tag:blogger.com,1999:blog-25707202469482079252024-03-06T01:07:38.918-08:00We Eat ThisHeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.comBlogger103125tag:blogger.com,1999:blog-2570720246948207925.post-25900559095385121082015-10-08T18:50:00.001-07:002015-10-08T18:50:52.563-07:00Grilled Chicken with Barley Corn Salad<p><br>I have been on hiatus. <br>The girls moved away temporarily and I found it difficult to cook for two.<br>They have since returned home and I have trying to get back into the swing of things.<br>Tonight, I opened up my massive Pinterest board and selected this tasty dish.<br>I found myself remembering how much I LOVE to cook for my family!<br><br>Tonight, WE ATE THIS…<font size="2"><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfiNwn2k0xd0puA6vXVtp9XlDTAMCi0nAa6KCkHRC0L6fo-6xaeKuk3E8HsOKTah5B5LMKzYv6kDpe4NC1OqIoE6Nm7qEwoib_NiwT2Frl3xrGMwxvxL9WHcZhfgcDS9YSKRhgLwYYtMzs/s1600-h/grilled%252520chicken%252520barly%252520corn%252520salad%25255B15%25255D.jpg"><img title="grilled chicken barly corn salad" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="grilled chicken barly corn salad" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHa6YIQJ-iddTDN1jNErdzLtje4xk-jtzLSCUjSLMAnE6W5scFJvat06sNv5Ypr6skln1mmY7ve7X50x6KKbwAkzLCkOMAhzevKH0zZQAVtZwD41IXZFwDY-F72kYuyG9orDWFaQzAiVh/?imgmax=800" width="717" height="717"></a></strong></font></p> <p><font size="4">Grilled Chicken with Barley Corn Salad</font></p> <p><font size="2"><strong>Ingredients</strong></font></p> <p>4 chicken breasts<br>3/4 cup medium barley, rice or quinoa<br>2 cups fresh or frozen-then-thawed sweet corn kernels <br>1-1/2 cups halved cherry tomatoes <br>1/2 cup minced green onion <br>1 avocado, chopped <br>salt & pepper </p><strong><font size="2">For the Tomato Vinaigrette:</font> <br><br></strong>1 cup halved cherry tomatoes <br>1 clove garlic <br>3 Tablespoons extra virgin olive oil <br>2 Tablespoons water <br>1 Tablespoon red wine vinegar <br>1 Tablespoon lemon juice <br>1 Tablespoon red onion <br>salt & pepper <p><font size="2"><strong>Directions</strong></font></p> <p>Combine all vinaigrette ingredients in a food processor or blender, then process until smooth. Place 6 Tablespoons of the vinaigrette into a plastic bag and set the remaining aside. Season both sides of the chicken breasts with salt & pepper, then add it to the bag with the vinaigrette and marinate in the refrigerator while you make the Barley Corn Salad. <br><br>Cook barley, rice or quinoa with a pinch of salt according to package directions. Place into a large bowl to cool slightly. </p> <p>Stir corn, cherry tomatoes, and green onion into the cooled barley. Add enough of the reserved tomato vinaigrette to coat and stir well. Gently fold in avocado then season with salt & pepper to taste. Place into the refrigerator. </p> <p>Heat a grill to high and grill chicken for 4-5 minutes a side, or until cooked through. Let chicken rest for 5 minutes off the grill, then divide salads onto plates and top with grilled chicken.</p> <p>[Adapted from <a href="http://iowagirleats.com/2012/07/24/grilled-chicken-with-moms-barley-corn-salad/" target="_blank">THIS</a> recipe]</p> HeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.com0tag:blogger.com,1999:blog-2570720246948207925.post-978330533809941652015-01-03T13:06:00.001-08:002015-01-03T13:07:29.312-08:00Dairy Conversions | Substitutions<p dir="ltr">I found this on a board, so I don't know exactly who to credit... but thank you Karl on the Chowhound discussion! </p>
<p dir="ltr">Add the following to 1 cup of skim milk to approximate 1 cup of</p>
<p dir="ltr">1.5t heavy cream= 1% milk<br>
1T heavy cream= 2% milk<br>
2T heavy cream= whole milk<br>
5T 1t heavy cream= half-&-half<br>
9T heavy cream= light cream<br>
1T light cream= 1% milk<br>
1T 2t light cream= 2% milk<br>
3T light cream= whole milk<br>
5 oz light cream= half-&-half<br>
2T half & half= 1% milk<br>
3T half & half= 2% milk<br>
4T half & half= whole milk</p>
HeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.com0tag:blogger.com,1999:blog-2570720246948207925.post-86703225028969849932014-09-01T08:02:00.001-07:002014-09-01T08:04:02.258-07:00Chicken and Potato Chowder<img src="http://damndelicious.net/wp-content/uploads/2014/01/IMG_2762edit2.jpg" height="480" width="324" /><br />From the looks of the date from my last post…. <br />I have been gone for a while!!<br />
There is an explanation for this!<br />I HAVE NOT BEEN COOKING.<br />
My husband and I were temporarily empty nesters<br />and found it difficult to balance our eating schedules<br />when we had no children to be responsible for.<br />
