tag:blogger.com,1999:blog-55694429306714912752024-03-12T19:30:41.275-07:00Hey, Cook!Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-5569442930671491275.post-18881503607694743072015-06-06T19:43:00.000-07:002015-06-06T19:43:51.402-07:00Snickerdoodle Snafus and other Cookie Complications<div class="separator" style="clear: both; text-align: left;">
So. Its been awhile. Since the last post we have moved to our new place. And we had to settle in, and then I didn't cook anything new for a long while. And when I did cook something new, I plum forgot to take pictures. And that's about it. Is there some grammar rule that says you shouldn't start sentences with and? Oh, well.</div>
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I love cookies. They are the best of the best.</div>
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I stink at making cookies.</div>
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Aside from No Bake Cookies(no baking involved) and my Gramma's Christmas Sugar Cookies(been making my whole life) I cannot make cookies.</div>
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I really like Snickerdoodles. Its like eating Cinnamon Toast Crunch in cookie form. Can't go wrong with that! After eating a rather disappointing Snickerdoodle(dry, and well stale[still ate 2])I thought, <br />"Well, garsh! I'll just make my own!"</div>
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Bahahahaha. How naive. </div>
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Let me give you some history to my cookie making blunders. Something ALWAYS goes wrong. Are they edible? Yes. But they aren't "Oh my, this cookie is so good, I'll have more!" good. They are more like, "Well, that was a cookie."</div>
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There are too crunchy, or they burn, Or something. I don't know if its the high altitude, or just me. Baking is for sure a science. And I don't remember much about science. Something about photosynthesis?</div>
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Back to the Snickerdoodle story. A month ago, I decide to make Snickerdoodles for the church pot luck. I follow a recipe(Thanks for nothing, Trisha Yearwood), I am feeling really good about the batter, and I go a little heavy on the cinnamon, but that's just my preference. Well, first thing is that the oven rack was to close to the bottom. So they burn on the bottom. And they don't cook on top because they are too big. You now know that it is possible to burn and not cook something at the same time. This happens to the batch. They were no good for church, or for anyone. But that didn't stop me from scraping off the top and eating like, 4, while almost crying. It was that time of the month. I cried over Snickerdoodles.</div>
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So I throw it out and tell myself, not to give up. Just let some time pass, and try again. And here we are. A month later and another church pot luck. I didn't take too many pictures, thinking it might be another disaster. The result? </div>
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Well, they are cookies.</div>
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<b>Ingredients:</b></div>
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1 1/2 cups sugar, 1/2 cup butter or margarine, softened, 1/2 cup shortening, 2 eggs, 2 3/4 cups all-purpose or unbleached flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/4 teaspoon salt,, 1/4 cup sugar, 2 teaspoons ground cinnamon</div>
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<b>Directions:</b></div>
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Heat oven to 400 ºF. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.</div>
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<i>Here I am, mid process. I have a question. What is Cream of Tartar, exactly? Its not creamy, and I have no idea what Tartar is. Is that like Tartar sauce?</i></div>
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<i>Its not the best raw cookie dough, but yeah, I still ate it.</i></div>
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Okay, there they are. How did they come out? I think, just okay.They look like Snickerdoodles, which is way better then my first attempt. But they aren't great. I know Snickerdoodles are supposed to be soft and fluffy. Mine are thin and crunchy. They taste fine, but its defiantly not what you would expect. I will take them to church. There are enough children without discerning pallets who will eat them.I think I will just have to call it. I can't make good cookies. I'll stick with Oreos.</div>
<br />Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com3tag:blogger.com,1999:blog-5569442930671491275.post-78858602227601323032015-01-19T20:18:00.001-08:002015-01-19T20:18:38.022-08:00Sloppy Joe, slop, slop, sloppy joe.Howdy!<br />
Guess what! We are moving, again! Yeah, I know. Its been a few times. Husband got a new job, so now we get a new address. I type this when I could, nay should be packing. But I am kinda over packing at the mo. I sit in my living room that is filled with full boxes and empty ones that I told my husband to go trolling for this weekend. I'd rather have to many boxes than too few.<br />
So, I thought I would post one last recipe from our current domicile. Its a super easy and simple one, and guess what else! I actually will eat this one. Wonder of wonders, it has happened.<br />
Who doesn't like Sloppy Joes?<br />
I did make some minor adjustments to the recipe. I will post it in its entirety, and I will tell you what I left out. It rhymes with Bunyan.<br />
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<b>Ingredients:</b><br />
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1 pound lean ground beef, 1/4 cup chopped onion, 1/4 cup chopped green bell pepper, 1/2 teaspoon garlic powder, 1 teaspoon prepared yellow mustard, 3/4 cup ketchup, 3 teaspoons brown sugar, salt to taste, ground black pepper to taste</div>
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<i>So, yeah I left out the onion and the bell pepper. I did say that I wanted to eat this, didn't I? If you feel inclined, include them. And I could totally be a spokes person for Kroger. I always by their stuff.</i></div>
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<i>Since we are moving I thought I would take a picture of what I left in my utensil drawer. I do have a few large stirring spoons that I for some reason thought I would need. And an ice cream scoop. Lets be real, you always need an ice cream scoop on hand.</i></div>
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<b>Directions:</b><br />
In a medium skillet over medium heat, brown the ground beef, onion(if any), and green pepper(if any); drain off liquids.<br />
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Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.<br />
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Whoop, there it is.<br />
I know what you are thinking, "Surely, you can't be serious?"<br />
"I am serious, and don't call me Shirley."<br />
Sorry, that quote was right there, I had to do it. Anyway, I digress.<br />
It was very simple, and upon tasting(yes, again, I did eat it), I found it very good. It had just the right amount of everything. I even added some onion powder, since I had left the onions out.<br />
I am sure there is a more flavorful Sloppy Joes recipe, but the reason I chose this one was simple. I had everything on hand. And it worked out well. Even if I did eat it in a hot dog bun since I forgot to take the hamburger buns outta the freezer. Same difference.Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com1tag:blogger.com,1999:blog-5569442930671491275.post-56784934426279666782014-11-03T17:10:00.000-08:002014-11-03T17:10:47.479-08:00No one says "Tomato".And you know which pronunciation I mean. So, here I am again, with a recipe that is sort of a recipe. I mean it is a recipe, but I just don't have the instructions. Let me explain.<br />
Have you ever see "Julie & Julia"? Well, if you haven't you should. I got my copy from the $5 display of DVDs at Target. In one scene Julie is making Bruschetta. Every time I watch it my mouth just waters seeing the bread frying in a skillet on her stove and then she cuts up tomatoes that look great. And I don't even like tomatoes. Anyway, so every time I watch that scene, I think "I need to make that."<br />
Well, here just see for yourself:<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/fpC7zYoPrnw" width="420"></iframe>
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That's the scene. Doesn't it look fantastic? When I went to grocery shop I was determined to purchase the ingredients for it. The one thing though is that there is like, no set recipe for it. Its up to interpretation. But at the same time there are like, 4 ingredients. I though I could handle that. And I did! With no real recipe to guide me. Just what I saw in the movie. So, shall we get started?<br />
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<b>Ingredients:</b><br />
Tomatoes, olive oil, basil, and bread. In the movie they ate some sort of sausage and I thought that was a good simple protein to go with it.<br />
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I just followed the package directions for that, and aside from burning it slightly...It turned out fine.<br />
I think the amount of tomatoes was a little too much for two people, but it turned out OK, my husband ate the leftovers that same day. I diced up the tomatoes and the basil (which was fresh-ish, but a step up from dried which is usually what I always use) and tossed them with a little salt.<br />
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Now for the part I was really looking forward too. Pan searing the bread! Or is it pan frying? Anyway, I just put some olive oil in the pan and set the burner to medium heat and patiently waited.<br />
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And look at that fantastic result! I mean, come on! It was perfect! Now the sausage...<br />
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It was just a little crispier than it should have been, it tasted just fine.<br />
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As you can see my second batch got just a little darker, but still tasted great!<br />
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Before you ask, yes I did eat this. I am not a fan of basil. I think I would go a little less on that and I would've liked it a lot more. Also I don't really like tomatoes. Yeah, I think I just wanted the bread. But my husband liked it plenty! He ate pretty much all of it, and the leftovers. Well, enjoy!</div>
Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com0tag:blogger.com,1999:blog-5569442930671491275.post-4609905751179402322014-09-11T21:20:00.002-07:002014-09-11T21:20:42.013-07:00Wonderful PeachesPeaches for me.<br />
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So its a bit late in the season for peaches now, but that didn't stop me from wanting to make a peach pie! Going to a BBQ tomorrow, even though it will probably be inside, seeing as its supposed to SNOW tonight. Blerg.<br />
Anyway, I am making this pie for a get together and I wanted to be impressive, so I made a pie from scratch. Look at all the impressiveness in this one blog!<br />
Actually, I was going to use frozen but than my husband asked for fresh because he doesn't care for the premade stuff. Well, OK, change of plans.<br />
First! I made a pie crust. I actually made 2 pies, one cherry. That was just premade filling since cherry anything is the worst. I am picky, but I am also selective. I like bananas, but no banana flavored candies. That kind of thing.<br />
I CANNOT STAND ANYTHING CHERRY.<br />
Its all terrible. But, cherry was requested, and I even thought of making that one from fresh cherries until I could't find any in the store. So premade for that one. Anyway, I made the crusts ahead of time, and I didn't take any pictures. Since its pie crust though, its not that hard and doesn't really need pictures. Here is the recipe I used:</div>
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<b><i>1 1/2 cups all purpose flour, 1 1/2 tsps sugar, 1/2 tsp salt, 1 stick cold butter cut into pieces, and 1/2 cup cold water</i></b></div>
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<b><i>Combine flour, sugar, and salt into bowl.Mix in butter on low speed, until it looks like coarse meal. Mix in half the water on low speed, then mix in the rest, slowly. Pack the dough into a small ball and wrap with plastic wrap and set in fridge for minimum of an hour, max over night.</i></b></div>
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Now onto the main event...<i>like no king was before....</i><br />
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<b>Crumb Topped Peach Pie</b><br />
Doesn't the name just sound scrumptious? I thought so, I may even try this one! I know, I know, get those jaws off the floor. I, the picky eater, will dare to try this pie. Maybe.<br />
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<b>Ingredients:</b><br />
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1 cup sugar, 1/3 cup cornstarch, 1/8 tsp salt, 1 egg, 1/2 tsp almond extract, 6 cups peaches peeled and sliced</div>
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<b>Crumb topping</b>: 1/4 cup sugar, 1/4 cup packed light brown sugar, 1/2 cup all purpose flour, and 1/4 cup margarine </div>
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<b>Directions:</b><br />
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First, how do you peel peaches with out wasting precious fruit? Never fear, I have an answer! Actually my recipe did. Submerge the peach in boiling water for 30 seconds. Then, take the peach out with a slotted spoon and plunge it into ice water. Take it out, pierce with pairing knife and it should peel right off!<br />
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<i>A few notes on the peaches. I had no idea how many cups I would get out of how many peaches, so I bought 7. 2 were HUGE and I left them in the boiling water for almost a minute. That's another thing, I left my regular sized peaches in for about 45 seconds because I had left mine in the fridge over night so they wouldn't go rotten on me in the middle of the night. So they were super cold and took longer to "cook". Adjust were you see fit.</i></div>
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<i>Shocking.</i></div>
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<i>There they are. All peeled and sliced. It was really easy, and I will definitely do it again, it was no trouble as all. But rather messy. </i></div>
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Preheat the oven to 375 degrees. Mix sugar, cornstarch, salt and egg in a large bowl. Add peaches to bowl. Toss gently with sugar mixture.</div>
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Arrange peaches in pie crust. </div>
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<i>I got my crust out of the fridge and laid it down on my cool pie measuring sheet thing from Pampered chef. It helps me keep a somewhat circle shape to my dough. I think I will use it for pizza too, since my pizza's turn in to weird rectangles rather than circles.</i></div>
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For topping combine sugar, brown sugar,flour and margarine into a small bowl. Crumble together with hands (what I chose), pastry cutter, or fork until crumbly. Sprinkle on top of pie and place in oven for 30 minutes. Put aluminum foil under pie to catch drippings...Something I did not do...</div>
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And there we are all done! I looked in half way just to check up on it and found a big sploch on the bottom of my oven. This runs over a lot! It gets kinda soupy, I am sure it will taste fine, once it sits in the fridge for a few hours it should thicken up and not be hard to serve. It smells AMAZING. I even at some of the topping before it was cooked and that by itself was good. But its hard to go wrong with sugar.</div>
Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com1tag:blogger.com,1999:blog-5569442930671491275.post-27020945243482515592014-03-03T20:34:00.000-08:002014-03-03T20:34:11.567-08:00Saucy is a Fun WordSay it with me, "Saucy".<br />
You totally said that in a British accent in your head, didn't you? Well, if you didn't, I did. Trust me.<br />
Its been awhile, I know. But the last few recipes I've made have been bombs. And not in a good way.<br />
Not like, "Wow, that dinner was the bomb!"<br />
More like, "Wow, that dinner bombed."<br />
See the distinction?<br />
So I had to wait for sometime until I got a good one. Thus I present to you:<br />
<b>Saucy Beef Casserole</b><br />
I got the recipe out of my Taste of Home 5 - Ingredient Cookbook. Its a super handy cook book that I got for Christmas a few years back.<br />
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It has tasty recipes(Like I would know), and they are quick and cheap, since there are only 5 ingredients. This recipe has been the first one in a while to get a "Please make that again!" from my husband. There isn't much to it, so I thought why not share?<br />
So lets get right down to it shall we?<br />
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<b>Ingredients:</b><br />
1 pound ground beef(not pictured), 1 medium onion chopped, 1 can (10 3/4 oz) condensed cream of chicken soup undiluted, 1 can (10 3/4 oz) condensed vegetable soup undiluted, 3/4 cup chow mein noodles<br />
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<i>Ok, I am going to address the onion. Why does ever casserole have onion? Onion is terrible. But not only that is seems like all casserole recipes call for an extensive amount of onion. I don't know if I am just buying my onions too big or what but when I chop up a quarter of an onion it seems like A LOT. And I think, "They want me to put in a whole onion?! It would be like 2 cups of onions!" So I only used a half of a half. And that seemed just right. Now I know you can more or less onion depending on your taste preferences, but to me it always seems like the recipe asked for way to much onion. There, my onion rant is over.</i></div>
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<b>Directions:</b><br />
In a skillet, cook beef and onion over medium heat until meat is no longer pink; Drain. Stir in soups<br />
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<i>So the recipe didn't specify what kind of vegetable soup so I grabbed Vegetarian Vegetable Soup. That also had alphabet noodles. I guess vegetarians can have fun soups too.</i></div>
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<i>Doesn't that look....gross?</i></div>
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<i>OK, here is another place I deviate from the recipe. It doesn't call out for Cayenne Pepper but I added about a teaspoon or so. The reason is my husband. He likes flavorful food. Usually when I make something he says, "It was good, it just needed more flavor!"</i></div>
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<i>And I, like the guy in Oliver Twist, would respond, "MOOOOORE?"</i></div>
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<i>So, when I was making this I thought, "He wants flavor, well he is gonna get it!" </i></div>
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<i>And he really liked it. So I made a note of it in the cookbook so I wouldn't forget!</i></div>
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Pour into a greased 8in baking pan. Cover and bake at 350 degrees for 25 minutes. Uncover and top with chow mein noodles. Cook for 5 minutes.</div>
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There done! Told you it was quick, easy, and cheap! FYI, I used the whole bag of noodles to top it with. If I used the 3/4 of a cup it called for then I would have been left with a mouth full in the bag and I wasn't about to wrap that up and put in the the cupboard to go bad. I passed from partaking of this casserole. Are you surprised? But my husband loved it as usual. And his opinion is really the only one that matters since he is the one consuming the food. Ta ta for now!Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com1tag:blogger.com,1999:blog-5569442930671491275.post-30718533603721507032014-01-22T14:47:00.001-08:002014-01-22T14:47:40.756-08:002014 Already?Hello!<br />
Back at it! I have made other recipes since my last post, but I either forgot to take pics or was in a hurry and did not OR the recipe sucked.<br />
Not much new here. My daughter is down for a nap so I have anywhere from 30 minutes to 2 hours until she wakes up. She is all over the place! Yesterday she was so tired and cranky but when I put her down for a nap it took like 2 hours to get her to sleep. She is a fighter. Doesn't want to miss anything. She was awake when I made this dish during that 2 hour time period. At one point I just gave up, put her in her exersaucer and said, "You'll just have to cry it out in there."<br />
And boy, did she. She was unhappy with me! So I am not sure if I will have to many amusing anecdotes for this recipe since my daughter was wailing because she was too tired. So tired that when I put her in her crib for a nap she was to exhausted to sleep. Kids. I find it so strange (maybe ironic is a better word)that as a kid all you want to do is stay up and not go to bed. But as an adult all you want to do is sleep. *shrug*<br />
Well, I am getting used to the less sleep thing. I will have to if I am just going to add more children to my current 1 at some point. On with the recipe!<br />
<b>Jalapeno Beef and Corn Bread Pie</b><br />
I got this recipe from my mom. About 15 to 16 years ago she signed up for this club were you get recipe cards every month. She was apart of it for like a year or 2 and canceled it because she noticed she hardly used them. She kept them anyway, since it was expensive. I just looked them up on ebay and all the cards are going for like 15 bucks. Ouch. Anyway, when I got married I ask if she had any cook books she didn't want and she gave me her set of cards. Its not a complete set since she cancelled the subscription but there are a lot. I took them, but also don't use them as much. But to make a long story short(too late), I am using one!<br />
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<b>Ingredients:</b><br />
1 lb ground beef, 1 cup yellow cornmeal, 1 cup milk, 2 eggs, 1/2 tsp baking soda, 1 Tbsp melted shortening, 1 (8 oz) can creamed corn, 3/4 tsp salt, 1 large grated onion, 1 lb sharp shredded cheddar cheese, 5 canned chopped jalapenos<br />
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<i>I searched, and I searched for whole canned jalapenos but I couldn't find them! So I bought the chopped ones and just guessed on the amount later. I also bought a whole new cornmeal, because I thought I didn't have any. I was wrong, there was a can in my pantry that I found when I got home. I looked at the expatriation date. June <b>2011</b>. Yeah, I hadn't needed cornmeal for over 2 years.....Good thing I got new! </i></div>
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<b>Directions:</b></div>
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Preheat oven to 350 degrees. Brown ground beef on medium-high heat. Drain fat.</div>
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In a separate bowl combine cornmeal, milk, eggs, baking soda, shortening, corn, and salt. </div>
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<i>Action shots!</i></div>
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Grease a 10 inch ovenproof skillet or baking pan (If you have a skillet, that is super cool. I, however, do not own a skillet. So I chose my nice stone pie pan from pampered chef. Use whatever works best for you!). Spoon (I poured mine. I am such a rebel) half the bread batter mix into bottom of pan.<br />
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Spread beef over that, and top with jalapenos, onion, and cheese.<br />
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<i>OK, so I tried grating my onion. It didn't really work. It sorta just, mushed into nothing. I have tried grating an onion before so I don't know if there was some sort of trick to it, but it did not work for me. I ended up chopping the onion, and only using half of it. </i></div>
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Spread remaining bread batter over top, covering completely. Bake 50 minutes or until golden brown on top.<br />
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Ta da!!!! It turned out great! My husband really enjoyed it, but he said next time to add more spice to it. He likes spicy flavorful things. He really like it the way it was but said next time to add something else to it o make it really kick. I am not sure what though. Garlic? More jalapenos? If anyone out there has any suggestions let me know. I wouldn't eat it to see what could have made it better. Onions and jalapenos and creamed corn? Pass! I had a ham sandwich for dinner and I was very happy.Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com3tag:blogger.com,1999:blog-5569442930671491275.post-37290766294981686222013-10-30T20:09:00.001-07:002013-10-30T20:09:41.931-07:00What's In a Name? Swiss cheese by any other name still tastes gross.<br />
Hello!! Well how have you been? Me, fine, just fine.<br />
My daughter is currently sleeping, and hopefully for the whole night! She just started sleeping through the night, for the past few nights so I hope its a trend!<br />
The following recipe has many adjustments. Some on purpose, one not. You'll see. I found it in a Taste of Home magazine and thought it sounded fun to make.<br />
Chicken Swiss Bundles<b> </b>was the original name but I have renamed it:<br />
<b>Chicken Pockets!</b><br />
Sounds way more fun, don't ya think? Onward!<br />
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<b>Ingredients:</b><br />
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1 small chopped onion, 1/2 cup sliced fresh mushrooms, 1 1/2 tsp butter, 1 minced garlic clove, 1 cup cubed cooked chicken, 1,2 cup roasted sweet red peppers, 1 Tbsp honey mustard, 1/4 tsp salt, 1/4 tsp lemon-pepper seasoning, 1/4 tsp Italian seasoning, 2 cups shredded swiss cheese, 12 frozen bread dough dinner rolls thawed, 2 Tbsp melted butter</div>
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<i>Okay, so for the few adjustments that I made. The first being that I omitted the mushrooms. It was by accident really. I just forgot to write them on my grocery list. But my husband said that was fine with him, they didn't sound appealing. The next being that I used pepper jack cheese. If you recall from my last entry I discovered that my husband doesn't care for Swiss cheese. So, when I proposed this recipe I asked him what cheese he would prefer. Hence the pepper jack. And finally, the rolls. I simply read the recipe to fast and just presumed these were the type of rolls to get. Now, they worked fine but I will get to them later.</i></div>
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<b>Directions:</b><br />
