions </h2>
<ol class="recipe-directions__list"><li class="recipe-directions__item"><span>Cook
orzo according to package directions for al dente. Drain orzo; rinse
with cold water and drain well. Transfer to a large bowl.</span></li><li class="recipe-directions__item"><span> In a <a data-module="content engagement" data-name="amzn.to/2Lmzyjb" data-position="embedded links" href="https://amzn.to/2Lmzyjb" rel="nofollow" target="_blank">large nonstick skillet</a>,
heat 1/4 cup water over medium heat. Add corn; cook and stir until
crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese,
cucumber, onion, mint and, if desired, capers. In a small bowl, whisk
oil, lemon juice, lemon zest, salt and pepper until blended. Pour over
orzo mixture; toss to coat. Refrigerate 30 minutes.</span></li><li class="recipe-directions__item"><span> Just before serving, stir in almonds.</span></li></ol></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3959997235075305428.post-75877360476059675842023-08-17T09:27:00.001-07:002023-08-17T09:27:03.268-07:00Fresh Peach Tart<p> Ingredients</p><div class="mv-create-ingredients"><h3 class="mv-create-ingredients-title mv-create-title-secondary"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDr5v16ZQEkJJDPz0jzP0A83B4Rddo5CnmZFwSlA-anumzhJTaJW0PnPaY8u9yJfVBYjUEpw7v5h9mZjGVP2x_xh-Z4e8RZ4yR8_KWFWwjvIhOL4r4SFDcUg6xYcJqKcHhRTURpihIa47gXODXVw6RglxtmfXDTM_Ucve6orHWT361hj9XnSsve-HFHFY/s900/PeachTartwithCreamCheeseandThyme.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDr5v16ZQEkJJDPz0jzP0A83B4Rddo5CnmZFwSlA-anumzhJTaJW0PnPaY8u9yJfVBYjUEpw7v5h9mZjGVP2x_xh-Z4e8RZ4yR8_KWFWwjvIhOL4r4SFDcUg6xYcJqKcHhRTURpihIa47gXODXVw6RglxtmfXDTM_Ucve6orHWT361hj9XnSsve-HFHFY/s320/PeachTartwithCreamCheeseandThyme.jpg" width="213" /></a></div><br /></h3>
<ul><li>
1 puff pastry sheet, thawed </li><li>
1 egg </li><li>
1 tablespoon sugar </li><li>
2 fresh peaches </li><li>
8 oz. cream cheese, softened </li><li>
⅔ cup powdered sugar </li><li>
½ teaspoon vanilla </li><li>
1 tablespoon honey </li><li>
½ teaspoon fresh thyme, minced (optional) </li><li>
2 tablespoons apple jelly, warm(I used homemade peach jam)<br /></li></ul>
</div>
<div class="mv-create-hands-free"></div>
<div class="mv-create-instructions mv-create-instructions-slot-v2">
<h3 class="mv-create-instructions-title mv-create-title-secondary">Instructions</h3>
<ol><li id="mv_create_426_1">Preheat oven to 375°</li><li id="mv_create_426_2">On a floured surface cute (four) 4" squares out of the puff pastry</li><li id="mv_create_426_3">Place each square on a cookie sheet lined with parchment paper</li><li id="mv_create_426_4">Lightly score about ½" around each with a sharp knife being careful not to cut through the dough (square shape)</li><li id="mv_create_426_5">Beat an egg and brush the scored edge with egg mixture (will not need all mixture)</li><li id="mv_create_426_6">Sprinkle sugar on egg mixture and bake for about 20 minutes until golden brown</li><li id="mv_create_426_7">Remove from oven and re-score the edge and lightly push down the center of each square and cool completely on a wire rack</li><li id="mv_create_426_8">In a medium bowl combine the softened cream cheese, powdered sugar, vanilla, honey and thyme and beat until creamy</li><li id="mv_create_426_9">Slice a peach into 12 wedges (or 8 wedges - then will need 2 peaches)</li><li id="mv_create_426_10">Place about 2-3 tablespoons cream cheese mixture on each square</li><li id="mv_create_426_11">Top with 3 peach slices</li><li id="mv_create_426_12">Brush warmed jelly over the peaches</li><li id="mv_create_426_13">Cover and refrigerate until served or serve immediately</li><li id="mv_create_426_14">You will probably have some cream cheese mixture leftover. Picture and recipe from Cooking On the Front Burners. <br /></li></ol> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3959997235075305428.post-83122666853658817522023-08-17T09:23:00.004-07:002023-08-17T09:23:30.881-07:00Buttermilk Pie Crust<p> Ingredients</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixhRMgjvnkj3jL3H6kxDDTnbtZVHy4dV8agwqsJbmGokYLMB1v0RpLKFM8CGSWcotqIaV7ooTnvmGpQUZofBSdOsAlQyKcyDUD1HKny6HZTPla9hBIvn6uEyyhGDvH515fd87Le2OFaJmkxJ3MSMXak0R-uFtLTtEbEL3VLEbi4gm8XPnY9WJRZ4Rp8_g/s2048/Pate-Brisee1-scaled.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixhRMgjvnkj3jL3H6kxDDTnbtZVHy4dV8agwqsJbmGokYLMB1v0RpLKFM8CGSWcotqIaV7ooTnvmGpQUZofBSdOsAlQyKcyDUD1HKny6HZTPla9hBIvn6uEyyhGDvH515fd87Le2OFaJmkxJ3MSMXak0R-uFtLTtEbEL3VLEbi4gm8XPnY9WJRZ4Rp8_g/s320/Pate-Brisee1-scaled.jpg" width="320" /></a></div><br /><p></p><div class="tasty-recipes-ingredients-clipboard-container">
</div>
<div class="tasty-recipes-units-scale-container">
<span class="tasty-recipes-scale-container">
<span class="tasty-recipes-scale-label">Scale</span>
</span></div><div class="tasty-recipes-ingredients"><div class="tasty-recipes-ingredients-body" data-tasty-recipes-customization="body-color.color" style="color: #3f2865;">
<ul><li><span data-amount="2.5" data-unit="cup">2 1/2 cup</span> all-purpose flour</li><li><span data-amount="2" data-unit="tablespoon">2 tablespoons</span> granulated sugar</li><li><span data-amount="0.75" data-unit="teaspoon">3/4 teaspoon</span> salt</li><li><span data-amount="1" data-unit="cup">1 cup</span> (<span data-amount="2">2</span> sticks) unsalted butter, cold, cut into cubes</li><li><span data-amount="0.5" data-unit="cup">1/2 cup</span> cold buttermilk plus 2 to 3 tablespoons more if your dough is dry</li></ul>
</div>
</div>
<hr data-tasty-recipes-customization="secondary-color.border-color secondary-color.background-color" style="background-color: #ebccf2; border-color: rgb(235, 204, 242);" />
<div class="tasty-recipes-instructions">
<div class="tasty-recipes-instructions-header">
<h3 data-tasty-recipes-customization="h3-color.color h3-transform.text-transform" style="color: #3f2865;">Instructions</h3>
</div>
<div class="tasty-recipes-instructions-body" data-tasty-recipes-customization="body-color.color" style="color: #3f2865;">
<ol><li id="instruction-step-1">To make the crust, in a medium bowl, whisk
together flour, sugar, and salt. Add cold, cubed butter and, using your
fingers, work the butter into the flour mixture. Quickly break the
butter down into the flour mixture, some butter pieces will be the size
of oat flakes, some will be the size of peas.</li><li id="instruction-step-2">Create a well in the butter and flour
mixture and pour in the cold buttermilk. Use a fork to bring to dough
together. Try to moisten all of the flour bits. On a lightly floured
work surface, dump out the dough mixture. It will be moist and shaggy.