Recently, one of our daughters returned home<br />to finish here education at a local university<br />so I am {happily} back in the kitchen.<br />
We kicked off <em>soup season</em> last night with this <br />delicious recipe found <a href="http://damndelicious.net/2014/01/17/chicken-potato-chowder/" target="_blank">HERE</a>.<br />
Chicken and Potato Chowder<br />
1/4 cup unsalted butter <br />1 onion, diced <br />3 carrots, peeled and diced <br />2 stalks celery, diced <br />1 teaspoon dried thyme <br />1/4 cup all-purpose flour <br />3 cups chicken broth <br />2 cups milk, or more, as needed <br />2 russet potatoes, peeled and cubed <br />2 cups diced cooked chicken breast <br />1 1/2 cups shredded sharp cheddar cheese <br />Kosher salt and freshly ground black pepper, to taste <br />2 tablespoons chopped fresh parsley leaves<br />
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. <br />
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. <br />
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. <br />
Serve immediately, garnished with parsley, if desired.HeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.com1tag:blogger.com,1999:blog-2570720246948207925.post-77196949439936944012013-10-26T16:21:00.000-07:002013-10-26T16:21:02.333-07:00Cinnamon Roll MuffinsI find myself waking up and craving hot, fresh cinnamon rolls but often lack the desire to spend the time it takes. My problem was solved when I came across a recipe for cinnamon roll muffins. With a little tweaking, I was able to make them more like the cinnamon rolls I often crave. Here is the result.<br />
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HeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.com0tag:blogger.com,1999:blog-2570720246948207925.post-82424932693751216192013-06-03T21:15:00.001-07:002013-06-03T21:22:31.140-07:00Christmas Breakfast CasseroleBy request:<br />
A tradition in our family! Enjoyed at Christmas or when feeding a crowd.<br />
<br />
6 eggs<br />
1/2 cup milk <br />
3-1/2 cups cubed potatoes <br />
1-1/3 cups shredded cheese <br />
bacon - cooked and crumbled <br />
1/2 tsp salt <br />
1/2 tsp seasoned salt <br />
1/4 tsp pepper <br />
4 green onions, chopped<br />
<br />
In a large bowl, whisk the eggs and milk. Stir in the hash browns, 1 cup cheese, and about 1/2 of the bacon. Add seasonings. Pour into a 8" square baking dish coated with Pam.<br />
<br />
Bake at 350 for 45-50 min or until a knife inserted in center comes out clean. Sprinkle with remaining cheese and bacon. Bake 3-5 min longer or until cheese is melted. Sprinkle with green onions. Let stand for 5 minutes before cutting.<br />
<br />
* I usually double this and bake it in a 9x13 pan.HeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.com0tag:blogger.com,1999:blog-2570720246948207925.post-33020576819448340792012-10-25T18:41:00.001-07:002012-10-25T18:41:27.062-07:00Beef, Black Bean & Barley Soup<p>It snowed today. First snow of the season. <br>This means it is soup season!</p> <p><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="beef barly (3)" border="0" alt="beef barly (3)" src="http://lh3.ggpht.com/-ssjxScFPkU8/UInqRM7hAfI/AAAAAAAAGq0/1HrWnHBWMmw/beef%252520barly%252520%2525283%252529%25255B14%25255D.jpg?imgmax=800" width="428" height="475"></p> <p align="left">2 Tablespoons Olive Oil<br>1 pound Beef Cubes (for Stew) or left over Roast<br>1 whole Large Onion, Medium Diced<br>2 cloves Minced Garlic<br>2 whole Carrots, Smaller Ends Cut Into Rounds, Larger Ends Diced<br>2 whole Potatoes, Large Dice<br>1-½ teaspoon Seasoning Salt<br>1 teaspoon Sea Salt (or To Taste)<br>Ground Black Pepper To Taste<br>6 cups Beef Stock<br>2 cups Water Or As Needed<br>½ cups Pearl Barley <br>½ teaspoons Thyme<br>1 whole Bay Leaf<br>1 can (14.5 Oz. Size) Diced Tomatoes<br>1 can black beans, drained and rinsed</p> <p>Heat a large stock pot over medium high heat. Add the olive oil. <p>Brown the beef cubes* for three minutes in the oil, then add the onions and garlic. Lower the heat to medium low and cook until the onions are cooked and just start to caramelize. Stir as needed to keep onions and garlic from burning. Lower heat if necessary; drizzle a little more olive oil if needed to keep food from sticking. <br>(*If using leftover roast, sauté the onions and garlic first… then add the beef) <p>Add everything** except the tomatoes and beans to the pot and stir well. Increase the heat and bring the soup to a boil, then turn heat to low, cover pot, and simmer for two hours, stirring occasionally. Adjust heat as necessary