Cook chicken. Simple enough.<br />
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<i>I chose to pan sear mine. But you can roast them in the oven if you want. Whatevs. Next time I will cut them up before hand. This took too long to cook, I think. 'Specially that one in the middle. Not that its bad, I was just impatient.</i></div>
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In a large skillet, saute onion and mushrooms(or not)in butter until tender. Add garlic; cook 1 minute longer. Add chicken, peppers, mustard, and seasonings: heat through.<br />
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<i>I wanted to get a really nice chop on the peppers so I threw them in my manual food processor. Or you could just use a knife, if you have fancy knife skills like that....Show off.</i></div>
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Remove from heat, add cheese.<br />
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<i>Did I really need a picture of me shredding the cheese? Well, yes. Yes I did.</i></div>
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Flatten each roll into a 5 inch circle.<br />
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Place a 1/4 cup chicken mix in the center of the circle. Brush edges with butter, top with another flattened dough circle. Press edges with fork, top with butter.<br />
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Place on greased baking sheet, bake at 350 degrees(keyboards need a symbol for degrees, is there one?...Upon inspection I do not find one...) for 18-22 minutes or until golden brown. Cut bundles in half to serve.<br />
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Okay, the finished product. And here is what I have to say about the dough I used. Its basically the knock off of the Pilsbury Grands Biscuits. They worked, in a sense. The flaws were that they didn't seal very well since they have a buttery-ness to them. And they were WAY doughy. Those bad boys puff up quite a bit, even after flattened into submission. My husband said they tasted great, but were a little too doughy, so next time I will make them with the right kind of dough. I leave you with a picture of my kitchen buddy. Since the baby came along he finds any excuse to be with me. Even if I am cooking.</div>
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<br />Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com1tag:blogger.com,1999:blog-5569442930671491275.post-68394908955768727962013-09-22T15:26:00.003-07:002013-09-22T15:26:39.322-07:00Quiche Sans CrustYes, I did have my baby. An adorable little girl! Whom my darling husband is watching at the moment while I type this up.<br />
I don't get much time nowadays to do much, let alone cook. Usually if I have a free moment I sleep. Glorious sleep, how I miss thee. I don't think I will ever get the chance to sleep in again. Oh well, trade off is pretty good. No sleeping in, but I do get a daughter.<br />
So here is my first recipe since motherhood!<br />
Oh yeah, and we moved AGAIN. I do enjoy this new place, its not a basement, in fact its the third floor. No more subterranean dwelling for us.<br />
And please excuse me if my wit and candor are not as rapier as usual. I am a little sleep deprived.<br />
On with the recipe!<br />
<b>Crustless Quiche</b><br />
I got this recipe from my mother-in-law who is on a low carb diet. She says quiche is better with crust, but this isn't half bad. I wouldn't know. I won't eat it. Blech. But that shouldn't deter anyone else. I won't eat for the eggs or onions. I am sure its just fine otherwise. Also the ingredient list she gave me was from memory and open to much interpretations. This is a great recipe to make with whatever preferences you have.<br />
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<b>Ingredients:</b><br />
6 oz frozen spinach(I got a 12 oz bag, so I used half and have more for another recipe)1/2 cup frozen onion(or more or less depending on what you like)2 cups chopped veggies(anything you want really, I used broccoli and zucchini for this one. I like yellow squash too, but that went bad before I could use it)1/2 cup chopped Ham(or more, or less, or even none!)4 eggs, 1 cup heavy cream, 1 1/2 cups shredded cheese(Munster or Swiss) 1/2 tsp nutmeg and a few shakes of Salt and Pepper<br />
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<i>For the cheese I have swiss. My husband prefers Muenster but I must have stared down the cheese section of my grocery store for a good ten minutes looking for it. I even looked in the expensive cheeses! My mother-in-law told me that Swiss was good too so I bought that only to discover that my husband doesn't like swiss cheese all that much. So next time if I still can't find Muenster I will just use cheddar or colby.</i></div>
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<b>Directions:</b></div>
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Saute spinach and onion in oil for about 10 minutes. </div>
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<i>If you were working with fresh spinach and onions you could just skip that and cook them with the rest of the fixins.</i></div>
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Add chopped veggies and meat(if any), and cook for 10 minutes or until veggies are tender.</div>
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<i>I just eyed up the veggies. Its prob way more than two cups, but I had one and a half zucchini and I knew I wasn't going to use it for anything else so I just used it all.</i></div>
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Meanwhile, in a large mixing bowl, whisk together eggs, cream, spices, and cheese.<br />
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<i>Again, I just eyeballed the cheese. No need to be so precise all the time. </i></div>
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Add veggies to cream mix and stir well. Pour into greased 9x13 in baking dish(or you can use a pie pan) and cook at 350 degrees for 30 minutes.<br />
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<i>I let the veggies cool a bit and only added a little bit at a time so that the eggs wouldn't scramble.</i></div>
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<i>Depending on your veggie to cream mix ratio, cooking times may vary. So start with 30 and add more time at your own discretion. </i></div>
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Viola, the finished product. My husband enjoys it very much and he thinks a crust isn't necassary. He isn't on a low carb diet, just a eat better diet. Meanwhile I am cooking up Kraft Mac and Cheese for my dinners wondering when I should start trying to loose my baby weight. Meh, I won't worry about that too much right now.<br />
Wonder of all wonders. We have a dishwasher. I lived a year without one and almost went insane. When we first moved into our previous place I was like, "Oh, no big deal, I will just wash things as I use them."<br />
HAH! That did not happen.<br />
So when we moved to our new place and it has a dishwasher I pretty much wanted to kiss it. How I have missed you and your splendifourousness!! Never again will I go without you in my life!<br />
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<br />Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com2tag:blogger.com,1999:blog-5569442930671491275.post-32920828622739985652013-06-29T11:44:00.001-07:002013-06-29T11:44:44.844-07:00Apple Pie Makes the Heart Grow FonderCan it be?
Can I really be blogging after a near 9 month hiatus? Yes, it is I, back to the grindstone of blogging. Sort of. So what could I have possibly been doing for nearly 9 months? What takes that long? Oh, yes I know.<br />
Growing a human inside my uterus. That generally takes about 9 months.<br />
Why did it stop me from blogging? Well, let me break it down for you. <br />
Back in October I found out I was pregnant, which was awesome! I was feeling great, on top of the world, glowing, all that jazz. Then about a week after I found out I was knocked up, it hit me. Morning sickness. Which is a huge misnomer btw. I had "All Day Sickness". Generally I felt terrible all day and all night. The kind of terrible where if you eat you know its just gonna come right back up, but you have to eat because you are not only trying to sustain yourself, but a new life growing inside of you. Plus I still had a 8 to 5 job that I could barely keep up with. Seriously, I had no idea how I did it. So, when I would come home from that job, I would basically insert my self on the couch or bed and not get up until the next morning. The very last thing I wanted to do was be around food/make food/anything to do with food. So that was the first 4 months of my pregnancy. Once the sickness went away, the tiredness and aches and pains took over. And I was still working all day. So I had no energy to make anything. Thank God I have such an understanding husband. He has been such a wonderful support to me and a trooper keeping up with my mood swings and lack of energy to make a pb and j sandwich let alone dinner on a bigger scale.<br />
So now I am days away from my due date, no longer at my job, and have some energy! I was able to crank out this recipe for a church gathering. Its been so long! Can I still do it? Lets try it out peeps!<br />
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<strong><span style="font-size: large;">Brown Sugar Apple Pie</span></strong><br />
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I got this recipe from this cook book by Ken Haedrich:<br />
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Its a pretty awesome cookbook, which literally has only pie recipes in it. I got this as a wedding present from my mom(5 years ago!), and have only made a few pies from it. I thought I was going to be a wonderful pie maker. You've heard of Delusions of Grandeur, right? That was me thinking of all the great pies I was going to make. The reality is that I just like to make pies. Its fun. I am no proficient at it. Pies are like a fun hobby for me. I enjoy making them, and they turn out pretty decent, so I have no cause for complaint. Anyway, about the cook book. The first chapter is just different pie crusts. He has a great selection of basic crusts and a few harder ones. Then the rest of the book is all recipes of pie fillings that he pairs with different crusts. You can totally mix and match at your discretion too. Which I did for this recipe. This book also has tips on picking the right apples/berries for fillings and tons of hints on pie making. So anyway on with the recipe! <br />
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<strong>Ingredients for the Pie Crust:</strong>(Keep in mind you will need more ingredients for the filling, but since you make the crust first I will share the ingredients for it first, then later the filling) <br />
This is for a Double Crust:<br />
2 cups all-purpose flour, 1 cup cake flour, 1 tablespoon sugar, 1 teaspoon salt, 1/2 cup(1 stick)cold unsalted butter cut into 1/4 inch pieces, 1/2 cup cold water<br />
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<em>So I didn't picture the water, my bad. The main reason I chose this crust recipe was for the cake flour. I have a that big box of cake flour that I have been trying to use up. So if you don't cake flour, just make a basic pie crust.</em></div>
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<strong>Directions:</strong><br />
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The other cool thing about this cookbook is that he has directions for making the crust by hand, by food processor, and my choice by electric (stand) mixer.<br />
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Combine the flours, sugar, and salt in a large bowl. Add the butter and toss with flour. <br />
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With the mixer on low speed, blend the butter into the flour until you have what looks like coarse, damp meal, with both large and small clumps. Add the shortening and repeat.</div>
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Turning the mixer on and off add half the water and mix briefly on low speed. Add the remaining water, mixing until the dough starts to form large clumps. Do not over mix.<br />
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Using your hands, pack the dough into a ball. If making double crust(which I was), divide dough in half, making one half slightly larger, but your bottom crust(which I mixed up, oops!). <br />
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Knead each piece 2 or 3 times. Put each in the center of a piece of plastic wrap and flatten it into a disk about 3/4 inch thick(which I skipped, heheh). Wrap up and place in fridge for at least an hour, at most over night.<br />
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On a sheet of lightly floured wax paper(yes, I skipped that too. Think of recipes as guidelines more than actual rules), roll the larger(in my case smaller, I just grabbed the wrong one!)portion of the pastry into a 12 inch circle.<br />
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<em>So, since I used the smaller portion, it didn't quite make it to 12 inches. But I was able to get it big enough for the 9 inch pie pan that I was using. He says 12 inches to allow for a lot of over hang on the sides so you can blend the top and bottom crust better.</em> </div>
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Invert the pastry over a 9 inch pie pan. Place in fridge for 15 minutes.<br />
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<em>This would have been easy if I did the wax paper trick, but meh, it worked.</em></div>
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<strong>Filling Ingredients:</strong></div>
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6 cups peeled, cored, and thinly sliced Granny Smith apples(or whatever ones you prefer. My husband requested Granny Smith), 1/2 cup firmly packed brown sugar, 1 tablespoon fresh lemon juice, Big pinch of salt, 1 tablespoon granulated sugar, 1 tablespoon cornstarch, 1/4 teaspoon ground cinnamon</div>
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<em>So the recipe doesn't tell you how many apples makes 6 cups, but I figured it was about 6 or 7. So I bought 8, to be safe. Like my "fresh" lemon juice?</em></div>
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<em>This is how I sliced, cored, and peeled my apples. With my Apple Peeler-Corer-Slicer from Pampered Chef. This is a way older model. I don't know how old, like 10 or more years. It was my Gramma's but she never used it, so she gave it to my sister, who also never used it, who in turn gave it to me. I have used it maybe 3 or 4 times, which totally justifies its place in my kitchen I think. It works great! My Papap made the work bench for it, since there are no counters that it would fit on. I think the newer model comes with one.</em></div>
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<em>See how good it works? I love using it. Even if it is a bit messy.</em></div>
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<strong>Directions:</strong></div>
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Combine the apples, brown sugar, lemon juice, and salt in a large bowl. Toss well, then let sit for 15 minutes. Preheat the oven to 400 degrees. Mix the sugar, cornstarch, and cinnamon in a small bowl. Stir into the apple mix, then scrape into chilled pie dough.</div>
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Roll out the other half of pie dough to fit over bottom of pie. This is where you would normally see the whole "use a fork to crimp edges together and cut steam vents into top". I totally didn't do that. I wanted to try something new. I have cool pastry cutters and cookie cutters in the shape of stars. Very American. So I rolled out my dough, and cut 6 big stars and 5 small stars. Then I placed them ontop of my pie. No need for steam vents or crimping. Brush with milk and sprinkle with sugar.<br />
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Place the pie on the center oven rack and bake for 30 minutes, Reduce the oven temp to 375 degrees and rotate the pie 180, so what was in the back is now in front. Bake until golden brown, about 25 minutes. Let cool for 2 hours.<br />
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Boom. Amazing. Usually I do like to take a pic of a piece of hte finished product, but since this was for a church function I didn't. And I couldn't take one when we got home because it was all gone! Woot woot! That's one of the best feeling when you make something that took all day and its finished completely. Yes, this did take me all day. First, when I start baking I need a clean slate. So I had to clean the kitchen. Then for some reason I thought every room in our apartment stunk with some phantom stink that would not got away(it was my pregnancy nose getting the best of me, when my husband came home he said he couldn't smell anything). I swept and mopped the floors, took out the garbage, and lit tons of candles, and cleaned the toilet. Then as I was making the filling I started to get false labor contractions and had to sit down for another half hour. Then I had to clean the kitchen again after making a huge mess.</div>
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So needless to say it was pretty gratifying when the entire pie was eaten.</div>
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Well, I am glad to be back, but this will prob be my last entry for a while again. I will have a baby here pretty soon, and that should occupy my time too. But I am back and I will continue this blog, I promise! Thanks to anyone that reads it! :)</div>
<br />Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com2tag:blogger.com,1999:blog-5569442930671491275.post-88219591307407481402012-10-14T19:12:00.001-07:002012-10-14T19:12:07.086-07:00HaluskiI know what you are thinking, "Haluksi!" "Gesundheit!"<br />
But for reals, this recipe is called Haluski. I think its Polish?<br />
All I know is that I have never really seen this dish anywhere but in Pennsylvania. Thats not to say it isn't in other states, but its most def popular in PA. Specially in the Pittsburgh area. <br />
Both my sets of my grandparents live about an hour from the Pitt, and this dish was a staple. Whenever I smell its I immediately am transported to 1995 summer vacation at Gramma and Pap's house. <br />
I have been feeling nostalgic lately and we are having company for supper so I made it(along with a pot roast! which isn't going to be blogged, sorry).<br />
The recipe I will share is more of an amalgam of recipes and just winging it. I mean its 4 ingredients, its not that difficult.<br />
Do I like this dish that hearkens me to my youth? <br />
Absolutely not.<br />
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<strong>Ingredients:</strong><br />
16 oz bag of egg noodles, 3 onions, a head of cabbage, and 1 cup of butter<br />
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<em>So the onions. You know how in most of my recipes I cut back on the onion? Do not cut back for Haluski! Add as much or as little(if you must)as you want. I choose 3, at first as you can see from the picture but they were a little small so I added a fourth. They were small because our landlord grew them. We came back from work one day and a bag of what we thought were apples was waiting for us. But no, it was onions, about 2 dozen garden grown onions. Another reason why I made this recipe. Because I had a ton of onions to use up.</em></div>
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<strong>Directions:</strong><br />
Chop onions into half moon slices, and cook in large skillet with a stick of butter. Cook until golden brown/translucent. Chop the cabbage into long strips, and add them and another stick of butter to onions. Cook until cabbage is no longer crunchy. Meanwhile, cook noodles according to package directions.<br />
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<em>I had no idea how to cut a cabbage, so I just kinda hacked it. All I know is that it needed to be long strips. Also, I am not posting times since I really depends on the stove and pot you use. The onions took about 5 to 10 mins, and the cabbage is about 10 to 15. But this recipe is really a case by case recipe.</em></div>
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<em>This is the resulting mess.</em></div>
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<em>This pot got so hot that I needed pot holders just to pick it up!</em></div>
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<em>I know what you healthy people are thinking, "A WHOLE stick of butter!" Just for once don't worry about that kinda stuff and just RELAX.</em></div>
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<em>Onions are gross, but I find kinda fun to cook. Its so easy to see the results. Aside from the cutting that is. Then you can't see anything through your tears. I had to go outside and take a huge whiff of fresh air, then I got a candle to light, and dropped an entire big box of matches on the floor. I didn't take a picture because my cat was like, "STICKS!!!" and started to scatter them everywhere, and all I could envision is one lighting on something and setting our apartment on fire and burning the place down around me. So, yeah no pics of me frantically cleaning up matches, as my cat is freaking out, I look like I've been crying(which I was, technically), and onions cooking on the stove.</em></div>
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<em>Yes, another stick of butter.</em></div>
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Mix onion cabbage mix with noodles and stir until noodles are hot again. Serve HOT with salt and pepper. <br />
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<em>I mixed the onion/cabbage with the noodles in the pot that I cooked the noodles in, it was the biggest one I had. And I kept it on a hot burner, so it would heat up faster.</em></div>
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There is the finished project! My husband said it was good, but the cabbage was still a bit crunchy, so next time I will cook that a bit longer. Other then that he really liked it, and so did the company that we had over. They enjoyed the pork pot roast I made as well. It was the first roast I ever attempted, and it was moist and fell apart as you tried to dish it on your plate. Perfect. Well I hope you all enjoyed this recipe. It wasn't too complex, and never fear Butter. Or in this case Margarine!</div>
Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com3tag:blogger.com,1999:blog-5569442930671491275.post-15287071209145225602012-09-08T13:07:00.001-07:002012-09-08T13:07:10.196-07:00B-A-N-A-N-A-S!Why, hello there. <br />
Here I am, back at it! With a very challenging recipe.<br />
<strong><em>Banana Bread</em></strong><br />
How was it challenging? Read on my wayward son! Read on!<br />
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<strong>Ingredients:</strong><br />
(I made a double recipe, because I had more than enough bananas, but I will give the regular recipe) 1/4 cup softened butter, 3/4 cup sugar, 2 eggs, 3/4 cup mashed ripe(mine were over ripe *shudder*)bananas(about 2), 1/2 cup sour cream, 2 1/4 cup all purpose flour, 1 tsp ground cinnamon, 3/4 tsp baking soda, 1/2 tsp salt<br />
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<em>The recipe also called for nuts. But why totally ruin a good batch of banana bread by adding nuts? Now, as you can see the bananas are really ripe. I had frozen them, and now here is where this recipe almost did me in, they were so SLIMY and SQUISHY. Which means GROSS. More on that later.</em><br />
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<strong>Directions: </strong>(I got this recipe from my Taste of Home cookbook)<br />
In a large mixing bowl, cream the butter and the sugar until light and fluffy. <br />
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<em>I love my new mixer. Its simply the best. I was listening to a Franki Valli and the Four Season CD, when the song "Can't Take My Eyes Off of You" came on. I sang to my mixer.</em><br />
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Add eggs, one at a time, beating well after each addition.<br />
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<em>As you can see by the picture, I did not add my eggs one at a time. Oops! I don't think it changed anything. But this was the first time I have ever done this(and probably the last you'll know why coming up)recipe.</em><br />
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Stir in bananas and sour cream.<br />
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<em>Yes, the bananas were that gross that I had to were gloves. The bananas were metly, slimy, squishy, smelly, and just plain gross. When I picked one up, it made a terrible gushy noise. My mom told me to "Squeeze them like a tub of toothpase." So thats what I did. Lemme tell you, that was the WORST part. It felt so gross, even with gloves, and had the consistency of well....Pepto Bismol helps with it. So on the second banana I stopped looking at it, and I didn't even take a picture. I had 5 bananas and almost threw up on the 3rd. Yeah, thats how gross. And that my dear readers, is why I will most likely never make banana bread again.</em><br />
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<em>Here it is all mashed up. Still had trouble holding in my lunch. Sorry for the more graphic descriptions in this blog. Its just how I felt!</em><br />
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Combine the flour, cinnamon, baking soda, and salt. Stir into banana mix, just until moistened.<br />
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<em>As much as I do love my mixer, it wasn't quite big enough for this task. If I had made just a single batch, it would have been fine.</em><br />
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<em>"Stir just until moistened" That one sentence alone was enough to make me almost have an anxiety attack. "Is this too little? Or too much? Maybe just another stir. No, I shouldn't have done that. Well, there is still a pocket of flour, maybe just another stir. Was that too much?"</em><br />
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<em>In the end, I think I got it mostly right. Still am a little paranoid about it though.</em></div>
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Transfer to a greased 8inx4inx2in loaf pan. Bake at 350 degrees for 1 hour or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.<br />
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Boom baby! They came out great! The one in the metal pan is a little better than the one in the glass pan. Not sure why though. But I am going to slice them and take them to church tomorrow, but I had a slice and think they turned out good. For the only time I will ever make them, they aren't bad! Well thats it for me. Hope you enjoyed this installment!</div>
Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com2tag:blogger.com,1999:blog-5569442930671491275.post-38437124399536659542012-08-05T20:51:00.001-07:002012-08-05T20:51:10.842-07:00I'll Be BackHello!
