tag:blogger.com,1999:blog-17606085592446794082024-03-12T23:18:15.695-07:00Kitchen JewelsUnknownnoreply@blogger.comBlogger34125tag:blogger.com,1999:blog-1760608559244679408.post-58900718067507279292019-01-27T12:51:00.001-08:002019-02-07T13:09:38.144-08:00Best Ever Blueberry Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOxJEuSTiAyQIf619IbAMnfWzMfOEhDcLHdmVSTZwPP2sZ6rDOt4nFTeFHrWhtk62YrQoAQcjm2Gedoo8YUa-FQcGtFPs8PSiZITd494wCDgVkm_wcPRuh2P_Ccc3S6l5ncqo7iGpxRSF/s1600/IMG_0816.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1177" data-original-width="1600" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOxJEuSTiAyQIf619IbAMnfWzMfOEhDcLHdmVSTZwPP2sZ6rDOt4nFTeFHrWhtk62YrQoAQcjm2Gedoo8YUa-FQcGtFPs8PSiZITd494wCDgVkm_wcPRuh2P_Ccc3S6l5ncqo7iGpxRSF/s400/IMG_0816.JPG" width="400" /></a></div>
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<br />
Mix together:<br />
2 cups flour<br />
1 cup quick-cooking oats<br />
1 teaspoon salt<br />
4 teaspoons baking powder<br />
<br />
Mix separately:<br />
2/3 cup oil<br />
2 large eggs<br />
5 oz greek yogurt (blueberry flavor if you have it) plus enough milk to equal one cup<br />
3 teaspoons vanilla extract<br />
1 1/2 cup sugar<br />
11 oz blueberries<br />
<br />
Mix together just until combined.<br />
<br />
Heat the oven to 400 degrees. Fill muffin tins 2/3 full. Sprinkle with sugar. Bake for 15 to 20 minutes.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1760608559244679408.post-35832328423883543192015-02-24T16:51:00.001-08:002015-02-24T16:51:20.930-08:00Kelly's Best Breakfast CasseroleMy friend in Colorado brought this casserole to a women's breakfast one Saturday in the late 90s. I begged for the recipe and it has been my go-to breakfast casserole recipe ever since then.<br />
<br />
8 eggs, beaten<br />
6 slices bread, cubed with crusts removed<br />
1 lb. cooked sausage<br />
Fresh ground pepper<br />
2 c. milk<br />
1 1/2 c. grated cheddar cheese<br />
1 t. salt<br />
1 T. dry mustard<br />
Parsley flakes if desired<br />
<br />
Mix all ingredients together. Grease 9x13 inch pan. Pour mixture into pan. Refrigerate for 12 hours or overnight. Bake at 350 degrees for 35-45 minutes, or until puffed all the way across and a toothpick inserted in the middle comes out clean.<br />
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Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1760608559244679408.post-29308575346676351902013-09-11T19:22:00.000-07:002013-09-11T19:28:01.050-07:00Pumpkin Muffins<div class="separator" style="clear: both; text-align: center;">
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It's September and even though it is Spring here in Australia, I am still in a fall eating mood (probably all those fall recipes on Pinterest).<br />
<br />
I made these this morning, modified from <a href="http://www.theppk.com/2009/11/the-best-pumpkin-muffins/">this</a> recipe at Post Punk Kitchen. She didn't use any eggs, which was weird for me, so I tossed a couple in, cut back the sugar, subbed coconut oil for the vegetable oil that she called for and regular milk for her soy milk. The molasses adds a yummy depth to the flavor. They were tasty.<br />
<br />
Here's my version:<br />
<b><br /></b>
<b>3 1/2 cups all-purpose flour</b><br />
<b>2 cups sugar</b><br />
<b>2 tablespoons baking powder</b><br />
<b>1/2 teaspoon salt</b><br />
<b>2 teaspoons ground cinnamon</b><br />
<b>1 teaspoon ground or freshly grated nutmeg</b><br />
<b>1 teaspoon ginger</b><br />
<b>1/2 teaspoon allspice</b><br />
<b>1/4 teaspoon ground cloves</b><br />
<b>2 eggs</b><br />
<b>2 cups pureed pumpkin</b><br />
<b>1 cup milk</b><br />
<b>1 cup coconut oil or other oil</b><br />
<b>1/4 cup molasses</b><br />
<br />
Preheat oven to 400 degrees Fahrenheit. Lightly grease your muffin tin or use liners.<br />
Mix together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together eggs, pumpkin, milk, oil, and molasses. Pour the wet ingredients into the dry ingredients and mix just until combined.<br />
<br />
Fill the muffin tins and bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.<br />
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Makes about 3 dozen.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1760608559244679408.post-48924992166161089252013-09-04T16:52:00.001-07:002013-09-04T16:58:27.163-07:00Oaty Cookie Dough Base<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYX984xPy3oeNXPX8c1ySvGzVkVqNv3u7Agyfhu31O2X5U04GzMXhvLjVxe8eJkNL0OweoDSYIxeZwKmZK2YNJvYyFzn6Jdio_HahqvqhdsdXkIn-icE3CHXWbxVohF2T8D-xCBm39Gao/s1600/IMG_5378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYX984xPy3oeNXPX8c1ySvGzVkVqNv3u7Agyfhu31O2X5U04GzMXhvLjVxe8eJkNL0OweoDSYIxeZwKmZK2YNJvYyFzn6Jdio_HahqvqhdsdXkIn-icE3CHXWbxVohF2T8D-xCBm39Gao/s400/IMG_5378.JPG" width="400" /></a></div>
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I checked out a fun book from the e-library last week called Milk and Cookies. The author is a pastry chef and owner of a New York bakery. The first chapter of the book has cookies based on this recipe. I've doubled it, because, let's face it, there's no good reason to make a small batch of cookies. This recipe is identical to one we loved as kids (titled "Jewel's Cookies" in our church cookbook published in 1997, haha), save for an extra cup of butter and a little more vanilla. The oat flour gives them tasty texture.<br />
<br />
5 cups old-fashioned rolled oats<br />
4 cups flour<br />
2 teaspoons baking powder<br />
2 teaspoons baking soda<br />
1 teaspoon salt<br />
3 cups unsalted butter, at room temperature<br />
2 cup sugar<br />
2 cups brown sugar<br />
4 eggs, at room temperature<br />
1 tablespoon vanilla extract<br />
<br />
Add in whatever extras suit your fancy. My first batch involved butterscotch chips and homemade toffee bits. Yum.<br />
<br />
Preheat oven to 350 degrees F.<br />
<br />
Grind oats in a food processor until finely ground. Transfer to a mixing bowl. Stir in the flour, baking powder, baking soda, and salt.<br />
<br />
In a separate bowl, beat the butter until light and creamy. Gradually add the sugar, then the brown sugar, continuing until light and creamy. Add the eggs, one at a time, and beat to incorporate, scraping down the sides regularly. Beat in the vanilla and when blended, slowly beat in the oat and flour mixture, just until combined. Stir in the add-ins.<br />