That’s perfect. Divide the dough in two and gently knead into two
disks. Wrap each disk in plastic wrap and refrigerate for 1 hour.</li><li id="instruction-step-3">To assemble the pie, remove one of the pie
dough disks from the fridge. On a lightly floured surface, roll dough
out into about a 13-inch round. Roll the dough a few strokes, then use
your fingers to move the emerging circle around the floured surface.
This ensures that the dough isn’t sticking to the work surface. The
circle won’t be perfect, that’s ok.</li><li id="instruction-step-4">Try not to get any tears in the rolled out
dough, but if you do, they can be patched together with extra dough.
When you roll the dough and you can see it start springing back, that
means that the butter is warming and the crust shouldn’t be rolled out
anymore. Gently lift the 13-inch round from the floured surface and
center in a deep 9-inch round pie dish. Place in the fridge while you
roll out the top crust.</li><li id="instruction-step-5">Roll out the top crust just as you did the
bottom crust, moving the dough across the floured surface every once in a
while, and creating a roughly 13-inch circle.</li><li id="instruction-step-6">Bake pie according to your particular recipe. Share. Enjoy! Recipe from Joy the Baker<br /></li></ol>
</div>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3959997235075305428.post-82043684082510799212023-08-16T12:47:00.003-07:002023-09-16T13:14:33.632-07:00Tomato Tart<p> Ingredients</p><div class="css-i2pd41 e7k5zd3" data-anchor-id="P0-0" tabindex="-1"><section class="css-okhoau eno1xhi8"><div class="ingredients-body css-0 eno1xhi5"><div class="css-1xs6tit eno1xhi4"><ul class="ingredient-lists css-xm7ys2 eno1xhi3"><li class="css-1ogsner eno1xhi2"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6l6Cxf59b03BojJenplt2dGFlt2WzaEowxNUh0MI8JDLw0U2PVIFvdZrou1iUMS-GY03O7OJYhI7tCWx3HPNnTyk2O_qO08Sa_Ozh3hg9lu0AIngMMfjdg2PsTKJQha87EO49SpY5TL523AwHd48kbGJnV5Dzf4slvJFYRe3LxfuZqt3A4GJOp3LAA4/s1600/IMG_20230817_092220.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6l6Cxf59b03BojJenplt2dGFlt2WzaEowxNUh0MI8JDLw0U2PVIFvdZrou1iUMS-GY03O7OJYhI7tCWx3HPNnTyk2O_qO08Sa_Ozh3hg9lu0AIngMMfjdg2PsTKJQha87EO49SpY5TL523AwHd48kbGJnV5Dzf4slvJFYRe3LxfuZqt3A4GJOp3LAA4/s320/IMG_20230817_092220.jpg" width="240" /></a></div><br />4</b> <b>tbsp. </b>butter</li><li class="css-1ogsner eno1xhi2"><b>2 </b>whole large onions, halved and sliced thin</li><li class="css-1ogsner eno1xhi2"><p>Salt and pepper, to taste</p></li><li class="css-1ogsner eno1xhi2"><b>2 </b>whole store-bought pie crusts (or 1 good sized homemade crust)</li><li class="css-1ogsner eno1xhi2"><b>1</b> <b>1/2</b> <b>c. </b>grated fontina cheese (or monterey jack)</li><li class="css-1ogsner eno1xhi2"><b>1/4</b> <b>c. </b>grated parmesan</li><li class="css-1ogsner eno1xhi2"><b>1/4</b> <b>c. </b>grated gruyère (or swiss)</li><li class="css-1ogsner eno1xhi2"><b>3</b> <b>c. </b>cherry tomatoes (yellow or red), washed and dried (plus more if needed)</li><li class="css-1ogsner eno1xhi2"><b>1 </b>whole egg</li><li class="css-1ogsner eno1xhi2"><b>1/4</b> <b>c. </b>milk</li><li class="css-1ogsner eno1xhi2"><b>16 </b>whole basil leaves, chiffonade (more if needed)</li></ul></div><div class="chicory-order-ingredients"></div></div></section><div class="css-l74ltq evb48wp6"><div class="css-1nrgze0 e7k5zd2"><h2 class="css-1qkhjv0 evb48wp5"><span style="font-size: small;">Directions</span></h2></div><ul class="directions css-j01fd6 evb48wp4"><li class="css-1xei1gr evb48wp3"><ol class="css-19p7hma et3p2gv0"><li><span aria-hidden="true" class="css-0 eagam8p0"></span><span aria-hidden="true" class="css-13o7eu2 eagam8p1"></span>Heat
a large skillet over medium-low heat. Add the butter, onions, salt, and
pepper and cook for 20 to 25 minutes, stirring occasionally, until the
onions are soft and deep golden brown. Set aside.</li><li><span aria-hidden="true" class="css-0 eagam8p0"></span><span aria-hidden="true" class="css-13o7eu2 eagam8p1"></span>Preheat the oven to 450°.</li><li><span aria-hidden="true" class="css-0 eagam8p0"></span><span aria-hidden="true" class="css-13o7eu2 eagam8p1"></span>Smush
both pie crusts into a ball, knead it around a bit to combine them,
then roll it out into one large, thin crust. Lay onto a shallow quarter
sheet pan, or cut in half and use 2 standard pie pans. Sprinkle on the
cheeses in a single layer, then lay on the caramelized onions, then
sprinkle the tomatoes over the cheese. </li><li><span aria-hidden="true" class="css-0 eagam8p0"></span><span aria-hidden="true" class="css-13o7eu2 eagam8p1"></span>Mix
together the egg and milk in a small bowl and brush it all over the
crust around the edge of the tart. Bake the tart for 20 to 22 minutes,
watching carefully to make sure the crust doesn't burn. (The tomatoes
should be starting to burst apart, with some dark/roasted areas on the
skin, and the crust should be deep golden brown.) If the crust is
getting brown too fast, reduce the heat to 425°. </li><li><span aria-hidden="true" class="css-0 eagam8p0"></span><span aria-hidden="true" class="css-13o7eu2 eagam8p1"></span>Remove
the tart from the oven and allow it to sit for 5 minutes. Sprinkle the
basil all over the top. Cut into squares and serve! Marissa Carlson who gave me this recipe uses a buttermilk crust that is attached. Recipe from The Pioneer Woman </li></ol><p><span style="font-size: medium;"><b>Buttermilk Crust</b></span></p><p> 2 1/2 Cups Flour</p><p>3/4 tsp salt</p><p>1 Cup (2 sticks) butter - cold, cut into cubes </p><p>1/2 Cup cold buttermilk</p><p>Directions:</p><p>To make the crust, in a medium bowl, whisk together flour and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture and some butter pieces will be the size of oak flakes, some will be the size of peas. Create a well in the butter and flour mixture and pour in cold buttermilk. Use a fork to bring the dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That's perfect. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic rap and refrigerate for 1 hour.