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Its been awhile I know, I know. Whats me excuse for not updating since April? <br />
A few.<br />
One, we moved. Again. The last place was always a temporary homestead, so now we moved into town because the second reason I haven't updated...<br />
I got a job. An honest to goodness 8-5 receptionist job. At a very fast paced office, so when I would get home at night the last thing I wanted to do was cook something. Its taken me near 3 moths to get used to it. And I am still learning new things everyday. Mostly office politics. Its primary gender is female and we'll you know women.<br />
So now here we are. I have an appreciation for weekends so on Saturday I baked. All day. Why? Because I got<br />
A KITCHEN AID MIXER!!!!!!!!!!!!!!!!!!!!<br />
Words cannot describe the excitment. I've wanted one for like ever. How did I come about such a wonderous machine? A wonderously expensive machine? Well, basically my husband has an awesome coworker. His coworker was upgrading her Kitchen Aid to a new more snazzy model, so what was she to do with her old one? Why sell it to me, of course! At a super good price and well I love it. Its white, which is good. I was worried it was going to be some ugly color like, avocado or something. I still woulda taken it, duh. But its also in great condition! Basically one of my biggest kitchen dreams has come true. So I made an apple pie(not photographed) and....<br />
<strong><em>Cinnamon Rolls</em></strong><br />
I have never attempted cinnamon rolls before, but have wanted to give it a go. After this I may try homemade donuts. But now on with the recipe.<br />
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<strong>Ingredients</strong><br />
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5 cups all pupose flour, 1(18.25 oz) package yellow cake mix, 2(.25 oz)packages quick rise yeast, 2 1/2 warm water(120 to 130 degrees F), 1/4 cups melted butter, 1/2 cup sugar, 1 tsp cinnamon NOTE: there is ingredients for frosting as well, but I didn't take a pic mostly cuz I forgot! But here is what you need: 6 tablespoons softened butter, 3 cups confectioners' sugar, 1 1/2 tso vanilla extract, 2 Tbsp milk<br />
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<em>See my awesome mixer?? Isn't it amazing? I hugged it. About the yeast, I happened to have some yeast at home but it didn't say anything like "quick". So when I was grocery shopping I looked at the yeast and only one said "rapid rise", which is pictured. I called my mom and she advised I get teh rapid rise, even though I had yeast at home. Better safe then sorry.</em></div>
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In a mixing bowl(Squee!)combine 4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. Turn on a lightly floured surface, knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes.</div>
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<em>So I don't have a pic of me kneading the dough, because at this point my husband said, "Wanna go to lunch? If so we have to leave NOW." His urgency was because we were going with other people that were starving after working at our church all morning. So I kneaded the dough like twice, threw it under the mixer bowl and ran out the door. When I came back it was doubled. I shoulda taken a picture of it. It was like The Blob, and was oozing out all over the counter. </em></div>
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Punch dough down. Turn on a lightly floured surface; divide dough in half. Roll each portion into a 14 in x 10in rectangle. Brush with buter and sprinkle with sugar and cinnamon.<br />
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<em>So I didn't measure the sugar and cinnamon. I just sprinkled a good amount of both. Cuz, 1 teaspoon of cinnamon?? A single teaspoon? That seemed a small amount to me. So yeah just eyed it up! And I think it was just right.</em></div>
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Roll up jelly roll style starting with the long side( reading thie now, I think I did it wrong, I did the short side. So they weren't as big as they shouldve been, I spose. Oh well this still worked) Cut each roll in into 12 slices place cut side down in two 13in x 9 inx 2 in pans. Cover and let rise until almost doubled, about 20 minutes. <br />
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<em>So I waited the recommenced 20 minutes and they grew a little, but didn't double. Still worked though. I think. </em></div>
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Bake at 400<em> </em>degrees for 10 to 15 minutes or until golden brown. Cool for 20 minutes. Then frost it up! Just mix the butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost warm rolls.<br />
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Here they are all done and frosted. You could defiantly do way more frosting then I did, my husband doesn't like too much so I did less is more. It was really runny too. Which was good, I think. I baked them in 2 different pans. One batch on a metal and one on a stone from Pampered Chef. The one on the metal pan got a bit crispy on the bottom, which wasn't unappetizing. But the ones on the stone came out super good, and not crispy on the bottom. So I called that "The better" batch. They were really good, I love cinnamon rolls! And several people said they were good! So my first try was succesful. Next time, I think I will just use the cooking stone, cut them right and I think they will be really really good.</div>
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Well sorry to make you all wait. Hope you don't mind that my updates won't be as frequent, since I don've have much free time anymore. I thuroughly enjoed my time off, but its time to get back to reality. <br />One thing I don't like about our new place is that I can't see our TV. I loved to just put a random movie on while I cooked. But I fixed that quick! I have a portable DVD player, that I put on a small counter I don't use for cooking and let a movie play away. Yesterday I chose, Star Wars Episode III: Revenge of the Sith and Harry Potter and the Prisoner of Azkahban(Is that whole to spell it?).</div>
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<a href="http://2.bp.blogspot.com/-3NZOPXZ2SP8/UB8oxdNyafI/AAAAAAAAAs0/DkZakbk2-QE/s1600/DSC04662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="240" src="http://2.bp.blogspot.com/-3NZOPXZ2SP8/UB8oxdNyafI/AAAAAAAAAs0/DkZakbk2-QE/s320/DSC04662.JPG" width="320" /></a></div>Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com0tag:blogger.com,1999:blog-5569442930671491275.post-56420132249860047182012-04-26T19:07:00.000-07:002012-04-26T19:07:06.699-07:00Whats the matter....you chicken?!Good Day! Well I am not sure how this blog entry will go. Blogger just got a new layout and I am still figuring out where everything is. I think it will be ok, it will just take some getting used too. <br />
So it is sorta storming out right now, and my husband and a friend of his are working out, outside. I asked if maybe they should come in since lightning was striking like, a mile away and they said no. It added to the work out, they claimed. Men are so weird sometimes. <br />
I will gladly stay in, and write this blog for you. And I will let you know if they are still alive by the end of it.<br />
<strong><em>Chicken Kiev</em></strong><br />
I got this from my Taste of Home cook book. It has been a good one. You will be surprised to know that I tried this dish. What did I think of it? Well you will have to read til the end to find out.<br />
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<strong>Ingredients:</strong><br />
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1/4 cup softened butter, 1 Tbsp minced chives, 1 clove of minced garlic, 6 boneless skinless chicken breast halves, 3/4 cup crushed cornflakes, 2 Tbsps minced parsley, 1/2 tsp paprika, 1/3 cup buttermilk</div>
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<em>I know what you are thinking. That is a ton of buttermilk! Well it took me a good 5 minutes to locate that buttermilk, and it was the only size I could find! I kid you now. And it was the only brand. Does anyone know a recipe that I can user the left over for? Oh, and the original recipe called for fresh ingredients on all the herbs. Yeah right! You know how expensive FRESH herbs are?? Too expensive thats how much. So, I cheated. But I don't think the recipe suffered. And if you have the means feel free to use fresh!</em></div>
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<strong>Directions:</strong><br />
In a small bowl combine the butter, chives, and garlic. Shape into a 3inx2in rectangle. Cover and freeze until firm. About 30 minutes.<br />
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<em>Ok, a few things that I have to add about this part. I was impatient for the butter to soften, so I nuked it in a microwave for like 10 seconds and that worked fine, I think. But, shape into a rectangle?? What nonsense! As you can see by the picture below I could not shape that mix into any anything. It was that soft. And to such a specific size too. 3in x 2in. What if I wanted it in a 2.5in x 2.5 in one? It didn't make sense. So I threw some plastic wrap over the bowl and set in the freezer. 30 minutes. Way to long! I think ten would've been better. It was solid as a ROCK when I took it out of the freezer. I couldn't even spoon it out. So, I nuked it again. Just for 5 seconds. That made is somewhat managable without it being a soup. Lessons learned my friends.</em></div>
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Flatten each chicken breast to 1/4 in thickness. Cut the butter mix into 6 pieces(I guess that was if you made it into the super specific rectangle, I just scooped up 6 equal-ish parts)place one piece in center of chicken. Fold over butter; secure with toothpicks.<br />
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<em>I had whole chicken breast that I just cut in half, and that seemed to work fine. I have said it before and I will say it again. I can't stand touching raw chicken. That is what the tongs are for.</em></div>
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<em>Every time I pounded the chicken a hole usually was in it. Just from hitting one place too much I guess. Oops!</em></div>
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<em>There they are, all rolled up. A few were more difficult then others, seeing as there usually was a hole in them. But it worked out ok. Not my best work.</em></div>
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In a shallow dish, combine the cornflakes, parsley, and paprika. Place buttermilk in another shallow dish. Dip the chicken into the buttermilk and coat. Then evenly coat with cornflake mix.</div>
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<br /><em>I did not measure the cornflakes. I just crushed up a 1 qt ziplock bag filled with the cereal. And it came out to about a cup. With these dipping scenarios in recipes I tend to lean more toward having too much rather then too litte. Otherwise when you run out you have to wash your gunky hands and make more for that last piece of chicken, then you do have too much extra. Better safe then sorry.</em></div>
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<em>I didn't really have any shallow dishes, so I used my super cute pyrex! I love the older pyrex stuff, and want to have a kitchen filled with it someday.</em></div>
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<em>I didn't measure the buttermilk either. I just poured some in(my cute dish!)until I thought it was enough.</em></div>
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Place chicken in a greased 13in x 9 in baking dish. Bake, uncovered at 425 degrees for 30 - 40 minutes or until no longer pink. Remove toothpicks before serving(Dah!).</div>
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<em>Before</em></div>
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<em>After!</em></div>
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There ya go! All done. That one in the back, its seasoning was a bit burnt. But that is because it had the very last of the seasoning that was mostly cornflake dust, so it burnt a little. Now, for how it tasted. It was ok. I didn't like it all that much. I think it was the cornflakes. The inside was great, but the outside, not so much. I think next time I will just use bread crumbs, or something. My husband found it to be just ok as well. It really needed a dipping sauce, so he used ranch and said it improved it greatly. So please tell me a way to make this dish a home run. I am still new at cooking, and need advice. So if you make it, let me know, tell me what you did differently. </div>
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Oh, and my husband and his friend are just fine. They still worked out when it started to rain. It too, added to the work out. Goofs.</div>Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com4tag:blogger.com,1999:blog-5569442930671491275.post-9483191732085176972012-04-19T13:21:00.016-07:002012-04-19T15:48:01.559-07:00Titles are Overrated.<div align="left">Hi! Well here I am again. I don't have much commentary to add, except that I hate my camera. Thank goodness these are small pictures! Its not really my camera. My husband bought it before we were married, like 6 years ago. I have never liked it. No matter what all the pictures are fuzzy and out of focus. Oh well. What can I do? On with the recipe!<br /><strong><em>Beef Broccoli Supper</em></strong><br /><br /><strong>Ingredients:<br /></strong>3/4 cup uncooked long grain rice, 1 lb lean ground beef, 1 1/2 cups fresh broccoli florets, 1 can condensed broccoli cheese soup undiluted, 1/2 cup milk, 1 tsp salt free seasoning blend, 1 tsp salt, 1/2 tsp pepper, 1/2 cup dry bread crumbs, 2 Tbsp melted butter<br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5733211371236535666" border="0" alt="" src="http://4.bp.blogspot.com/-FgEUG6eFzsQ/T5B1XcTIrXI/AAAAAAAAAqA/nhf6aShLEPg/s400/100_7524.JPG" /> <em>For the salt free seasoning blend I just used Italian seasoning. The bread crumbs were roasted garlic seasoned. I was gonna get just regular, but my husband is all about flavors. He insisted on it. And I like to make him happy. :)<br /></em><br /><br /><p align="left"><strong>Directions:</strong><br />Cook rice according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. <em><br /></em></p><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5733211361206441378" border="0" alt="" src="http://3.bp.blogspot.com/-LulcA7yx8RA/T5B1W27xlaI/AAAAAAAAAp0/dAiWIibDuNA/s400/100_7527.JPG" /> <br /><p align="center"></em><em>So I didn't really know how to cook 3/4 cup rice. The package only gives directions for a cup. And I know, from watching Chopped, that rice is super hard to cook. I just guessed. I put enough water in to cover it a little and just hoped for the best.</em><br /><br /></p><br /><div align="center"><a href="http://1.bp.blogspot.com/-PCuqXq93pGY/T5B1OsiwZUI/AAAAAAAAApk/BOeq6A7TKjU/s1600/100_7528.JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5733211220978197826" border="0" alt="" src="http://1.bp.blogspot.com/-PCuqXq93pGY/T5B1OsiwZUI/AAAAAAAAApk/BOeq6A7TKjU/s400/100_7528.JPG" /></em></a><em> I had a few broccoli heads(is that what they are called?)and just plucked off enough florets until I had my desired amount. </em><br /><br /><br /><div align="center"><a href="http://3.bp.blogspot.com/-qJCY3xMd81A/T5B1OFbkRLI/AAAAAAAAApc/vhT3K7kXmfY/s1600/100_7531.JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5733211210479060146" border="0" alt="" src="http://3.bp.blogspot.com/-qJCY3xMd81A/T5B1OFbkRLI/AAAAAAAAApc/vhT3K7kXmfY/s400/100_7531.JPG" /></em></a><em> Cute, huh? I thought so.<br /><br /></em></div><br /><br /><div align="left"><br />Add the rice, broccoli, soup, milk, seasoning blend, salt, and pepper. Stir until combined. Transfer to a greased 2 qt baking dish.<br /></div><br /><div align="center"><a href="http://3.bp.blogspot.com/-F-0iU3DeXLI/T5B1N4UdJdI/AAAAAAAAApQ/JcJ-n62VRmc/s1600/100_7532.JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5733211206959572434" border="0" alt="" src="http://3.bp.blogspot.com/-F-0iU3DeXLI/T5B1N4UdJdI/AAAAAAAAApQ/JcJ-n62VRmc/s400/100_7532.JPG" /></em></a><em> Blech. It smelt as bad as it looked too.<br /><br /></em><a href="http://3.bp.blogspot.com/-IB2RiYxU38M/T5B1NlTS_WI/AAAAAAAAApE/DH-BrodcYsg/s1600/100_7536.JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5733211201854438754" border="0" alt="" src="http://3.bp.blogspot.com/-IB2RiYxU38M/T5B1NlTS_WI/AAAAAAAAApE/DH-BrodcYsg/s400/100_7536.JPG" /></em></a><em> So my rice. Yeah, it got a bit crispy on the bottom. But the top was nice. And since it was going into a casserole and not just by itself I used it. Stirred it up a bit and you could hardly tell. And my husband didn't say anything about crunchy rice so I think it was fine.<br /></em><br /><a href="http://3.bp.blogspot.com/-hFhYE5m9aq0/T5B1NBzo8mI/AAAAAAAAAo4/cYkITTYpkt8/s1600/100_7538.JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5733211192326419042" border="0" alt="" src="http://3.bp.blogspot.com/-hFhYE5m9aq0/T5B1NBzo8mI/AAAAAAAAAo4/cYkITTYpkt8/s400/100_7538.JPG" /></em></a><em> </em><br /><br /><div><a href="http://1.bp.blogspot.com/-AunOr08YcCA/T5B0NxWHLbI/AAAAAAAAAos/uLSkWr7OL4s/s1600/100_7539.JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5733210105575845298" border="0" alt="" src="http://1.bp.blogspot.com/-AunOr08YcCA/T5B0NxWHLbI/AAAAAAAAAos/uLSkWr7OL4s/s400/100_7539.JPG" /></em></a><em> </em><br /><br /><div align="left"><a href="http://3.bp.blogspot.com/-kI1JV3dWn0s/T5B0Nj6i3yI/AAAAAAAAAoc/eMX52AEKaME/s1600/100_7540.JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5733210101970558754" border="0" alt="" src="http://3.bp.blogspot.com/-kI1JV3dWn0s/T5B0Nj6i3yI/AAAAAAAAAoc/eMX52AEKaME/s400/100_7540.JPG" /></em></a><em><br /></em>Toss bread crumbs with butter; sprinkle over beef mix. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 5-10 minutes longer or until heated through.