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Bake at 350 degrees until lightly browned on the edges. Mine took about seven minutes in a convection oven.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1760608559244679408.post-38309005770679776002013-07-31T03:40:00.002-07:002018-04-02T19:32:16.993-07:00New York-Style Pizza Dough<div class="separator" style="clear: both; text-align: center;">
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<br />
Slow rising, delicious, airy pizza crust. Modified from the cookbook, "Pizza." Start early. It needs to rise for 10 or more hours.<br />
<br />
Makes enough for four 12-inch pizzas.<br />
<br />
1 package active dry yeast<br />
1 cup lukewarm water (90 to 100 degrees)<br />
1 1/4 cup ice-cold water<br />
1 teaspoon sugar<br />
1 teaspoon salt<br />
2 tablespoons olive oil<br />
5 to 5-1/4 cups unbleached bread flour<br />
<br />
1. In a small bowl, stir the yeast into the lukewarm water. Set aside until the yeast dissolves, about five minutes.<br />
2. In another small bowl, combine the cold water, sugar, salt and olive oil. Stir to dissolve the sugar and salt.<br />
3. Place 5 cups of the flour into a the mixing bowl. Add the yeast mixture along with the cold-water mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about four minutes. Let rest for two minutes and then mix on low speed until the dough is smooth and not sticky, about six minutes longer. Turn the dough onto a well-floured work surface and knead for a minute or two until it forms a smooth ball, adding up to 1/4 cup of additional flour, if needed.<br />
4. To prepare the dough for rising; cut the dough into thirds to form three or four even portions. Form into tight, smooth balls and place in separate ziplock bags. Place bags in the fridge and allow to rise for 10 hours to 2 days. Remove from fridge one hour before using to allow the dough to come to room temperature.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1760608559244679408.post-49669337084706324442013-07-30T19:59:00.001-07:002013-07-30T19:59:54.353-07:00Honey-Oat Pan RollsMy favorite pan rolls.<br />
<br />
2-1/2 to 2-3/4 cups all-purpose flour<br />
3/4 cup whole wheat flour<br />
1/2 cup old fashioned oats<br />
2 packages active dry yeast<br />
1 t salt<br />
1 cup water<br />
1/4 cup honey<br />
5 T butter, divided<br />
1 egg<br />
<br />
In a large mixing bowl, combine 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat the water, honey and 4 tablespoons butter to 120-130 degrees. Add to dry ingredients; beat just until moistened. Add egg; beat until well combined. Stir in enough remaining all-purpose flour to form a soft dough.<br />
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Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.<br />
<br />
Punch dough down. Turn onto lightly floured surface; divide into 24 pieces. Shape each into a ball. Place in a greased 13x9 inch baking pan. Cover and let rise until doubled, about 30 minutes.<br />
<br />
Bake at 375 degrees for 20-22 minutes or until golden brown. Melt remaining butter; brush over the rolls. Remove from pan to wire rack.<br />
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Makes two dozen.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1760608559244679408.post-92025818939449404182013-07-30T19:22:00.001-07:002013-07-30T19:23:25.323-07:00Grandma Mary's Chocolate Chip CookiesWe talk Grandma into making these thick, chewy, delicious cookies for us almost every time we are together.<br />
<br />
1 cup shortening<br />
1 cup butter<br />
2 eggs<br />
1 teaspoon vanilla<br />
1 tablespoon baking soda<br />
1 tablespoon cream of tartar<br />
1 cup brown sugar<br />
1 1/4 cup white sugar<br />
1 teaspoon salt<br />
4 1/2 cups flour<br />
12 oz. chocolate chips<br />
<br />
Cream shortening, butter and sugars. Add eggs and mix. Mix together dry ingredients and add to sugar mixture. Bake at 350 degrees until lightly browned on the edges, 8-10 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1760608559244679408.post-27826436755824723002013-06-05T03:49:00.003-07:002013-06-17T16:31:21.932-07:00Mango Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZ_3FUCzjr-AAqz0a-GPg6TPD7Q-3br1-uJ8x7DWVT54_spPkWSpOweMfEfmqdtEI9cEAn5nDuyANd_Crb-M2aMEOSYoA0pdtnhEcoMs1sAGdTby69r0vMS2oiaUSUKuxx0Z3TdHU5KML/s1600/IMG_4502.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZ_3FUCzjr-AAqz0a-GPg6TPD7Q-3br1-uJ8x7DWVT54_spPkWSpOweMfEfmqdtEI9cEAn5nDuyANd_Crb-M2aMEOSYoA0pdtnhEcoMs1sAGdTby69r0vMS2oiaUSUKuxx0Z3TdHU5KML/s400/IMG_4502.JPG" width="400" /></a></div>
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My long-time favorite salsa.<br />
<br />
1 c chopped plum tomatoes<br />
1 c chopped mango<br />
1/2 chopped red onion<br />
1/4 c fresh squeezed lime juice<br />
6 T snipped fresh cilantro (coriander)<br />
4 to 6 t chopped jalapeño pepper<br />
<br />
Combine, cover and chill for at least 30 minutes. Makes 3 cups.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1760608559244679408.post-48584615705829566492012-11-19T21:05:00.003-08:002012-11-19T21:05:32.358-08:00Mom's Melt in Your Mouth Crescent Rolls<div style="text-align: center;">
<b>Crescent Rolls</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgkieVvAVB9FBnSfWL5to0ZhftNBGJNMz0NlNDdIChuZqEBpu8CllzMqFTJUDpF89e0yRT9HELcsO4j2YWrelC_Y4Y9Q0uj0zLjyowm2SGoQ7drG2cXSVoT7b7V4p_URkBms9qik3ixMTz/s1600/IMG_1399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgkieVvAVB9FBnSfWL5to0ZhftNBGJNMz0NlNDdIChuZqEBpu8CllzMqFTJUDpF89e0yRT9HELcsO4j2YWrelC_Y4Y9Q0uj0zLjyowm2SGoQ7drG2cXSVoT7b7V4p_URkBms9qik3ixMTz/s400/IMG_1399.JPG" width="400" /></a></div>
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I can't believe this one's not on here already. It has to be in my top five most made recipes. Thanksgiving and Christmas, these babies are the star of the table.</div>
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2 1/4 t yeast<br />
1/4 c warm water<br />
<br />
Mix and set aside.<br />
<br />
1 c warm milk<br />
1/2 c brown sugar<br />
1/2 c oil<br />
2 eggs, well beaten<br />
<br />
Mix together, then add:<br />
<br />
4 c flour<br />
1 t salt<br />
1/2 t baking soda<br />
<br />
Beat together until light. Cover and let stand at least two hours, or overnight. Can be left overnight in the refrigerator so it doesn't get too yeasty tasting.<br />
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The dough will look like this when it is fully risen. Poke a hole with one finger. The dough should not bounce back at all.<br />
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When you pull it from the side of the bowl it should be bubbly and soft, but not stick to the side.<br />