<br /></p></li></ul></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3959997235075305428.post-44135183805142962792023-06-23T14:24:00.004-07:002023-06-23T14:24:41.296-07:00Peanut Butter Fingers<p> Mix </p><p>1 Cup melted butter</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsIVEQQpM9WeimF4FTYYkc5Ggwa4lMHZ3yxNc4yVrLC0lCBjCVr_5WpJ4IUM5ZK9y1d6AVeLF7q_2QUGklOyjotJ2a7x9UovDeBePO3-nf-_nt2j-69LW_szFSsDcdCrp_h3h97zlq81PI15rNfziTYBaZ--rnyuJ9xqvK-_a01fmefE9bzMFfgn_DSA/s1798/Lunch-Lady-Peanut-Butter-Bars-11.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1798" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsIVEQQpM9WeimF4FTYYkc5Ggwa4lMHZ3yxNc4yVrLC0lCBjCVr_5WpJ4IUM5ZK9y1d6AVeLF7q_2QUGklOyjotJ2a7x9UovDeBePO3-nf-_nt2j-69LW_szFSsDcdCrp_h3h97zlq81PI15rNfziTYBaZ--rnyuJ9xqvK-_a01fmefE9bzMFfgn_DSA/w268-h400/Lunch-Lady-Peanut-Butter-Bars-11.jpg" width="268" /></a></div><p></p><p>1 1/2 Cups brown sugar</p><p>1 1/2 Cups peanut butter</p><p>1 1/2 Cups sugar</p><p>3 eggs</p><p>1 TBS vanilla</p><p>Add:</p><p>1 1/2 tsp soda</p><p>3 Cups flour</p><p>3/4 tsp salt</p><p>1 1/2 Cups oats</p><p><br /></p><p>Spread in 1/2 sheet pan. Bake for 20 minutes. While warm, spread with 2 cups of peanut butter mixed with 1/4 cup butter. Cool and frost with chocolate frosting<br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3959997235075305428.post-28466319451972748822023-05-31T19:02:00.006-07:002023-05-31T19:02:34.841-07:00White Texas Sheet Cake<h2 class="wprm-recipe-name wprm-block-text-normal"></h2><br /><div class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-50156-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="50156" data-servings="24"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none">Ingredients<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvwnsIsmBCia6s2hf5eybxLGCaVX9oz3ARKrmtUkwbPmYkkHW9w33gNoglUKA2ZAAO2NiJGgAsgJs1_qS-GB5r_edsS5A1oYqK7eVWbynBbkqipRMlheDCTC2QpDuQk4pnRHzn95ZEaOLej5aoMXeb9KeXJMZfnv36Lvmexiuz-s3uhp5PMI8nD3M/s768/Almond-Sheet-Cake_0004-768x512.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="512" data-original-width="768" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvwnsIsmBCia6s2hf5eybxLGCaVX9oz3ARKrmtUkwbPmYkkHW9w33gNoglUKA2ZAAO2NiJGgAsgJs1_qS-GB5r_edsS5A1oYqK7eVWbynBbkqipRMlheDCTC2QpDuQk4pnRHzn95ZEaOLej5aoMXeb9KeXJMZfnv36Lvmexiuz-s3uhp5PMI8nD3M/w400-h266/Almond-Sheet-Cake_0004-768x512.jpg" width="400" /></a></div><br /></h3><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: none;"><span class="wprm-checkbox-container"><label class="wprm-checkbox-label" for="wprm-checkbox-0"><span class="sr-only screen-reader-text wprm-screen-reader-text"> </span></label></span><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1</span></span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">butter</span></li><li class="wprm-recipe-ingredient" style="list-style-type: none;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1</span></span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">water</span></li><li class="wprm-recipe-ingredient" style="list-style-type: none;"><span class="wprm-checkbox-container"><label class="wprm-checkbox-label" for="wprm-checkbox-2"><span class="sr-only screen-reader-text wprm-screen-reader-text"> </span></label></span><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">2</span></span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">flour</span></li><li class="wprm-recipe-ingredient" style="list-style-type: none;"><span class="wprm-checkbox-container"><label class="wprm-checkbox-label" for="wprm-checkbox-3"><span class="sr-only screen-reader-text wprm-screen-reader-text"> </span></label></span><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">2</span></span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">sugar</span></li><li class="wprm-recipe-ingredient" style="list-style-type: none;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">2</span></span> <span class="wprm-recipe-ingredient-name">beaten eggs</span></li><li class="wprm-recipe-ingredient" style="list-style-type: none;"><span class="wprm-checkbox-container"><label class="wprm-checkbox-label" for="wprm-checkbox-5"><span class="sr-only screen-reader-text wprm-screen-reader-text"> </span></label></span><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1/2</span></span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">light or regular sour cream</span></li><li class="wprm-recipe-ingredient" style="list-style-type: none;"><span class="wprm-checkbox-container"><label class="wprm-checkbox-label" for="wprm-checkbox-6"><span class="sr-only screen-reader-text wprm-screen-reader-text"> </span></label></span><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1 1/2</span></span> <span class="wprm-recipe-ingredient-unit">tsp.</span> <span class="wprm-recipe-ingredient-name">almond extract</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">not imitation</span></li><li class="wprm-recipe-ingredient" style="list-style-type: none;"><span class="wprm-checkbox-container"><label class="wprm-checkbox-label" for="wprm-checkbox-7"><span class="sr-only screen-reader-text wprm-screen-reader-text"> </span></label></span><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1</span></span> <span class="wprm-recipe-ingredient-unit">tsp.</span> <span class="wprm-recipe-ingredient-name">salt</span></li><li class="wprm-recipe-ingredient" style="list-style-type: none;"><span class="wprm-checkbox-container"><label class="wprm-checkbox-label" for="wprm-checkbox-8"><span class="sr-only screen-reader-text wprm-screen-reader-text"> </span></label></span><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1</span></span> <span class="wprm-recipe-ingredient-unit">tsp.