to keep soup at a slow simmer. If the soup thickens too much, add a little more water or broth. </p>(**if using quick barley… reduce the simmer time to 1 hour)<br> <p>Taste to correct seasonings, then add tomatoes and rinsed beans and simmer for another hour. Remove bay leaf before serving. <p><font size="1">adapted from </font><a href="http://tastykitchen.com/blog/2012/01/beef-with-barley-soup/" target="_blank"><font size="1">THIS</font></a> <font size="1">recipe </font></p> HeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.com0tag:blogger.com,1999:blog-2570720246948207925.post-5746101470525062232012-09-15T20:15:00.001-07:002012-09-15T20:15:01.846-07:00Homemade 5 Minute Mac N Cheese<p><a href="http://picky-palate.com/recipe-index/" target="_blank">Picky Palate</a> is one of my favorite GO-TO sites for finding great recipes.<br>This one quickly became a family favorite… replacing even the irreplaceable Kraft Mac N Cheese!<br>I’m thinking it would be easy to bundle up the cooked pasta, premeasured milk and cheese then mix and make fresh at the office for lunch.<br><br><img style="display: inline; float: right" align="right" src="http://picky-palate.com/wp-content/uploads/2012/02/IMG_1003sm.jpg" width="269" height="396"></p> <p> </p> <p>1/2 pound cooked pasta of choice <br>2 cups shredded cheddar cheese<br>1 cup whole milk<br>3/4 teaspoon kosher salt<br>1/2 teaspoon freshly ground black pepper</p> <p>Place pasta, cheese, milk, salt and pepper into a microwave safe bowl. Stir to mix. Cover lightly with plastic wrap and microwave for 3 minutes. Stir and microwave for an additional 2 minutes. Stir until creamy and smooth. Serve immediately.</p> <p>Makes 4 servings <p><font size="1"></font> </p> <p><font size="1">I found this recipe and photo </font><a href="http://picky-palate.com/2012/02/20/5-minute-homemade-mac-and-cheese/" target="_blank"><font size="1">HERE</font></a></p> HeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.com0tag:blogger.com,1999:blog-2570720246948207925.post-39168871829837873342012-07-08T20:18:00.001-07:002012-07-08T20:18:58.797-07:00Baked Chicken Flautas<p><font size="1">(Adapted from <a href="http://penniesonaplatter.com/2010/02/22/baked-creamy-chicken-taquitos/" target="_blank">THIS</a> recipe)</font></p> <p>3 ounces cream cheese, softened <br>1/4 cup salsa <br>1 Tbsp fresh lime juice (juice from half a lime) <br>1/2 tsp ground cumin <br>1 tsp chili powder <br>1/2 tsp onion powder <br>1/4 tsp garlic powder<br>3 Tbsp chopped cilantro <br>2 cups shredded cooked chicken <br>1 cup shredded Mexican flavored cheese <br> flour tortillas <br>kosher salt <br>cooking spray</p> <p>Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper. <p>In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic powder. Once combined, stir in the cilantro and add the chicken and cheese; mix thoroughly. <p>(This can be prepared in advance and stored in the refrigerator until ready to assemble.) <p>Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds). *** I used fresh tortilla dough and cooked them up fresh on my griddle… they rolled up perfectly!! <p>Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can. <p>Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the flautas are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt. <p>Bake for 15 – 20 minutes or until crisp and golden. <p>**To freeze: Before baking, freeze the flautas in a single layer on a baking sheet for about 20 minutes, then place in a labeled freezer bag and store up to 3 months. To bake a frozen flautas (no need to thaw first): Preheat oven to 425 degrees F and bake for 15-20 minutes.</p> HeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.com0tag:blogger.com,1999:blog-2570720246948207925.post-33190205274539326402012-05-07T06:19:00.000-07:002012-05-07T06:19:45.860-07:00Margarita Pizza<div class="separator" style="clear: both; text-align: center;">
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<br />
pizza crust dough <br />
pizza sauce<br />
medium ball of fresh mozzarella cheese<br />
2-3 roma tomatoes<br />
fresh basil<br />
salt and fresh ground pepper<br />
<br />
Prepare you favorite pizza dough recipe. When is is ready, roll it out to your desired size and thickness. (I think this pizza is best with <b>thin</b> crust)<br />
<br />
Slice the tomatoes and cheese into 1/8 inch slices. Chop the fresh basil.<br />
<br />
Poke your prepared dough with a fork several times (to prevent bubbles) and pre-bake in a 375° for 5-10 minutes. Remove from the oven and top with pizza sauce, tomatoes and cheese. Sprinkle with salt and fresh ground pepper and bake for an additional 10-15 minutes.<br />