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When well risen, add enough flour to make the dough easy to handle, if it isn't already (1/4 to 1/2 cup). Divide into three parts, roll each into a circle and cut into 12 wedges. Spread melted butter on each wedge. Roll up, starting on the large end of the wedge and place on greased cookie sheets, one inch apart. Let rise at least 30 minutes. Bake at 350 for 10-12 minutes, or until golden brown. Eat at least one while it is piping hot.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1760608559244679408.post-48255575107019455622012-05-06T22:46:00.000-07:002013-04-23T21:48:21.989-07:00ANZAC Biscuits (Cookies)A new Kiwi neighbor brought these over the other day in celebration of April 25th, ANZAC (Australia New Zealand Army Corps) Day, Australia and New Zealand's version of Memorial day. They were delicious.<br />
<br />
ANZAC Biscuits<br />
1 cup flour<br />
1 cup sugar<br />
1 cup oats<br />
1 cup coconut<br />
4 oz butter<br />
1 tablespoon treacle (golden syrup) (I read that corn syrup could be used)<br />
2-4 tablespoons boiling water<br />
1 teaspoon baking soda<br />
<br />
Grease cookie sheets (biscuit tray!) and preheat oven to 350 degrees.<br />
Combine flour, sugar, oats and coconut. Melt together butter and golden syrup. Combine boiling water and baking soda and add to butter mixture. Mix butter mixture with water and baking soda mixture and add dry ingredients. Add extra hot water if dough is too dry.<br />
<br />
Drop teaspoons of mixture onto tray, allowing room for spreading.<br />
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Bake for 10 to 15 minutes or until golden. Allow to cool on tray for a few minutes before transferring to cooling racks.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1760608559244679408.post-46451357813995314252011-10-24T18:53:00.000-07:002011-10-24T18:54:33.355-07:00Classic Corn BreadSometimes simple is best. This is a recipe straight from my red plaid covered, Better Homes and Gardens, "New Cookbook." <br />
<br />
2 cups flour<br />
2 cups cornmeal<br />
4 tablespoons sugar or honey<br />
2 tablespoons baking powder<br />
1 teaspoon salt<br />
4 beaten eggs<br />
2 cups milk (or 1 cup milk and 1 cup whipping cream)<br />
1/2 cup vegetable oil<br />
<br />
Grease the bottom of a 9 x 13 inch pan. Preheat oven to 425 degrees.<br />
Stir together dry ingredients. Stir together wet ingredients. Combine and stir, just until combined. Too much stirring makes a tough batter.<br />
Bake for 20 to 25 minutes, or until a wooden toothpick inserted near the center comes out clean.<br />
Can be halved and baked in a 9 inch square pan.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1760608559244679408.post-9959605940172101742011-09-21T05:36:00.000-07:002011-09-21T05:36:49.297-07:00Carnitas (Pork) Taco FillingSuper, super delicious slow cooked pork with orange juice and garlic. Jason made it for our small group Bible study and we were delighted that there was some leftover. From The Take-Out Menu Cookbook.<br />
<br />
2 1/2 pounds boneless pork butt or shoulder<br />
1/2 cup fresh orange juice<br />
1/4 cup milk<br />
2 garlic cloves, minced<br />
1 teaspoon salt<br />
1/4 teaspoon freshly ground black pepper<br />
Grated zest of one orange<br />
<br />
Cut the pork into large 4-inch pieces. Cut off any large chunks of fat and discard. Leave small pieces of fat attached to the meat. Combine all of the ingredients and 1 cup of water in a large, heavy saucepan or Dutch oven. Bring to a boil, then reduce the heat to low, cover and simmer until the pork is tender, turn occasionally, about 1 hour 45 minutes.<br />
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Remove the meat from the liquid and turn the heat up to medium. Cook until the liquid is reduced by half, about 10 minutes. Return the meat to the pan. Cook until the liquid evaporates and the meat browns and begins to crisp in the remaining fat, stirring often, about 15 minutes. Transfer the meat to a platter and shred any large chunks that remain.<br />
<br />
Enjoy!<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1760608559244679408.post-47800950816247561862011-09-15T04:49:00.000-07:002011-09-15T04:49:12.880-07:00<span class="item"><span class="fn"></span></span><h1 class="fn" style="text-align: center;">
<span class="fn" id="ctl00_ctl00_MainContent_MainContent_RecipeImage1_lblRecipeTitle">Spice Cookies with Pumpkin Dip Recipe</span></h1>
<!-- Recipe Image --><div style="text-align: center;">
<span class="Recipe-imgCon"><img alt="Spice Cookies with Pumpkin Dip Recipe" class="photo" id="ctl00_ctl00_MainContent_MainContent_RecipeImage1_imgRecipe" src="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps1305_TH2028C25A.jpg" style="border-width: 0px; height: 270px; width: 270px;" /></span></div>
<div style="text-align: center;">
<span class="Recipe-imgCon"><span class="imgCredits" id="ctl00_ctl00_MainContent_MainContent_RecipeImage1_divImageFooter">Photo by: Taste of Home</span></span></div>
<span class="fn" id="ctl00_ctl00_MainContent_MainContent_RecipeImage1_microFormatFnImage" style="display: block; text-indent: -1000px;">Spice Cookies with Pumpkin Dip Recipe</span><!-- /Recipe Image --><!-- Recipe intro --><span class="fn" id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_microFormatFnIngred" style="display: block; text-indent: -1000px;"><span class="ingredient"></span></span><h2>
Ingredients</h2>
<ul class="ingredients">
<li class="ingredient"><span class="amount">1-1/2 cups </span><i><span class="name">butter, softened</span></i></li>
<li class="ingredient"><span class="amount">2 cup </span><i><span class="name">sugar</span></i></li>
<li class="ingredient"><span class="amount"></span><i><span class="name">2 eggs</span></i></li>
<li class="ingredient"><span class="amount">1/2 cup </span><i><span class="name">molasses</span></i></li>
<li class="ingredient"><span class="amount">4 cups </span><i><span class="name">all-purpose flour</span></i></li>
<li class="ingredient"><span class="amount">4 teaspoons </span><i><span class="name">baking soda</span></i></li>
<li class="ingredient"><span class="amount">2 teaspoons </span><i><span class="name">ground cinnamon</span></i></li>
<li class="ingredient"><span class="amount"></span><i><span class="name">1 teaspoon <i>each</i> ground ginger and cloves</span></i></li>
<li class="ingredient"><span class="amount">1 teaspoon </span><i><span class="name">salt</span></i></li>
<li class="ingredient"><span class="amount"></span><i><span class="name"><br /><b>PUMPKIN DIP:</b></span></i></li>