</span> <span class="wprm-recipe-ingredient-name">baking soda</span></li></ul></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Frosting</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: none;"><span class="wprm-checkbox-container"><label class="wprm-checkbox-label" for="wprm-checkbox-9"><span class="sr-only screen-reader-text wprm-screen-reader-text"> </span></label></span><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1</span></span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">butter</span></li><li class="wprm-recipe-ingredient" style="list-style-type: none;"><span class="wprm-checkbox-container"><label class="wprm-checkbox-label" for="wprm-checkbox-10"><span class="sr-only screen-reader-text wprm-screen-reader-text"> </span></label></span><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1/4</span></span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">milk</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">heaviest</span></li><li class="wprm-recipe-ingredient" style="list-style-type: none;"><span class="wprm-checkbox-container"><label class="wprm-checkbox-label" for="wprm-checkbox-11"><span class="sr-only screen-reader-text wprm-screen-reader-text"> </span></label></span><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">4 1/2</span></span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">powdered sugar</span></li><li class="wprm-recipe-ingredient" style="list-style-type: none;"><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1</span></span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">almond extract</span></li></ul></div></div>
<div class="wprm-recipe-instructions-container wprm-recipe-50156-instructions-container wprm-block-text-normal" data-recipe="50156"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none">Instructions</h3><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li class="wprm-recipe-instruction" id="wprm-recipe-50156-step-0-0" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text">Place butter and water in saucepan and bring to a boil</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-50156-step-0-1" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text">Let it cool a bit.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-50156-step-0-2" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text">In a large bowl, combine flour, sugar, beaten eggs, sour cream, almond extract, salt and baking soda. Mix to combine</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-50156-step-0-3" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text">Add in water mixture. Stir to combine.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-50156-step-0-4" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text">Spray a 15″ x 10″ jelly roll pan with cooking spray, bake at 375 degrees for 20-25 minutes just until lightly brown</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-50156-step-0-5" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text">Let cool 30 minutes</div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Frosting:</h4><ul class="wprm-recipe-instructions"><li class="wprm-recipe-instruction" id="wprm-recipe-50156-step-1-0" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text">Combine and bring to boil: butter and milk</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-50156-step-1-1" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text">Then add 4 1/2 cups powdered sugar and 1 tsp. almond extract Stir until smooth</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-50156-step-1-2" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text">Frost cake and eat!</div><div class="wprm-recipe-instruction-text">Image and recipe from Your Home Based Mom <br /></div></li></ul></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3959997235075305428.post-57412637430061802862023-05-31T18:59:00.004-07:002023-05-31T18:59:59.913-07:00Texas Sheet Cake<p> 3/4 Pound (3 cubes) Butter</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1auyYGJBprO7OeD2i-vxxi0FlwaldOgWqNtNClkOm38UKbULBdgptYfcdgdu_Y-esnpy3WHDpAX21hLNjeX0zVyoSD8qF33r8MiX30BTrm0O0EuFsJSWyXyMRj539LzBUGZ0bThTTYcTR2cu8I_HEoN-HDOvQFKquHiiMXV1GhgYg3ICV7OhP9Cb/s1050/Texas-Sheet-Cake-Recipe-3-of-3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1050" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1auyYGJBprO7OeD2i-vxxi0FlwaldOgWqNtNClkOm38UKbULBdgptYfcdgdu_Y-esnpy3WHDpAX21hLNjeX0zVyoSD8qF33r8MiX30BTrm0O0EuFsJSWyXyMRj539LzBUGZ0bThTTYcTR2cu8I_HEoN-HDOvQFKquHiiMXV1GhgYg3ICV7OhP9Cb/w426-h640/Texas-Sheet-Cake-Recipe-3-of-3.jpg" width="426" /></a></div><p></p><p>4 TBS Cocoa</p><p>1 Cup Water</p><p>2 Cups Flour</p><p>2 Cups Sugar</p><p>1/2 Cup buttermilk</p><p>2 Eggs</p><p>1 tsp baking soda</p><p>1 tsp vanilla</p><p><br /></p><p>Icing:</p><p><br /></p><p>1/2 Cup butter</p><p>4 TBS cocoa</p><p>6 TBS milk</p><p>1 lb powdered sugar</p><p>1-1 1/2 Cups pecans chopped</p><p>1 tsp vanilla</p><p>Melt and bring to boil butter, cocoa and water. Sift together flour and sugar. Pour hot mixture into sugar mixture then add buttermilk, eggs, baking soda and vanilla. Mix well. Pour into 1/2 Sheet Pan and bake at 375 for 20 minutes. Prepare icing while cake bakes. In sauce pan bring to boil butter, cocoa, and milk; add powdered sugar and beat in; add pecans and vanilla. Pour over cake as soon as it comes out of the oven. Let cool and serve.<br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3959997235075305428.post-49721074087240517142023-04-27T08:51:00.004-07:002023-04-27T08:51:29.843-07:00Kneader's Chicken Bacon Avocado Sandwich<p> </p><h2 class="wprm-recipe-name wprm-block-text-normal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCtZtX7TpzzsRyLgAzTxxgsc30hSPYsO7e3Y2DV0eMvN2Wa_LKFkJE8FCiYDIfR7RXSI8UFNeR0EWfzx3dUib6pTxdozzU9qimeXSApNy6aY9q8v8GEG738q8VEQjkvJ2kJBBS16rj_UVKoHspbMwsQ1mn-QxsNhcGmFUSMZTBdsuFV61j53WuB64/s2880/chickenbaconavocado3-1920x2880.