<br />
Remove from oven, top with fresh basil, and ENJOY!HeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.com0tag:blogger.com,1999:blog-2570720246948207925.post-12334876421150504702012-05-02T14:50:00.001-07:002012-05-02T14:50:03.332-07:00Greek Yogurt + Crystal Light<p><b>I have not tried this yet, but I am intrigued. The idea comes from <a href="http://www.brownpaper--packages.com/2011/07/friday-favorites.html" target="_blank">HERE</a>.</b> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggN-DhmRopWdLucAb0MSSyIXgumYrzqsTUZTmjT0ko_ST56pW4m8sFQGym3xCLZZ7X_a1cb_NbsPPBjB_Ge567Vmq4Y9Q1ke2mvcFQ_gdiFL7nPXwYBpqwTMmn0JLPxsyk5XvPhMT8-Bk/s1600/1+yogurt.png"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggN-DhmRopWdLucAb0MSSyIXgumYrzqsTUZTmjT0ko_ST56pW4m8sFQGym3xCLZZ7X_a1cb_NbsPPBjB_Ge567Vmq4Y9Q1ke2mvcFQ_gdiFL7nPXwYBpqwTMmn0JLPxsyk5XvPhMT8-Bk/s1600/1+yogurt.png"></a> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3-8XIBacBc1NEZ2yI3PRcMWGMaeJej0KLPTru0pl3C8z0GX-diBYmfEn1i-cw9d6cjQr74mwVYhQAEfBngoJSOe_ZAvXDyZmKPhu6DvN7Z8vBWavrG1FcdwsdiqK_R5_Id25Xg5GPI0w/s1600/4+crystal+light.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3-8XIBacBc1NEZ2yI3PRcMWGMaeJej0KLPTru0pl3C8z0GX-diBYmfEn1i-cw9d6cjQr74mwVYhQAEfBngoJSOe_ZAvXDyZmKPhu6DvN7Z8vBWavrG1FcdwsdiqK_R5_Id25Xg5GPI0w/s200/4+crystal+light.jpg" width="200" height="161"></a> <p>Adding Crystal Light drink powder to plain Greek Yogurt. Brilliant! Not only is the plain version more than twice the protein (23 grams per serving), adding the powder gives you so many flavor options while adding very few calories. HeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.com0tag:blogger.com,1999:blog-2570720246948207925.post-17901060484263760892012-04-23T20:35:00.004-07:002012-04-23T20:39:57.892-07:00It takes time, but it is hands down, the best pie I've ever eaten.<br /><br />Black Bottom Rum Pie<br />Clint's Family Recipie<br /><br />Prep time is about an Hour.<br /><br />3/4 Cup Sugar (or Splenda)<br />2T Cornstartch<br />1 Envelope Knox Unflavored Gelatin<br />2 1/2 Cups Milk (Skim)<br />3 Large Eggs<br />2 1oz Squares Semi-Sweet Baking Chocolate<br />2T Imitation Rum, (1 whole 1oz bottle)<br />1T Vanilla<br />1 Pint Whipping Cream<br />1 Regular Chocolate Bar (for Grating on Top)<br /><br />Make your own Crust, or I use a store bought Chocolate Graham. Lightly brush it with melted butter to hold together better.<br /><br />Equipment list:<br />Electric hand mixer<br />Pyrex measuring cup<br />Double boiler- 2 pots<br />Small fry pan<br />Hand grater<br />Wire whisk<br />Rubber scraper<br />Measuring cups<br />Measuring spoons<br /> Large glass bowl<br />2 Small glass bowls<br />Butter brush<br />1 roll paper towels<br /><br /><br /><br />While water is boiling on bottom,<br />MIX- Sugar, Cornstarch and Gelatin in a small bowl FIRST. Then pour into top of double boiler. Gradually stir in cold milk. Heat, stirring constantly, until mixture is steaming.<br /><br />Meanwhile, seperate eggs, saving the whites for beating later. Lightly beat the yolks. Spoon (into the yolks) some of the steaming mixture. This is so you don't cook the eggs. When the yolk mixture is heated up, then you can pour it all into the top pot. Cook this mixture 3-5 minuites untill smooth, then pour out 1 1/2 cups into a Pyrex measuring cup. Remove the rest from heat.<br /><br />MELT- Semi-sweet Chocolate over the boiling water, then stir it into the 1 1/2 cups of mixture.Add Vanilla.<br /> Now pour into the crust. This needs to cool for about 1/2 hour in fridge.<br /> When the remaining mixture cools, add in the rum.<br /><br />BEAT- egg whites, adding sugar gradually until soft peaks form. FOLD into rum mixture. AFTER chocolate layer cools, pour on top, then chill until firm.<br /><br />WHIP- Cream by adding sugar gradually untill soft peaks form. Add to top of cooled pie.<br /><br />GRATE- Real Chocolate Bar in top. Pretty.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2570720246948207925.post-8547685842629621392012-03-13T19:04:00.001-07:002013-10-26T16:25:04.502-07:00Mom’s Orange Rolls <br />
1 package active dry yeast<br />1/4 Cup water<br />1 Cup milk, scalded<br />1/2 Cup shortening<br />1/3 Cup sugar<br />1 teaspoon salt<br />2 eggs - well beaten<br />1/4 Cup orange juice<br />2 Tablespoons orange peel – grated<br />5 Cup flour <br />