<li class="ingredient"><span class="amount"></span><i><span class="name">1 package (8 ounces) Cream Cheese (softened or cubed)</span></i></li>
<li class="ingredient"><span class="amount">2 cups </span><i><span class="name">pumpkin pie filling</span></i></li>
<li class="ingredient"><span class="amount">2 cups </span><i><span class="name">confectioners' sugar</span></i></li>
<li class="ingredient"><span class="amount">1/2 to 1 teaspoon </span><i><span class="name">ground cinnamon</span></i></li>
<li class="ingredient"><span class="amount">1/4 to 1/2 teaspoon </span><i><span class="name">ground ginger</span></i></li>
</ul>
<span class="instructions"><h2>
Directions</h2>
<ul class="directions">
<li>In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight. </li>
<li> Shape into 1/2-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to a wire rack. </li>
<li> For dip, beat cream cheese in a large bowl until smooth. Beat in pumpkin pie filling. Add the sugar, cinnamon and ginger and mix well. Serve with cookies. Store leftover dip in the refrigerator.<b> Yield: </b>about 20 dozen (3 cups dip).</li>
</ul>
</span><div class="editorNotes">
<span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblEditorNote"></span></div>
<div id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_pnlNutritionalInfo">
<div class="NutriFacts">
<span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblNutrInfoNA"><!--Added by System Jul 24--><b>Nutrition Facts:</b> 3 cookies equals 108 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 147 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.</span></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1760608559244679408.post-91510503960924344592011-08-04T23:57:00.000-07:002013-09-04T17:00:54.965-07:00Hot Fudge SauceI really enjoy ice cream. The only thing better than a bowl of ice cream is a bowl of ice cream slathered in hot fudge sauce. Baskin-Robbins does it best. I should know because when Jason was a company commander we had an ice cream sundae party and bought several tubs of ice cream and hot fudge from the local Baskin-Robbins. We had tons leftover, so we brought home several gallons of ice cream and a five pound plastic bag of hot fudge. Jason doesn't like hot fudge and Eli and Ali were babies, so I took full responsibility for those five pounds of rich, warm, chocolately goodness. It took me several months, but I singlehandedly licked the bag clean. I have been searching for a similar recipe ever since. This one from <a href="http://www.worldwideschool.org/library/books/tech/recipes/candy/hot-fudge-1/Chap1.html">http://www.worldwideschool.org/library/books/tech/recipes/candy/hot-fudge-1/Chap1.html</a> is close.<br />
<br />
1/2 cup butter<br />
3 oz. unsweetened chocolate<br />
2 1/2 cups powdered sugar<br />
1 1/2 cups evaporated milk<br />
1/8 teaspoon salt<br />
1 teaspoon vanilla<br />
<br />
Melt the butter in a saucepan. Add all ingredients except the vanilla. Cook over medium heat for 20-25 minutes, or until mixture has thickened. Remove from heat and stir in the vanilla. Store in the fridge and reheat as needed.Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-1760608559244679408.post-83363412590176163952011-06-15T19:18:00.000-07:002011-06-15T19:18:35.703-07:00Triple-Cheese MacaroniI have several homemade macaroni recipes that I use, but can never seem to find when I want to make it. Here is one that garnered a "yum!" on the recipe card.<br />
<br />
1 package (16oz) elbow macaroni<br />
2 eggs<br />
1 can (12oz) evaporated milk<br />
1/4 cup butter, melted<br />
2 tablespoons prepared mustard<br />
1 teaspoon seasoned salt<br />
1 teaspoon pepper<br />
8 oz Velveeta, melted<br />
2 cups (8oz) shredded mild cheddar cheese, divided<br />
2 cups (8oz) shredded sharp cheddar cheese, divided<br />
<br />
Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese.<br />
<br />
Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt baking dish. Top with remaining cheeses. Bake, uncovered, at 350 degrees for 25-30 minutes or until cheese is melted and edges are bubbly. Yield: 6 ServingsUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-1760608559244679408.post-45827452286776380612011-06-06T00:06:00.000-07:002011-06-06T00:06:13.749-07:00Chicken in Basil Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL0KX6z1QyDwHKy9IpXK338FXRI9jPJrg7qm5EzIoGUSrER-IttzL0sIu6vhQsi6mO2t4mpF3JprV4ueTrlqh3aveKcRJYzKa1KxZuswq2cWgI1mp1XmvLPXQWtYFosmW9b_qVDQYCBktL/s1600/scan0142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL0KX6z1QyDwHKy9IpXK338FXRI9jPJrg7qm5EzIoGUSrER-IttzL0sIu6vhQsi6mO2t4mpF3JprV4ueTrlqh3aveKcRJYzKa1KxZuswq2cWgI1mp1XmvLPXQWtYFosmW9b_qVDQYCBktL/s400/scan0142.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30iIuNXfhNLc30ewe1KNMJlkrdEe1-rOjP1VfADRtboWWiQ9pqe-8G_3MUHRoyPL3gDKOBzA1XXfkG1Q8G-wgBX9-Dg2ylNJuHJMPua5eHQILvlwAGD7XQvGEnBd0sPGeZGazJhcwBsbL/s1600/scan0143.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30iIuNXfhNLc30ewe1KNMJlkrdEe1-rOjP1VfADRtboWWiQ9pqe-8G_3MUHRoyPL3gDKOBzA1XXfkG1Q8G-wgBX9-Dg2ylNJuHJMPua5eHQILvlwAGD7XQvGEnBd0sPGeZGazJhcwBsbL/s400/scan0143.jpg" width="400" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1760608559244679408.post-31891928880668366052011-06-05T23:23:00.000-07:002011-09-02T19:38:34.807-07:00S'more Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ZGMX968VPkg1L5na_h84e88zNvnh96U95RqjNE482Vax318nRk_FZOn_0GgR5BbVeGl7CK6_RMD8BjJohLBJwJ2rTrNISAf0zKXRGiQIj2dwo35LRTaEYjvgscn9OAt_KWcgFWWUNjc7/s1600/scan0144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ZGMX968VPkg1L5na_h84e88zNvnh96U95RqjNE482Vax318nRk_FZOn_0GgR5BbVeGl7CK6_RMD8BjJohLBJwJ2rTrNISAf0zKXRGiQIj2dwo35LRTaEYjvgscn9OAt_KWcgFWWUNjc7/s320/scan0144.jpg" width="265" /></a></div>
<br />
<div style="text-align: center;">
<span style="font-size: x-small;">S'more cookie bars that our two year-old can eat without getting sticky. I have made these at least 1/2 a dozen times this summer.</span></div>
<div style="text-align: center;">
<span style="font-size: x-small;">Recipe from Lisa Diprima, published in a Taste of Home magazine.</span></div>
<br />
1 cup butter, softened<br />
1 1/2 cups sugar<br />
2 eggs<br />
2 tsp. vanilla extract<br />
2 2/3 cups flour<br />
1 1/2 cups graham cracker crumbs<br />
2 tsp. baking powder<br />
1/4 tsp. salt<br />
5 milk chocolate candy bars (or 12 oz of chocolate chunks or whatever chocolate you have on hand)<br />
2 cups marshmallow creme (or enough mini-marshmallows to cover a 9x13in pan, about 3/4 package)<br />
<br />
In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1 cup for topping.<br />
<br />