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2880" data-original-width="1920" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCtZtX7TpzzsRyLgAzTxxgsc30hSPYsO7e3Y2DV0eMvN2Wa_LKFkJE8FCiYDIfR7RXSI8UFNeR0EWfzx3dUib6pTxdozzU9qimeXSApNy6aY9q8v8GEG738q8VEQjkvJ2kJBBS16rj_UVKoHspbMwsQ1mn-QxsNhcGmFUSMZTBdsuFV61j53WuB64/w346-h520/chickenbaconavocado3-1920x2880.jpg" width="346" /></a></div><br /><svg height="0" style="display: block; height: 0px; width: 0px;" width="0" xmlns="http://www.w3.org/2000/svg"><defs><lineargradient id="wprm-recipe-rating-1-33"><stop offset="0%" stop-opacity="1"></stop><stop offset="33%" stop-opacity="1"></stop><stop offset="33%" stop-opacity="0"></stop><stop offset="100%" stop-opacity="0"></stop></lineargradient></defs><defs><lineargradient id="wprm-recipe-rating-1-50"><stop offset="0%" stop-opacity="1"></stop><stop offset="50%" stop-opacity="1"></stop><stop offset="50%" stop-opacity="0"></stop><stop offset="100%" stop-opacity="0"></stop></lineargradient></defs><defs><lineargradient id="wprm-recipe-rating-1-66"><stop offset="0%" stop-opacity="1"></stop><stop offset="66%" stop-opacity="1"></stop><stop offset="66%" stop-opacity="0"></stop><stop offset="100%" stop-opacity="0"></stop></lineargradient></defs></svg></h2><div class="wprm-recipe-rating wprm-recipe-rating-inline" id="wprm-recipe-rating-1"><span class="wprm-rating-star wprm-rating-star-1 wprm-rating-star-full" data-color="#3d3c3b" data-rating="1"><svg height="16px" viewbox="0 0 24 24" width="16px" x="0px" xmlns="http://www.w3.org/2000/svg" y="0px"><g transform="translate(0, 0)"></g></svg></span></div><br /><div class="wprm-recipe-ingredients-container wprm-recipe-96946-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular" data-recipe="96946" data-servings="2"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none">Ingredients</h3><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-normal">Kneaders Sauce Copycat</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" data-uid="1" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">½</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">light mayonnaise</span></li><li class="wprm-recipe-ingredient" data-uid="2" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">Tablespoon</span> <span class="wprm-recipe-ingredient-name">sour cream</span></li><li class="wprm-recipe-ingredient" data-uid="3" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">teaspoon</span> <span class="wprm-recipe-ingredient-name">yellow mustard</span></li></ul></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-normal">For the sandwich</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" data-uid="5" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">boneless, skinless chicken breasts</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">cooked and shredded</span></li><li class="wprm-recipe-ingredient" data-uid="6" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">4</span> <span class="wprm-recipe-ingredient-unit">strips</span> <span class="wprm-recipe-ingredient-name">bacon</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">cooked</span></li><li class="wprm-recipe-ingredient" data-uid="7" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">½</span> <span class="wprm-recipe-ingredient-unit">ounce</span> <span class="wprm-recipe-ingredient-name">Provolone cheese</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">2 slices</span></li><li class="wprm-recipe-ingredient" data-uid="8" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">¼</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">lettuce</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">2 lettuce leaves</span></li><li class="wprm-recipe-ingredient" data-uid="9" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">tomato</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">sliced</span></li><li class="wprm-recipe-ingredient" data-uid="10" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">¼</span> <span class="wprm-recipe-ingredient-name">red onion</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">thinly sliced</span></li><li class="wprm-recipe-ingredient" data-uid="11" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">salt and pepper</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">to taste</span></li><li class="wprm-recipe-ingredient" data-uid="12" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">avocado</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">sliced</span></li><li class="wprm-recipe-ingredient" data-uid="13" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-name">Fresh focaccia bread or artisan bread/rolls</span></li></ul></div></div>
<h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none">Instructions</h3><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Sauce:</h4><ul class="wprm-recipe-instructions"><li class="wprm-recipe-instruction" id="wprm-recipe-96946-step-0-0" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 10px;"><span style="display: block;">In a small bowl, stir together: ½ cup mayo, 2 Tablespoons of sour cream and 2 teaspoons of mustard.</span></div></li></ul></div><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">For the sandwich:</h4><ul class="wprm-recipe-instructions"><li class="wprm-recipe-instruction" id="wprm-recipe-96946-step-1-0" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 10px;"><span style="display: block;">Cut
open your bread and spread the sauce lightly on both sides. Then add
cheese, chicken, bacon, lettuce, tomato, onion, avocado, salt &
pepper and place your bread on top!</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-96946-step-1-1" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 10px;"><span style="display: block;">(If using focaccia bread, cut it in half and serve. If you are using artisan bread/rolls it will make 2 servings)</span></div></li></ul><h2 class="wprm-recipe-name wprm-block-text-bold"> </h2>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3959997235075305428.post-18577184254576167172023-04-27T08:48:00.004-07:002023-04-27T08:55:16.101-07:00Finlay's Shortbread Cookies<p> 1 pound unsalted butter</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHOb1dfeVq6OIW6VDJNrYlM1Ia_PJX3QeXAr2ACFWibfzTHGPNBtHW0mhjLJhXwhydCIrGUJ7Z-HKD-sIiHyXCWZCDESmhdhhyd8rVgVJOaQQX4ERjtLX7S7gTMxC-Um_IGkyms9xUKexf0ql2PuA5a8QIzY8W4WPnb-3E-Gq1AI2VO4qJUQJG8Nr/s1018/chocolate-dipped-shortbread-cookies_1122.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1018" data-original-width="680" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHOb1dfeVq6OIW6VDJNrYlM1Ia_PJX3QeXAr2ACFWibfzTHGPNBtHW0mhjLJhXwhydCIrGUJ7Z-HKD-sIiHyXCWZCDESmhdhhyd8rVgVJOaQQX4ERjtLX7S7gTMxC-Um_IGkyms9xUKexf0ql2PuA5a8QIzY8W4WPnb-3E-Gq1AI2VO4qJUQJG8Nr/s320/chocolate-dipped-shortbread-cookies_1122.jpg" width="214" /></a></div><p></p><p>1 Cup plus 2 TBS sugar</p><p>5 Cups flour</p><p>9 oz chocolate chips</p><p>6 oz butter</p><p><br /></p><p>Mix butter, sugar and flour. Roll into a cookie sheet and bake at 250 for 45-50 minutes. Cut into strips. Melt chocolate chips and butter and dip cookies in chocolate.