Soften yeast in warm water. Combine scalded milk, shortening, sugar, salt. cool to lukewarm. Add to softened yeast mixture. Add eggs, orange juice and orange peel. beat well. Gradually stir in flour to form soft dough. Cover. Let stand 10 minutes. Knead dough 5-10 minutes on lightly floured surface. When dough is satin smooth and pliable, place in a greased bowl, turning once to grease the surface. Cover with damp cloth and let rise until double (about 2 hours). Punch down, let stand for about 15 minutes. Roll dough in rectangle 10x16 and 1/2 thick. Cut into strips and tie into knot. Arrange on greased baking sheet. Cover and rise until doubled. Bake 400°, 12 min. Cool for 10-15 minutes the cover with Icing.<br />
Icing: 2 Tablespoons orange juice, 1 teaspoon grated orange peel, 1 cup powdered sugar.<br />
<br />
HeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.com0tag:blogger.com,1999:blog-2570720246948207925.post-89311660691211847842012-01-10T19:55:00.001-08:002015-07-04T14:14:04.076-07:00Japanese Chicken SaladAnother request.<br />
First<br />2 Cups Cooked chicken<br />3 Tablespoons slivered almonds <br />1/2 head cabbage – chopped (or a bag of pre-cut coleslaw)<br />2 green onions—diced<br />1 package chicken raman noodles<br /><br />Then<br />1 Tablespoon sugar<br />1 teaspoon salt<br />1/2 teaspoon pepper<br />1 package raman seasoning (from the noodle pkg)<br />1/2 Cup vegetable oil<br />3 Tablespoons vinegar<br />
Mix together first series of ingredients. Mix together 2nd series of ingredients for dressing. Stir together. HeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.com0tag:blogger.com,1999:blog-2570720246948207925.post-25719730995097871132011-11-26T06:02:00.001-08:002013-10-26T16:26:29.776-07:00Old Fashioned Hot Fudge SauceI have been looking for “the one” and I think I found it. <br />I tried this for the first time with one of our MANY Thanksgiving desserts. <br />It was the perfect topping for the Peppermint Ice Cream pie.<br />
<br />6 Tablespoons unsweetened cocoa powder (NOT sweetened hot chocolate mix)<br />
1/3 cup boiling water <br />3 Tablespoons butter <br />1 cup sugar <br />2 Tablespoons light corn syrup <br />1 teaspoons. vanilla<br />
Set a kettle of water on the stove to boil over high heat. Put the cocoa powder in a small pot. <br />When your water is boiling, measure it out. Pour about half of the boiling water into the pot with the cocoa. Stir until it forms a thick paste. <br />Add the rest of the water and the butter. Stir well. It will kind of look like a lumpy disaster at this point. That’s just fine. Keep going, it will smooth out as it heats up.<br />
Set on the stove over medium heat. Add the sugar and corn syrup. Stir to incorporate. <br />
This is important, so don’t skip this step…. As the mixture comes up to a simmer, brush down the insides of the pot with water to dissolve any rogue sugar crystals. (If you remember your high school science, one crystal will breed more, which will eventually turn your fudge sauce into solid candy.) Use a pastry brush dipped in a little cold water.<br />
When the mixture comes up to a simmer, set a kitchen timer for 8 minutes. Simmer the sauce without stirring for the whole 8 minutes. Remove from the stove and add the vanilla. Serve hot (of course!)<br />
Yields about 1 1/2 cups hot fudge<br />
<span style="font-size: xx-small;">I found the recipe and wonderful photo instructions </span><a href="http://www.thehungrymouse.com/2010/09/13/old-fashioned-hot-fudge-sauce/" target="_blank"><span style="font-size: xx-small;">HERE</span></a><span style="font-size: xx-small;">.</span>HeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.com0tag:blogger.com,1999:blog-2570720246948207925.post-79399334416657849912011-10-12T19:27:00.001-07:002011-10-12T19:27:17.098-07:00Dijon Mustard<p>For the times you need just a bit (for a recipe and such) <br />and find that an investment in a full bottle <br />is a waste of money!!</p> <p>1 tablespoon dry mustard <br />1 teaspoon water <br />1 teaspoon white wine vinegar -- (or 1/2 white wine, 1/2 white vinegar <br />1 tablespoon mayonnaise <br />pinch sugar</p> <p>Mix all ingredients.</p> <p>Yield: 2 tablespoons</p> HeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.com0tag:blogger.com,1999:blog-2570720246948207925.post-2011130065382389382011-10-09T08:21:00.001-07:002011-10-09T08:22:27.823-07:00Sparkling Apple Juice<p><a title="sparkling apple juice by millingk, on Flickr" href="http://www.flickr.com/photos/karenmilling/5332839621/"><img height="500" alt="sparkling apple juice" src="http://farm6.static.flickr.com/5243/5332839621_2926b810ba.jpg" width="332" /></a></p> <p>There are two methods I have used to make this.