Press remaining mixture into a greased 9x13 square baking pan. Place candy bars or chocolate chunks over crust; spread with marshmallow creme or sprinkle with mini-marshmallows. Crumble remaining graham crack mixture over top.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidPnZW19pUJYMgy7HQOuCIjbLmpGm-J1HZa9d3-HxD7rhulEnk9eTECN07w6kTZKwfWCiCoc0j3q-Zl9BFiT5aq1NBg0tWA0hrOletLW52Pch6C3XWVaYniBWfRxRG1-5IHg6p9SurpbzG/s1600/IMG_8731.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidPnZW19pUJYMgy7HQOuCIjbLmpGm-J1HZa9d3-HxD7rhulEnk9eTECN07w6kTZKwfWCiCoc0j3q-Zl9BFiT5aq1NBg0tWA0hrOletLW52Pch6C3XWVaYniBWfRxRG1-5IHg6p9SurpbzG/s320/IMG_8731.JPG" width="213" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzKxkjUJmSSmW3au901u_dqQ2O-nuYl0F64BtC-bp8CqyY7b-B6Dm-o6ZD9E3BT9mkDMFWa6u9XapBqazJGNtVVLDctTy0TeSePNjIgQRri80cHRx5kU3KEihEpN_tCNSCpVlnn5vw2e5i/s1600/IMG_8732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzKxkjUJmSSmW3au901u_dqQ2O-nuYl0F64BtC-bp8CqyY7b-B6Dm-o6ZD9E3BT9mkDMFWa6u9XapBqazJGNtVVLDctTy0TeSePNjIgQRri80cHRx5kU3KEihEpN_tCNSCpVlnn5vw2e5i/s320/IMG_8732.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Bake at 350 degrees for 25-30 minutes or until golden brown. Cool completely on a wire rack. Cut into bars. Yield: 3 dozen.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfb0jao5o8HgnwK0gjX2CwKKjesSmX9PednveOJ-ZYYWc5wJ12SMfURbFMydwERkcSRVB_GKy99IogSUR29Niw1yiYpQ-aMvudxTHQcsocnmaphu2rshELGZ4bCop6c8SIy9n06TkFasu/s1600/IMG_8733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfb0jao5o8HgnwK0gjX2CwKKjesSmX9PednveOJ-ZYYWc5wJ12SMfURbFMydwERkcSRVB_GKy99IogSUR29Niw1yiYpQ-aMvudxTHQcsocnmaphu2rshELGZ4bCop6c8SIy9n06TkFasu/s400/IMG_8733.JPG" width="400" /></a></div>
<br />
<br />
1 bar equals 213 calories, 9g fat (5g saturated fat), 28mg cholestrol, 114g sodium, 30g carbohydrate, 1g fiber, 3g protein.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1760608559244679408.post-4190262189616164802011-05-07T03:01:00.000-07:002011-05-07T03:01:26.047-07:00Super Easy S'more Pie<div class="separator" style="clear: both; text-align: center;"></div><div class="Recipe-imgCon" style="margin-left: 1em; margin-right: 1em;"><img alt="Dreamy S'more Pie Recipe" height="640" id="ctl00_ctl00_MainContent_MainContent_RecipeImage1_imgRecipe" src="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps48805_SD1785605D33D.jpg" style="border-width: 0px; height: 270px; width: 270px;" width="640" /><div class="imgCredits" id="ctl00_ctl00_MainContent_MainContent_RecipeImage1_divImageFooter">Photo by: Taste of Home</div></div><br />
<div class="recipeDetails"><div class="recipeCookingIns"><ul><li class="rec-Servings"><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblServings">8 Servings</span></li>
<li class="rec-CTime"><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblPrintableTimeCallout">Prep: 10 min. + chilling Broil: 5 min. </span></li>
</ul></div><h2>Ingredients</h2><ul class="ingredients"><li class="ingredient" style="position: relative; zindex: 2000;">1 package (8 ounces) <span class="hoverAdTrigger">cream cheese, softened</span></li>
<li class="ingredient">1-1/4 cups heavy whipping cream</li>
<li class="ingredient">1 jar (13 ounces) chocolate hazelnut spread</li>
<li class="ingredient">1 graham cracker crust (9 inches)</li>
<li class="ingredient">3 cups miniature marshmallows</li>
</ul><h2>Directions</h2><ul class="directions"><li>In a large bowl, beat cream cheese and cream until thickened. Add hazelnut spread; beat just until combined. Spoon into crust. Cover and refrigerate for at least 3 hours. </li>
<li>Just before serving, top with marshmallows; press gently into filling. Broil 6 in. from the heat for 1-2 minutes or until marshmallows are golden brown.<b> Yield: </b>8 servings.</li>
</ul><div class="editorNotes"><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblEditorNote"></span></div><div id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_pnlNutritionalInfo"><div class="NutriFacts"><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblNutrInfoNA"><b>Nutrition Facts (if you want to completely ruin this for yourself):</b> 1 piece equals 621 calories, 42 g fat (18 g saturated fat), 83 mg cholesterol, 247 mg sodium, 59 g carbohydrate, 2 g fiber, 7 g protein. </span></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1760608559244679408.post-17071776940839033272011-04-23T00:32:00.000-07:002011-04-23T00:32:18.967-07:00Raspberry Jello Layer Salad/DessertThis is a recipe from a friend, Becky Bernholtz from our Colorado days. She brought it to a Sunday school function and I had to have the recipe. It is loaded with calories, but pretty and fun for a special occasion.<br />
<br />
2 c coarsely chopped pretzels<br />
3/4 c butter, melted<br />
3 T sugar<br />
<br />
Mix pretzels, butter and sugar. Spread evenly in a 9x13 in baking dish. Bake at 400 for 8 mins. Cool.<br />
<br />
1 (8oz) cream cheese<br />
1/2 c sugar<br />
1 (8oz) container Cool Whip<br />
<br />
Mix cream cheese and sugar, fold in Cool Whip. Spread over cooled pretzel crust, carefully sealing the edges so the Jello layer won't leak through.<br />
<br />
1 (6oz) package raspberry Jello<br />
2 (10oz) packages frozen raspberries<br />
<br />
Dissolve Jello in 2 cups of boiling water. Stir in 1 1/2 cups cold water. Stir in frozen raspberries. Let set 10 minutes. Pour gently over cream cheese mixture. Refrigerate until set.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1760608559244679408.post-16630394983791553972011-04-22T23:47:00.000-07:002011-04-22T23:47:41.708-07:00Orange-Glazed Easter HamHam is my favorite celebration meat. This is my favorite ham recipe. It is from Ruth Seitz, published in Taste of Home.<br />
<br />
1 fully cooked bone-in ham (6 to 8 pounds)<br />
1 T ground mustard<br />
1 t ground allspice<br />
3/4 c orange marmalade<br />
<br />
Score the ham. Combine mustard and all-spice; rub over ham. Place on a rack in a shallow baking pan. Bake, uncovered, at 325 degrees for 2 to 2 1/2 hours or until a meat thermometer reads 140 degrees. Spread top of ham with marmalade during the last hour of baking. Baste occasionally. Yield: 12-16 servings.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1760608559244679408.post-84551757663115056282011-02-24T15:23:00.000-08:002011-02-24T15:25:59.519-08:00Naan<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XECNQP-BtWCElV5z94-x4O2rXnHeHWU5Ee1tn1Zpit70Che8lDHnXvjowIcWYS1HQoe3Qp5NSoI2qby8oucI1GZ-fnE31YfyU5wch8M-dYGCB3w6aPN1WE59nQ_QPZlKhycCva38fTbB/s1600/IMG_0073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XECNQP-BtWCElV5z94-x4O2rXnHeHWU5Ee1tn1Zpit70Che8lDHnXvjowIcWYS1HQoe3Qp5NSoI2qby8oucI1GZ-fnE31YfyU5wch8M-dYGCB3w6aPN1WE59nQ_QPZlKhycCva38fTbB/s400/IMG_0073.JPG" width="400" /></a></div>My friend gave me her beloved recipe for Naan, a super yummy, garlicly if you want it to, be grilled Indian bread. I lost it. So I found this one on-line (<a href="http://allrecipes.com//Recipe/naan/Detail.aspx">http://allrecipes.com//Recipe/naan/Detail.aspx</a>) and have been enjoying it ever since. The last time that I made it I was churning out a meal for 14, so I didn't take time to take any pictures until the next day when I arranged the leftovers in a basket and hoped that they still appeared fresh.<br />