<em><br /></em><br /><br /><br /><div><a href="http://4.bp.blogspot.com/-_dKJ3i8lMPI/T5B0NemopPI/AAAAAAAAAoU/TQYHa8M4hHQ/s1600/100_7542.JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5733210100544873714" border="0" alt="" src="http://4.bp.blogspot.com/-_dKJ3i8lMPI/T5B0NemopPI/AAAAAAAAAoU/TQYHa8M4hHQ/s400/100_7542.JPG" /></em></a><br /><br /><br /><div><a href="http://4.bp.blogspot.com/-G3FscyqjJgM/T5B0M_wCiNI/AAAAAAAAAoI/CpetCFQiLxg/s1600/100_7543.JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5733210092262820050" border="0" alt="" src="http://4.bp.blogspot.com/-G3FscyqjJgM/T5B0M_wCiNI/AAAAAAAAAoI/CpetCFQiLxg/s400/100_7543.JPG" /></em></a><em> </em><br /><br /><br /><div><a href="http://3.bp.blogspot.com/-zrkXBPQ748s/T5B0Mu_6uQI/AAAAAAAAAn8/wVa3SDHO1qg/s1600/100_7547.JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5733210087766014210" border="0" alt="" src="http://3.bp.blogspot.com/-zrkXBPQ748s/T5B0Mu_6uQI/AAAAAAAAAn8/wVa3SDHO1qg/s400/100_7547.JPG" /></em></a><em> </em><br /><br /><div>There ya go! The finished product. I thought uncovering and cooking it for another 5 minutes wasn't really necassary. It did keep it warm though. But I think I could skip that next time. My husband liked it a lot. He ate a plate of it even though he said he wasn't really that hungry. I make him eat it right away so I can ask him how it was. Its not that same if he has it reheated a day later. I would not eat this(surprised?). I like raw broccoli but cooked is gross. And so was the soup! Until next time!</div></div></div></div></div></div><br /></div></div>Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com0tag:blogger.com,1999:blog-5569442930671491275.post-35301069025364673182012-04-11T18:24:00.026-07:002012-04-11T19:03:25.680-07:00What's in a Name?Hiya! Yes, I do realize it has been awhile. Well I must admit I have had a super lack of interest in doing things in general. Had a slump, and it usually comes every month. Like clockwork, like some sort of cycle.<br />Well since that slump only lasts 4 - 7 days, what accounts for the rest of the time? Who knows! Just accept the fact that I don't post at regular intervals.<br />So whats the recipe? A bit different one for me. I actually ate this!<br /><strong><em>Whole Wheat Dinner Rolls</em></strong><br />I got this recipe from my taste of home cook book. Not the casserole one. My husband wanted to have a side for his lunches, and he suggested I make some rolls. I have never made bread of any type before this so I was a bit wary. I think it turned out rather well though.<br />I was going to name this blog post, Wesley Crusher, after Will Wheaton's character on Star Trek The Next Generation. But I figured that was a bit far off. On with the recipe!<br /><br /><strong>Ingredients:</strong><br />2 packages(1/4 oz each) active dry yeast, 2 1/4 cups warm water (110 degrees), 1/2 cup plus 1 Tbsp sugar, 1/4 cup shortening, 2 tsps salt, 2 eggs, 3 cups whole wheat flour, 3 1/2 to 4 cups all purpose flour, 1/4 cup melted butter<br /><br /><p><a href="http://2.bp.blogspot.com/-YTpOXllWNlA/T4YwFRRkKNI/AAAAAAAAAnU/ML2jnSHyvQ0/s1600/100_7501.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5730320442970089682" border="0" alt="" src="http://2.bp.blogspot.com/-YTpOXllWNlA/T4YwFRRkKNI/AAAAAAAAAnU/ML2jnSHyvQ0/s400/100_7501.JPG" /></a> <strong>Directions:<br /></strong>In a large bowl dissolve yeast in warm water.</p><br /><div align="center"><a href="http://1.bp.blogspot.com/--na_NhpHUF4/T4YwAknSBCI/AAAAAAAAAnI/czj-JxXVg94/s1600/100_7503.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5730320362262103074" border="0" alt="" src="http://1.bp.blogspot.com/--na_NhpHUF4/T4YwAknSBCI/AAAAAAAAAnI/czj-JxXVg94/s400/100_7503.JPG" /></a> <em>At first I was worried that the hot water from the tap wouldn't be hot enough, but it worked fine! Just needed to make sure that the faucet was all the way to the left.</em><br /><br /></div><br /><br /><br /><br /><div align="left"><br />Add sugar, shortening, salt, eggs, and whole wheat flour. Beat until smooth.<br /></div><br /><div align="center"><a href="http://1.bp.blogspot.com/-uplTtZnMz8k/T4YwAWYfQPI/AAAAAAAAAm8/fmzFrxk6ZIA/s1600/100_7505.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5730320358441959666" border="0" alt="" src="http://1.bp.blogspot.com/-uplTtZnMz8k/T4YwAWYfQPI/AAAAAAAAAm8/fmzFrxk6ZIA/s400/100_7505.JPG" /></a><br /><br /><a href="http://3.bp.blogspot.com/-WZa2bpVzcsU/T4Yv_1OfHKI/AAAAAAAAAmw/zd7az6HsCeY/s1600/100_7506.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5730320349541637282" border="0" alt="" src="http://3.bp.blogspot.com/-WZa2bpVzcsU/T4Yv_1OfHKI/AAAAAAAAAmw/zd7az6HsCeY/s400/100_7506.JPG" /></a><br /><em>"Who love ya, baby?"...Get it, Kojak? He is bald. Smooth head. Smooth dough? Yeah, it was a stretch. </em><br /><br /><br /><br /><br /><div align="left">Stir in enough of the all purpose flour to form a soft dough.<br /></div><a href="http://1.bp.blogspot.com/-zK0UJM7jFXU/T4Yv_hjibKI/AAAAAAAAAmg/VYF3WLijd7k/s1600/100_7507.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5730320344261225634" border="0" alt="" src="http://1.bp.blogspot.com/-zK0UJM7jFXU/T4Yv_hjibKI/AAAAAAAAAmg/VYF3WLijd7k/s400/100_7507.JPG" /></a><br /><br /><br /><div align="center"><a href="http://3.bp.blogspot.com/-r676V4lH1XY/T4Yv_O0CSbI/AAAAAAAAAmY/78RZOmn1_b0/s1600/100_7509.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5730320339230149042" border="0" alt="" src="http://3.bp.blogspot.com/-r676V4lH1XY/T4Yv_O0CSbI/AAAAAAAAAmY/78RZOmn1_b0/s400/100_7509.JPG" /></a> <em>Ok, so talk about super vague instruction. Add enough until its done, was basically what it said. Since I had never made rolls, I had no idea what consistency it was supposed to have. So I ended up usuing all of the flour, plus a whee bit more. I think the altitude messed with me a bit too.</em><br /></div><br /><br /><br /><div align="left"></div><br /><br /><div align="left"><br />Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes.<br /></div><br /><br /><div align="center"><a href="http://2.bp.blogspot.com/-HC1hD00VrfI/T4YvsOfpmqI/AAAAAAAAAmM/8Ms5WSK7m_o/s1600/100_7510.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5730320012727130786" border="0" alt="" src="http://2.bp.blogspot.com/-HC1hD00VrfI/T4YvsOfpmqI/AAAAAAAAAmM/8Ms5WSK7m_o/s400/100_7510.JPG" /></a><br /><br /><br /><div align="left"><a href="http://1.bp.blogspot.com/-GZwzshlEF5Q/T4Yvr5iJZEI/AAAAAAAAAmA/-jevzOQa70U/s1600/100_7512.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5730320007100458050" border="0" alt="" src="http://1.bp.blogspot.com/-GZwzshlEF5Q/T4Yvr5iJZEI/AAAAAAAAAmA/-jevzOQa70U/s400/100_7512.JPG" /></a><em><br /><br /></em><div align="center"><em>I have no idea how to knead dough, really. What I know I learned from movies and stuff. So I just winged it, but I think I got it.</em><br /><br /><br /><br /></div><br /><div align="left">Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled. About an hour. </div><br /><div align="left"><br /></div><br /><div align="left"><a href="http://4.bp.blogspot.com/-a8LXp7ya7gQ/T4YvrigVoWI/AAAAAAAAAl0/f6GlQa9m-Bo/s1600/100_7513.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5730320000918856034" border="0" alt="" src="http://4.bp.blogspot.com/-a8LXp7ya7gQ/T4YvrigVoWI/AAAAAAAAAl0/f6GlQa9m-Bo/s400/100_7513.JPG" /></a><br /><br /><br /><div align="center"><a href="http://2.bp.blogspot.com/-GsCDDbyl19k/T4YvrM9x1tI/AAAAAAAAAlk/JeLmmQNYI-g/s1600/100_7514.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5730319995136759506" border="0" alt="" src="http://2.bp.blogspot.com/-GsCDDbyl19k/T4YvrM9x1tI/AAAAAAAAAlk/JeLmmQNYI-g/s400/100_7514.JPG" /></a> <em>I was super dubious of whether or not this dough would rise. Who knows what I did wrong, ya know? But it worked! I lifted the bowl and squeled in delight. It worked!</em><br /><br /><br /></div><br /><div align="left">Punch dough down(really fun). Turn onto a lightly floured surface; divide into 4 pieces. Shaped each into 12 balls. Place 1 inch apart on greased baking sheets. Cover; let rise about 25 minutes.<br /></div><br /><div align="center"><a href="http://3.bp.blogspot.com/-mjSdm-e2YLI/T4Yvqxw7LgI/AAAAAAAAAlc/euRRokaHmF0/s1600/100_7515.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5730319987835088386" border="0" alt="" src="http://3.bp.blogspot.com/-mjSdm-e2YLI/T4Yvqxw7LgI/AAAAAAAAAlc/euRRokaHmF0/s400/100_7515.JPG" /></a><br /><a href="http://4.bp.blogspot.com/-HRz0HydtQYs/T4YvY1Y02iI/AAAAAAAAAlQ/xvFmo-7Xxto/s1600/100_7516.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5730319679570106914" border="0" alt="" src="http://4.bp.blogspot.com/-HRz0HydtQYs/T4YvY1Y02iI/AAAAAAAAAlQ/xvFmo-7Xxto/s400/100_7516.JPG" /></a> <em>Aren't they cute?</em><br /><br /><br /><div align="left"><a href="http://2.bp.blogspot.com/-qJO2CL4jVR8/T4YvYgn3C1I/AAAAAAAAAlE/UF8WSLs2NaQ/s1600/100_7518.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5730319673996020562" border="0" alt="" src="http://2.bp.blogspot.com/-qJO2CL4jVR8/T4YvYgn3C1I/AAAAAAAAAlE/UF8WSLs2NaQ/s400/100_7518.JPG" /></a><br /><br /><br /><div><a href="http://4.bp.blogspot.com/-2v5ZHgsyyig/T4YvYOQ77TI/AAAAAAAAAk4/DFA1ia3rEuU/s1600/100_7519.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5730319669068033330" border="0" alt="" src="http://4.bp.blogspot.com/-2v5ZHgsyyig/T4YvYOQ77TI/AAAAAAAAAk4/DFA1ia3rEuU/s400/100_7519.JPG" /></a><br />Bake at 375 degrees for 11 - 15 minutes or until browned. Remove from pans to wire racks. Brush with melted butter. Serve warm.<br /><br /><br /><div><a href="http://4.bp.blogspot.com/-jqfQJmdLDYc/T4YvX8Qk8hI/AAAAAAAAAko/FME1trf31As/s1600/100_7520.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5730319664234689042" border="0" alt="" src="http://4.bp.blogspot.com/-jqfQJmdLDYc/T4YvX8Qk8hI/AAAAAAAAAko/FME1trf31As/s400/100_7520.JPG" /></a><br /><br /><br /><div><a href="http://3.bp.blogspot.com/-UuezBJja3hk/T4YvXWVJJII/AAAAAAAAAkg/RZXbN89zR3U/s1600/100_7523.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5730319654053291138" border="0" alt="" src="http://3.bp.blogspot.com/-UuezBJja3hk/T4YvXWVJJII/AAAAAAAAAkg/RZXbN89zR3U/s400/100_7523.JPG" /></a><br />How do those look? Super good right? I tried one, and it was fine. Not a huge fan of whole wheat. A friend came over when they were done and she tried one for me and said they were really good! And my husband said they were very moist and tasted great. Mission accomplished. Well I've got a super bad head ache, and I think its stress related. I am freaking out hopeing the Penguins beat the stupid Flyers in game 1 of the playoffs. Gotta go listen. Have a good day!</div></div></div></div><br /></div></div></div></div></div>Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com0tag:blogger.com,1999:blog-5569442930671491275.post-85368794562734042802012-03-21T11:51:00.026-07:002012-03-21T12:50:53.024-07:00Winner, Winner Chicken Dinner!<div align="left">Happy Spring!<br />Once again I am listening to some great 80's hits, and writing a blog for the few that read it! Thank you for your support! I know I am pretty bad at updating in general, but the muse has got to hit me. Or there is nothing good on TV.<br /><strong><em>Chicken Pie in a Pan</em></strong><br />I got this recipe from my Taste of Home Casseroles cookbook. I had a few issues with the recipe, which I will address. But other than that it was a good one. I am taking my husbands word for it. I would not eat this stuff unless paid a good bit of money.<br /><br /><strong>Ingredients:</strong><br />2 diced celery ribs, 2 diced medium carrots, 1 small chopped onion, 3 tablespoons butter, 1/4 cup flour, 1/2 tsp salt, 1 cup 2% milk, 1 cup chicken broth, 1 can(10 3/4 oz) cream of mushroom soup undiluted, 4 cups cooked cubed chicken.<br /><strong>This recipe has pinwheels on top, the crust ingredients and directions will follow after the main part, but keep in mind you will need more ingredients!</strong><br /><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722438383364928418" border="0" alt="" src="http://3.bp.blogspot.com/-AFgK9OM64HU/T2ovZBGG86I/AAAAAAAAAkU/5KlkZNsK9-Y/s400/100_7471.JPG" /> <br /><p align="center"><em>So, I didn't picture the veggies because I was running late to make dinner and my husband had somewhere to go that night so I just didn't picture them. See that little gold cube? That's my chicken broth.</em><br /><br /></p><br /><p align="left">This is not in the directions, but I will show you how I cooked my chicken. I cooked them whole on the stove top in some extra virgin(teehee)olive oil with a little salt and pepper. It probably woulda been faster and easier to cut the chicken raw, then cook it. But if you have read my past chicken casserole you would know I can't stand raw chicken. I can't touch it, its so slimy and gross! So I cooked it then cut it. It took longer then I thought, which is why I was running so late.</p><a href="http://3.bp.blogspot.com/-XUsyQSGkeWo/T2okwJba50I/AAAAAAAAAj8/lFYZBYvnSno/s1600/100_7459.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722426686110885698" border="0" alt="" src="http://3.bp.blogspot.com/-XUsyQSGkeWo/T2okwJba50I/AAAAAAAAAj8/lFYZBYvnSno/s400/100_7459.JPG" /></a><br /><br /><a href="http://4.bp.blogspot.com/-vepjsQqYzTQ/T2okvzNAMJI/AAAAAAAAAjs/6l_WJFDtIqQ/s1600/100_7461.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722426680144834706" border="0" alt="" src="http://4.bp.blogspot.com/-vepjsQqYzTQ/T2okvzNAMJI/AAAAAAAAAjs/6l_WJFDtIqQ/s400/100_7461.JPG" /></a><br /><br /><br /><div align="center"><a href="http://3.bp.blogspot.com/-FWW7ICoeoOg/T2okveMNBqI/AAAAAAAAAjk/2LP1wQUP6lc/s1600/100_7462.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722426674504337058" border="0" alt="" src="http://3.bp.blogspot.com/-FWW7ICoeoOg/T2okveMNBqI/AAAAAAAAAjk/2LP1wQUP6lc/s400/100_7462.JPG" /></a> <em>I sampled a piece or too and found it quite yummy! Cooked chicken is much easier to deal with then raw! When I was taking this picture I looked behind me because I felt a presence. Rufus was on the back of our couch staring at the chicken.</em><br /><br /><br /><br /><div align="center"><a href="http://4.bp.blogspot.com/-LnPpZ_ji_mc/T2oku7gMjRI/AAAAAAAAAjY/vgOnkUTFM68/s1600/100_7463.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722426665192951058" border="0" alt="" src="http://4.bp.blogspot.com/-LnPpZ_ji_mc/T2oku7gMjRI/AAAAAAAAAjY/vgOnkUTFM68/s400/100_7463.JPG" /></a> <em>"Can I have a smackeral of chicken?"</em><br /><em>He was very good and didn't try to get on the counter, so yes I gave him just a tiny piece.</em><br /></div><br /><br /><br /><br /><div align="left"><strong>Directions:</strong></div><br /><div align="left">In a large skillet, saute celery, carrots and onions in butter until tender.<br /></div><br /><br /><br /><div align="center"><a href="http://3.bp.blogspot.com/-ov8fp-WRoHw/T2okeH5KxuI/AAAAAAAAAjA/HBpXMq0uuUE/s1600/100_7465.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722426376461141730" border="0" alt="" src="http://3.bp.blogspot.com/-ov8fp-WRoHw/T2okeH5KxuI/AAAAAAAAAjA/HBpXMq0uuUE/s400/100_7465.JPG" /></a> <em>I have been watching a ton of Food Network and I like when the cooks go to the fridge to get stuff and the camera zooms on the fridge. I like seeing what else is in there. I have no idea why, I just do! So I took a pic of just a spot of my fridge, since it is no where near as orderly as the ones on TV. At this point I called my husband to let him know 2 ribs of celery where called for in this recipe, I had already chopped them but I thought I should check with him. He is not a fan of celery, but said to use just 1 rib since its not so bad cooked. I didn't mind. I made my self a snack with the celery I didn't put in the recipe.</em><br /></div><a href="http://1.bp.blogspot.com/-pOTx8FcBOlM/T2okutbqUBI/AAAAAAAAAjM/numui3QuSjI/s1600/100_7468.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722426661415833618" border="0" alt="" src="http://1.bp.blogspot.com/-pOTx8FcBOlM/T2okutbqUBI/AAAAAAAAAjM/numui3QuSjI/s400/100_7468.JPG" /></a> <em>Snacking, doing it right!</em><br /><br /><br /><a href="http://3.bp.blogspot.com/-kgP9hLSt9bs/T2okdhF0mHI/AAAAAAAAAi0/rEZBYU8ftsA/s1600/100_7470.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722426366045231218" border="0" alt="" src="http://3.bp.blogspot.com/-kgP9hLSt9bs/T2okdhF0mHI/AAAAAAAAAi0/rEZBYU8ftsA/s400/100_7470.JPG" /></a><br /><br /><br /><div align="left"><a href="http://2.bp.blogspot.com/-mjd3ZEj2Gt4/T2okdISRm_I/AAAAAAAAAio/vKA1a9xAAMA/s1600/100_7474.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722426359386577906" border="0" alt="" src="http://2.bp.blogspot.com/-mjd3ZEj2Gt4/T2okdISRm_I/AAAAAAAAAio/vKA1a9xAAMA/s400/100_7474.JPG" /></a><br /><br /><br /><div align="left"><a href="http://3.bp.blogspot.com/-i5CWgBAkI9U/T2okc19bSJI/AAAAAAAAAiY/8Eaq6_OZ2V8/s1600/100_7475.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722426354467293330" border="0" alt="" src="http://3.bp.blogspot.com/-i5CWgBAkI9U/T2okc19bSJI/AAAAAAAAAiY/8Eaq6_OZ2V8/s400/100_7475.JPG" /></a> <em>While the verggies sauted, I made the broth. It took like a minute for the water to boil, and another minute for the cube to dissolve. So easy.</em><br /><br /><br /><br />Stir in flour and salt until blended; gradually add milk and broth. Bring to boil; stir for 2 minutes or until thickened.<br /></div><br /><br /><br /><div align="left"><a href="http://1.bp.blogspot.com/-ESiyYZaXgSs/T2okckcu3YI/AAAAAAAAAiQ/m2Z51u67As4/s1600/100_7477.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722426349766761858" border="0" alt="" src="http://1.bp.blogspot.com/-ESiyYZaXgSs/T2okckcu3YI/AAAAAAAAAiQ/m2Z51u67As4/s400/100_7477.JPG" /></a><br /><br /><a href="http://3.bp.blogspot.com/-ru2uZU0R3RM/T2okI5p_LZI/AAAAAAAAAiE/FfIC1CrxSgg/s1600/100_7478.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722426011862117778" border="0" alt="" src="http://3.bp.blogspot.com/-ru2uZU0R3RM/T2okI5p_LZI/AAAAAAAAAiE/FfIC1CrxSgg/s400/100_7478.JPG" /></a><br /><br /><br /><div><a href="http://1.bp.blogspot.com/-T2G801TaNcM/T2okIoNymXI/AAAAAAAAAh4/xRoR8ZrOFQM/s1600/100_7479.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722426007180450162" border="0" alt="" src="http://1.bp.blogspot.com/-T2G801TaNcM/T2okIoNymXI/AAAAAAAAAh4/xRoR8ZrOFQM/s400/100_7479.JPG" /></a> </div><br /><br /><br /><div>Stir in soup and chicken. Spoon into greased 13x9 in baking dish. Set aside.