<br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3959997235075305428.post-4119693931394668762023-03-28T09:01:00.001-07:002023-03-28T09:01:04.759-07:00Salad Dressing<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJX-2R_5oGXUXRmNdOSFfQ-cTjnJ82-N0jPnrxXQ9GxSndIua1icDHiAJLpWMys1P13jnfjZFtNSQr5jx82sa4OJ4SEA21BkoHWmMVad5Lr7WxFEFxGUHrG2JGM63n2K8PhXPRrIhtbXxh3G8vXSwLJ5jn6LNXkhpWzPxr2tQMk1aRMhMKfO0hBTW4/s900/balsamic-vinaigrette-01-600x900.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJX-2R_5oGXUXRmNdOSFfQ-cTjnJ82-N0jPnrxXQ9GxSndIua1icDHiAJLpWMys1P13jnfjZFtNSQr5jx82sa4OJ4SEA21BkoHWmMVad5Lr7WxFEFxGUHrG2JGM63n2K8PhXPRrIhtbXxh3G8vXSwLJ5jn6LNXkhpWzPxr2tQMk1aRMhMKfO0hBTW4/s320/balsamic-vinaigrette-01-600x900.jpg" width="213" /></a></div><br />1/2 Cup Canola Oil<p></p><p>3/4 Cup Sugar</p><p>1/2 Cup Red wine vinegar (or balsamic vinegar)</p><p>2 cloves garlic (pressed or cut really small)</p><p>1/2 tsp salt</p><p>1/2 tsp paprika</p><p>1/4 tsp pepper</p><p><br /></p><p>This makes a delightful red dressing. To make the balsamic dressing, just change the red wine vinegar to balsamic vinegar instead.<br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3959997235075305428.post-65067269277499699612023-02-21T18:33:00.003-08:002023-02-21T18:33:32.403-08:00The Best Homemade Raspberry Muffins<p> </p><form class="mv-create-print-form"> </form><div class="mv-create-target mv-create-primary-unit"><div class="mv_slot_target" data-slot="recipe"></div></div><div class="mv-create-ingredients"><h3 class="mv-create-ingredients-title mv-create-title-secondary">Ingredients<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFFxJ1MdqHWnJkBh7oIUEMsDjENBSqi-I1LHuwPKigPz_lW9zfEvmtx6O0GxU86H9x9HibmvwUuiEl4GeuB2dektDR-qsroWP0xLfZM5t8iPyt5Gkw477V5zG2nSah3tlwVhqzQAvrDQg5eOy7WZUSGtO5JfPpaC17NjCvXhqus1uyEumwaHrhY-Yw/s1359/Raspberry-Muffins-A-Burst-of-Beautiful-5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1359" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFFxJ1MdqHWnJkBh7oIUEMsDjENBSqi-I1LHuwPKigPz_lW9zfEvmtx6O0GxU86H9x9HibmvwUuiEl4GeuB2dektDR-qsroWP0xLfZM5t8iPyt5Gkw477V5zG2nSah3tlwVhqzQAvrDQg5eOy7WZUSGtO5JfPpaC17NjCvXhqus1uyEumwaHrhY-Yw/w265-h400/Raspberry-Muffins-A-Burst-of-Beautiful-5.jpg" width="265" /></a></div><br /></h3><ul><li> 1 cup whole milk </li><li> 1 tbsp white vinegar </li><li> 2½ cups all-purpose flour </li><li> 1 tsp baking powder </li><li> 1 tsp baking soda </li><li> ½ tsp salt </li><li> ½ cup brown sugar </li><li> ¾ cup white sugar </li><li> ½ cup unsalted butter, softened </li><li> 1 egg </li><li> 2 tsp vanilla extract </li><li> 1½ cups frozen raspberries </li><li> 6 tsp coarse sugar </li></ul></div><div class="mv-create-hands-free"></div><div class="mv-create-instructions mv-create-instructions-slot-v2"><h3 class="mv-create-instructions-title mv-create-title-secondary">Instructions</h3><ol><li id="mv_create_24_1">Preheat oven to 425°F. Line muffin cups with parchment muffin liners, or lightly coat with unsalted butter or cooking spray.</li><li id="mv_create_24_2">Combine
milk and vinegar in a measuring cup. Stir and allow to sit for 5-10
minutes. Milk will thicken or curdle, effectively making buttermilk.</li><li id="mv_create_24_3">In a medium bowl, combine flour, baking powder, baking soda and salt.</li><li id="mv_create_24_4">Using
an electric mixer, combine brown sugar, white sugar, butter, egg,
vanilla and milk/vinegar in a large bowl and mix until combined.</li><li id="mv_create_24_5">Add the dry mix until just combined, do not overmix.</li><li id="mv_create_24_6">Fold in the frozen raspberries</li><li id="mv_create_24_7">Scoop the muffin mixture into each cup, filling it to the top of the liner.</li><li id="mv_create_24_8">Top each muffin with ½ tsp coarse sugar.</li><li id="mv_create_24_9">Bake
for 5 minutes at 425F and then reduce temperature to 350 and bake for
18-20 minutes until a toothpick can be inserted and removed cleanly. Recipe and picture by Nick and Alicia<br /></li></ol></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3959997235075305428.post-19822291398376025402023-02-21T18:31:00.001-08:002023-02-21T18:31:09.095-08:00Healthy Breakfast Casserole<p><span style="font-size: large;"> Ingredients</span></p><div class="tasty-recipe-ingredients">
<ul><li><span data-amount="1" data-unit="tablespoon">1 tablespoon</span> extra-virgin olive oil<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYgT2y3ZP6bclSHTIQjEqScIoLt-1DKa4e69q1PPpnvPE1n7H7QpZKRHHZ1CDkYXAgUaiLenwFjhtIgPOziY337w6p14vqBRKLOC1FV0P-B6lN3xzDeKQMghXB6NW_NLAy8Sa5yofuHZ2z2l6rF2bnlnSqn5t7jr-iDRvTC9OUHrlQh-5jTcHcR_9/s824/vegetarian-breakfast-casserole-recipe-2-550x824.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="824" data-original-width="550" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYgT2y3ZP6bclSHTIQjEqScIoLt-1DKa4e69q1PPpnvPE1n7H7QpZKRHHZ1CDkYXAgUaiLenwFjhtIgPOziY337w6p14vqBRKLOC1FV0P-B6lN3xzDeKQMghXB6NW_NLAy8Sa5yofuHZ2z2l6rF2bnlnSqn5t7jr-iDRvTC9OUHrlQh-5jTcHcR_9/w268-h400/vegetarian-breakfast-casserole-recipe-2-550x824.jpg" width="268" /></a></div><br /></li><li>
<div>2 medium red bell peppers, chopped (about 2 cups)</div>
</li><li>
<div>¾ cup thinly sliced green onion (about 1 small bunch)</div>
</li><li>
<div>5 ounces roughly chopped spinach (about 5 cups)</div>
</li><li><span data-amount="12">12</span> eggs</li><li>
<div>3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream or yogurt)</div>
</li><li>
<div>Several dashes of your favorite hot sauce, like Cholula</div>
</li><li>
<div>½ teaspoon fine salt</div>
</li><li>
<div>10 twists of freshly ground black pepper</div>
</li><li>
<div>4 ounces (1 cup) crumbled feta or goat cheese</div>
</li></ul>
</div>
<div class="tasty-recipe-instructions">
<h3>Instructions</h3>
<ol><li id="instruction-step-1" style="font-weight: 400;"><span style="font-weight: 400;">Preheat
the oven to 350 degrees Fahrenheit. Grease a 9 by 13-inch pan with
butter (don’t be tempted to use cooking spray; it doesn’t work nearly as
well). </span></li><li id="instruction-step-2" style="font-weight: 400;"><span style="font-weight: 400;">In
a large skillet, warm the olive oil over medium heat until shimmering.