</p> <p><strong><font size="3">ONE <br /></font></strong>12 ounce frozen apple juice concentrate <br />36 ounces Chilled Carbonated Water (Club Soda)</p> <p>Empty undiluted apple juice concentrate into a pitcher. <br />Fill emptied can with carbonated water… three times.</p> <p>Stir gently and serve!!</p> <p><strong><font size="3">TWO</font></strong> (when I have leftover prepared apple juice) <br />Chilled Apple Juice <br />Chilled Carbonated Water (Club Soda)</p> <p>Gently mix two parts juice with one part water.</p> <p>Serve and enjoy!!</p> <p><font size="1">(Thanks to Karen Milling for posting her photo </font><a href="http://www.flickr.com/photos/karenmilling/5332839621/" target="_blank"><font size="1">HERE</font></a><font size="1">)</font></p> HeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.com0tag:blogger.com,1999:blog-2570720246948207925.post-88449186552460471612011-10-03T20:11:00.001-07:002011-10-03T20:11:44.345-07:00Salsa Chicken in a Crockpot<p>This is what I have done with this recipe so far…</p> <p>Served over rice. (Rice Bowl) <br />Served with rice in a tortilla (Burrito) <br />Served as a warm dip for corn chips. </p> <p><img src="http://farm7.static.flickr.com/6089/6138284585_2582c2534f_z.jpg" /></p> <p>1 pound boneless skinless chicken breasts <br />1 can of black beans, drained and rinsed <br />1 can cream of mushroom soup <br />1 cup salsa <br />1 package taco seasoning <br />3/4 cup sour cream</p> <p>Pour in the can of black beans so that it's touching the bottom of the pot.  <br />Put the chicken, cream of mushroom, and salsa in the pot. Sprinkle taco seasoning on top. <br />Cook on low for 6 hours.  <br />Pull the chicken out after 5 hours, shred, and return back into the pot for the last hour.  <br />Stir in sour cream right before serving. </p> <p><font size="1">(Photo and Recipe from </font><a href="http://www.lovintheoven.com/2011/09/salsa-chicken-in-crockpot.html" target="_blank"><font size="1">HERE</font></a><font size="1">)</font></p> HeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.com0tag:blogger.com,1999:blog-2570720246948207925.post-49935068833827694742011-09-10T17:19:00.001-07:002011-09-10T17:19:41.045-07:00Parmesan Asparagus Roll-Ups<p>A great appetizer for any occasion!</p> <p><img src="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps48026_SD1785603D43A.jpg" /></p> <p>12 fresh asparagus spears <br />2 sheets phyllo dough (18 inches x 14 inches) <br />4 teaspoons olive oil <br />1/4 cup grated Parmesan cheese <br />Dash pepper</p> <p>Cut asparagus spears into 4-in. lengths (discard stalks or save for another use). In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 2 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. </p> <p>Stack both sheets of phyllo dough on a work surface. Cut the stack in half lengthwise, then widthwise into thirds. Separate pieces and brush with some of the oil. Sprinkle each with 1 teaspoon cheese. Place one asparagus spear along one side of each piece of phyllo dough. Sprinkle lightly with pepper; roll up tightly. </p> <p>Place seam side down on an ungreased baking sheet. Brush tops with oil. Bake at 400° for 7-9 minutes or until golden brown.</p> <p><font size="1">(Photo and original recipe </font><a href="http://www.tasteofhome.com/recipes/Parmesan-Asparagus-Roll-Ups?keycode=ZFBSND" target="_blank"><font size="1">HERE</font></a><font size="1">)</font></p> HeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.com1tag:blogger.com,1999:blog-2570720246948207925.post-40420263910663843512011-09-09T13:15:00.001-07:002011-09-09T13:15:51.553-07:00Buttermilk Substitute<p>On crazy days, when running to the grocery store is not a possibility, <br />this quick tip will help you get out of your bind (or mind, depending on the day!)</p> <p>1 Cup milk <br />1 Tablespoon vinegar or lemon juice</p> <p>Combine and let stand for 5 minutes, then use as much as the recipe calls for.</p> HeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.com0tag:blogger.com,1999:blog-2570720246948207925.post-58200042216198690862011-09-09T13:06:00.001-07:002011-09-09T20:10:55.671-07:00Easy Cole Slaw<p>My youngest daughter is away for school. <br />I sent her with a small collection of recipes. <br />but, I know I missed many of her favorites. <br />I told her to send me a text for any requests and I will post them for her.</p> <p>It didn't take long... she has been gone a day and a half and this is her first request.