<br /><br /></div><br /><div align="center"><a href="http://4.bp.blogspot.com/-Sv6m9V4vH4c/T2okILd_QVI/AAAAAAAAAhs/j-TcarXHEXU/s1600/100_7481.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722425999463760210" border="0" alt="" src="http://4.bp.blogspot.com/-Sv6m9V4vH4c/T2okILd_QVI/AAAAAAAAAhs/j-TcarXHEXU/s400/100_7481.JPG" /></a><em>To quote Milhouse from the Simpsons episode 'Boy Scoutsz N the Hood', where he and Bart purchase a Super Squishee made entirely of syrup, "Its so thick!"</em><br /></div><br /><br /><br /><br /><br /><br /><div align="left"><strong>For the Crust:</strong><br /></div><br /><div align="left">1 1/2 cups flour, 3/4 tsps baking powder, 1 tsp salt, 3 Tbsp cold butter, 1/2 cup 2% milk, 2 cups shredded cheese<br /></div><br /><br /><br /><div align="center"><a href="http://2.bp.blogspot.com/-v6t8KbEz45E/T2okHoAXldI/AAAAAAAAAhg/qhLGAC4upL4/s1600/100_7483.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722425989944284626" border="0" alt="" src="http://2.bp.blogspot.com/-v6t8KbEz45E/T2okHoAXldI/AAAAAAAAAhg/qhLGAC4upL4/s400/100_7483.JPG" /></a><br /><em>Oh, btw I used fat free milk, cuz thats all I had. I wasn't gonna buy specail milk for one recipe. Use whatever you want!</em><br /></div><br /><br /><br /><br /><br /><div align="left"><br />For crust, combine the flour, baking powder and salt. Cut butter until crumbly. Add milk, tossing with a fork until mix forms a soft dough. Shape into ball.<br /></div><br /><br /><br /><div align="left"><a href="http://4.bp.blogspot.com/-rR6VvklEYrA/T2okGyBk6-I/AAAAAAAAAhU/LRNNkdd-Pps/s1600/100_7486.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722425975453838306" border="0" alt="" src="http://4.bp.blogspot.com/-rR6VvklEYrA/T2okGyBk6-I/AAAAAAAAAhU/LRNNkdd-Pps/s400/100_7486.JPG" /></a><br /><br /><br /><br /><br /><div><a href="http://4.bp.blogspot.com/-2CoN_B5yXkM/T2ojsfFiP2I/AAAAAAAAAhI/x0BPUDxw0Gg/s1600/100_7488.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722425523693567842" border="0" alt="" src="http://4.bp.blogspot.com/-2CoN_B5yXkM/T2ojsfFiP2I/AAAAAAAAAhI/x0BPUDxw0Gg/s400/100_7488.JPG" /></a><br /><br />On a lightly floured surface roll dough int oa 12x10 in rectangle.<br /></div><br /><br /><br /><div align="center"><a href="http://2.bp.blogspot.com/-oAcZH9LDC7A/T2ojsFV5wpI/AAAAAAAAAg4/6Twzyd8spUU/s1600/100_7489.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722425516782895762" border="0" alt="" src="http://2.bp.blogspot.com/-oAcZH9LDC7A/T2ojsFV5wpI/AAAAAAAAAg4/6Twzyd8spUU/s400/100_7489.JPG" /></a><em>I have NO idea if that was 12x10 inches. I just eyed it up.<br /><br /><div align="center"><br /><div align="center"></em><br /><br /><br /><br /><div align="left">Sprinkle with cheese. Roll up jelly roll style. Cut into 12 slices. Place on top of of chicken mix. Bake uncovered at 350 degrees for 35 to 40 minutes or until crust is lightly browned.<br /><br /><br /><div align="left"><br /><div align="center"><a href="http://1.bp.blogspot.com/-2pYD--2BPsg/T2ojrg16aRI/AAAAAAAAAgw/1mFa-vMnYjE/s1600/100_7490.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722425506985044242" border="0" alt="" src="http://1.bp.blogspot.com/-2pYD--2BPsg/T2ojrg16aRI/AAAAAAAAAgw/1mFa-vMnYjE/s400/100_7490.JPG" /></a> <em>So, I totally did the jelly roll things wrong! I cut them while they weren't rolled up, so I just had a big mess trying to cut them, then roll them up. I only got like 8 doing that way. Cheese was every where, it was a mess. So I will def try to do better next time.</em><br /><br /><br /><div><a href="http://2.bp.blogspot.com/-sf-O2BGFrf4/T2ojrLtVM4I/AAAAAAAAAgk/zEYd5g_Tm_o/s1600/100_7492.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722425501311906690" border="0" alt="" src="http://2.bp.blogspot.com/-sf-O2BGFrf4/T2ojrLtVM4I/AAAAAAAAAgk/zEYd5g_Tm_o/s400/100_7492.JPG" /></a><br /><br /><br /><div align="left"><a href="http://4.bp.blogspot.com/-K2fzY1MVFsM/T2ojqrr9bUI/AAAAAAAAAgY/rflns4gD1Co/s1600/100_7496.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722425492716219714" border="0" alt="" src="http://4.bp.blogspot.com/-K2fzY1MVFsM/T2ojqrr9bUI/AAAAAAAAAgY/rflns4gD1Co/s400/100_7496.JPG" /></a><br />Here it is, all done. My husband liked it, but he said that is was so thin on the bottom. Next time I think I will use a slightly smaller baking dish to fix that. Since the chicken mix is basically already cooked I don't think it will affect anything too much. Well I hoped you all liked it. I didn't. Cream of mushroom soup? No thanks! Onions? No thanks. Oh! Yes, I once again just used half an onion. A whole onion would be very oniony. See yinz next time!</div></div></div></div></div></div></div></div></div><br /></div></div></div>Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com1tag:blogger.com,1999:blog-5569442930671491275.post-5957648576382071672012-03-06T10:30:00.022-08:002012-03-06T11:33:13.615-08:00Easy as Pie<div align="left">Good day! Well here I am again, with another All Recipes.com recipe. That is the best site ever. Well, best site without kittens.<br />I am currently listening to great 80's hits, the sun is shining, its not windy, all in all a perfect day to go outside. Which is why I will stay inside and write my blog, and watch tv. I might open a window. Maybe. For those that don't know, I am what you would call an "Indoor Girl". On with the recipe!<br /><strong><em>"Burrito Pie"</em></strong><br />Once again, I refrained from partaking of this casserole.<br /></div><br /><br /><div align="left"><br /><strong>Ingredients </strong><br /></div><br /><br /><div align="center">2 lbs ground beef, 1 chopped onion, 2 tsps minced garlic, 1 (2 oz) can sliced black olives, 1 (4 oz) can diced green chili peppers, 1 (10 oz) can diced tomatoes w/ green chili peppers, 1 (16 oz) jar taco sauce, 2 (16 oz) cans refried beans, 12 (8 in) flour tortillas, 9 oz shredded cheddar cheese<br /><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716868169073583266" border="0" alt="" src="http://2.bp.blogspot.com/-HPxormFOZW0/T1ZlT31eZKI/AAAAAAAAAgM/sKBsllpQTqg/s400/100_7423.JPG" /> <br /><p align="center"><em>Just a couple of notes, I usually never by name brand canned veggies. There is such a huge difference in price, and not in taste(mostly) that its not worth getting name brand. But the reason I got Del Monte was because I could not find Kroger diced tomatoes with the green chili peppers. It was late, I was hungry and tired and was sick of being in the store. So I just bought the more expensive tomatoes. Convenience has its price. And the tortillas, I have no idea if they are 8 inches or not, but I bought them for the same reasons as the tomatoes. I wanted to leave the store. And once again, I just used half of an onion. A whole onion seems super over powering. I used my handy dandy manual food processor from Pampered Chef to chop the onions.</em><br /><br /><br /></p><br /><div align="center"><a href="http://1.bp.blogspot.com/-B5tFAj5Tqpo/T1ZbOG70xTI/AAAAAAAAAf0/81CGqak0eOs/s1600/100_7427.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716857074931254578" border="0" alt="" src="http://1.bp.blogspot.com/-B5tFAj5Tqpo/T1ZbOG70xTI/AAAAAAAAAf0/81CGqak0eOs/s400/100_7427.JPG" /></a> <em>Before</em><br /><br /><a href="http://2.bp.blogspot.com/-9qeXYDHFo8k/T1ZbGf-EDBI/AAAAAAAAAfo/dQ0f13LKU5w/s1600/100_7429.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716856944212577298" border="0" alt="" src="http://2.bp.blogspot.com/-9qeXYDHFo8k/T1ZbGf-EDBI/AAAAAAAAAfo/dQ0f13LKU5w/s400/100_7429.JPG" /></a><br /><em>After! I am never using a knife to finely chop onions again!</em><br /><br /><br /><br /><br /><div align="left"><strong>Directions</strong> </div><br /><div align="left"></div><br /><div align="left">Preheat oven to 350 degrees(This could probably wait until after the meat simmers). In a large skillet brown meat with onions and minced garlic. Drain excess fat(the recipe says to drain "if desired" I totally drained it because otherwise its super gross!).<br /></div><br /><div align="center"><a href="http://1.bp.blogspot.com/-K-im8ue47wo/T1ZbB3f54YI/AAAAAAAAAfc/jQJqHY-8xNs/s1600/100_7431.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716856864629186946" border="0" alt="" src="http://1.bp.blogspot.com/-K-im8ue47wo/T1ZbB3f54YI/AAAAAAAAAfc/jQJqHY-8xNs/s400/100_7431.JPG" /></a> <em>This is my hand me down measuring spoon that my mother in law gave me. She never used it and let me have it. From the Pampered Chef, of course. This is the older version, they have brought a new and improved spoon, but this still works for me just fine!</em><br /><br /><br /><a href="http://2.bp.blogspot.com/-D1Fk13CnWe8/T1Za72G6FgI/AAAAAAAAAfQ/R3rCrgnzsfQ/s1600/100_7432.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716856761176692226" border="0" alt="" src="http://2.bp.blogspot.com/-D1Fk13CnWe8/T1Za72G6FgI/AAAAAAAAAfQ/R3rCrgnzsfQ/s400/100_7432.JPG" /></a><em>Before I used my Mix-n-Chop from Pampered Chef!</em><br /></div><br /><div align="center"><a href="http://2.bp.blogspot.com/-pXX6ju2_WIM/T1Za2q2H7JI/AAAAAAAAAfE/jW6AEr_ua0g/s1600/100_7434.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716856672254160018" border="0" alt="" src="http://2.bp.blogspot.com/-pXX6ju2_WIM/T1Za2q2H7JI/AAAAAAAAAfE/jW6AEr_ua0g/s400/100_7434.JPG" /></a> <em>After! I am such a good spokes-person for Pampered Chef! I could never sell the stuff though, I hate public speaking, so I shall endorse it this way.</em><br /><br /><br /><div align="left"><a href="http://2.bp.blogspot.com/-g520jxWpuag/T1ZZpOpRmoI/AAAAAAAAAd8/0HUvawf_WU8/s1600/100_7437.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716855341834148482" border="0" alt="" src="http://2.bp.blogspot.com/-g520jxWpuag/T1ZZpOpRmoI/AAAAAAAAAd8/0HUvawf_WU8/s400/100_7437.JPG" /></a><br />Mix in olives, green chili peppers, tomatoes, taco sauce, and refried beans. Stir thoroughly, reduce heat to low and let simmer for 15 to 20 minutes(I turn the oven on after this, other wise your oven would just be on with nothing in it for like a half an hour!).<br /><br /><br /><div align="center"><a href="http://1.bp.blogspot.com/-nD6AKJ_gsm0/T1ZZoFvkKqI/AAAAAAAAAdw/YeZI6CC7xsg/s1600/100_7438.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716855322264742562" border="0" alt="" src="http://1.bp.blogspot.com/-nD6AKJ_gsm0/T1ZZoFvkKqI/AAAAAAAAAdw/YeZI6CC7xsg/s400/100_7438.JPG" /></a><br /><em>Yes, I realize the chili peppers are supposed to be diced, but I grabbed whole. It was a surprise when I opened it up to see these gross snake like green things when I expected diced. Oh well, I just had to dice them myself.</em><br /><br /><br /><a href="http://4.bp.blogspot.com/-l51pFP_JzSk/T1ZZnmqJxwI/AAAAAAAAAdk/aPy_napEwE8/s1600/100_7439.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716855313920542466" border="0" alt="" src="http://4.bp.blogspot.com/-l51pFP_JzSk/T1ZZnmqJxwI/AAAAAAAAAdk/aPy_napEwE8/s400/100_7439.JPG" /></a><em>Good as new!</em><br /><br /><br /><div align="center"><a href="http://2.bp.blogspot.com/-ggdfDvWmJXo/T1ZZnEsxffI/AAAAAAAAAdY/UoCFL58mMRA/s1600/100_7441.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716855304804728306" border="0" alt="" src="http://2.bp.blogspot.com/-ggdfDvWmJXo/T1ZZnEsxffI/AAAAAAAAAdY/UoCFL58mMRA/s400/100_7441.JPG" /></a><br /><em>I had to switch to a big pot, because all those ingredients were not going to fit in that skillet. This is a 5 qt pot and it worked perfectly.</em><br /><br /><br /><br /><div align="center"><a href="http://2.bp.blogspot.com/-pLOHmsy-ihE/T1ZZm9IifAI/AAAAAAAAAdM/qtQcBIelVJE/s1600/100_7444.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716855302773701634" border="0" alt="" src="http://2.bp.blogspot.com/-pLOHmsy-ihE/T1ZZm9IifAI/AAAAAAAAAdM/qtQcBIelVJE/s400/100_7444.JPG" /></a> <em>15 minutes of simmering and viola! </em><br /><br /><br /></div><br /><br /><br /><div align="left">Spread a thin layer of the meat mix in the bottom of a 4 qt baking dish. Cover with a layer of tortillas followed by more meat, then cheese. Repeat tortilla, meat, cheese until tortillas are used, topping with meat and cheese.<br /></div><br /><div align="center"><a href="http://3.bp.blogspot.com/-obBSCQA7Yyk/T1ZZQNQ2OvI/AAAAAAAAAdA/xSQExfWfKJk/s1600/100_7446.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716854911966526194" border="0" alt="" src="http://3.bp.blogspot.com/-obBSCQA7Yyk/T1ZZQNQ2OvI/AAAAAAAAAdA/xSQExfWfKJk/s400/100_7446.JPG" /></a><br /><a href="http://1.bp.blogspot.com/-7XOrysaujfw/T1ZZPo3KyQI/AAAAAAAAAc0/LARrYsF_8Ec/s1600/100_7447.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716854902195144962" border="0" alt="" src="http://1.bp.blogspot.com/-7XOrysaujfw/T1ZZPo3KyQI/AAAAAAAAAc0/LARrYsF_8Ec/s400/100_7447.JPG" /></a> <em>Ok, so it didn't work out exactly as the recipe said, but there are 2 reasons for that. First is that I used a 3 qt dish(9x13), because I don't have a 4 qt dish. Second I only used about 6 or 8 tortillas because I am not sure if they were 8 inches. But it still worked. It fit fine in the 9x13, and I had like 3 layers of tortillas. I went easy with the cheese on the inside, and layered the most cheese on top. And here it is all cooked!</em><br /></div><br /><div align="center"><br /></div><br /><br /><br /><br /><div align="left">Bake for 20 to 30 minutes or until cheese is slightly brown and bubbly.<br /></div><a href="http://3.bp.blogspot.com/-d2RAo9Ox6v4/T1ZZPBduW9I/AAAAAAAAAck/UnIjdRTmaU0/s1600/100_7451.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716854891619441618" border="0" alt="" src="http://3.bp.blogspot.com/-d2RAo9Ox6v4/T1ZZPBduW9I/AAAAAAAAAck/UnIjdRTmaU0/s400/100_7451.JPG" /></a><br /><a href="http://2.bp.blogspot.com/-2A8RJhjAREk/T1ZZO-imSLI/AAAAAAAAAcc/m-h6A0-vpkY/s1600/100_7452.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716854890834577586" border="0" alt="" src="http://2.bp.blogspot.com/-2A8RJhjAREk/T1ZZO-imSLI/AAAAAAAAAcc/m-h6A0-vpkY/s400/100_7452.JPG" /></a><br /><a href="http://2.bp.blogspot.com/-C4d8QVI-kRI/T1ZZOcFg6RI/AAAAAAAAAcQ/-9Yni59GVQY/s1600/100_7454.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716854881585785106" border="0" alt="" src="http://2.bp.blogspot.com/-C4d8QVI-kRI/T1ZZOcFg6RI/AAAAAAAAAcQ/-9Yni59GVQY/s400/100_7454.JPG" /></a><br /><br /></div><br /><div align="left">Doesn't that look good? My husband loved it, of course. He loves spicy stuff. I suggest using a bowl to eat it from, it was pretty runny. That makes it sound less appetizing, huh? Don't know how else to explain it though. Hope you liked this recipe. The next one I blog will be an epic fail recipe. Well maybe not epic, but still a fail. But my mom encouraged me to to share my harrowing experience with Scotch Eggs, and I will. Until then, keep calm and love cats.</div></div></div></div></div>Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com2tag:blogger.com,1999:blog-5569442930671491275.post-35252821611830564432012-02-22T11:00:00.000-08:002012-02-22T11:30:21.483-08:00Meatloaf, Smeatloaf, Double-BeatloafWhy, hello there. I have returned! After a long absence that included laziness, lack of supplies, and sickness. All of those factors kept me from updating. But here I am again, and I hope it was worth the wait.<br />My sister told me to make something that I would eat, but I didn't. But she knows I rarely, if ever, listen to what she tells me. My wedding dress was one that my sister said was ugly, so I tried in just because and ended up loving it. There is a rather telling home video of me when I was tiny(age like 4 I think)that shows me out right disobeying her, and rubbing it in. But she also knows that I love her a lot. Now on with the show!<br /><strong>Lil' Cheddar Meatloaves</strong><br />I do not like meatloaf at all. Even if they are tiny.<br /><br /><br /><br /><strong>Ingredients:</strong><br /><br /><div align="left">1 egg, 3/4 cup of milk, 1 cup shredded cheddar cheese, 1/2 cup quick cooking oats, 1/2 cup chopped onion, 1 tsp salt, 1 lb lean ground beef, 2/3 cup ketchup, 1/2 cup brown sugar, 1 1/2 tsp prepard mustard <a href="http://2.bp.blogspot.com/-NK0_h0Zs7GM/T0U8lKPuqQI/AAAAAAAAAb4/qxFgIoF5abc/s1600/DSC04577.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5712038311492495618" border="0" alt="" src="http://2.bp.blogspot.com/-NK0_h0Zs7GM/T0U8lKPuqQI/AAAAAAAAAb4/qxFgIoF5abc/s400/DSC04577.JPG" /></a><br /><strong>Directions:</strong><br /><br />In a bowl beat egg and milk.<br /></div><br /><div align="left"><a href="http://2.bp.blogspot.com/-O0ApwHpz0k8/T0U8kauRxVI/AAAAAAAAAbs/Gpssn2vU00U/s1600/DSC04579.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5712038298735723858" border="0" alt="" src="http://2.bp.blogspot.com/-O0ApwHpz0k8/T0U8kauRxVI/AAAAAAAAAbs/Gpssn2vU00U/s400/DSC04579.JPG" /></a> <em>The whisk I am using is a new one I got from Pampered Chef that is really tiny, great for eggs! I hadn't used it yet(my husband is the one that makes eggs usually) and I wanted an excuse to use it. Even if it was a bit on the smaller side for this big bowl.</em><br /><br /><br /><br /><div align="center"><a href="http://1.bp.blogspot.com/-BoKr1H9IZH8/T0U8kFk9NBI/AAAAAAAAAbg/u7ATsF-sk1M/s1600/DSC04580.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5712038293059482642" border="0" alt="" src="http://1.bp.blogspot.com/-BoKr1H9IZH8/T0U8kFk9NBI/AAAAAAAAAbg/u7ATsF-sk1M/s400/DSC04580.JPG" /></a> <em>Action shot!(I love action shots)</em><br /><br /><br /></div><br /><div align="center"></div><br /><div align="left">Stir in cheese, oats, onion, and salt.<br /><br /></div><a href="http://2.bp.blogspot.com/-_IY_-LE24MU/T0U_aYul_gI/AAAAAAAAAcE/gNu8FiOefPI/s1600/DSC04582.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5712041424936369666" border="0" alt="" src="http://2.bp.blogspot.com/-_IY_-LE24MU/T0U_aYul_gI/AAAAAAAAAcE/gNu8FiOefPI/s400/DSC04582.JPG" /></a><br />Add beef and mix well.<br /><br /><a href="http://2.bp.blogspot.com/-4hEChGwhsro/T0U8jbcBMLI/AAAAAAAAAbI/uIhjEsEcDIE/s1600/DSC04583.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5712038281747706034" border="0" alt="" src="http://2.bp.blogspot.com/-4hEChGwhsro/T0U8jbcBMLI/AAAAAAAAAbI/uIhjEsEcDIE/s400/DSC04583.JPG" /></a><br />Shape into 8 loaves; place in a greased 9x13 inch baking dish.