<strong></strong><br />
<div class="ingredients" style="margin-top: 10px;"><h3>Ingredients</h3><ul><li class="plaincharacterwrap">1 (.25 ounce) package active dry yeast</li>
<li class="plaincharacterwrap">1 cup warm water</li>
<li class="plaincharacterwrap">1/4 cup white sugar</li>
<li class="plaincharacterwrap">3 tablespoons milk</li>
<li class="plaincharacterwrap">1 egg, beaten</li>
<li class="plaincharacterwrap">2 teaspoons salt</li>
<li class="plaincharacterwrap">4 1/2 cups bread flour</li>
<li class="plaincharacterwrap">2 teaspoons minced garlic (optional)</li>
<li class="plaincharacterwrap">1/4 cup butter, melted</li>
</ul></div><div style="border-top: #ccc 1px dotted; margin-top: 20px; width: 300px;"></div><div class="directions" style="margin-top: 10px;"><h3>Directions</h3><ol><li><span class="plaincharacterwrap break">In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. </span></li>
<li><span class="plaincharacterwrap break">Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. </span></li>
<li><span class="plaincharacterwrap break">During the second rising, preheat grill to high heat. </span></li>
<li><span class="plaincharacterwrap break">At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared. </span></li>
</ol></div><div class="recipe-details-lg"><a class="nutritionanchor" href="http://www.blogger.com/" name="nutritionpanel"></a><br />
<div class="nutri-div"><h3>Nutritional Information <a class="nutritional-information" href="http://www.blogger.com/post-create.g?blogID=1760608559244679408#" jquery1298589443984="41"><img alt="open nutritional information" border="0" class="nutritional-information" id="ctl00_CenterColumnPlaceHolder_recipe_imgNutriIcon" src="http://images.media-allrecipes.com/ar/myar/icons/icon-plus.gif" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; height: 16px; width: 16px;" title="open nutritional information" /></a></h3><div class="nutritional-information"><b>Amount Per Serving</b> Calories: 211 | Total Fat: 4.5g | Cholesterol: 24mg <span class="eshaAttribute">Powered by ESHA Nutrient Database</span></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1760608559244679408.post-42998969533665036132011-01-26T16:31:00.000-08:002011-01-26T16:36:43.232-08:00Double-Chocolate Espresso Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ov-29Z-oczLQiMK2AnPss7k7kKuf2N3ZLdYmtEGhw7gedJm3VXkFO5vCOA6Og33nGoenl9L7EFiaK7OWWOm2oxoq2FzU42SIOlxBDpTfwrV0bxHdcQsxHjS9rP8vRlH8i4cRMhfIBpgR/s1600/IMG_9959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ov-29Z-oczLQiMK2AnPss7k7kKuf2N3ZLdYmtEGhw7gedJm3VXkFO5vCOA6Og33nGoenl9L7EFiaK7OWWOm2oxoq2FzU42SIOlxBDpTfwrV0bxHdcQsxHjS9rP8vRlH8i4cRMhfIBpgR/s400/IMG_9959.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">I made these cookies as a welcome gift for my Bible study group. The study series that we are doing is called Coffee Cup Bible studies. I immediately got requests for the recipe, so here it is. This recipe is from Cindi Paulson of Anchorage, Alaska (Alaska girls rock!) and was published in one of my Taste of Home magazines.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3 squares (1 oz each) unsweetened chocolate</div><div class="separator" style="clear: both; text-align: left;">2 cups (12 oz) semisweet chocolate chips, <em>divided</em></div>1/2 cup butter<br />
1 tablespoon instant coffee granules<br />
1 cup plus 2 tablespoons sugar<br />
3 eggs<br />
3/4 cup all-purpose flour<br />
1/2 teaspoon baking powder<br />
1/4 teaspoon salt<br />
<br />
In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from the heat; set aside to cool.<br />
<br />
In a small mixing bowl, beat sugar and eggs for 3 minutes or until thick and lemon-colored. Beat in the chocolate mixture. Combine the flour, baking powder and salt; add to chocolate mixture. Stir in remaining chips.<br />
<br />
Drop by rounded teaspoonfuls 2 in. apart onto either parchment paper (which I found to be much easier) or greased baking sheets. Bake at 350 degrees for 10-12 minutes or until puffed and tops are cracked. Cool for five minutes before removing to wire racks to cool. <br />
<br />
Yield: 3 dozenUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-1760608559244679408.post-53989404581837274852011-01-18T04:38:00.000-08:002011-06-10T00:02:46.575-07:00Banana Sour Cream Pancakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJP1gbFiNr5rIaztvTj4CvRIe8qH-1dxW801iBL_Ds0Hr4UHRJ4rsdLJjVL1uA_AMfAwFTdTd_PxiZf350fPLfp9tdmdqepm17C1R6MBZ1Fxcr9D6GfadLDFiLD_TGuYkCC1DWdSIxzMF5/s1600/IMG_9897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJP1gbFiNr5rIaztvTj4CvRIe8qH-1dxW801iBL_Ds0Hr4UHRJ4rsdLJjVL1uA_AMfAwFTdTd_PxiZf350fPLfp9tdmdqepm17C1R6MBZ1Fxcr9D6GfadLDFiLD_TGuYkCC1DWdSIxzMF5/s400/IMG_9897.JPG" width="378" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>These pancakes, modified slightly from Ina Garten's Barefoot Contessa Family Style cookbook, are hands-down the fluffiest, most delicious pancakes that I have ever made.<br />
<br />
1 1/2 c all-purpose flour<br />
3 T sugar<br />
2 t baking powder<br />
1 t kosher salt<br />
1/2 c sour cream (or plain yogurt for a lighter option)<br />
3/4 c plus 1 T milk<br />
2 large eggs<br />
1 t vanilla extract<br />
1 t grated lemon zest (leave out if adding chocolate chips)<br />
2 ripe bananas, mashed<br />
2 cups mini chocolate chips (optional)<br />
<br />
In a medium bowl, sift together the flour, sugar, baking powder and salt. Whisk together the sour cream (or yogurt), milk, eggs, vanilla, mashed banana, chocolate chips (if using) and lemon zest (if using). Add the wet ingredients to the dry ones, mixing only until combined (too much mixing makes a tough, rubbery pancake).<br />
<br />