</p> <p>8 Cups cabbage -- chopped finely <br />1/4 Cup carrot – shredded <br />1/3 Cup sugar <br />1/2 tsp salt <br />1/8 tsp pepper <br />1/4 Cup milk <br />1/2 Cup mayonnaise <br />1/4 Cup buttermilk <br />1 1/2 Tbsp white vinegar <br />2 1/2 Tbsp lemon juice</p> <p>Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). Combine the sugar, salt , pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth. Add the cabbage and carrots and mix well. Cover and refrigerate for at least 2  hours before serving. </p>HeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.com0tag:blogger.com,1999:blog-2570720246948207925.post-10783186990795373622011-09-03T06:45:00.001-07:002011-09-03T06:45:41.331-07:00Churro Cupcakes<p>My daughter Kylee, a great lover of cupcakes, was the first to make these. <br />We have enjoyed them many time since. <br />Try them, you will understand why! <br />(I am a GREAT fan of the frosting!!)</p> <p>Here is the recipe…. copied and pasted directly from her blog.</p> <p><img style="border-top-width: 0px; padding-right: 0px; padding-left: 0px; border-left-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; border-right-width: 0px" height="532" src="http://lh5.ggpht.com/-eFmU48-8oPU/ThVL9mFlzlI/AAAAAAAAFrQ/qIWkBvoPZxY/s1600/IMG_22964.jpg" width="399" border="0" /></p> <p><u>ingredients for cake <br /></u>1  1/2 cups flour <br />1  1/2 teaspoons cinnamon <br />1  1/2 teaspoons baking powder <br />1/2 teaspoon salt <br />1/2 (1 stick) cup unsalted butter - room temperature <br />1 cup sugar <br />2 eggs <br />2 teaspoons vanilla <br />1/4 cup vegetable oil <br />1/2 cup milk</p> <p><u>ingredients for frosting <br /></u>4 ounces cream cheese - room temperature <br />4 tablespoons unsalted butter - room temperature <br />2 cups powdered sugar <br />1 teaspoon vanilla <br />1 teaspoon cinnamon</p> <p><u>directions <br /></u>preheat the oven to 350 degrees. <br />line a muffin pan with cupcake liners and set aside. <br />in a medium bowl, combine the flour, cinnamon, baking powder, and salt and set aside. <br />in a large bowl, cream the butter and sugar together until light and fluffy. <br />add the eggs, one at a time, until just combined then stir in the vanilla and oil. <br />sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined. <br />add half of the milk, mixing until just combined. <br />repeat these steps with the remaining flour mixture and milk, ending with the flour. do not over mix. <br />fill each cupcake tin with 2 tablespoons of batter, or until the cupcake tin is filled half way. <br />bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with few crumbs. <br />allow the cupcakes to cool completely before frosting. <br />for the frosting, cream the butter and cream cheese together in a large bowl. <br />add the sugar, one cup at a time, beating well between each addition. <br />stir in the cinnamon until thoroughly combined. <br />then stir in the vanilla. beat the mixture well, until light and fluffy. <br />pipe onto cupcakes. sprinkle with a little cinnamon sugar and top with a drizzle of dulce de leche if desired.</p> HeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.com0tag:blogger.com,1999:blog-2570720246948207925.post-50016552400255844952011-08-20T19:08:00.001-07:002011-08-20T19:25:50.496-07:00Pudding Lush<p>By special request! <br /><img src="http://content1.tastebook.com/content/photo/user_thumb/WfgVZzKU13c213136353632303WfgVZzKU_1300981043.jpg" /> <br />1 cup flour <br />1 stick margarine (softened) <br />1/2 cup chopped nuts (optional) <br />1 Tablespoon granulated sugar <br />1 cup whipped topping (Cool Whip) <br />8 ounce Cream Cheese <br />1 cup powered sugar <br />3 small packages instant pudding (chocolate is our favorite!) <br />5 cups milk <br />additional whipped topping</p> <p>Combine flour, margarine, sugar and nuts. Pat into a 9 x 13 pan. <br />Bake at 375° for 15 minutes. Cool. <br />Beat together cream cheese, powdered sugar and 1 cup whipped topping. <br />Spread over crust. <br />Combine pudding with milk and immediately spread over cream cheese layer. <br />Top with additional whipped topping <br />Refrigerate for several hours.</p> <font size="1">photo from </font><a href="http://www.tastebook.com/recipes/2600791-Chocolate-Lush-Dessert" target="_blank"><font size="1">http://www.tastebook.com/recipes/2600791-Chocolate-Lush-Dessert</font></a> <br /><font size="1">recipe from my mom!