<br /><br /><br /><br /><div align="center"><a href="http://2.bp.blogspot.com/-sfOjBs9xYTo/T0U8MeINwBI/AAAAAAAAAa8/JDflgw9fcpE/s1600/DSC04587.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5712037887332958226" border="0" alt="" src="http://2.bp.blogspot.com/-sfOjBs9xYTo/T0U8MeINwBI/AAAAAAAAAa8/JDflgw9fcpE/s400/DSC04587.JPG" /></a> <em>I just guessed on the size, and it worked out well!</em><br /></div><br /><br /><div align="center"></div><br /><br /><br /><br /><div align="left">In another bowl, combine ketchup, brown sugar, and mustard; mix well.<br /><br /></div><br /><div align="left"><a href="http://4.bp.blogspot.com/-i9mw2w1VAJo/T0U8L9ZBV5I/AAAAAAAAAaw/bq55nm6NE0M/s1600/DSC04588.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5712037878545078162" border="0" alt="" src="http://4.bp.blogspot.com/-i9mw2w1VAJo/T0U8L9ZBV5I/AAAAAAAAAaw/bq55nm6NE0M/s400/DSC04588.JPG" /></a> </div><br /><br /><br /><div align="left">Spoon over loaves.<br /><br /></div><br /><div align="left"><a href="http://4.bp.blogspot.com/-dhTWJFAvdq0/T0U8LjG69zI/AAAAAAAAAak/RPY5Jll0L2k/s1600/DSC04589.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5712037871489840946" border="0" alt="" src="http://4.bp.blogspot.com/-dhTWJFAvdq0/T0U8LjG69zI/AAAAAAAAAak/RPY5Jll0L2k/s400/DSC04589.JPG" /></a><br /><br />Bake uncovered at 350 degrees for 45 minutes.<br /><br /><br /><br /><div align="center"><em></em><a href="http://2.bp.blogspot.com/-y0u6ZxKtQVs/T0U8K5g7aNI/AAAAAAAAAac/bVRhLSOMUJw/s1600/DSC04592.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5712037860324632786" border="0" alt="" src="http://2.bp.blogspot.com/-y0u6ZxKtQVs/T0U8K5g7aNI/AAAAAAAAAac/bVRhLSOMUJw/s400/DSC04592.JPG" /></a><br /><em>Pretty gross looking, huh?</em><br /><br /><br /><br /><div align="center"><a href="http://1.bp.blogspot.com/-PzdftPNkzQQ/T0U8KQPoabI/AAAAAAAAAaM/W3fDDo2vYNA/s1600/DSC04595.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5712037849246230962" border="0" alt="" src="http://1.bp.blogspot.com/-PzdftPNkzQQ/T0U8KQPoabI/AAAAAAAAAaM/W3fDDo2vYNA/s400/DSC04595.JPG" /></a> <em>Still look gross.</em><br /><br /><br /><br /><br /><br /><div align="left">Its over! These will work great for my husband's lunches because they are tiny! I also don't see how it couldn't be a good big meatloaf as well. My husband loved this recipe, and definatly wants it again. He said though, that next time to cut back on the brown sugar. So I mught just do like, a half of a half. Whatever that is.<br /></div></div></div></div></div>Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com2tag:blogger.com,1999:blog-5569442930671491275.post-49398642809989952312012-02-01T08:35:00.000-08:002012-02-01T09:35:48.962-08:00Yes, I realize I am picky.Hi! So this was a new recipe(blurg they are all new basically)from my Taste of Home Casseroles cookbook. And I cannot stand touching raw chicken! Its so gross! Slimy and cold, smelly and just plain gross. So by the time it was a finished product there was no way I was going to eat it. Also its smothered in cream of mushroom soup. This was my face for most of making this recipe:<br /><br /><p><a href="http://1.bp.blogspot.com/-MyF7ROlFnL4/Tylue0DaeMI/AAAAAAAAAaA/O0CXde_-Ff0/s1600/168px-Spongebob16.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 168px; DISPLAY: block; HEIGHT: 185px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5704211878689536194" border="0" alt="" src="http://1.bp.blogspot.com/-MyF7ROlFnL4/Tylue0DaeMI/AAAAAAAAAaA/O0CXde_-Ff0/s400/168px-Spongebob16.jpg" /></a> But if you can stomach through making something with raw chicken, here is the recipe!<br /><strong><em>Stuffed Chicken Breast</em></strong><br /></p><br /><p><strong>Ingredients:<br /></strong>4 boneless skinless chicken breast halves, salt and peppar to taste, 1 package (6 oz) chicken stuffing mix, 1/2 cup chopped pecans, 2 Tbs butter, 1 can (10 3/4 ox) condensed cream of mushroom soup</p><a href="http://2.bp.blogspot.com/-tGsOK7BEQNw/Tylrt_m_2EI/AAAAAAAAAZ0/gQeVSJ5fwp0/s1600/DSC04513.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5704208840954730562" border="0" alt="" src="http://2.bp.blogspot.com/-tGsOK7BEQNw/Tylrt_m_2EI/AAAAAAAAAZ0/gQeVSJ5fwp0/s400/DSC04513.JPG" /><br /></a><p align="center"><a href="http://2.bp.blogspot.com/-tGsOK7BEQNw/Tylrt_m_2EI/AAAAAAAAAZ0/gQeVSJ5fwp0/s1600/DSC04513.JPG"></a><em>The main reason I made this recipe was the soup. As I was searching through the cookbook, I found this recipe and saw it called for the soup. Which I just so happened to have in my pantry! Don't you love stuff like that? And I knew I would never eat it just as soup, I needed to make this recipe. And I know what you are thinking, those nuts look like almonds, not pecans. I will get to that in a moment.</em><br /></p><br /><p align="left"><strong>Directions:</strong></p><br /><p align="left">Flatten chicken to 1/4 inch thickness, sprinkle with salt and pepper. Prepare stuffing mix according to package direction. For those that are curious, here are the directions.<br /></p><br /><div align="center"><a href="http://4.bp.blogspot.com/-hJoeNFY4HDk/TylrtY-rh0I/AAAAAAAAAZo/37M9E-jzzA4/s1600/DSC04516.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5704208830585079618" border="0" alt="" src="http://4.bp.blogspot.com/-hJoeNFY4HDk/TylrtY-rh0I/AAAAAAAAAZo/37M9E-jzzA4/s400/DSC04516.JPG" /></a> <em>I have never made any form of stuffing. I grew up with the handmade stuffing, that was cooked in the trukey at Thanksgiving time. My husband grew up with the box kind. Wanna know something funny? I don't like the homemade stuffing, I like the box kind. My husband loves my mom's homemade stuffing, and doesn't really like the box kind anymore. I don't know why, but that's the way it is. The homemade kind is to squishy or something. My dad would probably say the boxed kind actually tastes like a box. Oh well, to each thier own!</em><br /><br /><a href="http://4.bp.blogspot.com/-F86_r63TetA/TylrtDhYdRI/AAAAAAAAAZY/aS0IFKSF3lU/s1600/DSC04517.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5704208824825050386" border="0" alt="" src="http://4.bp.blogspot.com/-F86_r63TetA/TylrtDhYdRI/AAAAAAAAAZY/aS0IFKSF3lU/s400/DSC04517.JPG" /></a><br /><em>Should I have melted the butter first, before I added it to the water? I chose not too(duh)and I think it went all right.</em><br /><em></em><br /><br /><br /><div align="left"><a href="http://2.bp.blogspot.com/-xyXu1QYwEd8/TylrtFRGAxI/AAAAAAAAAZQ/DBExb2NqC08/s1600/DSC04520.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5704208825293603602" border="0" alt="" src="http://2.bp.blogspot.com/-xyXu1QYwEd8/TylrtFRGAxI/AAAAAAAAAZQ/DBExb2NqC08/s400/DSC04520.JPG" /></a></div><br /><div align="left"></div><br /><div align="left"></div><br /><div align="left">Meanwhile, in a small skillet, saute pecans in butter wuntil lightly browned; add to stuffing.</div><br /><div align="left"><br /></div><br /><div align="center"><a href="http://4.bp.blogspot.com/-tPeaCJ4i1fQ/TylrRstKHsI/AAAAAAAAAZI/ki2pDsVnbqY/s1600/DSC04522.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5704208354843958978" border="0" alt="" src="http://4.bp.blogspot.com/-tPeaCJ4i1fQ/TylrRstKHsI/AAAAAAAAAZI/ki2pDsVnbqY/s400/DSC04522.JPG" /></a><br /><em>Ok, so the pecans. In the store I had every intention of buying pecans. Until I saw the price. $8 dollars! For like half an ounce! No way! So we got a Mixed Nut container for like $2, that had pecans pictured on the front. I figured there wouldn't be half a cup of pecans, but something close. There were 3 pecans in the whole container. <strong>3! </strong>My husband said he didn't really like pecans anyway.Thankfully we had almonds, he likes those so when they are on sale(still very expensive)we sometimes splurge on them. </em><br /><br /><a href="http://4.bp.blogspot.com/-H-JmNuH1CVU/TylrRdUXsBI/AAAAAAAAAY0/x17WdDbCt5Q/s1600/DSC04533.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5704208350713458706" border="0" alt="" src="http://4.bp.blogspot.com/-H-JmNuH1CVU/TylrRdUXsBI/AAAAAAAAAY0/x17WdDbCt5Q/s400/DSC04533.JPG" /></a> <em>This was my first attempt at sauting something. Ever! See how well it went? A few factors helped in the burnanation of these almonds. My gas stove, which I am still getting used to, gets so hot so fast! And Rufus, my cat. He was trying to get on the counter to get at the chicken, so I turned away from the skillet, scared Rufus out of the kitchen, turned back and boom! Burnt almonds. Good thing, I had extra almonds. And when I tried again, I watched them like a hawk.</em><br /><br /><br /><div><a href="http://1.bp.blogspot.com/-Yje4MlEr1KA/TylrRGz93yI/AAAAAAAAAYo/uJOv5QNUh0U/s1600/DSC04534.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5704208344671969058" border="0" alt="" src="http://1.bp.blogspot.com/-Yje4MlEr1KA/TylrRGz93yI/AAAAAAAAAYo/uJOv5QNUh0U/s400/DSC04534.JPG" /></a><br /><em>See? Much better. I might have under cooked a tad, but I didn't want to risk burning.</em><br /><br /><br /><br /><div><a href="http://4.bp.blogspot.com/-gWO34VIwH5c/TylrQ_X5hjI/AAAAAAAAAYg/EVxreRw2HqE/s1600/DSC04528.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5704208342675195442" border="0" alt="" src="http://4.bp.blogspot.com/-gWO34VIwH5c/TylrQ_X5hjI/AAAAAAAAAYg/EVxreRw2HqE/s400/DSC04528.JPG" /></a><br /><em>Here is my mallet. It kinda sucks. But its all about the Jackson's in this house and a good mallet was way to expensive. So you get what you pay for. Its better than using my husbands rubber hammer, and plastic wrap over the chicken.</em><br /><br /><br /><br /><div align="left"><a href="http://2.bp.blogspot.com/-Loo_ZNLcAIs/TylrQyWnD6I/AAAAAAAAAYU/Jz1dbBcnP9Y/s1600/DSC04531.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5704208339180130210" border="0" alt="" src="http://2.bp.blogspot.com/-Loo_ZNLcAIs/TylrQyWnD6I/AAAAAAAAAYU/Jz1dbBcnP9Y/s400/DSC04531.JPG" /></a><br />Place 1/2 cup stuffing( I didn't measure, use as much or as little as you want)down on the center of the chicken breast. Roll up and secure with a toothpick. Place seam side down in greased 1 quart baking dish. Spoon soup over chicken, and sprinkle with remaining stuffing. Cover and bake at 400 degrees for 25-30 minutes or until chicken is no longer pink.<br /><br /><br /><div><a href="http://4.bp.blogspot.com/-llKHnsndPSQ/Tylqo7GZluI/AAAAAAAAAYI/MV6VzhcAJxs/s1600/DSC04540.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5704207654333290210" border="0" alt="" src="http://4.bp.blogspot.com/-llKHnsndPSQ/Tylqo7GZluI/AAAAAAAAAYI/MV6VzhcAJxs/s400/DSC04540.JPG" /></a><br /><br /><br /><div><a href="http://4.bp.blogspot.com/-Gdmh46VKRrE/TylqoRJPUyI/AAAAAAAAAYA/h-FtsuQNhRA/s1600/DSC04542.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5704207643070911266" border="0" alt="" src="http://4.bp.blogspot.com/-Gdmh46VKRrE/TylqoRJPUyI/AAAAAAAAAYA/h-FtsuQNhRA/s400/DSC04542.JPG" /></a><br /><br /><br /><br /><div><a href="http://1.bp.blogspot.com/-tlmT1_2beiw/TylqoC-JvKI/AAAAAAAAAXs/Um7Yr6MRbxw/s1600/DSC04544.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5704207639266311330" border="0" alt="" src="http://1.bp.blogspot.com/-tlmT1_2beiw/TylqoC-JvKI/AAAAAAAAAXs/Um7Yr6MRbxw/s400/DSC04544.JPG" /></a><br /><br /><br /><br /><div><a href="http://1.bp.blogspot.com/-ju_JMI9N-CU/TylqnzbqI7I/AAAAAAAAAXk/V_lOvsgENDw/s1600/DSC04546.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5704207635095102386" border="0" alt="" src="http://1.bp.blogspot.com/-ju_JMI9N-CU/TylqnzbqI7I/AAAAAAAAAXk/V_lOvsgENDw/s400/DSC04546.JPG" /></a><br /><br />There you have it! The finshed product! My husband really liked this one. He said it tasted like Thanksgiving all rolled into one. Don't forget to remove the toothpicks! I of course passed on this one. I have nothing against chicken or stuffing. But everything against the other ingredients. Plus seeing the chicken raw before hand just turned me off to eating all night. Don't worry. I will be fine! I am sure there is some ramen in the pantry. ;)<br /><br /><div></div></div></div></div></div></div></div></div><br /></div></div>Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com2tag:blogger.com,1999:blog-5569442930671491275.post-71173505193049245692012-01-25T10:16:00.000-08:002012-01-25T10:47:09.990-08:00Meat Lover's Pizza CasseroleHello! I am back again with a new recipe!<br /><strong><em>Meat Lover's Pizza Casserole</em></strong><br />I had made a pizza casserole before, I think it was before I started the blog. My husband had said it was ok, so I have been looking for a new one. This one was it! I got it from my Taste of Home Casseroles cookbook. I am really liking this book so far. Spoiler alert, my husband really really liked the casserole! On with the show!<br /><br /><strong>Ingredients:</strong><br /><br /><br /><br /><br /><br /><div align="center">1 pound lean ground beef, 1 medium onion chopped, 1 can (15 oz) pizza sauce, 8 oz cooked and drained elbow macaroni, 2 cups shredded mozzarella cheese, 3 1/2 oz sliced pepperoni : quartered, 1/2 tsp salt<br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5701636387020938674" border="0" alt="" src="http://3.bp.blogspot.com/-QSBDumm6EaU/TyBIFd7THbI/AAAAAAAAAXY/WVy5Mb0mfRg/s400/DSC04496.JPG" /><em>I only used half an onion, because I thought a whole one would've been way to much. I am sure you've noticed that in every recipe that I have done that calls for onions, I scale it back. </em><br /><br /><br /><br /><br /><br /><p align="left"><strong>Directions:<br /></strong>Cook macaroni according to package directions.</p><br /><br /><br /><div align="center"><a href="http://2.bp.blogspot.com/-AeA6nKTadfg/TyBIE_SMM1I/AAAAAAAAAXQ/NVQaNrVh3kA/s1600/DSC04500.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5701636378795455314" border="0" alt="" src="http://2.bp.blogspot.com/-AeA6nKTadfg/TyBIE_SMM1I/AAAAAAAAAXQ/NVQaNrVh3kA/s400/DSC04500.JPG" /></a> <em>Never be afraid to get the off-off brand! It not name brand, its not even the "ok" store brand! Saving money is the best.</em><br /></div><br /><br /><br /><br /><br /><div align="left">In a large skillet cook beef and onion over med-high heat until meat is no longer pink; drain. Stir in remaining ingredients.<br /></div><br /><br /><br /><div align="center"><a href="http://2.bp.blogspot.com/-6chyI9vQ9uQ/TyBIEopVVCI/AAAAAAAAAXA/xnsRZAU1PJw/s1600/DSC04502.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5701636372718507042" border="0" alt="" src="http://2.bp.blogspot.com/-6chyI9vQ9uQ/TyBIEopVVCI/AAAAAAAAAXA/xnsRZAU1PJw/s400/DSC04502.JPG" /></a><br /><em>I multi tasked and cooked the noodles and beef at the same time! The beef of course took less time than the noodles. I am still trying to get the hang of my new gas range. It freaks me out, I always think I am going to blow the house up when I use it. But it does cook things super fast!</em><br /></div><br /><br /><br /><br /><br /><div align="center"><a href="http://2.bp.blogspot.com/-StA_T1kboyQ/TyBIEfm2KTI/AAAAAAAAAW0/VdBd0VtbvLI/s1600/DSC04503.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5701636370292156722" border="0" alt="" src="http://2.bp.blogspot.com/-StA_T1kboyQ/TyBIEfm2KTI/AAAAAAAAAW0/VdBd0VtbvLI/s400/DSC04503.JPG" /></a><em>It was fun to cut the pepperoni. Not sure why, but it was.</em><br /><br /><a href="http://3.bp.blogspot.com/-wlhq3D-EDDs/TyBHm765nvI/AAAAAAAAAWs/KxVF01m6eCQ/s1600/DSC04505.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5701635862496386802" border="0" alt="" src="http://3.bp.blogspot.com/-wlhq3D-EDDs/TyBHm765nvI/AAAAAAAAAWs/KxVF01m6eCQ/s400/DSC04505.JPG" /></a> <em>When I drained the noodles, I tried to slowly transfer them into the pot to mix in with the meat, but it all just went, "plop!". Making it very difficult to stir.</em><br /><br /><br /><br /><br /><br /><br /><div><a href="http://1.bp.blogspot.com/--Yv3Q-SokQI/TyBHmtWk2rI/AAAAAAAAAWc/arDX6CDr1l8/s1600/DSC04506.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5701635858585934514" border="0" alt="" src="http://1.bp.blogspot.com/--Yv3Q-SokQI/TyBHmtWk2rI/AAAAAAAAAWc/arDX6CDr1l8/s400/DSC04506.JPG" /></a><em>There it is, all mixed together. Note on the cheese! It most defiantly could've used 4 cups! It had an ok amount of cheese, but it wasn't very cheesy. Next time, more cheese please.</em><br /><br /></div><br /><br /><div></div><br /><br /><div align="left">Transfer to greased 2 qt baking dish. Bake uncovered at 350 degrees for 40-45 minutes or until heated through.<br /><br /></div><br /><br /><div align="left"><a href="http://4.bp.blogspot.com/-lhM4p-eB4CM/TyBHmBSdn8I/AAAAAAAAAWQ/0E0VMXyZm-8/s1600/DSC04507.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5701635846757523394" border="0" alt="" src="http://4.bp.blogspot.com/-lhM4p-eB4CM/TyBHmBSdn8I/AAAAAAAAAWQ/0E0VMXyZm-8/s400/DSC04507.JPG" /></a><br />There it is, all done. Sorry for the weird angle, not sure what I was thinking.<br /><br /><br /><a href="http://1.bp.blogspot.com/-_fOR3aIe4fI/TyBHln4se2I/AAAAAAAAAV4/tLeXYfF08M0/s1600/DSC04512.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5701635839938558818" border="0" alt="" src="http://1.bp.blogspot.com/-_fOR3aIe4fI/TyBHln4se2I/AAAAAAAAAV4/tLeXYfF08M0/s400/DSC04512.JPG" /></a> I timed it perfectly for when my husband got home from work, so when he scooped himself a bowl, I had to take a picture of it. It took me several tried because some one was, "helping me".<br /><br /><a href="http://1.bp.blogspot.com/-9MYKGFCzzbQ/TyBHl0abX0I/AAAAAAAAAWE/-X7NDXCRc-M/s1600/DSC04508.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5701635843301269314" border="0" alt="" src="http://1.bp.blogspot.com/-9MYKGFCzzbQ/TyBHl0abX0I/AAAAAAAAAWE/-X7NDXCRc-M/s400/DSC04508.JPG" /></a> The above is about my third attempt at a photo. My husband, the goof, kept photobombing my picture. Its ok though. He is so cute, I let him. And he did put ranch on it. He likes ranch on his pizza, so it stands to reason he would like it on a pizza casserole. He did. Well there ya go! Another recipe from me! Happy eating!</div></div>Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com2tag:blogger.com,1999:blog-5569442930671491275.post-18113146841471112612012-01-19T06:39:00.000-08:002012-01-19T07:24:12.640-08:00Technical Difficulties!So my camera was being a huge diva. I had taken, or so I thought, quite a few pictures of my process only to find out later that certain ones weren't taken. Ugh!!