Using a 1/4 cup measuring cup, ladle the pancake batter onto a skillet and cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and cook for another minute, until browned.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91dbwvFWxkaPGzwIVScefm67rc6ljegpaR3-ZQ8rD3Z2tu1etMQKzvXM5E17bwPLcVPzz-ptgk-KLjz7hwuyabzsqiFSBzaT1dzCNcM-mmk0F06APqnVWY9GaEOg_9IkU-onlBxGRU7GU/s1600/IMG_9896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91dbwvFWxkaPGzwIVScefm67rc6ljegpaR3-ZQ8rD3Z2tu1etMQKzvXM5E17bwPLcVPzz-ptgk-KLjz7hwuyabzsqiFSBzaT1dzCNcM-mmk0F06APqnVWY9GaEOg_9IkU-onlBxGRU7GU/s320/IMG_9896.JPG" width="320" /></a></div>The pancakes will stay warm in a preheated 200 degree oven for 15 to 20 minutes. Enjoy!<br />
<br />
Yield: 12 pancakes. I always double the recipe and freeze any leftovers (after completely cooled) for quick breakfasts later.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1760608559244679408.post-46769013505225012482011-01-14T03:36:00.000-08:002011-01-20T04:54:26.692-08:00Clone of a Cinnabon<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_C8eB7MP0Ql2x1mUWFvuqII43yFe0WMM_15ab2iqWofYfHLfsdW43euDHPP8J9okNgHBdRpxsjETKff_I5MRcuGCRZTBCaNVtgmmOEciXsYAmDXHLGmlDtRnnck7jOiLpBFEEGqnuNpNN/s1600/IMG_9892-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="393" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_C8eB7MP0Ql2x1mUWFvuqII43yFe0WMM_15ab2iqWofYfHLfsdW43euDHPP8J9okNgHBdRpxsjETKff_I5MRcuGCRZTBCaNVtgmmOEciXsYAmDXHLGmlDtRnnck7jOiLpBFEEGqnuNpNN/s400/IMG_9892-1.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">I was introduced to these heavenly cinnamon rolls by my best friend in Colorado, Amy Lynn Cutright. The frosting is vital. I have made slight modifications from the recipe here: <a href="http://allrecipes.com/Recipe/Clone-of-a-Cinnabon/Detail.aspx">http://allrecipes.com/Recipe/Clone-of-a-Cinnabon/Detail.aspx</a></div><div class="separator" style="clear: both; text-align: center;">Here is my first tutorial, dedicated with love, to Staci. ;)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="plaincharacterwrap">1 cup warm milk (110 degrees F)</div><div class="plaincharacterwrap">2 1/2 teaspoons yeast</div><div class="plaincharacterwrap">2 eggs, room temperature</div><div class="plaincharacterwrap">1/3 cup butter, melted</div><div class="plaincharacterwrap">4 cups all purpose flour</div><div class="plaincharacterwrap">1 t salt</div><div class="plaincharacterwrap">1/2 cup white sugar</div><div class="plaincharacterwrap"><br />
</div><div class="plaincharacterwrap">1 cup brown sugar, packed</div><div class="plaincharacterwrap">2 1/2 tablespoons ground cinnamon</div><div class="plaincharacterwrap">1/3 cup butter, softened</div><div class="plaincharacterwrap"><br />
</div><div class="plaincharacterwrap">Frosting</div><div class="plaincharacterwrap">1 (3 ounce) package cream cheese, softened</div><div class="plaincharacterwrap">1/4 cup butter, softened</div><div class="plaincharacterwrap">1 1/2 cups confectioners' sugar</div><div class="plaincharacterwrap">1/2 teaspoon vanilla extract</div><div class="plaincharacterwrap">1/8 teaspoon salt</div><div style="border-top: #ccc 1px dotted; margin-top: 20px; width: 300px;"></div><h3 class="directions" style="margin-top: 10px;">Directions</h3><div class="directions" style="margin-top: 10px;"><span class="plaincharacterwrap break">In a large bowl, mix warm milk, yeast, eggs and melted butter. If you accidently heat your milk too hot (as I often do), stick some of the unmelted butter in the bowl to cool it down. Add salt, sugar and three cups of flour to the bowl. Knead by hand or in a mixer for 6-8 minutes, adding the final cup of flour until dough is smooth and pulls away from the sides of the bowl, but is still slightly sticky feeling. You should be able to pull the dough from the bowl without getting much or any stuck to your hands.</span></div><div class="directions" style="margin-top: 10px;"><ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy2wqq-LdEnaJerLp4bdvlLcNf4Uv5jopIG5RpQOQXFzwHyu_hVzr_LE-TWSWvss5MpEXupcmF453bX7IUGpr6td3NC__-5-pRkrHg7HGo-m1kqoZTTKh2gKls4osYRTCU1dfdgmyH2MVe/s1600/IMG_9869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy2wqq-LdEnaJerLp4bdvlLcNf4Uv5jopIG5RpQOQXFzwHyu_hVzr_LE-TWSWvss5MpEXupcmF453bX7IUGpr6td3NC__-5-pRkrHg7HGo-m1kqoZTTKh2gKls4osYRTCU1dfdgmyH2MVe/s400/IMG_9869.JPG" width="400" /></a><span class="plaincharacterwrap break"></span></div><div class="separator" style="clear: both; text-align: center;">Lightly grease the bowl (I use Pam), shape the dough into a smooth ball and place it back in the bowl to rise. I spray the top of my dough with Pam as well and then cover the bowl with plastic wrap to keep it from drying out.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUnT7aArmhgjkPYuKiHG5aI8fD6s28o-o3Ym-OniX5Ol8ZsItzsjtNCMTy6L2_-vEml5mkpBqXjNWrOQ1eOtqPMiYpYMqiO0SnyhgmnVfeL3BKAGojqC8L8fzIfhi93FWsx9EqfzsTPvDF/s1600/IMG_9872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUnT7aArmhgjkPYuKiHG5aI8fD6s28o-o3Ym-OniX5Ol8ZsItzsjtNCMTy6L2_-vEml5mkpBqXjNWrOQ1eOtqPMiYpYMqiO0SnyhgmnVfeL3BKAGojqC8L8fzIfhi93FWsx9EqfzsTPvDF/s320/IMG_9872.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Let rise until doubled, about 60 minutes (longer if you used bread flour). My favorite test to see if it has risen enough is to poke it to my first knuckle with one finger. If the dough springs back and begins to fill itself slowly back in, leave it for a while. If the hole remains, the dough is ready to move on.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4nDUA2k1Kvc6GKWlCQFIyvxM_o4vMS1Oc241yxGsj_5LAiaVm9lo4d37ljMN1P7ncmG9W9NICjfRfOrGN-DTWacglBJfiwkJQZigBS45FqpfVQFJonpcN4vyDwjYqsC-fznQd-UKcnM97/s1600/IMG_9874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4nDUA2k1Kvc6GKWlCQFIyvxM_o4vMS1Oc241yxGsj_5LAiaVm9lo4d37ljMN1P7ncmG9W9NICjfRfOrGN-DTWacglBJfiwkJQZigBS45FqpfVQFJonpcN4vyDwjYqsC-fznQd-UKcnM97/s320/IMG_9874.JPG" width="320" /></a></div><div style="text-align: center;">Punch down the dough and turn it out onto a lightly floured surface, cover and let rest for 10 minutes if you have the time, if not, you can safely skip this rise.