</font> HeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.com0tag:blogger.com,1999:blog-2570720246948207925.post-29636807166694357172011-07-06T17:42:00.001-07:002011-07-06T17:43:10.290-07:00Rice Krispies Ice Cream Dessert<p align="left"><img title="clip_image001" style="border-right: 0px; padding-right: 0px; border-top: 0px; display: inline; padding-left: 0px; float: left; background-image: none; border-left: 0px; padding-top: 0px; border-bottom: 0px" height="282" alt="clip_image001" src="http://lh4.ggpht.com/-IxR2KTw2sqY/ThUA85hLWjI/AAAAAAAAFt8/-Hn86aa8I08/clip_image001%25255B10%25255D.jpg?imgmax=800" width="352" align="left" border="0" /></p> <p> </p> <p> </p> <p> </p> <p> </p> <p> </p> <p> </p> <p> </p> <p><p><br /><br />Ingredients: </p> <p>1 cup butter, melted <br />2 cups brown sugar <br />3 cups Rice Krispies <br />1 1/2 cups chopped pecans <br />2 quarts vanilla ice cream <br />*1 package strawberry Danish Dessert (It's much better than the raspberry flavored.) <br />12-16 oz. bag frozen raspberries (thawed and drained, reserve drained juice)</p> <p>Directions:</p> <p>Mix together the Rice Krispies and the chopped pecans in a medium sized bowl.  Set aside.</p> <p>Mix together the melted butter and the brown sugar in a medium saucepan and cook over medium heat until sugar is dissolved.  Add the Rice Krispie/pecan mixture into the saucepan.  Mix and cool.</p> <p>After this has cooled, put half of the mixture in the bottom of a 9x13 pan and spread evenly. Put the vanilla ice cream on top of the Rice Krispie layer. Spread ice cream evenly. (You may want to let the vanilla ice cream sit out for about 10 minutes so it is easier to work with.)  Put remainder of Rice Krispie mixture on top of ice cream. Cover well and freeze.</p> <p><font size="1">Photo and original recipe from </font><a href="http://kimmykitchen.blogspot.com/2011/02/rice-krispies-ice-cream-dessert.html" target="_blank"><font size="1">HERE</font></a></p>HeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.com1tag:blogger.com,1999:blog-2570720246948207925.post-7938544152649325482011-06-04T14:02:00.001-07:002011-06-04T14:02:53.556-07:00Banana Bread Fruit Kabobs<p>Such an easy treat, with so many options.</p> <p align="left"><img title="banana bread kabobs_1869" style="border-right: 0px; padding-right: 0px; border-top: 0px; display: inline; padding-left: 0px; float: left; background-image: none; border-left: 0px; padding-top: 0px; border-bottom: 0px" height="395" alt="banana bread kabobs_1869" src="http://lh6.ggpht.com/-L3YnqR-OaTw/Teqde2QYtNI/AAAAAAAAFpU/Ze7fl3rZlos/banana%252520bread%252520kabobs_1869%25255B3%25255D.jpg?imgmax=800" width="582" align="left" border="0" /></p> <p> </p> <p> </p> <p> </p> <p> </p> <p> </p> <p> </p> <p> </p> <p> </p> <p> </p> <p> </p> <p>Cube up a loaf or two of your favorite banana bread. <br />Chunk up your favorite fresh fruit. I used strawberries and pineapple. <br />Load them up on skewers and ENJOY!</p> HeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.com0tag:blogger.com,1999:blog-2570720246948207925.post-2278352916751109222011-05-14T18:29:00.001-07:002011-05-14T18:29:50.696-07:00Cheesecake Stuffed Strawberries<p>1 1/2 pints fresh strawberries (~20-25 berries) <br />1 8 oz. package cream cheese, softened (low fat will work great!) <br />1/2 teaspoon vanilla extract  <br />1/2 teaspoon lemon juice <br />1/2 cup confectioners sugar</p> <p>Directions:</p> <p>In a medium bowl, beat the softened cream cheese, vanilla and sugar in a bowl until fluffy. <br />Place the filling in a pastry bag fitted with a star tip. Set aside.</p> <p>With a paring knife, core the clean strawberries. </p> <p><a href="http://lh3.ggpht.com/_w799ufcG1-w/Tc8siCojCvI/AAAAAAAAFms/P_NA1LRw8Mc/s1600-h/cored-strawberries2.png"><img title="cored strawberries" style="border-top-width: 0px; padding-right: 0px; display: inline; padding-left: 0px; border-left-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; border-right-width: 0px" height="146" alt="cored strawberries" src="http://lh6.ggpht.com/_w799ufcG1-w/Tc8siitYOtI/AAAAAAAAFmw/ynt-xi3RkRc/cored-strawberries_thumb.png?imgmax=800" width="147" border="0" /></a></p> <p>Now fill the strawberries, leaving just a bit coming out the top...</p> <p>If you want... melt about 1/2 cup of chocolate chips. Place in zip lock. Snip tip off and <br />DRIZZLE........</p> <p><a href="http://lh3.ggpht.com/_w799ufcG1-w/Tc8si54M6bI/AAAAAAAAFm0/I0xXzVCaJtU/s1600-h/stuffed%20strawberries%20collage%5B4%5D.jpg"><img title="stuffed strawberries collage" style="border-top-width: 0px; padding-right: 0px; display: inline; padding-left: 0px; border-left-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; border-right-width: 0px" height="338" alt="stuffed strawberries collage" src="http://lh3.ggpht.com/_w799ufcG1-w/Tc8sjRlaEaI/AAAAAAAAFm4/zH4Mmmxq0Hw/stuffed%20strawberries%20collage_thumb%5B2%5D.jpg?imgmax=800" width="557" border="0" /></a></p> HeatherAnnhttp://www.blogger.com/profile/15579279512462784197noreply@blogger.com1