Add the bell pepper and green onion and cook until the pepper is tender
and cooked through, about 8 to 10 minutes. </span></li><li id="instruction-step-3" style="font-weight: 400;"><span style="font-weight: 400;">Add
the spinach to the skillet and cook, while stirring, until wilted,
about 2 minutes. Set the pan aside to cool for a bit while we prepare
the egg mixture. </span></li><li id="instruction-step-4" style="font-weight: 400;"><span style="font-weight: 400;">Crack
the eggs into a medium mixing bowl. Add your dairy of choice, several
dashes of hot sauce, plus the salt and pepper. Whisk just until the egg
yolks and whites are blended. </span></li><li id="instruction-step-5" style="font-weight: 400;"><span style="font-weight: 400;">Stir
in half of the cheese (we’re reserving the other half for topping the
frittata before baking). Transfer the lightly cooled veggies into the
bowl, and stir to combine. </span></li><li id="instruction-step-6" style="font-weight: 400;"><span style="font-weight: 400;">Pour the mixture into the prepared pan. Evenly disperse the remaining cheese on top. </span></li><li id="instruction-step-7" style="font-weight: 400;"><span style="font-weight: 400;">Bake
for 25 to 35 minutes (keep an eye on it), until the eggs are puffed and
appear cooked, and the center of the frittata just barely jiggles when
you give it a gentle shimmy. For good measure, insert a fork about
¼-inch into the center of the eggs and make sure the fork comes out
clean</span></li><li id="instruction-step-8" style="font-weight: 400;"><span style="font-weight: 400;">Place
the frittata on a cooling rack until you’re ready to serve. Slice with a
sharp knife, and serve. Leftovers will keep well for about four days in
the refrigerator. Enjoy leftovers chilled, at room temperature, or
gently reheat in the microwave or oven. Recipe and picture from Cookie and Kate <br /></span></li></ol>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3959997235075305428.post-64316951131183337782023-02-07T10:46:00.005-08:002023-02-07T10:46:32.656-08:00Chocolate Cheesecake Cake<p> </p><div class="wp-block-columns">
<div class="wp-block-column">
<h3 id="h-cookie-crust">Cookie Crust</h3>
<p><em>25 Oreo cookies, finely ground </em></p><div class="separator" style="clear: both; text-align: center;"><em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8hDFnMl3jRZm6SH4OTJ7bLEvc5WrBANobFG0LRME7kwSQ_yiCt4vN8zrWAX9hLfKChUUo--B0cBZH-4RjddX9oofTOHF2QpeIBrrjBxuSS_wSuOm897McWfR1WaZUmXlVqkrl7V7ViH-6u2I2xbkDGOQp2_Qthv36p__vr7AT3nlzAjEFISmts3zL/s1404/WEB_chocolate_cake_1404x1361-edited.webp" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="936" data-original-width="1404" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8hDFnMl3jRZm6SH4OTJ7bLEvc5WrBANobFG0LRME7kwSQ_yiCt4vN8zrWAX9hLfKChUUo--B0cBZH-4RjddX9oofTOHF2QpeIBrrjBxuSS_wSuOm897McWfR1WaZUmXlVqkrl7V7ViH-6u2I2xbkDGOQp2_Qthv36p__vr7AT3nlzAjEFISmts3zL/w400-h266/WEB_chocolate_cake_1404x1361-edited.webp" width="400" /></a></em></div><em>4 Tbsp. unsalted butter, melted <br />1/2 tsp. salt </em><p></p>
<h3 id="h-filling">Filling</h3>
<p><em>8 oz. cream cheese <br />3/4 c. granulated sugar <br />1 Tbsp. cornstarch <br />1 Tbsp. milk <br />1 whole egg <br />1 egg yolk <br />1/2 c. mini chocolate chips <br />1/4 tsp. salt </em></p>
</div>
<div class="wp-block-column">
<h3 id="h-cake">Cake</h3>
<p><em>2 c. all-purpose flour <br />1 3/4 c. sugar <br />3/4 c. dark cocoa powder <br />2 tsp. baking soda <br />1 tsp. salt <br />1 c. buttermilk, room temperature <br />1/2 c. vegetable oil <br />3 eggs, room temperature <br />1 tsp. vanilla extract <br />1 c. hot water </em></p>
<h3 id="h-buttercream-frosting">Buttercream Frosting</h3>
<p><em>1 1/4 c. unsalted butter, room temperature <br />1 c. powdered sugar, sifted <br />3/4 c. dark cocoa powder <br />3/4 c. light corn syrup <br />2 tsp. vanilla extract <br />10 oz. dark or semisweet chocolate, melted and slightly cooled <br />1/2 tsp. salt </em></p>
</div>
</div>
<p>Preheat oven to 325 degrees. Spray three 8-inch round cake pans with
nonstick spray. Line bottoms with parchment paper and spray again. Set
aside. </p>
<p>Combine all crust ingredients in a food processor and pulse to
combine. Mixture should resemble wet sand. Evenly divide crumbs between
the three pans and firmly pat into an even crust. Set aside. </p>
<p>Mix dry cake ingredients on low speed until combined. In another
bowl, combine buttermilk, oil, eggs, water, and vanilla. Slowly add wet
ingredients to the dry, mixing constantly. </p>
<p>Pour batter over prepared cookie crusts. Bake 25–30 minutes, or until an inserted toothpick comes out nearly clean.</p>
<p>For cheesecake filling, preheat oven to 325. Spray 8 x 8 baking pan with nonstick spray. Set aside.</p>
<p>In a medium bowl, beat sugar and cream cheese until smooth. In a
small bowl, whisk together milk, cornstarch, and salt. Add milk mixture
to sugar mixture and combine. Pour into prepared baking pan. Bake 20–25
minutes, or until slightly set around edges and soft in the middle. Let
cool completely, then fold in mini chocolate chips.</p>
<p>To make buttercream frosting, heat semisweet chocolate chips in microwave for one minute. Stir until smooth and silky.</p>
<p>In food processor combine butter, powdered sugar, cocoa, and salt.
Mix until smooth. Add corn syrup and vanilla; mix until just combined.
Add melted chocolate. Pulse until mixture is smooth.</p>
<p>Place first cake layer top-side-up in the middle of cake board. Pipe a
rim of buttercream around edge of cake, then evenly spread about 1 c.
of cheesecake filling inside the rim. Place second cake layer on top and
repeat with buttercream and cheesecake filling. Place final cake layer
top-side-down on second layer of filling.</p>
<p>Apply a thin coat of frosting around entire cake to lock in crumbs.