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ec-e40TfTdgb3BqUEfBRInaKUBw4darTqRDS7ZCK8qwyffMSYzdLxDc-vvM5fKYLhNMnwBsjoMq482oH1QPr1ZQLldvuw9u_jBQjD8Cdkz6rXCwFxtOt4AlAoJfgj7_x0aoGmxJnfyxn/s1600/IMG_9875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ec-e40TfTdgb3BqUEfBRInaKUBw4darTqRDS7ZCK8qwyffMSYzdLxDc-vvM5fKYLhNMnwBsjoMq482oH1QPr1ZQLldvuw9u_jBQjD8Cdkz6rXCwFxtOt4AlAoJfgj7_x0aoGmxJnfyxn/s320/IMG_9875.JPG" width="320" /></a></div><div align="center" class="separator" style="clear: both; text-align: center;"><span class="plaincharacterwrap break"> In a small bowl, combine brown sugar and cinnamon. </span></div><div align="center" class="separator" style="clear: both; text-align: center;"><span class="plaincharacterwrap break">Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XEUqL25UqK4kwKtBsYf3fyhtBnxCV7cSS4RaYlt0syPl_afW44QrDGsWWS_vITMKP2c5hBI7-M2tLpdBnx0IQasHGoxdlbjr3-yloKJUSj7ZfHe4ny5SIS0jjUt-79MmA3gxQxM0yWOj/s1600/IMG_9878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XEUqL25UqK4kwKtBsYf3fyhtBnxCV7cSS4RaYlt0syPl_afW44QrDGsWWS_vITMKP2c5hBI7-M2tLpdBnx0IQasHGoxdlbjr3-yloKJUSj7ZfHe4ny5SIS0jjUt-79MmA3gxQxM0yWOj/s320/IMG_9878.JPG" width="320" /></a></div><div align="center" class="separator" style="clear: both; text-align: center;"><span class="plaincharacterwrap break"> Roll up dough and cut into 12 rolls. </span></div><div align="center" class="separator" style="clear: both; text-align: center;">My <a href="http://www.makingdoughfromscratch.com/">sister-in-law</a> taught me how to tuck and goose cinnamon rolls so they look super cool.</div><div align="center" class="separator" style="clear: both; text-align: center;">Unroll slightly.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1pwr0tdraw1vQHxueINB88uuiukbZp3rgp-IB-XQ6eLUH9uWe5MN_Mz_SkKtLhFqwWcEd3Q59mOgXXG3uHM-47Jy2gETndqe2kNzx65A8uWnlmw5H56AWw5Mv705irwdQHI2RPjzEryK/s1600/IMG_9879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1pwr0tdraw1vQHxueINB88uuiukbZp3rgp-IB-XQ6eLUH9uWe5MN_Mz_SkKtLhFqwWcEd3Q59mOgXXG3uHM-47Jy2gETndqe2kNzx65A8uWnlmw5H56AWw5Mv705irwdQHI2RPjzEryK/s320/IMG_9879.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Use the end to push up the center of the roll.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ2pDH6rJggNfpknKGOzkEOtG6WE-OrAA9Hq3HSIly17ywKBeLAgTLCNuN1ZaqrTwY14sFwijLqz_tMwh4HHhBOA2C8q48XGOIz75_Y__Y8A1vsDokaf4N6YiRPHFGXtbk_S9mGkk8bQ84/s1600/IMG_9880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ2pDH6rJggNfpknKGOzkEOtG6WE-OrAA9Hq3HSIly17ywKBeLAgTLCNuN1ZaqrTwY14sFwijLqz_tMwh4HHhBOA2C8q48XGOIz75_Y__Y8A1vsDokaf4N6YiRPHFGXtbk_S9mGkk8bQ84/s320/IMG_9880.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Take a moment to feel gourmet. </div><div align="center" class="separator" style="clear: both; text-align: center;"><span class="plaincharacterwrap break">Place rolls in a lightly greased 9x13 inch baking pan. Cover (or don't) and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 375 degrees F. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBTVaymuExi5ifDwHgIdgOY9eiOvybT1q2x6SV3EJ0seODfstq5isaDlFzwfGLLXdrVvcd7gXnKKW3aNAOl24jCKGnxOLKd_CLfH78aMVuYwVTjEWsaVG9Yu4xn29rjSZfvFF-gwBckO3N/s1600/IMG_9884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBTVaymuExi5ifDwHgIdgOY9eiOvybT1q2x6SV3EJ0seODfstq5isaDlFzwfGLLXdrVvcd7gXnKKW3aNAOl24jCKGnxOLKd_CLfH78aMVuYwVTjEWsaVG9Yu4xn29rjSZfvFF-gwBckO3N/s400/IMG_9884.JPG" width="266" /></a></div><div align="center" class="separator" style="clear: both; text-align: center;">They won't look a whole lot different after thirty minutes, but they will be a little plumper.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQxi0SVDTuPTZAGzdR42_E13xG0JAguCF2pAnmrS2zysTfZQagg7kENlgHjNLVSXesVblVVXWMQVYnd84MVK00A-xlckA5NXQ3921gX4YSf0_0hnwcrttjrnembMSfggRAiy4Y_pwtb91/s1600/IMG_9887.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQxi0SVDTuPTZAGzdR42_E13xG0JAguCF2pAnmrS2zysTfZQagg7kENlgHjNLVSXesVblVVXWMQVYnd84MVK00A-xlckA5NXQ3921gX4YSf0_0hnwcrttjrnembMSfggRAiy4Y_pwtb91/s400/IMG_9887.JPG" width="266" /></a></div><div align="center" class="separator" style="clear: both; text-align: center;"><span class="plaincharacterwrap break">Bake rolls in preheated oven until golden brown, about 20 minutes. </span></div><div align="center" class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYz9tPCywZuxUdpg36AFk5eld1SsR-QxR-aDmC8phrzMEQHFS9vinJbgcDv-Qp0TtdXC3aQvUTxzKcYX4tP-hSJ4erteF_udSZHb3ajlCRnUvVFn7vcZ_y6EStXFlrQLbE1G8-50hEFVl7/s1600/IMG_9890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYz9tPCywZuxUdpg36AFk5eld1SsR-QxR-aDmC8phrzMEQHFS9vinJbgcDv-Qp0TtdXC3aQvUTxzKcYX4tP-hSJ4erteF_udSZHb3ajlCRnUvVFn7vcZ_y6EStXFlrQLbE1G8-50hEFVl7/s400/IMG_9890.JPG" width="266" /></a></div><div align="center" class="separator" style="clear: both; text-align: center;"><span class="plaincharacterwrap break">While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving. </span></div><div align="center" class="separator" style="clear: both; text-align: center;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioppAiOSYOtSYoKVhnEaKfxQsN25-Xm8Z2MIv07dKTRn_S7Pj0JP7cdcf3XTqzrFqjl5JNGugJNWzvAg7uJLyOpRW-0nYUgE7GSr17rcz78KFCE0TAd-cGZg-DmVB0m114jhvlRRFZrWHQ/s1600/IMG_9889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioppAiOSYOtSYoKVhnEaKfxQsN25-Xm8Z2MIv07dKTRn_S7Pj0JP7cdcf3XTqzrFqjl5JNGugJNWzvAg7uJLyOpRW-0nYUgE7GSr17rcz78KFCE0TAd-cGZg-DmVB0m114jhvlRRFZrWHQ/s320/IMG_9889.JPG" width="320" /></a></div><div align="center" class="separator" style="clear: both; text-align: center;"></div></ol></div><div class="recipe-details-lg"><a class="nutritionanchor" href="http://www.blogger.com/" name="nutritionpanel" tabindex="0"></a><br />
<div class="nutri-div"><h3>Nutritional Information <a class="nutritional-information" href="http://www.blogger.com/post-create.g?blogID=1760608559244679408#" jquery1295003879060="35" tabindex="0"><img alt="open nutritional information" border="0" class="nutritional-information" id="ctl00_CenterColumnPlaceHolder_recipe_imgNutriIcon" src="http://images.media-allrecipes.com/ar/myar/icons/icon-plus.gif" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; height: 16px; width: 16px;" title="open nutritional information" /></a></h3><div class="nutritional-information"><b>Amount Per Serving</b> Calories: 525 | Total Fat: 18.5g | Cholesterol: 68mg <span class="eshaAttribute">Powered by ESHA Nutrient Database</span></div></div></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1760608559244679408.post-47268197812318198742011-01-13T20:11:00.000-08:002011-12-01T06:20:42.504-08:00Quick and Easy Pizza CrustThis is my go-to recipe when I decide at 5:30 that I want pizza for dinner. Not as light and delicious as some of my other recipes, but with only 5 minutes of rise time, it is good enough. From my aunt - Suellen Thompson.<br />
<br />
1 pkg (2 1/4 t) active dry yeast<br />
1 c warm water<br />
1 t sugar<br />
1 t salt<br />
1/4 cup olive oil<br />
2 1/2 c flour (all-purpose, or a 1 c whole wheat, 1 1/2 c all-purpose for extra grainy goodness)<br />
<br />
Dissolve yeast in warm water. Stir in remaining ingredients. Beat vigorously 20 strokes (or two minutes in a mixer). Let rest 5 minutes. Spread in pizza pan. Add sauce and toppings. Bake at 425 degrees for 20-25 minutes. Makes two 12 inch crusts.Unknownnoreply@blogger.com0