<br />So I apologize for the lack of pictures in this recipe. Hopefully you will get the picture(pun!).<br />This recipe will have to be made again, because we didn't eat it(not that I ever would)! I made it for a friend in church that recently had a little boy. When we took it to them my husband looked a teensy bit jealous.<br /><strong><em>Hearty Calico Bean Bake</em></strong><br />I am not sure why it is called calico, but I assumes its because of the many different types of beans.<br />I got the recipe from this new cookbook I got from Powell's Book store in Portland, Oregon. It was a cool store with tons of cheap books. I know it is more to others, so they can describe it better!<br /><br /><br /><a href="http://2.bp.blogspot.com/-a86OcrnJXfY/TxgsEoc5yfI/AAAAAAAAAVI/DHkjA-WehgM/s1600/DSC04476.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5699353786527107570" border="0" alt="" src="http://2.bp.blogspot.com/-a86OcrnJXfY/TxgsEoc5yfI/AAAAAAAAAVI/DHkjA-WehgM/s400/DSC04476.JPG" /></a><br /><br /><br /><br /><strong>Ingredients<br /><br /></strong>1 can(16 oz) pork and beans undrained, 1 can (16 oz) Kidney beans rinsed and drained, 1 can (16 0z) chili beans undrained, 1 can (15 1/2 oz) great northern beans rinsed and drained, 1 can (14 1/2)cut wax beans drained, 1 1/2 cup brown sugar, 1 1/2 cups cubed fully cooked ham, 1/2 cup ketchup, 1 small chopped onion, 2 tablespoons Worcestershire sauce<br /><br /><br /><div align="center"><a href="http://2.bp.blogspot.com/-lpPZq8K1gMw/TxgsD0_84ZI/AAAAAAAAAU8/Gd0Bj0qNG2U/s1600/DSC04480.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5699353772715467154" border="0" alt="" src="http://2.bp.blogspot.com/-lpPZq8K1gMw/TxgsD0_84ZI/AAAAAAAAAU8/Gd0Bj0qNG2U/s400/DSC04480.JPG" /></a> A few notes on the ingredients. The Great Northern Beans, I had never heard of previously. It took me a good ten minutes staring at all the beans in the aisle until I saw 2 cans way at the top. It was pretty impossible to see. The ham, was interesting as well. I thought I would just buy the pre-cut stuff that is made for breakfast omelets. Way too expensive! It was like $5 for one! So even though "Ham in water product" sounds super gross, it worked great, with tons of leftover. The onion is huge, amirite? I got a bigger one because I needed onion for an upcoming recipe.</div><br /><br /><br /><br /><br /><div align="left"><strong>Directions</strong><br /></div><br /><div align="left">In a large bowl combine all ingredients. Transfer to a greased 3 quart baking dish. Bake uncovered at 350 degrees for 1 hour or until bubbly and heated through. Pretty simple, huh? The following pictures(or lack there of)show the process!<br /></div><br /><div align="center"><a href="http://1.bp.blogspot.com/-qO2iSWVijQI/TxgsDrsMsmI/AAAAAAAAAUw/QtmHbk5eDK0/s1600/DSC04481.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5699353770216698466" border="0" alt="" src="http://1.bp.blogspot.com/-qO2iSWVijQI/TxgsDrsMsmI/AAAAAAAAAUw/QtmHbk5eDK0/s400/DSC04481.JPG" /></a> <em>I had taken a few pics of how I cut the ham, since this chunk was way more then what I needed. But I spose you can cut it however you want!</em><br /><br /><br /><a href="http://1.bp.blogspot.com/-Gaye8Ze8KyU/TxgsDSMpJ8I/AAAAAAAAAUk/nbmySEFPPw8/s1600/DSC04484.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5699353763373459394" border="0" alt="" src="http://1.bp.blogspot.com/-Gaye8Ze8KyU/TxgsDSMpJ8I/AAAAAAAAAUk/nbmySEFPPw8/s400/DSC04484.JPG" /></a> <em>My awesome manual food processor! I always use it to chop onions now. Since I have no idea how to do it properly with a knife. That's why its called "Pampered Chef".</em><br /><br /><br /><br /><div><a href="http://2.bp.blogspot.com/-8D4nkyTKQKM/TxgrsKzDZBI/AAAAAAAAAUY/Nade_e-ux3I/s1600/DSC04486.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5699353366250087442" border="0" alt="" src="http://2.bp.blogspot.com/-8D4nkyTKQKM/TxgrsKzDZBI/AAAAAAAAAUY/Nade_e-ux3I/s400/DSC04486.JPG" /></a><br /><em>I tried an action shot, but I was also trying to deter my cat from jumping on the counter because he was trying to get some ham. So imagine me with a camera in one hand, onion container in the other and one leg in the air trying to block my cat from jumping on the counter. It was dangerous.</em><br /><br /></div><br /><br /><div><a href="http://1.bp.blogspot.com/-9VvbWwqnHeE/TxgrrYwJI3I/AAAAAAAAAUM/QWeGMwqPuwk/s1600/DSC04492.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5699353352816108402" border="0" alt="" src="http://1.bp.blogspot.com/-9VvbWwqnHeE/TxgrrYwJI3I/AAAAAAAAAUM/QWeGMwqPuwk/s400/DSC04492.JPG" /></a> <em>Beans are so nasty.</em><br /><br /><br /><br /><div><a href="http://3.bp.blogspot.com/-i35FZKrprpA/Txgrq6Z1IlI/AAAAAAAAAUA/b3ytX8fkNwQ/s1600/DSC04493.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5699353344669459026" border="0" alt="" src="http://3.bp.blogspot.com/-i35FZKrprpA/Txgrq6Z1IlI/AAAAAAAAAUA/b3ytX8fkNwQ/s400/DSC04493.JPG" /></a><br /><br /><br /><div align="left"><a href="http://3.bp.blogspot.com/-8TZ65MmU-o8/TxgrqYnvmcI/AAAAAAAAAT4/oRNzZI73lAs/s1600/DSC04494.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5699353335601011138" border="0" alt="" src="http://3.bp.blogspot.com/-8TZ65MmU-o8/TxgrqYnvmcI/AAAAAAAAAT4/oRNzZI73lAs/s400/DSC04494.JPG" /></a><br /><em>I love my wooden spoon. My mom got it for me and its just really fun to mix things with. Can't explain it really, it just is!</em><br /><br /><br /><br /><div align="left"><a href="http://4.bp.blogspot.com/-aNZ4pdZCHMs/TxgrqFsN11I/AAAAAAAAATo/T9Vh3jKh7Ac/s1600/DSC04495.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5699353330519496530" border="0" alt="" src="http://4.bp.blogspot.com/-aNZ4pdZCHMs/TxgrqFsN11I/AAAAAAAAATo/T9Vh3jKh7Ac/s400/DSC04495.JPG" /></a><br />And well there you have it. My stupid camera didn't take the completed picture, but I hope you can get it. And I know its not a cute baking dish, but since I was taking it too someones house I didn't want to have her worrying about getting a glass dish back to me.</div><br /><div align="left">Here is a picture of it from the taste of home website.<br /><br /><br /></div><a href="http://4.bp.blogspot.com/-S9QqnEv8Osk/Txgz6FYhcuI/AAAAAAAAAVo/I1yvInIK8ms/s1600/exps29638_TH1115463D41B.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5699362401407824610" border="0" alt="" src="http://4.bp.blogspot.com/-S9QqnEv8Osk/Txgz6FYhcuI/AAAAAAAAAVo/I1yvInIK8ms/s400/exps29638_TH1115463D41B.jpg" /></a>And I will leave you with some pictures of my kitchen companion, Rufus.<br /><br /></div><br /><div align="left"><br /><div align="center"><a href="http://4.bp.blogspot.com/-A7FIg-lhNmE/Txgz6AHhRLI/AAAAAAAAAVc/B_M7khoYGKw/s1600/DSC04489.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5699362399994332338" border="0" alt="" src="http://4.bp.blogspot.com/-A7FIg-lhNmE/Txgz6AHhRLI/AAAAAAAAAVc/B_M7khoYGKw/s400/DSC04489.JPG" /></a> When he isn't crawling under my step stool, trying to attack my feet, he is standing on it, trying to score some ham.<br /><br /><div></div><br /><div><a href="http://3.bp.blogspot.com/-L-huSpAi3wE/Txgz51U5RBI/AAAAAAAAAVU/NFXyfeXYyqM/s1600/DSC04491.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5699362397097640978" border="0" alt="" src="http://3.bp.blogspot.com/-L-huSpAi3wE/Txgz51U5RBI/AAAAAAAAAVU/NFXyfeXYyqM/s400/DSC04491.JPG" /></a> The look on his face says, "Mmmmm Ham."</div></div></div></div></div><br /></div>Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com1tag:blogger.com,1999:blog-5569442930671491275.post-87421410713239667062012-01-09T08:17:00.000-08:002012-01-09T09:20:56.567-08:00Am I too Easy?<div align="left">I noticed that a few of my recipes start with the word, "Easy". I like "Easy" recipes. But then again its not like a recipe would start with the words, "Hard" or "Difficult". But perhaps I should try something different soon.<br />Anyway, as you will see from the pictures, this was the last recipe I made in our old apartment, and it make me just a teensy bit sad. I miss that kitchen SO much. My new one is nice, but has NO counterspace. There are counters, but none that are very big. My husband keeps telling me one day he will build me a house, and I get to design the kitchen. I know this will likely happen in like 50 years, when he retires, but a girl can dream right? On with the recipe!<br /></div><br /><div align="left"><strong><em>Easy Mexican Casserole</em></strong><br /><br /></div><br /><div align="left">Ingredients: </div><br /><div align="center">1 pound lean ground beef, 2 cups of salsa, 1(16 oz) can chili beans drained, 3 cups tortilla chips, 2 cups sour cream, 1(2 oz) can sliced black olives drained, 1/2 cup chopped green onion, 1/2 cup chopped fresh tomato, 2 cups shredded cheddar cheese<br /></div><br /><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5695667697690695922" border="0" alt="" src="http://3.bp.blogspot.com/-3UmEXPnQ-UE/TwsTmBeFWPI/AAAAAAAAAQQ/chSLh_-9a8Q/s400/DSC04391.JPG" /><br /><a href="http://1.bp.blogspot.com/-mUoG1sHXm4M/TwsZFutlRLI/AAAAAAAAARw/3HejZKN6Sl0/s1600/DSC04393.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5695673739969381554" border="0" alt="" src="http://1.bp.blogspot.com/-mUoG1sHXm4M/TwsZFutlRLI/AAAAAAAAARw/3HejZKN6Sl0/s400/DSC04393.JPG" /></a> <em>On all those cooking shows the chefs always have their ingredients in cute little bowls, already to go for them. Normally, I am just like, "Screw prepping these in cute bowls, just throw 'em in!" </em><em>But since I am doing a blog, and taking pics, I figured I should put a little time into it. Just a little.</em><br /><br /></div><br /><div align="left">Directions:<br /><br />Preheat oven to 350 degrees. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, heat through. </div><a href="http://4.bp.blogspot.com/-L6nT4ekIroI/TwscPfK5z9I/AAAAAAAAASU/-ZhQ39JdA8s/s1600/DSC04398.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5695677206130970578" border="0" alt="" src="http://4.bp.blogspot.com/-L6nT4ekIroI/TwscPfK5z9I/AAAAAAAAASU/-ZhQ39JdA8s/s400/DSC04398.JPG" /></a><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5695677207197891506" border="0" alt="" src="http://1.bp.blogspot.com/-XORj7W4WbBM/TwscPjJRu7I/AAAAAAAAASk/nQYF0vEwac0/s400/DSC04400.JPG" /> <br /><p align="center"><em>Beans are so gross. I dislike all types of beans.</em><br /><br /><br /><br /></p><br /><p align="left"><br />Spray a 9x13 inch baking dish with cooking spray. Spread crushed tortilla chips in bottom of dish.<br /></p><a href="http://3.bp.blogspot.com/-pxKTlpY6zTc/TwshYAZJEmI/AAAAAAAAATc/4NPxDguRRGI/s1600/DSC04403.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5695682850046153314" border="0" alt="" src="http://3.bp.blogspot.com/-pxKTlpY6zTc/TwshYAZJEmI/AAAAAAAAATc/4NPxDguRRGI/s400/DSC04403.JPG" /> <br /><p align="center"></a><em>The amount of 3 cups of chips, is subjective. Basically if you want a super crispy crust, use way more. Or less if that whats you want. I just eyed it up, and didn't crush them to tiny bits, as you can see. Its really up to you! Isn't cooking fun?</em><br /><br /><br /></p><br /><p align="left">Then spoon beef mixture over chips. Spread sour cream over beef, sprinkle olives, green onions, and tomato over the sour cream. Top with cheese.</p><br /><p align="left"><a href="http://2.bp.blogspot.com/-WYOeXqJbPN8/TwseoznViwI/AAAAAAAAAS4/KhozO5wFduU/s1600/DSC04404.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5695679840138922754" border="0" alt="" src="http://2.bp.blogspot.com/-WYOeXqJbPN8/TwseoznViwI/AAAAAAAAAS4/KhozO5wFduU/s400/DSC04404.JPG" /></a><br /><br /><a href="http://3.bp.blogspot.com/-Umq770BY6a8/TwsepCTpFnI/AAAAAAAAATI/ZN5VxmXP8ng/s1600/DSC04405.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5695679844082849394" border="0" alt="" src="http://3.bp.blogspot.com/-Umq770BY6a8/TwsepCTpFnI/AAAAAAAAATI/ZN5VxmXP8ng/s400/DSC04405.JPG" /></a><br /></p><br /><p align="left">Bake in oven for 30 minutes, or until hot and bubbly.<br /></p><br /><p><a href="http://3.bp.blogspot.com/-JikllE8xbbE/TwsfXyq-wII/AAAAAAAAATQ/oDDcApZErDY/s1600/DSC04408.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5695680647339622530" border="0" alt="" src="http://3.bp.blogspot.com/-JikllE8xbbE/TwsfXyq-wII/AAAAAAAAATQ/oDDcApZErDY/s400/DSC04408.JPG" /></a><br />Baah dah dah dah dah dah daaaah!!! The finished product! My husband loves this dish. He likes anything spicy and flavorful, so he loves this. I will take his word for it. Once again I will not eat this. Beans, olives, green onions, salsa chunks(I only like picante, not chunks), all things I don't like.<br />Well I hope whoever makes this will enjoy it. Its pretty fun to make, I like crushing the chips. Good way to relieve stress. Not the best way, but a good one. Well The Price is Right is on. I love that show. Gotta watch! Have a good week!</p>Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com3tag:blogger.com,1999:blog-5569442930671491275.post-36789481348941310112011-12-21T07:26:00.000-08:002011-12-21T09:04:55.367-08:00I'll Be Back<p align="left">I am back!! Who new moving was such an ordeal that it puts other things in your life on hold? Not that my sister let me forget.<br />"Are you going to get internet soon? When are you going to update on your blog? Have you seen this picture I put on facebook? Have you heard the new Michael Buble song? Its on youtube!"<br />That was the basic line of questioning that she gave me for several weeks. I don't even like Michael Buble as much as she does.<br />Anyway I am back with a new recipe, just in time for Christmas!<br />"<strong><em>Gramma's Christmas Sugar Cookies"</em></strong><br /><br /><strong>Ingredients:<br /><br /></strong>1 1/3 cup shortening, 1 1/2 cup sugar, 1 tsp grated orange peel, 1 tsp vanilla, 2 eggs, 8 tbsp milk(thats about 1/2 cup), 4 cups flour, 3 tsp baking powder<br /></p><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688620576224208178" border="0" alt="" src="http://1.bp.blogspot.com/-QXQ7VrfpIxk/TvIKRkPSZTI/AAAAAAAAAP4/4G7hlyCFnm8/s400/DSC04415.JPG" /><br /><br /><p align="center"><em>These amounts are for a double batch, which I recommend making if you like huge sugar cookies, like I do. I made 2 double batches. You will see the quality of the photo taking goes down as the day grows longer. </em><br /></p><strong></strong><br /><p align="left"><strong>Directions:</strong> </p><br /><div align="left">Thoroughly cream shortening, sugar, orange peel, and vanilla<strong><br /><br /></div><br /><br /><p align="left"></strong><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688605989489980370" border="0" alt="" src="http://3.bp.blogspot.com/-zBuL_Eb92mk/TvH9Aga1s9I/AAAAAAAAAMA/GNBLAejhq5A/s400/DSC04417.JPG" /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688605998697381490" border="0" alt="" src="http://3.bp.blogspot.com/-pcVDwcIgB7w/TvH9BCuDfnI/AAAAAAAAAMI/-g4NVYbZnG8/s400/DSC04418.JPG" /> <em>I don't own a cool little grater, so I have to use my huge cheese one, thats also broken. Its quite deadly, not gonna lie.</em><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688606008100840786" border="0" alt="" src="http://2.bp.blogspot.com/-kxygjM2K_w8/TvH9BlwA5VI/AAAAAAAAAMU/gwmBx-yhQTE/s400/DSC04420.JPG" /><br />Add egg, beat until light and fluffly. Stir in milk.<br /></p><br /><p align="left"><a href="http://3.bp.blogspot.com/-2cAJwny0e6c/TvIG-bFt6UI/AAAAAAAAAPg/CQIy6isoyPY/s1600/DSC04422.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688616948815751490" border="0" alt="" src="http://3.bp.blogspot.com/-2cAJwny0e6c/TvIG-bFt6UI/AAAAAAAAAPg/CQIy6isoyPY/s400/DSC04422.JPG" /></a><br />Sift together dry ingredients, blend in cream mixture.<br /></p><br /><br /><p align="center"><a href="http://3.bp.blogspot.com/-_T4U04A7EJI/TvIG-leYeQI/AAAAAAAAAPw/vjNWPCq1w4o/s1600/DSC04424.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688616951603558658" border="0" alt="" src="http://3.bp.blogspot.com/-_T4U04A7EJI/TvIG-leYeQI/AAAAAAAAAPw/vjNWPCq1w4o/s400/DSC04424.JPG" /></a><em>I also do not have a sifter. I almost bought one, but talked myself out of it, which I usually do with all my almost purchases. Anyway, what does sifting do anyway? Does it really make a huge difference?</em><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688607649279639602" border="0" alt="" src="http://2.bp.blogspot.com/-q-GgoNMzM_0/TvH-hHniADI/AAAAAAAAAMs/elzAFvi7h2Q/s400/DSC04425.JPG" /><em>Action shot!</em><br /></p><br /><br /><div align="left">Divide dough in half, chill one hour.</div><br /><div align="left"></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688607655242813314" border="0" alt="" src="http://1.bp.blogspot.com/-PuPCu6W61co/TvH-hd1Qz4I/AAAAAAAAAM0/cj789zV8OOk/s400/DSC04427.JPG" /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688607653309738514" border="0" alt="" src="http://1.bp.blogspot.com/-mK3fcAJlEpU/TvH-hWoYbhI/AAAAAAAAANE/wwJ5PMXlye4/s400/DSC04429.JPG" /> <br /><p align="center"><em>My sister chills hers as long as over night, so she doesn't have to do it all in one day. Thats smart. But I wouldn't be able to do it. I need to do it all in one day or it will never get done. And trust me it takes ALL DAY. The following is a picture of how I stay energized.</em><br /><br /><br /></p><br /><p align="center"><a href="http://2.bp.blogspot.com/-Ety92VsgSsI/TvH-iYPhh3I/AAAAAAAAANg/UzTKr6FPdIs/s1600/DSC04430.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688607670922217330" border="0" alt="" src="http://2.bp.blogspot.com/-Ety92VsgSsI/TvH-iYPhh3I/AAAAAAAAANg/UzTKr6FPdIs/s400/DSC04430.JPG" /></a><br />Here are my cookie cutter. The mug in the back is my circle cookie cutter.<br /><br /><a href="http://2.bp.blogspot.com/-nM-jMnMSphU/TvH_e7QnZHI/AAAAAAAAANo/a33oMR7UyEw/s1600/DSC04434.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688608711114187890" border="0" alt="" src="http://2.bp.blogspot.com/-nM-jMnMSphU/TvH_e7QnZHI/AAAAAAAAANo/a33oMR7UyEw/s400/DSC04434.JPG" /></a><br />On a floured countertop roll to 1/8 inch thickness. You don't want to think or the cookies will nothing but break.<br /><br /><a href="http://1.bp.blogspot.com/-bsqXI--R16Q/TvH_fJsp-iI/AAAAAAAAAN4/xIEzsrpaCSw/s1600/DSC04435.