Freeze 10–15 minutes. After crumb coat sets, finish frosting and
decorating cake with remaining buttercream.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3959997235075305428.post-91808768975120117082023-02-04T07:39:00.002-08:002023-02-04T07:39:12.113-08:00Black Bean and Butternut Squash Burritos<h4>Ingredients<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFzIaRzRSFh09kX5iEBgVauF5mNPGfrZObUyN3hV3pKpBHzmPU2ffpCqiR8vO50lHn1WzwYyp8yF4yqM8dUFmmrEBqZYEn44Dq_XDtQGuvMCsGP8eB1-lzWuzN4VUI5jDq-W1wTIDY-_HA8wsOKzXUqxI-avOJlFI4yG0_E6ALK0-RuopJSfx-12I/s549/IMG_3732_thumb.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="366" data-original-width="549" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFzIaRzRSFh09kX5iEBgVauF5mNPGfrZObUyN3hV3pKpBHzmPU2ffpCqiR8vO50lHn1WzwYyp8yF4yqM8dUFmmrEBqZYEn44Dq_XDtQGuvMCsGP8eB1-lzWuzN4VUI5jDq-W1wTIDY-_HA8wsOKzXUqxI-avOJlFI4yG0_E6ALK0-RuopJSfx-12I/w400-h266/IMG_3732_thumb.jpg" width="400" /></a></div><br /></h4>
<ul class="ingredients"><li class="ingredient">1 medium butternut squash, peeled, cubed, & roasted</li><li class="ingredient">1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)</li><li class="ingredient">1-2 tsp olive oil</li><li class="ingredient">1 cup chopped sweet onion</li><li class="ingredient">2 garlic cloves, minced</li><li class="ingredient">1 red pepper, chopped</li><li class="ingredient">1 tsp kosher salt, or to taste</li><li class="ingredient">2 tsp ground cumin, or to taste</li><li class="ingredient">1/4 tsp cayenne pepper, or to taste</li><li class="ingredient">One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed</li><li class="ingredient">3/4 cup Daiya cheese</li><li class="ingredient">4 tortilla wraps (large or x-large)</li></ul><h5>Toppings (Optional):</h5><ul class="ingredients"><li class="ingredient">avocado</li><li class="ingredient">salsa</li><li class="ingredient">vegan sour cream</li><li class="ingredient">spinach/lettuce</li><li class="ingredient">cilantro</li></ul>
<h4>Directions</h4>
<div class="instructions"><ol><li>Preheat oven to 425°F and line a
large glass dish with tinfoil. Drizzle olive oil on squash and give a
shake of salt and pepper. Coat with hands. Roast chopped butternut
squash for 45 mins. or until tender.</li><li>Cook brown rice </li><li>In
a large skillet over medium-low heat, add oil, onion, and minced
garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt
and seasonings and stir well.</li><li>Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.</li><li>When
butternut squash is tender remove from oven and cool slightly. Add 1.5
cups of the cooked butternut squash to the skillet and stir well. You
can mash the squash with a fork if some pieces are too large. Add Daiya
cheese and heat another couple minutes.</li><li>Add bean filling to
tortilla along with desired toppings. Wrap and serve. Leftover filling
can be reheated the next day for lunch in a wrap or as a salad topper.</li></ol><p>Picture and recipe from Oh She Glows!! <br /></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3959997235075305428.post-45852238270190471132022-12-21T10:27:00.004-08:002022-12-21T10:27:42.847-08:00Funeral Potatoes<p> 7 potatoes peeled, cooked and cubed or 1 package (24 oz) frozen hash browns (I ALWAYS USE </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcgnpQM3Q4SJMA_al1W7RVZj86wxBtQZOYYZKEvXhmG_xyPVvRzdl-xwrkYEuxFUYoQs3p_Ao2ltHl8afelvCs9rP8bpIOXJhSBV7o-l38R79ALY0iHvM62fVDMmLrSAltRzPh5dNdDdJpnWyql9r1oftJXKlcy2IAUc40rwYrK0nz0HEKI1U4rRpI/s1280/1558100024154.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcgnpQM3Q4SJMA_al1W7RVZj86wxBtQZOYYZKEvXhmG_xyPVvRzdl-xwrkYEuxFUYoQs3p_Ao2ltHl8afelvCs9rP8bpIOXJhSBV7o-l38R79ALY0iHvM62fVDMmLrSAltRzPh5dNdDdJpnWyql9r1oftJXKlcy2IAUc40rwYrK0nz0HEKI1U4rRpI/s320/1558100024154.jpeg" width="320" /></a></div><br />FROZEN)<p></p><p>2 Cups Sour Cream</p><p>2 Cans cream of chicken soup</p><p>1 Cup cheddar cheese grated</p><p>1/2 Cup melted butter</p><p>1/3 Cup chopped onion</p><p>2 Cups crushed corn flakes</p><p>Mix all ingredients except corn flakes. Place in 9 x 13 pan. Melt 2 TBS butter and add to crushed corn flakes for topping. Put on top of the potatoes and bake at 350 for 30 minutes.</p><p> </p><p> <br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3959997235075305428.post-14352794013412801012022-12-17T12:41:00.004-08:002022-12-17T12:41:43.514-08:00Frozen Lemonade Pie<p> Graham Cracker Crust</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCoTVuX38UUXNQDrsVGdxTf8KYmfILkCE2GdezeoLH1rwnni2-7MKo3AnqBlRwJNokwJU5jY5Tyj5npBE3TMc7c3j2efsT2N33E7joh9cdGFAZdepY9B7vMhQ4D9rIAAx6_q4OhQGr96s2HWpcLukFTRO_xgzsWFsbVNpDKDlAEIes-R3WgJRBvfZD/s1024/510_edited-2-683x1024.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1024" data-original-width="683" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCoTVuX38UUXNQDrsVGdxTf8KYmfILkCE2GdezeoLH1rwnni2-7MKo3AnqBlRwJNokwJU5jY5Tyj5npBE3TMc7c3j2efsT2N33E7joh9cdGFAZdepY9B7vMhQ4D9rIAAx6_q4OhQGr96s2HWpcLukFTRO_xgzsWFsbVNpDKDlAEIes-R3WgJRBvfZD/w266-h400/510_edited-2-683x1024.jpg" width="266" /></a></div><br /><p></p><p>Ingredients<span style="font-family: Arial; font-size: x-small;"><span itemprop="ingredients"> </span></span></p><p><span style="font-family: Arial; font-size: x-small;"><span itemprop="ingredients">3/4 graham cracker crumbs</span></span></p><p><span style="font-family: Arial; font-size: x-small;"><span itemprop="ingredients">1/4 Cup Sugar</span></span></p><p><span style="font-family: Arial; font-size: x-small;"><span itemprop="ingredients">1/2 Cup melted</span></span></p><p><span style="font-family: Arial; font-size: x-small;"><span itemprop="ingredients">Directions: <br /></span></span></p><table border="0" style="width: 90%px;"><tbody><tr><td valign="top" width="2%">
<h5 align="left" class="recfield"><br /></h5> </td><td valign="top" width="77%"><div align="left"><span style="font-family: Arial; font-size: x-small;"><span itemprop="recipeInstructions">Crush
graham crackers and put crumbs in a bowl. Reserve a 1/2 cup to sprinkle on top. </span></span></div><div align="left"><span style="font-family: Arial; font-size: x-small;"><span itemprop="recipeInstructions">(I put the graham crackers
in a large baggie and then use a rolling pin to crush them.) Mix in the
sugar. Add the melted butter and mix well. Pour into a 9x13 pan and
press the crumbs evenly to make the crust. Bake at 350º for 15 minutes.</span></span></div></td></tr></tbody></table><table border="0" style="width: 90%px;"><tbody><tr><td valign="top" width="2%"><br /></td><td valign="top" width="77%"><br /></td></tr><tr><td colspan="2" valign="top" width="100%"></td></tr><tr><td valign="top" width="2%"><br /></td><td valign="top" width="77%"></td></tr><tr><td colspan="2" valign="top" width="100%"><br /></td></tr></tbody></table><p>Filling</p><p>1/2 gallon Vanilla Ice Cream</p><p>8 ounce frozen lemonade concentrate</p><p>Mix ice cream and lemonade concentrate in bowl. When thoroughly mixed put into the cooled graham cracker crust and top with reserved graham crackers. Freeze 6 hours or over night. <br /></p><p> </p><p> <br /></p><p><br /></p>Unknownnoreply@blogger.com0