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688608714989894178" border="0" alt="" src="http://1.bp.blogspot.com/-bsqXI--R16Q/TvH_fJsp-iI/AAAAAAAAAN4/xIEzsrpaCSw/s400/DSC04435.JPG" /></a><br />Cut in desired shapes with cookie cutters.<br /><br /><br /><a href="http://4.bp.blogspot.com/-n0VMceTH6Qk/TvH_frECxxI/AAAAAAAAAOA/naiXsTmUz8o/s1600/DSC04436.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688608723946358546" border="0" alt="" src="http://4.bp.blogspot.com/-n0VMceTH6Qk/TvH_frECxxI/AAAAAAAAAOA/naiXsTmUz8o/s400/DSC04436.JPG" /></a><br />Bake on cookie sheet at 375 degrees for 6 to 8 minutes. It took my new stove 6 minutes, its a gas stove, so basically I think I will blow up the house whenever I turn it on.<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688608729944872850" border="0" alt="" src="http://4.bp.blogspot.com/-lSbjNvd8aqU/TvH_gBaM15I/AAAAAAAAAOY/JBy33pMu0Gc/s400/DSC04438.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688608729208862370" border="0" alt="" src="http://1.bp.blogspot.com/-G4LxREAiZqg/TvH_f-quNqI/AAAAAAAAAOM/A2cwRmOYoxs/s400/DSC04437.JPG" /><em>My home state!Woot woot!</em> </p><br /><p></p><br /><br /><p align="left">Cool slightly and remove from pan to frost. </p><br /><br /><p><a href="http://3.bp.blogspot.com/-r0SZM36rrNk/TvIKR4b7JkI/AAAAAAAAAQE/9nMr74y493g/s1600/DSC04439.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688620581645919810" border="0" alt="" src="http://3.bp.blogspot.com/-r0SZM36rrNk/TvIKR4b7JkI/AAAAAAAAAQE/9nMr74y493g/s400/DSC04439.JPG" /></a><strong>Frosting Recipe: 1/2 butter, 1 tsp vanilla, 1 tsp almond extract, 1 bag of powdered sugar(32 oz), Milk</strong><br /><br />Do not make this frosting if you do not have almond extract, it will not be as good.<br />I did not take a staged pic of the ingredients, it was getting late, and the end was in sight. Note on the amount of milk. For me it was about a cup. Just add as much or as little as you want. Its really about what kind consistancy you want. I wanted super smooth so it was easier to frost with. </p><br /><br /><p><a href="http://4.bp.blogspot.com/-nHPFuGbiAKg/TvIAESwOpWI/AAAAAAAAAOk/UydrjyIwcXM/s1600/DSC04441.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688609353075959138" border="0" alt="" src="http://4.bp.blogspot.com/-nHPFuGbiAKg/TvIAESwOpWI/AAAAAAAAAOk/UydrjyIwcXM/s400/DSC04441.JPG" /></a><br /><br />Use food coloring and sprinkles to make it way more festive!<br /><br /><a href="http://3.bp.blogspot.com/-wGARv7ujauw/TvIAElAkryI/AAAAAAAAAOw/-nu4p4Stpxw/s1600/DSC04444.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688609357976350498" border="0" alt="" src="http://3.bp.blogspot.com/-wGARv7ujauw/TvIAElAkryI/AAAAAAAAAOw/-nu4p4Stpxw/s400/DSC04444.JPG" /></a><br /><br /><br /><a href="http://3.bp.blogspot.com/-rh-1eVcVndU/TvIAFEx2W3I/AAAAAAAAAO8/UbKgPLZ1bnc/s1600/DSC04445.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688609366504528754" border="0" alt="" src="http://3.bp.blogspot.com/-rh-1eVcVndU/TvIAFEx2W3I/AAAAAAAAAO8/UbKgPLZ1bnc/s400/DSC04445.JPG" /></a><br /><br /><br /><a href="http://1.bp.blogspot.com/-jQka5l5hkOs/TvIAFWb75pI/AAAAAAAAAPI/sCvXh7VdsNI/s1600/DSC04446.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688609371244455570" border="0" alt="" src="http://1.bp.blogspot.com/-jQka5l5hkOs/TvIAFWb75pI/AAAAAAAAAPI/sCvXh7VdsNI/s400/DSC04446.JPG" /></a><br /><br /><a href="http://4.bp.blogspot.com/-54k2poAWBJQ/TvIAFgdFecI/AAAAAAAAAPU/WWtQ8AeLyHE/s1600/DSC04448.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688609373933631938" border="0" alt="" src="http://4.bp.blogspot.com/-54k2poAWBJQ/TvIAFgdFecI/AAAAAAAAAPU/WWtQ8AeLyHE/s400/DSC04448.JPG" /></a> Phew! It was an all day project, but I got it done! Frosting used to be my favorite part as a kid, but these days I just want to throw the cookies in the frosting and make one big mass of cookies and frosting. But I took my time, and look how beautiful they turned out. I know. Amazing. And they taste fantastic as well! If you make a ton, freeze them! It makes them last longer and something about them frozen, makes it really good too. Well thats all for me, I will probably see you next year! Holidays also make it very hard to post!<br /><br />Happy holidays....is what terriosts say. Merry Cristmas from me!<br /></p><br /><br /><p>(30 Rock is a very hilarious show, which I got the above quote from)<br /></p>Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com1tag:blogger.com,1999:blog-5569442930671491275.post-60792906074682338802011-11-21T17:11:00.000-08:002011-11-21T17:48:47.719-08:00Say Cheese!<div style="text-align: left;">Hello again people! Lets get right to it, shall we?</div><div style="text-align: left;">"<b style="text-align: left; "><i>Cheesy Cornbread Casserole"</i></b></div><div>I got it from allrecipes.com but it was a Kraft sponsored recipe so it asks for some name brand stuff. But you can always use whatever brand you want.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div><b>Ingredients:</b></div><div style="text-align: center;"><br /></div><div>1 lb lean bround beef, 1 chopped onion, 1 seeded, chopped jalapeno pepper, 1 (15 oz) can enchilada sauce, 1 (15 oz) can black beans, 1 tsp garlic powder, 1 tsp ground cumin, 1 (8.5 oz) package corn muffin mix, 1 (8 oz) package Kraft Mexican Stle Shredded 4 Cheese with a touch of Philadelphia</div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-PysLoguLkDQ/Tsr4nZCfvEI/AAAAAAAAAJ4/Skguk-aLYKg/s400/DSC04358.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5677623635873872962" /></div><div style="text-align: center;"><i>As you can see I bought the Kraft cheese. I thought, why not? I sampled a bit before adding it to the recipe and honestly, saw now difference between it and other cheese. Next time, its store brand cheese for me!</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Directions:</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Heat oven to 350 degrees. Brown meat with onion and pepper in large skillet.</div><div style="text-align: left;"></div><div style="text-align: center;"><br /></div><img src="http://4.bp.blogspot.com/-W5oMPs8Q3Gs/Tsr4nqzNAZI/AAAAAAAAAKA/F9Fsn6o7tu8/s400/DSC04360.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5677623640641569170" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /><div><div><div><div><div><div style="text-align: center;"><i>In the past, I have tried rather unsuccessfully to mince onions. Thankfully when I was making this I remembered one of my latest Pampered Chef purchases. Its a Manual Food Processor. I chopped the onion and pepper into small chunks and tossed them in. Then I put the lid on a pumped the handle so the blades moved. And it worked fabulously! </i></div><div style="text-align: center;"><i><br /></i></div><img src="http://3.bp.blogspot.com/-RW-d5Pr3I6g/Tsr4nxRP7MI/AAAAAAAAAKQ/u1CLlHBdLms/s400/DSC04363.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5677623642378202306" style="text-align: center; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></div><div><br /><img src="http://3.bp.blogspot.com/-em6FTY5Gi_4/Tsr4oIe21HI/AAAAAAAAAKc/NVlo5i2dP98/s400/DSC04371.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5677623648609293426" style="text-align: center; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /><div></div></div><div style="text-align: center;"><i>Obviously, whenever a recipe asks for minced veggies, I am using this wonderful gadget!</i></div><div><br /></div><div><br /></div><div>Stir in next 4 ingredients; cook and stir for 3 minutes, or heated through. Spoon into 13x9 inch baking dish.</div><div>Prepare muffin batter as directed on package; stir in cheese. Spread over meat mix.</div><div><div><div style="text-align: center;"><br /><div></div></div><div></div></div></div><div><div><img src="http://4.bp.blogspot.com/-zvMoXpMxkZs/Tsr4ohkhRAI/AAAAAAAAAKk/1G7LJtdDYE8/s400/DSC04372.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5677623655343932418" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /><div><div></div></div></div></div><div style="text-align: center;"><i>You are probably wondering why I have added this pic? Well the Jiffy mix I bought called for and egg. I looked in the fridge, pulled out what I thought was a egg carton with several eggs in it. Opened it to find this. I called my wonderful husband and asked, "Did you put a bunch of empty eggshells in the fridge?"</i></div><div style="text-align: center;"><i>"...Yeah."</i></div><div style="text-align: center;"><i>"Why?"</i></div><div style="text-align: center;"><i>"....I don't know."</i></div><div style="text-align: center;"><i>Counting to 10, I then calmly asked him to pick up eggs on his way home from work and I left the meat mix in the skillet on low so it wouldn't get cold. And when he got home, I continued.</i></div><div style="text-align: center;"><i><br /></i></div><div><div><div><div><div><img src="http://4.bp.blogspot.com/-xTHNKDt5D_0/Tsr5GlCtvEI/AAAAAAAAAK0/pO2L39TOU_s/s400/DSC04374.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5677624171671960642" style="text-align: center; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /><div><div><div><div></div></div></div></div><div style="text-align: center;"><br /></div><img src="http://3.bp.blogspot.com/-2zSvNUuAhzo/Tsr5G2WXPAI/AAAAAAAAALA/xmvGToC7sDc/s400/DSC04375.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5677624176317774850" style="text-align: center; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></div></div></div></div></div><div><br /></div><div style="text-align: center;"><br /></div><div><br /></div><div>Bake for 20 minutes or until toothpick inserted in center of cornbread topping comes out clean. Cool slightly.</div><div><br /></div><div><div><div><div><div><div><img src="http://2.bp.blogspot.com/-Fzw7Ee90DHY/Tsr5HGctP2I/AAAAAAAAALM/NpDwIByooRU/s400/DSC04379.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5677624180639350626" style="text-align: center; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /><div><div><div><div><div style="text-align: center;"><br /><div><div><div><div></div></div></div></div></div></div></div></div></div><div><div><div><div><div><div><div><div><div><img src="http://4.bp.blogspot.com/-Os4u5L3pR5c/Tsr5Hk6JE2I/AAAAAAAAALc/U8KidMlqW60/s400/DSC04382.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5677624188815872866" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></div><div><div style="text-align: left;">And its done! The husband really liked, but we both agree next time I will double the recipe. When it was done it was really thin. And the cornbread topping hardly covered the top. The only thing I won't double is the onion. It called for an entire chopped onion, but I only used half of one and it was just fine, and I think it would be great in a double batch for just a hint of onion and the jalapeno. And before you ask, no I did not eat this.</div><div style="text-align: left;">I leave you with my kitchen companion: Rufus</div><div style="text-align: left;"><br /></div><img src="http://2.bp.blogspot.com/-XSHvdzTzVRA/Tsr5IItpRwI/AAAAAAAAALk/YWKsTVEHG3U/s400/DSC04385.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5677624198427133698" style="text-align: center; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /><div></div></div><div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div><div><br /></div><div><br /></div></div></div></div></div>Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com0tag:blogger.com,1999:blog-5569442930671491275.post-1715430200738509672011-11-12T19:58:00.000-08:002011-11-12T20:23:20.504-08:00Boil 'em , mash 'em, stick 'em in a stew!!<div style="text-align: left;">Good day to you readers! Here I am with a recipe that I will actually eat!</div><div>"<b><i>Company Mashed Potatoes"</i></b></div><div>This recipe, as far as I know, is my mother's. She might have got it from someone else, but who cares? Thank you mom! ;)</div><div>Lets get right to it shall we?</div><div style="text-align: center;"><br /></div><div><b><i><span class="Apple-style-span" >Ingredients:</span></i></b></div><div style="text-align: center;"><br /></div><div><span class="Apple-style-span" >5 lbs potatoes, 8 oz cream cheese, 8 oz sour cream, 1 stick butter or margarine, 1 tsp onion powder.</span></div><div style="text-align: center;"><br /></div><div><img src="http://3.bp.blogspot.com/-EzeuGeUH0qc/Tr9CB5aG4TI/AAAAAAAAAIo/kvnnWPtqkCk/s400/DSC04320.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5674326655867740466" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></div><div style="text-align: center;"><i>You will notice the absence of the potatoes in this picture. Well, I peeled them, rinsed them, and cut them. The whole time thinking about the blog, and not remember my usual ingredient picture. Oh well, no harm done!</i></div><div> </div><div><img src="http://4.bp.blogspot.com/-QpRD0EqapBA/Tr9CBnN8JUI/AAAAAAAAAIg/RRdMXPaesAs/s400/DSC04319.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5674326650984867138" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></div><div><div style="text-align: center;"><br /></div></div><div><span class="Apple-style-span" ><br /></span></div><div><i><b><span class="Apple-style-span" >Directions:</span></b></i></div><div><i><b><span class="Apple-style-span" ><br /></span></b></i></div><div><span class="Apple-style-span" >Boil potatoes. For me this took nearly a half an hour. Why so long? I used too small a pot, I think. Well, I think that is the reason for it taking so long</span><span class="Apple-style-span" style="font-size: large; ">, I know it was too small a pot.</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><img src="http://2.bp.blogspot.com/-eDCJ_09Gl1E/Tr9CCE9UJGI/AAAAAAAAAI0/8AGxosZGJCU/s400/DSC04339.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5674326658968200290" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /><div><div style="text-align: center;"><br /><br /></div><div><span class="Apple-style-span" >Mash the potatoes. Add remaining ingredients, mix well.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><div style="text-align: center;"><br /></div></div><div><a href="http://4.bp.blogspot.com/-QpRD0EqapBA/Tr9CBnN8JUI/AAAAAAAAAIg/RRdMXPaesAs/s1600/DSC04319.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://4.bp.blogspot.com/-SjhnBWqgTvU/Tr9CCVv5e1I/AAAAAAAAAJE/RzO0tdnKi1E/s400/DSC04342.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5674326663475329874" style="color: rgb(0, 0, 0); display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /><div style="color: rgb(0, 0, 0); "><div style="text-align: center;"><br /></div></div><div style="color: rgb(0, 0, 0); "><div style="text-align: center;"><br /></div></div></a><div><a href="http://4.bp.blogspot.com/-QpRD0EqapBA/Tr9CBnN8JUI/AAAAAAAAAIg/RRdMXPaesAs/s1600/DSC04319.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://2.bp.blogspot.com/--BkVf0cbh_4/Tr9CCgPijZI/AAAAAAAAAJM/f6QR-IyR5ts/s400/DSC04343.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5674326666292399506" style="color: rgb(0, 0, 0); text-align: center; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></a><a href="http://4.bp.blogspot.com/-QpRD0EqapBA/Tr9CBnN8JUI/AAAAAAAAAIg/RRdMXPaesAs/s1600/DSC04319.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="color: rgb(0, 0, 0); "><a href="http://4.bp.blogspot.com/-QpRD0EqapBA/Tr9CBnN8JUI/AAAAAAAAAIg/RRdMXPaesAs/s1600/DSC04319.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="text-align: center;"><br /><a href="http://4.bp.blogspot.com/-QpRD0EqapBA/Tr9CBnN8JUI/AAAAAAAAAIg/RRdMXPaesAs/s1600/DSC04319.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></div></div><a href="http://4.bp.blogspot.com/-QpRD0EqapBA/Tr9CBnN8JUI/AAAAAAAAAIg/RRdMXPaesAs/s1600/DSC04319.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div><a href="http://4.bp.blogspot.com/-QpRD0EqapBA/Tr9CBnN8JUI/AAAAAAAAAIg/RRdMXPaesAs/s1600/DSC04319.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div><a href="http://4.bp.blogspot.com/-QpRD0EqapBA/Tr9CBnN8JUI/AAAAAAAAAIg/RRdMXPaesAs/s1600/DSC04319.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="http://4.bp.blogspot.com/-QpRD0EqapBA/Tr9CBnN8JUI/AAAAAAAAAIg/RRdMXPaesAs/s1600/DSC04319.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://1.bp.blogspot.com/-RBdDVrs-FcM/Tr9CSTredcI/AAAAAAAAAJc/aCG8ooPMoAc/s400/DSC04344.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5674326937797817794" style="color: rgb(0, 0, 0); text-align: center; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></a></div><div style="text-align: center;"><i>Like my mixer? Its a Black and Decker, super legit. I bought a random $5 one at walmart once, and the first time I made frosting it starting smoking. Moral of the story? You get what you pay for.</i></div><div><br /></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Put in buttered casserole dish, and garnish with paprika. Refrigerate until needed. Heat in a 350 degree oven until warm.</span></div><div><br /></div><div><a href="http://4.bp.blogspot.com/-QpRD0EqapBA/Tr9CBnN8JUI/AAAAAAAAAIg/RRdMXPaesAs/s1600/DSC04319.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div><a href="http://4.bp.blogspot.com/-QpRD0EqapBA/Tr9CBnN8JUI/AAAAAAAAAIg/RRdMXPaesAs/s1600/DSC04319.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div><a href="http://4.bp.blogspot.com/-QpRD0EqapBA/Tr9CBnN8JUI/AAAAAAAAAIg/RRdMXPaesAs/s1600/DSC04319.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="http://4.bp.blogspot.com/-QpRD0EqapBA/Tr9CBnN8JUI/AAAAAAAAAIg/RRdMXPaesAs/s1600/DSC04319.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://1.bp.blogspot.com/-hg5svWz1q9c/Tr9CSiGNkPI/AAAAAAAAAJo/E2w_b6ef3LY/s400/DSC04351.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5674326941668053234" style="color: rgb(0, 0, 0); display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div></div></div></div></div></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >The finished product! I could seriously eat this whole dish, but I restrained myself. Good thing its for church! I must add that I did not butter the dish, and I don't know if it makes a difference or not. My mom thinks so.</span></div><div><br /></div><div><br /></div><div></div><div></div></div>Chelbaccahttp://www.blogger.com/profile/05878268892410114420noreply@blogger.com2